3507 Mt. read Blvd. • rochester, ny • 585-663-5449VISIT THe CooKInG SCHooL onLIne • www.topsmarkets.com > departments > The Cooking School

January • FeBruary • MarCH • 2012

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January, February & Marchat the Cooking School

When you are looking at the classes we have to offer this quarter, please notice the times of the class you are interested in. as per customer request, for the Winter quarter, we are offering quite a few classes during the daylight hours for those of you who prefer not to drive in the snow at night. What type of class do you enjoy attending: demonstration or hands-on? Check out what we have to offer in both types, and then why not try something new? after all, it’s a new year! If you usually come to watch a demonstration, do something different and try your “hand” at a hands-on class. If you always come to our hands-on class, try sitting back, relaxing and watching a demonstration when someone else does the work for you; you may even learn a new technique or two.

Message from the Manager So now that 2012 is upon us, what type of resolutions have you made? For many of you, it most likely involves losing weight or eating healthier. Because of this, we have many classes focusing on healthy eating. our many culinary professionals have put together menus to help you eat healthier even while dealing with issues such as diabetes, heart health, and gluten-free; just to name a few. or if you have made a healthier life choice to eat vegan or vegetarian, we offer classes featuring those entrees as well. We have it all! Check out what we have to offer on the following pages.

Winter time in rochester tends to be when a lot of us spend more time indoors trying to stay warm. Well, come to The Cooking School and take a class or two where we guarantee to warm you up, both inside and out, with a lot of great food and fresh, hot coffee or tea waiting for you at every class. Give us a call today to register.

Elizabeth Bauld Cooking School Manager

Cooking School 585.663.5449

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What to do on a snowy Saturday afternoon? Check out our new series this quarter featuring Cooking for american Girls. Bring your dolls along and learn how to cook some recipes from different time periods in our american history. We continue to offer our regular classes for Junior Chefs on Friday evenings and for our Little Chefs on Saturday mornings. For our pre-schoolers, since we ate our way through the alphabet in 2011, we are starting again with “a” in 2012 to work our way through again. Join us on Wednesday afternoons for this fun and educational series. and last, but not least, we are offering something for aLL our young Chefs the week of February break, a daily day Camp featuring a different get-away destination every day with great food and fun!

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January, February & Marchat the Cooking School

kids’ kitchen

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A is for Apple Cupcake, Apricot Scone Flower, and Asian Noodle Salad Wednesday, January 18

B is for Best Fudge Brownies, Banana Smoothie, and Buttery BiscuitsWednesday, February 1

C is for Cheese Calzones, Candy Carrot Coins, and Chocolate Chip CookiesWednesday, February 15

D is for Deviled Egg, Delicious Dogs (Hot Dogs in Pastry), and Desert Island CupcakeWednesday, February 29

E is for Egg Penguins, Elephant Snack Mix, and Easy Ice Cream PieWednesday, March 14

F is for Fajita Salad, Fudgie Cookies, and Fruit SaladWednesday, March 28

The ABC’s of Beginner CookingPreschool Classes for 3-5 year olds (with or without an adult):

Bring your Little Chef over to the Cooking School on Wednesday afternoons this winter for this creative series. Your child will have fun creating, learning and reading about the letters we use for cooking with Miss Amie Liming. At the end of class, we will incorporate a wonderful story while they are enjoying their lunch that they help create. Join us for all six!

Classes are 1:00-2:30pm. Cost is $12 per class / $44 for 4 classes / $60 for whole series of 6

Cooking with American GirlsFor Young Ladies ages 4-12 and their dolls | Culinary Instructor “Miss Liz” Bauld

KIRSTENSaturday, January 28, 2:00pm-4:00pm $15KIrSTen and her family lived in the mid 1800s on the Frontier. They were immigrants from Sweden and all their food came from the farm; grains grown for bread, gardens for vegetables, chickens for eggs, cows or goats for milk & cheese, and animals for meat. Home Made Bread from scratch, Home Made Butter, Swedish Meatballs, Swedish Potatoes, Home Made Applesauce

SAMANTHASaturday, February 25, 2:00pm-4:00pm $15SaManTHa lived in the early 1900s in a wealthy family. They had servants who prepared large meals. Learning how to set a proper table and table manners were very important and French cooking was very fashionable. Chicken Salad Sandwiches, French Salad with Home Made Dressing, Corn Fritters, Jelly Biscuits, Apple Brown Betty

MOLLYSaturday, March 24, 2:00pm-4:00pm $15MoLLy’s family lived in the mid-1900s during World War II. Many foods were hard to get because of rationing. Canned food was used the most because it was easy to store, ship, and stay fresh. Victory Garden Soup, Parsley Biscuits, Vitality Meatloaf, Waldorf Salad, Fruit Bars

Join us on a few Saturday afternoons to make food representing different times in American History. Each month you and your dolls can enjoy making and eating some diverse recipes while we talk about how challenging cooking was during the various time periods.

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Moms and Dads, feel free to leave the little ones at class in The Cooking School in the hands of our capable teachers and assistants while you do some stress-free grocery shopping, or you can stay and watch the fun. You choose whatever you and your child are most comfortable with.

Prince and Princess Tea PartyInstructor “Miss amie” LimingSaturday, January 28, 10:00am-12:00pm$12 Hear ye, hear ye! Calling all royalty! please join us for a royal tea party this morning! Come in costume or come as you are. We will make delicious, delicate morsels fit for a future King or Queen. Tea Sandwiches, Strawberry Rose Biscuits, Sparkling Princess Punch, Prince’s Tea Cakes

Kid’s–n-Books SeriesInstructor “Miss Ilene” StellaSaturday, February 4, 10:00am-12:00pm$12 donut shop fare is our theme this month as we join Miss Ilene and read the new favorite book from Laura numeroff “If you Give a dog a donut” “Wake up sunshine!” Fruit Punch, Healthy “Donut” Sandwiches and of course – Homemade Donuts!

Valentine’s PartyInstructor “Miss Mary Beth” BrinkerhoffSaturday, February 11, 10:00am-12:00pm$12 This morning we will celebrate love! Miss Mary Beth has some love-ly recipes for you to make with the colors and tastes of Valentine’s day. you can even save some of your treats to give to your loved ones. Puppy Love (Hot Dogs), Heart Shaped Sandwiches, Fruit Kabobs with Cherry Dip, Sweet Surprise Pink Cupcakes, Lemony Love Potion

Kid’s–n-Books SeriesInstructor “Miss Ilene” StellaSaturday, March 3, 10:00am-12:00pm$12 Join us for party inspired yummies as we read a Laura numeroff favorite, “If you Give a pig a party.” Come learn to make three appetizers Mom and dad would be proud to serve to their next party guests. Lunchy-Munchy Rollups, Chicken and Pineapple Kabobs, “In a Jam” Easy Appetizers

Summer Carnival PicnicInstructor “Miss amie” LimingSaturday, March 10, 10:00am-12:00pm$12 It’s almost Spring but after this looongggg winter, just for today, let’s think “Summer”. Miss amie will help you make some treats that you may find amidst the rides and the games on a warm weather visit to a Carnival. Follow the carousel music this morning right to the Cooking School! Snake Hot Dogs, Carmel Corn, Ice Cream Sodas, Fruit and Yogurt Parfaits

Kid’s–n-Books SeriesInstructor “Miss Ilene” StellaSaturday, March 31, 10:00am-12:00pm$12 In this wonderful cooking series, “Miss Ilene” will guide you in making some food from your favorite books. This class features the book “Green eggs and Ham” By dr. Seuss. “Sam I Am” Scrambled Eggs, Apple Cranberry Muffins, Seuss’ Fruits Stacks

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little chefs ages 4-7

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kids’ kitchen

Cooking School 585.663.5449

junior chefs ages 8-15

Chinese New YearInstructor “Miss natalie” ValenteFriday, January 27, 6:00pm-8:00pm$15Hang up the phone and put away the take-out menus, instead come tonight and learn how to make your own Chinese food favorites from scratch. you won’t BeLIeVe how much better it tastes when made with your own two hands. Egg Rolls, Sweet & Sour Chicken, Sesame Chicken, Chinese Donuts

Super Football PartyInstructor “Miss natalie” ValenteFriday, February 3, 6:00pm-8:00pm$15put on your favorite football team jersey, and join us tonight as we make some foods that will be perfect for your Super Football parties. We ‘ll talk about the possible outcome of the Big Game; but tonight everyone’s a winner here with the fabulous food and company. Patriot’s Pizza, Steeler’s Dip, Bill’s Wings, Bear’s Brownies, Cowboy’s Cookies

Winter Warm-UpInstructor “Miss Mary Beth” BrinkerhoffFriday, February 17, 6:00pm-8:00pm$15Here at the start of your Winter Break from school, it’s cold outside but it’s warm here inside the Cooking School. It will get even warmer once we start cooking up some wonderful comfort foods.Chicken and Biscuit Pie, Honeyed Winter Vegetables, Hot Chocolate Mug Cakes, Caramel Apple Cider

Candy Bar Bingo Instructor “Miss natalie” ValenteFriday, March 16, 6:00pm-8:00pm$15Friday night is BInGo night! everyone always enjoys BInGo nights here. Join us as we make a delicious dinner with tasty treats and a delectable dessert then play a couple of rounds of this fun game. Taco Cups, Beef Stuffed Crescents, Chocolate-y Popcorn, Fudge Filled Bars

Edible Arrangements-Fruit Flower BouquetsInstructor “Miss Therese” BertrandFriday, March 23, 6:00pm-8:00pm$15Bring out your creative genius!! Create your very own fruit bouquet! Learn techniques to make a beautiful display that you can eat! Cheese balls, salsa with chips, and veggies with dip for eating here, each child will take their bouquets home to share with family.

Looking for a place to host a birthday party? Look no further than the

TOPS Cooking School! For more information, call us at 585-663-5449.

♥ Diet-Friendly Crockpot Recipes personal Chef Brenda MonahanTuesday, January 24, 7:00-9:00pm$20after surviving the holidays with family, friends (and food!), take it easy on yourself and eat healthy with these fix-it and forget-it comfort meals. Let the crockpot do all the work, and you get all the credit!Beef and Vegetable Stew, Easy Lasagna, Red Bean, Sausage and Rice Stew, Cuban Pork and Sweet Potato Stew, Blueberry Coffeecake

Celebrity Chef Series, Part 1: “More Fast Food My Way” from Jacques Pepin personal Chef ellen adamsWednesday, January 25, 4:00-6:00pm$20This quarter, Chef ellen would like to focus on some your favorite celebrity chefs from television. Have you ever watched the shows and the food being made and thought, “I wish I could see what that tastes like”? Well, here’s your chance. She is starting out this month with French chef pepin. Goat Cheese Toasts, Crusty Chicken Thighs with Mushroom Sauce, Butternut Squash Saute, Chocolate Rochers with Hazelnuts and Corn Flakes

A Poetic Luncheonpersonal Chef Brenda MonahanFriday, January 27, 11:00am-1:00pm$15Join us for a heart-warming, stomach-warming lunch with the lovely addition of poetry reading. you are invited to bring one of your favorite poems to share with everyone!Red Pepper and Fennel Soup, Warm Lentil Salad with Sausage and Apple, Vegetable Frittata with Goat Cheese and Fruit, Mixed-Nuts Caramel Bars

Hands-On Crepes and FonduesCulinary Instructor Ilene StellaMonday, January 30, 7:00-9:00pm$25 Just in time for Valentine’s day, impress your honey with a delicious meal of these gourmet classics. We will create the traditional recipes for each and add the special extra’s that are making these classics the “new favorites” served at trendy restaurants worldwide. Crepes: Basic Crepes, Ham and Asparagus Alfredo Crepe, Buffalo Chicken Crepe, Fondues: Traditional Swiss Cheese Fondue, Inside-out Pizza Fondue, Chocolate Amaretto Fondue.

Healthy Soups and BreadsCulinary Instructor natalie Valente Tuesday, January 31, 7:00-9:00pm$20This is the perfect time of year for soups, stews and homemade bread. The amazing smell that is created in your kitchen while it’s cooking is a close 2nd to the fantastic taste it has when you eat it. It gets better…the recipes are healthy too. Parmesan & Thyme Rolls, Italian Beef “Stoup”(thinner than a stew, thicker than a soup), Potato Sour Cream Biscuits, Creamy Garlic Seafood Soup

Soul-Warming Comfort FoodsChef Therese BertrandTuesday, February 7, 7:00-9:00pm$25Take the chill out of the air with these “warm your soul” comfort food favorites. Stir up some warm memories or create some beautiful new ones. Give a gift of love from your kitchen to your family’s stomachs.Favorite Southern Fried Chicken, Homemade Mac and Cheese, Savory Pot Roast with Veggies, Lasagna Roll Ups, Texas Sheet Cake.

Early Dinner for Ladies and Gents personal Chef Mary Beth BrinkerhoffWednesday, February 8, 4:00-6:00pm$20Winter is the perfect time to gather with friends for a deliciously satisfying light dinner with a little flare! Come in out of the cold and bring your friends to try some easy recipes that have that extra something to make any day a celebration!Carrot and Parsnip Soup, Baked Halibut with Walnut Breadcrumb Crust and Lemon Dill Sauce, Roasted Butternut Squash and Apple Salad with Blue Cheese, Easy Chocolate Mousse

♥ Heart Healthy Entrees for Heart Month Cardiac dietary educator anne Marie egan, rnThursday, February 9, 11:00am-1:00pm$15February is heart month. In the midst of a cold and snowy winter, anne Marie will make some hearty dishes to keep you warm that are healthy for your heart. Come join as as we discuss this relevant topic.Pasta and Bean Soup, Lentil-Tomato Soup, Hearty Beef Stew, Frosted Banana Bars

adult classes

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Hands-On Wines 102Culinary Instructor Ilene StellaThursday, February 9, 7:00-9:00pm$30 class including Wine TastingBack by popular demand, this wine information class is designed to answer your questions! What is the difference between champagne and sparkling wine? What champagnes make a great gift but won’t break the bank? How do I pair sparkling wines with cheese? desserts? all this will be discussed while we enjoy three appetizers that complement our wine selections. Champagne Truffles, Cheese Board on a Budget, Roasted Red Pepper Bruschetta

Hands-On Healthy Vegan Cooking Culinary Instructor usha ShahMonday, February 13, 11:00am-1:00pm$20There’s no mystery to creating deliciously satisfying vegan meals. Tasty alternatives to the animal ingredients that you may be cooking with are easier to find than ever, and many are as close as your corner supermarket. americans tend to center their meals around animal products out of habit or custom, but cuisines from other parts of the world focus more on grains, vegetables, and beans.Pesto Stuffed Mushrooms, Mixed Bean and Vegetable Salad, Tempeh and Rice Stuffed Squash, Chocolate Pudding

Romantic Valentine’s DinnerSeafood Specialist Larry BauldMonday, February 13, 7:00-9:00pm$30 class only/$40 with wine or champagneBring your sweetheart to the Cooking School tonight for an early Valentine’s day dinner. you will get an incredible feast with music and candles; a unique, enjoyable evening that you will remember. another benefit, no tipping required!Shrimp Shooters, Spinach-Strawberry Salad with a Blue Cheese Crumble Vinaigrette, Surf and Turf (Flat-Iron Steak and No-Fail Lobster Tail), Roasted Sweet Potatoes, Crème Brule

(More) Poems for Lunchpersonal Chef Brenda MonahanFriday, February 17, 11:00am-1:00pm$15Join us again this month for another heart-warming lunch and poetry reading. you are invited to share one another one of your favorite poems with everyone!President Kennedy’s Fish Chowder, Grilled Shrimp over White Bean Salad, Bread Pudding with Mushrooms and Spinach, Mini-Cherry Pies

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adult classes

♥ Vegetarian Celebration! personal Chef Brenda MonahanTuesday, February 21, 7:00-9:00pm$20even if you are not vegetarian, you are invited to enjoy these twists on traditional fare. So bring your non-veggie friends, and we will celebrate all life has to offer.Pistou Bruschetta, Quinoa Falafels with Tahini Sauce, Mini-Veggie Shepherd’s Pies, “Soy-Good” Alfredo, Triple Coconut Macaroons

Hearty Soups and Breads executive Chef amie Liming Monday, February 27, 7:00-9:00pm$20If you can get yourself warm and cozy on the inside you just may beat the winter freezing weather. Join us for an evening of comforting soups and breads that are a wonderful twist on some old favorites.Buffalo Chicken Chili and Cornbread, Sausage Corn Chowder and Onion Cheese Bread, Tuscan Soup and Rosemary Romano Bread

Celebrity Chef Series, Part 2: “Barefoot Contessa at Home” from Ina Gartenpersonal Chef ellen adams Tuesday, February 28, 4:00-6:00pm$20This quarter, Chef ellen would like to focus on some your favorite celebrity chefs from television. Have you ever watched the shows and the food being made and thought, “I wish I could see what that tastes like”? Well, here’s your chance. She is continuing this month with Food network Cook Ina. Blue Cheese Coleslaw, Lemon Fusilli with Arugula, Orange Honey Glazed Carrots, Lemon Yogurt Cake

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adult classes

Cooking with Herbsexecutive Chef amie Liming Tuesday, March 6, 7:00-9:00pm$20Learn all about cooking with different herbs; how to use them and some of the health benefits they possess. This is one you don’t want to miss if you are a gardener who is looking to get new ideas on how to use the abundance from your gardens this year. Herb Vinegar (Salad made with one of the Herb Vinegars), Herb Butters and Oils (served with bread), Rosemary Chicken, Classic Pesto

MORE Bite Size DelightsChef Therese BertrandWednesday, March 7, 7:00-9:00pm$25Chef Therese taught a similar class last quarter. She is back with more recipes of one bite appetizers and pastries which are perfect for parties, luncheons, or casual dinners. Looks amazing for display yet takes little time and effort.Mini Banana Beignets, Cream Cheese Penguins, Southwest Eggrolls, Sugar Coated Pecans, Chocolate Chip Cheese Ball, Honey Chicken Kabobs, Ravioli French

Remaking Recipes from Local CookbooksCulinary Instructor Judy price, Cornell Cooperative education Thursday, March 8, 7:00-9:00pm$20Small changes can make an old stand-by a bit healthier, while still delicious. Find out how to tweak recipes for the 21st Century from rochester’s favorite cookbooks.Chicken Marceil from “Applehood and Mother Pie” by The Junior League of Rochester Cookbook, 1981, Corn Casserole from “RPO Cooks” by Rochester Philharmonic Orchestra Cookbook, 2008, Sunny Broccoli Salad from “For Goodness Taste Cookbook” by The Junior League of Rochester, 1991, Simple Fruit Dessert from “Rochester Philharmonic Orchestra Cookbook”, 1981

Hands-On Vegetarian Sandwiches and Wraps Culinary Instructor usha ShahMonday, March 12, 11:00am-1:00pm$20Wraps have been around since people first learned to make flatbreads from wheat and corn. Burritos and spring rolls are examples of some of the world’s classic wraps. you can fill wraps with almost anything. rice and beans may not seem too appealing for a sandwich, but they are perfect in a wrap. Wraps can give leftovers a fresh new life, too. Baked Tofu Wrap with Spicy Peanut Sauce, Spicy Black Bean Wrap, Portobello Mushroom Wrap, Basil Hummus Wrap with Silken Tofu

♥ Low Sodium Meal Ideas Cardiac dietary educator anne Marie egan, rnTuesday, March 13, 7:00-9:00pm$20Cutting down on salt may be good for your health, but can be a challenge if you are used to salt in your diet. Tonight, anne Marie will help you learn to reduce salt intake while maintaining flavor in your foods. anne Marie will prepare:Crispy Rice and Spinach Bake, Beef Fajitas, Mandarin Chicken, Banana Split Pie

♥ Creative Gluten-Free Favorites personal Chef Brenda MonahanWednesday, March 14, 7:00-9:00pm$20are you looking for some creative and tasty gluten-free recipes? you’ve come to the right place! add these to your favorite collection of tried and true recipes.Healthy Mac ‘n’ Cheese, Baked Cod with Chorizo and White Beans, Turkey Chili Shepherd’s Pie with Sweet Potatoes, Asian Spicy Rice Noodles, Flourless Oatmeal Peanut Butter Cookies

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Hands-On Mini Appetizers and Shooter Desserts Culinary Instructor Ilene StellaThursday, March 15, 7:00-9:00pm$25Come see why food “minis” are so very popular for casual entertaining. Ilene will show you some savory and sweet options that will be perfect for your next gathering.Mini Crab Cakes, Fake out/Take out Chicken Kabobs, Fruit Salsa with Shrimp or Chicken, Chocolate Bread Pudding Shooter, Lemon/Lime Chiffon Dream Shooter, Apple Nut Crunch Shooter

“Spring” into Action; Exercise and Weight Management personal Chef Brenda Monahan and diabetes expert and Licensed nutritionist, Celia ToppingFriday, March 16, 11:00am-1:00pm$15you are invited to join us as we prepare an easy, well-balanced menu using a lean protein, whole grains, a rainbow of high-fiber veggies, and a luscious low-carb dessert! a diabetes expert will join us to discuss healthy eating tips and exercise, especially for those watching their sodium and carbs (including those with diabetes, high blood pressure, and/or heart disease).Roasted Easter Lamb, Medley of Spring Veggies, Spring Green Whole Grain “Risotto”, Low-Carb Carrot Cake

Hands-On Cooking with Whole Grains and Seeds Culinary Instructor usha ShahMonday, March 19, 7:00pm-9:00pm$25The health benefits of whole grains are well known but how to incorporate these healthy whole foods into our diet is not. Most of us only know how to use Wheat, oat, or Brown rice. This limits our options to only a handful of healthy grain dishes we regularly eat. Increase your options by exploring dishes based on other grains. This will not only help you get your Fda suggested 3-5 servings of whole grain a day, but it will also help you reap the specific health benefits of the different types you eat.Greek Quinoa Salad with Feta, Wild Rice Cranberry Apple Pilaf, Creamy Cannellini Bean and Amaranth Soup, Pumpkin Pie

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Twilight in Paris…Ooh La La personal Chef Mary Beth BrinkerhoffTuesday, March 20, 4:00-6:00pm$20It’s the time of year when everyone dreams of a trip far away from the snow and cold. Come and join us for a little daydream in a paris Bistro for a simply delicious meal! Pan Seared Chicken Breasts with Tarragon and Vermouth Sauce, Cheese and Herb Souffle, Spinach Salad with Honey Brown Butter Dressing, Simple Apple Tart

Healthy Chicken 101Culinary Instructor natalie Valente Tuesday, March 22, 7:00-9:00pm$20 Chicken is usually our favorite “go to” meal in a pinch. But don’t we get tired of preparing it the same way again and again? Tonight natalie will show us how to make chicken a few new ways, and bonus; they are healthy recipes too.Barbecued Chicken Pot Pie, French Chicken in Vinegar Sauce with Polenta, Raspberry-Balsamic Glazed Chicken, Mediterranean Stuffed Chicken Breasts

Seafood Dinner; New Orleans Style Seafood Specialist Larry BauldMonday, March 26, 7:00-9:00pm$25 ever since his visit to “n’awlins”, Larry has been passionate about the food from this unique Southern city. Come take a culinary stroll down Bourbon Street with us tonight as he prepares a variety of Cajun favorites. Maque Chou, Crab Meat Mornay, Seafood Gumbo, Candied Yams, Bananas Foster

Celebrity Chef Series, Part 3: “Everyday Italian” from Giada DeLaurentis personal Chef ellen adamsWednesday, March 28, 4:00-6:00pm$20 This quarter, Chef ellen would like to focus on some your favorite celebrity chefs from television. Have you ever watched the shows and the food being made and thought, “I wish I could see what that tastes like”? Well, here’s your chance. She is finishing out the series this month with Food network Chef Giada deLaurentis.Crostini with Sun-Dried Tomatoes and Chickpeas, Cheese and Rosemary Breadsticks, Bolognese Sauce with Tagliatelle, Fruit Salad with Cannoli Cream

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Class registration is easy and convenient.

We are able to take payment over the phone using your credit card. To register for a cooking class at our Mt. Read Blvd. TOPS, please note the following:

• To register by phone: Call the TopS Cooking School in rochester at 585.663.5449.

• you must provide a credit card number and expiration date to register by phone using your credit card. Card cannot be debit only – card must have a VISa/MasterCard/american express/discover logo. please have your credit card ready when calling.

• pre-registration for all classes is recommended at least 5 days in advance, as the class may be cancelled for low attendance after that time.

Cancellation Policy• If you cannot attend a class, you may send a substitute

in your place.

• TopS reserves the right to change any menu or instructor, or to cancel any class at their discretion. The Cooking School will attempt to notify students of cancellations.

• In order to better prepare for our classes and to better serve our customers, we now require a 3 day advance notice if you cannot attend a class or your credit card will be charged. no refunds will be made after that time. Just call the Cooking School and leave your name and the date of the class you need to cancel. We will call to confirm. We regret any inconvenience this may cause.

•School is handicapped accessible.elizabeth Bauld Cooking School Manager3507 Mt. read Blvd., rochester, ny, 14616 585-663-5449

Cashier please use pLu 17100

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Callingall scout troops!Scout classes offeredat the Cooking School.

PLEASE CALL THE TOPS COOKING SCHOOL

FOR MORE INFORMATIONat 585-663-5449.

Birthday parties at the Cooking sChool

are fun!Trying to plan your child’s birthday party?

Let us do the work for you! Call today to book your party at 585-663-5449.

For this blustery, wintery week here in Rochester, we are taking a trip to warmer climates; at least inside our Cooking School. No bags to pack or time wasted traveling to your vacation destination; come join us for some imaginary voyages with great tasting food.

Unlike our week-long Summer camps, we offer these Single Day “Camps” to give you more options of things-to-do during your School Break; you can attend 1 day, 2 days…or the whole week.

Day #1: New Orleans Mardi GrasInstructor “Miss Liz” Bauld Monday, FeBruary 20, 10:00aM-1:00pM**party beads for everyone at THIS gala!Mild Sausage Jambalaya, Muffaletta Sandwiches, Candied Yams, Creamy Pralines, Beignets (Fried Dough), King Cake

Day #2: Cruise to CancunInstructor “Miss natalie” ValenteTueSday, FeBruary 21, 10:00aM-1:00pM*What’s a Mexican Cruise without BInGo? you’ll eat then play! Mild Sausage Jambalaya, Muffaletta Sandwiches, Candied Yams, Creamy Pralines, Beignets (Fried Dough), King Cake

Day #3: Hawaiian LuauInstructor “Miss amie” LimingWedneSday, FeBruary 22, 10:00aM-1:00pM**Leis for everyone so you get that island feeling! Island Punch, Tropical Fruit Salad, Hawaiian Pineapple Chicken, Chilled Banana and Coconut Soup, Dreamy Double Coconut Cake

Day #4: Arizona Dude RanchInstructor “Miss Therese” BertrandTHurSday, FeBruary 23, 10:00aM-1:00pM**Wear your jeans and flannel shirts and we’ll provide the hats! BBQ chicken sliders, Moonlight Macaroni salad, Rustic Stuffed Potatoes, Dessert Corn Muffin Surprise, Mountain Apple Berry Crisp, Sunset S’mores

Day #5: Jammin’ in JamaicaInstructor “Miss Brenda” Monahan FrIday, FeBruary 24, 10:00aM-1:00pM**We’ll be improvising instruments to play with our reggae music! Jamaican-Me-Crazy Chicken Skewers, Island Rice and Peas, Caribbean Corn, Fruit Skewers, Jamaican Coconut Cake with Pineapple and Pecans, Marley’s Tropical Punch

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february break cooking campsFor ages 4-7, 8-11, and 12-15 (age groups are separated within the camp)

$25 a day per child / $125 for the week per childr r

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