3980 maple Road • amherst • 716-515-2000 355 Orchard park Road • West Seneca • 716-517-3006

apRIL • maY • JUNE • 2012

featured in this issueCelebrate mom!New Instructors and Fresh New Classes!

VISIT THE COOKING SCHOOL ONLINE • www.topsmarkets.com > Departments > The Cooking School

April, May and Juneat the Cooking School

message from the managerSpring has finally sprung! Here at

the Cooking School we certainly

do have spring fever. as this new

season approaches, we find

ourselves still having to tie our

purse strings a little tighter, going

out to eat a little less, but still

missing those “different and exciting” meals you think only

restaurants can offer. Well, think again! Why not come to

our adult cooking classes where you can not only taste

delicious and different meal offerings, but learn how to

make them yourselves! Our Culinary Chefs/Instructors

offer valuable tips and step-by-step directions in all of our

classes, along with the recipes for you to take along on your

next shopping trip. Our health class menus also help you

with healthy meal planning, and offer loads of information

on the class topics. Whether it be gourmet dinners,

appetizers, cooking for kids or team building events, the

Cooking School has the classes for you. Whether you are

a novice cook or a seasoned pro, the Cooking School can

offer you new ideas for great taste creations. So come on in,

bring a friend, join in the party, and have some fun, where at

The Cooking School, a “Good Cook is Born each Day!”

Grace Hanusin,

Regional Cooking School manager

2 Amherst Cooking School 716.515.2000

kids’ kitchen

Spring has sprung, the plants are in and now it’s time to take a closer look at eating habits that can make a big difference in our overall health. We begin by continuing our Family Cooks Together series, Healthy Heart, as well as risk factors for Diabetes. In this calendar you will see that we have brought back our Eat Well Stay Fit program, where our first set of classes will concentrate on gluten-free. Whether your concern is cholesterol, weight loss, heart health or just general health, we have the class for you. Join us and get answers from our Dieticians to your most important health-related questions.

your healthy lifestyle

Round up the kids and head on down to the Cooking School, where this season’s classes will have them thinking spring! From mother’s and Father’s Days, brunches with parents, celebrating the Earth, Home School classes and mini Classes, we have it all from a-Z! Why not sign up for our “Dinner and a movie” classes! Come join the fun with us!

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Want to check out the latest TOPS Cooking School calendar online?

Visit the all-new www.topsmarkets.com > Departments >

The Cooking School

adult classes

Celebrate the arrival of spring with some exciting new classes we know you’ll love! Brunches are on the menu, as well as the start of BBQ season. If you like to get involved, sign up for one of our Hands-On classes and help bring the meal to the table. We offer wine and beer tasting classes, hands-on and demonstration classes. and we host team building events for businesses, so tell your supervisors to call us for details!

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April, May and Juneat the Cooking School

West SenecaCooking School716.517.3006

kids’ kitchen

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These classes will be held in both schools on the dates listed. Parents are required to inform us of any food allergies at the time of registration. We will try our best to accommodate food aller-gies with substitutions. Children with long hair, please tie it back before class. Please have child wear sneakers for safety reasons; please bring if wearing boots.please tell us if you have any coupons or gift certificates at time of registration, as coupons are not taken with some classes, including all camps.

$5 Mini Classes

for Kids!

Culinary Instructor Judy Handzlik, AmherstCulinary Instructor Linda Duncan, West Seneca

Fun Fruit BunniesSaturday, april 7, 11-11:30am $5 per child

Birdhouse LunchSaturday, may 19, 11-11:30am $5 per child

Eat an Angry Bird! Saturday, June 9, 11-11:30am $5 per child

Come join in the fun with our ½ hour classes, where you cook up an “eat it or take it” delightful treat just for you!

Kids of all ages are welcome to come.Pre-registration is needed,

no coupons taken with these classes.

Kids’ Spring CampsLITTLE CHEFS AgES 3-6 WITH pArEnT

Culinary Instructor Judy Handzlik, Amherst Culinary Instructor Linda Duncan, West Seneca

For children this young, only one parent or guardian per child is allowed to remain in the Cooking School at no additional charge. For additional adults, a $5 charge will be implemented, as seating is limited. Pricing may be different as stated, as in our teas, brunches and camps. Please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear.

JUnIOr CHEFS AgES 7-10 Culinary Instructor Judy Handzlik, Amherst Culinary Instructor Tina Kumiega, West Seneca

Children of this age are encouraged to attend the cooking classes without a parent or adult guardian. Parents are required to inform us of any food allergies at the time of registration. We will try our best to accommodate all food allergies, if notified ahead of time. Please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear. Please pick your child up promptly after the class.

ASpIrIng CHEFS AgES 11 & UpCulinary Instructor Judy Handzlik, AmherstCulinary Instructor Tina Kumiega, West Seneca

Children of this age are ready to learn just about any type of cooking! We will use different kitchen appliances and learn different cooking and baking techniques. recipes will be given so each aspiring chef will have the chance to make these recipes at home for the family! Please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear.

LITTLE CHEFS CAMpSpring is Here!Thursday, april 12, 10 am - 12 pm • $15 per Little ChefWe have just changed seasons and the signs of spring are here waiting for you to explore. Biscuit and Cheese Sunshine, Carrot Patch Dip, Tulip Sandwiches, Cloud Nines, Veggie Patch Dessert

JUnIOr CHEFS CAMpgood Morning, Sunshine!Tuesday, april 10, 10 am - 1 pm • $25 per Junior ChefThere’s nothing like waking up to a bright spring day and a tasty, homemade breakfast. Let us show you how! Chocolate Cheerios Marshmallow Bites, Bacon & Cheese Tartlets, Strawberry Explosion Muffins, Springtime Fruit Parfait, Sunny Juice Drink

Crazy April HolidaysWednesday, april 11, 10 am - 1 pm • $25 per Junior ChefWe all know about april Fools’ Day. Did you know about these other wacky april Holidays? This month celebrates Submarine Day, Babe Ruth Day, Garlic Day and pretzel Day! Our recipes will reflect these as your day off from school becomes Delicious Day! Home Made Pretzels, Deli Bombers, Garlicky Green Beans, Baby Ruth Cookies

ASpIrIng CHEFS CAMpThe 3 C’s Camp!Friday, april 13, 10 am - 1 pm • $25 per aspiring ChefWhen school is in session we learn the 3 R’s, but on vacation we will be learning the 3 C’s – Cupcakes, Cake pops, and, of course, Chocolate Crepes! Lunch: Grilled Waffle Sandwich, Fruit Salad, and Chocolate Almond Crepes

little chefs ages 3-6 with a parent

For children this young, only one parent or guardian per child is allowed to remain in the Cooking School at no additional charge. For additional adults, a $5 charge will be implemented, as seating is limited. pricing may be different as stated, as in our teas, brunches and camps. please wear/bring sneakers and have hair pulled back, if long. aprons will be provided to wear.

Culinary Instructor Judy Handzlik, Amherst Culinary Instructor Linda Duncan, West Seneca

Special Spring DaysSaturday, april 28, 10 – 11:30 am$13 per little chefapril is a busy month with lots of special days. Let’s celebrate all of them in one class. Strawberry Fool (April Fool), Bunny Bread (Bunny Day) Earthy Nachos (Earth Day), Broccoli Trees with Maple Tree Dip (Arbor Day)

Mothers are Special Tea$15 per personSaturday, may 12, 10 am – 12 pmas children we depend on our mothers every day. Let’s show them we can make their day special. Polka Dot Waffle Sticks, Very Special Scrambled Eggs, Sausage, Stuffed Strawberries, Take Home Flower Craft, Coffee for the Moms and “Tea” for kids will be served in miniature cups

Brunch for My Daddy & MeSaturday, June 16, 10 am – 12 pm$15 per personDaddy is fun, loving, understanding, our strength and support. Let’s make him a breakfast he will always remember! Pancake Sandwiches, Hash Browns, Melon Fruit Bowl with Banana Dressing, Coffee for Dad and a Take Home Craft

Children of this age are ready to learn just about any type of cooking!We will use different kitchen appliances and learn different cooking and baking techniques. Recipes will be given so each aspiring chef will have the chance to make these recipes at home for the family! please wear/bring sneakers and have hair pulled back, if long. aprons will be provided to wear.Culinary Instructor Judy Handzlik, AmherstCulinary Instructor Tina Kumiega, West Seneca

Springtime in BuffaloWednesday, april 18, 6 – 8 pm $18 per aspiring chefIt may be raining on the outside, but “Buffalo’s” recipes will be bloomin’ on the inside of the cooking school. mini Beef on Weck, mini Chicken Finger Subs using Buffalo Wing Sauce, Chiavetta’s Chicken Bites, Weber’s mustard on Little Sahlen’s Hot Dogs, mini New York Cheesecake and Loganberry Drink

Mother’s Day TeaSunday, may 6, 1 – 3:30 pm $25 per aspiring Chef/mom,$18 per aspiring Chef onlya mother’s unconditional love is always appreciated. Let’s learn a few new recipes and have your mother’s join us for tea the last ½ hour of class. We will be serving Sweet Potato Hummus Filled Cucumber Cups, Egg Salad Lettuce Wrap, Ham with Fresh Dill and Orange Butter on Rye Rounds, Stuffed Strawberries, Blueberry Scones

Honor and Celebrate DadWednesday, June 13, 6-8 pm$25 per aspiring Chef/Dad$18 per aspiring Chef onlyDad is a blend of love, wisdom, and understanding. Let’s make his day relaxing while you make him brunch. Egg Dipped Monte Cristo Sandwich, Homemade Chili Home Fries with Cheese, Green Salad with Berry Dressing, Chocolate Strawberry Trifle

kids’ kitchen

junior chefs ages 7-10

Children of this age are encouraged to attend the cooking classes without a parent or adult guardian. parents are required to inform us of any food allergies at the time of registration. We will try our best to accommodate all food allergies, if notified ahead of time. please wear/bring sneakers and have hair pulled back, if long. aprons will be provided to wear. please pick your child up promptly after the class.Culinary Instructor Judy Handzlik, AmherstCulinary Instructor Tina Kumiega, West Seneca

Sunday Brunch for Mom $15 per person, moms welcome!Thursday, may 3, 6-8 pmmake something wonderful for mom to start her special day off right. She’ll treasure this mothers’ Day brunch that you made with love! Fresh Fruit with Strawberry Yogurt Dip, Ham & Egg Cheese Bake, Lemon Blueberry Muffins, Coffee & Tea, Juice

Dinner for Dad $15 per person, Dads welcome!Thursday, June 14, 6 – 8 pmmake a Fathers’ Day meal that will be sure to make Dad smile. It will be a treat that will make his day! Mighty Meatballs & Spaghetti, Caterpillar Rolls, Coconut M&M Brownies

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aspiring chefs ages 11 and up

Amherst Cooking School 716.515.2000

WEST SEnECA COOkIng SCHOOL OnLyLet us help with Home Economics Class! your students will have fun learning cooking skills that will be helpful today and in the future. Let the mess be in our kitchen and not in yours! Open to students between the ages of 7 and 15.

please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear.

Culinary Instructor Linda Duncan

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kids dinner & a MoVie

night

Amherst & West Seneca Cooking Schools6-9 pm • ages 7-12

West SenecaCooking School716.517.3006

cooking classes for home-schooled children!

Time to Venture Outdoors!Friday, april 20, 11am-1pm$15 per studentWe have a great springtime menu to perk up your taste buds. Get your culinary skills out of hibernation! Cock-a-doodle Rolls, Fresh Grilled Veggies, Springy Mac Salad, Meringue Clouds

A gift for MomFriday, may 11, 11am-1 pm$15 per studentLearn to make this special mothers’ Day breakfast to show mom how much you appreciate all she does. make her day extra special! Egg, Cheese and Sausage Casserole, Sweet Cherry Biscuits, Fruity Yogurt Parfait, Sunshine Sparkling Juice

Hurray for Dads!Friday, June 15, 11am-1 pm$15 per studentWe’ll be making a fun and tasty meal to celebrate Fathers’ Day and show Dad how much we love him. Chicken Roll-Ups, Colorful Green Bean Medley, Fancy Braided Bread, My Own Apple Pie

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Instructors: Judy Handzlik Amherst and Linda Duncan, West Seneca

$20 for one child, $35 for two children;$50 for three children (please register all children

in your group at the same time to get the discount)

rio • Saturday, april 14, 6-9 pm Blu, a domesticated macaw, and his owner Linda think Blu is the only macaw left on the earth. after on going research she finds a female who lives in Rio de Janiero. She takes Blu to meet “Jewel”. They have quite an adventure. Wormy Burritos (Pancakes and Sausage) served with Applesauce, Deviled Bird Eggs

Alpha and Omega • Saturday, may 5, 6 – 9 pmKate the alpha wolf and Humphrey the Omega wolf have quite a journey home after being tranquilized. Wolf Pack Sandwiches served with Veggie Bones, Yogurt Dessert Cups Topped with Fresh Fruit

Dolphin Tale • Friday, June 1, 6 – 9pmThis is a true story about a dolphin (Winter) who is caught in a crab trap severely injures her tail. She is rescued and transported to a marine hospital. Winter befriends an 11 year old boy who encourages her to fight for her life. Winter still lives in Florida, today with her prosthetic tail. Octopus Dogs on a Bed of Seaweed, Fruity Sushi.

grab the greensTuesday, april 17, 6-8pm amherstWednesday, april 11, 6-8pm West Seneca$25 per person without insuranceGrab the greens? Tasty green vegetables that is! Dark and leafy vegetables are a sure sign of spring. Join Erin as she shows you how to enjoy these low in calorie, easy to prepare, and best of all, delicious spring treats!Kale and White Bean Soup*, Spinach Salad with Pears and Strawberries* Stir-Fried Chicken with Mustard Greens and Ginger, Carrot- Zucchini Muffins*

Springtime Fruits and VegetablesWednesday, may 30, 6-8pm amherstTuesday, may 15, 6-8pm West Seneca$25 per person without insuranceah, spring has finally sprung! Now the grocery produce aisles and farmer’s markets are packed with some of our favorite fruits and vegetables. Not only are they good for us, but they also taste good too. Join Erin as she shares tasty and healthy produce packed recipes to enjoy this spring. Spring Vegetable and Bean Soup*, Pasta and Peas*, Grilled Very Veggie Wrap*, Cherry Custard*

no Bones About ItWednesday, June 6, 6-8pm amherstTuesday, June 12, 6-8pm West Seneca$25 per person without insurancemake no bones about it, milk and other dairy products keep our bones, teeth, and heart healthy. In fact, the american Heart association stresses the importance of a healthy overall diet, which includes low-fat or fat-free dairy products. Join Erin as we celebrate National Dairy month with these heart healthy recipes. Potato Corn Soup*, Baked Spinach Artichoke Yogurt Dip* Italian Vegetable Pasta Bake*, Cocoa-Berry Yogurt Tarts*

eat to your heart’s content

your healthy lifestyle

* Vegetarian recipe + Vegan recipe

Instructor Erin Burch, MS, rD, CDn

Choose My plateInstructor pamela Beamer, RD, CDEThursday, april 26, 6-8pm amherstThursday, april 19, 6-8 pm West Seneca$25 without InsuranceThe Food pyramid is gone, replaced by Choose my plate. pam will discuss the updated nutrition guidelines and how people with diabetes can use them to help manage their blood sugar. Mediterranean Meatball Soup, Romaine and Turkey Salad with Creamy Avocado Dressing, Roasted Cauliflower, Chickpeas and Olives*, Instant Frozen Yogurt*

Avoid kitchen CalamitiesInstructor pamela Beamer, RD, CDEWednesday, may 16, 6-8pm amherstThursday, may 24, 6-8 pm West Seneca$25 without Insurancepam will discuss many common cooking and kitchen mistakes and how to avoid them. You may not be a chef, but you will leave this class a better cook! Chicken Parmesan Burgers, Broccoli 3 Ways, Grilled Romaine with Creamy Herb Dressing*, Citrus Tapioca Pudding*

Weight Loss Strategies: From Supplements to SurgeryInstructor pamela Beamer, RD, CDEThursday, June 21, 6-8pm amherstThursday, June 28, 6-8 pm West Seneca$25 without Insurancepam will discuss some of the more popular products and strategies people are trying to achieve weight loss. She will include some information about weight loss surgeries. Grilled Portobello & Spring Green Sandwiches*, Warm White Beans with Roasted Fennel*, Panko Crusted Asparagus Spears*, Summer Berries with Orange Cream Sauce*

diabetes cookingInstructor pam Beamer, rD, CDE

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I’m Free! gluten Free!Friday, april 13, 6 – 8 pm amherstFriday, april 20, 6 – 8 pm West Seneca$25 without insuranceSarah will educate you on the hidden glutens in foods & potential reasons to omit gluten from your diet. This class will focus on the nutrient rich gluten free foods to include in a balanced diet. You will leave with a list of safe gluten free foods, foods to avoid and foods to investigate. Sarah will provide a list of gluten free resources that will guide you in your journey to living a healthy gluten free lifestyle. Gorgeous Greens in a Flash+, Veggie Stuffed Bell Peppers+, Super Antioxidant Salad with Raspberry Vinaigrette+, Peach and Blueberry Crumble +.

gluten Free Whole grains: Super Foods for Health & WellnessTuesday, may 22, 6 – 8 pm amherstFriday, may 18, 6 – 8 pm West Seneca$25 without insurancemaking at least half your grains whole promotes good health. Whole grains are Natures super foods packed with nutrients & fiber. You will be able to visually discover varieties of whole grains as well as taste delicious dishes made from these whole grains. This is a class for anyone that is looking to increase their whole grain consumption for good health. Sarah will teach quick and easy ways to serve up these nutrient packed grains. Roasted Tomato Soup+, Ancient Quinoa Taco Salad+, Whole Grain Mexican Rice Salad +, German Chocolate Quinoa Brownies*

Try It before Buy It: A gluten Free Taste TastingFriday, June 22, 6 – 8 pm amherstTuesday, June 26, 6 – 8 pm West Seneca$25 without insuranceSarah will guide you on a supermarket tour of the Natural Foods department to assist you in making healthier gluten free selections. Sarah will prepare a variety of foods from the market that are gluten free from appetizers, entrees, side dishes to desserts. This class will be a taste testing feast! Sign up fast as this one as it will be a hit!

yOUr HEALTHy LIFESTyLE nUTrITIOn ExpErTSWe have a staff of Registered Dietitians and nutrition experts who teach all of the Your Healthy lifestyle classes at the Cooking Schools. Class instructors include:pamela Beamer, rD, CDE, (Certified Diabetes Educator), who teaches the Diabetic program, Erin Burch, MS, rD, CDn who teaches Eat to Your Heart’s Content and Family Cooks Together programs, and Sarah Thompson Dipaolo, MS, rD, CDn, CDE, nCSF-CpT is a Registered Dietitian, NYS certified Dietitian/Nutritionist, Certified Diabetes Educator, Certified personal Trainer and Certified Food for Life Cooking Instructor who teaches the Eat Well Stay Fit program.

These great classes taught by a Registered Dietitian are covered in part by local Health Insurance Companies. (Please call the Cooking School for details). Come join us to learn how to make good lifestyle choices. Included in each class is information and handouts on the class topic, along with a generous sampling of each recipe made. Some classes offer product samples as well.

eat well, stay fit — gluten free series Sarah Thompson Dipaolo, MS, rD, CDn, CDE, nCSF-CpT

many have turned to gluten free as a means to improve their overall health whether they have celiac disease, food sensitivities, want to decrease inflammation or just begin to feel better overall. Join Sarah as she guides you through the gluten free maze of do’s and don’ts in the grocery store& food preparation. Sarah’s goal is to assist everyone with making well balanced meals filled with nutrients to promote good health. Whether you have been gluten free for years and want new ideas or have thought about going gluten free to feel better…these classes will suit everyone. Sarah’s classes are great for anyone who wants to incorporate more whole, plant based foods to improve their overall health. Going gluten free can be confusing at first, but Sarah will make gluten free as easy as 1, 2, 3.

Let’s have a Fiesta!monday, april 30, 6-8pm amherstTuesday, april 24, 6-8 pm West SenecaWho doesn’t want a reason to celebrate, especially when it includes tasty mexican food? Luckily celebrations like Cinco De mayo can also be healthy for the whole family. So join Erin as we throw a fiesta of our own. It’ll be sure to be a muy Buenos time! Vegetarian Tortilla Soup*, Avocado Pineapple Salsa*, Layered Chicken and Black Bean Enchilada Casserole, Oven-Baked Churros

Five Star Mother’s Day BrunchTuesday, may 8, 6-8pm amherstWednesday, may 2, 6-8 pm West SenecaShower your mom with homemade cards, unique gifts, and great food. There is no better way to show your mom you love her, then serving her a tasty brunch made with love. These delicious recipes are sure to speak for themselves. Cherry – Mint Spritzer*, Roasted Asparagus Salad with Citrus Dressing*, Mini Mushroom and Sausage Quiches, Lemon-Raspberry Muffins*

All Things StrawberryWednesday, June 27, 6-8pm amherstTuesday, June 19, 6-8 pm West SenecaFew things are closer to perfection than the first sweet berries of strawberry season. Nothing beats their juicy and sweet taste, plus, they’re packed with good health. Learn how to prepare these tasty recipes that are filled with these plump nutrient packed fruit! Strawberry Soup*, Strawberry Cucumber Salad*, Strawberry Balsamic Pizza with Chicken, Cheesecake Stuffed Strawberries*

family cooks together-hands onn (ages 7 & up) Instructor Erin Burch, MS, rD, CDns

These classes will be geared to all family members, starting at age 7. In years past, family time was always spent around the dinner table, where conversations would be personal in nature, where families could feel close to each other. Family life today is all too busy, with less time spent on families eating meals together, more time going to the nearest fast food place. If each family member had a role in getting a healthy meal on the dinner table, there would be more time available to stay home and enjoy the meal together. Let us help you start getting back to family basics, while enjoying the healthy meal that you helped to prepare!

These classes are covered under the Healthy Lifestyle classes. all Insurance information will be needed for all attending, and will be taken when you reserve the class, along with your credit card information. Univera & Independent Health insurance cost is only $5 per member!

The cost without covered Insurance for the Family Cooks classes is $25 per adult, $12 per child ages 12 and under.

8 Amherst Cooking School 716.515.2000

wine and beer tastings are now offered in some of our classes at the Cooking School!

alcoholic beverages may be made available

for consumption in some classes. Class

participants will be asked to present

identification to prove that they are of legal

New York State drinking age and will be

held responsible for limiting their

consumption of alcohol to safe amounts.

pregnant women and people on certain

medications should not consume alcohol.

Everyone should bring proper ID to the

class. TOpS policy is to proof everyone;

failure to bring proper ID will result in

being excluded from the tastings, but not

the class.

ChateauNiagara

Bob & Jackie ConnellyOwners

716-433-8405

Jim & Kathy BakerOwners

716-957-2338

ann & martin SchulzeOwners

716-778-8090

Tim HerzogFounder

716-873-1557

Please check inside for dates and times of those classes.

Register early, because these classes fill up quickly!

9West SenecaCooking School716.517.3006

grandma’s Lost Dessert recipesCulinary Instructor Lauren WatkinsWednesday, april 11, 6 – 8:30 pm amherstFriday, april 13, 6 – 8:30 pm West Seneca$25 per personIf you can recall, Grandma’s always cooked with love. Good recipes, like interesting people come from somewhere. By cooking and enjoying these recipes you will be instantly connected to a past that others were eager to share! Date & Nut Bread, Breakfast & Dessert Farina Cake, Chapel Squares (Almond Paste, Apple and Dried Sour Cherry Filling)

polish Cooking 1: Traditional and Everyday Versions of Old Family FavoritesChef Tina KumiegaThursday, april 19, 6 – 8:30 pm amherstFriday, april 27, 6 – 8:30 pm West Seneca$25 per personWe all love to eat pierogi on holidays and special occasions. The traditional recipes may be little time-consuming but well worth it. This first class will also include the casserole version. Cheese, Kraut and Potato Pierogi, “Lazy” Pierogi, Peach Pierogi

polish Cooking 2: Traditional and Everyday Versions of Old Family FavoritesChef Tina KumiegaWednesday, may 23, 6 – 8:30 pm amherstThursday may 17, 6 – 8:30 pm West Seneca$25 per personWe all love Golombki and Nalesniki on holidays and special occasions. The traditional recipes may be a little time-consuming, but well worth it. This class will also give you ways to make the casserole version of Golombki for weeknight dinners. Polish Golombki, “Easy-Bake” Golombki, Nalesniki - Polish Dessert Crepes

Think SpringCulinary Instructor Rose ann RossFriday, april 20, 6 – 8:30 pm amherstWednesday, april 25, 6 – 8:30 pm West Seneca$25 per personasparagus is a sure sign of spring and has many health benefits. Rose ann has some great asparagus recipes to indulge our taste buds! Succulent Asparagus Soup, Roasted Asparagus Pasta Salad, Asparagus Parma

Mother-Daughter Afternoon Tea party(ages 16 & up)Chef Tina KumiegaThursday, may 10, 6 – 8:30 pm amherstTuesday, may 8, 6 – 8:30 pm West Seneca$25 per personLearn the History of afternoon and how to brew that perfect cuppa tea. Learn how to make Devon Cream & Lemon Curd to go with freshly baked Currant Scones, prepare the fillings for and assemble 3 traditional Tea Sandwiches, Bake English Butter-Tarts and Chocolate Cherry Cakes

Asian CuisineCulinary Instructor Rose ann RossFriday, June 15, 6 – 8:30 pm amherstFriday, June 22, 6 – 8:30 pm West Seneca$25 per personLet’s use our imaginations and travel to another country enjoying foods from the Orient. Won Ton Soup with Homemade Won Tons, Spring Rolls with Dipping Sauce, Pork and Vegetable Stir Fry

hands-on adult classesIf you would like to try your hand at helping with the cooking, these classes are for you! Please come with hair tied back if long, and wear closed toed shoes for your safety. Aprons will be provided for your use.

10 Amherst Cooking School 716.515.2000

polenta/risotto Culinary Instructor Larry CheeleyFriday, april 27, 6 – 8:30 pm amherstTuesday, april 17, 6 – 8:30 West Seneca$25 per personThese two words strike fear into all non-Italian cooks!! polenta is merely corn meal and water (grits). It began life as peasant food–originally made with spelt or chick peas or faro. Today it is featured in high end restaurants. The best way to serve rice is as risotto. Short grained rice makes the creamiest risotto, which grows in Lombardia–the region of milan. Polenta Con Salsa, Di Pomodoro (in tomato sauce), Carrozza (as a sandwich with Prosciutto and Cheese), Milanese Risotto, Sausage and Tomato Risotto

Lolly pops Chef Scottie Williamsmonday, april 16, 6-8:30 pm West Seneca$25 per personLet’s join Chef Scottie as he shows you that lollypops aren’t just for kids! Stuffed Tomatoes with Yellow Rice and Spinach, Lolly Pops (lamb chops), Spiced Potato Wedges, Mint Chiffon Pie

It’s All greek to Me Wine pairing with Niagara Landing Wine Cellars Executive Chef Scott Donhausermonday, april 16, 6 – 8:30 pm amherstmonday, april 23, 6 - 8:30 pm West Seneca$25 per personGreek food is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. preparing and enjoying Greek food is an adventurous journey into the cradle of civilization and the land of the Gods of Olympus. Discovering, tasting, and experiencing Greek food is truly one of the joys we can all share. Chef Scott will share the wonders of Greek cooking with you! Deviled Eggs with Ouzo, Salata Horiati (Greek Salad), Roast Chicken with Grapes with Spanakorizo (Spinach and Rice) Fried Phyllo with Custard

Curry in a Hurry–Easy Indian CuisineChef amy Weisenburgermonday, april 23, 6 – 8:30 pm amherstThursday, april 26, 6 – 8:30 pm West Seneca$25 per personIndian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterized by the extensive use of various Indian spices, herbs, vegetables and fruit. Easy Samosas, Shrimp Curry with Coconut & Apple, Jasmine Rice, Indian Coffee Drop Cookies

Quiche: World on your plate Brinners (Breakfast for Dinner) Instructor Jeannette KreherWednesday, april 25, 6 – 8:30 pm amherstmonday, april 30, 6 – 8:30 pm West Seneca$25 per personThis class will showcase the versatility of eggs for breakfast, lunch or dinner. We will use a variety of crusts (pie, bread, noodles and potatoes) to create flavors of the world in your home. Greek – Feta, Olives, Sun-Dried Tomatoes,Italian – Tomatoes, Onions, Peppers, Sausage & Mozzarella CheeseMexican – Chorizo, Salsa & Mexican CheeseCustard – Sweet and Creamy!

Mother’s Day Chocolate DelightChef amy Weisenburgermonday, may 7, 6 – 8:30 pm amherstThursday, may 10, 6 – 8:30 pm West Seneca$25 per personHow can you say “I love you mom” without giving her a little chocolate? make her these chocolate delights and she will love you forever!Double Chocolate Profiteroles, Chocolate Crinkle Cookies, Chocolate Ricotta Mousse, Mexican Chocolate Cake

Mother’s Day in Italy Wine pairing with Niagara Landing Wine CellarsCulinary Instructor Larry CheeleyFriday, may 4, 6 – 8:30 pm amherstFriday, may 11, 6 – 8:30 pm West Seneca$25 per personLarry is back to treat you to a traditional Italian (Ligurian) multi-course meal suitable for your favorite mother! Mozzarella Fritta (deep fried mozzarella), Baby Potatoes Roasted with Sea Salt, Olive Oil, and Rosemary, Pollo Ligure (Ligurian Chicken Marinated in Lemon, Olive Oil, Rosemary, and Garlic), Torta Di Formaggio (cheese cake)

Mediterranean SpringChef amy WeisenburgerThursday, may 17, 6 – 8:30 pm amherstmonday, may 14, 6 – 8:30 pm West Seneca$25 per personThe mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of Spain, southern Italy, Greece, and specifically the Greek island of Crete, and parts of the middle East, which consists mainly of fruits and veggies. Chef amy will prepare this menu that’s not only good for you but tastes great! Mediterranean Stuffed Zucchini, Mediterranean Spring Bowls with Chicken & Feta, Strawberry & Chantilly Millefoglie

demonstration adult classes

11West SenecaCooking School716.517.3006

What’s on your Weekend grill? Instructor Jean O’Toole, New York Beef Industry CouncilTuesday, may 15, 6 – 8:30 pm amherstWednesday, may 16, 6- 8:30 pm West Seneca$25 per personmake your weekend “morsel memory” last! What’s on your weekend grill can be even tastier in your lunch or dinner during the week! Stretch your beef dollar by utilizing weekend beef leftovers by using lean beef as an ingredient or in cook once/eat twice meals! Ranch Burgers, Italian-Marinated Steak with Grilled Ratatouille, Steak and Grilled Vegetable Salad, Gazpacho Steak Salad

Basil “not Just for red Sauce” Chef Scottie Williamsmonday, may 21, 6-8:30 pm West Seneca$25 per personBasil is one of the most well-known of the world’s herbs. It originated in asia, but now has become heavily used around the world. It is cultivated in more than 12 different varieties, some of which include Lemon Basil, Cinnamon Basil and Royal Basil. One of the most popular varieties of the basil herb is commonly referred to as Sweet Basil, because of its sweet aroma which derives from the essential oils founds in its leaves and stem. Chef Scottie will teach you the many uses of the herb basil. Pesto, Goat Cheese, Basil and Peach Omelet, Basil Pasta, Basil and Pistachio Ice Cream

potluck Suppers! Culinary Instructor Jeannette Kreher Thursday, may 31, 6 – 8:30 pm amherstTuesday, may 22, 6 – 8:30 pm West Seneca$25 per personGet ready for the start of the summer season in Buffalo! Shine at all your summer gatherings with these crowd pleasers! Veggie Spiral Appetizers, Peppery Vegetable Salad with Homemade Dressing, Pecan Chicken Casserole, Blueberry Cobbler

Under pressure!Culinary Instructor Rose ann RossFriday, may 18, 6 – 8:30 pm amherstWednesday, may 23, 6 – 8:30 pm West Seneca$25 per personpressure cooking has made a comeback! This wonderful appliance not only lets you have meals on the table in minutes, but the fusion of flavors that pressure cookers creates makes the best tasting recipes ever! Cream of Chicken Soup with Gnocchi Dumplings, Chicken Piccata, Risotto with Peas, Blueberry Cinnamon Sundae Sauce

Buffalo–Cooking proud! Beer pairing with Flying Bison Brewing CompanyExecutive Chef Scott Donhausermonday, may 21, 6 – 8:30 pm amherstmonday, may 7, 6 – 8:30 pm West Seneca$25 per personWe know Buffalo is known for its chicken wings, but Buffalo also has some great companies that have been around for many years that produce food only here in Buffalo. many former Buffalonians packed their coolers with the great food they grew up with and take it back home to share! Chef Scott is bringing it home to you! Beef on Weck Wings with Miller’s Horse Radish Dip, Grilled Romaine Salad with Weber’s Mustard Sherry Vinaigrette & Al Cohen Croutons, Rosina Meatballs, Chefs Pasta Sauce served over Pasta, Perry’s Deep-Fried Ice Cream

Dinner in an HourCulinary Instructor Rose ann RossFriday, may 11, 6 – 8:30 pm amherstThursday, may 31, 6 – 8:30 pm West Seneca$25 per personGetting dinner on the table after a long day at work can sometimes be frustrating. Rose ann has a great menu that will get you out of the kitchen in no time! Orange Mozzarella Tower, Grilled Arugula Pesto Chicken served over Caesar Pasta, Angel Food Cake topped with Orange Mascarpone Topping

ArtichokesCulinary Instructor Lauren WatkinsWednesday, may 2, 6 – 8:30 pm amherstWednesday, may 9, 6 – 8:30 pm West Seneca$25 per personOne of the oldest-known foods, artichokes have delighted and nourished people for several thousand years. Today, artichokes are enjoyed in every corner of the globe. Lauren will teach you the many wonders of artichokes and how to cook and prepare them. Artichoke and Orange Salad, Lemon Mint Braised Artichokes, Artichoke and Eggplant Panini, Artichoke Cheesecake

Father’s Day in Italy (St. Joseph’s Day) Culinary Instructor Larry CheeleyTuesday, June 12, 6 – 8:30 pm amherstWednesday, June 6, 6 – 8:30 pm West Seneca$25 per personIn Italy Father’s Day is also St. Joseph’s Day and celebrated on or about march 19. a feast is usually served to celebrate the patron saint. It is also a day to wear red clothing. Let’s join Larry in a feast to honor our fathers. Risotto alla Milanese - creamy short grain rice (Arborio or camaroli) cooked in broth, wine, butter, onion), Osso Buco alla Milanese (Braised cross-cut veal Shanks cooked in Broth and Wine, with Vegetables), Zeppole (sfinge). Deep-Fried or Baked Pastries

demonstration adult classes

12 Amherst Cooking School 716.515.2000

demonstration adult classes

Father’s Day Appreciation–Cooking with Beer Beer pairing withFlying Bison Brewing CompanyChef amy Weisenburgermonday, June 11, 6 – 8:30 pm amherstmonday, June 4, 6 – 8:30 pm West Seneca$25 per personYou can’t celebrate Father’s Day without having some fun with beer! Chef amy has come up with some great recipes that will give beer lovers and dads something to celebrate with! Cheddar Beer Soup, Beef & Beer with Yellow Potatoes, Chocolate Stout Bundt Cake

Easy Weeknight Dinner Culinary Instructor Jeannette Kreher Tuesday, June 19, 6 – 8:30 pm amherstTuesday, June 5, 6 – 8:30 pm West Seneca$25 per personThis easy weeknight dinner taste even better when prepared with in-season vegetables from your local farmer’s daily supply of produce to TOpS!Mixed Greens with Goat Cheese and Sweet/Savory Toppings drizzled with Citrus Balsamic Dressing, Tilapia Pockets with Veggies & Herbs, Quinoa with Veggies and Herbs, Lemon Cookie Bars

“Welcome Summer” Beer pairing with Saranac BeerExecutive Chef Scott Donhausermonday, June 18, 6 – 8:30 pm amherstmonday, June 25, 6 – 8:30 pm West Seneca$25 per personLet’s welcome the summer with Chef Scott’s menu for a good old-fashioned outdoor meal! Grilled Peaches with Gorgonzola Cheese, Balsamic Reduction and Spiced Nuts, Barbecue Chicken Drums with Roasted Corn Salsa, Blue Cheese Potato Salad, Banana-Peanut Butter-Marshmallow Milkshakes Let’s Slice the Cheese TogetherChef Scottie Williamsmonday, June 18, 6 – 8:30 pm West Seneca$25 per personThe earliest archeological evidence of cheese making has been found in Egyptian tomb murals, dating to about 2000 BCE. a 2009 study at the Curtin University of Technology compared individuals who consumed three servings per day to those who consumed five per day. The researchers concluded that increased consumption resulted in a reduction of abdominal fat, blood pressure and blood sugar. So eat your cheese… it’s good for you! Cheese and Beer Soup, Fruit and Cheese Kabobs, Deli Spirals, Chocolate Dipped Cheese Cake Balls

Lighter Fare Culinary Instructor Lauren WatkinsTuesday, June 5, 6 – 8:30 pm amherstThursday, June 7, 6 – 8:30 pm West Seneca$25 per personWith the warmer weather upon us there is more desire for easier, lighter meals. Lauren will prepare a wonderful menu that you can enjoy and still have room for dessert! Butter Lettuce and Radish Salad with Fresh Spring Herbs, Chilled Tomato-Tarragon Soup with Croutons, Fettuccine with Peas, Asparagus, and Pancetta, Rhubarb and Ginger Brioche Bread Pudding

From the Vineyard–Cooking with Wine Wine pairing with Niagara Landing Wine CellarsChef amy WeisenburgerThursday, June 7, 6 – 8:30 pm amherstThursday, June 21, 6 – 8:30 pm West Seneca$25 per personWhen the topic of food and wine arises, the usual flow of conversation revolves around what wine to drink with dinner. The topic that almost never arises: what wine to put in dinner? The use of wine as an ingredient is usually controlled by only a couple factors: white or red and what’s open in the fridge. But there is more to cooking with wine than using up last night’s leftovers. Chef amy and our local winery will teach you the nuances of cooking with wine. Spring Greens with White Wine Vinaigrette, Chicken Breast with Tarragon White Wine Cream Sauce, Red Wine Pasta with Romano, Poached Pears with Red Wine

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Fish Four Ways Chef Tina KumiegaTuesday, June 26, 6 - 8:30 pm amherstFriday, June 8, 6 - 8:30 pm West Seneca$25 per personIntimidated by the thought of cooking fish and seafood at home? Tired of the same old peel and eat shrimp for appetizers or pan or deep-fried fish for dinner? This class will show you 3 new ways to prepare seafood at home that are easy and delicious. Hot Crab Dip, Oven Baked Fish Chowder, Shrimp & Scallop Risotto with Wild Mushrooms, Baked Salmon with an Orange Glaze

demonstration adult classes

Register early! SomE ClASSES Fill quiCkly AnD oThErS mAy noT bE hElD DuE To loW rEgiSTrATion.

14 Amherst Cooking School 716.515.2000

meet our chefs and instructors

kids Instructor Linda DuncanLinda Duncan comes to us as a cooking school assistant. Being a mother of 5 with many years of home schooling teaching experience, Linda will certainly add this knowledge to teaching kids classes in West Seneca.

kids Instructor Judy HandzlikJudy is our Instructor for the children’s array of classes and special need groups in our West Seneca School and kids classes in amherst. Judy has worked as a pre-school teacher, as well as a Day Camp Instructor for 25 years. Judy brings with her many new and refreshing ideas for the classes, as well as a love and understanding of working with these age groups. Judy teaches the scout programs and hosts birthday parties, as well.

kids Instructor Chef Tina kumiegaChef Tina will also be teaching the Jr. Chef, birthday parties and scout classes in West Seneca, as well as adult classes.

Culinary Instructor Lawrence CheeleyLawrence Cheeley (aka Lorenzo in Italy) developed an interest in Italian cooking in Italy in 1990. He made the acquaintance of Luciana - reputedly the best cook in the village of monte Rosso al mare who took the time to teach him some of the Ligurian regional specialties. Subsequent visits to Rome, Florence, Sorrento, amalfi, Venice, milan, and Capri’ offered opportunities to see and taste the special dishes of these regions, and to ask local cooks how they were made. Lawrence has taught “How to Cook Like an Italian Grandmother” and Italian Baking for the Frontier and Williamsville Community Education programs.

Executive Chef Scott DonhauserIt is always a treat when Chef Scott comes to the Cooking School. Scott has shown his many talents in local restaurants such as Daffodil, Verbena, and Frog Hair Grill Restaurant, Windows on the Green and The Delaware. This dynamic chef has his hand in many local happenings that add to his two hour program. The menus he has chosen will bring cooking, presentation and interesting flavor combinations to new heights!

Chef Tina kumiegaChef Tina marie Kumiega was the owner and executive chef of the Victorian Tea Room and Bake Shop in Wyandotte, michigan. She is also a member of the United States personal Chef association and while a member of their Southeast michigan Chapter prepared meals for the Ronald mcDonald House in Detroit, michigan. Chef Tina started her culinary career in her polish Grandmother’s Kitchen and shopping at the Broadway market as a child. She has studied at Schoolcraft Culinary School in Livonia, michigan, Trevarrow’s Chef du Jour program in auburn Hill, mI, and under Le Cordon Bleu trained Chef marci arthur at her school in Orlando, Florida.

Culinary Instructor rose Ann rossRose ann was the owner of her own restaurant, Rigatoni’s, located on Delaware ave. in Kenmore from 1986-1996. Her quick, uncomplicated recipes will enhance your own cooking abilities, as well as her flair for table decorating. Rose ann specializes in hands on classes, which she makes entertaining as well as educating!

Culinary Instructor Lauren WatkinsLauren comes to us as a personal Chef/ Cooking Consultant. She has been successfully cooking for private parties and busy business professionals since may 2007. Lauren is a culinary graduate from Erie Community College. The menu and recipes that Lauren will share with you will not only inspire you but show you that she cooks with a passion and from the heart. Lauren is excited to share her knowledge and love of food with all of you!!

Chef Amy WeisenburgerChef amy is a personal Chef, cooking gourmet dinners and providing busy professionals and special diet clients with delicious home cooked meals in Buffalo and the surrounding areas. She is a graduate of the United States personal Chef association Certificate program. Chef amy has had as her clients martha Stewart Living magazine, ECmC, Stand advertising, planet Reels Films, Socket Films, The Diocese of Buffalo, Independent Health, and many happy individuals!

Chef Scottie WilliamsScottie comes to us as the Head Chef at Riley Street Station in East aurora. His education includes the Fine arts at Buffalo State College. after working with the many fine chefs in Western New York in his first two years at school, he found his true love. It has been 25 years, and he still loves what he does. His specialties include polish, Greek and Northern Italian cooking. Working with breads, meats and seafood as his palette, what more could someone ask for?

Culinary Instructor Jeannette kreherJeannette enjoys traveling throughout the US and the World eating local cuisine then trying new recipes using a variety of spices. She appears on am Buffalo preparing egg recipes and talking about eggs. Jeannette has worked as a demonstrator/presenter/instructor with adult and children for a variety of companies and hopes to share her love of cooking, ethnic food and use of spices to enhance your palate.

regional Cooking School Manager grace HanusinGrace is our Regional Cooking School manager for amherst, West Seneca and Rochester. She is located at Tops Cooking School in amherst. Her culinary background includes working as a line cook and Sous Chef in many area restaurants. In 1995, she placed second in the New York Division of The National Beef Cook off Contest, with her Beef and Barley mulligan recipe. Her Onion Soup recipe was featured in the Buffalo News by Janice Okin, food critic. She currently is a key panelist on the website www.wnywomen.com. Grace has appeared on local TV shows and events, and does live cooking demos, while promoting the Cooking School. She coordinates and writes the calendar each quarter, schedules the classes, teaches the special needs population and supervises day to day operations of the Cooking Schools in amherst and West Seneca as well.

Coordinator noreen MalliaNoreen is our Cooking School Coordinator for the West Seneca Cooking School. She comes to us with a background in restaurant operation, with 29 years experience. Noreen and her husband Sal owned Sal Franco’s Restaurant in Orchard park, where Noreen worked in various positions. Noreen schedules the classes and manages day to day operations of the cooking school in West Seneca.

HaNDS-ON TEam BUILDING aT TOpS COOKING SCHOOL!

15West SenecaCooking School716.517.3006

Class registration is easy and convenient.

Cancellation policy• If you cannot attend a class, you may send a substitute in your place, except

for Your Health classes. The substitute must have health insurance coverage or they will be charged for the class.

• 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 3-business days 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 are cancelling. We will call to confirm. We regret any inconvenience this may cause.

Both schools are handicapped accessible.

Grace HanusinRegional Cooking School manager3980 maple Roadamherst, NY 14226716-515-2000

Noreen malliaCooking School Coordinator355 Orchard park RoadWest Seneca, NY 14224716-517-3006

register early! Some classes fill quickly and others may not be held due to low registration.

In hands-on participation classes, students should wear casual clothing and comfortable shoes. You may not wear open toed shoes or sandals. This is for your protection and safety. We provide full-length bib aprons for use during class. please silence all cell phones and pagers when classes are in session. please keep talking to a minimum so that others may hear the instruc-tors during class. Small children are not allowed in adult classes. If you need to use your cell phone, please exit the Cooking School while talking.

general information and etiquette

We are able to take payment over the phone using your credit card. To register for a cooking class at either our amherst TOpS or West Seneca TOpS, please note the following:

To register by phone: • Call the TOpS Cooking School in amherst at 716.515.2000 or the TOpS

Cooking School in West Seneca at 716.517.3006.• You must provide a credit card number and expiration date to register by

phone using your credit card. Card cannot be debit only – card must have a VISa/masterCard/american Express/Discover logo. please have your credit card ready when calling.

• The best way to register for classes is to call the Cooking School.

Registration is easy. Just call the Cooking School that you want to register for classes in, or stop by during the day when shopping, and we will be glad to register you.

We discourage paying for classes ahead of time, in the event the class is not held. Your credit card will not be charged until the day of the class. If you wish to pay by cash the day of the class, you may do so by stopping in the school before the class to obtain your registration form. Just go to the service desk, pay for the class and return a receipt and the form back to the class.

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

Birthday parties at the Cooking sChool

are fun!Trying to plan your

child’s birthday party? Let us do the work

for you! Call today to book

your party.

FEATURED EVENTS

Jr. Chef 3-Day Camps – ages 7 and 11$25 a day, $70 for all 3 days – must attend all 3 days to get the discount (no coupons taken with camps)Camp 1 LET’S GO ON a mEDITERRaNEaN CRUISE • July 10-12 | 10am-1pm amherst & West SenecaCamp 2 SURF, SaND & SUN • august 7-9 | 11 am-2 pmamherst & West Seneca

Aspiring Chefs Culinary Program – ages 12 and up $180 for all 4 days – must be able to attend all 4 days(no coupons taken with camps)July 24-27 | 10am-1 pm | amherstThis Camp is a must for young adults who have a genuine interest in learning to cook, or may want to pursue a career in the Culinary arts. With families having two working parents, some young adults may have the responsibility to get dinner on the table some nights, or college bound students may find they are not ready to tackle their meal preparation alone, or newly engaged couples may want to get a head start on learning how to cook. In this camp they will learn all the kitchen basics from using the correct equipment in a safe manner, learn basic knife skills, to using the correct bake ware and measurements in baking. We will cook, bake, dice and chop and then eat our creations. This camp is a 4 day commitment and space is limited due to the hands on learning involved. Hand outs and recipes are included.

Sign uP EArly!Details and menus in the next calendar!

summer