In the world of fresh pasta, gnocchi is one of our favorites - it's simple to prep, boils in a minute, and marries with many sauces, oh, so very well! The little pillows of pasta piled on a plate seem to please everyone, every time.

IN THIS ISSUE, we investigate gnocchi with a classic potato version, and some delicious variations from the book, Pasta Sfoglia. We've uncovered a host of tips for making and enjoying great gnocchi. You'll also find delicious sauces perfect for any pasta! It's all in your kitchen waiting to happen!

Thursday, March 17 - Introduction to Artisan Bread Making - 6:30 p.m. - Artisan bread making can be intimidating, no doubt about it.  Jim Bear is the owner of the local bakery, "Bear Bakery" and he has all the information you need to get started.  You will learn all the tools you need to become a successful bread baker right in your own home.  Don't wait any longer to begin making these fantastic rustic loaves!

Friday, March 18 - Indian Cooking - 6:30 p.m. - Indian food can seem somewhat mysterious when you're just starting out but have no fear!  Janice Skousen has all the information, tools, and recipes you need to make your own Indian food at home!  These fantastic recipes will soon become favorites of your family and friends.

Saturday, March 19 -  Getting To Know Your BOSCH - 10:00 a.m. - Resident Chef, JaDene Denniston, will share her knowledge and experience with the Bosch Mixer to get you acquainted with your new mixer, or to discover new possibilities with an old one!

Tuesday, March 22 - Gourmet Cooking at Home - 6:30 p.m - Sometimes you want to stay in the comfort of your own home but still treat yourself to a wonderful meal.  Ted Mathesius, Executive Chef at Hamilton's Steak House, has what you need to do gourmet cooking at home.  These recipes are wonderful with simple preparation that anyone can do.  Now is your chance to be a gourmet cook, inside your own home!

Wednesday, March 23 - Hands On Whole Wheat Bread - 1:00 p.m.- Come learn from our in-store instructor how to make delicious wheat bread using freshly ground wheat flour.  Instructor will also demonstrate how to make our cinnamon/currant variation.  Includes pan and one loaf of bread to take home.  

Thursday, March 24 - Simply Scones - 6:30 p.m. - These traditional English breads are simply wonderful.  Spread them with jam or lemon curd for a brunch, make savory scones as a side dish for dinner, or just snack on them!  Anne Parrish has the most wonderful recipes for scones.  They are soon to become your favorite treat.

Saturday, March 26 - Making the Most of Your Food Processor - 11:00 a.m. - The food processor can be used to help you prepare almost every meal!  Whether you've just received one for the first time or you've had one sitting in the kitchen unused for years, it's time to get cooking! Jenny Beykirch will help you understand all that your food processor can do for you and more.  Don't miss out on this great class!

Tuesday, March 29 - Spring Vegetarian - Spring is a wonderful time to enjoy all the vegetables that are coming into season.  Tiffany Jeppsen has great recipes that you will enjoy taking advantage of all the great produce around.  Whether you eat vegetarian all the time or just want to cut meat out of your meals a few nights a week this will be a great class.

Thursday, March 31 - Freezer Jams & Syrups - 6:30 p.m - With berry season right around the corner, we start thinking about the different ways of preserving the fruits of the season.  Freezer jam is one of the simplest and most delicious ways of savoring that fruit all year long.  Annette Blackburn has recipes that are to die for for both freezer jam and syrup.  Don't let all that fruit go to waste!  Make the most of it with these delicious recipes.