The Chef's Gallery in Stillwater was Acquired by
Cooks of Crocus Hill this Spring
We are very exicted to become their 3rd Twin Cities location
Summer Classes 2012
May
To Register for a Class contact Cooks of Crocus Hill at 651-351-1144 ext 1
Cinco de Mayo
Tuesday, May 1, 2012 6-9pm $60 Participation
Cinco de Mayo is an important milestone in Mexican history, and revelers in the U.S. are happy to help celebrate the occasion with special menus and festive cocktails. Though some mistakenly call Cinco de Mayo Mexican Independence Day, it actually commemorates the May 5, 1862, Battle of Puebla, in which a formidable French army was trounced by a small Mexican contingent. The anniversary still holds symbolic significance among Mexican communities. Join us in celebrating our neighbor’s special day as we prepare Poblano Nogada (pork and beef stuffed poblanos with walnut sauce); Puebla Chicken and Potato Stew; Chipotle, Jicama and Melon Salad with Papaya, Cantaloupe, Oranges, Lime and Cilantro; Vegetable Chilequiles (tortillas) with Zucchini, Chayote, Corn, Green Beans and Tomatillo Salsa; and finish with a wonderful Capirotada (Mexican bread pudding).
Mother’s Day Brunch
Saturday, May 12, 2012 11:30am to 2:30pm $60 Demonstration
Why not treat a special someone in your life to an elegant brunch today? Rather than a busy, crowded restaurant you will enjoy our intimate classroom setting where Suzanne has created a very special menu that is guaranteed to impress the most discerning mother. Sit back and sip a glass of sparkling wine while she prepares Strawberry Stuffed Croissant French Toast with Maple Syrup; Spinach Salad with Oranges, Caramelized Walnuts, Feta Cheese, and Poppyseed Raspberry Dressing; Shrimp Scampi with Pancetta and Asparagus with Polenta; and a light Lemon Mousse with Fresh Berries for dessert.
Spectacular Summer Cupcakes
Tuesday May 15, 2012 6-9pm $60 Participation
“Yummy and summery” is the theme of today’s class. Join Suzanne in the kitchen and learn to create an impressive variety of little cakes. Add a splash of color and taste to your day with Peaches n’ Cream Cupcakes (with Amaretto peach filling topped with mascarpone buttercream and garnished with a peach slice); Strawberry Kiwi Daiquiri Cupcakes (with kiwi curd filling, strawberry rum Swiss meringue frosting and a strawberry rum shooter garnish); Triple Berry Graham Cracker Crust Cheesecake Cupcake (with sour cream glaze, mixed berry compote and fresh whipped cream); and Chocolate White Chocolate Chip Cupcakes (with fresh mint Italian meringue buttercream and a mint chocolate garnish). We’ll enjoy our creations with coffee.
Moveable Feast- Quick and Easy Picnic Dishes-
Sunday May 20, 2012 1-4pm $60 Participation
Grab a blanket, dust off that old wicker basket and make memories with a special alfresco meal. Suzanne will guide you in the preparation of this unique and very portable menu: We will enjoy an Italian Grilled Flank Steak with Mixed Greens Salad, White Beans and Shiitake Mushrooms; Open-faced Steak Sandwich with Caramelized Onions, Marsala Mushrooms and Blue Cheese; Green Bean, Kalamata, Oven-reduced Tomato and Potato Salad with Lemon-Dijon Dressing; Zucchini and Yellow Squash Ribbons with Radishes, Oregano and Basil; and a Rustic Raspberry Shortbread Turnover for dessert. Wine Lemonade Cocktail with our meal.
June
To Register for a Class contact Cooks of Crocus Hill at 651-351-1144 ext 1
To Register for a Class contact Cooks of Crocus Hill at 651-351-1144 ext 1
Spanish Summer Brunch
Saturday, June 2, 2012 11:30am to 2:30pm $60 Participation
Summer weekends are the perfect time for leisurely brunches, enjoying great food and good company. Suzanne has selected one of her favorite cuisines and turned it into a morning to remember. Join her in creating White Gazpacho. Tortilla Espanola (a layered Spanish omelet of sliced potatoes, caramelized onions, green olives, Manchego and eggs) served with a Sofrito (Spanish tomato sauce), Gambas al Ajillo (garlic shrimp with paprika and sherry), Calabacin con Vinegreta de Tomate (grilled zucchini with tomato vinaigrette), and Watermelon, Manchego and Serrano Ham Salad with a Sweet Sherry Dressing. For a sweet finish, you will prepare a Spanish Trifle (creamy egg custard, liqueur-soaked lady fingers, and slices of fresh fruit drizzled with orange glaze).
Latin Grill
Wednesday, June 6, 2012 6-9pm $65 Participation
If you are tired of the same old marinades and barbecue sauces, we have the recipes that grill masters need to spice things up and expand their repertoire. Join Suzanne in the kitchen and cook up South American Grilled Flat Bread topped with Grilled Chile Rubbed Pork, Mushroom and Avocado Sauce; Grilled Whole Snapper with Vera Cruz Salsa; Rum BBQ Black Beans with Chorizo, Bacon and Chiles; Sour Orange, Red Cabbage and Jicama Slaw; and for dessert, a refreshing Grilled Pineapple with Island Spices and Coconut Ice Cream.
Cooking with Your Kids- Afternoon Tea
Thursday, June 14, 2012 1-3pm $45 Participation
Alice in Wonderland would not have been complete without its famous tea party! Tea time is for socializing over a good old ‘cuppa’ tea accompanied with cakes, muffins, biscuits, pastries and sandwiches. Why not invite a budding young cook today and together learn to create a tea party menu of Summer Tomato, Basil and Cheese Puff Pastry Canapés, Broiled Cheese, Avocado and Ham Sandwiches, Citrus Shortbread Cookies, Chocolate-dipped Strawberries, and Watermelon Sherbet Smoothies.
Bring a fancy hat and enjoy your creations with tea and conversation. Boys and girls ages 8 and older are welcome.
Italian Garden Party- Friday,
Friday, June 22, 2012 6-9pm $60 Participation
Pull out the candles, uncork lots of wine, cue the music, and get ready to entertain outdoors! Join Suzanne in the creation of this beautiful fresh menu of Tuna and White Bean Canapé; Timbale of Crepes with Pancetta and Summer Vegetables (layered crepes); Grilled Mahi Mahi with a Zucchini Copanata (tomatoes, capers and pine nuts); Grilled Tomatoes; Grilled Asparagus with Black Pepper Zabaglione; and a refreshing Lemon Semi-Freddo with Berries for dessert.
July
To Register for a Class contact Cooks of Crocus Hill at 651-351-1144 ext 1
Cooking with Your Kids- Grilling
Tuesday, July 10, 2012 5:30 to 7:30pm $45 Participation
With the right skills and supervision you can turn your kids into backyard chefs. Cooking can be enriching for kids – the kitchen is where they learn about measurement, cause and effect, how to follow instructions, as well as a valuable life skill. Join Suzanne in the kitchen and at the grill today and learn to prepare this fun summertime menu of Grilled Piadina (grilled Italian flat bread wrapped around grilled chicken and Swiss cheese); Mixed Berry Salad on Bib Lettuce with a Raspberry Mint Dressing; and Ice Cream Sundaes with Homemade Chocolate Sauce. Class for ages 10 and older.
Ladies night out- Grilling from the California Wine Country
Wednesday, July 18, 2012 6-9pm $65 Participation
California’s wine country is not only known for the fruits of the vine, but for an exciting cuisine as well. We will break into small groups and make Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Sauce; Grilled Cherry Tomato Salad with Romaine, Radicchio with Red Wine Vinaigrette; Grilled Chicken Breast with Apricot Glaze and Mustard Chardonnay Vinaigrette; and Grilled California Peaches with Almond-Mint Pesto and Mascarpone Cheese.
Matt Stabnow from Revé 324 will be on hand to discuss a selection of wines for the evening.
August
To Register for a Class contact Cooks of Crocus Hill at 651-351-1144 ext 1
Cooking with your Kids- Farmer’s Market
Saturday, August 4, 2012 10:30am to 1pm $45 Participation
August is prime fresh produce time in Minnesota. The vegetables are plentiful and the markets are full of the common and not-so-common vegetables. This is a great place for kids to visit and learn about eating local produce. We will meet at the Stillwater Farmer’s Market at 10am, talk with vendors and buy what we need for the day, then head to the store to begin making lunch. Our planned menu will be Chicken Burritos with Red Dipping Sauce; Avocado, Cucumber and Tomato Salad topped with Queso Fresco; and for dessert, a unique Corn Ice Cream with Fresh Raspberries. Menu subject to minor changes based on availability of produce. Class for children ages 8 and older.
Mexican Street Food
Thursday, August 9, 2012 6-9pm $60 Participation
Ethnic street food vendors have become popular in America, offering everything from savory to sweet items. Mexican street food, while diverse in flavors, is fairly easy to prepare and easily eaten on the run. Suzanne will guide you in the creation of these delicious examples: Pambozos Tortas (soft bolillos stuffed with spicy chorizo and potatoes and topped with a rich guajillo sauce), Equistes (grilled corn-on-the-cob topped with butter, mayonnaise, cayenne, cojita cheese and lime juice), Chalupas (fried slow-cooked pork tortillas served with salsa verde and salsa rojo), Chipotle Shrimp Tacos, and Churros (deep-fried pastries).
Farm to Table- Wednesday,
August 15, 2012 6-9pm $60 Demontration
Suzanne will be joined by Shane and Chiara Dowell, owners of The Little Flower Farm in Marine on the St Croix. Their farm is a Community Supported Agriculture (CSA) farm, which provides a weekly delivery of sustainably-grown produce to consumers during the growing season. With a subscription fee, CSA customers not only buy food from a local farm, they also become supporting members of the ecological and human community that supports the farm. With the help of their team of Norwegian Fjord horses, the Dowells farm sustainably, using cover crops, crop rotations, and natural fertilizers. As part of their CSA they offer 18 weeks of chemical-free veggies, free-range eggs, fresh chevre, broilers, lamb, rabbit and pork.
Incorporating these beautiful local ingredients, Suzanne will prepare Swiss Chard Tart made with free range chicken eggs, cream, Swiss chard and herbs; Mixed Green Salad with Chevre, Caramelized Pine Nuts, Raspberries and a Blackberry Vinaigrette; Herb-crusted Roasted Broiler Chicken with a Balsamic Glaze and Creamy Polenta; Seasonal Summer Vegetables Sauté; and Honey Mint Frozen Goat’s Milk Yogurt with Melba Sauce.
Date Night: Summer in Provence
Saturday August 25, 2012 6-9pm $65 Participation
It’s hard to beat a beautiful summer evening in Minnesota, but tonight we’ll create a French-inspired menu that will take it over the top! Join us in our kitchen and learn to prepare Tapenade, Roasted Red Pepper and Goat Cheese Finger Sandwiches; Cream of Fennel Squash Soup; Pork Tenderloin and Green Olive Sauté; Squash Blossom Rice; Tomato Provençale (tomatoes, fresh thyme, bread crumbs and Parmesan cheese); and a dessert of Apricot Clafouti (fresh apricots nestled in a baked pudding).
To Register for a Class contact Cooks of Crucus Hill at 651-351-1144 ext 1
Winter Classes 2012
To Register for a Class contact the Chef's Gallery at 651-351-1144 ext 2
January
 |
| Chocolate Quenelle |
Friday, 1/20 6-9 $65.00 Participation
The holidays are over and it’s time for something just for you! Grab a girlfriend or two and enjoy an evening celebrating two favorite things: chocolate and wine! You will learn to prepare a decadent variety of desserts that are usually only found in the best bakery dessert cases. We’ll make
Cherry-filled Fudgy Chocolate Cake with a Chocolate Ganache Glaze
White Chocolate Soufflé with a Strawberry CenterChocolate Coconut Macaroon Topped with Chocolate Mascarpone Mousse
Chocolate Crepes filled with Caramelized Bananas and Chocolate Rum Sauce
Chocolate Quenelles.
Wine will be served
Cooking with Your Kids Comfort food
Saturday 1/21 11:30-1:30 $80.00 Participation
Cooking together is a great way to spend quality time with your children while they learn an essential life skill. We know that children will be more likely to try new foods when they have been part of the planning and preparation. This class has been tailored to teach basic skills that are a great starting point to foster their talents in the kitchen. Dishes will be prepared by each child/parent group, and will include:
Homemade Bacon Chicken Mac and Cheese
Italian Vegetable Salad
Homemade Oreo Cookies
Class fee includes 1 adult and 1 child (8 or older.)
Introduction to Mexican Cooking
Monday 1/23 6-9pm Participation
Mexican cuisine is a favorite from coast to coast. With effortless preparations and fresh, flavorful ingredients, Mexican cooking can be simple to make and delicious to eat! Join Suzanne as she demonstrates achieving the complex flavors of the main ingredients as well as how they
are best prepared – from toasting tortillas to roasting tomatoes – and offers a few simple kitchen rules that make for great results. Together you will prepare
Pork Tamales with Ancho SauceBeef Enchiladas with Homemade Enchilada Sauce
Cheese Chile Rellenos with Salsa Verde
Double Decker Tostadas with Chorizo and Cilantro Jalapeno Pesto
Mexican Beer will be served
To Register for a Class contact the Chef's Gallery at 651-351-1144 ext 2
February
Date Night-Desserts for Lovers
Friday 2/3 6-9pm Participation
Grab your sweetheart and your sweet tooth for tonight’s class. Suzanne will take you through the steps to creating one of life’s delicious pleasures: sumptuous desserts! Together we prepare
Custardy Blueberry Bread Pudding with Orange Crème Anglaise Hazelnut soufflé with Dark Chocolate Sauce
Banana Walnut and Chocolate Chip Fritters with White Chocolate Dipping Sauce
Almond Pithivier (Puff Pastry Cake) with a Raspberry Coulis
Wine
Tortilla Madness
Thursday 2/9, 6-9pm Participation
Tortillas are one of the staples of Mexican cuisine. Whether served up fried as tacos, rolled into soft burritos, or layered as enchiladas, they are versatile and inexpensive. Join Suzanne, our Mexican cooking expert, and learn to make both flour and corn tortillas. Then you will use the tortillas to create. We will make both flour and corn tortillas the use them to make
Chicken Chimichanga with a Red Table SauceTortilla Pie with a Tomatillo Sauce
Tortilla Soup with Chiles and Tomatoes
Brie and Papaya Quesadillas with Pico de Gallo and Guacamole
Enjoy a Mexican Beer with the Buffet
Cupcakes Galore
Saturday 2/18 12:30-3:30pm Participation
Working with two master recipes of vanilla and chocolate, Suzanne will show you how to transform them into six unique variations. You will create:
Martha Stewart’s Salted Caramel filled Chocolate Cupcake topped with a Bittersweet Chocolate Italian ButtercreamChocolate Cupcake baked in a Sugar Ice Cream Cone and Topped with a Cherry Swiss Meringue Buttercream, Chocolate Ganache and a Cherry
Rocky Road Cupcake with Dark Chocolate Buttercream Mini Marshmallows, Pecans Dipped in Melted Chocolate Glaze
Coconut Tres Leche Cupcake with a Dulce De Leche Buttercream
Orange Cupcake with Strawberry Balsamic filling and a Fromage Blanc Frosting
Pistachio Cupcake with a French Buttercream and Pistachio Brittle Garnish
You will take home a sample of each cupcake
Italian Comfort Food
Tuesday 2/21 6-9pm Participation
Creamed Potato and Asparagus Soup
This evening is all about dishes that comfort us, so let the chill stay outside while we stay warm together cooking in the kitchen! Suzanne has selected an Italian-inspired menu of:
Ustica Sauce with pancetta, tomatoes, red wine and fresh basil over Cavatappi Pasta
Cocoa Crusted Beef Braised in Italian Dry Red Wine
Baked Polenta Layered with Lombardy Wild Mushroom Sauce and Fontina Cheese
Apple Pear Gratin
Wine
To Register for a Class contact the Chef's Gallery at 651-351-1144 ext 2
One of the many appealing qualities of paella is its versatility. The ingredients are interchangeable according to what you have or are willing to purchase. Suzanne will cover the basics of this dish, then turn you loose to create two wonderful versions: Paella Valencia with chicken, shrimp, chorizo, mussels, vegetables and saffron rice, and Spring Vegetable Paella of fennel bulb, baby carrots, asparagus, chickpeas, artichokes and saffron rice. We will prepare a complementing Radicchio Salad with Spanish Blue Cheese and Peppered Almonds, as well as Churros and Cinnamon Ice Cream for dessert. Sangria will be served.
Cupcake bakeries are springing up all over major cities as they are the perfect little sweet treat. Join Suzanne to learn cake baking in miniature. We’ll begin with two master recipes of chocolate and vanilla batter, from which you will make Chocolate Salted Caramel Cupcakes, Red Velvet Cupcakes, Tiramisu Cupcakes, Pistachio Praline Cupcakes, Double-Shot Espresso Cupcakes, and Peach Cupcakes. It only gets better when they are topped with French Butter Cream, Swiss Butter Cream, Cream Cheese, and Whipped Ganache Frostings.
Exploring the cuisines south of the border is always fun and flavorful. There are many similarities but also distinct differences. So with passport in hand we will begin our culinary adventure. You will begin by making a Cold Avocado Soup, Colombian-style, then we’ll move on to Guatemala to prepare Potato and Fresh Green Bean Salad with a Tomatillo and Pepita Dressing. Next to Venezuela for Hallacas, a form of filled tamale baked in banana leaves with an Ancho Guajillo Sauce. Next will be Mexico for Roasted Chile Poblano Rellenos filled with Pine nuts, Plantains, Black Beans and Mexican Cheeses. We’ll end our trip in Panama where we’ll make Sweet Cinnamon and Sugar Fry Bread with Honey Ice cream. We will enjoy a cold beer with our buffet.
Looking for a way to spend your summer? Why not explore the world of Mexican cuisine with this three-day hands-on cooking camp. You’ll learn how to make amazing authentic Mexican recipes that are nothing like that “burrito supreme” that they’re serving down the block.
March
Cooking with Your Kids- Asian
Saturday 3/3 11:30-1:30pm
Cooking together is a great way to spend quality time with your children while they learn an essential life skill. We know that children will be more likely to try new foods when they have been part of the planning and preparation. This class has been tailored to teach basic skills that are a great starting point to foster their talents in the kitchen. Dishes will be prepared by each child/parent group, and will include:
Baked Beef Egg Rolls with Plum Sauce
Sweet and Sour Chicken with White Rice
Homemade Fortune Cookies
WRITE YOUR OWN FORTUNES AND BRING THEM TO CLASS TO INSERT INTO YOUR COOKIES
Rush Hour Meals
Wednesday 3/7 6-9pm Participation
Baked Chicken with a Light Rosemary-Mustard Cream
At the end of a long day of work it is often too much effort to plan and execute a nice meal for your family. Instead of expensive pre-made meals or calorie-laden fast food, what you need are a few planned menus in your repertoire. Tonight, with Suzanne’s help, you will prepare:
Barley with Bell Peppers and Kalamata Olives
Broiled Asparagus with Oranges and Shallots
Pear Spinach and Feta Salad
Lemon Blueberry Cookie Parfait
Wine
Class will also include suggestions for stocking a quick meal pantry, shopping lists, and time-saving shortcuts.
Meals in Minutes
Wednesday 3/21 6-9pm Demonstration
Who has time to cook? You do, if you use your pressure cooker! The combination of speed, health benefits and energy savings make it a perfect tool for creating wonderful meals. Suzanne, joined by our product representative Charlie Means, will demonstrate as she prepares delicious examples for you to sample with
Roasted red pepper hummus
Italian Pot roast with red wine, tomatoes and fresh herbs
Risotto with butternut squash and porcini mushrooms
Apple Cranberry Bread Pudding
Mexican One Pot Dishes
Thursday 3/29 6-9pm Participation
If a recipe can be prepared with the use of just one heating implement, the world could be a happier place! Suzanne has embraced this one pot concept and has given it her favorite cooking theme: Mexican. Join her in the kitchen this evening and create with minimal pans. We’ll make
Oaxacan Wild Mushroom Queso Fundido (Hot Cheese dip) served with tortilla chips
Vera Cruz Seafood Soup with Shrimp, Crab, Sea Bass in a tomatillo chile fish broth
Mexico City Red Rice with Chicken, Ancho Chiles and Mexican Oregano
Oaxacan Black Bean Soup with Chochoyones (Masa Dumplings)
Colonia Cuauhtémoc Mexican Chocolate Rice Pudding
Beer
Umbria: Recipes from the Heartland of Italy
Friday 3/23 6-9pm Participation
Umbrian cuisine is very rustic, often called “cucina povera,” or peasant cooking, which simply means traditional dishes created with minimal ingredients and methods of preparation that rely on local products such as grains, vegetables, fresh herbs, and olive oil. Known for its pork products, pancetta, sausages, cheeses and varieties of black truffles, the traditional dishes of Umbria have been handed down through generations and even today maintain the same principles of simplicity. IncorporatingFrittata with Asparagus Pecorino and Wild Herbs
many of these traditional ingredients, you will join Suzanne this evening in the preparation of an Italian-inspired feast of
Bucatini with Sausage, Pancetta, and Lemon
Chicken Hunter Style with Rosemary, Sage and Green olives
Roasted Carrots and Fresh Fennel
Rice and Rum Fritters of St Joseph with Hot Chocolate Dipping Sauce
Wine
To Register for a Class contact the Chef's Gallery at 651-351-1144 ext 2
April
April
The Basics of Cake Baking
Tuesday 4/10 11:30am to 2:30pm
If all the measuring, sifting, and mixing involved in cake baking seems more like science class than fun, then today’s class will introduce you to the fun side baking and conquer those cake misconceptions. You will learn to make these moist and delicious cakes and their complementing frosting:
Devil’s Food Layer Cake with Chocolate Ganache
White Cake with Lime Curd Filling and Lime Chantilly Crème
Aunt Dedi’s Sponge Cake with a Lemon Glaze
Yellow Layer Cake with a Dark Chocolate Buttercream
Accompanied by Homemade Vanilla Bean Ice Cream
Coffee
Classic Dishes to Master-Spanish
Monday 4/16 6-9pm Participation
Spanish cuisine is rich and varied, much like the country itself. The cuisine of Spain is less well known than that of other Mediterranean countries, but Spanish cooking has the Mediterranean emphasis on fresh local ingredients, strong regional traditions, and high quality artisanal products. Seafood is abundant on the long coasts, hearty stews warm up cold nights on the central plain, rice dishes are popular around Valencia, piquillo peppers flavor food in the Basque region, and small dishes called
tapas have become popular around the world. Together with Suzanne you will prepare these wonderful Spanish dishes:
Zarzuela (Catalan fish stew with mussels, clams, shrimp and cod with saffron, smoked paprika and almonds in a savory fish stock)
Rice Cakes with Black Olives, Piquillo, and Manchego Cheese
Pisto Manchego (Zucchini, Tomatoes, Onion and Peppers)
Serrano Ham and Field Greens Salad with Cabrales and Hazelnut Vinaigrette
Tarta de Almendras (Warm Almond Cake)
Wine
Baby Cakes
Wednesday 4/25 11:30am-2:30pm Participation
They say good things come in small packages, and with mini-desserts that is certainly true! Just because you’re watching your waistline doesn’t necessarily mean you have to give up eating dessert. Thanks to the fad of small sweets, perhaps the old adage will ring true for you: You can have your cake and eat it too (just as long as it’s bite-sized)! Suzanne will take you through the steps to creating your own little bites of heaven with
Fresh Rhubarb Upside-Down Baby Cakes with Whipped Cream or Crème Fraiche
Chocolate Truffle Cakes with a Dark and White Chocolate Drizzle
Mini Almond Bundt Cakes with a Brown Butter Powdered Sugar Glaze and Sliced Almonds
Individual Strawberry-Jam Cakes with Orange Glaze
Mini Orange Chocolate Chunk Cake Infused with an Orange Syrup and Topped
with a Mocha Glaze
Coffee and Tea will be served
To Register for a Class contact the Chef's Gallery at 651-351-1144 ext 2
Fall Classes 2011
Classic Italian Dishes to Master from Emilia Romagna
Monday, October 24, 6-9pm $65 Participation
Emilia Romagna is the heartland of Northern Italy and the home of proscuitto, Parmigiano Reggiano, and Modena balsamic vinegar. These wonderful flavors will weave their way through the dishes you will create with Suzanne's guidance this evening, including Fried Polenta Crostini topped with Proscuitto and Porcini Mushrooms braised in Marsala Wine; Penne Pasta with Grilled and Baked Vegetables; Roasted Game Hen with Balsamic Glaze; Crisp Potato Cake with Ham, Parmigiano Reggiano and Nutmeg Bechamel, and for dessert, Almond Chocolate Cake. We'll enjoy a regional wine with our meal.
Savory Mini Cupcakes-The New Hors d'Oeuvre
Friday, October 28, 12:30-3:30pm $55 Participation
The cupcake craze has now taken a savory twist that works well as hors d'oeuvres for your holiday party. We'll make Italian Prosciutto, Parmesan and Tomato Cupcake with Mozzarella, Cream Cheese and Prosciutto Frosting, garnished with Oven-reduced Tomatoes and Fresh Basil; Savory Cupcakes filled with Goat Cheese, Figs and Grilled Onion; Couscous-infused Cupcakes topped with Grilled Shrimp and Tomato Chutney; and Meatloaf Cupcakes topped with Chili Sauce and Duchess Potatoes.
Cooking with Your Kids in the Kitchen
Saturday, October 29, 11am-1:30pm $70 Participation
Cooking together is a great way to spend quality time with your children while they learn an essential life skill. We also know that children will be more likely to try new foods when they have been part of the preparation. This class has been tailored to teach basic skills that will be a great starting point to foster their talents in the kitchen. Dishes will be prepared by each child/adult group, and will include Chicken Parmesan with Fettuccine, Thanksgiving Salad (lettuce, apples, celery, dried cranberries), and Caramel Nut Turtles for dessert. Class fee includes one adult and one child, ages 8 and older.
Spring/Summer Classes 2011
Here are my classes at the Chef's Gallery. To register call 651-351-1144 or click this link
The Chef's Gallery and go classes and then to the registration icon.
Here are my classes at the Chef's Gallery. To register call 651-351-1144 or click this link The Chef''s Gallery and go classes and then to the registration icon.
May
A Cinco de Mayo Celebration
Sunday, May 1, 1pm to 4pm, $60 Participation
Cinco de Mayo is an important milestone in Mexican history, and revelers in the U.S. are happy to help celebrate the occasion with special menus and festive cocktails. Though some mistakenly call Cinco de Mayo Mexican Independence Day, it actually commemorates the May 5, 1862, Battle of Puebla, in which a formidable French army was trounced by a small Mexican contingent under the command of General Ignacio Zaragoza. The anniversary still holds symbolic significance among Mexican communities. Join us in celebrating our neighbor’s special day as we prepare Pork Chalupas (shredded pork with Mexican crema, queso fresco and a guajillo table sauce on a crispy tortilla), Puebla Chicken and Potato Stew, a Chipotle, Jicama and Melon Salad with Papaya, Cantaloupe, Oranges, Lime and Cilantro, Vegetable Chilequiles (smothered tortillas)with Zucchini, Chayote, Corn, Green Beans and Tomatillo Salsa, and finish with wonderful Tres Leche Cake soaked with milk and brandy, filled with fresh strawberries and topped with whipped cream. Mexican beer will be served.
Mother's Day Brunch
Saturday, May 7, 11am-2pm $60 Demonstration
Suzanne has created a very special menu that is guaranteed to impress the most discerning mother. Sit back and sip a glass of Champagne while you enjoy English Creme Scones served with Lemon Curd and assorted jams; Baby Greens with Strawberries, Orange Segments, Goat Cheese Fritters and Orange Vinaigrette; Herb-crusted Salmon with Pistou (basil, garlic, grape tomatoes and olive oil); Leek, Mushroom and Asparagus Frittata; and for a sweet finish to our meal, Dark Chocolate Waffles with Caramelized Bananas and Decadent Chocolate Sauce.
Under Pressure
Suzanne Schilling and Charlie Means
Wednesday, May 18, 6-9pm $55 Demonstration
Faster cooking time and fewer nutrients lost are two of the many reasons for using a pressure cooker. Tonight Charlie and Suzanne demonstrate how the pressure cooker can take hours out of the kitchen as well as produce delicious meals faster and with less heat or energy. You will sample pressure cooker dishes of Strawberry Risotto, Orange Carrot Soup with Orange Segments and Toasted Pine Nuts, Quick and Easy Pressure Cooked Fresh Vegetables, and Texas Asado (pork cooked in a chili sauce with onions, garlic and cilantro and served in a soft tortilla with avocado and cheese).
Whoopie Pie Fest
Saturday, May 28, 12:30-3:30pm $55 P
Listed as one of the hot new foods for 2011 Whoopie Pies are fun to make and to eat! Who can resist a sweet hand-held cream-filled cake? Suzanne will walk you through the steps to making these treats and their creative fillings with Traditional Chocolate Whoopie Pie with a Vanilla Cream Filling, Lemon Whoopie Pie with Crystallized Ginger Filling, Spice Whoopie Pie with Cream Cheese and Marshmallow-Blueberry Filling, Buttermilk Whoopie Pie with Raspberry and White Chocolate Filling, and Red Velvet Whoopie Pie with Cream Cheese and Peppermint Filling. All will be sampled with coffee or tea.
June
Mexican Fiesta Brunch
Saturday, June 4, 11am-2pm $60 Participation
Join Suzanne for a Latin American-inspired brunch menu as you prepare Ensalada de Botana (greens with tomatoes, radishes, avocados, Oaxacan string cheese and Chicharron with pineapple Dijon dressing), Grilled Shrimp Torta with a Fresh Ancho Sauce, Black Bean Chilaquiles (tortillas smothered in a black bean sauce with an avocado crema), Grilled Chicken with a Mango Chipotle Sauce, and a sweet finish of Broiled Pineapple and Coconut Ice Cream. We'll enjoy a Michaladas with our buffet.
Take advantage of a cool summer morning and invite a few friends over for a unique breakfast experience. Suzanne will lead you in the preparation of a delicious seasonal breakfast menu of Grilled Vegetable Frittata with Goat Cheese and Basil; Grilled Bacon-wrapped and Stuffed Breakfast Sausage; Strawberry, Kiwi and Orange Salad with Orange Liqueur Dressing; Crispy Potato Pancakes; and for a sweet ending, Grilled Blueberry and Mascarpone-stuffed French Toast with Maple Syrup. We'll enjoy a Mimosa with our meal.
Breakfast on the Grill
Friday, June 10, 11am-2pm $60 Participation
Take advantage of a cool summer morning and invite a few friends over for a unique breakfast experience. Suzanne will lead you in the preparation of a delicious seasonal breakfast menu of Grilled Vegetable Frittata with Goat Cheese and Basil; Grilled Bacon-wrapped and Stuffed Breakfast Sausage; Strawberry, Kiwi and Orange Salad with Orange Liqueur Dressing; Crispy Potato Pancakes; and for a sweet ending, Grilled Blueberry and Mascarpone-stuffed French Toast with Maple Syrup. We'll enjoy a Mimosa with our meal.
July
Dazzling Ice Cream Desserts
Friday, July 15, 12:30-3:30pm $60 Participation
Friday, July 15, 12:30-3:30pm $60 Participation
Do you love the smooth, coolness of ice cream desserts but not the hassle of making the ice cream from scratch? Then this is the class for you! Incorporating ice cream that is commercially available, Suzanne will teach you how to make an impressive variety of desserts, including Lemon Baked Alaska (lemon ice cream surrounded by lemon cake covered with toasted meringue), Coconut Ice Cream Cake (devil's food topped with coconut ice cream, frosted with créme chantilly and sprinkled with toasted coconut and shaved chocolate), Dulce de Leche Sandwich Cookies (dulce de leche gelato with Mexican pecan shortbread cookies), Pistachio Peach Sundae (crispy phyllo pastry layered with honey butter and pistachios and vanilla ice cream topped with peach and blueberry compote), Black and White Chocolate Terrine (a terrine of dark and white chocolate ice cream and chocolate wafers with raspberry sauce). Coffee will be served with our samples.
Cooking with Your Kids: Grilled Pizza
Wednesday, July 20, 5:30-7:30pm $70 P
Wednesday, July 20, 5:30-7:30pm $70 P
Children love pizza, especially when they choose their own toppings. Join your child in class today where they learn to prepare Homemade Pizza Dough that they will then finish with a selection of toppings and grill. On the side will be a Summer Garden Salad, as well as S'mores Cookies for dessert. Class fee includes one child, age 10-16, and one adult.
Winter Classes 2011
Here are my classes at the Chef's Gallery. To register call 651-351-1144 or click this link The Chef's Gallery and go classes and then to the registration icon.
January
See Suzanne on Showcase MN
And get the recipes for Choccolate Cupcakes and Dark Chocolate Buttercream
Cupcakes Galore!
Wednesday, January 5, 12-3pm $55 Participation
Cupcake bakeries are springing up all over major cities as they are the perfect little sweet treat. Join Suzanne as we learn cake baking in miniature. You will begin with two master recipes of chocolate and vanilla batter, from which you will make Chocolate Salted Caramel Cupcakes, Rocky Road Cupcakes, Tiramisu Cupcakes, Pistachio Praline Cupcakes, Double-Shot Espresso Cupcakes, and Peach Cupcakes. It only gets better when they are topped with French Buttercream, Chocolate Swiss Meringue Buttercream, Dark Chocolate Frosting, Cream Cheese Frosting, Marscapone Topping and Whipped Ganache.
Restaurant Foods at Home – Mexican
Tuesday, January 18, 6-9pm $60 Participation
Suzanne shares her wealth of knowledge in Mexican cuisine as she guides you in the preparation of some favorite dishes: Chipotle-marinated Fajita with Chunky Avocado Salsa, Beef Enchiladas with Enchilada Sauce, Nachos Deluxe with Red Table Sauce, Chicken Chile Rellenos with a Salsa Verde, and for a sweet finish, we’ll make Fried Ice Cream. We’ll enjoy a Mexican beer with our buffet.
Cooking with Kids – Cupcakes!
Sunday, January 23, 1-3pm $30 Participation
Cost includes one child and one adult
A great way to spend a winter’s afternoon with a child is baking in the kitchen, and what child doesn’t love to make and eat cupcakes! Suzanne will direct you in the preparation of a master chocolate cake recipe that will be made into two fun designs: a mouse cupcake and cupcake lollipops. We will then turn the kids loose to express themselves by frosting and decorating their creations.
Exotic Cupcakes
Saturday, January 29, 11am-2pm $55 Participation
If you’re craving something beautiful, exotic and sweet, this is the class for you! We will go way beyond ordinary chocolate and vanilla cupcakes with the creation of these beautiful gourmet treats: Lemon Drop Martini Cupcake with Toasted Meringue Frosting, Chile Chocolate Mango Cupcake with a Churro Topping, Huckleberry Cupcake with Raspberry Glaze and Marshmallow Frosting, “Better than Sex” Black and White Cupcake, filled with white chocolate rootbeer mousse, frosted with dark chocolate and garnished with white chocolate curls!
To register call 651-351-1144 or click this link The Chef's Gallery and go classes and then to the registration icon.
February
Girls’ Night Out: Chocolate Desserts
Thursday, February 3, 6-9pm $60 Participation
Cooking with children is a wonderful opportunity for family time while teaching the essential skills of meal preparation and healthy eating. Kids are more likely to try new food when they’ve been a part of the process, and this class has been tailored to teach the skills they need to really cook. Today’s recipes are simple, kid-friendly and nutritious. We’ll prepare Italian Skillet Chicken served atop spaghetti and finished with a simple Alfredo Sauce, an Italian Salad of lettuce, tomato, red onions, cucumbers and parmesan cheese, and Italian Chocolate Cookies for dessert.
Suzanne recently returned from Oaxaca, Mexico, where she cooked with Susanna Trilling, cookbook author and host of the PBS series “Seasons of My Heart.” In this class she’ll share the recipes and techniques learned as she prepares Tetelas (masa triangles filled with black beans and topped with Mexican avocado crema and salsa), Mole Negro Oaxaqueno con Pollo (Oaxacan black mole with chicken), Crema de Chayote (a creamy squash soup with a jicama and peanut garnish), and Budin de Chocolate Oaxaqueno (chocolate bread pudding with berry sauce). Mexican beer will be served.
To register call 651-351-1144 or click this link The Chef's Gallery and go classes and then to the registration icon.
March
Chili Primer:
Cooking with Kids: Comfort Foods
When girls get together, invariably chocolate is involved! So we have designed the evening around our favorite food group – chocolate! Have a great time as you join Suzanne in the preparation of these four amazing desserts: Diplomatico Parfait (layers of pound cake infused with Kahlua, Triple Sec and Amaretto surrounded by a decadent mousse), Chocolate Tres Leche Cake (individual chocolate cakes soaked with milk and brandy and filled and topped with whipped cream and raspberries), Caramel Chocolate Lava Cakes with a Bourbon Caramel Sauce, and Dark Chocolate Waffles with Caramelized Bananas and Dark Chocolate Sauce. Wine will be served with our sweet buffet.
Cook with Your Kids: Italian
Saturday, February 12, 11am-1pm $45 Participation
Cooking with children is a wonderful opportunity for family time while teaching the essential skills of meal preparation and healthy eating. Kids are more likely to try new food when they’ve been a part of the process, and this class has been tailored to teach the skills they need to really cook. Today’s recipes are simple, kid-friendly and nutritious. We’ll prepare Italian Skillet Chicken served atop spaghetti and finished with a simple Alfredo Sauce, an Italian Salad of lettuce, tomato, red onions, cucumbers and parmesan cheese, and Italian Chocolate Cookies for dessert.
Direct From Mexico -OAXACA
Tuesday, February 15, 6-9pm $60 Demonstration
Suzanne recently returned from Oaxaca, Mexico, where she cooked with Susanna Trilling, cookbook author and host of the PBS series “Seasons of My Heart.” In this class she’ll share the recipes and techniques learned as she prepares Tetelas (masa triangles filled with black beans and topped with Mexican avocado crema and salsa), Mole Negro Oaxaqueno con Pollo (Oaxacan black mole with chicken), Crema de Chayote (a creamy squash soup with a jicama and peanut garnish), and Budin de Chocolate Oaxaqueno (chocolate bread pudding with berry sauce). Mexican beer will be served.
To register call 651-351-1144 or click this link The Chef's Gallery and go classes and then to the registration icon.
March
Chili Primer:
“Take Two Chipotle and Call Me in the Morning”
Wednesday, March 2, 6-9pm $60 Participation
In this class we will explore the chili pepper – history, legend and lore, culinary and medicinal uses, nutritional values, use as an aphrodisiac, and why chili lovers are the happiest when in pain! Then we will make mild and hot sauces to go with Mexican Tapas, Wild Mushroom Empanadas with Pumpkin Seed Sauce, Yucatecan Salbutas (thick tortilla topped with shredded chicken, pickled red onions, shredded lettuce and habanero sauce), Brie and Papaya Quesadilla with Pico de Gallo, and Sopes (masa boats topped with puréed black beans, queso fresco, and ancho table sauce and avocado cream). We will enjoy Mexican beer with our buffet.
Cooking with Kids: Comfort Foods
Saturday, March 12, 11am-1pm $45 Participation
Cooking together is a wonderful way to bring parents and children closer while learning an essential life skill. We also know that children are more likely to try new foods when they help in the preparation of those dishes. This class has been tailored to teach the skills that they need to know to really cook as well as for adults to learn the techniques needed to continue this education. The recipes that will be prepared are simple, kid-friendly and nutritious. We’ll make The World’s Best Meatloaf with a tomato sauce topping, Oven Roasted Parmesan Potatoes, and Quick No-Bake Oatmeal Peanut Butter Cookies.
Julia Child Quotes on Friendship
Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal
Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal
Dinner with Julia
Friday, March 18, 11am-2pm $60 Participation
Taken directly from Julia Child’s “Mastering the Art of French Cooking” is a menu guaranteed to impress your most discerning guests. Suzanne cut her teeth on these recipes as she began her culinary career 33 years ago. She will help you navigate the recipes and understand the importance of classic French cooking as you create a wonderful meal. We will prepare Potato and Leek Soup infused with Watercress, Roasted Chicken steeped in Port Wine, Cream and Mushrooms, Braised Celery Root with Bacon and Onions, Buttered Asparagus Tips, and finish with Pithivier (layers of puff pastry filled with an almond cream).
Beauty of Baking – A Three Day Series
Monday-Wednesday, March 21-23, 11am-2pm $180 Participation
The biggest food trend we have seen has been the recent rise in interest of home baking. What was once just cookies for the kids has turned the corner into the pursuit of high-quality baked items that can be enjoyed at any time of the day. Join Suzanne in this multi-day workshop covering all things baked as she teaches techniques that can be applied to any baked item. You will leave this class confident to prepare cakes, yeast breads and rolls, biscuits, quick breads, and more.
Day I: Muffins, Biscotti, Scones – We will bake Pineapple Coconut Muffins, Refrigerator Bran Muffins, Double Chocolate Pistachio Biscotti, Espresso Biscotti, Praline and Cream Scones.
Day II: Biscuits, Rolls and Popovers, Focaccia – We’ll bake Southern Buttermilk Biscuits, Sweet Potato Biscuits with Chorizo Gravy, Butter Rich Rolls, a master recipe for Cloverleaf, Crescent or Parkerhouse Rolls, Popovers and Kalamata Rosemary Focaccia.
Day III: Cakes, Frostings, Fillings – We’ll bake Devil’s Food Chocolate Cake with Chocolate Ganache Filling and Frosting, White Cake with a Lime Curd Filling and a Crème Chantilly Frosting, Lemon Sponge Cake with a Lemon Glaze, Golden Yellow Cake with Chocolate Buttercream.
To register call 651-351-1144 or click this link The Chef's Gallery and go classes and then to the registration icon.
April
Beautiful Spring Cupcakes
Friday, April 1, 12:30-3:30pm $60 Participation
Saturday, April 2, 12:30-3:30pm $60 Participation
April brings the promise of spring and we start thinking about foods that are light and luscious ... like spring cupcakes! Suzanne will teach the secrets to beautiful and delicious cupcakes today as together you prepare five show-stopping treats of Lemon-Lavender Cupcakes filled with Lemon Curd frosted with a French Buttercream with Sugared Pansies; Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream topped with Chocolate-dipped Strawberries; Fresh Lime-Vanilla Cupcakes with Lime Buttercream decorated with Flower Cookies; Coconut Cream Cupcakes with 7-Minute Frosting with Toasted Flakes of Coconut; and Orange-Vanilla Bean Cupcakes with Orange Buttercream and a Candied Orange Slice.
Restaurant Foods at Home – Tortillas
Wednesday, April 6, 6-9pm $60 Participation
Homemade tortillas are common in both Mexican and Southwestern restaurants, where the fresher they are the better they are! Suzanne will teach you how to make both corn and flour tortillas, and with them we’ll create Tortilla Soup with Tomatoes and Chilies, Double Decker Tostadas with Chorizo and Cilantro Jalapeno Pesto, Chicken Chimichanga, and Tortilla Pie with Tomatillo Green Sauce. For a sweet finale, we’ll make Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon Sugar Tortilla Crisps. We will enjoy a Mexican beer with our buffet.
Julia Child on How to Cook
This is my invariable advice to people: Learn how to cook -- try new recipes, learn from your mistakes, be fearless, and above all have fun!
Dinner with Julia
Thursday, April 21, 11am-2pm $60 Participation
Taken directly from Julia Child’s “Mastering the Art of French Cooking” is a menu guaranteed to impress your most discerning guests. Suzanne cut her teeth on these recipes as she began her culinary career 33 years ago. Our menu tonight incorporates fresh spring ingredients in a very French way. We’ll start with a classic Bouillabaisse, a simple Mediterranean fisherman’s soup made from with a variety of fish and shellfish, garnished with a traditional sauce of Rouille. Then we’ll prepare Buttered Rice with Shallots and Mushrooms, and Spring Snap Peas braised with Lettuce and Onions, all served with crusty French Bread. We finish with Caramelized Almond Soufflé for dessert while enjoying a glass of wine. Bon Appetit!
A Cinco de Mayo Celebration
Saturday, April 30, 11am-2pm $60 Participation
Saturday, April 30, 11am-2pm $60 Participation
Cinco de Mayo is an important milestone in Mexican history, and revelers in the U.S. are happy to help celebrate the occasion with special menus and festive cocktails. Though some mistakenly call Cinco de Mayo Mexican Independence Day, it actually commemorates the May 5, 1862, Battle of Puebla, in which a formidable French army was trounced by a small Mexican contingent under the command of General Ignacio Zaragoza. The anniversary still holds symbolic significance among Mexican communities. Join us in celebrating our neighbor’s special day as we prepare Pork Chalupas (shredded pork with Mexican crema, queso fresco and a guajillo table sauce on a crispy tortilla), Puebla Chicken and Potato Stew, a Chipotle, Jicama and Melon Salad with Papaya, Cantaloupe, Oranges, Lime and Cilantro, Vegetable Chilequiles (smothered tortillas)with Zucchini, Chayote, Corn, Green Beans and Tomatillo Salsa, and finish with wonderful Tres Leche Cake soaked with milk and brandy, filled with fresh strawberries and topped with whipped cream. Mexican beer will be served.
To register call 651-351-1144 or click this link The Chef's Gallery and go classes and then to the registration icon.
Fall Classes 2010
Fall Classes 2010
Here are my classes at the Chef's Gallery. To register call 651-351-1144 or click this link The Chef's Gallery and go to the registration icon.
Cupcakes Galore!
Wednesday, September 1, 1-4pm $50 Participation
Thursday, September 2, 1-4pm $50 Participation
Cupcakes are the perfect little sweet treat, and cupcake bakeries are springing up all over major cities. Join Suzanne as we learn cake baking in miniature. You will begin with two master recipes of chocolate and vanilla batter, from which you will make Chocolate Salted Caramel Cupcakes, Red Velvet Cupcakes, Tiramisu Cupcakes, Pistachio Praline Cupcakes, Double-Shot Espresso Cupcakes, and Peach Cupcakes. It only gets better when they are topped with French Butter Cream, Swiss Butter Cream, Cream Cheese Frosting, and Whipped Ganache. (Two separate classes; same menu for each class.)
Cooking with Your Kids
Saturday, September 18, 10:30am-12:30pm $70 Participation
The fee for this class includes one adult and one child age 8 or older
Cooking with children is a wonderful opportunity for family time filled with laughter. At the same time, we’re teaching our children the essential skills of meal preparation and healthy eating. Kids are more likely to try new foods when they’ve been a part of the preparation, and this class has been tailored to teach the skills they need to really cook. Today’s recipes are simple, kid-friendly and nutritious. We’ll prepare Calzones (filled with a choice of mushrooms, fontina cheese, Italian sausage, fresh basil, and olives), served with a Homemade Tomato Sauce, and an Italian Zucchini, Penne Pasta Gratin. For a sweet finish we’ll make Italian Almond Cookies.
Other Cooking with Your Kids Classes are on 10/9/2010 and 11/13/2010
Different Menus the same fun!
The World of Mexican Street Food
Wednesday, September 29, 6-9pm $60 Participation
Street food is a popular new food venue in America. Food truck vendors offer everything from delicate pastries to hearty Mexican, Italian, Cuban and regional American food. This new phenomenon, while diverse in flavors, is relatively easy to prepare, and easily eaten on the run. Suzanne will guide in the creation of these Mexican street food favorites: Pambozos Tortas (soft bolillos stuffed with spicy chorizo and potatoes and topped with a rich guajillo sauce), Equistes (grilled corn-on-the-cob topped with butter, mayonnaise, cayenne, cojita cheese and lime juice), Chalupas (fried slow-cooked pork tortillas served with salsa verde and salsa rojo), Chipotle Shrimp Tacos, and Churros (deep-fried pastries).
Cooking with Your Kids
Saturday, October 9, 10:30-12:30pm $70 Participation
The fee for this class includes one adult and one child age 8 or older
Cooking with children is a wonderful opportunity for family time filled with laughter. At the same time, we’re teaching our children the essential skills of meal preparation and healthy eating. Kids are more likely to try new foods when they’ve been a part of the preparation, and this class has been tailored to teach the skills they need to really cook. Today’s recipes are simple, kid-friendly and nutritious. We’ll prepare Mexican Tamale Pie with Salsa and Sour Cream, Mixed Green Salad with Mandarin Oranges, Toasted Pumpkin Seeds and a Strawberry Vinaigrette, and Mexican Chocolate Meringue Cookies for dessert.
Other Cooking with Your Kids Classes are on 9/18/2010 and 11/13/2010
Different Menus the same fun!
Cooking with Emile Henry
Brent Smith and Suzanne Schilling
Sunday, October 10, 2-5pm $55 Demonstration
Founded in 1850 in the Burgundy region of France (an area noted for exceptional clay), Emile Henry has established a worldwide reputation for manufacturing the finest-quality ceramic ovenware, and gourmet cooking and baking products. Still owned and operated by the Henry family, the company manufactures their new cooking products from Burgundy clay, using their proprietary Ceradon® state-of-the-art manufacturing process. The products have the right dimensions, the correct depth and the special features that make them so desirable to cooks everywhere. Each piece can be taken directly from the freezer to the oven to the table. Join Suzanne as she uses this exceptional cookware in preparing Fosforito Margariteno (a Venezuelan soup), Bacon and Wild Mushroom Mac and Cheese, and Triple Chocolate Bailey’s Irish Cream Pie. Brent Smith, our Emile Henry representative, will provide technical support and help us to understand why these exceptional pieces make such a difference! Each class participant will receive an Emile Henry lasagna pan (a $50 value).
To register call 651-351-1144 or click this link http://www.thechefsgallery.com/ and go to the registration icon.
Four Dishes to Master: Greek Cuisine
Tuesday, October 12, 6-9pm $60 Participation
The Greek’s passion for food and good living is legendary. Greek cooking has a purity and simplicity that has remained virtually unchanged through time. Join Suzanne as we explore this delicious cuisine while creating favorite Greek dishes of Orange, Fennel and Fried Feta Salad, Roast Lamb with Orzo, Roasted Vegetable Moussaka, and a flaky Baklava. We’ll enjoy a glass of Greek wine with our meal.
Cupcakes Galore!
Sunday, October 17, 1-4pm $50 Participation
Cupcakes are the perfect little sweet treat, and cupcake bakeries are springing up all over major cities. Join Suzanne as we learn cake baking in miniature. You will begin with two master recipes of chocolate and vanilla batter, from which you will make Chocolate Salted Caramel Cupcakes, Red Velvet Cupcakes, Tiramisu Cupcakes, Pistachio Praline Cupcakes, Double-Shot Espresso Cupcakes, and Peach Cupcakes. It only gets better when they are topped with French Butter Cream, Swiss Butter Cream, Cream Cheese Frosting, and Whipped Ganache.
Homemade Pies for the Holidays
Wednesday, October 20, 6-9pm $55 Participation
You will learn to make a perfect pie crust and delicious fillings for No Frills Pumpkin Pie, Pecan Dream Pie, Grandma’s Mincemeat Pie, Oops Apple Pie, Thelma’s Sour Cream Raisin Pie, and a decadent Italian Chocolate Mousse Pie. Enjoy coffee and lots of sampling. Class fee includes a 9” pie plate from American Pan (a $20 value).
Four Dishes to Master: French Country
Thursday, October 21, 6-9pm $60 Participation
To the French, food is quite possibly more important than anything else! It is to be well prepared, savored and eaten at leisure, and accompanied by fine wines and great company. Growing, preparing and cooking the food is a proudly-maintained tradition handed down through the generations. In this class, we’ll explore the French country kitchen, the heart and soul of France. Suzanne has selected a menu that encompasses the flavors of the French countryside, and will lead in the preparation of a Cassoulet (roasted pork tenderloin, bacon, braised loin of lamb, pork sausage and white beans, topped with buttered bread crumbs), Salade de Haricots Verts Provençal (young green beans, fennel, tomatoes, Niçoise olives, and fresh herbs), Potage Crecy (purée of carrot soup), and La Tarte Tatin (upside-down apple cinnamon tart). A glass of wine will be served.
Gifts From The Kitchen
Saturday, November 6, 11am-1pm $50 Demonstration
This year Suzanne brings in even more handmade ideas for holiday gift giving. Enjoy a cup of coffee or hot cocoa and a cappuccino biscotti while she demonstrates making prepared food gifts, then uses them to create wonderful dishes. We’ll learn to make “Dinner-in-a-Jar” (creamy Italian chicken with porcini mushrooms), homemade flavored Mustard and Ketchup with Polenta Fries, Cherry Balsamic Chutney served atop Goat Cheese Torte, and Tomato Tapenade (made from oven-reduced cherry tomatoes) served with bread. She’ll also make quick homemade seasonings, including Gourmet Popcorn Blend, Taco Blend, and Hot Cocoa Mix, and provide information on gift basket assembly, theme and packaging to make your gifts from the kitchen top notch. We will enjoy a hot spiced wine with our samples, made from our spice blends.
Four Dishes to Master: Spanish
Thursday, November 11, 6-9pm $60 Participation
Spanish cuisine is rich and varied, much like the country itself. Tonight we’ll learn to prepare these classic Spanish dishes with Suzanne’s guidance: Zarzuela (Catalan fish stew with mussels, clams, shrimp and cod with saffron, smoked paprika and almonds in a savory fish stock), Empanadas de Arroz (rice cakes with black olives, piquillo, and Manchego cheese), Pisto Manchego (zucchini, tomatoes, onion and peppers), Serrano Ham and Field Greens Salad with Cabrales and Hazelnut Vinaigrette, and Tarta de Almendras (warm almond cake) with Citrus Ice Cream. Sangria will be served.
Cook with Your Kids
Saturday, November 13, 10:30am-12:30pm $70 Participation
The fee for this class includes one adult and one child age 8 or older
Cooking with children is a wonderful opportunity for family time filled with laughter. At the same time, we’re teaching our children the essential skills of meal preparation and healthy eating. Kids are more likely to try new foods when they’ve been a part of the preparation, and this class has been tailored to teach the skills they need to really cook. Today’s recipes are simple, kid-friendly and nutritious. We’ll prepare Chicken Stew with Tomatoes and Cannellini Beans, Oven-roasted Winter Vegetables with Olive Oil and Rosemary, and Broiled Pineapple with Coconut Ice Cream.
Other Cooking with Your Kids Classes are on 9/18/2010 and 10/9/2010
Different Menus the same fun!
To register call 651-351-1144 or click this link The Chef''s Gallery and go to the registration icon.Holiday Baking and Lunch
Saturday, December 4, 11am-3pm $60 Participation
You’ll prepare candies, cookies, and other holiday treats, and while the dough is resting and the candy is cooling, Suzanne will prepare Vegetable Salad with Lemon-Tomato Vinaigrette, and Zuppa di Verdure (Italian vegetable soup). We then finish off our baking duties, pack our goodies away in decorative bags to take home to present to family and friends, and send you home with holiday baking accomplished! We will prepare something for Everyone Holiday Fudge, decorative Holiday Hand Pies (filled with jams, jellies, butters), Pecan Brittle, Peppermint Bark, Gingerbread Cookies with Royal Icing, Christmas Strawberry Divinity, and Chocolate and Jam Thumbprints.
Holiday Baking and Cookie Exchange
Tuesday, December 7, 11am-2pm $55 Participation
Tired of the same old cookies every year? Looking for some fresh and festive ideas? Suzanne has a beautiful selection for you to make and bake. We’ll start with the new hot cookie, French Chocolate Macarons filled with Salted Caramel, Rosemary Pine Tree Cookies with Rosemary Buttercream, Almond Pine Nut Cookies, French Sables filled with Lemon Curd, and Lace Cookies dipped in Chocolate. You will take home ½ dozen of these 5 different delicious holiday cookies.
Holiday Baking with Kids
Sunday, December 12, 1-4pm $45 Participation
Why not give a gift that will keep on giving and send someone special to class today? They will learn the basics of measuring, mixing, baking and decorating while having fun and sampling. Together we prepare Cherry Snowballs, Chocolate Mint Creams, Eggnog Snicker Doodles, Christmas Sugar Cookies with Icing, Butterscotch Fudge Log, Candy Strawberries, and Shaker Lemon Bars. Each student will bring home a container of goodies. Recommended age: 10-16 years old.
Holiday Baking: Elegant Christmas Bars
Tuesday, December 14, 11am-2pm $55 Participation
Replace those same old bar recipes you have been making forever and impress your family with new and exciting flavors. Suzanne will walk you through making Gingerbread White Chocolate Blondies, Pistachio Ribbon Bars, Cherry Chocolate Truffle Bars, Peppermint Buttercream Bars, and Pumpkin Cranberry Bars with topped with Mascarpone. Class participants will take home a plateful of bars.
Here are my classes at the Chef's Gallery in Stillwater. To register call 651-351-1144 or click this link The Chef's Gallery and go to the registration icon.
Summer Classes 2010
Here are my classes at the Chef's Gallery in Stillwater. To register call 651-351-1144 or click this link The Chef's Gallery and go to the registration icon.
Tacos
Thursday, July 8, 6-9pm $65 Participation
Fun and easy to create at a moment’s notice, everyone loves tacos! In this class we will work with soft, crispy and dessert tacos. Under Suzanne’s direction you will create an exciting mixed grill of fillings We’ll create Lemon Glazed Shrimp Taco with Avocado, Radishes and a Citrus Cucumber Salsa; Barbecued Duck Taco with Black Bean Orange Sauce; Spice-rubbed Chicken Taco with Salsa Mexicana; and Wild Mushrooms and Roasted Garlic Taco with a Blackened Tomato and Caramelized Onion Salsa. And lastly, for your sweet tooth, you will create Lace Cookie Tacos with Mixed Berries and Caramel Sauce. Beer will be served.
Spanish Paella on the Grill
Wednesday, July 28, 6-9pm $65 Participation
One of the many appealing qualities of paella is its versatility. The ingredients are interchangeable according to what you have or are willing to purchase. Suzanne will cover the basics of this dish, then turn you loose to create two wonderful versions: Paella Valencia with chicken, shrimp, chorizo, mussels, vegetables and saffron rice, and Spring Vegetable Paella of fennel bulb, baby carrots, asparagus, chickpeas, artichokes and saffron rice. We will prepare a complementing Radicchio Salad with Spanish Blue Cheese and Peppered Almonds, as well as Churros and Cinnamon Ice Cream for dessert. Sangria will be served.
Cupcakes Galore!
Thursday,August 20, 1-4pm $50 Participation
Cupcake bakeries are springing up all over major cities as they are the perfect little sweet treat. Join Suzanne to learn cake baking in miniature. We’ll begin with two master recipes of chocolate and vanilla batter, from which you will make Chocolate Salted Caramel Cupcakes, Red Velvet Cupcakes, Tiramisu Cupcakes, Pistachio Praline Cupcakes, Double-Shot Espresso Cupcakes, and Peach Cupcakes. It only gets better when they are topped with French Butter Cream, Swiss Butter Cream, Cream Cheese, and Whipped Ganache Frostings.
Heat without the Meat
Thursday, August 19, 6-9pm $60 P
Exploring the cuisines south of the border is always fun and flavorful. There are many similarities but also distinct differences. So with passport in hand we will begin our culinary adventure. You will begin by making a Cold Avocado Soup, Colombian-style, then we’ll move on to Guatemala to prepare Potato and Fresh Green Bean Salad with a Tomatillo and Pepita Dressing. Next to Venezuela for Hallacas, a form of filled tamale baked in banana leaves with an Ancho Guajillo Sauce. Next will be Mexico for Roasted Chile Poblano Rellenos filled with Pine nuts, Plantains, Black Beans and Mexican Cheeses. We’ll end our trip in Panama where we’ll make Sweet Cinnamon and Sugar Fry Bread with Honey Ice cream. We will enjoy a cold beer with our buffet.
Young Chefs: Camp - Mexican Cuisine -
Tues July20, Wed July 21, Thurs July22 11:00 a.m. – 2:00 p.m. Participation, $160
Looking for a way to spend your summer? Why not explore the world of Mexican cuisine with this three-day hands-on cooking camp. You’ll learn how to make amazing authentic Mexican recipes that are nothing like that “burrito supreme” that they’re serving down the block.
Day 1 – Tortilla Dishes. Menu: Soft tacos filled with lime-marinated shrimp or spicy beef served with a red table sauce; Chicken quesadillas with diced tomatoes, shredded cheese, sour cream and sliced avocados; and everybody’s favorite: Nachos.
Day 2 – Masa Dishes. Menu: Tamales Pie; Gorditas topped with black beans, diced onions and cheese; and Chicken and Olive Empanadas (or turnovers).
Day 3 – Salsas and Sauces. Menu: Corn chips served with Guacamole and Pico de Gallo; Chicken in chipotle tomatillo sauce; and MEXICAN RICE. Pretty soon, you’ll be breaking out the sombrero and cooking up a festive and fun Mexican meal for your family and friends. And we guarantee they’ll say: Olé! Each child can invite one adult for lunch on the last day. Lunch guests should arrive at 1:00 p.m. Recommended for kids ages 10 – 17.If you are interested in any of these classes, merely click on the above links to register or get more information.
Rush Hour- Quick Meals
September7, 6-9pm, $65, Participation
For most of us, work days and tight schedules can make it challenging to keep up with regular meals. And making sure those meals are healthy and satisfying – well, that can get downright difficult. Let us make it easier for you. Join Instructor Suzanne Schilling for a hands-on class that will give you the tools to keep yourselves and your families fed without a take-out menu. You’ll prepare a menu that’s full of delicious flavor and nutrition, and is surprisingly quick and easy to make. You’ll also learn how to stock your pantry so that you’ll be prepared to cook a rush hour dinner any night of the week. On the menu: Marinated Flank Steak with horseradish cream served with Barley with bell peppers and Kalamata olives and Herb-crusted broiled tomatoes and Blender Pots de Creme for dessert.
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