Happy New Year From Our Kitchen To Yours
Here's a New Year's resolution that's easy to keep: Cook more often and try new recipes. Learn skills to prepare meals from hearty to healthy by enrolling in one of our many cooking workshops. Choose from a wide variety of classes, each designed to broaden your culinary horizons and build your confidence in the kitchen.

A Sampling of Our 2008 Winter Classes

Stocks, Soups & Stews
Tuesdays, January 8 - 22, 6:00 - 9:00 p.m.
Hands-On. Cost $280

Basic Cooking Techniques
Thursdays, January 10 - February 2, 5:30 - 10:30 p.m.
Hands-On. Cost $645

Bread Basics
Saturday & Sunday, January 12 & 13, 10:00 a.m. - 3:00 p.m.
Hands-On. Cost $245

Sushi Madness
Monday, January 14, 6:00 - 9:00 p.m.
Hands-On. Cost $115

Chocolate Extravaganza
Saturday & Sunday, January 19 & 20, 10:00 a.m. - 2:00 p.m.
Hands-On. Cost $225

Girls' Night Out
Friday, January 25, 6:00 - 8:30 p.m.
Hands-On. Cost $65

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Ingredients:

1 cup Triple Sec
1 cup brandy
½ cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry champagne

Method:

1. Combine the Triple Sec, brandy, Chambord and pineapple juice and chill, covered, for at least 4 hours or overnight.
2. In a large punch bowl combine the Triple Sec mixture, ginger ale, and champagne. Add ice cubes just before serving. Serve in festive glasses. Cheers!

We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

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