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Cooking Class Schedule – Dec. 2012 - Feb. 2013

COOKING CLASSES BY DATE 

DECEMBER 

AT Solera 

For authentic Spanish cuisine, you could go to Madrid... or join us in downtown 

Minneapolis at one of the city’s hottest spots. Right in the heart of the 

theater district, Solera specializes in tapas and paella, all made from fresh, locally-sourced 

ingredients and served in a casual but elegant atmosphere. Join 

us at this local gem and go behind the scenes with Executive Chef Jorge Guzman. 

Chef Jorge will share his kitchen with you as he prepares four incredible 

courses straight from Solera’s menu. You’ll watch a master a work, pick up a 

few expert tips and eat an amazing meal. For our first course, it’s TRADI- 

TIONAL TORTILLA ESPANOLA – a Spanish omelet made from farm fresh eggs, 

Yukon potatoes and CIPOLLINI onions. Our second course will be COLIFLOR 

FRITO – fried cauliflower served with calabrian peppers and preserved lemon. 

For the third course, we’ll have RABBIT AL SALMOREJO – marinated rabbit 

simmered in asavory paprika sauce and served with confit potatoes. And for 

our final course, Chef Jorge will prepare MEAT & SHELLFISH PAELLA – a traditional, 

aromatic and beautiful combination of flavors. 

Jorge Guzman | Demonstration | $70 

#121203A – Monday, December 3 | 6:00 p.m. – 9:00 p.m. 

Holiday Party Cupcakes 

Some foods are just destined for entertaining, ordained to be displayed on a 

platter, a stand, a pedestal. The cupcake is one of these. Just big enough to satisfy 

a sweet tooth and housed in it’s own personal serving-sized wrapper, the cupcake 

makes a great addition to any party table. In this hands-on class, you’ll 

join pastry chef and cooking instructor Stephanie Johnson to learn and practice 

the recipes and techniques for a handful of holiday-inspired cupcakes, some 

dressed up and some dressed down (all of them cute). We’ll start with a cupcake 

version of a traditional French BUCHE DE NOEL – chocolate cake finished with 

vanilla butter cream and brandied cherries. Next we’ll work on CHOCOLATE 

PEPPERMINT CUPCAKES – chocolate cakes decorated with peppermint cream 

icing and peppermint candy. We’ll also make GINGERBREAD CUPCAKES – 

homey spiced cake made with stout and iced with orange-mascarpone icing. 

STICKY TOFFEE CUPCAKES are next – gingerbread cakes finished with sticky 

toffee glaze. Stephanie will walk us through ALMOND BRITTLE CUPCAKES – 

white cake topped with almonds and caramel buttercream. And last but not 

least, we’ll end the evening with EGGNOG CUPCAKES – white cake doused 

with rum and brandy syrup and frosted with meringue icing. Yum. 

Stephanie Johnson | Participation | $65 

#121205A – Wednesday, December 5 | 6:00 p.m. – 9:30 p.m. 

Healthy Small Plates and Appetizers 

We love entertaining! Cocktail hour, holiday dinner, Sunday brunch... you 

name the occasion, we’ll throw it a party. And we’re always looking for great 

new foods to add to our entertaining menus. Join us tonight for our latest find: 

healthy and delicious small plates from Anna Dvorak. Anna is an expert in 

cooking for health, with countless classes in vegetarian and gluten-free cooking. 

Tonight, she'll create an incredible vegetarian menu filled with fresh, hearty 

and vital flavors that will liven up any party. We’ll start with WILD MUSH- 

ROOM PATE WITH APPLE-SAGE CHUTNEY – an earthy, sweet and fresh appetizer 

that adds easy elegance to a buffet or table. Next, Anna will prepare 

ROASTED VEGETABLE ANTIPASTI WITH ROSEMARY – a lovely and surprisingly 

simple way to feed your guests color, flavor and nutrition. Next it’s TURK- 

ISH CAULIFLOWER “MEATBALLS” WITH YOGURT SAUCE – light, satisfying 

and full of Middle Eastern flavor. Anna will make POLENTA CROSTINI WITH 

CANNELLINI BEANS, PESTO & ROASTED RED PEPPERS – gorgeous bites that 

are perfect for a holiday table. And finally, we’ll sample a little something sweet 

with GLUTEN-FREE CHOCOLATE SPICE CAKE BITES WITH LEMON-GINGER 

GLAZE – homey and warm treats that the whole family will love. 

Anna Dvorak | Demonstration | $65 

#121206A – Thursday, December 6 | 6:00 p.m. – 9:00 p.m. 

Homemade Holiday Gift Giving 

Hand-made holiday gifts are traditional, thoughtful and downright neighborly. 

Some of us are old hands at creating cookie tins and candy jars; and some of 

us have never quite gotten the hang of it. Whether you're an expert gift-maker 

or an expert gift-buyer who's always dreamed of becoming known for your 

home-made fudge, this class will give you new ideas for creating unforgettable 

treats that you can give to family, coworkers and friends. We'll be joined by 

Jamie Greenland Gorey and Jill Schwalbe Means, cookbook authors and cooking 

instructors. They’ll walk us through the preparation of a handful of classic 

edible gifts that you can practice during class and recreate at home. We’ll start 

with SCONES WITH LEMON CURD – you’ll learn how to package these into 

an elegant gift. Next we’ll make CHOCOLATE SAUCE – in a simple jar with 

a beautiful ribbon, this makes a sweet and thoughtful gift for anyone on your 

list. GINGER COOKIES are next – a gift you can make with the kids, package 

these in bags, attach a recipe card and you have an instant and impressive 

teacher gift or stocking stuffer. Last but not least, we’ll make CHOCOLATE 

BREAD PUDDING – surprisingly easy and packaged in an Italian paper loaf 

pan, this gift is beautiful, impressive and delicious. Guests will take home a 

sample gift package of each of the recipes, ready to enjoy. 

Jamie Gorey & Jill Means | Participation | $65 

#121208B – Saturday, December 8 | 10:00 a.m. – 2:00 p.m. 

Holiday Heat – South American Party Appetizers 

Put some fire into your holiday party menus with the spice of South American 

cuisine. Join Olga Hincapie for a hands-on class celebrating small plates from 

South America. Born in Argentina, Olga is an experienced cooking instructor, 

and we are very happy to have her here tonight. Olga will share authentic 

recipes, tips for traditional cooking methods and an amazing menu of sizzling 

South American small plates and appetizers that is guaranteed to spice up any 

occasion. The evening will begin with AREPAS RELLENAS CON CARNE – savory 

and rich corn cakes filled with seasoned beef. Next, Olga will prepare 

EMPANADAS ARGENTINAS – stuffed and fried pastries served with 

CHIMICHURRI (fresh herb sauce) and PICO DE GALLO (fresh tomato salsa). 

Olga will also treat us to an ANTIPASTO PLATTER – a selection that includes 

tuna, cucumber, red bell pepper, onion, ketchup, pickled cauliflower and baby 

pickles. We’ll have TOSTONES DE PLATANO VERDE – crispy fried green plantains 

accompanied by an incredible garlic-shrimp sauce. And for a sweet finish, 

Olga will prepare PASTELITOS DE GUAYABA CON QUESO FRESCO – 

small pastries with guava and fresh cheese. 

Olga Hincapie | Demonstration | $65 

#121208C – Saturday, December 8 | 11:00 a.m. – 2:00 p.m. 

Buone Feste – Fresh Italian Holiday Appetizers 

There’s just something about Italian food – good Italian food – that makes 

everything festive. It’s romantic, colorful, aromatic and, of course, delicious. 

In this hands-on class, we’ll explore what Italian cuisine can do for your holiday 

party. With Kitchen Window Cooking Instructor Becky Caterine as your 

guide, we’ll work on a menu of small plates and appetizers that are fresh, exciting, 

impressive and surprisingly easy to make. We’ll begin the evening with 

RICOTTA FRITTA WITH TOMATO AGRODOLCE – fresh ricotta, breaded, fried 

and served with sweet and sour tomatoes. Next it’s SHRIMP & CITRUS SPIE- 

DINI – an incredible combination of fresh shrimp and bright citrus, skewered 

and served with ARUGULA & WALNUT PESTO – a wonderful, peppery alternative 

to traditional basil pesto. We’ll also make BRUSCHETTA WITH 

PORCINI & PEACHES – a simple appetizer that’s dressed (and flavored) to impress. 

Becky will walk us through POLENTA SQUARES WITH SAUSAGE & 

PEPPERS – cut and baked squares of polenta topped with a classic Italian combination. 

And finally, we’ll end on a sweet note with COCOA NIB TARTLET 

WITH MARMALADE – a sumptuous dark chocolate tartlet with a cocoa-nib 

crunch and a sweet marmalade finish. 

Becky Caterine | Participation | $65 

#121208D – Saturday, December 8 | 6:00 p.m. – 9:30 p.m. 

Lefse and Beyond – Celebrating Minnesota’s Scandinavian Roots 

This class revels in traditional Scandinavian holiday recipes. We start, of course, 

with LEFSE – the flatbread traditionally served at holiday celebrations. While the 

ingredients for lefse are simple, it does require the right equipment and some 

practice. In this hands-on class, you’ll learn the entire process, start to finish. 

You’ll learn how to wield the tools used for making lefse, including long wooden 

turning sticks, special rolling pins and griddles. We’ll talk about how to eat and 

serve lefse, from simply adding butter and sugar to enjoying it with the traditional 

LINGONBERRY jam. Then it’s on to a smorgasbord of holiday cookies. On the 

baking menu: KRUMKAKE – a delicate Norwegian wafer cone that tastes as delicious 

plain as it does filled with whipped cream and berries; ROSETTES – a 

crispy Christmas classic; and CHOKLADBOLLAR – Swedish chocolate bombs. 

Doug Huemoeller and Brian Storey | Participation | $65 

#121209A – Sunday, December 9 | 10:00 a.m. – 2:30 p.m. 

1 

For complete class descriptions visit www.kitchenwindow.com

Last-Minute Holiday Gift Baskets 

No matter how hard we try, it just doesn’t seem possible to avoid a lastminute-gift 

shopping trip. Every year, the holidays come at the same time, and 

every year we plan to get all the gifts wrapped and ready by the weekend after 

Thanksgiving. And yet. Here we are, the holiday season in full swing and we 

don’t have a gift for... Well, Kitchen Window is here for you. Join us for an 

evening dedicated to last-minute gift baskets that you put together out of inexpensive, 

home-made goodies. With a Kitchen Window Instructor as your 

guide, you’ll learn and practice a few recipes that can be put together into a 

thoughtful gift basket for anyone left on your list. We’ll make two themed baskets 

to inspire you, and you’ll take home a sampling of the treats to get you 

started. We’ll start with a FRENCH HOLIDAY BASKET stocked with SANGRIA 

JELLY poured into miniature wine glasses; PORT WINE CHEESE BALLS rolled 

in SPICY HERB OR NUTS; and LIQUEUR-FULLED CHOCOLATE TRUFFLES. 

Then we’ll make a MEXICAN HOLIDAY BASKET stocked with MEXICAN 

WEDDING CAKE COOKIES; MARGARITA JELLY; and HOLIDAY-SHAPED 

FRESHLY MAKE TORTILLA CHIPS with a MANGO SALSA. The jellies will be 

made prior to the class, and the other goodies will be made by you! 

Raven Seybolt | Participation | $65 

#121209B – Sunday, December 9 | 10:00 a.m. – 1:00 p.m. 

All About Chocolate 

Oh chocolate. Dark, aromatic, complex and even mysterious – chocolate 

is something to celebrate. To honor. In this class, we’ll do just that. Join us 

as we welcome Andrea Pesses, founder of Groveland Confections. We’ll 

begin the class with a CHOCOLATE & WINE TASTING – you’ll try two dark 

chocolates, two milk chocolates and two white chocolates and pair each 

of these with a wine selection. As we sample our wine and chocolate, Andrea 

will lead you through the history and culture of chocolate. You’ll learn 

how it’s grown, harvested and made in different parts of the world, as well 

as its surprising health benefits. Next Andrea will show you the proper techniques 

for CHOCOLATE TEMPERING and talk about how to make flawless 

ganache and truffles, just in time for the holidays. To round out the class, 

Andrea will prepare a couple of chocolate desserts that you can recreate at 

home for your family and friends. She’ll make DARK CHOCOLATE FLOUR- 

LESS CHOCOLATE CAKE – a silky, smooth, elegant and indulgent; and 

MILK CHOCOLATE PUDDING – homey, classic and comforting, this is a 

treat that the whole family will love. And finally, Andrea will share samples 

of her HAND-MADE CHOCOLATES & CONFECTIONS. 

A wine flight to accompany dinner will be sold separately, approx. $15 per flight. 

Andrea Pesses | Demonstration | $60 

#121209C – Sunday, December 9 | 2:00 p.m. – 5:00 p.m. 

Healthful Party Treats 

It may be the cold, or the short days, or all those extra calories burned at the 

mall, but there’s something about the holidays that has our tummies grumbling 

for treats. Sweet ones, salty ones, spicy ones... holiday treats can turn a gray, 

hectic and slushy day around. In this class, we’ll celebrate holiday treats the 

vegan way with a menu of tasty, addictive and 100% vegan goodies that are 

guaranteed to delight. We’ll welcome AmyLeo Barankovich, vegan culinary 

instructor, vegan coach, personal chef and restaurant consultant. AmyLeo 

teaches how to move toward a plant-based diet without sacrificing creative, 

delicious and nutritious food. For this class, she will share her expertise and 

passion with you as she prepares a handful of sweet and not-so-sweet goodies 

perfect for the family, the office or your glove compartment (we don’t judge). 

We’ll start with the sweets: WHITE CHOCOLATE MACADAMIA NUT COOK- 

IES – a cookie-jar favorite that’s surprisingly light and full of sweet, wholesome 

flavor; FIG-PUMPKIN BREAD WITH MAPLE CREAM CHEESE SPREAD – wonderfully 

rich and wholesome, perfect with your afternoon tea; and last but not 

least NUTTY OLD FASHIONED CANDIED POPCORN – a throwback snack 

livened up with a sprinkling of craisins and pistachios. We’ll explore the other 

tastes next with a couple of salty and savory snacks: CHEDDA-CHEESE DE- 

LIGHTS – an incredible blend of crunchy texture, nutty flavor, and hint of chili; 

and GARLICKY, CRACKED-PEPPER CHEESY POPCORN MIX – coated in garlic-infused 

oil and rolled in rice-parmesan cheese and fresh ground black pepper, 

this one explodes with flavor. And finally we’ll end the evening with a 

dish everyone will love: POACHED PEARS IN REDUCED RASPBERRY SAUCE 

WITH RAW COCONUT CRÈME FRAICHE – a refreshing and dazzling dessert. 

AmyLeo Barankovich | Demonstration | $65 

#121211A – Tuesday, December 11 | 6:00 p.m. – 9:00 p.m. 

Warm It Up: Authentic Thai Appetizers 

Its time to awaken your senses and shake off the winter chill with a vibrant, 

fresh and exciting menu of authentic small plates and appetizers from Northeastern 

Thailand. For this hands-on class, we’ll welcome back Joe Hatch- 

Surisook, one of our most popular instructors and chef-owner of Sen Yai Sen 

Lek. He’ll guide you through the preparation of a handful of great recipes perfect 

for parties, brunches or any occasion. We’ll start one of the most popular 

appetizers at Sen Yai Sen Lek: PO PIA TOD – crispy spring rolls made with 

pork, cabbage, carrots, mung bean noodles and wood ear mushrooms. We’ll 

serve these up with a SWEET CHILI SAUCE for dipping. Next it’s GAI SATAY 

– skewers of marinated and grilled chicken served with CURRIED PEANUT 

SAUCE and COLD CUCUMBER SALAD. Joe will share the secrets of MIANG 

KAM – Thai lettuce wraps made with ginger, dried shrimp, toasted coconut, 

Thai chilies and lime, and served with SHRIMP SAUCE for an unbelievable 

combination of flavors. We’ll also make NEUA DAT DEOW – sweet dried beef 

carefully seasoned with coriander seeds, marinated in whiskey, soy and palm 

sugar and finished with a bright and fresh CILANTRO LIME SAUCE. Fantastic. 

Joe Hatch-Surisook | Participation | $70 


Fabulous Chocolate Desserts 

Calling all chocolate lovers! This is the class you’ve been waiting for. Join one 

of Kitchen Window’s favorite instructors, Terry John Zila for this hands-on 

class dedicated to gorgeous chocolate desserts. Terry will give you his tips for 

working with chocolate while he guides you through the preparation of treats 

that are great for special occasions, for entertaining, or for just indulging your 

chocolate cravings. First on the dessert plate will be a CHOCOLATE MIRROR 

TART with CHOCOLATE GRAHAM CRACKER CRUST – a beautiful tart that’s 

also surprisingly easy to make. Next, we’ll make a batch of CHOCOLATE & 

SPICED PECANS MERINGUES – melt-in-your-mouth treats that you’re sure to 

love. Next up is a lovely CHOCOLATE WAFER & WHITE CHOCOLATE PAS- 

TRY CREAM NAPOLEON. And we’ll finish our evening with a comforting, 

but decadent, BITTERSWEET CHOCOLATE and TOFFEE CHIP CROISSANT 

BREAD PUDDING served with CHOCOLATE CUSTARD ICE CREAM. 

Terry John Zila | Participation | $70 

#121215A – Saturday, December 15 | 10:00 a.m. – 2:00 p.m. 

Holiday Sizzle: Asian-Inspired Party Apps 

Get in the swing of the party season with an evening of great food from one 

of the Cities’ best chefs. Join is as we welcome Donald Gonzalez, Executive 

Chef at Forepaugh’s Restaurant in St. Paul. Chef Donald will share his expertise 

with us as he prepares an incredible menu of small plates and appetizers 

full of Asian flavors. As he prepares your food, you’ll learn Chef Donald’s 

recipes and techniques, so that you can recreate the dishes at home. Use them 

to rev up your New Year’s party or to liven up a cold winter weeknight – whatever 

the occasion, these recipes are sure to please. We’ll start the evening 

with THE BEST THAI HOT WINGS EVER – spicy wings glazed in a hot and 

sour mango sauce and finished with fragrant herbs. Next up, it’s SPICE MAR- 

KET MALAYSIAN CHICKEN SAMOSAS – fried pastries filled with perfectly 

spiced chicken and served with a tangy tamarind dipping sauce. Chef Donald 

will also make VIETNAMESE MUSHROOM SPRING ROLLS – earthy and rich, 

these addictive spring rolls will be served with home made NAM PRIK – spicy 

chili paste. We’ll sample AHI TUNA PUSH-UPS – Ahi tuna made with yuzu, 

avocado, chilies and fried black soy beans served in a trendy new way. And 

last but not least, it’s SWEET & SOUR LEMON PRAWNS – an unbelievable 

combination of prawns, sun-dried pineapple, candied lemon and Thai basil. 

Donald Gonzalez | Demonstration | $65 


Cookies with Santa 

Magic is in the air when Santa makes his annual visit to the Kitchen Window 

Cooking School! Treat your favorite child to this very special, best-selling 

event. Kids and their grown-ups will have a blast making holiday treats, decorating 

cookies, and picking up a few baking tips and tricks along the way. 

Jolly old St. Nick is, of course, the main attraction, but the food is fun too – as 

we wait for Santa to arrive, we’ll decorate cookies and make other favorite 

holiday goodies. We’ll bake and decorate traditional SUGAR COOKIE 

CUTOUTS and GINGERBREAD PEOPLE – with plenty of sprinkles. We’ll also 

make REINDEER CAKE POPS, SANTA HAT BROWNIES, and MARSHMAL- 

LOW SNOWMEN. Each child will go home with an assortment of treats to 

share with family and friends. 

Ages 3 and up. All children must be accompanied by an adult throughout the 

class. Adults are welcome to assist the children. Please note that there are 

TWO sessions being offered. Adults accompany children at no charge. Class 

fee covers one child and one adult. 

Becky Caterine & Santa Claus | Participation | $50 

#121216A – Sunday, December 16 | 9:00 a.m. – 11:00 a.m. 

#121216D – Sunday, December 16 | 12:00 p.m. – 2:00 p.m. 

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

Sugar, Spice & Everything Nice: Sweetshop Tour 

Here in the Twin Cities, we’re no stranger to the bakery case. And thank goodness 

for that. What would a late weekend morning be without the warm-fromthe-oven, 

cinnamon-scented, currant-studded and caramel-coated goodies 

from the corner sweetshop? Or a night out with that special someone without 

that indulgent dessert-for-two that only a skilled pastry chef can design. Join 

us in celebration of the pastry, the dessert, the bread and yes, even the humble 

muffin, as we tour and sample the best sweetshops in the Twin Cities. We’ll 

meet here in the cooking school for a light lunch before we board a bus and 

head out for an afternoon on the town. We’ll visit some of the Cities’ best 

known pastry shops and bakeries, as well as a few hidden gems that are sure 

to become your new favorites. Along the way, we’ll meet the best pastry chefs 

and bakers in the area. They’ll share their recipes and few baking tips. And, 

of course, we’ll be treated to samples, samples and more samples. We can’t 

think of a better way to spend a chilly winter morning. Can you? 

Alexia Franco-Pettersen | Tour | $70 


Holiday Cookies – First Batch 

Cookies! Stocking stuffers, tin fillers, afterschool treats, work-day indulgences, 

winter pick-me-ups – during holiday season, cookies are everywhere. And thank 

goodness for that. In this hands-on class, we’ll celebrate the holiday cookie with 

four recipes that pay homage to the classics, while also exploring new and exciting 

flavor combinations. With Kitchen Window Instructor Brian Storey as 

your guide, you'll learn and practice the recipes for four holiday goodies that 

you can recreate at home for your family and friends. We’ll start with EGGNOG- 

FROSTED NUTMEG SUGAR COOKIES – the classic sugar cookie takes on a 

timeless holiday beverage in a homey, indulgent treat. Next, we’ll make RED 

VELVET COOKIES WITH PEPPERMINT CREAM CHEESE FILLING – an old-fashioned 

cake-turned sandwich cookie is freshened up with a cool and smooth 

holiday mintiness. We’ll work on CHOCOLATE THUMBPRINTS FILLED WITH 

RASPBERRY GANACHE – a cookie-tin staple updated with a modern and delicious 

flavor combination. And finally, we’ll make ORANGE GLAZED ROSE- 

MARY-CRANBERRY CUTOUTS – shaped and sophisticated cookies with bright 

colors and flavors guaranteed to liven up the holidays. And if you want more 

(you know you do), check out the second batch holiday cookie class too! 

Brian Storey | Participation | $65 

#121216C – Sunday, December 16 | 11:00 a.m. – 3:00 p.m. 

Holiday Dinner Party 

Cooler weather, holidays, kids out of the house – this is the season of the dinner 

party... Our favorite season! Let us share our enthusiasm with you in this 

class led by Chef Ben McCallum from Three Sons Signature Cuisine. Ben will 

cook for you; share his recipes and cooking techniques; and give you expert 

tips for throwing an unforgettable dinner party of your own. He’ll create an 

incredible menu that you can recreate at home, starting with ROASTED BUT- 

TERNUT SQUASH BISQUE WITH MAPLE CREAM – silky, smooth and sweet, 

this soup is sure to please your family and friends. Next, Ben will make SPICE- 

RUBBED TURKEY BREAST WITH SAGE CREAM SAUCE – a fresh and elegant 

take on the classic holiday bird. Ben will serve the turkey with two gracefully 

updated sides: ROASTED YAMS WITH GINGER & MOLASSES – sweet and 

earthy with a surprising bright and spicy note; and CARAMELIZED BRUSSELS 

SPROUTS WITH HICKORY BACON – so mouthwateringly good, these just 

might upstage the turkey. Finally, we’ll end the evening on a sweet note with 

a homey and luscious WARM BREAD PUDDING WITH BOURBON SAUCE. 

Ben McCallum | Demonstration | $65 


Holiday Small Plates & Hors d'oeuvres 

If you’re looking for an excuse to throw a party, here it is: a fresh and exciting 

menu of small plates and appetizers that picks up flavors from all around the 

globe. In this hands-on class, you’ll join cooking instructor, caterer and chef 

Royal Dahlstrom, who will walk you through the preparation of a party menu 

that is guaranteed to impress. You’ll start with AREPAS WITH SMOKED PORK 

SHOULDER & BLACK BEANS – South American fried corn cakes are filled 

with melt-in-your-mouth combination of smoky, salty and a little sweet. Next, 

we’ll work on a stunning small plate: GRILLED LAMB CHOPS WITH LEMON, 

SUN-DRIED TOMATO JAM & AGED BALSAMIC – an incredible combination 

of intense flavor and elegant presentation. We’ll work on SMOKED GARLIC 

SHRIMP WITH CHORIZO & LEMON-PARSLEY PESTO – a classic tapas combination 

finished with bright and citrusy notes. We’ll explore Asian flavors 

with GINGER & SAGE PORK POT STICKERS – a finger food that’s at home 

on a dinner table or a brunch buffet. We’ll serve the pot stickers with two dipping 

sauces, sweet and spicy: SWEET SOY DIPPING SAUCE and CRAN- 

BERRY-CHILI RELISH. And last but not least, we’ll take a classic Midwestern 

party dip and class it up with BLUE CHEESE & ARTICHOKE CASSEROLE – a 

rich and cheesy dip served on top of grilled baguette. Served alone or together, 

any one of these dishes will renovate your party recipe file. 

Royal Dahlstrom | Participation | $70 


Holiday Cocktail Party 101 

A cocktail party is a great way to entertain during the holiday season. Start 

with a few appetizers, add a few libations, and suddenly you're hosting a 

happy crowd. It's easy! Okay, it's not easy, but with a little preparation and 

the tips, techniques and recipes from this class, you can throw a cocktail party 

that's stress-free, fun and filled with delicious food. Kitchen Window Instructor 

Terry John Zila is a pro at entertaining. He'll lead this hands-on class and give 

you all the confidence and skills you need to recreate our recipes at home. 

You'll make six appetizers and small bites, starting with SAUTEED GARLIC 

JUMBO SHRIMP ON FRIED TORTILLAS WITH JALAPENO GUACAMOLE – 

you will not believe this amazing combination of flavors. Next up are 

CARAMELIZED ONION & PROSCIUTTO STUFFED MUSHROOMS – an updated 

classic that is sure to be a hit. We'll make SWEDISH MEATBALL SLID- 

ERS WITH LINGONBERRY SAUCE – these are a fun twist on a retro hors 

d'oeuvre. Our next bite will be CURRIED GOLDEN RAISIN DEVILED EGGS 

– they're picnic fare all glamoured up, and they're delicious. An elegant but 

surprisingly simple dish is next: OPEN FACED FILET MIGNON SANDWICHES 

WITH HERBED SOFT CHEESE & WATERCRESS. And finally, we'll work on a 

sweet little something to finish off the party: MINI BANANA FRITTERS, served 

with a duet of BOURBON CARAMEL & CHAMBORD RASPBERRY SAUCES. 


#121221A – Friday, December 21 | 6:00 p.m. – 9:30 p.m. 

Magical Gingerbread Houses 

Not your ordinary gingerbread houses, the creations you build in this class are 

fit for gingerbread royalty. Works of art. Prime cookie-based real estate. With 

handmade sugar paste, molded marzipan, edible paint and much, much more, 

you and your family will create landscapes, facades, porches, windows, trees – 

anything and everything a gingerbread family could desire. We’ll provide the 

gingerbread building blocks, and Kitchen Window Instructor Mark Wohlers will 

guide you through the rest. Mark will provide tips, encouragement and the tools 

you need to create a masterpiece. You’ll learn how to make SUGAR BONFIRES, 

MARIZPAN SANTA & SLEIGH, and ROYAL ICING ICICLES. A huge assortment 

of colorful candies and other props will be on hand – let your imagination be 

your guide. Mark will also talk about PRESERVATION TECHNIQUES that allow 

your house to stand up through the season. You’ll leave class with a finished 

house that’s sure to be the centerpiece of your holiday celebrations, as well as 

recipes for baking your own homemade gingerbread and royal icing, plus a 

template for constructing more houses in the future. This class has become an 

annual tradition for many families, and it sells out quickly. Sign up quick! 

This class is open to adults and kids who are accompanied by their favorite 

adult. The cost of the gingerbread kit is included in the fee for the class. 

Mark Wohlers | Participation | $65 

#121222A – Saturday, December 22 | 9:00 a.m. – 12:00 p.m. 

#121222C – Saturday, December 22 | 1:00 p.m. – 4:00 p.m. 

Truffles 

Homemade truffles are a delicious and elegant treat, and not just for the holidays. 

If you’ve thought about making your own truffles but have been too intimidated; 

or if you've made the attempt without much success; or if you simply 

love chocolate – this class is must. A favorite Kitchen Window instructor will 

take the mystery out of the process with expert tips and techniques for creating 

professional-quality truffles. You’ll learn how to temper chocolate for perfectly 

smooth GANACHE – the base for any good truffle. Next, you'll add layers of 

flavor with SEA SALT, MOCHA, LAVENDER and GRAND MARNIER. You'll 

finish your truffles by dipping them in WHITE, DARK or MILK CHOCOLATE. 

You'll leave this class armed with a collection of delicious recipes, as well as 

the confidence to explore other flavor combinations at home. Handmade truffles 

made great hostess gifts during the holidays, and they’re also a nice addition 

to your dessert tray. A light dinner will be served at the beginning of class. 



3 


Holiday Fudge 

Next to fruitcake, fudge is probably the thing that comes to mind when you 

think about old-fashioned holiday treats. Luckily for us, “old-fashioned” is not 

a bad thing. Nostalgic, sweet, creamy, indulgent – fudge has all the qualities 

we’re looking for this time of year. (Plus it tastes a lot better than fruitcake). In 

this hands-on class, you’ll work with cooking instructor Raven Seybolt to create 

exciting fudge flavors that will liven up your holiday season. We’ll start 

by making a SIMPLE FUDGE – a base that can be developed into countless 

flavors of fudge. Next, Raven will inspire and encourage you to come up with 

your own fudge recipe ideas as she walks you through four amazing treats. 

We’ll start with OREO FUDGE – vanilla fudge with Oreo crumbs and a chocolate-covered 

bottom. Next it’s CARAMEL APPLE FUDGE – butterscotch fudge 

highlighted with apple pieces. We’ll also make TROPICAL FUDGE – mango 

fudge with dried pineapple. And last but not least, WHITE CHOCOLATE 

CHERRY SWIRL FUDGE – white chocolate fudge and cherry fudge swirled 

together into a beautiful and festive treat. 


#121223A – Sunday, December 23 | 10:00 a.m. – 2:00 p.m. 

Holiday Cookies – Second Batch 

More cookies! Hot from the oven and sugar-scented, wholesome, home-baked 

cookies may just be the best thing about this time of the year. Whether you’re 

giving them as gifts or hoarding them in the top drawer of your desk at work, 

you cannot properly pass the holiday season without a cookie or two. So join 

us in this hands-on class with Kitchen Window Instructor Brian Storey. You'll 

learn and practice the recipes for four holiday cookies that are guaranteed to 

find a permanent place in your recipe file. We’ll start with CHOCOLATE 

HAZELNUT CARAMEL THUMBPRINTS – a grandmotherly classic gets 

dressed up with an elegant an indulgent flavor combination. Next, we’ll work 

on CHAI-SPICED COOKIES – a fresh and delicious take on an old-fashioned 

spice cookie, these are wonderful afternoon treats. We’ll make SALTED 

CARAMEL SHORTBREADS – rich, buttery and satisfying, these cookies will 

make great additions to this year’s cookie tin. And finally, a little something 

for the kiddos (or that kiddo inside of you): CANDY CANE COOKIE STICKS – 

shaped, colorful and simply delicious. For even more incredible holiday cookies, 

don’t miss the first batch cookie class. 



Fundamentals of Pizza: From Thin to Thick 

For dinner, breakfast or a midnight snack – pizza is the perfect food. And while 

many of us rely on the convenience of take-out or delivery, there’s nothing 

quite like an artisan-style pizza made by hand. And you’d be surprised at how 

easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that 

will teach you the fundamentals of delicious home-baked pizza. You’ll begin 

with the foundation for every good pizza – the crust. Royal will walk you 

through the techniques for a successful dough, how to fashion that dough into 

three types of crust, and how to finish each crust for a perfect pizza every 

time. On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old 

World Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED 

PIZZA with a tender, chewy crust, topped with FRESH MOZZARELLA, 

WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH 

PIZZA which you will customize with your favorite toppings. 


#121227A – Thursday, December 27 | 6:00 p.m. – 9:30 p.m. 

The Secrets of the Sushi Roll 

Sushi has never been more popular – you can even find it prepackaged in grocery 

stores. Traditional sushi is healthy, fun and easy to make at home, once 

you know the techniques. Join us to learn the secrets of the sushi roll with Master 

Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discuss 

the history and etiquette of sushi as he prepares a special roll for you to enjoy. 

Next, you’ll learn how to use a sashimi knife to properly cut SALMON AND 

TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling of 

soy sauces and ponzu. With these essentials under your belt, you’ll try your 

hand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLL 

and SPICY TUNA ROLL before exercising your creativity with a variety of MAKI 

ROLLS using your favorite ingredients from our selection, including CUCUM- 

BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class, 

you’ll also learn where to shop for the freshest sushi ingredients and what 

equipment you’ll need to make rolling sushi easy and fun. 

Pierre “Pepe” Yang | Participation | $75 

#121229A – Saturday, December 29 | 6:00 p.m. – 9:00 p.m. 

New Year’s Eve Couples Dinner 

Celebrate New Year’s Eve with an evening of cooking camaraderie and fabulous 

food at Kitchen Window’s Cooking School. With Chef Brian Storey as 

your guide, fun is on the menu as you and your date start the evening with 

some scrumptious appetizers at four hands-on stations. Our appetizers include 

JUMBO TIGER PRAWNS WITH ROASTED CORN GUACAMOLE, SMOKED 

CHICKEN & GREEN PAPAYA LETTUCE BITES, SEARED SCALLOPS WITH 

ORANGE VINAIGRETTE SALAD and CRISPY SWEET POTATO STUFFED 

RAVIOLI. Then we will transform the Kitchen Window Cooking School from 

an appetizer reception to charming tables-for-two where you can relax and 

enjoy the chef prepared main entrée, FILET OSCAR – smoked beef tenderloin 

and decadent lobster topped with asparagus spears and béarnaise sauce. 

We’ll finish off the night with BUILD-YOUR-OWN CREPES stuffed with a variety 

of FRESH FRUITS & MOJITO SYRUP. This event is the perfect way to 

start your New Year’s Eve, and we’ll finish dinner in time for you to be home 

or at your next party in plenty of time for that midnight kiss. 



JANUARY 

Grillmasters Series: Winter Grilling 

Don’t let the cold weather keep you away from grilling. Winter is a great time 

to infuse some of your favorite meals with the rich flavors of the grill. This 

hands-on class will encourage you to brave the elements to prepare a great 

grilled meal even in the dead of winter. Grillmasters Daniel and Doug will 

share their secrets and insights for making your next winter grilling adventure 

fun and flavorful, as well as great recipes for a fabulous winter meal. The star 

of this menu is a grilled version of that down-home favorite: HERB-ROASTED 

CHICKEN POT PIE. This simple yet technical dish will give you many of the 

skills you need to become an expert winter griller. To round out the menu, 

we will begin our evening with OAK-PLANKED GOAT CHEESE- & PESTO- 

STUFFED CIABATTA. We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BR- 

USCHETTA, a remarkable combination that’s perfect Minnesota winter fare. 

To accompany our featured dish, we will prepare HICKORY-GRILLED 

BACON MASHED POTATOES. Finally, we'll finish our winter celebration 

with FIRE-BAKED APPLES served with CINNAMON ICE CREAM. 

Daniel Darvell & Doug Huemoeller | Participation | $70 

#130102A – Wednesday, January 2 | 6:00 p.m. – 9:30 p.m. 

Nothin’ but Gnocchi 

They say timing is everything – in comedy, in love, and especially in gnocchi. 

When properly made, these Italian dumplings are soft, delicate, and incomparably 

satisfying, with a humble flavor that takes to almost any sauce you 

bathe them in. But there are a few tricks, professional techniques, that make 

the difference between plump and pillowy gnocchi or tough and gluey blobs. 

In this hands-on class, we’ll share those tips with you (hint: timing is one of 

them). You’ll work with Chef Royal Dahlstrom to create traditional gnocchi, 

as well as a handful of sauces that you can use for any occasion. We’ll start 

with POTATO GNOCCHI – you’ll learn the recipe as well as the techniques 

for mixing, kneading and boiling. Next we’ll start on our sauces with 

TOMATO SAUCE WITH PORCINI MUSHROOMS & ARUGULA – with its 

bright, earthy and peppery flavors, this sauce makes a welcome addition to 

your winter table. TALEGGIO CREAM SAUCE WITH BALSMAIC TOMATOES 

& ASPARAGUS is next – impressive enough for an elegnat dinner party and 

comforting enough for a cold sunday afternoon. We’ll try another gnocchi 

recipe next – RICOTTA GNOCCHI, and we’ll serve these up with SWISS 

CHARD, GUANCIALE & ROASTED GARLIC – a rustic and intensely flavored 

sauce. And finally, we’ll end on a sweet note with SWEET GNOCCHI served 

with CARAMELIZED APPLES, PECANS & VANILLA ICE CREAM. 


#130103A – Thursday, January 3 | 6:00 p.m. – 9:30 p.m. 

Bread Basics 

If your homemade bread just isn’t rising to the occasion, this seminar will help. 

Bread baking involves a series of chemical reactions; and each step in the 

process is important to achieving a great loaf. Join a favorite Kitchen Window 

instructor to learn the secrets of bread baking – from the choice of ingredients 

to the baking time. We’ll begin with a discussion about yeast – active dry, instant, 

compressed/fresh – how they are different and which type is right for 

you. You’ll learn the right way to measure ingredients; how to choose the right 

equipment; and how important temperature really is. Proper kneading is fundamental 

to bread baking: if not done properly, the final product will not 

achieve its full potential. Our instructor will show you how to knead both by 

hand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette, 


ounds, rolls and braids; as well as how to achieve the optimal crumb and 

crust for the perfect overall texture. You’ll learn how to tell when your bread 

is done as well as how to cool and store it properly. Along the way, we’ll be 

making and baking bread to demonstrate professional tips, tricks and techniques. 

After this seminar, and a little practice at home, you’ll be turning out 

artisan quality bread in no time. 

Stephanie Johnson | Seminar | $30 

#130105A – Saturday, January 5 | 10:00 a.m. – 12:00 p.m. 

Pantry Basics Seminar – Chef Secrets to Enhance Flavor 

Discover the best-kept secret of the world’s greatest chefs – the well-stocked 

pantry. Let our Kitchen Window staff instructors guide you through the world 

of gourmet foods, and unlock the secrets to a great pantry. We’ll start with 

staple ingredients that can truly make your recipes shine, like salts, spices, 

oils, vinegars, stock, flour and sugar. You’ll learn how many salts you really 

need; how you should store your spices; how long your spices will last on the 

shelf; what type of oil I should use for what item and explore some of the different 

flavor profiles of olive oil. Next, we’ll move on to discuss a broad scope 

of other specialty ingredients to avoid meal road blocks and assist you to be 

creative in the kitchen, such as extracts, canned essentials, condiments, rice, 

grains and pasta. Along the way, we’ll sample dozens of gourmet ingredients 

while we discuss how to use them and where to get them. Whether you’re 

just starting to develop your pantry, or you’re an experience flavor junkie, this 

seminar has something for everyone. 

Daniel Darvell | Seminar | $30 

#130105B – Saturday, January 5 | 10:00 a.m. – 12:00 p.m. 

Baking Basics 

Learn the science and chemistry behind the art of baking from a favorite 

Kitchen Window Instructor. In this fun and informative seminar, you’ll get the 

answers you need to become a better home baker: What makes a batter tough? 

What happens if you over-mix the batter? Why is ingredient temperature so 

important? Does it matter in which order you add the ingredients? Learn how 

to choose the right tools and equipment for different baking projects; as well 

as how to choose the right ingredients – from the various types of flours and 

sugars, to the differences between baking powder and baking soda. Our instructor 

will show you the proper way to measure ingredients and how to improve 

your baking with mise en place – having your tools and ingredients laid 

out and ready to use. You’ll discover the three characteristics that will make 

or break your baking: the bake, the brown and the release. You’ll learn how 

these qualities are affected by your oven and your baking pan. Finally, you’ll 

find out the right way to determine doneness, as well as how to cool and store 

your baked goods. Along the way, we will demonstrate techniques for mixing 

and baking SCONES, MUFFINS and COOKIES for you to sample. 


#130105C – Saturday, January 5 | 2:00 p.m. – 4:00 p.m. 

Fundamentals of Modern Sauces 

Take your dinners to the next level with the perfect sauce. In this hands-on 

class, you’ll learn the secrets to creating a great sauce, with the perfect balance 

of flavor and texture. One of our favorite Kitchen Window instructors, Brian 

Storey, will walk you through the preparation of a variety of sauces that can 

be made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and build 

a sauce using ingredients that you already have on hand. You’ll learn how to 

pair your dinners with the right sauce, get hands-on practice at making a good 

sauce, and leave with 30 ideas for sauces that can be made to finish off any 

dinner – from family meals to elegant dinner parties. Brian will of course share 

his tips and tricks, and we will sample the sauces we make along with a variety 

of foods for the night’s dinner. 


#130105D – Saturday, January 5 | 6:00 p.m. – 10:00 p.m. 

Fundamentals of Quick Weeknight Meals 

We’ve all been there – standing in the grocery store trying to figure out what 

to throw in the cart to get a healthy, quick dinner on the table. Join Chef Brian 

Storey to learn secrets for healthy, tasty meals that fit into a busy schedule. 

You’ll learn how to transform two quick meals into two more meals, so that 

you can create four wonderful 30 minute meals any night of the week. This 

hands-on class will start with the preparation of two basic proteins – Chicken 

& Pork. First we will prepare PAN SEARED STUFFED CHICKEN BREASTS 

served with ITALIAN COUSCOUS and then we will transform that chicken 

into our second meal: CREAMY ITALIAN CHICKEN BAKED PENNE with 

HOMEMADE TOMATO SAUCE. For our third meal, we’ll create a flavorful 

CHIMICHURRI PORK TENDERLION served with GREEN RICE. For our four 

and final meal we will take some of our pork from the third meal and create 

a CHILEAN CHILI – made with black & navy beans, a combination of spices 

and the season’s freshest tomatoes. You will be the dinner-time hero after creating 

these easy quick weeknight meals for your family! Register soon as this 

class fills up quickly! 


#130107A – Monday, January 7 | 6:00 p.m. – 9:30 p.m. 

Fundamentals of Fresh Pasta 

Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes – 

it’s an entirely different experience than boiled noodles from a box. This class 

will show you how easy it is to make fresh pasta at home. You’ll make two 

pasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBED 

PASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough, 

as well as how to form it for a variety of uses. Instructor Becky Caterine will 

also share some of her favorite pasta sauces, which you’ll make and enjoy 

with the pasta from class. The first dish is a classic LASAGNE. You’ll learn 

how to cut and layer fresh pasta. Then while the lasagne bakes, you’ll make 

FETTUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta 

including SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO 

SAUCE and CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will 

give you the confidence and skills to create a beautiful meal of fresh pasta 

any time. 

If you own a pasta machine, we encourage you to bring it to work with in class. 



Heathful Living – Making Veggies Sexy! 

For most of us, vegetables have earned a bad rap. Thanks to childhoods filled 

with overcooked, mushy side dishes and bland, boring celery sticks, some of 

us have grown to resent vegetables, to hate them, and to avoid them forever 

and ever. Well, we have some good news: Gone are the days of hiding your 

green beans under the meatloaf and feeding your carrots to your dog! When 

prepared correctly, vegetables are delicious. And, of course, they are healthy 

too—no other food group offers the range of vitamins and minerals that you 

can find in vegetables. Not to mention the flavors and colors. In this class, 

we’ll explore and celebrate the world of vegetables with a handful of incredible 

vegetable-based dishes. We’ll welcome back AmyLeo Barankovich, 

vegan culinary instructor, vegan coach, personal chef and restaurant consultant. 

AmyLeo teaches how to move toward a plant-based diet without sacrificing 

creative, delicious and nutritious food. We’ll start with DAZZLING 

DIJON BEET SALAD – served warm or cold, this dish is beautiful, earthy and 

mellow boosted with a hit of cilantro and toasted pecans. Next is SPINACH 

GOMA-AE – a traditional Japanese dish made with wilted spinach, Sake and 

toasted sesame seeds. We’ll also sample SWEET POTATO SHEPHERD’S PIE 

– corn, rutabaga and a variety of other chopped vegetables baked under a 

smooth and hearty sweet potato mash make an incredibly filling and nutritious 

one-dish meal. AmyLeo will also make SMOKY BLACK-PEPPERED SEARED 

GREEN BEANS – simple and quick to make with a wonderful combination of 

flavors. And finally, we’ll see how vegetables stand up to the dessert tray with 

SUGAR-SNAP PUDDING – a luscious, smooth pudding made from brandysoaked 

peas with just a hint of nutmeg. 



Sweet & Savory Crepes 

Inexpensive and versatile, crepes are one of our favorite foods. But for many 

of us, making crepes at home is just too intimidating. Well, have no fear— 

crepes are really very easy to make. With a little practice, and a few professional 

tips and tricks, you’ll be an expert crepe-maker in no time. In this 

hands-on class, you’ll join Kitchen Window Instructor Brian Storey for a introduction 

into the world of crepes. You’ll learn and practice the recipes for 

a handful of crepes with sweet and savory fillings, and of course, you’ll sample 

along the way. We’ll start with BAKED WILD RICE STUFFED CREPE CONE 

WITH GRAND MARNIER BEURRE BLANC – an incredible combination of 

flavors in a stunning presentation. Next up is ANJOU PEAR, GORGONZOLA 

& HAZELNUT SALAD IN A CREPE BASKET – flavors ad textures abound in 

this beautiful dish. We’ll also make CRESPELLE WITH PROSCIUTTO AND 

PARMESAN – a crepe “lasagna” filled with salty and savory goodness and finished 

with a béchamel sauce. And finally, we’ll end on a sweet note with 

CHOCOLATE SOUFFLE CREPES WITH RASPBERRY COULIS – a classic flavor 

pairing that will make an incredible dessert for any occasion. 


#130110B – Thursday, January 10 | 6:00 p.m. – 9:30 p.m. 

5 


Small Plates for the New Year 

Let’s be honest, most of us are just looking for any excuse to shake things up 

a bit. Well, here it is: it’s a new year! Cold, dreary and dark as it might be, 

January is all about new beginnings – new wardrobes, new gym memberships, 

and of course new foods. In this hands-on class, we’ll explore the perfect way 

to try new foods – small plates filled with big flavors. Whether you use them 

for a cocktail party or to just liven up a weeknight dinner, these small plate 

recipes will revamp your culinary routine. You’ll join Kitchen Window Instructor 

Royal Dahlstrom, who will walk you through the recipes and share 

his tips and tricks along the way. We’ll start with HOT-SMOKED SHRIMP 

WITH LEMON-PARSLEY-PINON PESTO – succulent shrimp livened up with 

bright and fresh flavors. Next is JAMON SERRANO WITH GRILLED QUINCE 

& WILD FLOWER HONEY – thinly sliced ham with smoky-sweet accompaniments. 

We’ll work on CASHEW-CRUSTED BRIE WITH GRILLED 

BAGUETTE & ROASTED MUSHROOMS – sophisticated and surprisingly easy 

to put together. Next we’ll liven up a classic appetizer with BRUSCHETTA 

WITH OVEN-DRIED TOMATOES, GREEN OLIVES & BASIL – an incredible 

combination of sweet, salty and bright flavors. We’ll make AREPAS WITH 

HAAS AVOCADO, LIME & CILANTRO – soft and earthy corn cakes filled with 

creamy, citrusy goodness. And finally, a little something sweet: VANILLA 

BEAN CREPES FILLED WITH CHOCOLATE-ALMOND MOUSSE & ROASTED 

STRAWBERRIES – yum. 


#130111A – Friday, January 11 | 6:00 p.m. – 9:30 p.m. 

Napa Valley Wine Dinner Party 

You’re invited to a very special dinner party hosted by one of the Cities’ best 

chefs. You’ll enjoy an evening of great food and wine hosted by Donald Gonzalez, 

Executive Chef at Forepaugh’s Restaurant in St. Paul. Chef Donald will 

share his recipes and professional techniques with us as he prepares a sixcourse 

Napa Valley Wine Dinner. We’ll also be joined by Jennifer Chou, wine 

consultant and creator of Angel Share Wine Partners. As Chef Donald prepares 

our meal, Jennifer will demystify the wine pairing process and introduce us to 

a SELECTION OF NAPA VALLEY WINES paired with each course. We’ll begin 

the evening with a simple, classic first course: SALAMI CORNET & CHEESE 

PLATE – a selection of meats and cheeses to whet your appetite. For our second 

course, it’s DUCK WITH MANDARIN ORANGE – succulent, elegant and 

glazed with a bit of sweetness, this is an impressive dish for any occasion. 

Donald will also serve BITTERSWEET CHOCOLATE-INFUSED PISTACHIO 

GENOISE – a beautiful pairing of flavors to complement the duck. The third 

course is next: WILD MUSHROOM AGNOLOTTI IN PARMESAN BROTH 

WITH TOMATO RAISINS & ASPARAGUS – a light soup of mushroom-stuffed 

pasta, sweet, dried tomatoes and asparagus. Next is the intermezzo: BLACK 

CURRANT SORBET – a classic, fresh and beautiful palate cleanser. For our 

fifth course, it’s CELERY SEED-DUSTED HALIBUT along side HOT & SOUR 

BRAISED BEEF. Chef Donald will serve the surf and turf with CELERY ROOT 

PUREE and LICORICE-SCENTED HERB SALAD – you won’t believe the fresh 

and exciting flavors in these dishes. And to end this amazing evening, we’ll 

be treated to a final course of PINEAPPLE PHYLLO CRISP WITH JAMESON- 

CARAMEL-GINGER ICE CREAM & COCONUT CRUMBLE. You do not want 

to miss this dinner party. 


Donald Gonzalez & Jennifer Chou | Demonstration | $70 

#130111B – Friday, January 11 | 6:00 p.m. – 9:30 p.m. 

Macaroons & More – an Introduction to French Pastry 

When it comes to pastry, no one is more masterful than the French. Rich with 

history, lore (and butter), French pastries are complex, beautiful creations. And 

while a dedicated few study for decades to master the art of French pastry, most 

of us just don’t have that kind of time. Instead, join us for this class – a handson 

introduction to French pastry with Kitchen Window Instructor Brian Storey 

as your guide. Brian will share his incredible recipes as well as professional tips 

for a handful of classic pastries. You’ll practice these recipes, sample delicious 

treats and walk away with a fundamental understanding of professional French 

pastry technique. We’ll start with a couple of cookies: MACAROONS – tender 

domes of meringue sandwiched around a cream- or butter-based filling in different 

flavors; and TUILES – thin, crispy and deliciously buttery. Next we’ll make 

a treat that’s just as happy on a breakfast tray as it is alongside your afternoon 

latte: MADELEINES – a tiny, light and delicate sponge cake in a classic shell 

shape. Brian will walk us through PATE A CHOUX – a classic, versatile dough 

that you can turn into a variety of pastries. We’ll use our pate a choux to create 

MILLE FEUILLE – translated as “a thousand sheets”, this show-stopping dessert 

is better known as a NAPOLEON, and it is incredible. 



Sushi: Master Class 

For those of us devoted to sushi (and there a lot of us), comes a class devoted 

to mastering the art of beautiful, authentic sushi, sashimi and tempura. We'll 

be joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and one 

of our favorite instructors. Pepe will share his wisdom and walk us through 

expert, intricate sushi preparations that go way beyond the humble California 

roll. You'll learn Pepe's master techniques, including how to select your ingredients, 

how to properly use a sashimi knife and how to embellish your 

sushi for presentation. We'll start by making SHRIMP & VEGETABLE TEM- 

PURA – shrimp and assorted vegetables deep fried in a light batter. We'll learn 

how to use our tempura to make HAND ROLLS and SUSHI CONES, as well 

as how to make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll 

work on SASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, 

yellowtail and tuna sashimi on the outside. Next, we'll try our hand at the 

CATERPILLAR – a whimsical roll made with eel, avocado, cucumber and roe. 

And finally, Pepe will teach how to make a couple of traditional dipping 

sauces to accompany our creations. With this class, you'll be well on your 

way to becoming a sushi master in your own right. 


#130112B – Saturday, January 12 | 6:00 p.m. – 9:30 p.m. 

Espresso Essentials 

Get the most from your home espresso machine with this fun and informative 

seminar led by an expert member of the Kitchen Window staff. Whether you 

want to optimize the use of your current espresso machine, or are in the process 

of deciding on a purchase, this seminar will give you the information you need 

to make the most of your coffee experience at home. We’ll begin with a coffee 

tasting and discuss what’s behind that perfect cup of espresso, latte or cappuccino. 

You’ll learn how to select the best beans, how to grind them for maximum 

flavor and aroma, and how to turn them into the perfect espresso shot. Our instructor 

will demonstrate the right way to use your grinder and brewer, as well 

as how to care for and maintain your espresso machine to ensure its maximum 

performance for years to come. Using the wide range of espresso machines 

available at Kitchen Window, our instructor will demonstrate the proper technique 

for pulling espresso shots to get great crema every time. We will also 

cover the best methods for steaming, frothing, foaming and pouring milk. We’ll 

talk about some of your favorite coffee drink recipes, and even explore how to 

make latte art. You’ll have a chance to explore the features of our top selling 

machines to help determine which one best suits your needs. 

Lauren Lenzen | Seminar | $30 

#130113A – Sunday, January 13 | 10:00 a.m. – 12:00 p.m. 

Candy and Chocolate Basics 

Working with sugar and chocolate isn’t as tricky as it looks, once you know 

a few secrets. In this seminar, you’ll learn the fundamental techniques for 

hand-made candies and chocolates from a favorite Kitchen Window instructor. 

You’ll learn all you need to know to create luscious CHOCOLATE TRUF- 

FLES, CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll 

talk about the importance of choosing high quality ingredients to ensure the 

best finished products, and tell you how to look for the best ingredients available. 

You’ll also learn about the importance of temperature when working 

with candy and chocolate. We will demonstrate how to make lollipops and 

fabulous homemade caramels and include a lesson on how to safely pour 

sugar. Next it’s on to chocolate – we’ll discuss tempering: the most important 

(yet often misunderstood) step in working with chocolate. We’ll show you 

how to make truffles with ganache centers and how to finish them by dipping 

them in tempered chocolate or rolling them in nuts or cocoa powder. You’ll 

also learn to make filled and molded chocolate candies. Finally, we’ll share 

some ideas for adding unique flavors to your candies to develop your own 

signature creations. 


#130113B – Sunday, January 13 | 10:00 a.m. – 12:00 p.m. 


Cooking Basics – Secrets of a Chef 

Give us two hours, and we’ll introduce you to the fundamental cooking techniques 

that will make your time in the kitchen easier, more efficient and more 

enjoyable. Led by an expert member of the Kitchen Window staff, this seminar 

will give you the skills and the confidence to become a better cook. You’ll 

learn how to choose the right equipment for a particular project, as well as 

how to use that equipment to achieve the best results. We’ll show you the importance 

of choosing the right ingredients and how to use them. We’ll demonstrate 

various culinary techniques – including frying, searing, sautéing, 

caramelizing, deglazing and braising – and discuss when to use (and when 

not to use) each technique. Throughout the seminar, we’ll prepare samples 

for you to share so that you may taste for yourselves the difference a few basic 

skills can make. Samples include: PEPPERCORN STEAK AND EGGS; succulent 

SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES 

and creamy RISOTTO. You’ll also learn a few professional secrets that will 

help you take your cooking to the next level. 

Becky Caterine | Seminar/Samples | $30 

#130113C – Sunday, January 13 | 2:00 p.m. – 4:00 p.m. 

Classic French Dinner Party 

Elegant and unfussy, classic French cuisine is the ultimate in entertaining fare. 

For dinner parties, family suppers, birthday dinners—whatever the occasion— 

the menu in this class is sophisticated, timeless and delicious. Join us in the 

cooking school as we welcome Frédéric Bermond, French native, world-class 

chef and delightful cooking instructor. Born in Marseilles, France, Frédéric 

grew up in the food industry, in an apartment right above his family’s bakery. 

His love of food stayed with him as an adult and was honed by a professional 

culinary education. Frédéric has worked in some of the best kitchens in the 

Twin Cities, including Interlachen Country Club, Sofitel Minneapolis and The 

Woman’s Club. Tonight, he’ll share his expertise and his heritage with us, as 

he prepares an unforgettable five-course menu of authentic and classic French 

cuisine. We’ll begin with appetizers of DUCK & TRUFFLE PATE ON TOAST 

– a rich and hearty spread on lightly toasted bread; and SMOKED SALMON 

BONBON – thinly sliced smoked salmon stuffed with cream cheese, capers, 

red onion and dill and topped with black sesame seeds. For our salad course, 

it’s ZESTY SHRIMP SALAD – a delicious combination of shrimp, parmesan 

crisps and romaine hearts, dressed with white balsamic and topped with 

olives, grape tomatoes and chives. We’ll enjoy an entrée of BEEF BOUR- 

GUIGNON – beef braised in red wine and topped with applewood-smoked 

bacon, domestic mushrooms and caramelized pearl onions. Chef Frédéric will 

serve this stew over ROSEMARY MASHED POTATOES & ROASTED BABY 

CARROTS. Next, we’ll cleanse our palates with an intermezzo: BERRY SOR- 

BET WITH MACARON – a light and fresh sorbet served with a delicate 

merengue cookie. And finally, we’ll indulge in dessert: POIRE MELBA – 

poached pears in mint syrup served with vanilla ice cream and topped with 

warm chocolate ganache. 

Frédéric Bermond | Demonstration | $70 


The Secrets of the Sushi Roll 

Sushi has never been more popular – you can even find it prepackaged in grocery 

stores. Traditional sushi is healthy, fun and easy to make at home, once 

you know the techniques. Join us to learn the secrets of the sushi roll with Master 

Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discuss 

the history and etiquette of sushi as he prepares a special roll for you to enjoy. 

Next, you’ll learn how to use a sashimi knife to properly cut SALMON AND 

TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling of 

soy sauces and ponzu. With these essentials under your belt, you’ll try your 

hand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLL 

and SPICY TUNA ROLL before exercising your creativity with a variety of MAKI 

ROLLS using your favorite ingredients from our selection, including CUCUM- 

BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class, 

you’ll also learn where to shop for the freshest sushi ingredients and what 

equipment you’ll need to make rolling sushi easy and fun. 


#130115A – Tuesday, January 15 | 6:00 p.m. – 9:00 p.m. 

Beyond the Fundamentals of Pizza: Stuffed pizza 

Few things are more satisfying, more versatile or more family-friendly than 

homemade pizza. From the bread, sauce and cheese to the pineapple and anchovies, 

pizza is customizable, fun and surprisingly easy to make. In this handson 

class, you’ll take pizza-making to the next level with an evening dedicated 

to stuffed pizza. With Chef Royal Dahlstrom as your guide, we’ll work in stations 

and cover a range of hand-held pizza variations, learning techniques and 

playing with toppings along the way. We’ll have a DOUGH STATION – we’ll 

learn tips for creating pizza doughs with the right taste and texture. There will 

be a CALZONE STATION – like pizza turnovers, calzones are hand-held, satisfying 

and fun to eat. We’ll fill ours with a variety of classic pizza toppings, 

including cheese, pepperoni, sausage, peppers, roasted mushrooms and olives. 

Next is the STROMBOLI STATION – a filled, rolled and sliced, stromboli make 

great party food—for the young and the old. We’ll make our stromboli with 

CALZONEgrilled chicken, spinach, artichokes, ham, roasted peppers and sundried 

tomatoes. And finally, we’ll have the DESSERT CALZONE STATION – a 

sweet “pizza” filled with apples and ginger or chocolate and raspberry. 



Dim Sum 

An integral part of Chinese cuisine, "dim sum" is an umbrella category for 

small Chinese dishes that can be steamed, fried, boiled, baked or broiled. 

Usually served in the late morning through the early afternoon, dim sum is 

great for brunch, open houses, or even for a light family meal. One of our favorite 

Kitchen Window instructors leads this hands-on class that explores the 

world of dim sum. We’ll make PORK POT STICKERS steamed in chicken 

broth; CHICKEN SHUMAI – dumplings of ground chicken, scallions and vegetables; 

and STEAMED RED BEAN BUNS – pillows of soft bread filled with a 

sweet red bean paste. We’ll also make HOISIN BLACK BEAN BITE-SIZED 

PORK RIBS – easy and delicious individual nibbles of tangy pork. Then we’ll 

use the deep-fryer to make CREAM CHEESE AND GARLIC FILLED WON- 

TONS as well as FRIED SPRING ROLLS. We’ll also whip up a variety of dipping 

sauces for our dim sum, including PLUM DIPPING SAUCE; sweet and 

spicy SWEET CHILE DIPPING SAUCE; and zesty ORANGE DIPPING SAUCE. 



Grillmasters Series: Smokehouse 

Whether you already own a smoker or are thinking of buying one, this class 

is for you. Doug and Daniel will cover everything you need to know about 

basic smoking. You’ll learn the difference between cold smoking, hot smoking 

and curing and discover how using smoke together with rubs, pastes and marinades 

can create a world of flavors. We’ll use a stovetop smoker, a komodo 

(Green Egg), a box smoker, a barrel smoker and a water smoker, and compare 

the flavor nuances of different smoking woods. You’ll start with CHICKEN 

WINGS WITH BROWN MUSTARD, smoked with apple, oak & hickory. We’ll 

use alder wood to prepare halibut for ALDER-SMOKED HALIBUT SALAD 

WITH CHERMOULA. Next, we’ll cold-smoke mozzarella and combine it with 

marinated tomatoes, basil & smoked black pepper for CAPRESE SALAD. We’ll 

use traditional Jamaican pimento wood for PIMENTO-SMOKED JERK 

SHRIMP. We’ll make authentic MEMPHIS MOPPED PORK SHOULDER 

SAMIS with MUSTARD BUTTER and an impressive HICKORY AND BOUR- 

BON-MARINATED BEEF TENDERLOIN. And finally, we’ll taste an Asian-inspired 

TEA-SMOKED DUCK IN SAVORY GREEN ONION CREPES. 

Daniel Darvell & Doug Huemoeller | Demonstration | $70 

#130118A – Friday, January 18 | 6:00 p.m. – 9:30 p.m. 

Sweet & Savory Tarts for Winter 

With the bounty of the autumn harvest behind us, and the promise of Spring 

just a little too far ahead of us, it’s time to settle in to some good old-fashioned 

winter comfort cooking. But let’s not be hasty—there’s no need to rely on pasta 

and potatoes. Let us expand your winter-food horizons with this dedicated to 

the warmth and comfort of sweet and savory tarts. You'll get hands-on experience, 

led by Kitchen Window Instructor Brian Storey. As a chef and local 

farmer, Brian knows a thing or two about creating delicious recipes from simple, 

whole and nourishing ingredients, and he'll share his expertise with you. 

Together, the class will make five tarts that you can recreate at home all season 

long. We’ll start with PATE BRISEE – a fundamental pastry crust that you will 

use in each tart you make. Next, we’ll work on BLACK OLIVE, GRUYERE & 

TOMATO TART – richly satisfying and hearty, this tart is great for any meal of 

the day. We’ll also make a LEEK & PROSCIUTTO TART – simple, rustic and 

delicately flavored. Our first sweet tart will be a LEMON CUSTARD & BLUE- 

BERRY TART – a classic flavor pairing that will brighten even the gloomiest 

January afternoon. TARTE AUX POIRES ET CHOCOLAT is next – succulent 

baked pears drizzled with silky smooth chocolate. And last but not least, it’s 

TARTE AUX FRAMBOISES – luscious pastry cream and bright raspberries make 

a beautiful and delicious treat. 


#130118B – Friday, January 18 | 6:00 p.m. – 9:30 p.m. 

7 


Getting Started with Bread Making 

If you are new to bread making, or if you’re looking for ways to expand your 

expertise, join us for this hands-on class that will teach you tips, tricks and 

techniques for turning out bread like a pro. This class will provide you with 

the basic knowledge you need to begin baking fresh bread in your home 

kitchen. We will discuss the importance of ingredients and equipment, and 

how the right stuff can transform your kitchen into a bakeshop. With Kitchen 

Window’s own Stephanie Johnson as your instructor and guide, you’ll mix, 

knead, form, proof and bake bread to get a feel for the dough and the process 

it goes through. We'll begin with a recipe for versatile, basic yeasted dough 

that’s used to make many different types of bread. Next, we'll learn how to 

shape and form bread dough. We'll use this same dough to shape into simple 

DINNER ROLLS, as well as a RUSTIC ITALIAN LOAF and FRENCH BOULE. 

With this class, not only will you learn the principles of bread-making, but 

you'll gain an understanding of how to apply those principles to create a loaf 

for any occasion. 



Truffles 

Homemade truffles are a delicious and elegant treat, and not just for the holidays. 

If you’ve thought about making your own truffles but have been too intimidated; 

or if you've made the attempt without much success; or if you simply 

love chocolate – this class is must. A favorite Kitchen Window instructor will 

take the mystery out of the process with expert tips and techniques for creating 

professional-quality truffles. You’ll learn how to temper chocolate for perfectly 

smooth GANACHE – the base for any good truffle. Next, you'll add layers of 

flavor with SEA SALT, MOCHA, LAVENDER and GRAND MARNIER. You'll finish 

your truffles by dipping them in WHITE, DARK or MILK CHOCOLATE. 

You'll leave this class armed with a collection of delicious recipes, as well as 

the confidence to explore other flavor combinations at home. Handmade truffles 

made great hostess gifts during the holidays, and they’re also a nice addition 

to your dessert tray. A light dinner will be served at the beginning of class. 


#130119B – Saturday, January 19 | 10:00 a.m. – 2:00 p.m. 

Cake Basics 

If your idea of a home baked cake comes in a box, then this seminar is for 

you. With the help of one of Kitchen Window’s talented staff instructors, you’ll 

learn everything you need to know to bake a perfect cake from scratch. We 

will start by addressing the importance of properly selecting and measuring 

your ingredients and how those ingredients interact to create a cake’s structure 

and flavor. Find out why it’s important to bake with room-temperature ingredients 

and learn the correct way to mix different types of cake batters. You’ll 

learn how to choose the best tools and equipment to help you achieve success 

– from mixers to cake pans. You’ll learn the right way to tell when your cake 

is done; the proper way to cool it; and how to assemble the final product. As 

we share our wisdom, we will make and bake three cakes – rich and buttery 

POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE 

CAKE – and discuss the proper techniques for baking each of these classics to 

perfection. We will also show you how to make EASY BUTTERCREAM 

FROSTING and share some quick and simple decorating tips to add that special 

finish to your cake. We'll cover basic piping as well as how to use glazes, 

nuts, sprinkles and more. 


#130120A – Sunday, January 20 | 10:00 a.m. – 12:00 p.m. 

Knife Clinic 

Once you learn how to properly use your knives, you will not only improve 

how you cook, but cooking will become easier and more enjoyable. The key 

to good knife skills is an understanding of good gripping and cutting techniques. 

When used properly, your knife will perform much more efficiently – 

and it can actually become three times sharper. Once mastered, the knife skills 

you’ll pick up in this seminar will help you reduce your prep-time in the kitchen 

and improve your confidence while slicing and dicing. This hour-long primer 

will give you a fundamental understanding of the most important tools in your 

kitchen and prepare you to further develop your skills at home. Choosing the 

correct knife for the job is fundamentally important. Each kind of knife plays 

an important, specific role in the kitchen. In this seminar, we'll discuss the best 

uses and practical applications for many kinds of Western and Asian knives – 

from parers to slicers, chef's knives to santokus, and bread knives to cleavers. 

We will review basic cutting techniques; how to choose a knife; differences in 

types, styles and shapes of knives; and basic safety, storage and knife care. 


#130120B – Sunday, January 20 | 10:00 a.m. – 11:00 a.m. 

Knife Sharpening Clinic 

The right knife can make all the difference in food preparation – but any knife 

is only as good as its edge. A dull edge is inefficient, difficult to use and dangerous. 

In this seminar, you’ll learn how to keep your knives sharp and in top 

condition. We will begin with a basic introduction to the various types of knife 

edges and a demonstration of the proper sharpening techniques that can create 

the perfect cutting edge for your knife. We’ll explore whetstones and honing 

steels, and discuss the virtues of each of these sharpening tools. With a whetstone, 

you have more control, which allows you to shape an edge with a single 

bevel and a thinner angle – a sharper edge with improved performance. 

And with a honing steel, you can maintain that perfect knife edge for months 

without the need for re-sharpening. We’ll show you how. 

Bring your knives with you, as well as a stone and steel if you have them. If 

you don’t own a stone or steel, you can work with ours during class. 


#130120C – Sunday, January 20 | 12:00 p.m. – 1:00 p.m. 

Cake Decorating: Beginning Techniques 

Whether you’re celebrating a special occasion or you just want to add a designer 

touch to a dessert for the family, this class will introduce you to the 

world of cake decorating. Join us as we welcome professional cake decorator 

Raven Seybolt for tips, techniques and lots of hands-on practice that will inspire 

you to create a cake you’ll be proud to share with family and friends. 

With over twenty years of experience decorating cakes, Raven knows what 

works and what doesn’t. In this class, she’ll share her experience and expertise 

with you. We’ll start with BASIC ICING TECHNIQUES – using BUTTER- 

CREAM and WHIPPED CREAM on cake “dummies”, we’ll learn how to work 

with different icing consistencies using unique tools to create different results. 

We’ll explore the ins and outs of SIMPLE PIPING and learn how to properly 

fill and hold a piping bag using the correct position, direction, angle and pressure. 

We’ll learn how to create SMOOTH FINISHES and SIMPLE DESIGNS 

with specialty tools like scrapers and combs. Using a variety of decorating 

tips, we’ll practice making BASIC BORDERS – using just the right amount of 

pressure to achieve professional results. And finally, we’ll learn techniques 

for SIMPLE DÉCOR, including balloons, vines, leaves and flowers such as 

daisies and wall flowers. With this class under your belt, you’ll be well on 

your way to decorating spectacular cakes for any occasion. 


#130120D – Sunday, January 20 | 1:00 p.m. – 4:00 p.m. 

Cooking Fundamentals 

Take a guided tour of the fundamentals of cooking with this very popular series 

of classes. You’ll build your culinary knowledge, learn to season and taste, 

connect to your ingredients and experiment with hands-on practice, with experience 

in a new set of cooking skills each week. New cooks will develop a 

great base from which to explore the world of cooking; and experienced cooks 

will gain a better understanding of how, why and when various techniques 

work. And no matter what your current level of experience, at the end of this 

series, you will have a better understanding to create great food. 

Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics 

Session 2: Grilling, Broiling, Roasting and Pan Sauces 

Session 3: Stewing, Poaching, Simmering, Blanching, Boiling and Steaming 

Session 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu Building 

Daniel Darvell & Staff | Participation | $300 

#130121A – Mondays & Tuesdays, January 21, 22, 28, 29 | 6:00 p.m. – 9:30 p.m. 

The Fundamentals of Soups and Stocks 

One of the secret ingredients to add depth of flavor and richness to your soups 

and sauces is homemade stock. Making stock is not difficult, but it takes some 

time, and there are a few techniques for success. Chef Royal will show you 

how to turn simple ingredients into rich, flavorful stocks, and he’ll share some 

great soup recipes along the way. You’ll learn how to make four stocks that 

are indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK, 

BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cooker 

version of the beef stock to show how you can create a finished stock very 

quickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEF 

STEW that you’ll enjoy as class gets under way. Once the stove-top stocks 

have simmered, you’ll make ROASTED CORN CHOWDER using the fish 

stock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED ALMOND 

BUTTER using the vegetable stock; and with the fish stock: CHICKEN WON- 

TON SOUP WITH BOK CHOY, SOY AND GINGER. 


#130122A – Tuesday, January 22 | 6:00 p.m. – 9:30 p.m. 


Sweet & Savory Souffles 

With its delicate texture and beautiful presentation, a good souffle makes a 

great centerpiece for the dinner table. But the souffle is a dish that has stumped 

many a great home cook. In this class, join Instructor Terry John Zila to learn 

tips, tricks and techniques for overcoming the intimidation and creating perfect 

souffles every time. With Terry as your guide, you’ll practice making a variety 

of sweet as well as savory souffles that are great for any occasion. First on the 

menu is a CLASSIC CHEESE SOUFFLE, which we’ll enjoy with MIXED 

GREENS & CHAMPAGNE VINIAGRETTE. Next you’ll try your hand at an EASY 

BREAKFAST SOUFFLE, sure to be the star at your next weekend brunch. We’ll 

explore dessert souffles next, starting with a bright LEMON SOUFFLE with 

CRÈME ANGLAISE. For your next dinner party, you’ll want to try the next item 

on the menu: a GRAND MARNIER SOUFFLE with CHOCOLATE SAUCE. And 

finally, you’ll learn to make timeless recipe & CHOCOLATE SOUFFLE CAKE. 



Spicy Thai Noodles 

Explore the world of Thai noodles with one of our most popular instructors 

Joe Hatch-Surisook, the chef and owner of Sen Yai Sen Lek, a traditional Thai 

restaurant in Northeast Minneapolis. In this class, pick up come of Joe’s best 

tips & techniques for some of his favorite Thai noodles. Throughout this class 

we will work with different types of noodles to create four great dishes guaranteed 

to warm you up during these cool winter days. The first item on the 

menu is PAD KEE MAO - Thai drunken noodles with pork, Thai chilies and 

Thai basil. Next up is KHAO SOI - curried Chiang Mai noodles with stewed 

beef. Our third noodle dish is PAD THAI GOONG - tasty Thai fried noodles 

with shrimp, peanuts and fresh bean sprouts. And finally, we’ll make PAD 

SEE IEW - a broad, flat noodle stir fry with dark soy sauce, Chinese broccoli 

and chicken. This class is sure to fill up fast, so sign up now! 


#130123B – Wednesday, January 23 | 6:00 p.m. – 9:30 p.m. 

Immune-Boosting Comfort Foods 

The charm of winter has worn off. The sparkling white snow has turned to soppy 

gray sludge. The holiday season has turned to flu season. Now is the time that 

many of us turn to heaping bowls of creamy, fatty comfort food to get us through 

these short, dark days. But let’s be honest – that mac-n-cheese with extra bacon 

and extra butter isn’t helping anyone. Why not treat yourself to healthful, hearty 

foods this winter – still comforting, still sustaining, just... good for you. For this 

class, we welcome back one of our favorite instructors, Anna Dvorak. Anna is 

an expert in cooking for health, with countless classes in vegetarian and glutenfree 

cooking. For this class, she'll create an incredible menu of plant-based foods 

that will nourish your body as well as your spirit. We’ll start with SPINACH-AV- 

OCADO SALAD WITH ORANGE VINAIGRETTE – a stunning combination of 

flavors and colors. Next is FRENCH ONION SOUP WITH SHIITAKE MUSH- 

ROOMS & THYME – a vegetarian version of the classic soup boosted with extra 

flavor and nutrition. Anna will also make WINTER SQUASH & WILD RICE 

CROQUETTES WITH PUMPKIN SEED PESTO – a hearty blend of local flavors 

and colors. We’ll sample KALE SAUTE WITH GARLIC & RED PEPPER FLAKES 

– a so-called superfood, kale is surprisingly versatile and delicious. Anna will 

prove that with this incredible dish. And finally, we’ll end with a little something 

sweet: ROASTED APPLE-PEAR CRISP WITH GINGER HONEY – classic and 

homey, this dessert is sure to warm your body and your soul. 



Plan Ahead Cooking: Menu Plans for One or Two 

Life is hectic. School, work, dog walking, piano lessons, karate, grocery shopping, 

the gym—for most of us, there’s really very little time for home cooking. 

But with a little planning, and a few expert tips, home cooking can become 

part of your daily life again. In this class, you’ll learn to strategize in the kitchen 

so that you can prepare good, wholesome meals for one or two people any 

night of the week. We’ll teach you how to STOCK YOUR PANTRY with staple 

ingredients that will allow you to cook quick, healthy meals that taste amazing. 

You’ll learn proper FOOD STORAGE techniques, so that you’re not purging 

your cabinets every two weeks. We’ll also discuss FOOD & WINE PRESER- 

VATION techniques using specialty tools and equipment that will keep food 

and wine fresh for weeks. And of course, we’ll demonstrate a handful of menu 

ideas to get you started. Our menus will use ingredients that you can prepare 

ahead. As we cook for you, we’ll talk about how a little prep work in the beginning 

of the week can set you up for a week’s worth of quick fresh meals for 

one or two people. We’ll start with a couple of dishes that use browned stew 

beef as a base: YELLOW CURRY BEEF WITH WHITE RICE – so much more 

delicious than take-out and good for you too; and BRACIOLE ALLA PIZ- 

ZAIOLA WITH ROASTED POTATOES & VEGETABLES – this is an amazing 

dish for date night. Next we’ll work with quick-cooking shrimp to create two 

more meals: SPAGHETTI CARBONARA WITH GRILLED SHRIMP – satisfying 

and so simple to make; and SAUTEED MOROCCAN SHRIMP WITH HERB 

COUSCOUS . Last but not least, we’ll finish the evening with an elegant and 

super-quick dessert: POACHED PEAR WITH VANILLA ICE CREAM. 

Becky Caterine | Demonstration | $65 


USA Regional Cooking Series: The Northeast 

We hear a lot about food from France, Italy, Morocco, India... and don’t get us 

wrong, we love all of it. But what about the good old USofA? This country has 

50-states-worth of different culinary traditions (not to mention the thousands 

of counties, cities and even neighborhoods across this great land of ours). We 

think it’s about time to celebrate what this country eats—region by region. And 

we’re starting with the Northeast. Coastal, rich, hearty and warm the cuisine of 

Northeastern USA is just the thing to for a cold Minnesota night. In this handson-class, 

you’ll join Kitchen Window Instructor Becky Caterine to prepare an 

amazing menu of Northeastern classics, starting with VERMONT CHEDDAR 

CHEESE TWISTS – crispy, flaky, cheesy and homey, these starters are the perfect 

accompaniment to soups, stews, or even just a cold bottle of beer. Next, we’ll 

work on NEW ENGLAND CLAM CHOWDER – rich with cream and potatoes, 

nothing sticks to you like a bowl of this stuff. We’ll also make NEW ENGLAND 

BOILED DINNER – a one-pot meal made with brisket, cabbage and root vegetables. 

MINI LOBSTER ROLLS are next – part sandwich, part lobster salad, 

these are incredible little bites. Next we’ll make two desserts! First is INDIAN 

PUDDING – a traditional pudding made with cornmeal, molasses and warm 

spices. And for the sweet finale: BOSTON CREAM PIE – sponge cake and 

cream filling all topped with chocolate ganache. What could be better? 



FEBRUARY 

Winter Grilling 2 - Comfort Foods 

Don’t let the cold winter weather keep you from cooking up a satisfying meal 

on the grill. Winter is a wonderful time to fire up the grill for hearty, satisfying 

comfort foods. Join Daniel and Doug for a hands-on class that will inspire you 

to head to the back yard for a great grilled meal even in the dead of winter. 

Grilling adds dimension and depth of flavor to almost any food, and you’ll 

learn how easy it can be to adapt some of your favorite cold-weather comfort 

foods for the grill. The menu starts with SMOKED WHITE CHICKEN CHILE, 

perfect for your super bowl party. Then you’ll prepare a great date-night meal: 

GRILLED LASAGNE with GARLIC CHEESE BREAD. Next up is BEER-BRAISED 

SHORT RIBS, a hearty meal that’s just right for a cold weekend afternoon. 

We’ll also cook up an AGAVE-BRINED FRESH HAM that will change the way 

you think of Sunday supper. And last but certainly not least: SMOKED CHERRY 

COBBLER for dessert. 

Daniel Darvell & Brian Storey | Participation | $70 

#130201A – Friday, February 1 | 6:00 p.m. – 9:30 p.m. 

Big Flavors for the Big Game 

Vikings or Packers? You know what, it’s better if we don’t know. Let’s set aside 

our differences and just throw a party! Super Bowl XLVII is just a couple of days 

away, so let’s start celebrating. Bring your team spirit and your appetite for a 

gameday menu that puts those tiny weenies-on-toothpicks to shame. We’ll 

gather in the Cooking School for a selection of big flavors for the big game, 

guided by one of our most popular instructors, Terry John Zila. Terry will share 

his recipes and techniques as you cook, so that you can recreate the dishes for 

your own Super Bowl party (or any party). We’ll start with ASIAN CHICKEN & 

JICAMA SLAW WONTON TACOS – a little sweet, a little spicy and a little 

crunchy. Perfect. Next is CARAMELIZED ONION-STUFFED, BACON- 

WRAPPED JUMBO SHRIMP WITH ROASTED GARLIC AIOLI – an intense and 

incredible combination of flavors. Then you will whip up HOME-MADE CHIPO- 

TLE SLOPPY JOES WITH BEEF, PEPPERS & CHORIZO – this kicked-up-a-notch 

childhood favorite is sure to please. We’ll also have CURRIED LAMB PITA 

POCKETS – succulent and satisfying. And finally, a little something sweet: 

LEMON CRUNCH CAKE POPS decorated with your favorite team colors. 


#130201B – Friday, February 1 | 6:00 p.m. – 9:30 p.m. 

9 


Getting Started with Whole Grain Bread Making 

If you are new to baking with whole grains, or if you’re looking for ways to 

expand your bread-baking routine, join us for this hands-on class that will 

teach you tips, tricks and techniques for turning out whole grain bread like a 

pro. Baking with whole grains requires a different approach than baking with 

standard flour. Simply substituting a whole grain for bread flour will not work. 

This hands-on class will give you a basic understanding of how to work with 

whole grain flours to create interesting, delicious and healthful breads. We 

will walk you through the fundamental steps of bread making as we create a 

WHOLE WHEAT BREAD as well as a MULTI-WHOLE GRAIN BREAD. With 

these two doughs, we will create rolls, loaves and boules. As we work, we 

will discuss the importance of ingredients and equipment and focus on expert 

techniques for mixing, kneading and proofing. And of course, we will sample 

along the way. With this class, not only will you learn the principles of baking 

with whole grains, but you'll gain an understanding of how to apply those 

principles to create a delicious and healthful loaf for any occasion. 


#130202A – Saturday, February 2 | 10:00 a.m. – 2:00 p.m. 

Fundamentals of Modern Sauces 

Take your dinners to the next level with the perfect sauce. In this hands-on 

class, you’ll learn the secrets to creating a great sauce, with the perfect balance 

of flavor and texture. One of our favorite Kitchen Window instructors, Brian 

Storey, will walk you through the preparation of a variety of sauces that can 

be made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and build 

a sauce using ingredients that you already have on hand. You’ll learn how to 

pair your dinners with the right sauce, get hands-on practice at making a good 

sauce, and leave with 30 ideas for sauces that can be made to finish off any 

dinner – from family meals to elegant dinner parties. Brian will of course share 

his tips and tricks, and we will sample the sauces we make along with a variety 

of foods for the night’s dinner. 


#130202B – Saturday, February 2 | 6:00 p.m. – 10:00 p.m. 

Chinese New Year 

The Chinese New Year celebration is perhaps the most elaborate, colorful and 

important of all Chinese festivals, and food plays a big part in that celebration. 

With a communal feast called “surrounding the stove”, food comes to symbolize 

family unity and honors past and present generations as the family sits 

down for a celebratory dinner. We’ll pay tribute to that feast as we prepare in 

our own version of a Chinese New Year dinner. A favorite Kitchen Window 

instructor leads this hands-on class, sharing tips techniques and recipes for 

traditional Chinese dishes. We’ll start with ORANGE BEEF LETTUCE WRAPS 

and FRIED SPRING ROLLS – two small plates that are sure to get you into the 

spirit of the occasion. Next, we’ll try our hand at LONGEVITY NOODLES, a 

traditional dish served on New Years. We’ll create a flavorful, healthy and 

vegetarian BUDDHA’S DELIGHT, as well as simple but delicious SHRIMP 

FRIED RICE. For dessert, you guessed it – FORTUNE COOKIES! 


#130202C – Saturday, February 2 | 6:00 p.m. – 9:30 p.m. 

Fundamentals of Pizza: From Thin to Thick 

For dinner, breakfast or a midnight snack – pizza is the perfect food. And while 

many of us rely on the convenience of take-out or delivery, there’s nothing 

quite like an artisan-style pizza made by hand. And you’d be surprised at how 

easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that 

will teach you the fundamentals of delicious home-baked pizza. You’ll begin 

with the foundation for every good pizza – the crust. Royal will walk you 

through the techniques for a successful dough, how to fashion that dough into 

three types of crust, and how to finish each crust for a perfect pizza every 

time. On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old 

World Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED 

PIZZA with a tender, chewy crust, topped with FRESH MOZZARELLA, 

WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH 

PIZZA which you will customize with your favorite toppings. 


#130204A – Monday, February 4 | 6:00 p.m. – 9:30 p.m. 

Knife Skills 

Good knife skills can change the way you cook (and keep you out of the emergency 

room). Cooking will become faster, easier and more enjoyable. In fact, 

in some cases, the right cut can improve the flavor of your food. In this handson 

class led by our expert instructors, you’ll learn the basics of cutlery; how 

to stand and hold the knife for maximum performance; and the fundamental 

principles of slicing, mincing, dicing and julienne. You’ll improve your food 

preparation skills in all areas, beginning with the basic vegetables that make 

up the foundation of many standard recipes – onions, celery, carrots and potatoes. 

You’ll learn techniques for cutting fruits like oranges, apples, mangoes, 

melons and pineapple. And you’ll tackle more challenging produce like avocados, 

tomatoes, peppers and herbs plus learn basic carving. You’ll use some 

of the food we prepare in class to make ROASTED ROSEMARY POTATOES 

and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and 

POUND CAKE with PINEAPPLE MANGO SALSA. 

Daniel Darvell & Staff | Participation | $65 

#130205A – Tuesday, February 5 | 6:00 p.m. – 9:30 p.m. 

The Green Life of Raw Food 

Most of us are looking for ways to eat and live better. Whether it’s more exercise, 

a plant-based diet, meditation, organic-shopping, the list goes on. In 

this class, we’ll explore the benefits of a raw-vegan-food diet. Proponents of 

eating raw and vegan use fresh, clean produce, nuts and seeds that are prepared 

without cooking or processing. And we’re not talking carrot sticks and 

lettuce leaves—modern raw-foodies use sophisticated skills and equipment 

to produce delicious meals with complex flavors. Come and find out for yourself. 

Join AmyLeo Barankovich, vegan culinary instructor, vegan coach, personal 

chef and restaurant consultant. AmyLeo teaches how to move toward a 

plant-based diet without sacrificing creative, delicious and nutritious food. In 

this class, she’ll share her knowledge of eating raw with you. We’ll start with 

KALE “CHIPS” – dehydrated with very little heat and spiked with garlic and 

chipotle, this snack is crispy, healthy and delicious. Next is CREAMY CARROT 

SOUP – made from freshly juiced carrots, creamy avocado and hints of ginger 

and coriander. We’ll sample the soup with BLACK-SESAME SEED CARROT 

CRACKERS – made from the pulp of the juiced carrots, these surprising snacks 

have an amazing flavor. AmyLeo will make RAWVIOLI IN MARINARA – 

thinly sliced beet is filled with pistachio-almond “cheese” and topped with a 

no-cook cherry-tomato sauce. Next we’ll try MARINATED COLLARD RIB- 

BONS – greens marinated, tenderized and mellowed in lime and garlic. And 

finally, it’s dessert: CASHEW CREAM TARTLETS – an intensely flavored 

creamed-cashew filling in a crust made from nuts, dates and figs. 


#130205B – Tuesday, February 5 | 6:00 p.m. – 9:00 p.m. 

Creative Pasta Flavors 

For those who have mastered the art of homemade pasta from our Fundamentals 

of Fresh Pasta class, here is a class to bring your pasta making to the next 

level by adding creative flavors to any pasta dish. Join Kitchen Window Instructor 

Becky Caterine for a class devoted to creative pasta. You’ll make a 

variety of pastas and sauces from scratch – fresh, exciting recipes that put 

spaghetti and meatballs to shame. We’ll start with a quattro of PUREED VEG- 

ETABLE PASTAS – four fresh pasta doughs made with spinach, carrot, tomato 

and a surprise seasonal vegetable. We’ll turn these pastas into RICOTTA CAN- 

NELLONI IN TOMATO-CREAM SAUCE. Next, we’ll create WHITE WINE 

PASTA, which we’ll serve in a BROWN BUTTER SAUCE WITH SHRIMP. Our 

next dish is a hearty, satisfying and comforting WHEAT BLEND PASTA served 

in a CARBONARA SAUCE. And for our final dish, we’ll explore a very versatile, 

but often overlooked, use of pasta – soup! We’ll make a SAFFRON PASTA 

and grate it into chicken broth for a simple, but nourishing PASTA SOUP. 


#130207A – Thursday, February 7 | 6:00 p.m. – 9:30 p.m. 

Winter Classics: One-Pot Meals 

Once the temperature has dropped (and stayed) below zero, our appetites 

change. That’s a scientific fact. We need warmth, comfort, meat, cheese and 

carbs, and we need it all in one bowl. That’s what this class is all about—satisfying, 

hearty, belly-filling, put-a-smile-on-your-face one-pot meals. You’ll 

join Terry John Zila to learn and practice the recipes and techniques for winter 

comfort meals with classic flavors. We’ll start with COQ AU VIN BLANC – 

chicken and vegetables braised in white wine, this is the perfect meal for a 

relaxing evening with friends. Next is BRAISED BEEF WITH HERBED 

DUMPLINGS – robust and family-friendly, this one is sure to become a regular 

with your family. We’ll make CAULIFLOWER, FARMER CHEESE & FETTUC- 

CINE GRATIN – full of roasty, creamy flavor, this dish is so much better than 

its mac-n-cheese ancestor. And finally, dessert (of course): CHERRY, APRICOT 

& ALMOND BREAD PUDDING – so so delicious. 




Valentine’s Day Party for Kids 

Calling all kids! Come and celebrate the sweetest of all holidays with us in the 

Kitchen Window Cooking School. You and your favorite adult will work on a 

handful of delicious, sugary Valentine’s Day treats. With Cooking Instructor 

Becky Caterine as your guide, you’ll learn new recipes, practice professional 

baking and candy-making techniques and sample lots and lots of goodies. 

We’ll start with classic HEART SUGAR COOKIES – you’ll make the cookie 

dough, roll it out, use cookie cutters to cut the hearts and decorate them too. 

Next we’ll make ROSE CAKE POPS – cake on a stick that looks just like a rose. 

These make a wonderful gift for someone special in your life. We’ll also make 

CHOCOLATE COVERED STRAWBERRIES – really easy and really, really 

yummy. Next, we’ll work on CUPID CUPCAKES – designed to look like the 

prince of Valentine’s Day himself, these are just as fun to give away as they re 

to eat. And finally, we’ll practice a little candy-making with MARSHMALLOW 

LOVE BUGS – the cutest and sweetest Valentine’s Day critters you’ll ever see. 

Ages 3 and up. Each child must be accompanied by an adult throughout the 

class. Adults accompany children at no charge. Class fee covers one child and 

one adult. Adults are welcome to assist the children during class. 

Please note that TWO sessions are being offered. 


#130209A – Saturday, February 9 | 9:00 a.m. – 11:00 a.m. 

#130209B – Saturday, February 9 | 12:00 p.m. – 2:00 p.m. 

Handmade Stuffed Pasta 

Pasta is a staple in most of our homes. It’s simple, tasty and versatile. And on 

a cold winter night, the right pasta dish can warm your spirit and fill your belly 

the way no other food can. In this hands-on class, you’ll join Chef Royal 

Dahlstrom and make a menu of rich stuffed pasta dishes that will satisfy on 

any occasion. If making pasta in class: We’ll start by making our own sheets 

of FRESH PASTA – Chef Royal will walk us through the recipe and techniques 

for a basic pasta dough. We’ll kick off our menu with BUTTERNUT SQUASH 

RAVIOLI – a beautiful dish made with winter squash, grilled fennel, pecans 

and sage brown butter. Next is WILD MUSHROOM MANICOTTI – earthy 

and hearty, this rustic but elegant dish is made with pancetta, sherry and 

thyme. We’ll also make TORTELLINI WITH SMOKED CHICKEN, ROASTED 

CORN & MUSTARD GREENS – simple little pastas with a lot of incredible 

flavor. And finally, it’s MINI LASAGNA – individual and classic one-dish 

meals made with sausage, tomatoes, oregano and mozzarella. 



Grillmasters Series: Sausage Making 

Sure, you can head to the grocery store and pick up a pack of brats for your 

cookout, but just think how much more fun it would be to know that you’re 

grilling up sausages you made yourself. Join Kitchen Window grillmasters Doug 

and Daniel for a crash course on basic sausage making that will arm you with 

recipes and techniques for fresh, flavorful homemade sausages. You’ll learn 

how to grind your own meat, how to season it to perfection; and then you’ll 

master the toughest part: stuffing the filling into casings to make the finished 

product. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST and serve it 

with white onion, brown mustard and sliced dill pickles on a butter hard roll. 

We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, peppers, onions 

and pomodoro marinara. Next is CHICKEN AND APPLE SAUSAGE, serve with 

a celery root slaw on a challah roll. We’ll also make MEDITERRANEAN LAMB 

SAUSAGE served in a pita with tabouli and Greek yogurt. 

Daniel Darvell & Doug Huemoeller | Participation | $70 

#130211B – Monday, February 11 | 6:00 p.m. – 9:30 p.m. 

Mardi Gras Masquerade Couples Party 

Come one, come all to our Uptown Mardi Gras Masquerade Party. Don your 

feathers and lace and bring your favorite someone to this exclusive couplesonly 

event. With Chef Brian Storey as your guide, you and your date will work 

together to prepare an incredible New Orleans-style menu—a meal fit for the 

King of the Carnival. We’ll start with an OYSTERS ROCKEFELLER BAR – rich, 

seductive and indulgent, this is the perfect opening dish for our Mardi Gras 

celebration. We’ll build ours from the oyster up. Next up is CORNMEAL- 

CRUSTED CATFISH PO’BOY BITES – these tiny versions of a Louisiana classic 

are fun to make and eat. Another small plate follows: BAKED CREPE SALAD 

WITH ARTICHOKES, CRABMEAT, SLICED ENDIVE & CAPERS – a baked 

crepe basket is filled with an amazing flavor combination. We’ll also make 

SHRIMP ETOUFEE – shrimp smothered in a thick, spicy and sultry sauce and 

served over rice. Another seafood dish is next: CRAWFISH FRITTERS WITH 

WHOLE GRAIN MUSTARD AIOLI – chopped crawfish tails are seasoned and 

fried to a Cajun crisp. We’ll dip these into a simple, mustardy dippin’ sauce 

that packs a wallop. We’ll finish our meal with the darling of the New Orleans 

dessert tray: BEIGNETS – melt-in-your-mouth fritters dusted with powdered 

sugar. In true New Orleans fashion, we’ll enjoy our beignets with coffee and 

chicory – black or au lait. And finally, what’s a Fat Tuesday celebration without 

a little something tropical: throughout the evening, you are welcome to 

purchase SANGRIA HURRICANES – fruity and sweet cocktails filled with 

Mardi Gras spirit. 

Masks will be provided or you are welcome to bring your own. 

Sangria Hurricanes will be sold seperately. 

Brian Storey | Participation | $120 per couple 


Valentine’s Day Couples Dinner 

Celebrate Valentine’s Day with a romantic dinner for two! With guidance 

from Kitchen Window Chef Brian Storey, our couples will prepare a gourmet 

dinner together and then each couple will enjoy that meal at an adorable table 

for two. For this evening’s menu, we’ll create a menu that’s full of rich, beautiful 

flavors that are sure to put you and your honey in a loving mood. This 

event is the perfect way to spend a romantic and absolutely delicious evening 

with the one you love. Our evening will begin with two fantastic starters. The 

first is a PAN-SEARED POLENTA CAKES WITH CARAMELIZED SHRIMP and 

BLUE CHEESE AIOLI. The second starter is a JAMAICAN JERK CHICKEN 

FLATBREAD with PICKLED SWEET PEPPERS and GRILLED PINEAPPLE. Then 

we’ll create a CANDIED BEET & BAKED GOAT CHEESE SALAD with a 

POMEGRANATE-MOLASSES VINAIGRETTE. The featured entree of the 

evening will be a Kitchen Window take of a SURF N’ TURF: HERB-CRUSTED 

NEW ZEALAND LAMB CHOPS & DIVER SCALLOPS with ROASTED WILD 

MUSHROOMS. Then you and your date will finish the evening by enjoying 

a BUILD-YOUR-OWN-TART BAR, by choosing from a variety of specialty ingredients, 

such as chocolate ganache, vanilla pastry cream, lemon curd and 

seasonally fresh fruits, to make the utmost decadent dessert. Register soon as 

this class fills up fast! 


#130213A – Wednesday, February 13 | 6:00 p.m. – 10:00 p.m. 

Valentine’s Day Wine Dinner for Couples 

Whether it’s your first or fiftieth Valentine’s Day, there’s no better way to spend 

the holiday than with an evening of good food, good wine and good company. 

Lucky for you, those are our specialties. For this event, you and your loved 

one will join us for a romantic wine dinner prepared by Chef Ben McCallum 

of Three Sons Signature Cuisine. As he cooks, Chef Ben will share insider culinary 

and entertaining techniques, as well as tips for pairing wines with his 

dishes. A hand-selected WINE FLIGHT will accompany dinner, and we’ll 

begin the evening with a COMPLIMENTARY CHAMPAGNE TOAST. For our 

first course, we’ll have SWEET POTATO CHOWDER WITH CRISPY PARME- 

SAN CLAMS – this lovely soup is warm and elegant, just right for a romantic 

evening. Next is our entrée: ESPRESSO-CRUSTED BEEF TENDERLOIN WITH 

RED WINE DEMI GLACE – dark, rich and a little smoky, this is a classic datenight 

dish. Chef Ben will serve the tenderloin with two amazing sides: creamy, 

warm FOUR-CHEESE YUKON GOLD POTATO GRATIN and mouthwateringly 

delicious CARAMELIZED BRUSSELS SPROUTS WITH BACON & MO- 

LASSES. And finally, it’s DOUBLE CHOCOLATE CHEESECAKE WITH 

CARAMEL-DIPPED STRAWBERRIES – because it’s just not Valentine’s Day 

without an incredibly indulgent dessert. 



#130213B – Wednesday, February 13 | 6:00 p.m. – 9:30 p.m. 


Celebrate Valentine’s Day with a romantic dinner for two! With guidance from 

Kitchen Window Chef Brian Storey, our couples will prepare a gourmet dinner 

together and then each couple will enjoy that meal at an adorable table for 

two. For this evening’s menu, we’ll create a menu that’s full of rich, beautiful 

flavors that are sure to put you and your honey in a loving mood. This event 

is the perfect way to spend a romantic and absolutely delicious evening with 

the one you love. Our evening will begin with two fantastic starters. The first 

is a PAN-SEARED POLENTA CAKES WITH CARAMELIZED SHRIMP and BLUE 

CHEESE AIOLI. The second starter is a JAMAICAN JERK CHICKEN FLAT- 

BREAD with PICKLED SWEET PEPPERS and GRILLED PINEAPPLE. Then we’ll 

create a CANDIED BEET & BAKED GOAT CHEESE SALAD with a POME- 

GRANATE-MOLASSES VINAIGRETTE. The featured entree of the evening will 

be a Kitchen Window take of a SURF N’ TURF: HERB-CRUSTED NEW 

ZEALAND LAMB CHOPS & DIVER SCALLOPS with ROASTED WILD MUSH- 

ROOMS. Then you and your date will finish the evening by enjoying a 

BUILD-YOUR-OWN-TART BAR, by choosing from a variety of specialty ingredients, 


11 





#130214A – Thursday, February 14 | 6:00 p.m. – 10:00 p.m. 

Valentine’s Day Wine Dinner for Couples 

Whether it’s your first or fiftieth Valentine’s Day, there’s no better way to spend 

the holiday than with an evening of good food, good wine and good company. 

Lucky for you, those are our specialties. For this event, you and your loved 

one will join us for a romantic wine dinner prepared by Chef Ben McCallum 

of Three Sons Signature Cuisine. As he cooks, Chef Ben will share insider culinary 

and entertaining techniques, as well as tips for pairing wines with his 

dishes. A hand-selected WINE FLIGHT will accompany dinner, and we’ll 

begin the evening with a COMPLIMENTARY CHAMPAGNE TOAST. For our 

first course, we’ll have SWEET POTATO CHOWDER WITH CRISPY PARME- 

SAN CLAMS – this lovely soup is warm and elegant, just right for a romantic 

evening. Next is our entrée: ESPRESSO-CRUSTED BEEF TENDERLOIN WITH 

RED WINE DEMI GLACE – dark, rich and a little smoky, this is a classic datenight 

dish. Chef Ben will serve the tenderloin with two amazing sides: creamy, 

warm FOUR-CHEESE YUKON GOLD POTATO GRATIN and mouthwateringly 

delicious CARAMELIZED BRUSSELS SPROUTS WITH BACON & MO- 

LASSES. And finally, it’s DOUBLE CHOCOLATE CHEESECAKE WITH 

CARAMEL-DIPPED STRAWBERRIES – because it’s just not Valentine’s Day 

without an incredibly indulgent dessert. 



#130214B – Thursday, February 14 | 6:00 p.m. – 9:30 p.m. 























Sweet Valentine Treats 

In this cold, cold wonderland that we call a Minnesota winter, a little sweet 

goes a long way. And we’ve got five little sweets for you to make, eat and 

share with your valentines. Join Kitchen Window Instructor Becky Caterine 

for this class dedicated to handmade gourmet candies. Becky’s devotion to 

sugar is well known around here, and for this class, she’ll share her passion 

with you. We’ll start with rich and creamy FLEUR DE SEL CARAMELS – luscious 

candies with the perfect balance of sweet and salty. Next, we’ll work 

on ORANGE LIQUOR TRUFFLES – a sophisticated combination of flavors that 

satisfies even the most powerful chocolate cravings. Next, we’ll honor the kid 

inside of all of us with HEART LOLLIPOPS – we’ll create these in a variety of 

flavors. RASPBERRY LIQUEUR MARSHMALLOWS are next – these will turn 

a boring old cup of hot chocolate into an unforgettable nightcap. And finally, 

it’s BRITTLE – a sugary, buttery taste of grandma’s house (but better). 


#130216A – Saturday, February 16 | 10:00 a.m. – 2:00 p.m. 

Chocolate & Wine: A Romantic Pair 

Oh chocolate. Dark, aromatic, complex, sexy and even mysterious – chocolate 

is something to celebrate, especially this Valentine’s weekend. In this 

class, we’ll do just that. Join us as we welcome Andrea Pesses, founder of 

Groveland Confections. We’ll begin the class with a CHOCOLATE & WINE 

TASTING – you’ll try two dark chocolates, two milk chocolates and two white 

chocolates and pair each of these with a wine selection. As we sample our 

wine and chocolate, Andrea will lead you through the history and culture of 

chocolate. You’ll learn how it’s grown, harvested and made in different parts 

of the world, as well as its surprising health benefits. Next Andrea will show 

you the proper techniques for CHOCOLATE TEMPERING and talk about how 

to make flawless ganache and truffles, just in time for the holidays. To round 

out the class, Andrea will prepare a couple of chocolate desserts that you can 

recreate at home for your family and friends. She’ll make DARK CHOCOLATE 

FLOURLESS CHOCOLATE CAKE – a silky, smooth, elegant and indulgent; 

and MILK CHOCOLATE PUDDING – homey, classic and comforting, this is 

a treat that the whole family will love. And finally, Andrea will share samples 

of her HAND-MADE CHOCOLATES & CONFECTIONS. 

Andrea Pesses | Demonstration | $60 

#130216B – Saturday, February 16 | 11:00 a.m. – 2:00 p.m. 






















#130216C – Saturday, February 16 | 6:00 p.m. – 10:00 p.m. 

Cooking Basics – Secrets of a chef 

Give us two hours, and we’ll introduce you to the fundamental cooking techniques 

that will make your time in the kitchen easier, more efficient and more 

enjoyable. Led by an expert member of the Kitchen Window staff, this seminar 

will give you the skills and the confidence to become a better cook. You’ll 

learn how to choose the right equipment for a particular project, as well as 

how to use that equipment to achieve the best results. We’ll show you the importance 

of choosing the right ingredients and how to use them. We’ll demonstrate 

various culinary techniques – including frying, searing, sautéing, 

caramelizing, deglazing and braising – and discuss when to use (and when 

not to use) each technique. Throughout the seminar, we’ll prepare samples 

for you to share so that you may taste for yourselves the difference a few basic 

skills can make. Samples include: PEPPERCORN STEAK AND EGGS; succulent 

SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES 

and creamy RISOTTO. You’ll also learn a few professional secrets that will 

help you take your cooking to the next level. 

Becky Caterine | Seminar/Samples | $30 

#130217A – Sunday, February 17 | 10:00 a.m. – 12:00 p.m. 

2 


Knife Clinic 

Once you learn how to properly use your knives, you will not only improve 

how you cook, but cooking will become easier and more enjoyable. The key 

to good knife skills is an understanding of good gripping and cutting techniques. 

When used properly, your knife will perform much more efficiently – 

and it can actually become three times sharper. Once mastered, the knife skills 

you’ll pick up in this seminar will help you reduce your prep-time in the 

kitchen and improve your confidence while slicing and dicing. This hour-long 

primer will give you a fundamental understanding of the most important tools 

in your kitchen and prepare you to further develop your skills at home. Choosing 

the correct knife for the job is fundamentally important. Each kind of knife 

plays an important, specific role in the kitchen. In this seminar, we'll discuss 

the best uses and practical applications for many kinds of Western and Asian 

knives – from parers to slicers, chef's knives to santokus, and bread knives to 

cleavers. We will review basic cutting techniques; how to choose a knife; differences 

in types, styles and shapes of knives; and basic safety, storage and 

knife care. 


#130217B – Sunday, February 17 | 10:00 a.m. – 11:00 a.m. 

Knife Sharpening Clinic 

The right knife can make all the difference in food preparation – but any knife 

is only as good as its edge. A dull edge is inefficient, difficult to use and dangerous. 

In this seminar, you’ll learn how to keep your knives sharp and in top 

condition. We will begin with a basic introduction to the various types of knife 

edges and a demonstration of the proper sharpening techniques that can create 

the perfect cutting edge for your knife. We’ll explore whetstones and honing 

steels, and discuss the virtues of each of these sharpening tools. With a whetstone, 

you have more control, which allows you to shape an edge with a single 

bevel and a thinner angle – a sharper edge with improved performance. And 

with a honing steel, you can maintain that perfect knife edge for months without 

the need for re-sharpening. We’ll show you how. 

Bring your knives with you, as well as a stone and steel if you have them. If 

you don’t own a stone or steel, you can work with ours during class. 


#130217C – Sunday, February 17 | 12:00 p.m. – 1:00 p.m. 

Cooking Under Pressure 

Pressure cooking is the perfect solution for today’s cooks who are looking to 

feed their families healthy meals using less time and energy. With a pressure 

cooker, you can cook with less water at a high heat, so your food retains many 

of the nutrients that are lost in simmering or boiling. And while you may have 

heard your grandmother’s horror stories about dangerous, exploding pressure 

cookers, today’s pressure cookers boast safety features that make using them 

simple and worry-free. Join Kitchen Window’s expert instructor for a fun and 

informative seminar on the proper use of a pressure cooker. You’ll learn about 

the technical features of pressure cookers, get tips for making your pressure 

cooker easier to use, and sample some tasty recipes. On the menu is hearty 

and healthy BEAN SOUP; savory RISOTTO; and creamy NEW YORK STYLE 

CHEESECAKE. You’ll also learn how to modify some of your favorite “traditional” 

recipes for your pressure cooker. If you own a pressure cooker, or are 

interested in adding this method of cooking to your repertoire, this is the seminar 

for you. 

Becky Caterine | Seminar | $30 

#130217D – Sunday, February 17 | 2:00 p.m. – 4:00 p.m. 

Fundamentals of Quick Weeknight Meals 

We’ve all been there – standing in the grocery store trying to figure out what 

to throw in the cart to get a healthy, quick dinner on the table. Join Chef Brian 

Storey to learn secrets for healthy, tasty meals that fit into a busy schedule. 

You’ll learn how to spend a little prep time in the kitchen on the weekend, so 

that you can create a wonderful 30 minute meal any night of the week. This 

hands-on class will start with the preparation of two basic proteins that can 

be transformed into four amazing dinners – SEARED TUNA LOIN and 

CHICKEN BREASTS. For our first menu, we’ll create a delicious and healthful 

SESAME TUNA STEAK with PICKLED TOMATO served alongside CHILLED 

SOBE NOODLES. Our second menu is MEDITERREAN SALAD with TUNA 

CONFIT. Next, we’ll move over to our chicken entrees featuring TEQUILA 

CITRUS CHICKEN served with HONEY-ORANGE GLAZED GREEN TOP CAR- 

ROTS and a simple PEA POD SLAW. And for our final dinner, we’ll make 

TANDOORI GRILLED CHICKEN TENDERS served with BAKED YAM FRIES 

and FRESH CUCUMBER SALAD. 



Fish Fundamentals 

Finally a class dedicated to seafood lovers! Executive Chef Daniel Darvell has 

expanded his popular Fish Fundamentals class to include delicacies from the 

deep. With this class, you’ll broaden your culinary repertoire with new ideas 

and techniques for cooking a variety of fish and seafood dishes. You’ll learn 

what to look for when buying fish and other seafood, so that your finished 

dish is always fresh and delicious. You’ll also learn, first-hand, which cooking 

techniques are best suited to different foods. You’ll practice pan searing with 

SCALLOPS WITH ORANGE VINAIGRETTE. You’ll sauté SHRIMP WITH FRESH 

TOMATO LINGUINI. Turn inexpensive mussels into a gourmet treat with 

MUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OIL 

POACHED SALMON WITH FLEUR DE SEL. And fire up the grill for GRILLED 

MARLIN WITH AVOCADO CORN RELISH. Finally, we’ll do Minnesota proud 

with the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI. 

Daniel Darvell | Participation | $80 


Cooking with Superfoods: Winter Flavors 

Credited with helping to prevent cancer, heart disease, depression, weight 

gain and more, “superfoods” are rich with essential nutrients, powerful with 

phytochemicals, loaded with antioxidants. But here’s the best part: superfoods 

taste good! These are not bland, cardboardy, stinky foods. They are colorful, 

sweet, juicy, earthy and... yes, even chocolaty. In this class, we’ll revel in an 

incredible menu made from superfoods. We’ll welcome back Anna Dvorak, 

an expert in cooking and living healthfully. Anna teaches countless classes in 

vegetarian and gluten-free cooking. For this class, she'll create an incredible, 

seasonal, vegetarian dishes that you can recreate at home to fortify yourself 

and your family. We’ll start with KALE & ROASTED CARROT SALAD WITH 

LEMON-PARSLEY VINAIGRETTE – sweet and warm, this salad is finished with 

a lovely, bright dressing. Next is QUINOA PILAF WITH PISTACHIOS & POME- 

GRANATE – mellow and hearty, this is a wonderful side dish. We’ll also have 

SHIITAKE-MISO SOUP WITH SAUTEED VEGETABLES & SOBA NOODLES – 

this rich and earthy soup makes a great one-pot meal. Anna will prepare 

ROASTED SWEET POTATOES WITH MOROCCAN SPICES – an incredible 

combination of flavors. And for a sweet finish, it’s three superfoods in one: 

DEEP CHOCOLATE TRUFFLES WITH DRIED BLUEBERRIES & ACAI BERRIES 

– there’s just nothing wrong with this. 


#130220A – Wednesday, February 20 | 6:00 p.m. – 9:00 p.m. 

Spice it up: Thai Appetizers 

Its time to awaken your senses and shake off the winter chill with a vibrant, 

fresh and exciting menu of authentic small plates and appetizers from Northeastern 

Thailand. For this hands-on class, we’ll welcome back Joe Hatch- 

Surisook, one of our most popular instructors and chef-owner of Sen Yai Sen 

Lek. He’ll guide you through the preparation of a handful of great recipes perfect 

for any occasion. We’ll start with one of the most popular appetizers at 

Sen Yai Sen Lek: PO PIA TOD – crispy spring rolls made with pork, cabbage, 

carrots, mung bean noodles and wood ear mushrooms. We’ll serve these up 

with a SWEET CHILI SAUCE for dipping. Next it’s GAI SATAY – skewers of 

marinated and grilled chicken served with CURRIED PEANUT SAUCE and 

COLD CUCUMBER SALAD. Joe will share the secrets of MIANG KAM – Thai 

lettuce wraps made with ginger, dried shrimp, toasted coconut, Thai chilies 

and lime, and served with SHRIMP SAUCE for an unbelievable combination 

of flavors. We’ll also make NEUA DAT DEOW – sweet dried beef carefully 

seasoned with coriander seeds, marinated in whiskey, soy and palm sugar and 

finished with a bright and fresh CILANTRO LIME SAUCE. Fantastic. 



13 


DECEMBER 

Sunday Monday Tuesday Wednesday Thursday Friday Saturday 

1 

#121209A 

Lefe and Beyond 

Celebrating MN’s 

Scandinavian Roots - 

10am 

#121209B 

Last-Minute Holiday 

Gift Baskets - 

10am 

#121209C 

All About Chocolate - 

2pm 

2 3 4 5 6 7 8 

#121203A 

AT Solera - 

6pm 

#121205A 

Holiday Party 

Cupcakes - 

6pm 

#121206A 

Healthy Small Plates 

and Appetizers - 

6pm 

Hanukkah Begins 

#121208A 

AT: La Chaya Bistro - 

10am 

#121208B 

Homemade Holiday 

Gift Giving - 10am 

#121208C 

South American Party 

Appetizers - 11am 

#121208D 

Buone Feste - Fresh 

Italian Holiday 

Appetizers - 6pm 

9 10 11 12 13 14 15 

#121211A 

Healthy 

Party Treats - 

6pm 

#121212A 

Warm It Up: 

Authentic Thai 

Appetizers - 

6pm 

#121215A 

Fabulous 

Chocolate Desserts - 

10am 

#121215B 

Holiday Sizzle: 

Asian-Inspired 

Party Apps - 

10am 

Hanukkah Ends 

#121216A 

Cookies with Santa - 

9am 

#121216B 

Sugar, Spice & 

Everything Nice: 

Sweetshop Tour -10am 

#121216C 

Holiday Cookies - 

First Batch - 11am 

#121216D 

Cookies with Santa - 

12pm 

#121223A 

Holiday Fudge - 

10am 

#121223B 

Holiday Cookies - 

Second Batch - 10am 

16 17 18 19 20 21 22 

#121217A 

Holiday 

Dinner Party - 

6pm 

Christmas Eve 

New Year’s Eve 

#121231A 

New Year’s Eve 

Couples Dinner - 

6pm 

#121219A 

Holdiay Small Plates 

& Hors d’oeuvres - 

6pm 

Christmas Day #121227A 

Fundamentals 

of Pizza: 

From Thick to Thin - 

6pm 

#121221A 

Holiday Cocktail 

Party 101 - 

6pm 

#121222A 

Magical 

Gingerbread Houses - 

9am 

#121222B 

Truffles - 

10am 

#121222C 

Magical 

Gingerbread Houses - 

1pm 

#121229A 

The Secrets of the 

Sushi Roll - 

6pm 

23 24 25 26 27 28 29 

30 31 

For Holiday Entertaining 

20% OFF Riedel & Spiegelau Glassware 

Stock up on all open-stock glassware, decanters and accessories 

Prices valid through 12/31/12 

Looking for Holiday Gift Inspiration? 

Stop in and pick up a copy 

of Kitchen Window's Holiday 

Gift Guide it is filled with fun 

and creative gift ideas for 

everyone on your holiday list. 


JANUARY 


New Year’s Day 1 #130102A 2 #130103A 3 4 #130105A 5 

#130107A 

Fundamentals of 

Quick Weeknight 

Meals - 

6pm 

Grillmasters Series: 

Winter Grilling - 

6pm 

#130109A 


Fresh Pasta - 

6pm 

Nothin’ 

but Gnocchi - 

6pm 

#130110A 

Healthful Living - 

Making Veggies Sexy!- 

6pm 

#130110B 

Sweet & Savory 

Crepes - 

6pm 

#130111A 

Small Plates for 

the New Year - 

6pm 

#130111B 

Napa Valley 

Wine Dinner Party - 

6pm 

Bread Basics - 10am 

#130105B 

Pantry Basics Seminar 

- Chef Secrets to 

Enhance Flavor - 10am 

#130105C 

Baking Basics - 2pm 

#130105D 


Modern Sauces - 6pm 

6 7 8 9 10 11 12 

#130112A 

Macaroons & More - 

an Introduction to 

French Pastry - 

10am 

#130112B 

Sushi: Master Class - 

6pm 

#130113A 

Espresso 

Essentials - 

10am 

#130113B 

Candy and Chocolate 

Basics - 

10am 

#130113C 

Cooking Basics - 

Secrets of a Chef - 

2pm 

#130120A 

Cake Basics - 10am 

#130120B 

Knife Clinic - 10am 

#130120C 

Knife Sharpening 

Clinic - 12pm 

#130120D 

Cake Decorating: 

Beginning Techniques 

- 1pm 

13 14 15 16 17 18 19 

#130114A 

Classic French 

Dinner Party - 

6pm 

Martin Luther 

King Day 

#130121A 

Cooking 

Fundamentals - 

Part 1 of 4 

6pm 

#130121A 

Cooking 


Part 3 of 4 

6pm 

#130128A 

Plan Ahead Cooking: 

Menu Plans for One 

or Two - 

6pm 

#130115A 

The Secrets of the 

Sushi Roll - 

6pm 

#130121A 

Cooking 


Part 2 of 4 

6pm 

#130122A 


Soups and Stock - 

6pm 

#130121A 

Cooking 


Part 4 of 4 

6pm 

#130116A 

Beyond the 


Pizza: Stuffed Pizza - 

6pm 

#130123A 


Souffles - 

6pm 

#130123B 

Spicy Thai 

Noodles - 

6pm 

#130117A 

Dim Sum - 

6pm 

#130124A 

Immune-Boosting 

Comfort Foods - 

6pm 

#130131A 

USA Regional 

Cooking Series: 

The Northeast - 

6pm 

27 28 29 30 31 

#130118A 


Smokehouse - 

6pm 

#130118B 


Tarts for Winter - 

6pm 

#130119A 

Getting Started 

with Bread Making - 

10am 

#130119B 

Truffles - 

10am 

20 21 22 23 24 25 26 

Make Your Own Holiday Gifts 

Make some homemade chocolates this 

year for those on your holiday list. The 

Rev2 chocolate tempering machine makes 

tempering chocolate easy. The built-in 

features allow you to spend your time in 

the fun filled art of creating truffles and 

chocolates instead of worrying about the 

tempering process. 

Rev2 Tempering Machine - Available for Rental - 

Contact Kitchen Window for reservations and availability 

The Perfect Gift! 

Gift cards for cooking classes 

or merchandise are ideal for 

anyone interested in food 

and cooking! 

Gift Cards are available in 

store or online at 

www.kitchenwindow.com 

15 


FEBRUARY 


1 #130202A 2 

#130204A 

Fundamentals 

of Pizza: 

From Thin to Thick - 

6pm 

#130205A 

Knife Skills - 

6pm 

#130205B 

The Green Life 

of Raw Food - 

6pm 

#130207A 

Creative 

Pasta Flavors - 

6pm 

#130201A 

Winter Grilling 2 - 

Comfort Foods - 

6pm 

#130201B 

Big Flavors 

for the Big Game - 

6pm 

#130208A 

Winter Classics: 

One-Pot Meals - 

6pm 

Getting Started with 

Whole Grain Bread 

Making - 

10am 

#130202B 


Modern Sauces - 

6pm 

#130209C 

Chinese New Year - 

6pm 

3 4 5 6 7 8 9 

#130209A 

Valentine’s Day 

Party for Kids - 

9am 

#130209B 


Party for Kids - 

12pm 

Sidewalk Sale 

#130217A 

Cooking Basics - 

Secrets of a Chef 10am 

#130217B 

Knife Clinic - 10am 

#130217C 

Knife Sharpening 

Clinic - 12pm 

#130217D 

Cooking Under 

Pressure - 2pm 

Cooking Essentials 

Event 

10 11 12 13 14 15 16 

#130211A 

Handmade 

Stuffed Pasta - 

6pm 

#130211B 


Sausage Making - 

6pm 

President’s Day 

Sidewalk Sale 

#130218A 


Quick Weeknight 

Meals - 

6pm 

#130212A 

Mardi Gras 

Masquerade 

Couples Party - 

6pm 

#130219A 

Fish 


6pm 

#130226A 

Spice it Up: 

Thai Appetizers - 

6pm 

#130213A 



6pm 

#130213B 


Wine Dinner 

for Couples - 

6pm 

#130220A 

Cooking with 

Superfoods: 

Winter Foods - 

6pm 


Sidewalk Sale 

#130214A 



6pm 

#130214B 


Wine Dinner 

for Couples - 

6pm 

Sidewalk Sale 

#130215A 



6pm 

Sidewalk Sale 

#130216A 

Sweet Valentine 

Treats - 10am 

#130216B 

Chocolate & Wine: 

A Romantic Pair - 

11am 

#130216C 


Couples Dinner - 6pm 

17 18 19 20 21 22 23 

24 25 26 27 28 

Cooking Essentials 

Event 

Cooking Essentials Event! 

Kitchen Window’s 2nd Annual Cooking Essentials Event 

Saturday, Feb. 23rd and Sunday, Feb. 24th 

10:00 am – 4:00 pm 

Improve Your Skills & Outfit Your 

Kitchen For Less! 

Watch our website and E-Newsletter for details 


Kitchen Window ® 

Calhoun Square 

3001 Hennepin Avenue. 

Minneapolis, MN 55408 

Phone: 612-824-4417 • Toll Free: 888-824-4417 

www.kitchenwindow.com 

PRSRT. STD. 

US Postage 

PAID 

Minneapolis, MN 

Permit No. 430 

Kitchen Window’s Cooking School and Event Center 

The perfect resource for your next special occasion 

HOST AN EVENT 

At Our Place... 

• Holiday Events 

• Company Parties 

• Client Appreciation 

• Team Building 

• Birthdays 

• Anniversaries 

• Wedding Showers 

• Bachelorette Parties 

Customize Your 

Event With... 

• Wine Pairings 

• Gift Baskets 

• Personalized Aprons 

• Live Music 

• Themed Events 

• Customized Menus 

612.824.4417 ext. 105 

events@kitchenwindow.com 

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

Catalog prices valid through May 31, 2009 unless noted 

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

Full Catalog - Kitchenwindow.net

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