Kitchen WindowKitchen Window®

for the passionate cook . . . and those who aspire to be

Cooking Class Schedule – January-April 2012

JANUARYFabulous Chocolate DessertsCalling all chocolate lovers! This is the class you’ve been waiting for. Join oneof Kitchen Window’s favorite instructors, Terry John Zila for this hands-on classdedicated to gorgeous chocolate desserts. Terry will give you his tips for work-ing with chocolate while he guides you through the preparation of treats thatare great for special occasions, for entertaining, or for just indulging yourchocolate cravings. First on the dessert plate will be a CHOCOLATE MIRRORTART with CHOCOLATE GRAHAM CRACKER CRUST – a beautiful tart that’salso surprisingly easy to make. Next, we’ll make a batch of CHOCOLATE &SPICED PECANS MERINGUES – melt-in-your-mouth treats that you’re sure tolove. Next up is a lovely CHOCOLATE WAFER & WHITE CHOCOLATE PAS-TRY CREAM NAPOLEON. And we’ll finish our evening with a comforting,but decadent, BITTERSWEET CHOCOLATE and TOFFEE CHIP CROISSANTBREAD PUDDING served with CHOCOLATE CUSTARD ICE CREAM. Terry John Zila | Participation | $70#120104B – Wednesday, January 4 | 6:00 p.m. – 9:30 p.m.

Baking and Pastry Fundamentals Series Good baking requires timing and precision, as well as the right ingredientsand equipment. With this new series of classes, you’ll learn the fundamentalsof baking and how to work with pastry. You’ll explore the world of baking asyou practice proper measuring, prepping ingredients, proper mixing tech-niques to achieve different results, testing for doneness and recipe building.We’ll talk about the science behind baking, how to select and combine in-gredients for the best results, and how to identify the different stages of yourdoughs and batters as you work. Whether you’re new to baking or are lookingto develop your baking skills, this series will give you a better understandingof the art behind creating great quick breads, cookies, cakes, pies and pastries. Session 1: Biscuits & Muffins – Basics of Baking, Scaling, Measuring andProper MixingSession 2: Cookies and Brownies – Ratios of Different Ingredients and theirResultsSession 3: Cakes and Basic Icings – Cake Types, Mixing Methods, Basic IcingTechniquesSession 4: Pies and Tarts – Basic Pastry Crusts and Classic FillingsStephanie Johnson | Participation | $250#120105A – Thursdays, January 5, 12, 19, 26 | 6:00 p.m. – 9:30 p.m.

Candy and Chocolate BasicsWorking with sugar and chocolate isn’t as tricky as it looks, once you know afew secrets. In this seminar, you’ll learn the fundamental techniques for hand-made candies and chocolates from a favorite Kitchen Window instructor. You’lllearn all you need to know to create luscious CHOCOLATE TRUFFLES,CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talkabout the importance of choosing high quality ingredients to ensure the bestfinished products, and tell you how to look for the best ingredients available.You’ll also learn about the importance of temperature when working withcandy and chocolate. We will demonstrate how to make lollipops and fabuloushomemade caramels and include a lesson on how to safely pour sugar. Nextit’s on to chocolate – we’ll discuss tempering: the most important (yet oftenmisunderstood) step in working with chocolate. We’ll show you how to maketruffles with ganache centers and how to finish them by dipping them in tem-pered chocolate or rolling them in nuts or cocoa powder. You’ll also learn tomake filled and molded chocolate candies. Finally, we’ll share some ideas foradding unique flavors to your candies to develop your own signature creations.Nicole Hinds | Seminar | $30#120107B – Saturday, January 7 | 10:00 a.m. – 12:00 p.m.

Baking BasicsLearn the science and chemistry behind the art of baking from a favoriteKitchen Window Instructor. In this fun and informative seminar, you’ll get theanswers you need to become a better home baker: What makes a batter tough?What happens if you over-mix the batter? Why is ingredient temperature soimportant? Does it matter in which order you add the ingredients? Learn howto choose the right tools and equipment for different baking projects; as wellas how to choose the right ingredients – from the various types of flours andsugars, to the differences between baking powder and baking soda. Our in-structor will show you the proper way to measure ingredients and how to im-prove your baking with mise en place – having your tools and ingredients laid

out and ready to use. You’ll discover the three characteristics that will makeor break your baking: the bake, the brown and the release. You’ll learn howthese qualities are affected by your oven and your baking pan. Finally, you’llfind out the right way to determine doneness, as well as how to cool and storeyour baked goods. Along the way, we will demonstrate techniques for mixingand baking SCONES, MUFFINS and COOKIES for you to sample.Stephanie Johnson | Seminar | $30#120107C – Saturday, January 7 | 1:00 p.m. – 3:00 p.m.

Pantry BasicsDiscover the best-kept secret of the world’s greatest chefs – the well-stocked pantryto create beautiful flavors. Let our executive chef, Daniel Darvell, guide youthrough the world of gourmet foods, and unlock the secrets to a great pantry tocreate great meals for any occasion. We’ll start with staple ingredients like salts,spices, oils, vinegars, stock, flour and sugar. You’ll learn how many salts you reallyneed; how you should store your spices; how long your spices will last on theshelf; what type of oil you should use for what and explore some of the flavor pro-files of different olive oils. Next, we’ll move on to discuss a broad scope of spe-cialty ingredients (i.e. oils, vinegars, spices, grains, pastas, flours, & condiments)and how to use them to build ultimate flavor in your recipes. Along the way, we’llsample dozens of gourmet ingredients while we discuss how to use them andwhere to get them. Whether you’re just starting to develop your pantry, or you’rean experience flavor junkie, this seminar has something for everyone.Daniel Darvell | Seminar | $30#120107D – Saturday, January 7 | 1:00 p.m. – 3:00 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.KW Culinary Team | Seminar | $30#120108A – Sunday, January 8 | 9:00 a.m. – 11:00 a.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are looking to feedtheir families healthy meals using less time and energy. With a pressure cooker,you can cook with less water at a high heat, so your food retains many of the nu-trients that are lost in simmering or boiling. And while you may have heard yourgrandmother’s horror stories about dangerous, exploding pressure cookers,today’s pressure cookers boast safety features that make using them simple andworry-free. Join Kitchen Window’s expert instructor for a fun and informativeseminar on the proper use of a pressure cooker. You’ll learn about the technicalfeatures of pressure cookers, get tips for making your pressure cooker easier touse, and sample some tasty recipes. On the menu is hearty and healthy BEANSOUP; savory RISOTTO; and creamy NEW YORK STYLE CHEESECAKE. You’llalso learn how to modify some of your favorite “traditional” recipes for your pres-sure cooker. If you own a pressure cooker, or are interested in adding this methodof cooking to your repertoire, this is the seminar for you.Becky Caterine | Seminar | $30#120112A – Thursday, January 12 | 6:00 p.m. – 8:00 p.m.

For complete class descriptions visit www.kitchenwindow.com1

COOKING CLASSES BY DATE

Pâte à ChouxOnce you’ve mastered pâte à choux, a simple mixture of butter, water, flour andeggs, you have at your disposal the base for an endless variety of sweet and sa-vory tidbits, from cheese puffs to éclairs. This hands-on class will arm you withthe understanding and ability to make excellent appetizers and desserts that areimpressive, yet easy to make. The class starts with a lesson on pâte à choux –there are certain rules to ensure success. Then we’ll use the dough to make per-fect cocktail party food, starting with GOUGERES, light and fluffy cheese puffsmade with Gruyère cheese. The dough can also be used for SAVORY FILLEDCREAM PUFFS that we’ll stuff with three different savory fillings, SAUTEEDMUSHROOMS, SHRIMP and GORGONZOLA MOUSSE. Then we’ll explorethe versatility of this dough as we turn to the sweet side of things with PROF-ITEROLES filled with ice cream and topped with chocolate syrup. We’ll alsomake ECLAIRS, filled with pastry cream and topped with chocolate ganache. Fi-nally, we’ll master CREAM PUFFS, traditional bite-sized pastries that can beturned into a variety of delicious appetizers, desserts and even a main course. Stephanie Johnson | Participation | $65#120113A – Friday, January 13 | 6:00 p.m. – 9:30 p.m.

Sweetshop BakingJoin the Kitchen Window Cooking School for a hands-on class that will teachyou how to make mouth-watering bakery treats that will rival the neighbor-hood corner bakery. In this class, you’ll learn and practice the basics of sweet-shop baking step-by-step – including mixing dough, as well as kneading,folding, shaping and filling dough for professional-quality bakery-style treats.Your expert Kitchen Window instructor, will walk you through the preparationof five homey, classic baked goods that are just as great on the breakfast tableas they are with your afternoon cup of coffee. First-up is that all-time favorite,STICKY CARAMEL ROLLS. Next on the menu is an oldie but a goodie – theCREAM CHEESE DANISH. Next, you’ll learn how to make two treats that aregreat for breakfast, for tea time or for any time – TOFFEE CREAM SCONESand CRANBERRY ORANGE SCONES. Finally, for a treat that the whole familywill adore – you’ll learn the tips and tricks for making flawless HOMEMADECAKE DOUGHNUTS.Terry John Zila | Participation | $65#120114A – Saturday, January 14 | 10:00 a.m. – 2:00 p.m.

European Cakes – Tortes and GâteauIf you are a fan of the classics when it comes to dessert, you won’t want tomiss this class, as we explore four examples of European culinary art at itsbest. Kitchen Window’s expert instructor will share his expertise as he tracesthe history of these famous desserts. The class will start with the two heaviestdesserts – SACHERTORTE and BLACK FOREST TORTE. Sachertorte hails fromAustria and is one of the most famous Viennese specialties. It combines layersof dense chocolate cake with a thin layer of apricot jam and dark chocolateicing. Black Forest Torte is a German specialty made with layers of kirsch-scented chocolate cake, sour cherries and kirsch-laced whipped cream, allcoated with sweetened whipped cream and garnished with chocolate andcherries. After we catch our breath, we’ll sample two classic French desserts– CHARLOTTE, a molded dessert with a sponge cake base, filled with layersof fruit and custard or whipped cream, then chilled and unmolded for serving;and an updated NAPOLEON, a free-form dessert created with crisp layers ofpuff pastry and crème patisserie.Brian Storey | Demonstration | $65#120114B – Saturday, January 14 | 10:00 a.m. – 2:00 p.m.

Cake BasicsIf your idea of a home baked cake comes in a box, then this seminar is for you.With the help of one of Kitchen Window’s talented staff instructors, you’ll learneverything you need to know to bake a perfect cake from scratch. We will startby addressing the importance of properly selecting and measuring your ingre-dients and how those ingredients interact to create a cake’s structure and flavor.Find out why it’s important to bake with room-temperature ingredients andlearn the correct way to mix different types of cake batters. You’ll learn how tochoose the best tools and equipment to help you achieve success – from mixersto cake pans. You’ll learn the right way to tell when your cake is done; theproper way to cool it; and how to assemble the final product. As we share ourwisdom, we will make and bake three cakes – rich and buttery POUND CAKE,indulgent CHOCOLATE CAKE and perfectly light SPONGE CAKE – and discussthe proper techniques for baking each of these classics to perfection. We willalso show you how to make EASY BUTTERCREAM FROSTING and share somequick and simple decorating tips to add that special finish to your cake. We'llcover basic piping as well as how to use glazes, nuts, sprinkles and more. Stephanie Johnson | Seminar | $30#120115A – Sunday, January 15 | 10:00 a.m. – 12:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting techniques.When used properly, your knife will perform much more efficiently – and it canactually become three times sharper. Once mastered, the knife skills you’ll pickup in this seminar will help you reduce your prep-time in the kitchen and im-prove your confidence while slicing and dicing. This hour-long primer will giveyou a fundamental understanding of the most important tools in your kitchenand prepare you to further develop your skills at home. Choosing the correctknife for the job is fundamentally important. Each kind of knife plays an impor-tant, specific role in the kitchen. In this seminar, we'll discuss the best uses andpractical applications for many kinds of Western and Asian knives – from parersto slicers, chef's knives to santokus, and bread knives to cleavers. We will reviewbasic cutting techniques; how to choose a knife; differences in types, styles andshapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#120115B – Sunday, January 15 | 10:00 a.m. – 11:00 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a sin-gle bevel and a thinner angle – a sharper edge with improved performance.And with a honing steel, you can maintain that perfect knife edge for monthswithout the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $30#120115C – Sunday, January 15 | 12:00 p.m. – 1:00 p.m.

Cake Decorating BasicsWhether you’re celebrating a special occasion or you just want to add a de-signer touch to a dessert for the family, this seminar will introduce you to theworld of cake, cookie, and cupcake decorating. Join a talented Kitchen Win-dow staff instructors and expert cake decorator for tips and techniques thatwill inspire you to create a cake you’ll be proud to share with family andfriends. Our instructor will demonstrate how to "torte" a cake (how to splitand fill it) and how to properly apply the base layer of icing that is crucial toall successful cake decorating. You’ll learn mixing techniques to achieve theperfect icing consistency, as well as how to fill and hold a piping bag usingthe correct position, direction, angle and pressure. With different piping tips,you can create very different looks, from whimsical to elegant. We will showyou how to make dots and beads, roses, ribbons, stars, drop flowers, shells,rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and print-ing. We’ll also discuss how to successfully work with Nicole Hinds | Seminar | $30#120115D – Sunday, January 15 | 1:00 p.m. – 3:00 p.m.

The Fundamentals of Soups and StocksOne of the secret ingredients to add depth of flavor and richness to your soupsand sauces is homemade stock. Making stock is not difficult, but it takes sometime, and there are a few techniques for success. Chef Royal will show youhow to turn simple ingredients into rich, flavorful stocks, and he’ll share somegreat soup recipes along the way. You’ll learn how to make four stocks thatare indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK,BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cookerversion of the beef stock to show how you can create a finished stock veryquickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEFSTEW that you’ll enjoy as class gets under way. Once the stove-top stockshave simmered, you’ll make ROASTED CORN CHOWDER using the fishstock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED ALMONDBUTTER using the vegetable stock; and with the fish stock: CHICKEN WON-TON SOUP WITH BOK CHOY, SOY AND GINGER.Royal Dahlstrom | Participation | $70#120118A – Wednesday, January 18 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 2

Healthy Winter Foods – Asian FlavorsThe charm of winter has worn off. The sparkling white snow has turned to soppygray sludge. The holiday season has turned to flu season. Now is the time that manyof us turn to heaping bowls of creamy, fatty comfort food to get us through theseshort, dark days. But let’s be honest – that mac-n-cheese with extra bacon and extrabutter isn’t helping anyone. Why not treat yourself to healthful, hearty foods thiswinter – still comforting, still sustaining, just... good for you. For this class, we wel-come back one of our favorite instructors, Anna Dvorak. Anna is an expert in cook-ing for health, with countless classes in vegetarian and gluten-free cooking. For thisclass, she'll create an incredible gluten-free, dairy-free, pescatarian menu of com-forting foods filled with bright and warm Asian flavors. Our menu starts with CRISPSALAD GREENS WITH CARROT-GINGER DRESSING. Next, Anna will make heartyand delicious FORBIDDEN BLACK RICE WITH SWEET POTATOES & SCALLIONS– an immune-boosting combination of super foods. Next is a JAPANESE HOT POTWITH SALMON, BOK CHOY & CAULIFLOWER – this is a beautiful, warming one-bowl meal. Anna will also prepare CRISPY BROCCOLI & SHITAKE MUSHROOMSWITH SESAME-MISO SAUCE - an amazing combination of earthy, satisfying flavors.And for the most comforting comfort food of all, dessert: GREEN TEA-COCONUTPANNA COTTA WITH CLEMENTINES. Anna Dvorak | Demonstration | $65#120123A – Monday, January 23 | 6:00 p.m. – 9:00 p.m.

Classic Comfort Cooking: The Bounty of WinterIf you’re a Minnesotan, you know that winter isn’t all bad. There’s ice skating,sledding, cuddling by a fire. And best of all – winter offers the perfect excuse tospend all day cooking warm, nourishing and comforting foods. Join us with ChefSarah Burt for a class dedicated to classic and elegant winter comfort cooking.Sarah inherited her love of food and her culinary skill from her Italian grand-mother, and she honed that skill at local restaurants including La Belle Vie andHaute Dish. Tonight, she’ll share her tips, techniques and recipes, as she walksyou through the preparation of a lovely, slow-roasted menu. We’ll start withPINOT NOIR CROSTINI WITH CAMEMBERT & THYME – this is a deliciouscombination of creamy, crunchy, earthy and bright. Next we’ll create POULETSAUTE WITH HERBS – chicken slow-roasted in white wine, herbs and garlic.We’ll serve this with CELERY ROOT & PARSNIP PUREE – sweeter, nuttier (andmore nutritious) than mashed potatoes; and CARAMELIZED BRUSSEL SPROUTSWITH BALSAMIC VINEGAR – an incredibly mouth-watering and rich vegetabledish. And for dessert, it’s MAPLE-APPLE & THYME TARTLETS – mini tart shellsfilled with baked apples and laced with thyme-infused maple syrup. Delicious.Sarah Burt | Participation | $70#120123B – Monday, January 23 | 6:00 p.m. – 9:30 p.m.

Chinese New YearThe Chinese New Year celebration is perhaps the most elaborate, colorful andimportant of all Chinese festivals, and food plays a big part in that celebration.With a communal feast called “surrounding the stove”, food comes to sym-bolize family unity and honors past and present generations as the family sitsdown for a celebratory dinner. We’ll pay tribute to that feast as we prepare inour own version of a Chinese New Year dinner. A favorite Kitchen Windowinstructor leads this hands-on class, sharing tips techniques and recipes fortraditional Chinese dishes. We’ll start with ORANGE BEEF LETTUCE WRAPSand FRIED SPRING ROLLS – two small plates that are sure to get you into thespirit of the occasion. Next, we’ll try our hand at LONGEVITY NOODLES, atraditional dish served on New Years. We’ll create a flavorful, healthy and veg-etarian BUDDHA’S DELIGHT, as well as simple but delicious SHRIMP FRIEDRICE. For dessert, you guessed it – FORTUNE COOKIES!Terry John Zila | Participation | $70#120127A – Friday, January 27 | 6:00 p.m. – 9:30 p.m.

Chocolate BasicsLeave that bag of semisweet chips on the shelf – this seminar is about the goodstuff. Rich, silky and luxurious, the world’s best chocolates are not mass-producedor overly sweet. Like a fine wine, an artisan, small-batch chocolate is layeredwith flavor; it engages our senses; it even improves our health. And it is so fun tomake – and eat! Find out for yourself in this seminar hosted by Anna Bonavita,chocolate devotee and founder of Chocolate BonaVita. Anna will introduce usto the world of better chocolate. You’ll see how chocolate is made, learn how toselect the right chocolate for your recipes, and get tips on how to cook withchocolate to create amazing desserts. Anna will start by demonstrating of the artof HAND-GRINDING CACAO BEANS with a metate, a traditional chocolategrinding stone used in Mexico. Next, we’ll discuss chocolate selection and enjoya CHOCOLATE TASTING. You’ll compare the flavor profiles of different cacaobeans and discover the effects that spices and sugar have on chocolate. And fi-nally, Anna will create an incredible CHOCOLATE MOUSSE for us to enjoy. Anna Bonavita | Seminar | $30#120128A – Saturday, January 28 | 10:00 a.m. – 12:00 p.m.

Quick BreadsWe are out to change the frumpy image of quick breads! It’s true, they areoften uninspired – like that lump of banana bread on your grandmother’scounter. But quick breads can be great. They come together quickly, since theyrequire no rising time or kneading. And they lend themselves to great andhealthful flavor combinations. Join an expert Kitchen Window instructor for ahands-on class that celebrates the goodness of quick breads. He’ll update tra-ditional quick bread recipes and add layers to their flavor profiles using deli-cious, easy to make compound butters. You’ll also learn tips and tricks formixing and baking that will help you turn out a perfect recipe every time.We’ll start with APPLE SPICE BREAD and learn professional, secret glazingtechnique. Next up is YOGURT BLUEBERRY CAKE – great for breakfast or withyour afternoon coffee. Rounding out the menu are KILLER MUFFINS and THEBEST BANANA NUT BREAD YOU’VE EVER EATEN. Finally, we’ll learn howto make delicious compound butters that pair perfectly with the breads, in-cluding LAVENDER HONEY BUTTER and SWEET BASIL BUTTER. Yum. Brian Storey | Participation | $65#120128B – Saturday, January 28 | 10:00 a.m. – 2:00 p.m.

Getting Started with Bread MakingIf you are new to bread making, or if you’re looking for ways to expand yourexpertise, join us for this hands-on class that will teach you tips, tricks andtechniques for turning out bread like a pro. This class will provide you withthe basic knowledge you need to begin baking fresh bread in your homekitchen. We will discuss the importance of ingredients and equipment, andhow the right stuff can transform your kitchen into a bakeshop. With KitchenWindow’s own Stephanie Johnson as your instructor and guide, you’ll mix,knead, form, proof and bake bread to get a feel for the dough and the processit goes through. We'll begin with a recipe for versatile, basic yeasted doughthat’s used to make many different types of bread. Next, we'll learn how toshape and form bread dough. We'll use this same dough to shape into simpleDINNER ROLLS, as well as a RUSTIC ITALIAN LOAF and FRENCH BOULE.With this class, not only will you learn the principles of bread-making, butyou'll gain an understanding of how to apply those principles to create a loaffor any occasion. Stephanie Johnson | Participation | $65#120129A – Sunday, January 29 | 10:00 a.m. – 2:00 p.m.

TrufflesHomemade truffles are a delicious and elegant treat; perfect for a romanticValentine’s Day treat. If you’ve thought about making your own truffles buthave been too intimidated; or if you've made the attempt without much suc-cess; or if you simply love chocolate – this class is must. A favorite KitchenWindow instructor will take the mystery out of the process with expert tipsand techniques for creating professional-quality truffles. You’ll learn how totemper chocolate for perfectly smooth GANACHE – the base for any goodtruffle. Next, you'll add layers of flavor with SEA SALT, MOCHA, LAVENDERand GRAND MARNIER. You'll finish your truffles by dipping them in WHITE,DARK or MILK CHOCOLATE. You'll leave this class armed with a collectionof delicious recipes, as well as the confidence to explore other flavor combi-nations at home. Handmade truffles make a great Valentine’s Day gift, and aperfect way to end a day of romance with your valentine. A light dinner willbe served at the beginning of class.Brian Storey | Participation | $75#120129B – Sunday, January 29 | 10:00 a.m. – 2:00 p.m.

FEBRUARYGrillmasters Series: Sausage MakingSure, you can head to the grocery store and pick up a pack of brats for yourcookout, but just think how much more fun it would be to know that you’regrilling up sausages you made yourself. Join Kitchen Window grillmasters Dougand Daniel for a crash course on basic sausage making that will arm you withrecipes and techniques for fresh, flavorful homemade sausages. You’ll learnhow to grind your own meat, how to season it to perfection; and then you’llmaster the toughest part: stuffing the filling into casings to make the finishedproduct. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST and serve itwith white onion, brown mustard and sliced dill pickles on a butter hard roll.We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, peppers, onionsand pomodoro marinara. Next is CHICKEN AND APPLE SAUSAGE, serve witha celery root slaw on a challah roll. We’ll also make MEDITERRANEAN LAMBSAUSAGE served in a pita with tabouli and Greek yogurt.Daniel Darvell & Brian Storey | Participation | $70#120201A – Wednesday, February 1 | 6:00 p.m. – 9:30 p.m.

For complete class descriptions visit www.kitchenwindow.com3

More than Marinara – Creative PastaPasta is a staple in most of our homes. And for good reason – it’s inexpensive,satisfying and relatively easy to prepare. But even if you’re the most devout pastalover, it’s easy to get into a rut. Let us help. Join Kitchen Window Instructor BeckyCaterine for a class devoted to creative pasta. You’ll make a variety of pastas andsauces from scratch – fresh, exciting recipes that put spaghetti and meatballs toshame. We’ll start with a quattro of PUREED VEGETABLE PASTAS – four freshpasta doughs made with spinach, carrot, tomato and a surprise seasonal veg-etable. We’ll turn these pastas into RICOTTA CANNELLONI IN TOMATO-CREAM SAUCE. Next, we’ll create WHITE WINE & OLIVE OIL FLOUR PASTA,which we’ll serve in a BROWN BUTTER SAUCE WITH SHRIMP. Our next dishis a hearty, satisfying and comforting WHEAT BLEND PASTA served in a CAR-BONARA SAUCE. And for our final dish, we’ll explore a very versatile, but oftenoverlooked, use of pasta – soup! We’ll make a SAFFRON PASTA and grate itinto chicken broth for a simple, but nourishing PASTA SOUP.Becky Caterine | Participation | $70#120201B – Wednesday, February 1 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, andPOUND CAKE with PINEAPPLE MANGO SALSA.Daniel Darvell & Staff | Participation | $65#120206A – Monday, February 6 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Cured MeatsArtisanal charcuterie platters have recently been popping up in restaurants allover town, but the techniques used to make cured meats have been aroundfor centuries. This class will show you how easy it is to make your own curedmeats, by demonstrating classic charcuterie techniques, including curing,smoking, fermenting and brining. We’ll start by showing you how to maketwo flavors of bacon for you to sample: CHERRY-SMOKED MAPLE BACONand HICKORY-SMOKED SAVORY BACON. We’ll use the two bacons in aMIXED SALAD WITH BACON VINAIGRETTE. We’ll also explore the worldof cured sausages as Instructors Lauren Lenzen and Daniel Darvell demon-strate the techniques for making SUMMER SAUSAGE, as well as an Italianclassic – SALUMI. You’ll enjoy the finished sausages as part of a PLOUGH-MAN’S PLATE, including the traditional accompaniments of cheese andcondiments. Finally, you’ll learn how to brine and smoke your own PAS-TRAMI as we enjoy this class deli style sandwich.Daniel Darvell & Staff | Demonstration | $70#120207A – Tuesday, February 7 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Cocktail CupcakesWe all love cupcakes (they’re so cute!) and enjoying Valentine’s Day with cock-tails is simply fantastic! Both of these are fashionable, both are fun – they aremeant to be together. Whimsical, sophisticated and imbued with liquor, thesecocktail-inspired cupcakes make great treats for your valentine’s theme party orany other special occasion. You'll get the chance to practice the recipes, samplethe goods, and learn expert baking techniques from our very own Stephanie John-son. We'll start with a classic, THE COSMO CUPCAKE – a lemon-scented cakeinfused with vodka syrup and cranberry frosting. Next up is the FRENCH 77 CUP-CAKE – delicate angel food cupcakes doused with brandy syrup and topped withchampagne icing. For unmatched elegance, we'll make BLACK VELVET CUP-CAKES – chocolate stout cakes frosted with champagne icing. We'll work onbeautiful BELLINI CUPCAKES next – an angel food cupcake topped with a sweetpeach glaze and delectable champagne icing. And for a more exciting valentine’sday: LITTLE LEMON DROP CUPCAKES – mini lemon-scented cupcakes infusedwith lemon-vodka syrup and iced with meringue. And finally, we'll create delicate(but powerful) CUPID’S KISS CUPCAKES – mini chocolate stout cupcakes dousedin amaretto syrup and topped with Irish Cream Buttercream. And, at the end ofclass Stephanie will share some secrets of how to mix & match these flavorfulcupcakes and frosting recipes to create other cocktail cupcakes at home.Stephanie Johnson | Participation | $65#120207B – Tuesday, February 7 | 6:00 p.m. – 9:30 p.m.

Healthy Winter Foods – Latin FlavorsThe charm of winter has worn off. The sparkling white snow has turned to soppygray sludge. The holiday season has turned to flu season. Now is the time that manyof us turn to heaping bowls of creamy, fatty comfort food to get us through theseshort, dark days. But let’s be honest – that mac-n-cheese with extra bacon and extrabutter isn’t helping anyone. Why not treat yourself to healthful, hearty foods thiswinter – still comforting, still sustaining, just... good for you. For this class, we wel-come back one of our favorite instructors, Anna Dvorak. Anna is an expert in cook-ing for health, with countless classes in vegetarian and gluten-free cooking. For thisclass, she'll create an incredible gluten-free, vegetarian menu of comforting foodsfilled with warm and spicy Latin flavors. Our menu will start with AVOCADO CAE-SAR SALAD – a classic creamy salad made healthier. Next up is SOUTHWESTERNCORN & GREEN CHILE CHOWDER – a flavorful, warming, stick-to-your-ribs stew.Our next menu item is ROASTED CHILE RELLENOS STUFFED WITH MUSH-ROOM-QUINOA PILAF – a restaurant favorite with an immune-boosting twist.Next, Anna will create her version of “DRUNKEN” BEANS – a flavor-filled, pro-tein-packed dish. And for the most comforting comfort food of all, dessert: FLOUR-LESS CHOCOLATE SOUFFLE CAKE WITH CINNAMON & CHILE. Anna Dvorak | Demonstration | $65#120209A – Thursday, February 9 | 6:00 p.m. – 9:00 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidancefrom Kitchen Window Chef Brian Storey, our couples will prepare a gourmetdinner together and then each couple will enjoy that meal at an adorable tablefor two. For this evening’s menu, we’ll create a menu that’s full of rich, beau-tiful flavors that are sure to put you in a romantic mood. This event is the per-fect way to spend a romantic and absolutely delicious evening with the oneyou love. Register soon – this class fills up fast! Full menu coming soon!Wine Flight to accompany dinner will be available for purchase during dinner.Brian Storey | Event-Style Participation | $180 per couple#120210A – Friday, February 10 | 6:00 p.m. – 10:00 p.m.#120211C – Saturday, February 11 | 6:00 p.m. – 10:00 p.m.#120213A – Monday, February 13 | 6:00 p.m. – 10:00 p.m.#120214A – Tuesday, February 14 | 6:00 p.m. – 10:00 p.m.

Sweet Valentine TreatsIn this cold, cold wonderland that we call a Minnesota winter, a little sweetgoes a long way. And we’ve got five little sweets for you to make, eat andshare with your valentines. Join Kitchen Window Instructor Becky Caterinefor this class dedicated to handmade gourmet candies. Becky’s devotion tosugar is well known around here, and for this class, she’ll share her passionwith you. We’ll start with rich and creamy FLEUR DE SEL CARAMELS – lus-cious candies with the perfect balance of sweet and salty. Next, we’ll workon ORANGE LIQUOR TRUFFLES – a sophisticated combination of flavors thatsatisfies even the most powerful chocolate cravings. Next, we’ll honor the kidinside of all of us with HEART LOLLIPOPS – we’ll create these in a variety offlavors. RASPBERRY LIQUEUR MARSHMALLOWS are next – these will turna boring old cup of hot chocolate into an unforgettable nightcap. And finally,it’s BRITTLE – a sugary, buttery taste of grandma’s house (but better).Becky Caterine | Participation | $65#120211A – Saturday, February 11 | 10:00 a.m. – 2:00 p.m.

Chocolate & Wine: A Great RomanceTracy and Hepburn, Bogie and Bacall, Brad and Angelina... with Valentine’sDay just around the corner, now is the time to honor the great romances ofour time. In this class, we’ll celebrate the greatest love affair of all – chocolateand wine. We’ll welcome Anna and Massimo Bonavita, founders of ChocolateBonaVita. The Bonavitas’ obsession and mission is to discover and share theworld’s best artisan chocolates. They believe that the experience of chocolateis a sensual one, much like wine. For this class, they bring their expertise andpassion to the cooking school, as they host a special tasting that highlightspairings between FINE ITALIAN CHOCOLATES & WINES. We’ll open classwith a beautiful ITALIAN CHEESE PLATE, as our hosts discuss the history, na-ture and complexity of chocolate, as well as its enlightening marriage withwine. Next, we’ll explore our chocolates and wines with a separate CHOCO-LATE TASTING and WINE TASTING. We’ll move on to examine the relation-ship that develops between our selections, as we enjoy an artfully coordinatedCHOCOLATE & WINE PAIRING/TASTING. We’ll enjoy award winning Italianartisan chocolates, including legendary Amedei, Slitti, L'Artigiano and Do-mori, joined by some extraordinary companions such as Prosecco, Madera,Marsala, Barolo Chinato and Port. And before our afternoon is through, you’llsample incredible WARM CHOCOLATE DESSERTS prepared by Anna.Wines will be sold separately at the class.Anna & Massimo Bonavita | Demonstration | $55#120211B – Saturday, February 11 | 11:00 a.m. – 2:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 4

Grillmasters Series: Roasts, Rotisserie and Slow FoodNothing brings out the flavor of larger cuts of meat like a long, low temperaturestint on the grill. Join Daniel and Doug as they take you through the process oflow-and-slow cooking on the grill and discuss how to manage long cookingtimes for excellent results. To demonstrate their tips and techniques, Danieland Doug will prepare a variety of meats and side dishes for you to sample.You’ll enjoy WILD MUSHROOM and LEEK-STUFFED PORK LOIN ENCASEDIN APPLEWOOD-SMOKED BACON. Next up is PRIME RIB prepared with aWET RUB; as well as TEXAS-STYLE BRISKET served with SLAW. We’ll also sam-ple poultry on the grill – including TARRAGON ROTISSERIE CHICKEN servedon a bed of BUTTER LETTUCE with CITRUS VINAIGRETTE; and SPICEDTEQUILA-BRINED VERTICAL-ROASTED TURKEY. You’ll leave class with plentyof new recipes and skills, as well as a new found confidence at the grill.Daniel Darvell & Doug Huemoeller | Demonstration | $75#120216A – Thursday, February 16 | 6:00 p.m. – 9:30 p.m.

Mardi Gras Celebration Dinner PartyCome one, come all to our Uptown Mardi Gras Celebration Dinner. You’ll eatgood food, have good fun, and learn the recipes for an amazing menu that ri-vals anything happening down at the other end of the river. Our host for theevening is Ben McCallum, chef, caterer and favorite Kitchen Window instruc-tor. Ben will share his expert culinary techniques; offer tips for organizing andhosting a fabulous dinner party; and prepare an amazing meal just for us! Theevening will start with BACON & CRAWFISH FRITTERS WITH WHOLEGRAIN MUSTARD AIOLI – a party-starter filled with powerful flavors. Nexton the menu is CORNMEAL-CRUSTED CATFISH WITH JALAPENO-CORN-MANGO RELISH – a mouth-watering combination. Ben will serve the catfishwith SWEET POTATO HASH WITH HOMINY – simple, colorful and delicious;and CREAMED COLLARD GREENS WITH CARAMELIZED ONIONS – a tra-ditional Southern side that adds a nice bitter counterpoint to the menu. Andfor a dessert that’s as homey as it is elegant, it’s APPLE BEIGNETS WITH SWEETMAPLE CREAM. Yum. Ben McCallum | Demonstration | $70#120216B – Thursday, February 16 | 6:00 p.m. – 9:00 p.m.

Szechuan Boom Island Beer Dinner There’s a new brewery in town, and this is your chance to preview what theyhave to offer. Owned by husband and wife team, Kevin and Qiuxia Welch, BoomIsland Brewing Company is a Belgian inspired brewery located on the banks ofthe Mississippi. Since 2001, they've been brewing traditional Belgian-style craftbeers here in Minneapolis, and winning one major homebrew competition afteranother. For this event, Kevin will share their best brews, paired with a meal ofauthentic Chinese cuisine prepared by Qiuxia. Qiuxia's life work is to share herChinese heritage with others – as a teacher, a musician and as a cook. For thisclass, Qiuxia will prepare four Szechuan dishes for you to enjoy. Our menu willstart with PORK & CHIVE DUMPLINGS – savory little bites served with BOOMISLAND SILVIUS PALE ALE. Next is BANG BANG CHICKEN – a quick and easynoodle dish with a peanut-sesame-lime sauce that pairs perfectly with BOOMISLAND THOPROCK IPA. For our next dish, we’ll honor your sense of adventurewith STUFFED BITTER MELON WITH BLACK BEAN SAUCE – a bold combina-tion of flavors that is well-matched to a pint of rich BOOM ISLAND HOODOODUBBEL. And to round out our menu, Qiuxia will prepare STIR-FRIED SHRIMPIN TOMATO SAUCE – the subtle flavors in this one are beautifully balancedagainst the complex BOOM ISLAND BRIMSTONE TRIPEL. Qiuxia & Kevin Welch | Demonstration | $65#120220A – Monday, February 20 | 6:00 p.m. – 9:00 p.m.

Pasta Beyond the Basics – Comfort FoodsOnce you’ve taken our pasta making class and know your way around a pastamachine, this class will teach you techniques for making more complicated pastashapes like tortellini and manicotti and inspire you to use your homemade pastain creative recipes. Chef Royal Dahlstrom will guide you through a hands-on classthat will add depth and breadth to your repertoire. You’ll cook your way throughfour stations, each one for a different type of pasta and a delicious sauce. In thisclass, you’ll learn how to create warm and comforting pasta dishes. You’ll startwith forming and filling TORTELLINI with ROASTED SWEET POTATOES, servedwith a rich PISTACHIO CREAM SAUCE. We’ll also master MANICOTTI withSHERRY MUSHROOM BROTH, WATERCRESS AND CRISPY PANCETTA. We’llmake a classic LINGUINI with clam sauce using LITTLENECK CLAMS, OVENDRIED TOMATOES, WHITE WINE AND ARUGULA. We’ll also learn the secretto light, delicious GNOCCHI, which will be served with a PAN TOMATO SAUCEWITH PROSCIUTTO, WHOLE LEAF BASIL AND ROASTED GARLIC.If you own a pasta machine, we encourage you to bring it to work with in class.Royal Dahlstrom | Participation | $70#120221A – Tuesday, February 21 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: SmokehouseWhether you already own a smoker or are thinking of buying one, this classis for you. Doug and Daniel will cover everything you need to know aboutbasic smoking. You’ll learn the difference between cold smoking, hot smokingand curing and discover how using smoke together with rubs, pastes and mari-nades can create a world of flavors. We’ll use a stovetop smoker, a komodo(Green Egg), a box smoker, a barrel smoker and a water smoker, and comparethe flavor nuances of different smoking woods. You’ll start with CHICKENWINGS WITH BROWN MUSTARD, smoked with apple, oak & hickory. We’lluse alder wood to prepare halibut for ALDER-SMOKED HALIBUT SALADWITH CHERMOULA. Next, we’ll cold-smoke mozzarella and combine it withmarinated tomatoes, basil & smoked black pepper for CAPRESE SALAD. We’lluse traditional Jamaican pimento wood for PIMENTO-SMOKED JERK SHRIMP.We’ll make authentic MEMPHIS MOPPED PORK SHOULDER SAMIS withMUSTARD BUTTER and an impressive BOURBON-MARINATED HICKORYand THYME-SMOKED BEEF TENDERLOIN. And finally, we’ll taste an Asian-inspired TEA-SMOKED DUCK IN SAVORY GREEN ONION CREPES.Daniel Darvell & Doug Huemoeller | Demonstration | $70#120221B – Tuesday, February 21| 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight MealsWe’ve all been there – standing in the grocery store trying to figure out what tothrow in the cart to create healthy, quick dinners for the busy week ahead. JoinChef Brian Storey to learn secrets for healthy, tasty meals that fit into a busyschedule. You’ll learn how to spend a little prep time in the kitchen on theweekend, so you can enjoy a wonderful 30-minute meal any night of the week.This hands-on class will start with the preparation of two basic proteins –Chicken & Pork – that can be transformed into four amazing dinners along witha variety of outstanding side dishes. Register soon – this class fills up fast!Full menu coming soon!Brian Storey | Participation | $70#120223A – Thursday, February 23 | 6:00 p.m. – 9:30 p.m.

Italian Celebration Dinner Anniversaries, birthdays, graduations... a special celebration deserves a specialmeal. And we’ve got just that – an elegant, impressive menu of authentic Ital-ian cuisine that you can practice in class and recreate at home. Join Chef SarahBurt, formerly of Haute Dish and La Belle Vie, who will share her tips, tech-niques and recipes as she walks you through the preparation of five gorgeousrecipes. Our menu will start with POLENTA BITES – fried in duck fat untilcrispy and tender and served with tomato and parmesan. For our next course,we’ll create SILK HANDKERCHIEFS WITH COD CAKES – delicate pasta sheetsand fish cakes served in a savory seafood broth. Next, it’s RED WINE-BRAISEDCIPOLLINI ONIONS & PORCINI MUSHROOMS ON CROSTINI – a beautifulblend flavors and textures. For an incredible main course, we’ll prepareWHITE CRESPELLE LASAGNA – layers of crepes baked with prosciutto and acreamy béchamel sauce. And finally, we’ll end with an indulgent BUDINODI RISO – a warm, sweet rice pudding with apricots and spicy hints of grainsof paradise.Sarah Burt | Participation | $70#120223B – Thursday, February 23 | 6:00 p.m. – 9:30 p.m.

Oscar Party ExtravaganzaWhy should the celebrities have all the fun? We’re rolling out the red carpetfor this extravaganza. Our menu will be the envy of even the most exclusiveafter party. We’ll start the evening with stylish appetizers and an informalAcademy Awards trivia contest, emceed by host and instructor, Terry John Zila.We’ll also make our predictions for the big night’s Oscar winners – the bestprediction wins a Kitchen Window gift card! Our star worthy menu will startwith ROSEMARY FLATBREAD WITH HERBED SOFT CHEESES AND SMOKEDSALMON – familiar flavors with a twist. SEARED SESAME TUNA ON WON-TON CRISPS is elegant and easy. SHERRIED MUSHROOM CROSTINI gets aboozy boost. We honor the mini burger trend with LAMB SLIDERS and addspice and sizzle with SPICY GUACAMOLE SHRIMP BITES. Try out your bestItalian accent with SUNDRIED TOMATO TAPENADE ON PARMIGIANO-REGGIANO CROUSTADES. And finish with the happiest of endings: OR-ANGE-SCENTED CORNMEAL COOKIES WITH MASCARPONE ANDBERRIES. Keep in mind that you’ll be working in the kitchen, but feel free todress for the occasion.Terry John Zila | Participation | $75#120224A – Friday, February 24 | 6:00 p.m. – 9:30 p.m.

For complete class descriptions visit www.kitchenwindow.com5

Cake BasicsIf your idea of a home baked cake comes in a box, then this seminar is foryou. With the help of one of Kitchen Window’s talented staff instructors, you’lllearn everything you need to know to bake a perfect cake from scratch. Wewill start by addressing the importance of properly selecting and measuringyour ingredients and how those ingredients interact to create a cake’s structureand flavor. Find out why it’s important to bake with room-temperature ingre-dients and learn the correct way to mix different types of cake batters. You’lllearn how to choose the best tools and equipment to help you achieve success– from mixers to cake pans. You’ll learn the right way to tell when your cakeis done; the proper way to cool it; and how to assemble the final product. Aswe share our wisdom, we will make and bake three cakes – rich and butteryPOUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGECAKE – and discuss the proper techniques for baking each of these classics toperfection. We will also show you how to make EASY BUTTERCREAMFROSTING and share some quick and simple decorating tips to add that spe-cial finish to your cake. We'll cover basic piping as well as how to use glazes,nuts, sprinkles and more. Stephanie Johnson | Seminar | $30#120225A – Saturday, February 25 | 10:00 a.m. – 12:00 p.m.

Cake Decorating BasicsWhether you’re celebrating a special occasion or you just want to add a de-signer touch to a dessert for the family, this seminar will introduce you to theworld of cake, cookie, and cupcake decorating. Join a talented Kitchen Win-dow staff instructors and expert cake decorator for tips and techniques thatwill inspire you to create a cake you’ll be proud to share with family andfriends. Our instructor will demonstrate how to "torte" a cake (how to splitand fill it) and how to properly apply the base layer of icing that is crucial toall successful cake decorating. You’ll learn mixing techniques to achieve theperfect icing consistency, as well as how to fill and hold a piping bag usingthe correct position, direction, angle and pressure. With different piping tips,you can create very different looks, from whimsical to elegant. We will showyou how to make dots and beads, roses, ribbons, stars, drop flowers, shells,rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and print-ing. We’ll also discuss how to successfully work with Nicole Hinds | Seminar | $30#120225B – Saturday, February 25 | 1:00 p.m. – 3:00 p.m.

MARCHSpicy Thai Street FoodTake a stroll down the streets of Bangkok with a class dedicated to the vibrant,spicy flavors of Thailand. Join Chef Joe Hatch-Surisook for a menu of fresh andquick Thai street foods that are flavorful and bright – perfect for a warm Springevening. Chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant inNortheast Minneapolis, Joe will be on hand to share tips, techniques andrecipes. With his help, you’ll make a variety of noodle dishes, salads and smallplates. You’ll start with GAI SATAY – marinated, skewered chicken with curriedpeanut sauce and CUCUMBER SALAD. Next up is SOM TUM – green papayasalad with garlic, Thai chilies, long beans, dried shrimp and lime. Then it’s KHAISOI – Chiang Mai curried noodles wit h thin egg noodles, stewed beef, pickledmustard greens, cilantro and green onion. And finally, we’ll make PAD SEE IEW,a stir fry of wide rice noodles with chicken, dark soy and Chinese broccoli. Joe’sThai classes with Kitchen Window are among our most popular classes – they’refun, informative and guaranteed to turn you on to the world of Thai cooking!Joe Hatch-Surisook | Participation | $70#120306A – Tuesday, March 6 | 6:00 p.m. – 9:30 p.m.

Cooking for Health: Early Spring EditionEven with icy sidewalks and frosty windshields, Spring is not far from here. Re-ally. Longer days, warmer weather, and vibrant colors – these are just aroundthe corner. Why not get a head start with a healthful, colorful and deliciousearly Spring meal. For this class, we welcome back one of our favorite instruc-tors, Anna Dvorak. Anna is an expert in cooking for health, with countlessclasses in vegetarian and gluten-free cooking. Tonight, she'll create an incred-ible menu filled with fresh, hearty and vital flavors that will help you shake offthat last chill of winter and jump into Spring with more energy, a livelier moodand all-around better health. As she prepares our meal, Anna will share hertips and techniques for cooking for health. We’ll start with a lovely, simpleSPRING GREEN SALAD WITH SOY-GINGER DRESSING. Next up is WATER-CRESS-TOFU WONTONS IN AN ASIAN HERB BROTH – a warming, fortifyingsoup filled with earthy flavors and immune-boosting nutrients. We’ll sampleSESAME SOBA NOODLES WITH SPRING VEGETABLES – a beautiful dishguaranteed to liven your table and your spirits. Our next dish is 100-WAYS

RICE BOWL WITH CITRUS-MISO SAUCE – this is a versatile, comforting andsatisfying dish that makes the most of late winter flavors. And finally, we’ll cel-ebrate Spring with a sweet-meets-silky FRUIT COMPOTE WITH VANILLA-CO-CONUT CUSTARD. This meal is free from gluten, dairy and meat. Anna Dvorak | Demonstration | $65#120306B – Tuesday, March 6 | 6:00 p.m. – 9:00 p.m.

Nordic Invasion: Icelandic Cooking TodayFood lovers and trend watchers know: New Nordic cooking is sweeping thekitchens of the world. Scandinavian and Icelandic cuisines are popping up every-where, and with good reason – the seasonal ingredients, slow and low-tech cook-ing methods, local flavors and healthful recipes of traditional Nordic cuisinemarry perfectly with the way many of us are cooking today. This class is youropportunity to experience this exciting new movement. Join us as we welcomeJody Eddy, a Minnesota native, world-class chef, blogger and cookbook author.Jody has worked in some of the world’s most acclaimed kitchens, including Tablain New York City and The Fat Duck in Bray, England. She’ll share her expertisewith you tonight, as she demonstrates the new Nordic cooking of Iceland. Ourmenu will start with LANGOUSTINES SAUTEED WITH JUNIPER BOUGHS –small lobsters subtly scented and flavored by the twigs of a Juniper plant. Jodywill serve these with a THREE-ONION AIOLI & NORI SEAWEED SALT. Next,we’ll sample a course of CURED ARCTIC CHAR SMOKED OVER HAY WITHPARSNIP PUREE, LEEK ASH & PICKLED PEARL ONIONS – an incredible blendof earthy, nutty and sweet. The next menu item is a simple but unexpected ICE-LANDIC MOSS & HERB SALAD WITH DILL-BUTTERMILK DRESSING – cooland refreshing on the palate. We’ll highlight dill again in our next dish: CELERYROOT SOUP WITH DILL OIL. And for an amazing finish to our evening, it’sSKYR MOUSSE WITH CROWBERRY SAUCE & SWEET RYE BREAD DUST – acreamy, dairy-based dessert that’s fruity, rich and unforgettable. Jody Eddy | Demonstration | $70#120308A – Thursday, March 8 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 degreesin a short period of time, which makes it perfect for pizzas and flatbreads.Whether you’re contemplating a purchase, you already own an Egg, or youjust want to experience some great food, check out this class. We’ll begin withSMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEPPERS, featuringItalian dry-rubbed, slow-smoked pork shoulder. Next is ROASTED LEMON &TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed ofbutter lettuce with apple, walnuts, red onion and goat cheese with citron vinai-grette. We’ll boost our temp to searing for BISTECCA ALLA FIORENTINA – a4 pound Tuscan garlic herb rubbed T-bone steak served with SMOKEDSMASHED POTATOES. Finally, we’ll finish our eggstravaganza with a PIZZABAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#120308B – Thursday, March 8 | 6:00 p.m. – 9:30 p.m.

Brau Bros Beer DinnerWe are very excited about this event! Brau Brothers Brewing Company is asmall, family-owned, independent brewery right here in Minnesota. The Braubrothers take their beer very seriously – brewing in tiny batches, overseeingevery step of the process, and producing only for a local and regional market.As they put it, “the closer you are to the brewery, the better the beer tastes.” Forthis event, they’ll bring their best beers to us for a fantastic beer dinner. You’lljoin Dustin Brau, CEO and middle Brau brother, along with Chef Ben McCallumfor five courses, each carefully paired with a distinctive brew. Our menu willstart with ASIAGO-BACON-POTATO CROQUETTES WITH WHOLE GRAINMUSTARD AIOLI – an appetizer that’s bursting with formidable flavor. Next,Ben will serve FRESH BEER BREAD WITH GORGONZOLA WHIPPED BUTTER– a snack that puts plain old bread-n-butter to shame. Next, it’s ALE-BATTEREDFISH & CHIPS WITH REMOULADE & MALT VINEGAR – a pub classic. Heartylittle sandwiches will follow: ALE-BRAISED PORK SHOULDER ON ONIONROLLS. And if you think beer can’t pair with dessert, we’ll prove you wrongwith OATMEAL STOUT CHOCOLATE BROWNIES. During dinner, you’ll sam-ple an unforgettable selection of beers, hand-picked and paired by Dustin. He’llwalk us through the flavor profiles and talk about the brewing process of fivebrews, including BANCREAGIE PEATED SCOTCH ALE – made from importedScottish-grown Maris Otter barley; MOO JOOS OATMEAL MILK STOUT – atribute to Minnesota’s dairy farmers; RING NECK BRAUN ALE – one of the firstBrau Bros beers; SHEEPHEAD ALE – named for the official card game of theBrau family; and a surprise SEASONAL SELECTION. Dustin Brau & Ben McCallum | Demonstration | $70#120309A – Friday, March 9 | 6:00 p.m. – 9:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 6

Shop Like a Chef – Great Ciao TourThis North Minneapolis warehouse is a mecca for chefs throughout the TwinCities and around the country. Great Ciao is a favorite because of its selectionof the highest quality, most unique foods around. The warehouse is typicallyopen only to professionals, but as a guest of Kitchen Window, you get insideraccess to this exclusive market. You’ll get a behind-the-scenes tour from ScottPikovsky, owner of Great Ciao, and one of Kitchen Window’s chef instructors.You’ll receive great information and tips on how to use some of the ingredientsyou’ll find. You’ll be treated to tastings of artisanal olive oils, vinegars, cheeses,chocolates and other specialty ingredients. And through special arrangementwith Kitchen Window, you’ll be able to purchase the foods you fall in lovewith. Once you get the lay of the land from the staff of Great Ciao, you’ll getto shop to your heart’s content. We’ll meet at Kitchen Window Cooking Schoolbefore heading to the market, and after the tour, return here for a lunch anddessert prepared by our chef with some of his favorite Great Ciao finds.Royal Dahlstrom | Tour | $75#120310A – Saturday, March 10 | 9:00 a.m. – 2:00 p.m

Mini PiesSometimes smaller is better. Cupcakes are all the rage; cookies aren’t goinganywhere; so why not mini pies? Small in stature, but big in flavor, mini piesare perfect for brunches, buffets or even just for snacking. In this hands-on class,you’ll learn the art of pie-baking on a small scale with Kitchen Window In-structor Stephanie Johnson. Stephanie will share her expert tips and techniquesfor flawless crusts as well as incredible sweet and savory fillings for any occa-sion. Class will start with SPINACH & FETA PIES – a savory and delicious littletreats that are sure to whet your appetite. Next we’ll make QUICK FRUIT JAMHAND PIES – great for breakfast, brunch or an afternoon snack. Then it’s tworecipes that are perfect for the coming spring days: MINI LEMON MERINGUEPIES and PETITE RASPBERRY RHUBARB PIES. We’ll make SAVORY CHICKENHAND PIES next – comfort food that fits in the palm of your hand! And finally,for a teensy bit of indulgence, it’s MARBLED CHOCOLATE GARANCEPIELETTES. (Bet you can’t eat just one.)Stephanie Johnson | Participation | $65#120310B – Saturday, March 10 | 11:00 a.m. – 2:30 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll with Mas-ter Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discussthe history and etiquette of sushi as he prepares a special roll for you to enjoy.Next, you’ll learn how to use a sashimi knife to properly cut SALMON ANDTUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling ofsoy sauces and ponzu. With these essentials under your belt, you’ll try yourhand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLLand SPICY TUNA ROLL before exercising your creativity with a variety of MAKIROLLS using your favorite ingredients from our selection, including CUCUM-BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class,you’ll also learn where to shop for the freshest sushi ingredients and whatequipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#120310C – Saturday, March 10 | 6:00 p.m. – 9:00 p.m.

Bread BasicsIf your homemade bread just isn’t rising to the occasion, this seminar will help.Bread baking involves a series of chemical reactions; and each step in theprocess is important to achieving a great loaf. Join a favorite Kitchen Windowinstructor to learn the secrets of bread baking – from the choice of ingredientsto the baking time. We’ll begin with a discussion about yeast – active dry, in-stant, compressed/fresh – how they are different and which type is right for you.You’ll learn the right way to measure ingredients; how to choose the rightequipment; and how important temperature really is. Proper kneading is fun-damental to bread baking: if not done properly, the final product will notachieve its full potential. Our instructor will show you how to knead both byhand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette,rounds, rolls and braids; as well as how to achieve the optimal crumb and crustfor the perfect overall texture. You’ll learn how to tell when your bread is doneas well as how to cool and store it properly. Along the way, we’ll be makingand baking bread to demonstrate professional tips, tricks and techniques. Afterthis seminar, and a little practice at home, you’ll be turning out artisan qualitybread in no time.Stephanie Johnson | Seminar | $30#120311A – Sunday, March 11 | 10:00 a.m. – 12:00 p.m.

Candy and Chocolate BasicsWorking with sugar and chocolate isn’t as tricky as it looks, once you know afew secrets. In this seminar, you’ll learn the fundamental techniques for hand-made candies and chocolates from a favorite Kitchen Window instructor. You’lllearn all you need to know to create luscious CHOCOLATE TRUFFLES,CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talkabout the importance of choosing high quality ingredients to ensure the bestfinished products, and tell you how to look for the best ingredients available.You’ll also learn about the importance of temperature when working withcandy and chocolate. We will demonstrate how to make lollipops and fabuloushomemade caramels and include a lesson on how to safely pour sugar. Nextit’s on to chocolate – we’ll discuss tempering: the most important (yet oftenmisunderstood) step in working with chocolate. We’ll show you how to maketruffles with ganache centers and how to finish them by dipping them in tem-pered chocolate or rolling them in nuts or cocoa powder. You’ll also learn tomake filled and molded chocolate candies. Finally, we’ll share some ideas foradding unique flavors to your candies to develop your own signature creations.Nicole Hinds | Seminar | $30#120311B – Sunday, March 11 | 10:00 a.m. – 12:00 p.m.

Baking BasicsLearn the science and chemistry behind the art of baking from a favorite KitchenWindow Instructor. In this fun and informative seminar, you’ll get the answersyou need to become a better home baker: What makes a batter tough? Whathappens if you over-mix the batter? Why is ingredient temperature so impor-tant? Does it matter in which order you add the ingredients? Learn how tochoose the right tools and equipment for different baking projects; as well ashow to choose the right ingredients – from the various types of flours and sug-ars, to the differences between baking powder and baking soda. Our instructorwill show you the proper way to measure ingredients and how to improve yourbaking with mise en place – having your tools and ingredients laid out andready to use. You’ll discover the three characteristics that will make or breakyour baking: the bake, the brown and the release. You’ll learn how these qual-ities are affected by your oven and your baking pan. Finally, you’ll find out theright way to determine doneness, as well as how to cool and store your bakedgoods. Along the way, we will demonstrate techniques for mixing and bakingSCONES, MUFFINS and COOKIES for you to sample.Stephanie Johnson | Seminar | $30#120311C – Sunday, March 11 | 1:00 p.m. – 3:00 p.m.

Pantry BasicsDiscover the best-kept secret of the world’s greatest chefs – the well-stockedpantry to create beautiful flavors. Let our executive chef, Daniel Darvell, guideyou through the world of gourmet foods, and unlock the secrets to a greatpantry to create great meals for any occasion. We’ll start with staple ingredientslike salts, spices, oils, vinegars, stock, flour and sugar. You’ll learn how manysalts you really need; how you should store your spices; how long your spiceswill last on the shelf; what type of oil you should use for what and exploresome of the flavor profiles of different olive oils. Next, we’ll move on to discussa broad scope of specialty ingredients (i.e. oils, vinegars, spices, grains, pastas,flours, & condiments) and how to use them to build ultimate flavor in yourrecipes. Along the way, we’ll sample dozens of gourmet ingredients while wediscuss how to use them and where to get them. Whether you’re just startingto develop your pantry, or you’re an experience flavor junkie, this seminar hassomething for everyone. Daniel Darvell | Seminar | $30#120311D – Sunday, March 11 | 1:00 p.m. – 3:00 p.m.

Chicken FundamentalsFrom the dinner table to the lunch box, chicken is a staple of the American diet.And why not? You can dress it up, dress it down, serve it to your kids on a rushedweeknight, or to your mother-in-law on a leisurely Sunday afternoon. In thishands-on class, you’ll learn how to perfect the art of chicken dinners with experttips, techniques and recipes from Kitchen Window Executive Chef DanielDarvell. We’ll start with a tutorial on selecting your chicken at the market. You’lllearn about the types and grades of chickens, as well as when to choose a wholechicken and when to select breasts or thighs. Next, we’ll discuss how to properlybutcher a whole chicken into its parts, and you’ll get the chance to practice thisvery important skill. You’ll also learn professional methods for carving a wholechicken or turkey. And finally, Daniel will walk you through how to cookchicken to achieve moist and flavorful results every time. The class will workon five delicious recipes that highlight this versatile bird. We’ll start with ITAL-IAN-BAKED CHICKEN WINGS – an herby, upscale take on a sports-bar classic.We’ll make a beautiful WINE-BRAISED CHICKEN – a fresher, simpler spin oncoq au vin. Next is OVEN “FRIED” CHICKEN – a healthier version of a family-

For complete class descriptions visit www.kitchenwindow.com7

friendly comfort food. Our next recipe is sure to impress at your next dinnerparty: PAN-SEARED CHICKEN MARSALA. And finally, it’s GRILLED HERBEDCHICKEN – a dish that’s perfect for any occasion. Daniel Darvell | Participation | $70#120312A – Monday, March 12 | 6:00 p.m. – 9:30 p.m.

A Taste of ProvenceSo you won’t be jetting over to France this year – don’t let that stop you fromenjoying a beautiful evening of Provencal cuisine. Join us in the cooking schoolas we welcome Frédéric Bermond, French native, world-class chef and delight-ful cooking instructor. Born in Marseilles, France Frédéric grew up in the foodbusiness, in an apartment right above his family’s bakery. His love of foodstayed with him as an adult and was honed by a professional culinary educa-tion. Frédéric has worked in some of the best kitchens in the Twin Cities, in-cluding Interlachen Country Club, Golden Valley Country Club and The Sofitel.Tonight, he’ll share his expertise and his heritage with us, as he prepares anunforgettable menu of authentic Provencal cuisine. Our evening will beginwith MOULE PROVENCAL – mussels in a lovely, bright tomato and herb broth.Next, we’ll enjoy a lovely salad of CITRUS-THYME MIXED GREENS servedwith ROASTED RED PEPPER & GREEN OLIVE TAPENADE CROSTINI – madeall the more special with a drizzle of olive oil and a sprinkling of anise-scentedsea salt. For our main course, we’ll have FENOUIL LAMB RACK WITH CRISPSPANISSE & PARMESAN-ASPARAGUS – a lovely, succulent dish finished withrustic tomato pesto. Next, it’s an HIBISCUS & LAVENDER GRANITAS – a re-freshing intermezzo. The menu continues with an amazing PROSCIUTTO-WRAPPED SCALLOP – made with a sauté of spinach and aged black garlic,and served with a shallot comfit. And finally, we’ll have an incredible, tradi-tional French dessert: TARTE TATIN – an upside-down caramelized apple tart. Frédéric Bermond | Demonstration | $70#120312B – Monday, March 12 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Plank Grilling It seems so basic, but grilling with a plank is one of those simple techniquesthat can add so much dimension and depth of flavor to your finished dish. Theplank acts as both a piece of cooking equipment and as a flavor component ofthe food being cooked. Join Grillmasters Daniel and Doug for this hands-onclass that will expand the limits of what you thought could be cooked on thegrill. We’ll start the experimenting with MAPLE-PLANKED JUMBO LUMPCRAB CAKES with APPLEWOOD-SMOKED BACON and HOLLANDAISE.You’ll taste the subtle undertone of the maple mingled with the delicate crab.The signature dish of this meal will be OAK-PLANKED MUSTARD DILL OAT-MEAL MEATLOAF. After tasting this, you'll never turn back to your oven again.To round out our meal, we'll prepare ALDER-PLANKED STUFFED ROMATOMATOES and CEDAR-BOXED THREE-CHEESE POTATO GRATIN. Fordessert, we’ll pick up some sweet and subtle flavor from our MAPLE PLANK tocreate a GINGER PEAR TART. These dishes taste great, and they also make foran impressive presentation.Daniel Darvell & Doug Huemoeller | Participation | $70#120314A – Wednesday, March 14 | 6:00 p.m. – 9:30 p.m.

Italian-American Table: End of WinterSo, what will you miss most about winter? It probably won’t be the icy side-walks, dark afternoons or frozen windshields. Blazing fireplaces are nice, andsnow has its perks... but for us, hands down, what we’ll miss most about winteris the food. Warm, hearty, comforting, there is nothing quite as satisfying as awinter meal. Come and celebrate the good things about winter with this hands-on class led by Sarah Burt. Sarah is one of our favorite new instructors andowner of Saucy Burt's – a downtown food cart that specializes in Sarah's ownhomemade Italian meatball subs. She inherited her love of food and her culi-nary skill from her Italian grandmother, and she honed that skill at local restau-rants including La Belle Vie and Haute Dish. Tonight, she’ll share her skills withyou. We’ll create a beautiful five-course meal of Italian-American favorites –perfect for any gathering with family and friends. Class will begin withROASTED PIQUILLO PEPPERS STUFFED WITH CHEVRE – delicious little biteswith powerful flavor. Next we’ll work on a pasta course of GARGANELLI AL-L’ARRABBIATA – homemade penne in a chunky, spicy tomato sauce. We’llmake BROILED MUSHROOM CAPS & RED ONION – a great earthy side dishtossed with fresh parsley, basil in a vinaigrette and served on a bed of arugula.Our main course will be CHICKEN SCARPARIELLO – roasted chicken in atangy lemon and rosemary sauce served over orzo. And for an incredibledessert, it’s GRILLED NUTELLA FLATBREAD – grilled flatbread topped withNutella, brandied hazelnuts and bananas. Yum. Sarah Burt | Participation | $70#120314B – Wednesday, March 14 | 6:00 p.m. – 9:00 p.m.

Green Egg – Latin Grill By now, you may know that our grillmasters love to cook on the Big GreenEgg. And it’s no wonder – the Green Egg is the most versatile outdoor ceramiccooker around. Since it can be used as a charcoal grill, an oven, a smoker, oreven a pizza oven, you can create full menus with delicious fire-grilled flavor.In this class, you’ll find out for yourselves what the Green Egg can do. KitchenWindow Grillmasters Daniel and Doug will walk you through the preparationof a complete Southwest-style menu, beginning with SMOKED QUESO FUN-DIDO – a delicious dip of melted cheese. Next on the menu, we will createthe PERFECTLY ROASTED CHICKEN that you’ll use to make CREAMY REDSMOKED CHICKEN ENCHILADAS. Then we’ll master the art of the PORKSHOULDER to create SMOKED TAMALES WITH CHILI ROJO PORK. You’llfire up the grill to searing for GRILLED FLANK STEAK FAJITAS WITH HOME-MADE FLOUR TORTILLAS. And for dessert, we’ll indulge in PINEAPPLE-ANCHO SKILLET CAKE.Daniel Darvell & Doug Huemoeller | Participation | $70#120315A – Thursday, March 15 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Becky Caterine willalso share some of her favorite pasta sauces, which you’ll make and enjoy withthe pasta from class. The first dish is a classic LASAGNE. You’ll learn how tocut and layer fresh pasta. Then while the lasagne bakes, you’ll make FETTUC-CINI WITH BASIL PESTO. You’ll also learn how to make filled pasta includingSPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE andCHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you the con-fidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with in class.Becky Caterine | Participation | $70#120316A – Friday, March 16 | 6:00 p.m. – 9:30 p.m.

Cake BasicsIf your idea of a home baked cake comes in a box, then this seminar is foryou. With the help of one of Kitchen Window’s talented staff instructors, you’lllearn everything you need to know to bake a perfect cake from scratch. Wewill start by addressing the importance of properly selecting and measuringyour ingredients and how those ingredients interact to create a cake’s structureand flavor. Find out why it’s important to bake with room-temperature ingre-dients and learn the correct way to mix different types of cake batters. You’lllearn how to choose the best tools and equipment to help you achieve success– from mixers to cake pans. You’ll learn the right way to tell when your cakeis done; the proper way to cool it; and how to assemble the final product. Aswe share our wisdom, we will make and bake three cakes – rich and butteryPOUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGECAKE – and discuss the proper techniques for baking each of these classics toperfection. We will also show you how to make EASY BUTTERCREAMFROSTING and share some quick and simple decorating tips to add that spe-cial finish to your cake. We'll cover basic piping as well as how to use glazes,nuts, sprinkles and more. Stephanie Johnson | Seminar | $30#120317A – Saturday, March 17 | 10:00 a.m. – 12:00 p.m.

Sweetshop Baking Too!Whether you took the first Sweetshop Baking, or just heard the buzz – we’rebringing this class back for another round. Join the Kitchen Window CookingSchool for a hands-on class that will teach you how to make mouth-wateringbakery treats that will rival the neighborhood corner bakery. In this class, you’lllearn and practice the basics of sweetshop baking step-by-step – includingmixing dough, as well as kneading, folding, shaping and filling dough for pro-fessional-quality bakery-style treats. Your expert Kitchen Window instructor,will walk you through the preparation of homey, classic baked goods that arejust as great with your morning cup of coffee as they are on the dessert tray.First-up is that all-time favorite – CLASSIC CINNAMON ROLLS. Next on themenu is an oldie but a goodie – GLAZED RAISED DOUGHNUTS. Next, you’lllearn how to make two treats that are great afternoon pick-me-ups – GIANTMOLASSES GINGER COOKIES and HUNGARIAN SHORTBREAD CHERRYJAM BARS. And finally, treat the whole family with BUTTERSCOTCH TOFFEEBLONDIES WITH WHITE CHOCOLATE & ESPRESSO GLAZES.Terry John Zila | Participation | $65#120317B – Saturday, March 17 | 10:00 a.m. – 2:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 8

Cake Decorating BasicsWhether you’re celebrating a special occasion or you just want to add a de-signer touch to a dessert for the family, this seminar will introduce you to theworld of cake, cookie, and cupcake decorating. Join a talented Kitchen Win-dow staff instructors and expert cake decorator for tips and techniques that willinspire you to create a cake you’ll be proud to share with family and friends.Our instructor will demonstrate how to "torte" a cake (how to split and fill it)and how to properly apply the base layer of icing that is crucial to all successfulcake decorating. You’ll learn mixing techniques to achieve the perfect icingconsistency, as well as how to fill and hold a piping bag using the correct po-sition, direction, angle and pressure. With different piping tips, you can createvery different looks, from whimsical to elegant. We will show you how to makedots and beads, roses, ribbons, stars, drop flowers, shells, rosettes, rope, ruffles,cornelli lace patterns, basket weaves, garlands and printing. We’ll also discusshow to successfully work with fondant for a classic and seamless look.Nicole Hinds | Seminar | $30#120317C – Saturday, March 17 | 1:00 p.m. – 3:00 p.m.

St. Patrick’s Day: Makin’ Paddy Proud!Everything’s coming up Irish in the Kitchen Window Cooking School. We’llwelcome back Kitchen Window Instructor Terry John Zila for a fun, fabulousSt. Patrick’s Day celebration complete with good food, good fun and maybeeven a shamrock or two. With Terry as your guide, you’ll whip up a handful ofsmall plates and bites featuring traditional Irish flavors that are guaranteed tomake Paddy proud. Our menu will start with SAVORY CORNED BEEF & CAB-BAGE PASTRY CUPS – hearty little bites packed with St. Patrick’s Day flavor.Next up are IRISH COCKTAIL SANDWICHES, made with Irish soda bread,smoked salmon & dilled cream cheese. We’ll work on PERSONAL LAMBSHEPHERD’S PIES – mini versions of this hearty pub fare, loaded with lamband veggies. Next, we’ll make BANGER KEBOBS – Irish sausage wrapped inpuff pastry and baked on a stick. We’ll end the evening with a couple of sweets:WEE SHORTBREAD SANDWICH COOKIES – buttery little treats that are justas happy on the dessert table as they are served with your afternoon tea; andIRISH COFFEE CUPCAKES – a classic nightcap turned classic baked delight. Terry John Zila | Participation | $70#120317D – Saturday, March 17 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.KW Culinary Staff | Seminar | $30#120318A – Sunday, March 18 | 9:00 a.m. – 11:00 a.m.

Cooking Basics – Secrets of a chefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’ll learnhow to choose the right equipment for a particular project, as well as how to usethat equipment to achieve the best results. We’ll show you the importance ofchoosing the right ingredients and how to use them. We’ll demonstrate variousculinary techniques – including frying, searing, sautéing, caramelizing, deglazingand braising – and discuss when to use (and when not to use) each technique.Throughout the seminar, we’ll prepare samples for you to share so that you maytaste for yourselves the difference a few basic skills can make. Samples include:PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS;and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a fewprofessional secrets that will help you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#120318B – Sunday, March 18 | 10:00 a.m. – 12:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better un-derstand the grill you have or to choose the perfect grill for your outdoorkitchen. Understanding your grill is the key to achieving a great grilling menu.You'll get a lesson in the basic anatomy and features of gas and charcoal grills,and we'll also take a peek at smokers. We’ll discuss how a grill’s design, con-struction and technology affect food. We'll talk about traditional and infraredburners, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a proteincoma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#120318C – Sunday, March 18 | 12:00 p.m. – 3:00 p.m.

Fundamentals of Quick Weeknight MealsWe’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to create healthy, quick dinners for the busy week ahead.Join Chef Brian Storey to learn secrets for healthy, tasty meals that fit into abusy schedule. You’ll learn how to spend a little prep time in the kitchen onthe weekend, so you can enjoy a wonderful 30-minute meal any night of theweek. This hands-on class will start with the preparation of two basic proteins– Chicken & Pork – that can be transformed into four amazing dinners alongwith a variety of outstanding side dishes. Register soon – this class fills upfast!Full menu coming soon!Brian Storey | Participation | $70#120319A – Monday, March 19 | 6:00pm – 9:30pm

Sushi: Master ClassFor those of us devoted to sushi (and there a lot of us), comes a class devotedto mastering the art of beautiful, authentic sushi, sashimi and tempura. We'llbe joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and oneof our favorite instructors. Pepe will share his wisdom and walk us throughexpert, intricate sushi preparations that go way beyond the humble Californiaroll. You'll learn Pepe's master techniques, including how to select your in-gredients, how to properly use a sashimi knife and how to embellish yoursushi for presentation. We'll start by making SHRIMP & VEGETABLE TEMPURA– shrimp and assorted vegetables deep fried in a light batter. We'll learn howto use our tempura to make HAND ROLLS and SUSHI CONES, as well as howto make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll work onSASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, yellowtailand tuna sashimi on the outside. Next, we'll try our hand at the CATERPILLAR– a whimsical roll made with eel, avocado, cucumber and roe. And finally,Pepe will teach how to make a couple of traditional dipping sauces to accom-pany our creations. With this class, you'll be well on your way to becoming asushi master in your own right.Pierre “Pepe” Yang | Participation | $75#120320A – Tuesday, March 20 | 6:00 p.m. – 9:30 p.m.

The Fundamentals of Soups and StocksOne of the secret ingredients to add depth of flavor and richness to your soupsand sauces is homemade stock. Making stock is not difficult, but it takes sometime, and there are a few techniques for success. Chef Royal will show youhow to turn simple ingredients into rich, flavorful stocks, and he’ll share somegreat soup recipes along the way. You’ll learn how to make four stocks thatare indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK,BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cookerversion of the beef stock to show how you can create a finished stock veryquickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEFSTEW that you’ll enjoy as class gets under way. Once the stove-top stockshave simmered, you’ll make ROASTED CORN & SEAFOOD CHOWDERusing the fish stock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTEDALMOND BUTTER using the vegetable stock; and with the fish stock:CHICKEN WONTON SOUP WITH BOK CHOY, SOY AND GINGER.Royal Dahlstrom | Participation | $70#120320B – Tuesday, March 20 | 6:00 p.m. – 9:30 p.m.

For complete class descriptions visit www.kitchenwindow.com9

Spring Equinox DinnerCelebrate the official beginning of warmer weather, longer days and greenerlandscapes with our Goodbye Winter Dinner Party. You’ll join Chef Ben Mc-Callum of Three Sons Catering for a lovely menu designed to bid a fondfarewell to our favorite winter flavors. You’ll learn Ben’s recipes and cookingtechniques, as well as expert tips for throwing an unforgettable diner party ofyour own. Our menu will start with ZUCCHINI & POTATO VELOUTE WITHSAGE-BROWN BUTTER & CREME FRAICHE – a rich and elegant soup thatmakes a beautiful first course. Next, Ben will prepare HERB-BRAISED PORKROAST WITH ROSEMARY WHITE WINE JUS – a succulent main course that’spacked with flavor. We’ll serve that up with ROASTED WINTER SQUASHWITH DEEP-FRIED APPLES & TOASTED PECANS – a colorful blend of sweetand nutty; as well as deliciously sweet and succulent CARAMELIZED BRUS-SELS SPROUTS WITH BACON & MOLASSES. And to finish our evening, we’llhave an incredible TRIPLE CHOCOLATE CHEESECAKE. Ben McCallum | Demonstration | $65#120322A – Thursday, March 22 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Championship Ribs & SauceIf you love ribs, this class is for you. Daniel and Doug will cover everythingfrom the different types of ribs, how and where to purchase the best qualityribs for cooking on the grill, and how to master the art of slow-cooking beefand pork for maximum flavor. We’ll cook pork baby back ribs and spare ribs,beef short ribs and beef back ribs. The class will discuss the use of dry rubsand sauces, and you’ll work in teams to develop the ultimate competition bar-becue sauce. The menu starts with an appetizer of grilled KOREAN-STYLESHORT RIBS. Then it’s on to pork as we compare SMOKED PORK LOIN BACKRIBS with GRILLMASTER’S DRY RUB to GRILLED PORK SPARE RIBS withCHAMPIONSHIP PORK BBQ SAUCE. We’ll enjoy these ribs with a side ofCIDER SLAW. Next we’ll compare SMOKED DRY-RUBBED BEEF BACK RIBSwith CHAMPIONSHIP BEEF BBQ SAUCE to GRILLED ESPRESSO-RUBBEDBEEF SHORT RIBS. We’ll serve these up with a side of SWEET POTATO &PECAN-MAPLE MASH. For dessert, it’s SHORTBREAD COOKIES withBROWN SUGAR-RUM PINEAPPLE & TOASTED MARSHMALLOWS.Daniel Darvell & Doug Huemoeller | Participation | $70#120323A – Friday, March 23 | 6:00 p.m. – 9:30 p.m.

Sweet & Savory SoufflesWith its delicate texture and beautiful presentation, a good souffle makes agreat centerpiece for the dinner table. But the souffle is a dish that has stumpedmany a great home cook. In this class, join Instructor Terry John Zila to learntips, tricks and techniques for overcoming the intimidation and creating perfectsouffles every time. With Terry as your guide, you’ll practice making a varietyof sweet as well as savory souffles that are great for any occasion. First on themenu is a CLASSIC CHEESE SOUFFLE, which we’ll enjoy with MIXED GREENS& CHAMPAGNE VINAIGRETTE. Next you’ll try your hand at an EASY BREAK-FAST SOUFFLE, sure to be the star at your next weekend brunch. We’ll exploredessert souffles next, starting with a bright LEMON SOUFFLE with CRÈMEANGLAISE. For your next dinner party, you’ll want to try the next item on themenu: a GRAND MARNIER SOUFFLE with CHOCOLATE SAUCE. And finally,you’ll learn to make timeless recipe & CHOCOLATE SOUFFLE CAKE. Terry John Zila | Participation | $65#120323B – Friday, March 23 | 6:00 p.m. – 9:30 p.m.

Tarts and TartletsHere’s an interesting bit of tart trivia: Tart shells were first introduced as dinnerplates in the 11th century. Over a thousand years later, we’re still using tartshells for all kinds of delicious fillings. In this class, we’ll take you step-by-step through the process of mixing, baking, filling and topping these scrump-tious butter crusts. First, you’ll learn and practice no-fail recipes andtechniques for SHORT DOUGH CRUST and CHEF’S PIE DOUGH. Next, we’llmove on to practice three tartlets: PINE NUT, ORANGE CURD and CHOCO-LATE MOUSSE. Then we’ll move on to baked filling tarts such as CHERRY AL-MOND TART with and RASPBERRY LINZER TART. Lastly, we’ll enjoy a coupleof savory tarts: CARAMELIZED ONION TART and ROASTED TOMATO TART.These versatile recipes can be made as individual tartlets for your buffet tableor as impressive pie-sized desserts.Stephanie Johnson | Participation | $65#120324A – Saturday, March 24 | 10:00 a.m. – 2:00 p.m.

Fundamentals of BreakfastDon’t let your mornings start with cold cereal. Take time to smell the coffeeand enjoy a leisurely weekend breakfast. Chef Royal Dahlstrom will help youslow down your mornings with a wonderful menu of breakfast foods, perfectfor ordinary Saturdays or special occasions. Class will begin with an ALL-AMERICAN BREAKFAST – that classic diner combo of EGGS, POTATOES &SAUSAGE. We’ll discuss the best cooking techniques for these breakfast sta-ples. You’ll learn how to cook EGGS to order – over-easy, medium or bastedand we’ll practice flipping eggs. You’ll discover which potatoes make the bestHOME FRIES with a perfect crusty exterior and tender, melt-in-your-mouth in-terior. For the sweet-tooths among us, we’ll make WAFFLES – BANANAS FOS-TER STYLE, and mix up BUTTERMILK PANCAKES served with MAPLE SYRUP.For the grand finale, we’ll make EGGS BENEDICT with GRILLED HAM,POACHED EGGS and HOLLANDAISE SAUCE. Royal Dahlstrom | Participation | $65#120324B – Saturday, March 24 | 11:00 a.m. – 2:30 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The key togood knife skills is an understanding of good gripping and cutting techniques.When used properly, your knife will perform much more efficiently – and it canactually become three times sharper. Once mastered, the knife skills you’ll pickup in this seminar will help you reduce your prep-time in the kitchen and im-prove your confidence while slicing and dicing. This hour-long primer will giveyou a fundamental understanding of the most important tools in your kitchenand prepare you to further develop your skills at home. Choosing the correctknife for the job is fundamentally important. Each kind of knife plays an impor-tant, specific role in the kitchen. In this seminar, we'll discuss the best uses andpractical applications for many kinds of Western and Asian knives – from parersto slicers, chef's knives to santokus, and bread knives to cleavers. We will reviewbasic cutting techniques; how to choose a knife; differences in types, styles andshapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#120325A – Sunday, March 25 | 10:00 a.m. – 11:00 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $30#120325B – Sunday, March 25 | 12:00 p.m. – 1:00 p.m.

Tapas & Tagines: Spanish-Moroccan Dinner Come away with us on a culinary vacation as we explore the warm and sultrycuisines of Spain and Morocco. You’ll try new recipes, learn expert cookingtechniques and enjoy an amazing meal designed by Sarah Burt. Sarah is oneof our favorite new instructors and owner of Saucy Burt's – a downtown foodcart that specializes in Sarah's own homemade Italian meatball subs. She in-herited her love of food and her culinary skill from her Italian grandmother,and she honed that skill at local restaurants including La Belle Vie and HauteDish. For this hands-on class, she’ll lead us on an expedition that will delightyour senses and expand your culinary horizons. As class begins, you’ll enjoyCATALAN TOMATO TOASTS – a simple appetizer that is loaded with freshflavor. Then, it’s on to our first course: PRAWNS WITH SLOW-COOKEDANCHO ROMESCO – prawns in a rich Catalonian pepper and nut sauce,served with rice. For our salad course, it’s MOROCCAN CARROT SALADWITH CUMIN – thinly sliced carrots tossed with toasted cumin, olive oil,lemon juice, cilantro and golden raisins. Our entrée will be a VEGETABLETAGINE – a medley of fresh vegetables cooked in a traditional tagine withfresh ginger, paprika, cinnamon, and served over couscous. And for an unfor-gettable finish to the evening, we’ll prepare NUTMEG & LEMON FRIED CUS-TARD – a Spanish dessert with an incredible flavor and texture. Sarah Burt | Participation | $70#120326A – Monday, March 26 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 10

For complete class descriptions visit www.kitchenwindow.com11

APRILThe Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll with Mas-ter Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discussthe history and etiquette of sushi as he prepares a special roll for you to enjoy.Next, you’ll learn how to use a sashimi knife to properly cut SALMON ANDTUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling ofsoy sauces and ponzu. With these essentials under your belt, you’ll try yourhand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLLand SPICY TUNA ROLL before exercising your creativity with a variety of MAKIROLLS using your favorite ingredients from our selection, including CUCUM-BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class,you’ll also learn where to shop for the freshest sushi ingredients and whatequipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#120403A – Tuesday, April 3 | 6:00 p.m. – 9:00 p.m.

An Elegant & Traditional Easter DinnerGather your family and friends for an elegant and traditional holiday dinnerthat’s guaranteed to impress. In this class, you’ll join Chef Ben McCallum tolearn the recipes and techniques for a lovely Easter dinner. As the owner ofThree Sons Catering, Ben knows a thing or two about throwing a dinner party.Tonight, he’ll share his expert tips with you so that you can recreate this dinnerparty at home. For our main course, we’ll have ROASTED LEG OF LAMBWITH SWEET ONION JAM – an irresistibly succulent dish with just the rightamount of sweetness. Ben will serve the lamb with FOUR CHEESE POTATOGRATIN – a rich, creamy and cheesy family favorite. We’ll also have APRICOTGLAZED CARROTS – a simply elegant side dish that adds a lovely splash offlavor and color to your plate. For dessert, Ben will treat us to a DOUBLE CIT-RUS TART WITH GINGERSNAP CRUST & VANILLA CREAM – a perfect com-bination of sweet, rich, bright and creamy. Ben McCallum | Demonstration | $70#120404A – Wednesday, April 4 | 6:00 p.m. – 9:00 p.m.

The Italian-American Table: Spring EditionMangia! It’s Spring, and we have a menu to celebrate! In this hands-on class,you’ll join Sarah Burt to create a five-course Italian-American menu that’spacked with bright and vibrant colors and flavors – perfect for a warm Springevening. Sarah inherited her love of food and her culinary skill from her Italiangrandmother, and she honed that skill at local restaurants including La BelleVie and Haute Dish. Tonight, she’ll share her passion and expertise with you.Class will begin with CROSTINI WITH KALAMATA TAPENADE & SPICYTOMATO RELISH – beautiful little toast points topped with big flavor. Next,we’ll work on CARBONARA WITH SPINACH, SUN-DRIED TOMATOES &SHEEP’S MILK CHEESE – a hearty and colorful pasta dish. We’ll also prepareROASTED RED PEPPERS WITH MOZZARELLA – a lovely dish tossed in a shal-lot red wine vinaigrette and fresh rosemary. For our main course, we’ll haveBRAISED PORK SHOULDER WITH PAPPARDELLE – pork shoulder braisedwith apples, served in a thick sauce with a hint of smoked salt alongside wideflat noodles. For our dessert, it’s CHEWY BISCOTTI WITH PISTACHIO &CHOCOLATE – classic cookies made with a cream cheese dough and filledwith pistachio and chocolate. Delicious. Sarah Burt | Participation | $70#120404B – Wednesday, April 4 | 6:00 p.m. – 9:30 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experience with hands-on practice, a new setof cooking skills each week. New cooks will develop a great base from whichto explore the world of cooking; and experienced home cooks will gain a bet-ter understanding of how, why and when various techniques work. And nomatter what your current level of experience, at the end of this series, you willhave a better understanding creating great food.Session 1: Knife Skills; Basic Soups & Stocks; Sensational Salads Session 2: Grilling, Broiling, Roasting and Pan SaucesSession 3: Stewing, Poaching, Simmering, Blanching, Boiling and SteamingSession 4: Braising, Sautéing, Stir-frying and Deep-frying; Meal PlanningDaniel Darvell & Staff | Participation | $300#120405A – Thursdays, April 5, 12, 19, 26 | 6:00 p.m. – 9:30 p.m.

Spring Cake Pops (Spring on a Stick!)Whether you’re looking for a less-mess spring holiday preparations or fordessert-on-the-go, you’ll want to see what cake pops are all about. Like a lol-lipop, but so much more satisfying, a cake pop is a bite-sized ball of cake –complete with frosting and decoration – on a stick! Join Kitchen Window In-structor Becky Caterine for this class dedicated to this delicacy. You’ll getBecky’s recipes, tips and techniques, along with hands-on practice, for a hand-ful of cake pops that are perfect for entertaining kids and adults alike. You’llstart with the fundamentals: BASIC WHITE CAKE POPS and BASIC YELLOWCUPCAKE POPS. Then, you’ll learn how to transform these into a spring ani-mal babies with CHICK, BUNNY, & LAMB POPS. You’ll also venture into theworld of creative and colorful EASTER EGG POPS. And finally, we’ll put ourcreativity to the test with a variety of lovely, elegant SPRING FLOWER POPS.This is a great class for parents, cake decorators or anyone who loves food ona stick. A light lunch of SALAD GREENS and QUICHE will be served in class.Becky Caterine | Participation | $65#120407A – Saturday, April 7 | 11:00 a.m. – 2:00 p.m

Fundamentals of Breakfast: Easter BrunchWhether you’re expecting the kids home from college or the in-laws in fromFlorida, Easter morning is time for gathering with family and friends. Take ad-vantage of this time and make it even more special with a leisurely, homespunbreakfast that everybody will love. In this class, Kitchen Window InstructorRoyal Dahlstrom will prepare a lovely, elegant Easter brunch menu that youcan recreate at home. We’ll start with a popular bakery classic: RASPBERRYWHITE CHOCOLATE SCONES. Next, we’ll look to the Spring vegetable har-vest for a GRILLED ASPARAGUS SALAD made with frisée, applewood smokedbacon, almond-crusted local goat cheese and smoked pepper vinaigrette.Next, we’ll enjoy an incredible version of a brunch standard: POACHEDEGGS & HOLLANDAISE OVER VEGETABLE HASH – made with roasted fin-gerling potatoes, sweet onions, Swiss chard and wild mushrooms. And finally,Royal will teach us how to make a treat guaranteed to please – VANILLAPOUND CAKE WITH STRAWBERRIES, CITRUS & TOASTED PECAN CREAM.This class will give you techniques and recipes for creating family breakfastsfor any occasion – or for no occasion at all.Royal Dahlstrom | Participation | $70#120407B – Saturday, April 7 | 11:00 a.m. – 2:00 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#120409A – Monday, April 9 | 6:00 p.m. – 9:30 p.m.

More than Marinara – Creative PastaPasta is a staple in most of our homes. And for good reason – it’s inexpensive,satisfying and relatively easy to prepare. But even if you’re the most devoutpasta lover, it’s easy to get into a rut. Let us help. Join Kitchen Window Instruc-tor Becky Caterine for a class devoted to creative pasta. You’ll make a varietyof pastas and sauces from scratch – fresh, exciting recipes that put spaghettiand meatballs to shame. We’ll start with a quattro of PUREED VEGETABLEPASTAS – four fresh pasta doughs made with spinach, carrot, tomato and asurprise seasonal vegetable. We’ll turn these pastas into RICOTTA CANNEL-LONI IN TOMATO-CREAM SAUCE. Next, we’ll create WHITE WINE & OLIVEOIL FLOUR PASTA, which we’ll serve in a BROWN BUTTER SAUCE WITHSHRIMP. Our next dish is a hearty, satisfying and comforting WHEAT BLENDPASTA served in a CARBONARA SAUCE. And for our final dish, we’ll explorea very versatile, but often overlooked, use of pasta – soup! We’ll make a SAF-FRON PASTA and grate it into chicken broth for a simple, but nourishingPASTA SOUP.Becky Caterine | Participation | $70#120410A – Tuesday, April 10 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 12

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#120410B – Tuesday, April 10 | 6:00 p.m. – 9:00 p.m.

Meet the Chef: Oceanaire Seafood RoomOceanaire Seafood Room has made quite the name for itself here in Minneapo-lis. With ultra-fresh seafood and steak, served in a stylish, comfortable atmos-phere, Oceanaire is a favorite destination for any occasion. As the restaurant’snew Executive Chef, Jake Uttich is committed to maintaining the restaurant’sstanding. Using only the freshest fish, flown in daily, together with seasonal Mid-western ingredients, Chef Jake and his team develop classic dishes, preparedwith a modern twist. Tonight, Chef Jake will share his expert techniques andtips, as he prepares an amazing Spring menu for you to enjoy. We’ll start withAHI TUNA TROPICAL FRUIT SALAD – an beautiful, refreshing dish. Next, ChefJake will share the secrets for Oceanaire’s classic CLAM CHOWDER. For ourmain course, it’s SALMON SALTIMBOCCA – salmon wrapped in prosciutto andserved with asparagus and spring greens. Our next menu item is NEWZEALAND LAMB CHOPS & SCALLOPS – an incredible surf and turf option.And for a luscious and sweet finish to the evening, it’s RASPBERRY CREMEBRULEE – a classic dessert brightened up with fresh berries. Jake Uttich | Demonstration | $80#120411A – Wednesday, April 11 | 6:00 p.m. – 9:30 p.m

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamentalprinciples of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUNDCAKE with PINEAPPLE MANGO SALSA.Daniel Darvell & Staff | Participation | $65#120416A – Monday, April 16 | 6:00 p.m. – 9:30 p.m.

Cooking for Health: Best of Spring EditionThere’s no better, or easier, time than Spring to start eating more healthfully.The air is warm, the sun is shining and the farmer’s markets and produce aislesare coming alive with new, crisp and fresh fruits and vegetables. Join is to makethe most of the Spring harvest with our favorite expert in healthy living, AnnaDvorak. Anna will prepare a menu of lively, beautiful Spring dishes made fromseasonal, organic, and vital ingredients. As she cooks, she’ll share her cook-ing-for-health wisdom and tell us why eating a plant-based diet, full of produceand whole grains, is so essential to our well-being. You’ll learn her recipes, aswell as her invaluable tips as you sample delicious Spring fare. Our menu willstart with BABY SPRING VEGETABLES IN FENNEL-HERB BROTH – a simple,mouthwatering preparation that you can use for just about any vegetable med-ley you want. Next, we’ll enjoy WARM FINGERLING POTATO SALAD WITHDILL – a healthier, more delicious version of standard picnic fare. Anna willmake ASPARAGUS WITH HERB AIOLI – a classic Spring vegetable dressedwith bright and snappy flavors. Next is a great anytime salad: SPRING GREENSWITH RADISHES IN A LEMON-SHALLOT VINAIGRETTE. And finally, Annawill treat us to an amazing GLUTEN-FREE ALMOND CAKE WITH BERRIES –a warm, rich and colorful dessert. This menu is vegetarian and gluten-free. Anna Dvorak | Demonstration | $65#120417A – Tuesday, April 17 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and performance– it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 degreesin a short period of time, which makes it perfect for pizzas and flatbreads.Whether you’re contemplating a purchase, you already own an Egg, or you justwant to experience some great food, check out this class. We’ll begin withSMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEPPERS, featuringItalian dry-rubbed, slow-smoked pork shoulder. Next is ROASTED LEMON &TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed ofbutter lettuce with apple, walnuts, red onion and goat cheese with citron vinai-grette. We’ll boost our temp to searing for BISTECCA ALLA FIORENTINA – a 4pound Tuscan garlic herb rubbed T-bone steak served with SMOKEDSMASHED POTATOES. Finally, we’ll finish our eggstravaganza with a PIZZABAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#120417B – Tuesday, April 17 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Cured MeatsArtisanal charcuterie platters have recently been popping up in restaurants allover town, but the techniques used to make cured meats have been aroundfor centuries. This class will show you how easy it is to make your own curedmeats, by demonstrating classic charcuterie techniques, including curing,smoking, fermenting and brining. We’ll start by showing you how to maketwo flavors of bacon for you to sample: CHERRY-SMOKED MAPLE BACONand HICKORY-SMOKED SAVORY BACON. We’ll use the two bacons in aMIXED SALAD WITH BACON VINAIGRETTE. We’ll also explore the world ofcured sausages as Instructors Lauren Lenzen and Daniel Darvell demonstratethe techniques for making SUMMER SAUSAGE, as well as an Italian classic –SALUMI. You’ll enjoy the finished sausages as part of a PLOUGHMAN’SPLATE, including the traditional accompaniments of cheese and condiments.Finally, you’ll learn how to brine and smoke your own PASTRAMI as we enjoythis class deli style sandwich.Daniel Darvell | Demonstration | $70#120418A – Wednesday, April 18 | 6:00 p.m. – 9:30 p.m.

Sen Yai Sen Lek FavoritesExplore the flavorful world of Northeastern Thai cuisine with chef Joe Hatch-Surisook, owner of Sen Yai Sen Lek (big noodle, little noodle) in NortheastMinneapolis. A true family restaurant and a local hot spot, Sen Yai Sen Lekfeatures authentic, traditional Thai rice and noodle dishes served in a livelyand welcoming atmosphere. Tonight, Joe will bring the best of his restaurantto you with an exciting hands-on cooking class. You’ll prepare an amazingmeal of Sen Yai Sen Lek’s menu favorites, and learn Joe’s expert cooking tipsand techniques along the way. We’ll start with PO PIA TOD – crispy springrolls made with pork, cabbage, carrots, mung bean noodles and wood earmushrooms. We’ll serve these with SWEET CHILI SAUCE. Next, we’ll workon SOM TUM – a salad made of green papaya, Thai chilies, garlic, long beans,peanuts, dried shrimp, and lime, and served with STICKY RICE. For our nextcourse, it’s KHAO SOI – curried Chiang Mai noodles with stewed beef andpickled mustard greens. And for dessert, we’ll make GLUAY BUAD CHEE –stewed bananas in coconut milk with sweet sticky rice. This is a class you donot want to miss. Joe Hatch-Surisook | Participation | $70#120418B – Wednesday, April 18 | 6:00 p.m. – 9:30 p.m.

Planning Your Garden with Cooking in MindSure, there might still be snow on the ground, but true gardeners (and trueMinnesotans) know that it’s time to start planning your garden. Before youreyes glaze over from staring longingly at seed catalogs, put on your jacket andhead to this class. Whether you’re new to gardening and looking for some ad-vice, or you have a well-established garden and are looking for new ideas,this class is for you. Terry John Zila is not only an accomplished cook and pop-ular cooking class instructor; he’s also a certified Master Gardener. He’ll dis-cuss window and patio gardens for those with smaller spaces, and he has lotsof ideas for those with larger gardens – all with cooking in mind. The menufocuses on fresh dishes featuring the best of the spring harvest, with a lookforward to summer. Terry starts with STIR-FRIED SHRIMP AND SPRING PEAPODS, a wonderful dish featuring tender young pea pods. The main course,BASIL-AND-PANKO CRUSTED COD with CORNMEAL-FRIED TOMATOES,is served alongside a creamy ASPARAGUS RISOTTO. For dessert, we’ll savorclassic RHUBARB STRAWBERRY PIE. Enjoy an afternoon with fellow cooksand gardeners, and you’ll forget that it’s still cold outside!Terry John Zila | Demonstration | $65#120420A – Friday, April 20 | 6:00 p.m. – 9:00 p.m.

For complete class descriptions visit www.kitchenwindow.com13

Eat & Shop! – Persian Culture Tour Fresh herbs, beautiful vegetables, succulent meats, perfectly tender rice, sweetfruits and warm spices: sounds delicious, right? We think so too, and we’vegot the class to prove it. Join us for a tour of Iranian food and culture with ParyWeinberg. Born and raised in Iran, Pary has lived and taught in the States forover 18 years. She has a passion for sharing her heritage with others, and that’sexactly what she’ll do today. Not only will she will cook for us, she’ll also takeus to her favorite Persian market, where we’ll explore the aisles and learn howto stock our pantries for authentic Persian cooking. We’ll start here at the cook-ing school, with a demonstration and sampling of four dishes. As she cooks,Pary will share stories, cooking techniques and tips on food etiquette. You’lllearn about key, unique ingredients in Persian cooking – essentials to add toyour shopping list. We’ll start with an appetizer of SABZIKHORDAN BAAPANIR – a platter of fresh green herbs with Persian feta cheese. Next, Pary willprepare BAGHALI POLO – a dish traditionally served to welcome Spring,made from rice, dill, lima beans, turmeric, onions and garlic. We’ll also sam-ple ADASS POLO – rice with lentils, butter, saffron, dates and raisins. Afterour feast, we’ll board a bus to the market and shop, shop, shop before return-ing to the cooking school for dessert: BAGHLAAVA – an incredible combina-tion of flaky pastry, honey and nuts. Pary Weinberg | Tour | $75#120421A – Saturday, April 21 | 10:00 a.m. – 2:30 p.m

Grillmasters Series: Brunch If you love outdoor cooking and are looking for new ways to use your grill,then this is the class for you. Our grillmasters will walk you through the prepa-ration of a unique and delicious summer brunch menu that’s perfect for a lazyweekend morning. We’ll talk about the versatility of gas and charcoal grillsand learn techniques for grilling foods that you may not have considered “gril-lable” before. We’ll start with something sweet: CHERRY SOUR CREAM COF-FEE CAKE and GRILLED FRUIT TRIFLE WITH LEMON CREAM. Next will bethat perennial breakfast favorite: BISCUITS AND GRAVY WITH HOMEMADESMOKED BREAKFAST SAUSAGE. Next, we’ll indulge in a SAVORY BREAK-FAST MEAT ROLL WITH PESTO, BACON, ITALIAN SAUSAGE, LEEKS, MUSH-ROOMS & MOZZARELLA CHEESE ROLLED UP IN HONEY POTATO BREAD.And last but certainly not least, we’ll feed your inner carnivore with COFFEE-RUBBED GRILLED FILLET & EGGS ON TOASTED BRIOCHE WITH SUNDRIED TOMATO AIOLI.Daniel Darvell & Doug Huemoeller | Participation | $70#120421B – Saturday, April 21 | 11:00 a.m. – 2:30 p.m.

Spring Fling Cocktail PartyWith Spring heartily underway and summer just around the corner, it is definitelya time for celebrations. Dinner parties, cocktail parties, patio parties – these aresome of our favorite things here at Kitchen Window, and we love sharing themwith you. For this class, come and discover some of our best new recipes foryour next get-together. You’ll learn and practice new recipes and cooking tech-niques with Terry John Zila as your guide. Our menu consists of a handful ofsmall bites that you can use as appetizers, as cocktail snacks or even as a creative“sampler-style” dinner for your next gathering. We’ll start with SHRIMP & LEEKQUICHELETTES – mini quiches that are versatile enough to go from a happyhour to a wedding shower. Next, we’ll work on HERBED LAMB SKEWERS – aportable version of a succulent Spring favorite that will add an elegant touch toany table. Terry will also teach how to make MINTED RISOTTO CUPS – creamylittle bowls of a restaurant favorite that make an excellent accompaniment tomany dishes. We’ll make LITTLE SEAFOOD SALADS WITH CURRIED AIOLI –little bites with big flavors. We’ll cool things down a bit with GAZPACHOSHOOTERS – a quick and easy summertime standard. And finally, for somethingsweet, we’ll make LAVENDER-SCENTED LEMON CURD TARTLETS – a lovelycombination of flavors that’s downright addictive. Terry John Zila | Participation | $70#120421C – Saturday, April 21 | 6:00 p.m. – 9:00 p.m.

Cooking Basics – Secrets of a chefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samples foryou to share so that you may taste for yourselves the difference a few basic

skills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#120422A – Sunday, April 22 | 10:00 a.m. – 12:00 p.m.

Outdoor Kitchen Design – a Griller’s PerspectiveThe outdoor kitchen is quickly becoming one of the most important spaces inthe home, and the centerpiece to any outdoor kitchen is the grill. This seminarwill help you outfit your outdoor kitchen by bringing you up to speed on themost current technology in grilling today. We'll discuss gas, infrared and char-coal grills, as well as backyard smokers. The grill itself is not the only thing toconsider – our grillmaster will work with you to gain an understanding of otheroutdoor kitchen essentials, including refrigeration, ventilation, refreshmentcenters, storage and countertops. Next, we’ll discuss site-selection and somecommon points of concern. Finally, we’ll cover critical elements of the layout.The more thought and planning you put into your outdoor space, the betteryour end product will be. And before you begin designing your outdoorkitchen, it's important to gain a good understanding of your needs so you don’tend up spending more than you mean to. This seminar will arm you with thequestions you should be asking yourself, and the sales staff, to help ensurethat your outdoor cooking space satisfies your cooking needs.Doug Huemoeller | Seminar | $25#120422B – Sunday, April 22 | 10:00 a.m. – 11:00 a.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#120422C – Sunday, April 22 | 12:00 p.m. – 3:00 p.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are looking tofeed their families healthy meals using less time and energy. With a pressurecooker, you can cook with less water at a high heat, so your food retains manyof the nutrients that are lost in simmering or boiling. And while you may haveheard your grandmother’s horror stories about dangerous, exploding pressurecookers, today’s pressure cookers boast safety features that make using themsimple and worry-free. Join Kitchen Window’s expert instructor for a fun and in-formative seminar on the proper use of a pressure cooker. You’ll learn about thetechnical features of pressure cookers, get tips for making your pressure cookereasier to use, and sample some tasty recipes. On the menu is hearty and healthyBEAN SOUP; savory RISOTTO; and creamy NEW YORK STYLE CHEESECAKE.You’ll also learn how to modify some of your favorite “traditional” recipes foryour pressure cooker. If you own a pressure cooker, or are interested in addingthis method of cooking to your repertoire, this is the seminar for you.Becky Caterine | Seminar | $30#120422D – Sunday, April 22 | 2:00 p.m. – 4:00 p.m.

The Savory Side of FruitWhen you think of cooking with fruit, it’s probably desserts or breakfast pastriesthat come to mind, but there’s so much more to fruit than pie or coffee cake.With natural sweetness, naturally vibrant colors and rich vitamin and mineralcontent, fruits add dimension and oomph to the flavor, presentation and nutri-tion of any menu. Come and experience the versatility of fruit for yourself withthis class dedicated to fruits prepared in savory dishes (don’t worry, we’ll stillhave dessert). Joining us is Sarah Burt, one of our favorite new instructors. Youmay know Sarah from one of her many Italian-American cooking classes, buther culinary expertise is much broader than that. Sarah has cooked in some ofthe best local restaurants, including Haute Dish and La Belle Vie. For this class,she’ll share her expertise with you as she walks you through the preparation of

a fruit-infused menu perfect for your next Spring dinner party. We’ll start withCHILLED PEAR SOUP WITH PORT & PEPPERCORNS – a cool, silky and sip-pable appetizer. Next we’ll work on CURRIED RICE WITH DRIED APRICOTS,DATES & CRANBERRIES – a light first course that’s rich with flavor and dottedwith beautiful color. For our salad course, we’ll prepare BEET & AVOCADOSALAD IN A GRAPEFRUIT-THYME VINAIGRETTE – this is an incredible com-bination of earthy, nutty and bright flavors. Our main course is next: GRILLEDLAMB WITH BLACKBERRIES, PORT & CARDAMOM – succulent, mouth-wa-tering and gorgeous. We’ll serve up the lamb with a side of GRATIN POTA-TOES. And for dessert, we’ll create a dish that highlights a classic pairing:CREPES FILLED WITH PEAR, BLUE CHEESE & FIG.Sarah Burt | Participation | $70#120423A – Monday, April 23 | 6:00 p.m. – 9:30 p.m.

Cocktail CupcakesWe all love cupcakes (they’re so cute!) and enjoying a party with cocktails issimply fantastic! Both of these are fashionable, both are fun – they are meant tobe together. Whimsical, sophisticated and imbued with liquor, these cocktail-inspired cupcakes make great treats for parties, weddings, showers, you nameit. You'll get the chance to practice the recipes, sample the goods, and learn ex-pert baking techniques from our very own Stephanie Johnson. We'll start withTHE COSMO CUPCAKE – a lemon-scented cake infused with vodka syrup andcranberry frosting. Next up are CAR BOMB CUPCAKES – this cake is made withstout, topped with whiskey-caramel ganache and finished with Irish cream but-tercream. We'll work on MOJITO CUPCAKES next – a lime-scented cake dousedin rum syrup and topped with mint buttercream. For unmatched elegance, we'llmake BLACK VELVET CUPCAKES – chocolate stout cakes frosted with cham-pagne icing. And for those occasions when elegance doesn't matter: TEQUILASHOOTER MINI CUPCAKES – lime-scented cake soaked in tequila syrup andtopped with lime-habanero frosting. And finally, we'll create delicate (but pow-erful) LITTLE LEMON DROP CUPCAKES – mini lemon-scented cupcakes in-fused with lemon-vodka syrup and iced with meringue. And, at the end of classStephanie will share some secrets of how to mix & match these flavorful cupcakeand frosting recipes to create other cocktail cupcakes at home.Stephanie Johnson | Participation | $65#120424A – Tuesday, April 24 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Burgers and Quick MeatsCreating the perfect burger takes more than just firing up a grill and throwing onsome ground beef – and the same goes for grilling juicy, succulent chicken. Dis-cover the secrets to grilling perfect burgers and other quick meats in this hands-on class. You’ll learn the differences between cooking with gas and charcoal, aswell as fundamental techniques for each. Our grillmasters will discuss the bestbeef for your burgers and include a lesson on how to grind and mix it yourself.A great tasting burger depends on the right seasoning as well as the right meat;you’ll learn how to season from the inside out, the way chefs do. Once the burg-ers are ready to hit the flame, Doug and Daniel will help you master the tech-nique of searing at high temperatures and resting at lower temperatures to achievemaximum flavor and desired doneness. We’ll practice by cooking up two ulti-mate burgers: a CLASSIC STEAK-HOUSE BURGER and a BACON & CHEDDAR-STUFFED BURGER. Then it’s on to quick meat mixed grill platter where we willtest your skills on managing your grill. We’ll cook HERBED CHICKEN BREAST,BBQ CHICKEN THIGHS, JERK CHICKEN LEGS and LATIN PORK LOIN servedwith a GRILLED PINEAPPLE VINAIGRETTE SALAD.Daniel Darvell & Doug Huemoeller | Participation | $70#120424B – Tuesday, April 24 | 6:00 p.m. – 9:30 p.m.

Pasta Beyond the Basics – Garden ClassicsOnce you’ve taken our pasta making class and know your way around a pastamachine, this class will teach you techniques for making more complicatedpasta shapes like tortellini and ravioli and inspire you to use your homemadepasta in creative recipes. Chef Royal Dahlstrom will guide you through ahands-on class that will add depth and breadth to your repertoire. You’ll cookyour way through four stations, each one for a different type of pasta and adelicious sauce. In this class, you’ll learn how to create pasta dishes that high-light what’s in your garden. You’ll learn how to form and fill TORTELLINI withLEMON RICOTTA, ROASTED CORN & SMOKED CHICKEN. We’ll also mas-ter GOAT CHEESE RAVIOLI WITH HEIRLOOM TOMATOES AND BASIL. We’llmake a classic FETTUCCINI WITH ROASTED PEPPERS, GARLIC ANDSAUSAGE. We’ll also learn the secret to light, delicious GNOCCHI, whichwill be served with a TALLEGIO, CHERRY TOMATOES & ASPARAGUS.If you own a pasta machine, we encourage you to bring it to work with in class.Royal Dahlstrom | Participation | $70#120425A – Wednesday, April 25 | 6:00 p.m. – 9:30 p.m.

Green Egg – Classic Supper ClubThe Green Egg is a unique outdoor kitchen product with unmatched versatility.You can use it in any season; and it works as a smoker, a grill and an oven –perfect for anything from appetizers and pizzas to entrées and desserts. Expe-rience the versatility for yourself, with this class dedicated to what the GreenEgg can do. Kitchen Window grillmasters Daniel and Doug will walk youthrough how to use the Green Egg to cook an entire classic supper club menu.The menu starts with HOT SUN DRIED TOMATO DIP, perfect when servedwith chunks of hearty bread. Then you’ll serve up a GRILLED ROMAINESALAD with HOMEMADE BLUE CHEESE DRESSING. The main attraction is asucculent PRIME RIB served with a traditional YORKSHIRE PUDDING. Round-ing out the menu is a creamy, hearty MUSHROOM RISOTTO. And for dessert,you’ll use the Green Egg for a delicious and flaky RUSTIC APPLE TART.Daniel Darvell & Doug Huemoeller | Participation | $70#120425B – Wednesday, April 25 | 6:00 p.m. – 9:30 p.m.

Party Barbecue: Tapas and PaellaLet Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinarytour of Spain with a festive tapas and paella party. As you arrive, you’ll begreeted with a GAZPACHO SHOOTER – to get you into a Mediterraneanmood. Next, you’ll move on to TAPAS – small plates that are a great way tosample a variety of dishes. In this class, we’ll make three of these traditionalSPANISH BAR SNACKS, including GAMBAS AL ROMESCO – shrimp inroasted pepper and almond sauce; SPANISH CURED PORK MEATBALLS inCIDER SAUCE; and a classic SPANISH TORTILLA with SERRANO HAM,BEANS and GREEN ONION. Our main course of CHICKEN & CHORIZOPAELLA transforms humble Bomba rice into a gourmet meal as it soaks up thespices and gets topped with RED PEPPER, LEEKS, SUGAR SNAP PEAS, ARTI-CHOKES AND MARCONA ALMONDS. For dessert, we’ll make TARTA DESANTIAGO – a traditional Galician Almond tart. And of course the SANGRIA– that wonderful combination of wine and fruit that’s the perfect summer drink.Chef Daniel will share Kitchen Window’s special Sangria recipe along withtips for making it at home.Sangria sold separately during class.Daniel Darvell & Doug Huemoeller | Participation | $75#120427A – Friday, April 27 | 6:00 p.m. – 9:30 p.m.

Getting Started with Bread MakingIf you are new to bread making, or if you’re looking for ways to expand yourexpertise, join us for this hands-on class that will teach you tips, tricks and tech-niques for turning out bread like a pro. This class will provide you with thebasic knowledge you need to begin baking fresh bread in your home kitchen.We will discuss the importance of ingredients and equipment, and how theright stuff can transform your kitchen into a bakeshop. With Kitchen Window’sown Stephanie Johnson as your instructor and guide, you’ll mix, knead, form,proof and bake bread to get a feel for the dough and the process it goes through.We'll begin with a recipe for versatile, basic yeasted dough that’s used to makemany different types of bread. Next, we'll learn how to shape and form breaddough. We'll use this same dough to shape into simple DINNER ROLLS, aswell as a RUSTIC ITALIAN LOAF and FRENCH BOULE. With this class, notonly will you learn the principles of bread-making, but you'll gain an under-standing of how to apply those principles to create a loaf for any occasion. Stephanie Johnson | Participation | $65#120428B – Saturday, April 28 | 10:00 a.m. – 2:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in the kitchenand improve your confidence while slicing and dicing. This hour-long primerwill give you a fundamental understanding of the most important tools in yourkitchen and prepare you to further develop your skills at home. Choosing thecorrect knife for the job is fundamentally important. Each kind of knife playsan important, specific role in the kitchen. In this seminar, we'll discuss the bestuses and practical applications for many kinds of Western and Asian knives –from parers to slicers, chef's knives to santokus, and bread knives to cleavers.We will review basic cutting techniques; how to choose a knife; differences intypes, styles and shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#120429A – Sunday, April 29 | 10:00 a.m. – 11:00 a.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 14

For complete class descriptions visit www.kitchenwindow.com15

JANUARY

#120108AEspresso Essentials - 9am

#120108BCooking Basics - Secrets of a Chef - 10am

#120103ACooking Fundamentals - Part 2 of 4 6pm

#120111AMeet the Chef:Oceanaire SeafoodRoom - 6pm

Sidewalk Sale

#120105ABaking and Pastry Fundamentals Series - Part 2 of 46pm

#120112ACooking Under Pressure - 6pm

Sidewalk Sale

#120113APate a Choux - 6pm

Sidewalk Sale

#120114ASweetshop Baking - 10am

#120114BEuropean Cakes -Tortes and Gateau - 10am

#120129AGetting Started with Bread Making - 10am

#120129BTruffles - 10am

#120130ASpicy & Sweet Thai Curries - 6pm

Kitchen Window’sChocolate Event

#120123AHealthy Winter Foods - Asian Foods - 6pm

#120123BClassic Comfort Cooking: The Bountyof Winter - 6pm

#120103ACooking Fundamentals - Part 4 of 4 6pm

#120125AGrillmasters: Winter Grilling 2 -Comfort Foods - 6pm

#120105ABaking and Pastry Fundamentals Series - Part 4 of 46pm

#120127AChinese New Year - 6pm

#120128AChocolate Basics - 10am

#120128BQuick Breads - 10am

#120128CThe Secrets of theSushi Roll - 6pm

Sidewalk Sale

#120115ACake Basics - 10am

#120115BKnife Clinic - 10am

#120115CKnife SharpeningClinic - 12pm

#120115DCake Decorating Basics - 1pm

Martin Luther King Day

Sidewalk Sale

#120116AFundamentals of Fresh Pasta - 6pm

#120103ACooking Fundamentals - Part 3 of 4 6pm

#120118AFundamentals ofSoups and Stocks - 6pm

#120105ABaking and Pastry Fundamentals Series - Part 3 of 46pm

#120119AFundamentals ofPizza: From Thin toThick - 6pm

Kitchen Window’sChocolate Event

1 2 3 4 5 6 7New Year’s Day #120103ACooking Fundamentals - Part 1 of 4 6pm

#120104AGrillmasters Series:Winter Grilling - 6pm

#120104BFabulous ChocolateDeserts - 6pm

#120105ABaking and Pastry Fundamentals Series - Part 1 of 46pm

#120105BDim Sum - 6pm

#120106AAn Italian-American Table 6pm

#120107ABread Basics - 10am#120107BCandy and ChocolateBasics - 10am#120107CBaking Basics - 1pm#120107DPantry Basics - 1pm#120107ESushi: Master Class - 6pm

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Espresso RepairEspresso Repair• Tune-ups, maintenance and repair of most

residential machines.• Professional technicians educated in latest

procedures and technology.• $37.50 diagnostic fee.• Certified factory repair center for: Baratza,

Breville, Gaggia, La Pavoni, Pasquini, Ran-cilio, Saeco, Solis, Spidem.

Call 612-824-4417 for more information on espresso repair

Knife SharpeningLost Your Edge?

We sharpen your knives while you wait. No appointment necessary.

PRECISION KNIFE SHARPENING: $3.50 per blade, most knives

$5.50 per blade for Asian cutlery & bolster grinding.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 16

FEBRUARY

#120206AKnife Skills - 6pm

#120207AFundamentals ofCured Meats - 6pm

#120207BValentines’s DayCocktail Cupcakes - 6pm

#120209AHealthy Winter Foods - Latin Flavors - 6pm

#120209BBe My Valentine Party - 6pm

Valentine’s Event

#120210AValentine’s Day Couples Dinner - 6pm

Valentine’s Event

#120211ASweet Valentine Treats - 10am

#120211BChocolate & Wine; A Great Romance - 11am

#120211CValentine’s Day Couples Dinner - 6pm

Minneapolis Home & GardenShow

Sidewalk Sale

Kitchen Window’sCooking Essentials

Presidents’ Day

Sidewalk Sale

#120220ASzechuan Boom Island Beer Dinner - 6pm

#120221APasta Beyond the Basics - Comfort Foods - 6pm

#120221BGrillmasters Series:Smokehouse - 6pm

#120223AFundamentals ofQuick WeeknightMeals - 6pm

#120223BItalian CelebrationDinner - 6pm

#120224AOscar Party Extravaganza - 6pm

#120225ACake Basics - 10am

#120225BCake Decorating Basics - 1pm

#120225CFundamentals of Modern Sauces - 6pm

Valentine’s Event Valentine’s Event

#120213AValentine’s Day Couples Dinner - 6pm

Valentine’s DayValentine’s Event

#120214AValentine’s DayCouples Dinner - 6pm

Sidewalk Sale

#120216AGrillmasters Series:Roasts, Rotisserie and Slow Food - 6pm

#120216BMardi Gras Celebra-tion Dinner Party - 6pm

Sidewalk Sale Sidewalk Sale

Kitchen Window’sCooking Essentials

1 2 3 4#120201AGrillmasters Series:Sausage Making - 6pm

#120201BMore than Marinara -Creative Pasta - 6pm

#120202AFish Fundamentals - 6pm

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Cooking Essentials Event!Cooking Essentials Event!Kitchen Window’s 2nd Annual Cooking Essentials Event

Saturday, Feb. 18th and Sunday, Feb. 19th10:00 am – 4:00 pm

Improve Your Skills & Outfit YourKitchen For Less!

Watch our website and E-Newsletter for details

MARCH

Minneapolis Home & GardenShow

#120306ASpicy Thai Street Food - 6pm

#120306BCooking for Health:Early Spring Edition - 6pm

#120308ANordic Invasion: Icelandic CookingToday - 6pm

#120308BGrillmasters Series:Green Egg Cooking - 6pm

#120309ABrau Bros Beer Dinner - 6pm

#120310AShop Like a Chef -Great Ciao Tour - 9am

#120310BMini Pies - 11am

#120310CThe Secrets of theSushi Roll - 6pm

#120325AKnife Clinic - 10am

#120325BKnife SharpeningClinic - 12pm

#120326ATapas & Tagines: Spanish-MoroccanDinner - 6pm

Sports Show Sports Show Sports Show Sports Show

#120318AEspresso Essentials - 9am

#120318BCooking Basics - Secrets of a Chef - 10am

#120318COutdoor Cooking & Grilling Seminar - 12pm

#120319BFundamentals ofQuick WeeknightMeals - 6pm

#120320ASushi: Master Class - 6pm

#120320BThe Fundamentals ofSoups and Stocks - 6pm

#120322ASpring Equinox Dinner - 6pm

#120323AGrillmasters Series:Championship Ribs &Sauce - 6pm

#120323BSweet & Savory Souffles - 6pm

#120324ATarts and Tartlets - 10am

#120324BFundamentals ofBreakfast - 11am

#120311ABread Basics - 10am#120311BCandy and Chocolate Basics - 10am#120311CBaking Basics - 1pm#120311DPantry Basics - 1pm

#120312AChicken Fundamentals - 6pm

#120312BA Taste of Provence - 6pm

#120314AGrillmasters Series:Plank Grilling - 6pm

#120314BItalian-AmericanTable: End of Winter - 6pm

#120315AGreen Egg - Latin Grill - 6pm

#120316AFundamentals of Fresh Pasta - 6pm

St. Patrick’s Day#120317ACake Basics - 10am#120317BSweetshop Baking Too - 10am#120317CCake Decorating Basics- 1pm#120317DSt. Patrick’s Day:Makin’ Paddy Proud! - 6pm

1 2 3Minneapolis Home & GardenShow

Minneapolis Home & GardenShow

Minneapolis Home & GardenShow

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

VISIT US AT THE

HOME & GARDEN SHOW

VISIT US AT THE

HOME & GARDEN SHOW

Feb. 29th - March 4th

Minneapolis

Convention Center

80th Annual

NORTHWEST SPORTSHOW

Visit us at the Sportshow!

March 28th - April 1st

For complete class descriptions visit www.kitchenwindow.com17

APRIL

Easter #120409AFundamentals ofPizza: From Thin to Thick - 6pm

#120410AMore than Marinara - Creative Pasta - 6pm

#120410BOutdoor Cooking & Grilling Seminar - 6pm

#120411AMeet the Chef:Oceanaire Seafood Room - 6pm

#120405A - 2Cooking Fundamentals - Part 2 of 46pm

Kitchen Window’sGrill Expo

#120429AKnife Clinic - 10am

#120429BKnife SharpeningClinic - 12pm

#120422ACooking Basics - Secrets of a Chef - 10am#120422BOutdoor Kitchen Design - A Griller’sPerspective - 10am#120422COutdoor Cooking &Grilling Seminar - 12pm#120422DCooking Under Pressure - 2pm

#120423AThe Savory Side of Fruit - 6pm

#120424ACocktail Cupcakes - 6pm

#120424BGrillmasters Series:Burgers and QuickMeats - 6pm

#120425APasta Beyond the Basics - Garden Classics - 6pm

#120425BGreen Egg - Classic Supper Club - 6pm

#120405A - 4Cooking Fundamentals - Part 4 of 46pm

#120427AParty Barbecue: Tapas and Paella - 6pm

#120428BGetting Started with Bread Making - 10am

Kitchen Window’sGrill Expo

#120416AKnife Skills - 6pm

#120417ACooking for Health: Best of Spring Edition - 6pm

#120417BGrillmasters Series:Green Egg Cooking - 6pm

#120418AFundamentals ofCured Meats - 6pm

#120418BSen Yai Sen Lek Favorites - 6pm

#120405A - 3Cooking Fundamentals - Part 3 of 46pm

#120420APlanning Your Garden with Cooking in Mind - 6pm

#120421AEat & Shop! Persian Culture Tour - 10am

#120421BGrillmasters Series:Brunch - 11am

#120421CSpring Fling Cocktail Party - 6pm

1 2 3 4 5 6 7Sports Show #120403AThe Secrets of theSushi Roll - 6pm

#120404AAn Elegant & Traditional Easter Dinner - 6pm

#120404BThe Italian-AmericanTable - Spring Edition - 6pm

#120405A - 1Cooking Fundamentals - Part 1 of 46pm

#120407ASpring Cake Pops(Spring on a Stick!) - 11am

#120407BFundamentals of Breakfast: Easter Brunch - 11am

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29 30

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Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Meet the manufactures and take advantage of exclusive savings

Up to 25% OFF ALL GRILLS AND GRILL ACCESSORIES

Join us for informative FREE SEMINARS and DEMOS

Grill Expo 2012—April 14 & 15Grill Expo 2012—April 14 & 15

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 18

Kitchen Window®

Calhoun Square3001 Hennepin Avenue. Minneapolis, MN 55408Phone: 612-824-4417 • Toll Free: 888-824-4417

www.kitchenwindow.com

PRSRT. STD.US Postage

PAIDMinneapolis, MNPermit No. 430

Catalog prices valid through May 31, 2009 unless noted

Kitchen Window’s event planners can work with you to develop a unique event to fit your needs

“Everything was amazing…it was an event planner’s dream.”

Kitchen Window’s Cooking School and Event CenterThe perfect resource for your next special occasion

Kitchen Window’s Cooking School and Event Center

HOST AN EVENTAt Our Place...

• Holiday Events

• Company Parties

• Client Appreciation

• Team Building

• Birthdays

• Anniversaries

• Wedding Showers

• Bachelorette Parties

Customize YourEvent With...

• Wine Pairings

• Gift Baskets

• Personalized Aprons

• Live Music

• Themed Events

• Customized Menus

612.824.4417 ext. 105events@kitchenwindow.com