Cooking Class Schedule – October-December 2018

OCTOBERSushi Specialty RollsTraditional sushi is healthy, fun and easy to make at home once youknow the basic techniques. Join us to learn the secrets of some of thefavorite specialty rolls. We will start with the foundation of sushi, the rice.Next, we’ll discuss fish and you’ll learn how to use a sashimi knife toproperly cut FISH for nigari or for tonight’s featured rolls. With these es-sentials under your belt, you’ll try your hand at making sushi rolls. You’llstart with the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE –tempura fried shrimp, avocado and cucumber. Then it’s on to theRAINBOW ROLL WITH SPICY PONZU-a California roll (consisting of crab,avocado and cucumber) wrapped with sea bass, salmon, tuna andavocado on the outside. Then well hone up our knife skills to create aCATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made withunagi (eel), and cucumber wrapped with avocado. For our final rollwe will prepare a SCALLOP HAND ROLL WITH SPICY SAUCE – cookedscallop, cucumber, scallion and daikon sprouts. During class, we’ll dis-cuss where to shop for the freshest sushi ingredients and what equip-ment you’ll need to make rolling sushi easy and fun.Doug Huemoeller | Participation | $99#181018A – Thursday, October 18 | 6:00 p.m. – 9:30 p.m.

Mediterranean Small PlatesAs an appetizer, snack, or creatively combined for dinner, theseMediterranean small plates are the perfect way to share a taste of theMediterranean with family and friends. In tonight’s party style class wewill create five amazing small plates: KREATOPIA-PASTRY POCKETSTUFFED WITH SMOKED CHICKEN, OREGANO, FETA AND SKORDALIA,TOPPED WITH A LEMON YOGURT SAUCE. GRIDDLED HALOUMI-PANSEARED GOAT CHEESE TOPPED WITH FENNEL, HONEY, ROASTED GRAPESAND PISTACHIOS. SOUVLAKI-GRILLED LAMB MARINATED WITH GARLIC,LEMON AND OREGANO, WRAPPED IN A WARM PITA WITH SLOWROASTED TOMATOES AND TZATZIKI SAUCE. DOLMATHES-A GREEK CLAS-SIC, GRAPE LEAVES STUFFED WITH GROUND CHICKEN, RICE, PINE NUTSAND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING SAUCE.SHRIMP SAGANAKI-GRILLED SHRIMP FINISHED WITH A SAUCE OFTOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED BREAD.Bring your appetite and join us for a night of great food and fun! Jeff Adamek | Participation | $89#181019A – Friday, October 19 | 6:00 p.m. – 9:30 p.m.

Italian Small PlatesAs an appetizer, snack, or creatively combined for dinner, these Italiansmall plates are the perfect crowd pleasers for a casual evening withfriends. In tonight’s party style class we will create five amazing smallplates: ARANCINI- MOZZARELLA STUFFED FRIED CARNAROLI RICE BALLSWITH SMOKED TOMATO SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOINWITH POMODORACCIO TOMATOES, ARUGULA AND AGED BALSAMIC;FETTUCCINE WITH PRAWNS, PARMESAN CREAM SAUCE AND CRISPYPANCETTA; PROSCIUTTO, FENNEL AND ARTICHOKE CALZONE WITHROASTED GARLIC LEMON SAUCE; AND PAN FRIED GNOCCHI WITHBROWN BUTTER, GARLIC, SAGE AND PECORINO ROMANO. Bring yourappetite and join us for a night of great food and fun. Steve Grass | Participation | $89#181020A – Saturday, October 20 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 3We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are HONEY GARLIC CHICKENWITH ROASTED YUKON POTATOES, BEEF STROGANOFF, ITALIAN BAKEDPORK LOIN, COCONUT CHICKEN AND RICEJeff Adamek | Participation | $79#181024A – Wednesday, October 24 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the addition of the perfectsauce. In this hands-on class, you’ll learn the secrets of creating a greatsauce with the perfect balance of flavor and texture. We will walk youthrough the preparation of a variety of sauces that can be made in 5-30 minutes. We will help you to develop a “chef’s eye” and build asauce using ingredients that you already have on hand. You’ll learnhow to pair your dishes with the right sauce, get hands-on practice atmaking a good sauce, and leave with over 25 recipes for sauces thatcan be made to finish off any dinner—from family meals to elegant din-ner parties. As we work our way through class, you’ll make and sampleover a dozen different sauces that are perfect for salads, meats andsides—including vinaigrettes, pan sauces, pestos, emulsions andpurées. You definitely won’t go away hungry!Jeff Adamek | Participation | $79#181025A – Thursday, October 25 | 6:00 p.m. – 9:30 p.m.

View a complete listing of all classes and availability at www.kitchenwindow.com1

COOKING CLASS PACKAGE DEALS

5-Class Package DealBuy 4 Classes

GET 1 FREE(up to $89 each)

$89 SAVINGS

10-Class Package DealBuy 9 Classes

GET 1 FREE(up to $89 each)

PLUS 1 Complimentary Beverage Per Class Spot*

$210 SAVINGS

*Participants may use the class package towards a class of higher value and pay the difference.

NOVEMBERSushi FundamentalsTraditional sushi is healthy, fun and easy to make at home once youknow the basic techniques. Join us to learn the secrets of the sushi ba-sics. We will start with the foundation of sushi, the rice. Next, we’ll discussfish and you’ll learn how to use a sashimi knife to properly cut SALMONAND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces andponzu. With these essentials under your belt, you’ll try your hand at mak-ing sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled withcrab, avocado and cucumber. Then we’ll try our hands at SPICY TUNAROLL followed by the SMOKED PHILLY ROLL filled with salmon, creamcheese, and asparagus. During class, we’ll discuss where to shop forthe freshest sushi ingredients and what equipment you’ll need to makerolling sushi easy and fun.Doug Huemoeller | Participation | $89#181101A – Thursday, November 1 | 6:00 p.m. – 9:30 p.m.

Fundamentals of BrunchAh, brunch… everyone’s favorite meal to go out for, and everyone’smost worrisome meal to host. In this hands-on class, we will walk youthrough everything you need to know to host a successful, delicious,and stress-free brunch. You will wow everyone with this menu that startswith the oh-so-fancy (and oh-so-easy) CRAB AND AVOCADO EGGSBENEDICT, surpassed only by BAKED CRÈME BRÛLÉE FRENCH TOAST.Speaking of delicious and creative egg dishes, you’ll also be whipping-up a CARAMELIZED ONION AND CHEESY POTATO FRITTATA WITHTOMATO SALAD. Finally, for those of us craving a more traditionalbreakfast dish, we will make BLUEBERRY MUFFINS WITH SAUSAGE ANDMAPLE SYRUP. With a little help, you’ll leave your brunch fears behindand see just how easy elegant entertaining can be.Steve Grass | Participation | $79#181103A – Saturday, November 3 | 10:00 a.m. – 2:00 p.m.

Argentina Wine DinnerTonight’s participation class, taught jointly by Kitchen Window instructorDaniel Darvell and local wine expert Michael Bouchard will introduceyou to some of the exquisite wines of Argentina, and teach you tomake four dishes that pair perfectly alongside them. You will begin theevening with a party favorite PROVOLETA an Argentine barbecuedcheese WITH CHIMICHURRI ROJO. Then we will prepare BEEF EM-PANADAS WITH AJO. For our next pairing we will prepare LOCRO, a tra-ditional STEW with HOMINY, BEANS AND SMOKED PORK. And we willfinish our evening with ARGENTINE STEAK WITH CHIMICHURRI VERDE ANDPAPAS.Accompanying wine flight sold separately at class; approximately $35 for four wines. Michael Bouchard and Jeff Adamek | Participation | $89#181103B– Saturday, November 3 | 6:00 p.m. – 10:00 p.m.

Fundamentals of Filled PastasThis hands-on class is sure to make you a rock star for your next datenight or dinner party. Don’t worry if this is your first stab at handmadepasta, we will guide you through the process of making, kneading andresting pasta dough, and point out tips for success along the way.Once we get our dough ready, you will dig in by rolling and filling aCRAB STUFFED CANNELLONI WITH ROASTED CORN RICOTTA that we willserve with a light lobster broth. Next up, you’ll learn the secrets of mak-ing the impressive EGG YOLK STUFFED RAVIOLI—a fine dining icon thatwill be dressed up CARBONARA STYLE WITH SMOKED BACON LARDON,PARMESAN AND BUTTER TOASTED BREAD CRUMBS. Finally, you’ll try yourhand at making a variation on ravioli called AGNOLOTTI, which getsstuffed with BUTTERCUP SQUASH and smothered with BROWN BUTTERAND ROASTED MUSHROOM.Jeff Adamek | Participation | $79#181106A – Tuesday, November 6 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 5Awaken your senses and celebrate the flavors of Thailand. In thishands-on class, you’ll learn to prepare some of our favorite Thai recipesand we will walk you through the specialty ingredients, tips and tech-niques essential their preparation. Tonight’s class will feature… CREAMCHEESE WONTONS - Thai wonton wrappers filled with cream cheeseserved with sweet and sour sauce. TOM YUM SOUP - Hot and sour soupwith shrimp, mushrooms, green onions, lemon grass, cilantro and kaffirlime leaves. MASAMAN CURRY CHICKEN – Chicken, potatoes, onions,peanuts simmered in Massaman curry coconut milk. THAI NOODLESALAD WITH BASIL CHICKEN AND PEANUT LIME DRESSING.Jeff Adamek | Participation | $89#181108A – Thursday, November 8 | 6:00 p.m. – 9:30 p.m.

Tapas and Paella 2Let Kitchen Window’s team lead you in a culinary tour of Spain with afestive tapas and paella party! Our interactive small plates adventurebegins with five small plates: FIG AND CHORIZO MUSHROOMS WITHHERBED SHERRY VINEGARETTE; GOAT CHEESE STUFFED PIQUILLO PEPPERSWITH GARLIC HERB BUTTER; PINCHOS MURUNOS (MOROCCAN SPICEDPORK SKEWERS) WITH MOJO PICON; GRILLED ASPARAGUS WITHCHOPPED ROMESCO AND MANCHEGO CHEESE; and PATATAS BRAVASWITH GARLIC-TOMATO AILOI. Our feature dish will be one of KitchenWindow’s signature paellas-SEAFOOD PAELLA VERDE WITH SNAP PEAS,SPINACH, ROASTED GREEN PEPPERS, CLAMS, COD AND SHRIMP. Inkeeping with our theme, SANGRIA—that wonderful combination ofwine and fruit that’s the perfect summer drink—will be available. Sangria sold separately during class.Steve Grass | Party-Style Participation | $89#181109A – Friday, November 9| 6:00 p.m. – 9:30 p.m.

Calzones, Double-Crust Pizzas and Stromboli NEWStep out of the rut of flat pizza and join us for this hands-on class dedi-cated to pizzas heartier cousins. They have mountains of everythingyou love…toppings. Only in this class, the toppings and shifting to fillingsas they get rolled, folded and topped by some amazing dough. Thisclass features, a classic double crust CHICKEN, SPINACH AND TOMATOSTUFFED PIZZA. You will work on the stuffed hand-held pizza variationsan ITALIAN SAUSAGE AND PEPPERONI STUFFED CALZONE and an ITALIANSALAMI, ARTICHOKE AND SUNDRIED TOMATO STROMBOLI. Sign up forthis class and help keep pizza interesting.Jeff Adamek | Participation | $79#181110A – Saturday, November 10 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 4We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are BAKED RIGATONI; SHRIMPPAD THAI; CHICKEN MASALA and BEEF BARBACOA TOSTADA Jeff Adamek | Participation | $79#181113A – Tuesday, November 13 | 6:00 p.m. – 9:30 p.m.Grillmasters Series: Thanksgiving Grill 2Looking for some new inspiration for Thanksgiving? Join our Grillmastersas they guide you through this unique holiday menu as and share theirtips for preparing a grilled Thanksgiving feast. We will start with threevariations of grilled turkey: HONEY AND SOY GLAZED TURKEY WITH OR-ANGE MARMALADE SAUCE; APPLESAUCE AND BOURBON GLAZEDTURKEY WITH SMOKED YAM “GRAVY”; and CHARDONNAY AND LEMONGLAZED TURKEY WITH GRILL-ROASTED GRAPES. We'll make two deliciousstuffings: CAJUN CORNBREAD STUFFING and BRAISED PORK BELLY STUFF-ING WITH SWEET POTATO. For sides, we’ll cook GRILL-BAKED SQUASHFOCCACIA; CURRIED BRUSSELS SPROUTS; and SMOKED CAULIFLOWERAND WILD MUSHROOM GRATIN.Daniel Darvell and Doug Huemoeller | Participation | $89#181114A – Wednesday, November 14 | 6:00 p.m. – 9:30 p.m.

To register www.kitchenwindow.com or call 612.824.4417 2

Flavored Pastas NEWLooking for a little flavor boost to your pasta dishes, this class is all aboutcreating great tasting and simple to make handmade flavored pasta!This class will show you just how fun and easy it is to make fresh pasta athome. We’ll make three different flavored doughs by hand, then kneadit and sheet it, to make the perfect noodle. Using this skill, our first dishwill be a SAFFRON PASTA with CLAMS AND SHRIMP and a HARISSA ANDROASTED RED PEPPER SAUCE. We will then build ROASTED ZUCCHINICANNELLONI with a MIDNIGHT PASTA DOUGH and top that with a BLIS-TERED YELLOW TOMATO-BASIL SAUCE. Our third pasta of the evening willbe a THAI BASIL PASTA with SMOKED CHICKEN AND ROASTED MUSH-ROOMS, topped with a COCONUT-LEMON GRASS SAUCE.Jeff Adamek | Participation | $79#181116A – Friday, November 16 | 6:00 p.m. – 9:30 p.m.

Holiday Brunch PartyWhether you are looking for some great inspiration for hosting a holidayopen house, or planning to have friends and family over for the holi-days, this hands-on interactive small plate class will give you the secretsto making your holiday a bit more stress-free. Our menu includes: RASP-BERRY JALEPENO ROLLED TOAST; BLACKFOREST HAM, GRUEYERE, HERBPINENUT PESTO EGG BOWL; GRANOLA CAKE WITH BLUEBERRIES, LEMONCURD, and THYME; SAUSAGE, EGG, CARMELIZED ONION STROMBOLIWITH MUSHROOM GRAVY and SEAFOOD CREPES.Champaign and mimosa bar available for an additional fee.Doug Huemoeller & Steve Grass| Participation | $89#181118A – Sunday, November 18 | 11:00 a.m. – 2:30 p.m.

Knife SkillsNo other culinary skill has a greater impact on your cooking experiencethan learning to use your knives well. This class is focuses on the cutleryskills needed to give you confidence in the kitchen. You will get to slicethrough a gauntlet of vegetables (including the dreaded onion), fruitsand meat carving as you play musical knives with our giant tool chestof cutlery. We will also cover, care and maintenance; storage; and cut-lery needs from basic to advanced. Food prep will go from a chore tosomething you look forward to each night you cook. We will convertitems we prep during class into a meal of PANZANELLA SALAD, ROSE-MARY ROASTED POTATOES AND CARAMELIZED ONIONS, ITALIAN HERBROAST BEEF, and dessert with FRESH FRUIT SALSA POUND CAKE WITHMINT and WHIPPED CREAM.Daniel Darvell | Participation | $79#181120A – Tuesday, November 20 | 6:00 p.m. – 9:30 p.m.

Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cookingtechniques that will make your time in the kitchen easier, more efficientand more enjoyable. Led by an expert member of the Kitchen Windowstaff, this seminar will give you the skills and the confidence to becomea better cook. You’ll learn how to choose the right pan for your cookingstyle, as well as how to use your cookware to achieve the best results.This seminar also covers the fundamental techniques of frying, searing,sautéing, caramelizing, deglazing and braising—and when to use (andwhen not to use) each technique. Throughout the seminar, we’ll pre-pare samples for you to taste for yourselves the difference when theright technique and pan are used in combination. Samples to includeBUTTERMILK PAN SEARED PORK CHOPS, succulent ITALIAN BRAISED BEEFSHORT RIBS with CREAMY PARSNIP POTATOES, and MUSHROOM HERBRISOTTO. Staff | Seminar/Samples | $39#181124A – Saturday, November 24 | 10:00 a.m. – 12:00 p.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are look-ing to feed their families healthy meals in less time. With a pressurecooker, you can cook with less water and at a higher temperature, sothat your food retains many of the nutrients that are lost in traditionalsimmering or boiling. Join us for a fun and informative seminar wherewe’ll cover the technical features of traditional pressure cookers andmulti-function cookers, share tips for making your pressure cooker easierto use, and sample some great food. We will demonstrate the diversityof the pressure cooker by preparing FRENCH ONION SOUP, PENNEBOLOGNESE, BEEF CARNITAS, and PRESSURE SEARED CHICKEN. You willalso learn how to modify some of your favorite “traditional” recipes foryour pressure cooker. If you own a pressure cooker, or are interested inadding this method of cooking to your repertoire, this is the seminar foryou.Staff | Seminar | $39#181124B – Saturday, November 24 | 1:00 p.m. – 3:00 p.m.

Italian Small PlatesAs an appetizer, snack, or creatively combined for dinner, these Italiansmall plates are the perfect crowd pleasers for a casual evening withfriends. In tonight’s party style class we will create five amazing smallplates: ARANCINI- MOZZARELLA STUFFED FRIED CARNAROLI RICE BALLSWITH SMOKED TOMATO SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOINWITH POMODORACCIO TOMATOES, ARUGULA AND AGED BALSAMIC;FETTUCCINE WITH PRAWNS, PARMESAN CREAM SAUCE AND CRISPYPANCETTA; PROSCIUTTO, FENNEL AND ARTICHOKE CALZONE WITHROASTED GARLIC LEMON SAUCE; AND PAN FRIED GNOCCHI WITHBROWN BUTTER, GARLIC, SAGE AND PECORINO ROMANO. Bring yourappetite and join us for a night of great food and fun. Jeff Adamek | Participation | $79#181124C – Saturday, November 24 | 6:00 p.m. – 9:30 p.m.

Espresso SeminarGet the most from your home espresso machine with this fun and in-formative seminar. Whether you want to optimize the use of your cur-rent espresso machine or are in the process of deciding on apurchase—this seminar will give you the information you need to makethe most of your coffee experience at home. We’ll discuss what’s be-hind the perfect espresso, latte or cappuccino. You’ll learn how to se-lect the best beans, how to grind them for maximum flavor and aroma,and how to turn them into the perfect espresso shot. Then we’ll walkyou through the care and maintenance of your espresso machine toensure its maximum performance for years to come. Using a widerange of espresso machines, we will work on the proper technique forpulling espresso shots to get great crema every time. We will also coverthe best methods for steaming, frothing, and foaming milk. Then we willmake some of our favorite coffee drink recipesStephen Cottrell | Seminar | $29#181125A – Sunday, November 25 | 10:00 a.m. – 12:00 p.m.

Grillmaster Series: Winter Grilling 1Don’t let the cold weather keep you away from grilling—winter is agreat time to infuse some of your favorite meals with the rich flavors ofthe grill! This hands-on class will encourage you to brave the elementsto prepare a great grilled meal even in the dead of winter. Kitchen Win-dow’s Grillmasters will share their secrets, insights, and recipes for mak-ing your next winter grilling adventure fun and flavorful. We will beginour evening with OAK-PLANKED GOAT CHEESE AND PESTO STUFFED CIA-BATTA. We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BRUSCHETTA—aremarkable combination that’s perfect Minnesota winter fare. The starof this menu is a grilled version of that down-home favorite, HERB-ROASTED CHICKEN POT PIE—a simple yet technical dish that will giveyou many of the skills you need to become an expert winter griller. Toaccompany our featured dish, we will prepare HICKORY-GRILLEDBACON MASHED POTATOES. Finally, we'll finish our winter celebrationwith FIRE-BAKED APPLES served with CINNAMON ICE CREAM.Daniel Darvell and Doug Huemoeller | Participation | $89#181127A – Tuesday, November 27 | 6:00 p.m. – 9:30 p.m.

View a complete listing of all classes and availability at www.kitchenwindow.com3

To register www.kitchenwindow.com or call 612.824.4417 4

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Grillmasters Series: Sausage Making 1Sure, you can head to the grocery store and pick up a pack of bratsfor your cookout, but think how much more fun it would be to knowthat you’re grilling-up sausages you made yourself… And, did wemention how easy it is? Join the Kitchen Window Grillmasters to learnthe ins and outs of do-it-yourself sausage making. You’ll learn everythingyou need to know to get started—from fat content to fresh casings—and try your hand at making and filling a variety of sausages. You’llmake HOT-SMOKED SHEBOYGAN BRATWURST and serve it with whiteonion, brown mustard and sliced dill pickles on a buttered hard roll.You’ll also learn to make a classic SPICY ITALIAN SAUSAGE served withsmoked peppers and onions. We will then move-on to CHICKEN ANDAPPLE SAUSAGES serve with a celery root slaw. Finally, you’ll make aMEDITERRANEAN LAMB SAUSAGE served in a pita with tabbouleh andGreek yogurt. After we show you how easy and fun sausage makingcan be—you may never go store-bought again!Daniel Darvell and Doug Huemoeller | Participation | $79#181129A – Thursday, November 29 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 1We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are HONEY-MISO BAKEDSALMON WITH SESAME GREEN BEANS; MUSHROOM AND PESTO RISOTTOWITH TOASTED WALNUTS; MOROCCAN CHICKEN STEW WITH COUSCOUS;and RED CURRY SHRIMP WITH SNAP PEAS AND SWEET BELL PEPPERSJeff Adamek | Participation | $79#181130A – Friday, November | 6:00 p.m. – 9:30 p.m.

DECEMBERTapas and PaellaLet Kitchen Window’s team lead you in a culinary tour of Spain with afestive tapas and paella party! To get you into a Mediterranean moodwe will start with four TAPAS, or small plates that are a great way to sam-ple a variety of traditional Spanish bar snacks: MANCHEGO CRO-QUETTES; GAMBAS AL ROMESCO—shrimp in roasted pepper andalmond sauce; CHORIZO STUFFED DATES—popular Spanish datesstuffed with chorizo and goat cheese and wrapped in serrano ham;and CATALAN FLAT BREAD—a classic that we’ll top with seasonal veg-gies. Our main course of CHICKEN AND CHORIZO PAELLA will transformhumble Bomba rice into a gourmet meal as it soaks up the spices andgets topped with RED PEPPER, LEEKS, SUGAR SNAP PEAS, ARTICHOKES

AND MARCONA ALMONDS. For dessert, we’ll make SPICED ORANGESWITH SHERRY AND CREAM. In keeping with our theme, SANGRIA—thatwonderful combination of wine and fruit that’s the perfect flavorfuldrink—will be served all evening. Sangria sold separately during class.Jeff Adamek | Party-Style Participation | $89#181201A – Saturday, December 1 | 6:00 p.m. – 9:30 p.m.

Sushi Specialty RollsTraditional sushi is healthy, fun and easy to make at home once youknow the basic techniques. Join us to learn the secrets of some of thefavorite specialty rolls. We will start with the foundation of sushi, the rice.Next, we’ll discuss fish and you’ll learn how to use a sashimi knife toproperly cut FISH for NIGARI, tonight’s featured rolls. With these essen-tials under your belt, you’ll try your hand at making sushi rolls. You’ll startwith the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE—tem-pura fried shrimp, avocado and cucumber. Then it’s on to the RAIN-BOW ROLL WITH SPICY PONZU—a California roll consisting of crab,avocado and cucumber, wrapped with sea bass, salmon, tuna andavocado on the outside. Then well hone up our knife skills to create aCATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made withunagi (eel) and cucumber wrapped with avocado. For our final roll wewill prepare a SCALLOP HAND ROLL WITH SPICY SAUCE—cooked scal-lop, cucumber, scallion and daikon sprouts. During class, we’ll discusswhere to shop for the freshest sushi ingredients and what equipmentyou’ll need to make rolling sushi easy and fun.Doug Huemoeller | Participation | $99#181205A – Wednesday, December 5 | 6:00 p.m. – 9:30 p.m.

Lefse and Beyond – Scandinavian FavoritesThis class revels in traditional Scandinavian holiday recipes. We start, ofcourse, with LEFSE—the flatbread traditionally served at holiday cele-brations. While the ingredients for it are simple, making lefse does re-quire the right equipment and some practice, and in this hands-onclass, you’ll learn the entire process, start to finish. We will show you howto wield the tools used for making lefse, including long wooden turningsticks, special rolling pins, and griddles. We’ll talk about how to eat andserve lefse—from simply adding butter and sugar, to enjoying it with thetraditional lingonberry jam. From there, it’s on to POTATISKORV—aSwedish potato sausage made from pork, beef, onions and potatoes.We will walk you through the steps of grinding the meat, mixing the fill-ing, stuffing the casings, and pan-searing these delicious treats. We’llend our afternoon making CLOUDBERRY FOOLS—thin gingersnapstopped with tart cloudberry sweetened cream—the perfect finish toany holiday feast! Dan Darvell and Doug Huemoeller | Participation | $79#181208A – Saturday, December 8 | 10:00 a.m. – 2:30 p.m.

View a complete listing of all classes and availability at www.kitchenwindow.com5

Riedel Wine & Cooking Experience This amazing evening kicks off with a wine tasting presented by Julio Ruiz of Riedel,the world’s premier wine glass maker. Julio will lead us through a hands-on tastecomparison demonstrating how the shape of a glass can profoundly affect a wine’sbouquet and flavor. We will work our way through four fabulous wines (Chardonnay,Riesling, Pinot Noir and Cabernet Sauvignon) from some of America’s best wineproducers. Following our wine tasting we will move into a hands-on cooking expe-rience. You will be learning to make and enjoying four fantastic small plates thatpair perfectly with wine and are sure to be a hit at your next gathering. ROASTEDGRAPE, CARAMELIZED ONION, PROSCIUTTO AND FRESH MOZZARELLA FLATBREAD;ORANGE CHICKEN BITES WITH PAN FRIED RICE CAKE, SCALLION AND TOASTEDSESAME; PAN SEARED SCALLOP, WILTED GREENS AND LEMON VINAIGRETTE; SHORTRIB CROQUETTES WITH SMOKED TOMATO JAM.

Each participant will receive a Veritas Riedel Tasting Set ($138 value) and special discounts on Riedel glassware and decanters offered on the eveningof event only. Price includes tasting wines. Additional wine will be available for pur-chase following the wine tasting. Must be 21 years of age or older to attend.

Julio Ruiz & Jeff Adamek | Wine Tasting & Party-Style Participation | $119 ($237 value)#181128A – Wednesday, November 28 | 6:00 p.m. – 10:00 p.m.

Get a Veritas Riedel Tasting Set ($138 value)

Cookies with SantaMagic is in the air when Santa makes his annual visit to the Kitchen Win-dow Cooking School! Treat your child to this very special, best-sellingevent. Jolly old St. Nick is, of course, the main attraction, and as wewait for Santa to arrive, we’ll decorate cookies and make other favoriteholiday goodies. We’ll frost and design freshly-baked traditional SUGARCOOKIE CUTOUTS and GINGERBREAD PEOPLE—both with plenty ofsprinkles. We’ll also make SANDWICH-COOKIE REINDEER, CORN FLAKEWREATHS, CHOCOLATE-DIPPED HOLIDAY PRETZELS, and MARSHMALLOWSNOWMEN. Each child will go home with an assortment of treats toshare with their family and friends.Ages 3 and up. All children must be accompanied by an adult through-out the class. Adults are welcome to assist the children. Adults accom-pany children at no charge. Class fee covers one child and one adult. Santa Claus and Steve Grass | Participation | $59#181209A – Sunday, December 9 | 9:00 a.m. – 11:00 a.m.#181209B – Sunday, December 9 | 12:00 p.m. – 2:00 p.m.

Thai Favorites 1Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes andwe will walk you through the specialty ingredients, tips and techniquesessential their preparation. Tonight’s class will feature… FRESH SHRIMPSPRING ROLLS—shrimp, ground pork, lettuce, carrots, mint, cilantro, ricenoodles wrapped in rice paper served with peanut sauce; SOM TOM—shredded green papaya, tomatoes, carrots peanuts with chili fishsauce vinaigrette; STIR FRIED CASHEW CHICKEN—chicken, onion,cashews, Thai chilies, and water chestnuts; and PANANG CURRYPORK—pork, ground peanuts, bell pepper, kaffir lime leaves and Thaibasil simmered in a sweet panang coconut curry milk.Jeff Adamek | Participation | $89#181210A – Monday, December 10 | 6:00 p.m. – 9:30 p.m.

Fondue and Raclette Party ClassicsCome discover why fondue remains such a popular entertaining optionduring the holidays. We will guide us through all the “Fon-dos and Fon-don’ts” you need to host a fabulous fondue party. We’ll begin withCLASSIC CHEESE FONDUE made with two of Switzerland’s finestcheeses: EMMENTALER AND GRUYÈRE, perfect for dunking chunks ofFrench bread. Then we’ll enjoy LAND AND SEA FONDUE IN OIL wherewe’ll live it up with beef tenderloin, shrimp, and scallops cooked andthen dipped in five wonderful sauces. Our awesome line-up of saucesincludes BÉARNAISE, CLASSIC COCKTAIL, TERIYAKI, and the favoredGREEN GODDESS. Before moving to dessert, we will introduce you toRACLETTE, another traditional Swiss method for cooking together at thedining room table, where we’ll enjoy the classic RACLETTE CHEESE,GRILLED VEGETABLES, SAUSAGES, and CORNICHONS. Finally, our CLAS-SIC MILK CHOCOLATE FONDUE will be a perfect finish to our night as wedevour it with pound cake and fresh fruit. Don’t forget to reserve yourspot around the fondue pots as this class fills up quickly!Jeff Adamek | Participation | $79#181215A – Saturday, December 15 | 11:00 a.m. – 2:00 p.m.

Flavored Pastas NEWLooking for a little flavor boost to your pasta dishes? This class is all aboutcreating great tasting and simply-made handmade flavored pasta!This class will show you just how fun and easy it is to make fresh pastaat home. We’ll make three different flavored doughs by hand, thenknead it and sheet it, to make the perfect noodle. Using this skill, ourfirst dish will be a SAFFRON PASTA with CLAMS AND SHRIMP and aHARISSA AND ROASTED RED PEPPER SAUCE. We will then build ROASTEDZUCCHINI CANNELLONI with a MIDNIGHT PASTA DOUGH and top thatwith a BLISTERED YELLOW TOMATO-BASIL SAUCE. Our third pasta of theevening will be a THAI BASIL PASTA with SMOKED CHICKEN ANDROASTED MUSHROOMS topped with a COCONUT-LEMON GRASSSAUCE.Jeff Adamek | Participation | $79#181217A – Monday, December 17 | 6:00 p.m. – 9:30 p.m.

Fish FundamentalsA class dedicated to seafood lovers! With this class, you’ll broaden yourculinary repertoire with new ideas and techniques for cooking a varietyof fish and seafood dishes. You’ll learn what to look for when buyingfish and other seafood, so that your finished dish is always fresh and de-licious. You’ll also learn, first-hand which cooking techniques are bestsuited to which proteins. We will practice pan-searing with SCALLOPSWITH ORANGE VINAIGRETTE. You will then sauté SHRIMP WITH FRESHTOMATO LINGUINI. We will turn inexpensive MUSSELS into a luxuriousgourmet treat with a SAFFRON BUTTER, and prepare delicious ovenroasted TERIYAKI SALMON. Last but not least, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Jeff Adamek | Participation | $89#181219A – Wednesday, December 19 | 6:00 p.m. – 9:30 p.m.

International Small Plates: ThailandAwaken your senses and celebrate the flavors of Thailand. In tonight’sparty style participation class, you will create five classic Thai dishes. Wewill walk you through all the essential ingredients, provide some tips andtechniques, and then start you off on your culinary journey. Tonight’sclass will feature… THAI FRIED EGG ROLLS—a fried rice wrapper withground pork, onions, carrots, cabbage and bean thread noodlesserved with a peanut vinaigrette sauce; LAAB ISSAM—ground pork withroasted rice powder, onions, chilies, lime juice, fish sauce, cilantro andmint served on a lettuce leaf; STIR-FRIED GREEN BEANS—long beans stirfried with dark soy and Thai spices; RED CURRY BEEF—beef, onion, bam-boo shoots, bell peppers and Thai Basil simmered in mild red curry co-conut milk; and SHRIMP THAI FRIED RICE—shrimp, onion, peas, carrots,egg and Thai basil.Steve Grass| Party-Style Participation | $89#181221A – Friday, December 21 | 6:00 p.m. – 9:30 p.m.

Chinese: Dim SumDim sum, a Chinese tradition that dates back over 1000 years, wasonce simply snacks served with tea for travelers. Today it has grown inpopularity to become the main focus of an elaborate brunch. In restau-rants, carts loaded with steamers are pushed around from table totable where diners can choose items they would like to eat—dumplings, steamed buns, rolled noodles, meatballs, ribs, and pastriesare most common. Join us as we create our own dim sum experiencethat you can share with your family and friends. We’ll make SHRIMPAND CHICKEN SHU MAI—open top dumplings of ground shrimp,chicken, scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONGFAN—rolled rice noodle filled with shrimp and scallion; NGAO YUKKAU—steamed beef meatballs, PORK WONTON—crisp fried pork andmushroom filled wonton; and PORK POT STICKERS—dumplings steamedin chicken broth. Jeff Adamek | Participation | $79#181222A – Saturday, December 22 | 12:00 p.m. – 3:00 p.m.

Fondue and Raclette Party 2Take a break from the holiday shopping, and join us for a truly fabulousfondue party. Discover why fondue remains such a popular entertain-ing option during the holiday season as you move through all of the“Fon-dos and Fon-don’ts” you need to host a delicious fondue party.We’ll begin by dipping a beautiful assortment of bread chunks into BRIEFONDUE WITH CRAB AND CHAMPAGNE. Next, we’ll spice up the fonduepot as we prepare a broth-based THAI-FLAVORED SHELLFISH FONDUEwhich is truly decadent with oysters, shrimp, and scallops. Then we willdip our seafood selection into five wonderful sauces: SPICY ORANGE-GINGER SAUCE, ZESTY ASIAN-STYLE COCKTAIL SAUCE, PONZU DIPPINGSAUCE, ASIAN HERB SAUCE, and the favored GREEN GODDESS. Just asyou begin to think the party is winding down, we will bring out theraclette to keep it going! On the traditional raclette, we will enjoyRACLETTE CHEESE that is grilled to perfection along with SAUSAGES,CORNICHONS, and BOILED POTATOES. Since no fondue party is com-plete without dessert, Jeff will not disappoint as he leads you in prepar-ing a heavenly MALTED PEPPERMINT CHOCOLATE FONDUE with poundcake and fresh fruit. Don’t forget to reserve your spot around the fon-due pots, as this class fills up quickly!Jeff Adamek | Participation | $79#181223A – Sunday, December 23 | 11:00 a.m. – 2:00 p.m.

To register www.kitchenwindow.com or call 612.824.4417 6

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Kitchen WindowCalhoun Square • 3001 Hennepin Avenue. • Minneapolis, MN 55408

Phone: 612-824-4417 • Toll Free: 888-824-4417www.kitchenwindow.com

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