Full Catalog - Kitchenwindow.net

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.
Royal Dahlstrom | Participation | $70
#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.
Daniel Darvell & Doug Huemoeller | Demonstration | $75
#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
#121112A – Monday, November 12 | 6:00 p.m. – 9:00 p.m.
Knife Skills
Good knife skills can change the way you cook (and keep you out of the emergency
room). Cooking will become faster, easier and more enjoyable. In fact,
in some cases, the right cut can improve the flavor of your food. In this handson
class led by our expert instructors, you’ll learn the basics of cutlery; how
to stand and hold the knife for maximum performance; and the fundamental
principles of slicing, mincing, dicing and julienne. You’ll improve your food
preparation skills in all areas, beginning with the basic vegetables that make
up the foundation of many standard recipes – onions, celery, carrots and potatoes.
You’ll learn techniques for cutting fruits like oranges, apples, mangoes,
melons and pineapple. And you’ll tackle more challenging produce like avocados,
tomatoes, peppers and herbs plus learn basic carving. You’ll use some
of the food we prepare in class to make ROASTED ROSEMARY POTATOES
and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND
CAKE with PINEAPPLE MANGO SALSA.
Daniel Darvell & Staff | Participation | $65
#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
For complete class descriptions visit www.kitchenwindow.com