Cooking Class Schedule Winter 2013 - Cooks' Wares

Cooking Class Schedule 

Winter 2013 

Swissmar Raclette 

Be part of your party! See page 6 

Registration opens 

Tuesday November 27 at 9 am

P2 Register On-Line www.CooksWaresOnLine.com 

Basic Culinary Skills - a 3 Class Series 

Christopher Weist, Executive Chef 

Voted “BEST CHEF 2012” in NKY Magazine! 

CONGRATULATIONS, CHRIS! VERY WELL DESERVED! 

Harper’s Point 3 Class Series $185/Series of 3 Classes 

Class 1 Mon Jan 7 6-9 pm 



Settlers’ Walk 3 Class Series $185/Series of 3 Classes 

Class 1 Mon Feb 4 6-9pm 



Partial Hands-On 3 Night Series Limited Seating 

Please sign up early! 

Christopher Weist was named 2012 ‘Chef of the Year’ by NKY 

Magazine. Congratulations, Chris! A graduate of The Culinary 

Institute of America, Chris has taught adult-education cooking 

classes at UCLA, and worked coast-to-coast with several 

nationally known chefs and TV celebrities. A Cincinnati native, he 

has appeared locally on the Fox Morning News, and serves on the 

Advisory Board for Diamond Oaks. He is currently Executive 

Chef for McHale’s Catering and Events in Kentucky. Chris’s 

cooking style encourages students to have fun and experiment 

with ingredients! 

This Basics Series has been designed for the food enthusiast 

(whether a beginner or advanced beginner) who wants to develop 

basic culinary skills and gain confidence in the kitchen. The 

series will cover the fundamentals of cooking including basic 

techniques, vocabulary, ingredients, and food safety. 

Chef Chris will provide “tools” such as knife skills, kitchen 

safety and food knowledge, all while teaching you the proper 

techniques for a variety of popular cooking methods. He will 

introduce new concepts in each class including roasting, pan 

searing and sautéing, poaching, sauces and stocks, building 

on those covered previously. Chris encourages you to ask 

questions if you are unsure about the material being covered; his 

goal is to meet you at your level of kitchen skill and take you 

further in your understanding and experience. 

The menus chosen for the series are for popular dishes that you 

can confidently serve to family and guests, and can be the 

foundation of your own culinary repertoire. With Chris’s guidance 

and your willingness to learn, you’ll be confident and capable in 

your own kitchen! 

CLASS 1 6 – 9 pm 

Chicken and Rice Soup 

Chicken Marsala over Roasted Red Potatoes 

Steamed Asparagus 

Key Lime Pie with Ginger Snap Crust 


Italian Salad with Chick Peas and Homemade Dressing 

Vegetable Primavera tossed in Alfredo over Spaghetti 

Italian Sausage and Pepper Marinara over Penne Pasta 

Fresh Berries with a Marsala Zabaglione 


Pan Seared Scallop Appetizer with Watercress, Fresh 

Parmesan and Balsamic Vinaigrette 

Beef Stir Fry with Vegetables and Brown Sauce 

Sesame Rice 

Fresh Fruit Cobbler with Vanilla Ice Cream 

Low Country Cooking with Le Creuset 

Marilyn Harris 

Thu Jan 10 Harper’s Point 6:30-9 pm $65 

Marilyn Harris, CCP, called “Cincinnati’s 

gastronomic guru” by Cincinnati Magazine, is an 

IACP Certified Professional Instructor. Marilyn 

has written 3 top selling cookbooks: Cooking with 

Marilyn, Marilyn Harris Cooking School and Live 

from Marilyn’s Kitchen. She also hosts a popular 

radio show on WKRC 550AM. Marilyn shares 

her expertise at respected cooking schools as she 

continually expands her knowledge, bringing new ideas and 

techniques each time. You always learn more than you expected 

from Marilyn—that’s one of the many reasons she’s so popular! 

Let’s travel with Marilyn to the Low Country of the Carolinas and 

enjoy succulent regional dishes… as only Marilyn can make them! 

She’ll be using Le Creuset cookware so you can see why she 

loves it. 

Vidalia Onion Cheese Spread 

Baked Oyster Artichoke Spread 

Wild Rice Soup 

Super Shrimp and Grits 

Mixed Greens with Fresh Fruit 

Sweet Celery Seed Dressing 

Grand Marnier Custard Squares 

Le Creuset Cherry – 

our most popular color 

Cooks’Wares carries the Tri-State’s largest selection of 

First Quality Le Creuset items 

- Cast Iron 

- Stoneware 

- Enamel on Steel 

-Wine Accessories 

See page 12 for our newest Le Creuset color – Truffle

Register by Phone - Harper’s Point 513-489-6400 P3 

Italian Comfort Food 

Courtney Rathweg 

Wed Jan 16 Settlers’ Walk 6:30-9 pm $45 

"Cooking should be fun, not work" is the motto that Courtney 

Rathweg goes by. This mother of three beautiful girls loves to 

create meals that are quick and easy, and that the whole family 

will enjoy. By using ingredients that are easily stored in your 

pantry, along with fresh bright flavors, you can make a meal that 

you are proud to serve to your family, or even guests. Working as 

the Cooking Assistant at the Settlers Walk location has made her 

hunger for culinary adventure even stronger. Courtney's classes 

are a mix of cooking and comic relief, and no student will leave 

hungry! 

Join Courtney tonight as she makes some of your favorite Italian 

comfort foods—the perfect thing for a cold January night. 

Italian Wedding Soup 

Homemade Marinara 

Baked Manicotti with Meat and Cheese 

Everything but the Kitchen Sink Meatballs 

Best Garlic Bread you will ever have 

Tiramisu 

The 

Cuisinart 

Slow 

Cooker 

$99.99 

Party or Family Size 

6½ Quart Capacity 

Slow cooking builds 

flavor over time for 

satisfying traditional 

favorites, comfort 

foods, chili, soups, sauces, and desserts. 

High, Low, Simmer Touch Pad control automatically switches to 

Warm setting at end of cooking time. 

24 hour LCD Countdown Timer so you can monitor progress with 

just a glance. 

Ceramic Cooking Pot lifts out to use as a serving dish and, for 

easy cleaning, it’s dishwasher safe. 

Steaming rack included; try it for making rich chocolate terrine. 

Storage is neat and easy, due to the retractable cord. 

The 3 year limited warranty is backed up by Cuisinart’s reputation 

for reliability and customer service. 

Dewey’s – Pizza and More 

Chuck Lipp 

Tue Jan 22 Harper’s Point 6:30-9 pm $45 

Tue Feb 19 Settlers’ Walk 6:30-9 pm $45 

Chef Chuck Lipp is the Chief Operating Officer and 

Partner of Dewey’s Pizza. He is responsible for 

menus and develops the recipes for Dewey’s very 

popular offerings. With 20+ years of experience in the 

restaurant business, Chuck certainly knows how to 

“Take Pizza to the Next Level!” 

Come for the pizza, stay for the fun as Chuck has you tossing that 

crust with the best of them! It’s true that Dewey’s creations belong 

in the “Pizza Hall of Fame.” Enjoy some of Dewey’s favorites as 

well as a special pizza creation just for you! 

The Harvest Salad 

Dough Making Pizza Sauce 

The Ryan's Inferno Pizza Chef’s Choice Pizza 

Habañero Latin American Fare 

Max Monks 

Thu Jan 17 Harper’s Point 6:30-9 pm $45 

Max Monks has been the Chef/Owner and 

creative force behind Habañero Latin American 

Fare Restaurant located in Clifton since he 

opened its doors in November of 1999. Prior to 

that, he was Executive Chef for Restaurants 

Unlimited, a company based out of Seattle, 

Washington, for the Palomino Brand. 

Monks has been working in restaurants for over 

25 years, and as he puts it, “If I was going to do it for a living, I 

wanted to do it for myself”. He opened Palomino units in Denver, 

Dallas, Indianapolis and Honolulu before moving to Cincinnati in 

1998, and then branched out into the world of Mexican/Latin 

Cuisine. “I feel very fortunate to be a part of the Cincinnati 

Restaurant Community and to be able to work with such 

wonderful, interesting flavor profiles on a daily basis.” 

Tonight, Max will present some great up-to-the-minute dishes 

with a Latin-American twist. 

Cuban-Marinated Chicken Skewers with 

Spicy Peanut Dipping Sauce 

Adobo Grilled Chicken Breast with Pineapple/Almond Salsa 

Plantain Crusted Tilapia with Mango Jalapeño Salsa 

Tres Leche Flan 

Savona 

Keith Taylor 

Mon Jan 21 Settlers’ Walk 6:30-9pm $50 

With twenty years in the food service industry, 

Chef Taylor has honed his craft in some of 

Dayton’s top restaurants. At Savona, Chef/Owner 

Keith Taylor creates modern American cuisine 

with Mediterranean influences using only the 

freshest local ingredients. In addition to being an 

accomplished chef, Keith is also a talented teacher – as you will 

see. 

Beet Salad with Baby Spinach, Feta Cheese, Spiced Pecans, 

and Balsamic Vinaigrette 

Lobster Macaroni with Vermont White Cheddar Cheese 

Seared Beef Tenderloin with Mushroom Puree 

Flourless Chocolate Cake with Marshmallow Fluff 

Indian Fare with an American Twist 

Dan Berger 

Thu Jan 24 Harper’s Point 6:30-9pm $45 

Lifelong cook Dan Berger is the owner and chef of Maple Grove 

Farm Catering, in Lebanon. Dan produces a variety of foods on 

his farm, but maple syrup is his favorite. Dan is a sophisticated 

farm boy with a passion for fresh ingredients. His love of cooking 

has enhanced his journey through professional ranks, and his 

catering wins rave reviews. He is one of our most popular chefs, 

and he loves to share his knowledge of cooking in his own unique 

way. 

Tonight, at the urging of many of his previous classes, Dan will 

be doing Indian Fare with a decidedly American and Dan Berger 

twist. You know his classes sell out quickly – come see what he 

can do with Indian cooking. 

Coconut Chicken Curry 

Muchli Kebab Fish Cakes 

Saffron Basmati Rice and Lentils 

Sweet Potato with Mustard Seed Tadka 

Garam Masala Roasted Cauliflower

P4 Cooks’Wares Chopped! Challenge 

Do YOU have what it takes? 

Cooks’Wares 1 st 

‘Chopped Challenge’ 

A 3 Round Competition 

Sponsored by Wüsthof! 

Feel Confident? Show your Skills! 

Food Enthusiast? You be the Judge! 

Settlers Walk 

Sat Jan 26 Round 1 1pm-4pm $40 

Sat Feb 2 Round 2 1pm-4pm $40 

Sat Feb 16 Finals 1pm-4pm $40 

Anyone who has ever seen the television show Chopped has 

wanted to be either a competitor or a judge on the show. Now is 

your chance. 

In this double elimination contest, each night’s competitors will 

receive the same ingredients to produce an entire meal— 

appetizer, entrée and dessert—but neither will know what the 

ingredients will be. Each will have access to 4 burners and 1 

oven, but they will share the grill. 

As a judge, you will sample all the courses from each chef and 

vote to determine the winner. Judging criteria will be provided. 

Recipes will be made available to you a few days after the class. 

The winners move on to the final round where they will be judged 

to see who will be The Cooks’Wares Chopped Champion! 

Competitors – register by calling 937-748-4540. Each preliminary 

round will have 2 contestants. 

Judges – register as you would for any class: by phone, on-line, or 

in person. Each event is limited to 12 judges. $40. 

The Brown Dog Café 

Shawn McCoy 

Mon Jan 28 Harper’s Point 6:30-9 pm $50 

Chef Shawn McCoy is a local boy who attended Mt. Healthy 

High School and Northern Kentucky University. While working 

at restaurants to pay for college, he enjoyed cooking more than 

business classes. So, he accepted a chef’s position at the 

Cincinnati Marriott at the age of 21. Shawn advanced through 

positions: first with the Clarion Hotel, then the Cincinnati Club, 

before opening the Hamiltonian Hotel, and serving as 

chef/manager at the Academy Restaurant in Hamilton, Ohio. 

He opened Classic Catering in order to save enough to buy a 

restaurant – and, in July of 2003, Shawn and his partner 

Saundra Richey purchased The Brown Dog Café in Blue Ash, 

Ohio. The restaurant serves unique fine food in a comfortable 

atmosphere, and Shawn is having the time of his life. 

At the Brown Dog Café, Chef Shawn and his culinary team 

proudly present an ever-changing, eclectic menu featuring 

sustainable Hawaiian fish, steaks, wild game (rabbit, duck, 

lamb, wild boar, venison, and more), unique appetizers, 

vegetarian dishes, homemade pastas and desserts. Tonight is 

no exception when he demonstrates a few of his specialties: 

Game Empanadas with Lettuce Sauce 

Wellington with Wild Mushroom Duxelles and 

Boysenberry Demi-Glace 

Prosciutto wrapped Asparagus in Brown Butter 

Coffee Crusted Wild Boar with Bourbon Apple Butter 

Jay’s Seafood 

Chris Cavender 

Mon Jan 28 Settlers’ Walk 6:30-9pm $50 

Chef Chris Cavender has earned a 

following with his appreciation of seasonal 

menus and wine expertise. Growing up in 

Kettering, he worked at L’Auberge and 

The Peasant Stock before earning his 

Culinary Arts degree at Johnson & Wales. 

Previous owner of Cuvee Wine Bar and Cellar, he is 

currently the chef at Jay’s Seafood, one of Ohio’s premier 

seafood restaurants, located in the Oregon Historic District 

on the southeast edge of Downtown Dayton. 

This evening, Chris will take a few seafood specialties and bring 

them to life with his unique style and methods. Always a favorite 

at Cooks’Wares, he will demonstrate how you can bring salmon 

and seafood stew to that next level. 

Gravlax 

Cioppino 

Shrimp Chopped Salad 

Cedar Plank Salmon 

Limoncello 

Camas Davis (pictured above) is a butcher and teacher of butchery in Portland, Oregon. She uses the cleaver for bones, but her go-to knife 

for meat is Wüsthof Classic 6" Flexible Boning Knife. "The majority of butchery can be done with this small knife, and with only the first inch 

of the knife (the tip) at that. It helps guide my hand along the curve of bone … If you know what you are doing, you could butcher an entire 

animal with this one knife." —Camas Read more about Camas Davis under ‘Poet” at www.Wusthof.com/usa.

Register by Phone - Settlers’ Walk 937-748-4540 P5 

Perfect for Sweethearts, 

Birthdays, Thank You, 

Showers, Weddings, 

Teachers, Hostesses, Special 

Occasions, or just because… 

A Cooks’Wares Gift Certificate! 

Gift certificates for cooking classes or 

merchandise are welcome gifts for anyone 

interested in food and cooking. 

They are available in any amount, and they never 

expire or lose value to hidden fees! 

Melting Pot 

Specialties 

Tue Jan 29 Harper’s Point 6:30-9 pm $55 

Limited Seating Please sign up early! 

Fondue offers a dining experience like no other. This evening, we 

offer a truly unique, interactive dining experience that creates 

memorable moments with family and friends. 

The Melting Pot of Cincinnati has been creating countless 

memories for locals celebrating life’s special moments for many 

years. Follow along and make your own fondue as The Melting 

Pot prepares three different fondue courses, sharing recipes along 

the way. 

The Cheese Fondue selections include rustic Artisan Breads, 

fresh Vegetables and crisp Granny Smith Apples that are dipped 

into the melted cheese. We will be preparing a traditional Swiss 

Cheese that consists of Gruyere and Emmenthaler Swiss cheeses 

brought together with White Wine, Garlic, Nutmeg, Lemon and 

Kirshwasser. 

For the entrée course, we will be cooking Teriyaki Sirloin Steak, 

Filet Mignon, and White Shrimp in our Bourguignon Oil that is 

cholesterol & trans-fat free Canola Oil. 

We will conclude the class with a Flaming Turtle Chocolate 

Fondue; we consider it ‘fondue candy’. It is an irresistible 

combination of Milk Chocolate, Caramel and Candied Pecans 

flambéed tableside. A plate of dippers for your tasting pleasure 

accompanies the chocolate fondue. 

Cooks’Wares 1 st 

‘Chopped Challenge’ 

Round 2 

3 Round Competition 

Sponsored by Wüsthof 

Settlers Walk – Round 2 

Sat Feb 2 1pm-4pm $40 

Please see January 26, for all the details! 

Basic Culinary Skills - a 3 Class Series 

Christopher Weist, Executive Chef 

Voted “BEST CHEF 2012” in NKY Magazine! 

CONGRATULATIONS, CHRIS! VERY WELL DESERVED! 

Settlers’ Walk 3 Class Series $185/Series of 3 Classes 

Class 1 Mon Feb 4 6-9 pm 



Partial Hands-On Limited Seating Please sign up early! 

Please see January 7, Harper’s Point for complete information 

Mardi Gras 

‘Wild Bill’ Schroeder 

Wed Feb 6 Settlers’ Walk 6:30-9 pm $50 

Thu Feb 7 Harper’s Point 6:30-9 pm $50 

Bill Schroeder, who was owner and chef of the late, lamented 

Wild Bill’s in Lebanon, Ohio for six years, boasts a fresh from 

scratch approach to food preparation. Bill uses local produce 

when available to create his “nothing is pre-made” philosophy of 

cooking. Bill knows the secrets for seasoning and techniques for 

preparing Ohio’s best Cajun cuisine. 

Mardi Gras – when all of the country celebrates the wonders of 

New Orleans cuisine. Tonight Bill will share some of his favorite 

recipes for the perfect Mardi Gras celebration. 

BBQ Shrimp Po-Boy 

Chicken & Andouille Sausage Gumbo 

Grilled Pork Loin with Cajun Pecan Butter 

Fruit Compote “Hurricane" 

Our Best-Selling Cookbook 

by Far! 

Perfect Party Foods 

By Diane Phillips 

Everything you need to 

know for stress-free 

entertaining! 

$27.95 

Valentine’s Night Dinner 

Karen Harmon 

Thu Feb 7 Settlers’ Walk 6:30-9 pm $45 

Karen Harmon is the chef/owner of Karen’s Culinary Creations 

in Dayton, Ohio. She is a graduate of Sinclair Community College 

with degrees in both Culinary Arts and Hospitality Management 

and has participated successfully in several culinary competitions 

sanctioned by the ACF (American Culinary Federation). She has 

worked in restaurants and now owns her own business. Karen 

also bakes and sells her cheesecakes and her granola to local 

gourmet markets including Dorothy Lane Market in the Dayton 

area. She is delighted to join us at Cooks’Wares to share her 

expertise and enthusiasm. 

Are you looking for that ‘just perfect’ Valentine’s night dinner? If 

you are, look no further. Join Karen as she creates some easy-toprepare 

and delicious foods for that special night. 

Mixed Green Salad with Oven Roasted Golden Beets & 

Homemade Vinaigrette Dressing 

Ricotta & Spinach Stuffed Chicken Breast with a 

Lemon Beurre Blanc Sauce 

Potatoes Anna 

Bittersweet Chocolate Mousse with Macerated Raspberries

P6 

“One cannot think well, love well, sleep well, if one has not dined well.” 

Happy Valentine’s Day! – Virginia Woolf 

Cooks’Wares 1 st ‘Chopped Challenge’ Championship 

The Final Round! 

3 Round Competition Sponsored by Wüsthof 

Settlers Walk Sat Feb 16 1pm-4pm $40 

The judges have voted. The winners face the final round – honed and ready to meet the ultimate challenge! 

Who will be the Cooks’Wares Chopped! Champion? 

This is your opportunity to Be part of the excitement: Come, Taste, Judge! 

Please see January 26, for more details! 

Brazilian Carnival 

Liliana Gebran 

Mon Feb 11 Harper’s Point 6:30-9 pm $45 

Liliana Tramontin Gebran was born in Venezuela to Lebanese 

parents and has lived in the USA since 2000. She learned to cook 

with her mother since she was 10 years old and loved to prepare 

meals with her. She says, “It is my passion and I love to entertain 

and make people happy when they try my food.” Her catering 

business started in Venezuela and has continued here In 

Cincinnati. She caters for such companies as Procter & Gamble, 

Duke Energy, and GE. Her business has grown substantially 

mainly by word of mouth. She has two boys (16 and 14); her 

husband works for P&G and is from Venezuela and his parents 

are from Italy and Syria. 

The Carnival of Brazil is a great festival held forty-six days before 

Easter. On certain days of Lent, Roman Catholics and some other 

Christians traditionally abstained from the eating of meat or 

poultry—hence the term ‘carnival’ from carnelevare: to remove 

meat. Tonight Liliana will introduce you to the flavors of Brazil and 

show you the traditional meal that they call Feijoada, a stew with 

black beans, dried meat, smoked meat. Many consider Feijoada 

the national dish of Brazil. 

¡Viva Brazil and Carnivale! 

Feijoada with White Rice 

Garlic Collard Greens 

Farofa (toasted manioc or cassava meal) 

Confetti of Tomato and Onion Vinaigrette 

Plantains and Sliced Oranges 

Brigadiero and Mini Brigadeiros – Chocolate Flan Decorated 

with Raspberries 

The Food of Love 

Ilene Ross 

Tue Feb 12 Harper’s Point 6:30-9 pm $40 

Ilene Ross has lived all over the world, educating people on 

cooking and eating well. As a local food writer, chef, and caterer, 

Ilene is passionate about feeding people beautifully crafted and 

delicious food, and has been featured on local television sharing 

this love with others. She is the editor of the online magazine, 

513{eats}, as well as the “Her Palate” columnist for the local 

magazine, Her Cincinnati. Ilene lives in Amberley Village with her 

husband, Marc, and her son, Carter. Her daughter, Cameron, 

lives in Chicago. 

Valentine’s Day is just around the corner and you can get a start 

on planning your perfect Valentine’s Day date! 

Poached Oysters and Artichokes with Champagne Cream 

Six Spice Hangar Steak 

Chocolate “Body Paint” with Fresh Raspberries 

“Love Muffins” for the morning after…. 

Almond Muffins with Gooey Fig Center 

Superb Small Plates 

Liz and David Cook 


Wed Mar 13 Harper’s Point 6:30-9 pm $45 

David Cook, formerly of the Maisonette Group and more recently 

chef/owner of Daveed’s at 934 in Mt. Adams, has opened 

Daveed’s NEXT! This enticing new restaurant in the 

Loveland/Landen area carries a remake of an established name; it 

speaks to the undertaking of Chefs David and Liz Cook. At 

Daveed’s NEXT, David applies French technique to American 

cuisine. And, he doesn’t disappoint. Fresh seasonal and local 

when possible determines the nightly offerings created by Chef 

David Cook and his team. David and Liz’s signature traits of 

relaxed sophistication, superior food and innovative dining options 

are not listed on the menu – but are served with every course. 

Tonight class will feature a representation of some of the most 

popular dishes at NEXT and a few that are new. Come and enjoy! 

Assorted Salamis 

Medjool Dates with Cabrales Blue Cheese 

Roasted Fennel with Parmigiano Reggiano 

Demi Smoked Flat Iron Steak with Butternut Squash 

Duck Cassoulet with Toulouse Sausage 

and Braised Vegetables 

Daveed’s NEXT Winter Warmer for dessert 

Cooking in Napa Valley Wine Country 


Wed Feb 13 Harper’s Point 6:30-9 pm $65 

Please see January 10, Harper’s Point for Marilyn’s bio 

California’s Wine Country offers not only wine but is the home of 

some of this country’s (and the world’s) best restaurants. Join 

Marilyn as she presents a selection of wine-friendly dishes. 

Goat Cheese Terrine with Black and Green Olives 

with Crostini 

Roasted Salmon with Lemon Butter Wine Sauce 

Almond Couscous with Shallots, Leeks and Shredded Carrots 

Fennel, Orange and Avocado Salad 

Coconut-Ginger Blondies with Lemon Sorbet and Limoncello 

Swissmar Raclette 

You don’t have to be 

Swiss to Raclette! 

4 or 8 person Party 

Grills available.

Give Cooks’Wares Gift Certificates for Classes P7 

Brownie and Bon-Bon Boot Camp 

Lisa Cooper-Holmes 

Tue Feb 19 Harper’s Point 6:30-9 pm $45 

Lisa Cooper-Holmes, the self-proclaimed 

Queen and Proprietor of the fabulous Haute 

Chocolate in Montgomery, really knows 

chocolate. Lisa tempts us all, and markets her 

exquisite creations throughout the country. 

Passionate and knowledgeable about 

chocolate; she loves to teach, and makes every class fun! 

Brownies and Bon Bons: who doesn’t love making - and eating - 

them? Learn from the chocolate Queen and impress your family 

and friends whenever desserts are called for. 

Brownie batching 

Brownie Bon-Bon 

Brownie Bundt Cake 

Brownie Truffles 

Dewey’s – Pizza and More 

Chuck Lipp 


Chef Chuck Lipp is the Chief Operating Officer and 

Partner of Dewey’s Pizza. He is responsible for 

menus and develops the recipes for Dewey’s very 

popular offerings. With 20+ years of experience in the 

restaurant business, Chuck certainly knows how to 

“Take Pizza to the Next Level!” 

Come for the pizza, stay for the fun as Chuck has you tossing that 

crust with the best of them! It’s true that Dewey’s creations belong 

in the “Pizza Hall of Fame.” Enjoy some of Dewey’s favorites as 

well as special pizza creation just for you! 

The Harvest Salad 

Dough Making 

The Ryan's Inferno Pizza 

Pizza Sauce 

Chef’s Choice Pizza 

Sophisticated Salmon 

Vicky Rodriguez-Garcia 

Wed Feb 20 Settlers’ Walk 6:30-9 pm $45 

As the youngest of 7 children in Ponce, Puerto Rico, Vicky 

Rodriguez-Garcia absorbed her mother’s love of cooking and 

bringing the family together with the aromas of the kitchen. 

Before exploring a culinary career, Vicky practiced law in both 

Puerto Rico and New Jersey. When her husband’s career 

brought them to Dayton, she attended cooking classes throughout 

the area, and then combined her new knowledge with the 

traditional ingredients of her home and other cultures. With the 

encouragement of her husband and friends, Vicky opened 

Decadent Delights by Vicky a few years ago. Through her 

business, Vicky offers good quality, fresh, homemade desserts 

right here. 

Vicky shows you how to take fish to the next level with the addition 

of fruits, herbs, spices, and mouth-watering accompaniments, all 

sure to please your palate. 

Salmon in Papillote with Chutney of Lime, Cilantro, Papaya 

and Mango 

French style Carrot Purée and Yucca Frita with Mayo-Cilantro 

Dipping Sauce 

Bean Salad with Passion Fruit Dressing 

Crème Brûlée 

A Tour of Europe 

Diane Phillips 

Diane Phillips is the author of 16 

cookbooks, including the James Beard 

Award nominated Perfect Party Foods. A 

traveling cooking teacher, Diane teaches 

her easy, elegant do-ahead approach to 

entertaining and home cooking across the 

country. Diane is a consultant to the food 

and beverage industry, having helped 

develop products for companies such as 

General Mills and Food maker. She 

appears on local media while touring, and 

has appeared nationally on PBS, NPR, and Martha Stewart 

Everyday Radio. 

Diane presents us with a variety of menus and do-ahead tips to 

make simply spectacular meals, with the emphasis on both simple 

and spectacular. Her classes are much in demand, so don’t be left 

out—register early! 

An Evening in the Dordogne 

Wed Feb 20 Harper’s Point 6:30-8:30pm $65 

Imagine yourself staying in an 18 th century country house in the 

southwest of France; shopping in farmer’s markets, and enjoying 

the local history, culture, and cuisine. This is a typical menu from 

the region which Diane has taught at La Combe en Perigord. 

All of tonight’s recipes have do-ahead components to help make 

this meal simple to prepare and serve. 

Goat Cheese stuffed Gougères (pâte à choux cream 

puff dough flattened and topped with garlic, herbs and goat 

cheese) 

Creamy Leek and Roasted Asparagus Soup garnished with 

Crispy Ham 

Braised Loin of Pork in Port Wine Sauce 

Gruyere Crusted Potato and Onion Gratin 

Field Green Salad with Dijon Shallot Vinaigrette 

Individual Chocolate Soufflé Cakes with Warm Caramel Sauce 

Paella Fiesta 

Thu Feb 21 Settlers’ Walk 6:30-8:30pm $65 

Come to Spain and enjoy the ultimate one pot meal: Paella. A 

melange of rice, vegetables, saffron, seafood, and meats, the meal 

is easily done ahead and then 17 minutes of cooking time is 

needed before serving. You'll being saying Ole! 

Blush Sangria – the perfect beginning for a fiesta 

Tapas – little plates to stimulate the appetite 

Roasted Mushrooms on Crusty Bread garnished 

with Manchego Cheese 

Paella Valencia – or “Party in a Pot” – beginning 

with a sofrito of olive oil, garlic, onion, tomato 

and saffron. This ultimate one pot dinner 

includes seafood, chicken and chorizo cooked 

with short-grain Arborio rice. 

Valencia Orange Upside-Down Cake with 

Whipped Cream 

Bella Italia 

Fri Feb 22 Harper’s Point 6:30-8:30pm $65 

Fresh from a European vacation including a trip to Italy, Diane will 

share her experiences and give you a taste of ‘La Dolce Vita’. 

Oven Roasted Herbed Tomatoes 

with Fresh Mozzarella on Toasted Baguettes 

Insalata Mista – Mixed Greens with Red Wine 

Vinaigrette 

Pork Osso Bucco with Risotto Milanese 

Vanilla Panna Cotta with Double Chocolate Biscotti

P8 Class Schedule January–April 2013 

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 

Jan 6 

HP BASIC 

CULINARY SKILLS 

Class 1 

Christopher Weist 

6 – 9 pm 

$185/Series 

13 14 

HP BASIC 


Class 2 C. Weist 

6 – 9 pm 

$185/Series 

20 M. L. King Day 21 

HP BASIC 



6 – 9 pm 

$185/Series 

SW SAVONA 

Keith Taylor 

6:30 – 9 pm $50 

27 28 

HP THE BROWN 

DOG CAFÉ 

Shawn McCoy 

6:30 – 9 pm $50 

SW JAY’S 

SEAFOOD 


6:30 – 9 pm $50 

3 4 

SW BASIC 


Class 1 

Christopher Weist 

6 – 9 pm 

$185/Series 

10 11 

HP BRAZILIAN 

CARNIVAL 


6:30 – 9 pm $45 

SW BASIC 



6 – 9 pm 

$185/Series 

17 18 

Presidents’ 

Day 

SW BASIC 



6 – 9 pm 

$185/Series 

24 25 

HP ITALIAN 

SOUPS from 

BARRESI’S 

Sarah Wagner 

6:30 – 9 pm $45 

7 

8 

15 

22 

HP DEWEY’S PIZZA 

Chuck Lipp 

6:30 – 9 pm $45 

29 

HP MELTING POT 

SPECIALTIES 

6:30 – 9 pm $55 

5 

Mardi Gras! 12 

HP THE FOOD OF 

LOVE 

Ilene Ross 

6:30 – 9 pm $40 

SW DAVEED’S NEXT! 

SUPERB SMALL 

PLATES 

David and Liz Cook 

6:30 – 9 pm $45 

19 

HP BROWNIE & 

BON-BON BOOT 

CAMP 


6:30 – 9 pm $45 

SW DEWEY’S PIZZA 

Chuck Lipp 

6:30 – 9 pm $45 

26 

SW ITALIAN 

COMFORT FOOD 


6:30 – 9 pm $45 

9 

16 

23 

30 

6 

SW MARDI GRAS 


6:30 – 9 pm $50 

13 

HP COOKING IN 

NAPA VALLEY 

WINE COUNTRY 


6:30 – 9 pm $65 

20 

HP EVENING IN 

DORDOGNE 


6:30 – 8:30 pm $65 

SW SOPHISTICATED 

SALMON 

Vicky Rodriguez-Garcia 

6:30 – 9 pm $45 

27 

10 

HP LOW COUNTRY 

COOKING 

with Le Creuset 


6:30 – 9 pm $65 

17 

HP HABAÑERO 

LATIN AMERICAN 

FARE 

Max Monks 

6:30 – 9 pm $45 

24 

HP INDIAN FARE 

with an 

AMERICAN TWIST 

Dan Berger 

6:30 – 9 pm $45 

31 

7 

SW VALENTINE’S 

NIGHT DINNER 

Karen Harmon 

6:30 – 9 pm $45 

HP MARDI GRAS 


6:30 – 9 pm $50 

Happy Valentine’s Day 

14 

21 

SW PAELLA FIESTA 


6:30 – 8:30 pm $65 

28 

11 

12 

18 19 

25 

Feb 1 

22 

HP BELLA ITALIA 


6:30 – 8:30 pm $65 

Mar 1 

26 

SW YOU BE THE 

JUDGE! 

‘CHOPPED!’ 

COMPETITION 

Round 1 

1 - 4 pm $40 

2 

SW YOU BE THE 

JUDGE! 


COMPETITION 

Round 2 

1 - 4 pm $40 

8 9 

15 16 

SW YOU BE THE 

JUDGE! 


COMPETITION 

Final Round 

1 - 4 pm $40 

Registration opens Tuesday, November 27 at 9 am 

Harper’s Point 513 489 6400 www.CooksWaresOnLine.com Settlers’ Walk 937 748 4540 

23 

2

Class Schedule January–April 2013 P9 

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 

Mar 3 

10 

Daylight 

Savings Time 

Begins 

17 

May your pots 

be filled with 

something good! 

Easter 

4 5 6 7 

SW MY FAVORITE 

SW THREE-DAY INTENSIVE HANDS-ON BREAD WORKSHOP 

from Classic French Bread to Sticky Buns and Muffins 

Kathy Lehr 

Mon, Tue, Wed 10 am – 4 pm Limited to 8 students $300 

HP ITALIAN 

PASTRIES from 

BARRESI’S 

Sarah Wagner 

6:30 – 9 pm $40 

SW A TASTE of 

THAILAND 


6:30 – 9 pm $45 

11 12 

HP A RETRO 60’s 

MAD MEN PARTY 

I Ross & M Wellman 

6:30 – 9 pm $45 

18 

24 25 

SW ITALIAN SOUPS 

from BARRESI’S 

Sarah Wagner 

6:30 – 9 pm $45 

31 

Apr 1 

7 8 

HP BURGERS & 

BEER 

I Ross & J Flechet 

6:30 – 9 pm $45 

SW ITALIAN 

PASTRIES from 

BARRESI’S 

Sarah Wagner 

6:30 – 9 pm $40 

14 15 

SW BURGERS & 

BEER 

I Ross & J Flechet 

6:30 – 9 pm $45 

SW ITALIAN 

SPRING DINNER 

from BRAVO! 

Curtis Sizemore 

6:30 – 9 pm $45 

19 

Passover 26 

HP NEXT! STOCKS & 

SAUCES for 

Do-Ahead Menus 


6:30 – 9 pm $45 

2 

HP MEDITERRANEAN 

STARTERS from 

NECTAR 

RESTAURANT 

Julie Francis 

6:30 – 9 pm $50 

21 22 23 

HP IT’S IN THE BAG 

APRIL PRODUCE 

Ilene Ross 

6:30 – 9 pm $50 

13 

HP DAVEED’S NEXT! 

SUPERB SMALL 

PLATES 


6:30 – 9 pm $45 

It’s Spring! 

20 

SW EUROPEAN TOUR 

with Le Creuset 


6:30 – 9 pm $45 

27 

SW CAJUN 

COUNTRY 


6:30 – 9 pm $45 

3 

HP MAPLE SYRUP - 

DRESSED FOR 

DINNER 

Dan Berger 

6:30 – 9 pm $50 

HEARTH BREADS 

Kathy Lehr 

6 – 9 pm $65 

14 

21 

HP ALONG THE 

BOURBON TRAIL 

I Ross & M Wellman 

6:30 – 9 pm $50 

28 

HP CAJUN 

COUNTRY 


6:30 – 9 pm $45 

HP GLORIOUS 

CHOCOLATE GANACHE 


6:30 – 9 pm $40 

4 

HP CLASSIC 

FRENCH BREAD 

Kathy Lehr 

6 – 9 pm $65 

8 

9 

HP WHOLE WHEAT 

for BEGINNERS 

Kathy Lehr 

11 a – 2 pm $65 

15 16 

SW GOOD 

FOODS for 

EASTER 

Alysia Fuchs 

Ages 8-12 

11 am - 1pm $35 

22 

29 

5 

23 

HP GOOD 

FOODS for 

EASTER 

Alysia Fuchs 

Ages 8-12 

11 am - 1pm $35 

30 

6 

SW SPRING DINNER 

on the GRILL 

Curt McAdams 

1 – 3:30 pm $45 

9 10 11 12 13 

16 17 18 19 20 

24 

HP EASY HEALTHY 

MEDITERRANEAN 


6:30 – 9 pm $50 

SW NEXT! STOCKS & 

SAUCES for 

Do-Ahead Menus 


6:30 – 9 pm $45 

25 

HP MY FAVORITE 

SOUTHERN 

BRUNCH 


6:30 – 9 pm $60 

26 27 

Registration opens Tuesday, November 27 at 9 am 

Harper’s Point 513 489 6400 www.CooksWaresOnLine.com Settlers’ Walk 937 748 4540

P10 Ahhh! The Aroma of Fresh-Baked Bread! 

Bread Workshops with Kathy Lehr 

Kathy Lehr 

Hands On! Limited Enrollment 

Kathy Lehr is a bread authority. She was 

mentored by French Chef Danielle Forrestier, 

and trained with Jeff Hamelman, James 

McGuire, and Peter Reinhart. and has been 

teaching cooking classes for 20 years. Her 

recently released DVD, “Classic French 

Bread and More…” is a guide through the art 

of bread making. Kathy is an expert when it 

comes to helping people understand the 

chemistry of bread making, build confidence 

and gain the ability to bake perfect breads any time! 

We are so pleased to have Kathy back at Cooks’Wares for a three 

day workshop and one evening class at Settler’s Walk and two 

classes at Harpers’ Point! All are hands-on and will inspire you to 

make your own breads on a regular basis. Students who have 

taken her previous classes here are baking up a storm, and will be 

waiting to sign up, so don’t hesitate. Join Kathy to learn the 

creative art of bread making. 

For each class, please bring a medium sized bowl or zip lock 

bag to take home dough, several brown lunch bags, and an 

apron. 

Three-Day Intensive Bread Workshop 

Mon Mar 4 Tue Mar 5 Wed Mar 6 

Settlers’ Walk 10 am-4 pm $300 

Hands On! Limited to 8 Students 

In this three-day progressive workshop, open to all levels of 

bakers, you will gain in-depth, hands-on experience and the 

confidence to bake a variety of incredible breads! Kathy relays 

step-by-step techniques paired with much discussion of chemistry, 

thus eliminating the fear of bread making. You will be working 

with straight method doughs as well as starter doughs. You will be 

making pan breads as well as many hand shaped loaves and 

braids. The itinerary for the three days include classic French 

bread, brioche, sweet dough braids, sticky buns, English muffins, 

roasted red pepper bread, challah, olive bread, pain de campagne, 

Italian cheese bread, Russian rye bread, biscuits and much more. 

Each day, lunch will be incorporated into the class with the breads, 

and there will be a breakfast bread as well. 

PLEASE BRING A CHEF'S JACKET OR APRON, A SCALE, A PLASTIC FLEXIBLE 

SCRAPER, AND A MEDIUM SIZED BOWL FOR YOUR DOUGH (ALL AVAILABLE 

AT COOKS' WARES), AND BROWN LUNCH BAGS TO TAKE HOME YOUR 

BREADS EACH DAY. 

These bread making supplies will be available 

at the classes for purchase directly from Kathy: 

DVD $ 25 

Wide Paddle $ 28 

Narrow Paddle $ 25 

Set of 7 Unglazed Oven Tiles $ 9 

Please note that Kathy accepts cash and checks only. 

My Favorite Hearth Breads 

Thu Mar 7 Settlers’ Walk 6-9 pm $65 


Kathy says, “Or should I say, some of my favorites!! I have so 

many!! We will be combining semolina, which is an exceptionally 

high protein flour made from durum wheat, with a high protein 

unbleached flour to create a golden, almost sweet tasting bread, 

Golden Semolina Loaf. Anyone who knows me realizes 

prosciutto and bread truly excite me so for my second choice I 

have selected a Prosciutto and Black Pepper Dough which we will 

form into a twisted ring. The third bread of the day, Walnut Onion 

Bread, is my kudo to Danielle, my mentor, for she was the first to 

introduce me to a walnut oil dough. We will be making Fougasse 

from this dough! I will demonstrate…” 

Golden Semolina Loaf 

Prosciutto and Black Pepper Dough Twisted Ring 

Walnut Onion Bread 

Classic French Bread 

Fri Mar 8 Harper’s Point 6-9 pm $65 


This is an encore presentation of one of Kathy’s most popular 

classes. Follow her through the basic chemistry of combining 

yeast, flour, water and salt. Once this is mastered, you will be 

producing beautiful and tasty breads. You will be working with 

various mixing and shaping techniques as well as baking methods 

for perfect French bread. Your confidence will grow as you shape 

your own loaves and taste the results of your efforts. You will 

take some dough home to bake in your own oven. PLEASE BRING A 

MEDIUM SIZE BOWL AND SOME BROWN LUNCH BAGS. 

Classic French Bread 

Whole Wheat for Beginners 

Sat Mar 9 Harper’s Point 11 am-2 pm $65 


Are you tired of these airy, tasteless supermarket breads that 

claim to be “healthy” but are merely a step above “cotton bread”? 

You can learn how to easily make healthy, whole grain breads in 

this class. We will begin by making a delicious Seven Grain 

Bread, one that has some substance!! Next you’ll learn how to 

take a basic honey, whole wheat pan bread and add bigger flavors 

in the Sunflower Whole Wheat Bread. Lastly, you will probably 

skip the cracker aisle after learning how simple it is to make this 

tasty Seeded Wheat Cracker. You will shape and bake all three 

and then make the Seven Grain dough to take home and try in 

your own oven. PLEASE BRING A MEDIUM SIZE BOWL AND SOME BROWN 

LUNCH BAGS. 

Seven Grain Bread 

Sunflower Whole Wheat Bread 

Seeded Wheat Cracker 

It takes a lot of flour and yeast to bake all this bread. 

Thanks to Matt Boosalis for his help with our shopping! 

Visit him for lunch at 

on Springboro Pike (Rte 741)

Register On-Line www.CooksWaresOnLine.com P11 

Italian Soups from Barresi’s 

Sarah Wagner 

Mon Feb 25 Harper’s Point 6:30-9 pm $45 

Mon Mar 25 Settlers Walk 6:30-9 pm $45 

If you like Italian food, I suspect you know 

Barresi’s in Deer Park (4111 Webster Ave.), 

which has been around in one form or another 

since the early 1960s. Its longtime owners, 

Sal and Odessa Barresi sold it to Sarah 

Wagner, who started out as a busser there 

when she was still in high school. Over the 

years she’s worked elsewhere, gone to culinary school and 

learned her way around a kitchen. She eventually returned to 

Barresi’s and when the Barresis decided to sell, she stepped up. 

That was the beginning of a career. “… the same place with the 

same recipes, served by the same staff,” she says, “but we’ll be 

revving up the marketing and doing charity benefits.” Barresi’s has 

been frequented by diners who knew Sal and Odessa for years, 

and Wagner makes certain they still enjoy it — even as she 

extends its appeal to her own generation. 

Tonight Sarah creates some of the special soups and a finishing 

dessert from Italy. Just what you need for a cold February night. 

Broccoli di Rape and Garlic Soup 

Cream of Watercress Chicken Soup 

Italian Wedding Soup 

Chef’s Choice Dessert 

A Retro 60’s Mad Men Party 

Ilene Ross and Molly Wellman 

Tue Mar 12 Harper’s Point 6:30-9 pm $45 

Please see February 12, Harper’s Point for Ilene Ross’s bio 

Molly Wellman is partner in Japp’s in Cincinnati and a self-taught 

mixologist. She has immersed herself in the knowledge of classic 

cocktails and fine spirits, studying their history and proper 

preparation from books written from the 1700’s to the 1950’s. She 

uses the classics as a base for creating new, innovative drinks 

using her own simple syrups, bitters, liquors and fresh juices. 

With the tremendous success of TV’s Mad Men, learn how to 

throw the perfect ‘60s era party with an updated twist on 

appetizers from Ilene and cocktail tips from Molly. You will be the 

talk of Madison Avenue! 

The New Rumaki: Asiago-Stuffed Dates with Bacon and 

Smoked Paprika 

Chipotle Deviled Eggs 

Chicks in a Blanket 

Caramelized Onion Dip with Cilantro Garlic Pita Crisps 

Italian Spring Dinner from 

Bravo! 

Curtis Sizemore 

Tue Mar 12 Settlers’ Walk 6:30-9 pm $45 

Curtis Sizemore, executive chef of Bravo Italian Kitchen in 

Dayton, Ohio earned his culinary degree from Columbus State and 

his BA from Ohio State University. His career with Bravo began in 

Columbus, then Cincinnati, now he’s in the Dayton location. 

Curtis puts together a wonderful menu of spring Italian favorites 

and he is one of our most popular instructors; this class is sure to 

sell out quickly. 

Arugula Salad 

Grilled Chicken with a Spicy Napoli Sauce 

Grilled Salmon and Angel Hair Pasta with a 

Roasted Red Pepper and Fennel Cream Sauce 

Meatball and Pepperoni Manicotti 

Espresso Crème Brûlée 

Superb Small Plates 

Liz and David Cook 

Wed Mar 13 Harper’s Point 6:30-9 pm $45 

An Encore class: Please see February 12, Settlers’ Walk for information 

Have you tried David Cook’s 

own Sauces and Rubs? 

Look for his labels: 

Daveed’s or Fatty & Skinny 

We love them all! 

Available at Cooks’Wares 

Good Foods for Easter 

Alysia Fuchs 

Boys and Girls ages 8-12 Limited to 16 students 

Sat Mar 16 Settlers’ Walk 11am-1pm $35 

Sat Mar 23 Harper’s Point 11am-1pm $35 

Alysia Fuchs has made working with children her career for the 

past 9 years. When she combined that experience with her love of 

cooking, she found her ideal profession. Teaching children how to 

make food that is not only good for them, but also tastes good has 

become more than a hobby, it is her true passion. Alysia is 

dedicated to helping people, especially children, learn how to 

enrich their lives with healthy and wholesome foods. 

Join Alysia as she gets prepared for Easter through the eyes of 

children. These Easter goodies are tasty and have a wholesome 

nutritious quality as well. 

Waffles with Homemade Blueberry Syrup 

Fruit and Cheese Tartlets 

Scrambled Egg Nests 

Easter Cupcakes 

Egg Coloring Extravaganza 

Lollipop Peeps Patch 

A Taste of Thailand 


Mon Mar 18 Settlers’ Walk 6:30-9pm $45 

Please see January 28, Settlers’ Walk for Chris Cavender’s bio. 

A trip to Thailand would not be complete without first venturing into 

Chris Cavender’s kitchen and getting an introduction into some of 

the classic dishes of Thailand. Relax and enjoy the trip and taste 

some of the exotic flavors that are unique to that region. 

Tom Yum Soup 

Thai Fish Cakes 

Green Papaya Salad 

Red Curry 

Bananas and Lychees in Sweet Coconut Milk 

Italian Pastries from Barresi’s 

Sarah Wagner 

Mon Mar 18 Harper’s Point 6:30-9pm $40 

Mon Apr 8 Settlers’ Walk 6:30-9 pm $40 

Please see February 25, Harper’s Point for Sarah Wagner’s bio. 

What do you think of when you imagine decadent Italian pastries? 

Tonight, Sarah will fulfill your every sweet craving with some 

wonderfully creative and meltingly good desserts, made from 

scratch. We’ll start with a light dinner of soup and bread, but plan 

accordingly… 

New Tiramisu 

Pine Nut Crostata 

Biscuit Tortoni

P12 Share the Fun, Bring a Friend to Class 

European Tour with Le Creuset 


Wed Mar 20 Settlers’ Walk 6:30-9 pm $45 

"Cooking should be fun, not work", is the motto that Courtney 

Rathweg goes by. This mother of three beautiful girls loves to 

create meals that are quick and easy, and that the whole family 

will enjoy. By using ingredients that are easily stored in your 

pantry, along with fresh bright flavors, you can make a meal that 

you are proud to serve to your family, or even guests. Working as 

the Cooking Assistant at the Settlers Walk location has made her 

hunger for culinary adventure even stronger. Courtney's classes 

mix cooking and comic relief, and no student leaves hungry! 

This evening with the help of our wonderful Le Creuset cast-iron 

cookware, Courtney will demonstrate how easy it is to make some 

of your European favorite dishes. 

Mediterranean Chicken with Tomatoes, Capers 

and Kalamata Olives 

Easy Cheesy Polenta 

Coq Au Vin 

Scalloped Potatoes 

Apple Tart Tatin 

Le Creuset Truffle – our newest color 

Cooks’Wares carries the Tri-State’s largest selection of 

First Quality Le Creuset items 

- Cast Iron - Stoneware 

- Enamel on Steel -Wine Accessories 

See page 2 for our most popular Le Creuset color – Cherry 

Along the Bourbon Trail 

Ilene Ross and Molly Wellman 

Thu Mar 21 Harper’s Point 6:30-9 pm $50 


Molly Wellman is a self-taught mixologist and partner of Japp’s in 

Cincinnati. She has immersed herself in the knowledge of classic 

cocktails and fine spirits, studying the history and proper 

preparation of classic cocktails from books that were written in the 

1700’s to the 1950’s. She uses classic cocktails as a base for 

creating new and innovative drinks containing simple syrups, 

bitters, liquors and fresh juices which she makes herself. 

For more than 200 years, Kentucky Legendary Distilleries have 

crafted the world’s finest Bourbons using secret recipes and a 

time-honored process passed down from generation to generation. 

Tonight we will sample some of those with a meal designed to 

compliment that great spirit. 

Kentucky Burgoo 

Cast-Iron Skillet Sizzled Cornbread 

Bourbon Butter 

Pecan, Bourbon, and Butterscotch Bread Pudding 

Good Foods for Easter 

Alysia Fuchs 

Boys and Girls ages 8-12 Limited to 16 students 

Sat Mar 23 Harper’s Point 11am-1pm $35 

An Encore class: Please see March 16, Settlers’ Walk for 

information 

Italian Soups from Barresi’s 

Sarah Wagner 

Mon Mar 25 Settlers Walk 6 :30-9 pm $45 

An Encore class: Please see February 25, Harper’s Point for information. 

Stocks and Sauces 

for Do-ahead Menus 



Wed Apr 24 Settlers’ Walk 6:30-9 pm $45 

David Cook, formerly of the Maisonette Group and most recently 

chef/owner of Daveed’s at 934 in Mt. Adams, has opened 

Daveed’s NEXT! This enticing new restaurant in the 

Loveland/Landen area carries a remake of an established name; it 

speaks to the undertaking of Chef David and Liz Cook. 

At Daveed’s NEXT, David applies French technique to American 

cuisine. And, he doesn’t disappoint. Fresh seasonal and local 

when possible determines the nightly offerings created by Chef 

David Cook and his team. David and Liz’s signature traits of 

relaxed sophistication, superior food, and innovative dining options 

are not listed on the menu – but are served with every course. 

In every class, whenever David mentions stocks and sauces most 

everyone suggests a stocks and sauces class. Well, tonight is the 

night to learn how to make the best stocks and sauces from David 

Cook. Come experience some of the best stocks and sauces that 

David can create along with a week’s worth of ‘do-aheads’. 

Vegetable Stock 

Veal Stock 

Chicken Stock 

Various Sauces and applications 

A collection of Daveed’s Do-Ahead menu suggestions 

Cajun Country 


Wed Mar 27 Settlers’ Walk 6:30-9pm $45 

Thu Mar 28 Harper’s Point 6:30-9pm $45 

Bill Schroeder, who was owner and chef of the late, lamented 

Wild Bill’s in Lebanon, Ohio for six years, boasts a fresh from 

scratch approach to food preparation. Bill uses local produce 

when available to create his “nothing is pre-made” philosophy of 

cooking. Bill knows the secrets for seasoning and techniques for 

preparing Ohio’s best Cajun cuisine. 

Tonight, Wild Bill takes us to Cajun Country and a taste of some 

classic down-home Louisiana Cajun cooking. When you want 

those authentic tastes, Wild Bill is sure to bring it home… 

Muffaletta Sandwich with Olive Relish 

Chicken Creole with Cheesy Grits 

Bronzed Tilapia with Shrimp Mache Choux 

Fruit Napoléon with Spiced Pecans

Register On-Line www.CooksWaresOnLine.com P13 

Mediterranean Starters from Nectar 

Julie Francis 

Tues Apr 2 Harper’s Point 6:30-9 pm $50 

Julie Francis, the chef/owner of Nectar Restaurant, is a 

Cincinnati native who began her on the job training in the 

restaurant business while studying for a B.F.A from the University 

of Arizona. In her twenty years of experience, she has held such 

positions as line cook, butcher, saucier, sous chef, chef de cuisine, 

and executive chef. Highlights of Julie's career include working at 

Mark Miller's esteemed Coyote Cafe in Santa Fe, New Mexico, 

and as stagier at Monstrachet in New York City, one of the 

county's leading French restaurants. 

Ms. Francis returned to Cincinnati in 1999 to accept the position of 

Chef de Cuisine at Trio restaurant. In 2000, she opened her own 

venture, Aioli Bistro. In the five years as chef/owner of Aioli, Julie 

received praise from The Cincinnati Enquirer, Cincinnati 

Magazine, and was included in the Zagat Guide of America's Best 

Restaurants since 2002. 

In 2006, Julie relocated Aioli to a smaller, neighborhood location to 

focus on a seasonally changing menu that uses local and organic 

products. She changed the name of the restaurant to Nectar 

Restaurant. Julie attributes her love of good food and wine to her 

family, who exposed her to the pleasures of the table. 

Nectar is proud to serve as much locally produced vegetables, 

meats, and products like eggs and cheeses on their menu as 

possible. They are committed to supporting a healthy, sustainable 

approach to enjoying good food. Julie will present a selection from 

Nectar’s Starter Menu: 

Carriage House Wheatberry Salad 

Mediterranean Meze 

Shrimp and Kim Chi Pancake 

Lamb Sausage Tamale 

Artisan Cheese Plate 

Maple Syrup – Dressed for Dinner 

Dan Berger 

Wed Apr 3 Harper’s Point 6:30-9 pm $50 

Lifelong cook Dan Berger is the owner and chef of Maple Grove 

Farm Catering, in Lebanon. Dan produces a variety of foods on 

his farm, but maple syrup is his favorite. Dan is a sophisticated 

farm boy with a passion for fresh ingredients. His love of cooking 

has enhanced his journey through professional ranks, and his 

catering wins rave reviews. He is one of our most popular chefs, 

and he loves to share his knowledge of cooking in his own unique 

way. 

Do you ever wonder what else to do with maple syrup? Join Dan 

as he takes you through his favorite cooking ingredient – his own 

home-harvested maple syrup. You will certainly come away with a 

wide variety of options for Mother Nature’s sweetener. 

Soy/Maple Grilled Salmon 

Mixed Greens with Maple Balsamic Vinaigrette 

Maple Braised Kale with diced Asian Pear 

Maple Roasted Carrots 

Maple Apple Bread Pudding 

Glorious Chocolate Ganache 


Thu Apr 4 Harper’s Point 6:30-9 pm $40 

Lisa Cooper-Holmes, the self-proclaimed 

Queen and Proprietor of the fabulous Haute 

Chocolate in Montgomery, really knows 

chocolate. Lisa tempts us all, and markets her 

exquisite creations throughout the country. 

Passionate and knowledgeable about chocolate; 

she loves to teach, and makes every class fun! 

Chocolate ganache – that rich, luscious, creamy dark chocolate 

that has lots of uses. It can be whipped as filling or icing, or just 

poured over whatever you like. Join Lisa as she takes you through 

the many uses of ganache. 

Chocolate Ganache Cherry Soufflé 

Lisa’s Buttercream “Shorts” (shortbread cookies with 

Ganache) 

Ganache Truffles 

Ganache topped Lisa’s Brownies 

Spring Dinner on the Grill! 

Curt McAdams 

Sat Apr 6 Settlers’ Walk 1-3:30 pm $45 

Curt McAdams is a grilling expert and local 

food blogger who writes and photographs for 

Livefire and Livefire Whisky, as well as being 

a featured writer for Char-Broil Live and 

Kingsford Charcoal's Grilling.com. Curt's 

recipes have been included in Char-Broil's 

book, America Grills, and Curt has appeared 

in the Cincinnati Enquirer food section. Curt 

has competed successfully on the Kansas 

City Barbecue Society competition circuit and was a semi-finalist in 

Beringer Vineyard's Great Steak Challenge in 2010. Livefire 

cooking is about cooking great food using live fire and wood for 

flavor. 

You don’t have to wait until summer to get your grill fired up. Curt 

will show us how to use the grill to bring out that wonderful smoked 

flavor in just about anything on your spring menu. 

Smoked Deviled Eggs 

Drambuie Glazed Smoked Ham 

Rosemary Potato Torte 

Grilled Asparagus with Dippy Eggs 

Grilled Caramel Banana 

Have you checked out our neighbors at Harper’s Point? 

They’re Ideal!

P14 Register by Phone – Harper’s Point 513-489-6400 

Burgers and Beer 

Ilene Ross and Jean-François Flechet 

Mon Apr 8 Harper’s Point 6:30-9 pm $45 



Jean-François Flechet, founder of Taste of Belgium, grew up 

near Liège, Belgium, where the waffles originate. He came to the 

U.S. 10 years ago to pursue a PhD in Economics at the University 

of Pennsylvania and then moved to Cincinnati to work for a market 

research company. 

On a trip back home, wandering in Brussels, he recognized the 

smell of the waffles he grew up with, talked for a few hours to the 

older gentleman who was baking the waffles, and came back to 

the US with a 100lb. waffle iron! 

Burgers and beer – it doesn’t get any better than that. Join us in 

learning the various ways to grind your own meat into burgers and 

taste some burgers that you hadn’t even thought about making. 

And Jean-Francois will introduce us to the perfect beer to go with 

just about any burger. 

Open –Faced Mini Crab Burgers with Red Pepper Dressing 

Moroccan-Spiced Lamb Sliders with Beet, Onion, 

and Orange Salsa 

Tamarind-Glazed Turkey Burgers 

Bison Burgers with Cabernet Onions and Wisconsin Cheddar 

Italian Pastries from Barresi’s 

Sarah Wagner 


An Encore class: Please see March 18, Harper’s Point for information. 

Burgers and Beer 

Ilene Ross and Jean-François Flechet 


An Encore class: Please see April 8, Harper’s Point for information. 

It’s In the Bag - April! 

Ilene Ross 

Tue Apr 23 Harper’s Point 6:30-9 pm $50 

We invite you to discover what’s “In the Bag!” this month. 

Please see February 12, Harper’s Point for Ilene Ross’s bio. 

Our ‘It’s in the Bag’ classes honor nature’s bounty by featuring the 

freshest in-season ingredients each month in all-new recipes. 

Discover new ideas in preparing Cincinnati’s freshest flavors. The 

Farm to Table movement has inspired us to bring you new classes 

on how to prepare fresh food for your family. Pipkin’s Market is a 

farm market located in Montgomery. They have established 

relationships with farmers who sell high quality produce directly to 

them…Cooks’Wares teams up with Pipkin’s Market to choose the 

best seasonally available ingredients to create delightful dishes in 

your kitchen. 

If you are familiar with the Food Network show “Chopped”, this 

class will bring you a little of that unknown and excitement of what 

ingredients will be in your produce bag. Ilene will present a full 

menu based on the items in the bag and teach you how using 

fresh, seasonal ingredients can kick your cooking “up a notch”! 

Each student will take home a bag of the Pipkin’s market picks 

featured in the class, value approximately $20, courtesy of 

Cooks’Wares. We invite you to encounter new, fresh flavors each 

month and discover what’s “In the Bag!” 

Easy and Healthy Mediterranean 


Wed Apr 24 Harper’s Point 6:30-9pm $50 

Liliana Tramontin Gebran was born in Venezuela to Lebanese 

parents, and has lived in the USA since 2000. She learned to 

cook with her mother since she was 10 years old and loved to 

prepare meals with her. She says, “It is my passion and I loved to 

entertain and make people happy when they try my food.” Her 

catering business started in Venezuela and it has continued here 

In Cincinnati. She caters for companies like Procter & Gamble, 

Duke Energy, and GE. Her business has grown substantially 

mainly by word of mouth. She has two boys (16 and 14); her 

husband works for P&G is from Venezuela, and his parents are 

from Italy and Syria. 

2 

Liliana says’ “I want you to cook easy dishes with big flavors yet 

still eat healthy, and a Mediterranean diet is designed to help you 

do that”. After a night like this one, you will find a way to live a 

happy life around food. 

Beet Salad with a Greek Yogurt Coulis 

Chicken Tagine Moroccan Style with Lebanese Rice, toasted 

Almonds and Pinenuts 

Quinoa with Vegetables 

Sweet Potatoes with a Chick Peas and Tahine Sauce, 

Roasted Eggplant with Garlic Vinaigrette 

Light Tortilla Espanola (Spanish omelet) with Ezekiel Toasted 

Bread, Vegetables and Lebanese Hummus 

Almond Mousse 

Stocks and Sauces 

for Do-ahead Menus 



Wed Apr 24 Settlers’ Walk 6:30-9 pm $45 

An Encore class: Please see March 26, Harper’s Point for information. 

My Favorite Southern Brunch 


Thu Apr 25 Harper’s Point 6:30-9 pm $60 

Please see January 10, Harper’s Point for Marilyn Harris’ bio 

We asked some of our ‘Marilyn students’ what they would like her 

to do next and the resounding answer was breakfast or brunch. 

We enthusiastically agreed! Nobody does brunch like Marilyn! 

And so, by popular demand: 

Bloody Mary Cherry Tomatoes 

Two- Cheese Baked Grits 

Homemade Spicy Sausage 

Shirley’s Special Southern Biscuits 

Deep South Sticky Biscuits 

Melon-Berry Compote 

Cinnamon Coffee 

The fruits and vegetables 

served in many of Cooks’Wares 

Harper’s Point classes are 

purchased at Pipkin’s Fruit & 

Vegetable Market. 

We encourage you to join us in supporting our many fine 

locally owned merchants.

Register by Phone – Settlers’ Walk 937-748-4540 P15 

CULINARY CLASS REGISTRATION POLICY 

Please note: We make every effort to present classes as described, but we do reserve the right to cancel or modify classes and menus. 

You may wish to bring a sweater to class because the temperature in the classroom does vary. The time of serving also varies by menu 

and by instructor; some customers prefer to have a snack before arriving for class. 

Discount: All class registrants receive a 10% discount on merchandise purchases on the day of the class! Class discounts do not 

apply to kitchen electrics, or during a storewide sale, or with coupons stating “No other discounts”. 

Registration Policies 

� You may register by telephone, on-line, in person, or by mail. Remember, payment must be made at the time of registration. 

� On-Line Registration at www.CooksWaresOnLine.com is fast, easy, safe, convenient, and secure. We will not share your information. 

You may use your VISA, MasterCard, or Discover, and easy step-by-step instructions will be on your screen. 

� You may register by telephone or in person at the store during regular store hours. 

� All registrations are on a first-come, first-served basis. No preference is made for registering on-line, or for registering through the 

store, whether in person or by telephone. 

� Anyone holding a Gift Certificate or Store Credit who would like to use it to pay for all or any portion of their classes must register for the 

classes by contacting the store. Again, no preference can be made for registering through the store. 

� Cooks’Wares staff will need to access the website to complete the transaction. The only difference is the ability to use the Gift 

Certificate or Store Credit as payment. 

� Cooks’Wares does not store credit card information in our database. You provide that information as you register. 

� Please mark your calendar as soon as you register for a class. Cooks’Wares is not responsible for missed classes. However, as a 

courtesy we do make every effort to telephone you a day or two prior to your upcoming class with a reminder. 

Cancellation Policies 

� To cancel a Class Reservation, you must contact the store. Cancellation cannot be done through our web site. 

� For a refund, cancellation of a registration must be made five or more days prior to the class date. No exceptions can be 

made. If you find you are unable to attend a class, we encourage you to send someone in your place. 

� Classes with insufficient enrollment prior to the class date are cancelled; therefore, students are encouraged to register early! 

� If we cancel a class due to inclement weather or other unforeseen circumstances, you will be notified as soon as the decision is made and 

full refund will be issued. However, if we hold a class, there will be no refunds due to the weather. 

Winning Recipes from Cooks’Wares July 2012 Bake-Off and Bake Sale 

Decadent Buckeye Cupcakes by Kristen Teti 

Yield: 36 mini cupcakes 

Cupcake Bottom 

2 large eggs 

1 ¼ cup sugar 

¾ cup flour 

6 Tbsp melted butter 

3 packets Choco Bake 

1 tsp vanilla 

¼ tsp salt 

Chocolate Ganache 

1 cup heavy whipping cream 

2 cups semi-sweet chocolate 

chips 

Peanut Butter Mousse 

1 cup creamy peanut butter 

½ cup softened butter 

½ tsp vanilla 

½ cup heavy whipping cream 

1 cup powdered sugar 

Drizzle 

½ cup peanut butter/chocolate 

chips 

1 Tbsp Crisco 

Pre-heat oven to 350°F. Put mini cupcake liners in mini-muffin 

pan. Spray with Pam. 

Combine eggs and sugar until creamy. Mix in flour, butter, Choco 

Bake, vanilla, salt until smooth and thick. Using small scoop, fill 

cupcake liners ¾ full. 

Bake 12-14 minutes or until toothpick inserted comes out clean. 

Cool about 20 minutes. Take a wooden spoon or something else 

with a rounded end and poke a hole in each cupcake. 

To prepare ganache, add heavy whipping cream to microwave 

safe bowl and heat in microwave for about 2-3 minutes. Then 

add the chocolate chips and mix with whisk until all the chocolate 

has melted, about 1-2 minutes. Scoop into the center of the mini 

cupcakes and let overflow a small amount onto top of cupcake. 

Refrigerate until firm, about 1 hour. 

To prepare peanut butter mousse, beat peanut butter, butter, 

vanilla, and heavy whipping cream until creamy. Beat in 

powdered sugar. Pipe on top of mini cupcakes. Refrigerate until 

firm – about 1 hour. 

Meanwhile, place peanut butter/chocolate chips and Crisco in 

baggie. Microwave for 30 second intervals until melted. Cut off 

corner of the baggie and drizzle onto mini cupcakes. 

All the Bake-Off winning recipes are 

on our website. 

Thanks again to all who joined us this 

year in raising over $1,000 for 

Cookies for Kids’ Cancer. 

Soft Molasses Cookie by Jennifer Hinkel 

½ cup butter 

½ cup Crisco 

1 ½ cup sugar 

½ cup molasses 

2 eggs 

4 cups flour 

½ tsp salt 

2 ¼ tsp baking soda 

2 ¼ tsp ground ginger 

1 ½ tsp ground cloves 

1 ½ tsp ground cinnamon 

Ganache Filling 

8 oz bittersweet chocolate 

⅔ cup heavy cream 

2 Tbsp butter, room temp 

1 to 2 tsp Irish whiskey 

(optional) 

Baileys Frosting (see Notes) 

3 to 4 cups confections sugar 

½ cup (1 stick) unsalted butter, 

at room temp 

3 to 4 Tbsp Baileys (or milk, 

heavy cream, or combination) 

Preheat oven to 350°F Cream together the first four ingredients. 

Add eggs and beat until smooth. In a separate bowl, mix flour 

salt, baking soda and spices. With mixer on medium-low, add in 

the dry ingredients until blended. 

Roll and dip in sugar or drop by spoonful onto greased cookie 

sheet. Bake at 350 degrees for 10-11 minutes. Do not overbake. 

Are you saving your ‘no longer needed’ kitchen items? 

Cooks’Wares Share, Support, and Enter 

Program will repeat in January!

The Shops at Harper’s Point 

11344 Montgomery Road 

Cincinnati, Ohio 45249 

513-489-6400 

The Shops at Harper’s Point 

11344 Montgomery Road 

Cincinnati, Ohio 45249 

513-489-6400 

behind De Sha’s Restaurant 

DATED MATERIAL – Postmaster: Please Deliver by November 23, 2012 

www.CooksWaresOnLine.com Find us on Facebook 

Store Hours: 

Monday – Friday 10 am-8 pm 

Saturday 10 am-6 pm 

Sunday 12 noon – 5 pm 

The Marketplace at Settlers’ Walk 

756 North Main Street 

Springboro OH 45066 

937-748-4540 

near Dorothy Lane Market 

Exclusive Wüsthof Trunk Show 

Meet Harald Wüsthof from Solingen, Germany 

Sunday, December 2, 2012 

Harper’ s Point only 12 noon – 4 pm 

Cooks’Wares welcomes Harald Wüsthof, 7 th generation managing partner of Wüsthof 

International to our store. This family-owned company has been in the business of creating 

high quality cutlery for nearly 200 years. 

Join us for an afternoon of stories with Harald Wüsthof, select from the full Wüsthof catalogue, 

learn a few things, and chop with the Pros! Wüsthof’s corporate chef will also be on hand, 

demonstrating knife skills and perhaps preparing a bite or two. 

During their visit, all of Cooks’Wares in-stock Wüsthof items will be an additional 10% off our 

everyday low prices. Or, you can order anything from the entire Wüsthof catalogue and we’ll 

give you a handsome discount of 25% off Wüsthof’s suggested retail price. 

Bring in any old knives in useable condition for trade-in, and Cooks’Wares will donate the 

trade-in’s to a worthy local cause. For each knife you trade in, Cooks’Wares will give you an 

additional 5% off one Wüsthof item. 

Another reason Good Cooks Prefer Cooks’Wares! 

Are you ready for your Holiday Chopping? We sharpen knives! 

PRESORTED 

STANDARD 

U.S. POSTAGE PAID 

CINCINNATI, OHIO 

PERMIT NO. 9508 

Sharp knives are safer and a well-balanced, sharp knife does the work for you. Properly cared for, fine knives 

serve you for many years. Drop them off and let Cooks’Wares sharpen them for you. Regular blades only 

please, no scissors or cleavers. Just $3.00/blade.

Cooking Class Schedule Winter 2013 - Cooks' Wares

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