COMFORTING LUNCHEON. Demonstration. TAMMY MILLER. Wednesday, May 22, 2013. 11:00 a.m. - 12:30 p.m. $25.00/per person - class #814. Come hungry and leave feeling like you just left Mom's house. All these dishes are sure to conjure up that "comfort food" feeling. We've added some special touches to some favorite recipes! Crab Imperial Stuffed Mushrooms, Beef and Blue Cheese Sliders with Caramelized Onions, Angel Hair Primavera with Tomato and Artichoke Hearts, White Chocolate Rice Pudding with Dried Cherry Sauce.
AMERICAN SUMMER PRIDE. Demonstration. BYOB. ARLENE WARD. Friday, May 31, 2013. 6:00 p.m. - 9:00 p.m. $59.00/per person - class #816. Once the deck's cleaned off, charcoal briquettes have been added to shopping lists, backyard cooks begin their observance of the sacred rites of summer: Thou shall prepare no meal unless something is grilled. I'm proud to be American, I'm proud of our food and you can do everything to promote the made American style ideals. Eastern Coast Crab Cakes with Kicking Good Sauce, "He-Man" Marinated Rib Eye Steak, Hot & Spicy Finger Licking Ribs, Best Ever Potato Salad, Diner Style Slaw, Devilish Eggs, Strawberry Angel Food Cake.
THE "BUCKET LIST" OF FLASHIN-THE-PAN PASTA SAUCES. Demonstration. BYOB. ARLENE WARD. Saturday, June 1, 2013. 10:00 a.m. - 1:00 p.m. $59.00/per person - class #818. "The Bucket List" for great home-style sauces. Learn how to make these favorite dishes and take them off your bucket list of things to accomplish. One good sauce prepared well is worth a lifetime of trying dozens that don't deliver. These are my choices from my students' request list. Farfalle in Vodka Sauce, Linguine in White Clam Sauce, Penne with Green Beans, Prosciutto, Tomato and Sage, Fettuccini alla Puttanesca, Spring Greens Dressed The Italian Way, Fresh Berries of Sicily.
THE HEALTHIER SIDE OF GOURMET: COOKING WITH SUPER FOODS. Demonstration. BYOB. JANICE GROFF. Saturday, June 1, 2013. 5:00 p.m. - 8:00 p.m. $49.00/per person - class #820. Nourishing food can be exciting! Learn to make a meal that incorporates super foods that keep you full, prevent spikes in blood sugar, burn fat, aid digestion, nourish your skin, slow the absorption of carbohydrates, among other things. Food that's good for you can taste good too! Black Bean & Red Lentil Sliders on Frico w/ Avocado Arugula Pesto, Quinoa Salad w/ Green Apple, Prosciutto Chips and Pepitas w/ Citrus Vinaigrette, Pork Tenderloin w/ Cinnamon Chili Rub, Roasted Crimini Mushrooms, Sorbet Duo: Watermelon Sorbet & Green Tea Sorbet.
SUMMER GRILLING WITH THE "BIG GREEN EGG" & SUMMER WINES - 3-WINE FLIGHT. Demonstration. GRAYSON BOWMAN & DENNIS DRAGAS. Sunday, June 2, 2013. 1:00 - 4:00 p.m. $59.00/per person - class #822. *BGE orientation 30 min. prior to the start of class (Use and Care, Starting, Temp. Adj.). Come and enjoy the great foods of the outdoors and the wines that pair well with them for a true summertime experience. Grilled Chicken with Arugula Caesar Salad with Grilled Croutons; Grilled Corn, Shrimp and Chorizo Mix; Bourbon and Vanilla Brined Pork Chops with Fingerling Potato Salad and Creamy Herb Dressing; Grilled Flank Steak with Red Onion Topped with a Chimichurri Sauce; Grilled Honey Mustard Glazed Salmon with Grilled Asparagus and Mushrooms; Nectarine Torte with Hazelnut and Orange.
COUPLES: TASTE OF SUMMER. Demonstration. BYOB. DIANA ALBANESE. Friday, June 7, 2013. 6:00 p.m. - 9:00 p.m. $99.00/per couple - class #824. Just the recipes you've been looking for to make summer entertaining: tasty, filling, and easy to prepare! Sweet Corn Chowder with Shrimp and Chorizo, Dry Rubbed Steaks with Herb Papaya Salsa, Grilled Chicken Breasts with Portobello Mushrooms and Green Herb Pesto, Grilled Potato Salad with Pancetta and Onions, Tomato Salad with Green Beans, Mozzarella and Herbs, Banana Chocolate Roll Cake.
BURGER HEAVEN. Demonstration. BYOB. DIANA ALBANESE. Saturday, June 8, 2013. 10:00 a.m. - 1:00 p.m. $59.00/per person - class #826. Quick, easy, and deelicious burger recipes, plus all the trimmings, served with a side of potatoes and an easy dessert. All American Burger of the Gods, Burger au Poirve (using American Wagyu Beef) with Caramelized Onions on English Muffins, Stuffed Turkey Burgers with Cheddar Cheese and Sundried Tomatoes, Cuban Style Burgers, Spicy Grilled Sweet Potato Wedges, Citrus Shortcakes with Strawberries and Whipped Cream.
Food & Beer Pairing. BAR-B-CUE USING THE "BIG GREEN EGG" W/ ROY PITZ BREWING CO. Demonstration. GRAYSON BOWMAN & DENNIS DRAGAS. Sunday, June 9, 2013 1:00 p.m. - 4:00 p.m. $59.00/per person - class #828. The name says it all. Taste the juicy wonders of good ole barbecue done on The Big Green Egg and enjoy tasting a sampling of Roy Pitz beer. It will be a terrific time of food and fun. Best Ever Ribs with Broccoli Slaw, Smoked Beef Brisket with Grilled Potato Salad, German Brat Salad, Pulled Pork Sandwiches with Bourbon Sauce and Creamy Cole Slaw, B-B-Que Rib Eyed Steak with Blue Cheese and Grilled Pears, Hot Off the Grill Apricot Pie.
KIDS COOKING CAMP WEEK. Hands on. TRACEE CLEPPER. Monday, June 10 - Friday, June 14, 2013. 10:00 a.m. - 12:00 p.m. $175.00 for 5 days (8-14 yrs old) class #830. Every day is a vacation; so let's cook up some excitement! We'll do fun dishes and travel to thrilling places without leaving home. Before we begin our trip, let's have everyone over for a Pool Party. Now we are ready to go to the Seashore for a walk on the Boardwalk. Next, we are off to a Dude Ranch to prepare a meal fit for a cowboy. Then we will travel west for a Day in Santa Fe. The last stop on our journey is the most magical place on earth: Disneyland! n Pool Party: Homemade Ice Cream & the Cones, From scratch Root Beer, Fresh `Create-your-own' Salsa & Chips, On the Boardwalk: Oven-baked Corn Dogs Boardwalk Fries with seasonings, Funfetti Salt Water Taffy. The Dude Ranch: Cowboy Chili in Cheddar Bowls, Corn-on-a-Stick with Seasoned Salt & Butter, Sweet Corn Bread Pudding-in-a-skillet, Day in Santa Fe: Homemade Corn Tortillas Tostados with Beans, Guacamole and Cheese Sweet Corn Tamales, Magical Disneyland: `World Famous', Cream Cheese Filled Soft Pretzel, Condor Flats `Oven' Fried Onion Rings, Rita's Blue Hawaiian Drink.
FOODS FOR KAYAKING & OTHER OUTDOOR SPORTS Plus Paddling on the Letort. Demonstration then a float. TRACEE CLEPPER. Saturday, June 22, 2013. 11:00 a.m. - 3:00 p.m. $59.00/per person - class #832. We welcome all ages and skill levels! Every outdoors adventure deserves good food that is portable. Recipes and secrets of making gourmet foods for on-the-go will be demonstrated and enjoyed. Then all students will go to the meadow for a 30-minute paddle on the beautiful Letort Stream. If you have a boat, please bring it with a pick-up vehicle. Boats will be supplied to those who do not have one and want to see what kayaking is all about. (Limited boats available.) Please let us know at registration time if you are bringing a kayak. ~ Foods for Breakfast, On the Float and After the Float ~ Baggy Oatmeal, Cheesy-stuffed Eggs-on-a-Raft, Bacon Wrapped Pancake Surprises, Fruit & Nut Crunch, Pocket Full of Dehydrated Snacks, Chilled Spicy BLT Soup, Bacon & Pretzel Wrapped Sausage on-a-Stick, Creamy Santa Fe Boats, Pineapple Upside Down Squares.
DEHYDRATING. Demonstration. TRACEE CLEPPER. Monday, August 12, 2013. 6:00 p.m. - 8:00 p.m. $39.00/per person - class #834. Learn the skills to dehydrate fruit, vegetables, meats and more. Then use the finished foods in a variety of recipes. Dehydrating saves time and money; retains flavor for years; and takes less space for storage than canning jars do.
WATER BATH CANNING THE HARVEST. Hands on. TRACEE CLEPPER. Monday, August 19, 2013. 6:00 p.m. - 8:00 p.m. $39.00/per person - class #836. Preserve the bounty of your garden's fruits and vegetables by canning them as they are picked. Bring your in-season fruits and vegetables to class and take home completed canned items. Each student brings the foods they wish to preserve along with four pint jars, lids and rings to preserve their foods. We supply the pantry ingredients, equipment and recipes. Please bring an ample amount of food to preserve, such as: Cucumbers for pickles, Tomatoes-whole or for salsa, Cucumber or Zucchini & Onions with Peppers for Relish. **This class does not provide food. Please eat BEFORE coming to class. Please wash vegetables and fruits before coming to class to save class time.
PRESSURE CANNING THE HARVEST & MEATS. Hands on. TRACEE CLEPPER. Monday, August 26, 2013. 6:00 p.m. - 9:00 p.m. $39.00/per person - class #838. Preserving the bounty of the vegetable garden may mean more than just water bath canning. Low acid foods require the pressure canning method for safe food preservation. Students should bring the vegetables, fruit or meat to class they wish to pressure can along with four pint jars, lids and rings. Students will take home their finished items. We supply the pantry ingredients, equipment and recipes. Please bring an ample amount of food to preserve, such as: Mixed Vegetables: Carrots, Potatoes, Celery, Onions & Peppers, Green or Waxed Beans, Apples for sauce or filling mix, Tomatoes, Onions & Peppers for a red sauce. This class does not provide food. Please eat BEFORE coming to class. Please wash vegetables and fruits before coming to class to save class time.