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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.)
Stephanie Johnson | Participation | $65
#121029A – Monday, October 29 | 6:00 p.m. – 9:30 p.m.
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
#121030A – Tuesday, October 30 | 6:00 p.m. – 9:30 p.m.
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.
Daniel Darvell & Doug Huemoeller | Demonstration | $70
#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
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For complete class descriptions visit www.kitchenwindow.com