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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!
Brian Storey | Participation | $65
#121119A – Monday, November 19 | 6:00 p.m. – 9:30 p.m.
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
#121120A – Tuesday, November 20 | 6:00 p.m. – 9:30 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
#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
#121125C – Sunday, November 25 | 12:00 p.m. – 1:00 p.m.
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.
Terry John Zila | Participation | $70
#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.
Daniel Darvell & Doug Huemoeller | Participation | $70
#121127A – Tuesday, November 27 | 6:00 p.m. – 9:30 p.m.
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
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For complete class descriptions visit www.kitchenwindow.com