Kitchen WindowKitchen Window®

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

Cooking Class Schedule – August-October 2012

AUGUSTPasta Beyond the Basics – Garden ClassicsOnce you’ve taken our pasta making class and know your way around a pastamachine, this class will teach you techniques for making more complicated pastashapes like tortellini and ravioli and inspire you to use your homemade pasta increative recipes. Chef Royal Dahlstrom will guide you through a hands-on classthat will add depth and breadth to your repertoire. You’ll cook your way throughfour recipes, each one featuring a different type of pasta and delicious saucewhile highlighting what’s fresh in your garden. You’ll learn how to form and fillTORTELLINI with LEMON RICOTTA, ROASTED CORN & SMOKED CHICKEN.We’ll also master GOAT CHEESE RAVIOLI WITH HEIRLOOM TOMATOES ANDBASIL. We’ll make a classic FETTUCCINI WITH ROASTED PEPPERS, GARLICAND SAUSAGE. We’ll also learn the secret to light, delicious GNOCCHI, whichwill be served with a TALLEGIO, CHERRY TOMATOES & ASPARAGUS. Yum!If you own a pasta machine, we encourage you to bring it to work with in class.Royal Dahlstrom | Participation | $70#120801A – Wednesday, August 1 | 6:00 p.m. – 9:30 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grilling andsmoking. Our experts will help you sort through the hype to better understand thegrill you have or to choose the perfect grill for your outdoor kitchen. Understandingyour grill is the key to achieving a great grilling menu. You'll get a lesson in the basicanatomy and features of gas and charcoal grills, and we'll also take a peek at smok-ers. We’ll discuss how a grill’s design, construction and technology affect food. We'lltalk about traditional and infrared burners, insulation, rotisseries and more. Our grillguys will also break down smokers and discuss how to effectively use smoke inyour cooking, including which types of wood to use. Finally, so that you may com-pare the techniques and features covered in the seminar, we'll sample food from avariety of grills, including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABYBACK RIBS; HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cooked PORK 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#120801B – Wednesday, August 1 | 6:00 p.m. – 9:00 p.m.

Green Egg – Classic Supper ClubThe Green Egg is a unique outdoor kitchen product with unmatched versatility.You can use it in any season; and it works as a smoker, a grill and an oven –perfect for anything from appetizers and pizzas to entrées and desserts. Expe-rience the versatility for yourself, with this class dedicated to what the GreenEgg can do. Kitchen Window grillmasters Daniel and Doug will walk youthrough how to use the Green Egg to cook an entire classic supper club menu.The menu starts with HOT SUN DRIED TOMATO DIP, perfect when servedwith chunks of hearty bread. Then you’ll serve up an addicting GRILLED RO-MAINE SALAD with HOMEMADE BLUE CHEESE DRESSING. The main attrac-tion is a succulent PRIME RIB served with a traditional YORKSHIRE PUDDING.Rounding out the menu is a creamy, hearty SMOKED MUSHROOM RISOTTO.And for dessert, you’ll use the Green Egg for a delicious and flaky RUSTICAPPLE TART served with FRESH VANILLA WHIPPED CREAM.Daniel Darvell & Stephanie Johnson | Participation | $70#120807A – Tuesday, August 7 | 6:00 p.m. – 9:30 p.m.

Vegetarian Grilling – Where’s the Beef?The season’s freshest vegetables from our local CSA, farmer’s market or backyard gar-den are always refreshingly nice during warm Minnesota summers. But once youtoss the vegetables onto the grill and incorporate some great smoke flavors, thoseveggies go from nice to mouth-watering delicious! So forget the beef and join ourpopular healthful living instructor, Anna Dvorak, along with our grillmaster, DanielDarvell, as they work through a wonderful menu featuring this season’s freshest pro-duce on the grill. We’ll begin with two salads: GRILLED SHRIMP SALAD with a re-freshing LEMONGRASS-MINT DRESSING and GRILLED VEGETABLE SALAD withGARLIC-RUBBED BRUSCHETTA. Next, we’ll indulge into addicting POLENTASTACKS with SUMMER VEGETABLES & SICILIAN-STYLE PESTO. Then Anna andDan will prepare delicate SOCCA PIADINI – chickpea-flour crepes – filled withGRILLED MUSHROOMS in a LEMON-HERB MARINADE. And for our dessert,FRESH GRILLED COLORADO PEACHES with MINT-HONEY & ALMONDS. Yum! Anna Dvorak & Daniel Darvell | Demonstration | $70#120810A – Friday, August 10 | 6:00 p.m. – 9:30 p.m.

BBQ Tour: North Carolina This stop on our BBQ Tour is all about the low and slow barbecue of NorthCarolina. In this class, you’ll make and sample an authentic barbecue menu– North Carolina-style – with our grillmasters, Doug and Daniel. You’ll get ex-pert barbecue tips, techniques, and recipes. Your North Carolina BBQ menubegins with PIMENTO CHEESE DIP, made from mixed grilled cheeses. Nextyou’ll make pork two ways: VINEGAR-MOPPED CHOPPED CAROLINAPORK with TANGY VINEGAR SAUCE and PULLED CAROLINA PORK servedwith “CAROLINA GOLD” MUSTARD SAUCE. For sides, you’ll make HUSH-PUPPIES, CAROLINA SLAW, and amazing SWEET POTATO BISCUITS. Andno meal is complete without dessert; you’ll make (and devour) GRILLED BA-NANA PUDDING.Daniel Darvell & Stephanie Johnson | Participation | $70#120811A – Saturday, August 11 | 6:00 p.m. – 9:30 p.m.

JCAN Japanese Knife Forging TourSPECIAL DINNER EVENT: Japanese Grill & Sake TastingAfter an afternoon of Japanese knife making, join us for our Japanese CulinaryArts Network (JCAN) special event finale; a casual evening exploring Japanesegrill and sake. We will explore four Japanese grill inspired stations each pairedwith a distinctively different style of sake. We’ll begin the evening with a COLDSOBA NOODLE SALAD WITH GRILLED SHRIMP. Then move on to MISOCHILI CHICKEN WINGS. Our third station focuses on traditional robatayakifeaturing FILLET WITH WASABI DIPPING SAUCE, KING OYSTER MUSH-ROOMS WITH ARTISAN SOY SAUCE, and SCALLOP WITH SWEET SOY. In thefinal station, you will prepare MISO GLAZED SALMON WITH GREEN BEANS.Share in the traditions of Japan as the JCAN Tour passes through Minnesota. Daniel Darvell & JCAN | Demonstration | $60#120814A – Tuesday, August 14 | 7:00 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#120815A – Wednesday, August 15 | 6:00 p.m. – 9:30 p.m.

Ultimate Beer Lovers Experience Join us for an exciting triple header craft beer tasting event featuring NorthCoast Brewing, beer guru Matthew Rutkowski, Vice President of SpiegelauGlassware and Kitchen Window’s Executive Chef Daniel Darvell. DanielDarvell will start our evening off with some light pub style snacks as we pre-pare for the tasting. Our evening will feature 5 beers from North Coast Brew-ing Company. A pioneer in the craft beer movement, North Coast BrewingCompany opened in 1988 as a local brewpub in the historic town of FortBragg, located on California’s Mendocino Coast. The brewery has developeda strong reputation for quality having won more than 70 awards in nationaland international competitions. We will feature Scrimshaw Pilsner, Acme IPA,Blue Star Wheat, Old Rasputin Imperial Stout, Brother Thelonius quad-styleale. Matthew will lead us through our tasting featuring Spiegelau Beer Con-noisseur glasses. Like wine, beer has complex flavors and aromas and beer-specific glass shapes support each beer in releasing its full spectrum of flavorsand aromas. Each beer will be served in a glass designed specifically to com-plement the character of the beer it contains. You’ll be amazed at how muchdifference a glass can make on the appearance, aroma, taste and overall en-joyment of your beer. Each person who registers will receive one FREE BeerConnoisseur Set ($50 Value) as well as special pricing on additional sets. Fol-lowing the tasting we’ll move to the patio for some of Daniel’s grilled favorites

For complete class descriptions visit www.kitchenwindow.com1

COOKING CLASSES BY DATE

HIMALAYAN SALT SLAB BEEF SLIDERS, COAL FIRE SMOKED CHICKENQUESADILLAS, and KANSAS CITY WINGS. This is a truly special event, per-fect for getting together with your home brewing group or with that specialbeer aficionado in your life. Each participant receives a Beer Connoisseur Set ($50.00 value)Matthew Rutowski & Daniel Darvell | Demonstration | $65 #120816B – Thursday, August 16 | 6:00 p.m. – 9:30 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#120817A – Friday, August 17 | 6:00 p.m. – 9:30 p.m.

Piattini and Antipasti – Italian Small PlatesSummer is upon us and you deserve a night of good food and good company.This class is just that. Join Kitchen Window Instructor Becky Caterine to learnthe recipes, tips and techniques for easy and delicious Italian appetizers – perfectfor your next cocktail party or for a light weeknight dinner. You’ll get lots ofpractice and have lots of fun with Becky as your guide, as you make five classicItalian small plates, starting with POLPETTI – little Italian meatballs served inhomemade ragu sauce. These are amazing alongside a cold beer or cocktail.Next up are CRESPELLE – the Italian version of crepes, filled with prosciutto,cheese, and rocket. You’ll make toasty, crunchy BRUSCHETTA topped withshrimp and cannellini beans – a light, fresh and easy nibble that’s great for anyoccasion. And you’ll try your hand at TUNA-FILLED ROASTED RED PEPPERROLLS – a lovely dish that’s sure to impress your friends and family. Finally,what party would be complete without a little something sweet? You’ll makeCHERRIES POACHED IN RED WINE with MASCARPONE CREAM. Yum!Becky Caterine | Participation | $70#120817B – Friday, August 17 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $30#120819A – Sunday, August 19 | 9:00 a.m. – 11:00 a.m.

Japanese Knife Forging TourAugust 14, 2012 4-7pm

Join us for a FREE demonstration of FreehandJapanese Knife Forging and Engraving by themaster craftsmen of Kikuichi from SakaiCity Japan.

• Knife Forging Demonstration• Knife Engraving Demonstration• 20% off Kikuichi Cutlery• FREE Knife Engraving with any KikuichiKnife Purchase

• In-store Demos • Learn to use a Japanese Whetstone• Sushi Making• Japanese Tea Brewing

About the DemonstrationJoin us for this once in a lifetime demonstrationof traditional Japanese knife making. Duringthe demonstration Mr. Tadashi Enami andMr. Yuzo Tani, both 2nd generation knifeforgers, will demonstrate the forging process.During the demonstration they will producea traditional Usuba (or Nakiri) vegetableknife as well as Mioroshi (or Funayuki) all-purpose chef’s knife made from whitecarbon steel. Mr. Akimasa Oe, 2nd generationknife assembler, finisher and engraver willdemonstrate the final stage of knife makingas well as engraving. Three Usuba and threeMioroshi knives, like those produced duringthe demonstration, will be available for purchase the day of the event for a specialprice of $349.99 (Regular price $450). Eachof these knives includes FREE engraving.

About KikuichiThe Kikuichi Company has a long and distinguished history. Kikuichi has been producing superior cutlery formore than a hundred years, however, the origins of the company lie stillfurther back in time. Some seven hundred years ago the emperor Gotobaauthorized Shiro Kanenaga to be one of his sword smiths. For the next several hundred years Kanenaga’s family manufactured samurai swordsthat bore the emperors chrysanthemum symbol or Kiku-no-mon as a markof their excellence. When the Meiji Revolution brought an end to the samurai era in 1868, the family re-invented the Kikuichi company into amaker of cutlery. Today Shiro Kanenaga's original swords are considerednational treasures in Japan and are on display at Seikado Museum in Tokyo.

SPECIAL DINNER EVENT: Japanese Grill & Sake TastingJoin us for our JCAN Knife Forging Tour finale. A special dinner exploringJapanese grill cuisine and Sake Tasting. Registration is required for this spe-cial dinner. See complete class description on page 1.

Japanese Knife Forging Tour

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 2

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#120819B – Sunday, August 19 | 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#120819C – Sunday, August 19 | 12:00 p.m. – 3:00 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 ChefDaniel Darvell. We’ll start with a tutorial on selecting your chicken at the mar-ket. You’ll learn about the types and grades of chickens, as well as when tochoose a whole chicken and when to select breasts or thighs. Next, we’ll dis-cuss how to properly butcher a whole chicken into its parts, and you’ll get thechance to practice this very important skill. You’ll also learn professional meth-ods for carving a whole chicken or turkey. And finally, Daniel will walk youthrough how to cook chicken to achieve moist and flavorful results every time.The class will work on five delicious recipes that highlight this versatile bird.We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale takeon a sports-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. And fi-nally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occasion. Daniel Darvell | Participation | $70#120820A – Monday, August 20 | 6:00 p.m. – 9:30 p.m.

Thai BarbequeTwo of our most popular cuisines come together in this great summertime class!Join us for this fun and exciting class with Joe Hatch-Surisook, owner and chefof Sen Yai Sen Lek, a traditional Thai restaurant in Northeast Minneapolis. We’llfire up the grill and create a bright, fresh and authentic Thai menu. Joe will sharehis professional tips and techniques as he walks you through the preparation offour dishes from the northeast (Isaan) region of Thailand. We’ll start with GAISATAY - skewered, marinated chicken skewers served with CURRIED PEANUTSAUCE and CUCUMBER SALAD. Next, we’ll make NEUA YANG NAAM TOK- grilled steak salad with shallots, Thai chilies and mint. You’ll love the warmspice of GAI YANG - Thai barbecue chicken with sweet chili sauce. And finally,we’ll make an amazing fish dish: YUM MAMUANG PLA - green mango saladwith crispy tilapia, shallots, Thai chilies and lime. Your grill will be very excitedto create these exotic dishes than just regular burgers and hotdogs.Joe Hatch-Surisook | Participation | $70#120821A– Tuesday, August 21 | 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#120823A – Thursday, August 23 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals We’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to transform two quick meals into two more meals, so thatyou can create four wonderful 30 minute meals any night of the week. Thishands-on class will start with the preparation of two basic proteins – Chicken& Pork. First we will prepare PAN SEARED STUFFED CHICKEN BREASTSserved with ITALIAN COUSCOUS and then we will transform that chickeninto our second meal: CREAMY ITALIAN CHICKEN BAKED PENNE withHOMEMADE TOMATO SAUCE. For our third meal, we’ll create a flavorfulCHIMICHURRI PORK TENDERLION served with GREEN RICE. For our fourand final meal we will take some of our pork from the third meal and createa CHILEAN CHILI – made with black & navy beans, a combination of spicesand the season’s freshest tomatoes. You will be the dinner-time hero after cre-ating these easy quick weeknight meals for your family! Register soon as thisclass fills up quickly!Brian Storey | Participation | $70#120825A – Saturday, August 25 | 6:00 p.m. – 9:30 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in the kitchenand improve your confidence while slicing and dicing. This hour-long primerwill give you a fundamental understanding of the most important tools in yourkitchen and prepare you to further develop your skills at home. Choosing thecorrect knife for the job is fundamentally important. Each kind of knife playsan important, specific role in the kitchen. In this seminar, we'll discuss the bestuses and practical applications for many kinds of Western and Asian knives –from parers to slicers, chef's knives to santokus, and bread knives to cleavers.We will review basic cutting techniques; how to choose a knife; differences intypes, styles and shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#120826A – Sunday, August 26 | 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 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#120826B – Sunday, August 26 | 12:00 p.m. – 1:00 p.m.

For complete class descriptions visit www.kitchenwindow.com3

Grillmasters Series: VegetablesGet the most out of the season’s vegetable crops by cooking them on thegrill. Great on their own or as a side dish, grilled vegetables are great for anyoccasion. They can also add a new layer of flavor to your favorite recipes.Since vegetables come in all shapes, sizes and density, each one requires aslightly different preparation. This class will show you how to prepare a va-riety of seasonal vegetables and provide you with recipes that will get youthinking about new ways to use them in your meals. The menu tonight in-cludes STEAMED 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#120828A – Tuesday, August 28 | 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#120829A – Wednesday, August 29 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Appetizers, Sides & Desserts If you need some ideas to round out your summer menus, head for the grilland for this class. Daniel and Doug have done all the work for you and willshare their favorite recipes for those all-important parts of the meal: appetizers,side dishes and desserts. As you cook and eat, you’ll also gain valuable in-sights into various grilling techniques, as well as how to maximize the use ofyour grill for more than just the main course. First up is a savory appetizer ofgrilled BACON & BLUE CHEESE-STUFFED BABY BELLAS followed byPARMESAN & TOMATO PESTO FLATBREAD. Then we’ll move on to threewonderful side dishes of HICKORY-SMOKED POTATO SALAD; deliciousGRILLED CORN WITH CHARRED RED PEPPER BUTTER; and GARDEN VEG-ETABLE-STUFFED POBLANOS. For dessert, we'll prepare two Kitchen Win-dow favorites: PLANKED CHIPOTLE CHOCOLATE CAKE and GRILLED RUMGLAZED PINEAPPLE A LA MODE.Daniel Darvell & Doug Huemoeller | Participation | $70#120830A – Thursday, August 30 | 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#120831A – Friday, August 31 | 6:00 p.m. – 10:00 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#120831B – Friday, August 31 | 6:00 p.m. – 9:30 p.m.

SEPTEMBERGrillmasters 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 get thechance to cook on both so you can see how the two heat sources differ, andso you’ll know how to handle whatever type of grill you have at home. Themenu is a chophouse classic: We start with KITCHEN WINDOW’S SIGNA-TURE CHOPHOUSE SALAD. We’ll sample STEAK FOUR WAYS, served withSTONE-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#120904A – Tuesday, September 4 | 6:00 p.m. – 9:30 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better 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#120905A – Wednesday, September 5 | 6:00 p.m. – 9:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 4

International Noodle BowlsWe love noodles. Inexpensive, quick, versatile and satisfying, noodle dishescan take you from hurried weeknights to relaxed Sundays, from picky eaters togourmet dinner guests. And we’re not alone in our noodle adoration: noodleshave found a place on tables all over the world, as side dishes, in soups, undersauces and even as dessert. Join us as we take a world tour of noodles. WithKitchen Window Instructor Terry John Zila as your guide, you’ll prepare andsample one-dish meals from around the world – the highlight if each dish will,of course, be noodles! We’ll start with a down-home Midwestern classic: “EVENBETTER THE NEXT DAY” THREE CHEESE MAC & CHEESE – perfectly rich andperfectly creamy, this pot luck standard needs no further explanation. Next,we’ll try a healthful and colorful Mediterranean dish: ROASTED VEGETABLESOVER COUSCOUS – a beautiful way to use the autumn vegetable harvest,served over Middle Eastern large pearl couscous. We couldn’t rightly have atrip around the world’s noodles without a visit to the birthplace of noodles.We’ll make ZHAJIANG MIAN – a wonderful bowl of Chinese pork & noodlesin brown bean sauce. Finally, we’ll end our tour in Eastern Europe with HUN-GARIAN CSIPETKE IN TOMATO SOUP – little pinched dumpling-like noodlescooked in a bright and spicy tomato soup. We’ll finish the evening with GIN-GERED PINEAPPLE OVER VANILLA ICE CREAM – a light and refreshing dessert. Terry John Zila | Participation | $65#120907A– Friday, September 7 | 6:00 p.m. – 9:30 p.m.

BBQ Tour: Texas Welcome to the heart of Texas – in the heart of Uptown. This stop on ourAmerican BBQ tour takes us to the land of big oil, big cattle and big barbecue.Join our grillmasters Daniel and Doug to learn expert techniques for the lowand slow smoking of Texas BBQ. They’ll share their tips as they walk youthrough the preparation of a down-home Texas BBQ menu that’s sure to haveyou licking your fingers. You’ll make brisket two ways: TEXAS MARKETBRISKET SANDWICH WITH BURNT ENDS and THREE-CHILI DRY-RUBBEDBRISKET that’s slab cut and served on a roll. No Texas brisket is completewithout a side of beans – you’ll make COWBOY BEANS along with DIRTYRICE and LONGHORN-INJECTED BAKED POTATOES – injected with butteras they cook and slathered in sour cream and cheddar. Finally, you’ll un-buckle your belt for a good, old-fashioned COUNTRY BLACKBERRY COB-BLER.Daniel Darvell & Doug Huemoeller | Participation | $70#120907B– Friday, September 7 | 6:00 p.m. – 9:30 p.m.

Bread BasicsIf your homemade bread just isn’t rising to the occasion, this seminar will help.Bread baking involves a series of chemical reactions; and each step in theprocess is important to achieving a great loaf. Join a favorite Kitchen Windowinstructor to learn the secrets of bread baking – from the choice of ingredientsto the baking time. We’ll begin with a discussion about yeast – active dry, in-stant, compressed/fresh – how they are different and which type is right for you.You’ll learn the right way to measure ingredients; how to choose the right equip-ment; and how important temperature really is. Proper kneading is fundamentalto bread baking: if not done properly, the final product will not achieve its fullpotential. Our instructor will show you how to knead both by hand and with amixer. You’ll learn how to shape dough into a loaf, a baguette, rounds, rollsand braids; as well as how to achieve the optimal crumb and crust for the perfectoverall texture. You’ll learn how to tell when your bread is done as well as howto cool and store it properly. Along the way, we’ll be making and baking breadto demonstrate professional tips, tricks and techniques. After this seminar, anda little practice at home, you’ll be turning out artisan quality bread in no time.Stephanie Johnson | Seminar | $30#120908A – Saturday, September 8 | 10:00 a.m. – 12:00 p.m.

Pantry Basics – 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. Daniel Darvell | Seminar | $30#120908B – Saturday, September 8 | 10:00 a.m. – 12:00 p.m.

Preserving Summer: Canning and Freezing TechniquesRecord-setting heat waves and water bills aside, Minnesota summers aresomething to celebrate. Really... think sun, lakes, gardens, CSAs. Cooler daysare coming, and truly frigid days are right behind them. We might want a littlesomething to remind us of all that summer has to offer. With this class, you’lllearn expert techniques for preserving the best of summer produce, to createa store of summer flavors and colors that will brighten even the dreariest ofwinter days. In this hands-on class, you’ll be joined by one of our favorite in-structors, Anna Dvorak. As a personal guide for living a vibrantly healthy life,Anna teaches how to make healthier choices through natural products, organicingredients, and balanced living. In this class, Anna will guide you throughexpert techniques for canning and freezing summer fruits and vegetables attheir peak of flavor and nutrition. You’ll practice the techniques, sample someof Anna’s delicious recipes and take home a selection of preserved summerproduce. Anna will start with a demonstration of PRESSURE CANNERTOMATO SAUCE – a simple, versatile sauce that you can use on almost any-thing. We’ll sample the sauce with some fresh noodles. Next, we’ll get ourhands working using the water-bath canning method to make CONCORDGRAPE & RASPBERRY JAM – a sweet, bright combination of two classic fla-vors. Anna will also teach us how to transfer this jam into a JELLY, and samplethe difference with bread and butter. Next we’ll create our own freezer staples:¬FROZEN VEGETABLES, such as French green beans, kale, sweet corn andpeppers; plus FROZEN FRUITS like berries, rhubarb and apples. You’ll dis-cover the proper method for freezing seasonal produce for pies, smoothies,soups and more without those pesky ice crystals building up near the freshproduce. Each class participant will receive a sampling of preserved goods to take homeand enjoy; a $20 value.We will be using the freshest seasonal produce for this class, so the frozen veg-etables and fruits are subject to change depending on availability.Anna Dvorak | Participation | $55#120908C – Saturday, September 8 | 1:00 p.m. – 4:30 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#120908D – Saturday, September 8 | 1:00 p.m. – 3:00 p.m.

Cake Decorating: Wedding Cakes 101Traditional or modern, sky-high or petite, all wedding cakes have one thingin common: they have to look good. A wedding cake is the ultimate celebra-tion cake. It’s about style, design, elegance... and technique. In this class you’lllearn hands-on how to build and decorate a wedding cake with professionalcake decorator Raven Seybolt with twenty-one years of experience. We’ll startby learning how to STACK THE CAKE using cake “dummies” as we practice.Next, we’ll work with FONDANT and MARZIPAN as we learn to COVER THECAKE for a flawless presentation. We’ll move on to décor next and learn toform ROSES and COMPLEX FLOWERS. And finally, we’ll practice a variety oftraditional wedding cake decorations, including working with BUTTERCREAMand creating CORNELLI LACE. With this class, you’ll learn professional-qualitycake decorating techniques that you can use to create an amazing cake forany occasion.Raven Seybolt | Participation | $60#120909A – Sunday, September 9 | 10:00 a.m. – 2:00 p.m.

For complete class descriptions visit www.kitchenwindow.com5

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 | $65#120910A – Monday, September 10 | 6:00 p.m. – 9:30 p.m.

Fish FundamentalsFinally a class dedicated to seafood lovers! Executive Chef Daniel Darvell 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 WITHFRESH TOMATO LINGUINI. Turn inexpensive mussels into a gourmet treatwith MUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OILPOACHED SALMON WITH FLEUR DE SEL. And fire up the grill for GRILLEDMARLIN WITH AVOCADO CORN RELISH. Finally, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Daniel Darvell | Participation | $80#120911A – Tuesday, September 11 | 6:00 p.m. – 9:30 p.m.

Vegan Everyday: Easy Plant-Based MealsWhether you’re vegan, vegetarian or just looking for new flavors to explore,join us for a menu of incredible plant-based meals that are loaded with flavorand color. Plant-based diets are linked with more energy, lower risks of heartdisease and cancer, and healthier body weights. Tonight, we’ll explore themore delicious benefits of a plant-based diet with a handful of vegan recipesthat are versatile, healthful, and easy to prepare for a quick weeknight. We’llbe joined by AmyLeo Barankovich, a vegan culinary instructor, vegan coach,personal chef and restaurant consultant. AmyLeo teaches how to move towarda plant-based diet without sacrificing creative, delicious and wholesome food.For this class, she will share her expertise and passion with you as she cooksfor us. We’ll start with an appetizer of JALAPENO-WALNUT SPREAD – acrowd-pleaser made from vegan “cream cheese”, jalapeno peppers and wal-nuts, served with a variety of crackers. Next is YAM & AVOCADO ONE-DISHDELIGHT – a complete one-dish meal made with steamed yams and choppedvegetables set atop savory rye berries, surrounded by pecan-tofu crunch andtopped with an avocado drizzle. AmyLeo will prepare RED LENTIL CURRYSOUP – made with coconut milk, spices and potato, this soup is creamy, richand hearty, perfect on its own, but even better served with TOASTED OPEN-FACED VEGGIE SANDWICHES. A casserole is next: ARTICHOKE & TEMPEHBAKE – shaved tempeh, artichoke hearts and crimini mushrooms topped withcashew “cheese” and baked to perfection. AmyLeo will serve this dish with aPINEAPPLE-SPINACH SALAD – an elegant and incredible combination of fla-vors that comes together in a flash. Finally, we’ll end our evening with a clas-sic treat turned vegan: LEMON BARS. This eggless version is substantial yetlight enough to complement any meal. AmyLeo Barankovich | Demonstration | $65#120912A – Wednesday, September 12 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg - Latin GrillBy now, you may know that our grillmasters love to cook on the Big GreenEgg. And it’s no wonder – the Green Egg is the most versatile outdoor ceramiccooker around. Since it can be used as a charcoal grill, an oven, a smoker, oreven a pizza oven, you can create full menus with delicious fire-grilled flavor.In this class, you’ll find out for yourselves what the Green Egg can do. KitchenWindow Grillmasters Daniel and Doug will walk you through the preparationof a complete Southwest-style menu, beginning with SMOKED QUESO FUN-DIDO – a delicious dip of melted cheese. Next on the menu, we will createthe PERFECTLY ROASTED CHICKEN that you’ll use to make CREAMY REDSMOKED CHICKEN ENCHILADAS. Then we’ll master the art of the PORK

SHOULDER to create SMOKED TAMALES WITH CHILI ROJO PORK. You’llfire up the grill to searing for GRILLED FLANK STEAK FAJITAS WITH HOME-MADE FLOUR TORTILLAS. And for dessert, we’ll indulge in PINEAPPLE-ANCHO SKILLET CAKE.Daniel Darvell & Doug Huemoeller | Participation | $70#120912B – Wednesday, September 12 | 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#120914A – Friday, September 14 | 6:00 p.m. – 9:30 p.m.

Home-style Baking – Classic SweetsHere in Minnesota, we’re no stranger to bakeries and coffee shops. And thankgoodness for that. What would a late weekend morning be without the warm-from-the-oven, cinnamon-scented, currant-studded and caramel-coated good-ies from the corner bakery case? In this hands-on class, we pay homage tothese goodies and teach you how to make mouth-watering bakery treats rightin your own kitchen. You’ll learn and practice the basics of sweetshop bakingstep-by-step – including mixing dough, kneading, folding, shaping and fillingdough. Your expert Kitchen Window instructor will walk you through thepreparation of a handful of homey, classic baked goods that are just as greaton the breakfast table as they are with your afternoon cup of coffee. We’ll hitthe ground running with the ultimate, all-time favorite: CLASSIC CINNAMONROLLS – warm, fragrant and perfectly, lightly sweet. Next, you’ll learn howto make two treats that are great for breakfast, for tea time or for any time:DRIED CRANBERRY ORANGE SCONES and DRIED BLUEBERRY LEMONSCONES. We’ll step it up a little with elegant, miniature APRICOT & AL-MOND CREAM TARTLETS – this is a recipe that you’ll want to keep on handfor the next time you’re hosting your family brunch. And finally, we’ll finishwith that the snack that’s perfect for every occasion, from road trips to Mondaymeetings – RAISED GLAZED DOUGHNUTS.Terry John Zila | Participation | $65#120915A – Saturday, September 15 | 10:00 a.m. – 2:00 p.m.

Building a Homemade Pantry through CanningWhether you’re cooking for one, two or twelve, a well-stocked pantry is amust. With the right staple ingredients in your cupboard, freezer and refriger-ator, preparing meals is faster, easier and more fun. In this hands-on class,you’ll learn to build a homemade pantry through classic preservation tech-niques. You’ll be joined by Anna Dvorak, a natural living guide and favoriteKitchen Window instructor. She’ll walk you through the process of water-bathcanning with two versatile recipes. We’ll start with a family-favorite: HOME-MADE KETCHUP – a fantastic way to bottle the goodness of tomatoes thatuses a lot less sugar and salt than store-bought varieties (and you’ll save a littlemoney too). Next is APPLE & TAMARIND CHUTNEY – an Indian-spicedcondiment that’s great with rice, vegetables or over roast pork or chicken.We’ll sample the chutney with cheese and crackers. Next, we’ll preserve freshsummer herbs and make a variety of FRESH PESTOS, using arugula, tomatoes,cilantro and basil which we will preserve in the freezer. Then we’ll move onto HERB BUTTERS featuring thyme, lavender, rosemary, chives, and dill to befrozen and available all year round on bread, pasta dishes, pizzas or soups.You’ll be amazed at how easy these techniques really are to prepare so youcan take pride of your wonderful pantry.Each class participant will receive a sampling of preserved goods to take homeand enjoy; a $20 value.We will be using the freshest seasonal herbs for this class, so the pestos andherb butters are subject to change depending on availability.Anna Dvorak | Participation | $55#120915B – Saturday, September 15 | 11:00 a.m. – 2:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 6

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#120916A – Sunday, September 16 | 10:00 a.m. – 12:00 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#120916B – Sunday, September 16 | 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#120916C – Sunday, September 16 | 12:00 p.m. – 3:00 p.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are looking tofeed their families healthy meals using less time and energy. With a pressurecooker, you can cook with less water at a high heat, so your food retains manyof the nutrients that are lost in simmering or boiling. And while you may haveheard your grandmother’s horror stories about dangerous, exploding pressurecookers, today’s pressure cookers boast safety features that make using themsimple and worry-free. Join Kitchen Window’s expert instructor for a fun andinformative seminar on the proper use of a pressure cooker. You’ll learn aboutthe technical features of pressure cookers, get tips for making your pressurecooker easier to use, and sample some tasty recipes. On the menu is heartyand healthy BEAN SOUP; savory RISOTTO; and creamy NEW YORK STYLECHEESECAKE. You’ll also learn how to modify some of your favorite “tradi-tional” recipes for your pressure cooker. If you own a pressure cooker, or areinterested in adding this method of cooking to your repertoire, this is the sem-inar for you.Becky Caterine | Seminar | $30#120916D – Sunday, September 16 | 2:00 p.m. – 4:00 p.m.

Fundamentals of Quick Meals: Breakfast on the GoWe’ve all been there – rushing around the house in the morning to get out thedoor in a timely manner while trying to prepare a healthy, quick breakfast foryourself or your family. But we often end up with cold cereal or plain toast asa quick solution. Treat yourself and your family better by joining Chef RoyalDahlstrom to learn secrets of healthy, tasty breakfasts that fit into a busy sched-ule. You’ll learn how to spend a little prep time in the kitchen on the weekend,so that you can a delicious and healthy heat, grab and go breakfast any busymorning. This hands-on class will start with BLUEBERRY BAKED OATMEALSQUARES – the ultimate hearty and scrumptious breakfast to go. Next up isa Midwest classic – ROASTED VEGETABLE EGG CASSEROLE made with theseason’s freshest vegetables, hash browns, gouda cheese and free-range eggs.Plus we’ll be making our own SAUSAGE using ingredients from local farmersand suppliers to add another flavor option to out class egg dish. We will thenmake BACON & SPINACH BREAKFAST PIZZAS topped with mozzarellacheese and free-range eggs that’s a fast and easy option for the entire familyto enjoy. And finally we will create premade MAPLE WAFFLES that just re-quire a quick toasting in the morning. After this class, you will be ready toconquer any busy morning!Royal Dahlstrom | Participation | $65#120917A – Monday, September 17 | 6:00 p.m. – 9:30 p.m.

Exploring Thai SeafoodBlessed with such a fruitful coastline, seafood is a staple of Thai food. JoinChef Joe Hatch-Surisook for a menu of fresh Thai seafood that are flavorfuland bright – perfect for a warm evening. Chef and owner of Sen Yai Sen Lek,a traditional Thai restaurant in Northeast Minneapolis, Joe will be on hand toshare tips, techniques and recipes. With his help, you’ll make experience someof Thailand’s best seafood dishes. You’ll start with TOD MUN – curried fishcakes served with a cool CUCUMBER RELISH. Next up is PLA DOOK FOO– crispy catfish with green mango salad. Then it’s YUM GOONG – spicy Thaishrimp salad with lemongrass and roasted chili paste. And finally, we’ll makeHAW MOK, a curried seafood mousse with salmon, young coconut, Thaibasil, and Kaffir lime leaves. Joe’s Thai classes with Kitchen Window are amongour most popular classes – they’re fun, informative and guaranteed to turn youon to the world of Thai cooking!Joe Hatch-Surisook | Participation | $70#120918A– Tuesday, September 18 | 6:00 p.m. – 9:30 p.m.

International Grill: Korean Cuisine Our grill is a wonderful tool to introduce new flavors to our everyday cooking.But how about introducing new exotic flavors to our grilling? Join our grill-masters, Daniel and Doug, as we continue our international grill series in cre-ating new sultry flavors and aromas to our outside cooking and grilling. Inthis hands-on class we will be highlighting the cuisine from Korea to spice upthe cool fall evenings on our patio. The menu starts with an appetizer of KALBI– grilled Korean-style short ribs. Next you will make PORK BULGOGI – aKorean BBQ staple that is sweet and spicy with ginger notes, seared perfectlyon the grill. We will then move on to KOREAN SAUSAGES that you will stuffwith pork and HOMEMADE KIMCHI, which our grillmasters will demonstra-tion how to make your own version at home. And finally you’ll practice per-fecting the dough of traditional STEAMED BUNS and cook them to the rightdelicate consistency. We will then fill the buns with savory SOY-MARINATEDCHICKEN.Doug Huemoeller & Daniel Darvell | Participation | $70#120920A – Thursday, September 20 | 6:00 p.m. – 9:30 p.m.

Meet The Chef: OceanaireThe Oceanaire Seafood Room boasts the finest seafood flown in fresh everyday. With an emphasis on simplicity, seasonal preparation and regionally in-spired dishes, Oceanaire offers one of the best dining experiences in the TwinCities. Tonight, it’s all about fish and autumn flavors as Chef Jake Uttich bringsan exquisitely colorful menu to the cooking school. The ravishing autumn feastbegins with a beautiful BUTTERNUT SQUASH BISQUE served with ROSE-MARY SCENTED LOBSTER “CROUTONS”. For a comforting second coursewe will enjoy Oceanaire’s CLASSIC CRAB CAKES along with a creamy mus-tard aioli. For our main courses: STUFFED WALLEYE with WILD RICE &SWEET POTATO STUFFING in a ROASTED PEAR BUTTER SAUCE, plus SCAL-LOPS & DUCK CONFIT prepared in two ways with LOCAL APPLES. To bringthis warm and delectable, menu to an end, BANANA CREAM PIE. Yum!Jake Uttich | Demonstration | $80#120920B – Thursday, September 20 | 6:00 p.m. – 9:00 p.m.

For complete class descriptions visit www.kitchenwindow.com7

Provence Seaside: French Coastal CuisineYou know what we need after a summer like this one – a cool autumn eveningalong the Provence Coast. The blue water, the ocean breeze... sounds good,right? Well, while we can’t get you to France, we can bring a little of Provenceto you. Join us in the cooking school as we welcome Frédéric Bermond,French native, world-class chef and delightful cooking instructor. Born in Mar-seilles, France Frédéric grew up in the food industry, in an apartment rightabove his family’s bakery. His love of food stayed with him as an adult andwas honed by a professional culinary education. Frédéric has worked in someof the best kitchens in the Twin Cities, including Interlachen Country Club,Sofitel Minneapolis and The Woman’s Club. Tonight, he’ll share his expertiseand his heritage with us, as he prepares an unforgettable menu of authenticProvencal Coastal cuisine. We’ll start with a BABY ROMAINE BOUQUETWITH YELLOW TOMATO & PROSCIUTTO CRISPS – a simple, beautiful saladof red and green baby romaine tossed in a Dijon vinaigrette and tied into abouquet with shaved cucumber. Yellow pear tomatoes, prosciutto crisps anda sweet red wine reduction finish this lovely starter. For our entrée, it’s THEFISHERMAN’S BOUILLABAISSE – the traditional fish stew that characterizesFrench Coastal cuisine. Tonight’s bouillabaisse will feature the best fresh fishand seafood on the market in a broth seasoned with saffron, fennel, tomatoes,celery and onion. Chef Bermond will serve the stew with grilled bread andROUILLE – a sauce made from olive oil, breadcrumbs, saffron, garlic and chilipeppers. Next is our intermezzo: MACADAMIA NUT & BASIL CHOCOLATES– made with 55% dark chocolate, macadamia nuts and a basil chiffonade.And last but not least, it’s dessert: CREPES SUZETTE – crepes with a lusciousflambé orange sauce and vanilla ice cream.Frédéric Bermond | Demonstration | $70#120924A – Monday, September 24 | 6:00 p.m. – 9:00 p.m.

Cocktail Cupcakes – Mixing New Flavors!Whether you’ve taken our original Cocktail Cupcakes class, or just heard thebuzz, you won’t want to miss this second go-around. This hands-on class willteach you how to make whimsical, sophisticated cocktail-inspired cupcakes.These cute little cakes imbued with liquor make great treats for parties, wed-dings, showers, or an excuse to bake delicious little treats. You'll get thechance to practice the recipes, sample the goods, and learn expert bakingtechniques from our very own Stephanie Johnson. We'll start with the CLAS-SIC COSMO CUPCAKE – a lemon-scented cake infused with vodka syrup andcranberry frosting. Next up are WHITE RUSSIAN CUPCAKES – chocolate stoutcakes doused with Kahlua® syrup and topped with a fresh whipped cream.We'll work on STRAWBERRY MARGARITA CUPCAKES next – a lime-scentedcake infused in tequila syrup and topped with a bright strawberry buttercream.As a party favorite, we'll make CAR BOMB CUPCAKES – this cake is madewith stout, topped with whiskey-caramel ganache and finished with Irishcream buttercream. And for those occasions where mini goes a long way:TEQUILA SHOOTER MINI CUPCAKES – lime-scented cake soaked in tequilasyrup and topped with lime-habanero frosting. And finally, we'll create deli-cate (but powerful) LITTLE LIMONCELLO CUPCAKES – mini lemon-scentedcupcakes infused with lemon-vodka syrup and topped with an anise glazethen dipped in super fine sugar for an adorable finish. And, at the end of classStephanie will share some secrets of how to mix & match these flavorful cup-cake and frosting recipes to create other cocktail cupcakes at home.Stephanie Johnson | Participation | $65#120925A – Tuesday, September 25 | 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 andtaste a sampling of soy sauces and ponzu. With these essentials under yourbelt, you’ll try your hand at making sushi rolls. You’ll start with the popularCALIFORNIA ROLL and SPICY TUNA ROLL before exercising your creativitywith a variety of MAKI ROLLS using your favorite ingredients from our selec-tion, including CUCUMBER, AVOCADO, CRABMEAT and UNAGI (BARBE-CUED EEL). During class, you’ll also learn where to shop for the freshest sushiingredients and what equipment you’ll need to make rolling sushi easy andfun.Pierre “Pepe” Yang | Participation | $75#120925B – Tuesday, September 25 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 de-grees in a short period of time, which makes it perfect for pizzas and flat-breads. Whether you’re contemplating a purchase, you already own an Egg,or you just want to experience some great food, check out this class. We’llbegin with SMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEP-PERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next isROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roastedchicken served on a bed of butter lettuce with apple, walnuts, red onion andgoat cheese with citron vinaigrette. We’ll boost our temp to searing for BIS-TECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb rubbed T-bonesteak served with SMOKED SMASHED POTATOES. Finally, we’ll finish oureggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizzaoven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#120926A – Wednesday, September 26 | 6:00 p.m. – 9:30 p.m.

More than Marinara – Creative Pasta For those who have mastered the art of homemade pasta from our Fundamen-tals of Fresh Pasta class, here is a class to bring your pasta making to the nextlevel by adding creative flavors to any pasta dish. Join Kitchen Window In-structor Becky Caterine for a class devoted to creative pasta. You’ll make avariety of pastas and sauces from scratch – fresh, exciting recipes that putspaghetti and meatballs to shame. We’ll start with a quattro of PUREED VEG-ETABLE PASTAS – four fresh pasta doughs made with spinach, carrot, tomatoand a surprise seasonal vegetable. We’ll turn these pastas into RICOTTA CAN-NELLONI IN TOMATO-CREAM SAUCE. Next, we’ll create WHITE WINEPASTA, which we’ll serve in a BROWN BUTTER SAUCE WITH SHRIMP. Ournext dish is a hearty, satisfying and comforting WHEAT BLEND PASTA servedin a CARBONARA SAUCE. And for our final dish, we’ll explore a very versa-tile, but often overlooked, use of pasta – soup! We’ll make a SAFFRON PASTAand grate it into chicken broth for a simple, but nourishing PASTA SOUP.Becky Caterine | Participation | $70#120926B – Wednesday, September 26 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals We’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to spend a little prep time in the kitchen on the weekend, sothat you can create a wonderful 30 minute meal any night of the week. Thishands-on class will start with the preparation of two basic proteins that canbe transformed into four amazing dinners – SEARED TUNA LOIN andCHICKEN BREASTS. For our first menu, we’ll create a delicious and healthfulSESAME TUNA STEAK with PICKLED TOMATO served alongside CHILLEDSOBE NOODLES. Our second menu is MEDITERREAN SALAD with TUNACONFIT. Next, we’ll move over to our chicken entrees featuring TEQUILACITRUS CHICKEN served with HONEY-ORANGE GLAZED GREEN TOPCARROTS and a simple PEA POD SLAW. And for our final dinner, we’ll makeTANDOORI GRILLED CHICKEN TENDERS served with BAKED YAM FRIESand FRESH CUCUMBER SALAD.Brian Storey | Participation | $70 #120927A – Thursday, September 27 | 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#120928A – Friday, September 28 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 8

International Market Tour Here in the Twin Cities, we are lucky to have dozens of international and spe-cialty markets at hand. But exploring these markets can be a little daunting –where do you start? how do you use the ingredients? and which market haswhat you’re looking for? Demystify the market with Kitchen Window’s Inter-national Market Tour. We’ll visit a handful of global markets throughout theTwin Cities, and spend time in each one, exploring the aisles and learningabout foods and ingredients from Latin America, Asia, India and the MiddleEast. We’ll meet here, at Kitchen Window’s Cooking School before headingout on our tour. With a Kitchen Window chef as your guide, you’ll gain anunderstanding of how to navigate an international market and discover thebest places to find key ingredients to many of the world’s greatest dishes. We’llsample along the way where we can and end the day in the cooking schoolfor a lunch prepared by our chef. All students will receive a list of markets, aswell as our recommendations for the best places to buy specific foods.Alexia Franco-Pettersen | Tour | $75#120929A – Saturday, September 29 | 9:30 a.m. – 4:00 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#120929B – Saturday, September 29 | 6:00 p.m. – 10:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in the kitchenand improve your confidence while slicing and dicing. This hour-long primerwill give you a fundamental understanding of the most important tools in yourkitchen and prepare you to further develop your skills at home. Choosing thecorrect knife for the job is fundamentally important. Each kind of knife playsan important, specific role in the kitchen. In this seminar, we'll discuss the bestuses and practical applications for many kinds of Western and Asian knives –from parers to slicers, chef's knives to santokus, and bread knives to cleavers.We will review basic cutting techniques; how to choose a knife; differences intypes, styles and shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#120930A – Sunday, September 30 | 10:00 a.m. – 11:00 a.m.

Classic Food Preservation for BeginnersThere’s no doubt about it – canning has made a comeback. What used to bethe realm of the gray-haired granny is now fully mainstream. It’s hip. It’s hap-pening. And we love it. Canning and other preserving techniques let you cap-ture the flavor and nutrition of fruits and veggies, so that you can enjoy them,at their best, all year long. But, if you’re a novice, canning and preserving canbe daunting. There are rules – proper techniques to ensure food safety. Let usdemystify the process for you with this class hosted by Kendra Kauppi. Kendrais a research associate with UMN’s Food Science and Nutrition department, aswell as a food preservation judge at many local Minnesota events. She knowsfood safety, and she knows good canning. In this hands-on class, Kendra willshare her expertise with you as she walks you through a variety of techniquesand recipes. You’ll start with water-bath canning and make FRESH TOMATO &JALEPENO SALSA and LOCAL MINNESOTA APPLE BUTTER. Next you’ll learnhow to make FREEZER STRAWBERRY JAM – a simple and delicious jam thatwe will sample in class. Kendra will also show us proper drying techniquesand make FRUIT ROLL-UPS – a family-friendly favorite; and DEHYDRATEDASSORTMENT OF VEGETATBLES that you can turn into delicious soups by justadding beans and meat, or turn into chunky sauces. Each class participant will receive a sampling of preserved goods to take homeand enjoy; a$20 value.Kendra Kauppi | Participation | $55#120930B – Sunday, September 30 | 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#120930C – Sunday, September 30 | 12:00 p.m. – 1:00 p.m.

OCTOBERThe Fundamentals of Soups and StocksOne of the secret ingredients to add depth of flavor and richness to your soupsand sauces is homemade stock. Making stock is not difficult, but it takes sometime, and there are a few techniques for success. Chef Royal will show youhow to turn simple ingredients into rich, flavorful stocks, and he’ll share somegreat soup recipes along the way. You’ll learn how to make four stocks thatare indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK,BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cookerversion of the beef stock to show how you can create a finished stock veryquickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEFSTEW that you’ll enjoy as class gets under way. Once the stove-top stockshave simmered, you’ll make ROASTED CORN CHOWDER using the fishstock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED ALMONDBUTTER using the vegetable stock; and with the fish stock: CHICKEN WON-TON SOUP WITH BOK CHOY, SOY AND GINGER.Royal Dahlstrom | Participation | $70#121002A – Tuesday, October 2 | 6:00 p.m. – 9:30 p.m.

Autumn Vegetarian Comfort FoodsAs summer is taking its final bow for the year and the cool fall air is now uponus, and all we want to do is fill our kitchens with warm comforting foods. Butjust because you decide to make comfort food doesn’t mean you lose on eat-ing healthfully. One of our favorite instructors, Anna Dvorak, is an expert incooking for health, with countless classes in vegetarian and gluten-free cook-ing. Her recipes prove that you can set a healthful, meat-free table of comfortfoods with vibrant colors, bold aromas and fresh flavors to satisfy the soul andhealthful body. Our menu starts with FALL GREEN SALAD WITH BALSAMICROASTED PEARS – an incredibly mouth-watering and rich salad. Next, wewill prepare a warm AUTUMN MINESTRONE SOUP a delicious combinationof heirloom beans, local roasted squash and then drizzled with a fresh parsleypesto. Anna then will serve a family favorite: VEGETABLE POT PIE – featuringfall vegetables in a creamy homemade vegetable gravy sitting in a flaky gluten-free olive oil crust. We will then indulge into the ultimate comfort food ofPAN-FRIED GNOCCHI which is prepared gluten-free and tossed with a WILDMUSHROOM AND ROSEMARY SAUCE. And for dessert, it’s a APPLE-PECANTART served in a buttery gluten-free crust. Delicious.Anna Dvorak | Demonstration | $65#121002B – Tuesday, October 2 | 6:00 p.m. – 9:00 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 ChefDaniel Darvell. We’ll start with a tutorial on selecting your chicken at the mar-ket. You’ll learn about the types and grades of chickens, as well as when tochoose a whole chicken and when to select breasts or thighs. Next, we’ll dis-cuss how to properly butcher a whole chicken into its parts, and you’ll get thechance to practice this very important skill. You’ll also learn professional meth-ods for carving a whole chicken or turkey. And finally, Daniel will walk youthrough how to cook chicken to achieve moist and flavorful results every time.The class will work on five delicious recipes that highlight this versatile bird.We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale takeon 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

For complete class descriptions visit www.kitchenwindow.com9

healthier 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. Daniel Darvell | Participation | $70#121004A – Thursday, October 4 | 6:00 p.m. – 9:30 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 wayto Munich for the world’s greatest beer and food festival – you just have tocome to the Kitchen Window Octoberfest Party BBQ.Beers are sold separately at class.Daniel Darvell & Doug Huemoeller | Participation | $70#121005A – Friday, October 5 | 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 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#121006A – Saturday, October 6 | 10:00 a.m. – 12:00 p.m.

Candy and Chocolate BasicsWorking with sugar and chocolate isn’t as tricky as it looks, once you knowa few secrets. In this seminar, you’ll learn the fundamental techniques forhand-made candies and chocolates from a favorite Kitchen Window instruc-tor. You’ll learn all you need to know to create luscious CHOCOLATE TRUF-FLES, CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’lltalk about the importance of choosing high quality ingredients to ensure thebest finished products, and tell you how to look for the best ingredients avail-able. You’ll also learn about the importance of temperature when workingwith candy and chocolate. We will demonstrate how to make lollipops andfabulous homemade caramels and include a lesson on how to safely poursugar. Next it’s on to chocolate – we’ll discuss tempering: the most important(yet often misunderstood) step in working with chocolate. We’ll show youhow to make truffles with ganache centers and how to finish them by dippingthem in tempered chocolate or rolling them in nuts or cocoa powder. You’llalso learn to make filled and molded chocolate candies. Finally, we’ll sharesome ideas for adding unique flavors to your candies to develop your ownsignature creations.Stephanie Johnson | Seminar | $30#121006B – Saturday, October 6 | 1:00 p.m. – 3:00 p.m.

Dim SumComfort food, brunch, cocktail party fare... the beauty of dim sum is that it’swhatever you want it to be. Steamed, fried, boiled, baked or broiled – howeveryou do it, this traditional Cantonese fare is versatile, satisfying and so fun to pre-pare. Quick, inexpensive and nourishing, dim sum was first served in roadsidetea houses in Canton China. Nowadays, dim sum carts are rolling through Chi-nese restaurants all over the world. In this class, you’ll learn how to master theart of dim sum in your own home. You’ll join Kitchen Window Instructor TerryJohn Zila, our favorite dim sum expert, for a hands-on exploration of this amazingcuisine. We’ll start with PORK POT STICKERS – a hearty dumpling that cansteamed or fried; we’ll steam ours in chicken broth. Next up is FRIED SPRINGROLLS served with dark, sweet PLUM SAUCE for dipping. CHICKEN & SHRIMPSHUMAI are next – dumplings made with ground chicken, shrimp. scallions andvegetables. We’ll use the deep-fryer to make CRANBERRY & CREAM CHEESEWONTONS – a bar and restaurant favorite with a Midwestern autumn twist.And finally, we’ll finish with something cool and sweet: GREEN TEA ICE CREAM. Terry John Zila | Participation | $70#121006C – Saturday, October 6 | 6:00 p.m. – 9:30 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 and tech-niques for turning out bread like a pro. This class will provide you with the basicknowledge you need to begin baking fresh bread in your home kitchen. We willdiscuss the importance of ingredients and equipment, and how the right stuffcan transform your kitchen into a bakeshop. With Kitchen Window’s ownStephanie Johnson as your instructor and guide, you’ll mix, knead, form, proofand bake bread to get a feel for the dough and the process it goes through. We'llbegin with a recipe for versatile, basic yeasted dough that’s used to make manydifferent types of bread. Next, we'll learn how to shape and form bread dough.We'll use this same dough to shape into simple DINNER ROLLS, as well as aRUSTIC ITALIAN LOAF and FRENCH BOULE. With this class, not only will youlearn the principles of bread-making, but you'll gain an understanding of howto apply those principles to create a loaf for any occasion.Stephanie Johnson | Participation | $65#121007A – Sunday, October 7 | 10:00 a.m. – 2:00 p.m.

Cake Decorating: Beginning TechniquesWhether you’re celebrating a special occasion or you just want to add a de-signer touch to a dessert for the family, this class will introduce you to theworld of cake decorating. Join us as we welcome professional cake decoratorRaven Seybolt for tips, techniques and lots of hands-on practice that will in-spire you to create a cake you’ll be proud to share with family and friends.With over twenty years of experience decorating cakes, Raven knows whatworks and what doesn’t. In this class, she’ll share her experience and expertisewith you. We’ll start with BASIC ICING TECHNIQUES – using BUTTER-CREAM and WHIPPED CREAM on cake “dummies”, we’ll learn how to workwith different icing consistencies using unique tools to create different results.We’ll explore the ins and outs of SIMPLE PIPING and learn how to properlyfill and hold a piping bag using the correct position, direction, angle and pres-sure. We’ll learn how to create SMOOTH FINISHES and SIMPLE DESIGNSwith specialty tools like scrapers and combs. Using a variety of decoratingtips, we’ll practice making BASIC BORDERS – using just the right amount ofpressure to achieve professional results. And finally, we’ll learn techniquesfor SIMPLE DÉCOR, including balloons, vines, leaves and flowers such asdaisies and wall flowers. With this class under your belt, you’ll be well onyour way to decorating spectacular cakes for any occasion. Raven Seybolt | Participation | $60#121007B – Sunday, October 7 | 10:00 a.m. – 2:00 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experiment with hands-on practice, with ex-perience in a new set of cooking skills each day. 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 | Participation | $300#121008A – Mon. - Thurs., October 8, 9, 10, & 11 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 10

For complete class descriptions visit www.kitchenwindow.com11

Turkish Comfort FoodTurkish cuisines exemplifies the Mediterranean diet; it’s full of fruits, vegeta-bles, legumes, and lots of interesting spices and flavorings. This menu of Turk-ish dishes created by Canan Karatekin, Ph.D., is sure to intrigue your tastebuds, make soul feel at ease with comforting dishes plus keep you eatinghealthy as well. Canan is a self-taught cook who lived in Turkey until she was19. She loves to cook healthful Mediterranean and Middle Eastern dishes andshare her passion of teaching with others. The class will include two appetiz-ers or mezes: one is GRAPE LEAVES STUFFED WITH HERBS AND YOGURT– this Middle Eastern staple is stuffed with herb scented rice and an assortmentof fresh seasonal vegetables and then toped with a spiced yogurt sauce. Thesecond appetizer will be a TOMATO SALAD WITH TURKISH TAHINI DRESS-ING. Tahini is a very versatile ingredient, and this simple but tasty dish willintroduce you to a different way to use tahini to enhance any dish other thanthe ubiquitous hummus. Next, we will have a traditional CREAMY REDLENTIL SOUP to warm the soul, which includes spices such as cumin, co-riander, chili, and fenugreek. Canan will then serve SWEET-SOUR LAMBYAHNI WITH BLACK-EYED PEAS AND ALMONDS – a braised lamb entréeserved over a bed of pilaf BULGUR; the traditional grain of Turkey. We willend of exotic meal based on a favorite of the Ottoman Empire sultans – DRIEDAPRICOTS STUFFED WITH MASCARPONE. It’s simple, light, eye-catchingand we bet you can’t just eat one!Canan Karatekin | Demonstration | $65#121011A – Thursday, October 11 | 6:00 p.m. – 9:00 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Becky Caterine willalso share some of her favorite pasta sauces, which you’ll make and enjoywith the pasta from class. The first dish is a classic LASAGNE. You’ll learn howto cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET-TUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta in-cluding SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCEand CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give youthe confidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with inclass.Becky Caterine | Participation | $70#121012A – Friday, October 12 | 6:00 p.m. – 9:30 p.m.

Mexican Small Plates & Street FoodCelebrate the spice and sizzle of Mexican cuisine. Hosted by Kitchen Win-dow’s own Alexia Franco Pettersen, this hands-on class is dedicated to thesmall plates and street foods of Mexico City. With Alexia’s Mexican flair andtips passed on from her grandmother and aunts, she will guide you throughthe preparation of authentic, delicious flavors for Mexican small plates andstreet food. We’ll start with QUESO FUNDIDO CON CHORIZO Y RAJASwhich is a gooey melted cheese with chorizo sausage and sauteed peppersserved along with FLOUR TORTILLAS & SALSA MEXICANA – a delicious andzesty fresh tomato salsa. Next up are GORDAS CON SALSA DE TOMATILLO& SALSA DE CHILE DE ARBOL – thick skillet-cooked flat tamales made withMexico’s staple of masa filled with green and red salsas then topped off witha Mexican cream and cheese. Then, we’ll enjoy TOSTADAS CON PAPAS YCHORIZO – toasted corn tortillas topped with authentic refried beans, pota-toes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXI-CANA – savory loaves of bread called bolillos sliced lengthwise and toppedwith spicy refried beans, melted cheese and a zesty tomato salsa; perfect fora weeknight meal. And finally, you’ll make PLATANOS MACHOS FRITOSCON CREMA – fried plantains tossed in a sweet cream that the whole familywill love to again and again for dessert.Alexia Franco Pettersen | Participation | $70#121013B – Saturday, October 13 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $30#121014A – Sunday, October 14 | 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’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#121014B – Sunday, October 14 | 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#121014C – Sunday, October 14 | 12:00 p.m. – 3:00 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#121015A – Monday, October 15 | 6:00 p.m. – 9:30 p.m.

2To register call 612.824.4417 or visit us online at www.kitchenwindow.com 12

Sushi: Master ClassFor those of us devoted to sushi (and there a lot of us), comes a class devotedto mastering the art of beautiful, authentic sushi, sashimi and tempura. We'llbe joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and oneof our favorite instructors. Pepe will share his wisdom and walk us throughexpert, intricate sushi preparations that go way beyond the humble Californiaroll. You'll learn Pepe's master techniques, including how to select your in-gredients, how to properly use a sashimi knife and how to embellish yoursushi for presentation. We'll start by making SHRIMP & VEGETABLE TEMPURA– shrimp and assorted vegetables deep fried in a light batter. We'll learn howto use our tempura to make HAND ROLLS and SUSHI CONES, as well as howto make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll work onSASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, yellowtailand tuna sashimi on the outside. Next, we'll try our hand at the CATERPILLAR– a whimsical roll made with eel, avocado, cucumber and roe. And finally,Pepe will teach how to make a couple of traditional dipping sauces to accom-pany our creations. With this class, you'll be well on your way to becoming asushi master in your own right.Pierre “Pepe” Yang | Participation | $75#121016A – Tuesday, October 16 | 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#121018A – Thursday, October 18 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Sausage MakingSure, you can head to the grocery store and pick up a pack of brats for yourcookout, but just think how much more fun it would be to know that you’regrilling up sausages you made yourself. Join Kitchen Window grillmastersDoug and Daniel for a crash course on basic sausage making that will armyou with recipes and techniques for fresh, flavorful homemade sausages. You’lllearn how to grind your own meat, how to season it to perfection; and thenyou’ll master the toughest part: stuffing the filling into casings to make the fin-ished product. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST andserve it with white onion, brown mustard and sliced dill pickles on a butterhard roll. We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, pep-pers, onions and pomodoro marinara. Next is CHICKEN AND APPLESAUSAGE, serve with a celery root slaw on a challah roll. We’ll also makeMEDITERRANEAN LAMB SAUSAGE served in a pita with tabouli and Greekyogurt.Daniel Darvell & Doug Huemoeller | Participation | $70#121022A – Monday, October 22 | 6:00 p.m. – 9:30 p.m.

Flavors of Autumn from Victory 44 As fall rolls in, Minnesotans steady their exploration and tour of restaurantshighlighting local farmers, suppliers and seasonal ingredients. This is a largefocus for Chef Erick Harcey when developing his every-changing menu at thegastropub Victory 44 located in Robbinsdale. So before you venture out toenjoy the experience offered by Victory 44, join us in a special class whereyou will have the opportunity to interact with Chef and Owner Erick Harceyas he prepares a phenomenal and seasonal four course menu for us. Duringthe class Chef Erick will share stories from the restaurants, and his tips and tech-niques to bring out the rich and warm flavors of fall into your meals. We willbegin with BEET TEXTURES – a beautiful plate of rich beet flavors prepared infive different ways: roasted, pickled, pureed, dehydrated and fried. Next, ChefErick will prepare a guest favorite at Victory 44: DEVILS ON HORSEBACK –the fantastically addicting stuffed dates wrapped in bacon. Yum! For our mainentrée, we will enjoy a BRAISED PORK WITH “ANTS ON A LOG” – porkserved with golden raisins, compressed and pureed celery. And finally we willindulge a SEASONAL APPLE PIE WITH MISO DIPPING DOTS.Erick Harcey | Demonstration | $70#121023A – Tuesday, October 23 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 de-grees in a short period of time, which makes it perfect for pizzas and flat-breads. Whether you’re contemplating a purchase, you already own an Egg,or you just want to experience some great food, check out this class. We’llbegin with SMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEP-PERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next isROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roastedchicken served on a bed of butter lettuce with apple, walnuts, red onion andgoat cheese with citron vinaigrette. We’ll boost our temp to searing for BIS-TECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb rubbed T-bonesteak served with SMOKED SMASHED POTATOES. Finally, we’ll finish oureggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizzaoven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#121023B – Tuesday, October 23 | 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 warm Springevening. Chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant inNortheast Minneapolis, Joe will be on hand to share tips, techniques andrecipes. With his help, you’ll make a variety of 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#121024A– Wednesday, October 24 | 6:00 p.m. – 9:30 p.m.

The Vegan Family Table Like most of you, we are always looking for ways to feed our families nourish-ing, healthful meals. Work days and tight schedules can make family dinnerschallenging. And making sure those dinners are healthy and satisfying – well,that can get downright difficult. Let us make it easier for you – join AmyLeoBarankovich for this class dedicated to plant-based meals. Whether you’revegan, vegetarian or just looking for new and healthy dinner ideas, the menusin this class are for you. As a vegan culinary instructor, vegan coach, personalchef and restaurant consultant, AmyLeo teaches how to move toward a plant-based diet without sacrificing creative, delicious and wholesome food. For thisclass, she will share her expertise and passion with you as she demonstratesthe preparation of two family dinners full of delicious flavor and nutrition,which just happen to be 100% vegan. Meal #1 will start with AVOCADOSALAD WITH LEMON BASIL DRESSING – a satisfying combination of avo-cado, red pepper and sliced almonds drizzled with a rich yet refreshingLEMON BASIL DRESSING. Next, you’ll sample PINK-SALT & BALSAMICSUGAR SNAP PEAS – tender green snap peas sprinkled with a balsamic re-duction and course Himalayan salt for an incredible, bright combination of fla-vors and colors. The main course is next: PROGRESSIVE QUICHE LORRAINE– an old fashioned favorite that replaces the bacon, egg and dairy with plant-based alternatives for a hearty, flavorful family favorite. Next, AmyLeo will beginMeal #2 with HEARTY CAYENNE-NIPPED SALAD – crisp veggies sprinkledwith pistachios, dried cranberries and a pepper-spiced vinaigrette. The maincourse will be WHEAT-FREE SAVORY ALMOND LOAF WITH ONION-IN-FUSED GRAVY – a hearty, nutty mouth-filling dish that also makes great left-overs. She’ll serve this with SMOKEY BLACK-PEPPERED SEARED GREENBEANS – a simple, fast and luscious side dish. To finish either meal, AmyLeowill prepare an elegant, easy dessert: VANILLA-CHOCOLATE PUDDING PAR-FAIT – a creamy, homey treat that’s sure to please the whole family.AmyLeo Barankovich | Demonstration | $65#121025A – Thursday, October 25 | 6:00 p.m. – 9:00 p.m.

Baking and Pastry FundamentalsGreat baking requires the right timing and precision, as well as the proper in-gredients and equipment to produce beautiful looking and tasting results. Withthis new series of classes, you’ll learn how to work with pastry and the funda-mentals of baking. You’ll be guided through a hands-on exploration behindthe world of baking as you’ll learn the science behind its mechanics by prac-ticing different mixing techniques and acquiring the proper technique for thebest results, how to identify the different stages of your doughs and batters,and how to test for the level of doneness and the perfect end results. You’llbuild your baking knowledge, learn to create personalized recipes, connectto flavors and your ingredients, and experience a new set of baking skills eachday. Whether you’re new to baking or are looking to develop your bakingskills, this series will give you a better understanding of the art behind creatinggreat pastries, breads, cakes, pies and unique finishing touches.Session 1: Proper Mixing Methods for Doughs & Batters and Ingredient Im-portanceSession 2: Laminated Doughs, Creaming & 2-stage Cakes, Ganache, Butter-cream and Basic Cake FinishingSession 3: Pastry Crusts, Fruit and Custard Fillings, and Unique Recipe BuildingStephanie Johnson | Participation | $250#121025B – Thurs., Fri. & Sat., October 25, 26 & 27 | 6:00 p.m. – 9:30 p.m.

Party BBQ: Fall FeastJust because it is becoming cooler outside doesn’t mean we use our grills less;in fact your grill produces some of the best flavors to incorporate in fall com-fort food. Join Kitchen Window Grillmasters Daniel and Doug for a celebra-tion of fall flavors created on the grill. In this hands-on grilling party, you’lllearn the tips and techniques for adapting your favorite comfort food recipesfor the grill that is great for just the family or easy to put together for a crowd.We’ll make a variety of stick-to-your-ribs dishes that are fast, easy and greatfor tailgating – or for any event. First up is a warm and tasty ROASTED CORN& SHITAKE GRILLED PENNE PASTA, perfect for a weeknight meal. Next, we’llmake a hearty GRILLMASTERS SMOKED 3-MEAT CHILE WITH ROASTEDCHICKEN, PULLED PORK, & SHORT RIBS that’s just as good on game dayas it is on a chilly Saturday afternoon. And finally, we’ll make a classic BEL-GIAN BEER AND BEEF STEW – a rich and satisfying dish for any occasion.We’ll also serve GRILLED FOCACCIA, featuring a twist to go with each meal.Yum!Daniel Darvell & Doug Huemoeller | Participation | $70#121026A – Friday, October 26 | 6:00 p.m. – 9:30 p.m.

Home-style Baking – Coffeehouse SweetsWhether you’ve taken our Home-style Baking – Classic Sweets class, or justheard the buzz, you won’t want to miss this second go-around. This hands-on class will teach you how to make mouth-watering bakery treats that willrival the neighborhood bakery. With baking expert Terry John Zila as yourguide, you’ll learn and practice the basics of sweetshop baking step-by-step –including mixing dough, kneading, folding, shaping and filling dough. Then,Terry will walk you through the preparation of homey, classic baked goodsthat are just as great with your morning cup of coffee as they are on the desserttray. We’ll start with an ultimate Saturday morning treat: HONEY WHOLE-WHEAT CARAMEL TOFFEE CHIP PECAN ROLLS – the whole wheat in thisrecipe adds a nice little boost of fiber as well as a yummy nuttiness. Next onthe menu is an oldie but a goodie: CHERRY CREAM CHEESE DANISH. Fromthere, we’ll move to a treat that makes a great afternoon pick-me-up – GiantFROSTED Molasses Cookies. And finally, we’ll end with something for thewhole family: BUTTERMILK CINNAMON SUGAR CAKE DOUGHNUTS. Terry John Zila | Participation | $65#121028A – Sunday, October 28 | 10:00 a.m. – 2:00 p.m.

Mini Pies with Big Autumn FlavorsSometimes smaller is better. Cupcakes are all the rage; cookies aren’t going any-where; so why not mini pies? Small in stature, but big in flavor, mini pies areperfect for brunches, buffets or even just for snacking. In this hands-on class,you’ll learn the art of pie-baking on a small scale with Kitchen Window Instruc-tor Stephanie Johnson. Stephanie will share her expert tips and techniques forflawless crusts as well as incredible sweet and savory fillings for any occasion.Class will start with SPINACH & FETA PIES – a savory and delicious little treatsthat are sure to whet your appetite. Next we’ll make QUICK FRUIT JAM HANDPIES – great for breakfast, brunch or an afternoon snack. Then it’s two recipesthat are perfect for the coming holidays (or for a dreary autumn Sunday): MINIMAPLE PECAN PIES WITH BOURBON CREAM and PETITE GINGERED PUMP-KIN PIES. We’ll make SAVORY CHICKEN HAND PIES next – comfort food thatfits in the palm of your hand! And finally, for a teensy bit of indulgence, it’sMARBLED CHOCOLATE GANACHE PIELETTES. (Bet you can’t eat just one.)Stephanie Johnson | Participation | $65#121029A – Monday, October 29 | 6:00 p.m. – 9:30 p.m.

Fall Celebration from Lucia’sDuring the summer months, we rave about the bountiful harvest from our gardensand CSAs. But the fall months is where Minnesota’s bounty truly shines featuringcolorful and delicious flavors to add to our dinner repertoire. Join us in the cele-bration of autumn as we welcome Chef Lori Valenziano from Lucia’s; where theyfocus on working with local farmers and suppliers to highlight the best of the season.Lori will share her culinary expertise with us, as she prepares a menu that combinesgourmet fall flavors perfect for a brisk fall evening. Our menu will start with FRESHLOCAL CHEESE PLATE AND SEASONAL MOSTARDA while Chef Lori talks aboutdifferent types of cheeses from local dairy farmers as we sample the assortment.Plus she will guide us through the process of making mostarda, the Italian condimentconsisting candied seasonal fruit. Next up are BUTTERNUT SQUASH BLINISWITH TOASTED HAZELNUTS, LOCAL APPLES & SAGE BUTTER – savory Russianhotcakes made with buttermilk and butternut squash. Next up is BRAISED PORKserved with CREAMY ITALIAN POLENTA and ROASTED BRUSSELS SPROUTS –a lovely dish filled with warm colors and rich flavors. And finally, we’ll finish ourfall menu with a sweet seasonal special treat from LUCIA’S BAKERY.Lori Valenziano | Demonstration | $70#121029B – Monday, October 29 | 6:00 p.m. – 9:00 p.m.

Masquerade Couples PartyThe days of going door-to-door asking strangers to drop sweet treats into your plas-tic pumpkin pail are now behind you. But just because you’ve grown up doesn’tmean you do not enjoy this spooky and festive time of year! Join us for an eveningdedicated to façade of Halloween as we throw our very own Masquerade Party.In this class, you and your date are invited to an exclusive couples-only event,where you’ll cook together, while hiding behind your own mask, enjoying an un-forgettable and haunting evening. With Chef Brian Storey as your guide, to get youand your date into the Masquerade mood, we will start with three rich and heavysmall plates: CHICKEN PARMESAN BITES – chicken breast prepared mini-style,breaded and pan-seared smothered with sun-dried tomato marinara and provolonecheese on top a crostini; AVOCADO & CRAB TOSTADAS – freshly fried corn tor-tillas topped with a creamy avocado guacamole, crab and pico de gallo salsa; andSWEET POTATO FLATBREAD – caramelized onions, roasted sweet potatoes andfall vegetables. Next you’ll create a gorgeous STUFFED GOLDEN BEET SALADWITH APPLES, PISTACHIOS AND CHEVRE – a masking dish packed with succu-lent fall flavors. For dessert, we’ll make a luscious and seductive CHOCOLATEMOUSSE WITH SPICED PEPITA BRITTLE. And of course, a Masquerade Party isn’tcomplete 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 | $120 per couple#121030A – Tuesday, October 30 | 6:00 p.m. – 9:30 p.m.

For complete class descriptions visit www.kitchenwindow.com13

PizzaOven

PaellaPan& Burner

Jambalya Pot& Burner

TeppanyakiGrill

BooyaPot& Burner

Ranch KettleGrill

Big KahunaWok& Burner

Fish, Crawfish, & LobsterBoil Pot& Burner

RENT ME - For Your Next PartyRENT ME FOR• Weddings• Graduations • Birthdays • Anniversaries • Company Parties• Or Just Because!

To Reserve Call612-824-4417

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 14

AUGUST

Sidewalk Sale

Uptown Art Fair10 a.m. - 5 p.m.

Sidewalk Sale #120807AGreen Egg - Classic Supper Club - 6pm

#120810AVegetarian Grilling -Where’s the Beef? - 6pm

#120811ABBQ Tour:North Carolina - 6pm

#120826AKnife Clinic - 10am

#120826BKnife SharpeningClinic - 12pm

#120828AGrillmastersSeries: Vegetables - 6pm

#120829ABBQ Tour: Memphis - 6pm

#120830AGrillmasters Series:Appetizers, Sides &Dessert - 6pm

#120831AFundamentals of Modern Sauces - 6pm

#120831BGrillmasters Series:Green Egg Cooking - 6pm

#120819AEspresso Essentials - 9am

#120819BCooking Basics - Secrets of a Chef - 10am

#120819COutdoor Cooking & Grilling Seminar - 12pm

#120820AChicken Fundamentals - 6pm

#120821AThai Barbeque - 6pm

#120823AFundamentals of Fresh Pasta - 6pm

#120825AFundamentals ofQuick WeeknightMeals - 6pm

#120813AGrillmasters Series:Burgers and QuickMeats - 6pm

Kikuichi Knife Forging Event4-7 p.m.

#120814AJapanese Grill & Sake Tasting - 7pm

#120815AGrillmasters Series:Championship Ribs & Sauce - 6pm

#120816BBeer Lover’s Experience - 6pm

#120817AParty Barbecue: Tapas and Paella - 6pm

#120817BPiattini and Antipasti -Italian Small Plates - 6pm

1 2 3 4#120801APasta Beyond the Basics - Garden Classics - 6pm

#120801BOutdoor Cooking &Grilling Seminar - 6pm

Sidewalk Sale Sidewalk Sale

Uptown Art Fair12 p.m. - 8 p.m.

Sidewalk Sale

Uptown Art Fair10 a.m. - 8 p.m.

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

VOLUNTEERSNEEDED

Interested in volunteering atthe Uptown Art Fair? visit

uptownartfair.com/volunteers for details

49TH ANNUAL UPTOWN ART FAIRAUGUST 3-5, 2012

FRIDAY, AUGUST 3: noon-8pmSATURDAY, AUGUST 4: 10am-8pm

SUNDAY, AUGUST 5: 10am-5pm

Visit Kitchen Window During Art FairLook for our Paella Booth and our Culinary Challenge Stage out on Hennepin.

Then take a break from the heat and check out our in-store demos and get some great deals at our Art Fair Sidewalk Sale!

49TH ANNUAL UPTOWN ART FAIRAUGUST 3-5, 2012

SEPTEMBER

Labor Day #120904AGrillmasters Series:Chophouse Steak - 6pm

#120905AOutdoor Cooking & Grilling Seminar - 6pm

#120907AInternational Noodle Bowls - 6pm

#120907BBBQ Tour: Texas - 6pm

#120908ABread Basics - 10am#120908BPantry Basics - ChefSecrets to Enhance Flavor - 10am#120908CPreserving Summer:Canning & FreezingTechniques- 1pm#120908DBaking Basics - 1pm

Kitchen Window’sBaking EssentialsEvent

#120930AKnife Clinic - 10am#120930BClassic Food Preservation - 11am#120930CKnife SharpeningClinic - 6pm

#120924AProvence Seaside:French Coastal Cuisine - 6pm

#120925ACocktail Cupcakes - Mixing New Flavors! - 6pm

#120925BThe Secrets of theSushi Roll- 6pm

#120926AGrillmasters Series:Green Egg Cooking - 6pm

#120926BMore than Marinara -Creative Pasta - 6pm

#120927AFundamentals ofQuick WeeknightMeals - 6pm

#120928AParty Barbecue: Tapas and Paella - 6pm

#120929AInternationalMarket Tour - 9:30am

#120929BFundamentals of Modern Sauces - 6pm

#120916ACooking Basics - Secrets of a Chef - 6pm#120916BOutdoor Kitchen Design - 10am#120916COutdoor Cooking &Grilling Seminar - 12pm

#120916DCooking Under Pressure - 2pm

#120917AFundamentals ofQuick Meals: Breakfast on the Go - 6pm

#120918AExploring ThaiSeafood - 6pm

#120920AInternational Grill: Korean Cuisine - 6pm

#120920BMeet the ChefOceanaire SeafoodRoom - 6pm

Kitchen Window’sBaking EssentialsEvent

#120909ACake Decorating:Wedding Cakes 101 - 6pm

#120910AKnife Skills - 6pm

#120911AFish Fundamentals - 6pm

#120912AVegan Everyday: -Easy Plant BasedMeals 6pm

#120912BGrillmasters Series:Green Egg - Latin Grill - 6pm

#120914AGrillmasters Series:Pizza and Flatbreads - 6pm

#120915AHome-Style Baking -Classic Sweets - 10am

#120915BBuilding a HomemadePantry through Canning - 11am

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

For complete class descriptions visit www.kitchenwindow.com15

Kitchen WindowKitchen WindowBaking Essentials Event!

September 22nd & 23rd -- 10am – 4pm

Baking Essentials Event!

20% OFF BAKEWARE* & EXCLUSIVE PROMOS20% OFF BAKEWARE* & EXCLUSIVE PROMOS*20% off In-Stock, Full Price Bakeware

FREE Baking Essentials Seminars • FREE In-Store Demos • FREE Sample Stations

OCTOBER

#121007AGetting Started with Bread Making - 10am

#121007BCake Decorating: Beginning Techniques - 10am

Columbus Day

#121008ACooking Fundamentals - Part 1 of 46pm

#121008ACooking Fundamentals - Part 2 of 46pm

#121008ACooking Fundamentals - Part 3 of 46pm

#121008ACooking Fundamentals - Part 4 of 46pm

#121011ATurkish Comfort Food - 6pm

#121012AFundamentals of Fresh Pasta - 6pm

#121013BMexican Small Plates and Street Food - 6pm

#121028AHome-Style Baking –Coffeehouse Sweets - 10am

#121029AMini Pies with Big Autumn Flavors - 6pm

#121029BFall Celebration from Lucia’s- 6pm

#121030AMasquerade Couples Party - 6pm

Halloween

Kitchen Window’sKnife Fest

#121022AGrillmasters Series:Sausage Making - 6pm

#121023AFlavors of Autumnfrom Victory 44 - 6pm

#121023BGrillmasters Series:Green Egg Cooking - 6pm

#121024ASpicy Thai Street Food - 6pm

#121025AThe Vegan Family Table - 6pm

#121025BBaking and Pastry Fundamentals - 6pm

#121025BBaking and Pastry Fundamentals - 6pm

#121026AParty BBQ: Fall Feast - 6pm

#121025BBaking and Pastry Fundamentals - 6pm

#121014AEspresso Essentials - 9am#121014BCooking Basics - Secrets of a Chef - 10am#121014COutdoor Cooking and Grilling Seminar - 6pm

#121015AFundamentals ofPizza: From Thin to Thick - 6pm

#121016ASushi: Master Class - 6pm

#121018AParty BBQ: Orchard Grill - 6pm

Kitchen Window’sKnife Fest

1 2 3 4 5 6#121002AThe Fundamentals of Soups and Stocks - 6pm

#121002BAutumn VegetarianComfort Foods - 6pm

#121004AChicken Fundamentals - 6pm

#121005AParty BBQ: Octoberfest - 6pm

#121006ACake Basics - 10am

#121006BCandy and Chocolate Basics- 1pm

#121006CDim Sum - 6pm

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 16

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

10-50% Off All Cutlery and Knife Accessories

Kitchen Window’s Knife FestSaturday, October 20th & Sunday, October 21st

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. 105events@kitchenwindow.com