cooksofcrocushill...the science of baking: foam cakes ranelle kirchner mpls tuesday, october 1, 6 pm...

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Class Schedule // Happenings OCTOBER 2019

Guest Chef Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Jacques Pépin, Diana Kennedy and Martin Yan regularly bring their skills and passion to our kitchens.

TWO PIGS ARE BETTER THAN ONETim McCarty and Charlie Torgerson

SP SATURDAY, OCTOBER 5, 6 PM – 8:30 PM, $75

Join us for a lively night of pork learnings, with Charlie Torgerson, owner of RC's BBQ and Charlie T's Foods, and Tim McCarty, Executive Chef at Mayo Clinic's Foundation House. Charlie and Tim will guide us through an evening of prepping and cooking with pork. What could be better? This class is sponsored by the Minnesota Pork Board and hosted by Cooks of Crocus Hill.

Cast-Iron Seared Pork Chops with Creamy Yukon Golds; Thyme and Parsley Pork Roast with Butternut Squash and Fennel; Corned Pork Cheeks with Bacon-Brussels Sprout Hash; Braised Pork Shank and Grilled Pineapple in a Wonton Shell.

Baking + Confections From basics to master classes, our Baking + Confections classes focus on everything from innovative new techniques to tried-and-true recipes for bread baking, candy making and more.

THE SCIENCE OF BAKING: FOAM CAKESRanelle Kirchner

MPLS TUESDAY, OCTOBER 1, 6 PM – 8:30 PM, $80

It's not quite meringue, it's not quite sponge cake, it's the best of both worlds! In this sweet baking class, Chef Ranelle will show you how to bake the ideal angel food foam cake while comparing the effects of flour, cream of tartar, and the extent of folding. Soak up the delicious results!

Angel Food Cake; Whipped Cream and Berries.

FALL HARVEST BAKE-OFFCynthia Maxwell

MPLS SATURDAY, OCTOBER 5, 10 AM – 12:30 PM, $80

It’s time to bring the harvest fare into the oven! Warm wafts of delicious-smelling baked goods will have you wishing that fall would last all year long. Join us as we explore the tastes of autumn and get the most out of the fall flavors with sweet treats.

Maple Whiskey Butter Tarts; Pumpkin Whoopie Pies with Spiced Marshmallow Filling; Sticky Toffee Apple Cupcakes; Hazelnut Pear Galette with Frangelico Chocolate Sauce.

PERFECT PIESLibby Bolen

SW SATURDAY, OCTOBER 5, 11 AM – 1:30 PM, $80

Pie, pie, in my eye, I want pie. If it's pie you're craving, we've got you covered in this all-levels, sweet-to-savory edition of pie baking for everyone. In this hands-on class, you'll learn the secrets to the best crust, how to fill without overdoing it, and flavor combinations that work like a charm every time. Come and get your slice!

Tomato Tarte Tatin; Double Blueberry Pie; Raspberry Ginger Plum Hand Pies; Fig and Goat Cheese Galette.

FALL BAKINGAmy Kovacs

SW SUNDAY, OCTOBER 13, 11 AM – 1:30 PM, $80

As the weather cools, prep your oven for some superb fall favorites. In this hands-on class, Chef Amy will guide you through the creation of a variety of hearty, seasonal baked goods that are perfect to make at home with endless variations. Warm up your oven!

Apple Cider Doughnut Cake; Browned Butter Pear Almond Tart; Honey Pecan Shortbread; Salted Caramel Pumpkin Cake with Honey Pepita Brittle.

BAKING BOOT CAMPRandi Madden

SP SATURDAY, OCTOBER 19, 9 AM – 3 PM, $195

Doughs tend to require practice, patience and precision, but the end results are always worth it! Join Chef Randi in this full-day class as she guides you in the art of delectable layered doughs and fresh, flakey pastries. We'll even make sure there's enough for you to take home, to showcase your work!

Pâte Sucrée; Seasonal Fruit Tart; Pâte Brisée; Bourbon Pecan Pie; Puff Pastry; Tomato, Preserved Lemon and Goat Cheese Bites.

BEST OF BRITISH BREADSAleah Vinick


No one does breakfast like the British, and when it comes to breakfast bakes, the Brits can't be beat. Register and take a bite of the best of British baked goodies, each one the ideal accompaniment for breakfast, snacks or afternoon tea in the garden. Oh my!

Scones; Crumpets; Chelsea Buns; Jamaica Ginger Cake.

MACARON WORKSHOPAmy Kovacs

SP SUNDAY, OCTOBER 20, 11 AM – 1:30 PM, $80

Half the fun of visiting France is seeing those shops that feature gorgeous, petite, richly colored treats piled high in pyramids of deliciousness. No need to book a trip, though, when Chef Amy can teach you how to make your own. Learn the difference between French and American versions of these beautiful little pastries.

Passion Fruit; Strawberry Cheesecake; Pistachio; Chocolate Toffee.

CAKES DECORATEDAmy Kovacs

SW THURSDAY, OCTOBER 24, 6 PM – 8:30 PM, $80

Chef Amy knows a thing or two about dazzling cake creations, and if you have an artistic streak and an appetite for beautiful cakes, this is a chef you want to get to know. Learn how to create elegant borders, leaves and flowers, plus ombre frosting techniques. Culinary and visual artists apply here!

Lemon Layer Cake with Pistachio Crunch with Swiss Meringue Buttercream.

BAKE LIKE A VEGANLibby Bolen


Vegan cooking and baking are on the rise (no pun intended) and we're about to turn up the trending knob with this class dedicated to vegan baking. This class will be a game changer if your sweet tooth wants to rule your life! Join Chef Libby as she takes on pro-vegan baking with you, offering tips, tricks and guilt-free goodies.

Blueberry Rosemary Scones; Vegetable Focaccia; Pumpkin Muffins; Dark Chocolate Raspberry Crumble Tart.

BRIOCHE VS. BRIOCHE: THE YARNERY VISITS COOKSRandi Madden and Scott Rohr


We like to think of this class as Brioche x 2 because it's two of our favorite things: baking brioche and knitting brioche. We have invited two amazing brioche experts to lead us in this combination class of baking and knitting, Chef Randi for the baking and master knitter Jamie Bosc from The Yarnery for the knitting. This class is unique and packed with extra learning as Jamie shows all you can do with brioche knitting while Randi demonstrates the beauty of brioche baking. This is going to be doubly amazing! Knitters, please bring your yarn and needles to practice this fun technique.

Brioche.

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Madly, Truly, Deeply… Dutch Oven

Le Creuset 5.25-qt Deep Dutch OvenNow $199.99 // Originally $325.00

On sale in store and online while supplies last.



Date Night Let’s redefine the date night. Of course it can be a romantic evening, but maybe it’s a fantastically special evening with your mom, best friend or fellow foodie. Maybe you want to create a date night with a group of friends and launch some delicious new adventures. Join Cooks in these hands-on classes where you’re split into groups to prepare a dish, and then come together to enjoy a spectacular dinner.

DATE NIGHT CLASSES ARE PRICED PER GUEST. One glass of wine or beer per student is included, so 21 and up only.

GRAND NIGHT OUT: FRENCH HARVESTMarty Hegna

SP FRIDAY, OCTOBER 4, 6 PM – 8:30 PM, $85

Join Chef Marty for a night of indulgent French-inspired autumnal grazing! In this superb Date Night class, we will cook together while the chef shares favorite insights about cooking French fare and utilizing the freshest fall ingredients. The night will wrap up with a delicious harvest feast. Ooh la la mon cher!

Roasted Beet and Walnut Salad; Tomato-Chèvre Tartlets; Ratatouille; Steak au Poivre with Dijon Sauce; Chocolate Soufflé with Raspberries.

DATE NIGHT IN STILLWATER: HAND-HELD HEAVENCynthia Maxwell

SW FRIDAY, OCTOBER 4, 6 PM – 8:30 PM, $85

Rolls, wraps, tacos … eaten on the go and filled to the brim with terrific tastes and a whole gaggle of global reach. While ingredients may shift and change from world region to world region, the sentiment that "nothing tastes better than when it is eaten with your hands" still holds true. This participation class will take that hand-held experience to a whole new level.

Crispy Avocado and Chicken Spring Rolls with Cilantro Dipping Sauce; Grilled Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce; Korean BBQ Chicken Lettuce Wraps; Pressure Cooker Pork Carnitas Tacos with Tomatillo Salsa.

NIGHT OUT IN NORTH LOOP: CULINARY CELEBRATIONVan Keszler

MPLS FRIDAY, OCTOBER 4, 6 PM – 8:30 PM, $85

Grab your S.O. and get to the North Loop kitchen because we have a festive class that we know will be right for your favorite foodie. As we celebrate all that is culinary, you will be sipping on wine and exploring our fantastic menu. Consider this your formal invite to the best food celebration around!

Green Bean Salad; Sweet Potatoes with Granny Smith Apples; Roasted Brussels Sprouts with Bacon and Balsamic Glaze; Pepper-Crusted Beef Tenderloin with Beurre Blanc; Roasted Potatoes with Rosemary and Garlic; Chocolate Soufflés with Raspberries.

DATE NIGHT IN STILLWATER: FALL FEASTSheryl Grover

SW SATURDAY, OCTOBER 5, 6 PM – 8:30 PM, $85 Marty Hegna


The leaves are turning, which means harvest season is here and our food desires have turned as well. In this glorious celebration of fall's riches, we invite you to a night of indulgent autumnal grazing. We'll do the prep work and share tips and tricks of the kitchen trade, while you cook and, most importantly, enjoy the feast.

Seared Pork Tenderloin Medallions with Apple Cider Glaze; Sweet Potato Parsnip Soup with Leek Cream; Sourdough Croutons; Baked Acorn Squash with Wild Rice Stuffing; Sage and Shallot Buttermilk Biscuits; Brown Sugar Cupcakes with Browned Butter Frosting.

DATE NIGHT IN STILLWATER: FEELING FRENCHSheryl Grover


It's all right to feel a little French every now and then. In fact when it comes to cooking, we encourage it. A marvelous menu of rustic French cuisine is ready and waiting for you to explore in this French-focused hands-on class.

Rustic Grilled Vegetable Tart; Roasted Beets with Marcona Almonds; Forty-Clove Garlic Chicken with White Wine Pan Sauce; Lemon Ricotta Soufflé Cakes.

NIGHT OUT IN NORTH LOOP: HARVEST MOONRandi Madden

MPLS SATURDAY, OCTOBER 12, 6 PM – 8:30 PM, $85

Dining with the full moon outside your window is pretty romantic. And if it's the harvest moon, it's a good indicator that you're going to be well fed! Join us for a spectacular harvest moon date night experience in romantic North Loop. Pick up skills and recipes while celebrating the flavors of fall.

Sweet Potato Apple Soup; Roasted Whole Chickens with Preserved Lemon, Herbs and Citrus; Roasted Shaved Brussels Sprouts and Cauliflower with Crispy Pancetta and Balsamic Reduction; Parsnip Gratin; Maple Custard with Oat Crisp, Apple Chips and Cinnamon-Spiced Glaze.

GRAND NIGHT OUT: LITTLE ITALYMarty Hegna

SP SATURDAY, OCTOBER 12, 6 PM – 8:30 PM, $85

Chef Marty invites you into the Italian kitchen in this lively participation class. After arriving, you will be broken into groups where you will all be given a tasty task in making the meal. In the end, dinner will be served at the Italian Chef's table!

Ricotta and Roasted Grape Crostini; Kale, Mint and Feta Chop Salad; Lentil and Sausage Bolognese; Fresh Pasta; Lemon Semolina Syrup Cakes.

DATE NIGHT IN STILLWATER: MEDITERRANEAN SUNSETRanelle Kirchner

SW SATURDAY, OCTOBER 12, 6 PM – 8:30 PM, $85

Imagine jetting off for the evening to somewhere that's always warm, the beach is close and the light, bright food is fresh ... somewhere like the Mediterranean for example! Trick your taste buds into believing you are in the isles while eating and preparing the best of the Med!

Mediterranean Cauliflower Couscous Salad; Classic Ratatouille with Sausage; Eggplant Fries with Tzatziki Dipping Sauce; Pear Tart with Vanilla Bean Ice Cream.

NIGHT OUT IN NORTH LOOP: YOU BETCHA!Van Keszler


Ohhh yah! It’s a night to celebrate all that is Minnesotan flavors! Get ready to drag out those o’s as you sign up for this sure-to-be-fun hands-on class. We have local legend himself, Chef Van, creating a menu inspired by local Midwestern favorites. Join us for this hoot-and-a-half date night class. You'll leave with new knowledge of Midwestern cooking and saying, “Uof dah … that was one heck of a meal!”

Butter Lettuce Salad with Wild Rice, Candied Nuts and Blue Cheese; Warm Soft Pretzels with Beer-Braised Brats; Honeycrisp Apple Hand Pies.

DATE NIGHT IN STILLWATER: TAGINE DREAMSSheryl Grover


Nothing beats the exotic flavors of Morocco. The blend of herbs and spices that balance into a savory mouthwatering tagine. Dreamy! In this marvelous class, you'll learn new takes on Moroccan cuisine. From the mysteries of traditional Mediterranean flavors to cherished tagine dishes that have made their way all over the world. This will be a dream you won’t want to wake up from.

Moroccan Vegetable Salad with Olives; Chicken and Chickpea Tagine with Apricots and Harissa Sauce; Sweet-and-Spicy Carrots; Flourless Orange Almond Cake.

DATE NIGHT IN STILLWATER: MAMBO ITALIANOCynthia Maxwell


This isn't your average Italian menu, no siree! In this class, we will put you into teams and have you creating different courses for this beautiful spread. A classic Italian feast, with more than a few twists!

Parmesan Gnocchi with Sage Butter Sauce; Sausage Lasagna Rolls; Bruschetta Siciliana (tomato, capers, kalamata, herbs, anchovy and ciabatta); Tiramisù Napoleons (puff pastry, mascarpone cream, espresso and chocolate glaze).

NIGHT OUT IN NORTH LOOP: AMAZIN' ASIANTammy Haas


Spice things up a bit this fall with fresh, zippy Asian fare! Explore light, bright and refreshing flavors of Asia with Chef Tammy. In this fun-filled evening you and your date will be working in the kitchen to prepare delicious recipes while learning from the expert. Nothing like a little fresh kimchi to brighten your palette and wake up your taste buds. Grab a pal, come on over and add a little spice to your fall date night!

Asian Green Bean Salad; Pork Saté with Peanut Dipping Sauce; Kimchi Fried Rice; Thai Tea Cupcakes.

GRAND NIGHT OUT: FABULOUS FALL FLAVORSBrian Hauke


Sweater weather and the cooking is inspired! It's that cozy time of year when our cravings are calling ingredients like sage, brown butter and apples, to name a few. Join Chef Brian for a culinary fall flavor tour and explore why these eternal favorites are so wonderful. Don't wait for the leaves to fall— sign up soon!

Crispy Broccoli and House-made Ricotta Crostini with Spicy Honey; Gnocchi with Browned Butter and Sage; Apple-Stuffed Pork Loin with Cider Sauce; Chocolate-Pear Cake.

DATE NIGHT IN STILLWATER: AMERICAN STEAKHOUSEManfred Krug


Bringing the all-American steakhouse home with you is easier than you think! In this hands-on class, you will learn how to make favorite classic steakhouse eats in a fun-filled evening. Chef Manfred will divide the class into groups for this multicourse meal. This is one of our most popular menus in our Private Event offerings, and we thought it would make a mighty fun and tasty class. Register quick. This one will fill fast!

Iceberg Wedge Salad with Blue Cheese Dressing, Fried Shallots and Pickled Red Onion; Crispy Smashed Potatoes; Grilled Steak with Garlic Herb Butter; Pumpkin Bread Pudding with Whiskey Sauce.

Eat Well + Be Well Who says that healthful eating has to be ho-hum? Certainly not our chefs and students. For nutrient-packed meals with plenty of flavor, opt for Eat Well + Be Well classes.

VEGAN BOWLS OF GOODNESSRobin Asbell

SP TUESDAY, OCTOBER 15, 6 PM – 8:30 PM, $75

Master making comforting bowls of real food, filled to the brim with flavor that'll keep hunger at bay. Come and learn from Robin Asbell, author of Great Bowls of Food, about the flexible, feasible and flavorful method behind the best in bowl cuisine.

Three Sisters Bowl with Wild Rice, Squash, Beans and Cranberry Drizzle; Big Buddha Bowl with Avocado, Kale, Beets and Turmeric Dressing; Sesame Noodles with Green Curry Tofu and Veggies; Bibimbap Bowl with Spinach, Tofu, Shiitakes and Kimchi.

PAGING DOCTOR GUTRachel Brumitt

MPLS TUESDAY, OCTOBER 22, 6 PM – 8:30 PM, $75

Having a healthy gut can help manage or prevent obesity, diabetes, heart disease and even autoimmune diseases, not to mention overall tummy pains. In this informative, demonstration-style class, join Chef Rachel, from Spoonriver Restaurant, as she takes you on a journey to understanding how delicious probiotic and prebiotic foods are key to maintaining a happy, healthy gut.

Overnight Oats with Cocoa, Banana and Flax Seed; Baby Greens with Creamy Lemon-Chive Yogurt Dressing, Apple, Radish and Pumpkin Seeds; Sweet, Smoky BBQ Beans; Spicy Kimchi and Fermented Beets; Kefir Peach-Ginger Smoothie.

Ethnic + Regional For those looking to broaden their horizons and expand their culinary rep-ertoires, Ethnic + Regional classes focus on cuisines from culinary regions around the country and around the globe.

STIR-FRY IT!Tammy Haas

MPLS MONDAY, OCTOBER 7, 6 PM – 8:30 PM, $80

If your vision of stir-fry is limp bean sprouts and indistinct flavors, served in a mushy heap, then get ready for a revelation. This hands-on class will give you the foundation you need to master the versatility of stir-fry, so you can create a dynamite Asian dish anytime. With bright, delectable flavors and expert techniques, you can change your vision of stir-fry for good.

Mongolian Beef; Moo Shu Pork; Vegetable Fried Rice; Kung Pao Chicken; Indonesian Shrimp and Pasta Stir-Fry.

PIZZA WORKSHOPAntonio Cecconi

SP TUESDAY, OCTOBER 8, 6 PM – 8:30 PM, $80

Looking for a time-tested, mama-approved way to dazzle your friends, family and guests? How about cooking up the best pizzas they'll ever eat! Chef Antonio is back to unveil the Italian secrets of making fresh pizza dough and a sampling of other authentic favorites.

Pizza Dough; Stuffed Rustic Pizza; Four-Season Pizza; Calzone.

LATIN SABORESBrian Hauke


Latin food lovers, this is the class for you! Join Chef Brian in preparing a tasty menu of authentic Latin American recipes full of fiesta and fun.

From-Scratch Flour Tortillas; Avocado and Tomatillo Salsa; Homemade Tortilla Chips; Flank Steak Fajitas with Chimichurri; Mexican Chicken Salad; Chocolate Soufflés with Cinnamon Chile Cream.



THAT FRENCH PROVINCIAL LIFEVan Keszler MNTKA TUESDAY, OCTOBER 15, 6 PM – 8 PM, $55

French food caters to all people, whether it's couture cuisine or pleasantly peasant-y. In this fab French cooking class, Chef Van will be looking at some classic and delicious staples from the French farmer's table, helping you bring this magnifique menu to life before you enjoy the spread. Très Bien! This class is located in Minnetonka at Roth Living: 11300 West 47th Street, Minnetonka, MN.

French Onion Soup; Coq au Vin; Duchesse Potatoes; Crêpes Suzette.

CASUAL ITALIANSheryl Grover

SW SUNDAY, OCTOBER 20, 4 PM – 6:30 PM, $80

Italians understand casual, so much so, it's practically a national sport. And the same can be said for this Casual Italian menu we have in store for you! Learn how to prepare a super special, truly authentic Italian feast that oozes with sophistication, but couldn't be easier to master.

Quick Giardiniera; White Bean and Broccoli Rabe Crostini; Tastasal (spicy pork risotto); Limoncello Ricotta Mini Cakes.

INDIAN FOR BEGINNERSTammy Haas

MPLS SUNDAY, OCTOBER 20, 4 PM – 6:30 PM, $80

Consider this a beginner's guide to eating and cooking Indian food. Mouthwatering aromas, delicious flavor combinations and beautiful ingredients combine to make Indian food one of the wonders of the world (well, if you consider food a wonder). Chef Tammy guides you through a hands-on cooking experience sure to leave you craving nothing but more Naan!

Tandoori Shrimp; Curried Chicken with Basmati Rice; Aloo Gobi (potatoes and cauliflower); Naan Bread; Rum-Roasted Bananas with Vanilla Ice Cream.

HANDS-ON PASTAAntonio Cecconi

SW MONDAY, OCTOBER 21, 6 PM – 8:30 PM, $80

You haven't eaten pasta until you've eaten the pasta you made yourself. Find out how just a few simple ingredients come together to create a new world of flavors, textures and experiences. You'll spend an enjoyable evening making pasta from scratch and sampling the amazing results.

Homemade Fettuccine Alfredo; Lasagna with Two Sauces; Tortellini with Mushroom Brandy Sauce; Baked Cannelloni.

FEELING FRENCH?Cynthia Maxwell

SP WEDNESDAY, OCTOBER 23, 6 PM – 8:30 PM, $75

Feeling a little bit French is fantastic and we have the class to get you there! Chef Cynthia will delight and deliver a fabulous French menu that will leave you craving nothing but a trip to Provence in the end. Grab your beret and your seat in the kitchen for this rustic French food journey.

Gougères (Gruyère cheese puffs); Vichyssoise (potato-leek soup); Galette au Champignons, Ciseau Suisse et Confit de Canard (savory pie with mushrooms, Swiss chard and duck confit); Poires Belle-Hélène au Cinq Épices Chinoises (five-spiced poached pear sundae with fudge sauce).

VENICE FARMER'S TABLESuzanne Schilling

SW SUNDAY, OCTOBER 27, 4 PM – 6:30 PM, $80

When we think of the Veneto region of Italy, we tend to think of Venice with its abundance of fresh seafood dishes. But beyond the city walls, heartier more agricultural flavors reside, with slow-cooked meats, cheeses and fresh veggies. So grab your date and pull up a chair to the Italian farmer's table for some hearty seasonal cuisine and stories of the countryside.

Radicchio in Red Wine; Porcini, Pancetta and Polenta Crostini; Cream of Celery Root Soup with Leeks, Parsnips and Chives; Bucatini Pasta with Duck Ragoût; Soft Pumpkin Cake with Candied Fruit, Almonds and Grappa.

PIZZA PARTYRandi Madden

SP SUNDAY, OCTOBER 27, 4 PM – 6:30 PM, $80

Sumptuous, handmade dough that fills the kitchen with the aromas of Italy, inventive toppings like fennel and caramelized onions, and a taste that will knock your socks off! Yes, this is our pizza class, all right. In this hands-on course, Chef Randi will guide you through pizza creation from start to plate. Rumor has it, Randi is a first-class dough tosser!

Spring Green Salad with Roasted Beets and Caramelized Pecans; Handmade Pizza Dough; Garlic Chicken Basil Alfredo with Roasted Cauliflower; Vegetable Pizza Bianca (tomato, fennel, mushroom, caramelized onions); Artichoke, Feta and Spring Onion; Asparagus, Zucchini and Goat Cheese.

Foundations Foundations focus on the absolute essentials of great cooking and great food. For those looking to learn the core skills required of all chefs, or to learn the vital points of an essential culinary topic, our Foundation classes are the perfect choice.

ROASTING SECRETS REVEALEDBrian Hauke

MPLS THURSDAY, OCTOBER 3, 6 PM – 8:30 PM, $80

The science behind roasting is quite simple, but actually doing it can be intimidating. What temperature should you use? How do you know when it's ready to serve? Should the meat be seared? How often do you need to baste? Chef Brian will answer all of these questions and teach you the restaurant-tested techniques behind roasting all varieties of fabulous fare.

Roasted Chicken; Baked Halibut with Pineapple Salsa; Herb-Roasted Pork Loin; Roasted Root Vegetables; Roasted Garlic; Baked Stuffed Apples.

POP OVER HERE!Tammy Haas

SP SATURDAY, OCTOBER 5, 10 AM – 11:30 AM, $55

Yup. Over the years, the popover has become a Minnesotan staple. But who knew it could be so much more than the amuse-bouche from the Oak Room at Dayton's? Savory or sweet. Remarkably simple to make and mind-bogglingly versatile. If you don't know how to pop a good popover, now is the time to get that skill under your belt. Before you know it, you'll find out that there's a popover for every meal!

Herby-Cheesy Popovers; Scrambled Egg Popovers; Sweet Orange-Scented Popovers.

THE ART OF FRENCH COOKING: SEAFOODBrian Hauke

SP THURSDAY, OCTOBER 10, 6 PM – 8:30 PM, $75

For more than 50 years, Julia Child's epic cookbook has inspired both seasoned cooks and beginners to explore the countless delights of French cuisine. Join Chef Brian as he leafs through the pages of this impressive volume and prepares a selection of seafood favorites.

Filets de Poisson Pochés au Vin Blanc (fish in a white wine sauce); Coquilles Saint-Jacques à la Parisienne (gratinéed scallops); Moules à la Marinière (mussels in butter and herbs); Homard à l'Américaine (lobster with cognac, onions, tomatoes and tarragon).

CAST-IRON COOKERYTammy Haas

MPLS SUNDAY, OCTOBER 13, 4 PM – 6:30 PM, $85

Join our own Iron Chef Tammy while she prepares recipes in the hottest cookware in the kitchen! Cast iron ... known for its many desirable cooking properties. Tammy will pull recipes from one of our favorite books: Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware. All participants receive a copy of the book ($12.95 value) with the purchase of a seat!

CHEESE, GLORIOUS CHEESE!Cynthia Maxwell

SW WEDNESDAY, OCTOBER 16, 6 PM – 8:30 PM, $80

Queso, fromage, kase, ost, paneer — no matter what you call it, it's glorious. In this cheese class, our own Queso Queen, Chef Cynthia, will invite you to learn simple, flavorful dishes that champion all sorts of the good stuff. On top of that, you will learn how to make cheese. Yes!

Mascarpone with Grilled Peaches and Bourbon-Basil-Infused Honey; Boursin with Irish Soda Bread and Heirloom Tomatoes; Ricotta with Fresh Strawberry Jam on Buttermilk Biscuits; American Cheese Grilled Sandwiches with Green Chiles and Bacon.

CRÊPES 101: DELICIOUS ORIGINSRanelle Kirchner


Join Chef Ranelle in this delicious debut class featuring all things crêpes: the history, the evolution of ingredients and, the best part, the delicious samples along the way! Whether you're a fan of crêpes for breakfast or crêpes for brunch or dinner, Ranelle has a crêpe story and taste for you.

Crêpes with the following fillings: Comté with Onion Jam and Mushrooms; Egg, Cheese, and Ham; Smoked Salmon with Crème Fraîche and Dill; Sweet Lemon.

SUSHI 101Jeremy Reinicke


Most likely, you don't really have the time to study sushi skills in Japan, which can often take years of apprenticeship to perfect. Welcome to your shortcut. Wow your friends and family with your sushi prowess, thanks to Chef Jeremy's step-by-step instructions through the process. From sushi vinegar to slammin' soy sauce to expert fish-slicing techniques, you'll be on par with the greats in no time.

Salmon and Tuna Nigiri; Cucumber Maki Roll; California Roll; Spicy Tuna Roll.

KNIFE SKILLSManfred Krug

SW WEDNESDAY, OCTOBER 23, 6 PM – 8 PM, $65

The knife block is the centSeats er of your kitchen, but without the know-how needed to use, sharpen, hone, wash and store your knives, you're just the owner of an expensive collection of accidents in the making. In this essential tutorial, our resident blade expert, Chef Manfred, will take you through every aspect of knife use and care.

Artisan Cheese Board.

Kids Get the kids off the couch and into the kitchen to learn how to blend, chop and sauté their way to a life of culinary exploration!

TEENS COOK: CHIPOTLE FAVORITES Cynthia Maxwell


The kids won't be asking for burrito money anymore! In this fun class for teens, they'll master the creation of many chipotle-inspired favorites. Chef Cynthia is a wiz at getting teens cooking. And after attending this Mexican-focused class, they will be renaming your kitchen and calling it a cucina. No extra charge for the guac! Seats are for teens only, ages 13 to 17. No parent required.

Pork Carnitas; Cilantro-Lime Rice; Roasted Tomato Salsa; Guacamole; Alfajores (dulce de leche butter cookies).

KIDS COOK: MACARONSAmy Kovacs

SP THURSDAY, OCTOBER 17, 10 AM – 12:30 PM, $65

If your kids love to help on baking day, then why not get them out of your kitchen and into ours for day of making the perfect mini treats: macarons! They'll learn how to make these simple, sumptuous tidbits from scratch. Seats are for kids only, ages 8-12. No parents required.

Macaron flavors: Birthday Cake; Raspberry; Peanut Butter Cup; Lemon

ALL AGES: PIZZA PARTYLorelei McInerny

MPLS FRIDAY, OCTOBER 18, 10 AM – 11:30 AM, $45 MPLS FRIDAY, OCTOBER 18, 12:30 PM – 2 PM, $45

Come one, come all! Pizza knows no age! Everyone loves a good slice of pizza pie, and we have a class where all ages can sign up to celebrate their love for America's favorite flatbread! THIS CLASS IS PRICED PER STUDENT. All attendees must register one adult with one child age 6 to 10.

Cheese Pizzas; Green Salad with Homemade Ranch Dressing; Apple Crisp and Vanilla Ice Cream.

KIDS COOK: CAKE DECORATINGLibby Bolen

SW FRIDAY, OCTOBER 18, 10 AM – 12:30 PM, $65

As every parent knows, kids can be wildly creative. Why not harness that imagination into an edible wonder? In this hands-on class, Chef Libby guides kids through cake decorating techniques in a fun-packed, inspired way that will make all of them into junior cake bosses. Seats are for kids only, ages 8 to 12. No parent required.

KIDS COOK: HALLOWEEN BAKINGAleah Vinick


There is nothing scarier than boring Halloween food. No risk of that with this fantastic class, geared toward bringing out plenty of creativity and fun for your kiddos. From delicious ingredients to Halloween-themed decorating, this is a morning of all treats, with plenty of cooking tricks. Seats are for kids only, ages 8 to 12. No parent required.

Guacamole with Ghost-Shaped Tortilla Chips; Spiderweb Pizza; Candy Corn Parfaits; Chocolate Rollout Skeleton Cookies.



877 Grand AveSt Paul, MN 55105

651.228.1333

324 S Main StStillwater, MN 55082

651.351.1144

210 N 1st StMinneapolis, MN 55401

612-223-8167

ALL AGES: HALLOWEEN TRICKS AND TREATSRanelle Kirchner

MPLS SUNDAY, OCTOBER 27, 11 AM – 12:30 PM, $45 MPLS SUNDAY, OCTOBER 27, 1:30 PM – 3 PM, $45

Know a little boil or ghoul who likes to cook? Maybe an old witch or warlock who needs new potions for the cauldron? Whatever your devilish desires, we're hosting a hauntingly good, all-ages Halloween cooking class filled with nibbles and treats for you to have a stab at. Halloween costumes, not just accepted but encouraged. THIS CLASS IS PRICED PER STUDENT. All attendees must register one adult with one child age 6 to 10.

Ghost Crackers with Pumpkin Hummus; Blueberry Eyeball Punch; Monster Avocado Toasts; Mummy Pops.

Libations Everyone has the power to be a top drink mixologist or create the perfect beer or wine pairing, and our Libation classes give you the know-how to get started. These classes include an alcoholic beverage pairing, so 21 and up only, please.

ZINFANDEL (AN AMERICAN RED)Matt Carson

SP THURSDAY, OCTOBER 9, 6 PM – 7:30 PM, $60

Join fellow wine explorers as we discover or re-discover a true American Original, the Zinfandel grape! Just like our nation, it was originally trekked by immigrants and became its very own, very American thing. A varietal with so much variety, like our landscapes it's incredibly varied, running the gamut from from deep and brooding to spicy and elegant.

Artisanal Cheese Board.

BRANDY: AN AMERICAN CLASSICMatt Carson

MPLS THURSDAY, OCTOBER 24, 6 PM – 7:30 PM, $60

Swirl it in a snifter or savor it in a cocktail, brandy is a great spirit to have on your top shelf. From grape to other whole fruit varieties, our Som Matt will take you on a brandy journey that reveals the making, tasting, history and cocktail making. Class includes sips and snacks.

Artisanal Cheese Board and a Flight of Brandy.

Seasonal Make the most of every season with classes that focus on the best bounty available now. From winter comfort foods to summer grilling, these classes are always in season.

FABULOUS FALL FLAVORSLorelei McInerny


Sweater weather and the cooking is inspired! It's that cozy time of year when our cravings are calling to sage, brown butter and apples, to name a few. Join Chef Lorelei for a culinary fall flavor tour and explore why these eternal favorites are so wonderful. Don't wait for the leaves to fall— sign up soon!

Crispy Broccoli and House-made Ricotta Crostini with Spicy Honey; Gnocchi with Browned Butter and Sage; Apple-Stuffed Pork Loin with Cider Sauce; Chocolate-Pear Cake.

BOOZY BOOSCynthia Maxwell


Why should kids get all the fun Halloween-themed food? Freaky food and cocktails is what Halloween as an adult should be about. So, we whipped a little something to help you celebrate and learn how to create your own spooky celebrations. Sweets, treats and possibly a few tricks! Join us for all the spooky, freaky, hair-raising fun!

Fontina, Caramelized Onion and Pancetta Puff Pastry Intestines; Fresh Black Pasta; Eyeball Meatballs with Bloody Good Tomato Sauce; Spider Trifle with Pumpkin Mascarpone Cream and Fudgy Brownies; Dark and Stormy Night; Black and Orange Rum Punch; Vampire's Kiss.

SQUASH: FROM SAVORY TO SWEETRobin Asbell

MPLS MONDAY, OCTOBER 28, 6 PM – 8:30 PM, $75

What to do with squash? There are so many ways to utilize the squash for meals that it's impossible to fit them all into one menu. That said, Chef Robin is on hand to share a few of her favorite sweet and savory squash recipes for you to enjoy.

Squash and Cheddar Mini-Biscuit Appetizers; Thai Red Curry Coconut Squash Soup with Holy Basil; Squash Gnocchi in Mascarpone and Sage Sauce; Pumpkin-Apple Streusel Cake.

SP CLASS IN ST. PAUL

SW CLASS IN STILLWATER

MPLS CLASS IN MINNEAPOLIS (NORTH LOOP)

MNTKA CLASS AT ROTH IN MINNETONKA

PARTICIPATION CLASS

Please understand that a lot of time, effort and resources go into the preparation of a successful class long before the class ever takes place. For this reason, we do require one week (two weeks for groups larger than four) advance notice on any class cancellation. For groups larger than six, please contact our private events team to learn about our group options at 651-288 - 7237. If canceling is necessary, and a one-week advance notice is given, we will offer you store credit usable toward the purchase of another class of your choice. We appreciate your understanding that there will be no exceptions made to this policy. The class fee includes instruction, printed recipes and tasting portion of the food prepared. In the event that Cooks of Crocus Hill cancels a class, a full refund will be given and you will be notified as soon as possible. Cooks of Crocus Hill does not cancel classes due to weather. The information in this schedule is subject to change. Please refer to our website for current class information and to confirm dates, times and location.

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Bring the taste of the French countryside to your home!

Duck Sampler from Au Bon Canard. $350.00. Order by October 28th.

cooksofcrocushill...the science of baking: foam cakes ranelle kirchner mpls tuesday, october 1, 6 pm...

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