april • may • june • 2010 •...

April • May • June • 2010 • TopsMarkets.com

3507 Mt. Read Blvd. • Rochester, NY

585•663•5449

April, May, Juneat the Cooking School

WOW! What a wide variety of classes you have to choose from this time around! In response to customer comments, we continue to offer more Hands-on classes for those of you who like to “get in up to your elbows” when you try a new recipe. For those of you who would rather just “sit back and enjoy”, we have many classes for you as well. We aim to please everyone! Because party season is quickly approaching, we have many classes that will help you with your event planning such as cake decorating, chocolate making, shower menus, catering and much more. Call that friend or relative who you always do your parties with and bring them too!

We have recently heard from regular customers that some insurance companies will actually pay for you to come to our “healthy” classes. We don’t know which companies this applies to, but be sure to check this out to see if your policy has this benefit. We are again offering a few vegetarian classes, as well as classes that focus on different areas of health concerns in everyday life such as high blood pressure, diabetes and heart disease. Check out the classes we have to offer and give us a call to register to further your health education the tasty way.

Message from the Manager

As I look over the myriad of classes we have to offer here at the Cooking School this quarter, it makes me smile thinking of warmer weather, outdoor activities, cooking on the grill and eating out on the deck again after a LONG Rochester Winter. I know a lot of you are thinking, “We grill and have fun outdoors during the winter.” Well, not me! I like to hibernate inside when it’s cold outside so spring and summer are something I really look forward to. Here at the Cooking School, we have some superb classes to celebrate “coming out of hibernation” for all ages. This brochure has classes that give you new cooking ideas for Easter, Mother’s Day, Father’s Day, picnicking, and more. Aren’t you tired of the same old, same old dinners and party menus? Come to us for new ideas and solutions. You’ll be glad you did! Don’t forget…we also offer GIFT CERTIFICATES for any dollar amount for all your GIFT needs!

Elizabeth Bauld Cooking School Manager

Cooking School 585.663.5449

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kids’ kitchen

adult classes

your health

There are a couple of things you want to focus on when looking at this section. First of all, our SUMMER CAMP PREVIEW is listed by week, time, theme, and age. We had such a successful camp season last summer, we are offering 9 different camps this year! Take a look, plan ahead, and sign up EARLY so you get the camp or camps of your choice. Second, back by popular demand, we are again offering our once a month Parent’s and Kid’s Night Out. During this time, parents can drop the kids off for 3 hours while the kids make their own dinner, play games or watch a movie. Plan a night out where EVERYONE will be happy!

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April, May, Juneat the Cooking School


little chefs ages 4-7

Moms and Dads, feel free to leave the little ones at class in the Cooking School in the hands of our capable teachers and assistants while you do some stress-free grocery shopping, or you can stay and watch the fun. You choose whatever you and your child are most comfortable with.

** Check out the NEW LOWER COST **

Easter Treats and Easter Egg HuntInstructor Graceann FredericoSaturday, April 3, 10 AM-12 PM OR 1:30–3:30 PM$12This similar class last year was SO popular, we decided to offer it TWICE this year; choose the morning or afternoon session. First, your child will make and eat a couple of yummy Easter treats. Then, after they take a short walk around the store looking for the Easter Bunny, they will come back to the Cooking School for an Easter Egg Hunt! Fun for all; don’t miss out, sign up early!Chick and Egg Cupcakes, Easter Bunny Pudding Desserts, Easter Morning Apple-wich, Bunny Trail Slush

Pizza PaloozaInstructor Rosanne Battisti-BaxterSaturday, April 17, 10 AM-12 PM $12Pizza lovers everywhere join us for a one-of-a-kind celebration of…you guessed it, PIZZA! Kids of all ages usually love pizza. Bring the little ones this morning, and with the help of Miss Rosanne, they will make a couple of new kinds of this favorite food that they may ask for again and again.Pizza Pinwheels, Bubble Up Pizza, Stuffed Pizza, Bacon Cheeseburger Pizza, Apple Dessert Pizza

Mother’s Day BrunchInstructor Natalie ValenteSaturday, May 8, 10 AM-12 PM $12Many have experienced one of the best “Mommy” moments when your little child makes you breakfast on that special day of the year just for moms. Bring them to the Cooking School this morning and let Miss Natalie show them a couple new ideas for your one-of-a-kind meal made with little hands and great, big hearts. (Dad may want to come and watch so he can help too!)Raspberry Cream Muffins, Ham & Cheddar Cups, Creamy Lettuce Salad, “Love Mommy” Cookies, Mother’s Day Punch

Fun with CerealInstructor Rosanne Battisti-BaxterSaturday, May 22, 10 AM-12 PM $12It’s OK to take your favorite cereal out of the pantry, but this morning, we want you to put down the bowls of milk and the spoons. Instead, Miss Rosanne will show you a whole new way to enjoy your favorite cereals for breakfast, lunch, snack…anytime!Crunchy Hot Dog Nuggets, Applesauce Muffins, Best Ever Chocolate Cookies, Parmesan Cheese Chex Mix, Very Berry Parfaits

Day at the ZooInstructor Amie LimingSaturday, June 12, 10 AM-12 PM$12Do you hear that? The sounds of the Wild are calling you! It’s always a good time to go to the Zoo! Who doesn’t love seeing all the different animals and the fun things they do? Well this morning, Miss Amie is bringing the “zoo” to you. She has some fun recipes that will make us think of our favorite zoo animals. “Monkeying Around” Banana Rollups, Hungry Lion Sandwiches, Bird Seed Salad, Brown Bear Bites, Elephant Ears

Bugs, Bugs, BugsInstructor Graceann FredericoSaturday, June 26, 10 AM-12 PM $12Ewwww…bugs are yucky! Well, usually they are, but today in the Cooking School, bugs are tasty! What? That’s gross…we don’t eat bugs! Today you will, but it won’t be gross. Miss Graceann shows us how to make some fun foods that look like bugs but taste delicious.Ladybug Cookies, Caterpillar Sub Sandwiches, Bugs in a Blanket, Peanut Butter Bumblebees

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kids’ kitchen

**Minimum age of 4 years old.**

$20 one child/$35 two children/ $50 three children when registered together (do not have to be siblings)

Mom and Dad, are the kids always complaining that THEY never get to go out for a night-on-the-town like you do and are stuck at home with a babysitter? On the 3rd Saturday of each month, bring the kids to the TOPS Cooking School and go out for some quiet time. We will have a great time with the kids making and eating an easy dinner. Then, after we eat and clean up, we will play either a

game like Candy Bar Bingo or Charades or watch a popular G/PG movie complete with popcorn and candy! Take some time for yourselves and be confident that the kids will be safe and have a GREAT time!

Class size is limited, register early.

Saturday, April 17th, 6-9 PMSaturday, May 15th, 6-9 PM Saturday, June 19th, 6-9 PM

PaRENT’S & KiD’S NigHT OuT

kids’ kitchen

junior chefs ages 8-12

Spring Break at the BeachInstructor Amie LimingFriday, April 9, 6-8 PM $15Not all of us are lucky enough to go somewhere warm for Spring Break. If you are one of those people, you’ll be lucky tonight if you come to the Cooking School where we will dream of warm, sandy beaches while we make and eat food fit for snacking on a beach blanket under the sunny skies. Pirate Ship Sandwich, Sea Shell Salad, Beach Comber’s Snack Loot, Florida Orange Muffins, Sunshine Punch

Party under the SeaInstructor Natalie ValenteFriday, April 23, 6-8 PM $15Come tonight and enjoy some treasures from the deep blue sea. If you like sand, surf and underwater adventure, this is the class for you! Crabby Treasure Ball, Texas Shore Wagon Wheels, Crabby Patties, Sponge Cookies, Bikini Trifle

Special Mother’s Day DinnerInstructor Deanna SalamoneFriday, May 7, 6-8 PM $15Our moms do SO much for us, come tonight and let Miss Deanna show us how to make an absolutely delicious meal for mom this Mother’s Day. With or without help from dad, Grandma, or another sibling, you will be able to make a gourmet meal that mom will be talking about for years to come.Chicken French with Rice Pilaf, Garlic Bread, Blanched Green Beans, and Mini Lemon Meringue Cakes

Knick-Knack FestivalInstructor Graceann FredericoFriday, May 21, 6-8 PM $15For those of you who love to watch your favorite TV shows, come tonight and make some food that will be wonderfully tasty, quick-to-make and easy. You will be clamoring for more when you sit down to munch in front of your favorite shows. Remember, TV in moderation...then get out and play! No-Rush Pizza Stix, Chicken Ranch Pizza, Monster Quesadillas for the Troops, Spongy Burger Bites

an abundance of BakingInstructor Liz BauldFriday, June 11, 6-8 PM $15When you’re in the mood for something sweet and the cupboard is bare, make something fresh baked instead. This class helps you make some of the best desserts to conquer your sweet tooth and taste MUCH better than anything store bought. Just remember, sweets in moderation are best. Cinnamon Buns, Chocolate Chip Muffins, Apple Crisp, Banana Bread, Raspberry Squares, Easy Lemon Bars

End of School SlamInstructor Natalie ValenteFriday, June 25, 6-8 PM $15That final school bell has rung and you are FREE for the Summer! Tonight we are celebrating that fact by showing you how to make some fun, new morsels fit for snacking or easy lunches. Come and party with us tonight. Confetti Cheese Salsa, Party Glazed Meatballs, BLT Macaroni Salad, Cookie Dough Cupcakes, Pool Party Cake

aspiring chefs ages 10 and up

These classes are designed for the Junior Chef who is more experienced in the kitchen than other kids their age and want more of a Cooking Challenge. They will get more culinary freedom when it comes to recipe substitutions, seasoning, presentation as well as prep and cooking methods. great for teens or tweens!

Mexican NightInstructor Deanna SalamoneFriday, April 16, 4-6 PM $18Ole! It’s all about the fresh ingredients and spices tonight. Once you make your own tacos and nachos from scratch, you won’t be able to do the drive-thru ever again. Nachos, Home made Guacamole Dip, Beef and Chicken Tacos, Spanish Rice, Fruit Smoothies

italian NightInstructor Liz BauldFriday, May 28, 4-6 PM $18MMMMMM! Italian comfort foods are the best, aren’t they?! Learn how to make these items from scratch and see how easy it can be. You’ll want to make recipes time and time again.Chicken Parmesan, Marinara Sauce from Scratch, Lasagna, Caesar Salad, Garlic Bread

School’s Out CelebrationInstructor Graceann FredericoFriday, June 18, 4-6 PM $18Woo hoo! Now that school is out for the summer, you will be looking for something to fill your stomachs now that you don’t have the school cafeteria to go to each day. And I PROMISE, you’ll like what you make MUCH better than what you’ve had at school! Chili dog nachos, Buffalo Chicken Salad, School’s Out S’more Pizza, Lunch Ladies Warm Potato Salad

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Executive Chef Barbara GillTwice a month from 11 AM-1 PM $15 per class

Twice a month, Barbara continues to delight us with her tried and true recipes and “no nonsense” form of cooking. These luncheons have become quite popular as Barbara’s following grows each month. Come check it out for yourself and taste what everyone is talking about. invite a friend or two, or bring a group and spend a couple of hours here at the Cooking School for a pleasant, relaxing afternoon. We can accommodate most Senior groups, Bible Study groups, Red Hat Societies, Stay-at-Home Mom clubs, and more. Hot and cold beverages are also included.

Tuesday, april 6: MiX-iT uP iTaLiaN Toscana Soup, Baked Parmesan-Crusted Chicken, Baked Sweet Potato Fries, Southern Fried Green Beans, Chocolate Walnut Pie

Friday, april 23: SPRiNg BRuNCH Company Fruit Salad, Baked Omelet Roll, Buttermilk Pancakes with Raspberry Sauce, Rhubarb Crumb Coffee Cake

Tuesday, May 4: NEW TWiSTSParmesan, Walnut, & Arugula Baskets, Beef Teriyaki, Veggie Noodle Side Dish, Easy Strawberry Napoleons

Friday, May 28: TaKiNg iT OuTSiDE Spinach & Walnut Salad with Thyme Vinaigrette, Blackberry Barbecued Pork Tenderloin, Fruit Studded Rice Pilaf, Broccoli & Squash Medley

Friday, June 4: COME ON SuMMER Avocado Salad with Heirloom Tomatoes, Grilled Tilapia with Pineapple Salsa, Oven Roasted Vegetables, Sour Cream Cheese Puffs, Summer Peach Pie Twisters

Tuesday, June 22: SOuTH OF THE BORDER Gazpacho, Mexican Layered Salad, Grilled Chicken Fajitas, Guacamole, Cornbread, Berry Cheesecake Parfaits

Cooking with Julia Luncheon SeriesPersonal Chef Ellen Adams11 AM-1 PM$15 per class$25 with wine sampling

in this daytime series featuring recipes from “Mastering the art of French Cooking by Julia Childs,” Ellen will not only recreate some of these recipes made famous by this charming cook, but will also try to recreate some of the charm and fun Julia always exuded while instructing. Live it up and come check out all 3 classes!

Thursday, april 15 Smoked Salmon on a toasted baguette, Filet of Sole with Shrimp Mousseline, Seasonal Vegetable, Strawberry Napoleons

Monday, May 17Salad Nicoise served with French Bread, Quiche Lorraine, Cornucopia Puffs with French Pastry Creme

Wednesday, June 23Cream of Cucumber Soup, Poached Chicken in a Mornay Sauce served with a Side of Pasta, Chocolate Souffle

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adult featured daytime classes

the lunch bunch


(Formerly the Senior Luncheon Series; now open to ALL ages)

adult hands-on classes

Hands-On Entertaining with Pate a ChouxPersonal Chef Mary Beth BrinkerhoffMonday, April 5, 7-9 PM $25 class only$35 with wine samplingPate a Choux or Choux paste is a basic dough that can be used to make both savory and sweet treats. It is versatile, impressive to serve and so very easy to make once you learn the technique!Savory Herb Puffs with Smoked Salmon Mousse, Cheese Gougeres (Cheese Puffs), Puffs with Curried Onions, Classic Eclairs, Profiteroles with Chocolate Ganache

Hands-On TartsInstructor Rosanne Battisti-BaxterThursday, April 8, 7-9 PM $25While many of you are having fond recollections of the Hands-on Christmas Cookie class you took from Rosanne, tonight she is offering a different kind of sweet instruction; Tarts! Come learn how to make large or individual tarts using various crusts, methods and fillings. You will be glad you did!Apple Crumble Tart, Creamy Fruit Tart, Spinach Tart, Coffee Pecan Tart, Pear and Ginger Cream Tart

Hands-On Light-n-Tasty Spa CuisineInstructor Graceann FredericoThursday, April 15, 7-9 PM $25Have you ever gone to a spa and after a relaxing, refreshing day had one of the fabulous meals from the Spa Restaurant? Well, tonight you are in for a treat! Sorry we can’t provide the massages, etc., but we CAN provide you with an incredible menu that is fresh, healthy and fun to make. If cooking is relaxing to you, bring a friend or two and come for a wonderful evening. Whole Wheat Spaghetti with Lemon, Basil and Salmon, Spa Pork Chops Stuffed with Goat Cheese, Healthy Panzanella, Guiltless, Warm, Flourless Cake

Hands-On Make-n-Mold Chocolate Making 101Instructor Liz Bauld, ManagerMonday, April 26, 7-9 PM $25Have you always wanted to learn how to make your own chocolate candy treats? Tonight Liz will show you four different ways to melt chocolate wafers and turn them into attractive, unique and tasty sweet confections. These will look professional enough to give as gifts to friends and family or party favors for graduations, wedding showers, baby showers…the possibilities are endless! You will learn about layering, painting, shells, fillings, and more. Be prepared to take home a container of your fabulous creations!

Hands-On Delightful Desserts Instructor Beth Sherry, Pampered Chef® Independent ConsultantWednesday, May 5, 7-9 PM $25Do you have a sweet tooth? Then this class is for you! Join us and create some of Pampered Chef’s best dessert recipes straight from our cookbooks! Learn four different ways you can make desserts, hot and cold! You will get to use our wonderful kitchen tools yourself to see how easy it can be to whip up a dessert for your family or company in a snap! Please join us for a lot of fun and great flavors! Chocolate Peanut Butter Torte, Mini Carrot Cake Cups, Taffy Apple Pizza and Chocolate Banana Cream Trifle

Hands-On “Eat Out at Home” Restaurant SecretsPersonal Chef Ellen AdamsTuesday, May 11, 7-9 PM $25 class only$35 with wine samplingTonight is the night to learn the secrets the chain restaurants don’t want you to know! We will give you the special recipes for making all your favorites that you usually have to go out for – so you can stay home and eat fabulous. Red Lobster Cheese Biscuits, TGI Fridays’ French Onion Soup, Olive Garden’s Fettuccine Alfredo, PF Chang’s Shrimp and Melon with Candied Walnuts and Reese’s Peanut Butter Cups

Hands-On Dove ChocolatesInstructor Donna Cummiskey, Independent ChocolatierThursday, May 27, 7-9 PM $25When was the last time you had or even heard of a Hot Buttered Rum? Tonight we will use Dove Chocolate products to create this delicious and soothing rum drink that is sure to warm you after a hard day of work or play. We will also make Dark and White Chocolate Martinis to indulge in as a delicious after dinner drink, or to accompany White Chocolate Molten Lava Cakes and Classic Chocolate Truffles that are perfect for a special anniversary dinner or date night.

Hands-On Cake Decorating 101Instructor Liz Bauld, ManagerMonday, June 7, 7-9 PM $25 bring your own decorating kit$35 includes your own decorating kit to bring homeLearning how to decorate a cake is a skill that you will practice and use your whole life. Come tonight and learn the basics of cake decorating. Skills that will be taught include frosting, shell borders, writing, roses and other flowers, leaves and stems. You will go home with a cake decorated with your new talents.

Hands-On Bridal Shower Personal Chef Ellen AdamsWednesday, June 9, 7-9 PM $25 with non-alcoholic punch$35 with wine punch Instead of those formal restaurant showers, come tonight and learn how to create your own personal, beautiful bridal shower buffet that will please everyone. Before the bride walks down the aisle, treat her, her family and her friends to a one of a kind, “happily ever after” menu and food presentation. Blueberry-Almond Scones, Quiche Lorraine, Mediterranean Pasta, Asian Bok Choy Salad, Chocolate Dipped Tuxedo’d Strawberries

Hands-On Strawberries galore Instructor Molly Oliver, Ayurvedics EducatorWednesday, June 23, 7-9 PM $25**See the Discover Your Health section for more details**


adult demonstration classes

Spring TeaExecutive Chef Amie LimingThursday, April 1, 7-9 PM $20This is such a LOVELY way to start off the month of April. Amie’s Spring Tea class has been very popular the last couple of years. Again, she will show you some new finger foods that are so wonderful to make if you are having company over for an afternoon tea or even a light lunch. Of course, we will also have a nice selection of teas for you to choose from. Apple-Swiss Turkey Tea Sandwiches, Roasted Red Pepper Triangles, Artichoke Wonton Cups, Crab Crescents, Lemon Tea Cakes, Coconut-Glazed Orange Scones

PastriesChef Tom Noto, Culinary InstructorTuesday, April 6, 7-9 PM $20Have you ever had one of these decadent pastries for dessert and wanted to know how to make them yourself? Well, tonight is your opportunity to do just that. Tom is an experienced baker who will deftly show you how easy these are to make at home. Napoleons, Éclair Paste for Cream Puffs and Éclairs, Cannolis, both Cream and Cheese

Feelin’ French?Instructor Deanna Salamone, Owner of PastabilitiesWednesday, April 7, 7-9 PM $20 class $30 with wine samplingBonjour! Tonight is all about some of your favorite foods with “French” flair. We welcome you to get in the spirit of the evening, but berets are optional. Fancy French Dip with Garlic Cheese Spread on Toasted Baguette, French Onion Soup, Chicken French, Spinach, Mixed Greens, Walnut and Craisin Salad with a Zesty, Sweet French Dressing

Staying Healthy by Eating Extremely Powerful Foods – 2-Part WorkshopInstructor Judy Price, Cornell Cooperative ExtensionMonday, April 12, 7-9 PM, Session 1 ANDMonday, April 19, 7-9 PM, Session 2$20 for one/$35 for both classes**See the Discover Your Health section for more details**

Cooking for High Blood PressureInstructor Anne Marie Egan, RD, CDETuesday, April 13, 7-9 PM $20**See the Discover Your Health section for more details**

all about LegumesInstructor Molly Oliver, Ayurvedic EducatorWednesday, April 14, 7-9 PM$20**See the Discover Your Health section for more details**

Low-Carb MealsInstructor Natalie ValenteTuesday, April 20, 7-9 PM $20**See the Discover Your Health section for more details**

Cinco de Mayo PartyPersonal Chef Ellen AdamsThursday, April 22, 7-9 PM $20“Hola Amigo!” Are you ready for a Mexican Fiesta? Tonight we will be making some specialties from “South of the Border” that you can serve at your own Cinco de Mayo party to those hard-to-please friends or family members. Homemade Guacamole, Spicy Black Beans, Chicken Acapulco, Mexican Rice and Mexican Hot Chocolate Cupcakes

Let’s Wrap!Instructor Vicki PaineTuesday, April 27, 7-9 PM $20Tired of the same old bread for sandwiches? Learn to use wraps for every day use and even for special occasions. These recipes can be made for one or for a crowd, with too many varieties to list. This unique alternative to bread or rolls can be used for brunch, lunch, dinner and anything in between. Tie it all up with a sweet wrap that will surely impress. Classic Breakfast Wrap, Beef and Blue Cheese Wrap, Classic Chicken Caesar Wrap, Dessert Wrap

New Orleans Cuisine – 2-Part SeriesSeafood Specialist Larry BauldWednesday, April 28, 7-9 PM$25Cajun or Creole…what’s the difference? In this series, inspired by a recent trip, Larry will take us on a journey through the Bayous of Louisiana. Learn more about the Immigrants from the North and from Europe and the culture that influenced their cooking. Sign up for both nights as you won’t want to miss a thing! PART 1 – CAJUN: Cajun Jambalaya, Crawfish Etouffee, Chicken, Ham and Oyster Gumbo, Eula Mae’s Maque Choux, Cajun Beignets Part 2 – CREOLE: on May 19th (see details on that date)

BEEF – it’s What’s for Breakfast, Lunch aND Dinner!Instructor Jean O’Toole, National Beef CouncilThursday, April 29, 6-8 PM $20Come tonight and have the opportunity to see beef used in a number of ways. Tonight, Jean will make a stir fry recipe, a ground beef recipe, a deli roast beef recipe, and a one-dish meal. We will have flavors kids love and easy fixings; it should cover all the bases and be delicious! Beef, Arugula and Spinach Lasagna, Get-Up and Go Beef Burritos, Beefy PB&J Wraps, Beef, Cheese and Veggie Wraps, Easy Baked Beef, Bean and Corn Quesadillas

Dinner Napa Style; Recipes from Michael ChiarelloPersonal Chef Mary Beth BrinkerhoffMonday, May 3, 7-9 PM $20 class only$30 with wine samplingChef Chiarello is known for his “Easy Entertaining” way of cooking using local, seasonal, and fresh ingredients to make delicious meals that make people feel welcome and special in your kitchen. With Spring finally here, let’s celebrate the best of the season with this delicious menu. Poached Garlic Soup, Grilled Lamb Chops with Crispy Rosemary, Roasted Asparagus Bundles wrapped in Prosciutto, Lemony Smashed Potatoes, Strawberry and Rhubarb Crostada

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Specialty CakesChef Tom Noto, Culinary InstructorTuesday, May 4, 7-9 PM $20Are you looking for that special cake either for the family or to bring to that block party that will impress everyone? Well, come tonight and let Tom give you a couple of options that will awe anyone who sees and tastes it! Rum Cake, White Cake with Whipped Cream Frosting and Chocolate Ganache, Chocolate Cake with Raspberry Filling and Fudge Icing, Boston Cream Cake

Picnic Dishes to Celebrate SummerPersonal Chef Brenda MonahanThursday, May 6, 7-9 PM $20These dishes are easily portable to your favorite picnic spot to share with family and friends! Find the ingredients at your local farmer’s market. Farm Stand Veggie Potato Salad, Quick Mustard Piccalilli with Grilled Sausage, Three-Pea Salad with Ham, Creamy Chicken Tarragon Salad with Grapes, Triple-Berry Crisp with Almond Streudel

Food Processor-Oven; a Twosome for Fast, Fun, Fabulous FoodPersonal Chef Christine BurnsMonday, May 10, 7-9 PM $20Inspired by Ina, Tyler, and Claire, this Food 2gether class pairs 2 kitchen appliances to make fabulous food that’s fun to make, fast on prep, and easy on clean-up. No matter what the assignment, whoever is in the kitchen with you will share in the pleasure of cooking and eating 2gether. Use 1 saucepan, 1 roasting pan and 2 sheet pans lined with foil. That’s it! Roasted Asparagus with Prosciutto, Pesto Spinach and Pea Salad, Roasted Vegetables and Chicken with Roasted Tomato Sauce, Rosemary Parmesan Shortbread with Roasted Berries

Eat Your greens-Delicious Springtime Tonics for good HealthInstructor Molly Oliver, Ayurvedic EducatorWednesday, May 12, 7-9 PM $20**See the Discover Your Health section for more details**

Bed-n-Breakfast Break at HomeInstructor Graceann FredericoThursday, May 13, 7-9 PM $20If you‘ve ever stayed at a Bed and Breakfast, remember how fancy breakfasts look and how fabulous they taste because you don’t have to make them? Why reminisce when you can easily make these superb recipes at home to spoil yourself and your family even if you can’t get away? You deserve it! Breakfast Bread Pudding, Pomegranate Breakfast Soda, Breakfast Berry Pizza, Italian Breakfast Skewers

Fix-it and Forget-it; Crockpot MealsInstructor Liz Bauld, ManagerMonday, May 17, 7-9 PM $20Contrary to what many people think, slow cookers aren’t just for comfort foods and wintertime meals. This fabulous small kitchen appliance is perfect for quick, easy meals year round. Come tonight and taste some new and delicious entrees. Santa Fe Stew, Ham-n-Cola, Stuffed Chicken Rolls, Four Beans and Sausage, Pizza Potatoes, Peach Cobbler

Cooking for Diabetes aND Heart DiseaseInstructor Anne Marie Egan, RD, CDETuesday, May 18, 7-9 PM $20**See the Discover Your Health section for more details**

New Orleans Cuisine – 2-Part SeriesSeafood Specialist Larry BauldWednesday, May 19, 7-9 PM $25Cajun or Creole…what’s the difference? In this series, inspired by a recent trip to New Orleans, Larry will take us on a journey through the Bayous of Louisiana. Learn more about the Immigrants from the North and from Europe and the culture that influenced their cooking. Sign up for both nights as you won’t want to miss a thing!PART 1 – CAJUN: April 28 (see details on that date)PART 2 – CREOLE: Creole Shrimp and Sausage Jambalaya, Oysters Rockefeller, Catfish Spicy Puffs, French Quarter Festival Pasta, Creole Cheesecake

Pork 101Instructor Natalie ValenteThursday, May 20, 7-9 PM $20Natalie already taught us some new things we can do with chicken last quarter. Now, she is going to give us some new ideas about how we can prepare “the other white meat,” pork. Come get some new ideas on how to use those chops or tenderloin in your freezer. Pork Tenderloin Salad, Panko Crusted Pork Chops with Creamy Herb Dressing, Lemongrass Pork, Stuffed Heritage Pork Chops

Scrumptious Spring/Summer Brunch Chef Therese BertrandMonday, May 24, 7-9 PM $20Throw the perfect shower, host a friend’s get-together or just treat your family to a yummy mid-morning feast. So special they won’t forget it…but so easy they’ll never have to know! Parmesan Potato Pancakes, Mini Individual Frittatas, Fruit Kabobs with Yogurt Dip, Strawberry Bread, Apple Strudel, and Champagne Lemonade

Celebrate Red, White and BlueInstructor Vicki PaineTuesday, May 25, 7-9 PM $20 class only$30 with beer samplingThe month of May seems to be the kick-off for summer. With Memorial Day, it also has that patriotic appeal to use foods with red, white and blue. Come tonight to enjoy some new options for your Memorial Day celebration in this color-driven class. Blueberry Muffins or Pancakes, Tomato Salad with Fresh Mozzarella, Red, White and Blue Jello Salad, Classic Flag Cake


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Make it and Take it Executive Chef Amie LimingWednesday, May 26, 7-9 PM $20Next time you reach for the picnic basket, think about making something beyond the same old sandwiches and potato salad. Come tonight and let Amie give you some new ideas for a fun, summer way to “eat out.” Raspberry Mint Cooler, Basil Chicken Sandwiches, BLT Bow Tie Pasta Salad, Sesame Slaw, Tiramisu Brownies

Catering for Your EventChef Tom Noto, Culinary InstructorTuesday, June 1, 7-9 PM $20“Tis the season for those large family and friends get-togethers celebrating graduations, first communions, confirmations, and weddings.” Why pay someone else to make something when you can do it yourself? With his vast catering experience, Tom will show us how to cook large amounts of food for 20-200 people. Baked Chicken and Sausage, BBQ or Au Jus Roast Beef, Potatoes, Pasta, Vegetables and Tossed Salad

a Little Something on the Side…Instructor Rosanne Battisti-BaxterWednesday, June 2, 7-9 PM$20From classic to creative, Rosanne will show us that these side dishes are new and exciting and the results are delicious! Come tonight and enjoy a twist on some of your favorite side dishes. Mediterranean Greek Salad, Spicy Bean Salsa, Basil Roasted Pepper and Monterey Jack Cornbread, Cashew Raisin Rice Pilaf, Baja Stuffed Potatoes

Cooking from the gardenPersonal Chef Mary Beth BrinkerhoffThursday, June 3, 7-9 PM $20Summer is here and gardens are beginning to burst with fresh fruits and vegetables. Whether you have a garden of your own, visit the Public Market or just shop at the TOPS Produce Department, gorgeous, delicious, satisfying dishes are just minutes away! Roasted Vegetable Tart with Blue Cheese, Chipotle Pork Tenderloin with Confetti Corn Pancakes, Sicilian Eggplant Involtini with Roasted Red Pepper Coulis, Strawberry Tiramisu with Basil Syrup

Fruit DessertsInstructors Vicki and Hillary PaineTuesday, June 8, 7-9 PM $20Fruit is good for you, right? It’s recommended that we eat a couple of servings a day, right? Well, this may not be the healthiest way to eat your fruits, but I can guarantee that it will be the most delicious way to eat your fruits! Key Lime Pie, White Chocolate Fruit Tart, Strawberry Trifle, Easy Batter Fruit Cobbler

Low-Carb italianInstructor Natalie ValenteThursday, June 10, 7-9 PM $20**See details in the Discover Your Health section**

grilled Chicken Breast; 10 Menu ideas Chef Therese BertrandMonday, June 14, 7-9 PM $20Learn to batch cook grilled chicken breast that you can either do on your stove top, your George Foreman grill or outdoors. Then, freeze leftovers so any weeknight you can pull them out and make a delicious dinner in half the time! Options are endless for appetizers, lunch or hearty meals. Healthy too! Grilled Portabella Sandwich with Chicken and Artichoke, Chicken Wing Dip, White Chicken Chili, Chicken-Broccoli Aglio with Fettuccine, Grilled Chicken Salad with Orange Poppyseed Dressing and many more ideas given at class!

Cooking for Diabetes Instructor Anne Marie Egan, RD, CDETuesday, June 15, 7-9 PM $20**See details in the Discover Your Health section**

Party on the Patio with a Mexican FlairInstructor Deanna Salamone, Owner of PastabilitiesWednesday, June 16, 7-9 PM $20 class $30 with Mexican beer samplingInvite a few friends over for a little fiesta on the patio! Deanna has some entrees from South of the Border to show you that will have your guests saying, “Muy Bueno!” Mexican Tamale Beef Pie, Easy Salsa Salad, Fresh Avocado, Black Bean, and Corn Relish, Sopapillas Drizzled with Honey (Mexican Sweet Fried Dough)

Cooking with the Barefoot ContessaInstructor Graceann FredericoThursday, June 17, 7-9 PM $20Ina Garten (or as she’s better known as, The Barefoot Contessa) is a delight to watch on the Food Network. She has written some fantastic cookbooks and her recipes are the inspiration for tonight’s class. Come get a taste of what you usually only get to see on TV. Chicken Salad Veronique, Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola, Beatty’s Chocolate Cake, Linguine with Shrimp Scampi



discover your health

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Patio DinnerExecutive Chef Amie LimingMonday, June 21, 7-9 PM $20 Eating out on the deck or the patio in the summertime gives us that “eating out” feeling without ever leaving home. Amie will give you some new ideas for that very casual “eating out” experience right in your own backyard. Strawberry Lemonade Cooler, Grilled Chicken with Curried Pineapple and Stone Fruit Chutney, Balsamic Glazed Salmon, Green Beans with Sundried Tomatoes and Almond Vinaigrette, Summer Fruit Salad with Chilled Red Wine Dressing, Strawberry Yogurt Pie

Fourth of July CookoutSeafood Specialist Larry BauldTuesday, June 22, 7-9 PM $25 class only$35 with beer samplingTired of the same old cookouts? Tonight Larry spices things up with some very unique recipes that will impress even the most discerning palate. Come hungry and experience the taste of summer seafood and fresh vegetables on the grill! Lobster Bisque, Cajun Salt Potatoes, Grilled Seasoned Corn on the Cob, Grilled Clams, Snapper in Banana Leaf

Fix-it and Forget-it; Camping with your Crockpot Instructor Liz Bauld, ManagerThursday, June 24, 7-9 PM $20With the economy the way it is, camping is an inexpensive and excellent way to spend some time away with the family. Not feeling like a vacation because you still have to cook? Not if you bring along your slow cooker and let IT do the cooking for you. These are all family approved recipes that Liz has made while camping herself.Overnight Breakfast Casserole, Shredded Chicken Tacos, BBQ Fall-Off-The-Bone Ribs, Cranberry Pork Tenderloin, Black Forest Cake

Throw a Backyard Kabob PartyPersonal Chef Brenda MonahanMonday, June 28, 7-9 PM $20 class only$30 with beer samplingPrepare a variety of kabobs ahead of time for company to cook themselves on the grill, or have your guests create their own. Use quick cooking meats like a pork loin, chicken, beef, or shrimp, and fresh vegetables from the garden or farmers market along with a variety of marinades and sauces to create delicious kabobs. Round out the menu with a side of Confetti Orzo, Salad Greens, and Grilled Corn

Cook Like a Restaurant Chef Chef Therese BertrandTuesday, June 29, 7-9 PM $20Learn some great tricks of the trade that can cross into many other menu ideas and dazzle your friends and family. Not only is this 5-star food, but it’s easy and costs you 75% less than what it would if you were dining out; just what you need in this economy! French Onion Soup, London Broil with Bordelaise Sauce, Dutchess Potatoes, Roasted Vegetables, Peanut Butter Pie

Cooking for High Blood PressureInstructor Anne Marie Egan, RD, CDETuesday, April 13, 7-9 PM $20Join Anne Marie tonight as she goes over the DASH (Dietary Approaches to Stop Hypertension) guidelines for high blood pressure. She will talk about planning meals that are not only sensitive to the hypertensive person, but the whole family will enjoy. Superlative Spinach Salad, Pizza with Broccoli and Peppers, Chicken Cacciatore, Frosted Banana Bars

Staying Healthy by Eating Extremely Powerful Foods – 2-Part WorkshopInstructor Judy Price, Cornell Cooperative ExtensionMonday, April 12, 7-9 PM, Session 1 ANDMonday, April 19, 7-9 PM, Session 2$20 for one/$35 for both classesWho said healthy eating can’t be easy and taste good? There are many lists that include the top 10, 12 or 16 Powerful Foods. We will prepare and taste easy-to-make recipes that include many of them in this two-part workshop. Judy is a Certified Family and Consumer Scientist who has taught nutrition, food preservation and food safety for over 40 years. Come to both classes for the full benefits.Session 1: Strawberry Banana Shake, Cream of Broccoli Soup, Pumpkin Muffins, Blueberry Crisp Session 2: Peach Smoothie, Salmon Bisque, Sweet Potato and Apple Bake, Spinach Bake


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all about LegumesInstructor Molly Oliver, Ayurvedic EducatorWednesday, April 14, 7-9 PM $20This class is vegetarian. Legumes are a class of vegetables that includes beans, peas and lentils and are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol. As well as trying some tasty foods, we will address various techniques to prevent bean-related gas as well! Chickpea Salad, White Bean Hummus, Spinach Lentil Soup, Authentic Refried Beans, and Daifuku (a Japanese, sweet, red bean paste dessert)

Low-Carb MealsInstructor Natalie ValenteTuesday, April 20, 7-9 PM $20Eating a diet that is lower in carbohydrates has been shown to aid people in their weight loss goals. In Natalie’s 1st of 2 classes on the subject, she will prepare a delicious menu for you to try. She has gotten rave reviews on her “healthy” entrees; they don’t taste like you’re eating healthier; but you are! Sunny Peach Soup, Sweet Potato, Sausage and Apple Stew, Asparagus and White Bean Frittata, Spicy Shrimp and Rice Salad, Pan Roasted Chicken with Squash and Chard Salad with Bacon Vinaigrette

Eat Your greens – Delicious Springtime Tonics for good HealthInstructor Molly Oliver, Ayurvedic EducatorWednesday, May 12, 7-9 PM $20This class is vegetarian. A green diet would comprise mostly vegetables and fruits, and whole grains which would be a diet that’s waistline friendly. Eating green can definitely be more healthy. Tonight let Molly show you some fantastic recipes that can help you eat “greener.” Dandelion Salad, Arugula Frittata, Beans and Greens, Kale Chips, Caldo Verde Soup, and Super-Green Broth

Cooking for Diabetes aND Heart DiseaseInstructor Anne Marie Egan, RD, CDETuesday, May 18, 7-9 PM $20We always hear that we should be eating more chicken and fish as part of a healthier diet. Tonight Anne Marie will prepare two chicken dishes and two fish dishes finished off with a sweet treat that will fit right into a healthy diet and will be enjoyed by every member of the family. Chicken and Mango Wrap, Chicken French, Baked Salmon with Ginger Fruit Relish, Sautéed Tilapia with Honey Scallion Dressing, Chocolate Cheesecake Cupcakes

Low-Carb italianInstructor Natalie ValenteThursday, June 10, 7-9 PM $20In this second class of low-carb menu options, Natalie cooks some traditional Italian food. By making a few small changes to the usual recipes, she makes them taste just as good only better for you. Come taste for yourself. Tuscan Meatloaf, Butternut Gnocchi with Sage, Chicken and Beans with Traditional Abruzzi Tomato Sauce, Shrimp Fra Diavolo, Tiramisu

Cooking for Diabetes Instructor Anne Marie Egan, RD, CDETuesday, June 15, 7-9 PM $20As the weather changes for the better and gets warmer, our tastes change as well. Anne Marie will prepare some summer dishes that will help control blood glucose levels, cholesterol, blood pressure and weight. Who knew that eating this good could also be so good for you in many ways! Salad with Strawberries and Sesame Dressing, Tortellini-Cauliflower Toss, Chicken and Zucchini Bake, Fresh Strawberry Pie

Hands-On Strawberries galore Instructor Molly Oliver, Ayurvedics EducatorWednesday, June 23, 7-9 PM $25This is a vegetarian class featuring strawberries from local growers. Strawberries are not only a favorite of many because of their sweet taste, but they are a healthy food choice because they are low in calories, high in Vitamins A & C, and folic acid. Molly has prepared some fabulous recipes for you to make and try. Learn how to perfect an old favorite like shortcake or maybe try something new like a strawberry salad. Either way, you’ll be glad you did. Strawberry Shortcake, Strawberry-Rhubarb Pie, Strawberry Shakes, Strawberry Freezer Jam, Strawberry Salad with Homemade Poppyseed Dressing

**Certain insurance companies are now reimbursing their customers for taking these “Healthy” classes as part of their “Healthy Choice options.” Check with your insurance company to see if you qualify for this deduction when taking one or more of these classes.**


meet our chefs and instructors


Ellen adams Chef Ellen is the owner of “A Red Hot Dish… and Great Food Too” in Webster, NY. Her Personal Chef business specializes in creating meals suited to an individual or a family’s dietary needs. She prepares custom menus for people too busy to cook and can either work in your home or deliver your entrees and side dishes already prepared, ready to be reheated. Chef Ellen has a Culinary Degree from Pikes Peak Community College in Colorado Springs, CO and has also attended a 3-month Cooking Program in Northern Italy at the Italian Culinary Institute for Foreigners (ICIF). She interned at the Villa Serbelloni on Lake Como in Bellagio, Italy. Ellen also spent 20 years as an Air Force Officer and has traveled to 24 foreign countries. You can learn more about Chef Ellen at www.redhotdish.com.

Patti Battista Chef Patti Battista of the Delicious Gourmet, PCS, has been serving Monroe County for 8 years. She is also a caterer and enjoys the challenges of her profession. From small weddings, showers, and graduations, to the busy families and bachelors who want to eat healthier, Chef Patti handles it all. She is the President of the local Western NY chapter of the United States Personal Chefs Association as well as a Certified Personal Chef herself. Prior to becoming a personal chef, she owned a pizzeria for 8 years. When not cooking, she enjoys photography, music, travel and spending time with her daughter, Toni, who is 12.

Rosanne Battisti-BaxterRosanne, a native of Rochester, grew up in an Italian family where life centered on food. From an early age, she loved to cook and bake for her family. Her interest in food grew through high school and she decided to become a Family and Consumer Scientist. She enrolled in SUNY Plattsburgh and graduated in 1978 with a degree in Home Economics Education. She then taught locally at Cardinal Mooney High School and later

at the Jewish Community Center. During that time, she had several original recipes win local cooking contests. Since 1982, her primary focus has been raising her three sons, Scott, Alex, and Nick. Over the years, she has prepared an estimated 25,000 meals for these boys! In 2005, she entered and won a cooking contest for QVC and her recipe for “No Wing Chicken Wing Dip” is published in the “Best of the Best QVC Family Cookbook”. She has been a member of the American Association of Family and Consumer Sciences for 28 years and has served on the board of its local chapter, the NYS Association of Family and Consumer Sciences-Central Western District, for the past 9 years. Rosanne’s ability to choose and prepare appealing family recipes, combined with her humorous life stories, have made her a very popular cooking instructor here at the TOPS Cooking School where she teaches adult as well as children’s classes.

Elizabeth BauldLiz has been at the Cooking School for a total of 7 years. She started out assisting classes, then started teaching adult and children’s classes, and finally became the Cooking School Manager 2 years ago. She absolutely loves her job, which is evident in everything she does here. Liz could barely boil water or scramble an egg when she got married 22 years ago, but what began as a learned skill based on a necessity for feeding a young family, turned into a love for cooking, trying all kinds of foods, and especially entertaining. She learned to cook over the years using a combination of cookbooks borrowed from the library, tried-and-true recipes from family and friends, and her willing family of guinea pigs. Liz’s early training and work history was in a restaurant as a waitress and in a bakery decorating cakes. Liz’s family is her pride and joy: husband, Larry (who happens to be our resident “Seafood Expert”), son, Christopher, 21, and daughters, Amanda, 18, and Chelsea, 11. In her free time, she loves traveling, trying out new restaurants, playing cards, reading sappy love stories, watching adventure movies, and snuggling with

her 2 cats, but most importantly, spending precious time with her family and friends. First and foremost, Liz thanks God for all the blessings He has given her in her life!

Larry Bauld Larry has worked in the retail end of the food industry for more than 20 years. He has gained vast knowledge and experience from working with produce, seafood, and natural foods. He loves teaching classes at the Cooking School on all subjects, but is particularly fond of educating people on how to cook seafood. He has found that many people enjoy eating different kinds of fish, but are unfamiliar with different ways to prepare it. Larry is considered our “Resident Seafood Expert” which includes knowledge in choosing, prepping, preparing and eating all kinds of fish. He even has a lot of fun facts about all different types of seafood that he shares with customers at his classes. In his free time, he is a BIG sports fan who enthusiastically supports his native sports teams, the Boston Red Sox, Celtics, and Bruins, but follows footballcloser to home with the Buffalo Bills. He also loves playing (and winning) Texas Hold ‘Em Poker with friends.

Therese Bertrand Therese has just recently joined our family of instructors here at the Cooking School. She brings with her vast experience in the food & restaurant business. She attended Culinary School at Schoolcraft College in Michigan and went on to train at the 5-star Vineyard Restaurant in Southfield, Michigan. Most recently, Therese worked as the Chef at LaRocca’s Restaurant and Party House. In the past, she has also worked as a chef at The Marriott Hotel and Banquet Center, Bootlegger’s and even the short-lived “Fast Ferry.” She is very proud to have received the 5-Star Culinary Award while working at the Fleming Point Retirement Community. We are thrilled to have her working here with us.



and has been one of the chefs here at the Cooking School for over 6 years. She is the former owner of the Mulberry Mill, which was located on Dewey Avenue. The Mill specialized in home-style cooking, serving breakfast, lunch and afternoon tea, catering to many on the west side of Rochester. After closing in 2004, she was the chef in her husband’s restaurant, Thyme in the Garden at 1600 East Avenue. Barbara is currently the chef for the Town of Perinton Senior Lunch program. “It is almost like owning my own restaurant again. I create my own menus and use my own recipes.”

Kathleen Krauss Kathleen is a Certified Personal Chef and the owner of Savory Suppers Personal Chef Service. She is a Premier member of the United States Personal Chef Association and has successfully completed personal chef courses from the Culinary Business Academy. Kathleen is also a Certified Food Safety Manager. She has been a personal chef for 4 years and provides these services to senior citizens, busy professionals and for any special occasions. Kathleen has also conducted cooking classes and demonstrations for individuals and groups.

amie Liming Executive Chef Amie Liming grew up in a family that loved to cook. She taught herself at a young age how to bake and prepare a variety of ethnic dishes as well as cake decorating and creating elaborate garnishes. Amie attended Monroe Community College where she earned an Associates Degree in Applied Food Science and graduated with Honors. She has worked as a Chef for Gateway Banquet and Conference Center, Marriott Hotels and most recently, as Executive Chef at the Century Club of Rochester. Amie has a vast collection of recipes and entertaining ideas that she has compiled and enjoys sharing. In her private time, she keeps very busy raising twins, 4-year-old daughters, Ashley and Emily, with her husband, Bob.

favorite). During the school year, Debbie teaches Family and Consumer Sciences at Cosgrove Middle School in Spencerport. Go Rangers!

anne Marie Egan Anne Marie works as a Registered Dietician and a Certified Diabetes Educator. She received her Bachelor’s Degree at Russell Sage College in Troy, NY and did her dietetic internship at the Mayo Clinic. She currently works in the Cardiac Rehabilitation and Fitness Program at Rochester General Hospital. She enjoys helping people learn that foods that are good for you can taste good too. Anne Marie teaches Diabetes and Heart Healthy classes here at the Cooking School. When she is not working, Anne Marie spends time with her family, is a Brownie leader and volunteers at her children’s school. She loves taking long walks and hiking with her family.

graceann Frederico Graceann is a native Rochestarian and our resident “foodie.” At an early age, she could be found learning the art of cooking from her grandmothers Grace and Ann, as well as her mother, Barbara. This is where her love of food, cooking and entertaining began. Throughout the years, Graceann could be found fine-tuning her recipes in the kitchens of many friends and colleagues who were professional chefs and restaurant proprietors in the Upstate New York area. Although her career moved her into an executive level, she continued culminating her hobby of cooking. Her love of hospitality and party planning paired well with her love of good food and her skills became well known. At the age of 38, she decided to leave the office behind to do what she loves. Her wit, recipes, and thoughts on life have been featured in several national magazines. She can be found preparing homemade meals for her friends, church and family alike.

Barbara gillBarbara has been in the food service industry for almost 50 years

Mary Beth Brinkerhoff Mary Beth is a personal chef and owner of For Goodness Taste, Inc. Personal Chef Service and a lifelong “foodie!”, Mary Beth loves cooking for busy people and bringing them back to the kitchen to enjoy their meals again. She also enjoys teaching people how to cook. From kids to adults, private lessons to groups, she has helped many people conquer their fear of cooking and introduced them to new techniques, new foods, and new flavors. Specializing in fresh, nutritious and delicious dishes that are easy to prepare and share, Chef Mary Beth loves sharing her passion for good food with others.

Christine BurnsChef Christine brings her years of teaching experience and love of enjoying food together in the kitchen to the Cooking School at TOPS. She has taught in classrooms at various levels, from kindergarten, middle school, and high school to graduate school where she has been on the faculty of the University of Rochester Medical School for over 30 years. Chef Christine studied cooking at the School of Mom learning traditional Italian cooking techniques from her mother and a touch of classic French approaches from her Nonna. She customizes meals for families with young children and designs dinner delivery baskets for all occasions. Chef Christine is proud to say that without a doubt, teaching students that “food together is better” tops her list of teaching roles.

Debbie Credit Debbie has loved food and cooking for as long as she can remember. “I prepared my first big meal on my own when I was 12 years old from a Chinese cookbook that my grandmother gave me. Speaking of my grandmother, she was my greatest inspiration; most of my best recipes came from her. As a matter of fact, 40 years later, I am STILL making the pizza dough, homemade pasta, pie and countless other things she taught me to make.” When Debbie isn’t at home cooking, you will find her spending time with her husband and family. They enjoy traveling and exploring our beautiful local parks (Highland is her personal


Vicki PaineVicki is new to the Cooking School this quarter and we are very pleased to welcome her. She comes to us because she loves to cook, bake and be busy in the kitchen. She is always looking for new food adventures, especially trying new ideas for the holidays with all the wonderful recipes that are available. Vicki is the mother of 2 grown daughters and has been married for 32 years. She is keeping busier than usual these days helping her eldest daughter plan a wedding that will take place in September of this year. Recently faced with Empty Nest Syndrome, cooking has turned a new page at home. Family size meals have turned into dinners for two. She is excited about cooking at the School, she says “It will give me the chance to cook for a group again!” Vicki is a wonderful cook who is anxious to share some of her favorite recipes with you!

Deanna Salamone Deanna is the creator/owner of PASTAbilities which she started in 2007. “Cooking with my children was always enjoyable, fun, and creative — it was a learning time for all of us. Since cooking is a passion of mine, I always encouraged my boys to enjoy the time creating their own meals — especially pasta. Pasta is a favorite since my husband’s family has a smallfamily pasta business. For over 30 years they have made the freshest, most delicious pasta. As we would work at the pasta factory, the boys would come along and work with the dough. We started making shapes with cookie cutters and pizza cutters, so they could create their own. This gave them confidence and encouraged them to cook, making homemade foods part of their lives. This is great for them — they’re building life-long, healthy eating habits. I wanted to share this experience with other children and adults… hence, PASTAbilities was created.”

Brenda Monahan Personal Chef Brenda Monahan is owner and operator of My Thyme, Your Place Personal Chef Service. In transitioning to her new career as a personal chef, Brenda brings nearly 20 years of creative experience as a Senior Graphic Designer for local higher education institutions. Growing up, Brenda had a passion for cooking and baking for family and friends and now enjoys using her artistic skills in a new way to prepare personalized, homemade meals for busy professional, families, retirees, and those with special dietary needs or preferences. She also prepares customized menus for small gatherings such as appetizer or dinner parties, luncheons, special occasions and in-home, hands-on cooking classes. Brenda enjoys spending quality time with her two career-minded children, Mia and Seth, and a lovable, energetic, yellow lab, Meghan (who enjoys homemade “people” food). Brenda has been a member of the United States Personal Chef Association since 2004, and graduated from the Culinary Business Institute in 2005.

Molly Oliver Molly has recently completed a 2-year intensive training program at the Ayurvedic Institute in Albuquerque, NM with Dr. Vasant Lad, BAMS. Her studies included ayurveda theory with emphasis on clinical practice, anatomy, pathophysiology, yoga and Sanskrit. She is a registered yoga teacher with the Yoga Alliance. A lifelong passionate cook, Molly has focused on the healing aspects of food during her studies. Years of gardening experience help Molly truly understand herbs and the importance of eating food grown close to home. Her experience as an educator imbue Molly’s classes with thoughtful, accessible, and compassionate presence. Molly is a lifelong resident of Western New York.

Beth SherryBeth has been an independent consultant with The Pampered Chef® for nine years! She believes she has one of the best jobs in the world... she gets to cook for families and their friends, showing them great ways to stretch their budgets, create delicious recipes in the “pampered” way and help bring their families back to the dinner table where their lives can be shared. Beth enjoys sharing recipes, product demonstrations, food tips and business opportunities, and working with everyone from kids to grandmas makes it exciting and new every time! She has met the most wonderful people along the way... all who have helped shape both her business and her life... and she is looking forward to meeting you!

Natalie ValenteNatalie has been cooking for family and friends for over 20 years. Her husband, Chuck, is a Professional Body Building Athlete, Personal Trainer and Nutrition Coach, who is the owner of Maximum Fitness gym in East Rochester. (He also occasionally team-teaches classes here with Natalie on The Diet Doc Weight Loss and Nutrition System which is featured at his gym.) She has become an expert in taking healthy foods and turning them into delicious meals as a home cook. She is a devoted mother of 3 girls who finds enjoyment in home schooling them and teaching them all there is to know about cooking good, nutritious foods. Natalie teaches both adult and kids’ classes here at the Cooking School.


Class registration is easy andconvenient.

We are able to take payment over the phone using your credit card. To register for a cooking class at our Mt. Read Blvd. TOPS, please note the following:

• To register by phone: Call the TOPS Cooking School in Rochester at 585.663.5449.

• You must provide a credit card number and expiration date to register by phone using your credit card. Please have your credit card ready.

• Pre-registration for all classes is recommended at least 5 days in advance, as the class may be cancelled for low attendance after that time.

Cancellation Policy• If you cannot attend a class, you may send a substitute

in your place.

• TOPS reserves the right to change any menu or instructor, or to cancel any class at their discretion. The Cooking School will attempt to notify students of cancellations.

• In order to better prepare for our classes and to better serve our customers, we now require a 3 day advance notice if you cannot attend a class or your credit card will be charged. No refunds will be made after that time. Just call the Cooking School and leave your name and the date of the class you need to cancel. We will call to confirm. We regret any inconvenience this may cause.

•School is handicapped accessible.Elizabeth Bauld Cooking School Manager3507 Mt. Read Blvd., Rochester, NY, 14616 585•663•5449

Cashier please use PLU 17100

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SUMMER CAMP PREVIEW

Birthday parties at the Cooking School are fun!

Trying to plan your child’s birthday party? Let us do

the work for you!

The Cooking School at TOPS will help you make your child’s next birthday party one to remember.

We offer themed cooking classes specially

designed for children ages 5 and older that

are sure to please your birthday crowd.

We have all the perfect ingredients to make your

child’s party a hit – all we need is you!

Call for details and available dates. Ages 5

and older.

Summer is one of our favorite times of the year here at the Cooking School! We get to have many, many kids here for a 4-day week at a time teaching them how to cook and shop while being healthy and safe in the kitchen, all while having LOADS of FUN!

** The following is a list of what we are going to offer. Keep an eye out in-store and online as more details and full camp menus will be available in the next brochure. **

Week Time Age Theme

6/28 – 7/01 10 AM–12 PM Little Chef 4-8 yrs. old Animal Planet

7/12 – 7/15 2–5 PM Jr. Chef 8-11 & 12-15 yrs. old Camp Knick-Knack

7/19 – 7/22 2–5 PM Jr. Chef 8-11 & 12-15 yrs. old

Road Trip Across the USA

7/26 – 7/29 1–3 PM Little Chef4-8 yrs. old Little Mouse and Friends

8/09 – 8/12 10 AM–1 PM Aspiring Chef10 yrs. & older

Food Network Throwdown Challenge

8/16 – 8/19 2–5 PM Jr. Chef 8-11 & 12-15 yrs. old

Fun in the Sun – Summertime Sports

8/23 – 8/26 10 AM–12 PM Little Chef4-8 yrs. old

Josefina and Jose’s Fiesta

8/30 – 9/02 10 AM–1 PM Jr. Chef 8-11 & 12-15 yrs. old Beach Party Blowout

8/30 – 9/02 2–5 PM Aspiring Chef10 yrs. & older

Go Green –Let’s Recycle!

grab your friends and sign up early to guarantee your spots – space is limited!

each mini-camp includes: daily preparation of themed recipes, daily lunch of food prepared that day, kitchen clean-up and set-up for next day, games, puzzles, and more as well as last day graduation Luncheon for families.

For Junior & Aspiring Chefs (ages 8-11 and 12-15)Little hamster CampMonday, April 19th-Thursday, April 22nd 10 AM-1 PM$125 per childMr. Squiggles Mighty Mites, Num Nums Beef and Cheese Crescents, Chunk’s Sloppy Joe Pizza, Pipsqueak’s Shepherds Pie, Patches Potato Patch Soup, Jilly’s Chicken Green Bean Casserole, Scoodles South of the Border Casserole, Winkie’s Chocolate Chocolate Chip Cookies, Nugget’s Butterscotch Cookie Nuggets, Hamster Dance Waikiki Meatballs, and more…

SPRiNg BReAk COOkiNg miNi-CAmP

april • may • june • 2010 •...

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