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Kitchen WindowKitchen Window®

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

Cooking Class Schedule – July-October 2013

JULY4th of July Cake PopsSure, when most people think “Independence Day,” they think “burgers,” or “hotdogs.” But what about the bakers among us? Shouldn’t they get to have some funcelebrating the Fourth of July, too? Well, now they can! We’re here to help you ex-pand Independence Day cooking into a fun and festive dessert course. In this in-troductory pastry-decorating class, you’ll join instructor Lymarie Jimenez indecorating cake pops that are sure to add fun and pizzazz to your summer celebra-tions. A great class for beginning decorators of any age, this is a great opportunityto introduce yourself or your children to the fun and excitement of cake decorating.We’ll provide already-made CHOCOLATE, VANILLA, and BANANA cake pops(and the recipes to make them yourself) as well as teach you to make CARROT andRED VELVET pops. Next, we’ll teach you how to make them look festive: we’llmake two different frostings, and teach you how to work with chocolate for dippingand decorating. Finally, Lymarie will show you a variety of designs from “stars andstripes” to “watermelons” that are sure to impress. We’ll provide everything youneed to make these pops look great; all you have to bring is your imagination!Lymarie Jimenez | Participation | $55#130701A – Monday, July 1 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Daniel Darvell & Staff | Participation | $70#130701B – Monday, July 1 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Chophouse SteakIf you’re fed up with spending money on great steaks only to have them endup overcooked and flavorless, this class is for you. You’ll learn to how shopfor, sample and compare classic cuts of steak. However, selection is only halfthe battle – the secret to a fabulous steak lies in the contrast between thecharred exterior and the warm, juicy center. Find out how to achieve this per-fect combination with both charcoal and gas grills. During class, you’ll getthe chance to cook on both so you can see how the two heat sources differ,and so you’ll know how to handle whatever type of grill you have at home.The menu is a chophouse classic: We start with KITCHEN WINDOW’S SIG-NATURE CHOPHOUSE SALAD. We’ll sample STEAK FOUR WAYS, servedwith STONE-GROUND DIJON COMPOUND BUTTER, BLUE CHEESE COM-POUND BUTTER, TARRAGON & SHALLOT SABAYON and GREEN PEPPER-CORN COGNAC CREAM. We’ll serve the steak with CEDAR PLANKEDMASCARPONE MASHED POTATOES and SPRING GRILLED VEGETABLESwith HERB VINAIGRETTE. For dessert, we’ll enjoy STRAWBERRIES with AGEDBALSAMIC. Learn the secrets to a perfectly grilled steak – you may be surprisedat how a few basic techniques can ensure that your steak comes out perfectlyevery time.Daniel Darvell & Doug Huemoeller | Participation | $75#130702A – Tuesday, July 2 | 6:00 p.m. – 9:30 p.m.

Finger Foods from Moto-iEveryone loves finger food and street food for the same reasons: delicious,shareable, portable, bite-sized goodies and no dishes to do afterwards! Itshould come as no surprise, of course, that Chef Omar Gillego from local gemMoto-I, an izikaya-style (Japanese pub-style) restaurant with a focus on streetfood, can make an entire meal from nothing but finger dishes. And lucky forus, he has! Join us in our teaching kitchen as we welcome Chef Omar for afun evening of delectable Japanese finger foods, starting with RANGOONS –puffy, creamy, rich bites of delicious that everyone will love! Next, he’ll whipup some OKONOMIYAKI FRITTERS, a Japanese-style savory pancake that’s justbursting with umami, or “pleasant savory taste.” After that, you’ll taste FRESHVEGETABLE SPRING ROLLS, and learn about COOKING THE PERFECTBISTRO STEAK. You couldn’t ask for more, yet somehow…there’s more! Togo along with the meal, Chef Omar will be bringing along some sake samplesfor everyone to try. This is not to be missed: Moto-I brews its own house sakes!Omar Gillego | Demonstration | $65#130708A – Monday, July 8 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Ultimate BurgersCreating a flavorful burger takes more than just worcestershire sauce on someground meat and firing up the grill. Discover the creativity and secrets togrilling unique burgers in this hands-on class. Our grillmasters will discuss thecombinations of different impacting flavors, such as seasonings, condimentsand toppings, along with the best beef for your burgers and include a lessonon how to grind and mix it yourself. Then we will create some delicious burg-ers by adding the perfect combinations of toppings to make some of the ulti-mate burgers around. In our first round, we will create three burgers: anITALIAN BURGER – fresh chuck ground with Genoia Salami, topped with asundried tomato aioli, parmesan crisp, fried prosciutto and fresh arugula,served on a ciabatta roll; a MEDITTEREAN BURGER – ground beef, lamb andpinenuts topped with feta tzatziki sauce, and tomatoes; and a GERMAN BEER-BASTED BRATWURST BURGER – ground pork, topped with sauerkraut, onionmustard, on a pretzel bun and served with a summer melon salad. Round twofeature three more burgers: a JAPANESE TUNA BURGER – diced Ahi tunatopped with wasabi mayo, serrano peppers and Asian slaw with a yuzu sesamedressing; a SPANISH BURGER – fresh chuck ground with Spanish chorizo,topped with mahon cheese, a fried egg, avocado, and harissa mayo; a KO-REAN BULGOGI BURGER – bulgogi seasoned ground beef, topped with jackcheese, kim chi, and gochujang sauce and served with a jicama slaw.Daniel Darvell & Doug Huemoeller | Participation | $70#130709A – Tuesday, July 9 | 6:00 p.m. – 9:30 p.m.

Mundane to MediterraneanTake a moment to think about potatoes, carrots, chicken, stale bread, shrimp,beans, and peaches. Yes, they’re fine and nutritious, and you may have evenloved them once, but they don’t … excite you the way they used to, do they?If the thrill is gone, let Canan Karatekin rekindle your romance with theseseemingly mundane ingredients through her luscious Mediterranean dishes.The Mediterranean diet, beloved by foodies and health experts alike, is aboutso much more than just Italian food and olive oil. Let Canan Karatekin, a self-taught cook who lived in Turkey until she was 19, show you how exciting anddiverse Mediterranean cooking really is! In this class, she’ll show you waysto transform mundane ingredients with vibrant dishes from all around theMediterranean. We’ll start with a FETA SAUCE WITH SHRIMP, a Greek-in-spired dish that combines shrimp with hot peppers, juicy tomatoes, cool wa-termelon, and herbs. Much more interesting than that tired shrimp cocktail!Next is FATTOUSH, an exuberant way of using up stale bread in the Levant.Along with bread, Canan’s version of fattoush includes tomatoes, cucumbers,tahini, yogurt, herbs, and sumac. We will then pay homage to North Africawith a SPICY MOROCCAN CARROT SALAD - as different from typical rawcarrots as Minnesota is from Morocco. Can’t think of anything exciting to dowith beans and potatoes? Try her CHICKPEA AND POTATO SALAD, whichuses the flavors of Spain from olives to sherry vinegar, to dress up everydayingredients. The entrée is MAHMUDDIYE, a palatial chicken and orzo dishfrom the Ottoman Empire that includes almonds, apricots, and grapes. Wewill end with a twist on a classic dessert from Southern France, ALMOND-PEACH CLAFOUTI.Canan Karatekin | Demonstration | $65#130709B – Tuesday, July 9 | 6:00 p.m. – 9:00 p.m.

For complete class descriptions visit www.kitchenwindow.com2

COOKING CLASSES BY DATE

Hot & Spicy Summer ThaiHigh temperatures, high humidity, people out roaming the beach…No, we’renot talking about a Minnesota summer. Thailand is a beautiful country witha lush, tropical climate and a rich, complex, and delicious culinary heritagedominated by seafood, fresh produce and fresh herbs. That’s why summer(in Minnesota or elsewhere) is the perfect time to enjoy Thai! You won’t wantto miss this class from chef and owner of Sen Yai Sen Lek, Joe Hatch-Surisook,as he explores some great warm-weather recipes that are sure to liven up yoursummer menus and get your mouth watering. Known for its intense flavors,Thai food is a great way to get away from your “same old, same old.” We’llstart with GAI SATAY WITH CURRIED PEANUT SAUCE AND CUCUMBERSALAD, a dish that pairs a classic style of grilled Thai street food with a crisp,refreshing salad. Then, you’ll learn to make SOM TUM, a lovely green papayasalad that’s sure to help you beat the summer heat. Next up, you’ll expandyour grilling repertoire with MOO YANG TAKRAI – grilled lemongrass pork-chops that are sure to please! Finally, you’ll try your hand at a light but satis-fying dessert of mango with sweet sticky rice called KHAO NEOWMAMUANG. Join us for an authentic taste of Southeast Asia and learn tocook like you live on a tropical island!Joe Hatch-Surisook | Participation | $70#130710A – Wednesday, July 10 | 6:00 p.m. – 9:30 p.m.

Summer in the YucatanAh, the Yucatan Peninsula! Located in Central America, the Yucatan sits atthe intersection of Mexico, Beliz, and Guatemala, and, like any place wherecultures mingle, is home to some very interesting cuisine! Kitchen Windowis pleased to host Chef Annette Colon for a delectable menu of Central Amer-ican delights. She’ll start things off with XOL SALAD, a cool, spicy refreshingsalad that features some traditional Central American vegetables (such as bit-ter orange and jicama) that may be new even to Minnesota foodies. Next,she’ll prepare FRIJOLES CABAX, a smoky black bean dish seasoned with gar-lic, peppers, and epazote. After that, Chef Annette will walk us through CO-CHINITA PIBIL, a Yucatan-style pork roast, and SALBUTES DE AGUACHILEIX CATIK DE CAMARON, a shrimp ceviche with mango. As an accompani-ment, you’ll make a toasted pumpkin seed dip called SIKIL PAK, before fin-ishing off this outstanding class with a lush, tropical TORTA DEL CIELO(Heavenly Cake). One evening at Kitchen Window, and you’ll feel likeyou’re on a beach vacation!Annette Colon | Demonstration | $65#130711A – Thursday, July 11 | 6:00 p.m. – 9:00 p.m.

Party Barbecue: Tapas and PaellaLet Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinary tourof Spain with a festive tapas and paella party. To get you into a Mediterraneanmood we will start with four TAPAS – small plates that are a great way to samplea variety of traditional Spanish bar snacks: MANCHEGO CROQUETTES; GAM-BAS AL ROMESCO – shrimp in roasted pepper and almond sauce; CHORIZOSTUFFED DATES – popular Spanish dates stuffed with chorizo and goat cheesewrapped in serrano ham; and a classic CATALAN FLAT BREAD topped with aseasonal veggies. Our main course of CHICKEN & CHORIZO PAELLA transformshumble Bomba rice into a gourmet meal as it soaks up the spices and gets toppedwith RED PEPPER, LEEKS, SUGAR SNAP PEAS, ARTICHOKES AND MARCONAALMONDS. For dessert, we’ll make TARTA DE SANTIAGO – a traditional Gali-cian Almond tart. And of course the SANGRIA – that wonderful combination ofwine and fruit that’s the perfect summer drink. Chef Daniel will share KitchenWindow’s special Sangria recipe along with tips for making it at home.Sangria sold separately during class.Daniel Darvell & Doug Huemoeller | Participation | $75#130711B – Thursday, July 11 | 6:00 p.m. – 9:30 p.m.

Old School ItalianImagine yourself relaxing in the courtyard of a villa in the Tuscan countryside.The beautiful Tuscan sun shines down on you and the air is heavy with thesmell of grapes, figs and olives from nearby farms. Your breathe in the beautyand the history of Italy as you cradle your hand around a glass of vibrant redwine or an aromatic cappuccino, and you sigh. This is the dolce vita, the sweetlife. Is there any place more romantic than Italy? We might not be able tospend our days relaxing in a quaint Italian villa, but we can certainly bring alittle of the dolce vita home with us! Join Chef Terry John Zila for this class ontraditional Italian cooking. You’ll start off by making MINESTRONE WITHGARLIC TOAST, a soup of seasonal vegetable accompanied by a simple butflavorful bread dish. Next, you’ll prepare CLAMS CASINO, a shellfish andbacon dish popular in Italian restaurants throughout the United States. Nextup are two classic pasta dishes: CHICKEN CANNELONI and SPAGHETTIWITH VEAL AND BEEF MEATBALLS IN HOMEMADE MARINARA. Finally,

you’ll wind the evening down with CLASSIC TIRAMISU WITH ESPRESSOGELATO. Buon appetito!Terry John Zila | Participation | $70#130712A – Friday, July 12 | 6:00 p.m. – 9:30 p.m.

International Grill: Japanese CuisineThe next stop on our grilling world tour is a focus on Japanese cuisine. Pop-ular throughout the world for its mastery of umami, or “pleasantly savory fla-vor,” Japanese cuisine is perfectly suited to the grill. We’ll start off with aCOLD SOBA NOODLE SALAD WITH GRILLED SHRIMP, a lovely pairing ofslightly smoky seafood with cool, refreshing buckwheat noodles. Next, we’llput a new spin on an old favorite when we cook up MISO CHILI CHICKENWINGS. Our third grill station will focus on a traditional Japanese style ofcoal-fire barbecue called robatayaki, as we prepare FILLET WITH WASABIDIPPING SAUCE, KING OYSTER MUSHROOMS WITH ARTISAN SOYSAUCE, and SCALLOP WITH SWEET SOY. In the final station, you’ll preparea MISO GLAZED SALMON WITH GREEN BEANS. Join us for this excitingclass and broaden your grilling horizons!Doug Huemoeller & Daniel Darvell | Participation | $70#130712B – Friday, July 12 | 6:00 p.m. – 9:30 p.m.

Easy, Spicy Columbian FareSouth America is home to a wide variety of culinary traditions and contains anenormous variety of traditional dishes that stem from the native peoples, the set-tlers who colonized the country, and fusions of the two. Today, many of thedishes are cultural staples in countries throughout South America, with each coun-try preparing its own distinct style. For this class, Chef Olga will stop by to walkus through some of these South American dishes. She’ll start by teaching us tomake PICADA, a Columbian mixed plate typically served at parties that consistsof fried chorizo, grilled meat, green plantains, yucca, and tomato in chimichurrisauce. Next will be two different South American takes on savory pastries filledwith meat: EMPANADAS FRITAS CON CARNE Y PICO DE GALLO and AREPASRELLENAS CON POLLO. Finally, she’ll prepare TROPICAL FRUIT SALAD WITHCREAM AND MOZZARELLA CHEESE – an international dish featuring rich co-conut, sweet mango, and a creamy dressing that is as pleasing as it is surprising.Olga Echeverri | Demonstration | $65#130713A – Saturday, July 13 | 11:00 a.m. – 2:00 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll with Mas-ter Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discussthe history and etiquette of sushi as he prepares a special roll for you to enjoy.Next, you’ll learn how to use a sashimi knife to properly cut SALMON ANDTUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling ofsoy sauces and ponzu. With these essentials under your belt, you’ll try yourhand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLLand SPICY TUNA ROLL before exercising your creativity with a variety of MAKIROLLS using your favorite ingredients from our selection, including CUCUM-BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class,you’ll also learn where to shop for the freshest sushi ingredients and whatequipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#130713B – Saturday, July 13 | 6:00 p.m. – 9:00 p.m.

Preserving July – Canning & Freezing TechniquesSummer in Minnesota is beautiful, charming, and all too short…just like summerproduce. But there’s good news: you don’t have to stop eating great summerproduce just because the summer has to end. Yes, that’s right, Kitchen Windowinstructor and natural foods guru Anna Dvorak is here to teach you how you cansave a bit of that beautiful summer sunshine (or at least those summer berries) toparcel out over the rest of the year. In this hands-on class, Chef Anna will teachyou everything you need to know about how to properly freeze your green veg-etables like broccoli and haricots verts to avoid the dreaded freezer burn, as wellas how to make QUICK PICKLES from your summer favorites. She’ll also showyou how to make BLUEBERRY-LEMON BALM JAM, and CHERRY CORDIAL,so you can put up a little something sweet for later. And, in addition to all yournew knowledge, you’ll leave with a sampling of Anna’s preserved goods thatyou can take home and enjoy right away – or later…they are preserves, after all!Each class participant will receive a sampling of preserved goods to take home andenjoy; a $20 value. We will be using the freshest seasonal produce for this class, sothe frozen vegetables and fruits are subject to change depending on availability.Anna Dvorak | Participation | $55#130714A – Sunday, July 14 | 11:00 a.m. – 2:30 p.m.

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

Summer Swedish SupperCelebrate Minnesota’s rich Scandinavian heritage as popular Kitchen Windowinstructor Terry John Zila teaches us to prepare delicious Swedish recipes. He’llremind us that despite the cold weather that both Minnesota and Sweden areknown for, the summers are warm, sunny, and filled with fresh, delicious dishesthat remind us how glad we are to call these places home, whether we find our-selves in Minneapolis or Malmo. In this hands-on class, you’ll start by preparingGRAVLAX AND CREAM CHEESE SANDWICHES, a simple but delicious dishthat makes a great summer appetizer or light lunch. Next, you’ll prepare BAKEDCOD WITH DILLED CUCUMBERS AND RED ONION SALAD, a dish that trulyexemplifies the pungent, herbal seafood that Swedish cuisine is known for.Then, Chef Terry will show you how to make a TOMATO, ARUGULA, ANDGOAT CHEESE TERRINE, a creamy vegetable preparation that showcases theflavors of summer. Of course, no class on Swedish cooking would be completewithout SWEDISH MEATBALLS WITH POTATO ROSTI. Finally, we’ll end themeal with a WARM SWEDISH GINGER CAKE WITH FRESH CHERRY SAUCE.Join us for this class and take the uffdah out of Swedish cooking!Terry John Zila | Participation | $65#130715A – Monday, July 15 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothing quitelike an artisan-style pizza made by hand. And you’d be surprised at how easy pizzais to make. Join Chef Royal Dahlstrom for a hands-on class that will teach you thefundamentals of delicious home-baked pizza. You’ll begin with the foundation forevery good pizza – the crust. Royal will walk you through the techniques for a suc-cessful dough, how to fashion that dough into three types of crust, and how to finisheach crust for a perfect pizza every time. On the menu: CRISPY FLATBREAD PIZZA,cooked in a Kalamazoo Old World Pizza Oven for an authentic Neapolitan-stylecrust; HAND-TOSSED PIZZA with a tender, chewy crust, topped with FRESH MOZ-ZARELLA, WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA which you will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#130715B – Monday, July 15 | 6:00 p.m. – 9:30 p.m.

Dinner with a side of …ice cream?We can hear the naysayers already: “ice cream is a dessert, not a side!” And beforeChef Royal Dahlstrom teamed up with Ron Siron of Sonny's Ice Cream/Crema Café,we might have agreed. But when great culinary minds think alike, they must be on tosomething. That’s why we’re sure you’ll love this menu of adventurous, unexpected,and downright delicious pairings of Chef Royal’s inspired cooking with Ron Siron’smasterfully crafted ice creams, sorbets, and granitas. You’ll start with an appetizer ofGRILLED GARLIC SHRIMP COCKTAIL paired with BLOODY MARY GRANITA. WeMinnesotans love a good bloody mary, and blending the traditional bloody mary withice is a great way to change it up during these hot summer months! Next , you’ll enjoyPAN-SEARED WILD SALMON WITH GRILLED FENNEL AND ROASTED ONIONSpaired with a CUCUMBER SORBET. A little savory, a little sweet. Perfect! Your thirdcourse will be a PESTO-CRUSTED STRIP LOIN WITH HEIRLOOM TOMATOES, MI-CROGREENS AND AGED BALSAMIC SORBET. Of course, it’s not all sweet and sa-vory…for dessert, it’s sweet and sweet as Ron and Royal work together to make ICE CREAMCAKE WITH DEVIL FOOD CAKE, SALTED CARAMEL ICE CREAM, VANILLA WITHCHOCOLATE MACAROON ICE CREAM & DARK CHOCOLATE GANACHE!Royal Dahlstrom and Ron Siron | Demonstration | $70#130716A – Tuesday, July 16 | 6:00 p.m. – 9:30 p.m.

International Style Quick Weeknight MealsWe’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to minimize work in the kitchen (as well as dirty dishes) bypracticing techniques introduced by Chef Brian to create wonderful 30 minutemeals any night of the week. This time around, Chef Brian takes us on a quickand easy culinary journey with an Asian-inspired menu. For our first meal,we’ll prepare BAKED MISO-MARINATED COD WITH SOBA NOODLESALAD AND PICKLED CUCUMBER: delicious and healthy, and, thanks toChef Brian, fast! Next up, you’ll learn to make SUMMER ROLLS WITH FIVE-MINUTE DIPPING SAUCE - it doesn’t get much faster than five minutes, doesit? The third meal will be SEARED SHRIMP WITH STIR-FRIED CORN ANDLEMONGRASS-CREAMED POLENTA. Finally, finish off the night by preparingSHORT RIBS WITH RED BEANS AND RICE AND CARROT PUREE, a satisfyingmeal that proves comfort food doesn’t have to take hours to prepare!Brian Storey | Participation | $65#130718A – Thursday, July 18 | 6:00 p.m. – 9:30 p.m.

Midsummer Couples Dinner Maybe you’re looking for a new spin on date night. Maybe you want to charmthat new special someone. Maybe you’re meeting the in-laws for the first time(yikes!) and you want to make sure they leave happy (or at least well-fed). Ormaybe you’re just a couple of foodies. Whatever the reason, we know you andyour sweetheart will have a great time at this cooking class led by Kitchen Win-dow instructor Brian Storey. With his talent for making great food easy, ChefBrian will guide you through an exciting menu that will remind you of the pleas-ures of cooking for two! The first course is CAPRESE –SALAD-STUFFEDGRILLED AVOCADOS, an appetizer that rolls lots of summer favorites into onegreat dish. Next you’ll prepare spicy and flavorful JERK SHRIMP WITHCARAMELIZED PINEAPPLE AND SPICED SHORT BREAD. The third course isGRILLED WATERMELON AND PISTACHIO SALAD, topped with confit toma-toes, queso fresco, and balsamic vinegar. The main course is HERB-CRUSTEDPORK TENDERLOIN FOR TWO, dressed in a classic ROASTED CORN SALSA.Next, enjoy TWICE BAKED POTATO SOUFFLÉ WITH PLANKED STUFFEDTOMATOES, before finishing with SWEET DESSERT POLENTA WITH GLAZEDSTONE FRUITS AND GINGER ICE CREAM. How’s that for a dinner date?Brian Storey | Participation | $140 per couple#130719A – Friday, July 19 | 6:00 p.m. – 10:00 p.m.

Outdoor Kitchen Design – a Griller’s PerspectiveThe outdoor kitchen is quickly becoming one of the most important spaces inthe home, and the centerpiece to any outdoor kitchen is the grill. This seminarwill help you outfit your outdoor kitchen by bringing you up to speed on themost current technology in grilling today. We'll discuss gas, infrared and char-coal grills, as well as backyard smokers. The grill itself is not the only thing toconsider – our grillmaster will work with you to gain an understanding of otheroutdoor kitchen essentials, including refrigeration, ventilation, refreshmentcenters, storage and countertops. Next, we’ll discuss site-selection and somecommon points of concern. Finally, we’ll cover critical elements of the layout.The more thought and planning you put into your outdoor space, the betteryour end product will be. And before you begin designing your outdoorkitchen, it's important to gain a good understanding of your needs so you don’tend up spending more than you mean to. This seminar will arm you with thequestions you should be asking yourself, and the sales staff, to help ensurethat your outdoor cooking space satisfies your cooking needs.Doug Huemoeller | Seminar | $25#130720A – Saturday, July 20 | 10:00 a.m. – 11:00 a.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#130720B – Saturday, July 20 | 12:00 p.m. – 3:00 p.m.

Midsummer Couples Dinner Maybe you’re looking for a new spin on date night. Maybe you want to charmthat new special someone. Maybe you’re meeting the in-laws for the first time(yikes!) and you want to make sure they leave happy (or at least well-fed). Ormaybe you’re just a couple of foodies. Whatever the reason, we know you andyour sweetheart will have a great time at this cooking class led by Kitchen Win-dow instructor Brian Storey. With his talent for making great food easy, ChefBrian will guide you through an exciting menu that will remind you of the pleas-ures of cooking for two! The first course is CAPRESE –SALAD-STUFFEDGRILLED AVOCADOS, an appetizer that rolls lots of summer favorites into onegreat dish. Next you’ll prepare spicy and flavorful JERK SHRIMP WITHCARAMELIZED PINEAPPLE AND SPICED SHORT BREAD. The third course isGRILLED WATERMELON AND PISTACHIO SALAD, topped with confit toma-toes, queso fresco, and balsamic vinegar. The main course is HERB-CRUSTEDPORK TENDERLOIN FOR TWO, dressed in a classic ROASTED CORN SALSA.Next, enjoy TWICE BAKED POTATO SOUFFLÉ WITH PLANKED STUFFEDTOMATOES, before finishing with SWEET DESSERT POLENTA WITH GLAZEDSTONE FRUITS AND GINGER ICE CREAM. How’s that for a dinner date?Brian Storey | Participation | $140 per couple#130720C – Saturday, July 20 | 6:00 p.m. – 10:00 p.m.


Espresso EssentialsGet the most from your home espresso machine with this fun and informative sem-inar led by an expert member of the Kitchen Window staff. Whether you want tooptimize the use of your current espresso machine, or are in the process of decidingon a purchase, this seminar will give you the information you need to make themost of your coffee experience at home. We’ll begin with a coffee tasting and dis-cuss what’s behind that perfect cup of espresso, latte or cappuccino. You’ll learnhow to select the best beans, how to grind them for maximum flavor and aroma,and how to turn them into the perfect espresso shot. Our instructor will demonstratethe right way to use your grinder and brewer, as well as how to care for and maintainyour espresso machine to ensure its maximum performance for years to come.Using the wide range of espresso machines available at Kitchen Window, our in-structor will demonstrate the proper technique for pulling espresso shots to get greatcrema every time. We will also cover the best methods for steaming, frothing, foam-ing and pouring milk. We’ll talk about some of your favorite coffee drink recipes,and even explore how to make latte art. You’ll have a chance to explore the featuresof our top selling machines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $30#130721A – Sunday, July 21 | 10:00 a.m. – 12:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting techniques.When used properly, your knife will perform much more efficiently – and it canactually become three times sharper. Once mastered, the knife skills you’ll pickup in this seminar will help you reduce your prep-time in the kitchen and im-prove your confidence while slicing and dicing. This hour-long primer will giveyou a fundamental understanding of the most important tools in your kitchenand prepare you to further develop your skills at home. Choosing the correctknife for the job is fundamentally important. Each kind of knife plays an impor-tant, specific role in the kitchen. In this seminar, we'll discuss the best uses andpractical applications for many kinds of Western and Asian knives – from parersto slicers, chef's knives to santokus, and bread knives to cleavers. We will reviewbasic cutting techniques; how to choose a knife; differences in types, styles andshapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#130721B – Sunday, July 21 | 10:00 a.m. – 11:00 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a sin-gle bevel and a thinner angle – a sharper edge with improved performance.And with a honing steel, you can maintain that perfect knife edge for monthswithout the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $30#130721C – Sunday, July 21 | 12:00 p.m. – 1:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, andPOUND CAKE with PINEAPPLE MANGO SALSA.Daniel Darvell & Staff | Participation | $70#130721D – Sunday, July 21 | 3:00 p.m. – 6:30 p.m.

Summer Livin’ – Cupcake Style!Summer is a great time of year – people relax, catch up with family andfriends, and nature gives up a bounty of delicious produce. You wake upearly, hustle down to the farmers’ market, and pick up baskets of beautiful,freshly-picked fruits. How does a baker make the most of it all, let alone shareit with those friends and family around the picnic table? In a season that somany people think of as “outdoor cooking season,” what’s a baker to do?Cupcakes, of course! Cupcakes are the perfect way to try lots of different fla-vors, and they’re great for sharing around the family reunion, up at the cabin,or just for treating yourself. After all, what is summer without a little indul-gence? In this class, baker and returning Kitchen Window instructor LymarieJimenez will teach you to make several varieties of cupcake in refreshing sum-mer flavors, including PINK LEMONADE, COCONUT-RUM, SOUTHERNRED VELVET, LEMON-BLUEBERRY, STRAWBERRY-BANANA, and PEACHESAND CREAM. After this class, you’ll be ready for any gathering with an reper-toire of delicious seasonal tastes that everyone will love!Lymarie Jimenez | Participation | $65#130722A – Monday, July 22 | 6:00 p.m. – 9:30 p.m.

Small Plates for the PatioThese days, people love small plates. And why not? With small plates, every-one gets to taste a number of different dishes, portioning is easy, and compar-ing your reactions to so many little dishes is a great conversation starter! Whatbetter way to spend one of those beautiful, lazy summer evenings breakingbread among good friends and good conversation? With this class, you’ll getto do it twice: once when you stop by our teaching kitchen for an eveningwith Chef Royal Dahlstrom, and again when you take all these deliciousrecipes home and make them again! You’ll join Chef Royal in making thevery Minnesotan ROASTED WALLEYE SALAD made with grilled cabbage andcracked green olives. Next, you’ll make a WOOD-FIRED PIZZA WITH FEN-NEL-CURED SAUSAGE, SMOKED WILD MUSHROOMS, AND ASIAGO.After that, you’ll capture the classic flavor of Caesar salad in a finger food withCAESAR SPRING ROLL WITH PROSCIUTTO DI PARMA, ANCHOVIES, ANDROMAINE. The next dish is a masterpiece of savory decadence: GRILLEDOYSTERS WITH APPLEWOOD-SMOKED BACON, BRAISED WILD GREENS,AND GRILLED TOMATO HOLLANDAISE. And as if that weren’t enough,you’ll also get to prepare ROASTED PEACH TURNOVERS WITH PECANWHIPPED CREAM AND SEA SALT CARAMEL SAUCE. Could summer getany more delicious?Royal Dahlstrom | Participation | $70#130722B – Monday, July 22 | 6:00 p.m. – 9:30 p.m.

BBQ Tour: Kansas City Join our grillmasters, Daniel and Doug, as we kick off our cross-country BBQTour in the buckle of the barbecue belt – Kansas City, MO. This hands-onclass is filled with expert barbecue techniques and a delicious KC BBQ menu.Whether it’s pork, beef or chicken, the barbecue plate in Kansas City isdrenched in sauce and loaded with sides. And our menu is no different. We’llstart with two Kansas City style classics: MASTERPIECE RIB TIPS and BBQCHICKEN WITH A THICK & TANGY TOMATO BBQ SAUCE. We’ll sampletwo of the best barbecue sides around – both straight off the grill: SOURPICKLE GRILLED POTATO SALAD and GRILLED MAC ‘N CHEESE. And fi-nally, we’ll finish things off with a rich and moist OZARK PUDDING – applecake with pecans.Daniel Darvell & Doug Huemoeller | Participation | $70#130723A – Tuesday, July 23 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 degreesin a short period of time, which makes it perfect for pizzas and flatbreads.Whether you’re contemplating a purchase, you already own an Egg, or youjust want to experience some great food, check out this class. We’ll begin withSMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEPPERS, featuringItalian dry-rubbed, slow-smoked pork shoulder. Next is ROASTED LEMON &TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed ofbutter lettuce with apple, walnuts, red onion and goat cheese with citron vinai-grette. We’ll boost our temp to searing for BISTECCA ALLA FIORENTINA – a4 pound Tuscan garlic herb rubbed T-bone steak served with SMOKEDSMASHED POTATOES. Finally, we’ll finish our eggstravaganza with a PIZZABAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#130724A – Wednesday, July 24 | 6:00 p.m. – 9:30 p.m.


Grillmasters Series: Fish Whether it’s a hearty swordfish steak or the local catch of the day, fish is wonderfulon the grill. But cooking it takes some care. Because fish cooks quickly, it’s easy toovercook, and to lose delicate flavor and texture. This hands-on class will showyou the way to fabulous fish every time – and you’ll get some great recipes as well.You’ll learn how to use different smoking woods to add flavor to your fish; themerits of gas vs. charcoal grills; and how to build a sauce. To kick things off, we’llenjoy SMOKED SCALLOP TOSTADA with PICO DE GALLO & CREMA FRESCA.We’ll learn how to shuck oysters for BLACK PEPPERCORN SMOKED OYSTERS.We’ll follow that with SUGAR CANE SHRIMP with FRUIT SALSA and STUFFEDCALAMARI – whole calamari filled with a savory stuffing and grilled to perfection.We’ll cook two kinds of fish: GRILLED ARCTIC CHAR with VERMOUTH COM-POUND BUTTER & GRILLED GREEN BEANS; and CRUSTED MAPLE-PLANKEDATLANTIC COD, which will show you how much flavor a simple piece of woodadds to your cooking. For dessert, we’ll make STRAWBERRY-ORANGE S’MORES– grilled shortbread with Cointreau, strawberries and charred marshmallow.Daniel Darvell & Doug Huemoeller | Participation | $80#130725A – Thursday, July 25 | 6:00 p.m. – 9:30 p.m.

Summer Salads – Meat or MeatlessLight, refreshing, served cold: salads are the perfect meal for the heat of the sum-mer. They are also one of the most versatile meals around, with endless varietiesthat allow you to customize your meal to your tastes and your guests. Join ChefJeff Woodward, an expert on delicious, nutritious, whole foods cooking, to learnall the tips and tricks you need to make salads that anyone will love! He’ll teachus how to cook vegetables, beans, grains and proteins to get the perfect texturefor salads, as well as how to prepare salads that meet a variety of dietary restric-tions, including vegetarian, gluten free, and dairy free. And, of course, he’llsend you home with some delicious new salads. In this hands-on class, you’llmake four different salads, starting with FRESH CORN, ARUGULA AND BLACKBEAN SALAD WITH PICKLED RED ONION. Next, you’ll make a meatierGRILLED CHICKEN AND NAPA CABBAGE SALAD WITH TOASTED SESAMEOIL DRESSING. Third is a FRENCH LENTIL SALAD WITH BASIL VINAIGRETTEAND ASPARAGUS. Finally, you’ll prepare a new spin on an old favorite withChef Jeff’s NEW POTATO AND SALMON NICOISE SALAD, garnished withKalamata olives. Join us for this class and you’ll leave a true salad expert!This menu is gluten and dairy free. Jeff Woodward | Participation | $65#130725B – Thursday, July 25 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Pizza and FlatbreadsIf you’ve enjoyed wood-fired pizza at local restaurants, you know what great flavora little smoke can add to your favorite pie. In this class, you’ll get your hands in thedough, then cook and taste recipes for artisan-style pizzas with traditional flavors aswell as not-so-traditional topping combos that will jazz up your menu. Daniel andDoug will walk you through the techniques for cooking pizzas on the grill with crisp– but not charred – crusts, married with perfectly cooked toppings. We’ll begin bymaking a thin cracker-crust for a NEAPOLITAN-STYLE PIZZA MARGHERITA withfresh mozzarella, tomatoes and basil. Then we’ll move on to a TRADITIONAL-CRUST PIZZA with MARINATED ARTICHOKES & SMOKED CHICKEN. Our pizzatour would not be complete without a CHICAGO-STYLE DEEP DISH PIZZA withCOARSE ITALIAN SAUSAGE & PEPPERONI. And since pizza is not the only flat-bread you can make on your grill, we’ll create a GREEK FLATBREAD with SPICEDYOGHURT, HUMMUS & CITRUS-MARINATED OLIVES. Then we’ll finish off witha DESSERT FLATBREAD topped with CHOCOLATE & FRESH FRUIT.Daniel Darvell & Doug Huemoeller | Participation | $70#130726A – Friday, July 26 | 6:00 p.m. – 9:30 p.m.

Uffda! Minnesota Wine DinnerThese days, Minnesota is really making a name for itself in the culinary world. We’vegot James Beard Award winners and nominees galore, a thriving community of ded-icated foodies, great restaurants, wonderful local growers, and artisanal producersof everything from cheese to chocolate. That’s why we’re offering up this demon-stration class that will show off everything that our rich state has to offer. We’ll bepreparing an entire menu, with Minnesotan-harvested wine pairings, that featuresnothing but Minnesota-grown ingredients! We’ll open with a refreshing starter ofCHILLED MELON SOUP WITH FRESH MINT. Then, we’ll prepare a COMPOSEDSALAD WITH MARKET GREENS, an incredible dish packed with flavor from grilled,marinated mushrooms, lentils, fresh thyme, and Minnesota-produced herbed goatcheese bombolini. Next, you’ll enjoy another great dish that celebrates the varietyof Minnesota veggies – SMASHED CHICKPEA FRITTERS WITH ISRAELI TOMATO,CUCUMBER, AND PARSLEY SALAD. Finally, we’ll end with a delicious RASP-BERRY, COCONUT CUSTARD AND ALMOND CAKE PARFAITS.Wines to accompany dinner will be sold separately at class upon reviewingproper identification.Anna Dvorak & Jennifer Chou | Demonstration | $65#130726B – Friday, July 26 | 6:00 p.m. – 9:30 p.m.

Farmer’s Table: JulyEat seasonal, eat local, eat your vegetables. Every day, we are bombardedwith advice on how to choose our foods in ways that are responsible andhealthy. We want to follow that advice, but so often, it can be difficult to knowjust how to go about it. How do we select good quality produce? How dowe prepare it so that it retains its valuable nutrients? So that the picky eatersin the family will enjoy it? What do we do with excess vegetables? If youwant to improve your enjoyment and success cooking vegetables, Chef BrianStorey is here to help! In this demonstration class, he’ll cover a wide varietyof topics on how to make the most of the vegetable world. He’ll show you afew simple techniques that will allow you to approach vegetables of any kindwith confidence. You’ll learn how to grill them, pickle them, preserve them,and add them to other dishes such as frittata. Once again, Chef Brian willsimplify what seems complicated and send you home with an understandingof the principles that will allow you to highlight the delicious flavors of anyvegetable you want to cook. He’ll even show you some recipes that exemplifyeach technique! You’ll make GRILLED SMOKED POTATO SALAD , FARMERS’MARKET PHO, CAST IRON VEGETABLE SKILLET BAKE with spring greens,pickled beets and grilled onions, and a COLD SOBA NOODLE SALAD thatfeatures cucumbers and pickled tomatoes.Brian Storey | Demonstration | $65#130727A – Saturday, July 27 | 11:00 a.m. – 2:00 p.m.

Indian Grilling – Tandoori Bites!In India, restaurant grilling is very popular. However, Indian grilling uses aspecial wood- or charcoal-burning oven called a tandoor. Chefs might grillanything from naan breads to meats and vegetables this way. The food is firstmarinated with a custom marinade, then cooked over open flame in the tan-door at temperatures as high as 900 degrees. In this class, you’ll learn to pre-pare an Indian meal using the grill for every course from appetizer to dessert!You’ll start with GRILLED BHUTTAS, a dish of grilled fresh corn that is enjoyedthroughout India. Second, you’ll make MASALA TANDOORI JHINGA, mar-inated shrimp grilled and served on endive spears. Next up is classic TAN-DOORI CHICKEN, grilled chicken drumsticks marinated in yogurt and spices.Even bread and cheese will get the tandoor treatment as we make PESHAWARINAAN (grilled Indian flatbread) and TANDOORI PANEER TIKKA KEBABS(grilled, spiced cheese kebabs). Finally, we’ll grill dessert as we prepareGRILLED SEASONAL FRUIT WITH KESAR SAUCE. Anu Seshadri | Participation | $70#130727B – Saturday, July 27 | 6:00 p.m. – 9:30 p.m.

Salsas: Sweet and SavoryWhen most of us think of salsa, we don’t of something we make from scratch.Instead, we think of chopped veggies and red sauce that come out of a bottle.But the world of salsa is so much more (and more exciting) than what comesout of a grocery store jar! In fact, salsa is a culinary staple that spans cuisinesand transcends national and regional boundaries. Lucky for you, chef TerryJohn Zila is here to guide you through the ins and outs of all things salsa. Notonly that, he’ll show you how to make salsa the star of the meal, from appe-tizer to dessert! He’ll start with the familiar and teach you to make HOME-MADE TORTILLA CHIPS WITH GUACAMOLE AND PICO DE GALLO. Afterthat, he’ll show off the versatility of salsas in three different entrees, startingwith CRUNCHY COD WITH ROASTED CORN SALSA. Next, you’ll preparePAN-ROASTED LAMB WITH MINTED ASPARAGUS AND JICAMA SALSA.The third entrée you’ll cook is SEARED SALMON WITH 3-BERRY, 3-PEPPERSALSA. Finally, Chef Terry will show you the sweeter side of salsa with OVEN-ROASTED RUM PINEAPPLE NAPOLEONS WITH MANGO COCONUTSALSA! Join us for this class and you’ll never look at salsa the same way again!Terry John Zila | Participation | $70#130729A – Monday, July 29 | 6:00 p.m. – 9:30 p.m.

Eat Street Food & CocktailsThe Twin Cities are home to a growing array of great (and widely acclaimed)restaurants, great farmer’s markets, and an ever more sophisticated communityof foodies and cocktail lovers. In short, the Cities are an up-and-coming foodiedestination for hand-crafted cocktails and artisan sodas, something that is ex-emplified by the guys at Eat Street Social and Bittercube. Join us for what issure to be a great evening pairing delicious dishes with creative cocktails.We’ll be hosting one of the chefs from Eat Street Social, Josh Lindquist, alongwith Bittercube Cocktails co-founder Nick Kosevich, one of the most cele-brated and decorated bartenders in the Twin Cities, as they demonstrate a four-course meal with drinks that is sure to lighten up your summer! They’ll startwith PAN-SEARED SCALLOPS WITH FIG JAM paired with OF THE OLDERFASHIONED, Bittercube’s elegant take on the classic “old fashioned.” Thesecond course will be a celebration of citrus: RED SPINACH SALAD WITH


GRAPEFRUIT SUPREME AND BITTERS VINAIGRETTE paired with THE DIS-TINGUISHED PATRON, a raspberry-lemon cocktail. Next, you’ll enjoy anamuse bouche of AQUAVIT AND SMOKED SALMON CROSTINI before mov-ing on to the main course, CREEKSTONE FARMS SIRLOIN WITH ORANGEDEMI GLACE paired with SUMMER “CIDER,” a delightful sparkling cocktailfeaturing pear brandy, hops syrup, Blackstrap Bitters, and sparkling wine. Fi-nally, dessert: ROSEMARY PANNA COTTA paired with a TRIO OF ARTISANSODAS: HOPHEAD, BRONX & RASPBERRY RICKEY. You’ll leave this classinspired to create some namesake cocktails and sodas of your own!Samples of cocktails are included in class upon reviewing proper identification.Full pours of artisan sodas are included.Nick Kosevich & Josh Lindquist | Demonstration | $75#130730A – Tuesday, July 30 | 6:00 p.m. – 9:30 p.m.

Party Barbecue: Nantucket Clam BakeThink you need an ocean for a good clam bake? Think again. We’ve got10,000 lakes here in Minnesota – and where there are lakes, there arebeaches. And truly, you don’t need a beach at all – you can throw a goodold-fashioned clam bake right in your own back yard. Join Chef Ben McCal-lum on Kitchen Window Cooking School’s outdoor patio for all the recipesand know-how you’ll need to throw a clam bake of your very own. Chef Benwill share his expertise as he prepares an incredible summer menu that rivalsany coastal clam bake. You’ll whet your appetite with MIXED GREENSSALAD WITH SUPREME ORANGES AND SHAVED FENNEL. After that, bringon the clams with SEAWEED STEAMED CLAMS, MUSSLES, AND LOBSTERWITH CITRUS WHITE WINE BUTTER AND GRILLED KIELBASA. Of course,what’s a good entrée without sides that complement it? Chef Ben will alsoteach you to make ROSEMARY-GARLIC ROASTED BABY RED POTATOESand SAUTÉED SWEET CORN WITH ROASTED RED PEPPERS. Finally, you’llend the meal with CRANBERRY APPLE COBBLER WITH VANILLA CREAM.Looking for a fun, new way to spend a summer evening? This is it!Ben McCallum | Demonstration | $75#130730B – Tuesday, July 30 | 6:00 p.m. – 9:30 p.m.

AUGUSTSummer Inspired Cake PopsDo you like summer? Do you like cake? How about cake on a stick? Yeah,that’s what we thought. For this class, we’re excited to welcome back LymarieJimenez, baker extraordinaire, to teach the secrets of great cake pops. She’lltell you what you need to know to make cake pops (cake on a stick!) that willput the State Fair to shame. And it gets better: cake pops aren’t just for kids.Lymarie will send you home with recipes for a number of grown-up pops.You’ll make two great summer flavors: COCONUT-RUM CAKE POPS andPINK LEMONADE CAKE POPS, and you’ll get to work with and decorate al-ready-made cake pops in a variety of flavors, including MARGARITA, OR-ANGE CREAMSICLE, WATERMELON, and KEY LIME, and you’ll bring thoserecipes home, too. Lymarie will even show you how to decorate them! We’llprovide everything you need to make great cake pops that will satisfy both yoursweet tooth and your sense of style; all you need to bring is your imagination.Lymarie Jimenez | Participation | $55#130805A – Monday, August 5 | 6:00 p.m. – 9:30 p.m.

Booze in Your FoodFrom seafood in white wine sauce to bourbon-glazed ribs, it’s no secret that foodloves alcohol. Unfortunately, most of us don’t really understand the ins and outs ofcooking with liquor. Even those who cook with alcohol regularly often find them-selves going back to the same combinations of food and booze over and over again.If you’re like us, you enjoy variety and creativity in your cooking, and that goes forcooking with alcohol, too! Lucky for all of us, Terry John Zila is here with a fantasticsummer menu that will both teach you the classics and help get those creative juicesflowing. He’ll start off with a cocktail-hour appetizer of TANQUERAY GIN IN-FUSED PRAWNS WITH MARTINI AIOLI. Next, he’ll make MAKER’S MARKBOURBON-HONEY RIBS, his take on a classic Southern dish. After that, he’ll moveon to SAUTÉED RIESLING-SHALLOT CHICKEN, before tackling another boozyclassic: SPICY ITALIAN SAUSAGE MARINARA WITH ABSOLUT VODKA, PINOTNOIR, AND FARFALLE. Finally, he’ll wrap up the evening with two alcohol-infuseddesserts – MYER’S RUM PINEAPPLE AND BANANAS ON ORANGE CRUNCHCAKE and CAMPARI STRAWBERRIES WITH MASCARPONE ICE CREAM. Don’tmiss out on this delicious opportunity to “wet” your appetite!Terry John Zila | Participation | $70#130806A – Tuesday, August 6 | 6:00 p.m. – 9:30 p.m.

Green Egg – Classic Supper ClubThe Green Egg is a unique outdoor kitchen product with unmatched versa-tility. You can use it in any season; and it works as a smoker, a grill and anoven – perfect for anything from appetizers and pizzas to entrées anddesserts. Experience the versatility for yourself, with this class dedicated towhat the Green Egg can do. Kitchen Window grillmasters Daniel and Dougwill walk you through how to use the Green Egg to cook an entire classicsupper club menu. The menu starts with HOT SUN DRIED TOMATO DIP,perfect when served with chunks of hearty bread. Then you’ll serve up anaddicting GRILLED ROMAINE SALAD with HOMEMADE BLUE CHEESEDRESSING. The main attraction is a succulent PRIME RIB served with a tra-ditional YORKSHIRE PUDDING. Rounding out the menu is a creamy, heartySMOKED MUSHROOM RISOTTO. And for dessert, you’ll use the Green Eggfor a delicious and flaky RUSTIC APPLE TART served with FRESH VANILLAWHIPPED CREAM.Daniel Darvell & Doug Huemoeller | Participation | $70#130807A – Wednesday, August 7 | 6:00 p.m. – 9:30 p.m.

Garlic FestGarlic: pungent and delicious, it’s a powerful ingredient. For many people,there’s just no limit to their love of garlic, and no such thing as too much gar-lic. If you’re one of those people, if you agree with Louis Diat, chef at theRitz Hotel, who said “Without garlic, I simply would not care to live,” wehave got the class for you! Join us for a menu that celebrates the “stinkingrose” in all its fragrant glory. Chef Royal Dahlstrom will be in the KitchenWindow Cooking School cooking up a fabulous menu that will begin withROASTED GARLIC WITH CAMBOZOLA CHEESE, served on grilled baguettewith tomato chutney. Next, a soup course (that’s right), as Chef Royal showsus how to make ROASTED GARLIC SOUP WITH GRILLED POTATOES,ROASTED MUSHROOMS, AND TRUFFLES. Following that will be a pastacourse of LINGUINI TOSSED WITH SMOKED GARLIC, RAPINI, OLIVE OILAND CHILIS. Finally, we’ll finish things up with ROASTED GARLIC ANDHERB-ROASTED CHICKEN, GARLIC FLAN AND GRILLED FENNEL. Bringyour appetite and warn your friends: it’s Garlic Fest!Royal Dahlstrom | Demonstration | $65#130807B – Wednesday, August 7 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: VegetablesGet the most out of the season’s vegetable crops by cooking them on the grill.Great on their own or as a side dish, grilled vegetables are great for any oc-casion. They can also add a new layer of flavor to your favorite recipes. Sincevegetables come in all shapes, sizes and density, each one requires a slightlydifferent preparation. This class will show you how to prepare a variety ofseasonal vegetables and provide you with recipes that will get you thinkingabout new ways to use them in your meals. The menu tonight includesSTEAMED and GRILLED ARTICHOKES with LEMON AIOLI; LIGHTLYGRILLED GREEN BEANS with CHARRED RED PEPPER and ONION DIP;CHARRED ROMAINE SALAD with SMOKED TOMATO VINAIGRETTE;PORTABELLA SLIDERS; OAXACAN GRILLED CORN; and HOT and SPICYGRILLED SWEET POTATOES.Daniel Darvell & Doug Huemoeller | Participation | $70#130808A – Thursday, August 8 | 6:00 p.m. – 9:30 p.m.

Party Barbecue: Tapas and PaellaLet Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinarytour of Spain with a festive tapas and paella party. To get you into a Mediter-ranean mood we will start with four TAPAS – small plates that are a great wayto sample a variety of traditional Spanish bar snacks: MANCHEGO CRO-QUETTES; GAMBAS AL ROMESCO – shrimp in roasted pepper and almondsauce; CHORIZO STUFFED DATES – popular Spanish dates stuffed withchorizo and goat cheese wrapped in serrano ham; and a classic CATALANFLAT BREAD topped with a seasonal veggies. Our main course of CHICKEN& CHORIZO PAELLA transforms humble Bomba rice into a gourmet meal asit soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR SNAPPEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll makeTARTA DE SANTIAGO – a traditional Galician Almond tart. And of coursethe SANGRIA – that wonderful combination of wine and fruit that’s the perfectsummer drink. Chef Daniel will share Kitchen Window’s special Sangriarecipe along with tips for making it at home.Sangria sold separately during class.Daniel Darvell & Doug Huemoeller | Participation | $75#130809A – Friday, August 9 | 6:00 p.m. – 9:30 p.m.


Late Summer Couples Date NightBeing a couple: there’s more to it than just enjoying each other’s company,right? It’s also about learning and growing together. Here’s a great opportunityto do both! You’ll start off the evening in our cooking school, where you’llcook your way through a variety of delicious appetizers under the guidanceof knowledgeable Kitchen Window chef, Brian Storey. He’ll help you out asyou make JERK SHRIMP WITH CARAMELIZED PINEAPPLE SALSA ONSPICED SHORTBREAD WITH GINGER SYRUP. So far, so good. Next, you’llmake STEAKHOUSE FLATBREAD WITH GRILLED FLANK STEAK, ROASTEDTOMATILLO SALSA AND QUESO FRESCO. Darn right! Then, to lightenthings up a little, SEARED SCALLOPS WITH GRILLED POLENTA, ROASTEDPEPPERS AND BLUE CHEESE SAUCE, before finishing with CATFISH PO BOY.Well, that sounds great, you say, but what about dessert? What about takingsome time to just relax and enjoy each other’s company? We’re so glad youasked! After your dinner of small bites, it’s time for a show! You’ll head down-stairs to Famous Dave’s Blues Club for live music and HOT FUDGE KAHLUABROWNIE prepared by their chef. No cover or gratuity required, as the cost is included in the class price.Brian Storey | Participation | $120 per couple#130810B – Saturday, August 10 | 6:00 p.m. – 9:30 p.m.

Farmer’s Table: AugustEat seasonal, eat local, eat your vegetables. Every day, we are bombardedwith advice on how to choose our foods in ways that are responsible andhealthy. We want to follow that advice, but so often, it can be difficult to knowjust how to go about it. How do we select good quality produce? How dowe prepare it so that it retains its valuable nutrients? So that the picky eatersin the family will enjoy it? What do we do with excess vegetables? If youwant to improve your enjoyment and success cooking vegetables, Chef BrianStorey is here to help! In this demonstration class, he’ll cover a wide varietyof topics on how to make the most of the vegetable world. He’ll show you afew simple techniques that will allow you to approach vegetables of any kindwith confidence. You’ll learn how to grill them, pickle them, preserve them,and add them to other dishes such as frittata. Once again, Chef Brian willsimplify what seems complicated and send you home with an understandingof the principles that will allow you to highlight the delicious flavors of anyvegetable you want to cook. He’ll even show you some recipes that exemplifyeach technique! You’ll make QUINOA AND CARROT SALAD, GRILLED RUS-TIC BREAD WITH GARLIC/GARLIC SCAPE BUTTER AND KALE CHIPS,ROASTED AMISH CHICKENS with seared radishes and slow-boiled potatoes,WOOD-FIRED CARAMELIZED ONION PISSALADIERE, and GRILLED ANDSTUFFED SUMMER SQUASH.Brian Storey | Demonstration | $65 #130811A – Sunday, August 11 | 11:00 a.m. – 2:00 p.m.

Meet the Chef: Sea ChangeDid you know that Minneapolis is second only to New York City in terms oflive theater per capita? That’s right! And with a growing culture of fine dining,it’s not called the Mini-Apple for nothing. Perhaps no place in the Cities ex-emplifies these two trends as well as Sea Change, the Guthrie Theater’s fabu-lous in-house restaurant which is why Kitchen Window is so pleased to hostSea Change’s very own Jamie Malone, winner of Food and Wine’s “Best NewChef” award, for an evening of culinary delights! In this class, Chef Jamie willshow us all how to prepare some truly masterful seafood dishes, starting withISLAND CREEK OYSTER WITH MIGNONETTES followed by a perennial fa-vorite, AHI TUNA POKE WITH SRIRACHA, MISO, AND NORI. Next, we’llenjoy a rich soup course: LOBSTER BISQUE WITH CORN, CRÉME FRAICHE,AND SAFFRON. Finally, Jamie will take the mystery out of cooking a wholefish, something many cooks shy away from, as she demonstrates WHOLESALT-BAKED FISH WITH FENNEL AND OLIVES. Join us for a bite of the Mini-Apple with Chef Jamie; you’ll be glad you did!Jamie Malone | Demonstration | $85#130812A – Monday, August 12 | 6:00 p.m. – 9:30 p.m.

BBQ Tour: Memphis On this leg of the Kitchen Window BBQ Tour, we visit the home of Graceland– Memphis, Tennessee. With secret recipes and champion barbecuers aroundevery corner, Memphis takes barbecue very seriously. In this class, we’ll honorthat devotion with an authentic Memphis-style barbecue menu that you’ll pre-pare with the help of our grillmasters, Daniel and Doug. In addition to hands-on experience, you’ll get expert grilling tips and techniques, as well as a menuthat will have your neighbors lined up in your back yard. We’ll begin withBBQ ELVIS SLIDERS that are sure to get you in the Memphis state of mind.Next, it’s the trademark of Memphis BBQ – ribs. We’ll make MEMPHIS RUBBABY BACK RIBS as well as CHAMPIONSHIP MEMPHIS SPARERIBS. On theside, we’ve got more than enough to weigh down your plate with COUNTRYFRIED CORN – grilled corn, stripped from the cob and fried with bacon andonion; SMOKED BUTTERED CABBAGE – slow cooked on the grill and bastedin butter; and RC BBQ BAKED BEANS. Finally, it’s PECAN PIE for dessert (ifyou have room).Daniel Darvell & Doug Huemoeller | Participation | $70#130814A– Wednesday, August 14 | 6:00 p.m. – 9:30 p.m.

Spicy Thai Street FoodTake a stroll down the streets of Bangkok with a class dedicated to the vibrant,spicy flavors of Thailand. Join Chef Joe Hatch-Surisook for a menu of fresh andquick Thai street foods that are flavorful and bright – perfect for a hot summerevening. Chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant inNortheast Minneapolis, Joe will be on hand to share tips, techniques andrecipes. With his help, you’ll make a variety of noodle dishes, salads and smallplates. You’ll start with GAI SATAY – marinated, skewered chicken with curriedpeanut sauce and CUCUMBER SALAD. Next up is SOM TUM – green papayasalad with garlic, Thai chilies, long beans, dried shrimp and lime. Then it’sKHAI SOI – Chiang Mai curried noodles wit h thin egg noodles, stewed beef,pickled mustard greens, cilantro and green onion. And finally, we’ll make PADSEE IEW, a stir fry of wide rice noodles with chicken, dark soy and Chinesebroccoli. Joe’s Thai classes with Kitchen Window are among our most popularclasses – they’re fun, informative and guaranteed to turn you on to the worldof Thai cooking!Joe Hatch-Surisook | Participation | $70#130814B– Wednesday, August 14 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Rubs, Marinades, Mops and SaucesThe secret to championship BBQ taste is building layers of flavor. This classexplores a variety of techniques for award-worthy complexity and depth offlavor in your BBQ cooking. Our grillmasters will start with a discussion ofways to add flavor to your meat, including brining and marinating; dry rubsand pastes; and sauces. Using these methods, either alone or in combination,gives a dramatic range of flavors to your barbecued food. Along the way, we’llsample the techniques on their own, and see what happens as you start tolayer them together. You’ll leave class with the recipes and skills for creatinghundreds of unique combinations of brines, rubs, marinades, mops and saucesthat you can use to concoct your own ultimate BBQ. For the grand finale, we’llenjoy a plate of CHAMPIONSHIP BBQ PORK LOIN with GRILL-ROASTEDCORN and PEPPER WHITE BEAN SALAD along with GRILL-MASHED FIN-GERLING POTATOES with HERBED BUTTER. For dessert, we’ll create an up-scale version of everyone’s favorite: S’MORES made with PEANUT BUTTERCOOKIES, CHOCOLATE GANACHE and TOASTED MARSHMALLOWS.Daniel Darvell & Doug Huemoeller | Demonstration | $70#130815A – Thursday, August 15 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Becky Caterine willalso share some of her favorite pasta sauces, which you’ll make and enjoy withthe pasta from class. The first dish is a classic LASAGNE. You’ll learn how tocut and layer fresh pasta. Then while the lasagne bakes, you’ll make FETTUC-CINI WITH BASIL PESTO. You’ll also learn how to make filled pasta includingSPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE andCHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you the con-fidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with in class.Becky Caterine | Participation | $70#130815B – Thursday, August 15 | 6:00 p.m. – 9:30 p.m.


International Grill: Greek CuisineGrilling, as Kitchen Window fans (not to mention Chefs Dan and Doug) are sureto know, is about more than just steaks and burgers; it’s a way of life. With thatin mind, we’ve developed a series of special grilling classes designed to showyou how to make the most of your grill. We’ll be showing you how to take yourlove of many different international cuisines out on to the patio, and prepare au-thentic dishes from around the world right in your own backyard! The third stopon our grilling world tour is Greece! For almost 3000 years, Greek cuisine hascelebrated cooking over an open fire, whether it’s gyros, a sandwich made withmarinated, spit-roasted lamb, or souvlaki, a traditional Greek kebab dish. We’lldiscuss how to bring luscious, traditional Greek flavors to your grill, in both tra-ditional and modern interpretations. We’ll start with WOOD-PLANKED GREEKNACHOS, an Old World twist on a New World favorite. After that, we’ll makeGRILLED GYROS WITH TZATZIKI, the perfect balance of spicy lamb and cool-ing cucumber sauce. Next up will be MARINATED LAMD CHOPS followed byCITRUS MARINATED SEAFOOD SKEWERS and we’ll close with a light COUS-COUS SALAD. Join us for this exciting class and broaden your grilling horizons!Doug Huemoeller & Daniel Darvell | Participation | $70#130816A – Friday, August 16 | 6:00 p.m. – 9:30 p.m.

French Wine DinnerNothing says France like the very finest in wining and dining…and have we gota treat for you! We’re pleased to have two excellent instructors joining us forthis evening of indulgence – the talented and prolific Chef Royal Dahlstrom andever-popular wine expert Jennifer Chou. Chef Royal will help you prepare anoutstanding French menu, and Jennifer will be on hand explaining the ins andouts of pairing wines with each course! You’ll get the evening started in style,preparing DUCK LIVER MOUSSE WITH ROASTED FLAME GRAPE AND REDWINE SAUCE ON GRILLED BAGUETTE…could it get any more decadent thanthat? Chef Royal is certainly going to try, as the next thing you’ll be making isa GRILLED ASPARAGUS SALAD WITH POACHED EGG AND ROASTED REDPEPPER VINAGIRETTE, as well as the ultra-rich ROASTED LAMB RACKCRUSTED WITH HERBES DE PROVENCE WITH WHITE BEANS ANDSMOKED TOMATO. You’ll also pair two classic flavors when you prepareFRIED GREENS BEANS WITH ROASTED SHALLOTS. Finally, to wind downyour “tour de France,” you’ll make VANILLA BEAN CREPES WITH CHOCO-LATE-ALMOND MOUSSE AND ROASTED BLACKBERRIES. C’est magnifique!Wines to accompany dinner will be sold separately at class upon reviewingproper identification.Royal Dahlstrom & Jennifer Chou | Demonstration | $70#130816B – Friday, August 16 | 6:00 p.m. – 9:00 p.m.

Maharaja’s Garden Tea PartyThe warmth and summer sunshine have us all wanting to spend a little moretime outdoors, and what could be better than an outdoor party with good foodand good friends? The secret to a good picnic or garden party is to pick yourfoods carefully, and returning chef Anu Seshadri has done just that! She’s puttogether a splendid menu that will both delight and refresh your palate in theheat of midsummer. You’ll start off by making four different varieties of CHAI:ginger, cardamom, masala (spiced) chai, and, last but not least, an ICED CHAIFRAPPE. Once the tea is done, the tea party can begin! You’ll make a varietyof delectable appetizers, such as SPICY POTATO PUFFS and MUMBAITARTLETS. Of course, no tea party would be complete without finger sand-wiches, so you’ll learn to prepare PUDINA AUR KHEEREY KI, a minty cucum-ber sandwich that is the classic accompaniment to tea, as well as MUMBAIMASALA SANDWICH. Finally, you’ll prepare ELAICHI SCONES WITHMANGO JAM AND CARDAMOM BUTTER – a delicious treat that will end theparty on a sweet note.Anu Seshadri | Participation | $65#130817A – Saturday, August 17 | 1:00 p.m. – 4:30 p.m.

Light Summer Fare for a Hot Summer Party Minnesota summers can be awfully warm, and though we often find ourselves en-tertaining or treating ourselves to a rich meal in the middle of summer, who wantsto stop playing to spend all day slaving over a hot stove? Now you can treat yourfavorite summer playmates to a delightful party spread while keeping stove-timeat a minimum. These lightly cooked recipes bring out the fantastic flavors of sum-mer bounty while retaining much of the nutrition. They taste so rich, though, thatyou just might be surprised by how wholesome they are. First up is WHITE BEANPÂTÉ WITH GRILLED FENNEL, a delicious purée that can serve as a dip, spread,or sandwich filling. Following that will be SNOW PEA CROSTINI, toasted breadtopped with herbed “cream cheese” and vegetables flash-fried in a balsamic re-duction. Next up are RADICCIHIO ASPARAGUS WRAPS, broiled asparagus withField Roast Deli Slices and garlic aioli wrapped up in chilled radicchio. Next,you’ll enjoy a simple, elegant KOHLRABI CONFETTI SALAD with julienned car-rots and craisins marinated in lime juice. Finally, you’ll treat yourself withSUPREME FRUIT KEBABS, skewered tropical and summer fruits drizzled with

white chocolate and garnished with toasted coconut chips and pecans.Amyleo Barankovich | Demonstration | $55#130817B – Saturday, August 17 | 1:00 p.m. – 4:00 p.m.

Caveman Grilling – Paleo StyleGet your caveman on! Contrary to what you may have heard, the “paleo diet” ismore than just meat, and you might be surprised how elegant and refined “cave-man” eating can be. This class will show paleo eating at its best – real foodcooked over a wood fire. You’ll learn how to grill the high quality proteins andvegetables that are the everyday foods of the paleo diet – the diet recommendedby a growing number of trainers and doctors for optimal functioning and wellness.Chef Jeff Woodward is a renowned healthy cooking specialist, and he’ll teachyou what you need to know to get started with paleo eating, or how to expandyour cooking repertoire if you already eat like your ancestors. Chef Jeff will startthe evening with a GRAIN-FREE PORTOBELLO MUSHROOM AND CHICKENPIZZA APPETIZER, then move on to APPLEWOOD-GRILLED FLANK STEAKWITH TOMATO CONFIT AND ASPARAGUS. He’ll also show the lighter sideof paleo grilling with two seafood dishes: GRILLED SALMON WITH SMOKEDAVOCADO AND RED PEPPER SAUCE and the delectable, savory BRINED,GRILLED SHRIMP WITH CRISPY JALAPENOS AND RED CABBAGE SALAD. This menu is grain, gluten, and dairy free.Jeff Woodward | Demonstration | $65#130817C – Saturday, August 17 | 6:00 p.m. – 9:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better un-derstand the grill you have or to choose the perfect grill for your outdoorkitchen. Understanding your grill is the key to achieving a great grilling menu.You'll get a lesson in the basic anatomy and features of gas and charcoal grills,and we'll also take a peek at smokers. We’ll discuss how a grill’s design, con-struction and technology affect food. We'll talk about traditional and infraredburners, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#130818A – Sunday, August 18 | 12:00 p.m. – 3:00 p.m.

Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’ll learnhow to choose the right equipment for a particular project, as well as how to usethat equipment to achieve the best results. We’ll show you the importance ofchoosing the right ingredients and how to use them. We’ll demonstrate variousculinary techniques – including frying, searing, sautéing, caramelizing, deglazingand braising – and discuss when to use (and when not to use) each technique.Throughout the seminar, we’ll prepare samples for you to share so that you maytaste for yourselves the difference a few basic skills can make. Samples include:PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS;and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn afew professional secrets that will help you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#130818B – Sunday, August 18 | 2:00 p.m. – 4:00 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experiment with hands-on practice, with ex-perience in a new set of cooking skills each week. New cooks will develop agreat base from which to explore the world of cooking; and experienced cookswill gain a better understanding of how, why and when various techniqueswork. And no matter what your current level of experience, at the end of thisseries, you will have a better understanding to create great food.Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, Roasting and Pan SaucesSession 3: Stewing, Poaching, Simmering, Blanching, Boiling and SteamingSession 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu BuildingDaniel Darvell & Staff | Participation | $300#130819A – Mondays & Tuesdays, August 19, 20, 26 & 27 | 6:00 p.m. – 9:30 p.m.


Meet the Chef: Gray HouseChef Ian Gray is a celebrated Minneapolis chef with deep local roots. Hegrew up in Saint Louis Park and made a name for himself working at severallocal restaurants before opening Gray House, where he brings his much-cel-ebrated culinary talents, along with a fresh, seasonal, local philosophy to cre-ate inspired gastropub food. He’ll start the evening off in European style witha cheese course including MOZZARELLA BURRATA, a type of cream-stuffedmozzarella. Next, he’ll treat us to ORCHETTI WITH GROUND CHERRIES, apasta dish with a surprising twist – he’ll be dressing the pasta with a fruity,berry-like relative of the tomato. Next up will be a surprise entrée featuringGOAT, a delicious meat that will be a first for many Minnesotans. Finally,Chef Ian will offer up a lovely seasonal dessert – STONE FRUIT TART.Ian Gray | Demonstration | $70#130819B – Monday, August 19 | 6:00 p.m. – 9:00 p.m.

Party Barbecue: Lobster Boil – New Orleans StyleOne of the most popular summer events in Uptown – the Kitchen WindowAnnual Lobster Boil – puts a New Orleans spin on the traditional backyardparty. Join Chef Ben McCallum on our new patio for a hands-on experiencedesigned to set you up with all you need to know to throw your own first-class, southern-style lobster boil. You’ll start the evening off with CRAWFISHFRITTERS WITH WHOLE GRAIN MUSTARD REMOULADE, a crispy appetizersure to get you excited for the rest of this Big Easy menu, which brings us tothe main event, CREOLE POACHED LOBSTER WITH DRAWN BUTTER.Along with the lobster, you’ll make two classic southern sides, DIRTY RICEAND BEANS, and GRILLED SWEET CORN. Then, to top it all off, you’ll in-dulge in a rich, delectable BOURBON-BRIOCHE BREAD PUDDING. Whatbetter way to celebrate the marriage of French and Southern cuisines that isCreole cooking? So if you’re looking for ideas for your next outdoor party –or if you’re just looking for a fun summer event – this is the class for you.Ben McCallum | Participation | $85#130820A – Tuesday, August 20 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker and grill”.This outdoor ceramic cooker is unrivaled in versatility and performance – it's acharcoal grill, an oven and a smoker. Plus it can reach up to 750 degrees in a shortperiod of time, which makes it perfect for pizzas and flatbreads. Whether you’recontemplating a purchase, you already own an Egg, or you just want to experiencesome great food, check out this class. We’ll begin with SMOKED PORKETTASAMIS with GRILLED ONIONS AND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next is ROASTED LEMON & TARRAGON CHICKENSALAD – vertical-roasted chicken served on a bed of butter lettuce with apple,walnuts, red onion and goat cheese with citron vinaigrette. We’ll boost our tempto searing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb rubbedT-bone steak served with SMOKED SMASHED POTATOES. Finally, we’ll finish oureggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#130821A – Wednesday, August 21 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Championship Ribs & SauceIf you love ribs, this class is for you. Daniel and Doug will cover everythingfrom the different types of ribs, how and where to purchase the best qualityribs for cooking on the grill, and how to master the art of slow-cooking beefand pork for maximum flavor. We’ll cook pork baby back ribs and spare ribs,beef short ribs and beef back ribs. The class will discuss the use of dry rubsand sauces, and you’ll work in teams to develop the ultimate competition bar-becue sauce. The menu starts with an appetizer of grilled KOREAN-STYLESHORT RIBS. Then it’s on to pork as we compare SMOKED PORK LOIN BACKRIBS with GRILLMASTER’S DRY RUB to GRILLED PORK SPARE RIBS withCHAMPIONSHIP PORK BBQ SAUCE. We’ll enjoy these ribs with a side ofCIDER SLAW. Next we’ll compare SMOKED DRY-RUBBED BEEF BACK RIBSwith CHAMPIONSHIP BEEF BBQ SAUCE to GRILLED ESPRESSO-RUBBEDBEEF SHORT RIBS. We’ll serve these up with a side of SWEET POTATO &PECAN-MAPLE MASH. For dessert, it’s SHORTBREAD COOKIES withBROWN SUGAR-RUM PINEAPPLE & TOASTED MARSHMALLOWS.Daniel Darvell & Doug Huemoeller | Participation | $75#130822A – Thursday, August 22 | 6:00 p.m. – 9:30 p.m.

Eggplant: The King of VegetablesThe eggplant is a versatile vegetable that can be cooked in many ways, and theydon’t all require a ton of oil. Though most Americans’ experience of eggplant isrestricted to a few dishes such as ratatouille and baba ghanoush, eggplant is a stapleof Mediterranean and Middle Eastern cuisines and is referred to as the King of Veg-etables. In this class, Canan Karatekin, a self-taught cook from Turkey, will shareher love of eggplants. She’ll discuss different types of eggplants and present a veg-etarian menu to teach you how to roast, steam, sauté, puree and stuff eggplants, oreven grill them on a panini grill. First is PUREED EGGPLANT AND YOGURT, atraditional and popular Turkish appetizer with roasted and pureed eggplants thatmakes a great first course in the summer and early fall. Next, she will show youhow to make MUHAMMARA WRAPPED IN GRILLED EGGPLANT. Muhammarais a walnut dip whose flavor is enriched with bread, crumbs, yogurt, pine nuts,pomegranate molasses and dried Aleppo chilies -when it’s wrapped in thin slicesof grilled eggplant, it is sure to impress everyone. The next course is IMAM BAYILDI(THE IMAM FAINTED), a traditional Turkish dish of sautéed and braised eggplantstuffed with tomatoes, onions, garlic and herbs. Canan will also tell you why theimam (roughly the Muslim equivalent of a priest) fainted! The next dish, STEAMEDEGGPLANT SALAD WITH GOAT CHEESE AND WALNUTS, will teach you howto steam eggplant, a delicious way to prepare eggplant for those concerned abouttheir fat intake. Finally, she’ll demonstrate EGGPLANT SALAD WITH TAHINI-YO-GURT DRESSING, featuring bite-size pieces of eggplant roasted to perfection. Canan Karatekin | Demonstration | $55#130822B – Thursday, August 22 | 6:00 p.m. – 9:00 p.m.

BBQ Tour: North Carolina This stop on our BBQ Tour is all about the low and slow barbecue of North Car-olina. In this class, you’ll make and sample an authentic barbecue menu – NorthCarolina-style – with our grillmasters, Doug and Daniel. You’ll get expert barbe-cue tips, techniques, and recipes. Your North Carolina BBQ menu begins withPIMENTO CHEESE DIP, made from mixed grilled cheeses. Next you’ll make porktwo ways: VINEGAR-MOPPED CHOPPED CAROLINA PORK with TANGYVINEGAR SAUCE and PULLED CAROLINA PORK served with “CAROLINAGOLD” MUSTARD SAUCE. For sides, you’ll make HUSHPUPPIES, CAROLINASLAW, and amazing SWEET POTATO BISCUITS. And no meal is complete with-out dessert; you’ll make (and devour) GRILLED BANANA PUDDING.Daniel Darvell & Doug Huemoeller | Participation | $70#130823A – Friday, August 23 | 6:00 p.m. – 9:30 p.m.

Preserving August – Salsas, Chutneys, Butters, oh my!Summer in Minnesota is beautiful, charming, and all too short…just like sum-mer produce. But there’s good news: you don’t have to stop eating great sum-mer produce just because the summer is coming to end. Yes, that’s right,Kitchen Window instructor and natural foods guru Anna Dvorak is here toteach you how you can save a bit of that beautiful summer sunshine (or atleast those summer tomatoes) to parcel out over the rest of the year. In thishands-on class, Chef Anna will teach you everything you need to know aboutpreserving fresh salsas for the rest of the year (you’ll make TOMATO SALSA,TOMATILLO SALSA, and MELON-GINGER CHUTNEY), as well as how tomake and freeze a variety of HERB BUTTERS while the herbs are fresh and inseason, such as thyme, rosemary, etc. She’ll also show you how to properlyfreeze zucchini to avoid the dreaded freezer burn and so you can be sure tohave great zukes for your winter recipes! In addition to all your new knowl-edge, you’ll leave with a sampling of Anna’s preserved goods that you cantake home and enjoy right away – or later…they are preserves, after all!Each class participant will receive a sampling of preserved goods to take home andenjoy; a $20 value. We will be using the freshest seasonal produce for this class, sothe frozen vegetables and fruits are subject to change depending on availability.Anna Dvorak | Participation | $55#130824A– Saturday, August 24 | 11:00 a.m. – 2:30 p.m.

A Night in HavanaCuban cuisine is a colorful fusion of Spanish, French, African, Arabic, Chinese andPortuguese cultures. Cuban food is not as spicy as Mexican or other Latin Americantraditions, relying on basic spices, such as garlic, cumin, oregano, and bay laurelleaves for depth of flavor. Terry John Zila joins us in the kitchen for a taste of Cuba,exploring this true melting pot of flavors. We’ll begin with a traditional CHILLEDAVOCADO AND CUCUMBER SOUP, a tasty way to cool down after a warm day.Next, we’ll enjoy GRILLED CUBAN FLANK STEAK WITH GARLIC BLACK BEANSAUCE. We’ll also sample MEDIANOCHE PORK TENDERLOIN SANDWICHESwith CUMIN BONIATO CHIPS. For dessert, there’s MOJITO PIE, taking its flavorsfrom the ever-popular cocktail made with rum, lime and mint. Join us to experiencethe delightful flavors of this Caribbean island.Terry John Zila | Participation | $70#130824B– Saturday, August 24 | 6:00 p.m. – 9:30 p.m.


Fundamentals of Quick Weeknight MealsWe’ve all been there – standing in the grocery store trying to figure out what to throwin the cart to get a healthy, quick dinner on the table. Join Chef Brian Storey to learnsecrets for healthy, tasty meals that fit into a busy schedule. You’ll learn how to spenda little prep time in the kitchen on the weekend, so that you can create a wonderful30 minute meal any night of the week. This hands-on class will start with the prepa-ration of two basic proteins that can be transformed into four amazing dinners –SALMON & PORK. You’ll prepare each protein two different ways, starting withROASTED PORK LOIN WITH DOMINO POTATOES AND SKILLET ZUCCHINI, awell-balanced meal that will feed the whole family. Next, you’ll prepare SMOKEDPORK CHOPS WITH ORZO PROVENÇAL AND DIJON VINAIGRETTE, a French-style dish that is quick to prepare, but packed with flavor. Then, you’ll move on to aclassic POACHED SALMON served with DILL RICE AND SWEET POTATO FRIES.For the final meal, you’ll make PAN-SEARED SALMON WITH FIRE-ROASTEDTOMATO AND CORN SALSA, a deceptively simple dish that will minimize yourcooking time and wow everyone who tries it. You’ll also prepare a basic and versatileSPRING GREENS SALAD WITH DIJON VINAIGRETTE that pairs nicely with eitherpork or salmon, giving you even more options when you’re running low on time!Brian Storey | Participation | $70#130824C– Saturday, August 24 | 6:00 p.m. – 9:30 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improve how youcook, but cooking will become easier and more enjoyable. The key to good knifeskills is an understanding of good gripping and cutting techniques. When used prop-erly, your knife will perform much more efficiently – and it can actually become threetimes sharper. Once mastered, the knife skills you’ll pick up in this seminar will helpyou reduce your prep-time in the kitchen and improve your confidence while slicingand dicing. This hour-long primer will give you a fundamental understanding of themost important tools in your kitchen and prepare you to further develop your skills athome. Choosing the correct knife for the job is fundamentally important. Each kindof knife plays an important, specific role in the kitchen. In this seminar, we'll discussthe best uses and practical applications for many kinds of Western and Asian knives– from parers to slicers, chef's knives to santokus, and bread knives to cleavers. Wewill review basic cutting techniques; how to choose a knife; differences in types, stylesand shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#130825A– Sunday, August 25 | 10:00 a.m. – 11:00 a.m.

Best of Summer VegetablesHere at Kitchen Window, we love the summer time for offering us plenty offresh vegetables and the opportunity to fire up the grill. We also love chefand instructor Anna Dvorak for offering us inventive and healthy dishes thatare simple to make and impossible to resist. So what could be better thanChef Anna teaching us about grilling those summer veggies? She’ll start outwith a new spin on the caprese salad – STACKED TOMATO, BASIL, AND FETASALAD. Next, she’ll prepare SOUTHEAST ASIAN BARBECUED SHRIMPSALAD, and move on to a crisp pasta course, SPAGHETTINI WITH HERBS,LEMON, AND OLIVE OIL, that shows the flavors of the season in all their re-freshing glory. Next, she’ll show oyu how to give grains the barbecue treat-ment in FRESH TOMATO SAUCE WITH GRILLED POLENTA, and she’ll endthe evening with MELON GRANITA WITH LEMON BASIL, a classic Italiantreat of fruit and crushed ice that will satisfy your grown-up palate while in-dulging your inner child.Anna Dvorak | Demonstration | $65#130825B– Sunday, August 25 | 11:00 a.m. – 2:30 p.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $30#130825C– Sunday, August 25 | 12:00 p.m. – 1:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Daniel Darvell & Staff | Participation | $70#130825D– Sunday, August 25 | 3:00 p.m. – 6:30 p.m.

Girls Night Out: Chocolate Lovers!Chocolate, chocolate, chocolate: it’s one of the great pleasures of life, rightbehind spending time with your loved ones…but why choose? Round up afew of your best friends and join us for a decadent night out led by an enthu-siastic chocolate lover. That’s right: we’ll have Lymarie Jimenez – returningKitchen Window instructor and expert on all things sweet – up in our cookingschool teaching you everything you need to know to make fantastic dessertsat home. From the light, airy sweetness of CHOCOLATE MOUSSE to the rich,hearty taste of ULTIMATE BROWNIES, from the sultry blending of cocoa andpeanuts in CHOCOLATE-PEANUT BUTTER CUPCAKES to the intense, purechocolate flavor of CHOCOLATE TRUFFLES and TRIPLE CHOCOLATE COOK-IES, you’ll get to learn about (and taste) all things chocolate. We’re sure you’llhave a great time - good company, a late summer night, and all the chocolateyou can handle…really, what could be sweeter than that?Lymarie Jimenez | Participation | $65#130826A – Monday, August 26 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Pizza and FlatbreadsIf you’ve enjoyed wood-fired pizza at local restaurants, you know what greatflavor a little smoke can add to your favorite pie. In this class, you’ll get yourhands in the dough, then cook and taste recipes for artisan-style pizzas withtraditional flavors as well as not-so-traditional topping combos that will jazzup your menu. Daniel and Doug will walk you through the techniques forcooking pizzas on the grill with crisp – but not charred – crusts, married withperfectly cooked toppings. We’ll begin by making a thin cracker-crust for aNEAPOLITAN-STYLE PIZZA MARGHERITA with fresh mozzarella, tomatoesand basil. Then we’ll move on to a TRADITIONAL-CRUST PIZZA with MAR-INATED ARTICHOKES & SMOKED CHICKEN. Our pizza tour would not becomplete without a CHICAGO-STYLE DEEP DISH PIZZA with COARSE ITAL-IAN SAUSAGE & PEPPERONI. And since pizza is not the only flatbread youcan make on your grill, we’ll create a GREEK FLATBREAD with SPICED YO-GHURT, HUMMUS & CITRUS-MARINATED OLIVES. Then we’ll finish offwith a DESSERT FLATBREAD topped with CHOCOLATE & FRESH FRUIT.Daniel Darvell & Doug Huemoeller | Participation | $70#130829A – Thursday, August 29 | 6:00 p.m. – 9:30 p.m.

USA Regional Cooking: Southern PicnicWe hear a lot about food from France, Italy, Morocco, India…and don’t get uswrong, we love all of it. But what about the good old US of A? This countryhas 50-states-worth of different culinary traditions (not to mention thousandsof counties, cities, and even neighborhoods!). We think it’s about time to cel-ebrate what this country eats – region by region. This time, we’ll be exploringthe culinary traditions of the American South, home of classic comfort food.Whether it’s pecans (pronounced puh-CAHNS!) or collards, fatback or bour-bon, there’s nothing quite like the delicious, homey indulgence of authenticSouthern cuisine. We’ll be whipping up a variety of classic Southern flavors,some traditional, some innovative, and you won’t want to miss a bite! We’llstart off with BOILED PEANUT HUMMUS, a fun new presentation of a favoriteSouthern flavor, before moving on to BLACKENED POTATO SALAD, a cele-bration of the cultural melting pot that is Louisiana Cajun. Next, we’ll TWICE-DIPPED BUTTERMILK FRIED CHICKEN and a classic Southern side – SMOKEYCOLLARD GREENS. Finally, we’ll end the night with SOUR ORANGE PIE.Sound good? It is good! Put your Yankee cooking on hold for an evening andjoin us at Kitchen Window – or should we say “Kitchen Winduh”?Becky Caterine | Participation | $65#130829B – Thursday, August 29 | 6:00 p.m. – 9:30 p.m.


Grillmasters Series: Burgers and Quick MeatsCreating the perfect burger takes more than just firing up a grill and throwing onsome ground beef – and the same goes for grilling juicy, succulent chicken. Dis-cover the secrets to grilling perfect burgers and other quick meats in this hands-on class. You’ll learn the differences between cooking with gas and charcoal, aswell as fundamental techniques for each. Our grillmasters will discuss the bestbeef for your burgers and include a lesson on how to grind and mix it yourself.A great tasting burger depends on the right seasoning as well as the right meat;you’ll learn how to season from the inside out, the way chefs do. Once the burg-ers are ready to hit the flame, Doug and Daniel will help you master the tech-nique of searing at high temperatures and resting at lower temperatures to achievemaximum flavor and desired doneness. We’ll practice by cooking up two ulti-mate burgers: a CLASSIC STEAK-HOUSE BURGER and a BACON & CHEDDAR-STUFFED BURGER. Then it’s on to quick meat mixed grill platter where we willtest your skills on managing your grill. We’ll cook HERBED CHICKEN BREAST,BBQ CHICKEN THIGHS, JERK CHICKEN LEGS and LATIN PORK LOIN servedwith a GRILLED PINEAPPLE VINAIGRETTE SALAD.Daniel Darvell & Doug Huemoeller | Participation | $70#130830A – Friday, August 30 | 6:00 p.m. – 9:30 p.m.

Sushi: Master ClassFor those of us devoted to sushi (and there a lot of us), comes a class devoted tomastering the art of beautiful, authentic sushi, sashimi and tempura. We'll bejoined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and one of ourfavorite instructors. Pepe will share his wisdom and walk us through expert, in-tricate sushi preparations that go way beyond the humble California roll. You'lllearn Pepe's master techniques, including how to select your ingredients, howto properly use a sashimi knife and how to embellish your sushi for presentation.We'll start by making SHRIMP & VEGETABLE TEMPURA – shrimp and assortedvegetables deep fried in a light batter. We'll learn how to use our tempura tomake HAND ROLLS and SUSHI CONES, as well as how to make tempuracrumbs for finishing CRUNCHY ROLLS. Next we'll work on SASHIMI, and we'llmake a RAINBOW ROLL – a roll with salmon, yellowtail and tuna sashimi onthe outside. Next, we'll try our hand at the CATERPILLAR – a whimsical roll madewith eel, avocado, cucumber and roe. And finally, Pepe will teach how to makea couple of traditional dipping sauces to accompany our creations. With thisclass, you'll be well on your way to becoming a sushi master in your own right.Pierre “Pepe” Yang | Participation | $75#130831A – Saturday, August 31 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make along with a varietyof foods for the night’s dinner. Brian Storey | Participation | $70#130831B – Saturday, August 31 | 6:00 p.m. – 10:00 p.m.

SEPTEMBERGrillmasters Series: Chophouse SteakIf you’re fed up with spending money on great steaks only to have them end upovercooked and flavorless, this class is for you. You’ll learn to how shop for,sample and compare classic cuts of steak. However, selection is only half thebattle – the secret to a fabulous steak lies in the contrast between the charredexterior and the warm, juicy center. Find out how to achieve this perfect com-bination with both charcoal and gas grills. During class, you’ll get the chanceto cook on both so you can see how the two heat sources differ, and so you’llknow how to handle whatever type of grill you have at home. The menu is achophouse classic: We start with KITCHEN WINDOW’S SIGNATURE CHOP-HOUSE SALAD. We’ll sample STEAK FOUR WAYS, served with STONE-GROUND DIJON COMPOUND BUTTER, BLUE CHEESE COMPOUNDBUTTER, TARRAGON & SHALLOT SABAYON and GREEN PEPPERCORN CO-GNAC CREAM. We’ll serve the steak with CEDAR PLANKED MASCARPONEMASHED POTATOES and SPRING GRILLED VEGETABLES with HERB VINAI-GRETTE. For dessert, we’ll enjoy STRAWBERRIES with AGED BALSAMIC. Learnthe secrets to a perfectly grilled steak – you may be surprised at how a few basictechniques can ensure that your steak comes out perfectly every time.Daniel Darvell & Doug Huemoeller | Participation | $75#130905A – Thursday, September 5 | 6:00 p.m. – 9:30 p.m.

Conquering the Restaurant Wine ListWhite, red, rose, sparkling, sweet, dry…even for committed foodies, the winelist can be a tripping point. How are we supposed to keep track of all thosedifferent wines, let alone figure out how to pair them with the rest of our meal?Moreover, even if we do master that, with all the wines out there, how are weto choose wines for dinner parties at home? Wine selection can be daunting,but fortunately, Chef Royal Dahlstrom and wine expert Jennifer Chou are hereto explain it all. Chef Royal will be dishing up an extraordinary menu, andJennifer will be offering pairings and knowledge that will make your morecomfortable as you stare down the wine list at your next outing. To open themeal, you’ll enjoy PASTRAMI SEARED TUNA LOIN WITH GRILLED HARVESTVEGETABLES & TOMATO VINAIGRETTE paired with LORINON RIOJA. Forour soup course, SWEET CORN CHOWDER WITH SMOKED SHRIMP ANDTOASTED HAZELNUT paired with BONGIOVANNI ARNEIS. The entrée isPAN-SEARED DUCK BREAST WITH LOCAL BUTTERCUP SQUASH ANDCIDER REDUCTION alongside FARRAH SYRAH LODI. Finally, you’ll end theevening on a sweet note: CARAMEL APPLE CAKE WITH CINNAMONWHIPPED CREAM accompanied by HENRI PERRUSSET MACON-VILLAGES.Royal Dahlstrom & Jennifer Chou | Demonstration | $70#130905B – Thursday, September 5 | 6:00 p.m. – 9:30 p.m.

Party Barbecue: Tapas and PaellaLet Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinarytour of Spain with a festive tapas and paella party. To get you into a Mediter-ranean mood we will start with four TAPAS – small plates that are a great wayto sample a variety of traditional Spanish bar snacks: MANCHEGO CRO-QUETTES; GAMBAS AL ROMESCO – shrimp in roasted pepper and almondsauce; CHORIZO STUFFED DATES – popular Spanish dates stuffed withchorizo and goat cheese wrapped in serrano ham; and a classic CATALANFLAT BREAD topped with a seasonal veggies. Our main course of CHICKEN& CHORIZO PAELLA transforms humble Bomba rice into a gourmet meal asit soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR SNAPPEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll makeTARTA DE SANTIAGO – a traditional Galician Almond tart. And of course theSANGRIA – that wonderful combination of wine and fruit that’s the perfectsummer drink. Chef Daniel will share Kitchen Window’s special Sangria recipealong with tips for making it at home.Sangria sold separately during class.Daniel Darvell & Doug Huemoeller | Participation | $75#130906A – Friday, September 6 | 6:00 p.m. – 9:30 p.m.

Gluten-Free Lunchbox“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Of course, having gluten-free children is even more difficult, andit can certainly feel like a challenge to send them off to school with a lunchthat will let them eat like their friends. Enter: Jessica Bartl. Chef Jessica ishere to help you navigate the world of gluten-free eating. In this third install-ment in our gluten-free series, she’ll teach you everything you need to knowto ensure that you (and the whole family) make the transition to gluten-freeeating painlessly. With Jessica’s help, you’ll learn to make gluten-free versionsof a variety of familiar lunch goodies. You’ll start out by making a loaf ofGLUTEN-FREE SANDWICH BREAD. For those of us who have to pack ourbreakfast, too, we’ll learn to make BREAKFAST MUFFINS as well as HOME-MADE GRANOLA BARS. Finally, you’ll learn to make outstanding GLUTEN-FREE BROWNIES and GLUTEN-FREE COOKIES that the whole family willlove! Chef Jessica will change the way you think about gluten-free cooking…not to mention that her recipes are so good, you’ll probably find yourself mak-ing them all the time – whether you and your family are gluten-free or not!Jessica Bartl | Participation | $65#130907A – Saturday, September 7 | 10:00 a.m. – 1:30 p.m.


Preserving September – from tomatoes to apples!From the first asparagus to the year’s last apples, the harvest time is any cook’sfavorite time of year. Food lovers everywhere celebrate the summer and earlyfall as a time of great bounty, of seasonal favorites, of the very finest that naturehas to offer. Unfortunately, the “salad days” can’t last forever, and that’s whybeloved Kitchen Window instructor (and healthy living expert) Anna Dvorak ishere to show you how to preserve some of that great, local, Minnesota bountyfor the colder months ahead, and enjoy produce at the peak of freshness and fla-vor throughout the winter. You’ll learn everything you need to know to getstarted with a variety of preserving methods, starting with a PERFECT ITALIANTOMATO SAUCE, because winter tomatoes just aren’t the same. Next, you’lllearn about pickling as you put together an ANTIPASTO PLATTER that includespickled peppers, grilled onions, grilled zucchini and eggplant. Third, you’ll learnabout putting up summer herbs when they’re at their best with BASIL PESTO andPARSLEY-GARLIC-LEMON PISTOU. Finally, you’ll make a fall favorite, APPLE-SAUCE, that you can enjoy throughout the winter. Join Anna for this class andyou’ll leave ready to keep a cozy, tasty home no matter how long winter lasts!Each class participant will receive a sampling of preserved goods to take homeand enjoy; a $20 value.Anna Dvorak | Participation | $55#130907B – Saturday, September 7 | 11:00 a.m. – 2:30 p.m.

Bread BasicsIf your homemade bread just isn’t rising to the occasion, this seminar willhelp. Bread baking involves a series of chemical reactions; and each step inthe process is important to achieving a great loaf. Join a favorite Kitchen Win-dow instructor to learn the secrets of bread baking – from the choice of ingre-dients to the baking time. We’ll begin with a discussion about yeast – activedry, instant, compressed/fresh – how they are different and which type is rightfor you. You’ll learn the right way to measure ingredients; how to choose theright equipment; and how important temperature really is. Proper kneading isfundamental to bread baking: if not done properly, the final product will notachieve its full potential. Our instructor will show you how to knead both byhand and with a mixer. You’ll learn how to shape dough into a loaf, abaguette, rounds, rolls and braids; as well as how to achieve the optimalcrumb and crust for the perfect overall texture. You’ll learn how to tell whenyour bread is done as well as how to cool and store it properly. Along theway, we’ll be making and baking bread to demonstrate professional tips, tricksand techniques. After this seminar, and a little practice at home, you’ll beturning out artisan quality bread in no time.Stephanie Johnson | Seminar | $30#130908A – Sunday, September 8 | 10:00 a.m. – 12:00 p.m.

Decorating 101: The BasicsSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your master-piece is the key to looking like the expert you are (or want to be) and the secretto drawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thefirst of two technique-focused courses in cake, cupcake and cookie decorat-ing, Chef Raven will introduce you to BASIC ICING TECHQNIQUES, usingBUTTERCREAM FROSTING and WHIPPED CREAM. You’ll learn how towork with different consistencies of icing, as well as various tools, to createthe results you want. Next, you’ll learn about SIMPLE PIPING, including fillingand holding the bag in the proper position to ensure consistent results. Afterthat, you’ll learn techniques for SMOOTH FINISHES AND SIMPLE DESIGNSthat require specialty tools like scrapers and combs. You’ll also learn aboutmaking BASIC BORDERS as well as techniques for SIMPLE DÉCOR, includingballoons, shells, and flowers that will put the finishing touch on your pastries.Raven Seybolt | Participation | $55#130908B – Sunday, September 8 | 10:00 a.m. – 12:00 p.m.

Decorating 202: Creative DecoratingSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your master-piece is the key to looking like the expert you are (or want to be) and the secretto drawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thesecond of two technique-focused courses in cake, cupcake and cookie deco-

rating, Chef Raven will show you how to expand on the skills you practicedin “Decorating 101.” You’ll start off by learning FINER DETAILS, FLOWERS,AND BORDERS, a good opportunity to let your creativity and artistic sideshine. Next, you’ll learn how to TORTE, a technique for splitting and fillinga cake. After that, you’ll move on to CRUMB COATING, a pre-frosting tech-nique that ensures a smooth-as-glass final appearance. You’ll also learn COM-PLEX PIPING TECHNIQUES, such as basket weaves and textured borders.Finally, you’ll learn to use FUDGE AS ICING to create a variety of finishes,including fudge drizzle and a molten (melted) appearance.Raven Seybolt | Participation | $55#130908C – Sunday, September 8 | 2:00 p.m. – 4:00 p.m.

Baking BasicsLearn the science and chemistry behind the art of baking from a favoriteKitchen Window Instructor. In this fun and informative seminar, you’ll get theanswers you need to become a better home baker: What makes a batter tough?What happens if you over-mix the batter? Why is ingredient temperature soimportant? Does it matter in which order you add the ingredients? Learn howto choose the right tools and equipment for different baking projects; as wellas how to choose the right ingredients – from the various types of flours andsugars, to the differences between baking powder and baking soda. Our in-structor will show you the proper way to measure ingredients and how to im-prove your baking with mise en place – having your tools and ingredients laidout and ready to use. You’ll discover the three characteristics that will makeor break your baking: the bake, the brown and the release. You’ll learn howthese qualities are affected by your oven and your baking pan. Finally, you’llfind out the right way to determine doneness, as well as how to cool and storeyour baked goods. Along the way, we will demonstrate techniques for mixingand baking SCONES, MUFFINS and COOKIES for you to sample.Stephanie Johnson | Seminar | $30#130908D – Sunday, September 8 | 2:00 p.m. – 4:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, andPOUND CAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#130909A – Monday, September 9 | 6:00 p.m. – 9:30 p.m.

Coastal French Dinner PartyElegant and unfussy, French cuisine is the ultimate in entertaining fare. For din-ner parties, family suppers, birthday dinners—whatever the occasion—themenu in this class is sophisticated, timeless and delicious. Join us in the cookingschool as we welcome Frédéric Bermond, French native, world-class chef anddelightful cooking instructor. Born in Marseilles, France, Frédéric grew up inthe food industry, in an apartment right above his family’s bakery. His love offood stayed with him as an adult and was honed by a professional culinary ed-ucation. Frédéric has worked in some of the best kitchens in the Twin Cities,including Interlachen Country Club, Sofitel Minneapolis and The Woman’sClub. Tonight, he’ll share his expertise and his heritage with us, as he preparesan unforgettable five-course menu of authentic cuisine from around the Frenchcoast. We’ll begin the evening with LOBSTER SPANAKOPITA – small lobster-stuffed pastries served with saffron aioli and topped with fresh tomatoes andmicro thyme. For our salad course, it’s SALADE AU CHEVRE CHAUD – warm,toasted goat cheese served on crostini and accompanied with a simple lettuceblend, dressed with Dijon red wine vinaigrette and garnished with tomato con-fit. We’ll break with a palate-cleansing intermezzo: ROASTED APRICOT WITHKEY LIME GRANITA. Next we’ll enjoy an entrée of DOVER SOLE MEUNIERE– baked Dover sole topped with a brown butter sauce and accompanied withtournéed, buttered potatoes and RATATOUILLE – Provencal stewed vegetables.And finally, we’ll indulge in dessert: NOUGATINE CHOCOLATE MOUSSE –rich and fudgy chocolate mousse topped with pistachio-laden nougatinecrunch and garnished with raspberry-mint coulis.Frederic Bermond | Demonstration | $70#130909B – Monday, September 9 | 6:00 p.m. – 9:30 p.m.


Wok this Way: Thai Stir-FryAwaken your senses with a fresh and bright Thai stir fry menu from Chef JoeHatch-Surisook. One of our most popular instructors, Joe is chef and ownerof Sen Yai Sen Lek, a traditional Thai restaurant in Northeast Minneapolis.Tonight, he’ll share some of his best recipes as he walks you through the prepa-ration of four authentic Thai stir fry dishes. As you practice the recipes, you'lllearn Joe's techniques for working with a wok to create a stir fry with the per-fect blend of flavors and textures, giving you the confidence to recreate thesedishes at home. We'll start with PAD PAK KANAA - Chinese broccoli stir frywith oyster sauce. Next up is PAD MED MAMUANG - stir fry of roastedcashews, chicken and water chestnuts. We'll make PAD FAK TONG - stir fryof kabocha or buttercup squash with pork and egg. And for our last dish, it'sPANANG CURRY STIR FRY - a mild combination of spices cooked with beefand Thai basil. We'll serve each stir fry with steamed jasmine rice. Joe Hatch-Surisook | Participation | $70#130910A – Tuesday, September 10 | 6:00 p.m. – 9:30 p.m.

Autumn Small PlatesWho doesn’t love a meal of small plates? They offer the chance to sample (orcreate) many different dishes in a single meal, adding variety and elegance toany gathering. And what better time than autumn to make them? Farmer’smarkets are in full swing, the days are getting shorter and cooler, and we couldall use an opportunity to gather with friends around the warmth of the fireplace(or oven!) to share a meal. With the help of Chef Royal Dahlstrom, you’ll havelots of ideas to show off the bounty of the season, and with small plates, you’llbe prepared to showcase it all in one meal! Chef Royal will start out by show-ing you how to make BRUSCHETTA WITH GORGONZOLA, GRILLED POR-TOBELLO, AND TOMATO RELISH, a savory, pungent dish that captures ourfavorite flavors or Italy. Next, you’ll try your hand at SOBA NOODLE SALADWITH CARROTS, BEAN SPROUTS AND CASHEWS, a lighter pasta saladusing Japan’s famous buckwheat noodles. Third, you’ll prepare BBQ PORKSPRING ROLLS WITH GINGER TEA, a sweet and sour flavor delight that issure to please. The fourth small plate is CRISPY RICOTTA CAKE WITH WARMLOBSTER AND ROASTED SWEET CORN SALAD WITH LAVENDER. Whatmore could you ask for? Dessert, of course! Your final small plate creationwill be something to satisfy the sweet tooth – WHITE CHOCOLATE, OAT-MEAL, AND CRANBERRY COOKIE SANDWICH filled with deliciousVANILLA BEAN IC CREAM. Yum!Royal Dahlstrom | Participation | $70#130910B – Tuesday, September 10 | 6:00 p.m. – 9:30 p.m.

Green Egg – Latin Grill By now, you may know that our grillmasters love to cook on the Big Green Egg.And it’s no wonder – the Green Egg is the most versatile outdoor ceramic cookeraround. Since it can be used as a charcoal grill, an oven, a smoker, or even apizza oven, you can create full menus with delicious fire-grilled flavor. In thisclass, you’ll find out for yourselves what the Green Egg can do. Kitchen WindowGrillmasters Daniel and Doug will walk you through the preparation of a com-plete Southwest-style menu, beginning with SMOKED QUESO FUNDIDO – adelicious dip of melted cheese. Next on the menu, we will create the PER-FECTLY ROASTED CHICKEN that you’ll use to make CREAMY RED SMOKEDCHICKEN ENCHILADAS. Then we’ll master the art of the PORK SHOULDERto create SMOKED TAMALES WITH CHILI ROJO PORK. You’ll fire up the grillto searing for GRILLED FLANK STEAK FAJITAS WITH FLOUR TORTILLAS. Andfor dessert, we’ll indulge in PINEAPPLE-ANCHO SKILLET CAKE.Daniel Darvell & Doug Huemoeller | Participation | $70#130911A – Wednesday, September 11 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Becky Caterine willalso share some of her favorite pasta sauces, which you’ll make and enjoy withthe pasta from class. The first dish is a classic LASAGNE. You’ll learn how tocut and layer fresh pasta. Then while the lasagne bakes, you’ll make FETTUC-CINI WITH BASIL PESTO. You’ll also learn how to make filled pasta includingSPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE andCHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you the con-fidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with in class.Becky Caterine | Participation | $70#130911B – Wednesday, September 11 | 6:00 p.m. – 9:30 p.m.

Asian Tapas Oh, tapas – those small, shareable, snackable bite-size delights. Each tiny ap-petizer is a chance to show the creativity of the cook, and the tapas style allowsthe diner to taste a huge variety of delicious dishes without feeling stuffed. And,of course, though tapas are traditionally Spanish, here at Kitchen Window, welove the idea of bite-sized goodies so much, we want to find a way to makeevery cuisine that way! After all, how better to sample the varied flavors andstyles of a country or regional cuisine than with a sampling of tapas? Fortunatelyfor us, Chef Adria Davidson of Parma 8200 was more than equal to the task.Join us for a delicious evening as Chef Adria demonstrates techniques for creat-ing a fabulous Asian menu in the tapas style. First off, Chef Adria will demon-strate BAHN XEO, or “sizzling cake,” a type of savory pancake made from riceflour and filled with pork. Next, you’ll make SHRIMP TOAST, another savoryfinger food, before moving on to TURKEY BAHN MI, a Vietnamese-style fingersandwich made on baguette. Next on the agenda are PORK DUMPLINGS, asteamed pastry filled with pork. Finally, you’ll end the evening with personal-serving tapas dessert: a BANANA COCONUT TAPIOCA PUDDING. Adria Davidson | Demonstration | $65#130912A – Thursday, September 12 | 6:00 p.m. – 9:00 p.m.

BBQ Tour: Texas Welcome to the heart of Texas – in the heart of Uptown. This stop on our Amer-ican BBQ tour takes us to the land of big oil, big cattle and big barbecue. Joinour grillmasters Daniel and Doug to learn expert techniques for the low andslow smoking of Texas BBQ. They’ll share their tips as they walk you throughthe preparation of a down-home Texas BBQ menu that’s sure to have you lick-ing your fingers. You’ll make brisket two ways: TEXAS MARKET BRISKET SAND-WICH WITH BURNT ENDS and THREE-CHILI DRY-RUBBED BRISKET that’sslab cut and served on a roll. No Texas brisket is complete without a side ofbeans – you’ll make COWBOY BEANS along with DIRTY RICE and LONG-HORN-INJECTED BAKED POTATOES – injected with butter as they cook andslathered in sour cream and cheddar. Finally, you’ll unbuckle your belt for agood, old-fashioned COUNTRY BLACKBERRY COBBLER.Daniel Darvell & Doug Huemoeller | Participation | $70#130913A – Friday, September 13 | 6:00 p.m. – 9:30 p.m.

Gluten-Free Pasta Dinner“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, afriend, or a family member, you probably know someone who eats a gluten-freediet, so having a few good gluten-free recipes up your sleeve is always a goodidea. Of course, some dishes are more difficult to make gluten-free than others,and it can be tricky to convert your old favorites to gluten-free versions. Enter:Jessica Bartl. Chef Jessica is here to help you navigate the world of gluten-freeeating. In this series of gluten-free classes, she’ll teach you everything you needto know to make sure that you can feed the gluten-free masses and keep themcoming back for more! The first installment tackles the pasta dinner. With Jessica’shelp, you’ll make SPINACH GNOCCHI WITH HEIRLOOM TOMATO SAUCE, agluten-free version of a perennial Italian favorite. Next, you’ll tackle gluten-freebread as you make Jessica’s ROSEMARY RED ONION FOCACCIA and GLUTEN-FREE BREAD STICKS. For dessert, we’ll learn how to make DOUBLE CHOCO-LATE CAKE. Chef Jessica will change the way you think about gluten-freecooking…not to mention that her recipes are so good, you’ll probably find yourselfmaking them all the time – whether you or your guests are gluten-free or not!Jessica Bartl | Participation | $65#130913B – Friday, September 13 | 6:00 p.m. – 9:30 p.m.

Cake BasicsIf your idea of a home baked cake comes in a box, then this seminar is for you.With the help of one of Kitchen Window’s talented staff instructors, you’ll learneverything you need to know to bake a perfect cake from scratch. We will startby addressing the importance of properly selecting and measuring your ingre-dients and how those ingredients interact to create a cake’s structure and flavor.Find out why it’s important to bake with room-temperature ingredients andlearn the correct way to mix different types of cake batters. You’ll learn how tochoose the best tools and equipment to help you achieve success – from mixersto cake pans. You’ll learn the right way to tell when your cake is done; theproper way to cool it; and how to assemble the final product. As we share ourwisdom, we will make and bake three cakes – rich and buttery POUND CAKE,indulgent CHOCOLATE CAKE and perfectly light SPONGE CAKE – and discussthe proper techniques for baking each of these classics to perfection. We willalso show you how to make EASY BUTTERCREAM FROSTING and share somequick and simple decorating tips to add that special finish to your cake. We'llcover basic piping as well as how to use glazes, nuts, sprinkles and more. Stephanie Johnson | Seminar | $30#130914A – Saturday, September 14 | 10:00 a.m. – 12:00 p.m.


Pantry Basics Seminar – Chef Secrets to Enhance FlavorDiscover the best-kept secret of the world’s greatest chefs – the well-stockedpantry. Let our Kitchen Window staff instructors guide you through the worldof gourmet foods, and unlock the secrets to a great pantry. We’ll start withstaple ingredients that can truly make your recipes shine, like salts, spices,oils, vinegars, stock, flour and sugar. You’ll learn how many salts you reallyneed; how you should store your spices; how long your spices will last on theshelf; what type of oil I should use for what item and explore some of the dif-ferent flavor profiles of olive oil. Next, we’ll move on to discuss a broad scopeof other specialty ingredients to avoid meal road blocks and assist you to becreative in the kitchen, such as extracts, canned essentials, condiments, rice,grains and pasta. Along the way, we’ll sample dozens of gourmet ingredientswhile we discuss how to use them and where to get them. Whether you’rejust starting to develop your pantry, or you’re an experience flavor junkie, thisseminar has something for everyone. Brian Storey | Seminar | $30#130914B – Saturday, September 14 | 10:00 a.m. – 12:00 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $30#130915A – Sunday, September 15 | 9:00 a.m. – 11:00 a.m.

Cooking Basics – Secrets of a chefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’ll learnhow to choose the right equipment for a particular project, as well as how to usethat equipment to achieve the best results. We’ll show you the importance ofchoosing the right ingredients and how to use them. We’ll demonstrate variousculinary techniques – including frying, searing, sautéing, caramelizing, deglazingand braising – and discuss when to use (and when not to use) each technique.Throughout the seminar, we’ll prepare samples for you to share so that you maytaste for yourselves the difference a few basic skills can make. Samples include:PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS;and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn afew professional secrets that will help you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#130915B – Sunday, September 15 | 10:00 a.m. – 12:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#130915C – Sunday, September 15 | 12:00 p.m. – 3:00 p.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are looking to feedtheir families healthy meals using less time and energy. With a pressure cooker,you can cook with less water at a high heat, so your food retains many of thenutrients that are lost in simmering or boiling. And while you may have heardyour grandmother’s horror stories about dangerous, exploding pressure cookers,today’s pressure cookers boast safety features that make using them simple andworry-free. Join Kitchen Window’s expert instructor for a fun and informativeseminar on the proper use of a pressure cooker. You’ll learn about the technicalfeatures of pressure cookers, get tips for making your pressure cooker easier touse, and sample some tasty recipes. On the menu is hearty and healthy BEANSOUP; savory RISOTTO; and creamy NEW YORK STYLE CHEESECAKE. You’llalso learn how to modify some of your favorite “traditional” recipes for your pres-sure cooker. If you own a pressure cooker, or are interested in adding this methodof cooking to your repertoire, this is the seminar for you.Becky Caterine | Seminar | $30#130915D – Sunday, September 15 | 2:00 p.m. – 4:00 p.m.

Madeleines, Macarons & Macaroons If you ask us, there’s really no bad cookie, but we do admit: some cookies arebetter than others. There are the kinds of cookies that you throw in a cookiejar, to be eaten mindlessly with a glass of milk, and then there are the kindsof cookies that you’ll be baking in this class. Small, elegant creations that sitprettily on a plate, to be admired and savored along side tea or espresso.Kitchen Window Instructor Brian Storey will share his incredible recipes aswell as professional tips for three classic cookies. We’ll begin with theMADELEINE – a tiny, light and delicate sponge cake baked in a classic, iconicshell shape. Next, we’ll work on settling a cookie debate: “macarons” or“macaroons”? We’ll make each of these cookies and discover the differencesbetween them. We’ll start with CLASSIC FRENCH MACARONS – tenderdomes of meringue sandwiched around a cream- or butter-based filling in dif-ferent flavors. We will concentrate on different colors and flavored centers tomake an array of macarons. Next we’ll move on to COCONUT & ALMONDMACARONS – denser and chewier than macarons, these cookies are coconut-rich, almond-laced and delicious. Brian Storey | Participation | $65#130916A – Monday, May 16 | 6:00 p.m. – 9:30 p.m.

Eating like a Caveman! - The Paleo DietThe paleo diet (sometimes called “ancestral nutrition” or “caveman diet”) hasmade tremendous gains in popularity over the last few years. The premise issimple: eat like your ancestors to increase energy, support your immune sys-tem, and enjoy better health and quality of life. Of course, the paleo diet hasmore to offer than just good health. This high nutrition, low sugar way of eat-ing is also delicious! With a focus on obtaining the highest-quality, mostearth-friendly ingredients, the paleo diet is also known for rich, flavorful dishesfeaturing lean meats, healthy fats, and lots of vegetables. You’ll want to joinus, and Chef Jeff Woodward, for a succulent, sensible paleo meal that startswith THAI CHICKEN WITH CABBAGE AND RED CHILI FLAKES – a littlespicy and a little savory. Next, Chef Jeff will show us how to prepare a light,refreshing dinner of CRISPY SALMON WITH GREENS AND SUN-DRIEDTOMATOES. Third, you’ll learn to make MULTI-COLORED SALAD WITHHARD-BOILED EGG AND SHRIMP, a protein-packed salad that’s almost asmuch fun to look at as to eat! Finally, you’ll satisfy your inner caveman (andhis inner gourmand) with a FLAT IRON STEAK WITH CHILI RUB. Menu isdairy, grain, and gluten free.Jeff Woodward | Demonstration | $65#130916B – Monday, September 16 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Sausage MakingSure, you can head to the grocery store and pick up a pack of brats for yourcookout, but just think how much more fun it would be to know that you’regrilling up sausages you made yourself. Join Kitchen Window grillmasters Dougand Daniel for a crash course on basic sausage making that will arm you withrecipes and techniques for fresh, flavorful homemade sausages. You’ll learnhow to grind your own meat, how to season it to perfection; and then you’llmaster the toughest part: stuffing the filling into casings to make the finishedproduct. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST and serve itwith white onion, brown mustard and sliced dill pickles on a butter hard roll.We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, peppers, onionsand pomodoro marinara. Next is CHICKEN AND APPLE SAUSAGE, serve witha celery root slaw on a challah roll. We’ll also make MEDITERRANEAN LAMBSAUSAGE served in a pita with tabouli and Greek yogurt.Daniel Darvell & Doug Huemoeller | Participation | $70#130917A – Tuesday, September 17 | 6:00 p.m. – 9:30 p.m.


Chicken FundamentalsFrom the dinner table to the lunch box, chicken is a staple of the Americandiet. And why not? You can dress it up, dress it down, serve it to your kids ona rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon.In this hands-on class, you’ll learn how to perfect the art of chicken dinnerswith expert tips, techniques and recipes from Kitchen Window Executive ChefBrian Storey. We’ll start with a tutorial on selecting your chicken at the market.You’ll learn about the types and grades of chickens, as well as when to choosea whole chicken and when to select breasts or thighs. Next, we’ll discuss howto properly butcher a whole chicken into its parts, and you’ll get the chanceto practice this very important skill. You’ll also learn professional methods forcarving a whole chicken or turkey. And finally, Brian will walk you throughhow to cook chicken to achieve moist and flavorful results every time. Theclass will work on five delicious recipes that highlight this versatile bird. We’llstart with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take on asports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – afresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – ahealthier version of a family-friendly comfort food. Our next recipe is sure toimpress at your next dinner party: PAN-SEARED CHICKEN MARSALA. Andfinally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occa-sion. Brian Storey | Participation | $70#130917B – Tuesday, September 17 | 6:00 p.m. – 9:30 p.m.

International Grill: Indian CuisineGrilling, as Kitchen Window fans (not to mention Chefs Dan and Doug) aresure to know, is about more than just steaks and burgers; it’s a way of life.With that in mind, we’ve developed a series of special grilling classes designedto show you how to make the most of your grill. We’ll be showing you howto take your love of many different international cuisines out on to the patio,and prepare authentic dishes from around the world right in your own back-yard! The final stop on our grilling world tour is India! From the Punjabi cook-ing of the north (the type most popular in America) to the southern regions ofKerala and Tamil Nadu, India has a rich and varied culinary history. Fortu-nately for us, it’s all delicious! In this hands-on class, you’ll start off makingLASSI, a seasoned yogurt drink that will help you keep cool around the grill.Next, our chefs will show you KASHMIRI LAMB KEBABS, a dish reflecting thetraditions of Kashmir region in northern India. Next up is a familiar north In-dian specialty, CHICKEN TIKKA, marinated in yogurt and spices. After that,we’ll explore South Indian cooking with SPICED COCONUT GREEN BEANS.Finally, we’ll show you how to make two Indian sides: MASALA GRILLED PO-TATOES and NAAN, an Indian flatbread traditionally cooked in a wood-firedclay oven. Join us for this exciting class, and broaden your grilling horizons!Doug Huemoeller & Daniel Darvell | Participation | $70#130918A – Wednesday, September 18 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#130918B – Wednesday, September 18 | 6:00 p.m. – 9:30 p.m.

Mastering the Pressure Cooker and Slow Cooker Between work, family, and the million little errands we have to run each day,it can seem almost impossible to find time to cook healthy, satisfying mealseach day. How often do we find ourselves calling for takeout (again!) simplybecause we can’t find the time or energy to cook a real meal? This is wherepressure cookers and slow cookers can really save the day! These alternativesto traditional pots-and-pans cooking are the best way to save yourself timewithout sacrificing flavor. The pressure cooker can cook beans, soups, stews,meats, and vegetables in a fraction of the time of traditional methods, and theslow cooker does the cooking for you while you’re gone. Chef Jeff Woodward,a healthy cooking expert, teacher, and author, joins us for an evening to offertips and tricks to getting the very best results from your pressure and/or slow

cooker. You’ll start off by preparing CHICKEN AND MASHED POTATOESWITH LOW-FAT GRAVY in the pressure cooker. Next, you’ll make ARTI-CHOKES WITH LEMON BUTTER, proving that pressure cooking isn’t just forcomfort foods! Then, you’ll use your clow cooker to make two different stews,SLOW COOKER GRASS-FED BEEF BURGUNDY STEW and a hearty, healthyCREAMY TURKEY AND WILD RICE STEW. Finally, you’ll enjoy NAVY BEANAND YAM SOUP WITH ROASTED CHILIES, a spicy-sweet soup that will tinglethe tongue and satisfy the stomach. Menu is gluten and dairy free.Jeff Woodward | Participation | $65#130923A – Monday, September 23 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight MealsWe’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to minimize work in the kitchen (as well as dirty dishes) bypracticing techniques introduced by Chef Brian to create wonderful 30minute meals any night of the week. This hands-on class will start with thepreparation of two basic proteins that can be transformed into four amazingdinners – SALMON & PORK. First we will prepare a ROASTED PORK LOINserved with DOMINO POTATOES & SKILLET ZUCCHINI - tender, crisp po-tatoes and veggies easily prepared in a cast-iron skillet. For meal two, we’llprepare SMOKED PORK CHOPS served with ORZO PROVENCAL, a riceshaped pasta tossed with olives, fresh tomatoes and Dijon vinaigrette. Thenwe will turn our attention to our second protein of salmon, starting withPOACHED SALMON served with a fresh tasting DILL RICE and everyone’sfavorite SWEET POTATO FRIES. Lastly, PAN-SEARED SALMON topped withFIRE-ROASTED TOMATO & CORN SALSA with a side of SPRING GREENStossed in a quick vinaigrette. Yum!Brian Storey Participation | $70#130923B – Monday, September 23 | 6:00 p.m. – 9:30 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll withMaster Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe willdiscuss the history and etiquette of sushi as he prepares a special roll for youto enjoy. Next, you’ll learn how to use a sashimi knife to properly cutSALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and tastea sampling of soy sauces and ponzu. With these essentials under your belt,you’ll try your hand at making sushi rolls. You’ll start with the popular CALI-FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity witha variety of MAKI ROLLS using your favorite ingredients from our selection,including CUCUMBER, AVOCADO, CRABMEAT and UNAGI (BARBECUEDEEL). During class, you’ll also learn where to shop for the freshest sushi ingre-dients and what equipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#130924A – Tuesday, September 24 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and perform-ance – it's a charcoal grill, an oven and a smoker. Plus it can reach up to750 degrees in a short period of time, which makes it perfect for pizzas andflatbreads. Whether you’re contemplating a purchase, you already own anEgg, or you just want to experience some great food, check out this class.We’ll begin with SMOKED PORKETTA SAMIS with GRILLED ONIONSAND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder.Next is ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed of butter lettuce with apple, walnuts, redonion and goat cheese with citron vinaigrette. We’ll boost our temp to sear-ing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herbrubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally,we’ll finish our eggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#130925A – Wednesday, September 25 | 6:00 p.m. – 9:30 p.m.


Cornucopia: Enjoying the Late Summer HarvestAh, the pleasures of late summer: the days start to shorten, the heat begins tofade, and the air starts to turn crisp, giving us an exciting taste of the fall, theharvest, and the holidays. We all start looking forward to the cozy embraceof autumn, from its beautiful colors to its inviting promise of food and family.Of course, the change of seasons means it’s a great time to cook: the hardiersummer vegetables are still going strong, and the fruits of the fall begin tooffer themselves up as well. Join us, and instructor Anna Dvorak, for ahealthy, hearty, and wholesome menu that combines the best of two seasons.You’ll get an early start on cooking with pumpkin when you make a CHOPSALAD WITH LATE SUMMER VEGETABLES, PEPITAS, AND LIME VINAI-GRETTE. Next, you’ll prepare SWEET CORN AND GREEN CHILE CHOW-DER, a wonderful soup that shows light summer vegetables in a heartierpresentation for the cooler months ahead. Your third course will beROASTED CHILE RELLENOS, stuffed with a seasonal MUSHROOM-QUINOA PILAF AND ROASTED RED PEPPER SAUCE, and on the side,DRUNKEN BEANS WITH CILANTRO. Finally, you’ll end the evening withdessert sure to warm your kitchen and your stomach, APPLE SPICE CAKEWITH CINNAMON PECAN STRESUEL.Anna Dvorak | Demonstration | $65#130925B – Wednesday, September 25 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Game GrillHere in Minnesota, the leaves are starting to change, the weather is gettingcooler, and the days shorter. Yes, it’s everyone’s favorite season – not fall, hunt-ing season! Whether you’re a seasoned hunter, an enthusiastic novice, or sim-ply a non-hunter who enjoys wild game, this class will teach you how to bestprepare and enjoy the offerings of the hunt. Join our resident grillmasters,Doug and Dan, for a sportsman’s feast that starts with GRILLED PHEASANTWITH POLENTA AND SMOKED TOMATO CHUTNEY. Next, you’ll makeSMOKED DUCK TACOS, a mouthwatering dish that will leave you thinkingup new ways to use game in your old recipes. Third, you’ll make CROSSBOWQUAIL WITH SWEET SOY GLAZE, pairing the intense, wild flavor of quailwith a sweet-and-salty Asian-inspired finish. Finally, you’ll prepare venison,the mainstay of the hunting season, in two different ways: VENISON MEAT-BALLS WITH BOURBON ONION JAM and then MESQUITE-GRILLED VENI-SON STEAKS WITH SMOKED PECAN BUTTER. Hunting season has neverbeen this delicious!Daniel Darvell & Doug Huemoeller | Participation | $70#130926A – Thursday, September 26 | 6:00 p.m. – 9:30 p.m.

A Fresh Taste of IndiaAs any chef can tell you, food is at its easiest and best when you use good,fresh ingredients. That’s why we all crowd down to the farmer’s market, espe-cially in late summer and fall, to gather up the best produce our communityhas to offer. Of course, so often, our enthusiasm outweighs our planning andwe find ourselves wondering what to do with all of our farmer’s market finds.How about a vegetarian menu from Chef Anu Seshadri ? That ought to do thetrick! Chef Anu has put together a meal that will help you showcase the sea-son’s best produce and teach you about the cuisine of India. You’ll start offthe evening with a refreshing cocktail SPIKED AAMRAS, a tropical version ofthe familiar peach bellini, this time featuring mango. Next, you’ll makeMASAL KABOBS WITH MINT-CORIANDER CHUTNEY, spiced and skeweredvegetables topped with a wonderfully flavorful herb sauce. For your entrée,Chef Anu will be demonstrating SUBZI DAAL, a traditional stew of lentils andvegetables served over JEERA PULAO, a dish of cumin-scented rice. On theside, you’ll enjoy TOASTED NAAN, a wood-fired flatbread, and MANALIPEACH RAITA, a fruit and yogurt accompaniment that helps take the edge offthe spicier dishes. Finally, you’ll end the evening with FRUIT COMPOTE INCARDAMOM-CLOVE SYRUP served with RABRI, a saffron-flavored creampudding! Join us and Chef Anu for an unforgettable evening that will sendyou home with a better understanding of Indian cuisine and plenty of ideasabout how to use the autumn harvest!Anu Seshadri | Demonstration | $70#130927A – Friday, September 27 | 6:00 p.m. – 9:00 p.m.

Party BBQ: OctoberfestJoin us for an evening of good food, good friends and good beer at the Octo-berfest Party BBQ. In this hands-on grilling experience led by our grillmasters,you’ll make hearty, delicious German fare while enjoying traditional and mod-ern OCTOBERFEST BEERS. You’ll start with a demonstration to create warmand soft GERMAN PRETZELS before firing up the grills and participating inmaking OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausageserved with SOUR RED CABBAGE. Next on the menu is a traditional PORKROULADEN – thinly cut pork filled with smoked bacon, onion and mush-rooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO-TATOES with HORSERADISH CREAM. And we’ll finish the night with a goodold-fashioned APPLE STRUDEL. This year, you don’t have to go all the way toMunich for the world’s greatest beer and food festival – you just have to cometo the Kitchen Window Octoberfest Party BBQ.Beers are sold separately at class.Daniel Darvell & Doug Huemoeller | Participation | $70#130927B – Friday, September 27 | 6:00 p.m. – 9:30 p.m.

Perfect Fall VegetablesOh, the autumn! With so many great vegetables coming in, it can be toughto know what to do with them all, and of course, different vegetables needdifferent preparations. While many people may have a great grasp of differentflavor combinations and basic techniques, there’s one nagging question thatcan be difficult for some to answer. That question is “why?” As in, “whyroast?” or “why bake?” In this vegetarian class, Chef Jeff Woodward will beoffering up great tips and tricks for preparing different fall veggies, and he’llbe addressing the “why?” of it all as he goes. Along with a sumptuous autumnmeal, Chef Jeff will be teaching you which vegetables are best suited to eachpreparation, arming you with the information you need to succeed with anyvegetables you might bring home. You’ll start things off with a CABERNETTOMATO AND ONION SOUP to warm you through and through. Next,you’ll learn to make SPICY BEET, BASIL, AND PINK CABBAGE SALAD – gar-nished with feta cheese, it’s a real delight! Third, you’ll prepare a spicy, savoryside of CHIFFONADE BRUSSELS SPROUTS WITH JALAPENO FLAKES. Afterthat, Chef Jeff will demonstrate KALE WITH FRIED GINGER before movingon to ROASTED POTATOES, YAMS, AND BEETS WITH AIOLI DRESSING. Inaddition to being vegetarian, the entire menu is gluten and dairy free.Jeff Woodward | Demonstration | $65#130928A – Saturday, September 28 | 6:00 p.m. – 9:00 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make along with a varietyof foods for the night’s dinner. Brian Storey | Participation | $70#130928B – Saturday, September 28 | 6:00 p.m. – 10:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in thekitchen and improve your confidence while slicing and dicing. This hour-longprimer will give you a fundamental understanding of the most important toolsin your kitchen and prepare you to further develop your skills at home. Choos-ing the correct knife for the job is fundamentally important. Each kind of knifeplays an important, specific role in the kitchen. In this seminar, we'll discussthe best uses and practical applications for many kinds of Western and Asianknives – from parers to slicers, chef's knives to santokus, and bread knives tocleavers. We will review basic cutting techniques; how to choose a knife; dif-ferences in types, styles and shapes of knives; and basic safety, storage andknife care.Brian Storey | Seminar | $30#130929A – Sunday, September 29 | 10:00 a.m. – 11:00 a.m.


Gum Paste & FondantDo you find yourself watching baking shows into the wee hours of the morn-ing? Have you ever been stopped in your tracks by the beauty of a perfectlysmooth, bakery-fresh cake with a silky frosting shell? If so, this is the class foryou! We are happy to welcome back expert pastry chef and cake decoratorJessica Bartl for a class that is all about creating flawless, “impossibly” smoothdecorated cakes using gum paste and fondant. With step-by-step instructionsfor creating a variety of professional decorations, you’ll go from “difficult” to“dazzling” in no time. You’ll learn techniques for creating flowers, borders,accents, and broderie anglaise, as well as how to wrap a FONDANT cake.You’ll also cover techniques for working with royal icing, brush embroidery,inlay designs and much more! Chef Jessica will also show you how the insand outs of working with GUM PASTE, from basic dos and don’ts to moreelaborate embellishments such as DRAPES AND BOWS. Whew! With a littletime and practice, and these tips from Chef Jessica, you’ll leave class withmore decorating ideas than you can shake an offset spatula at!Jessica Bartl | Participation | $55#130929B – Sunday, September 29 | 11:00 a.m. – 2:00 p.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Brian Storey| Seminar | $30#130929C – Sunday, September 29 | 12:00 p.m. – 1:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#130929D – Sunday, September 29 | 3:00 p.m. – 6:30 p.m.

Spicy SweetFrom India’s masala chai tea to Southern barbecue to Mexico’s cinnamon-laced hot chocolate, cultures the world over have discovered the simple pleas-ure of mixing spicy and sweet! In addition to being delicious, spiced sweetshave a certain je ne sais quoi...a sort of grown-up sophistication. So whatcould be more enjoyable than something that satisfies your sweet tooth andyour inner foodie? Join Kitchen instructor (and self-described “lover of allthings sugar and chocolate”) Lymarie Jimenez for an exciting class that’s allabout adding spices and seasonings to your favorite sweets! You’ll start offwith a personal-sized take on a classic flavor combination with APPLE CIN-NAMON CUPCAKES, at home anywhere from the breakfast table to thedessert plate. Next, you’ll travel across the Pacific as you make a delightfullyaromatic INDONESIAN SPICE CAKE. Third, you’ll create a CHOCOLATEAND ANCHO CHILI CRÈME BRULÉE, a dessert featuring a Central Americanflavor combination and a little heat, not just spice. But don’t worry, you won’tbe left panting for water, as the cream perfectly balances the heat. Finally,you’ll make Chef Lymarie’s version of a holiday favorite, SPICED PECANS.Easily mastered, they’ll be a hit at your holiday gatherings this year…just putout one dish of these pecans, and watch the crowd gather!Lymarie Jimenez | Participation | $65#130930A – Monday, September 30 | 6:00 p.m. – 9:30 p.m.

Fish FundamentalsFinally a class dedicated to seafood lovers! Executive Chef Brian Storey hasexpanded his popular Fish Fundamentals class to include delicacies from thedeep. With this class, you’ll broaden your culinary repertoire with new ideasand techniques for cooking a variety of fish and seafood dishes. You’ll learnwhat to look for when buying fish and other seafood, so that your finisheddish is always fresh and delicious. You’ll also learn, first-hand, which cookingtechniques are best suited to different foods. You’ll practice pan searing withSCALLOPS WITH ORANGE VINAIGRETTE. You’ll sauté SHRIMP WITH FRESHTOMATO LINGUINI. Turn inexpensive mussels into a gourmet treat withMUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OILPOACHED SALMON WITH FLEUR DE SEL. Finally, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Brian Storey | Participation | $80#130930B – Monday, September 30 | 6:00 p.m. – 9:30 p.m.

OCTOBERChicken FundamentalsFrom the dinner table to the lunch box, chicken is a staple of the American diet.And why not? You can dress it up, dress it down, serve it to your kids on a rushedweeknight, or to your mother-in-law on a leisurely Sunday afternoon. In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, tech-niques and recipes from Kitchen Window Executive Chef Brian Storey. We’ll startwith a tutorial on selecting your chicken at the market. You’ll learn about the typesand grades of chickens, as well as when to choose a whole chicken and when toselect breasts or thighs. Next, we’ll discuss how to properly butcher a whole chickeninto its parts, and you’ll get the chance to practice this very important skill. You’llalso learn professional methods for carving a whole chicken or turkey. And finally,Brian will walk you through how to cook chicken to achieve moist and flavorful re-sults every time. The class will work on five delicious recipes that highlight this ver-satile bird. We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscaletake on a sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – afresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – a healthierversion of a family-friendly comfort food. Our next recipe is sure to impress at yournext dinner party: PAN-SEARED CHICKEN MARSALA. And finally, it’s GRILLEDHERBED CHICKEN – a dish that’s perfect for any occasion. Brian Storey | Participation | $70#131001A – Tuesday, October 1 | 6:00 p.m. – 9:30 p.m.

Classic Sweet and Savory French Tarts For dessert, brunch, or even a quick weeknight dinner, nothing beats a simple,elegant and delicious tart. Join the Kitchen Window Cooking School for ahands-on class dedicated to classic French tarts. You’ll learn the techniquesand develop the skills for creating flawless PATE BRISEE – the tart’s crust.We’ll discuss the importance of ingredient temperature, as well as using theproper equipment for turning out a tender and buttery crust that can standup to a variety of fillings. Then , we’ll move onto the fillings themselves. We’llmake a lovely savory NICOISE ONION TART that you’d be proud to serve atyour nest dinner party. Next we’ll try our hand at two sweet dessert tarts:TARTE AUX POIRES ET CHOCOLAT – chocolate and pear tart; and TARTESAUX FRAMBOISES – a tart of fresh raspberries and cream. You’ll leave withthe skills, recipes and inspiration to explore the world of French tarts.Brian Storey | Participation | $65#131002A – Wednesday, October 2 | 6:00 p.m. – 9:30 p.m.

Desserts for All DietsGluten-free, dairy-free, low-sugar…the nutritional world these days is full of allkinds of different diets hoping to maximize health. Of course, the bakers and pastrychefs among us want to show their love with sweets, but unfortunately, none ofthese special diets make it any easier. How is a baker to work his or her craft whilestill accounting for friends and family on a diet? Or maybe you’re trying to makea move toward healthier eating but struggling to give up dessert altogether… ChefJeff Woodward to the rescue! In this informative class, Chef Jeff will take the fearout of baking for special diets and discuss techniques for making desserts that tasteas good as the old version, but contain smaller amounts of sweetener, and aremostly gluten and dairy free! You’ll start out with Jeff’s version of CHEWY DARKCHOCOLATE BROWNIES, just as rich and gooey as you could want. Next, you’llmake a CHOCOLATE COCONUT CUSTARD, the ultimate in rich, creamy deca-dence. Third, you’ll make ALMOND MACAROONS, and then move on to ChefJeff’s KEY LIME PIE. How can you make such fabulous desserts and still satisfy allthe special-diet eaters in your life? You’ll just have to come by and find out!Jeff Woodward | Demonstration | $65#131004A – Friday, October 4 | 6:00 p.m. – 9:00 p.m.


Gluten-Free Breakfast“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Enter: Jessica Bartl. Chef Jessica is here to help you navigate theworld of gluten-free eating. In this second installment in our gluten-free series,she’ll tackle gluten-free breakfast ideas. After all, breakfast can be a particu-larly challenging meal for gluten-free eaters…what would breakfast look likewithout classics like pancakes or muffins? Luckily, you’ll never need to findout, since, with Jessica’s help, you’ll prepare gluten-free versions of a varietyof breakfast baked goods. First up: SCONES TWO WAYS – BLUEBERRY andHAM AND CHEESE. Next, Jessica will show us how to make BUCKWHEATPANCAKES WITH YOGURT, FRUIT AND DRIZZLED HONEY – how’s that fordelicious? If that weren’t enough, you’ll also make GLUTEN-FREE BISCUITSand APPLE-CARDAMOM MUFFINS. Chef Jessica will change the way youthink about gluten-free cooking…not to mention that her recipes are so good,you’ll probably find yourself making them all the time – whether you and yourguests are gluten-free or not!Jessica Bartl | Participation | $65#131005A – Saturday, October 5 | 10:00 a.m. – 1:30 p.m.

Cake BasicsIf your idea of a home baked cake comes in a box, then this seminar is foryou. With the help of one of Kitchen Window’s talented staff instructors, you’lllearn everything you need to know to bake a perfect cake from scratch. Wewill start by addressing the importance of properly selecting and measuringyour ingredients and how those ingredients interact to create a cake’s structureand flavor. Find out why it’s important to bake with room-temperature ingre-dients and learn the correct way to mix different types of cake batters. You’lllearn how to choose the best tools and equipment to help you achieve success– from mixers to cake pans. You’ll learn the right way to tell when your cakeis done; the proper way to cool it; and how to assemble the final product. Aswe share our wisdom, we will make and bake three cakes – rich and butteryPOUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGECAKE – and discuss the proper techniques for baking each of these classics toperfection. We will also show you how to make EASY BUTTERCREAMFROSTING and share some quick and simple decorating tips to add that spe-cial finish to your cake. We'll cover basic piping as well as how to use glazes,nuts, sprinkles and more. Stephanie Johnson | Seminar | $30#131006A – Sunday, October 6 | 10:00 a.m. – 12:00 p.m.

Decorating 101: The BasicsSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your masterpieceis the key to looking like the expert you are (or want to be) and the secret todrawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thefirst of two technique-focused courses in cake, cupcake and cookie decorat-ing, Chef Raven will introduce you to BASIC ICING TECHQNIQUES, usingBUTTERCREAM FROSTING and WHIPPED CREAM. You’ll learn how to workwith different consistencies of icing, as well as various tools, to create the re-sults you want. Next, you’ll learn about SIMPLE PIPING, including filling andholding the bag in the proper position to ensure consistent results. After that,you’ll learn techniques for SMOOTH FINISHES AND SIMPLE DESIGNS thatrequire specialty tools like scrapers and combs. You’ll also learn about makingBASIC BORDERS as well as techniques for SIMPLE DÉCOR, including bal-loons, shells, and flowers that will put the finishing touch on your pastries.Raven Seybolt | Participation | $55#131006B – Sunday, October 6 | 10:00 a.m. – 12:00 p.m.

Decorating 202: Creative DecoratingSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your masterpieceis the key to looking like the expert you are (or want to be) and the secret todrawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thesecond of two technique-focused courses in cake, cupcake and cookie deco-rating, Chef Raven will show you how to expand on the skills you practicedin “Decorating 101.” You’ll start off by learning FINER DETAILS, FLOWERS,AND BORDERS, a good opportunity to let your creativity and artistic sideshine. Next, you’ll learn how to TORTE, a technique for splitting and filling acake. After that, you’ll move on to CRUMB COATING, a pre-frosting tech-nique that ensures a smooth-as-glass final appearance. You’ll also learn COM-PLEX PIPING TECHNIQUES, such as basket weaves and textured borders.Finally, you’ll learn to use FUDGE AS ICING to create a variety of finishes, in-cluding fudge drizzle and a molten (melted) appearance.Raven Seybolt | Participation | $55#131006C – Sunday, October 6 | 2:00 p.m. – 4:00 p.m.

Candy and Chocolate BasicsWorking with sugar and chocolate isn’t as tricky as it looks, once you know afew secrets. In this seminar, you’ll learn the fundamental techniques for hand-made candies and chocolates from a favorite Kitchen Window instructor. You’lllearn all you need to know to create luscious CHOCOLATE TRUFFLES,CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talkabout the importance of choosing high quality ingredients to ensure the bestfinished products, and tell you how to look for the best ingredients available.You’ll also learn about the importance of temperature when working withcandy and chocolate. We will demonstrate how to make lollipops and fabuloushomemade caramels and include a lesson on how to safely pour sugar. Nextit’s on to chocolate – we’ll discuss tempering: the most important (yet oftenmisunderstood) step in working with chocolate. We’ll show you how to maketruffles with ganache centers and how to finish them by dipping them in tem-pered chocolate or rolling them in nuts or cocoa powder. You’ll also learn tomake filled and molded chocolate candies. Finally, we’ll share some ideas foradding unique flavors to your candies to develop your own signature creations.Stephanie Johnson | Seminar | $30#131006D – Sunday, October 6 | 2:00 p.m. – 4:00 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experiment with hands-on practice, with ex-perience in a new set of cooking skills each week. New cooks will develop agreat base from which to explore the world of cooking; and experienced cookswill gain a better understanding of how, why and when various techniqueswork. And no matter what your current level of experience, at the end of thisseries, you will have a better understanding to create great food.Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, Roasting and Pan SaucesSession 3: Stewing, Poaching, Simmering, Blanching, Boiling and SteamingSession 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu BuildingDaniel Darvell & Staff | Participation | $300#131007A – Mondays, October 7, 14, 21 & 28 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#131008A – Tuesday, October 8 | 6:00 p.m. – 9:30 p.m.


Healthy Fall Weeknight MealsThe end of summer (and beginning of fall) marks a time of transition. Theweather changes, the earth gives up one last explosion of color, one last tasteof the harvest, before settling in to rest and rejuvenate. And kids go back toschool. For parents, of course, that means that schedules get much more com-plicated. Between work, school, extracurricular activities, and everything else,how on earth are we supposed to find time to cook meals that will nourishour families and keep them going strong during the busiest time of year?Swing by Kitchen Window, of course, and join Anna Dvorak for an eveningof healthy meals that fit into a busy schedule. Anna will show you how tomake the delicious, healthy, and filling AVOCADO CAESAR SALAD, as wellas NEW MEXICAN CHILI WITH SQUASH, PINTO BEANS AND RED PEPPERS– both great ways to start a meal, or enjoy them together as a nutritious andfilling lunch. Next, you’ll make QUINOA PILAF WITH GREEN ONIONS ANDLIME, a flexible dish that can be served hot for dinner, or served cold, makingit a natural for lunchboxes. Anna will also show you another great vegetableentrée, SOUTHWESTERN ROASTED VEGETABLE, BLACK BEAN, ANDBROWN RICE CASSEROLE before moving on to dessert, COCOA-CINNA-MON AND VANILLA MACAROONS.Anna Dvorak | Demonstration | $65#131009A – Wednesday, October 9 | 6:00 p.m. – 9:00 p.m.

Beer Lover's Experience: Tasting & DinnerJoin us for an exciting craft beer tasting event with pub style food featuring anensemble including Vice President of Spiegelau Glassware, Price Ketchiff, andKitchen Window’s Executive Chef Brian Storey. Each person who registers willreceive one FREE Beer Connoisseur Set ($50 Value) as well as special pricingon additional sets. This is a truly special event, perfect for getting together withyour home brewing group or with that special beer aficionado in your life. The class menu and craft beer listing is not yet available for this class. If youare interested in this class and would like to be notified when the completeclass description is available please register online for our waiting list andwe will send you an email as soon as this special event menu has been final-ized. There is no charge to join the waiting list.Each participant receives a Spiegelau 4 Glass Beer Connoisseur Set ($50 value)Brian Storey and Price Ketchiff | Demonstration | $70#131010A – Thursday, October 10 | 6:00 p.m. – 9:00 p.m.

Red Wine, Chocolate & Dinner - Oh My!If you have ever wondered if the glass you use for your wine makes a differ-ence, you’ll want to attend tonight’s class. Join us for a night of wine tastingand a four course dinner with Sean Petrie of Riedel Crystal of America andKitchen Window’s Executive Chef Brian Storey. Each person who registers willreceive one FREE Vinum XL Tasting Set ($105.00 Value) as well as special pric-ing on additional sets. This is a truly special event, perfect for your next nightout or with that wonderful wino in your life.The class menu and wine listing is not yet available for this class. If you areinterested in this class and would like to be notified when the complete classdescription is available please register for our waiting list and we will sendyou an email as soon as this special event menu has been finalized. There isno charge to join the waiting list.Each participant receives a Vinum XL Red Wine Tasting Set ($105 value)Brian Storey and Sean Petrie | Demonstration | $70#131011A – Friday, October 11 | 6:00 p.m. – 9:00 p.m.

Pots de Crème, Crème Brulee & Chocolate Soufflé Some of the most beautiful and elegant desserts start with a humble egg. Awell-done custard or soufflé is both delicious and impressive – the perfect fin-ish to a dinner party or an intimate evening for two. Join Kitchen Window forthis class dedicated to the art of egg-based desserts. We’ll begin this hands-onclass with an introduction to the skills you need to create a silky, smooth CUS-TARD as well as a perfectly light and airy SOUFFLE. Next , we’ll turn our cus-tard into two classic French desserts: POTS DE CREME – a baked and chilled“pot of cream” that’s as tasty as it is decadent; and CRÈME BRULEE – a richcustard topped with a burnt sugar crust. You’ll learn and practice tips and tech-niques for creating the crust of the brûlée with an even caramelization and acrisp texture. Finally, we’ll create a chocolate soufflé – a lovely, traditionaldessert that uses beaten egg whites to rise while baking.Brian Storey | Participation | $65 #131012A – Saturday, October 12 | 10:00 a.m. – 2:00 p.m.

Modern Cake DecoratingCake baking is, of course, an ever-popular skills to master. But all bakingaside, cake decorating is a rich, creative craft all by itself. Like any art, cakedecorating has almost infinite room for innovation, invention, and expression,and once you’ve mastered the basics, you may find yourself looking for thenext step, but not sure how to take your skills to the next level. Or maybeyou have a beautiful, inspired idea for your next decorating project, and youwant a little guidance about the best way to get there. Either way, expert cakedecorator Chef Jessica Bartl can help solve your decorating dilemma! In thisclass, she’ll be demonstrating more advanced techniques for the cake deco-rator who has a firm grasp of the basics. You’ll learn a variety of specialtyskills such as 2-dimensional handwork and the use of appliqué designs in cakedecorating. Chef Jessica will also demonstrate some of her favorite themes,from elegant poppies to a carnival theme for kid’s parties, that will help kick-start your creative process. You’ll work with fondant, gumpaste, and 50/50mix to achieve the perfect results for each type of design. Interested in takingyour study of decorating further? Jessica will also have book recommendationsfor that student who wants a little homework.Jessica Bartl | Participation | $55#131012B – Saturday, October 12 | 11:00 a.m. – 2:00 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $30#131013A – Sunday, October 13 | 10:00 a.m. – 12:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better un-derstand the grill you have or to choose the perfect grill for your outdoorkitchen. Understanding your grill is the key to achieving a great grilling menu.You'll get a lesson in the basic anatomy and features of gas and charcoalgrills, and we'll also take a peek at smokers. We’ll discuss how a grill’s design,construction and technology affect food. We'll talk about traditional and in-frared burners, insulation, rotisseries and more. Our grill guys will also breakdown smokers and discuss how to effectively use smoke in your cooking, in-cluding which types of wood to use. Finally, so that you may compare thetechniques and features covered in the seminar, we'll sample food from a va-riety of grills, including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABYBACK RIBS; HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicyquick-cooked PORK LOIN CHOPS; CHICKEN BREASTS and NEW YORKSTRIP STEAKS. We’ll have enough samples to send even the biggest eatersinto a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#131013B – Sunday, October 13 | 12:00 p.m. – 3:00 p.m.

Cooking Basics – Secrets of a chefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samples foryou to share so that you may taste for yourselves the difference a few basicskills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-


lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#131013C – Sunday, October 13 | 2:00 p.m. – 4:00 p.m.

Celebrated Chefs: AT Solera900 Hennepin Ave Minneapolis, MN 55403It’s an exciting time to be a Minnesota foodie. Minneapolis is rapidly becomingone of the major food destinations in the country, with growing ranks of tal-ented and decorated chefs trained in every discipline and cuisine imaginable.No matter what your interest, you can find an expert on it here in the Cities…but getting those experts to teach you firsthand? That’s not going to happen,right? Wrong! In Kitchen Window’s “Celebrated Chef” series, you get just that!You’ll meet at the restaurant, where you’ll spend an evening with the executivechef learning their tips, tricks, and favorite recipes. This time, join us, and ChefJorge Guzman, at Solera for an exciting Spanish menu that starts with GOAT-CHEESE-STUFFED PIQUILLO PEPPERS, topped with BRANDIED RAISINSAND MICRO SORREL, these might just be the best stuffed peppers out there!Next, enjoy OCTOPUS CONFIT WITH GAZPACHO SALSA, a lovely, refresh-ing taste of Andalucian fare. For the third course, Chef Guzman will demon-strate a dish that celebrates Spain’s multicultural history: MOORISH CHICKENAND NUT PIE. You’ll then move on to another course showcasing Spain’s pen-chant for seafood as Chef Guzman prepares SALT-BAKED COD WITHTOMATO VINAIGRETTE. Finally, for dessert, you’ll enjoy CHOCOLATE TRUF-FLES accompanied by coffee from local craft-roaster Dogwood.Jorge Guzman | Demonstration | $70#131014A – Monday, October 14 | 6:00 p.m. – 9:00 p.m.

Wines of Steel – Exploring the Unoaked“Winery” You may a chilled, dimly lit space filled with stacked wooden barrels- each holding 800 gallons or so - giving the wine inside time to mellow, de-velop complexity and draw flavor from the oak wood itself. Increasingly nowwine is aged in giant stainless-steel tanks and the desired "oakiness" is not im-parted by the container, but by chips, chunks or even whole planks of wine-barrel wood suspended inside the tank. Explore a new world of wines withChef Royal Dahlstrom and wine expert Jennifer Chou to explain the differ-ences and the good & bad of stainless steel wines. The menu kicks off withWILD RICE FRITTERS WITH LOCAL GOAT CHEESE AND CRANBERRYSYRUP – creamy and sweet, they’re sure to whet your appetite for the nextcourse, BLUE CRAB SALAD WITH CRISPY APPLE CHIPS AND GRILLED FEN-NEL. Smoky and sweet, this dish captures everything we love about autumn…right down to the wood fire. Third, you’ll learn to make RED WINE BRAISEDVEAL CHEEKS WITH CAULIFLOWER AND LACINATO KALE RISOTTO, a real“mouthful” of an entrée with a rich and complex flavor. Finally, you’ll makea sweet and warmly-spiced dessert of PUMPKIN CRÈME BRULÉE WITH GIN-GER BLACK PEPPER COOKIES. And let’s not forget the wine pairings! Jenniferhas carefully selected a list of perfectly matched wines to accompany dinnerthat includes BOXHEAD CHARDONNAY (Australia), VEILER ROSE (France),ZESTOS GARNACHA (Spain), LES TRAVERSES DE FONTANES (Cabernet fromFrance), and RAW POWER SHIRAZ (Australia). After this class, you’ll haveyour next dinner party planned from plate to pour!Royal Dahlstrom & Jennifer Chou | Demonstration | $70#131016A – Wednesday, October 16 | 6:00 p.m. – 9:30 p.m.

Autumn Hawaiian DinnerAmerican cuisine is known for its “melting pot” style, blending many differentworld cuisines in new and unexpected ways, and perhaps nowhere is this moreevident than Hawaii. With its fascinating fusion of many different cultural in-fluences, from Portuguese to Polynesian, Hawaiian food is hard to summarizeor neatly categorize. Of course, the best way to gain a better understanding ofany cuisine is to try it. Join us, and Parma 8200 chef Adria Davidson, for anight of authentic Hawaiian dishes that will help bring a touch of the tropicsto our chilly state. First, Chef Adria will show you how to prepare AHI TUNAPOKE, a traditional Hawaiian salad course featuring sashimi tuna; great forsushi lovers! Next, Chef Adria will demonstrate QUINCE CHAR SIU CHICKEN,a sweet and spicy dish of marinated, roasted chicken. You’ll laso learn to makeCOCONUT RICE to accompany the chicken. And since no introduction toHawaiian food would be complete without a pig roast, Chef Adria will beshowing us how to make it at home with OVEN ROASTED KALUA PIG. Fi-nally, you’ll end the evening with one final kiss of tropical splendor: LILIKOIMALASADA WITH HAWAIIAN VANILLA BEAN ICE CREAM, a Pacific rim con-fection of fried dough that will leave you dreaming of sand and surf.Adria Davidson | Demonstration | $70#131016B – Wednesday, October 16 | 6:00 p.m. – 9:00 p.m.

Party BBQ: Fall FeastKeep the party going with fun, quick meals prepared on the grill. Join KitchenWindow Grillmasters Daniel and Doug this party BBQ – tailgate style. In thishands-on grilling party, you’ll learn the tips and techniques for adapting yourfavorite tailgate recipes for the grill. We’ll make a variety of stick-to-your-ribsdishes that are fast, easy and great for tailgating – or for any event. First up isa warm and tasty ROASTED CORN & SHITAKE GRILLED PENNE PASTA, per-fect for a weeknight meal. Next, we’ll make a hearty GRILLMASTERSSMOKED 3-MEAT CHILE WITH ROASTED CHICKEN, PULLED PORK, &SHORT RIBS that’s just as good on game day as it is on a chilly Saturday af-ternoon. And finally, we’ll make a classic BELGIAN BEER AND BEEF STEW –a rich and satisfying dish for any occasion. We’ll also serve GRILLED FOCAC-CIA, featuring a twist to go with each meal.Daniel Darvell & Doug Huemoeller | Participation | $70#131017A – Thursday, October 17 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Sausage MakingSure, you can head to the grocery store and pick up a pack of brats for yourcookout, but just think how much more fun it would be to know that you’regrilling up sausages you made yourself. Join Kitchen Window grillmastersDoug and Daniel for a crash course on basic sausage making that will armyou with recipes and techniques for fresh, flavorful homemade sausages.You’ll learn how to grind your own meat, how to season it to perfection; andthen you’ll master the toughest part: stuffing the filling into casings to makethe finished product. We’ll make HOT-SMOKED SHEBOYGAN BRATWURSTand serve it with white onion, brown mustard and sliced dill pickles on abutter hard roll. We’ll make SPICY ITALIAN SAUSAGE and serve it withpenne, peppers, onions and pomodoro marinara. Next is CHICKEN ANDAPPLE SAUSAGE, serve with a celery root slaw on a challah roll. We’ll alsomake MEDITERRANEAN LAMB SAUSAGE served in a pita with tabouli andGreek yogurt.Daniel Darvell & Doug Huemoeller | Participation | $70#131022A – Tuesday, October 22 | 6:00 p.m. – 9:30 p.m.

Spicy Thai NoodlesExplore the world of Thai noodles with one of our most popular instructorsJoe Hatch-Surisook, the chef and owner of Sen Yai Sen Lek, a traditional Thairestaurant in Northeast Minneapolis. In this class, pick up come of Joe’s besttips & techniques for some of his favorite Thai noodles. Throughout this classwe will work with different types of noodles to create four great dishes guar-anteed to warm you up during these cool winter days. The first item on themenu is PAD KEE MAO - Thai drunken noodles with pork, Thai chilies andThai basil. Next up is KHAO SOI - curried Chiang Mai noodles with stewedbeef. Our third noodle dish is PAD THAI GOONG - tasty Thai fried noodleswith shrimp, peanuts and fresh bean sprouts. And finally, we’ll make PADSEE IEW - a broad, flat noodle stir fry with dark soy sauce, Chinese broccoliand chicken. This class is sure to fill up fast, so sign up now! Joe Hatch-Surisook | Participation | $70#131022B – Tuesday, October 22 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and perform-ance – it's a charcoal grill, an oven and a smoker. Plus it can reach up to750 degrees in a short period of time, which makes it perfect for pizzas andflatbreads. Whether you’re contemplating a purchase, you already own anEgg, or you just want to experience some great food, check out this class.We’ll begin with SMOKED PORKETTA SAMIS with GRILLED ONIONSAND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder.Next is ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed of butter lettuce with apple, walnuts, redonion and goat cheese with citron vinaigrette. We’ll boost our temp to sear-ing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herbrubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally,we’ll finish our eggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#131023A – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m.


Beyond the Fundamentals of Pizza: Stuffed PizzasFew things are more satisfying, more versatile or more family-friendly thanhomemade pizza. From the bread, sauce and cheese to the pineapple and an-chovies, pizza is customizable, fun and surprisingly easy to make. In thishands-on class, you’ll take pizza-making to the next level with an eveningdedicated to stuffed pizza. With Chef Royal Dahlstrom as your guide, we’llwork in stations and cover a range of hand-held pizza variations, learningtechniques and playing with toppings along the way. We’ll have a DOUGHSTATION – we’ll learn tips for creating pizza doughs with the right taste andtexture. There will be a CALZONE STATION – like pizza turnovers, calzonesare hand-held, satisfying and fun to eat. We’ll fill ours with a variety of classicpizza toppings, including cheese, pepperoni, sausage, peppers, roasted mush-rooms and olives. Next is the STROMBOLI STATION – a filled, rolled andsliced, stromboli make great party food—for the young and the old. We’llmake our stromboli with CALZONEgrilled chicken, spinach, artichokes, ham,roasted peppers and sun-dried tomatoes. And finally, we’ll have the DESSERTCALZONE STATION – a sweet “pizza” filled with apples and ginger or choco-late and raspberry. Royal Dahlstrom | Participation | $70#131023B – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m.

Party BBQ: Orchard GrillCelebrate the bounty of the apple harvest; join Kitchen Window GrillmastersDaniel and Doug on our patio, as they lead you through the preparation of anamazing menu using the finest apples local orchards have to offer. This hands-on class will start with an appetizer of CARAMELIZED ONION, APPLE &FONTINA served on COAL-FIRED FLAT BREAD. Next, you’ll make a healthyand delicious GRILLED BEET & APPLE SALAD WITH BACON APPLE VINAI-GRETTE. Our entree will be a hearty and satisfying APPLEWOOD-SMOKED& CIDER-BRINED PORK LOIN WITH APPLE ROSEMARY CHUTNEY, servedalong with two classic and homey side dishes: APPLE-STUFFED ACORNSQUASH and GRILLED APPLE-CASHEW STUFFING. We’ll round out our odeto the apple with a beautiful, traditional TARTE TATIN – an upside-down appletart that’s baked right on the grill.Daniel Darvell & Doug Huemoeller | Participation | $70#131024A – Thursday, October 24 | 6:00 p.m. – 9:30 p.m.

Italian Bar SnacksOne of the best kept secrets of Italian culture and cuisine is the aperitivo,sometimes translated as “happy hour,” though the Italian version is quite dif-ferent to happy hour in America. At an Italian aperitivo, people enjoy a pre-dinner drink alongside a buffet of delicious appetizers and small plates, eitherat restaurants or at people’s homes. The Italian aperitivo is an opportunity tosocialize, snack and whet your appetite before dinner, or, if the snacks are re-ally good, to replace dinner altogether. We’re excited to bring you a class fo-cusing on the art of snacking, Italian-style, that will teach you an assortmentof delicious stuzzichini (snacks) and prepare you to host your very own aper-itivo! You’ll join instructor Becky Caterine in making an assortment of snacksstarting with MARINATED OLIVES – easy, delicious, and quintessentially Ital-ian. Next, you’ll make BORLENGO. Similar to bruschetta, borlengo consistsof crispy, fried bread topped with herbs, oil, parmesan, and ground pork. Afterthat, you’ll make ITALIAN PANINI, small sandwiches filled with salami, ap-ples, and chestnut purée. You’ll also learn to prepare CRISPY SUNCHOKESWITH CIPPOLINI CONFIT MAYO. And, to add a little sweetness to thespread, Becky will help you make a CHOCOLATE SALAMI – dessert disguisedas a sausage! Enjoy a special taste of Italy at home…but just a taste. It issnack time, after all!Becky Caterine | Participation | $65#131024B – Thursday, October 24 | 6:00 p.m. – 9:30 p.m.

Get Fit the Primal Diet WayIf you’ve taken any of our classes on the paleo diet, you know just how tastyancestral eating can be. So, how to take a great paleo meal to the next level?Add cheese, of course! If you’ve enjoyed paleo eating but want to expandyour horizons, or have been curious about ancestral eating but want a less re-stricting plan, primal eating may be for you! Join Jeff Woodward once againas he explores different versions of the paleo nutritional model. This class fo-cuses on the Primal diet, which is much like the paleo diet, but with the ad-dition of high quality dairy products such as raw milk cheeses, and is anutritional model used by many seeking optimum health, from top athleteslooking to get the most out of their training to busy parents trying to keephealthy eating simple. Chef Jeff will be showing the best of the primal eatingstyle, starting with a sweet and tangy YAM AND TOMATO SOUP WITHCRÈME FRAICHE. Next, he’ll whip up a SHRIMP SALAD WITH ROASTEDASPARAGUS, POTATO, AND FETA CHEESE, full of protein and packed with

flavor! Third, you’ll learn to make PAN-SEARED SALMON WITH SHALLOTAND PEPPERCORN SAUCE, an elegant entrèe that proves that caveman cui-sine can be as refined as any other. Finally, Jeff will demonstrate CHICKENAND FALL VEGETABLE STEW WITH COCONUT ADOBE BROTH, a rich, fla-vorful soup to keep you healthy throughout the colder seasons.Jeff Woodward | Demonstration | $65#131025A – Friday, October 25 | 6:00 p.m. – 9:00 p.m.

Easy, Exotic IndianThe warmth, spice and bold flavors of South Indian cuisine are perfect for thewarm nights of Spring and Summer. But for many of us, Indian food comesfrom a restaurant down the street—too intimidating for the kitchen. Well,here’s a secret about Indian cooking: with the right ingredients and a few tech-niques, you can create incredible, authentic Indian meals at home. Truly! Letus prove it to you in this class hosted by Anu Seshadri. A native of India andfood scientist by profession, Anu is a renowned caterer and culinary instructorhere in the Twin Cities. She loves to share and demystify recipes from hermotherland, and that’s just what she’ll do tonight. On the menu: we’ll startwith SAMOSAS – fried pastries filled with vegetables, meats and spices andserved with an assortment of tongue-tingling CHUTNEYS. Anu will serve thesamosas alongside a cool, refreshing MANGO LASSI – a sweet and coolblended yogurt drink. Next up is CHICKEN TIKKA MASALA – roasted chickenpieces bathed in a spicy, creamy sauce over a bed of aromatic basmati rice.Anu will also prepare ELAICHI PULAO – basmati rice pilaf spiced with blackcardamom and served with a REFRESHING RAITA – a cool yogurt sauceblended with grated cucumber. And finally, we’ll end our evening on a sweetnote with KESAR KULFI – a little like ice cream, but a lot better, this dessert isdense, creamy and cold, flavored beautifully with saffron. Anu Seshadri | Demonstration | $65#131025B – Friday, October 25 | 6:00 p.m. – 9:00 p.m.

Gluten-Free Raised Doughs“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Of course, some dishes are more difficult to make gluten-free thanothers, and it can be tricky to convert your old favorites to gluten-free versions,especially if you like artisan and specialty breads. Enter: Jessica Bartl. ChefJessica is here to help you navigate the world of gluten-free eating. In the finalinstallment of our gluten-free series, she’ll teach you the tips and techniquesyou’ll need to succeed with a variety of sweet and savory yeast-risen specialtybreads. You’ll start off the class making a breakfast treat: COFFEE CAKE. Ifyou thought going gluten-free would mean you had to give up baking or nar-row your selection, think again! We’ll actually expand your baking repertoirewith HOMEMADE PRETZELS. After that, you’ll tackle PITA POCKETS and fillthem with CHICKEN SALAD WITH FRESH, HOMEMADE MAYONNAISE. Fi-nally, you’ll make SMALL DINNER ROLLS that can be used to complementany menu you like. Chef Jessica will change the way you think about gluten-free cooking…not to mention that her recipes are so good, you’ll probablyfind yourself making them all the time – whether you or your guests are gluten-free or not!Jessica Bartl | Participation | $65#131026A – Saturday, October 26 | 10:00 a.m. – 1:30 p.m.

Halloween Cake PopsHalloween is fast approaching, and regardless of whether we’re planning totake the little ones out trick-or-treating or to be out celebrating ourselves, we’veall got sweets on the brain. Just think how much fun it would be to have beau-tifully decorated, Halloween-themed cake pops at your party or to send asdessert in a child’s lunch! That’s why we’ve invited Lymarie Jimenez, bakerand decorator extraordinaire, to show us how to decorate these tiny cakes.She’ll explain the ins and outs of decorating cake pops and take the fear outof decorating them, no matter how spooky the decoration itself might be! Youwill have the opportunity to work with a variety of cake flavors, includingchocolate, vanilla, red velvet, and carrot, and Lymarie will be offering lots ofdecoration ideas as well as teaching technique, so the possibilities are endless!You’ll learn all you need to put those cake pops in their costumes in less timethan it takes to dance the Monster Mash!This class is open to anyone ages 8 & up.Lymarie Jimenez | Participation | $55#131026B – Saturday, October 26 | 11:00 a.m. – 2:30 p.m.


The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged ingrocery stores. Traditional sushi is healthy, fun and easy to make at home,once you know the techniques. Join us to learn the secrets of the sushi rollwith Master Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepewill discuss the history and etiquette of sushi as he prepares a special rollfor you to enjoy. Next, you’ll learn how to use a sashimi knife to properlycut SALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICEand taste a sampling of soy sauces and ponzu. With these essentials underyour belt, you’ll try your hand at making sushi rolls. You’ll start with thepopular CALIFORNIA ROLL and SPICY TUNA ROLL before exercising yourcreativity with a variety of MAKI ROLLS using your favorite ingredients fromour selection, including CUCUMBER, AVOCADO, CRABMEAT and UNAGI(BARBECUED EEL). During class, you’ll also learn where to shop for thefreshest sushi ingredients and what equipment you’ll need to make rollingsushi easy and fun.Pierre “Pepe” Yang | Participation | $75#131026C – Saturday, October 26 | 6:00 p.m. – 9:00 p.m.

Getting Started with Bread MakingIf you are new to bread making, or if you’re looking for ways to expand yourexpertise, join us for this hands-on class that will teach you tips, tricks andtechniques for turning out bread like a pro. This class will provide you withthe basic knowledge you need to begin baking fresh bread in your homekitchen. We will discuss the importance of ingredients and equipment, andhow the right stuff can transform your kitchen into a bakeshop. With KitchenWindow’s own Stephanie Johnson as your instructor and guide, you’ll mix,knead, form, proof and bake bread to get a feel for the dough and the processit goes through. We'll begin with a recipe for versatile, basic yeasted doughthat’s used to make many different types of bread. Next, we'll learn how toshape and form bread dough. We'll use this same dough to shape into simpleDINNER ROLLS, as well as a RUSTIC ITALIAN LOAF and FRENCH BOULE.With this class, not only will you learn the principles of bread-making, butyou'll gain an understanding of how to apply those principles to create a loaffor any occasion. Stephanie Johnson | Participation | $65#131027A – Sunday, October 27 | 9:00 a.m. – 1:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently– and it can actually become three times sharper. Once mastered, the knifeskills you’ll pick up in this seminar will help you reduce your prep-time inthe kitchen and improve your confidence while slicing and dicing. This hour-long primer will give you a fundamental understanding of the most importanttools in your kitchen and prepare you to further develop your skills at home.Choosing the correct knife for the job is fundamentally important. Each kindof knife plays an important, specific role in the kitchen. In this seminar, we'lldiscuss the best uses and practical applications for many kinds of Westernand Asian knives – from parers to slicers, chef's knives to santokus, and breadknives to cleavers. We will review basic cutting techniques; how to choosea knife; differences in types, styles and shapes of knives; and basic safety,storage and knife care.Brian Storey | Seminar | $30#131027B – Sunday, October 27 | 10:00 a.m. – 11:00 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a sin-gle bevel and a thinner angle – a sharper edge with improved performance.And with a honing steel, you can maintain that perfect knife edge for monthswithout the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Brian Storey | Seminar | $30#131027C – Sunday, October 27 | 12:00 p.m. – 1:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#131027D – Sunday, October 27 | 3:00 p.m. – 6:30 p.m.

Fall Homemade Stuffed PastasYou liked pasta once. Loved it, even. But now…the thrill is gone. Mac andcheese no longer excites you. Spaghetti with meatballs is so yesterday. Butyou still remember the good times, the shiver that ran down your spine at thevery mention of the word “carbonara,” the satisfying ache of longing at thethought of fettucine in a rich cream sauce…but it’s just not the same anymore.Take heart! There is hope for the future, and it’s just a pasta machine away.The secret to reigniting your love for pasta is to make your own! Crafted withlove, infused with new and interesting flavors, homemade pasta will remindyou why you fell in love in the first place. Soon enough, you’ll enter thekitchen full of eager anticipation once again. And what better way to say “wel-come back, pasta!” than with the loving embrace of stuffed pasta shells? It allstarts with BUTTERCUP SQUASH RAVIOLI, served with a luscious TOASTEDPECAN ARUGULA-SAGE BROWN BUTTER BROTH. Next, you’ll kindle thebudding romance with SWEET POTATO CAPPELLACCI IN TOASTED PISTA-CHIO CREAM SAUCE. Third, you’ll enjoy HERB MANICOTTI WITH BRAISEDVEAL, MUSTARD GREENS, AND WILD MUSHROOMS. And finally, you’llend the evening’s affair with TORTELLINI IN BOLOGNESE SAUCE ANDSHAVED PARMESAN…yes, it’s an old standby, but somehow, this time, it’sdifferent. This time, it feels like it could last.Royal Dahlstrom | Participation | $70#131029A – Tuesday, October 29 | 6:00 p.m. – 9:30 p.m.

Masquerade Couples PartyThe days of going door-to-door asking strangers to drop sweet treats into yourplastic pumpkin pail are now behind you. But just because you’ve grown updoesn’t mean you do not enjoy this spooky and festive time of year! Join usfor an evening dedicated to façade of Halloween as we throw our very ownMasquerade Party. In this class, you and your date are invited to an exclusivecouples-only event, where you’ll cook together, while hiding behind your ownmask, enjoying an unforgettable and haunting evening. With Chef Brian Storeyas your guide, to get you and your date into the Masquerade mood, we willenjoy an array of delicious small plates: HIMILAYAN SALT SLAB SEAREDSCALLOPS WITH SEA ASPARAGUS SALAD – perfectly seared scallops with abright and tangy salad; CROXETTI PASTA WITH SWEET & SPICY ACORNSQUASH – flat medallion pastas stamped by hand with a maple syrup andchili-inspired roasted acorn squash sauce; POACHED TUNA WITH CAN-NELLINI WHITE BEAN & BLACK TRUFFLE BRUSCHETTA – tuna poached ina herb-garlic infused oil over grilled baguette slices topped with mound ofcreamy white beans and rich truffles; and BRAISED PORK AREPITAS – crispylittle arepas with caramelized onions and quickly pickled tomato salsa. Nextyou’ll create a gorgeous PICKLED BEET & BLOOD ORANGE SALAD WITHSPICED WALNUTS, FIGS AND PROSCIUTTO WITH A MUDDLED STRAW-BERRY VINAIGRETTE – a masking dish packed with succulent fall flavors. Fordessert, we’ll make a luscious and seductive ROASTED BRAEBURN APPLETARTLETS WITH DRIED FRUIT COMPOTE, TOASTED MERINGUE & DULCEDE LECHE CARAMEL SAUCE. And of course, a Masquerade Party isn’t com-plete without HOT SPICED WINE – a wonderful combination of wine, fruitand spices perfect for a chilling October night.Hot Spiced Wine sold separately in class.Brian Storey | Participation | $140 per couple#131030A – Wednesday, October 30 | 6:00 p.m. – 9:30 p.m.



#130729ASalsas: Sweet and Savory - 6pm

#130730AEat Street Food &Cocktails - 6pm

#130730BParty Barbecue: Nantucket Clam Bake - 6pm

1 2 3 4 5 6#130701A4th of July Cake Pops - 6pm

#130701BKnife Skills - 6pm

#130702AGrillmasters Series:Chophouse Steak - 6pm

Independence Day

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

#130721AEspresso Essentials - 10am

#130721BKnife Cllinic - 10am

#130721CKnife SharpeningClinic - 12pm

#130721DKnife Skills - 3pm

#130722ASummer Livin’ –Cupcake Style! - 6pm

#130722BSmall Plates for the Patio - 6pm

#130723ABBQ Tour: Kansas City - 6pm

#130724AGrillmasters Series:Green Egg Cooking - 6pm

#130725AGrillmaster Series: Fish - 6pm

#130725BSummer Salads - Meat or Meatless - 6pm

#130726AGrillmasters Series:Pizza and Flatbreads - 6pm

#130726BUffda! MinnesotaWine Dinner - 6pm

#130727AFarmer’s Table: July - 11am

#130727BIndian Grilling - Tandoori Bites - 6pm

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Knife SharpeningLost Your Edge?

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

PRECISION KNIFE SHARPENING: $5.50 per blade, sharpening, knick repair,

and light bolster grinding

$14.95 per blade, for knife refurbishment

International Cuisine WeekJuly 8-15

International Cuisine WeekJuly 8-15

Join us this summer for a culinarytour around the world.

International Cuisine Week

#130708AFinger Foods fromMoto-i - 6pm


#130709AGrillmasters Series:Ultimate Burgers - 6pm

#130709BMundane to Mediterranean - 6pm


#130710AHot & Spicy Summer Thai - 6pm


Sidewalk Sale

#130711ASummer in the Yucatan - 6pm

#130711BParty Barbecue: Tapas and Paella - 6pm


Sidewalk Sale

#130712AOld School Italian - 6pm

#130712BInternational Grill:Japanese Cuisine - 6pm


Sidewalk Sale

#130713AEasy, Spicy Columbian Fare - 11am

#130713BThe Secrets of theSushi Roll - 6pm


Sidewalk Sale

#130714APreserving July –Canning & FreezingTechniques - 11am


Sidewalk Sale

#130715ASummer Swedish Supper - 6pm

#130715BFundamentals ofPizza: From Thin to Thick - 6pm

#130716ADinner with a Side of...Ice Cream? - 6pm

#130718AInternational StyleQuick WeeknightMeals - 6pm

#130719AMidsummer Couples Dinner - 6pm

#130720AOutdoor Kitchen Design - a Griller’sPerspective - 10am

#130720BOutdoor Cooking &Grilling Seminar - 12pm

#130720CMidsummer Couples Dinner - 6pm

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JULY


Sidewalk Sale

Uptown Art Fair

Sidewalk Sale

#130805ASummer Inspired Cake Pops - 6pm

#130806ABooze in Your Food - 6pm

#130807AGreen Egg - Classic Supper Club - 6pm

#130807BGarlic Fest - 6pm

#130808AGrillmasters Series:Vegetables - 6pm

#130809AParty Barbecue: Tapas and Paella - 6pm

#130810BLate Summer Couples Date Night - 6pm

#130825AKnife Clinic - 10am

#130825BBest of Summer Vegetables - 11am



#130819A-3Cooking FundamentalsPart 3 of 4 - 6pm

#130826AGirls Night Out:Chocolate Lovers! - 6pm


#130829AGrillmasters Series:Pizza and Flatbreads - 6pm

#130829BUSA Regional Cooking: Southern Pinic - 6pm

#130830AGrillmasters Series;Burgers and Quick Meats - 6pm

#130831ASushi: Master Class - 6pm

#130831BFundamentals of Modern Sauces - 6pm

#130818AOutdoor Cooking &Grilling Seminar - 12pm

#130818BCooking Basics - Secrets of a Chef - 2pm


#130819BMeet the Chef: Gray House - 6pm


#130820AParty Barbecue: Lobster Boil - New Orleans Style - 6pm


#130822AGrillmasters Series:Championship Ribs & Sauce - 6pm

#130822BEggplant: The King of Vegetables - 6pm

#130823ABBQ Tour: North Carolina - 6pm

#130824APreserving August -Salsas, Chutneys, Butters, oh my! - 11am

#130824BA Night in Havana - 6pm

#130824CFundamentals ofQuick WeeknightMeals - 6pm

#130811AFarmer’s Table: August - 11am

#130812AMeet the Chef: Sea Change - 6pm

#130814ABBQ Tour: Memphis - 6pm

#130814BSpicy Thai Street Food - 6pm

#130815AGrillmasters Series:Rubs, Marinades,Mops and Sauces - 6pm

#130815BFundamentals of Fresh Pasta - 6pm

#130816AInternational Grill:Greek Cuisine - 6pm

#130816BFrench Wine Dinner - 6pm

#130817AMaharaja’s Garden Tea Party - 1pm

#130817BLight Summer Fare fora Hot Summer Party -1pm

#130817CCaveman Grilling –Paleo Style - 6pm

1 2 3Sidewalk Sale Sidewalk Sale

Uptown Art Fair

Sidewalk Sale

Uptown Art Fair

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Visit us on Pinterest forRecipes & Cooking Inspiration

http://pinterest.com/kitchenwindow

Uptown Art Fair50TH ANNUAL

UPTOWN ART FAIR AUGUST 2-4, 2013 FRIDAY, AUGUST 2: noon-8pmSATURDAY, AUGUST 3: 10am-8pmSUNDAY, AUGUST 4: 10am-5pm

Visit Kitchen Window During Art FairLook for our Paella food booth out on Hennepin. Then take a break from the heat andcheck out our in-store demos and get some great deals at our Art Fair Sidewalk Sale!

Kitchen Window’s Uptown Art Fair Culinary Arts Competition

Visit our Culinary Stage and watch the Twin Cities’ hottest chefs and most creative artists battle for culinary supremacy and dazzeling culinary art.

Stop ByOur Paella

Booth

AUGUST

To register call 612.824.4417 or visit us online at www.kitchenwindow.com26

SEPTEMBER

Warehouse Sale

#130929AKnife Clinic - 10am

#130929BGum Paste & Fondant - 11am



#130930ASpicy Sweet - 6pm

#130930BFish Fundamentals - 6pm

1 2 3 4 5 6 7Labor Day #130905AGrillmasters Series:Chophouse Steak - 6pm

#130905BConquering theRestaurant Wine List - 6pm

#130906AParty Barbecue: Tapas and Paella - 6pm

#130907AGluten Free Lunchbox - 10am

#130907BPreserving September- from Tomatoes to Apples - 11am

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#130908ABread Basics - 10am

#130908BDecorating 101: The Basics - 10am

#130908CDecorating 202: Creative Decorating - 2pm

#130908DBaking Basics - 2pm

#130909AKnife Skills - 6pm

#130909BCoastal French Dinner Party - 6pm

#130910AWok this Way: Thai Stir-Fry - 6pm

#130910BAutumn Small Plates - 6pm

#130911AGreen Egg - Latin Grill - 6pm

#130911BFundamentalsof Fresh Pasta - 6pm

#130912AAsian Tapas - 6pm

#130913ABBQ Tour: Texas - 6pm

#130913BGluten-Free Pasta Dinner - 6pm

#130914ACake Basics - 10am

#130914BPantry Basics - Chef Secrets to Enhance Flavor - 10am

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Baking Essentials #130923AMastering the Pressure Cooker and Slow Cooker - 6pm

#130923BFundamentals ofQuick WeeknightMeals - 6pm

#130924AThe Sectrets of theSushi Roll - 6pm


#130925BCornucopia: Enjoying the LateSummer Harvest - 6pm

#130926AGrillmasters Series:Game Grill - 6pm

Warehouse Sale

#130927AA Fresh Taste of India - 6pm

#130927BParty BBQ: Octoberfest - 6pm

Warehouse Sale

#130928APerfect Fall Vegetables - 10am

#130928BFundamentals of Modern Sauces - 11am

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#130915BCooking Basics - Secret of a Chef - 10am

#130915COutdoor Cooking &Grilling Seminar - 12pm

#130915DCooking Under Pressure - 2pm

#130916AMadelaines, Macarons & Macaroons - 6pm

#130916BEating Like aCaveman! - The Paleo Diet - 6pm

#130917AGrillmasters Series:Sausage Making - 6pm

#130917BChicken Fundamentals - 6pm

#130918AInternational Grill: Indian Cuisine - 6pm

#130918BFundamentals ofPizza: From Thin to Thick - 6pm

Baking Essentials15 16 17 18 19 20 21

WARE HOUSEKitchen WindowKitchen Window

September 27-29September 27-29September 27-29

We’re

cleaning out

our warehouse!

Stop by for some

HUGE deals this weekend!

Baking Essentials Event!September 21 & 22 -- 10am – 4pm

Baking Essentials Event!

20-50% OFFBAKEWARE, BAKING TOOLS & BAKING COOKBOOKS

20-50% OFFBAKEWARE, BAKING TOOLS & BAKING COOKBOOKS*

Watch Your Email for Seminar Registration

Info

FREE In-Store Clinics & Baking Seminars


OCTOBER

#131006ACake Basics - 10am

#131006BDecorating 101The Basics - 10am

#131006CDecorating 202Creative Decorating - 2pm

#131006DCandy and ChocolateBasics - 2pm

#131007ACooking Fundamentals - Part 1 of 46pm

#131008AKnife Skills - 6pm

#131009AHealthy Fall Weeknight Meals - 6pm

#131010ABeer Lover’s Experience: Tasting & Dinner - 6pm

#131011ARed Wine, Chocolate & Dinner - Oh My! - 6pm

#131012APots de Creme, Creme Brulee &Chocolate Souffle - 10am

#131012BModern Cake Decorating - 11am

#131027AGetting Started with Bread Making - 9am

#131027BKnife Clinic - 10am




#131029AFall HomemadeStuffed Pastas - 6pm

#131030AMasquerade Couples Party - 6pm

Halloween

Knife Fest #131007ACooking Fundamentals - Part 3 of 46pm

#131022AGrillmasters Series:Sausage Making - 6pm

#131022BSpicy Thai Noodles - 6pm


#131023BBeyond the Fundamentals of Pizza: Stuffed Pizza - 6pm

#131024AParty BBQ: Orchard Grill - 6pm

#131024BItalian Bar Snacks - 6pm

#131025AGet Fit the Primal Diet Way - 6pm

#131025BEasy, Exotic Indian - 6pm

#131026AGluten-Free Raised Doughs - 10am

#131026BHalloween Cake Pops - 11am

#131026CThe Secrets of the Sushi Roll - 6pm


#131013BOutdoor Cooking &Grilling Seminar - 12pm

#131013CCooking Basics - Secrets of a Chef - 2pm

Columbus Day


#131014ACelebrated Chefs: At Solera - 6pm

#131016AWines of Steel - Exploring the Unoaked - 6pm

#131016BAutumn Hawaiian Dinner - 6pm

#131017AParty BBQ: Fall Feast - 6pm

Knife Fest

1 2 3 4 5#131001AChicken Fundamentals - 6pm

#131002AClassic Sweet and Savory French Tarts - 6pm

#131004ADesserts for All Diets - 6pm

#131005AGluten Free Breakfast - 10am

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• Free Seminars • Free Knife Sharpening • And More...

10-50% Off All Cutlery and Knife Accessories

Kitchen Window’s Knife FestSaturday, October 19th & Sunday, October 20th

10 a.m. - 4 p.m.

Kitchen Window®

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

www.kitchenwindow.com

PRSRT. STD.US Postage

PAIDMinneapolis, MNPermit No. 430

Catalog prices valid through May 31, 2009 unless noted

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

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

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

Kitchen Window’s Cooking School and Event Center

HOST AN EVENTAt Our Place...

• Holiday Events

• Company Parties

• Client Appreciation

• Team Building

• Birthdays

• Anniversaries

• Wedding Showers

• Bachelorette Parties

Customize YourEvent With...

• Wine Pairings

• Gift Baskets

• Personalized Aprons

• Live Music

• Themed Events

• Customized Menus

612.824.4417 ext. [email protected]

To register call 612.824.4417 or visit us online at www.kitchenwindow.com28

kitchen windo...food, can make an entire meal from nothing but finger dishes. and lucky for ... fun...

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