q2 new cooking classes

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS

Notes From Ron & Devora...

2ND QUARTER 2013 CURRICULUM • APRIL 1ST - JULY 15TH

L O O K AT B A C K C O V E R F O R E X T R A S AV I N G S !

WE WILL NOTBE UNDERSOLD!

If you find a lower price anywherewithin 45 days of purchase, bringin a printed or electronic proof,

and we will refund the difference.

So many exciting things are happening as Spring turns into Summer!

We are always excited about travel and learn-ing about the unique things produced in differ-ent regions! Chef George Geary leads us on some Southern California artisan food tours. The June 1st Temecula trip includes several

wineries and time with the winemakers, and a visit to an olive oil fac-tory. The experience there also covers balsamic vinegars and olive oils. We include a trip to the root beer company as an additional treat. On July 13th George takes us up to Los Angeles for another artisan food trip! This day tour includes visits to a coffee roasting facility, tamale factory, French pastry shop and bakery with a trip to the famous Grand Central Market. Don’t miss these sell out trips!

Featured class highlights: Croce’s introduces their new tapas menu secrets (July 8). Chef Katherine Humphus from 100 Wines Bistro in Hillcrest and Bo Beau shares her favorites (May 1, July 1). Siesel’s Meats brings back their extremely popular pork class: From Snout to Tail (June 10). Home Canning, all that summer produce with Chef Katherine Emmenegger (May 19 & June 30). Help us welcome Zach Negin of Sono Trading Company to our kitchen; he will be teaching a hands on condiments class (no additives and even tastier than what you buy at the store) (May 13)! Ok, How about the best food of the “decades” from the 70’s on! (June 18, June 25, June 27 and July 11)! Have some retro food and fun at a retro price of $36!

Events: Exchange that old cookware for some new pieces! Yes, you heard that right, bring it in and we will give you 10 dollars towards a new piece of quality cookware, and teach you how to use and care for it! (Now through Apr. 30) Learn all about juicing and the many healthy ways to use the Vitamix, at the demos (April 20 & June 8). If you have never attended a FREE demo and tasting event, we invite you into the kitchen to learn about new products! (June 15), we kick off the summer with a FREE celebration event with fun BBQ gadgets and tastings. Come see what is available for the BBQ, everyone’s extra outdoor kitchen. We are also having a Spring Cleaning Clear-ance Sale to make room for new items already on order. Savings up to 45%, see back cover for details.

Every year we scour the marketplace to bring you the newest and greatest! That’s where we got our name “Great News! Last year alone we brought in over 2300 items. We love to shop locally, and know that you do too. We carry locally roasted coffee, chocolates, chutneys, grilling sauces and dry rubs. There is always something new to discover!

Speaking of discovering… Discover Pacific Beach has nominated Great News! for PB Business of the Year! Please vote by going to www.surveymonkey.com/s/VKR372B by March 14th! Thanks for all of your support.

We appreciate your input, so please let us know what items you are looking for and what we can do to make Great News! your favorite place to shop!

Happy summer,

Devora and Ron

George Geary Award Winning Culinary Tour Guide & Cookbook Au-thor of: The Cheesecake Bible; The Complete Baking Cookbook and

more…5/6, 6/1, 6/7, 7/10, 7/13

Diane Phillips The Easy Pressure Cooker Cookbook; Slow Cooker: Best Cookbook Ever; Mediterranean Slow Cooker…4/5, 7/12

Mineko Moreno Sushi for Dummies…4/6, 4/29, 5/15, 5/19, 5/25, 6/29, 7/10

Tommy Gomes Local Catalina Offshore Products Fishmonger and Jennifer Felmley Culinary Instructor and

Certified Culinary Nutritionist… 4/8, 6/12

Stan Glenn and Chris Brill of Iowa Meat Farms and Siesel’s…4/15, 5/20, 6/10

Deborah Schneider Executive Chef and Partner of SOL Mexican Cocina & Author of Baja! Cooking on the Edge, Cooking with the Seasons

at Rancho La Puerta, Amor y Tacos, Mexican Slow Cooker… 4/27

Katherine Humphus Exec. Chef Bo Beau and 100 Wines Bistro…5/1, 7/1

Ingrid Croce and James Clark Owner and Exec. Chef of Croce’s Restaurant and Jazz Bar…7/8

Classes with VISITING CHEFS are noted with a ¬. Classes with COOK-BOOK AUTHORS are noted with a!. Be sure to purchase your copy to have signed by the Instructor! These classes are a great way for students to learn, first hand, the secrets of masters. Come join us for an evening of fine food and fun.

VISITING CHEFS AND COOKBOOK AUTHORS AT GREAT NEWS!

April

• Nespresso Machine Pixie C60-US-TI-NE Our Retail 229.00, Suggested Retail 349.00

Great News! is proud to feature electrics by:

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2 WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS

PERFECT SPRINGTIME PICNICJESSICA RHOMBERG #1304012MON APR. 1, 6PM $34Recipes: Baby Mixed Greens with Crispy Pancetta, Candied Walnuts with a Champagne Vinaigrette and Bruleé Pear; Panzanella Salad; Soft Shell Crab B.L.A.T. (blue crab, lettuce, avocado, tomato) Sandwich; Wild Rice Pilaf with Dried Fruit, Almonds and Orange Vinaigrette; Balsamic Marinated Strawber-ries over Grilled Baguette and Nutella.

RWHERE’S THE BEEF?PHILLIS CAREY #1304021TUE APR. 2, 10:30AM $49Recipes: Coffee-Chili Crusted Filet Beef Wellington with Creamy Ancho Chili Sauce; Cuban-Style Citrus Garlic Marinated Flat Iron Steaks with Black Bean and Mango Salsa; Beef and Ginger Shiitake Mushroom Stew with Garlic Mashed Po-tatoes; Chipotle-Rubbed Skirt Steak Taco Wraps with Mole Sauce, Avocado and Cotija Cheese; Spicy Thai Beef Strips with Peanuts, Chilies and Rice Noodles.

DE-MYSTIFYING CONVECTION COOKINGSALLY AULT AND #1304022KATHERINE EMMENEGGERTUE APR. 2, 6PM $44Recipes: Bacon, Leek, and Gruyère Cheese Quiche; Oven Baked Fried Chicken with Apple Smoked Bacon Gravy; Roasted Tomato and Eggplant Salad; Sweet Potato Fries; Oatmeal, Berry, and White Chocolate Chunk Cookies.

PASS THE PANINIKATHERINE EMMENEGGER #1304032WED APR. 3, 6PM $44Recipes: Ruben Panini Wrap; Muffuletta Panini; Apple, Chorizo, and Man-chego Panini; Kahlua Pork Panini; Curried Tofu, Radish, and Carrot Panini.Students will receive 10% Off a Panini press purchase the day of class.

SPANISH TAPAS PARTYPHILLIS CAREY #1304042THU APR. 4, 6PM $44Recipes: Mussels with Chorizo, Smoked Paprika and Garlic Toasts; Stuffed New Potatoes with Egg Salad and Capers; Shrimp Cakes with Saffron Aioli; Roasted Patatas Brava with Smoked Paprika Sauce; Minted Goat Cheese Stuffed Sweet Peppers; Tortilla Frittata Espanola with Chorizo.

R!IT’S IN THE FARMERS’ MARKET BAG!DIANE PHILLIPS #1304051FRI APR. 5, 10:30AM $59Recipes: Diane will surprise you with a lovely meal from start to finish made from the freshest picks of the week from Specialty Produce’s farmer’s market bag.*Students will go home with Specialty Produce Farmers’ Market bag at a value of $20. Each student will be entered to win one set of Progressive Produce Keepers!

IHANDS-ON FRIDAY NIGHT DINNER PARTY: CALIFORNIA CUISINEPHILLIS CAREY #1304052FRI APR. 5, 6PM $49Recipes: Prosciutto, Parmesan and Honey Mustard Puff Pastry Palmiers; Grilled Asparagus, Edamame and Shaved Parmesan Salad with Sherry Vin-aigrette; Roasted Rack of Lamb with Herb and Mustard Crust; Sour Cream Mashed Potatoes with a Garlic Spinach Swirl; Strawberry Vanilla Shortcakes with Ginger Crème Fraiche Cream.

RIº!HANDS-ON BASIC SUSHIMINEKO MORENO #1304063SAT APR. 6, 1PM $65Recipes: Sushi Rice; Inari Zushi (rice stuffed tofu pocket); Kappa Maki (cucum-ber roll); Tekka Maki (tuna roll); California Roll.* Students will receive a complimentary sushi mat.THIS IS A 3 HOUR CLASS.

RTEEN CUISINEKATHERINE EMMENEGGER #1304073SUN APR. 7, 2PM $44Recipes: Overstuffed Western Omlette; Vegetable Tortilla Soup; Orange Chicken and Broccoli over Steamed Rice; Black Bean and Roasted Corn Enchiladas; Fudgie Three Layer S'more Brownies.*Many students have requested a class for young adults. This class will cover the basics with some great recipes that young adults can take with them when its time to leave the nest.

¬COOKING SEAFOOD WITH CATALINA OFFSHORE- APRILTOMMY GOMES & JENNIFER FELMLEY #1304082MON APR. 8, 6PM $49Recipes: Baja Style Ceviche with Fresh Tortilla Chips; Polenta with Shrimp in Sage Butter; Local Fish and Chips; Seafood Lasagna.*Tommy will be donating his teaching fee to Urban Slow- Foods San Diego. Recipes subject to change due to availability.

RFRENCH BISTRO COOKINGPHILLIS CAREY #1304091TUE APR. 9, 10:30AM $44Recipes: Ham, Leek and Gruyere, Crème Fraiche Quiche with Mixed Green Salad with Olives; Herb Roasted Chicken with Tiny Dutch Gold Potatoes and Lardons (bacon strips); Wine-Braised Lamb Shanks with Mushrooms and Citrus Gremolata on Polenta; Pork Tenderloin with Mustard Crème Fraiche Sauce; Strawberry Cream Filled Profiteroles with Strawberry Sauce.

SAUCE IT UPKATHERINE EMMENEGGER #1304092TUE APR. 9, 6PM $44Recipes: Seared Beef Medallions over Parmesan Polenta with Balsamic Demi-Glace; Sautéed Chicken Breast with Caramelized Lemon Beurre Blanc; Butternut Squash Spätzle with Pan Fried Zucchini and Asiago Cream Sauce; Broiled Halibut with Mango Sambal; Apple Tart with Bacon-Caramel Sauce.

LOVELY LASAGNA AND CANNELLONIMARY ANN VITALE #1304102WED APR. 10, 6PM $44Recipes: Salmon Cannelloni with Lemon Cream Sauce; Traditional Cannel-loni with Ricotta and Spinach with Meat Sauce; Artichoke and Mushroom Lasagna; Pesto Lasagna with a Béchamel Sauce.

RXA GLUTEN FREE GOOD MORNING KATHERINE EMMENEGGER #1304111THU APR. 11, 10:30AM $44Recipes: Spinach, Artichoke, and Goat Cheddar Quiche; Bacon and Choco-late Chip Waffles; Cinnamon Pecan Rolls; Homemade Fruit and Nut Granola Musli; Sausage, Chard, and Tomato Strata.

XCLASSIC AMERICAN MEATLESS CUISINEPHILLIS CAREY #1304112THU APR. 11, 6PM $44Recipes: Mushroom Burgers with Ranch Dressing; Sweet Potato Salad with Pecan Orange Maple Dressing; Pesto Pasta Salad with Olives, Roasted Peppers and Pine Nuts; Meatless Loaf with Cashew Gravy and Mashed Potatoes; Coco-nut Strawberry Milk Shakes; Chocolate Cake with Chocolate Orange Frosting.

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HAWAIIAN FAVORITESVICTORIA EAST #1304122FRI APR. 12, 6PM $44Recipes: Ahi Tuna Poke with Avocado and Wonton Crisps; Island Teriyaki Chicken with Coconut Cilantro Sticky Rice; Grilled Prawns with Pineapple Salsa; Sugar Snap Pea Salad; “Haupia” Traditional Coconut Dessert.

RENTERTAINING AT HOME WITH STYLEPHILLIS CAREY #1304133SAT APR. 13, 11AM $44Recipes: Cedar Plank Salmon Fillets with Berries and Hoisin Chipotle Glaze served on Spinach Salad with Balsamic Orange Dressing with Feta Cheese and Orange Scones; Filet Mignon with Crabcake Topping and Port Sauce on a Bed of Creamy Mashed Potatoes with a Spinach Swirl; Individual Italian Chicken Wellingtons Stuffed with Prosciutto and Herb-Seasoned Mascarpone Cheese; Sour Cherry Espresso Fudge Cake with Cream and Chocolate Curls.

RIºCALLING ALL KIDS: USE YOUR NOODLEDAVID CHURCH #1304143SUN APR. 14, 11AM$44 adult (an adult must attend with child)$44 child (ages 6-12)Recipes: Homemade Pasta; Spaghetti with Bolognese Sauce; Potato Perogis; Crispy Deep Fried Apricot Raviolis.*THIS IS A 3 HOUR HANDS-ON CLASS. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

¬RIBBIN’ IT WITH IOWA MEAT FARMSSTAN GLENN & CHRIS BRILL #1304152MON APR.15, 6PM $49Recipes: Asian Style Babyback Ribs; French Country Style Lamb Ribs With Mustard/Breadcrumb Crust; Regular Spareribs (boiling method) with Sauce; Babyback Ribs (steaming method) with Sauce; Double-Cut Beef Ribs; Country Pork Ribs with Beans.*Class will be held at Great News! Cooking School. Recipes subject to change due to availability

RRUSTIC AND HEALTHY BRUNCH ENTERTAINING VICTORIA EAST #1304161TUE APR. 16, 10:30AM $34Recipes: Melon Salad with Honey-Mint Dressing; Brioche French Toast Sticks with Maple Butter & Berry Syrup; Eggs Benedict Florentine with Classic Hol-landaise Sauce; House-Cured Salmon with Caper & Herb Cream Cheese and Pickled Red Onion.

RXFARM TO TABLE WITH SUZIE’S FARM CSA VEGETARIAN COOKING CLASSJENNIFER FELMLEY #1304181THU APR. 18, 10:30AM $44Join Chef Jenn, culinary nutritionist and local cooking school teacher, for a farm fresh, organic Vegetarian cooking class. CSA stands for Community Supported Agriculture and like many small farms Suzie’s Farm relies on the support of CSA Shareholders to keep the farm moving forward. By being a CSA Shareholder, you’ll receive a CSA box bursting with freshly harvested produce, including items grown specifically for you. Come pledge support to local farmers and learn to feed yourself and your family with healthy, deli-cious, and local produce from Suzie’s Farm. The best part of a CSA box is you never know what your will get (that means no menus in advance), it is a great opportunity learn about some new veggies you may have never thought to try. Come learn about which of Suzie’s Farms CSA’s right for you.Recipes: Chef Jenn will create a vegetarian meal from start to finish using the produce that was handpicked for the CSA boxes that week.

COMFORT FOOD WITH A HEALTHY TWISTCAPPIE GEIS #1304182THU APR. 18, 6PM $44Recipes: Fried Chicken; Pot Roast with Potatoes and Fresh Vegetables; Mashed Potatoes with an Extra Kick; Macaroni and Cheese; Fresh Fruit Cob-bler Crisp topped with fresh Whipped Cream.

IHANDS-ON FRIDAY NIGHT DINNER PARTY: MOROCCAN FLAVORSPHILLIS CAREY #1304192FRI APR. 19, 6PM $49Recipes: Saffron Chicken Tagine with Quick Preserved Lemons and Green Ol-ives; Lamb Kebabs with Harissa Yogurt Sauce; Apricot Almond Couscous with Fresh Mint; Warm Carrot and Spinach Salad with Honey Orange Dressing; Walnut Date Cake with Fresh Orange Slices and Orange Honey Cream.

RVITAMIX DEMONSTRATIONVITAMIX REPRESENTATIVE SAT APR. 20#1304201 10:30AM-12PM $10#1304202 12:30PM-2PM $10#1304203 2:30PM-4PM $10San Diego- based Ingo Loge is a leading expert in alternative health, nutrition, and wellness. He is a highly sought after speaker and top-notch demonstrator for Vitamix Corporation. Ingo focuses on preparing recipes using fresh, local, organic ingredients. He combines them in ways to produce simple, yet delicious soups, smoothies, ice creams and other treats that are also nutritious, energizing and contribute to overall health and well-being. Ingo will demonstrate the power and versatility of the top-rated Vitamix blender in preparing a variety of healthful recipes. Students will receive a $5 Great News! Voucher to be used within 7 days after the demonstration.Recipes: Pineapple, Spinach, Kale Smoothie; Campari Tomato and Black Bean Salsa, Southwest Tortilla Soup with Spicy Jack Cheese; Almond, Coco-nut, and Blueberry Energy Bars; Raw Almond Milk; Creamy Vegan Banana Nut Sorbet; Carrot, Cabbage and Strawberry Ice Cream, and more RECIPES SUBJECT TO CHANGE…

RIHANDS-ON BASIC KNIFE SKILLS KATHERINE EMENEGGER #1304213SUN APR. 21, 2PM $44Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives. * Please bring a sharp Chef’s knife to class. THIS IS A 3 HOUR CLASS. Students will receive 25% off of any regular priced knife purchased the day of class.

IHANDS-ON FABULOUS CHICKEN BREASTSPHILLIS CAREY #1304222MON APR. 22, 6PM $49Recipes: Sautéed Chicken Saltimbocca with Crimini Mushrooms and Fresh Sage; Baked Mexican Chicken Kiev with Chili Cheese Filling and Salsa Top-ping; Oven-Fried Macadamia Crusted Chicken with Pacific Rim Pesto; Wine Country Chicken Roulades with Prosciutto, Avocado, Sun-Dried Tomato Goat Cheese Filling in Creamy Wine Sauce.

RQUICK AND EASY LUNCH- SOUTHWESTERN FLAVORSPHILLIS CAREY #1304231TUE APR. 23, 11:30AM $33Recipes: Chicken Tortilla Soup with Black Beans, Red Peppers, Zucchini and Corn Topped with Sour Cream, Cilantro and Avocado; Baked Three Cheese Quesadilla Wedges; Flourless Chocolate-Kahlua Cake with Caramel Sauce and Strawberry Lime Sauce. *This class is 1.5 hours.

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IHANDS-ON TAMALESKATHERINE EMMENEGGER #1304232TUE APR. 23, 6PM $49THIS CLASS IS PARTIALLY HANDS ON AND LIMITED TO 40 PEOPLE, PLEASE BRING AN APRON.Recipes: Traditional Spicy Shredded Pork; Salsa Verde Chicken; Deviled Crab; Oaxaca Cheese and Sweet Potato; Grilled Pineapple and Macadamia Nut.

ITALIAN PORK FAVORITESMARY ANN VITALE #1304242WED APR. 24, 6PM $44Recipes: Tuscan Pork Stew with Garlic, Pine Nuts and Currants; Prosciutto Wrapped Pork Tenderloin with Caramelized Golden Apples; Porchetta - Ital-ian Style Pork Roast with Fennel; Roasted Pork Chops Stuffed with Sage, Fontina and Prosciutto.

RHEART HEALTHY ENTRÉES KATHERINE EMMENEGGER #1304251THU APR. 25, 10:30AM $44Recipes: Grilled Tuna Panzanella Salad, Roasted Eggplant, Walnut, and Len-til Tabouli; Grilled Chicken and Spaghetti Squash Pomodoro; Vegetarian Moo Shu; Grilled Tempeh Chopped Salad with Honey Mustard Dressing.

INDIAN SPICEPHILLIS CAREY #1304252THU APR. 25, 6PM $44Recipes: Channa (Chickpeas) and Spinach Fritters with Tomato Chutney; Lamb Tikka Masala (Grilled Marinated Lamb Kebabs simmered in Garam Masala Spiced Creamy Tomato Sauce); Tandoori Prawns with Kichiri (Rice and Red Lentil Pilaf) and Spiced Cucumber Raita; Spiced Mango Lassi (refreshing mango, yogurt drink).

EASY THAI STIR FRY MARY PU #1304262FRI APR. 26, 6PM $44Recipes: Seasoned Prawns Stir-Fry with Sugar Snap Peas; Thai Style Omelet with Bean Sprouts, Thai Sweet Basil, Celery and Onion; Spicy Eggplant with Thai Sweet Basil and Hot Bean Paste; Pan Seared Scallops with Cashews.

R!MEXICAN SLOW COOKER FAVORITESDEBORAH SCHNEIDER #1304273SAT APR. 27, 11AM $49Recipes: Slow Cooker Mole Negro; Chicken 'Enmolada' with Crema and Sesame Seeds; Yucatecan Carne Pib-il cooked in a Banana Leaf, Spicy Tomato-Habanero Salsa; Crispy Shredded Beef Tacos with Roasted Tomato Salsa; Spicy Chicken Tinga Tostadas with Chipotle & Peppers, Sour Cream; Torta de Tamal (giant tamale cooked in the slow cooker); Mexican Chocolate Bread Pudding with Dulce de Leche.

RIHANDS-ON CAKE DECORATING & PIPING AISSA SHELBURN #1304283SUN APR. 28, 11AM $59Learn how to decorate a cake with straight sides, smooth tops and beautifully piped decorations! Aissa will also show you how to crumb coat, level, split and fill your cake layers. This is a hands-on class where you will practice pastry bag techniques and piping with several tips to make stars, shells and drop flowers. *Students will receive an icing bag, flower nail and tips needed for class. THIS IS A 4 HOUR CLASS. Students MUST bring one 8 or 9 inch round white cake at least 1.5 inches tall, an apron, and a container to take your piped flowers home.

JAPANESE BISTRO DISHES (IZAKAYA)MINEKO MORENO #1304292MON APR. 29, 6PM $49Recipes: Crispy Juicy Fried Chicken (Kara-Age chicken); Grilled Shrimp and Onion Skewer with Sweet and Salty Glazing Sauce; Crisp Romaine Lettuce and Mizuna Salad with Spicy Sesame Dressing and Shaved Parmesan Cheese; Chilled Tofu with Crispy Bacon; Soy Scented Broiled Rice Cake with Crispy Nori Sheet (Yaki-Musubi).

RONE DISH DINNERS UNDER 400 CALORIESKATHERINE EMMENEGGER #1304301TUE APR. 30, 10:30AM $44Recipes: Roasted Vegetable Stuffed Burrito; Korean Beef BBQ Lettuce Wraps; Wine Braised Salmon with Tomato Relish and Vegetable- Quinoa Pilaf; Red Lentil and Chicken Curry; Sweet Potato, Kale, and Sausage Spanish Tortilla; Southwestern Grilled Shrimp and Corn Salad.

ZESTY COOKING WITH CITRUSPHILLIS CAREY #1304302TUE APR. 30, 6PM $44Recipes: Salmon Cannelloni with Tarragon and Lemon Sauce; Cubano Pork Tenderloin with Orange, Lime and Rum Marinade with Cuban Black Beans; Southwestern Lime Chicken Breasts with Ancho Chili Sauce; Sweet Wine Fresh Grape Cake with Luscious Lemon Curd Mascarpone Cream Topping; Blueberry Lemon Blondies with White Chocolate Glaze.

¬MOTHER’S DAY WITH 100 WINES BISTRO- HILLCRESTKATHERINE HUMPHUS #1305012WED MAY 1, 6PM $49Recipes: Lavendar Lemonade; Baby Beet Salad with Arugula, Whipped Goat Cheese, Toasted Pistachios and Citrus Segments; Sweet Corn Chowder with Parmesan Croutons; Spicy Chicken Curry with Wild Rice, Red Curry Broth and Baby Vegetables; Strawberry Shortcake with Fluffy Biscuits, Macerated Strawberries, Gran Marnier and Crème Chantilly.

VEGAN CINCO DE MAYO PARTYPHILLIS CAREY #1305022THU MAY 2, 6PM $44Recipes: Mexican Chopped Salad with Romaine, Cabbage, Jicama, Corn, Black Beans and Chipotle Tofu Bites; Poblano Albondigas Soup served with Tamale Corn Cakes; Baked Zucchini Chimichangas with Black Bean and Corn Salsa; Vegan Mexican Chocolate Cake with Chocolate Glaze and Strawberries.

IHANDS-ON FRIDAY NIGHT DINNER PARTY: CINCO DE MAYO CELEBRATIONPHILLIS CAREY #1305032FRI MAY 3, 6PM $49Recipes: Mahi Mahi Tacos with Roasted Tomatillo Salsa, Shredded Cabbage and Crema; Ancho Chili Chicken Breasts with Tortilla Crust; Creamy Black Beans with Red Peppers and Chipotle Chilies; Colache (Mexican Zucchini and Corn); Mexican Double-Chocolate Carrot Cake with Cream Cheese Frosting.

RIHANDS-ON EMPANADAS AND MINI HAND HELD PIESKATHERINE EMMENEGGER #1305043SAT MAY 4, 11AM $49Recipes: Traditional Spicy Pork and Raisin Empanadas; Chicken and Pepper-Cheese Empanadas; Curried Eggplant and Roasted Red Pepper Empanadas; Spiced Fried Apple Pie; Chocolate-Banana Pie with Caramel Dipping Sauce.

¬STRAWBERRY MADNESSGEORGE GEARY #1305062MON MAY 6, 6PM $49Recipes: Fresh Buttery Strawberry Pound Cake with Warm Strawberry Sauce; Chocolate Tipped Fresh Strawberry Pie with a Flaky Crust; Strawberry Filled Muffins with a Crunch Topping; Almond Butter Cookies with Strawberry Filling.

5 WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS

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RQUICK AND EASY LUNCH- MOTHER’S DAY CELEBRATIONPHILLIS CAREY #1305071TUE MAY 7, 11:30AM $33Recipes: Bistro Salad with Asparagus, Bacon and Tomatoes; Provencal Pork Tenderloin Braised with Tomatoes, Capers, Olives and Fresh Rosemary; Cel-ery Root and Gold Potato Purée with Fresh Herbs; Moist Almond Cake with Strawberries and Amaretto Whipped Cream. *This class is 1.5 hours.

FILIPINO FAVORITES- RECIPES FROM THE GREAT NEWS! COOKBOOK AISSA SHELBURN #1305072TUE MAY 7, 6PM $36Recipes: Lumpiang Shanghai (pork spring rolls); Chicken Adobo; Pancit Bihon (sti-fry noodles); Bistek (steak) with Garlic Rice; Bananas with Brown Sugar Syrup.

IHANDS-ON SAUSAGE MAKINGMARY ANN VITALE #1305082WED MAY 8, 6PM $49Recipes: Sicilian Sausage; Breakfast Sausage; Chicken Apple Sausage.*students will take home a pound of sausage.

EASY ITALIAN FARE PHILLIS CAREY #1305092THU MAY 9, 6PM $44Recipes: Quick Cioppino with White Fish, Shrimp and Mussels; Pork Scalop-pini with Sicilian Herb and Lemon Pesto on a bed of Polenta with Sun-Dried Tomatoes and Pine Nuts; Chicken Breasts in Lemony Artichoke Caper Sauce on Linguine with Crispy Prosciutto; Sausage and Spinach Ravioli Lasagna; Strawberry and Hazelnut Crostada with Marsala Cream.

HOT OFF THE CAVEMAN’S GRILL- PALEO DIET/GLUTEN FREEKATHERINE EMMENEGGER #1305102FRI MAY 10, 6PM $44Recipes: Grilled Peaches and Prosciutto with Rosemary Balsamic Drizzle; Grilled Romaine Salad with Charred Peppers and Roasted Garlic Vinaigrette; Achiote Glazed Grilled Chicken; Smoked Paprika and Lime Grilled Sweet Potatoes; Grilled Pineapple and Coconut Panna Cotta.

RCELEBRATE MOTHER’S DAY WITH JULIA CHILDPHILLIS CAREY #1305113SAT MAY 11, 11AM $44Recipes: Roasted Asparagus Tips in Puff Pastry with Lemon Beurre Blanc and Seared Sea Scallops; Gratinéed Butterflied Cornish Game Hens with Roasted Mushrooms and Roasted Garlic Madeira Sauce; Potatoes Savoyarde (thinly sliced yukon gold potatoes and onions with gruyere cheese); Sautéed Cherry Tomatoes with Fresh Herbs; Sweet Crepes with Macerated Oranges and Blueberries in Grand Marnier with Orange Custard Sauce.

RICALLING ALL KIDS: ALL ABOUT MOMMYDAVID CHURCH #1305123SUN MAY 12, 11AM$44 adult (an adult must attend with child)$44 child (ages 6-12)Recipes: Avocado Fries; Lasagna Cupcakes; Inverted California Rolls; Cheesecake Stuffed Strawberries with Chocolate Drizzle. *This is a 3 hour hands-on class. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

IHANDS ON- MAKE YOUR OWN CONDIMENTSZACH NEGIN #1305132MON MAY 13, 6PM $49Recipes: Make some of your favorite condiments without all the addi-tives: Whole Grain Mustard served with Pretzels; Lacto-fermented Ketchup served with French Fries; Sriracha served with Fries and Worchestershire Sauce served with a Virgin Bloody Mary Shooter. Each student will go home with one jar of each condiment.

RRESTAURANT STYLE MAIN DISHES MADE EASYPHILLIS CAREY #1305141TUE MAY 14, 10:30AM $44Recipes: Seared Scallops with Sun-Dried Tomato Beurre Blanc; Filet Mignon with Blackberry Red Wine Sauce with Smashed Gold Potato Cakes; Phyllo Wrapped Chicken Breasts with Southwestern Chili and Spinach Pesto and Garlic Basil Cream Sauce; Pan-Roasted Pork Tenderloin with Red Wine Bal-samic Sauce with Fresh Rosemary and Orange Zest; Dark Chocolate Soufflé Roll with Salted Caramel Cream Filling.

XDIABETIC FRIENDLY ENTERTAININGKATHERINE EMMENEGGER #1305142TUE MAY 14, 6PM $44Recipes: Roasted Vegetable Hummus; Southwestern Potato Salad; BroccoliKale Slaw; Chipotle Glazed Grilled Salmon; Lemon-Raspberry Parfait.

X!SIMPLE TOFU VEGETARIAN COOKING MINEKO MORENO #1305152WED MAY 15, 6PM $44Recipes: Tofu Caprese with Balsamic Vinegar Dressing; Tofu Burger with Sesame Bun and Wasabi Ketchup; Stir-Fried Tofu and Vegetables served with Brown Rice; Tofu Gratin with Tomato Sauce and Three Cheeses.

RSAUCE IT UPKATHERINE EMMENEGGER #1305161THU MAY 16, 10:30AM $44Recipes: Garlic-Lime Marinated Pork Tenderloin with Cilantro Chimichurri Sauce; Stir-Fry Chicken and Broccoli with Orange-Hoisin Glaze; Crab Stuffed Salmon with Sherry Sun-Dried Tomato Sauce; Brandy Flamed Seared Beef Ten-derloin with Spicy Mushroom Sauce; Four Onion Pizza with Romesco Sauce.

QUICK AND EASY SUPPER- STRESS FREE MAKE AHEAD DINNER PARTY PHILLIS CAREY #1305162THU MAY 16, 6PM $33Recipes: Spinach Salad with Red Onions, Dried Cherries, Pine Nuts and Honey Mustard Balsamic Dressing; Chicken Saltimbocca Rolls with Mushroom Marsala Sauce; Baked Parmesan Polenta; Lemon Curd Tiramisu with Limon-cello. *This class is 1.5 hours.

ENTERTAINING AT HOME WITH RECIPES FROM THE GREAT NEWS! COOKBOOKPHILLIS CAREY #1305172FRI MAY 17, 6PM $36Recipes: Rosemary-Rubbed Pork Tenderloin with Blackberry Wine Sauce and Boursin Polenta; Jalapeno Jack Corn Risotto with Grilled Chile Lime Chicken; Porcini Crusted Filet Mignon with Tarragon Maitre d’ Butter; Guinness Choco-late Brownies with Ice Cream.

RSCANPAN EVENT- FREEPHILLIS CAREYSAT MAY 18, 10AM-11:00AM, 11:30AM-12:30PM AND 1PM-2PM FREENo registration required! Come join us at Great News! Cooking School. Scanpan nonstick cookware makes it possible to do it all and clean up is a breeze allowing you to spend more time with your loved ones. Stay all day or stay for an hour. There will be hourly giveaways (must be present to win), grand raffle prize held at 5PM (do not need to be present to win), gifts with purchase, Scanpan promos, demos and scrumptious tastes featuring Phillis Carey and the cooking school staff. Recipes: Feta Turkey Sliders with Grilled Red Onions, Garlic Toasted Buns and Oregano-Lemon Aioli; Rosemary Marinated Grilled Chicken Breasts with Black-berry Mustard Glaze; Hoisin Shrimp Toss with Mushrooms and Green Onions; Chili Con Queso Mac And Cheese; Triple Cheese Quesadillas with Black Beans, Corn and Chilies; Chocolate Bread Pudding with Caramel Pecan Turtle Topping.

Great News! is proud to feature fine cookware by:

Elegant copper and stainless-steel cookware designed to meet theneeds of the most discerning professional and household cooks.

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R!NIJIYA JAPANESE MARKET TOUR AND LUNCHMINEKO MORENO #1305194SUN MAY 19, 9AM $44Mineko will share a wealth of information about Japanese vegetables, sushi grade fish, sliced meats, seasonings, condiments and rice, as she guides you through the Nijiya market. Then Mineko will take you for a traditional Japanese lunch at Sakura Restaurant. The first part of this class is a standing/walking tour so wear closed toe comfortable shoes, bring a sweater (IT IS COLD). Meet in front of Nijiya Japanese Market at 3860 Convoy St. 3 blocks south of Balboa. Lunch Menu: Shrimp and Assorted Vegetable Tempura with Dipping Sauce; Miso-Marinated Grilled Salmon; Lettuce Salad with Sakura House Dress-ing; Japanese Pickles: Tofu and Wakame Miso Soup; Japanese Rice and Ice Cream. Class is limited to 24 people so sign up now.

RBEGINNING HOME CANNING – PART IKATHERINE EMMENEGGER #1305193SUN MAY 19, 2PM $44Learn water-bath canning basics for making and preserving delicious homemade jam, jelly, chutney, marmalade, relishes and pickled food. This demonstration covers water-bath canning equipment, how to select your ingredients, types of pectin, jar packing methods, and step-by-step instructions for producing safe, home-canned products from preparing your jars to processing your final product. THIS IS A 3 HOUR CLASS AND DOES NOT INCLUDE PRESSURE CANNING.Recipes: Strawberry-Orange Marmalade; Pineapple-Jalapeño Jelly; Sweet Pickle Relish; Barbecue Sauce.

¬ALL ABOUT SHRIMP WITH IOWA MEAT FARMS STAN GLENN & CHRIS BRILL #1305202MON MAY 20, 6PM $49 Stan and Chris are leaving the meat at home (well most of it) and bringing a boat load of shrimp to class. The two will share with you some great ways to prepare their favor-ite crustacean and have a comparison tasting between farm-raised and wild shrimp.Recipes: Tequila Shrimp; Chicken Shrimp and Andouille Sausage Gumbo; Tropi-cal Shrimp Ceviche; Seafood Sausage with Shrimp Sauce and Fennel Salad; Don't be surprised if they have another treat or two up their sleeves as well.*Class will be held at Great News! Cooking School. Recipes subject to change due to availability.

RFABULOUS FISH DISHES PHILLIS CAREY #1305211TUE MAY 21, 10:30AM $49Recipes: Blazing Buffalo Shrimp Salad with Buttermilk Dressing and Crumbled Blue Cheese; Baked Honey Mustard Salmon with Pecan Crumb Topping; Pan-Seared Sea Bass with Spicy Szechwan Sauce and Edamame Vegetable Fried Rice; Halibut Baked on a Bed of Smothered Onions with Lemon Parmesan Aioli and Panko Crumb Topping; Lemonade Layer Cake with Lemon Cream Cheese Frosting.

ALEHOUSE CUISINEKATHERINE EMMENEGGER #1305212TUE MAY 21, 6PM $44Recipes: Grilled Frisée Salad with Apple Smoked Bacon, Blue Cheese, and Rasp-berry Lambic Vinaigrette; Porter Fettuccini Alfredo with Mushrooms and Peas; Ale Poached Salmon with Red and Yellow Beet Slaw; Seared Maple Glazed Skirt Steak with Chipotle-Porter Potatoes; Spiced Guinness Braised Pears with Pecan Cream.

DINNER AT THE DINERMARY ANN VITALE #1305222WED MAY 22, 6PM $44Recipes: Down Home Chicken and Dumplings; Melt in your Mouth Butter-milk Biscuits; Old Fashioned Pot Roast with Potatoes and Vegetables; Bacon Wrapped Meatloaf; Apple Raspberry Crisp with Crunchy Pecan Topping.

RIHANDS-ON GLUTEN FREE BAKINGKATHERINE EMMENEGGER #1305231THU MAY 23, 10:30AM $49THIS IS A HANDS-ON CLASS AND LIMITED TO 32 PEOPLE. Please bring an apron.Recipes: Almond Sandwich Bread; Cherry and White Chocolate Biscotti; Butternut Squash Muffins; Matcha Tea Macarons.

ASIAN COMFORT FOODPHILLIS CAREY #1305232THU MAY 23, 6PM $44Recipes: Ginger Chicken Gyoza (pan fried dumplings) with Sweet Spicy Apri-cot Sauce; Spicy Soy Baby Back Ribs with Sweet Sour Napa Cabbage Slaw; Dan Dan (Peanut) Noodle Bowl with Julienne Vegetables topped with Grilled Hoisin Shrimp; Thai Coconut Sticky Rice with Ginger Strawberry Sauce.

RUSTIC AND HEALTHY WEEKNIGHT SUPPERSVICTORIA EAST #1305242FRI MAY. 24, 6PM $44Recipes: Turkey Cutlets with Nectarine & Arugula Salad; Tomato & Fennel Soup with Grilled Brie Sandwiches; Grilled Fish Tacos with Poblano Crema; BLT Steak Salad with Buttermilk Avocado Dressing.

RI!HANDS-ON BASIC SUSHIMINEKO MORENO #1305253SAT MAY 25, 1PM $65Recipes: Sushi Rice; Inari Zushi (rice stuffed tofu pocket); Kappa Maki (cucum-ber roll); Tekka Maki (tuna roll); California Roll.* Students will receive a complimentary sushi mat. THIS IS A 3 HOUR CLASS.

RITHE BASICS OF HOMEMADE PASTA-HANDS ON KATHERINE EMMENEGGER #1305263SUN MAY 26, 2PM $49THIS CLASS IS HANDS ON AND LIMITED TO 32 PEOPLE, PLEASE BRING AN APRON.Recipes: Basil Pesto Fettuccini; Parmesan-Ricotta Gnocchi; Caramelized Onion and Blue Cheese Ravioli.

RTHE TASTES OF SPAIN PHILLIS CAREY #1305281TUE MAY 28, 10:30AM $44Recipes: Chilled Cantaloupe Soup with Basil and Serrano Ham; Catalan Asparagus Vinaigrette with Capers, Lemon and Tomatoes; Quick Shrimp and Chorizo Paella with Artichoke Hearts and Peas; Smoked Paprika Chicken Breast Sauté with Creamy Mushrooms and Piquillo Peppers; Sangria Cake with Fresh Berry Filling and Red Wine Orange Glaze.

SENSATIONAL SHELLFISH KATHERINE EMMENEGGER #1305282TUE MAY 28, 6PM $49Recipes: Broiled Parmesan and Thyme Crusted Oysters; Lobster Bisque with Sher-ry and Crisp Leeks; Flaming Ouzo Shrimp with Tarragon-Tomato Compote; Spanish Clam and Chorizo Stew; Seared Plum Glazed Scallops in a Soba Noodle Nest.

June

Great News! is proud to feature fine cookware by:

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9inch Fry Pan With Lid. # 24151204Our Price: $69.94 • Suggested Retail: $150.00


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XVEGETARIAN FEAST WITH A HEALTHY TWISTCAPPIE GEIS #1305292WED MAY. 29, 6PM $44Recipes: Roasted Butternut Squash and Sundried Tomatoes over Rotelli Pasta with Asiago Cheese Sauce; Creamy Pesto over Angel Hair Pasta with Caramel-ized Onions and Fresh Asparagus; Quinoa-Feta Bake (quinoa, egg, spinach, mild peppers and parmesan cheese casserole); Tandori Vegetable Bake made with fresh vegetables and potatoes in a yogurt based Tandori Sauce Topped with Green Peas; Fresh Lemon Cake with Cream Cheese Frosting.

RCOOL UNDER PRESSURE COOKINGKATHERINE EMMENEGGER #1305301THU MAY 30, 10:30AM $44Recipes: Homemade Potato Salad; Honey BBQ Glazed Baby Back Ribs; Smoky Black Beans; Parmesan and Garlic Crusted Artichokes; Ginger-Nut Apple Crisp.*Katherine will be featuring Fissler pressure cookers in class. Students will receive a 25% discount on any non-electric pressure cooker purchase the day of class.

IHANDS-ON CHINESE STIR-FRYPHILLIS CAREY #1305302THU MAY 30, 6PM $49Recipes: Crispy Pork and Shiitake Spring Rolls with Spicy Plum Sauce; Hot and Sour Shrimp with Lemon Grass and Asparagus; Velvet Ginger Chicken on Orange Sesame Noodles; Beef with Fermented Black Beans and Green Beans; Spicy Sesame Garlic Pork Toss; Lychee and Candied Ginger Ice Cream Sundaes.

IHANDS-ON FRIDAY NIGHT DINNER PARTY: ITALIAN FLAVORSPHILLIS CAREY #1305312FRI MAY 31, 6PM $49Recipes: Italian Shrimp and Sun-Dried Tomato Salad with Prosciutto and Fontina Crostini; Spinach Mascarpone Topped Chicken Breasts; Basil Tomato Gratin; Orzo with Garlic, Sautéed Zucchini and Pine Nuts; Almond Ricotta Shortcakes with Lemon Cream and Sweet Strawberries.

!Temecula Wine and Artisan Gourmet Food Tour"Southern California's Little Napa Valley" Award Winning George Geary Culinary Tours #1306014SAT JUN. 1, 8:30AM-6:00PM $130Guests will arrive to the store about 8:30 for coffee and pastry. We depart at exactly 9:00am by deluxe motor coach (restroom facilities on board) towards Temecula.Once arriving in Temecula home of the Butterfield Stage Coach we will stop at many artisan food establishments of the area. Tastings from the Temecula Root Beer Company that boasts over 500 sodas from around the world, then off to a family owned spice and tea store where the blends of teas are out of this world, we then will head to the olive oil factory to try the different types of balsamic to single origin oils with a full sit down class on olive oils and balsamic. You will have plenty of time to shop and pick something up for your lunch to enjoy out at the wineries. We will make two winery stops, the first will be a larger producing winery with a class on the fine art of wine tasting and the second will be at a smaller artisan winery where you will be able to rub elbows with the winemaker! We will then head back to Great News with approximate arrival time 6pm.Tour is limited to age 18 and above. Under 21 may not taste or partake in the winery portions. All transportation, samples where indicated, entry into wineries and private tours, award winning tour guide, all tipping and more is inclusive. All destinations and tours are subject to change. If we do have to change the tour we will substitute of equal or greater value. If the motor coach is changed, we will notify you in advance. Arrival back to the store is an estimate, as we cannot control the traffic. The tour is limited to 50 seats so reserve today. NO CANCELLATIONS CAN BE REFUNDED AFTER MAY 1ST. Wear comfortable shoes as we will be walking and getting on and off the motor coach.

REASY CURRY DISHES MARY PU #1306013SAT JUN. 1, 11AM $44Recipes: Curry Fried Chicken Nuggets; Baked Curried Crusted Cauliflower with Cheese; Vietnamese Style Curried Chicken; Easy Panang Seafood Curry with Bell Peppers.

RTHE SCIENCE OF SOURDOUGHCOLETTE CHRISTIAN #1306023SUN JUN. 2, 11AM $44Recipes: Basic Sourdough Bread; Olive Bread; Sourdough Crepes. Learn how to culti-vate your starter along with the proper care and feeding techniques used for your starter.

RUSTIC AND HEALTHY BURGERSVICTORIA EAST #1306032MON JUN. 3, 6PM $44Recipes: Turkey Burgers with Sundried Tomato Aioli; Chorizo and Beef Burg-ers; Lamb Burger with Tzatziki Sauce; Seared Ahi with Shaved Cucumber and Wasabi Aioli; Quick Pickle Giardiniera (Italian pickled vegetables).

RTHE BIG CHEESEPHILLIS CAREY #1306041TUE JUN. 4, 10:30AM $44Recipes: Pesto Fondue with Fontina, Emmentaler and Romano Cheese with Sausage, Red Pepper and Bread Cubes for Dipping; Crab Cake Mac and Cheese with 3 Cheeses (White Cheddar, Gruyere and Parmesan) and a Panko Crust; Grilled Personal Size Pizza Crusts with a Spicy Herb Oil and Caprese Topping (Fresh Mozzarella, Tomato Slices and Basil); Oven-Fried Chicken Breast Bundles filled with Ham, Boursin Cheese and Chives; Crustless Italian Cheesecake with Chocolate Flecks and Fresh Berries.

IHANDS-ON BASIC KNIFE SKILLS KATHERINE EMENEGGER #1306042TUE JUN. 4, 6PM $44Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives. * Please bring a sharp Chef’s knife to class. THIS IS A 3 HOUR CLASS. Students will receive 25% off of any regular priced knife purchased the day of class.

ITALIAN DESSERTSMARY ANN VITALE #1306052WED JUN. 5, 6PM $44Recipes: Plum and Polenta Cake; Chocolate Hazelnut Biscotti; Hazelnut Panna Cotta; Mascarpone Cheesecake with Balsamic Strawberries; Pine Nut Cookies (pignolli).

RFABULOUS FLANK STEAKKATHERINE EMMENEGGER #1306061THU JUN. 6, 10:30AM $44Recipes: Spice Rubbed Grilled Flank Steak with Whiskey BBQ Glaze; Thai Curry Beef with Glass Noodles; Beef Fajita Pitas with Cilantro Pesto; Stir-Fried Crispy Beef and Vegetables over Sticky Rice; Tex-Mex Beef Salad with Apple-Chipotle Vinaigrette.

XVEGAN ENTREESPHILLIS CAREY #1306062THU JUN. 6, 6PM $44Recipes: Peanut Crusted Tofu Tacos with Hoisin and Tangy Slaw; Chili Black Bean Sliders with Mango Ketchup and Guacamole; Fresh-Made Ginger Hoisin Fauxsage (Asian Flavored Seitan Sausage) used in Asian-Style Noodles with Shiitake Mushrooms, Asparagus, Peppers and Bean Sprouts; Peach Coconut Milk Freeze.

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• Peugeot Mills are the choice of food profes-sionals and discerning cooks around the world.

• PM23461 7 Inch Chocolate BrownParis Pepper Mill.

Our Price $41.94, Suggested Retail $52.50

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¬SENSATIONAL SUMMER PATIO DININGGEORGE GEARY #1306072FRI JUN. 7, 6PM $49Recipes: Drunken Shrimp with a Tarragon Honey Mustard Sauce; Pesto Filled Chicken Breasts with a Light Yogurt Sauce; Summer Herbed Couscous; Roasted Summer Vegetables; Limoncello Custard Cakes; Watermelon Tea.

RVITAMIX DEMONSTRATIONVITAMIX REPRESENTATIVE SAT JUN. 8 #1306081 10:30AM-12PM $10#1306082 12:30PM-2PM $10#1306083 2:30PM-4PM $10San Diego- based Ingo Loge is a leading expert in alternative health, nutrition, and wellness. He is a highly sought after speaker and top-notch demonstrator for Vitamix Corporation. Ingo focuses on preparing recipes using fresh, local, organic ingredients. He combines them in ways to produce simple, yet delicious soups, smoothies, ice creams and other treats that are also nutritious, energizing and contribute to overall health and well-being. Ingo will demonstrate the power and versatility of the top-rated Vitamix blender in preparing a variety of healthful recipes. Students will receive a $5 Great News! Voucher to be used within 7 days after the demonstration.Recipes: Pineapple, Spinach, Kale Smoothie; Campari Tomato and Black Bean Salsa, Southwest Tortilla Soup with Spicy Jack Cheese; Almond, Coco-nut, and Blueberry Energy Bars; Raw Almond Milk; Creamy Vegan Banana Nut Sorbet; Carrot, Cabbage and Strawberry Ice Cream, and more RECIPES SUBJECT TO CHANGE…

ºRIHANDS-ON CAKE DECORATING & PIPING AISSA SHELBURN #1306093SUN JUN. 9, 11AM $59Learn how to decorate a cake with straight sides, smooth tops and beautifully piped decorations! Aissa will also show you how to crumb coat, level, split and fill your cake layers. This is a hands-on class where you will practice pastry bag techniques and piping with several tips to make stars, shells and drop flowers. *Students will receive an icing bag, flower nail and tips needed for class. THIS IS A 4 HOUR CLASS. Students must bring one 8 or 9 inch round white cake at least 1.5 inches tall, an apron, and a container to take your piped flowers home.

¬PORK: FROM SNOUT TO TAIL WITH IOWA MEAT FARMSSTAN GLENN & CHRIS BRILL #1306102MON JUN. 10, 6PM $49Recipes: (headless) Head Cheese; Braised Pork Shanks with Gremolata; Oven Roasted (Kahlua) Pork and Pineapple Fried Rice; House Cured and Smoked Ham; Split Pea Soup with Smoked Ham; Grilled Pork Chop, Apple-Mustard Glaze; Gorgonzola Polenta; Italian Sausage Sandwiches with Roasted Pepper Salad.*BACK BY POPULAR DEMAND: As a special treat a whole hog will be brought in to show the breakdown of various cuts. Class will be held at Great News! Cooking School. Recipes subject to change due to availability.

RICALIFORNIA WINE COUNTRY CUISINEPHILLIS CAREY #1306111TUE JUN.11, 10:30AM $44Recipes: Prosciutto and Fresh Mozzarella Pizza Topped with Arugula Salad and Pine Nuts; Asparagus Pesto on Broiled Lemon Salmon Filets; Lemon-Basil Grilled Chicken Breasts with Tomato, Cucumber and Basil Beurre Blanc; Mustard and Thyme Rubbed Pork Tenderloin with Roasted Grape Chutney; Lemon Panna Cotta with Blueberry Sauce.

DE-MYSTIFYING CONVECTION COOKINGSALLY AULT AND #1306112KATHERINE EMMENEGGER TUE JUN. 11, 6PM $44Recipes: Baked, Stuffed Clams; Oven Roasted Barbeque Chicken; Warm Roasted Potato Salad; Broccoli Cheddar Bake; Plum Upside Down Tart.

¬COOKING SEAFOOD WITH CATALINA OFFSHORE- JUNETOMMY GOMES & JENNIFER FELMLEY #1306122WED JUN. 12, 6PM $49Recipes: Heirloom Tomato, Avocado and Crab Salad with Citrus Vinaigrette; Low Country Shrimp and Clam Boil; Broiled Local Fish Collar with Citrus Soy Dipping Sauce; Grilled Salmon Topped with Tomato, Caper, Basil Vinaigrette.*Tommy will be donating his teaching fee to Urban Slow- Foods San Diego. Recipes subject to change due to availability.

XRMAKE IT DAIRY FREEKATHERINE EMMENEGGER #1306131THU JUN. 13, 10:30AM $44Recipes: Mock Cream of Broccoli-Cheddar Soup; Vegetarian Artichoke Quiche; Sausage and Spinach Lasagna; Chocolate Cherry Cheesecake.

SUMMER SALAD SUPPERSPHILLIS CAREY #1306132THU JUN. 13, 6PM $44Recipes: Thai Rice Noodle Chicken Salad with Napa Cabbage, Carrots, Cucumbers and Ginger Peanut Dressing; Argentine Chimichurri Steak Salad with Quinoa, Spinach, Tomatoes and Fresh Mozzarella Balls; Panzanella Verde (bread salad) with Olives, Capers, Fresh Herbs and Grilled Italian Sausage;Grilled Flatbread with Garbanzo Bean Spread topped with Greek Salad and Grilled Shrimp and a Lemony Oregano Dressing.

IHANDS-ON FRIDAY NIGHT DINNER PARTY: FATHER’S DAY STEAK DINNERPHILLIS CAREY #1306142FRI JUN. 14, 6PM $49Recipes: Chopped Salad with Marinated Red Onions, Roasted Red Peppers, Olives, Green Beans, Cucumbers and Dill; Herbed Garlic Sourdough Rolls; Filet Mignon with Mustard Parmesan Crust; Chipotle Cheddar Mashed Pota-toes; Golden Nectarine Cake with Vanilla Bean Ice Cream.

RFREE SUMMER KICKOFF BBQ EVENTSAT JUN 15, 10-4PM FREEJust in time for Father’s Day ! Come join Great News! on Saturday June 15th from 10AM to 4PM for our FREE BBQ day. Bring a bib for some lip smackin’ good food. FREE samples of our rubs and sauces will be featured including samples from our GREAT FOOD! Cookbook.

RWUSTHOF KNIFE SHARPENING EVENT!WUSTHOF REPRESENTATIVESAT JUN. 15, 10-2PM FREEPlease bring in a maximum of two knives you would like sharpened by an expe-rienced Wusthof representative. There is a minimum $2.00 donation, and Great News! will match every dollar you donate. One hundred percent of all donations will be given to Share Our Strength Charity. No registration is necessary.

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RICALLING ALL KIDS: ALL ABOUT DADDYDAVID CHURCH #1306163SUN JUN. 16, 11AM$44 adult (an adult must attend with child)$44 child (ages 6-12)Recipes: Ham, Cheddar and Apple Panini Sliders; Mini Fried Chicken and Waffles; Meatloaf Cupcakes with Whipped "Mashed Potato" Frosting; Mis-sissippi Mud Pie.*This is a 3 hour hands-on class. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

RQUICK AND EASY LUNCH- PACIFIC RIM FLAVORSPHILLIS CAREY #1306181TUE JUN. 18, 11:30AM $33Recipes: Asian Slaw with Shredded Vegetables and Sesame Soy Dressing; Spice-Rubbed Salmon with Blackberry Ginger Port Sauce; Spinach Wasabi Mashed Potatoes; Fresh Pineapple-Ginger Brown Sugar Crisp with Coconut Ice Cream. *This class is 1.5 hours.

BEST OF THE DECADES – THAT 70's PARTYKATHERINE EMMENEGGER #1306182TUE JUN. 18, 6PM $36Recipes: Lager Cheese Fondue with Sausage Dippers; Cheesy Ham and Pineapple Toast Bites; Avocado Mousse Layered with Shrimp and Salsa; Kicked-Up Deviled Eggs; Swedish Meatballs; Smoked Salmon Spread.

FISH FAVORITESMARY ANN VITALE #1306192WED JUN.19, 6PM $44Recipes: Baked Sea Bass in Parchment, enveloped with Cherry Tomatoes, Gar-lic, and Lemon; Pan Seared Pistachio Crusted Halibut with Lemon Dill Sauce; Mahi Mahi Fish Tacos with Lime and Tequila Slaw with a Kick; Red Snapper in Crazy Water with Tomatoes and Capers (Acqua Pazza).

RHAPPIEST BIRTHDAY CAKES KATHERINE EMMENEGGER #1306201THU JUN. 20, 10:30AM $36Recipes: Maple Pecan Carrot Cake with Mascarpone Cream; Lemon-Blue-berry Layer Cake with White Chocolate Ganache; Light and Easy Raspberry Angel Food Torte; Chocolate Porter Cake with Salted Caramel Butter Cream.

CALIFORNIA CASUAL COOKING PHILLIS CAREY #1306202THU JUN. 20, 6PM $44Recipes: Artichoke, Leek and Potato Soup with Mascarpone; Corn Fritters with Warm Tomato Salsa and Arugula Dressed with Whole Grain Mustard Vinaigrette; Broiled Salmon with Sweet Fennel-Paprika Spice Rub and Lemon Chive Aioli; Chili Marinated Grilled Chicken Breasts with Avocado Salsa with Tomatoes and Pickled Jalapeno; Peach and Blackberry Shortcakes with Blackberry Cream.

IHANDS-ON PIZZA PARTY THAT DELIVERSFEATURING THE EMILE HENRY PIZZA STONEKATHERINE EMMENEGGER #1306212FRI JUN. 21, 6PM $49Recipes: Thin and Thick Crust Dough, Made with Whole Wheat, White, and Corn Flours; Toppings to Include: Assorted Sauces, Pestos, Meats, Vegetables, and Cheeses. Additional recipes for specific pizzas will be offered as well.*Students will receive a 25% discount off any Emile Henry pizza stone the day of class.

RSTEAKHOUSE CUISINEPHILLIS CAREY #1306223SAT JUN. 22, 11AM $49Recipes: Italian Saltimbocca (Prosciutto, Fontina and Sage) Stuffed Flank Steak with Marsala Mushroom Sauce; Hoisin Marinated Filet Mignon with Red Wine Plum Sauce; Spice-Rubbed and Pomegranate Glazed Skirt Steak with Onions and Peppers with Feta Cheese; Grilled Rib Eye Steaks with Mango Chimichurri Sauce (Garlic, Fresh Herbs, Vinegar and Olive Oil Sauce); Ice Cream Pie with Pecan Meringue Crust and Caramel Sauce.

RRUSTIC AND HEALTHY BACKYARD BBQVICTORIA EAST #1306233SUN JUN. 23, 11AM $44Recipes: Grilled Pork Chops with Peaches and Herbed Couscous; Pork Ribs with Housemade BBQ Sauce and Loaded Potato Salad; One Pot Crab Boil; Jalapeno Corn Bread with Honey Butter; Sparkling Watermelon Mock-tail.

XFARM TO TABLE WITH SUZIE’S FARM CSA VEGETARIAN COOKING CLASSJENNIFER FELMLEY #1306242MON JUN. 24, 6PM $44Join Chef Jenn, culinary nutritionist and local cooking school teacher, for a farm fresh, organic Vegetarian cooking class. CSA stands for Community Supported Agriculture and like many small farms Suzie’s Farm relies on the support of CSA Shareholders to keep the farm moving forward. By being a CSA Shareholder, you’ll receive a CSA box bursting with freshly harvested produce, including items grown specifically for you. Come pledge support to local farmers and learn to feed yourself and your family with healthy, deli-cious, and local produce from Suzie’s Farm. The best part of a CSA box is you never know what your will get (that means no menus in advance), it is a great opportunity learn about some new veggies you may have never thought to try. Come learn about which of Suzie’s Farms CSA’s right for you.Recipes: Chef Jenn will create a vegetarian meal from start to finish using the produce that was handpicked for the CSA boxes that week.

RSPEEDY SUMMER ENTREESPHILLIS CAREY #1306251TUE JUN. 25, 10:30AM $44Recipes: Pacific Rim Chicken Burgers with Ginger-Lime Mayonnaise; Indian Spice-Rubbed Grilled Flank Steak with Tangy Garam Masala Sauce; Grilled Halibut with Fresh Pineapple Sambal (Spicy Relish); Blackened Chicken Breasts with Cajun Tartar Sauce; S’mores Cookie Bars with Marshmallow Crème and Milk Chocolate Filling.

IBEST OF THE DECADES – GLAMOROUS 80's KATHERINE EMMENEGGER #1306252TUE JUN. 25, 6PM $36Recipes: Grilled Radicchio and Pancetta Salad with Crème Fraîche Dressing; Cajun Style Blackened Bass; Braised Chicken with Plums and Olives; Goat Cheddar Pizza with Artichokes and Peppers; Parmesan and Pesto Lasagne.

MEXICAN FEAST WITH A HEALTHY TWISTCAPPIE GEIS #1306262WED JUN. 26, 6PM $44Recipes: Chicken Rellenos made with Roasted Poblano Peppers stuffed with Chicken, Topped with a Thick Sauce and Cheddar Cheese; Pozole (Mexican stew with ground turkey, hominy, fresh tomatoes and avocados); Sweet Corn Tamale Cakes Topped with a Fresh Salsa Verde; Spicy Black Bean and Quinoa Salad with an Olive Oil and Lime Juice Dressing; Flan (baked custard made with non fat milk).

RBEST OF THE DECADES – NIRVANA 90's KATHERINE EMMENEGGER #1306271THU JUN. 27, 10:30AM $36Recipes: Spinach Salad with Goat Cheese Focaccia Crisps and Raspberry Vinai-grette; Grilled Fish Tacos with Creamy Lime Chipotle Slaw; Sweet Heat Rubbed BBQ Ribs; Soft Polenta with Mushroom Ragout; Orange-Walnut Muffin Tops.

July

Ceramic Bakeware From France. Easy To Clean, 30% Lighter Than Cast Iron.

Great News! is proud to feature fine bakeware by:

14.5” Pizza Stone(BBQ & Oven Safe)Our Price $49.94,Suggested Retail $62.50Available in Red and Black


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GRILLING WITH CRAFT BEERPHILLIS CAREY #1306272THU JUN. 27, 6PM $44Recipes: Baby Back Ribs with Imperial Stout Maple Bacon BBQ Sauce; IPA Peanut Sauced Pork Tenderloin with Pad Thai (Rice Noodles) with Grilled Vegetables; Coriander Ale Brined Chicken Thighs; Hefeweizen Chimichurri Flank Steak Tacos with Cojita Cheese; Lambic/Sour Ale Brownies with Fresh Fruit and Ice Cream.

XIHANDS-ON FRIDAY NIGHT DINNER PARTY: SUMMER VEGETARIAN DININGPHILLIS CAREY #1306282FRI JUN. 28, 6PM $49Recipes: Spinach, White Bean and Artichoke Dip with Fresh Vegetables; Panzanella (Bread Salad) with Heirloom Tomatoes, Red Onions, Kalamata Olives and Fresh Basil; Grilled Portobello Mushrooms Filled with Jalapeno Tofu Creamed Corn and Drizzled with Cilantro Pesto; Dairy-Free Strawberry Shortcakes with Coconut Cream.

ºRI!HANDS-ON SUMMER SUSHI DINNER MINEKO MORENO #1306293SAT JUN. 29, 1PM $65Recipes: Sashimi Salad (Mixed green salad with plum dressing and topped with cubed tuna, salmon and scallops); Green Bean Tempura with Chipotle Chile Aioli Sauce; Colorful Soy Wrapper Summer California Roll with Grilled Shrimp, Jalapeño, Mango, Avocado, Cucumber and Curly Lettuce; Spicy Teriyaki Chicken Inside-Out Roll with Micro Green Garnish.*This class is 3 hours long.

RBEGINNING HOME CANNING – PART IIKATHERINE EMMENEGGER #1306303SUN JUN.30, 2PM $44Learn water-bath canning basics for making and preserving delicious homemade jam, jelly, chutney, marmalade, relishes, and pickled food. This demonstration covers water-bath canning equipment, how to select your ingredients, types of pectin, jar packing methods, and step-by-step instruc-tions for producing safe, home-canned products from preparing your jars to processing your final product. THIS IS A 3 HOUR CLASS AND DOES NOT INCLUDE PRESSURE CANNING.Recipes: Cherry Preserves; Sweet Plum Jam; Pickled Peppers; Tomato Chutney.

¬SUMMERTIME STONE FRUIT WITH BO-BEAUKATHERINE HUMPHUS #1307012MON JUL. 1, 6PM $49Recipes: Buffalo Mozzarella with Balsamic Glazed Plums, Toasted Pine Nuts and Mint; Arugula Shaved Fennel and Apricot Salad; Brined Pork Chop with Brown Butter Mashed Potatoes; Black Garlic Romesco with Grilled Peaches; Seared Duck Breast with Plum Reduction, Roasted Shallots and Cauliflower Puree; “Peaches n Cream” Balsamic Marinated Peaches and Nectarines with Lemon Zest, White Balsamic Vinegar and Mascarpone Mousse.

RIHANDS-ON BASIC KNIFE SKILLS KATHERINE EMENEGGER #1307021TUE JUL. 2, 10:30AM $44Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives. * Please bring a sharp Chef’s knife to class. THIS IS A 3 HOUR CLASS. Students will receive 25% off of any regular priced knife purchased the day of class.

INDEPENDENCE DAY GRILLINGPHILLIS CAREY #1307022TUE JUL. 2, 6PM $44Recipes: Grilled Caprese Tomato Stacks with Basil Sauce; Grilled Pork Tenderloin with Bourbon Brown Sugar BBQ Glaze on Corn Maque Choux; Cajun Rubbed Salmon with Pecan Praline Sauce and Dirty Rice with Sausage and Peppers; Florentine Steaks with Garlic Rosemary Rub, Lemons and Creamy Spinach Sauce; Red, White and Blue Sour Cream Orange Drop Shortcakes with Whipped Cream.

IHANDS-ON SAUSAGE MAKINGMARY ANN VITALE #1307032WED JUL. 3, 6PM $49Recipes: Sicilian Sausage; Breakfast Sausage; Chicken Apple Sausage. *students will take home a pound of sausage.

IHANDS-ON FRIDAY NIGHT DINNER PARTY: SUMMER ENTERTAININGPHILLIS CAREY #1307052FRI JUL. 5, 6PM $49Recipes: Arugula Salad with Fresh Nectarines, Feta and Raspberry Vinaigrette; Savory Parmesan Rosemary Scones; Crab and Mascarpone Stuffed Halibut with Almond Chive Crust; Lemony Risotto with Parmesan and Black Pepper; Orange Crepes with Macerated Blueberries with Grand Marnier Mascarpone Cream.

RIHANDS ON TAMALES ll KATHERINE EMMENEGGER #1307063SAT JUL. 6, 11AM $49THIS CLASS IS PARTIALLY HANDS ON AND LIMITED TO 40 PEOPLE, PLEASE BRING AN APRON.Recipes: Banana Leaf Wrapped Chipotle Pork; Traditional Chicken with Green Olives and Potatoes; Southwestern Shrimp and Cilantro Pesto; Plantain with Roasted Corn and Black Beans; Mexican Chocolate with Kahlúa Spiked Raisins.

RICALLING ALL KIDS: SERENDIPITYDAVID CHURCH #1307073SUN JUL. 7, 11AM$44 adult (an adult must attend with child)$44 child (ages 6-12)Recipes: Warm Crab Dip; Hot Pizza Dip; Spicy Chicken Meatballs with Avo-cado Dip; Dipped Chocolate Treats. *This is a 3 hour hands-on class. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

!¬MEDITERRANEAN TAPAS WITH CROCE’SINGRID CROCE & JAMES CLARK #1307082MON JUL. 8, 6PM $49Recipes: Sample Recipes: Asparagus Wrapped with Citrus Cured Salmon, Whipped Goat Cheese, Crispy Capers and Meyer Lemon Segments; Shaved Prosciutto with Grilled Artichokes, Asparagus, Red Wine Poached Onions and Baby Arugula, Drizzled with Olive oil, Red Wine Reduction and Manchego Cheese; Spice Rubbed Pork Tenderloin with Wilted Greens and Pickled Peaches; Marinated Calamari with Fennel Apple Salad. RECIPES SUBJECT TO CHANGE- Croce’s is developing their new tapas menu at time of printing.

RHOT OFF THE ITALIAN GRILL PHILLIS CAREY #1307091TUE JUL. 9, 10:30AM $44Recipes: Grilled Flatbread with White Bean Hummus, Caramelized Onions, Black Olives, Sun-Dried Tomatoes and Slivered Arugula; Florentine Marinated Skirt Steak with Garlic and Rosemary drizzled with Balsamic Glaze and sprin-kled with Gorgonzola Cheese on Wilted Garlic Spinach; Grilled Lemony Herb Marinated Salmon Fillets with Lemon Piccata Caper Sauce; Grilled Eggplant, Zucchini and Yellow Pepper Lasagna with Puttanesca Sauce and Pesto; Vanilla Bean Panna Cotta with Blackberry Zinfandel Sauce.

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BRIDAL & GIFT REGISTRY

Call to schedule an appointment, (858) 270-1582 ext. 3

Please allow our knowledgeable kitchenware consultants to aid and guide youin the selection of the best kitchen tools and accessories for your needs.

Wedding, Shower, Anniversary, Birthday, etc.

YOU LOVE SHOPPING AT GREAT NEWS, SO...

13 WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS

JULY

DINNER PARTY WITH A PLAN – MEDETERRANEAN SUMMERKATHERINE EMMENEGGER #1307092TUE JUL. 9, 6PM $49Recipes: Tomatillo and Shrimp Gazpacho; Spinach Salad with Grilled Onion and Tahini-Caper Dressing; Paprika and Coriander Marinated Grilled Lamb; Quinoa Pilaf with Radicchio; Pistachio and Apricot Purses with Lavender-Orange Scented Syrup.

RNIJIYA JAPANESE MARKET TOUR AND LUNCHMINEKO MORENO #1307104WED JUL. 10, 9AM $44Mineko will share a wealth of information about Japanese vegetables, sushi grade fish, sliced meats, seasonings, condiments and rice, as she guides you through the Nijiya market. Then Mineko will take you for a traditional Japanese lunch at Sakura Restaurant. The first part of this class is a standing/walking tour so wear closed toe comfortable shoes, bring a sweater (IT IS COLD). Meet in front of Nijiya Japanese Market at 3860 Convoy St. 3 blocks south of Balboa. Lunch Menu: Shrimp and Assorted Vegetable Tempura with Dipping Sauce; Miso-Marinated Grilled Salmon; Lettuce Salad with Sakura House Dress-ing; Japanese Pickles: Tofu and Wakame Miso Soup; Japanese Rice and Ice Cream. Class is limited to 24 people so sign up now.

¬IT’S ALL ABOUT THE BACONGEORGE GEARY #1307102WED JUL. 10, 6PM $49Recipes: Baked Maple and Bacon Donuts; Sweet Onion Bacon Jam on Baguettes; Chicken Corn Chowder; Hot Bacon Dressing Tossed on Field Greens; Bacon and New Potato Salad.

RBEST OF THE DECADES – MILLENIUM THE RETURN OF COMFORT FOODKATHERINE EMMENEGGER #1307111THU JUL. 11, 10:30AM $36Recipes: Roasted Cauliflower Soup; Chipotle Grilled Chicken Cobb Salad; BLT Mac n' Cheese; Savory Smoked Salmon Bread Pudding; Black Berry Crème Brûlée.

PACIFIC RIM SUMMER GATHERINGPHILLIS CAREY #1307112THU JUL.11, 6PM $44Recipes: Coconut Lime Shrimp Satay and Spinach Salad with Ginger Orange Dressing and Won Ton Crisps; Grilled Filet Mignon with Thai Chili Maitre d’ Butter; Grilled Porto-bello Mushroom and Cilantro Sesame Noodles with Bell Peppers, Carrots, Snap Peas and Ginger Chili Sauce; Caramelized Pineapple Rum Tiramisu with Toasted Coconut.

!IT’S IN THE FARMERS’ MARKET BAG!DIANE PHILLIPS #1307122FRI JUL. 12, 6PM $59Recipes: Diane will surprise you with a lovely meal from start to finish made from the freshest picks of the week from Specialty Produce’s farmer’s market bag.*Students will go home with Specialty Produce Farmers’ Market bag at a value of $20. Each student will be entered to win one set of Progressive Produce Keepers!

¬ARTISAN LOS ANGELES TOUR: FROM TAMALES TO COFFEE ROASTINGAward Winning George Geary Culinary Tours #1307134SAT JUL. 13, 8:30AM-6:00PM $130Venturing into Downtown Los Angeles has changed in the past few years with up and coming food establishments. We will explore the nooks and crannies of this historic city. Arrive to the store about 8:30 for coffee and pastry. We depart at exactly 9:00am by deluxe motor coach (restroom facilities on board) towards Los Angeles. Our focus is to find and taste the best that Los Angeles has to offer. Our first area will be East LA, from the area’s best tortilla factory to hot tamales. We will consume it all! Then into the Core of Downtown Los Angeles for a tour of a coffee roasting facility, bread bakers and a French pastry shop to sample the colorful maca-roons. Lunch will be on your own (approx. $12) at the award winning Phillipes ‘Home of the French Dip” operating for almost 100 years! Ample time will be given for a self tour of Olvera Street (LA’s First Street home to Mexican Candies and goods), The Historic Union Station, (Step back into the 40s in this last great train stations or China Town for herbs and teas).We will now be off to Home Boy Industries, a short stop for you to experience the “HomeBoy and HomeGirl” experience. This facility is home to a café, school and event center. We will feast on some pastry or homeboy salsas! Our last stop will be Grand Central Market for a walking tour to many many food stalls from Moles to spices. George will also conduct a waking tour of the ground floor of the famous Bradbury Building seen in so many movies like last years award winning film ‘The Artist.” We will depart from Los Ange-les via The Great White Way Theater District for all to see what is happening for the future of the city. Tour is limited to age 16 and above. All transportation, samples where indicated and private tours, award winning tour guide, all tipping and more is inclusive (except for lunch). All destinations and tours are subject to change. If we do have to change the tour we will substitute of equal or greater value. If the motor coach is changed, we will notify you in advance. Arrival back to the store is an estimate, as we cannot control the traffic. The tour is limited to 50 seats so reserve today. NO CANCELLATIONS CAN BE REFUNDED AFTER JUNE 1ST. Wear comfortable shoes as we will be walking and getting on and off the motor coach.

REASY BREEZY COOKING FROM THE GRILL PHILLIS CAREY #1307133SAT JUL.13, 11AM $44Recipes: Porcini Crusted Chicken Breasts with Penne with Zucchini and Grilled Portobellos; Ancho-Rubbed Pork Tenderloin with Jalapeno Jelly Lime Glaze; Greek Marinated Salmon on a Bed of Spinach Rice with Lemon and Dill topped with Feta; Marmalade BBQ Sauced Flank Steak; Strawberry Short-cakes with Chocolate Biscuits, Sweet Cream and a Chocolate Drizzle.

GRILLIN' AND CHILL'N- RECIPES FROM THE GREAT NEWS! COOKBOOKKATHERINE EMMENEGGER #1307152MON JUL. 15, 6PM $36Recipes: Tea-Smoked Scallops Nested in Vegetable Noodles; Alder-Planked Salmon with Roasted Peach Chimichurri; Whole Stripped Bass (upon availability) with Chardonnay-Caper Beurre Blanc; Lemon-Thyme Semifreddo.

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HANDS-ON: FRIDAY NIGHT DINNER PARTY CLASSES-IThis series is loads of fun! Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! Class will be broken down into groups and each group will prepare part of the menu. You will receive recipes and an overview on all recipes by Phillis Carey. THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON. See individual class menus inside for more details.

MORE HANDS-ON CLASSES-IGet your hands on the fun! Here is a quick list of more hands on classes provided at Great News! These classes have limited seating so sign up soon. Please bring an apron. See individual class menus inside for more details.

HANDS-ON FRIDAY NIGHT DINNER PARTY: CALIFORNIA CUISINEFRI APR. 5, 6PM $49

HANDS-ON FRIDAY NIGHT DINNER PARTY: MOROCCAN FLAVORSFRI APR 19, 6PM $49

HANDS-ON FRIDAY NIGHT DINNER PARTY: CINCO DE MAYO CEL-EBRATION

FRI MAY 3, 6PM $49

HANDS-ON FRIDAY NIGHT DINNER PARTY: ITALIAN FLAVORSFRI MAY 31, 6PM $49

HANDS-ON FRIDAY NIGHT DINNER PARTY: FATHER’S DAY STEAK DINNER

FRI JUN. 14, 6PM $49

HANDS-ON FRIDAY NIGHT DINNER PARTY: SUMMER VEGETARIAN GRILLING

FRI JUN. 28, 6PM $49

HANDS-ON FRIDAY NIGHT DINNER PARTY: SUMMER ENTERTAINING

FRI JUL. 5, 6PM $49

HANDS-ON BASIC SUSHI- Mineko MorenoSAT APR. 6, 1PM $65

CALLING ALL KIDS: USE YOUR NOODLE- David ChurchSUN APR. 14, 11AM $44 for each attendee (adult must register with child)

HANDS-ON BASIC KNIFE SKILLS- Katherine EmmeneggerSUN APR. 21, 2PM $44

HANDS-ON FABULOUS CHICKEN BREASTS- Phillis CareyMON APR. 22, 6PM $49

HANDS-ON TAMALES- Katherine EmmeneggerTUE APR. 23, 6PM $49

HANDS-ON CAKE DECORATING AND PIPING- Aissa ShelburnSUN APR. 28, 11AM $59

HANDS-ON EMPANADAS AND MINI PIES- Katherine EmmeneggerSAT MAY 4, 11AM $49

HANDS-ON SAUSAGE MAKING- Mary Ann VitaleWED MAY 8, 6PM $49

CALLING ALL KIDS: ITS ALL ABOUT MOMMY- David ChurchSUN MAY 12, 11AM $44 for each attendee (adult must register with child)

HANDS-ON MAKE YOUR OWN CONDIMENTS- Zach NeginMON MAY 13, 6PM $49

HANDS- ON GLUTEN FREE BAKING- Katherine EmmeneggerTHU MAY 23, 10:30AM $49

HANDS-ON BASIC SUSHI- Mineko MorenoSAT MAY 25, 1PM $65

HANDS-ON BASICS OF HOMEMADE PASTA- Katherine EmmeneggerSUN MAY 26, 2PM $49

HANDS-ON CHINESE STIR FRY- Phillis CareyTHU MAY 30, 6PM $49

HANDS-ON BASIC KNIFE SKILLS- Katherine EmmeneggerTUE JUN.4, 6PM $44

HANDS-ON CAKE DECORATING AND PIPING- Aissa ShelburnSUN JUN. 9, 11AM $59

CALLING ALL KIDS: ITS ALL ABOUT DADDY- David ChurchSUN JUN 16, 11AM $44 for each attendee (adult must register with child)

HANDS ON- PIZZA PARTY THAT DELIVERS- Katherine EmmeneggerFRI JUN. 21, 6PM $49

HANDS ON- SUMMER SUSHI DINNER- Mineko MorenoSAT JUN. 29, 1PM $65

HANDS-ON BASIC KNIFE SKILLS- Katherine EmmeneggerTUE JUL. 2, 10:30AM $44

HANDS-ON SAUSAGE MAKING- Mary Ann VitaleWED JUL. 3, 6PM $49

HANDS-ON TAMALES II- Katherine EmmeneggerSAT JUL. 6, 11AM $49

CALLING ALL KIDS: SERENDIPITY- David ChurchSUN JUL 7, 11AM $44 for each attendee (adult must register with child)

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 • WWW.FACEBOOK.COM/GREATNEWS15

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SPECIALTY DIET CLASSES-XThe following classes include specialty diet menus. See individual class menus inside for more details.

LOWER PRICED CLASSESCheck out our lower priced classes and FREE events. See descriptions in curriculum for more details.

OFFSITE TOURSJoin us for some of our offsite tours. Please read description in curriclulm for more details!

NIJIYA MARKET TOUR- Mineko MorenoSUN MAY 19, 9AM $44 (meet @ 3860 Convoy St.)

TEMECULA WINE AND ARTISAN GOURMET FOOD TOUR- George GearySAT JUN 1, 8:30AM-6PM $130 (meet @ Great News!)

NIJIYA MARKET TOUR- Mineko MorenoWED JUL 10, 9AM $44 (meet @ 3860 Convoy St.)

ARTISAN LOS ANGELES TOUR: FROM TAMALES TO COFFEE ROASTING- George GearySAT JUL 13, 8:30AM-6PM $130 (meet @ Great News!)

A GLUTEN FREE GOOD MORNING – Katherine EmmeneggerTHU APR. 11, 10:30AM $44

CLASSIC AMERICAN MEATLESS CUISINE- Phillis CareyTHU APR. 11, 6PM $44

RUSTIC AND HEALTHY BRUNCH- Victoria EastTUE APR. 16, 10:30AM $44

FARM TO TABLE WITH SUZIE’S FARMAND CHEF JENN- Jennifer Felmley

THU APR. 18, 10:30AM $44

COMFORT FOOD WITH A HEALTHY TWIST- Cappie GeisTHU APR. 18, 6PM $44

HEART HEALTHY ENTREES- Katherine EmmeneggerTHU APR. 25, 10:30AM $44

ONE DISH DINNERS UNDER 400 CALORIES- Katherine EmmeneggerTUE APR. 30, 10:30AM $44

VEGAN CINCO DE MAYO- Phillis CareyTHU MAY 2, 6PM $44

HOT OFF THE CAVEMAN’S GRILL-GLUTEN FREE/PALEO- Katherine Emmenegger

FRI MAY 10, 6PM $44

HANDS-ON MAKE YOUR OWN CONDIMENTS- Zach NeginMON MAY 13, 6PM $49

DIABETIC ENTREES- Katherine EmmeneggerTUE MAY 14, 6PM $44

SIMPLE TOFU COOKING- Mineko MorenoWED MAY 15, 6PM $44

HANDS- ON GLUTEN FREE BAKING- Katherine EmmeneggerTHU MAY 23, 10:30AM $49

RUSTIC AND HEALTHY WEEKNIGHT SUPPERS- Victoria EastFRI MAY 24, 6PM $44

VEGETARIAN FEAST WITH A HEALTHY TWIST- Cappie GeisWED MAY 29, 6PM $44

RUSTIC AND HEALTHY BURGERS- Victoria EastMON JUN 3, 6PM $44

VEGAN ENTREES- Phillis CareyTHU JUN 6, 6PM $44

MAKE IT DAIRY FREE- Katherine EmmeneggerTHU JUN 13, 10:30AM $44

RUSTIC AND HEALTHY BACKYARD BBQ- Victoria EastSUN JUN 23, 11AM $44

FARM TO TABLE WITH SUZIE’S FARMAND CHEF JENN- Jennifer Felmley

MON JUN 24, 6PM $44

MEXICAN FEAST WITH A HEALTHY TWIST- Cappie GeisWED JUN 26, 6PM $44

PERFECT SPRINGTIME PICNIC- Jessica RhombergMON. APR.1, 6PM $34

RUSTIC & HEALTHY BRUNCH ENTERTAINING- Victoria EastTUE. APR.16, 10:30AM $34

VITAMIX DEMO- Vitamix RepresentativeSAT. APR. 20, 10:30-12PM, 12:30-2PM or 2:30-4PM $10

QUICK AND EASY LUNCH SOUTHWESTERN FLAVORS- Phillis CareyTUE APR. 23, 11:30AM $33

QUICK AND EASY LUNCH MOTHER’S DAY CELEBRATION- Phillis CareyTUE MAY 7, 11:30AM $33

FILIPINO FAVORITES- RECIPES FROM THE GREAT NEWS! COOKBOOK- Aissa Shelburn

TUE MAY 7, 6PM $36

QUICK AND EASY SUPPER- STRESS FREE MAKE AHEAD DINNER PARTY- Phillis Carey

THU MAY 16, 6PM $33

ENTERTAINING AT HOME WITH RECIPES FROM THE GREAT NEWS! COOKBOOK- Phillis Carey

FRI MAY 17, 6PM $36

FREE SCANPAN EVENT- Philis CareySAT MAY 18, 10AM-11AM, 11:30-12:30PM and 1-2PM FREE

VITAMIX DEMO- Vitamix RepresentativeSAT JUN. 8, 10:30-12PM, 12:30-2PM or 2:30-4PM $10

FREE SUMMER KICK OFF BBQ EVENTSAT JUN 15, 10AM-4PM FREE

QUICK AND EASY LUNCH PACIFIC RIM FLAVORS- Phillis CareyTUE JUN. 18, 11:30AM $33

BEST OF THE DECADES- THAT 70’S PARTY- Katherine EmmeneggerTUE JUN 18, 6PM $36

HAPPIEST BIRTHDAY CAKES- Phillis CareyTHU JUN 20, 10:30AM $36

BEST OF THE DECADES- GLAMOROUS 80’s - Katherine EmmeneggerTUE JUN 25, 6PM $36

BEST OF THE DECADES- NIRVANA 90’s - Katherine EmmeneggerTHU JUN 27, 10:30AM $36

BEST OF THE DECADES- MILLENIUM THE RETURN OF COMFORT FOOD - Katherine Emmenegger

THU JUL 11, 10:30AM $36

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AISSA SHELBURN: Born and raised in the Philippines, Aissa has been baking since she was 10 years old. In 2011, she moved to San Diego to study Culinary Arts at The Art Institute of California. Since then she has worked at Great News! Cooking School, where she enjoys teaching.

CAPPIE GEIS: Cappie Geis is a "swap out queen" certified in Nutrition and Fitness, Cappie enjoys taking some of our favorites from fat to fabulous, and believes that you do not have to forgo flavor to enjoy healthy, nutritious foods. Take one of her classes with us to find out how you too can cut the fat and enjoy the fab!

COLETTE CHRISTIAN: A native of Chicago, Colette began working in restaurants at the young age of fourteen where she discovered her passion for food. After receiving her degree from the New England Culinary Institute, she moved to Orange County where she was a chef at acclaimed restaurant Il Fornaio.

DEBORAH SCHNEIDER: Chef Deborah M. Schneider, CEC, is Executive Chef and Partner of SOL Mexi-can Cocina in Newport Beach and Scottsdale, Arizona. SOLITA Margaritas & Tacos will open in Hunting-ton Beach this summer. She is the author of Baja!Cooking on the Edge; the James-Beard nominated Cooking with the Seasons at Rancho La Puerta; her little 'party book' Amor y Tacos; and her newest book The Mexican Slow Cooker.

DAVID CHURCH: David started in the restaurant industry at age 16. He enjoys his rewarding career as a personal chef, caterer and cooking instructor. He currently teaches all of the children’s classes here at Great News! He has a refreshingly entertaining approach to teaching.

DIANE PHILLIPS: As a James Beard Award Nominee and cookbook author, Diane travels the world as a student and teacher of all things cooking. With a nickname like the “Diva of Do-Ahead” it is no wonder that she lives by the motto “Cooking Shouldn’t Feel Like a Root Canal,” and has maintained a passion for the culinary arts for the past 25+ years.

GEORGE GEARY: George is author to nine cookbooks and is a Media Chef on TV Food shows coast to coast. Currently he teaches around the country and on the seven seas aboard the Holland America Cruise Lines. George also runs an award winning tour company taking foodies all over the world and major cities of America.

INGRID CROCE & JAMES CLARK: Croce's Restaurant & Jazz Bar continues to pay tribute to Jim Croce and his music by serving delicious contemporary American cuisine and offering live music nightly to friends and visitors from around the world. Owner Ingrid Croce and Executive Chef James Clark team up to create truly inspired dishes celebrating the best foods each season has to offer.

JENNIFER FELMLEY: (aka Chef Jenn) is a talented and versatile young chef who loves speaking about food as much as she loves cooking. With degrees in both Culinary Arts & Culinary Nutrition, she is as well rounded as she is fun.

JESSICA RHOMBERG: After graduating from the Culinary Institute of America in NY, Jessica worked for Charlie Palmer in Las Vegas honing her culinary skills. She then became the Executive Chef for a Costa Rican resort where she explored new and exotic international flavors. She made her way to San Diego and has been the Kitchen Manager for Great News for several years. Her passion and style of cooking can be described as Fresh American Bistro!

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KATHERINE EMMENEGGER: Chef Emmenegger has had a love of cooking since her early youth. Her experience after a culinary apprenticeship began in restaurants and other food service institutions. She has been teaching for the past 20 years and serves as the Executive Chef of Great News! Katherine has also been featured on cooking segments for our local news stations.

KATHERINE HUMPHUS: Executive Chef Katherine, is native to San Diego and attended Le Cordon Bleu, Paris, France. Here she developed her personal creativity while mastering the classic, yet intricate, French techniques and methods. The Cohn Group recognized her drive and talent and she landed the job as Executive Chef for their new French Restaurant Bo-beau kitchen and 100 Wines.

MARY ANN VITALE: Mary Ann Vitale owns two fantastic Italian businesses, La Taverna and Sorella della Taverna, in La Jolla. La Taverna is a cozy restaurant and Sorella della Taverna is a gourmet deli; some how she finds time to teach various classes at Great News on a regular basis. Her focus is on using great ingredients, seasoning often and simple techniques. Mary Ann’s savory cooking is fantastic and her bak-ing is legendary!

MARY PU: Mary has been cooking authentic Asian food since she was a little girl. In her classes she shares her family stories while explaining the simple steps to her all time favorite recipes.

MINEKO MORENO: As a co-author of Sushi for Dummies, Mineko is a master of all things Japanese cooking. From Sushi etiquette to Japanese home cooking, her classes are always a hit with our cooking school students who love her discerning taste, and passion for traditional recipes blending with modern techniques.

PHILLIS CAREY: Phillis Carey has worked in the culinary arts field since 1975 as an author of several cookbooks and numerous articles in magazines and newspapers and as a cooking instructor at Great News. Her recipes focus on easy-yet-elegant ideas for everyday as well as gourmet meals--all prepared with a minimum of fuss.

STAN GLENN & CHRIS BRILL: Stan supervises and is the “master meat-cutter” at Iowa Meat Farm and Siesel’s Old Fashioned Meats. As chef/instructor at the San Diego Culinary Institute, Chris brings his formal training and 27 years of experience to his position as chef at Iowa Meat Farms and Siesel’s Old Fashioned Meats.

TOMMY GOMES: Tommy comes from a fishing family and has been around fish all of his life. San Diego Magazine had nominated him as one of the top 50 people to watch in 2011. Tommy teaches our stu-dents how to buy fresh seafood and what to look for in freshness and how to trust a true fishmonger.

VICTORIA EAST: Rustic on Purpose, Healthy on Accident means that good, honest foods can be done artfully and economically. A native Californian, Victoria East has worked with some of the finest San Diego kitchens. As a private chef and cooking instructor, Victoria shares her healthy focus by teaching people that delicious food can also be good for you.

ZACH NEGIN: Zach is owner of SoNo Trading Company, a local mustard company, and instructor with The Institute of Domestic Technology in Los Angeles. Welcome him into our kitchen for his first class with Great News! Make Your Own Condiments.


We price match! If you find a lower price anywherewithin 45 days of purchase, bringin a printed or electronic proof,

and we will refund the difference.

WE WILL NOTBE UNDERSOLD!


GET YOURGREAT FOOD!COOKBOOK

TODAY!• Includes 36 full class recipes

• Conveniently divided by season to choose appropriate recipes using what's abundantly available at your local market

• Don't know what to make for dinner, holidays, meeting the inlaws? Get out GREAT FOOD!, it's got you covered and is easy to follow

• Gluten Free and Vegetarian recipes included, we've got something for everyone

• Measuring equivalents table included

• Know what we stock our pantry with and what you should have in yours


INFOREGISTRATIONPayment must be made at the time of registration. Reservations cannot be held without payment in full. To sign up with the cooking school at Great News!:

• Call (858) 270-1582 ext 3 and reserve your space at least 24 hours in advance with your Visa, Mastercard, Discover Card or American Express.

• Stop by our store at the cashier station to pay by check or cash.• If paying with a Gift Certificate, it MUST accompany your reserva-tion to hold that space. You may use a credit card to pay for that space and receive a credit card refund immediately upon presenta-tion of the Gift Certificate. Please note the date & time of classes.

• If paying with a Great News! gift card you must give us the number on the back of the gift card.• Register on-line at www.great-news.com.

WE DO NOT SEND REMINDERS OR CLASS CONFIRMATIONS.

THE CLASSESAll classes are held in our state-of-the-art kitchen. Printed recipeswill be provided and there will be tasting of the dishes prepared in class. Complimentary beverages will be served during class. Teachers reserve the right to alter menus due to seasonal availability of ingredients. Classes are demonstration (we do all the cooking) unless specified as hands-on or partially hands-on (where you help with the cooking).Unless otherwise specified classes are 2 to 2 1/2 hours.

The following are symbols used to denote classes:

IHands-On

¬Celebrity Chef

RDaytime Classes

!Cookbook Author

ºClass Will Be Longer Or Shorter than 2.5 Hours

XSpecialty Diet

CHILDRENChildren under 6 years old will not be admitted to classes. All chil-dren over 6 years old must be registered for the class and must be accompanied by a paid adult to attend class. PLEASE, NO BABIES ALLOWED DURING CLASS.

CANCELLATIONSA reservation cancelled 72 hours in advance of class entitles you to a full refund or you may switch your reservation to another available class (se-lected at time of cancellation) with appropriate payment for any additional costs. If you do not cancel before the 72 hour period or can not send a replacement, you will be charged a $15 cancelation fee. Recipes for the unattended class available upon request. There are no refunds or transfers with less than 72 hours notice. Great News! reserves the right to cancel any class not meeting minimum enrollment. In such case, prepaid class fees will be refunded or transfered to another class.

DISCOUNTS• SAVE 10% on all regularly priced merchandise on the day you attend class. If multiple discounts are possible, only one discount applies. Discounts do not apply to Cooking Classes.

MAILING LISTIf you would like to be added to our mailing list, complete the form on our website at www.great-news.com or call (858) 270-1582 ext 3.If you would like to receive the cucciculum via Email please call the store or sign up online. NOW you can also sign up for Super Promo-tion Emails for products at the lowest prices while still receiving the Curriculum in the mail.

LIABILITYCooking is dangerous due to the presence of sharp implements, flames, hot substances, spills and slippery floors. Great News! will not be held liable for any loss, injury or damage to students or their property, due to any act or omission by Great News! Inc., its agents or its employees.

PRIVATE EVENTSCustom cooking classes available for private groups such as private parties, wedding showers, or business functions (ask about our Team Cooking program). Programs tailored to meet your needs. Call for details at (858) 270-1582 ext. 108.

WE CANNOT ALLOW ANY ALCOHOLIC BEVERAGES TO BE CONSUMED IN CLASS. PLEASE DO NOT BRING OUTSIDE ALCOHOL INTO ANY CLASS.

FOLLOW US ON TWITTER: WWW.TWITTER.COM/GREATNEWS4COOKSIT’S EASY TO “LIKE” US ON FACEBOOK- JUST SEARCH GREAT NEWS.WATCH US ON YOUTUBE- JUST SEARCH GREATNEWS4COOKS

Great News!Pacific Plaza (Garnet Ave. @ Jewell St.)1788 Garnet AveSan Diego, CA 92109

Tel (858) 270-1582 ext 3 • Fax (858) 270-6815 • Toll Free (888) 478-2433www.great-news.com • E-Mail: [email protected]

Hours:

Monday - Friday 9:30-9

Saturday 9:30-6

Sunday 9:30-6

131 CLASSESINCLUDING 30 HANDS ON CLASSES

AND 58 DAY CLASSES

COOKWARE SWAPBring in Your Old Cookware & Receive

$10 Off a New Cookware Piece of Your Choice!Applicable on: All Clad, Le Creuset, Scanpan, Mauviel, Emile Henry, WMF & Kuhn Rikon

Limit 2 exchanges per customer. In-stock merchandise only. Cannot be combined with any other offer. Valid now through 04/30/2013

Call for details at(858) 270-1582, ext 108.

Get Your Friendsand Family To Join You.

Great News! offersprivate parties tailored

to your needs.Let us plan your

private cooking classfor birthday parties;

bridal showers, babyshowers, retirements,

or just a goodtime with friends.

GET COOKING!

Get Your Friendsand Family To Join You.

Great News! offersprivate parties tailored

to your needs.Let us plan your

private cooking classfor birthday parties,

bridal showers, babyshowers, retirements,

or just a goodtime with friends.

LIKE US ON FACEBOOK FOR ACCESS TO RECIPES,SPECIALS AND EVENTS ATGREAT NEWS!

SPRING CLEANING CLEARANCE SALEWe Are Making Room For New Items Already On Order

*PRICED AS MARKED

S a v i n g s U p To

45% OFFO r i g i n a l P r i c e *

• Over 1,000 Items Price To Sell!

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• Quantities Are Limited! Starts Now. While Supplies Last

• LOOK FOR THE YELLOW TAGS

• Over 1,000 Items Price To Sell!

• Knives, Cookware, Electrics & So Much More

• Quantities Are Limited! Starts Now. While Supplies Last

• LOOK FOR THE YELLOW TAGS

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