A favorite dine-out cuisine, Thai food is within reach of any home cook with a little bit of culinary curiosity. A fusion of historical influences, Thai food is distinctive and rich in flavor by design. Balancing spicy, sweet, sour, salty, and bitter harmoniously is a hallmark of Thai cuisine.

IN THIS ISSUE, we expand the Asian side of our kitchen with a try at Thai food using Quick & Easy Thai by Nancie McDermott as our guide. Key ingredients are explained, indispensable tools defined, and recipes shared. Like us, we think you'll realize success the first time around.

Thursday, March 3 - Gluten Free Breads  - 6:30 p.m. - When cooking for yourself or someone else who is gluten free, most people agree that baking is the most difficult part!  Leah Nielsen has bread recipes that are are delicious, soft, and tender.  Come and learn about how to successfully make gluten free breads that are really worth eating.

Saturday, March 5 - Perfect Under Pressure - Electric Pressure Cooking - 11:00 a.m. - Couldn't we all use a little more time in the day?  With the electric pressure cooker in your kitchen you can cut down on your time spent in the kitchen so you can spend more time out of the kitchen.  Resident Chef, JaDene Denniston has all the tools you'll need to master this appliance.  It's soon to become your favorite!

Tuesday, March 8 - French Macaroons - 6:30 p.m. - These adorable, not to mention scrumptious tiny cookies make a great gift!  The brightly colored cookies are perfect for the Spring/Easter time of year.  The only problem with them?  They can be a challenge to make!  Jocelin Ball, Pastry Chef at Hamilton's Steak House and Ted Mathesius, Executive Chef at Hamilton's Steakhouse, have all the secrets and tricks you need to take away any of your nerves about these little treats.  Come learn how to make them like a pro!

Wednesday, March 9 - 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 10 - Tamale Workshop - 6:30 p.m. - Tamales are one of the most delicious offerings of Mexican Cuisine. Chef Robert Sanderson has mastered the techniques for making amazing tamales right in your own home.  From the fillings, to the masa, to the folding, tamales are certainly nothing to be afraid of!  Come learn in this hands on class how to make authentic, fantastic tamales!  Hands on class, limit 10 people.

Saturday, March 12 - Perfect Pies - 11:00 a.m. - Pies are delicious in the Spring and the Summer when there are fresh berries and fruit in abundance.  Come learn how to make a no-fail flaky crust every time!  Kezia Whitteker has the keys to success to ensure that your pies turn out glorious every time. You'll learn the skills for double crust pies, crumble topping, blind baking, cream pies, sweet, savory, & seasonal pies!  You'll even learn how to make a pub pie or pot pie with your leftover Sunday Dinner.  Also learn to embellish tops with special cutters, lattice tops, and different kinds of flutes and crimps for your edges.  You don't want to miss out!

Tuesday, March 15 - Grinding All Your Grains in the Nutrimill - 6:30 p.m. - Come learn about the Nutrimill Wheat Grinder.  With Joy Ercanbrack you will learn all of the important information you need to mill all your own flours at home as well as a basic understanding and introduction of the different types of whole grains.  The Nutrimill will surely become your best friend in the kitchen!  

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.  

Quick & Easy Thai, 70 Everyday Recipes by Nancie McDermott. Photographs by Alison Miksch. Copyright © 2004. Published by Chronicle Books, San Francisco, CA.

This cookbook is the perfect introduction to Thai

cooking for the novice and contains plenty of inspiration for your skills as they grow. Many ethnic cuisine cookbooks quickly become confusing and daunting to the Western cook. This is not the case here. Ms. McDermott gained her training in Thai cooking first-hand as a Peace Corp volunteer in Thailand. In this, her second Thai cookbook, the recipes are intended for everyday use. The presentation simplifies the dishes, but without compromise. The book is organized by Appetizers, Soups, Curries, Chicken, Meats, Seafood, Rice & Noodles, Vegetables, Sweets & Drinks. We are further enabled with a section on Menus for Thai meals, tools for cooking Thai, various preparation techniques, and setting up a Thai pantry. The directions were instructive and led us to first time success with each of the recipes we tried. We can't wait to try more!