JANUARY 2013
TEEN AND COLLEGE STUDENT COOKING
Sunday, January 27, 2013 - 2:00 pm, $35
Zachary Leverett, Chef/Owner of Elite Dining Catering
Featuring soup made with a roasted chicken, a spaghetti meat sauce, a casserole, and a simple low budget stir fry. Class is limited to 16, High School and College age only.
WINTER SOUPS
Wednesday, January 30, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Featuring a variety of hearty soups that we have not covered in previous classes. Class is limited to 16.
FEBRUARY 2013
TAPAS!
Saturday, February 9, 2013 - 2:00 p
m, $55
Kevin Black, Chef - Blacksmith BBQ, Marietta
Kevin wanted to call this class "An Aphrodisiac Tasting", but because we like to guarantee that all of our recipes will work, we just couldn't do it. Tapas is Spanish for small bites. You could call them appetizers, but when you're presented with a wide variety of them you suddenly have a varied and tasty meal. You'll learn to make a delicious assortment of Tapas and get a history of Tapas at the same time, just in time for Valentine's Day. Class is limited to 16.
PIES 101
Tuesday, February 12, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Hand's on pie crust class, plus some easy pie fillings to sample. Class is limited to 14.
SOLO DINNERS
Thursday, February 21, 2013 - 6:30 pm, $40
Zachary Leverett, Chef/Owner of Elite Dining Catering
Cooking for one (or two) dinner recipes. Class is limited to 16.
SUSHI! - Sold Out!
Wednesday, February 27, 2013 - 6:30 pm, $50
Dave Rudie-son, Chef, Parkersburg Country Club
The last time we offered this class it sold out almost immediately. Dave has so much fun he agreed almost immediately to do another class for us! If you're interested in learning to roll your own sushi we suggest you call early to register! You'll learn to cook perfect rice, select the proper ingredients (Dave will cover both seafood and vegetable sushi), roll and cut your own. Each participant will take home their own bamboo sushi mat and rice paddle. Class is limited to 14.
MARCH 2013
EASTER BRUNCH Wednesday, March 13, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Featuring a variety of spring brunch dishes and pastry. Class is limited to 16.
WHY DO I NEED A FOOD PROCESSOR?
Tuesday, March 19, 2013 - 6:30 pm, $35
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Learn how a processor can save you time and make you a better cook! Plus processor recipes featuring a Provence Appetizer using processor bread, Seafood Quenelles Mousseline, and more. Class is limited to 16.
