Spice Up Your Fall Cooking
Spice things up this September by acquiring new kitchen skills and enjoying home-cooked meals that reflect the season. Our new classes, as well as our classics, will make daily dinner something to look forward to and enjoy. Sign up today and get cooking!

Lotsa Pasta
Learn to make your own pasta and pasta creations. From versatile ravioli to linguini, discover how easy it is to bring these Italian favorites to your table.
Wednesday, September 19, 6:00 - 9:00 p.m.
Hands on. Cost $95

Knife Skills — New! — One-Day Class
Your knives are your most important kitchen tool. Understanding knife safety, knife construction, a few classic knife cuts, and a couple of specialty cuts will take you a long way to confident and fun cooking.
Saturday, September 22, 10:00 a.m. - 2:00 p.m.
Hands on. Cost $75

Elevated Tailgate — New!
Beyond brats and potato salad, this tailgate cooking class takes the traditional pre-game chow to the next level.
Sample menu: Gourmet Burgers; Asian Marinated Grilled Chicken With Three Herb Pesto; Shrimp Ceviche Pasta Salad; Rosemary & Thyme Grilled Radicchio & Endive; and Grilled Watermelon with Mascarpone & Honey.
Wednesday, September 26, 5:00 - 9:00 p.m.
Hands on. Cost $95

Cookin' Cajun — New!
Journey down south and learn how to prepare these New Orleans favorites. Cookin' Cajun is filled with southern foods to warm your heart.
Sample Menu: Barbecue Shrimp; Crawfish Bisque with Roasted Sweet Pepper Cream; Romaine and Butter Lettuce in a Lemon-Green Pepper Corn Vinaigrette with Artichoke Hearts and Anchovy Filets; Jambalaya with Chicken, Hot Sausage and Ham; and Bananas Foster with Vanilla Bean Ice Cream.
Wednesday, September 26, 5:00 - 9:00 p.m.
Hands on. Cost $95

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Ingredients:

1 large eggplant unpeeled, cut into ½ inch cubes
2/3 cup olive oil
2 medium onions, diced
1 cup celery, diced
1 lb tomatoes, peeled and roughly chopped
1/3 cup wine vinegar
1 Tbs sugar (or less)
2 tsp salt or 2 anchovies
¼ tsp black pepper
1 pinch cayenne pepper
1 14-ounce can green or black olives, chopped
2 Tbs capers, rinsed
2 Tbs pine nuts
1 Tbs lemon juice

Method:

1. Heat 1/3 cup olive oil in large skillet. Sauté eggplant for 5 minutes, stirring often. Transfer to a bowl.
2. Add remaining oil to skillet and sauté onions until transparent.
3. Add celery and tomatoes and cook over medium heat about 15 minutes, stirring often, and breaking up tomatoes.
4. Stir in vinegar, sugar, seasonings and eggplant. Cover and cook 10 minutes.
5. Add olives, capers and pine nuts and cook uncovered for about 10 more minutes.
6. Check seasoning and lemon juice to taste.
7. Chill well before serving. Keeps refrigerated for 2 weeks and freezes well.

For more recipes, visit the recipe section of our website!

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