COOKING SCHOOL –
SPRING 2012
Welcome
spring!—or at least the thought of it. We’re ready to get cooking for a new
season. We have tried to include a wide range of topics--kid’s classes,
fundamental classes for kitchen newbie’s, theme dinners, workshops for the
season, and just-for-fun topics. Since we haven’t done some of these categories
previously, I felt an explanation of some of them is in order
Kid’s In the Kitchen- students 4th through 8th
grade. When an adult cooks with them, we will take 8 year olds. High school students are welcome in our
adult classes
Easter Bunny
Cake- April 6, 10:30a.m. to 12:30p.m. – (day off of school for Easter break)
Kids and
adults make homemade pasta together – Sat. April 28, 10:30a.m. to 12:30p.m.
Kid’s make
Supper for the Family – entrée dishes – Sat. May 19, 10:30a.m. to 12:30p.m.
Workshops – Classes listed as a workshop will
include a tasting only, not a full meal. Workshops are two hours in length/
March 10-
Sticky Buns, make and take – hands-on 10:30 a.m. to 12:30p.m.
April 3- What
to do with a box of Puff Pastry- partial hands-on 6:30 p.m. to 8:30p.m.
April 19 –
Sauces to Make while the Pasta cooks – hands-on 6:30 p.m. to 8:30p.m.
Fundamental Series - Kitchen basics for the cooking
novice--college students, soon-to-be-married,
living on
their own, or just plain never had the time to get involved. These sessions
will emphasize seasonal unprocessed--not out-of-the-box food selections and
healthy food preparation techniques. Take the first two and get the third class
free or just take one if you’re time crunched. Tasting of all dishes-- not a
full meal served
May 17 – Meats
and Poultry – 6:30 p.m.
May 24 – Side
Dishes – risotto, pilaf’s, grains and beans- 6:30 p.m.
May 31 – Fresh
Veggie prep’s and more nutritious salads, homemade salad dressings- 6:30 p.m.
Gourmet Club- Everyone is in our club if you like
good food with a theme-based presentation. Chef Gloria will deliver three
different menus that could be used for your own get together group of foodies
or entertaining in general. These classes are hands-on and ideal for couples or
singles
March 16 –
Winter Drags On- Comfort Foods Needed – 6:30 p.m.
April 13 –
Spring at last – a seasonal menu- 6:30 p.m.
May 10 –
Summers on the Way-6:30 p.m.
See detailed
description of each class below.
Calling
all Gift Certificates- We have not issued gift certificates for two
years. It became difficult when class prices vary, so we discontinued them. If
you should still have a gift certificate this is the time to use it. We will no
longer honor them beyond June of 2012
March
Asian Wraps
and Dim Sum
– Thurs. March 8 – 6:30 to 9:45p.m.
Bite-size
packages of both savory and sweet fillings will be prepared hands-on. Join us
for the making of wontons, egg rolls, and vegetable spring rolls with homemade
dipping sauces. Also included will be Asian noodle salad and hot and sour soup.
Full meal served. $55
Sticky Bun
Workshop-Sat.
March 10 – 10:30 to 12:30 a.m.
In
this two-hour workshop, you will learn the fundamentals of working with yeast
dough: how yeast works in leavening, kneading shaping, rising and baking. You
will make, shape, and take home a pan of sticky buns for your family to enjoy.
$40
En-lightened
Recipes – Tues.
March 13 – 6:30 to 9:45 p.m.
Daylight
savings time has just arrived. You know what that means--spring clothes and no
coats to hide our extra pounds that winter can produce. We’re cooking healthy
alternatives that the whole family can enjoy. We will be lightening up by
making small changes that add up to big results: fish tacos, stuffed vegetables
with meat and grains and grilled beef with quinoa and roasted vegetables.
Dinner is a tasting of these meals and a light dessert. $55
Gourmet Club-
Comfort Foods-Fri. March 16 – 6:30 p.m.
It’s
our first Gourmet Club meeting and all of you are invited to attend. Gourmet to
us means good food and in this case comfort foods to get us through the last of
a long winter and the mud of spring. In this hands-on class, you will be
preparing wild mushroom soup with sherry, fruit stuffed pork tenderloin with
white wine reduction, plus side dishes and trifles for dessert. Each small
group will prepare a component of the meal and then the dining begins. $58
$10.00 dinner
for Four- Tues.
March 20 – 6:30 to 9:45 p.m.
In
this economy, we all need to look for ways to feed our families for less
without sacrificing flavor and nutrition. In tonight’s class, Gloria will do
quick, easy and economical menus that can be made for $10.00. Join her as she
demonstrates spicy corn and crab chowder, mushroom and sausage ragu with
polenta, smoky potato pancakes and warm pasta salad with shrimp. $55
Italian –
Small Plates- Thurs. March 22- 10:30 to 2 p.m.
Spain
has it’s tapas but close neighbor Italy has small plates (ciccheti). You might
call them heavy appetizers with a full meal, but we call them lunch. Several
heavy appetizers make for a great grazing combination. Join Penny as she
prepares antipasto filled peppers, polenta bites,
eggplant
rollups, ciappino (fisherman’s stew) and panzanella salad. $55
April
What to do
with a Box of Puff Pastry-Tues. April 3- 6:30 to 8:30p.m.
Puff
Pastry dough is one of the most creative and useful items found in your
grocer’s freezer case. It’s a must-have in a cook’s pantry. If you have never
worked with puff pastry or want more creative shaping ideas, join us for this
workshop. We will be using puff pastry in appetizers through desserts. $40
Kids Make
Easter Bunny Cake- Fri. April 6- 10:30 to 12:30 a.m.
Learn
the basics of frosting and decorating a cake as you make an Easter Bunny shaped
cake for your family’s Easter celebration. Also included are cupcake ideas and
decorating for spring. $35
A Tribute to
Women – Evelyn Lauder- Tues. April 10-10:30 to 2p.m.
As
spring approaches, we always try to do a tribute to a person you should know.
Evelyn Lauder was not a chef, but she is a person who has had a tremendous
impact on all women. Lauder is an executive of “Estee Lauder” and the founding
member of the pink ribbon campaign to fight breast cancer. In this class, we
will salute her with a brief biography but turn our attention to spa cuisine
that heals us body and soul. Put on your pink lipstick or other pink attire and
join us for a spa luncheon—light, luscious and filled with cancer preventing
foods $55
Gourmet Club-
Spring at Last -Fri. April 13- 6:30p.m
In
this hands-on class, each small group will prepare a portion of our spring time
menu. Great entertaining ideas for spring gatherings will be shared for you to
take back to your own gourmet club. Our meal will include spring appetizers,
creamy spring pea soup, salmon in phyllo with lemon buerre blanc sauce, and a
yummy spring dessert. Full dinner is served. $58
Entertaining
Spring Luncheons – Tues. April 17 – 10:30 to 2 p.m.
Hosting
a wedding shower or spring luncheon or just looking for some new ideas to serve
for a light and satisfying menu? Join Gloria Niedbala who will help you every
step of the way. Gloria has catered for many years and knows how to make it all
happen. In today’s session, she will demonstrate potato and artichoke soup,
raspberry/balsamic chicken, spring greens in parmesan baskets, assorted muffins
and breads. We will also have a dessert of mocha mousse. $55
Sauces to
Make while the Pasta Cooks- Thurs. April 19 – 6:30 to 8:30 p.m.
In
this two hour hands-on workshop, we will make five different pasta sauces.
These sauces can be made while a package of dry pasta cooks (12 to 15 minutes).
Expand your selection of pasta sauces. Samplings of all of them to be tasted.
$40.
Breakfast at
Brennan’s- Tues.
April 24- 6:30 to 9:45 p.m.
Brennan’s
is a New Orleans landmark famous for fine dining at breakfast and a must on
everyone’s travel plans. We will
demonstrate a four-course breakfast menu based on Brennan’s historical menu, including
strawberries in double cream, asparagus with crab, Eggs hussar (created at
Brennan’s and still on their menu) and banana foster. $55
Kids Make
Pasta (with a special adult) – Sat. April 28 – 10:30 to 12:30
It’s
great fun to make your own pasta. Join Chef Gloria and crank out pasta strands,
tubes and sheets. Learn quick pasta sauces for our tasting and take home some
fresh pasta. $58 per group of two
May
Mediterranean
Roulades- Tues.
May 1 – 6:30 to 9:45 p.m.
Featuring
stuffed and rolled dishes from the regions of Greece, Italy and France. Join
Gloria as she demonstrates the techniques for these widely varied items. Each
has its own unique filling and is rolled into pastry or pasta, meat cuts or
vegetable slices to build addition flavor components. Full meal served
including a rolled dessert. $58
Dinner from
the Movies- Titanic-Thurs. May 3- 6:30 to 9:45p.m.
What
would they have served for dinner on the last night of the Titanic? This
state-of-the-art ship was on its maiden voyage and was all out to impress. Now
the film is being re-released and updated for another movie audience. Join us
for an evening of a French-based menu (prevalent in that era): coquilles St.
Jacques appetizers, asparagus salad, tenderloin medallions with béarnaise sauce
and dutchess potatoes, chocolate soufflé for dessert. $58
Flavorful
Burst from infused oils and vinegars- May 8 – 10:30 to 2p.m.
It
is time to think spring planting of herbs in your garden or patio pots, but
growing them is one thing but using them to get additional flavor is another.
In today’s class Penny will discuss the kitchen friendly herbs easiest to grow
in Illinois. However, our emphasis will be on using them to make infused oils
and vinegars: basil, garlic, citrus and rosemary oils Vinegars of basil, tarragon
and oregano. We will use these flavor enhancers in all aspects of our lunch
menu $55
Gourmet
Club-Summer’s on the Way- Thurs. May 10 – 6:30 p.m.
In
this hands-on session, we will feature an entertaining summer menu. Each small
group will make one of the components for our menu: shrimp in green chili
marinade, grilled vegetable salad with arugula, brined pork chops with
honey/lime glaze and a light lemon mousse with raspberry sauce for the finale.
$58
Kitchen
Basics –
Series of three classes--take two and get the third class free or take just
one. $58 for a single class – Three for $116. Classes are demonstration and
hands-on combined.
May
17 – 6:30 p.m. – Meats and poultry basics with an emphasis on quick-cook, healthy choices and techniques
for preparation .Hands-on ,sampling of dishes made, recipes to take home
May
24 – 6:30p.m. – Side dishes – pilafs, risottos, the new use of beans and
heirloom grains
May
31 – 6:30 p.m. – Vegetable basics roasting, steaming, grilling and stir frying
and more nutritious salads
Ready Set
Grill-
Tues. May 22 – 6 p.m. (early start due to darkness)
The
official start of summer is less than a week away. Join butcher and grill
master Tom Ulrick from the Country Store in Sycamore for the low down on great
grilling. Tom grills and smokes 360 days a year. In our outdoor class, he will be demonstrating everything from
fire building techniques to gas grilling and smoking. Included in tonight’s
class will be rib tip appetizers, Greek pork tenderloin in pita bread, stuffed
chicken grillers, and smoked beef brisket. $58
Private
Group Classes Available
Gather
a group of 12 or more and we can arrange a private group class. Choose from
hands-on or demonstration and choose your groups topic. Call or email for
details
countrygardencook@sbcglobal.net
school voice mail (630) 587-8985
How to Enroll
for a class:
1)
E- mail us
with your class selections countrygardencook@sbcglobal.net or leave a voice message on our phone (630)
587-8985. We will return your call or email to confirm placement in the class.
2)
2) Send in
your class enrollment fee at the time of confirmation- Send a check(sorry no
credit cards) to:
Country Garden Cuisine
3N369
LaFox Road
St.
Charles, Il. 60175
Cancellation
policy: complete refund if cancelled prior to 72 hours before class session
Web site : countrygardencuisine.com -
where a class list is always available