www.kirkwood.edu/newbo

At more than 1,500 square feet of premier teaching space, the Kirkwood Culinary Kitchen at NewBo City Market is the community’s learning center for hands-on culinary and nutrition education.

Kirkwood Culinary Kitchen opened in late October 2012 and offers year-round culinary and nutritional classes for the general public. Kirkwood has committed to a 10-year lease as the anchor tenant in the NewBo City Market facility.

The NewBo City Market is a year-round indoor/outdoor public market providing a venue for visitors to shop from food entrepreneurs, farmers and artisan sellers.

Plans include expanding the Kirkwood youth culinary camps, nutrition classes and culinary offerings, and developing new programs such as a young chef’s academy, culinary team-building training, and culinary certifications through the new space.

NewBo City Market1100 3rd Street SECedar Rapids, Iowa

The Kirkwood Culinary Kitchen at NewBo City Market is located on the corner of 12th Ave. SE and 3rd St. SE in Cedar Rapids, at the site of the former Quality Chef building.

CONTENTS | September-November 2014

> Cooking Series 1

> Culinary Classes 2

> Registration 9

For more information, and to register for classes at the Kirkwood Culinary Kitchen at NewBo City Market, visit www.kirkwood.edu/newbo.

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KirKwOOd CuliNary KiTChEN lOCaTiON

Welcome

Findyour innerJulia.

Additional questions? Call 319-398-1022 or 800-332-8833. 1

The NewBo City Market is a year-round indoor/outdoor public market providing a venue for visitors to shop from food entrepreneurs, farmers and artisan sellers.

Plans include expanding the Kirkwood youth culinary camps, nutrition classes and culinary offerings, and developing new programs such as a young chef’s academy, culinary team-building training, and culinary certifications through the new space.

Like us on Facebook!www.facebook.com/KirkwoodCE

Follow us on Twitterwww.twitter.com/KirkwoodCE

Cooking SeriesLeave your comfort zone behind and invest in advanced gourmet cooking skills at a reduced price!

discovering Breads SeriesThe Discovering Breads series is a three-part tour of bread baking. The courses will arm a kitchen novice with the skills and knowledge to begin baking bread at home. Each course focuses on techniques essential to both the professional and casual baker for baking fun and delicious breads. In addition to working with dough, there will also be take-and-bake breads and seasonal treats to compliment your creations. Classes included: Bread Baking Basics, Pretzels and Twisted Rolls, and Cinnamon Rolls and Sweet Dough. Materials fee $15 per class.CLFB-1620 / 3 sessions / $99 Tue 6-8pm Sep 9-Sep 23 Irwin

French Cooking SeriesJoin French native Valerie in this French Cooking overview series. We’ll cover French breakfasts, a

classic French meal, and follow it up with beautiful French desserts. Classes included: Stuffed Crois-sants, Easy French Desserts and Traditional Meals 1. Materials fee $15 per class.CLFB-1470 / 3 sessions / $99 Sun 11am-1pm Sep 14-Sep 28 Martin

The Culinary Experience: a Four Course Basic SeriesFear your kitchen no more! The Culinary Experience series is for those who want more kitchen confidence. By taking all four Culinary Experience classes, even rookie home cooks will learn to prepare an elegant four course meal guaranteed to impress and surprise friends and family. This is a hands-on series focused on learning by doing. Take all four Culinary Experience courses for a discounted tuition by enrolling in the Culinary Experience series. Classes included: Appetiz-ers and Knife Basics, Soups and Salads, Entrées and Desserts. Be sure to bring your appetite! Materials fee $10-15 per class.CLFB-5050 / 4 sessions / $199 Thu 6-8:30pm Sep 18-Oct 9 Dennis

Vegan indian Cuisine SeriesIndian cuisine is exotic, but is not out of the reach of the home cook. During this series you will discover a variety of spices, seasonings, and techniques you can apply to everyday cooking as well as how to use dynam-ic ingredients at a discounted rate. Classes included: Vegan Indian Cuisine 1 and Vegan Indian Cuisine 2. Materials fee $5-10 per class.CLFB-6081 / 2 sessions / $49 Wed 6-8pm Oct 1-Oct 8 Burt

discovering Pasta SeriesThe Discovering Pasta series is a three-part tour of pasta and pasta making. The courses cover a range from basic fresh Italian style pasta to more Asian in-fluenced pot stickers. Within each course, the focus will be on technique and understanding the fundamen-tals of pasta. In addition to pasta dough, sauces, fill-ings, and cooking styles will be covered along the way. Classes included: Classic Fresh Pasta, Ravioli, Tortel-lini, and More, and Pierogies and Pot Stickers. Materi-als fee $15 per class.CLFB-5500 / 3 sessions / $99 Tue 6-8pm Oct 21-Nov 4 Irwin

Cooking Series

2 Register at www.kirkwood.edu/newbo

General Culinary

General Culinary ClassesLearn the techniques and recipes to master your kitchen!

The Pizza workshop: handmade, homemadeHandmade, homemade pizza is a fun dish perfect for sharing with family and friends. Limitless toppings and endless variety makes this dish creative and fun to master. Learn to construct the perfect pizza begin-ning with the dough and sauce, and ending with clas-sic pizza toppings. Come have fun with a great food, and leave with the skills to make the best handmade, homemade pizzas at home! Materials fee $10.CLFB-7150 / 1 session / $49>51631 Tue 6-8pm Sep 2 Irwin

Kale Salads, Cooking with KaleKale gets a lot of attention for its health benefits, but cooking with it can be intimidating. Learn how

to make raw kale salads, and learn how to substitute kale for other leafy greens in your favorite dishes. Ma-terials fee $10.CLFB-7920 / 1 session / $39>51795 Wed 6-8pm Sep 3 Schmooke

authentic Chinese Cooking: Sesame Chicken and hot and Sour SoupLearn authentic Chinese cooking that is fun and easy. Why go out for Chinese when you can make it in your own kitchen? Several quick and easy recipes will be shared and all using inexpensive ingredients. No cook-ing experience is needed to take part in this fun, inter-active class. Tuition includes all fees.CLFB-1325 / 1 session / $39>51537 Thu 6-8pm Sep 4 Liao

adult and Child Chinese Cooking: Egg rolls, Crabmeat rangoon and Fried riceThis Chinese cooking class will teach adult and child duos to prepare authentic recipes. End this culinary experience by enjoying your meal together! Tuition in-cludes all fees. Double Your Fun offerings are priced for two participants. Only the adult has to sign up and register for the class. The child will be required to reg-ister during class.CLFB-1327 / 1 session / $49>51542 Sat 2-4pm Sep 6 Liao

local Beer appreciationIn recent years, craft breweries have sprung up faster than weeds at the first sign of spring weath-

er. Iowa is no exception to that rule. Iowa is home to more than 30 breweries, and more are announcing their openings regularly. This local beer appreciation course will include an introduction to beer styles, spe-cifically to styles that are tradition to the Midwest and to those whose ancestors settled here. The course will include sampling from Iowa-based breweries’ beer, suggestions for beer pairing, and information about a variety of Iowa breweries themselves. Materials fee $20. Must be 21 to attend.CLFB-3020 / 1 session / $29>58995 Mon 6-8pm Sep 8 TBA

discovering Breads: Bread Baking BasicsWant to start baking bread at home? Join Chef Andrew for an introduction to bread baking. This class will cover kneading dough, forming loaves, and frying flat bread. The class finishes with a take-and-bake loaf of bread. For a discounted tuition, take all three Discov-ering Breads classes by enrolling in the Discovering Breads series. Materials fee $15.CLFB-1618 / 1 session / $39>59025 Tue 6-8pm Sep 9 Irwin

Cooking with... Kale!Have you heard about the great benefits of eating kale and other greens, but don’t know what to do with them or how to make them tasty. Come learn to cook with one of the world’s healthiest foods as you master tech-niques and flavorings that will allow you to enjoy kale, collards and other vital green foods. Kale has many health benefits, including lowering your risk for cancer, lowering cholesterol, and proven benefits as an anti-oxidant and anti-inflammatory food. Materials fee $10.CLFB-1720 / 1 session / $39>58696 Wed 6-8pm Sep 10 Burt

3Additional questions? Call 319-398-1022 or 800-332-8833.

General Culinary

Make your Own Mozzarella and ricottaMaking your own cheese is not only rewarding taste-wise, but also nutrition-wise. You will now have control over what milk is used and what ingredients are added! Homemade mozzarella and ricotta cheese will take your Italian dishes to the next level! Materials fee $10.CLFB-1322 / 1 session / $29>58672 Thu 6-8pm Sep 11 Schmooke

local Cuisine with Chef danielThe average American meal travels 1,500 miles to get from farm to plate. Iowa foods feed the world. Recon-nect to our state’s bounty and feed yourself. Reduce your carbon footprint and support our local economy by learning to cook local. Local Cuisine with Chef Daniel is a fun, hands-on, monthly class focusing on the use of seasonal ingredients available right here in the Cedar Rapids area. This is a laid-back class for those with some kitchen confidence. If you are looking to discover new foods, while learning a few new tricks of the trade, please join Chef Daniel for food, fun, and a few new friends. Materials fee $10.CLFB-1755 / 1 session / $39>58708 Sat 1-3:30pm Sep 13 Dennis

French Breakfast: Stuffed CroissantsThis is a hands-on French breakfast class introduc-ing you to stuffed croissants. We’ll experiment with

ham and cheese and spinach and cheese creations. You will also walk away knowing how to make real French croissants! Sign up for the French Cooking se-ries for a discounted rate on this class! Materials fee $15.CLFB-1475 / 1 session / $39>59015 Sun 11am-1pm Sep 14 Martin

introduction to CanningIt is harvest time but what do you do with all of that wonderful produce that is ripe and ready now? This class offers an introduction to canning. We will discuss which foods lend themselves to water bath canning, and which require pressure canning. This demonstra-tion class provides all the information on equipment and safety you will need to get started right away!CLFB-1820 / 1 session / $29>58701 Sun 6-8pm Sep 14 Smith

Snacks from Scratch From granola bars to crackers, it is impossible to find truly healthy store-bought snacks. Come and

learn how to provide yourself and your family with unprocessed, homemade snacks. It’s fun, easy, and you’ll be a pro by the end of this class! Materials fee $10.CLFB-1660 / 1 session / $29>58999 Mon 6-8pm Sep 15 Schmooke

discovering Breads: Pretzels and Twisted rolls

Want to expand your bread baking horizons? Join Chef Andrew for a look deeper into making breads.

This class will cover making pretzels, braiding rolls, and making star rolls. Be sure to bring take home con-tainers. For a discounted tuition, take all three Discov-ering Breads classes by enrolling in the Discovering Breads series. Materials fee $15.CLFB-1618 / 1 session / $39>59026 Tue 6-8pm Sep 16 Irwin

authentic Chinese Cooking: Sesame Chicken and hot and Sour SoupLearn authentic Chinese cooking that is fun and easy. Why go out for Chinese when you can make it in your own kitchen? Several quick and easy recipes will be shared and all using inexpensive ingredients. No cook-ing experience is needed to take part in this fun, inter-active class. Materials fee $10.CLFB-1325 / 1 session / $29>58673 Wed 6-8pm Sep 17 Liao

The Culinary Experience: appetizers and Knife BasicsFear your kitchen no more! The Appetizers and Knife Basics class is for those who want more kitchen confidence in preparing delicious appetizers and un-derstanding the difference between kitchen knives. Appetizers and Knife Basics will teach the basics of knife cuts as you prepare three classic appetizers. If you want to discover new foods and techniques while learning to efficiently and safely use your knife, join Chef Daniel for food, fun and a few new friends. Take all four Culinary Experience courses for a discounted tuition by enrolling in the Culinary Experience series. Bring your appetite! Materials fee $10.CLFB-5055 / 1 session / $59>59800 Thu 6-8:30pm Sep 18 Dennis

French Cuisine: Traditional Meals 1 Join French native Valerie in this demonstration class where you will learn how to make fantastic

Coq au Vin, Sautéed Potatoes, and a Green Salad. Leave this class with all of the recipes to make a guest-worthy meal at home. Your taste buds will thank you for taking this class! Materials fee $15.CLFB-1475 / 1 session / $39>59016 Sun 11am-1pm Sep 21 Martin

4 Register at www.kirkwood.edu/newbo

Gluten-Free Breads and Flour introductionBaking with gluten free flours can be intimidating, as they all work in a different way. Learn how to navigate the different flour options and how best to substitute one for another. We will do some baking as well so come hungry! Materials fee $10.CLFB-1725 / 1 session / $29>58698 Mon 6-8pm Sep 22 Schmooke

discovering Breads: Cinnamon rolls and Sweet dough

Join Chef Andrew for a baking experience for ev-eryone’s sweet tooth. This class will cover making

sweet breads, cinnamon rolls, and cream cheese frost-ing. The class finishes with a pan of take-and-bake cin-namon rolls. For a discounted tuition, take all three Discovering Breads classes by enrolling in the Discov-ering Breads series. Materials fee $15.CLFB-1618 / 1 session / $39>59027 Tue 6-8pm Sep 23 Irwin

Superfoods for womenLearn about foods that offer mega benefits. Under-stand why these foods are so great, and learn how

to use them in tasty new ways. Recipe packets and samples will be provided.CLFB-4250 / 1 session / $29>59010 Wed 6-7pm Sep 24 TBA

The Culinary Experience: Soups and SaladsFear your kitchen no more! The Soups and Salads Basics class is for those who want more kitchen con-fidence in understanding the basics about preparing delicious soups and salads. Explore the basics of various greens, homemade dressings and thickening sauces as you prepare three classic soups and sal-ads. Join Chef Daniel for food, fun and new friends as you discover new foods and techniques. Take all four Culinary Experience courses for a discounted tuition by enrolling in the Culinary Experience series. Bring your appetite! Materials fee $10.CLFB-5060 / 1 session / $59>59802 Thu 6-8:30pm Sep 25 Dennis

On the Fly Cooking with Chef daniel“On the Fly” is a restaurant phrase meaning “quick or spontaneous.” How does a chef just whip some-

thing up? Join us to find out. A demonstration style class, this class starts with the best of whatever hap-pens to look good in the NewBo City market that day, and ends with gourmet samples for all. Watch Chef Daniel chop, mince, and, sauté a from-scratch menu, recipe-free. Learn techniques ranging from knife cuts to plating, and explore techniques such as visualizing flavors as colors and creating balance both on the plate and on the palate. Join us each month and see what happens when we cook on the fly!CLFB-1850 / 1 session / $29>59533 Sat 2-3:30pm Sep 27 Dennis

Easy French dessertsThis is a hands-on cooking class introducing you to the best tastes of French cuisine. Learn from

French native Valerie how to make a floating island, gourmet chocolate mousse, and crème brûlée roped with banana flambé. Materials fee $15.CLFB-1475 / 1 session / $39>59017 Sun 11am-1pm Sep 28 Martin

Create your Own Frozen MealsThere will be no more, “What’s for dinner?” after you leave this hands-on cooking class. Come ready to pre-pare a week’s worth of meals to take home and freeze. All recipes will feed four to six people and can be cus-tomized according to tastes. Bring your friends, and enjoy an evening of cooking, laughter and fun. Materi-als fee $40.CLFB-8050 / 1 session / $39>58703 Sun 6-8pm Sep 28 Smith

ricotta GnocchiCome experience gnocchi reimagined to a healthi-er, lighter side, utilizing ricotta cheese in place of

potato. This small savory pouch of goodness will be served with a light version of a tomato cream sauce scented with basil. You will sample gnocchi during the class. Materials fee $10.CLFB-5600 / 1 session / $29>59006 Mon 6-8pm Sep 29 Cuva

General Culinary

5Additional questions? Call 319-398-1022 or 800-332-8833.

General Culinary

The Pizza workshopWant to make your own homemade pizzas? Join Chef Andrew for a relaxed evening enjoying everything about pizza. This class will cover making pizza dough, pizza sauces, selecting toppings, and forming your own pizza. The class finishes with your own pizza to take home. Double Your Fun offerings are priced for two par-ticipants. Only one person has to sign up and register for the class. The second participant will be required to register during the first meeting time of the class. Materials fee $15.CLFB-7150 / 1 session / $69>58628 Tue 6-8pm Sep 30 Irwin

Vegan indian Cuisine 1Indian cuisine is exotic, but is not out of the reach of the home cook. Discover a variety of spices and simple techniques you can apply to everyday cooking. Recipes will be in included. Learn techniques for using cumin, roasted cumin, brown mustard seed and coriander, as well as the classic technique for preparing the perfect basmati rice. Also learn simple seasonings for beans and vegetables. This class can stand alone or serve as an introduction to Vegan Indian Cuisine 2. Materi-als fee $10.CLFB-6080 / 1 session / $29>59772 Wed 6-8pm Oct 1 Burt

The Culinary Experience: EntreesFear your kitchen no more! The Entree Basics class is for those who want more kitchen confidence in under-standing the basics of preparing savory entrees. From grilling to braising, duck to lamb and sauces to chut-neys, Entree Basics will teach you how to prepare three classic entrees. If you want to discover new foods and cooking techniques, join Chef Daniel for food, fun and a few new friends. Take all four Culinary Experience courses for a discounted tuition by enrolling in the Culi-nary Experience series. Be sure to bring your appetite! Materials fee $15.CLFB-5065 / 1 session / $59>59803 Thu 6-8:30pm Oct 2 Dennis

local Cuisine with Chef danielThe average American meal travels 1,500 miles to get from farm to plate. Iowa foods feed the world. Recon-nect to our state’s bounty and feed yourself. Reduce your carbon footprint and support our local economy by learning to cook local. Local Cuisine with Chef Daniel is a fun, hands-on, monthly class focusing on the use of seasonal ingredients available right here in the Cedar Rapids area. This is a laid-back class for those with some kitchen confidence. If you are looking to discover new foods, while learning a few new tricks of the trade, please join Chef Daniel for food, fun, and a few new friends. Materials fee $10.CLFB-1755 / 1 session / $39>58709 Sat 1-3:30pm Oct 4 Dennis

French Cuisine: Sophisticated SaladsJoin French native Valerie as she teaches you three different French salads, Salad Niçoise (potato sal-

ad with white wine), a chicken salad, and a tomato, mozzarella, and pesto salad. Materials fee $10.CLFB-1475 / 1 session / $29>59018 Sun 11am-1pm Oct 5 Martin

local wine appreciationThere is a rich history of winemaking in the Mid-west and in the state of Iowa. Keeping that in mind,

it’s no surprise that new wineries are springing up all over the state of Iowa. This local wine appreciation course will include an introduction to Midwest styles, Midwest grapes, and more specific Iowa wine styles, ranging from sweet to dry. Materials fee $20. Must be 21 to attend.CLFB-2050 / 1 session / $29>59009 Mon 6-8pm Oct 6 TBA

discovering Butchery: The whole ChickenWant to save money and put dinner on the table? Learning basic, at-home butchering techniques will

improve your cooking, and save you money. Join Chef Andrew for an introduction to basic chicken butchery and cooking. This class will cover basic knife skills, pan searing, and roasting. Recipes for chicken stock, sanitation techniques, and safety tips will also be cov-ered. Materials fee $20.CLFB-4600 / 1 session / $39>59022 Tue 6-8pm Oct 7 Irwin

Vegan indian Cuisine 2In this class we will look at more complex recipes and techniques that build on Vegan Cuisine 1, however, it is not a prerequisite. Explore recipes using beans, tem-peh, tofu and vegetables. The recipes will be more in-volved but will be demonstrated fully during the class. Materials fee $10.CLFB-6080 / 1 session / $29>59773 Wed 6-8pm Oct 8 Burt

The Culinary Experience: dessertsFear your kitchen no more! The Dessert Basics class is for those who want more kitchen confidence in topping off the perfect meal with the perfect dessert. From cakes to custards and fruit sauces to chocolate, Des-sert Basics will teach you how to prepare three clas-sic desserts. If you want to discover new foods and cooking techniques, join Chef Daniel for food, fun and a few new friends. Take all four Culinary Experience courses for a discounted tuition by enrolling in the Culi-nary Experience series. Be sure to bring your appetite! Materials fee $10.CLFB-5070 / 1 session / $59>59805 Thu 6-8:30pm Oct 9 Dennis

6 Register at www.kirkwood.edu/newbo

adult and Child Chinese Cooking: Egg rolls, Crabmeat rangoon and Fried riceThis Chinese cooking class will teach adult and child duos to prepare authentic recipes. End this culinary experience by enjoying your meal together! Double Your Fun offerings are priced for two participants. Only the adult has to sign up and register for the class. The child will be required to register during class. Materials fee $15 per duo.CLFB-1327 / 1 session / $39>58690 Sat 2-4pm Oct 11 Liao

Make ahead French Gourmet MealsThis demonstration class walks you through all the steps of a make-ahead gourmet French meal. It in-

cludes a shrimp cocktail appetizer, pork tenderloin with burgundy peppercorn sauce, and a peach dessert with a fancy raspberry topping. Samples of everything will be shared. Materials fee $20.CLFB-1475 / 1 session / $29>59019 Sun 11am-1pm Oct 12 Martin

Baking with BeerSome say that beer is liquid bread, I say that bread is solid beer! We’ll be making an assortment

of breads using unique beers, including sweet berry breads, pumpkin spice, Guinness bread, and more! Materials fee $10.CLFB-1655 / 1 session / $29>59579 Mon 6-8pm Oct 13 Schmooke

discovering Butchery: Pork TenderloinWhat says “Iowa” more than a fried pork tenderloin sandwich? Join Chef Andrew and learn how to use

one of Iowa’s best cuts of meat. This class will cover cleaning the tenderloin, making breaded tenderloin, and making a stuffed roast. This class finishes with a roast to take home. Materials fee $20.CLFB-4600 / 1 session / $39>59023 Tue 6-8pm Oct 14 Irwin

Savory waffles Waffles aren’t just for breakfast anymore! Gain an introduction to the savory side of waffles. Come ex-

plore new flavors of waffles and creative dinner ideas. Let’s bring fun into the kitchen while exciting your taste buds. So come experience the savory side of waffles! Materials fee $10.CLFB-7025 / 1 session / $29>59001 Wed 6-8pm Oct 15 Smith

Mixology Part 1 Be creative and have fun by taking part in a highly interactive session where you and your friends will

learn how to think about, and prepare, classic and modern cocktails while you taste history in a glass! Utilize a blend of core bartending tools, multitasking skills, creativity, and apply elements of science. Learn how to structure and enhance flavors. Learn the lat-est trends in cocktail creation. Find out techniques for special garnishes and accents. Discover how ratios, formulas, and rules work. You will have the opportunity to use juices, syrups, bitters, and tinctures to create your own unique cocktails! Double Your Fun offerings are priced for two participants. Only one person has to sign up and register for the class. The second partici-pant will be required to register during the first meeting time of the class. Materials fee $25 per couple. CLFB-3075 / 1 session / $49>61236 Thu 6-8pm Oct 16 Kosek

Cooking with ancient GrainsOld World staples like quinoa, farro, and millet move to the forefront of everyday cooking in this

class. Because of their variety, health value, and ver-satility, these whole grains deserve to be the highlight of everyday meals. Join Chef Jen Heringhausen as she demonstrates how to create an entire menu, and dis-cover how satisfying and flavorful whole grains can be! Materials fee $10.CLFB-1640 / 1 session / $29>59002 Sat 12:30-2pm Oct 18 TBA

French Cuisine: Soufflés This is a hands-on cooking class introducing you to the best tastes of French cuisine. Learn from

French native Valerie how to make multiple soufflés including cheese, smoked salmon, and raspberry. Ma-terials fee $15.CLFB-1475 / 1 session / $29>59020 Sun 11am-1pm Oct 19 Martin

homemade Salad dressings Easy, fast, simple and healthy. Come join Concetta as she introduces three inspiring dressings: Citrus

Vinaigrette, Ranch dressing, and a Champagne Vinai-grette. Bring containers so you can try them at home on your next salad. Materials fee $5.CLFB-7940 / 1 session / $19>59003 Sun 4-5pm Oct 19 Cuva

General Culinary

7Additional questions? Call 319-398-1022 or 800-332-8833.

General Culinary

healthy italian ClassicsThe stuffed bell pepper and eggplant parmigiana are highlighted for the person who enjoys Italian

flavors, yet desires a lighter meal. Come join Concetta as she shares what she has learned about these clas-sic dishes. Materials fee $10.CLFB-1318 / 1 session / $29>59005 Mon 6-8pm Oct 20 Cuva

discovering Pasta: Classic Fresh Pasta Want to make your own fresh pasta? Join Chef Andrew for an introduction to classic Italian style

fresh pasta. This class will cover kneading dough, mak-ing sauces, rolling pasta, and cutting different shapes. The class finishes with fresh pasta to take home, and dough to make more. For a discounted tuition, take all three Discovering Pasta classes by enrolling in the Discovering Pasta series. Materials fee $15.CLFB-5520 / 1 session / $39>59030 Tue 6-8pm Oct 21 Irwin

Cake Truffles Join us as we make fun professional looking truf-fles from molds! We will do three different fall fla-

vored truffles. Bring your love of sweets and a friend. Double Your Fun offerings are priced for two partici-pants. Only one person has to sign up and register for the class. The second participant will be required to register during the first meeting time of the class. Ma-terials fee $10.CLFB-1069 / 1 session / $29>58994 Wed 6-8pm Oct 22 Hanneman

how to Eat and Cook real Foods Walking down the grocery store aisle, most of the items on the shelf do not pass as real food. Many

items include ingredients that did not even exist 100 years ago! Chef Becky will explain how to reclaim your kitchen, and how to find the job of cooking traditional foods again! Materials fee $10.CLFB-4270 / 1 session / $29>59011 Thu 6-8pm Oct 23 Schmooke

On the Fly Cooking with Chef daniel“On the Fly” is a restaurant phrase meaning “quick or spontaneous.” How does a chef just whip some-

thing up? Join us to find out. A demonstration style class, this class starts with the best of whatever hap-pens to look good in the NewBo City market that day, and ends with gourmet samples for all. Watch Chef Daniel chop, mince, and, sauté a from-scratch menu, recipe-free. Learn techniques ranging from knife cuts to plating, and explore techniques such as visualizing flavors as colors and creating balance both on the plate and on the palate. Join us each month and see what happens when we cook on the fly!CLFB-1850 / 1 session / $29>59534 Sat 2-3:30pm Oct 25 Dennis

French Cuisine: Scrumptious Soups Learn how to make classic French onion soup, French roasted carrot soup with spices, and beet

leaves soup with garlic croutons. Join French native Valerie as she shares her culinary experience and fa-vorite soup recipes. Materials fee $15.CLFB-1475 / 1 session / $29>59021 Sun 11am-1pm Oct 26 Martin

Create your Own Frozen MealsThere will be no more, “What’s for dinner?” after you leave this hands-on cooking class. Come ready to pre-pare a week’s worth of meals to take home and freeze. All recipes will feed four to six people and can be cus-tomized according to tastes. Bring your friends, and enjoy an evening of cooking, laughter and fun. Materi-als fee $40.CLFB-8050 / 1 session / $39>58702 Sun 6-9pm Oct 26 Smith

Greek Cooking: GyrosLearn how to make lamb or beef gyros with tzatziki sauce and pita bread. Also learn to make gemista dolmades, stuffed tomatoes, zucchini and eggplant wrapped in grape leaves. Materials fee $10.CLFB-1360 / 1 session / $29>58825 Mon 6-8:30pm Oct 27 Rieck

discovering Pasta: ravioli, Tortellini, and More

Bring home new skills and a delicious dinner. Join Chef Andrew for an introduction to stuffed and

filled pastas. This class will cover making dough, two types of fillings, and shaping pastas. The class fin-ishes with fresh pasta and fillings to take home. For a discounted tuition, take all three Discovering Pasta classes by enrolling in the Discovering Pasta series. Materials fee $15.CLFB-5520 / 1 session / $39>59031 Tue 6-8pm Oct 28 Irwin

russian and ukrainian Cooking: Beef StroganoffJoin a Russian and Ukraine native to learn how to pre-pare authentic beef stroganoff. This protein-filled reci-pe might be different from what you are used to eating, but you will thoroughly enjoy the dish and the history behind it! Priyatnogo appetita! Materials fee $15.CLFB-1310 / 1 session / $29>58670 Wed 6-9pm Oct 29 Scroggins

8 Register at www.kirkwood.edu/newbo

General Culinary

local Cuisine with Chef danielThe average American meal travels 1,500 miles to get from farm to plate. Iowa foods feed the world. Recon-nect to our state’s bounty and feed yourself. Reduce your carbon footprint and support our local economy by learning to cook local. Local Cuisine with Chef Daniel is a fun, hands-on, monthly class focusing on the use of seasonal ingredients available right here in the Cedar Rapids area. This is a laid-back class for those with some kitchen confidence. If you are looking to discover new foods, while learning a few new tricks of the trade, please join Chef Daniel for food, fun, and a few new friends. Materials fee $10.CLFB-1755 / 1 session / $39>58710 Sat 1-3:30pm Nov 1 Dennis

Gluten-Free Cakes and Sweets Stop buying expensive gluten-free cakes, cup-cakes, cookies, and more at the store. Instead,

master easy and delicious recipes. Save money and impress your family, friends and coworkers! Materials fee $10.CLFB-1725 / 1 session / $29>58998 Sun 2-4pm Nov 2 Schmooke

Greek Cooking: Saganaki and dolmadesDiscover Greek cooking as you learn to make two easy and delicious Greek appetizers. Saganaki is an irre-sistible classic Greek specialty of fried cheese popular in many taverns. Saganaki cheese is flambeed at the table with a shout of “opa!” and served with warm pita bread. Dolmades are stuffed grape leaves and another popular Greek delicacy often served as part of an ap-petizer plate. Popular stuffing choices include meat or vegetables. Samples will be provided. Materials fee $15.CLFB-1360 / 1 session / $29>58695 Mon 6-8:30pm Nov 3 Rieck

discovering Pasta: Pierogies and Pot Stickers Explore beyond the borders of everyday pasta. Join Chef Andrew for an evening making pasta that feels

right at home in Cedar Rapids. This class will cover making pierogi dough, classic and new fillings, and different methods for cooking pot stickers. Be sure to bring a take home container! For a discounted tuition, take all three Discovering Pasta classes by enrolling in the Discovering Pasta series. Materials fee $15.CLFB-5520 / 1 session / $39>59032 Tue 6-8pm Nov 4 Irwin

russian and ukrainian Cooking: authentic GoulashJoin Russian and Ukrainian native, Nina, to learn how to prepare authentic goulash. Goulash is a comfort dish that is popular throughout Russia, Ukraine and many parts of Europe. This protein-filled recipe is dif-ferent from most American goulash recipes and does not incorporate pasta, but is served with soft white bread. Priyatnogo appetita! Materials fee $15.CLFB-1310 / 1 session / $29>58671 Wed 6-9pm Nov 5 Scroggins

Seasonal SoupsExplore a variety of soup recipes featuring local and seasonal ingredients. Using what is in season allows foods to taste richer. Come and taste the flavors of the season! Materials fee $10.CLFB-1775 / 1 session / $39>58699 Thu 6-8pm Nov 6 Kosek

authentic Chinese Cooking: Egg rolls, Crabmeat rangoon and Fried riceLearn authentic Chinese cooking that is fun and easy. Why go out for Chinese when you can make it in your own kitchen? Several quick and easy recipes will be shared and all using inexpensive ingredients. No cook-ing experience is needed to take part in this fun, inter-active class. Materials fee $10.CLFB-1325 / 1 session / $29>58687 Sat 2-4pm Nov 8 Liao

French Cuisine: Sweet and Savory CrepesJoin French native Valerie as she teaches you the subtleties of the French crepe. In this hands-on

class, we will go beyond the traditional sweet crepe, studying versions of both sweet and savory. Of course, we’ll have to try them all. Bon appetite! Materials fee $15.CLFB-1475 / 1 session / $29>58821 Sun 11am-1pm Nov 9 Martin

Cooking with Kids: Family TimeExplore various recipes that allow creativity and indi-vidualization, and are guaranteed to please both the child and the parent. This is a hands-on class allowing you and your child to cook together. Double Your Fun of-ferings are priced for two participants. Only one person has to sign up and register for the class. The second participant will be required to register during the first meeting time of the class. Materials fee $10.CLFB-1036 / 1 session / $39>58667 Sun 2-5pm Nov 9 Smith

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Online at www.kirkwood.edu/ce

Call 319-398-1022 or 1-800-332-8833 between 8 a.m. and 4:30 p.m. any weekday.

Fill out the enrollment form below and mail with payment.

Fill out the enrollment form below and fax to 319-398-7185.

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Continuing EducationKirkwood Community College6301 Kirkwood Blvd. SWCedar Rapids, Iowa 52404

Kirkwood Community College assumes no liability for accidents that occur while participating in Continuing Education classes and provides no funds to cover medical costs. Participants are reminded that participation is entirely voluntary and are strongly urged to have their own health insurance. It is understood that participation is voluntary and Kirkwood Community College is not responsible for injuries or accidents and all liability against them is waived.

Kirkwood Community College declares and affirms to its students, employees and to the public that is does not discriminate on the basis of sex, race, color, creed, religion, national origin, age, sexual orientation, gender, gender identity, physical attributes, physical or mental ability, marital status, veteran status, genetic information, or socioeconomic status in its educational programs, activities, admission procedures or employment practices. The college affirms its commitment to comply with all applicable federal, state, and local laws, regulations and orders.

Registrations are due one week prior to the start of class. Classes are subject to cancellation if registration is insufficient. Registration is not complete until payment is received. Seating is limited and may fill prior to the deadline.

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