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Cooking Class Schedule – October-December 2012

COOKING CLASSES BY DATE 

OCTOBER 

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. 

Royal Dahlstrom | Participation | $70 

#121002A – Tuesday, October 2 | 6:00 p.m. – 9:30 p.m. 

Autumn Vegetarian Comfort Foods 

As summer is taking its final bow for the year and the cool fall air is now upon 

us, and all we want to do is fill our kitchens with warm comforting foods. But 

just because you decide to make comfort food doesn’t mean you lose on eating 

healthfully. One of our favorite instructors, Anna Dvorak, is an expert in 

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

Her recipes prove that you can set a healthful, meat-free table of comfort 

foods with vibrant colors, bold aromas and fresh flavors to satisfy the soul and 

healthful body. Our menu starts with FALL GREEN SALAD WITH BALSAMIC 

ROASTED PEARS – an incredibly mouth-watering and rich salad. Next, we 

will prepare a warm AUTUMN MINESTRONE SOUP a delicious combination 

of heirloom beans, local roasted squash and then drizzled with a fresh parsley 

pesto. Anna then will serve a family favorite: VEGETABLE POT PIE – featuring 

fall vegetables in a creamy homemade vegetable gravy sitting in a flaky glutenfree 

olive oil crust. We will then indulge into the ultimate comfort food of 

PAN-FRIED GNOCCHI which is prepared gluten-free and tossed with a WILD 

MUSHROOM AND ROSEMARY SAUCE. And for dessert, it’s a APPLE-PECAN 

TART served in a buttery gluten-free crust. Delicious. 

Anna Dvorak | Demonstration | $65 

#121002B – Tuesday, October 2 | 6:00 p.m. – 9:00 p.m. 

Chicken Fundamentals 

From the dinner table to the lunch box, chicken is a staple of the American 

diet. And why not? You can dress it up, dress it down, serve it to your kids on 

a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. 

In this hands-on class, you’ll learn how to perfect the art of chicken dinners 

with expert tips, techniques and recipes from Kitchen Window Executive Chef 

Daniel Darvell. We’ll start with a tutorial on selecting your chicken at the market. 

You’ll learn about the types and grades of chickens, as well as when to 

choose a whole chicken and when to select breasts or thighs. Next, we’ll discuss 

how to properly butcher a whole chicken into its parts, and you’ll get the 

chance to practice this very important skill. You’ll also learn professional methods 

for carving a whole chicken or turkey. And finally, Daniel will walk you 

through how to cook chicken to achieve moist and flavorful results every time. 

The class will work on five delicious recipes that highlight this versatile bird. 

We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take 

on a sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – a 

fresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – a 

healthier version of a family-friendly comfort food. Our next recipe is sure to 

impress at your next dinner party: PAN-SEARED CHICKEN MARSALA. And 

finally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occasion. 

Daniel Darvell | Participation | $70 

#121004A – Thursday, October 4 | 6:00 p.m. – 9:30 p.m. 

Party BBQ: Octoberfest 

Join us for an evening of good food, good friends and good beer at the Octoberfest 

Party BBQ. In this hands-on grilling experience led by our grillmasters, 

you’ll make hearty, delicious German fare while enjoying traditional and modern 

OCTOBERFEST BEERS. You’ll start with a demonstration to create warm 

and soft GERMAN PRETZELS before firing up the grills and participating in 

making OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausage 

served with SOUR RED CABBAGE. Next on the menu is a traditional PORK 

ROULADEN – thinly cut pork filled with smoked bacon, onion and mushrooms. 

We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO- 

TATOES with HORSERADISH CREAM. And we’ll finish the night with a good 

old-fashioned APPLE STRUDEL. This year, you don’t have to go all the way to 

Munich for the world’s greatest beer and food festival – you just have to come 

to the Kitchen Window Octoberfest Party BBQ. 

Beers are sold separately at class. 

Daniel Darvell & Doug Huemoeller | Participation | $70 

#121005A – Friday, October 5 | 6:00 p.m. – 9:30 p.m. 

Cake 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. 

Stephanie Johnson | Seminar | $30 

#121006A – Saturday, October 6 | 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 handmade 

candies and chocolates from a favorite Kitchen Window instructor. You’ll 

learn all you need to know to create luscious CHOCOLATE TRUFFLES, 

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. 


#121006B – Saturday, October 6 | 1:00 p.m. – 3:00 p.m. 

Please Note: Due to unforeseen circumstances, we are sometimes required to change class dates and times from the time our schedule is printed. 

Please visit our online schedule for the most up-to-date class schedule. 

1 

For complete class descriptions visit www.kitchenwindow.com

Dim Sum 

Comfort food, brunch, cocktail party fare... the beauty of dim sum is that it’s whatever 

you want it to be. Steamed, fried, boiled, baked or broiled – however you 

do it, this traditional Cantonese fare is versatile, satisfying and so fun to prepare. 

Quick, inexpensive and nourishing, dim sum was first served in roadside tea 

houses in Canton China. Nowadays, dim sum carts are rolling through Chinese 

restaurants all over the world. In this class, you’ll learn how to master the art of 

dim sum in your own home. You’ll join Kitchen Window Instructor Terry John 

Zila, our favorite dim sum expert, for a hands-on exploration of this amazing cuisine. 

We’ll start with PORK POT STICKERS – a hearty dumpling that can steamed 

or fried; we’ll steam ours in chicken broth. Next up is FRIED SPRING ROLLS 

served with dark, sweet PLUM SAUCE for dipping. CHICKEN & SHRIMP SHU- 

MAI are next – dumplings made with ground chicken, shrimp. scallions and vegetables. 

We’ll use the deep-fryer to make CRANBERRY & CREAM CHEESE 

WONTONS – a bar and restaurant favorite with a Midwestern autumn twist. And 

finally, we’ll finish with something cool and sweet: GREEN TEA ICE CREAM. 

Terry John Zila | Participation | $70 

#121006C – Saturday, October 6 | 6:00 p.m. – 9:30 p.m. 

Getting Started with Bread 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. 

Stephanie Johnson | Participation | $65 

#121007A – Sunday, October 7 | 10:00 a.m. – 2:00 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 BUTTERCREAM 

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 SIM- 

PLE 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. 

Raven Seybolt | Participation | $60 

#121007B – Sunday, October 7 | 10:00 a.m. – 2:00 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 day. 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 | Participation | $300 

#121008A – Mon. - Thurs., October 8, 9, 10, & 11 | 6:00 p.m. – 9:30 p.m. 

Turkish Comfort Food 

Turkish cuisines exemplifies the Mediterranean diet; it’s full of fruits, vegetables, 

legumes, and lots of interesting spices and flavorings. This menu of Turkish 

dishes created by Canan Karatekin, Ph.D., is sure to intrigue your taste 

buds, make soul feel at ease with comforting dishes plus keep you eating 

healthy as well. Canan is a self-taught cook who lived in Turkey until she was 

19. She loves to cook healthful Mediterranean and Middle Eastern dishes and 

share her passion of teaching with others. The class will include two appetizers 

or mezes: one is GRAPE LEAVES STUFFED WITH HERBS AND YOGURT 

– this Middle Eastern staple is stuffed with herb scented rice and an assortment 

of fresh seasonal vegetables and then toped with a spiced yogurt sauce. The 

second appetizer will be a TOMATO SALAD WITH TURKISH TAHINI DRESS- 

ING. Tahini is a very versatile ingredient, and this simple but tasty dish will 

introduce you to a different way to use tahini to enhance any dish other than 

the ubiquitous hummus. Next, we will have a traditional CREAMY RED 

LENTIL SOUP to warm the soul, which includes spices such as cumin, coriander, 

chili, and fenugreek. Canan will then serve SWEET-SOUR LAMB 

YAHNI WITH BLACK-EYED PEAS AND ALMONDS – a braised lamb entrée 

served over a bed of pilaf BULGUR; the traditional grain of Turkey. We will 

end of exotic meal based on a favorite of the Ottoman Empire sultans – DRIED 

APRICOTS STUFFED WITH MASCARPONE. It’s simple, light, eye-catching 

and we bet you can’t just eat one! 

Canan Karatekin | Demonstration | $65 


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 FET- 

TUCCINI 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. 

Becky Caterine | Participation | $70 


Mexican Small Plates & Street Food 

Celebrate the spice and sizzle of Mexican cuisine. Hosted by Kitchen Window’s 

own Alexia Franco Pettersen, this hands-on class is dedicated to the 

small plates and street foods of Mexico City. With Alexia’s Mexican flair and 

tips passed on from her grandmother and aunts, she will guide you through 

the preparation of authentic, delicious flavors for Mexican small plates and 

street food. We’ll start with QUESO FUNDIDO CON CHORIZO Y RAJAS 

which is a gooey melted cheese with chorizo sausage and sauteed peppers 

served along with FLOUR TORTILLAS & SALSA MEXICANA – a delicious and 

zesty fresh tomato salsa. Next up are GORDAS CON SALSA DE TOMATILLO 

& SALSA DE CHILE DE ARBOL – thick skillet-cooked flat tamales made with 

Mexico’s staple of masa filled with green and red salsas then topped off with 

a Mexican cream and cheese. Then, we’ll enjoy TOSTADAS CON PAPAS Y 

CHORIZO – toasted corn tortillas topped with authentic refried beans, potatoes 

and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXI- 

CANA – savory loaves of bread called bolillos sliced lengthwise and topped 

with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for 

a weeknight meal. And finally, you’ll make PLATANOS MACHOS FRITOS 

CON CREMA – fried plantains tossed in a sweet cream that the whole family 

will love to again and again for dessert. 

Alexia Franco Pettersen | Participation | $70 

#121013B – Saturday, October 13 | 6:00 p.m. – 9:30 p.m. 

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

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 

#121014A – Sunday, October 14 | 9:00 a.m. – 11:00 a.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 

#121014B – Sunday, October 14 | 10:00 a.m. – 12:00 p.m. 

Outdoor Cooking & Grilling Seminar 

Join our grillmasters to learn the fundamentals of successful outdoor grilling 

and smoking. Our experts will help you sort through the hype to better understand 

the grill you have or to choose the perfect grill for your outdoor kitchen. 

Understanding your grill is the key to achieving a great grilling menu. You'll 

get a lesson in the basic anatomy and features of gas and charcoal grills, and 

we'll also take a peek at smokers. We’ll discuss how a grill’s design, construction 

and technology affect food. We'll talk about traditional and infrared burners, 

insulation, rotisseries and more. Our grill guys will also break down 

smokers and discuss how to effectively use smoke in your cooking, including 

which types of wood to use. Finally, so that you may compare the techniques 

and features covered in the seminar, we'll sample food from a variety of grills, 

including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS; 

HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cooked 

PORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS. 

We’ll have enough samples to send even the biggest eaters into a protein coma. 

Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30 

#121014C – Sunday, October 14 | 12:00 p.m. – 3:00 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. 


#121015A – Monday, October 15 | 6:00 p.m. – 9:30 p.m. 

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 TEMPURA 

– 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. 

Pierre “Pepe” Yang | Participation | $75 


Party BBQ: Orchard Grill 

Celebrate the bounty of the apple harvest; join Kitchen Window Grillmasters 

Daniel and Doug on our patio, as they lead you through the preparation of an 

amazing menu using the finest apples local orchards have to offer. This handson 

class will start with an appetizer of CARAMELIZED ONION, APPLE & 

FONTINA served on COAL-FIRED FLAT BREAD. Next, you’ll make a healthy 

and delicious GRILLED BEET & APPLE SALAD WITH BACON APPLE VINAI- 

GRETTE. Our entree will be a hearty and satisfying APPLEWOOD-SMOKED 

& CIDER-BRINED PORK LOIN WITH APPLE ROSEMARY CHUTNEY, served 

along with two classic and homey side dishes: APPLE-STUFFED ACORN 

SQUASH and GRILLED APPLE-CASHEW STUFFING. We’ll round out our ode 

to the apple with a beautiful, traditional TARTE TATIN – an upside-down apple 

tart that’s baked right on the grill. 



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. 



Flavors of Autumn from Victory 44 

As fall rolls in, Minnesotans steady their exploration and tour of restaurants 

highlighting local farmers, suppliers and seasonal ingredients. This is a large 

focus for Chef Erick Harcey when developing his every-changing menu at the 

gastropub Victory 44 located in Robbinsdale. So before you venture out to 

enjoy the experience offered by Victory 44, join us in a special class where 

you will have the opportunity to interact with Chef and Owner Erick Harcey 

as he prepares a phenomenal and seasonal four course menu for us. During 

the class Chef Erick will share stories from the restaurants, and his tips and techniques 

to bring out the rich and warm flavors of fall into your meals. We will 

begin with BEET TEXTURES – a beautiful plate of rich beet flavors prepared in 

five different ways: roasted, pickled, pureed, dehydrated and fried. Next, Chef 

Erick will prepare a guest favorite at Victory 44: DEVILS ON HORSEBACK – 

the fantastically addicting stuffed dates wrapped in bacon. Yum! For our main 

entrée, we will enjoy a BRAISED PORK WITH “ANTS ON A LOG” – pork 

served with golden raisins, compressed and pureed celery. And finally we will 

indulge a SEASONAL APPLE PIE WITH MISO DIPPING DOTS. 

Erick Harcey | Demonstration | $70 


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Grillmasters Series: Green Egg Cooking 

There's a reason the Big Green Egg calls itself the “world’s best smoker and 

grill”. This outdoor ceramic cooker is unrivaled in versatility and performance 

– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 degrees 

in a short period of time, which makes it perfect for pizzas and flatbreads. 

Whether you’re contemplating a purchase, you already own an Egg, 

or you just want to experience some great food, check out this class. We’ll 

begin with SMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEP- 

PERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next is 

ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roasted 

chicken served on a bed of butter lettuce with apple, walnuts, red onion and 

goat cheese with citron vinaigrette. We’ll boost our temp to searing for BIS- 

TECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb rubbed T-bone 

steak served with SMOKED SMASHED POTATOES. Finally, we’ll finish our 

eggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza 

oven. 

Daniel Darvell & Doug Huemoeller | Demonstration | $75 

#121023B – Tuesday, October 23 | 6:00 p.m. – 9:30 p.m. 

Spicy Thai Street Food 

Take a stroll down the streets of Bangkok with a class dedicated to the vibrant, 

spicy flavors of Thailand. Join Chef Joe Hatch-Surisook for a menu of fresh and 

quick Thai street foods that are flavorful and bright – perfect for a warm Spring 

evening. Chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant in 

Northeast Minneapolis, Joe will be on hand to share tips, techniques and 

recipes. With his help, you’ll make a variety of noodle dishes, salads and small 

plates. You’ll start with GAI SATAY – marinated, skewered chicken with curried 

peanut sauce and CUCUMBER SALAD. Next up is SOM TUM – green papaya 

salad with garlic, Thai chilies, long beans, dried shrimp and lime. Then it’s 

KHAI SOI – Chiang Mai curried noodles wit h thin egg noodles, stewed beef, 

pickled mustard greens, cilantro and green onion. And finally, we’ll make PAD 

SEE IEW, a stir fry of wide rice noodles with chicken, dark soy and Chinese 

broccoli. Joe’s Thai classes with Kitchen Window are among our most popular 

classes – they’re fun, informative and guaranteed to turn you on to the world 

of Thai cooking! 

Joe Hatch-Surisook | Participation | $70 

#121024A– Wednesday, October 24 | 6:00 p.m. – 9:30 p.m. 

The Vegan Family Table 

Like most of you, we are always looking for ways to feed our families nourishing, 

healthful meals. Work days and tight schedules can make family dinners challenging. 

And making sure those dinners are healthy and satisfying – well, that 

can get downright difficult. Let us make it easier for you – join AmyLeo 

Barankovich for this class dedicated to plant-based meals. Whether you’re 

vegan, vegetarian or just looking for new and healthy dinner ideas, the menus 

in this class are for you. As a vegan culinary instructor, vegan coach, personal 

chef and restaurant consultant, AmyLeo teaches how to move toward a plantbased 

diet without sacrificing creative, delicious and wholesome food. For this 

class, she will share her expertise and passion with you as she demonstrates the 

preparation of two family dinners full of delicious flavor and nutrition, which 

just happen to be 100% vegan. Meal #1 will start with AVOCADO SALAD 

WITH LEMON BASIL DRESSING – a satisfying combination of avocado, red 

pepper and sliced almonds drizzled with a rich yet refreshing LEMON BASIL 

DRESSING. Next, you’ll sample PINK-SALT & BALSAMIC SUGAR SNAP PEAS 

– tender green snap peas sprinkled with a balsamic reduction and course Himalayan 

salt for an incredible, bright combination of flavors and colors. The 

main course is next: PROGRESSIVE QUICHE LORRAINE – an old fashioned favorite 

that replaces the bacon, egg and dairy with plant-based alternatives for a 

hearty, flavorful family favorite. Next, AmyLeo will begin Meal #2 with HEARTY 

CAYENNE-NIPPED SALAD – crisp veggies sprinkled with pistachios, dried cranberries 

and a pepper-spiced vinaigrette. The main course will be WHEAT-FREE 

SAVORY ALMOND LOAF WITH ONION-INFUSED GRAVY – a hearty, nutty 

mouth-filling dish that also makes great leftovers. She’ll serve this with SMOKEY 

BLACK-PEPPERED SEARED GREEN BEANS – a simple, fast and luscious side 

dish. To finish either meal, AmyLeo will prepare an elegant, easy dessert: 

VANILLA-CHOCOLATE PUDDING PARFAIT – a creamy, homey treat that’s sure 

to please the whole family. 

AmyLeo Barankovich | Demonstration | $65 


Baking and Pastry Fundamentals 

Great baking requires the right timing and precision, as well as the proper ingredients 

and equipment to produce beautiful looking and tasting results. With 

this new series of classes, you’ll learn how to work with pastry and the fundamentals 

of baking. You’ll be guided through a hands-on exploration behind 

the world of baking as you’ll learn the science behind its mechanics by practicing 

different mixing techniques and acquiring the proper technique for the 

best results, how to identify the different stages of your doughs and batters, 

and how to test for the level of doneness and the perfect end results. You’ll 

build your baking knowledge, learn to create personalized recipes, connect 

to flavors and your ingredients, and experience a new set of baking skills each 

day. Whether you’re new to baking or are looking to develop your baking 

skills, this series will give you a better understanding of the art behind creating 

great pastries, breads, cakes, pies and unique finishing touches. 

Session 1: Proper Mixing Methods for Doughs & Batters and Ingredient Importance 

Session 2: Laminated Doughs, Creaming & 2-stage Cakes, Ganache, Buttercream 

and Basic Cake Finishing 

Session 3: Pastry Crusts, Fruit and Custard Fillings, and Unique Recipe Building 


#121025B – Thurs., Fri. & Sat., October 25, 26 & 27 | 6:00 p.m. – 9:30 p.m. 

Party BBQ: Fall Feast 

Just because it is becoming cooler outside doesn’t mean we use our grills less; 

in fact your grill produces some of the best flavors to incorporate in fall comfort 

food. Join Kitchen Window Grillmasters Daniel and Doug for a celebration of 

fall flavors created on the grill. In this hands-on grilling party, you’ll learn the 

tips and techniques for adapting your favorite comfort food recipes for the grill 

that is great for just the family or easy to put together for a crowd. We’ll make 

a variety of stick-to-your-ribs dishes that are fast, easy and great for tailgating 

– or for any event. First up is a warm and tasty ROASTED CORN & SHITAKE 

GRILLED PENNE PASTA, perfect for a weeknight meal. Next, we’ll make a 

hearty GRILLMASTERS SMOKED 3-MEAT CHILE WITH ROASTED CHICKEN, 

PULLED PORK, & SHORT RIBS that’s just as good on game day as it is on a 

chilly Saturday afternoon. And finally, we’ll make a classic BELGIAN BEER 

AND BEEF STEW – a rich and satisfying dish for any occasion. We’ll also serve 

GRILLED FOCACCIA, featuring a twist to go with each meal. Yum! 



Home-style Baking – Coffeehouse Sweets 

Whether you’ve taken our Home-style Baking – Classic Sweets class, or just 

heard the buzz, you won’t want to miss this second go-around. This hands-on 

class will teach you how to make mouth-watering bakery treats that will rival 

the neighborhood bakery. With baking expert Terry John Zila as your guide, 

you’ll learn and practice the basics of sweetshop baking step-by-step – including 

mixing dough, kneading, folding, shaping and filling dough. Then, Terry 

will walk you through the preparation of homey, classic baked goods that are 

just as great with your morning cup of coffee as they are on the dessert tray. 

We’ll start with an ultimate Saturday morning treat: HONEY WHOLE-WHEAT 

CARAMEL TOFFEE CHIP PECAN ROLLS – the whole wheat in this recipe adds 

a nice little boost of fiber as well as a yummy nuttiness. Next on the menu is 

an oldie but a goodie: CHERRY CREAM CHEESE DANISH. From there, we’ll 

move to a treat that makes a great afternoon pick-me-up – Giant FROSTED 

Molasses Cookies. And finally, we’ll end with something for the whole family: 

BUTTERMILK CINNAMON SUGAR CAKE DOUGHNUTS. 


#121028A – Sunday, October 28 | 10:00 a.m. – 2:00 p.m. 


Mini Pies with Big Autumn Flavors 

Sometimes smaller is better. Cupcakes are all the rage; cookies aren’t going anywhere; 

so why not mini pies? Small in stature, but big in flavor, mini pies are 

perfect for brunches, buffets or even just for snacking. In this hands-on class, 

you’ll learn the art of pie-baking on a small scale with Kitchen Window Instructor 

Stephanie Johnson. Stephanie will share her expert tips and techniques for 

flawless crusts as well as incredible sweet and savory fillings for any occasion. 

Class will start with SPINACH & FETA PIES – a savory and delicious little treats 

that are sure to whet your appetite. Next we’ll make QUICK FRUIT JAM HAND 

PIES – great for breakfast, brunch or an afternoon snack. Then it’s two recipes 

that are perfect for the coming holidays (or for a dreary autumn Sunday): MINI 

MAPLE PECAN PIES WITH BOURBON CREAM and PETITE GINGERED PUMP- 

KIN PIES. We’ll make SAVORY CHICKEN HAND PIES next – comfort food that 

fits in the palm of your hand! And finally, for a teensy bit of indulgence, it’s 

MARBLED CHOCOLATE GANACHE PIELETTES. (Bet you can’t eat just one.) 



Fall Celebration from Lucia’s 

During the summer months, we rave about the bountiful harvest from our gardens 

and CSAs. But the fall months is where Minnesota’s bounty truly shines featuring 

colorful and delicious flavors to add to our dinner repertoire. Join us in the celebration 

of autumn as we welcome Chef Lori Valenziano from Lucia’s; where they focus 

on working with local farmers and suppliers to highlight the best of the season. Lori 

will share her culinary expertise with us, as she prepares a menu that combines 

gourmet fall flavors perfect for a brisk fall evening. Our menu will start with FRESH 

LOCAL CHEESE PLATE AND SEASONAL MOSTARDA while Chef Lori talks about 

different types of cheeses from local dairy farmers as we sample the assortment. 

Plus she will guide us through the process of making mostarda, the Italian condiment 

consisting candied seasonal fruit. Next up are BUTTERNUT SQUASH BLINIS 

WITH TOASTED HAZELNUTS, LOCAL APPLES & SAGE BUTTER – savory Russian 

hotcakes made with buttermilk and butternut squash. Next up is BRAISED PORK 

served with CREAMY ITALIAN POLENTA and ROASTED BRUSSELS SPROUTS – a 

lovely dish filled with warm colors and rich flavors. And finally, we’ll finish our fall 

menu with a sweet seasonal special treat from LUCIA’S BAKERY. 

Lori Valenziano | Demonstration | $70 

#121029B – Monday, October 29 | 6:00 p.m. – 9:00 p.m. 

Masquerade Couples Party 

The days of going door-to-door asking strangers to drop sweet treats into your plastic 

pumpkin pail are now behind you. But just because you’ve grown up doesn’t mean 

you do not enjoy this spooky and festive time of year! Join us for an evening dedicated 

to façade of Halloween as we throw our very own Masquerade Party. In this 

class, you and your date are invited to an exclusive couples-only event, where 

you’ll cook together, while hiding behind your own mask, enjoying an unforgettable 

and haunting evening. With Chef Brian Storey as your guide, to get you and 

your date into the Masquerade mood, we will start with three rich and heavy small 

plates: CHICKEN PARMESAN BITES – chicken breast prepared mini-style, breaded 

and pan-seared smothered with sun-dried tomato marinara and provolone cheese 

on top a crostini; AVOCADO & CRAB TOSTADAS – freshly fried corn tortillas 

topped with a creamy avocado guacamole, crab and pico de gallo salsa; and 

SWEET POTATO FLATBREAD – caramelized onions, roasted sweet potatoes and 

fall vegetables. Next you’ll create a gorgeous STUFFED GOLDEN BEET SALAD 

WITH APPLES, PISTACHIOS AND CHEVRE – a masking dish packed with succulent 

fall flavors. For dessert, we’ll make a luscious and seductive CHOCOLATE 

MOUSSE WITH SPICED PEPITA BRITTLE. And of course, a Masquerade Party isn’t 

complete without HOT SPICED WINE – a wonderful combination of wine, fruit 

and spices perfect for a chilling October night. 

Hot Spiced Wine sold separately in class. 

Brian Storey | Participation | $120 per couple 


NOVEMBER 

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 BOURBON-MARINATED HICKORY. 

And finally, we’ll taste an Asian-inspired TEA-SMOKED DUCK IN SAVORY 

GREEN ONION CREPES. 


#121102A – Friday, November 2 | 6:00 p.m. – 9:30 p.m. 

Fundamentals of Quick Weeknight Meals 

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

Brian Storey | Participation | $70 

#121102B – Friday, November 2 | 6:00 p.m. – 9:30 p.m. 

Shop Like a Chef – Great Ciao Tour 

This North Minneapolis warehouse is a mecca for chefs throughout the Twin 

Cities and around the country. Great Ciao is a favorite because of its selection 

of the highest quality, most unique foods around. The warehouse is typically 

open only to professionals, but as a guest of Kitchen Window, you get insider 

access to this exclusive market. You’ll get a behind-the-scenes tour from Scott 

Pikovsky, owner of Great Ciao, and one of Kitchen Window’s chef instructors. 

You’ll receive great information and tips on how to use some of the ingredients 

you’ll find. You’ll be treated to tastings of artisanal olive oils, vinegars, cheeses, 

chocolates and other specialty ingredients. And through special arrangement 

with Kitchen Window, you’ll be able to purchase the foods you fall in love 

with. Once you get the lay of the land from the staff of Great Ciao, you’ll get 

to shop to your heart’s content. We’ll meet at Kitchen Window Cooking School 

before heading to the market, and after the tour, return here for a lunch and 

dessert prepared by our chef with some of his favorite Great Ciao finds. 

Royal Dahlstrom | Tour | $75 

#121103A – Saturday, November 3 | 9:00 a.m. – 2:00 p.m. 

International Market Tour 

Here in the Twin Cities, we are lucky to have dozens of international and specialty 

markets at hand. But exploring these markets can be a little daunting – 

where do you start? how do you use the ingredients? and which market has 

what you’re looking for? Demystify the market with Kitchen Window’s International 

Market Tour. We’ll visit a handful of global markets throughout the 

Twin Cities, and spend time in each one, exploring the aisles and learning 

about foods and ingredients from Latin America, Asia, India and the Middle 

East. We’ll meet here, at Kitchen Window’s Cooking School before heading 

out on our tour. With a Kitchen Window chef as your guide, you’ll gain an 

understanding of how to navigate an international market and discover the 

best places to find key ingredients to many of the world’s greatest dishes. We’ll 

sample along the way where we can and end the day in the cooking school 

for a lunch prepared by our chef. All students will receive a list of markets, as 

well as our recommendations for the best places to buy specific foods. 

Alexia Franco-Pettersen | Tour | $75 

#121103B – Saturday, November 3 | 10:00 a.m. – 4:00 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, 

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

5 


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. 


#121103C – Saturday, November 3 | 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. 


#121103D – Saturday, November 3 | 2:00 p.m. – 4:00 p.m. 

Son of Dim Sum 

If there’s one thing to know about dim sum, it’s that you can never get enough 

of it. The same goes for our very popular dim sum class. So in that spirit, allow 

us to introduce the “son of dim sum” – a class that picks up where the original 

leaves off. In this hands-on class, you’ll join our resident dim sum expert, Terry 

John Zila, for a menu of incredible Asian small plates that make perfect 

brunch, lunch or party fare. Terry will walk you through the recipes and provide 

expert cooking tips and techniques along the way. We will begin with 

WONTON SOUP – a classic starter soup that’s simple and homey. Next, we’ll 

work on a dim sum cart favorite: CHAR SIU BAO – steamed pork buns with a 

satisfying combination of salty and a little sweet. PAN-SEARED EGG TOFU 

“SCALLOPS” are next: these scallop-shaped bites are silky, savory, velvety and 

oh so good topped with OYSTER SAUCE. Next is CRUNCHY SHRIMP BALLS 

– melt-in-your-mouth fried shrimp dumplings with a crispy, crunchy shell. And 

to end the evening, we’ll make a little something sweet: COCONUT 

CARAMEL CUSTARDS – say no more. 


#121103E – Saturday, November 3 | 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 

#121104A – Sunday, November 4 | 9:00 a.m. – 11:00 a.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 

#121104B – Sunday, November 4 | 10:00 a.m. – 12:00 p.m. 

Cake Decorating: Intermediate Techniques 

The difference between a pretty cake and a cake that looks professionally decorated 

is in the details. In this class, we’ll teach you those details and help 

you hone your cake-decorating skills. We’ll welcome back Raven Seybolt, a 

professional cake decorator with twenty-one years of experience, for this 

hands-on intermediate decorating class. Raven is will share her passion for 

cake decorating, as well as her expert tips and techniques with us as we practice 

and perfect our skills using real cakes. We’ll start by learning how to 

TORTE A CAKE (how to split and fill it) and how to properly apply the base 

layer of icing that is crucial to all successful cake decorating. Next, we’ll work 

on COMPLEX PIPING techniques and learn how to create such as basket 

weaves and other textured borders. Finally we’ll discover how to use FUDGE 

AS ICING and learn how to create a molten, or melted, appearance on a cake. 

With this class, you’ll be able to create cakes that will wow your family and 

friends. 


#121104C – Sunday, November 4 | 12:00 p.m. – 4:00 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 

#121104D – Sunday, November 4 | 2:00 p.m. – 4:00 p.m. 

Wholesome Autumn Flavors 

After this too-hot-to-turn-on-the-oven summer, our bodies are craving hot and 

hearty meals. Wholesome, satisfying foods full of bold autumn colors and rich, 

savory flavor... are you with us? Join us for this class and enjoy a meal that 

will feed your soul (and your belly) with a complete vegan remake of traditional 

autumn fare. 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. For this class, she will share her expertise and 

passion with you. Leading the menu is MOCK CHICKEN A LA QUEEN – a 

modern twist on an old fashioned casserole, made with Seitan and topped 

with sliced almonds. We’ll serve this dish with SOUR-CREAMED MASHED 

POTATOES WITH GRAVY & ROASTED GARLIC – a scrumptious family favorite. 

For a bright counterpoint, AmyLeo will prepare RAW CRANBERRY REL- 

ISH – a refreshing, zippy side topped with crunchy pecans (you’ll want to hold 

on to this recipe for your holiday table). We’ll also enjoy SESAME STEAMED 

KALE – lightly seasoned, succulent and packed with nutrition and flavor. As 

we eat, we’ll sip on CHILLED GINGER BREW – dazzling and alcohol-free, 

with just a hint of luscious vanilla bean. And of course, dessert: AmyLeo will 

create an amazing ALMOND-CRUSTED PUMPKIN PIE topped with CASHEW 

CREAM – silky, smooth and oh-so-good. Whether you’re vegan, vegetarian or 

just looking for new and healthy dinner ideas, this is the class for you. 


#121105A – Monday, November 5 | 6:00 p.m. – 9:00 p.m. 

Mayan Cuisine 


With Spanish, American, and indigenous influences, Yucatec Mayan cuisine 

is like no other. The flavors of this Caribbean gem mingle into an exotic blend 

of herbs, spices, fruit, seafood and more. Join Chef Annette Colon, from Sun 

Street Breads, for an evening celebrating the heritage and the flavors of Yucatec 

Mayan cuisine. Annette will prepare an amazing menu of traditional food 

from her native Caribbean as she shares stories as well as some of her best 

cooking techniques. First we will start with SIKIL PAK – creamy pumpkin seed 

dip that will outshine humus. Deliciously eaten with tortilla chips, warm tortillas, 

cucumber slices, or crusty slices of baguette. Next, we will enjoy SAL- 

BUTES DE CAMARON CON AGUACHILE DE XCATIK - Yucatecan Style 

Salbutes, which are crispy handheld tortillas, served with a Mayan Chile and 

Shrimp Ceviche. For our main course, COCHINITA PIBIL CON FRIJOLES 

CABAX, Pork Roast with Yucatan Spices wrapped in a Banana Leaf and served 

with traditional Potted Beans. And for dessert we will indulge into QUESO 

NAPOLITANO ESTILO COCOM PAT – a Cocom Pat Yucatecan style flan. 

Annette Colon | Demonstration | $70 

#121105B – Monday, November 5 | 6:00 p.m. – 9:00 p.m. 

Mexican Comfort Food 

Frigid mornings, potholes, heating bills, slushy commutes... it’s a hard, cold 

world out there. Let us warm things up for you with a cozy, comforting dinner 

of traditional Mexican fare. Join our own Alexia Franco Pettersen for a handson 

class dedicated to the warm spices and rich, earthy flavors of central Mexico. 

As a child, Alexia worked alongside her aunts and grandmother in the 

kitchen, learning technique as well as an appreciation of good food. Tonight, 

she will share these with you as you prepare (and eat!) four incredible dishes 

that will brighten your day, lift your spirits and fill your belly. At the top of the 

menu is TAMALE CONSUELA – a casserole made from authentic masa tamales 

and shredded beef, and served with CHILE DE ARBOL – spicy red salsa. Next, 

we’ll work on CHILE RELLENOS – fresh poblano chilies stuffed with Oaxaca 

cheese, roasted and served with a light tomato-chile sauce. We’ll make EN- 

CHILADAS DE POLLO CON SALSA VERDE – traditional chicken enchiladas 

with a mild green tomatillo salsa and served with MEXICAN PINTO BEANS 

prepared in a pressure cooker. And for dessert, we’ll indulge in ARROZ CON 

LECHE – a lucious Mexican rice pudding scented with cinnamon and guaranteed 

to put a smile on your face. 

Alexia Franco Pettersen | Participation | $70 

#121106A – Tuesday, November 6 | 6:00 p.m. – 9:30 p.m. 

Ultimate Comfort Pastas 

Once you’ve taken our pasta making class and know your way around a pasta 

machine, this class will teach you techniques for making more complicated 

pasta shapes like tortellini and manicotti and inspire you to use your homemade 

pasta in creative recipes. Chef Royal Dahlstrom will guide you through 

a hands-on class that will add depth and breadth to your repertoire. You’ll 

cook your way through four stations, each one for a different type of pasta and 

a delicious sauce. In this class, you’ll learn how to create warm and comforting 

pasta dishes. You’ll start with forming and filling TORTELLINI with ROASTED 

SWEET POTATOES, served with a rich PISTACHIO CREAM SAUCE. We’ll also 

master MANICOTTI with SHERRY MUSHROOM BROTH, WATERCRESS AND 

CRISPY PANCETTA. We’ll make a classic LINGUINI with clam sauce using 

LITTLENECK CLAMS, OVEN DRIED TOMATOES, WHITE WINE AND 

ARUGULA. We’ll also learn the secret to light, delicious GNOCCHI, which 

will be served with a PAN TOMATO SAUCE WITH PROSCIUTTO, WHOLE 

LEAF BASIL AND ROASTED GARLIC. 

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


#121107A – Wednesday, November 7 | 6:00 p.m. – 9:30 p.m. 

Autumn Harvest Dinner Party Umbrian Style 

Celebrate the autumn harvest with an elegant, warm and healthful meal inspired 

by the spirit of Umbria. We’ll welcome back Jennifer Chou, founder of 

Angel Share Wine Partners and wine enthusiast, as she pairs each wine with 

the farm-fresh foods and traditional dishes that are the keystones of Umbrian 

fare prepared by our cooking instructor and personal wellness guide, Anna 

Dvorak. For this class, Anna will turn to our own local produce, as well as 

few choice imports, as Jennifer pours Umbrian and other regional wines to 

create an unforgettable meal to expand your culinary horizons. We will start 

the evening as Anna serves SCHIACCIATA CON LE CIPOLLA E LA SALVIA – 

flat bread with sage and onions that makes a lovely opener for an autumn 

meal paired with RONODOLINO VERNACCIA DI SAN GIMIGNANO; a light 

& crisp wine with notes of green apple. Next, we’ll enjoy a soup course that’s 

guaranteed to warm your spirits of MINESTRA DI ZUCCA CON CAVOLO 

NERO E SCAROLA – winter squash and kale soup paired with ANTINORI 

SANTA CRISTINA ORVIETO CLASSICO; a luscious fruity & floral white. We’ll 

move on to TORTA DI PATATE CON FUNGHI AL ROSMARINO – potato fritters 

with wild mushrooms sauteed with rosemary paired perfectly with 

MONTE ANTICO ROSSO; medium bodied red with notes of black cherry, 

plums and vanilla. You’ll love the bold autumn colors and flavors of the next 

dish: INSALATA DI FARRO CON CAROTE AL FORNO E RUCOLA – warm 

farro salad with roasted carrots and arugula paired with TERRABIANCA CHI- 

ANTI CLASSICO; a traditional chianti. And finally we’ll end the evening on a 

sweet note with TOZZETTI – almond biscuits served with ROASTED PEARS & 

PECORINO CHEESE paired with a sparkling BATASIOLO MOSCATO D’ASTI. 

A wine flight to accompany dinner will be sold separately, approx. $25 per flight. 

Anna will include a wheat and a gluten-free version upon advance request. 

Anna Dvorak & Jennifer Chou | Demonstration | $65 

#121108A – Thursday, November 8 | 6:00 p.m. – 9:00 p.m. 

Grillmasters Series: Roasts, Rotisserie and Slow Food 

Nothing brings out the flavor of larger cuts of meat like a long, low temperature 

stint on the grill. Join Daniel and Doug as they take you through the process 

of low-and-slow cooking on the grill and discuss how to manage long cooking 

times for excellent results. To demonstrate their tips and techniques, Daniel 

and Doug will prepare a variety of meats and side dishes for you to sample. 

You’ll enjoy WILD MUSHROOM and LEEK-STUFFED PORK LOIN ENCASED 

IN APPLEWOOD-SMOKED BACON. Next up is PRIME RIB prepared with a 

WET RUB; as well as TEXAS-STYLE BRISKET served with SLAW. We’ll also 

sample poultry on the grill – including TARRAGON ROTISSERIE CHICKEN 

served on a bed of BUTTER LETTUCE with CITRUS VINAIGRETTE; and 

SPICED TEQUILA-BRINED VERTICAL-ROASTED TURKEY. You’ll leave class 

with plenty of new recipes and skills, as well as a new found confidence at 

the grill. 


#121108B – Thursday, November 8 | 6:00 p.m. – 9:30 p.m. 

Alcohol Infused Dinner Party 

Sure, you’ve poured a bottle of beer into your chili and maybe even tried your 

hand at Grandma’s bourbon ball recipe, but how much do you really know 

about cooking with alcohol? In this class, we’ll discover what the right wine, 

beer or liquor can do for the flavor, texture and color of certain foods. You’ll 

join Chef Ben McCallum of Three Sons Signature Cuisine for an alcohol-infused 

menu that you can recreate at home for your family and friends. As Ben 

cooks, he’ll share his recipes and cooking techniques, as well as expert tips 

for using alcohol in your recipes. We’ll start with HEFEWEIZEN CREAMED 

LEEK & OYSTER GRATIN – earthy, salty and creamy combined in an incredible 

small plate or appetizer. Next Ben will cook up a pasta course: FRESH TAGLI- 

ATELLE IN VODKA SAUCE – simple, colorful and packed with flavor. Our 

main course will be BROWN-BUTTER SEARED BEEF TENDERLOIN WITH 

RED WINE BORDELAISE – rich, tender and mouth-wateringly good. Ben will 

serve the beef along side POACHED HARICOTS VERTS WITH SWEET 

MARSALA CARAMELIZED ONIONS – a far cry from plain old green beans, 

this side is bright, beautiful and dripping with sweet flavor. Finally, we’ll indulge 

in an amazing BOURBON CHOCOLATE PECAN PIE WITH WHISKEY- 

CARAMEL GLAZE - holy cow. 

Ben McCallum | Demonstration | $65 


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 

#121112B – Monday, November 12 | 6:00 p.m. – 9:30 p.m. 

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 

7 


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. 



Sen Yai Sen Lek Favorites 

Explore the flavorful world of Northeastern Thai cuisine with chef Joe Hatch- 

Surisook, owner of Sen Yai Sen Lek (big noodle, little noodle) in Northeast 

Minneapolis. A true family restaurant and a local hot spot, Sen Yai Sen Lek 

features authentic, traditional Thai rice and noodle dishes served in a lively 

and welcoming atmosphere. Tonight, Joe will bring the best of his restaurant 

to you with an exciting hands-on cooking class. You’ll prepare an amazing 

meal of Sen Yai Sen Lek’s menu favorites, and learn Joe’s expert cooking tips 

and techniques along the way. We’ll start with PO PIA TOD – crispy spring 

rolls made with pork, cabbage, carrots, mung bean noodles and wood ear 

mushrooms. We’ll serve these with SWEET CHILI SAUCE. Next, we’ll work 

on SOM TUM – a salad made of green papaya, Thai chilies, garlic, long beans, 

peanuts, dried shrimp, and lime, and served with STICKY RICE. For our next 

course, it’s KHAO SOI – curried Chiang Mai noodles with stewed beef and 

pickled mustard greens. And for dessert, we’ll make GLUAY BUAD CHEE – 

stewed bananas in coconut milk with sweet sticky rice. This is a class you do 

not want to miss! 


#121113B – Tuesday, November 13 | 6:00 p.m. – 9:30 p.m. 

Party Barbecue: Thanksgiving on the Grill 

You cook chicken on the grill… why not turkey? Heck, why not your whole 

Thanksgiving dinner? Daniel and Doug will guide you through this unique 

holiday menu as you get hands-on experience preparing three different 

Thanksgiving dinners. And just like the holiday at your house, no one leaves 

hungry! The class will work together to cook three variations of grilled turkey: 

VERTICAL-GRILLED & SMOKED TURKEY, ROTISSERIE TURKEY and BRICKED 

& GRILLED TURKEY. Each bird will be prepared using a different BRINE, so 

that we can explore how brining works to create moist and flavorful meat. 

We'll make three delicious stuffings: flavorful DRIED-CHERRY & WALNUT; 

Minnesota-style WILD RICE & SAUSAGE; and perfectly southern APPLE- 

BACON CORN BREAD. For sides, we’ll cook PLANKED SWEET POTATOES 

with PECANS, BROWN BUTTER & SAGE; and GRILLED CORN PUDDING. 

Thanksgiving is never complete without gravy – we’ll make GRILLMASTER’S 

GRAVY (in three variations of course). And finally, if you can make room, 

GRILLED PUMPKIN PIE is for dessert. 



Nespresso Inspired Caffeinated Party 

Proceeds to Benefit House of Charity 

Sultry, warm and lusciously dark, a perfectly brewed cup of coffee does so 

much more than provide a morning jolt. It fortifies us, warms our hearts, feeds 

our souls. And it all starts with a perfectly roasted bean. Carefully selected, 

well-roasted coffee beans are complex, layered with flavor and intensely satisfying. 

Tonight, we'll explore what good coffee beans can do outside of the 

cup, when you use coffee as an ingredient in your cooking. For this event, we 

partner with Nespresso, a premier roaster of some of the world's best coffee 

beans, to create an incredible menu. We'll begin the evening with a brief reception, 

and take the time to enjoy a NESPRESSO SENSORY COFFEE COCK- 

TAIL along with an appetizer of BAKED BRIE WITH LIVANTO CARAMEL ON 

TOASTED BAGUETTE. Then you will prepare the remainder of the menu 

guided by our Chef, Daniel Darvell. Our first dish will be COFFEE BALSAMIC 

GLAZED LAMB ON TOP OF BRAISED GREENS. For our next dish, it’s a 

mouth-watering SMOKED BEEF TENDERLOIN WITH CAPRICCIO BOURBON 

SAUCE. We will then move onto FRESHLY MADE RAVIOLI STUFFED WITH 

ROMA SMOKED CHICKEN – a beautiful blend of flavors and textures. And 

for a sweet finish, we'll indulge in a RASPBERRY MOCHA MOUSSE PARFAIT 

– a perfect balance of coffee flavored chocolate and fresh raspberries. 

A portion of the proceeds from this event will be given to Coffee Fest’s 2011 

charitable partner, House of Charity. For nearly 60 years, House of Charity 

has been a place of compassion, dignity and life transformation in the Minneapolis 

community, serving free, hot and nutritious meals to more than 300 

men, women and children every day of the year. 

Daniel Darvell | Event Style Participation | $80 

#121116A – Friday, November 16 | 6:00 p.m. – 10 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. 


#121118A – Sunday, November 18 | 10:00 a.m. – 12:00 p.m. 

Cake Decorating Basics 


touch to a dessert for the family, this seminar will introduce you to the 

world of cake, cookie, and cupcake decorating. Join a talented Kitchen Window 

staff instructors and expert cake decorator for tips and techniques that 

will inspire you to create a cake you’ll be proud to share with family and 

friends. Our instructor will demonstrate how to "torte" a cake (how to split and 

fill it) and how to properly apply the base layer of icing that is crucial to all 

successful cake decorating. You’ll learn mixing techniques to achieve the perfect 

icing consistency, as well as how to fill and hold a piping bag using the 

correct position, direction, angle and pressure. With different piping tips, you 

can create very different looks, from whimsical to elegant. We will show you 

how to make dots and beads, roses, ribbons, stars, drop flowers, shells, 

rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and printing. 

We’ll also discuss how to successfully work with fondant for a classic and 

seamless look. 

Raven Seybolt | Seminar | $30 

#121118B – Sunday, November 18 | 1:00 p.m. – 3:00 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 handmade 

candies and chocolates from a favorite Kitchen Window instructor. You’ll 

learn all you need to know to create luscious CHOCOLATE TRUFFLES, 

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. 



The Art of Autumn Pies & Tarts 

The autumn harvest is a beautiful thing. Autumn fruits and vegetables are rich 

with colors, vital with nutrients and bursting with flavor. And when they're 

baked in a pie… well, then you have a reason to celebrate these chilly days 

and long nights. Join us for this class dedicated to the warmth and comfort of 

sweet autumn pies and 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 seasonal produce, and he'll 

share his expertise with you. Together, the class will make five sweet pies and 

tarts that you can recreate at home all season long. First up will be BOURBON 

PUMPKIN PIE WITH PEPITA NUT & GINGER TOPPING – an amazing combination 

of bold flavors that will be the star of your Thanksgiving table. We'll 

work on a SWEET POTATO TART WITH CRANBERRY & POMEGRANATE 

SAUCE – a beautiful dish that is guaranteed to impress throughout the holiday 

season; and BRANDIED SOUR CHERRY & PEAR TARTLETS – mouth-watering 

treats with the perfect blend of tart and sweet. And finally, we'll finish with 

two incredible, gorgeous desserts: SALTED CARAMEL CREAM PIE and 

CHOCOLATE PECAN PIE WITH PORT CARAMEL – okay, so there's not a single 

fruit or vegetable in these, but they are too delicious to care! 



Thanksgiving Traditions with a Twist 

Every family has them – recipes that show up every Thanksgiving, which have 

been passed down through the generations. Some of these are good, like your 

grandmother's oyster stuffing, and some are not so good, like your Aunt Sally's 

cranberry jello surprise. We keep these recipes around for a reason: it's tradition. 

This year, it's time to add your own traditions to the mix, and this class 

can help. Join Kitchen Window Instructor Royal Dahlstrom for a demonstration 

of recipes that take on traditional Thanksgiving flavors and give them just a little 

twist. Royal will show you how to create an entire holiday meal, sharing 

his expert tips and techniques along the way. Our menu will start with a “NOT 

YOUR NORMAL” CHEESE BALL made with LOCAL GOAT CHEESE, BACON 

& SCALLIONS served with grilled baguette. Next up are ROASTED FINGER- 

LING POTATOES WITH COLD SMOKED SALMON & CHIVES – these are addictive 

little things that you can serve as a side or an appetizer. Next, Royal 

will make his version of everybody's favorite Thanksgiving side – STUFFING 

WITH CHORIZO, CRANBERRIES & GOAT CHEESE. He'll also prepare 

MOREL MUSHROOM & GREEN BEAN CASSEROLE WITH FRIED LEEKS – an 

elegant, earthy take on a standard; as well as TWICE-BAKED BABY PUMPKINS 

WITH AGED SWISS & SWEET ONIONS – these are as gorgeous as they are 

delicious. And let's not forget the star of the holiday: we'll make CITRUS- 

ROASTED TURKEY WITH SEA SALT and ROASTED TURKEY GRAVY. Finally, 

we'll end the evening with an incredible PECAN PUMPKIN PIE WITH HARD 

SAUCE. This class is guaranteed to liven up your Thanksgiving menu (don't 

worry, the mashed potatoes will be there at Christmas). 

Royal Dahlstrom | Demonstration | $70 


Cake Decorating: Beginning Techniques 


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 BUTTERCREAM 

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 SIM- 

PLE 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. 


#121125A – Sunday, November 25 | 10:00 a.m. – 2:00 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. 

Daniel Darvell | Seminar | $30 

#121125B – Sunday, November 25 | 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. 

Daniel Darvell | Seminar | $30 


International Dumplings 

Comfort food season is upon us, and we’re going to celebrate with the ultimate 

in homey, feel-good, tummy-warming foods: dumplings. From sick days to 

Sunday suppers, there’s nothing as good as a dumpling. In this class, you’ll 

create and sample some of the world’s best dumpling dishes – better even than 

your grandmother’s best chicken and dumplings. We’ll start with Chinese 

CRISPY PORK & SHITAKE DUMPLINGS – an incredibly satisfying combination 

of crispy pork and earthy mushrooms, served with TOASTED SESAME 

DIPPING SAUCE. Next, we’ll take on a Polish classic: PIEROGI – a simple 

boiled dumpling filled with sweet or savory goodness and served with butter 

and sour cream. Italy is next, with BUTTERNUT SQUASH GNOCCHI – delicate, 

soft and fluffy, these little dumplings have an extra umph of flavor, color 

and nutrition from butternut squash. Middle Eastern GUNDI is next – chicken 

and chickpea dumplings traditionally served in soup or wrapped in flatbread. 

Next up is German KARTOFFELKNODEL – potato dumplings that make a 

wonderful side dish for any meat (you might want to save this one for Thanksgiving). 

And finally, we’ll come on back stateside for CARAMEL DUMPLINGS 

WITH RASPBERRY SAUCE – very sweet, very pretty and very delicious. 


#121126A– Monday, November 26 | 6:00 p.m. – 9:30 p.m. 

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. 



Fundamentals of Cured Meats 

Artisanal charcuterie platters have recently been popping up in restaurants all 

over town, but the techniques used to make cured meats have been around 

for centuries. This class will show you how easy it is to make your own cured 

meats, by demonstrating classic charcuterie techniques, including curing, 

smoking, fermenting and brining. We’ll start by showing you how to make 

two flavors of bacon for you to sample: CHERRY-SMOKED MAPLE BACON 

and HICKORY-SMOKED SAVORY BACON. We’ll use the two bacons in a 

MIXED SALAD WITH BACON VINAIGRETTE. We’ll also explore the world of 

cured sausages as Instructors Lauren Lenzen and Daniel Darvell demonstrate 

9 


the techniques for making SUMMER SAUSAGE, as well as an Italian classic – 

SALUMI. You’ll enjoy the finished sausages as part of a PLOUGHMAN’S 

PLATE, including the traditional accompaniments of cheese and condiments. 

Finally, you’ll learn how to brine and smoke your own PASTRAMI as we enjoy 

this class deli style sandwich. 

Lauren Lenzen & Daniel Darvell | Demonstration | $70 

#121128A – Wednesday, November 28 | 6:00 p.m. – 9:30 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. 



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 GINGER- 

BREAD 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 AL- 

MOND 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. 


#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 

MUSHROOM 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 TURKISH CAULIFLOWER “MEATBALLS” WITH YOGURT SAUCE – light, 

satisfying and full of Middle Eastern flavor. Anna will make POLENTA CROS- 

TINI 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. 

Take & Bake for the Holidays 

For those of us who love to bake, the holidays mean warm, vanilla-scented 

kitchens, beautifully flour-dusted rolling pins, mixers whirring, and... a lot of 

shopping, driving and cleaning up. This time of year is the best and the worst 

for us bakers. We hear the call of the oven, but it’s soon drowned out by the 

phone ringing and the kids shouting in the backseat. Why not set aside a few 

hours to join us in the cooking school and just bake. We’ll welcome cookbook 

authors and cooking instructors Jamie Greenland Gorey and Jill Schwalbe 

Means. They’ll walk us through a few key holiday desserts that we can make 

ahead of time, freeze and then take home. You’ll be a few weeks ahead of the 

season, with a freezer stocked with treats ready for an easy finish. We’ll start 

with a BASIC PIE CRUST – we’ll make two crusts for freezing, perfect for an 

impromptu dinner party. We’ll also prepare an APPLE PIE – we won’t bake 

this one in class, but we’ll make it right up to he point of baking, so you can 

finish it home when you need it. FROSTED SUGAR COOKIES are next – we’ll 

bake, decorate and even sample these, and Jamie and Jill will demonstrate 

how to freeze them as well. And finally, we’ll make a classic, homey RED VEL- 

VET CAKE – again, we will bake and sample this one while Jamie and Jill show 

us how to freeze it. Happy Holidays! 

Jamie Gorey & Jill Means | Participation | $65 

#121207A – Friday, December 7 | 6:00 p.m. – 9:30 p.m. 

AT: La Chaya Bistro 

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Juan Garcia | Demonstration | $70 

#121208A – Saturday, December 8 | 10:00 a.m. – 1:00 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. 

Last-Minute Holiday Gift Baskets 

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

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! 


#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 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 & CON- 

FECTIONS. 

Andrea Pesses | Demonstration | $70 

#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. 


#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. 



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 

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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. 



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 MARKET 

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. 

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 FILL- 

ING – 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 ROSEMARY-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! 


#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 CRANBERRY- 

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. 



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 up- 

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dated 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 ICI- 

CLES. A huge assortment of colorful candies and other props will be on hand 

– let your imagination be your guide. Mark will also talk about PRESERVA- 

TION 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 


#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 CHOCO- 

LATE. 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. 



Holiday Fudge Sampler 

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 chocolatecovered 

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. 

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 OR- 

ANGE VINAIGRETTE SALAD and CRISPY SWEET POTATO STUFFED RAVI- 

OLI. 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. 



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 

13 


OCTOBER 

Sunday Monday Tuesday Wednesday Thursday Friday Saturday 

1 #121002A 2 3 #121004A 4 #121005A 5 #121006A 6 

The Fundamentals 

of Soups and Stocks - 

6pm 

#121002B 

Autumn Vegetarian 

Comfort Foods - 

6pm 

Chicken 

Fundamentals - 

6pm 

Party BBQ: 

Octoberfest - 

6pm 

Cake Basics - 

10am 

#121006B 

Candy and 

Chocolate Basics- 

1pm 

#121006C 

Dim Sum - 

6pm 

#121007A 

Getting Started 

with Bread 

Making - 

10am 

#121007B 

Cake Decorating: 

Beginning Techniques - 

10am 

7 8 9 10 11 12 13 

Columbus Day 

#121008A 

Cooking 


Part 1 of 4 

6pm 

#121008A 

Cooking 


Part 2 of 4 

6pm 

#121008A 

Cooking 


Part 3 of 4 

6pm 

#121008A 

Cooking 


Part 4 of 4 

6pm 

#121011A 

Turkish 

Comfort Food - 

6pm 

#121012A 

Fundamentals 

of Fresh Pasta - 

6pm 

#121013B 

Mexican Small 

Plates and 

Street Food - 

6pm 

#121014A 

Espresso 

Essentials - 

9am 

#121014B 

Cooking Basics - 

Secrets of a Chef - 

10am 

#121014C 

Outdoor Cooking 

and Grilling Seminar - 

6pm 

14 15 16 17 18 19 20 

#121015A 

Fundamentals of 

Pizza: From Thin 

to Thick - 

6pm 

#121016A 

Sushi: 

Master Class - 

6pm 

#121018A 

Party BBQ: 

Orchard Grill - 

6pm 

Kitchen Window’s 

Knife Fest 

Watch our 

E-Newsletter and 

website for the 

release of our 

Knife Fest 

FREE Seminars 


Knife Fest 

Watch our 




Knife Fest 

FREE Seminars 

21 22 23 24 25 26 27 

#121022A 

Grillmasters Series: 

Sausage Making - 

6pm 

#121023A 

Flavors of Autumn 

from Victory 44 - 

6pm 

#121023B 


Green Egg Cooking - 

6pm 

#121024A 

Spicy Thai 

Street Food - 

6pm 

#121025A 

The Vegan 

Family Table - 

6pm 

#121025B 

Baking and Pastry 


6pm 

#121025B 



6pm 

#121026A 

Party BBQ: 

Fall Feast - 

6pm 

#121025B 



6pm 

#121028A 

Home-Style 

Baking – 

Coffeehouse Sweets - 

10am 

#121029A 

Mini Pies with 

Big Autumn Flavors - 

6pm 

#121029B 

Fall Celebration 

from Lucia’s- 

6pm 

#121030A 

Masquerade 

Couples Party - 

6pm 

Halloween 

28 29 30 31 

Kitchen Window’s Knife Fest 

Saturday, October 20th & Sunday, October 21st 

10 a.m. - 4 p.m. 

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

10-50% Off All Cutlery and Knife Accessories 


NOVEMBER 


1 #121102A 2 #121103A 3 

#121104A 

Espresso Essentials - 

9am 

#121104B 

Cooking Basics - 

Secrets of a Chef - 

10am 

#121104C 


Inter. Techniques - 

6pm 

#121104D 

Cooking Under 

Pressure - 6pm 


Thanksgiving 

Cooking Event 

*Watch our 




Thanksgiving 

Cooking Event 

FREE Seminars 

#121105A 

Wholesome 

Autumn Flavors - 

6pm 

#121105B 

Mayan Cuisine - 

6pm 

#121112A 

Alcohol Infused 

Dinner Party - 

6pm 

#121112B 

Knife Skills - 

6pm 

#121106A 

Mexican 

Comfort Food - 

6pm 

#121113A 


Winter Grilling - 

6pm 

#121113B 

Sen Yai Sen Lek 

Favorites - 

6pm 

#121107A 

Ultimate Comfort 

Pastas - 

6pm 

#121115A 

Party Barbecue: 

Thanksgiving on 

the Grill - 

6pm 

Grillmasters Series 

Smokehouse - 

6pm 

#121102B 


Quick Weeknight 

Meals - 

6pm 

#121116A 

Nespresso Inspired 

Caffeinated Party - 

6pm 

Shop Like a Chef - 

Great Ciao Tour - 9am 

#121103B 

International Market 

Tour - 10am 

#121103C 

Bread Basics - 10am 

#121103D 

Baking Basics - 2pm 

#121103E 

Son of Dim Sum - 

6pm 

4 5 6 7 8 9 10 

#121108A 

Autumn Harvest 

Dinner Party 

Umbrian Style - 

6pm 

#121108B 


Roasts, Rotisserie and 

Slow Food - 

6pm 


Thanksgiving 

Cooking Event 

*Watch our 




Thanksgiving 

Cooking Event 

FREE Seminars 

11 12 13 14 15 16 17 

Coffee Fest 

*Watch our 




Coffee Fest 

FREE Seminars 

#121118A #121119A #121120A Thanksgiving Thanksgiving Thanksgiving 

Cake Basics - 

The Art of Autumn Thanksgiving 

Weekend Sale 

Weekend Sale 

24 

10am 

#121118B 

Cake Decorating 

Basics - 

1pm 

#121118C 

Candy and 

Chocolate Basics - 

1pm 

Pies & Tarts - 

6pm 

Traditions with 

a Twist - 

6pm 

*Join us for our FREE 

Black Friday Breakfast 

watch for details! 

Thanksgiving 

Weekend Sale 

#121125A 


Beginning 

Techniques - 10am 

#121125B 

Knife Clinic - 10am 

#121125C 

Knife Sharpening 

Clinic - 6pm 

#121126A 

International 

Dumplings - 

6pm 

#121127A 

Winter Grilling 2 - 

Comfort Foods - 

6pm 

#121128A 


Cured Meats - 

6pm 

#121129A 


Modern Sauces - 

6pm 

25 26 27 28 29 30 

Join Us For 

COFFEE FESTIVAL 2011 

NOV. 17th - 10 a.m.-3 p.m. - Calhoun Square 

$10 Admission. Proceeds Benefit Minneapolis’s House of Charity 

First 1500 people receive a commemorative mug. 

Event Details 

Over 30 stations devoted to coffee and brewed beverages 

• Learn techniques for coffee roasting 

• Sample coffees from around the world 

• Experience different brewing techniques 

• Learn the basics of latte art 

• Sample great foods inspired by coffee 

• Enjoy teas, cocoas, and brewed beverages 

• Free Seminars: Experience a coffee or tea cupping. 

Kitchen Window’s Highly Caffeinated Sale – 10-50% Off* All In-Stock Espresso, Coffee & Tea Items 

15 


DECEMBER 


1 

#121209A 

Lefe and Beyond 

Celebrating MN’s 

Scandinavian Roots - 

6pm 

#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 

#121207A 

Take & Bake 

for the Holidays - 

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 - 

6pm 

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 

Sampler - 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 

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 

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 


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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