BOOZY BAKES THE SCIENCE OF BAKING: FOAM CAKES · BOOZY BAKES Amy Kovacs SP SUNDAY, SEPTEMBER 8, 11...

REGISTER ONLINE // cooksofcrocushill.com CALL US TODAY // 651.228.1333 // FOLLOW US @CooksofCrocusHill #CooksofCrocusHill

Please Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes And Happenings.

Class Schedule // Happenings SEPTEMBER 2019

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

EPIC VEGANDustin Harder

MPLS FRIDAY, SEPTEMBER 13, 6 PM – 8:30 PM, $85

Favorite recipes gone vegan? Yes! And they're delcious. Join us in our Minneapolis kitchen for a night of delicious cruelty-free fun as we create favorite vegan recipes from Epic Vegan. Join Chef Dustin as he creates tastes of epic vegan proportions. A copy of the book is included with every registration (value of $26.99).

Garlicky Cheese Biscuits; Grilled Romaine Salad with Quinoa Bacon Bits, White BBQ Dressing and Cornbread Croutons; Easy Creamy Shells and Cheese; Hotel Cookies (veganized version of the Doubletree Hotel Cookies).

TWO PIGS ARE BETTER THAN ONETim McCarty and Charlie Torgerson

SP SATURDAY, SEPTEMBER 28, 6 PM – 8:30 PM, $75

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

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

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

TIME MACHINE BAKED GOODIES Aleah Vinick

MPLS SATURDAY, SEPTEMBER 7, 10 AM – 12:30 PM, $80

Quick! We're going to jump in the kitchen time machine and create delicious nostalgic baked treats, just like in the movies. By golly, these comfort-style desserts are sure to knock your socks and look fabulous in pics! Join us for a fantastic class full of favorites from the past.

Cream-Filled Chocolate Cupcakes; Baked Alaska; Mile-High Coconut Cream Pie; Funfetti Cake with Homemade Sprinkles.

BOOZY BAKESAmy Kovacs

SP SUNDAY, SEPTEMBER 8, 11 AM – 1:30 PM, $80

Tap the keg and plug in the KitchenAid because it’s time for Boozy Bakes. We have turned the St. Paul kitchen into a craft cocktail bakery for this spirited hands-on class. Each dessert is inspired by a classic cocktail; if a mimosa cake isn't your thing, maybe a mini margarita cheesecake is calling your name. Sign up quick for this sure-to-be-boozy blast!

Lemon Elderflower Cordial Tart; Dark and Stormy Sticky Toffee Puddings; Mini Margarita Cheesecakes; Mimosa Cake.

THE ART OF FRENCH BAKINGRandi Madden

SW SUNDAY, SEPTEMBER 8, 11 AM – 1:30 PM, $80

Simplicity can be deceptive. For example, take pâte sucrée, a French pastry crust that's made with only flour, salt, sugar, egg and butter. But oh, what a magical combination those five ingredients can create. Find out how to make the best dough and use it for sweet or savory pastries that will elevate your baking to a new level.

Rosemary Sables; Award-Winning Caramel Apple Pie; Crusty Fruit Hand Pies; Lime Curd Tartlets.

PIE COMETH BEFORE THE FALLAleah Vinick

SW THURSDAY, SEPTEMBER 12, 6 PM – 8:30 PM, $80

It's PIE SEASON! Whether you're a pastry pro or a budding baker, our talented team will show you how to create sweet and savory pies you will want to share with your neighbors (of course, after your family has had their fill).

Tarte Tatin; Nantucket Cranberry Pie; Sweet Potato Pie; Spinach, Mushroom and Cheese Hand Pie.

FRENCH MACARON WORKSHOPAmy Kovacs

MPLS THURSDAY, SEPTEMBER 12, 6 PM – 8:30 PM, $80

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

White Chocolate Passion Fruit; Chocolate Raspberry; Mocha Cacao Nib; Lemon Apricot Elderflower.

THE SCIENCE OF BAKING: FOAM CAKESRanelle Kirchner


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

Angel Food Cake; Whipped Cream and Berries.

CROISSANT WORKSHOPRandi Madden


Grab your aprons and gear up for your best day of baking ever. Chef Randi is about to school you in the ways of laminated dough and delectable fillings. In this six-hour class, you will explore all things croissants. From sweet to savory and more interesting shapes than you can shake your … pasty bag at! Sign up quick! It is sure to fill up fast.

Pan au Chocolat; Pinwheels; Croissant; Almond Crème Plaits; Pistachio Pesto Kites; Cinnamon Spice Rosettes. (Lunch included.)

FRESH-BAKED BREAKFAST BREADSLibby Bolen


Waking up to the smell of bread baking is one of life's greatest pleasures, not to be missed by any of us. This season, we will be offering a morning bread-baking class where you will experience the marvel and aroma of fresh-baked bread for yourself. Mmmmmmm.

Classic Cinnamon Strudel Coffee Cake; Orange Honey Sweet Rolls, English Muffins; Jalapeño-Sweet Potato Biscuit.

FALL BAKING BLISSCynthia Maxwell

MPLS SUNDAY, SEPTEMBER 22, 11 AM – 1:30 PM, $80

This is a perfect time of year to find your inner baking zen. Fall colors, cooler temps, apples, pumpkins and spices. We can smell it! Join us in this autumnal baking celebration of all things fall. You'll be saying Oooooommmmm in no time!

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

cooksofcrocushill.com

Two Is Better Than One

Wüsthof Classic 2-Piece Prep Knife Set$99.97 (regularly $236.00)

Now until supplies last.



FOLD IT LIKE A PRETZELAmy Kovacs

MPLS SUNDAY, SEPTEMBER 29, 11 AM – 1:30 PM, $80

No matter how you enjoy them, Pretzels are the humble companion of many treats and snacks and we think it's time they take the limelight. In this class you'll learn the secrets of the perfect pretzel. Join us for a twisted good session of pretzel-y goodness.

Soft Pretzel Rolls; Traditional Soft Pretzels; Caramelized Apple and Cheddar Pretzels; Homemade Pretzel Dogs; Beer Cheese Dipping Sauce; Honey Mustard Dipping Sauce.

DEUTSCHLAND BAKINGCynthia Maxwell


Many people think that the French or the Belgians are the kings of European baked goods. Well, that's a hard NEIN! In this baking class, Chef Cynthia will show you the ropes in creating the delectable, decadent baked goods that Germany has to offer. Bring on the streusels, kirsch-spiked cream and whipped quark!

Sour Cherry Streuselkuchen (crumb cake) with Kirsch-Spiked Cream; Frankfurter Kranz (Frankfurt crown cake); Apfelkuchen (apple cake) with Whipped Quark; Chocolate-Dipped Lebkuchen (spiced cookies).

APPLE OF EVERYONE'S EYELibby Bolen


Let Chef Libby be the apple of your eye as she guides you through the preparation of classic apple baked sweets. You'll experience and sample some of the seasons best apples baked into seasonal desserts we just can't get enough of. You'll leave this class skipping off to the orchard for a few more bushels!

Classic Tarte Tatin; Mini Apple Rosette Pies; Savory Sweet Apple Cheese Scones; Invisible Apple Cake.

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

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

NIGHT OUT IN NORTH LOOP: BIG ITALIAN REUNIONBrian Hauke


You're invited to our big Italian family reunion. Enjoy classic rustic Italian cuisine and sip a glass of delicious red vino while Chef Brian Hauke reveals the secrets of producing fresh pasta. He will also share tips and tricks to creating flavors of the Italian countryside in your own home. Put that fork in the pasta and get to twisting because we have quite the reunion planned. Ciao!

Arugula, Pecorino, Pine Nut and Pear Salad; House-made Fettuccine; Classic Marinara and Meatballs; Lemon Olive Oil Cakes with Roasted Grapes.

DATE NIGHT IN STILLWATER: FRENCH, SIMPLE, MAGNIFIQUEPeter Tignor

SW FRIDAY, SEPTEMBER 6, 6 PM – 8:30 PM, $85

The south of France is renowned worldwide as being a nirvana for all things edible, but you don't have to buy a plane ticket to sample superb French food! In this class, you'll be ditching Stillwater for Marseilles and trying your hand at creating this delightful French feast. Mmm! C'est bon!

Strawberry Salad with Champagne Vinaigrette; Potatoes Anna; Pan-Seared Tuna with Mixed Olive Tapenade over White Bean, Tomato and Basil Ragoût; Crêpes with Fresh Fruit and Whipped Cream.

NIGHT OUT IN NORTH LOOP: FUSION REVOLUTIONBrian Hauke

MPLS SATURDAY, SEPTEMBER 7, 6 PM – 8:30 PM, $85

A bit of this and a little of that and a little more of this and you can't forget that ... That’s right — It’s a Fusion Night! Join Chef Brian in our Minneapolis kitchen for a lively night of creating new combinations and flavors. With guidance from the Fusion Guru, you and your date will be creating wonderful hybrid recipes with gusto. By the time the class is done, we will all be shouting, Viva la Fusion Révolution!

Beef Phorrito; Sesame Glazed Vegetables; Chickpea Za'atar Salad; Lemon Ginger Cheesecake with Blueberries.

DATE NIGHT IN STILLWATER: TACO-TACULARCynthia Maxwell

SW SATURDAY, SEPTEMBER 7, 6 PM – 8:30 PM, $85

There are so many two-word phrases that we love: incurable romantic, dark chocolate, and wine pairing, just to name a few. But up at the top of the list has to be "taco night." That's especially true when you pair fantastic ingredients with expert insights, and this hands-on class has both. Join Chef Cynthia as she guides you through the best taco night ever, filled with spice, chile and lime. And yes, there's even chocolate.

Spicy Shrimp Tacos with Cilantro Slaw; Chorizo and Potato Tacos with Pico de Gallo; Chile and Lime Acorn Squash Tacos; Tortilla Chips with Guacamole; Mexican Chocolate Cake.

GRAND NIGHT OUT: CHEF'S TABLEMarty Hegna


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

Arugula Radicchio Salad with Orange-Ginger Vinaigrette; Prosciutto-Wrapped Chicken with Lemon Caper Sauce; New Potato, Mushroom and Greens Sauté; Chocolate Cake with Ganache and Candied Lime.

DATE NIGHT IN STILLWATER: MOROCCANPeter Tignor


Morocco is regarded by some as the bohemian capital of North Africa. In this participation class, Chef Peter will be your guide as you bring this unforgettable menu to life, making a zesty feast that'd make Hemingway jealous

Couscous Salad with Dates and Almonds; Chicken Tagine with Preserved Lemons and Olives; Moroccan Scented Orange Salad with Walnuts and Radishes; Galette des Rois.

NIGHT OUT IN NORTH LOOP: SUSHI 101Jeremy Reinicke

MPLS SATURDAY, SEPTEMBER 14, 6 PM – 8:30 PM, $95

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

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

DATE NIGHT IN STILLWATER: STEAK AND SIDESManfred Krug


The always-popular Steaks and Sides class gets a major autumn twist, as Chef Manfred takes summer flavors and gives them a burst of fall flavor. Think herb-crusted steak, sweet potato fries and other hearty favorites that will be very easy to make at home for friends and family.

Glazed Root Vegetables; Sweet Potato Fries with Chipotle Sour Cream Dipping Sauce; Herb-Crusted Steak with Shallot Pan Sauce; Chocolate Guinness Cake.

DATE NIGHT IN STILLWATER: FRENCH HARVESTTammy Haas


Fall in France? We'll take it! And we'll be serving it up in our Stillwater kitchen for you and your date. Explore cozy French fare with a fall-inspired menu that will having you singing on the Seine, or the St Croix! Stillwater has never looked so romantic … and French! Oui Oui!

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

NIGHT OUT IN NORTH LOOP: DINING IN NEW DELHIVan Keszler


Indian food is more popular than ever, and there is no better way to experience the zesty delights than by preparing and eating authentic Indian street food! Sign up today and see why the curry craze is sweeping America.

Indian Flatbread with Chutney; Black Lentil Dal; Aloo Gobi (potato and cauliflower with turmeric, ginger and garam masala); Basmati Rice; Kheer (rice pudding with pistachios, almonds and currants).

DATE NIGHT IN STILLWATER: OKTOBERFESTCynthia Maxwell


Grab your stein and head on over to our Stillwater kitchen for a celebration sure to knock your lederhosen off! Celebrate one of the most popular festivals in the world with our own German-inspired menu. Explore the world of German beer, brats, cabbage and apple desserts. Join us!

Fresh Pretzel Buns with Beer Cheese; Sweet-and-Sour Cabbage; Bacon and Dill German Potato Salad; Bratwurst with Apples, Fennel, and Sauerkraut; Apple Cake with Salted Honey-Caramel Sauce.

DATE NIGHT IN STILLWATER: BAJAManfred Krug


Who's ready for an intimate dinner on the Baja Peninsula? Even better: no plane ticket required. Join us as we celebrate the distinctive, fabulously fresh flavors of an area known for its warm breezes and delicious dishes. Grab your sweetie, pal or neighbor for a date night to remember.

Baked Coconut Shrimp; Baja Fish Taco with Tortillas, Cumin-Lime Slaw, Scallion Aïoli and Quick Pickles; Cilantro-Lime Rice; Hot Fruit Compote over Mango Sorbet.

DATE NIGHT IN STILLWATER: THAI ME TO THE MOONMarty Hegna


We're fans of many of the world's top cuisines, but there's a special place in our hearts for Thai dishes. How could there not be? Those rich, intoxicating flavors blending in a simple spring roll, or the deep nuances of a green coconut curry. Add in some mango sticky rice, and you're on the streets of Bangkok. So grab your sweetie, friend or neighbor and come tour the wonders of Thailand with us.

Spring Rolls; Tom Yum Soup; Chicken with Green Coconut Curry; Mango Sticky Rice.

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

THE POWER OF PLANT PROTEINSRanelle Kirchner

SP MONDAY, SEPTEMBER 16, 6 PM – 8:30 PM, $80

In this unique class, look at all that is good and green. We'll show you the incredible potential for wholesome plant-based dishes and prove that meat doesn't always make the meal.

Green Beans and Mushrooms with Tahini and Lentils; Watercress and Chickpea Soup with Rose Water and Ras El Hanout; Chermoula Eggplant with Bulgur and Yogurt; Halvah Mousse Parfait with Blueberry Compote and Chickpea Brittle.

PASTA LA VISTA, GLUTEN!Robin Asbell

MPLS TUESDAY, SEPTEMBER 17, 6 PM – 8:30 PM, $80

When you give up gluten, you may think all those beloved pasta dishes are off the menu. But with Robin's gluten-free pasta, dumplings, gnocchi, spätzle and noodles, GF pasta lovers can rejoice and chow down again. Learn how to make fresh GF pasta, cook dried pasta and noodles properly, and make pasta alternatives from veggies and other healthful ingredients.

Fresh Egg Pasta and Chèvre Spinach Tortellini; Pasta Primavera; Potato Gnocchi Gratin with Cheddar and Veggies; Raw Tomato-Avocado Sauce and Zucchini Noodles.

MINDFUL COOKING WITH FAITH'S LODGE AND CRIS FREYTAGChris Freytag and Lorelei McInerny

SP TUESDAY, SEPTEMBER 24, 6 PM – 8 PM, $75

Wellness and mindfulness come together with beautiful fresh ingredients and delicious recipes that nurture the soul. Who doesn't want a bit of that in their life? In this hands-on class, you will be introduced to the wonderful benefits of how cooking with fresh, whole ingredients can lead to a happier, healthier you. With a "30-minute meals" focus, recipes will come to life, introducing tips and tricks of successful mindful eating for both individuals and families on the go. This class will be team taught by Chris Freytag, Certified Health Coach and Founder of Get Healthy U, and Cooks Chef Lorelei. A portion of the proceeds from this class will benefit Faith's Lodge.

Faith's Lodge provides a peaceful retreat for families coping with the death or medically complex condition of a child to find hope and strength for the future.

Slow-Roasted Citrus Salmon with Wilted Greens; Asian Lentil Lettuce Wraps; Sweet Potato-Black Bean Chili; Pan-Roasted Chicken and Vegetables with Harissa.



VEGETABLE BUTCHERYRanelle Kirchner

SP FRIDAY, SEPTEMBER 27, 6 PM – 8:30 PM, $80

Strolling through the grocery stores and fall farmers markets, we find vivid veggies everywhere. We daydream about devouring all types of vegetables for breakfast, lunch and dinner. In this class, we will take inspiration from one of our favorite veggie cookbooks, The Vegetable Butcher, where we will explore techniques, tricks and hints to make the most out of them. BONUS! Each registration comes with a copy of The Vegetable Butcher cookbook to take home. (Value of $20.00.) Sounds like a fresh deal!

Provençal-Style Braised Artichokes with Creamy Parm Polenta; Smashed and Seared Beets with Chimichurri and Goat Cheese Crema; Corn Fritters with Summer Bean Ragoût; Zucchini Olive Oil Cake with Lemon Drizzle.

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

THE ART OF PRIMO PIATTOAntonio Cecconi

SP TUESDAY, SEPTEMBER 3, 6 PM – 8:30 PM, $80

It's not quite an appetizer and it's not quite an entree, but as Chef Antonio will tell you, primo piatto is a key component of a formal Italian meal. Come and enjoy some authentic Italian specialties and learn more of the deep-seated traditions surrounding the Italian dining table.

Polenta with Sautéed Spinach and Pine Nuts; Risotto with Wild Mushroom; Gnocchi with Gorgonzola and Asparagus Sauce; Zuppa all'Aglio e Cipolla (soup with roasted garlic and onions); Scratch Pasta.

ESSENTIAL ITALIANMarty Hegna


Strolling through the cobblestone streets of Milan, looking in bakery windows at the luscious tiramisù or pondering the best option for melt-in-your-mouth gnocchi. No need to become one of the jet set for this experience. Head to Minneapolis instead! In this hands-on class, Chef Marty leads you through a date night to remember, with Italian specialties that will leave you swooning.

Parmesan Gnocchi with Sage Butter Sauce; Chicken Breast Saltimbocca Romano; Insalata Caprese on a Stick; Bruschetta Siciliana; Tiramisù.

THE BIG EASYSuzanne Schilling

SP THURSDAY, SEPTEMBER 5, 6 PM – 8:30 PM, $80

Explore the rich exotic flavors of the Big Easy in this lively class focused on the cuisines of New Orleans and its Cajun influence. Upon arrival, you will split up into teams to each complete a portion of the meal. Crank up the Zydeco and let the good times roll!

Pumpkin Soup with Crab Garnish; Peach Salad with Bourbon-Basted Thick Bacon, Spicy Pecans and Ricotta Salata; Chicken, Shrimp and Andouille Gumbo; Banana Foster served over Chocolate Waffles with Caramel Sauce.

KNOW YOUR GNOCCHIRobin Asbell

SP MONDAY, SEPTEMBER 9, 6 PM – 8:30 PM, $80

Want to win friends and influence people? Well, you can always try making them some gnocchi, one of the most lovable foods known to man. You'll learn what gnocchi is (and isn't) and how to make, shape, cook and, of course, eat this mouthwatering mixture till your heart's content.

Classic Potato Gnocchi with Porcini-Prosciutto Ragoût; Pumpkin Gnocchi with Creamy Mascarpone Sauce; Spinach Gnudi with Gorgonzola in Creamy Leek Sauce; Goat Cheese Gnocchi in Lemony Broccoli Rabe Sauce.

HOT NIGHTS IN HAVANASuzanne Schilling


You can trace Cuban cuisine roots to almost every corner of the world, resulting in a melting pot of Cuban zest! Prepare your taste buds for a hot night in Havana, discover the origins of Cuban classics, and salsa your way to deliciousness!

White Gazpacho with Cucumbers, Green Grapes and Dill; Creole Salad with Avocado, Tomatoes and Cubana Vinagreta served with Spider Fritters; Grilled Seville Sour-Orange Chicken; Café con Leche Custard.

SISTERHOOD OF THE TRAVELING PANCAKESSheryl Grover

SW SATURDAY, SEPTEMBER 14, 10 AM – 12:30 PM, $80

Let’s agree, here and now, that traveling the world and trying all of its pancakes won't change our bond with our beloved breakfast food! This class will only make your bond stronger. America isn't the only place that loves this breakfast staple; around the world each country has its own variety of this tasty morning treat. Join us as we flip out and have our fill of global pancakes!

Pupusa (El Salvador); Chinese Scallion; Korean Kimchi and Shrimp; Pannukakku with Blueberries (Finnish).

FRENCH STEAKHOUSE FANTASTIQUEVan Keszler


Mon Dieu, this is going to be delicious! Relax and join Chef Van for a beefy, bacony, creamy, dreamy Francophile evening at the steakhouse. We promise you won't be disappointed!

Steak au Poivre (steak with peppercorn sauce); Frisée aux Lardons (curly endive salad with Roquefort and bacon); Haricots Verts with Shallots (French green beans); Profiteroles (cream puffs with ice cream and chocolate sauce).

SPAINISH DELIGHTSheryl Grover

SW SUNDAY, SEPTEMBER 15, 4 PM – 6:30 PM, $80

Grab your passport — we're headed to sunny Spain in this delicious class. Join Chef Sheryl as she takes you on a food journey through the rolling countryside and some classic Spanish fare designed to have you running with the bulls and then some!

Marinated Olives; Tortilla a la Espanyola (potato omelet); Paella (seafood, saffron rice bake); Santiago Almond Torte.

HANDS-ON STUFFED PASTAAntonio Cecconi

MPLS TUESDAY, SEPTEMBER 24, 6 PM – 8:30 PM, $80

Nothing beats fresh pasta, unless it happens to be fresh, STUFFED pasta! Chef Antonio returns to show you how to make and enjoy the real deal. In this hands-on, flour-filled class, you will practice using pasta machines to roll out dough and stuff with a variety of fillings.

Ravioli with Classic Meat Sauce; Tortellini with Mushroom and Brandy Sauce; Sardinian Ravioli with Aromatic Tomato Sauce; Cannelloni Ripieni di (filled with) Prosciutto and Spinach with Walnut Basil Sauce.

SRI LANKAN SPICESBrian Hauke

MPLS WEDNESDAY, SEPTEMBER 25, 6 PM – 8:30 PM, $80

Ah, Sri Lanka. Where do we begin to tell the tale and discern the tastes of Sri Lankan fare? With roots in Indian, Indonesian and Netherlandic (to name a few), this unique cuisine is essential for the foodie who has tried it all, not too mention the unbelievable aromas!

Honey Pork; Deviled Potatoes; Chicken Kottu Roti; Mango Cashew Pudding; Coconut Sambal; Kale Sambal.

MODERN BAVARIAN TASTESLorelei McInerny


Ahhhh Bavarian food. It's meaty. It's doughy and it's a whole lotta delicious. Explore the southern region of Germany with Chef Lorelei as she takes you on a trip though a classic Bavarian menu with modern twists and turns. Lederhosen not required. You're welcome.

Roasted Parsnip Salad with Blue Cheese, Hazelnuts and Wheat Beer Vinaigrette; Crispy Sauerkraut Fritters; Grilled Salmon with Horseradish, Pickled Beets and Potatoes; Deconstructed Apple Strudel with Vanilla Cream Sauce.

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

THE NEW VINTAGE KITCHENRandi Madden

SW SATURDAY, SEPTEMBER 7, 10 AM – 12:30 PM, $80

Nostalgic memories of Great-Grandma's cooking might seem like a good idea, until you actually whip out a recipe and start cooking. Many things in modern cooking have changed the way vintage recipes taste. Older recipes haven't necessarily aged so well, particularly since some of the ingredients may not even exist anymore. Committed to breathing new life into a few old standards, we'll be visiting vintage cookbook recipes elevated to our current, lofty standards.

Cheese Balls with Veggies and Homemade Crackers; Chicken à la King; American Lasagna; Easy Citrus Salad; Honey-Baked Apple with Pecan Brittle and Oat Crumble.

INSTANT PRESSURETammy Haas

SP TUESDAY, SEPTEMBER 10, 6 PM – 8:30 PM, $75

Whether it's stovetop or electric, pressure cooking has reached a new all-time high in popularity. It's healthy, fast and flavorful. In this demonstration class, you'll discover the versatility, ease and the remarkable results you get from cooking with both stovetop and electric pressure cookers. No pressure ... this class sells out fast!

Indian Butter Chicken; Thai Chicken and Rice Bowls; Lemon Herb Risotto; Carnitas Tacos.

KNIFE SKILLS; HONING INRandi Madden


Take your knife skills to the next level in this class designed to put your skills to work. Perfecting knife skills goes beyond a simple dice, mince or chop. This class not only goes over the basics but also dives further into how to use your new skills to minimize waste and time in the kitchen. Sign us up!

Roasted Butternut Squash and Sweet Potatoes; Cheesy Onion Frittata; Garlic Bread.

MASTERING SAUCESManfred Krug

MPLS SUNDAY, SEPTEMBER 15, 4 PM – 6:30 PM, $80

Some sauces are so fundamental and integral to cooking that they're called "mother sauces" because they form the basis of a whole family of other sauces. Chef Manfred wows in this hands-on, foundational class that lets you show your mother some love.

Discussion of Mother Sauces and Stocks; Béchamel (cheddar version served on pasta, aka Mac 'n' cheese); Veloute (served with chicken); Espagnole; Hollandaise; Mayonnaise (served with asparagus); Basic Tomato Sauce.

BAKED BREAKFAST, READY OR NOTCynthia Maxwell MNTKA TUESDAY, SEPTEMBER 17, 6 PM – 8 PM, $55

Chilly fall mornings deserve warm baked goodness. In this breakfast-focused class, Chef Cynthia will explore and create baked breakfast options that can be made ahead for busy schedules or prepared the day of for celebrations. You will leave this class with tips and tricks to warm baked breakfasts at the ready.

This class is located in Minnetonka at Roth Living: 11300 West 47th Street, Minnetonka, MN.

Bacon, Leek and Sharp Cheddar Scrambled Egg Muffins; Chorizo, Roasted Red Pepper and Manchego Scones; Maple Mascarpone-Stuffed Pumpkin Praline Muffins; English Muffin Toasting Bread with Salted Honey Peanut Butter.

SALT, FAT, ACID, HEAT: PART 4 Tracy Figueroa

SP WEDNESDAY, SEPTEMBER 18, 6 PM – 8:30 PM, $80

Some will say cookery is about science. Others will say that it's about art. We say it's a bit of science, a bit of art plus a wonderful mix of Salt, Acid, Fat and Heat. In fact, our pal Tracy is going to use Samin Nosrat's awesome book, with the same title, to dig into the art and science of cooking. This class focuses on the elements of heat and its fundamental importance in the kitchen.

Poached Halibut Salad with Citrus Vinaigrette; Grilled Sirloin Steak with Creamy Mushroom Sauce; Skillet-Fried Potatoes with Red Peppers and Onions; Bananas Foster with Vanilla Bean Ice Cream.

EFFORTLESS ELEGANCESheryl Grover


A fancy menu doesn't necessarily mean years of culinary school and hours of practice, no, no! In this class, we'll give you the skills to create this eclectic menu of divine dishes, using maximum elegance, with minimal effort.

Citrus and Avocado Salad; Herbed Pork Tenderloin with Sherry Cream; Yukon Gold Potato Stacks; Warm Chocolate Cake with Raspberries.

CHICKEN 101Tammy Haas

SW WEDNESDAY, SEPTEMBER 25, 6 PM – 8:30 PM, $80

Chicken is one of the most versatile and tasty options available, but it's easy to fall into a rut. (Skinless chicken breasts? Yawn.) Get some insights on how to do more with your chicken choices, from deboning to roasting. Chef Tammy shares all her favorite secrets for getting you way, way out of that rut.

Chicken Marsala; Spicy Marinated Chicken and Vegetable Skewers; Classic Coq au Vin; Roasted Chicken with Pan Sauce.



877 Grand AveSt Paul, MN 55105

651.228.1333

324 S Main StStillwater, MN 55082

651.351.1144

210 N 1st StMinneapolis, MN 55401

612-223-8167

PERFECTLY SPICED AND EVERYTHING NICECynthia Maxwell


We've all had that too-hot-too-hot spice moment, where you end up gulping milk to put out the fire on your tongue. But there's a way to use those hotter spices so they impart amazing flavor without setting off your body's smoke alarm. In this hands-on class, Chef Cynthia reveals the secrets of perfect spicing in dishes like jambalaya and jerked salmon, so you can spice it up without burning down.

Chicken Jambalaya with Creole Sauce and Cayenne; Jerked Salmon with Orange Jalapeño Chutney; Spaghetti with Spicy Lamb Meatballs and Red Curry Sauce; Chipotle Chocolate Mousse.

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

KIDS COOK: MACARONSAmy Kovacs


If your kids love to help on baking day, then why not get them out of your kitchen and into ours for day of making the perfect mini treats: macarons! They'll learn how to make these simple, sumptuous tidbits from scratch.

Birthday Cake; Raspberry; Peanut Butter Cup; French Toast.

TEENS COOK: FRENCH MAGNIFIQUE Randi Madden


In this hands-on class, Chef Randi will take teens from timid to trained in the art of preparing some pretty tasty fare. These are skills that will serve them for a lifetime of good food and skills in the kitchen. No mac 'n' cheese for these superstars!

Roasted Whole Chickens à la Julia Child’s Technique; Roasted Carrots and Parsnips with Honey Glaze; Berry Trifles.

ALL AGES: PASTALorelei McInerny

SP SATURDAY, SEPTEMBER 28, 10 AM – 11:30 AM, $45

SP SATURDAY, SEPTEMBER 28, 12:30 PM – 2 PM, $45

Calling all Mamas, Papas, Aunties, Uncles and Bambinos! If you know a young noodle who's mad about Italian, sign that youngster up today and get wrist-deep in dough as we school you both in the ways of pasta! pasta! This class is for children ages 6 to 10 years old, with an adult. Seats are priced per guest, and all children must be accompanied by one adult.

Italian Greens with Vinaigrette; Homemade Pasta with Marinara Sauce.

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

SCOTCH AND STEAKVan Keszler, John Seal


If you've been waiting for an excuse to join us once more (or for the first time, for that matter), please consider this mouthwatering menu your invitation to indulge. As always, Van will serve various cuts of tender meats with sumptuous sides, and John will match them with the finest Scotch whiskies.

Indonesian Steak Tartare; Spiced Fajitas with Pineapple Salsa; Pan-Roasted Tenderloin with Herbed Beurre Blanc; Whiskey-Broiled Stone Fruit with Ice Cream. Flight of Scotch.

INDIE WINES FROM AROUND THE WORLDAlison Perrier

SP THURSDAY, SEPTEMBER 26, 6 PM – 7:30 PM, $65

Are you a little over all those "basic" mainstream wines you have been drinking on repeat? It is time to go off the beaten path and get a little weird with Sommelier Alison for an evening of discovery and fun! Unearth four wines you never knew you were missing and learn about the rouge wine makers blazing their own trails across the world.

Artisan Cheese Board; Flight of Wine.

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

FALL GRILLINGManfred Krug

SP SUNDAY, SEPTEMBER 22, 4 PM – 6:30 PM, $80

Just because summer is gone, doesn't mean the grilling season is over, heck no! With the heat of the summer dying down, fall takes its place as the TRUE grilling season, letting us fire up that bad boy to eleven! Sign up and join us for one last grilling hurrah.

Soy-Glazed Chicken Thighs with Grilled Pineapple and Macadamia Power Pack; Black Bean Avocado and Tomato Salad with Lime-Mango Dressing; Grilled Garlicky Lamb Skewers with Tomato Feta Relish; Pineapple Madagascar (grilled pineapple with rum orange sauce served over ice cream).

AUTUNNO ITALIANORandi Madden

MPLS SUNDAY, SEPTEMBER 22, 4 PM – 6:30 PM, $80

No matter the time of year, the Italians sure know how to eat. As we kiss summer goodbye and welcome the fall, now is the perfect time to learn what you might find on the Italian autumnal dinner table and maybe help yourself to a few plates of it at this hands-on experience.

Butternut Squash Gnocchi with Maple Cream Sauce; Crescentina with Cured Meats, Cheese and Pickled Vegetables; Parmesan Pear Salad; Sicilian Cannoli.

SOUP FOR THE SOUL (AND BREAD, TOO)Aleah Vinick

MPLS MONDAY, SEPTEMBER 30, 6 PM – 8:30 PM, $80

As the temperatures begin to drop, nothing is quite as comforting as a hearty bowl of soup and a warm, crusty loaf to dunk in it! In this class, you will learn to make three simple soups and breads to pair with them.

Sweet-and-Savory Tomato Lentil Soup with Cornbread; Mushroom and Wild Rice Soup with Whole-Wheat Rolls; Celeriac and Fennel Chowder with Popovers.

SP CLASS IN ST. PAUL

SW CLASS IN STILLWATER

MPLS CLASS IN MINNEAPOLIS (NORTH LOOP)

MNTKA CLASS AT ROTH IN MINNETONKA

PARTICIPATION CLASS

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

FIN

E PR

INT

KEY

With Enough Butter Anything Is Good. — Julia Child

Hand-Rolled French Butter Is Back! Order by September 23

BOOZY BAKES THE SCIENCE OF BAKING: FOAM CAKES · BOOZY BAKES Amy Kovacs SP SUNDAY, SEPTEMBER 8, 11...

Documents

Transcript of BOOZY BAKES THE SCIENCE OF BAKING: FOAM CAKES · BOOZY BAKES Amy Kovacs SP SUNDAY, SEPTEMBER 8, 11...