kitchen windo important, specific role in the kitchen. in this seminar, we'll discuss the best...

Kitchen WindowKitchen Window®

for the passionate cook . . . and those who aspire to be

Cooking Class Schedule – January-April 2014

JANUARYPâte à ChouxOnce you’ve mastered pâte à choux, a simple mixture of butter, water, flourand eggs, you have at your disposal the base for an endless variety of sweetand savory tidbits, from cheese puffs to éclairs. This hands-on class will armyou with the understanding and ability to make excellent appetizers anddesserts that are impressive, yet easy to make. The class starts with a lessonon pâte à choux – there are certain rules to ensure success. Then we’ll use thedough to make perfect cocktail party food, starting with GOUGERES, lightand fluffy cheese puffs made with Gruyère cheese. The dough can also beused for SAVORY FILLED CREAM PUFFS that we’ll stuff with two fillings,SAUTEED MUSHROOMS and SHRIMP. Then we’ll explore the versatility ofthis dough as we turn to the sweet side of things with PROFITEROLES filledwith ice cream and topped with chocolate syrup. We’ll also make ECLAIRS,filled with pastry cream and topped with chocolate ganache. Finally, we’llmaster CREAM PUFFS, traditional bite-sized pastries that can be turned intoa variety of delicious appetizers, desserts and even a main course. Brian Storey | Participation | $69#140104A – Saturday, January 4 | 10:00 a.m. – 2:00 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experiment with hands-on practice, with ex-perience in a new set of cooking skills each week. New cooks will develop agreat base from which to explore the world of cooking; and experienced cookswill gain a better understanding of how, why and when various techniqueswork. And no matter what your current level of experience, at the end of thisseries, you will have a better understanding to create great food.Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, Roasting and Pan SaucesSession 3: Stewing, Poaching, Simmering, Blanching, Boiling and SteamingSession 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu BuildingBrian Storey | Participation | $300#140106A – Mondays, January 6, 13, 20, 27 | 6:00 p.m. – 9:30 p.m.

International SoupsSoups, from rich and hearty to light and refreshing, are a great way to startany meal, but this time of year, where the weather chills the bones, they takeon a particular comforting significance. Whether to take the chill out of ourbones or to make us feel better when we’re sick, cultures the world over haverecognized the power that a hot bowl of soup has to bolster our physical well-being and our sense of family. In this class, you’ll join Chef Royal Dahlstromfor an exciting world tour showcasing unique, delicious soups from a varietyof cultures. You’ll start out by preparing a CUBAN BLACK BEAN SOUP WITHCILANTRO CREAM, a filling, heavily seasoned dish that exemplifies Cuba’smulticultural history. Next, enjoy creating a MOROCCAN LAMB STEW WITHCHICK PEAS, a satisfying, aromatic dish typical of North African cuisine.Third, you’ll make CHICKEN POSOLE, an ancient corn soup from pre-Columbian Mexico. Finally, you’ll end the evening with VIETNAMESE BEEFAND NOODLE SOUP, a simple Asian dish consisting of meat, noodles, broth,and a few seasonings that demonstrates that sometimes, simple is best.Royal Dahlstrom | Participation | $69#140109A – Thursday, January 9 | 6:00 p.m. – 9:30 p.m.

One Pot Indian MealsFrom vibrant chutneys to aromatic curries and wood-fired breads, India isknown throughout the world for its rich culinary traditions. And surely, fromthe lighter fare of Southern India to the aggressive, fiery North Indian cookingmore familiar to Americans, India’s wide-ranging cuisine has something to offereveryone! Join Ria Matthew as we explore a range of traditional Indian dishesthat are all one-pot wonder, so they couldn’t be easier! You’ll learn that it’s notso difficult to make such classics as GARLIC MASALA PAPAD, a crispy flat-bread made from lentil flour served with SEMID PAYASAM, a pudding-like dishmade from semolina. You’ll also learn to make KERALAN CHICKEN CURRY,a southern-style curry with a base of coriander, potatoes, and coconut milk;rich, hearty, and oh-so-good! Of course, you’ll want to accompany your currywith POORI, a soft, puffy, deep-fried bread. You’ll also learn to make ChefRia’s WEEKNIGHT CHICKEN PULAO, a satisfying one-pot meal that you canwhip up after work. And finally, you’ll round out the evening with a thick,tangy RAISIN CHUTNEY that features the bright flavor of fresh ginger, alongwith a bit of heat – just what you need to keep you cozy during the winter!Ria Mathew | Demonstration | $69#140110A – Friday, January 10 | 6:00 p.m. – 9:00 p.m.

Sweet & Savory SoufflesWith its delicate texture and beautiful presentation, a good souffle makes agreat centerpiece for the dinner table. But the souffle is a dish that has stumpedmany a great home cook. In this class, join Instructor Brian Storey to learntips, tricks and techniques for overcoming the intimidation and creating perfectsouffles every time. With Brian as your guide, you’ll practice making a varietyof sweet as well as savory souffles that are great for any occasion. First on themenu is a CLASSIC CHEESE SOUFFLE, which we’ll enjoy with MIXEDGREENS & CHAMPAGNE VINAIGRETTE. Next you’ll try your hand at an EASYBREAKFAST SOUFFLE, sure to be the star at your next weekend brunch. We’llexplore dessert souffles next, starting with a bright LEMON SOUFFLE withCRÈME ANGLAISE. For your next dinner party, you’ll want to try the next itemon the menu: a GRAND MARNIER SOUFFLE with CHOCOLATE SAUCE. Andfinally, you’ll learn to make timeless recipe CHOCOLATE SOUFFLE CAKE. Brian Storey | Participation | $69#140111A – Saturday, January 11 | 10:00 a.m. – 2:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in the kitchenand improve your confidence while slicing and dicing. This hour-long primerwill give you a fundamental understanding of the most important tools in yourkitchen and prepare you to further develop your skills at home. Choosing thecorrect knife for the job is fundamentally important. Each kind of knife playsan important, specific role in the kitchen. In this seminar, we'll discuss the bestuses and practical applications for many kinds of Western and Asian knives –from parers to slicers, chef's knives to santokus, and bread knives to cleavers.We will review basic cutting techniques; how to choose a knife; differences intypes, styles and shapes of knives; and basic safety, storage and knife care.Brian Storey | Seminar | $35#140112B – Sunday, January 12 | 10:00 a.m. – 11:30 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Brian Storey | Seminar | $35#140112C – Sunday, January 12 | 12:00 p.m. – 1:30 p.m.

For complete class descriptions visit www.kitchenwindow.com2

COOKING CLASSES BY DATE

Decorating 202: Piped Flowers, Cake Design & Creative DecoratingKnowing how to decorate your baking masterpiece is the key to looking likethe expert you are (or want to be) and the secret to drawing “oohs” and “ahhs”from your family and friends as you reveal your show-stopping sweets. Ofcourse, a little help never hurt anyone, and that’s why we’re introducing pastrychef and expert decorator Raven Seybolt! In the second of two technique-fo-cused courses in cake, cupcake and cookie decorating, Chef Raven will showyou how to expand on the skills you practiced in “Decorating 101.” You’llstart off by learning FINER DETAILS, FLOWERS, AND BORDERS, a good op-portunity to let your creativity and artistic side shine. Next, you’ll learn howto TORTE, a technique for splitting and filling a cake. After that, you’ll moveon to CRUMB COATING, a pre-frosting technique that ensures a smooth-as-glass final appearance. You’ll also learn COMPLEX PIPING TECHNIQUES,such as basket weaves and textured borders. Finally, you’ll learn to useFUDGE AS ICING to create a variety of finishes, including fudge drizzle anda molten (melted) appearance.Raven Seybolt | Participation | $55#140112D – Sunday, January 12 | 2:00 p.m. – 4:00 p.m.

Healthful Winter Soups and SaladsDuring the winter it can be all too easy to shortchange yourself in the kitchen,making the same dishes over and over. Whether to save time or just becauseit’s hard to feel creative when the sun has set by the time you get home, it’seasy to get into a cooking rut. Fortunately, healthy cooking expert Anna Dvo-rak is here to liven up your post-holiday cooking and get you back in a creativemood! You’ll love her SPINACH, ORANGE, AND AVOCADO SALAD WITHCITRUS VINAIGRETTE, a crisp and refreshing dish that will snap you right outof those winter blues. Next, she’ll show you how to make her take on a classicwith WINTER MINESTRONE WITH KALE AND WINTER SQUASH, a heartysoup that shows off the oft-forgotten fruits of the winter harvest. Third, you’lllearn to make WILD RICE PILAF WITH PUMPKIN SEEDS AND ROASTEDSHALLOTS, a salad that celebrates the season as well as one of Minnesota’smost celebrated culinary treasures. You’ll round out the salad offerings withanother dish featuring cold-weather vegetables, as Anna whips up BROC-COLI-CARROT SAUTÉ WITH GARLIC AND RED PEPPER FLAKES. Finally,finish things off with a little something sweet: ROASTED APPLE CRISP WITHOATMEAL CRUMBLE. Optional gluten and dairy free.Anna Dvorak | Demonstration | $69#140115A – Wednesday, January 15 | 6:00 p.m. – 9:00 p.m.

Meet the Chef: OceanaireHere at Kitchen Window, we love food. We love thinking about it, making it,and spreading that love to others. Of course, we also love meeting peoplewho share our passion for cuisine, and in that spirit, we offer another install-ment in our popular “Meet the Chef” series. In this class, you’ll join Chef JakeUttich from the Oceanaire Seafood Room as he talks about his approach tocooking and walks us through some of his favorite dishes. He’ll start out byteaching everyone to make CHAMPAGNE POACHED OYSTERS, compli-mented by BISCUIT CROUTONS AND SPINACH. Next, he’ll show us howthe Oceanaire puts its own spin on the classics when he demonstrates SHRIMPCOCKTAIL: THE OCEANAIRE WAY. Next up is MACADAMIA CRUSTED BAR-RAMUNDI, a rich blend of savory and sweet that features Asian seabass servedwith PINEAPPLE BUTTER SAUCE AND TROPICAL FRUITS. Following that,you’ll learn how to make SKUNA BAY SALMON “EN CROUTE,” a traditionaldish of baked salmon wrapped in a pastry crust, here served with HORSE-RADISH HOLLANDAISE. Finally, for dessert, he’ll prepare a lusciousROASTED BANANA BREAD PUDDING. Join Chef Jake for a night of fun andfood that will remind you there’s more to Minnesota’s seafood scene than wall-eye!Jake Uttich | Demonstration | $85#140115B – Wednesday, January 15 | 6:00 p.m. – 9:00 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make on top of MIXEDSPRING GREENS SALAD, PERFECTLY ROASTED PORK TENDERLOIN, PAN-SEARED STEAK and ROOT VEGETABLE PUREES.Brian Storey | Participation | $75#140117A – Friday, January 17 | 6:00 p.m. – 10:00 p.m.

Traditional Sushi Celebratory DinnerSushi may seem pretty daunting to the newcomer. Restaurants’ high prices andbeautiful presentations can make it seem out of reach for many home cooks.But with a good base knowledge, a few simple techniques, and some practice,anyone can make great sushi at home. The key lies in getting the rice just right,and that’s why we start off by telling you everything you need to know to makegreat, authentic GOHAN (sushi rice) at home. This class will also cover twoimportant seasoning components of authentic sushi: AWASEZU, the sweetened,salted rice vinegar that forms the basis of sushi rice and NIKIRI, a special soysauce. After we review those basics, you’ll dive right in to a fantastic sushi menufeaturing premium ingredients. First up is NIGIRI KUROMAGURO: covetedbluefin tuna seasoned with special soy sauce. Next, you’ll prepare NIGIRI SAKEHANNA SAN BURI: seared, cured salmon and special soy sauce on hand-formed rice with green onions. Third is NIGIRI OTSU KIHADA MAGUROKURISUPI GOHAN: fourth generation spicy Ahi tuna recipe served over crispy,hand-formed rice. Finally, you’ll end class with a healthy dose of tradition withNEGIHAMA HOSOMAKI: traditional-style roll featuring yellowtail tuna andgreen onions. Join us for this exciting premium menu and eat like an emperor!John Sugimura | Participation | $85#140118A – Saturday, January 18 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informative sem-inar led by an expert member of the Kitchen Window staff. Whether you want tooptimize the use of your current espresso machine, or are in the process of decidingon a purchase, this seminar will give you the information you need to make themost of your coffee experience at home. We’ll begin with a coffee tasting and discusswhat’s behind that perfect cup of espresso, latte or cappuccino. You’ll learn how toselect the best beans, how to grind them for maximum flavor and aroma, and howto turn them into the perfect espresso shot. Our instructor will demonstrate the rightway to use your grinder and brewer, as well as how to care for and maintain yourespresso machine to ensure its maximum performance for years to come. Using thewide range of espresso machines available at Kitchen Window, our instructor willdemonstrate the proper technique for pulling espresso shots to get great crema everytime. We will also cover the best methods for steaming, frothing, foaming and pour-ing milk. We’ll talk about some of your favorite coffee drink recipes, and even ex-plore how to make latte art. You’ll have a chance to explore the features of our topselling machines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $35#140119A – Sunday, January 19 | 10:00 a.m. – 12:00 p.m.

Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’ll learnhow to choose the right equipment for a particular project, as well as how to usethat equipment to achieve the best results. We’ll show you the importance ofchoosing the right ingredients and how to use them. We’ll demonstrate variousculinary techniques – including frying, searing, sautéing, caramelizing, deglazingand braising – and discuss when to use (and when not to use) each technique.Throughout the seminar, we’ll prepare samples for you to share so that you maytaste for yourselves the difference a few basic skills can make. Samples include:PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS;and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a fewprofessional secrets that will help you take your cooking to the next level.Brian Storey | Seminar/Samples | $39#140119B – Sunday, January 19 | 10:00 a.m. – 12:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 3

Asian Tapas Oh, tapas – those small, shareable, snackable bite-size delights. Each tiny appe-tizer is a chance to show the creativity of the cook, and the tapas style allows thediner to taste a huge variety of delicious dishes without feeling stuffed. And, ofcourse, though tapas are traditionally Spanish, here at Kitchen Window, we lovethe idea of bite-sized goodies so much, we want to find a way to make everycuisine that way! Fortunately for us, Chef Adria Davidson was more than equalto the task. Join us for a delicious evening as Chef Adria demonstrates techniquesfor creating a fabulous Asian menu in the tapas style. First off, Chef Adria willdemonstrate BAHN XEO, or “sizzling cake,” a type of savory pancake made fromrice flour and filled with pork. Next, you’ll make SHRIMP TOAST, another savoryfinger food, before moving on to TURKEY BAHN MI, a Vietnamese-style fingersandwich made on baguette. Next on the agenda are PORK DUMPLINGS, asteamed pastry filled with pork. Finally, you’ll end the evening with personal-serving tapas dessert: a BANANA COCONUT TAPIOCA PUDDING. Adria Davidson | Demonstration | $69#140120A – Monday, January 20 | 6:00 p.m. – 9:00 p.m.

Healthy Weekday Meals – Soups and SandwichesEver wondered how to make creamy, satisfying soups without all the cream?Or maybe you’d love to have delicious homemade meals every day, but feeloverwhelmed of cooking ahead for a whole week? If you’re eager for goodfood that nourishes body and soul, get ready to plunge right in with ChefAmyLeo Barankovich. First, the class will focus on some of AmyLeo’s signaturesoups: RED CURRY, RED LENTIL SOUP, a filling, puréed soup that hits thespot with coconut milk and red lentils to keep your tummy happy. Next,CREAM OF CELERY SOUP, a wonderfully flexible recipe that teaches the prin-ciples of a cream soup and can serve as a template to help you make any typeof cream soup you like! Next, you’ll make AmyLeo’s LUSCIOUS SPLIT PEASOUP. Smooth and substantial, it can be a meal by itself, or pair with a sand-wich, such as Chef AmyLeo’s TOASTED OPEN-FACED VEGGIE SANDWICH,featuring a host of vegetables from avocado and tomato to olives and onions.Finally, you’ll learn to make AmyLeo’s FIELD ROAST WRAP, a fresh, light wrapdrizzled with garlic aioli. Soup and a sandwich has never tasted so good!This menu is gluten and dairy free.AmyLeo Barankovich | Demonstration | $69#140122A – Wednesday, January 22 | 6:00 p.m. – 9:00 p.m.

Sen Yai Sen Lek FavoritesExplore the flavorful world of Northeastern Thai cuisine with chef Joe Hatch-Surisook, owner of Sen Yai Sen Lek (big noodle, little noodle) in Northeast Min-neapolis. A true family restaurant and a local hot spot, Sen Yai Sen Lek featuresauthentic, traditional Thai rice and noodle dishes served in a lively and wel-coming atmosphere. Tonight, Joe will bring the best of his restaurant to youwith an exciting hands-on cooking class. You’ll prepare an amazing meal ofSen Yai Sen Lek’s menu favorites, and learn Joe’s expert cooking tips and tech-niques along the way. We’ll start with PO PIA TOD – crispy spring rolls madewith pork, cabbage, carrots, mung bean noodles and wood ear mushrooms.We’ll serve these with SWEET CHILI SAUCE. Next, we’ll work on SOM TUM– a salad made of green papaya, Thai chilies, garlic, long beans, peanuts, driedshrimp, and lime, and served with STICKY RICE. For our next course, it’s KHAOSOI – curried Chiang Mai noodles with stewed beef and pickled mustardgreens. And for dessert, we’ll make GLUAY BUAD CHEE – stewed bananas incoconut milk with sweet sticky rice. This is a class you do not want to miss!Joe Hatch-Surisook | Participation | $75#140128A – Tuesday, January 28 | 6:00 p.m. – 9:30 p.m.

Sushi: Master ClassFor those of us devoted to sushi (and there a lot of us), comes a class devotedto mastering the art of beautiful, authentic sushi, sashimi and tempura. We'llbe joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and oneof our favorite instructors. Pepe will share his wisdom and walk us throughexpert, intricate sushi preparations that go way beyond the humble Californiaroll. You'll learn Pepe's master techniques, including how to select your in-gredients, how to properly use a sashimi knife and how to embellish yoursushi for presentation. We'll start by making SHRIMP & VEGETABLE TEMPURA– shrimp and assorted vegetables deep fried in a light batter. We'll learn howto use our tempura to make HAND ROLLS and SUSHI CONES, as well as howto make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll work onSASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, yellowtailand tuna sashimi on the outside. Next, we'll try our hand at the CATERPILLAR– a whimsical roll made with eel, avocado, cucumber and roe. With this class,you'll be well on your way to becoming a sushi master in your own right.Pierre “Pepe” Yang | Participation | $79#140128B – Tuesday, January 28 | 6:00 p.m. – 9:30 p.m.

Beyond the Fundamentals of Pizza: Stuffed PizzasFew things are more satisfying, more versatile or more family-friendly thanhomemade pizza. From the bread, sauce and cheese to the pineapple and an-chovies, pizza is customizable, fun and surprisingly easy to make. In this hands-on class, you’ll take pizza-making to the next level with an evening dedicatedto stuffed pizza. With Chef Royal Dahlstrom as your guide, we’ll work in sta-tions and cover a range of hand-held pizza variations, learning techniques andplaying with toppings along the way. We’ll have a DOUGH STATION – we’lllearn tips for creating pizza doughs with the right taste and texture. There willbe a CALZONE STATION – like pizza turnovers, calzones are hand-held, sat-isfying and fun to eat. We’ll fill ours with a variety of classic pizza toppings,including cheese, pepperoni, sausage, peppers, roasted mushrooms and olives.Next is the STROMBOLI STATION – a filled, rolled and sliced, stromboli makegreat party food—for the young and the old. We’ll make our stromboli withgrilled chicken, spinach, artichokes, ham, roasted peppers and sun-dried toma-toes. And finally, we’ll have the DESSERT CALZONE STATION – a sweet“pizza” filled with apples and ginger or chocolate and raspberry. Royal Dahlstrom | Participation | $69#140129A – Wednesday, January 29 | 6:00 p.m. – 9:30 p.m.

Mastering the Pressure Cooker and Slow Cooker Between our very busy schedules, it can seem almost impossible to find timeto cook healthy, satisfying meals. How often do we find ourselves calling fortakeout (again!) simply because we can’t find the time or energy to cook areal meal? This is where pressure cookers and slow cookers can really savethe day! The pressure cooker can cook beans, soups, stews, meats, and veg-etables in a fraction of the time of traditional methods, and the slow cookerdoes the cooking for you while you’re gone. Chef Jeff Woodward, a healthycooking expert, joins us for an evening to offer tips and tricks to getting thevery best results from your pressure and/or slow cooker. You’ll start off bypreparing CHICKEN AND MASHED POTATOES WITH GRAVY in the pressurecooker. Next, you’ll make ARTICHOKES WITH LEMON BUTTER, provingthat pressure cooking isn’t just for comfort foods! Then, you’ll use your slowcooker to make two different stews, SLOW COOKER GRASS-FED BEEF BUR-GUNDY STEW and a hearty, healthy CREAMY TURKEY AND WILD RICESTEW. Finally, you’ll enjoy NAVY BEAN AND YAM SOUP WITH ROASTEDCHILIES, a spicy-sweet soup that will tingle the tongue and satisfy the stomach. This menu is gluten and dairy free.Jeff Woodward | Participation | $69#140130A – Thursday, January 30 | 6:00 p.m. – 9:30 p.m.

FEBRUARYChicken FundamentalsChicken is a staple of the American diet. You can dress it up, dress it down,serve it to your kids on a rushed weeknight, or to your mother-in-law on aleisurely Sunday afternoon. In this hands-on class, you’ll learn how to perfectthe art of chicken dinners with expert tips, techniques and recipes from ChefBrian Storey. We’ll start with a tutorial on selecting your chicken at the market.You’ll learn about the types and grades of chickens, as well as when to choosea whole chicken and when to select breasts or thighs. Next, we’ll discuss howto properly butcher a whole chicken into its parts, and you’ll get the chanceto practice this very important skill. And finally, Brian will walk you throughhow to cook chicken to achieve moist and flavorful results every time. Theclass will work on five delicious recipes that highlight this versatile bird. We’llstart with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take on asports-bar classic. We’ll make WINE-BRAISED CHICKEN – a fresher, simplerspin on coq au vin. Then OVEN “FRIED” CHICKEN – a healthier version of afamily-friendly comfort food. Next recipe is sure to impress at your next dinnerparty: PAN-SEARED CHICKEN MARSALA. And finally, it’s GRILLED HERBEDCHICKEN – a dish that’s perfect for any occasion. Brian Storey | Participation | $75#140203A – Monday, February 3 | 6:00 p.m. – 9:30 p.m.


Grillmasters Series: Winter Grilling 2 - Comfort FoodsDon’t let the cold winter weather keep you from cooking up a satisfying mealon the grill. Winter is a wonderful time to fire up the grill for hearty, satisfyingcomfort foods. Join Daniel and Doug for a hands-on class that will inspire youto head to the back yard for a great grilled meal even in the dead of winter.Grilling adds dimension and depth of flavor to almost any food, and you’lllearn how easy it can be to adapt some of your favorite cold-weather comfortfoods for the grill. The menu starts with SMOKED WHITE CHICKEN CHILE,perfect for your super bowl party. Then you’ll prepare a great date-night meal:GRILLED LASAGNA with GARLIC CHEESE BREAD. Next up is BEER-BRAISEDSHORT RIBS, a hearty meal that’s just right for a cold weekend afternoon.We’ll also cook up a HICKORY DOUBLE-SMOKED HAM that will changethe way you think of Sunday supper. And last but certainly not least: SMOKEDCHERRY COBBLER for dessert.Daniel Darvell & Brian Storey| Participation | $75#140205A – Wednesday, February 5 | 6:00 p.m. – 9:30 p.m.

Healthy Haute Cuisine: Surf/TurfThis series of classes with healthy cooking expert Jeff Woodward explores theintersection of good health and fine cuisine and shows us that “healthy cook-ing” doesn’t need to involve anything more than “good cooking.” Jeff’s dishesare elegant, rich, flavorful and draw creatively on many different culinary in-fluences, and he’s here to share them with you! In this installment, you’ll leaveclass with plans for four complete meals (two with meat, two with seafood)that will both wow and nourish everyone you serve them to! First off, RIBEYESTEAK WITH WHIPPED YAMS AND RED WINE SHALLOT SAUCE, as lusciousand decadent as you could want. Next, he’ll lighten things up with SHRIMP,BROCCOLI, AND TOMATO SALAD WITH FETA, a composed salad thatshowcases the interplay between the natural sweetness of the vegetables andthe creamy, tangy bite of the cheese. Third, Jeff will remind us all of an often-overlooked cooking technique when he demonstrates POACHED CHICKENAND VEGETABLES IN CURRY SAUCE WITH CRÈME FRAICHE. Finally, he’llshow you how make BAKED SALMON WITH TOMATO BUTTER SAUCE ANDROASTED ROOT VEGETABLES.This menu is gluten and dairy free.Jeff Woodward | Demonstration | $69#140206A – Thursday, February 6 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $69#140206B – Thursday, February 6 | 6:00 p.m. – 9:30 p.m.

Asian-Inspired Winter VegetablesOnce again, popular Kitchen Window instructor and healthy living expert AnnaDvorak joins us to cook up a variety of dishes that will show you how to buildflavor and make the most of Minnesota’s bounty – no matter what the season.First, you’ll enjoy hearty greens with Anna’s KALE AND WAKAME SALADWITH SOY-GINGER VINAIGRETTE, a flavorful, well-balanced dish that playsthe tangy lightness of ginger against the savory crunch of kale. Next, you’lllearn to make a masterpiece of umami, the Japanese term for “pleasantly savoryflavor” when shows you her JAPANESE VEGETABLE SOUP WITH SOBA NOO-DLES AND SHIITAKE MUSHROOM BROTH. After that, she’ll tackleROASTED SWEET POTATOES STUFFED WITH GARLICKY KALE, a dish thatproves that you can make sweet potatoes more delicious, but only by fillingthem with something equally tasty! You’ll round out the meal with GINGER-SCALLION SWEET BROWN RICE, adding a savory umami punch to variety ofrice that can reach an almost pudding-like texture. Finally, for dessert, you’llenjoy Chef Anna’s DOUBLE CHOCOLATE TRUFFLE COOKIES. They may notbe Asian-inspired, but they are double chocolate, so we don’t think you’ll mind.Optional gluten and dairy free.Anna Dvorak | Demonstration | $69#140207B – Friday, February 7 | 6:00 p.m. – 9:00 p.m.

Fundamentals of Quick Weeknight MealsWe’ve all been there - standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to minimize work in the kitchen (as well as dirty dishes) bypracticing techniques introduced by Chef Brian to create wonderful 30 minutemeals any night of the week. This hands-on class will start with the preparationof two basic proteins that can be transformed into four amazing dinners -CHICKEN & PORK. First we will prepare a ONE-POT CHICKEN where all inthe same pot we will make a juicy WHOLE CHICKEN, PASTA & SEASONALVEGETABLES to be served with a warm OLIVE OIL VINAIGRETTE. And forour second meal, Chef Brian will take some of the whole chicken to createCHICKEN TACOS packed with big bold flavors served along MEXICAN RICE& FRESH PICO DE GALLO. Then Chef Brian will walk you through our porkentrees, created from one large pork loin. First we’ll make 2-RACK PORKROAST served with ROASTED POTATOES AND CARROTS - only need to turnon the oven once and 30-minutes later an entire meal on the table. Next,you’ll make cuts in the pork loin to create PAN-SEARED BONELESS PORKCHOPS with WHITE WINE & DIJON SAUCE served along ITALIAN COUS-COUS & MIXED SEASONAL VEGETABLES. Yum!Brian Storey | Participation | $75#140210A – Monday, February 10 | 6:00 p.m. – 9:30 p.m.

International Small PlatesThere’s a lot to love about creative small plates, from their ability to deliver acomplete, balanced flavor profile in just one or two bites to their often-adorable presentation, but perhaps the best thing about small plates is the waythat they give you a chance to taste many different dishes in a single meal.Join Kitchen Window instructor Royal Dahlstrom, master of the small plate,as we tour five different countries, one delicious bite at a time. You’ll start offby making a French-inspired WILD MUSHROOM CROQUET WITHOREGANO GARLIC AIOLI, a crunchy hors d’oeuvre that straddles the linebetween delicacy and street food. Next, you’ll head to China for CRISPYSPRING ROLLS WITH BBQ PORK AND TEA SWEET AND SOUR, before mov-ing on to Mexico for a crisp, refreshing SCALLOP AND SHRIMP COCKTAILVERDE. Your next stop will be Italy, as Chef Royal helps you make SPINACHAND ARTICHOKE CHEESE CAKE WITH GRILLED BREAD AND SMOKEDPEPPER VINAIGRETTE. And finally, you’ll end the night with a dessert basedon a dish of Portuguese origin: PEAR AND ALMOND EMPANADA WITHSPICED HONEY - a pastry shell with fruit and honey, there’s nothing not tolike!Royal Dahlstrom | Participation | $75#140211A – Tuesday, February 11 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidance fromKitchen Window Chef Brian Storey, our couples will prepare a gourmet dinnertogether and then each couple will enjoy that meal at an adorable table fortwo. For this evening’s menu, we’ll create a menu that’s full of rich, beautifulflavors that are sure to put you and your honey in a loving mood. This eventis the perfect way to spend a romantic and absolutely delicious evening withthe one you love. Our evening will begin with four fantastic interactive ap-petizers: SHRIMP & BACON CROQUETTES WITH SMOKED TOMATO JAM,LOVE LETTER PASTA WITH TOMATO PESTO & SHAVED PARMESANCHEESE, CRISPY POLENTA CAKE TOPPED WITH SMOKED CHICKEN RAGU,and SCALLOPS WITH ORANGE VINAIGRETTE. The featured entree of theevening will be a BEEF SHORT RIBS WITH LOBSTER BUTTER AND YUKONPOTATO PUREE. Then you and your date will finish the evening by creatingand enjoying a STRAWBERRY & ALMOND BRIOCHE FOR TWO. Registersoon as this class fills up fast!A private table for 2 will be set for you and your date. Group seating is not available.Brian Storey | Participation | $180 per couple#140212A – Wednesday, February 12 | 6:00 p.m. – 10:00 p.m.


Valentine’s Wine DinnerIf ever there was a time to really pull out all the stops and make an elaboratemeal, it’s Valentine’s Day. Regardless of whether you’re trying to impress anew sweetheart or celebrate your history with a long-time partner, there’s nobetter way to show your affection than to prepare a delicious meal for the spe-cial person in your life. And if you want a hand with that, Chef Ben McCallumis here to help! He’s crafted an unforgettable, romantic menu that will be sureto make your loved one feel special. He’ll start things off by demonstrating adish of smooth, velvety ZUCCHINI VELOUTÉ paired against the crunch ofCRISPY FRIED OYSTER. Next, you’ll make CHATEAUBRIAND, a traditionalFrench dish of beef tenderloin seared in brown butter. On the side, you’llhave rich SCALLOPED POTATOES WITH SWEET CREAM AND CHIVES aswell as POACHED HARICOTS VERTS WITH MARSALA CARAMELIZEDONIONS, sweet, tender, and aromatic. Finally, Chef Ben will show you howto make a sweet for your sweetheart: CHOCOLATE CHEESECAKE WITH MAC-ERATED STRAWBERRIES AND CHANTILLY CRÈME. By the end of this class,you’ll be ready to create a truly enchanting Valentine’s Day dinner.Accompanying wine flight sold separately at class; approximately $25 for five wines. Ben McCallum & Cassie McLemore | Demonstration | $75#140212B – Wednesday, February 12 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidance fromKitchen Window Chef Brian Storey, our couples will prepare a gourmet dinnertogether and then each couple will enjoy that meal at an adorable table fortwo. For this evening’s menu, we’ll create a menu that’s full of rich, beautifulflavors that are sure to put you and your honey in a loving mood. This eventis the perfect way to spend a romantic and absolutely delicious evening withthe one you love. Our evening will begin with four fantastic interactive ap-petizers: SHRIMP & BACON CROQUETTES WITH SMOKED TOMATO JAM,LOVE LETTER PASTA WITH TOMATO PESTO & SHAVED PARMESANCHEESE, CRISPY POLENTA CAKE TOPPED WITH SMOKED CHICKEN RAGU,and SCALLOPS WITH ORANGE VINAIGRETTE. The featured entree of theevening will be a BEEF SHORT RIBS WITH LOBSTER BUTTER AND YUKONPOTATO PUREE. Then you and your date will finish the evening by creatingand enjoying a STRAWBERRY & ALMOND BRIOCHE FOR TWO. Registersoon as this class fills up fast!A private table for 2 will be set for you and your date. Group seating is not available.Brian Storey | Participation | $180 per couple#140213A – Thursday, February 13 | 6:00 p.m. – 10:00 p.m.

Valentine’s Wine DinnerIf ever there was a time to really pull out all the stops and make an elaboratemeal, it’s Valentine’s Day. Regardless of whether you’re trying to impress anew sweetheart or celebrate your history with a long-time partner, there’s nobetter way to show your affection than to prepare a delicious meal for the spe-cial person in your life. And if you want a hand with that, Chef Ben McCallumis here to help! He’s crafted an unforgettable, romantic menu that will be sureto make your loved one feel special. He’ll start things off by demonstrating adish of smooth, velvety ZUCCHINI VELOUTÉ paired against the crunch ofCRISPY FRIED OYSTER. Next, you’ll make CHATEAUBRIAND, a traditionalFrench dish of beef tenderloin seared in brown butter. On the side, you’llhave rich SCALLOPED POTATOES WITH SWEET CREAM AND CHIVES aswell as POACHED HARICOTS VERTS WITH MARSALA CARAMELIZEDONIONS, sweet, tender, and aromatic. Finally, Chef Ben will show you howto make a sweet for your sweetheart: CHOCOLATE CHEESECAKE WITH MAC-ERATED STRAWBERRIES AND CHANTILLY CRÈME. By the end of this class,you’ll be ready to create a truly enchanting Valentine’s Day dinner.Accompanying wine flight sold separately at class; approximately $25 for five wines. Ben McCallum & Cassie McLemore | Demonstration | $75#140213B – Thursday, February 13 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidance fromKitchen Window Chef Brian Storey, our couples will prepare a gourmet dinnertogether and then each couple will enjoy that meal at an adorable table fortwo. For this evening’s menu, we’ll create a menu that’s full of rich, beautifulflavors that are sure to put you and your honey in a loving mood. This eventis the perfect way to spend a romantic and absolutely delicious evening withthe one you love. Our evening will begin with four fantastic interactive ap-petizers: SHRIMP & BACON CROQUETTES WITH SMOKED TOMATO JAM,LOVE LETTER PASTA WITH TOMATO PESTO & SHAVED PARMESANCHEESE, CRISPY POLENTA CAKE TOPPED WITH SMOKED CHICKEN RAGU,and SCALLOPS WITH ORANGE VINAIGRETTE. The featured entree of theevening will be a BEEF SHORT RIBS WITH LOBSTER BUTTER AND YUKON

POTATO PUREE. Then you and your date will finish the evening by creatingand enjoying a STRAWBERRY & ALMOND BRIOCHE FOR TWO. Registersoon as this class fills up fast!A private table for 2 will be set for you and your date. Group seating is notavailable.Brian Storey | Participation | $180 per couple#140214A – Friday, February 14 | 6:00 p.m. – 10:00 p.m.

Valentine’s Day Party for KidsCalling all kids! Come and celebrate the sweetest of all holidays with us inthe Kitchen Window Cooking School. You and your favorite adult will workon a handful of delicious, sugary Valentine’s Day treats. With InstructorBethany Patera as your guide, you’ll learn new recipes, practice professionalbaking and candy-making techniques and sample lots and lots of goodies.We’ll start with classic HEART SUGAR COOKIES – you’ll make the cookiedough, roll it out, use cookie cutters to cut the hearts and decorate them too.Next we’ll make ROSE CAKE POPS – cake on a stick that looks just like a rose.These make a wonderful gift for someone special in your life. We’ll also makeCHOCOLATE COVERED STRAWBERRIES – really easy and really, reallyyummy. Next, we’ll work on CUPID CUPCAKES – designed to look like theprince of Valentine’s Day himself, these are just as fun to give away as they reto eat. And finally, we’ll practice a little candy-making with MARSHMALLOWLOVE BUGS – the cutest and sweetest Valentine’s Day critters you’ll ever see. Ages 3 and up. Each child must be accompanied by an adult throughout theclass. Adults accompany children at no charge. Class fee covers one child andone adult. Adults are welcome to assist the children during class. Please note that TWO sessions are being offered.Bethany Patera | Participation | $50#140215A – Saturday, February 15 | 9:00 a.m. – 11:00 a.m.#140215B – Saturday, February 15 | 12:00 p.m. – 2:00 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidance fromKitchen Window Chef Brian Storey, our couples will prepare a gourmet dinnertogether and then each couple will enjoy that meal at an adorable table fortwo. For this evening’s menu, we’ll create a menu that’s full of rich, beautifulflavors that are sure to put you and your honey in a loving mood. This eventis the perfect way to spend a romantic and absolutely delicious evening withthe one you love. Our evening will begin with four fantastic interactive ap-petizers: SHRIMP & BACON CROQUETTES WITH SMOKED TOMATO JAM,LOVE LETTER PASTA WITH TOMATO PESTO & SHAVED PARMESANCHEESE, CRISPY POLENTA CAKE TOPPED WITH SMOKED CHICKEN RAGU,and SCALLOPS WITH ORANGE VINAIGRETTE. The featured entree of theevening will be a BEEF SHORT RIBS WITH LOBSTER BUTTER AND YUKONPOTATO PUREE. Then you and your date will finish the evening by creatingand enjoying a STRAWBERRY & ALMOND BRIOCHE FOR TWO. Registersoon as this class fills up fast!A private table for 2 will be set for you and your date. Group seating is notavailable.Brian Storey | Participation | $180 per couple#140215C – Saturday, February 15 | 6:00 p.m. – 10:00 p.m.

Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samples foryou to share so that you may taste for yourselves the difference a few basicskills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Brian Storey | Seminar/Samples | $39#140216A – Sunday, February 16 | 10:00 a.m. – 12:00 p.m.


Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently– and it can actually become three times sharper. Once mastered, the knifeskills you’ll pick up in this seminar will help you reduce your prep-time inthe kitchen and improve your confidence while slicing and dicing. This hour-long primer will give you a fundamental understanding of the most importanttools in your kitchen and prepare you to further develop your skills at home.Choosing the correct knife for the job is fundamentally important. Each kindof knife plays an important, specific role in the kitchen. In this seminar, we'lldiscuss the best uses and practical applications for many kinds of Westernand Asian knives – from parers to slicers, chef's knives to santokus, and breadknives to cleavers. We will review basic cutting techniques; how to choosea knife; differences in types, styles and shapes of knives; and basic safety,storage and knife care.Daniel Darvell | Seminar | $35#140216B – Sunday, February 16 | 10:00 a.m. – 11:30 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $35#140216C – Sunday, February 16| 12:00 p.m. – 1:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $75#140218A – Tuesday, February 18 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Sausage MakingSure, you can head to the grocery store and pick up a pack of brats for yourcookout, but just think how much more fun it would be to know that you’regrilling up sausages you made yourself. Join Kitchen Window grillmasters Dougand Daniel for a crash course on basic sausage making that will arm you withrecipes and techniques for fresh, flavorful homemade sausages. You’ll learnhow to grind your own meat, how to season it to perfection; and then you’llmaster the toughest part: stuffing the filling into casings to make the finishedproduct. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST and serve itwith white onion, brown mustard and sliced dill pickles on a butter hard roll.We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, peppers, onionsand pomodoro marinara. Next is CHICKEN AND APPLE SAUSAGE, serve witha celery root slaw on a challah roll. We’ll also make MEDITERRANEAN LAMBSAUSAGE served in a pita with tabouli and Greek yogurt.Daniel Darvell & Doug Huemoeller | Participation | $75#140220A – Thursday, February 20 | 6:00 p.m. – 9:30 p.m.

Haute Cuisine at HomeFrom time to time, we all get stressed out, overwhelmed or frazzled and whenthat happens, it’s important to create an opportunity to unwind. For us foodies,that often means giving in to temptation and indulging in a really great, elegantmeal, or, at other times, the best release is to flex our creative muscles andcook something ourselves...but what about an opportunity to do both? JoinChef Jake Uttich (of Oceanaire Seafood Room) as he takes us through therecipe for an evening that will satisfy both your creative urges and your ap-petite. He’ll start out by making a DUCK, APPLE, AND GOAT CHEESE SALADwith APPLE PIE VINAIGRETTE AND PECAN BRITTLE. Next, he’ll demonstrateLOBSTER, BACON AND EGG WITH “SAUCE DIVINE.” Your third course willbe a SPAETZLE WITH TRIO OF PORK, and after that, an upscale take on sur-f’n’turf, as Jake shows us how to make his STEAK AND SEA SCALLOPS WITHHENRY BAIN SAUCE. Finally, you’ll hit the sweet spot as you indulge in Jake’sDEATH BY CHOCOLATE WITH PORT WINE JAM. Whatever the reason, ifyou’ve ever found yourself wanting to make five-star meals at home, this class,with its truly gourmet menu, is one you won’t want to miss!Jake Uttich | Demonstration | $85#140220B – Thursday, February 20 | 6:00 p.m. – 9:30 p.m.

Perfect Winter VegetablesIn the coldest depths of winter, the days of delicious, easy, ready-to-eat vegeta-bles can seem like a wonderful dream. Chef Jeff Woodward is here to help youlearn to make the most of the winter vegetable crop with a creative and deliciousmenu that will keep you enjoying the bounty of the fields during the bleakmonths of late winter. First, he’ll show you how to make PURÉE OF CARROTSOUP WITH SWISS CHARD AND THYME, a colorful, aromatic and lighter al-ternative to the usual heavy root vegetable purées. Next, you’ll learn anothergourmet dish featuring veggies from the cellar with a CARAMELIZED ONIONTART. After that, WARM BEETS AND GREENS WITH AIOLI DRESSING: a rich,creamy dish that will help you learn to love the vegetable that has quickly be-come the darling of chefs and foodies everywhere. Fourth, you’ll learn to put anew twist on another underappreciated vegetable as Jeff shows you the secretsbehind his BRUSSELS SPROUTS WITH TOASTED SESAME SEEDS. Finally, you’lllearn about working with hearty winter greens as Chef Jeff prepares ARUGULAAND KALE SALAD WITH WHITE BALSAMIC VINEGAR DRESSING. Join us fora chance to appreciate the fruits of the winter harvest!Jeff Woodward | Demonstration | $69#140224A – Monday, February 24 | 6:00 p.m. – 9:00 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll withMaster Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe willdiscuss the history and etiquette of sushi as he prepares a special roll for youto enjoy. Next, you’ll learn how to use a sashimi knife to properly cutSALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and tastea sampling of soy sauces and ponzu. With these essentials under your belt,you’ll try your hand at making sushi rolls. You’ll start with the popular CALI-FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity witha variety of MAKI ROLLS using your favorite ingredients from our selection,including CUCUMBER, AVOCADO, and CRABMEAT. During class, you’ll alsolearn where to shop for the freshest sushi ingredients and what equipmentyou’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $79#140225B – Tuesday, February 25 | 6:00 p.m. – 9:00 p.m.

Fish FundamentalsFinally a class dedicated to seafood lovers! Executive Chef Brian Storey hasexpanded his popular Fish Fundamentals class to include delicacies from thedeep. With this class, you’ll broaden your culinary repertoire with new ideasand techniques for cooking a variety of fish and seafood dishes. You’ll learnwhat to look for when buying fish and other seafood, so that your finisheddish is always fresh and delicious. You’ll also learn, first-hand, which cookingtechniques are best suited to different foods. You’ll practice pan searing withSCALLOPS WITH ORANGE VINAIGRETTE. You’ll sauté SHRIMP WITH FRESHTOMATO LINGUINI. Turn inexpensive mussels into a gourmet treat withMUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OILPOACHED SALMON WITH FLEUR DE SEL. Finally, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Brian Storey| Participation | $85#140226A – Wednesday, February 26 | 6:00 p.m. – 9:30 p.m.


Five By Five – 5 Ingredient Recipes Whether your goal is to make cooking at home more approachable or simplyto make delicious, wholesome foods then you’ll love these recipes, all ofwhich require no more than 5 ingredients. With the help of AmyLeoBarankovich, you’ll learn to create five dishes that maximize taste and mini-mize hassle. First up is the JALAPEÑO-WALNUT CHEESE BALL, a party-timeand snack-time favorite that requires only three ingredients and pairs well witha variety of crackers and breads. Second, AmyLeo will show you MARINATEDCOLLARD RIBBONS, and you’ll learn how the balance of flavors, as well asthe way you cut your greens, can make a simple dish into something with alot of impact. Then LIGHTLY CURRIED “KIELBASA” & NEW POTATOES - fea-turing a green curry sauce that amplifies the flavors of kielbasa and potatoesand leaves you feeling satisfied. The fourth dish is a SMOKEY BLACK-PEP-PERED SEARED GREEN BEANS, crisp yet tender, and enlivened with the fla-vors of toasted sesame and lemon. Finally, AmyLeo will show you how tomake “CRÈME FRAICHE” WITH FRESH FRUIT, a creamy (but non-cultured)dessert topping that compliments a variety of fruits and sweets. This menu is gluten and dairy free.AmyLeo Barankovich | Demonstration | $69#140227A – Thursday, February 27 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Brian Storey will alsoshare some of his favorite pasta sauces, which you’ll make and enjoy with thepasta from class. The first dish is a classic LASAGNA. You’ll learn how to cutand layer fresh pasta. Then while the lasagna bakes, you’ll make FETTUCCINIWITH BASIL PESTO. You’ll also learn how to make filled pasta includingSPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE andCHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you theconfidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with in class.Brian Storey | Participation | $75#140227B – Thursday, February 27 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make on top of MIXEDSPRING GREENS SALAD, PERFECTLY ROASTED PORK TENDERLOIN, PAN-SEARED STEAK and ROOT VEGETABLE PUREES.Brian Storey | Participation | $75#140228A – Friday, February 28 | 6:00 p.m. – 10:00 p.m.

MARCHMardi Gras Masquerade Couples Party Come one, come all to our Uptown Mardi Gras Masquerade Party. With ChefBrian Storey as your guide, you and your date will work together to preparean incredible New Orleans-style menu—a meal fit for the King of the Carnival.We’ll start with an OYSTERS ROCKEFELLER BAR – rich, seductive and indul-gent, this is the perfect opening dish for our Mardi Gras celebration. Next upis CORNMEAL-CRUSTED CATFISH PO’BOY BITES – these tiny versions of aLouisiana classic are fun to make and eat. Another small plate follows: BAKEDCREPE SALAD WITH ARTICHOKES, CRABMEAT, SLICED ENDIVE & CAPERS– a baked crepe basket is filled with an amazing flavor combination. We’llalso make SHRIMP ETOUFEE – shrimp smothered in a thick, spicy and sultrysauce and served over rice. More seafood is next: CRAWFISH FRITTERS WITHWHOLE GRAIN MUSTARD AIOLI – chopped crawfish tails are seasoned andfried to a Cajun crisp served with a simple, mustardy dippin’ sauce that packsa wallop. We’ll finish our meal with the darling of the New Orleans dessert

tray: BEIGNETS – melt-in-your-mouth fritters dusted with powdered sugar. Intrue New Orleans fashion, we’ll enjoy our beignets with coffee and chicory –black or au lait.Masks will be provided or you are welcome to bring your own. Brian Storey | Party-Style Participation | $120 per couple#140301A – Saturday, March 1 | 6:00 p.m. – 9:30 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experiment with hands-on practice, with ex-perience in a new set of cooking skills each week. New cooks will develop agreat base from which to explore the world of cooking; and experienced cookswill gain a better understanding of how, why and when various techniqueswork. And no matter what your current level of experience, at the end of thisseries, you will have a better understanding to create great food.Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, Roasting and Pan SaucesSession 3: Stewing, Poaching, Simmering, Blanching, Boiling and SteamingSession 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu BuildingBrian Storey & Staff | Participation | $300#140303A – Mondays, 3, 10, 17, 24 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals We’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to spend a little prep time in the kitchen on the weekend, sothat you can create a wonderful 30 minute meal any night of the week. Thishands-on class will start with the preparation of two basic proteins that canbe transformed into four amazing dinners – CHICKEN & SHRIMP. We’ll beginwith a WHOLE ROASTED CHICKEN to prepare our first two meals: PULLEDCHICKEN TACOS WITH RED BEANS, RICE & SALSA and MEDITERRANEANCHICKEN COUSCOUS WITH ROASTED VEGETABLES. Then we will turn ourattention to our second protein of shrimp, starting with GRILLED SHRIMP &GRITS WITH CAJUN VINAIGRETTE SALAD. Lastly for our fourth mealSHRIMP, OVEN ROASTED POTATOES & SPINACH SALAD with feta cheeseand roasted tomatoes. Yum!Brian Storey | Participation | $75#140304A – Tuesday, March 4 | 6:00 p.m. – 9:30 p.m.

Seafood DinnerHere’s the thing about seafood: we just don’t eat enough of it. We know it’sgood for us, naturally packed as it is with brain-boosters, heart-defenders,joint-protectors and muscle-builders. And we can easily find it at our localmarkets and grocers. And it tastes good. Still, most of us are leaving seafoodout of our weekly cooking routines. In this hands-on class, we’ll inspire youto add the seafood dinner back into your meal plans. You’ll join Chef RoyalDahlstrom, who will share his recipes and techniques with you as you practicecooking (and eating) this amazing menu of fish dishes. We’ll start withROASTED OYSTER ROCKEFELLER – an elegant classic perfect for a dinnerparty; we’ll make ours with leeks, spinach, bacon and hollandaise sauce. Nextup is PAN-SEARED SCALLOPS WITH CITRUS & TOASTED ALMONDS – thesebeauties are surprisingly simple to prepare, perfect for a quick weeknight din-ner. We’ll also make HOT-SMOKED SHRIMP WITH CHORIZO – so muchbetter than take-out, this shrimp dish is highlighted with lemon and parsley-pine nut pesto. Our final seafood dinner is ideal for a Sunday supper with thefamily: PAN-SEARED WILD SALMON WITH HORSERADISH POTATOES &ROASTED TOMATO SAUCE. Royal Dahlstrom | Participation | $75#140305A – Wednesday, March 5 | 6:00 p.m. – 9:30 p.m.


Quick Asian Weeknight MealsWe all want to make wholesome, satisfying meals from scratch, but it can beso difficult to find the time to cook. Fortunately, cooking doesn’t have to be abig undertaking, and no one knows that better than instructor Anna Dvorak!Join Chef Anna for this class on preparing delicious, nutritious meals that canbe whipped up in no time. She’ll show you how to prepare all sorts of fillingdishes in this Asian-themed menu, starting with SPRING GREENS WITHPUMPKIN SEED-SOY DRESSING, a tasty salad that pays homage to changeof seasons and packs a serious umami punch! Next, you’ll learn to makeSWEET AND SOUR ASIAN SOUP, before moving on to QUICK HANDROLLSUSHI WITH SPINACH AND WASABI DIPPING SAUCE. If you’ve ever madesushi before, you may be surprised to see it on a menu of quick meals, butthanks to Anna’s ingenuity, sushi doesn’t have to be difficult or time-consum-ing. Anna will also teach you to make SOBA NOODLES WITH BROCCOLIIN A GINGER-SCALLION SAUCE, and, true to form, she’ll even tempt youwith a luscious (but simple!) dessert: COCONUT BUTTERSCOTCH PUD-DING. Anna Dvorak | Demonstration | $69#140305B – Wednesday, March 5 | 6:00 p.m. – 9:00 p.m.

Cocina sin Carne (Meatless Mexican)Here in the States, it’s not uncommon for people to think of Mexican cuisineas varying combinations of tortilla, cheese, meat and vegetables, but, ofcourse, it is so much more than that. A long history and a rich culinary tradi-tion inform this creative, vegetarian menu from Chef Amyleo Barankovich.You’ll learn how much more there is to love about America’s favorite Central-American cuisine as you gain an understanding of how to remake your fa-vorites without all the meat. You’ll create delicious vegetarian and veganinterpretations of your favorites and see that the unique flavor of Mexican cui-sine comes from the seasonings, not necessarily from the meat. You’ll learnto make Amyleo’s BELLY-WARMING ENCHILADA BAKE, featuring layers andlayers of delicious, mildly spicy flavor. Amyleo will also show you how toprepare truly BURLY BURRITOS and Amyleo’s signature GIMME THAT TACOfrom fillings of beans, rice, veggies, even from-scratch YOU’RE A PEACHSALSA, Amyleo’s signature sweet-and-spicy condiment. Round out the menuwith her MACHO NACHOS, a pleasantly busy dish that showcases a widevariety of textures, aromas and flavors s well as a rich, delicious dessert: HINTOF MINT STRAWBERRY SOUP WITH WHIPPED COCONUT CREAM.Amyleo Barankovich | Demonstration | $69#140307A – Friday, March 7 | 6:00 p.m. – 9:00 p.m.

Beyond the Fundamentals of Pizza: Stuffed PizzasFew things are more satisfying, more versatile or more family-friendly thanhomemade pizza. From the bread, sauce and cheese to the pineapple and an-chovies, pizza is customizable, fun and surprisingly easy to make. In thishands-on class, you’ll take pizza-making to the next level with an eveningdedicated to stuffed pizza. With Chef Royal Dahlstrom as your guide, we’llwork in stations and cover a range of hand-held pizza variations, learningtechniques and playing with toppings along the way. We’ll have a DOUGHSTATION – we’ll learn tips for creating pizza doughs with the right taste andtexture. There will be a CALZONE STATION – like pizza turnovers, calzonesare hand-held, satisfying and fun to eat. We’ll fill ours with a variety of classicpizza toppings, including cheese, pepperoni, sausage, peppers, roasted mush-rooms and olives. Next is the STROMBOLI STATION – a filled, rolled andsliced, stromboli make great party food—for the young and the old. We’llmake our stromboli with grilled chicken, spinach, artichokes, ham, roastedpeppers and sun-dried tomatoes. And finally, we’ll have the DESSERT CAL-ZONE STATION – a sweet “pizza” filled with apples and ginger or chocolateand raspberry. Royal Dahlstrom | Participation | $69#140307B – Friday, March 7 | 6:00 p.m. – 9:30 p.m.

Smoker DinnerIncorporating smoke in your everyday meals is a great way to add depth andflavor just by changing the way to cook your food. With Chef Royal by yourside, you will be able to experiment with different combinations of smokingmethods, such as outdoor smokers and stovetop smokers, along with the flavornuances of smoking woods to create dishes to impress for any occasion. You’llstart with HOT SMOKED SCALLOPS WITH GRAPEFRUIT ON A BED MACHE.We’ll follow that with SMOKED ARTICHOKE AND CHEESE PATTIES ON TOPGRILLED BAGUETTES. Then, we will make a spring favorite HOT SMOKEDMUSHROOMS WITH GRILLED SWEET ONIONS, FRISEE AND SHERRY.Next, we’ll smoke tomatoes to enhance a GRILLED NEW YORK STRIP WITHBLUE CHEESE & CRISPY GREENS. And finally for dessert, SMOKED PINEAP-PLE UPSIDE DOWN CAKE WITH GINGER ICE CREAM. Yum! Royal Dahlstrom | Participation | $75#140308A – Saturday, March 8 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $35#140309A – Sunday, March 9 | 10:00 a.m. – 12:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $39#140309B – Sunday, March 9 | 12:00 p.m. – 3:00 p.m.

Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samples foryou to share so that you may taste for yourselves the difference a few basicskills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Brian Storey | Seminar/Samples | $39#140309C – Sunday, March 9 | 2:00 p.m. – 4:00 p.m.


Spring Small PlatesAppetizers, tapas, hors d’oeuvres, antipasti…no matter what you call them,everyone loves small plates! Chef Royal will be whipping up a menu thatshowcases the fresh, crisp flavors of spring. You’ll start off with SMOKED CRI-MINI MUSHROOMS WITH CHIMICHURRI SAUCE, pairing the earthiness ofmushrooms with a traditional pesto-like Argentinian sauce. Next, you’ll tryyour hand at AREPAS WITH AVOCADO PURÉE AND CHILI-ROASTEDSHRIMP – a little spice balanced by the creaminess of avocado. What couldbetter capture the chilly backdrop of winter and the emerging warmth thatspring provides? Third, you’ll make CRISPY WILD MUSHROOM FLATBREADPIZZA WITH ARUGULA AND GOAT CHEESE, an enticing mélange of differenttextures and a perfect balance of bright and earthy flavors. Finally, you’ll pre-pare SPRING PEA CROQUETTE WITH LEMON THYME AIOLI, before movingon to a satisfying, sophisticated, and sumptuous sweet: CHOCOLATE FRITTERWITH VANILLA BEAN ICE CREAM AND FIERY FUDGE SAUCE. While theseminiature dishes may be small in size, they’re big in flavor. Don’t miss out!Royal Dahlstrom | Participation | $69#140311A – Tuesday, March 11 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $75#140311B – Tuesday, March 11 | 6:00 p.m. – 9:30 p.m.

Grain-Free CookingSure, we may think of grains as the “staff of life,” but the most intense flavorsusually come from what we add to the grains. After all, the most exciting partsof a BLT are the bacon, lettuce, and tomato. Not to mention the intensity anddecadence of flourless chocolate cake! In this class you’ll learn how to makeintensely flavored, exquisitely tasty food by removing the grain “filler” fromyour meals and concentrating on the pure flavors of meat, fruit, vegetables, andnuts. You’ll learn techniques and recipes to boost the flavor concentration ofevery meal, starting with breakfast: BLUEBERRY MUFFINS - (that’s right, flour-less muffins) that will leave your old recipe in the dust. Next, you’ll expandyour repertoire of cooking techniques when Chef Jeff teaches you to makeBLACKENED SALMON WITH GLAZED BRUSSELS SPROUTS. He’ll also showyou how to make the most of some old standbys when he shows you the secretsto preparing CHILI-RUBBED FLAT IRON STEAK with perfect, tender ROASTEDPOTATOES. Finally, you’ll learn two more delicious, creative dishes that turnthe notion of grain-based cooking upside down: CHICKEN AND SAUTÉEDMUSHROOM “RISOTTO” and EGG FOO YOUNG PANCAKES. Jeff Woodward | Demonstration | $69#140313A – Thursday, March 13 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Championship Ribs & SauceIf you love ribs, this class is for you. Daniel and Doug will cover everythingfrom the different types of ribs, how and where to purchase the best qualityribs for cooking on the grill, and how to master the art of slow-cooking beefand pork for maximum flavor. We’ll cook pork baby back ribs and spare ribs,beef short ribs and beef back ribs. The class will discuss the use of dry rubsand sauces, and you’ll work in teams to develop the ultimate competition bar-becue sauce. The menu starts with an appetizer of grilled KOREAN-STYLESHORT RIBS. Then it’s on to pork as we compare SMOKED PORK LOIN BACKRIBS with GRILLMASTER’S DRY RUB to GRILLED PORK SPARE RIBS withCHAMPIONSHIP PORK BBQ SAUCE. We’ll enjoy these ribs with a side ofCIDER SLAW. Next we’ll compare SMOKED DRY-RUBBED BEEF BACK RIBSwith CHAMPIONSHIP BEEF BBQ SAUCE to GRILLED ESPRESSO-RUBBEDBEEF SHORT RIBS. We’ll serve these up with a side of SWEET POTATO &PECAN-MAPLE MASH. Daniel Darvell & Doug Huemoeller | Participation | $79#140313B – Thursday, March 13 | 6:00 p.m. – 9:30 p.m.

More Secrets of the Sushi RollSushi is one of those cuisines that can seem pretty daunting to the newcomer.Restaurants’ high prices and beautiful presentations can make it seem out ofreach for many home cooks. And yet, it’s really not as difficult as it seems.The key lies in getting the rice just right, and that’s why each sushi class startsoff by going over everything you need to know to make great, authenticGOHAN (sushi rice) at home. Next, you’ll learn about AWASEZU, the sushirice seasoning. After that, we will move onto key sushi-making sauces suchas PONZU (citrus soy sauce) and NIKIRI (special soy sauce), as well as OTSUMAYONE-ZU, a delicious spicy mayonnaise condiment. After you’ve coveredthe basics of working with these ingredients, you’ll prepare some delicioussushi rolls, starting with SASHIMI HAMACHI WITH PONZU AND KURISUPITAMANEGI, a combination of raw yellowtail tuna with citrus soy sauce andcrispy onions. Then NIGIRI SAKE HANNA SUN BURI, consisting of seared,cured salmon on hand-formed rice with special soy sauce and micro greens.Finally, you’ll make OTSU MAGURO FUTOMAKI, a spicy Ahi tuna recipewith leaf lettuce, avocado, pickled burdock root, and radish sprouts. John Sugimura | Participation | $79#140314A – Friday, March 14 | 6:00 p.m. – 9:30 p.m.

Decorating 101: The BasicsKnowing how to decorate your baking masterpiece is the key to looking likethe expert you are (or want to be) and the secret to drawing “oohs” and “ahhs”from your family and friends as you reveal your show-stopping sweets. Ofcourse, a little help never hurt anyone, and that’s why we’re introducing pastrychef and expert decorator Raven Seybolt! In the first of two technique-focusedcourses in cake, cupcake and cookie decorating, Chef Raven will introduceyou to BASIC ICING TECHNIQUES, using BUTTERCREAM FROSTING andWHIPPED CREAM. You’ll learn how to work with different consistencies oficing, as well as various tools, to create the results you want. Next, you’lllearn about SIMPLE PIPING, including filling and holding the bag in the properposition to ensure consistent results. After that, you’ll learn techniques forSMOOTH FINISHES AND SIMPLE DESIGNS that require specialty tools likescrapers and combs. You’ll also learn about making BASIC BORDERS as wellas techniques for SIMPLE DÉCOR, including balloons, shells, and flowers thatwill put the finishing touch on your pastries.Raven Seybolt | Participation | $55#140316A – Sunday, March 16 | 10:00 a.m. – 12:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in thekitchen and improve your confidence while slicing and dicing. This hour-longprimer will give you a fundamental understanding of the most important toolsin your kitchen and prepare you to further develop your skills at home. Choos-ing the correct knife for the job is fundamentally important. Each kind of knifeplays an important, specific role in the kitchen. In this seminar, we'll discussthe best uses and practical applications for many kinds of Western and Asianknives – from parers to slicers, chef's knives to santokus, and bread knives tocleavers. We will review basic cutting techniques; how to choose a knife; dif-ferences in types, styles and shapes of knives; and basic safety, storage andknife care.Brian Storey | Seminar | $35#140316B – Sunday, March 16 | 10:00 a.m. – 11:30 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Brian Storey | Seminar | $35#140316C – Sunday, March 16 | 12:00 p.m. – 1:30 p.m.


Decorating 202: Piped Flowers, Cake Design, and Creative DecoratingKnowing how to decorate your baking masterpiece is the key to looking likethe expert you are (or want to be) and the secret to drawing “oohs” and “ahhs”from your family and friends as you reveal your show-stopping sweets. Ofcourse, a little help never hurt anyone, and that’s why we’re introducing pastrychef and expert decorator Raven Seybolt! In the second of two technique-fo-cused courses in cake, cupcake and cookie decorating, Chef Raven will showyou how to expand on the skills you practiced in “Decorating 101.” You’ll startoff by learning FINER DETAILS, FLOWERS, AND BORDERS, a good opportunityto let your creativity and artistic side shine. Next, you’ll learn how to TORTE, atechnique for splitting and filling a cake. After that, you’ll move on to CRUMBCOATING, a pre-frosting technique that ensures a smooth-as-glass final appear-ance. You’ll also learn COMPLEX PIPING TECHNIQUES, such as basket weavesand textured borders. Finally, you’ll learn to use FUDGE AS ICING to create avariety of finishes, including fudge drizzle and a molten (melted) appearance.Raven Seybolt | Participation | $55#140316D – Sunday, March 16 | 2:00 p.m. – 4:00 p.m.

Spicy Thai Street FoodTake a stroll down the streets of Bangkok with a class dedicated to the vibrant,spicy flavors of Thailand. Join Chef Joe Hatch-Surisook for a menu of fresh andquick Thai street foods that are flavorful and bright – perfect for a warm Springevening. Chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant inNortheast Minneapolis, Joe will be on hand to share tips, techniques andrecipes. With his help, you’ll make a variety of appetizers and small plates.You’ll start off with PO PIA TOD, crispy spring rolls served alongside a sweetchili dipping sauce. Next, Joe will walk you through the process of makingsatay, a Thai street food similar to kebab, with his GAI SATAY, a skewer of mar-inated chicken with peanut sauce and cucumber salad. Third, you’ll learn tomake MIANG KAM, a lettuce wrap stuffed with flavorful vegetables and aro-matics. Finally, you’ll enjoy SOM TUM, a popular green papaya salad. Joinus, and award-winning Chef Hatch-Surisook, for a chance to experience (andmaster) some of the finest Thai cuisine in the city!Joe Hatch-Surisook | Participation | $75#140318A – Tuesday, March 18 | 6:00 p.m. – 9:30 p.m.

Black Truffles CelebrationTruffles, referred to as the “diamonds of the kitchen” are a delicacy prizedthroughout the world as one of the ultimate gastronomic experiences. Theirrich, heady, intensely aromatic flavor is one of the revered in all of haute cui-sine. Truly, no serious foodie should pass up this rare and exciting chance toget up close and personal with the culinary world’s favorite mushroom. ChefBen McCallum will prepare five delicious dishes using this very special ingre-dient, while Amanda Dentici of Urbani Truffles will be offering informationand insights on the in-season fresh black truffles. Chef Ben will show us howto use truffles in each course, starting with TRUFFLED WHITE BEAN TAPE-NADE ON MOLASSES BUTTER CANAPE. Next, he’ll show us to upgrade atraditional duxelle using truffles when he makes WILD MUSHROOM DUX-ELLE WITH GRILLED FOCCACIA AND SHAVED PECORINO ROMANO.Third, a hearty entrée of PAN-SEARED CHICKEN ON TAGLIATELLE PASTAWITH TRUFFLE BACON CREAM SAUCE that’s sure to make any foodieswoon. Finally, he’ll show you the sweeter side of this outstanding mushroomwith a BLACK TRUFFLE SABAYON. You’ll think you died and went to culinaryheaven. You’ll be right about the second part!Amanda Dentici & Ben McCallum | Demonstration | $79#140319A – Wednesday, March 19 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 degreesin a short period of time, which makes it perfect for pizzas and flatbreads.Whether you’re contemplating a purchase, you already own an Egg, or you justwant to experience some great food, check out this class. We’ll begin withSMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEPPERS, featuringItalian dry-rubbed, slow-smoked pork shoulder. Next is ROASTED LEMON &TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed ofbutter lettuce with apple, walnuts, red onion and goat cheese with citron vinai-grette. We’ll boost our temp to searing for BISTECCA ALLA FIORENTINA – a 4pound Tuscan garlic herb rubbed T-bone steak served with SMOKEDSMASHED POTATOES. Finally, we’ll finish our eggstravaganza with a PIZZABAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $79#140319B – Wednesday, March 19 | 6:00 p.m. – 9:30 p.m.

Perfect Spring VegetablesThis time of year, as the world begins to wake back up from its winter slumber,our minds turn to all the exciting possibilities of a new growing season. Luck-ily, Chef Jeff Woodward is here to help you sort through the new season offer-ings and to teach you how to maximize flavor and satisfaction from everythingthe season has to offer. He’ll start off by making THAI NOODLES IN LEMONBUTTER SAUCE WITH SAUTÉED ASPARAGUS AND RED PEPPER, an exqui-site dish that really allows asparagus, that perennial sign of spring, to shine.Next, you’ll be treated to NEW POTATOES WITH HOMEMADE BASIL MAYODRESSING, a fun variation on potato salad that you’ll want to make all seasonlong. And since no spring menu would be complete without a green salad,Jeff will prepare SPINACH, APPLE, AND DANDELION GREENS WITH WHITEBALSAMIC DRESSING. He’ll also treat you to the concentrated flavors of babyvegetables with two delicious dishes: BABY GREEN BEANS WITH GARLICAND TAMARI SAUCE and GRILLED CHICKEN ON A BED OF BABY KALE.Fall in love with your favorite vegetables all over again!Jeff Woodward | Demonstration | $69#140320A – Thursday, March 20 | 6:00 p.m. – 9:00 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Brian Storey will alsoshare some of his favorite pasta sauces, which you’ll make and enjoy with thepasta from class. The first dish is a classic LASAGNA. You’ll learn how to cutand layer fresh pasta. Then while the lasagna bakes, you’ll make FETTUCCINIWITH BASIL PESTO. You’ll also learn how to make filled pasta includingSPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE andCHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you theconfidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with inclass.Brian Storey | Participation | $75#140320B – Thursday, March 20 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Plank Grilling It seems so basic, but grilling with a plank is one of those simple techniquesthat can add so much dimension and depth of flavor to your finished dish. Theplank acts as both a piece of cooking equipment and as a flavor componentof the food being cooked. Join Grillmasters Daniel and Doug for this hands-on class that will expand the limits of what you thought could be cooked onthe grill. We’ll start the experimenting with MAPLE-PLANKED JUMBO LUMPCRAB CAKES with APPLEWOOD-SMOKED BACON and HOLLANDAISE.You’ll taste the subtle undertone of the maple mingled with the delicate crab.The signature dish of this meal will be OAK-PLANKED MUSTARD DILL OAT-MEAL MEATLOAF. After tasting this, you'll never turn back to your oven again.To round out our meal, we'll prepare ALDER-PLANKED STUFFED ROMATOMATOES and CEDAR-BOXED THREE-CHEESE POTATO GRATIN. Fordessert, we’ll pick up some sweet and subtle flavor from our MAPLE PLANKto create a GINGER PEAR TART. These dishes taste great, and they also makefor an impressive presentation.Daniel Darvell & Doug Huemoeller | Participation | $75#140321A – Friday, March 21 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make on top of MIXEDSPRING GREENS SALAD, PERFECTLY ROASTED PORK TENDERLOIN, PAN-SEARED STEAK and ROOT VEGETABLE PUREES.Brian Storey | Participation | $75#140322A – Saturday, March 22 | 6:00 p.m. – 10:00 p.m.


Sushi: Master ClassFor those of us devoted to sushi (and there a lot of us), comes a class devotedto mastering the art of beautiful, authentic sushi, sashimi and tempura. We'llbe joined by Pierre "Pepe" Yang, a master sushi chef and one of our favorite in-structors. Pepe will share his wisdom and walk us through expert, intricate sushipreparations that go way beyond the humble California roll. You'll learn Pepe'smaster techniques, including how to select your ingredients, how to properlyuse a sashimi knife and how to embellish your sushi for presentation. We'llstart by making SHRIMP & VEGETABLE TEMPURA – shrimp and assorted veg-etables deep fried in a light batter. We'll learn how to use our tempura to makeHAND ROLLS and SUSHI CONES, as well as how to make tempura crumbsfor finishing CRUNCHY ROLLS. Next we'll work on SASHIMI, and we'll makea RAINBOW ROLL – a roll with salmon, yellowtail and tuna sashimi on theoutside. Next, we'll try our hand at the CATERPILLAR – a whimsical roll madewith eel, avocado, cucumber and roe. And finally, Pepe will teach how to makea couple of traditional dipping sauces to accompany our creations. Pierre “Pepe” Yang | Participation | $79#140325A – Tuesday, March 25 | 6:00 p.m. – 9:30 p.m.

Chocolate, Chocolate, Chocolate…It’s one of the great pleasures of life, chocolate, right behind spending timewith your loved ones…but why choose? Round up a few of your best friendsand join us for a decadent night out led by an enthusiastic chocolate lover.That’s right: we’ll have Lymarie Jimenez – returning Kitchen Window instructorand expert on all things sweet – up in our cooking school teaching you every-thing you need to know to make fantastic desserts at home. From the light,airy sweetness of CHOCOLATE MOUSSE to the rich, hearty taste of ULTIMATEBROWNIES, from the sultry blending of cocoa and peanuts in CHOCOLATE-PEANUT BUTTER CUPCAKES to the intense, pure chocolate flavor ofCHOCOLATE TRUFFLES and TRIPLE CHOCOLATE COOKIES, you’ll get tolearn about (and taste) all things chocolate. We’re sure you’ll have a greattime - good company, a late summer night, and all the chocolate you can han-dle…really, what could be sweeter than that?Lymarie Jimenez | Participation | $69#140325B – Tuesday, March 25 | 6:00 p.m. – 9:30 p.m.

Celebrated Chef: SoleraHave you noticed what a foodie city Minneapolis has become? Yes, it seemslike great restaurants are popping up all over town, and there’s never been abetter time to be a food lover in the Twin Cities. We want to share our excite-ment with you by taking you out to one of the area’s best restaurants! We’vepartnered with local chef Jorge Guzman to bring you an exciting eveningwhere you’ll get to learn about his cooking on his turf! You’ll meet up withyour fellow foodies at Solera, where Chef Guzman will present you with anoutstanding and lovingly-crafted menu showcasing food from northern Spain.You’ll enjoy Chef Guzman’s ASTURIAN CHORIZO IN HARD CIDER, a dishinspired by the culinary traditions of Spain’s northern coast. Next, you’ll ex-plore the fusion cuisine of Basque Country, an area near the Spanish/Frenchborder with BASQUE POTATOES IN SALSA VERDE, as well as BAKED EGGSWITH PIPERADE RAGOUT. After that, you’ll be delighted by SEAFOODSTEW WITH ROMESCO SAUCE, a dish from Catalonia. To end the evening,Chef Guzman will present each attendee with a small sweet.Jorge Guzman | Demonstration | $75#140331A – Monday, March 31| 6:00 p.m. – 9:00 p.m.

Napa Valley Wine DinnerJoin your fellow foodies in our teaching kitchen for a night of culinary explo-ration and a tour of the offerings from domestic Pine Ridge Vineyards. You’llbe treated to a delicious five-course meal, each course accompanied by a PineRidge wine selected by Michael Bouchard, all while learning a little somethingabout the art of wine pairing so that you can enhance your own dinner parties!You’ll start off with PAN-SEARED HALIBUT, dressed with a simple sauce ofROASTED PINEAPPLE, CHILIES, AND BASIL, and paired with PINE RIDGECHENIN BLANC + VIOGNIER. Next, you’ll enjoy GRILLED SCALLOPS WITHBRAISED FENNEL PURÉE AND OLIVE OIL, paired with PINE RIDGE DIJONCLONE CHARDONNAY. The main course will be a succulent and seasonalROASTED DUCK BREAST WITH STRAWBERRY AND SHEEP’S MILK CRO-QUETS, paired with PINE RIDGE CRIMSON MERLOT. Finally, you’ll finishthe evening with DARK CHOCOLATE CAKE WITH ROASTED CHERRIES ANDBITTERSWEET CHOCOLATE SAUCE and a PINE RIDGE NAPA CABERNET.You’ll head home with a better understanding of both gourmet cooking andthe wine that goes with it. Who could ask for more?Wine flight sold separately; approximately $35.Michael Bouchard & Royal Dahlstrom | Demonstration | $85#140331B – Monday, March 31| 6:00 p.m. – 9:00 p.m.

APRILSpring Dinner PartyAs the temperatures warm, the snow melts, and the plants start to bud outagain, we’re all feeling a little bit like celebrating. Pair that with signs of theyear’s first fresh vegetables, and you’ve got the perfect excuse to throw a fab-ulous dinner party. Celebrate the arrival of spring with this exquisite menu oflight, but thoroughly gourmet, fare from popular instructor Anna Dvorak.You’ll make the most of the season’s first offerings with a crisp salad of SPRINGGREENS WITH TENDER VEGETABLES IN LEMON-CHIVE VINAIGRETTE.After the salad course, it’s on to the soup course, and what could say “spring”better than the sweet, vegetal goodness of CARROT-FENNEL SOUP? Third,you’ll enjoy the lively zip of Chef Anna’s TENDER ASPARAGUS SALAD WITHHERBS AND MUSTARD-DILL SAUCE. She’ll also show you the lighter sideof starch with her BLACK RICE BOWL WITH LENTILS, PARSLEY, AND SWEETPOTATOES, a dish that proves that “filling” doesn’t have to mean “heavy.”And finally, you’ll end things on a sweet note with a wonderfully refreshingGLUTEN-FREE VANILLA ALMOND CAKE WITH BERRIES. Welcome thespring with this fun, fresh menu from Anna Dvorak!Anna Dvorak | Demonstration | $69#140402A – Wednesday, April 2 | 6:00 p.m. – 9:00 p.m.

Mediterranean Tour – From Portugal to GreeceThe food traditions of the Mediterranean are the foundation and inspirationfor modern western cuisine, and a good understanding of the various Mediter-ranean cuisines is important for any foodie or chef. There’s a lot of ground tocover, though, since Mediterranean cuisine encompasses so much more thanjust the home cooking of Italy and the haute cuisine of France (importantthough they may be). In this gastronomic voyage, Chef Ben McCallum willtake you to five countries through five different dishes. The journey begins inPortugal, west of Spain on the Iberian peninsula, with CALDO VERDE, a soupfeaturing kale and potatoes. From there, you’ll journey east to Spain and pre-pare the classic TORTILLA DE CAMARONES, or shrimp fritter. Continuing thetrip, you’ll arrive in France for a perennial favorite: SALAD NIÇOISE. Fourth,you’ll push south into Italy for BISTECA A LA MODENA, a balsamic-glazedtenderloin from Emilia-Romagna. Finally, you’ll cross the Mediterranean seato finish this whirlwind culinary vacation with LOUKOUMADES, a Greekdoughnut soaked in honey and spices. It’s an ambitious itinerary, certainly,but we promise to have you home in time for the evening news…and withoutall the jetlag!Ben McCallum | Demonstration | $69#140403A – Thursday, April 3 | 6:00 p.m. – 9:00 p.m.

Mastering Cooking FatsDuck fat. Butter. Olive oil. We could go on, but it almost seems cruel, andwe’d prefer to be kind. That’s why we’ve brought in chef Jeff Woodward toteach this incredible primer on different cooking fats and the best uses for eachas you’ll gain a better understanding of each type of fat, it’s flavor, and the bestways to use it. You’ll start this evening off with the joy of butter in PAN-SEARED SALMON WITH TOMATO-SHALLOT BUTTER SAUCE. Next, you’llexplore the way that duck fat brings extra richness to every dish and try Jeff’sSHRIMP, ASPARAGUS AND RICE NOODLES IN SWEET CHILI SAUCE. You’llalso learn what to do with leftover bacon fat and experience the depth of flavorit adds to ROASTED GARNET YAM HASH. Next, Jeff will cook with olive oilwhen he makes SEARED TUNA AND GREEN BEAN NICOISE SALAD WITHAIOLI. Finally, Jeff will introduce you to coconut and peanut oils, two excel-lent cooking fats that are popular throughout the world. Jeff show you to max-imize their nutty flavor by preparing FRIED SOBA NOODLES WITHSCALLIONS. Jeff Woodward | Demonstration | $69#140403B – Thursday, April 3 | 6:00 p.m. – 9:00 p.m.

Crispin Cider DinnerSince 2004, local brewers Crispin have been making waves…waves of deli-cious, award-winning hard cider. Yes indeed, the folks at Crispin have beenhard at work making a name for American-brewed craft ciders, and we wantedto get a taste. Join us for this chance to learn about cider from Crispin’s ownChris Fream, all while enjoying a wonderfully-prepared menu of paired dishesfrom Chef Royal Dahlstrom. Your first course will be SMOKED BRIE TARTLETWITH ROASTED APPLES AND LOCAL HONEY, served alongside Crispin’sHONEYCRISP CIDER. Once you’ve whetted your appetite, you’ll move on toPAN-SEARED SALMON WITH CRISPY APPLE, POTATO, AND GRAPEFRUITSAUCE, paired with CRISPIN BOHEMIAN. Next, it’s on to KOREAN BEEFWITH KIMCHI FRIED RICE AND GRILLED GREEN ONIONS, paired to


Crispin’s CHO TOKKYU. Fourth will be MAPLE-GRILLED QUAIL WITHROASTED APPLE, BARLEY, AND MUSTARD GREENS, which is paired withCrispin’s THE SAINT, a cider brewed with Belgian Trappist yeast. Finally, you’llend the night with APPLE WALNUT CAKE AND SWEET CREAM WITH SEASALT CARAMEL SAUCE. With this rich menu, you’ll need to bring a healthyappetite…an apple a day keeps the doctor away, after all.Cider flights will be sold separately at class; approximately $20.Chris Fream and Royal Dahlstrom | Demonstration | $75#140404A – Friday, April 4 | 6:00 p.m. – 9:30 p.m.

Fundamentals of BrunchAh, brunch: everyone’s favorite meal to go out for, and everyone’s most wor-rying meal to host. In this hands-on class, Chef Brian Storey will walk youthrough everything you need to know to host a successful, delicious, andstress-free brunch. You’ll learn all about dishes that you can make ahead (min-imizing prep on the morning of) as well as ideas for drink and serving sugges-tions so that you can host like a champion. You’ll wow everyone with thismenu that starts with HOMEMADE GRANOLA WITH YOGURT AND FRESHFRUIT, a little tart, a little sweet, and a little nutty. Next is the oh-so-fancy(and oh-so-easy) CRAB AND AVOCADO EGGS BENEDICT, surpassed onlyby BAKED CRÈME BRÛLÉE FRENCH TOAST. And speaking of delicious, cre-ative egg dishes, you’ll also be whipping up a CARAMELIZED ONION ANDCHEESY POTATO FRITTATA WITH TOMATO SALAD. And finally, for thosecraving a more traditional breakfast dish, you’ll have BLUEBERRY MUFFINSWITH SAUSAGE AND MAPLE SYRUP. With Brian’s help, you’ll leave yourbrunch fears behind and see how easy elegant entertaining can be.Brian Storey | Participation | $69#140405A – Saturday, April 5 | 11:00 a.m. – 2:30 p.m.

Simplifying SushiJapanese cuisine, with its focus on fresh ingredients and unforgivingly cleanpresentation can be a daunting thing to attempt, even to the most talentedcook. Sushi, in its incredible simplicity, distills those qualities into a pure ex-pression of fresh, beautiful, and challenging cuisine. That’s where sushi masterJohn Sugimura comes in. Chef Sugimura is a Minnesota native who studiedsushi-making in Japan before returning to the States to pass on his knowledge.Under the guidance of his definitive knowledge of sushi preparation, you’lllearn to make a variety of different makizushi (sushi rolls). You’ll begin bypreparing a traditional ahi tuna roll called TEKKA HOSOMAKI. Next, you’llrefine your sushi skills with two types of uramaki (inside out roll): BLACKTIGER URAMAKI, a roll of cooked shrimp and avocado on top of a Californiaroll, and CRUNCHY URAMAKI, with tempura flakes and smelt roe on top oftempura shrimp, spicy mayo, and cucumber. You’ll learn to prepare sushi,yes, but you’ll also learn a little something about cooking with care, precision,and a little patience. Join us for this fascinating class that will help to demystifyone of the most intimidating cuisines out there.John Sugimura | Participation | $75#140405B – Saturday, April 5 | 6:00 p.m. – 9:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better un-derstand the grill you have or to choose the perfect grill for your outdoorkitchen. Understanding your grill is the key to achieving a great grilling menu.You'll get a lesson in the basic anatomy and features of gas and charcoal grills,and we'll also take a peek at smokers. We’ll discuss how a grill’s design, con-struction and technology affect food. We'll talk about traditional and infraredburners, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a proteincoma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $39#140406A – Sunday, April 6 | 12:00 p.m. – 3:00 p.m.

Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samples foryou to share so that you may taste for yourselves the difference a few basicskills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Brian Storey | Seminar/Samples | $39#140406B – Sunday, April 6 | 2:00 p.m. – 4:00 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $69#140407A – Monday, April 7 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight MealsWe’ve all been there – standing in the grocery store trying to figure out what tothrow in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule. You’lllearn how to minimize work in the kitchen (as well as dirty dishes) by practicingtechniques introduced by Chef Brian to create wonderful 30 minute meals anynight of the week. This hands-on class will start with the preparation of twobasic proteins that can be transformed into four amazing dinners – SALMON& PORK. First we will prepare a ROASTED PORK LOIN served with DOMINOPOTATOES & SKILLET ZUCCHINI - tender, crisp potatoes and veggies easilyprepared in a cast-iron skillet. For meal two, we’ll prepare SMOKED PORKCHOPS served with ORZO PROVENCAL, a rice shaped pasta tossed witholives, fresh tomatoes and Dijon vinaigrette. Then we will turn our attention toour second protein of salmon, starting with POACHED SALMON served witha fresh tasting DILL RICE and everyone’s favorite SWEET POTATO FRIES. Lastly,PAN-SEARED SALMON topped with FIRE-ROASTED TOMATO & CORNSALSA with a side of SPRING GREENS tossed in a quick vinaigrette. Yum!Brian Storey | Participation | $75#140408A – Tuesday, April 8 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Burgers and Quick MeatsCreating the perfect burger takes more than just firing up a grill and throwingon some ground beef – and the same goes for grilling juicy, succulent chicken.Discover the secrets to grilling perfect burgers and other quick meats in thishands-on class. You’ll learn the differences between cooking with gas and char-coal, as well as fundamental techniques for each. Our grillmasters will discussthe best beef for your burgers and include a lesson on how to grind and mix ityourself. A great tasting burger depends on the right seasoning as well as theright meat; you’ll learn how to season from the inside out, the way chefs do.Once the burgers are ready to hit the flame, Doug and Daniel will help youmaster the technique of searing at high temperatures and resting at lower tem-peratures to achieve maximum flavor and desired doneness. We’ll practice bycooking up two ultimate burgers: a CLASSIC STEAK-HOUSE BURGER and aBACON & CHEDDAR-STUFFED BURGER. Then it’s on to quick meat wherewe will test your skills on managing your grill. We’ll cook HERBED CHICKENBREAST, BBQ CHICKEN THIGHS, JERK CHICKEN LEGS and LATIN PORKLOIN served with a GRILLED PINEAPPLE VINAIGRETTE SALAD.Daniel Darvell & Doug Huemoeller | Participation | $75#140410A – Thursday, April 10 | 6:00 p.m. – 9:30 p.m.


More Bang for Your BrunchIs there any meal that gets repetitive faster than breakfast or brunch? Fortu-nately, shaking up your routine is as simple as taking this fabulous class withinstructor Amyleo Barankovich! She’ll walk you through a tantalizing plant-based menu that will have you rethinking your breakfast strategy altogether!First, LUSCIOUS BREAKFAST SCRAMBLE with its spices, tofu, onion, garlic,and veggies to SAVORY SEARED TEMPEH WITH FRESH SPINACH ANDGARLIC AIOLI, that will hit that umami sweet (or should we say savory?) spot.If, on the other hand, a little something sweet is what you crave to kick off theday, Amyleo’s got you covered there, too. She’ll walk you through her AN-CIENT-GRAIN GRIDDLE CAKES WITH CARAMELIZED FRUIT, a crisp, warm,and satisfying breakfast starring nutty grains and decadent figs that will leaveyou wondering “who needs syrup anyway?” Finally, you’ll learn to prepare aclassic on-the-go breakfast from scratch: MOLASSES-SWEETENED MULTI-GRAIN GRANOLA. Loaded with rye, oats, and barley, with coconut, craisins,vanilla, and cardamom to add that extra something, this granola might haveyou going out of your way to make breakfast!Amyleo Barankovich | Demonstration | $69#140414A – Monday, April 14 | 6:00 p.m. – 9:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emergencyroom). Cooking will become faster, easier and more enjoyable. In fact, in somecases, the right cut can improve the flavor of your food. In this hands-on class ledby our expert instructors, you’ll learn the basics of cutlery; how to stand and holdthe knife for maximum performance; and the fundamental principles of slicing,mincing, dicing and julienne. You’ll improve your food preparation skills in allareas, beginning with the basic vegetables that make up the foundation of manystandard recipes – onions, celery, carrots and potatoes. You’ll learn techniques forcutting fruits like oranges, apples, mangoes, melons and pineapple. And you’lltackle more challenging produce like avocados, tomatoes, peppers and herbs pluslearn basic carving. You’ll use some of the food we prepare in class to makeROASTED ROSEMARY POTATOES and ONIONS, TOMATO BREAD SALAD,ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $75#140414B – Monday, April 14 | 6:00 p.m. – 9:30 p.m.

Thai World of Fried RiceYou walk into a Thai restaurant and take a breath. An intoxicating aroma over-whelms your senses, leaving you pleasantly disoriented. What heavenly treatcould produce such a spectacular response? Why, it’s the aromas of lime,basil, seafood, and, of course, fried rice. Fried rice is delicious. Fried rice isso delicious that Chef Joe has prepared an entire menu around it! In this ex-citing class, you’ll learn how to think of fried rice as an ingredient or tech-nique, rather than a specific dish, and open up a new world of culinarypossibility. Starting with KHAO PAD GOONG, a mixture of Thai fried ricewith tomato, onion, egg, and shrimp. Next, you’ll learn to make a curriedfried rice called KHAO PAD KURI, seasoned to perfection with chicken andpineapple. Chef Joe will then blow you away with KHAO PAD KAPI, a com-plex dish of royal fried rice with gingered pork and crispy dried shrimp bal-anced by sour mango. Finally, your taste buds will thank you for exposingthem to KHAO PAD BAI GRA PAO, a dish of basil fried rice with ground pork,long beans, chilies, and fried egg. Joe Hatch-Surisook | Participation | $75#140415A – Tuesday, April 15 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 de-grees in a short period of time, which makes it perfect for pizzas and flat-breads. Whether you’re contemplating a purchase, you already own an Egg,or you just want to experience some great food, check out this class. We’llbegin with SMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEP-PERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next isROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roastedchicken served on a bed of butter lettuce with apple, walnuts, red onion andgoat cheese with citron vinaigrette. We’ll boost our temp to searing for BIS-TECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb rubbed T-bonesteak served with SMOKED SMASHED POTATOES. Finally, we’ll finish oureggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizzaoven.Daniel Darvell & Doug Huemoeller | Demonstration | $79#140415B – Tuesday, April 15 | 6:00 p.m. – 9:30 p.m.

Planning the Garden with Cooking in MindAs spring rolls out its carpet of new buds and fresh green grass, it’s time for allthe gardeners to start thinking about what they’ll be planting this season. Joininstructor and healthy living expert Anna Dvorak for a menu to help you makethe most of your garden, farm, or just your farmer’s market. She’ll discuss thetechniques you need to know in order to use all of vegetables that come yourway this year. She’ll start off by showing you how to prepare INDIVIDUALSWISS CHARD FRITTATAS. Next, she’ll offer another way to get your greenswith her SUPER GREEN SMOOTHIES, perfect for a quick morning breakfast.Not enough green, you say? Never fear, Anna’s GREEN GODDESS DIP WITHPOLE BEAN AND DIPPERS is sure to hit the spot. She’ll also demonstrate aflexible SUMMER VEGETABLE RISOTTO that you can make to put nearly any-thing in your garden to delicious use. Finally, she’ll cover the ins and outs offresh herbs and infusions with ideas on how to make your own FRESH HERBTISANE (HERBAL TEA). Of course, Anna would never send you out the doorwithout a little something sweet: RHUBARB-BERRY COBBLER. Anna Dvorak | Demonstration | $69#140416A – Wednesday, April 16 | 6:00 p.m. – 9:00 p.m.

Easter Traditions with a TwistThe holidays are long past, and even though the weather is warming up, youmiss the entertaining and the parties of the cold winter months. You’d look for-ward to hosting that big Easter dinner, but that’s just going to be more of thesame old, same old…right? Wrong! Chef Royal Dahlstrom is here to help youembrace the spirit of change and new beginnings with a menu that honors bothtradition and your creative spirit. Join him for this demonstration class that fea-tures a celebratory Easter menu that will give your kitchen a breath of fresh air.He’ll start things off by showing you HAM AND CHEDDAR CROQUETTESWITH LEMON THYME AIOLI, a mouthwatering blend of light spring flavorsthat sets the stage for the feast to come. Next, you’ll try his recipe for the quin-tessential spring vegetable when he makes GRILLED ASPARAGUS SALADWITH FRISEE, POACHED DUCK EGG, AND CRISPY GRILLED PROSCIUTTO.Of course, no Easter dinner would be complete without lamb: GRILLED LAMBRACK WITH FRESH HERBS, MUSHROOM RISOTTO, AND SPICES. And fi-nally, LEMON MERINGUE TARTS WITH ROASTED BLUEBERRY SAUCE. Royal Dahlstrom | Demonstration | $69#140416B – Wednesday, April 16 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Grilled PizzaIf you’ve enjoyed wood-fired pizza at local restaurants, you know what greatflavor a little smoke can add to your favorite pie. In this class, you’ll get yourhands in the dough, then cook and taste recipes for artisan-style pizzas withtraditional flavors as well as not-so-traditional topping combos that will jazzup your menu. Daniel and Doug will walk you through the techniques forcooking pizzas on the grill with crisp – but not charred – crusts, married withperfectly cooked toppings. We’ll begin by making a thin cracker-crust for aNEAPOLITAN-STYLE PIZZA MARGHERITA with fresh mozzarella, tomatoesand basil. Then we’ll move on to a TRADITIONAL-CRUST PIZZA with MAR-INATED ARTICHOKES & SMOKED CHICKEN. Our pizza tour would not becomplete without a CHICAGO-STYLE DEEP DISH PIZZA with COARSE ITAL-IAN SAUSAGE & PEPPERONI. Then we’ll finish off with a DESSERT FLAT-BREAD topped with CHOCOLATE & FRESH FRUIT.Daniel Darvell & Doug Huemoeller | Participation | $75#140417A – Thursday, April 17 | 6:00 p.m. – 9:30 p.m.

North Coast Wine DinnerJoin your fellow foodies in our teaching kitchen for a night of culinary explo-ration and a tour of the offerings from Charles Smith Wines from northernWashington. You’ll be treated to a delicious four-course meal, each course ac-companied by a Charles Smith wine selected by Michael Bouchard, all whilelearning a little something about the art of wine pairing so that you can enhanceyour own dinner parties! Your first course will be PAN-SEARED DIVER SCAL-LOPS WITH ROASTED PEACHES, MICRO GREENS AND CITRUS, paired witha KUNG FU GIRL OFF-DRY RIESLING. Next, Royal will be serving up CRISPYLOCAL GOAT CHEESE WITH HONEY COMB AND CANDIED ORANGE ONCRISPY FLATBREAD while you sip the K VIOGNIER. The main course will bea tender BRAISED LAMB SHANK WITH BLACK CHERRIES AND HERBS,served alongside CEDAR PLANK ROASTED POTATOES and paired with the KMILBRANT SYRAH. Finally, for dessert, you’ll swoon over Royal’s BITTER-SWEET CHOCOLATE TART WITH HOUSE-MADE GRAHAM CRACKER ANDCABERNET-CARAMEL SAUCE. Don’t worry, though, it’s served with VELVETDEVIL MERLOT, which is sure to bring you back to your senses.Wine flight sold separately; approximately $25.Michael Bouchard & Royal Dahlstrom | Demonstration | $75#140417B – Thursday, April 17 | 6:00 p.m. – 9:00 p.m.


Spring Celebration – Cupcake Style!Spring is a great time of year – the world turns greener, people emerge fromtheir homes, and nature gives up a bounty of delicious produce. You wakeup early, hustle down to the farmers’ market, and pick up baskets of beautiful,freshly-picked fruits. How does a baker make the most of it all, let alone shareit with those friends and family around the picnic table? In a season that somany people think of as “outdoor cooking season,” what’s a baker to do? Cup-cakes, of course! Cupcakes are the perfect way to try lots of different flavors,and they’re great for sharing around the family picnic or just for treating your-self. After all, what is spring without a little indulgence? In this class, bakerand returning Kitchen Window instructor Lymarie Jimenez will teach you tomake several varieties of cupcake in refreshing spring flavors, including PINKLEMONADE, COCONUT-RUM, SOUTHERN RED VELVET, LEMON-BLUE-BERRY, STRAWBERRY-BANANA, and PEACHES AND CREAM. After this class,you’ll be ready for any gathering with an repertoire of delicious seasonal tastesthat everyone will love!Lymarie Jimenez | Participation | $69#140421A – Monday, April 21 | 6:00 p.m. – 9:30 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better un-derstand the grill you have or to choose the perfect grill for your outdoorkitchen. Understanding your grill is the key to achieving a great grilling menu.You'll get a lesson in the basic anatomy and features of gas and charcoal grills,and we'll also take a peek at smokers. We’ll discuss how a grill’s design, con-struction and technology affect food. We'll talk about traditional and infraredburners, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a proteincoma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $39#140422A – Tuesday, April 22 | 6:00 p.m. – 9:00 p.m.

Mastering Modern MexicanMinneapolis might not be the first place you’d expect to find authentic His-panic cuisine, but it turns out that we’ve got some great chefs cooking up ex-cellent Hispanic dishes right in our own backyard. If you'd like to becomeone of them, you're going to need to learn your tortillas from your tortas, yourmasa from your mole, your...well, you get the point. Mexico has a rich culi-nary history, and, like any other cuisine, the trick to mastering Mexican cook-ing is finding a way to balance creativity and innovation with a healthy respectfor tradition. Let chef Nyle Dean from Masa help you find that balance. Yourfirst course will be ENSALATA DE NOPALES, a cactus (that’s right, cactus!)salad with avocado, tomato, romaine, queso fresco, and a sweet-tart dressingof agave and cider vinegar. For the second course, Chef Nyle will wow youwith TINGA SOPES, a Mexican street food featuring masa (of course!) withshredded chicken, chipotle crema and queso fresco. For the third course,you’ll enjoy TAMALES CON PUERCO, steamed corn husks filled with porkand Molito sauce. Finally, for dessert, everybody’s crispy, crunchy favorite:CHURROS WITH CINNAMON SUGAR AND OAXACAN CHOCOLATESAUCE. Join us for an enchanting evening that's sure to be as eye-opening asit is satisfying!Nyle Dean | Demonstration | $75#140424A – Thursday, April 24 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg BasicsFew grills have the sort of following that the Big Green Egg does, but rest as-sured, the Egg has earned it. So what is it that sets this outstanding outdoorcooker apart? Its versatility and performance! Combining the capabilities ofan oven, smoker, and grill, there’s little the Egg can’t do. Of course, the wealthof possibilities can seem overwhelming to the uninitiated, so our resident grill-masters, Doug Huemoeller and Dan Darvell, are here to teach you what youneed to know to get started. In this hands-on class, you’ll learn about how tostart your grill and select charcoal, and then, you’ll set your grill and startcooking! You’ll make ORANGE WHISKEY GLAZED CHICKEN WITH HONEYORANGE AND BROCCOLI SLAW, and learn all about coal-fired roasting.You’ll master working with quick meats when you make a classic FLATIRONSTEAK WITH CHIMICHURRI SAUCE. You’ll also make FINGERLING PO-TATO SALAD WITH SUN-DRIED TOMATO VINAIGRETTE and prove that youcan grill nearly any dish with great results. Finally, you’ll stoke the Egg to im-pressively high temperatures to make COAL-FIRED PIZZA, with a traditionalquick-cook crust, and top it with homemade Sicilian sausage, hot soppresatasalami, red onion and oregano. Come on out for a night of great fun, greatfood, and a hands-on look at one of our favorite grills! Daniel Darvell & Doug Huemoeller | Participation | $79#140424B – Thursday, April 24 | 6:00 p.m. – 9:30 p.m.

Party Barbecue: Tapas and PaellaLet Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinarytour of Spain with a festive tapas and paella party. To get you into a Mediter-ranean mood we will start with four TAPAS – small plates that are a great wayto sample a variety of traditional Spanish bar snacks: MANCHEGO CRO-QUETTES; GAMBAS AL ROMESCO – shrimp in roasted pepper and almondsauce; CHORIZO STUFFED DATES – popular Spanish dates stuffed withchorizo and goat cheese wrapped in serrano ham; and a classic CATALANFLAT BREAD topped with a seasonal veggies. Our main course of CHICKEN& CHORIZO PAELLA transforms humble Bomba rice into a gourmet meal asit soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR SNAPPEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll makeTARTA DE SANTIAGO – a traditional Galician Almond tart. And of course theSANGRIA – that wonderful combination of wine and fruit that’s the perfectsummer drink. Chef Daniel will share Kitchen Window’s special Sangria recipealong with tips for making it at home.Sangria sold separately during class. Daniel Darvell & Doug Huemoeller | Participation | $79#140425A – Friday, April 25 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make on top of MIXEDSPRING GREENS SALAD, PERFECTLY ROASTED PORK TENDERLOIN, PAN-SEARED STEAK and ROOT VEGETABLE PUREES.Brian Storey | Participation | $75#140426A – Saturday, April 26 | 6:00 p.m. – 10:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in the kitchenand improve your confidence while slicing and dicing. This hour-long primerwill give you a fundamental understanding of the most important tools in yourkitchen and prepare you to further develop your skills at home. Choosing thecorrect knife for the job is fundamentally important. Each kind of knife playsan important, specific role in the kitchen. In this seminar, we'll discuss the bestuses and practical applications for many kinds of Western and Asian knives –from parers to slicers, chef's knives to santokus, and bread knives to cleavers.We will review basic cutting techniques; how to choose a knife; differences intypes, styles and shapes of knives; and basic safety, storage and knife care.Brian Storey | Seminar | $35#140427A – Sunday, April 27 | 10:00 a.m. – 11:30 a.m.


Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Brian Storey | Seminar | $35#140427B – Sunday, April 27 | 12:00 p.m. – 1:30 p.m.

Perfect Chicken 5-WaysIs there any food more common, more comforting, or more reliably over-cooked than chicken? If you’ve ever had a tough, dried-out chicken dish,you’ve seen firsthand how bland a poorly-cooked chicken is. Of course, ifyou’ve ever had juicy, tender, fall-off-the-bone, cooked-to-perfection chicken,with its crispy skin and succulent texture, you know it doesn’t have to be thatway. Join Jeff Woodward as he’ll introduce you to an array of techniques forpreparing chicken. He’ll start with CREAMY TOMATO AND CHICKEN SOUP,both delicious and comforting. Next, he’ll show you how to prepare chickenon the grill, and use it in his GRILLED CHICKEN, WATERCRESS AND PEARSALAD. He’ll also show you how to prepare two classic Italian favorites:CHICKEN CACCIATORE, or “hunter stew,” and CHICKEN PICCATA, a dish ofthinly sliced chicken in white wine and lemon. Finally, he’ll help you masterthe art of roasting a whole bird without drying it out. Learn the secret withhis ROASTED, BUTTERFLIED PESTO CHICKEN. There’s a whole world ofchicken waiting just across the road; let Jeff help you get to the other side.Jeff Woodward | Demonstration | $69#140428A – Monday, April 28 | 6:00 p.m. – 9:00 p.m.

Fish FundamentalsFinally a class dedicated to seafood lovers! Executive Chef Brian Storey hasexpanded his popular Fish Fundamentals class to include delicacies from thedeep. With this class, you’ll broaden your culinary repertoire with new ideasand techniques for cooking a variety of fish and seafood dishes. You’ll learnwhat to look for when buying fish and other seafood, so that your finisheddish is always fresh and delicious. You’ll also learn, first-hand, which cookingtechniques are best suited to different foods. You’ll practice pan searing withSCALLOPS WITH ORANGE VINAIGRETTE. You’ll sauté SHRIMP WITH FRESHTOMATO LINGUINI. Turn inexpensive mussels into a gourmet treat withMUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OILPOACHED SALMON WITH FLEUR DE SEL. Finally, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Brian Storey | Participation | $85#140428B – Monday, April 28 | 6:00 p.m. – 9:30 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll withMaster Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe willdiscuss the history and etiquette of sushi as he prepares a special roll for youto enjoy. Next, you’ll learn how to use a sashimi knife to properly cutSALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and tastea sampling of soy sauces and ponzu. With these essentials under your belt,you’ll try your hand at making sushi rolls. You’ll start with the popular CALI-FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity witha variety of MAKI ROLLS using your favorite ingredients from our selection,including CUCUMBER, AVOCADO, and CRABMEAT. During class, you’ll alsolearn where to shop for the freshest sushi ingredients and what equipmentyou’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $79#140429A – Tuesday, April 29 | 6:00 p.m. – 9:00 p.m.

Stuffed Homemade Pastas: Spring FlavorsMany of us think of pasta dishes as heavy, hearty, hot dishes to warm the stom-ach and soul. You know…classic comfort food. But the world of pasta is largeand contains multitudes of different approaches. Of course, the options in-crease tremendously when you make fresh pasta from scratch, allowing youto have creative control of every flavor in the dish. This is where Chef RoyalDahlstrom comes in. Chef Royal is a master of culinary creativity, so he’s theperfect person to show you a different, lighter side of pasta, and to show youhow to make a variety of delicious varieties of fresh pasta that feature the bestflavors of spring. In this hands-on class, you’ll make GNOCCHI WITH SHELLPEAS, SPRING GREENS AND BABY SQUASH, tender, green, and full of veg-etal sweetness, before moving on to GRILLED CHICKEN RAVIOLI WITHROASTED MUSHROOMS, SWEET ONIONS, AND MASCARPONE. Next,you’ll rethink a traditionally heavy pasta when you prepare FETTUCCINEWITH ASPARAGUS, ROASTED TOMATOES AND SHRIMP. Finally, you’ll givecheese tortellini a gourmet upgrade with Royal’s exquisite TORTELLINISTUFFED WITH RICOTTA AND GRILLED ARTICHOKE, served alongsideBRAISED LAMB AND OLIVES. Royal Dahlstrom | Participation | $75#140430A – Wednesday, April 30 | 6:00 p.m. – 9:30 p.m.

Brewmasters’ Party BBQBeer and grilling, grilling and beer. Is there any better combination out there?We sure don’t think so. So find your bottle opener and brace yourself for anexcellent menu paired with local craft beers. First on the menu we’ll begrilling up SZECHUAN STYLE SHORT RIBS WITH SESAME SLAW – an Asiantwist on an American barbecue classic. Next, since no grill party would becomplete without burgers, we’ll prepare BEEF TENDERLOIN AND STUFFEDJALAPEÑO SLIDERS that will satisfy even the most seasoned grillers. Then,we’ll make another Asian dish, Vietnamese banh mi sandwiches, as we pre-pare ORANGE CHICKEN BANH MI. Next, Doug and Dan will prove thatthere’s really no limit to what you can cook on the grill when they help youprepare RISOTTO FRITTERS WITH SMOKED TOMATO. Finally, they’ll windthe evening down with a crowd-pleaser that shows you how to adapt your fa-vorite party recipes to the grill: CEDAR PLANK NACHOS…their smoky, melty,cheesy goodness will add some excitement to any event. Luckily, we’ll havethose paired craft beers to mellow things out, too.Beers will be sold separately.Daniel Darvell & Doug Huemoeller | Participation | $79#140430B – Wednesday, April 30 | 6:00 p.m. – 9:30 p.m.


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FREE IN-STORE MINI CLINICS• Sous Vide: The new slow cooker• Pressure Cooking: Modern cooking for a busy life• Temperature Secrets: Cooking to perfection• Vitamix: Drinks, soups and frozen desserts• Stovetop Smokers: The indoor alternative• Cooking with Kenwood

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Saturday Free Seminars• Unscrambling Eggs• Stock Answers• (Not Just) A Flash in the Pan• One Great Bird• Wok This Way• Slow Comfort• Pasta la Vista Baby• Under the Sea

Sunday Free Seminars• (Not Just) A Flash in the Pan• Chicken: Overcoming Overcooked• Wok This Way• Cooking in a Vacuum• Stand Out Sides• Building Flavor• Pasta la Vista Baby• Under the Sea


JANUARY

#140106ACooking Fundamentals - 6pm

#140128ASen Yai Sen Lek Favorites - 6pm

#140128BSushi: Master Class - 6pm

#140129ABeyond the Fundamentals of Pizza:Stuffed Pizzas - 6pm

#140130AMastering the Pressure Cooker and Slow Cooker - 6pm

#140130BWinter Feast WineDinner- 6pm

1 2 3 4New Year’s Day #140103ADecadent ChocolateDesserts - 6pm

#140103BWinter Small Plates - 6pm

#140104APate a Choux - 10am

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday


#140107ANothin’ but Gnocchi - 6pm

#140107BKnife Skills - 6pm

#140109AInternational Soups - 6pm

#140110AOne Pot Indian Meals - 6pm

#140111ASweet & Savory Souffles - 10am

#140111BThe Secrets of theSushi Roll - 6pm

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Sidewalk Sale

#140119AEspresso Essentials - 10am

#140119BCooking Basics - Secrets of a Chef - 10am

Sidewalk Sale

Martin Luther KingDay


#140120AAsian Tapas - 6pm

#140122AHealthy WeekdayMeals - Soup andSandwiches - 6pm

#140123AFundamentals of Fresh Pasta - 6pm

Chocolate Extravaganza Event

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#140112ADecorating 101: The Basics - 10am

#140112BKnife Clinic - 10am

#140112CKnife SharpeningClinic - 12pm

#140112DDecorating 202 - 2pm


#140114AFundamentals ofQuick WeeknightMeals - 6pm

#140115AHealthful WinterSoups and Salads - 6pm

#140115BMeet the Chef:Oceanaire - 6pm

Sidewalk Sale

#140116AGrillmasters Series:Winter Grilling - 6pm

Sidewalk Sale

#140117AFundamentals of Modern Sauces - 6pm

Sidewalk Sale

#140118ATraditional Sushi Celebratory Dinner - 6pm

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Rev2 Tempering Machine - Available for Rental -Contact Kitchen Window for reservations and availability

Make Your Own Valentine GiftsMake some homemade chocolates this yearfor your Valentine! The Rev2 chocolate tempering machine makes temperingchocolate easy. The built-in features allowyou to spend your time in the funfilled art of creating truffles andchocolates instead of worryingabout the tempering process.

Kitchen WindowChocolate

ExtravaganzaJanuary 25

Join us for free chocolate seminars!We will be exploring all things

chocolate so you can use your newskills to create something special just

in time for Valentine’s Day

Chocolate Extravaganza


FEBRUARY

#140203AChicken Fundamentals - 6pm

#140205AGrillmasters Series:Winter Grilling 2 -Comfort Foods - 6pm

#140206AHealthy Haute Cuisine: Surf/Turf - 6pm

#140206BFundamentals ofPizza: From Thin toThink - 6pm

#140207BAsian-Inspired Winter Vegetables - 6pm

Cooking EssentialsEvent

#140224APerfect Winter Vegetables - 6pm

#140225ASpicy & Sweet Thai Curries for Spring - 6pm

#140225BThe Secrets of theSushi Roll - 6pm

#140226AFish Fundamentals - 6pm

#140227AFive By Five - 5 Ingredient Recipes - 6pm

#140227BFundamentals of Fresh Pasta - 6pm


#140216ACooking Basics - Secrets of a Chef - 10am



Presidents’ Day #140218AKnife Skills - 6pm

#140220AGrillmasters Series:Sausage Making - 6pm

#140220BHaute Cuisine at Home - 6pm

Cooking EssentialsEvent


#140211AInternational SmallPlates - 6pm

#140212AValentine’s Day Couples Dinner - 6pm

#140212BValentine’s Wine Dinner - 6pm

#140213AValentine’s DayCouples Dinner - 6pm

#140213BValentine’sWine Dinner - 6pm

Valentine’s Day

#140214AValentine’s Day Couples Dinner - 6pm

#140215AValentine’s Day Party for Kids - 9am

#140215BValentine’s DayParty for Kids - 12pm

#140215CValentine’s Day Couples Dinner - 6pm

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Knife SharpeningLost Your Edge?

We sharpen your knives while you wait. No appointment necessary.

PRECISION KNIFE SHARPENING: $5.50 per blade for European and Asian Knives

Gifts For Your ValentineSweet Gifts for Your Valentine• Groveland Confections• Tazitos Candy Bars• Vosges Gourmet Chocolate Bars & Caramels• Hammonds Candies• Gourmet Hot Cocoas • Fran’s Chocolates• Bequet Confections• Specialty Chocolates & Candies

In-Store Demos on Chocolate Tempering and Basic Truffle Making

PlusHomemade

GiftSupplies

Sweet Gifts for Your Valentine

MARCH

Northwest Sports Show

#140303A-4Cooking Fundamentals Part 4 of 4 - 6pm

#140331ACelebrated Chefs: Solera - 6pm

#140331ANapa Valley WineDinner - 6pm

#140325ASushi: Master Class - 6pm

#140325BChocolate, Chocolate,Chocolate... - 6pm





1#140301AMardi Gras Masquerade Couples Party - 6pm

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#140305ASeafood Dinner - 6pm

#140305BQuick Asian Weeknight Meals - 6pm

#140307ACocina sin Carne(Meatless Mexican) - 6pm

#140307BBeyond the Fundamentals of Pizza:Stuffed Pizza - 6pm

#140308ASmoker Dinner - 6pm

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#140316ADecorating 101: The Basics - 10am



#140316DDecorating 202 - Piped Flowers... - 2pm

St. Patrick’s Day


#140318ASpicy Thai Street Food - 6pm

#140319ABlack Truffles Celebration - 6pm

#140319BGrillmasters Series:Green Egg Cooking - 6pm

#140320APerfect Spring Vegetables - 6pm

#140320BFundamentals of Fresh Pasta - 6pm

#140321AGrillmasters Series:Plank Grilling - 6pm


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#140309AEspresso Essentials - 10am

#140309BOutdoor Cooking &Grilling Seminar - 12pm

#140309CCooking Basics - Secrets of a Chef - 2pm


#140311ASpring Small Plates - 6pm


#140313AGrain-Free Cooking - 6pm

#140313BGrillmasters Series:Championship Ribs - 6pm

#140314AMore Secrets of the Sushi Roll - 6pm

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Minneapolis Convention CenterMarch 26-30

Visit Us At The

NorthwestSPORTSHOW

Visit Us At The

NorthwestSPORTSHOW

Wednesday, March 26 1pm–9pmThursday, March 27 1pm–9pmFriday, March 28 11am–9pmSaturday, March 29 10am–9pmSunday, March 30 10am–5pm

Visit us on Pinterest forRecipes & Cooking Inspiration

http://pinterest.com/kitchenwindow

To register call 612.824.4417 or visit us online at www.kitchenwindow.com20


APRIL

#140406AOutdoor Cooking &Grilling Seminar - 12pm

#140406BCooking Basics - Secrets of a Chef - 2pm

#140407AFundamentals of Pizza: From Thin to Thick - 6pm


#140410AGrillmasters Series:Burgers and QuickMeats - 6pm

Kitchen WindowGrill Expo

#140427AKnife Clinic - 10am

#140427BKnife SharpeningClinic - 12pm

#140428APerfect Chicken 5-Ways - 6pm

#140428BFishFundamentals - 6pm

#140429AThe Secrets of the Sushi Roll - 6pm

#140430AStuffed Homemade Pastas:Spring Flavors - 6pm

#140430BBrewmaster’ Party BBQ6pm

Easter Day #140421ASpring Celebration -Cupcake Style! - 6pm

#140422AOutdoor Cooking & Grilling Seminar - 6pm

#140424AMastering ModernMexican - 6pm

#140424BGrillmasters Series:Green Egg Basics - 6pm

#140425AParty Barbecue: Tapas and Paella - 6pm


Kitchen WindowGrill Expo

#140414AMore Bang for Your Brunch - 6pm


#140415AThai World of Fried Rice - 6pm

#140415BGrillmasters Series:Green Egg Cooking - 6pm

#140416APlanning the Garden with Cooking in Mind - 6pm

#140416BEaster Traditions with a Twist - 6pm

#140417AGrillmasters Series:Grilled Pizza - 6pm

#140417BNorth Coast Wine Dinner - 6pm

1 2 3 4 5#140402ASpring Dinner Party - 6pm

#140403AMediterranean Tour -From Portugal toGreece - 6pm

#140403BMastering Cooking Fats - 6pm

#140404ACrispin Cider Dinner - 6pm

#140405AFundamentals of Brunch - 11am

#140405BSimplifying Sushi - 6pm

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Up to 20% OFF GRILLS AND GRILL ACCESSORIES

Join us for informative SEMINARS and IN-STORE MINI CLINICS

Grill Expo 2014—April 12 & 13Grill Expo 2014—April 12 & 13

Kitchen Window®

Calhoun Square3001 Hennepin Avenue. Minneapolis, MN 55408Phone: 612-824-4417 • Toll Free: 888-824-4417

www.kitchenwindow.com

Catalog prices valid through May 31, 2009 unless noted

Kitchen Window’s event planners can work with you to develop a unique event to fit your needs

“Everything was amazing…it was an event planner’s dream.”

Kitchen Window’s Cooking School and Event CenterThe perfect place for your next special occasion

Kitchen Window’s Cooking School and Event Center

HOST AN EVENTAt Our Place...

• Holiday Events

• Company Parties

• Client Appreciation

• Team Building

• Birthdays

• Anniversaries

• Wedding Showers

• Bachelorette Parties

Customize YourEvent With...

• Wine Pairings

• Gift Baskets

• Personalized Aprons

• Live Music

• Themed Events

• Customized Menus

612.824.4417 ext. [email protected]

To register call 612.824.4417 or visit us online at www.kitchenwindow.com22

kitchen windo important, specific role in the kitchen. in this seminar, we'll discuss the best...

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