Cooking Class Schedule — February-April 2019

2 View a complete listing of all classes and availability at www.kitchenwindow.com

FEBRUARYAsian Small PlatesThis interactive small plates class takes place in a casual learn-ing and party-like atmosphere. We have taken some of the most popular appetizers from our Asian classes, put a new twist on them and combined them into this scrumptious menu that includes: YAKISOBA TEPPANYAKI; Japanese noodles and slices of marinated beef and vegetables stir-fried togeth-er on an iron griddle; CHINESE STYLE PORK & SHRIMP DUMPLINGS; savory potstickers served with Cantonese dip-ping sauce; CRAB RANGOON; fresh crab meat, sweet cream cheese and ginger wontons; SHAVED BEEF BANH MI BITES - Vietnamese-style sandwiches with sweet and spicy condiments. Then you’ll also get to try your hand at SALMON AND AVO-CADO SASHIMI with a SESAME PONZU SAUCE.Jeff Adamek | Participation | $89#190201A – Friday, February 1 | 6:00 p.m. – 9:30 p.m.

Minnesota Small PlatesIt’s almost an impossible task to narrow down the iconic food items of any culture or region without leaving something out. Tough as it was, we took a few informal polls and came up with a solid representation of dishes that speak to Minnesota’s unique flavor. This interactive small plate class features: JUCY LUCY, a cast-iron griddled and cheese filled hamburger that is a case study in the magic ratio of cheese to meat to condi-ments. FRIED WALLEYE SHORE LUNCH, Minnesota’s state fish that is breaded and pan-fried with sliced potatoes. WILD RICE HOT DISH, this version showcases Minnesota harvested wild rice, celery, mushroom and freezer section foraged tater tots. SPAM BITES, Minnesota’s own canned ham and pota-toes that are deep fried and served with dill pickle and cream cheese sauce. IRON RANGE PASTY, a Minnesota version of a traditional hand pie with ground beef and root vegetables.Jeff Adamek | Party-Style Participation | $89#190202A – Saturday, February 2 | 6:00 p.m. – 9:30 p.m

Classic GnocchiWhen properly made, these Italian dumplings are soft, deli-cate, and have a humble flavor that takes to almost any sauce or serving style. In this hands-on class, you’ll create traditional gnocchi, as well as a handful of sauces that you can use for any occasion. We’ll start with a traditional POTATO GNOCCHI recipe where you’ll learn the basic techniques for selecting and preparing potatoes, mixing dough, rolling, shaping and several techniques for cooking. After that, we’ll move on to our sauces, beginning with PILLOW GNOCCHI WITH CASHEW-BASIL PESTO—the aroma of fresh basil and a coupling of bright fla-vors make this dish a great start to any meal. Next we’ll make a FRIED GNOCCHI WITH BROWN BUTTER, SAGE AND PARMESAN, impressive enough for an elegant dinner party and comforting enough for a cold Sunday afternoon. We will follow that up with PAN-FRIED GNOCCHI tossed with SWEET CORN, PANCETTA AND SHRIMP. Finally, we’ll make a hearty GNOCCHI WITH A SMOKED BEEF SHORT RIB RAGU.Jeff Adamek | Participation | $89#190207A – Thursday, February 7 | 6:00 p.m. – 9:30 p.m.

French Country Wine DinnerTonight’s participation class, taught jointly by popular Kitchen Window instructor Jeff Adamek and local wine expert Michael Bouchard will introduce you to some of the exquisite wines of France, and teach you how to make four dishes that pair perfectly alongside them. You’ll start off with CHICKEN LIVER-COGNAC MOUSSE WITH DRIED CURRANTS, LAV-ENDER AND FLEUR DE SEL. Next you will make FRISÉE SALAD WITH SMOKED TROUT, ROASTED TOMATO AND BACON-DIJON VINAIGRETTE. The main course will feature GRILLED BAVETTE (French flank) STEAK, CABERNET AND BUTTER GLAZED SHALLOTS, ROASTED MUSHROOM AND BEARNAISE. We will finish off the evening prepar-ing TARTE TATIN WITH ROASTED APPLE, HAZLENUTS, CALVADOS CARAMEL AND VANILLA-CRÈME FRAÎCHE CHANTILLY. Accompanying wine flight sold separately at class; approximately $40 for four wines.Michael Bouchard & Jeff Adamek | Participation | $89#190209A – Saturday, February 9 | 6:00 p.m. – 10:00 p.m.

Valentine’s Celebration DinnerCelebrate Valentine’s Day with a fun and romantic evening out! In this interactive small plate class, you will prepare a five-course dinner. This event is the perfect way to spend a romantic and absolutely delicious evening with the one you love. AVOCADO AND SHRIMP SALAD WITH MEYER LEM-ON VINAIGRETTE; PARMESAN-CHICKEN WITH SHAVED ZUCCHINI AND WATERCRESS-MINT PISTOU; TRUFFLED POTATO RAVIOLI WITH TOMATO JAM AND BASIL OIL; FLANK STEAK WITH CHARRED PARNSIPS AND CITRUS CHUTNEY. Then you and your date will finish the evening by creating and enjoying a romantic MAPLE-VANILLA CRÈME BRULEE WITH FRESH BLACK BERRIES AND MINT SYRUP. Register soon, as these classes fill up fast!Steven Grass & Jeff Adamek | Participation | $99#190212A – Tuesday, February 12 | 6:00 p.m. – 9:30 p.m.#190212B – Tuesday, February 12 | 6:30 p.m. – 10:00 p.m.#190213A – Wednesday, February 13 | 6:00 p.m. – 9:30 p.m.#190213B – Wednesday, February 13 | 6:30 p.m. – 10:00 p.m.#190214A – Thursday, February 14 | 6:00 p.m. – 9:30 p.m.#190214B – Thursday, February 14 | 6:30 p.m. – 10:00 p.m.#190215A – Friday, February 15 | 6:00 p.m. – 9:30 p.m.#190215B – Friday, February 15 | 6:30 p.m. – 10:00 p.m.

Calzones, Double-Crust Pizza & StromboliStep out of the rut of flat pizza and join us for this hands-on class dedicated to pizzas heartier cousins. They have moun-tains of everything you love—toppings. Only in this class, the toppings are shifting to fillings as they get rolled, folded and topped by some amazing dough. This class features a classic double-crust CHICKEN, SPINACH AND TOMATO STUFFED PIZZA. You will learn how to create stuffed hand-held pizza variations on an ITALIAN SAUSAGE AND PEPPERO-NI STUFFED CALZONE and an ITALIAN SALAMI, ARTI-CHOKE AND SUNDRIED TOMATO STROMBOLI. Sign up for this class and help keep pizza interesting.Jeff Adamek | Participation | $79#190216A – Saturday, February 16 | 6:00 p.m. – 9:30 p.m.

To register www.kitchenwindow.com or call 612.824.4417 3

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emergency room). With them, cooking will become faster, easier and more enjoyable; in some cases, the right cut can even improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamen-tal principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all areas, beginning with the basic vegetables that make up the foundation of many standard reci-pes—onions, celery, carrots and potatoes. We will show you tech-niques for cutting fruits like oranges, apples, mangoes, melons and pineapple. You will learn basic carving, as well as a few tips for tackling more challenging produce like avocados, tomatoes, pep-pers and herbs. We will use some of the food we prepare in class to make PANZANELLA SALAD, ROASTED ROSEMARY PO-TATOES AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with FRESH FRUIT SALSA and SOFT-WHIPPED CREAM.Daniel Darvell | Participation | $79#190220A – Wednesday, February 20 | 6:00 p.m. – 9:30 p.m.

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Fundamentals of Filled PastaThis hands-on class is sure to make you a rock star for your next date night or dinner party. Don’t worry if this is your first stab at handmade pasta, we will guide you through the pro-cess of making, kneading and resting pasta dough, and point out tips for success along the way. Once we get our dough ready, you will dig in by rolling and filling a CRAB STUFFED CANNELLONI WITH ROASTED CORN RICOTTA that we will serve with a light lobster broth. Next up, you’ll learn the secrets of making the impressive EGG YOLK STUFFED RAVIOLI—a fine dining icon that will be dressed up CARBONARA STYLE WITH SMOKED BACON LARDON, PARMESAN AND BUT-TER TOASTED BREAD CRUMBS. Finally, you’ll try your hand at making a variation on ravioli called AGNOLOTTI, which gets stuffed with BUTTERCUP SQUASH and severed with BROWN BUTTER AND ROASTED MUSHROOM.Jeff Adamek | Participation | $79#190219A – Tuesday, February 19 | 6:00 p.m. – 9:30 p.m.

4 View a complete listing of all classes and availability at www.kitchenwindow.com

Fundamentals of Quick Weeknight Meals 3We’ve all been there: standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick din-ner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on four meals you can get on the dinner table in thirty minutes creating minimal mess and dishes. Tonight’s features are HONEY GARLIC CHICKEN WITH ROASTED YUKON POTATOES, BEEF STROGANOFF, ITALIAN BAKED PORK LOIN, and COCONUT CHICKEN AND RICE.Jeff Adamek | Participation | $79#190221A - Thursday, February 21 | 6:00 p.m. - 9:30 p.m.

Grillmasters Series: Sausage Making 2Join the Kitchen Window Grillmasters to learn the ins and outs of do-it-yourself sausage making. We’ll prepare two emulsified sausages and two coarse ground sausages. You’ll learn every-thing you need to know to get started—from fat content to fresh casings—and try your hand at making and filling a vari-ety of sausages. Then it’s off to the grill for a quick lesson on grilling sausages without an inferno. You’ll make CHORIZO VERDE SAUSAGE with sliced avocado, pickled onion, queso fresco and crema in a tortilla. You’ll will also make a KOREAN SYLE BEEF BULGOGI SAUSAGE served with fried onions on a lettuce cup. We will move on to the CAJUN WHITE SAUSAGE served with beans and rice. Finally, you prepare a GERMAN KNOCKWURST served with a braised red cabbage. Daniel Darvell & Doug Huemoeller | Participation | $79#190226A – Tuesday, February 26 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 3Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favor-ite Thai recipes and we will walk you through the specialty ingredients, tips and techniques essential their preparation. Tonight’s class will feature: PORK WONTONS—Thai wontons filled with seasoned pork, scallion, and cabbage served with sweet and sour sauce; CRISPY CATFISH SALAD—fried crispy catfish, cashews, onion, bell pepper with a sweet citrus dress-ing; GREEN CURRY CHICKEN—chicken, Thai eggplant, onion bamboo shoots, peas, bell pepper and Thai basil simmered in a green curry coconut milk; and DRUNKEN NOODLES—stir-fried wide rice noodles with egg, Thai basil, broccoli, onion, bellpepper.Jeff Adamek | Participation | $89#190228A – Thursday, February 28 | 6:00 p.m. – 9:30 p.m.

MARCHPiedmont Italian Wine DinnerTonight’s participation class features the famous flavors and amazing wines of Italy’s Piedmont region that borders both France and Switzerland. You’ll start off with PROSCIUTTO WRAPPED GRISSINI WITH SHAVED MUSHROOM AND ARUGULA. Following that, you will make HANDMADE TAJARIN PASTA WITH MIXED SWEET PEPPERS AND WINTER PESTO. For our feature course you will prepare BRA-SATO AL BAROLO (WINE BRAISED BRISKET) over WHITE TRUFFLED PORCINI RISOTTO. We will finish the evening with TORTA DI GIANDUIA (HAZELNUT-CHOCOLATE CAKE).Accompanying wine flight sold separately at class; approximately $40 for four wines.Michael Bouchard & Jeff Adamek | Participation | $89#190301A – Friday, March 1 | 6:00 p.m. – 10:00 p.m.

Italian Small PlatesAs an appetizer, snack, or creatively combined for dinner, these Italian small plates are the perfect crowd pleasers for a casual evening with friends. In tonight’s party-style class we will create five amazing small plates: ARANCINI—mozzarel-la-stuffed fried carnoroli rice balls with SMOKED TOMATO SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOIN WITH POMODORACCIO TOMATOES, ARUGULA AND AGED BAL-SAMIC; FETTUCCINE WITH PRAWNS, PARMESAN CREAM SAUCE AND CRISPY PANCETTA; PROSCIUTTO, FENNEL AND ARTICHOKE CALZONE WITH ROASTED GARLIC LEMON SAUCE; and PAN-FRIED GNOCCHI WITH BROWN BUTTER, GARLIC, SAGE AND PECORINO ROMANO. Bring your appetite and join us for a night of great food and fun.Jeff Adamek | Party-Style Participation | $79#190302A – Saturday, March 2 | 6:00 p.m. – 9:30 p.m.

Mardi Gras - Small Plates of New OrleansCome one, come all to our Uptown FAT TUESDAY Mardi Gras celebration. In this party-style participation class you will learn to create five classically inspired New Orleans small plates. With Chef Jeff Adamek as your guide, you will make a meal fit for the King of the Carnival! BLACKENED RED SNAPPER WITH CREAMY GRITS, CRAWFISH ETOUFFEE, GRILLED SHRIMP PO’ BOY, ANDOUILLE STUFFED HUSHPUPPIES WITH JALAPENO PEPPER JELLY, CAJUN FRIED CHICKEN AND GREEN TOMATOES. Steven Grass & Jeff Adamek | Party-Style Participation | $89#190305A – Tuesday, March 5 | 6:00 p.m. – 9:30 p.m.

GIVE THE GIFT OF A COOKING CLASSPurchase one $89 class voucher for a friend or family member**Participants may use the class voucher towards a class of higher value and pay the difference; vouchers available for purchase at www.kitchenwindow.com

GIVE THE GIFT OF A COOKING CLASSPurchase one $89 class voucher for a friend or family member**Participants may use the class voucher towards a class of higher value and pay the difference; vouchers available for purchase at www.kitchenwindow.com

To register www.kitchenwindow.com or call 612.824.4417 5

Fundamentals of ChickenFrom the dinner table to the lunch box, chicken is a staple of the American diet. And why not? You can dress it up; you can dress it down—serve it to your kids on a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, techniques and recipes. We will start with a tutorial on selecting your chicken at the market—you’ll learn about the types and grades of chicken, as well as when to choose a whole chicken versus selecting breasts or thighs. Next, we’ll discuss how to properly butcher a whole chicken into its parts while you practice this very important skill. Fi-nally, we will walk you through how to cook chicken to achieve moist and flavorful results every time. The class will work on five delicious recipes that highlight this versatile bird: ITAL-IAN-FRIED CHICKEN WINGS—an herby, upscale take on a sports-bar classic; WINE-BRAISED CHICKEN—a fresher, sim-pler spin on coq au vin; OVEN “FRIED” CHICKEN—a health-ier version of a family-friendly comfort food; PAN-SEARED CHICKEN MARSALA; GRILLED HERBED CHICKEN—a dish that’s perfect for any occasion. Jeff Adamek | Participation | $79#190306A – Wednesday, March 6 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 4Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favor-ite Thai recipes and we will walk you through the specialty ingredients, tips and techniques essential their preparation. Tonight’s class will feature: THAI CURRY CHICKEN BITES—marinated chicken thigh, fried and served with sweet and sour sauce; PORK AND SHRIMP NOODLE SALAD—Vermicelli noodles mixed with pork, shrimp, peanuts, bell pepper, onion, cilantro, and lettuce in a sweet and spicy dressing; STIR-FRIED THAI BASIL CHICKEN—chicken with Thai basil, green beans, mushrooms, onion, jalapeno, bell pepper; and SHRIMP PAD THAI—shrimp, rice noodles, green onions, bean sprouts, eggs, topped with peanuts, cilantro and fresh lime juice. Daniel Darvell & Doug Huemoeller | Participation | $89#190307A – Thursday, March 7 | 6:00 p.m. – 9:30 p.m

Mediterranean Small PlatesThese small plates are the perfect way to share a taste of the Med-iterranean with family and friends. In tonight’s party-style class we will create five amazing small plates: KREATOPIA—PASTRY POCKET STUFFED WITH SMOKED CHICKEN, OREGANO, FETA AND SKORDALIA, TOPPED WITH A LEMON YOGURT SAUCE; GRIDDLED HALOUMI—PAN SEARED GOAT CHEESE TOPPED WITH FENNEL, HONEY, ROASTED GRAPES AND PISTACHIOS; SOUVLAKI—GRILLED LAMB MARINATED WITH GARLIC, LEMON AND OREGANO, WRAPPED IN A WARM PITA WITH SLOW ROASTED TOMATOES AND TZA-TZIKI SAUCE; DOLMATHES—A GREEK CLASSIC, GRAPE LEAVES STUFFED WITH GROUND CHICKEN, RICE, PINE NUTS AND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING SAUCE; and SHRIMP SAGANAKI—GRILLED SHRIMP FINISHED WITH A SAUCE OF TOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED BREAD. Jeff Adamek | Party-Style Participation | $89#190308A – Friday, March 8 | 6:00 p.m. – 9:30 p.m.

Brunch Party FavoritesThere is always a family gathering or holiday around the corner and we’re here to help you prepare. This late morning, early afternoon interactive small plate class will give you the skills you need to host your own brunch party. Our menu includes SMOKED SALMON SMORREBROD, CORN BEEF AND HASH LOADED POTATOES, BLUEBERRY AND CREAM CHEESE PASTRIES, LEMON POPPYSEED AEBEL-SKIVER, BREAKFAST EGGROLLS WITH SALSA VERDE, SAUSAGE GRAVY, OR CHEESE FONDUE.Champagne and mimosa bar available for an additional fee.Steven Grass & Jeff Adamek | Party-Style Participation | $79#190310A – Sunday, March 10 | 10:30 a.m. – 2:00 p.m

Developing Flavor Series: IndiaMany times, we get stuck making the same dishes over and over at home and while we want to branch out, we just don’t know where to begin. Magazines, internet sites and cooking shows are inspiring, but they often don’t give us the skills we need to begin enhancing the way we cook. This series on build-ing flavors is designed to help break through that wall and teach you the skills you need to make great meals at home. We will focus on spices, ingredients and techniques and how to in-corporate them into your cooking and get you serving up some serious flavor. Tonight’s features are TANDOORI MASALA CHICKEN WITH ROASTED VEGETABLES, BEEF BIRYANI WITH CORIANDER, CASHEWS AND GOLDEN RAISINS and BEHL PURI CHAAT—PUFFED RICE Mumbai street food with SPICES, POTATOES AND TAMARIND CHUTNEY.Daniel Darvell | Participation | $79#190312A – Tuesday, March 12 | 6:00 p.m. – 9:30 p.m.

Fish Fundamentals A class dedicated to seafood lovers! With this class, you’ll broad-en your culinary repertoire with new ideas and techniques for cooking a variety of fish and seafood dishes. You’ll learn what to look for when buying fish and other seafood, so that your finished dish is always fresh and delicious. You’ll also learn, first-hand, which cooking techniques are best suited to which proteins. We will practice pan-searing with SCALLOPS WITH ORANGE VINAIGRETTE. You will then sauté SHRIMP WITH FRESH TOMATO LINGUINI. We will turn inexpensive mussels into a luxurious gourmet treat with MUSSELS IN SAFFRON BUTTER followed by oven-roasted TERIYAKI SALMON. Last but not least, we’ll do Minnesota proud with the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Jeff Adamek | Participation | $89#190313A – Wednesday, March 13 | 6:00 p.m. – 9:30 p.m

8 View a complete listing of all classes and availability at www.kitchenwindow.com

APRILFish FundamentalsA class dedicated to seafood lovers! With this class, you’ll broaden your culinary repertoire with new ideas and tech-niques for cooking a variety of fish and seafood dishes. You’ll learn what to look for when buying fish and other seafood, so that your finished dish is always fresh and delicious. You’ll also learn, first-hand, which cooking techniques are best suited to which proteins. We will practice pan-searing with SCALLOPS WITH ORANGE VINAIGRETTE. You will then sauté SHRIMP WITH FRESH TOMATO LINGUINI. We will turn inexpensive mussels into a luxurious gourmet treat with MUSSELS IN SAFFRON BUTTER followed by oven-roasting delicious TERIYAKI SALMON. Last but not least, we’ll do Minnesota proud with the ULTIMATE WALLEYE FRY served with HOME-MADE LEMON AIOLI.Jeff Adamek | Participation | $99#190403A – Wednesday, April 3 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 5Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes and we will walk you through the specialty ingre-dients, tips and techniques essential to their preparation. Tonight’s class will feature: CREAM CHEESE WONTONS—Thai wonton wrappers filled with cream cheese served with sweet and sour sauce; TOM YUM SOUP—hot and sour soup with shrimp, mushrooms, green onions, lemon grass, cilantro and kaffir lime leaves; MASSAMAN CURRY CHICKEN—chick-en, potatoes, onions, peanuts simmered in Massaman curry coconut milk; and THAI NOODLE SALAD WITH BASIL CHICKEN AND PEANUT LIME DRESSING.Jeff Adamek | Participation | $89#190404A – Thursday, April 4 | 6:00 p.m. – 9:30 p.m.

Tapas & Paella 2Let Kitchen Window’s team lead you in a culinary tour of Spain with a festive tapas and paella party! Our interactive small plates adventure begins with five small plates: FIG AND CHORIZO MUSHROOMS WITH HERBED SHERRY VINE-GARETTE; GOAT CHEESE-STUFFED PIQUILLO PEPPERS WITH GARLIC HERB BUTTER; PINCHOS MURUNOS,Moroccan-spiced pork skewers, WITH MOJO PICON; GRILLED ASPARAGUS WITH CHOPPED ROMESCO AND MANCHE-GO CHEESE; and PATATAS BRAVAS WITH GARLIC-TOMA-TO AIOLI. Our feature dish will be one of Kitchen Window’s signature paellas—SEAFOOD PAELLA VERDE WITH SNAP PEAS, SPINACH, ROASTED GREEN PEPPERS, CLAMS, COD AND SHRIMP. In keeping with our theme, SANGRIA, that wonderful combination of wine and fruit, will be available—the perfect drink to make you feel like it’s summer. Sangria sold separately during class. Jeff Adamek & Steven Grass | Party-Style Participation | $89#190405A – Friday, April 5 | 6:00 p.m. – 9:30 p.m.

Mexican Small Plates & Street FoodCome celebrate the spice and sizzle of Mexican cuisine with this hands-on class that is dedicated to the small plates and street foods of Mexico City. We will start with QUESO FUNDI-DO CON CHORIZO—a gooey melted cheese with chorizo sau-sage served with flour tortillas. As the perfect accompaniment, we will also make SALSA MEXICANA—a delicious and zesty fresh tomato salsa. Next on the evening’s menu are GORDAS CON SALSA DE TOMATILLO AND CHILE D’ARBOL SAL-SA—thick skillet-cooked flat tamales made with Mexico’s staple of masa filled with green and red salsas then topped off with a Mexican cream and cheese. Then, we’ll work on TOSTADAS CON PAPAS Y CHORIZO—toasted corn tortillas topped with authentic refried beans, potatoes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXICANA—savory loaves of bread called bolillos sliced lengthwise and topped with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for a weeknight meal. And finally, it’s an icy, re-freshing NIEVE DE MANGO—homemade mango sherbet. You won’t want to miss this amazing menu! Jeff Adamek & Steven Grass | Participation | $89#190406A – Saturday, April 6 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emergency room). With them, cooking will become faster, easier and more enjoyable; in some cases, the right cut can even improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamental principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all ar-eas, beginning with the basic vegetables that make up the foundation of many standard recipes—onions, celery, carrots and potatoes. We will show you techniques for cutting fruits like oranges, apples, mangoes, melons and pineapple. You will learn basic carving, as well as a few tips for tackling more chal-lenging produce like avocados, tomatoes, peppers and herbs. We will use some of the food we prepare in class to make PAN-ZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with FRESH FRUIT SALSA and SOFT-WHIPPED CREAM.Daniel Darvell | Participation | $89#190409A – Tuesday, April 9 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 5We’ve all been there—standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on four meals you can get on the dinner table in thirty minutes creating mini-mal mess and dishes. Tonight’s features are HONEY-MISO BAKED SALMON WITH SESAME GREEN BEANS; MUSH-ROOM AND PESTO RISOTTO WITH TOASTED WALNUTS; MOROCCAN CHICKEN STEW WITH COUSCOUS; and RED CURRY SHRIMP WITH SNAP PEAS AND SWEET BELL PEP-PERS. Jeff Adamek | Participation | $79#190410A – Wednesday, April 10 | 6:00 p.m. – 9:30 p.m.

6 View a complete listing of all classes and availability at www.kitchenwindow.com

To register www.kitchenwindow.com or call 612.824.4417 7

California Central Coast Wine DinnerTonight’s participation class features some amazing wines that highlight the flavors of the central wine region of California. The food dishes created to complement these great wines are inspired by the coastal restaurants that have defined modern California cuisine. You’ll start off with ITALIAN HAM AND FIG TARTINE WITH ARUGLUA AND TALEGGIO FONDUTA. Fol-lowing that, you will make ROASTED DUCK WITH BROWN BUTTER BRAISED ENDIVE AND SPICED ORANGE REDUC-TION. For our feature course you will prepare BEEF STRIP LOIN WITH BORDELAISE, HEIRLOOM CARROT AND PEA SHOOTS. We will finish the evening with a LEMON SCENT-ED CAKE WITH BLOOD ORANGE CREAM AND KUMQUAT MARMALADE.Accompanying wine flight sold separately at class; approximately $40 for four wines.Michael Bouchard & Jeff Adamek | Participation | $89#190315A – Friday, March 15 | 6:00 p.m. – 10:00 p.m.

St. Patrick’s Day Small PlatesEverything’s coming up Irish in this fabulous St. Patrick’s Day celebration complete with good food, good fun and maybe even a shamrock or two. You’ll whip up a handful of small plates and bites featuring traditional Irish flavors that are guaranteed to make Paddy proud. Our menu will start with CORNED BEEF AND CABBAGE CROQUETTES packed with St. Patrick’s Day flavor. Next up is IRISH SAUSAGE STEW WITH BROILED POTATO, also known as Dublin Coddle. We’ll work on PERSONAL SAVORY BEEF PIES WITH STOUT GRAVY, a hearty version of traditional pub fare, loaded with braised beef and vegetables. Next, we’ll make BOXTY—IRISH POTATO CAKES WITH SOUR CREAM, a mash-up of potato pancakes, hash browns and cheddar. And finally, BATTERED COD AND FRESH CHIPS WITH MALT VINEGAR.Steven Grass & Jeff Adamek | Participation | $89#190316A – Saturday, March 16 | 6:00 p.m. – 9:30 p.m

Grilling Fundamentals: Gas Grilling IThe key to graduating to “Gas Grillmaster” is gaining an under-standing of the fundamentals of your grill. You’ll learn everything you need to know to maximize flavor, minimize hassle, and gen-erally make the most out of any gas grill. We will work together in small groups and cover all the basics. We will start the cook-ing with MARGARITA CHICKEN SKEWERS WITH COCONUT VINAIGRETTE—a delectable and surprising dish that brings the tropics to your backyard. Next, you’ll prepare SMOKED PEP-PER-RUBBED RIBEYE WITH MEMPHIS BARBECUE SAUCE and serve it alongside ASPARAGUS WITH SHERRY-BACON VINAIGRETTE. Finally, you’ll move on to HICKORY-SMOKED CIDER-BRINED PORK TENDERLOIN WITH GRILLED APPLES—a delicious, seasonal dish that will keep you grilling even as the weather cools down. This is a fun evening that no gas griller should miss, so join us for this excellent opportunity to broaden your skills and deepen your love of gas grilling!Daniel Darvell | Participation | $79#190319A – Tuesday, March 19 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 4We’ve all been there—standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick din-ner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on four meals you can get on the dinner table in thirty minutes creating minimal mess and dishes. Tonight’s features are BAKED RIGATONI; SHRIMP PAD THAI; CHICKEN MASALA; and BEEF BARBACOA TOSTADA.Jeff Adamek | Participation | $79#190320A – Wednesday, March 20 | 6:00 p.m. – 9:30 p.m.

Sushi Fundamentals Traditional sushi is healthy, fun and easy to make at home once you know the basic techniques. Join us to learn the secrets of the sushi basics. We will start with the foundation of sushi, the rice. Next, we’ll discuss fish and you’ll learn how to use a sashimi knife to properly cut SALMON AND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces and ponzu. With these essentials under your belt, you’ll try your hand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled with crab, avocado and cucumber. Then we’ll try our hands at SPICY TUNA ROLL followed by the SMOKED PHILLY ROLL filled with salmon, cream cheese, and aspara-gus. During class, we’ll discuss where to shop for the freshest sushi ingredients and what equipment you’ll need to make rolling sushi easy and fun.Jeff Adamek | Participation | $89#190322A – Friday, March 22 | 6:00 p.m. – 9:30 p.m

Outdoor Cooking & Grilling SeminarJoin our Grillmasters to learn the fundamentals of successful outdoor grilling and smoking. Our experts will help you sort through the hype to better understand the grill you have, or to help you discover the grill that is right for you. You’ll get a quick lesson in the basic anatomy and features of gas, pel-let and charcoal grills. We’ll discuss how a grill’s design, con-struction and technology affect food, its flavor and the grilling technique you use. We will take a look at smokers and discuss how to effectively use smoke in your cooking, including which types of wood and charcoal to use. We’ll discuss and demon-strate basic grilling techniques for all types of grills and how they change based on the grill you have. Since the truth is in the flavor, we’ll sample a variety of grilled meats in a side by side comparison from a variety of grills, including slow-cooked LOIN BACK RIBS; GRILLED CHICKEN BREASTS; and NEW YORK STRIP STEAKS. Then we will finish our seminar with GRILLED TUSCAN FLATBREAD.Daniel Darvell & Doug Huemoeller | Seminar/Samples | $49#190327A – Wednesday, March 27 | 6:00 p.m. – 9:30 p.m.

8 View a complete listing of all classes and availability at www.kitchenwindow.com

APRILFish FundamentalsA class dedicated to seafood lovers! With this class, you’ll broaden your culinary repertoire with new ideas and tech-niques for cooking a variety of fish and seafood dishes. You’ll learn what to look for when buying fish and other seafood, so that your finished dish is always fresh and delicious. You’ll also learn, first-hand, which cooking techniques are best suited to which proteins. We will practice pan-searing with SCALLOPS WITH ORANGE VINAIGRETTE. You will then sauté SHRIMP WITH FRESH TOMATO LINGUINI. We will turn inexpensive mussels into a luxurious gourmet treat with MUSSELS IN SAFFRON BUTTER followed by oven-roasting delicious TERIYAKI SALMON. Last but not least, we’ll do Minnesota proud with the ULTIMATE WALLEYE FRY served with HOME-MADE LEMON AIOLI.Jeff Adamek | Participation | $99#190403A – Wednesday, April 3 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 5Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes and we will walk you through the specialty ingre-dients, tips and techniques essential to their preparation. Tonight’s class will feature: CREAM CHEESE WONTONS—Thai wonton wrappers filled with cream cheese served with sweet and sour sauce; TOM YUM SOUP—hot and sour soup with shrimp, mushrooms, green onions, lemon grass, cilantro and kaffir lime leaves; MASSAMAN CURRY CHICKEN—chick-en, potatoes, onions, peanuts simmered in Massaman curry coconut milk; and THAI NOODLE SALAD WITH BASIL CHICKEN AND PEANUT LIME DRESSING.Jeff Adamek | Participation | $89#190404A – Thursday, April 4 | 6:00 p.m. – 9:30 p.m.

Tapas & Paella 2Let Kitchen Window’s team lead you in a culinary tour of Spain with a festive tapas and paella party! Our interactive small plates adventure begins with five small plates: FIG AND CHORIZO MUSHROOMS WITH HERBED SHERRY VINE-GARETTE; GOAT CHEESE-STUFFED PIQUILLO PEPPERS WITH GARLIC HERB BUTTER; PINCHOS MURUNOS,Moroccan-spiced pork skewers, WITH MOJO PICON; GRILLED ASPARAGUS WITH CHOPPED ROMESCO AND MANCHE-GO CHEESE; and PATATAS BRAVAS WITH GARLIC-TOMA-TO AIOLI. Our feature dish will be one of Kitchen Window’s signature paellas—SEAFOOD PAELLA VERDE WITH SNAP PEAS, SPINACH, ROASTED GREEN PEPPERS, CLAMS, COD AND SHRIMP. In keeping with our theme, SANGRIA, that wonderful combination of wine and fruit, will be available—the perfect drink to make you feel like it’s summer. Sangria sold separately during class. Jeff Adamek & Steven Grass | Party-Style Participation | $89#190405A – Friday, April 5 | 6:00 p.m. – 9:30 p.m.

Mexican Small Plates & Street FoodCome celebrate the spice and sizzle of Mexican cuisine with this hands-on class that is dedicated to the small plates and street foods of Mexico City. We will start with QUESO FUNDI-DO CON CHORIZO—a gooey melted cheese with chorizo sau-sage served with flour tortillas. As the perfect accompaniment, we will also make SALSA MEXICANA—a delicious and zesty fresh tomato salsa. Next on the evening’s menu are GORDAS CON SALSA DE TOMATILLO AND CHILE D’ARBOL SAL-SA—thick skillet-cooked flat tamales made with Mexico’s staple of masa filled with green and red salsas then topped off with a Mexican cream and cheese. Then, we’ll work on TOSTADAS CON PAPAS Y CHORIZO—toasted corn tortillas topped with authentic refried beans, potatoes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXICANA—savory loaves of bread called bolillos sliced lengthwise and topped with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for a weeknight meal. And finally, it’s an icy, re-freshing NIEVE DE MANGO—homemade mango sherbet. You won’t want to miss this amazing menu! Jeff Adamek & Steven Grass | Participation | $89#190406A – Saturday, April 6 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emergency room). With them, cooking will become faster, easier and more enjoyable; in some cases, the right cut can even improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamental principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all ar-eas, beginning with the basic vegetables that make up the foundation of many standard recipes—onions, celery, carrots and potatoes. We will show you techniques for cutting fruits like oranges, apples, mangoes, melons and pineapple. You will learn basic carving, as well as a few tips for tackling more chal-lenging produce like avocados, tomatoes, peppers and herbs. We will use some of the food we prepare in class to make PAN-ZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with FRESH FRUIT SALSA and SOFT-WHIPPED CREAM.Daniel Darvell | Participation | $89#190409A – Tuesday, April 9 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 5We’ve all been there—standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on four meals you can get on the dinner table in thirty minutes creating mini-mal mess and dishes. Tonight’s features are HONEY-MISO BAKED SALMON WITH SESAME GREEN BEANS; MUSH-ROOM AND PESTO RISOTTO WITH TOASTED WALNUTS; MOROCCAN CHICKEN STEW WITH COUSCOUS; and RED CURRY SHRIMP WITH SNAP PEAS AND SWEET BELL PEP-PERS. Jeff Adamek | Participation | $79#190410A – Wednesday, April 10 | 6:00 p.m. – 9:30 p.m.

To register www.kitchenwindow.com or call 612.824.4417 9

Caribbean Small PlatesTransport your senses and experience some of the Caribbean’s most iconic foods. In tonight’s party-style participation class, you will create five great dishes. We will walk you through all the essential ingredients, provide some tips and techniques, and then start you off on your culinary journey. Tonight’s class will feature: YUCATAN SHRIMP TACOS—fresh tortillas, spiced grilled shrimp, Yucatan pickled onions, dried chili and citrus salsa; CONCH FRITTERS—conch meat, roasted corn, grilled onions, and Bahamian dipping sauce; JAMAICAN JERK CHICKEN SKEWERS—marinated and grilled chicken thighs, spiced to your heat level and ginger glaze; CUBANO SLID-ERS—smoked pork, aged ham with crunchy pickles and dijon-naise; and BLACK BEAN AREPAS—a Venezuelan maize dough stuffed with seasoned black beans, queso and sweet onion with MANGO AND VENEZUELAN GUACAMOLE.Jeff Adamek | Party-Style Participation | $89#190411A – Thursday, April 11 | 6:00 p.m. – 9:30 p.m.

Sushi Specialty RollsTraditional sushi is fun and easy to make at home once you know the basic techniques. Join us to learn the secrets of some of the favorite specialty rolls. We will start with the foundation of sushi, the rice. Next, we’ll discuss fish and you’ll learn how to use a sashimi knife to properly cut FISH for nigari or for tonight’s featured rolls. With these essentials under your belt, you’ll try your hand at making sushi rolls. You’ll start with the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE —tempura fried shrimp, avocado and cucumber. Then it’s on to the RAINBOW ROLL WITH SPICY PONZU—a California roll (consisting of crab, avocado and cucumber) wrapped with sea bass, salmon, tuna and avocado on the outside. Then well hone up our knife skills to create a CATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made with unagi (eel), and cucumber wrapped with avocado. For our final roll we will prepare a SCALLOP HAND ROLL WITH SPICY SAUCE—cooked scallop, cucumber, scallion and daikon sprouts. During class, we’ll discuss where to shop for the freshest sushi ingre-dients and what equipment you’ll need to make rolling sushi easy and fun.Doug Huemoeller | Participation | $99#190412A – Friday, April 12 | 6:00 p.m. – 9:30 p.m.

Grillmaster Series: Burgers, Chicken & ChopsWhether you’re an avid griller or just starting out, you cannot overlook the importance of mastering these staples of the grill. In this class you’ll learn the secrets of juicy burgers, succulent chicken and perfect pork. You’ll start off with two ultimate burgers—a CLASSIC STEAK-HOUSE BURGER, and our Grillmaster’s take on a Minnesota original—BACON AND CHEDDAR-STUFFED BURGER. Our Grillmasters will walk you through achieving great flavor on any grill, as well as how to determine perfect doneness and anticipate the correct resting time (for the food, not the cook). With these tips under our belt, we’ll move on to conquering the mixed grill with HERBED CHICKEN BREAST and BUTTERMILK PORK CHOPS, both served with a GRILLED PINEAPPLE VINAIGRETTE SALAD. You’ll learn how to adjust cooking times and techniques on your grill to get a juicy result every time. Finally, you’ll learn how to slow smoke, grill and sauce BBQ CHICKEN where the skin is crisp, not burnt, and the meat doesn’t stick to your grill.Daniel Darvell & Doug Huemoeller | Participation | $89#190416A – Tuesday, April 16 | 6:00 p.m. – 9:30 p.m.

Fundamentals of PizzaFor dinner, breakfast or a midnight snack—pizza really is the perfect food. While many of us rely on the convenience of take-out or delivery to get our fix, there is nothing quite like an artisan-style pizza made at home. Join us for a hands-on class that will teach you the fundamentals of delicious home-baked pizza. We will start with a tutorial on the foundation for every good pizza—the crust. We will then move on to make a classic SAUSAGE AND PEPPERONI CHICAGO DEEP-DISH PIZZA with a corn-meal based crust. As our deep-dish bakes, we’ll set our sights on our tender but chewy American style crust topped with FRESH MOZZARELLA, WHOLE LEAF BASIL AND PROSCIUTTO DI PARMA. Last, we will finish off with an authentic Neapolitan-style crust to form a CRISPY FLAT-BREAD PIZZA with a WHITE-GARLIC SAUCE, GRILLED CHICKEN, GOAT CHEESE AND ARUGULA. Jeff Adamek | Participation | $79#190417A – Wednesday, April 17 | 6:00 p.m. – 9:30 p.m.

International Small Plates: ThailandAwaken your senses and celebrate the flavors of Thailand. In tonight’s party-style participation class, you will create five classic Thai dishes. We will walk you through all the essential ingredients, provide some tips and techniques, and then start you off on your culinary journey. Tonight’s class will feature: THAI FRIED EGG ROLLS—fried rice wrapper with ground pork, onions, carrots, cabbage and bean thread noodles served with a peanut vinaigrette sauce; LAAB ISSAM—ground pork with roasted rice powder, onions, chilies, lime juice, fish sauce, cilantro and mint served on a lettuce leaf; STIR-FRIED GREEN BEANS—long beans stir fried with dark soy and Thai spices; RED CURRY BEEF—beef, onion, bamboo shoots, bell peppers and Thai Basil simmered in mild red curry coconut milk; and SHRIMP THAI FRIED RICE—shrimp, onion, peas, carrots, egg and Thai basil.Jeff Adamek & Steven Grass | Party-Style Participation | $89#190418A – Thursday, April 18 | 6:00 p.m. – 9:30 p.m.

10 View a complete listing of all classes and availability at www.kitchenwindow.com

Mediterranean Small PlatesAs an appetizer, snack, or creatively combined for din-ner, these small plates are the perfect way to experience a taste of the Mediterranean. In tonight’s party-style class we will create five amazing small plates: KREATOPIA—PASTRY POCKET STUFFED WITH SMOKED CHICKEN, OREGANO, FETA AND SKORDALIA, TOPPED WITH A LEMON YO-GURT SAUCE; GRIDDLED HALOUMI—PAN SEARED GOAT CHEESE TOPPED WITH FENNEL, HONEY, ROASTED GRAPES AND PISTACHIOS; SOUVLAKI—GRILLED LAMB MARINATED WITH GARLIC, LEMON AND OREGANO, WRAPPED IN A WARM PITA WITH SLOW ROASTED TO-MATOES AND TZATZIKI SAUCE; DOLMATHES, A GREEK CLASSIC—GRAPE LEAVES STUFFED WITH GROUND CHICKEN, RICE, PINE NUTS AND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING SAUCE; SHRIMP SA-GANAKI—GRILLED SHRIMP FINISHED WITH A SAUCE OF TOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED BREAD. Bring your appetite and join us for a night of great food and fun! Jeff Adamek & Steven Grass | Party-Style Participation | $89#190419A – Friday, April 19 | 6:00 p.m. – 9:30 p.m.

Grillmaster Series: Kamado Cooking 2Few grills have the die-hard fans that kamado style grills have, but rest assured—they have earned it. So what is it that sets this outstanding outdoor cooker apart? Combining the capa-bilities of an oven, smoker, and grill, there’s little they can’t do. Of course, the wealth of possibilities can seem overwhelm-ing to the uninitiated, so our resident Grillmasters are here to teach you what you need to know to get started. You’ll learn about how to start your grill and select charcoal, and then you’ll set your grill and start cooking! You’ll make SMOKED BEEF TENDERLOIN WITH WARM FINGERLING POTATO SALAD. Chicken with a summer twist is next with LEMONADE CHICKEN WITH WATERCRESS, BACON & RED ONION. Fi-nally, you’ll finish with a fresh GRILLED BBQ SALMON WITH CHARRED CORN & AVOCADO SALAD. You’ll leave class with the confidence to grill these dishes and more!Daniel Darvell & Doug Huemoeller | Participation | $89#190423A – Tuesday, April 23 | 6:00 p.m. – 9:30 p.m.

Cooking Basics: Secrets of a ChefGive us two hours and we’ll introduce you to the fundamen-tal cooking techniques that will make your time in the kitchen easier, more efficient, and more enjoyable. You’ll learn how to choose the right equipment for a recipe, as well as how to use that equipment to achieve the best results. We’ll show you the impact of staging those perfect ingredients and how to get the most flavor out of them. We’ll demonstrate various culi-nary techniques—including frying, searing, sautéing, caramel-izing, deglazing and braising—and discuss when to use (and when not to use) each technique. Throughout the seminar, we’ll prepare samples for you to taste the difference a few basic skills can make, including PEPPERCORN CRUSTED, PAN-SEARED STEAK, succulent ITALIAN BRAISED SHORT RIBS, and MUSHROOM HERB RISOTTO. Staff | Seminar/Samples | $39#190424A - Wednesday, April 24 | 6:00 p.m. - 8:00 p.m.

BBQ Tour: TexasWelcome to the heart of Texas—in the heart of Uptown. This stop on our American BBQ tour takes us to the land of big oil, big cattle and big barbecue. Join our Grillmasters to learn expert techniques for the low and slow smoking of Texas BBQ. They’ll share their tips as they walk you through the prepara-tion of a down-home Texas BBQ menu that’s sure to have you licking your fingers. You’ll make brisket two ways: TEXAS MAR-KET BRISKET SANDWICH WITH BURNT ENDS, and THREE-CHILI DRY-RUBBED BRISKET that’s slab cut and served on a roll. No Texas brisket is complete without a side of beans, so you’ll make COWBOY BEANS along with DIRTY RICE. Final-ly, unbuckle your belt for a good, old-fashioned COUNTRY BLACKBERRY COBBLER!Daniel Darvell & Doug Huemoeller | Participation | $89#190425A – Thursday, April 25 | 6:00 p.m. – 9:30 p.m.

Grillmaster Series: Pizza, American ClassicsLearn to turn your grill into a backyard pizzeria! If you love classic American style pizzas, see how easy it can be to create great pie, enhancing it by adding just a little smoke. In this class, you’ll get your hands on three different doughs, then cook and taste Kitchen Window’s twist on traditional American pizzas. Our Grillmasters will walk you through the techniques for cooking pizzas on the grill with crisp, but not charred, crusts, married with perfectly cooked toppings. We’ll begin by making a thin cracker-crust topped with MARINATED TOMA-TOES, BASIL AND FRESH MOZZARELLA. Then we’ll move onto a TRADITIONAL-CRUST PIZZA with BBQ CHICKEN AND SMOKED GOUDA. Our pizza tour would not be com-plete without a CHICAGO-STYLE DEEP DISH PIZZA with COARSE ITALIAN SAUSAGE AND PEPPERONI. We will then finish the evening with BLACKBERRY-BASIL PIZZA.Daniel Darvell & Doug Huemoeller | Participation | $89#190426A – Friday, April 26 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 1We’ve all been there—standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick din-ner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on four meals you can get on the dinner table in thirty minutes creating minimal mess and dishes. Tonight’s features are ROASTED CHICKEN TAMA-LE PIE, VIETNAMESE SHRIMP NOODLE SALAD, CAJUN CHICKEN PASTA, and PAN SEARED RED SNAPPER TACOS. Jeff Adamek | Participation | $79#190430A – Tuesday, April 30 | 6:00 p.m. – 9:30 p.m.

Zwilling Ballarini Como & Parma CookwareQuality cookware made in Italy. Both lines offer an excellentnonstick coating, which allows quick release and effortless clean up.

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To register www.kitchenwindow.com or call 612.824.4417 11

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Kitchen WindowCalhoun Square ∙ 3001 Hennepin Avenue ∙ Minneapolis, MN 55408

Phone: 612-824-4417 ∙ Toll Free: 888-824-4417www.kitchenwindow.com

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Kitchen WindowCalhoun Square • 3001 Hennepin Avenue. • Minneapolis, MN 55408

Phone: 612-824-4417 • Toll Free: 888-824-4417www.kitchenwindow.com

$649.99 6 Qt Stand Mixer-(KMM021)

$149.99 Multiquick 7 (MQ777)