Spring Schedule Features 28 Culinary Experiences The “winter blahs” become the “dinner blahs”—it is especially prevalent at this time of year—our meals start becom-ing as bleak as the weather outside. Now is the time to rise up against the norm and to elect to make a change. With KitchenArt’s cooking classes and your culinary aspirations, together we are stronger and will make mealtime great again!

Don’t miss classes from returning Chefs Diane Phillips, George Geary, Carla Snyder, Stephen Lee, Judith Fertig, Ghyslain Maurais, Christopher Lee, Monique Hooker, and Ed Bartush. Offerings range from “Simmering Soups” to “An Evening in Burgundy” to “Herbs 101: Mastering the Art of Cooking with Herbs.”

KitchenArt is proud to introduce two new chefs to our bevy of instructors: Chef Domenica Marchetti, who is a re-gional-Italian-cuisine specialist and culinary writer, and Chef Kathy Lehr, who is an expert instructor of hands-on baking classes.

Have you traveled with KitchenArt to Chicago on one of our culinary tours? This spring’s adventure—our 34th trip—is definitely one not to miss! Check out page 11 to see what is in store!

Registration Begins Tuesday, 7 February 2017 at 6pm 1. Registration for classes will begin on Tuesday, 7 February 2017 at 6pm. You may register for classes on

our website—www.k-art.com—with your VISA, MasterCard, or Discover. Remember, payment must be made at the time of registration.

2. Anyone holding a KitchenArt gift certificate or store credit certificate who would like to use it to pay for all or a portion of their classes, must register for classes in person at the store and bring the certificate with them. If you are uncomfortable using the internet to register for classes, you may also register in the store. No preference is given to persons who register at the store—the KitchenArt staff will be required to access the website like anyone else to complete the transaction (which depending on the in-store line, may cause you to miss out on your favorite class). KitchenArt will be open until 7pm on Tuesday, 7 February 2017.

3. No registrations will be taken over the telephone. 4. While you are not limited to the number of classes you may purchase per transaction, you will be limited to

purchasing no more than 2 seats in any specific class per transaction. For example, a person wanting to purchase 2 seats in each of 4 classes would be able to do that in a single transaction. However, if the person wanted to purchase 4 seats in 1 class, the person would only be able to purchase 2 seats for that class at a time. If additional class seats are required, the person would have to complete a second transac-tion.

5. There are no refunds on cooking class/tour registrations, unless KitchenArt fails to hold the class. 6. As always, for your protection, we do NOT store any debit or credit card information in our database; conse-

quently, you will be required to enter that information on registration day. And be assured, we do not sell or transfer our customer information to anyone.

Classes fill-up quickly. Don’t be disappointed—register as soon as possible. Class attendees are entitled to a 10 percent discount on all in-store merchandise (except sale items, gift certificates, and other classes) purchased at the time of their class attendance.

Double-Check your Registration Password Today! Do you recall your KitchenArt/tix.com registration password? Here’s how to confirm your password today:

1. Point your browser to www.k-art.com. Click on the “Cooking Classes” link on the navigation bar just below the KitchenArt logo.

2. Scroll to the right side of the page, and click on the words “KitchenArt Ticketing.” 3. Scroll to the bottom of the “Tickets Page.” Near the bottom, just above the tix.com logo, is the “Account”

link. Push the “Account” link. 4. If you are an existing class customer and know your password, enter your email address and password.

When it appears, press the “Account” link. You will now be able to correct your personal information, change your password, and view your class purchasing history. You are ready for registration day.

5. If you are an existing customer and do not recall your password, push “I am an existing customer but I do not know my Tix password, click here.” On the “Password Request” page, enter your email address, and push “Send Password.” Your password will be sent to your email address (this can take several minutes). Once you receive your password, start this process again at Step 1 to confirm your information. If you get the error “Invalid email address. Please try again,” make sure your email address is correctly entered, and try again. If the error persists, go to the next step.

6. If your email address is not recognized, or if you are a new customer to our cooking class registration sys-tem, follow Steps 1 through 3 above. When the “Sign-In” page appears, enter your email address, and check the “No, I am a new customer” box. Follow the on-screen instructions to obtain a password. Once you get your password, start the process again at Step 1 to confirm your information.

Please run this check BEFORE class registration night. If you have problems, please contact us at KitchenArt, and we’ll help.

No Matter Where We Stand— with KitchenArt Cooking Classes, We’re Stronger Together to Make Mealtime Great Again!

Volume 22.1

Spring 2017

©2017 Rhys Corporation

2

Ch

rist

op

her

Lee

Chef Christopher Lee has taught cooking classes for KitchenArt on every schedule we have offered. His classes have ranged from basic techniques to complex ethnic cuisines. Chef Chris gained extensive culinary experience on the west coast and as executive chef at various area eating establishments, including the Lafayette Country Club, C-Ray’s, Sorrento’s, Patout’s, and McGraw’s Steak, Chop, and Fish House. Chef Chris was the executive chef for Purdue’s Alpha Phi sorority, and is currently the executive chef for the Kappa Alpha Theta sorority at Pur-due University.

Simmering Soups Tuesday, 28 February 2017 6:30 to 9pm

$55.00 Nothing is better than a warm, steaming bowl of soup on a blustery day. As a starter or as a meal, sometimes soup is just the perfect thing at any time of year—but did you know that it originally didn’t come out of a can? In this class, Chef Christopher Lee demonstrates how to prepare a variety of homemade soups for immediate con-sumption or to store for later use. The soups in this class include: creamy tomato basil bisque; zesty and satisfy-ing Manhattan clam chowder; loaded baked potato soup, rich with bacon and shredded cheese; Middle Eastern lentil soup with garlic (might be the perfect remedy for a cold); and, a hearty sweet corn chowder. A new reper-toire of soup recipes can be a great part of your winter survival plan. Chef Chris’s soup classes are very popu-lar—prompt registration is a must!

Ragin’ Cajun Thursday, 18 May 2017 6:30 to 9pm

$55.00 Join Chef Christopher Lee as he takes us for a quick trip to the bayous of Louisiana for some authentic Cajun cuisine. Historically characterized by its use of local ingredients, iconic combinations of aromatic vegetables, herbs, and spices, and simple preparation techniques, Cajun food has since evolved from its humble origins to gain national recognition and popularity. Chef Chris’s Cajun menu for this evening includes: chicken and sau-sage gumbo; luscious shrimp étouffée; classic red beans and rice; and a traditional bread pudding with whisky sauce for dessert (one of Larry’s all-time favorites!). It’s time to get spicy and unlock your inner Cajun—reserve your spot today!

Register On-Line: www.k-art.com

Tuesday, 7 February 2017 6pm

A Taste of the Southwest Wednesday, 14 June 2017 6:30 to 9pm

$55.00 The cuisine of the southwestern United States is a fusion of many recipes and rustic cooking styles created with contributions from the Spanish, Native Americans, cowboys, and Mexicans. A bite or two from these regional dishes can easily evoke desert landscapes, wide horizons, red rocks, and blue skies. In this class, Chef Christo-pher Lee has created a menu of Southwestern favorites which showcase the unique regional ingredients, spice blends, and recipes, including chicken fajita soup; flavor-packed beef enchiladas; and, baked chicken with piquant black bean and corn salsa. For dessert, Chef Chris will dazzle your taste buds with the sweet and spicy flavor kick of chocolate chile pots de crème. Immerse yourself for an evening in some wonderful regional culture without leaving your hometown—sign up today!

3

Gh

yslain

Mau

rais Originally educated in the field of architecture, Chef Ghyslain Maurais found his true love and passion in the kitchen. A graduate of the Institut de Tourisme et d’Hôtellerie du Québec, Chef Ghyslain has worked as execu-tive chef and executive pastry chef at numerous first-class restaurants and hotels. He also served as the head chef for the Québec diplomatic delegations in New York City and London. Using his certifications in French pas-try, chocolate décor, candy making, blown/pulled sugar, and bread making, Chef Ghyslain began his own choco-late company—Ghyslain Chocolatier—in Union City, Indiana. He also owns two bistro restaurants and choco-late boutiques in Louisville, Kentucky: Ghyslain at Westport Village and Ghyslain on Market.

A Taste of Québec—My Homeland Thursday, 13 April 2017 6:30 to 9pm

$65.00 Chef Ghyslain Maurais, like any Québécois, is proud of his homeland, and rightfully so: its natural scenic beau-ty, European feel, history, culture, warmth, and charm have made Québec a favorite tourist destination nationally and internationally. And we haven’t even talked about the food yet! In this class, Chef Ghyslain hopes to share with us a taste of home and has created a menu to showcase some of his favorite dishes. The menu includes a hearty French Canadian meat pie (three different meats and potato encased in a flaky pastry); cretons au épices, a version of French rillettes (similar to a pâté, made with pork and spices); and, for dessert, the charming grand-pères au sirop d’erable (literally translated, “grandfathers in maple syrup”)—these are light dumplings cooked in maple syrup, one of Ghyslain’s wife’s favorites! If you’ve ever wanted to visit beautiful Quebec, this is your chance for a marvelous introduction.

Thursday, 11 May 2017 6:30 to 9pm $65.00

Beautiful Burgundy is a verdant region in east-central France, crisscrossed by a network of canals, studded with magnificent chateaux, and famous for producing many of world’s finest wines. The city of Dijon, the capital of Burgundy, is also one of the great food cities of France. Chef Ghyslain Maurais demonstrates three quintes-sential dishes from the region in this class. First, he prepares escargot en gougères (cream puffs made with Gruyère cheese and filled with escargot). Beef Burgundy (the classic dish of diced beef marinated in red wine and simmered with vegetables and lardons) is our entrée and star of the menu. Finally, Chef Ghyslain prepares a luscious dessert of mousse au cassis, an easy to make black currant mousse that’s perfect for a parfait. Please join us for what promises to be an evening of superb food presented in a most elegant manner—register today.

An Evening in Burgundy

Register at www.k-art.com

Ed

B

artu

sh Cutlery expert Ed Bartush represents Wüsthof Trident Cutlery. He has been in the cutlery business for over 25

years, and teaches a number of knife skills classes each year.

Basic Knife Skills Thursday, 6 April 2017 6:30 to 9pm

$50.00 Wüsthof Trident cutlery expert Ed Bartush teaches how to properly use a chef’s knife (on the food and not your fingers), carve a turkey, garnish fruits and vegetables, bone whole chickens, and care for and sharpen your knives. As a special bonus, KitchenArt will give each attendee a free Wüsthof Trident paring knife (suggested retail of $60.00—Wüsthof Trident was rated best by three different consumer testing publications!) for participat-ing in the class. This is the perfect way to learn how to use cutlery and save money. Hands-on participation will be required as students will use an array of knives to chop, carve, cut, and garnish.

4

Kat

hy

Leh

r Kathy Lehr is an educator, restaurant consultant, and bread expert. She has received her Grand Diploma from The Western Reserve School of Cooking where she trained under Zona Spray. She was mentored by French chef Danielle Forrestier (Julia Child’s bread consultant) in breads and has been teaching cooking classes around the country for 33 years. Along with training from several national bread/baking authorities, she also trained with Kiko Denzer, one of the nation’s leading teachers in wood fired ovens. She has built a wood-fired oven in her backyard from which she teaches bread-making classes. She is also one of only two people in the state of Ohio to have had training in California with the VPN (Association of Naples, Italy) in the techniques of creating authentic Neapolitano pizza. Chef Kathy is an expert in helping people understand the chemistry of bread making, thus helping them build confidence and the ability to bake perfect breads every time.

There is nothing more dangerous than a dull knife in the kitchen. To correct this situation, KitchenArt sharpens kitchen knives. Just drop-off your fine-edged

kitchen cutlery at the store. We will restore and recondition the cutting edge. You pick up your knife a couple of days later. It couldn’t be easier!

Hands-On Biscuits, Biscotti, and Scones Thursday, 4 May 2017 6:30 to 9:30pm

$75.00 (Limited to 12 attendees) Perfect as treats at breakfast, for snacks, or to simply go with a midday cup of coffee, biscuits, scones, and bis-cotti (in all their many delicious variations) are some of the most highly desired baked goods anywhere. Howev-er, you will no longer have to go to your local bakery or coffee barista to get your favorite pastry fix! In this hands-on class, Chef Kathy Lehr will give some basic recipes, useful tips, and all the technical knowledge nec-essary to create these treats right in your own kitchen. Then the fun begins. First, with Chef Kathy’s help you’ll make, shape, and bake sour cherry and pecan scones (a great introduction to non-yeasted quick breads—the secret is in the folding technique!). Next up: making, shaping, and baking light and flaky biscuits. Chef Kathy will coach on the importance of your flour choice for making the flakiest biscuits ever—biscuits which can also double as shortcakes. We’ll be serving our light and flaky biscuits with scrambled eggs for a breakfast-for-dinner treat. Finally, Chef Kathy oversees the production of lemon almond biscotti, perfect to enjoy with your favorite cup of coffee. You will not want to miss this class—register today!

Hands-On Whole Wheat Bread for Beginners Wednesday, 3 May 2017 6:30 to 9:30pm

$75.00 (Limited to 12 attendees) Making healthy, whole grain breads can be a snap for anyone, and Chef Kathy Lehr is here to show us how. She will teach how to make a simple but hearty whole wheat loaf bread, great for sandwiches and toast; a free-formed seven grain bread, studded with seeds and coarse grains, and baked on tiles; and, whole wheat pita bread, which gloriously puffs in the oven while baking. You then get your turn—you’ll make, shape, and bake the multigrain bread and pita; you’ll also make the honey wheat bread dough to take home and bake in your oven. [Please bring a medium-size bowl to transport your dough home.] And don’t worry, you won’t go hungry at this class! We will enjoy our breads with a delicious salad and hummus. Reserve your spot today—don’t miss this opportunity to learn from a true bread expert!

Hands-On Classic French Bread Friday, 5 May 2017 6:30 to 9:30pm

$75.00 (Limited to 12 attendees) Wouldn’t you like to have the formula to create any bread you desire? This hands-on baking class with Chef Kathy Lehr promises to give you just that. Follow Chef Kathy through the basic chemistry that occurs when yeast, flour, water, and salt are combined. You also will learn about various types of grains and flours and how each reacts to yeast. Once this knowledge is mastered, you can begin producing beautiful and tasty breads. Chef Kathy will provide many tips for the busy working person, as well as helping to eliminate many of the fears and misconceptions of the beginning baker. In class, you will have the opportunity to make, shape, and bake a perfect French loaf (bâtard), as well as make some dough to take home and bake in your own oven. [Please bring a medium-size bowl to class to transport your dough home.] To accompany our chewy French loaves, Chef Kathy will also demonstrate the preparation of an incredible Caesar salad using your leftover stale bread. You will be amazed at your own baking skills—won’t you join us?

Carla S

ny

der

As chef de cuisine of a highly regarded cooking school, and as a traveling culinary instructor, Chef Carla Snyder has taught vocational and avocational culinary programs for over 30 years. Through her experiences as an arti-san baker and owner of a catering business, Chef Carla teaches classes grounded in the French method, and imparts tips and techniques to aspiring professionals and home cooks alike. She is the author of the James Beard-nominated The Big Book of Appetizers, The Mixer Bible, The Take-Out Menu Cookbook, 300 Sensational Soups, Everyday to Entertaining, Sweet and Tart: 70 Irresistible Recipes with Citrus, and the acclaimed One Pan, Two Plates: 70 Complete Weeknight Meals for Two. Carla’s latest book, One Pan, Two Plates: Vegetari-an Suppers, expands on this theme. She also writes food features for Family Fun Magazine, The Plain Dealer, and Feast! Food and Fine Living in Northeastern Ohio.

Springtime Suppers for Two Wednesday, 31 May 2017 6:30 to 9pm

$65.00 Day to day life can get so hectic that it’s easy to lose track of some of the finer things in life—like taking the time to cook and share a simple dinner with a special someone. Put your to-do list on pause, and join us for this class with Chef Carla Snyder, who will inspire us to slow down and truly savor the taste of spring. In the dishes on this menu, intriguing ingredients and flavors combine to create a meal that not only delights the palate, but also feeds the soul; the straightforward one-pan preparations and quick clean-ups allow you to share even more time relax-ing! The menu includes savory golden corn cakes with crispy pancetta served with a refreshing spring mix salad; farro primavera (a delightfully spring-y combination of vegetables, herbs, Parmesan cheese, and hearty grain); and, fragrant thyme-rubbed salmon with shallots and caramelized cauliflower risotto. For a sweet treat to end the meal, Chef Carla prepares heavenly orange cheesecake with a chocolate crust. With the new recipes you’ll learn in this class, you can breathe a sigh of relief and get ready to enjoy some special time for two.

Dreaming of Indonesia Thursday, 1 June 2017 6:30 to 9pm

$65.00 Known for beautiful beaches, volcanoes, and lush jungles sheltering the likes of elephants, orangutans, and Ko-modo dragons, Indonesia is a Southeast Asian nation made up of thousands of islands, and home to people from hundreds of ethnic groups speaking dozens of different languages. Like the population, the cuisine of this coun-try is delightfully diverse, full of contrasting flavors of sweet and sour, fiery and cool, subtle and boldly exotic. In this class, Chef Carla Snyder will act as our guide in experiencing all of these flavors in the amazing dishes she’ll be creating. The menu includes yellow curry chicken with green beans and potatoes; classic Indonesian fried rice; spicy pork stir fry with lime, cashews, and noodles; and, for dessert, pots de crème with lemongrass (a French-inspired preparation with a bit of Asian zing). Join us for this phenomenal class, and turn your dreams of Indonesia into delicious reality.

10 am to 4 pm Saturday, February 18, 2017

23rd Anniversary Celebration

Gourmet Food Sampling • Product Demonstrations Unbelievable Merchandise Specials

Factory Representatives On-Hand to Discuss Products

5

Tuesday, 25 April 2017 6:30 to 9pm $65.00

Abruzzo is one of Italy's best-kept secrets. Less than two hours from Rome, this region, which extends from the Apennines to the Adriatic, has everything: rugged mountains, bucolic hills of olive groves and vineyards, and sparkling sandy beaches. It is also home to some of Italy's best food, from the hearty pasta and meat dishes found in mountain villages, to the fresh vegetable and seafood of the Adriatic coast. Chef Domenica Marchetti will be our guide as we tour this beautiful region through its remarkable cuisine. The menu includes crostini with sweet and sour roasted peppers and ricotta; maccheroni alla chitarra with Abruzzese ragu (hand-cut egg noodles with rich meat sauce, Abruzzo’s most famous pasta dish); ciabotto (a classic Abruzzese coun-try dish of oven-roasted vegetables, fragrant with fresh herbs); and, for dessert, Gino’s chocolate chip-mint cake (a simple but special cake made with ricotta, bittersweet chocolate, and fresh mint syrup). You simply must join us for this virtual culinary tour of Abruzzo—register today!

Domenica Marchetti is the author of seven books on Italian cooking, most recently Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. Her other books include the bestselling The Glorious Pasta of Italy, The Glorious Vegetables of Italy, Ciao Biscotti, and Rustic Italian. Growing up, Domenica spent her summers in Abruzzo, Italy, the region where her mother is from. She still travels to Italy every year for re-search and inspiration, and occasionally leads culinary tours. Domenica is a graduate of Columbia School of Journalism and a former newspaper reporter. Her articles and recipes on contemporary Italian home cooking have appeared in The Washington Post, The Chicago Tribune, Cooking Light, Fine Cooking, Food and Wine, and online at NPR.org and Leite’s Culinaria.

Culinary Secrets from Abruzzo

Do

men

ica

Mar

chet

ti

Wednesday, 26 April 2017 6:30 to 9pm $65.00

A morning trip to the farmers’ market is the way food-loving folks across Italy—from home cooks to chefs at the finest restaurants—start their days. There, one can not only meet the neighbors and catch up on gossip, but more importantly peruse the bounty of what’s in season and begin to visualize the day’s menu based on what looks especially good that day. Chef Domenica Marchetti has created an authentically Italian menu showcas-ing the many ingredients that might be found in a market basket, and the culinary magic that can be performed with these fresh and flavorful items. The menu includes crostini with sweet and spicy tomato marmalade and Fontina cheese; baked crepe cannelloni filled with sautéed mushrooms and zucchini and fresh ricotta cheese; eggplant “meatballs” simmered in a fresh tomato sauce (a classic example of southern Italian peasant cook-ing); and for dessert, an Italian-style carrot cake made with polenta (simple, moist, and spiked with citrus zest and Marsala wine). Join us for a seat at the table, and eat in the true Italian fashion.

Reminiscing about an Italian Farmers’ Market

6

Share your love... bring a friend

to cooking class

Formerly the award-winning executive pastry chef for Disneyland, Chef George Geary now teaches his delicious craft to students from coast-to-coast. He is a Certified Culinary Professional with the International Association of Culinary Professionals. Chef George’s pastry creations have been featured on numerous network television programs and in feature films. He’s even baked exquisite birthday cakes for Elizabeth Taylor. Chef George is the author of Best 125 Cheesecake Recipes, Best 125 Biscuit Mix Recipes, Best 125 Food Processor Recipes, The Complete Baking Cookbook, The Cheesecake Bible, 500 Best Sauces, Salad Dressings, Marinades and More, 350 Best Salads and Dressings, 650 Best Food Processor Recipes, and 150 Best Donut Recipes. Chef George’s newest book is L.A.’s Legendary Restaurants—Celebrating the Famous Places Where Hollywood Ate, Drank, and Played. This book is much more than a cookbook; it’s a historical reference of Hollywood from the Golden Age to the current times, containing stories of stars and starlets as well as the dishes that made the res-taurants famous. As always, we are pleased and honored to have Chef George return to our store for three classes. His classes have sold out every time Chef George has taught for us. Come enjoy a delightful evening of delicious food as Chef George explains the hows and whys of the culinary arts while regaling you with stories of the culinary habits of the Hollywood elite—from Robin Leach to Elizabeth Taylor.

Tuesday, 7 March 2017 6:30 to 9pm $70.00

In a much-requested encore performance, Chef George Geary returns to KitchenArt to reprise the highly ac-claimed classes from Fall 2016. Chef George acts as our personal guide through some of L.A.’s most famous meeting spots and dining establishments. We’ll sample recipes, hear the backstage stories, and learn how to create the famous dishes upon which the stars dined. Our full dinner menu for this evening includes spicy tuna dip with toasts (the most requested appetizer from Carlos ‘N Charlie’s); chicken Cantonese salad from Bull-ocks Wilshire (an elegant tea room high above Wilshire Boulevard where one could enjoy this salad while sashaying models demonstrated the latest fashions); Pacific island-inspired roasted tenderloin of pork from Don the Beachcomber’s; a side of red German potato salad from Hamptons Hollywood (a restaurant owned by Paul Newman); and, for dessert, Clifton’s famous pumpkin cake with cream cheese frosting. If you missed this adventurous class the first time it was offered, you simply must reserve a spot this time around on our mouth-watering tour of classic Hollywood.

L.A.’s Legendary Restaurants

Wednesday, 8 March 2017 6:30 to 9pm $70.00

Picture yourself in a lovely European city, sitting among the patrons in a quaint café, cozy tearoom, neighbor-hood trattoria, or bustling coffeehouse…or just simply come to KitchenArt and be in all those places at once! Chef George Geary demonstrates how to create some of the finest and most classic desserts found through-out the European continent right in your own kitchen. The choices include: rich butterscotch pudding; a Bel-gian chocolate tart with a ginger crust (wonderful with coffee); fresh and light berry panna cotta (a creamy Ital-ian custard); German streusel jam slices; and chocolate shortbread bars (perfect for sharing). Can’t decide on just one dessert? No problem! Join us, and you can try them all!

Classic European Desserts

Thursday, 9 March 2017 6:30 to 9pm $70.00

Get ready for some chocolate happiness! Chef George Geary—provider of the world’s best chocolate clas-ses—returns to KitchenArt to indulge us yet again with some of the richest and most decadent chocolate treats anywhere. This time Chef George will be preparing a selection of his personal favorites, the crème de la crème of his extensive repertoire. The sumptuous lineup includes bittersweet chocolate brownies with sweet and tart raspberry sauce; triple chocolate cheesecake (one of Chef George’s specialties); a classic chocolate buttermilk cake with fudge frosting; blue ribbon double chocolate chip cookies; and, orange milk chocolate scones, a treat for breakfast or a quick afternoon snack. After this class, we think you’ll find that these choco-late recipes will become your personal favorites as well!

Chef George’s Favorite Chocolate Recipes

Geo

rge Geary

7

Registration begins Tuesday, 7 February 2017 at 6pm

at www.k-art.com

8

Register for KitchenArt Cooking Classes at www.k-art.com

Chef Judith Fertig specializes in Prairie, or Midwestern, cuisine. Having received her training from Le Cordon Bleu and La Varenne Ecole de Cuisine, Chef Judith is ready, willing, and able to answer all of your culinary ques-tions. She is the author of the highly successful Prairie Home Cooking, which was nominated for both the James Beard and IACP cookbook awards, Prairie Home Breads, All-American Desserts, 200 Fast and Easy Artisan Breads: No-Knead, One Bowl, 500 Mexican Dishes, The Artisan Bread Machine, Heartland Cookbook, The Gardner and the Grill: The Bounty of the Garden Meets the Sizzle of the Grill, I Love Cinnamon Rolls!, The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day after Breast Cancer, Championship BBQ Secrets (co-authored with National BBQ Champion Karen Putman), BBQ Bistro, and Bake Happy. She has also written two novels: The Cake Therapist and The Memory of Lemon. Chef Judith was also the “food stylist” (the person who prepares and arranges all the food for inclusion in photographs) for Paul Kirk’s 500 Barbecue Dish-es. Chef Judith is also one half of the “BBQ Queens”, who have published Fish & Seafood Grilled and Smoked Cookbook, The BBQ Queens’ Big Book of Barbecue, Weeknight Grilling with the BBQ Queens, BBQ Bash, 300 Big and Bold Barbecue and Grilling Recipes, 25 Essentials: Techniques for Planking, and 25 Essentials: Tech-niques for Grilling Fish. Their latest book, Red, White, and ‘Que releases in late spring 2017.

Tuesday, 6 June 2017 6:30 to 9pm $65.00

Just as spring is about to burst into summer, along comes the berry harvest—and suddenly every market and roadside stand is full of tempting strawberries, blueberries, raspberries, and blackberries. Join Chef Judith Fer-tig as she prepares a menu of dishes both savory and sweet designed to make the most of this fruity abundance. The menu features a spinach, strawberry, and feta salad; oven planked brie topped with fresh blueberry chutney and served with baguette slices; and, pork tenderloin, roasted with potatoes, garlic, and peppers, and served with a raspberry jalapeno barbecue sauce. Chef’s Judith dessert, lime chiffon cupcakes with blackberry buttercream frosting, is an amazing contrast in flavors and the perfect ending to this delightful meal. Please join us for this “berry, berry” delicious class featuring summer's favorite fruits in new and creative ways.

A Summer Berry Feast

Ju

dit

h F

erti

g

Take it Easy Summer Grilling Wednesday, 7 June 2017 6:30 to 9pm

$65.00 The lazy days of summer—they’re almost here. Spending time outside enjoying the sunshine, or long evenings lingering over an outdoor meal—we want to make every moment last and not worry about a complicated menu. Whether you're in your own backyard or at the lake, summertime grilling should be as easy as you can make it, and also as delicious! Chef Judith Fertig is here to help with some fresh ideas to incorporate into your grilling repertoire. The menu includes grilled bread with artichoke-red pepper spread; grill-roasted cherry tomatoes with frizzled herbs; Moroccan chicken with apricot and pistachio couscous; and, for a dessert sure to make you grin, “Somewhere Over the Rainbow” ice cream cake. Reserve a spot today, and be ready for some of your best grill-ing ever this summer.

Registration begins on Tuesday, 7 February 2017 at 6 pm. All classes are limited in size and will be filled on a first-come basis. PAYMENT MUST BE MADE AT THE TIME OF REGISTRATION with your MasterCard, VISA, or Discover. To register, visit our website at www.k-art.com. No phone registrations will be accepted. Anyone holding a KitchenArt gift certificate or store credit certificate who would like to use it to pay for all or a portion of their classes, must register for classes in person at the store and bring the certificate with them. If you are not comfortable using the internet to register for classes, you may register in the store. There will be no preference given to persons who register at the store. The KitchenArt staff will be required to access the website like anyone else to complete the transaction. Again, registration starts at 6 pm on Tuesday, 7 February 2017.

FULL PAYMENT IS REQUIRED AT TIME OF REGISTRATION. Refund Policy: No refunds of class/tour registration fees will be given. You are encouraged to send someone in your place if you cannot attend a class/tour. We make no exceptions to this policy. We look forward to having you in class. Those classes with insufficient enrollment will be cancelled prior to their starting date. Therefore, early enrollment is desirable. If KitchenArt cancels a class for any reason, we will notify you as soon as that decision is made and fully refund your registration fees; but if we hold a class, no refund will be given. KitchenArt reserves the right to cancel or modify classes or change faculty assignments when necessary.

KitchenArt encourages attendees to bring reusable containers with them if they wish to transport “samplings” home, as “to go boxes and materials” are not provided.

We are required by the U.S. Food and Drug Administration and Indiana State and Tippecanoe County Departments of Health to advise that eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone but especially to the elderly, young children under the age of 4, pregnant

women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

Registratio

n

Po

licy

Tuesday, 28 March 2017 6:30 to 9pm $70.00

In the tradition of all our favorite head-to-head kitchen challenge shows, Chef Diane Phillips has created for this class an amazing menu featuring a competition between two of her favorite kitchen helpers: the slow cooker and the pressure cooker. Have you ever wondered which you need in your kitchen, and which would work best for your favorite dishes? Since she has written two books on each subject, Chef Diane is well-qualified to take us through the highlights of what each device does well, and then we will judge the results for ourselves after sam-pling the mouthwatering fare. The dishes from the slow cooker include rich and flavorful pork osso buco; a “grown-up” version of mac and cheese; and, Bananas Foster bread pudding with whiskey custard sauce. In the pressure cooker, Chef Diane prepares perfectly cooked risotto alla Milanese (made in only 5 minutes!); saucy barbecue ribs; and, chocolate pots de crème, an elegant French dessert. At the conclusion of this competition, we think you’ll find many reasons to incorporate both devices in your kitchen, a win-win for all!

“Cooking shouldn’t feel like a root canal,” is the philosophy of Cookbook Author and Chef Diane Phillips. Dubbed “the Do-Ahead Diva”, Chef Diane is the author of 18 cookbooks, including It’s a Wrap, Pot Pies, Perfect Mix, Hap-py Holidays from the Diva of Do-Ahead, Perfect Party Food, You’ve Got it Made, Slow Cooker, The Easy Pressure Cooker Cookbook, and The Everyday Rice Cooker: Soups, Sides, Gains, Mains, and More. She attended Le Cordon Bleu, and was a national spokesperson for Pepperidge Farms and Lipton Soups. Chef Diane’s “make it simple and easy” style is the hallmark of her success. The response to every one of Chef Diane’s visits has been unbelievable. If you missed out on Chef Diane in the past, this is your chance; if you’ve attended her classes be-fore, we don’t have to remind you to sign up immediately. She’s here for four nights with some very innovative and intriguing classes!

Do-Ahead Dinner Party

Monday, 27 March 2017 6:30 to 9pm $70.00

While Mexican cuisine is the perfect celebratory fare in any season, the flavors of “south of the border” really come alive during the warming days of springtime. Leave it to Chef Diane Phillips to bring us the perfect party menu, with recipes that put a creative twist on many favorite Mexican dishes. As the ultimate party-starter, she first pre-pares spicy chipotle corn salsa dip, perfect to serve with chips as the mariachi band begins to play. Pulled pork carnitas (succulent slow-roasted pork in warm corn tortillas) served with guacamole will be the main dish, accom-panied by refried bean casserole topped with melted cheese, a zippy Southwestern layered salad with orange chipotle ranch dressing, and, as the sweet conclusion, rich Mexican hot chocolate cupcakes with cinnamon butter-cream frosting. Spring has sprung—wake up your taste buds, call your amigos, and join the fiesta!

Battle of the Kitchen All-Stars: Pressure Cooker vs Slow Cooker

Mexican Fiesta

Dian

e Ph

illips

9

Thursday, 30 March 2017 6:30 to 9pm $70.00

Entertain with ease, whatever the occasion, with do-ahead dishes that will make your gathering exceptional. Join Chef Diane Phillips as she shows us how to create a simple yet elegant meal, made almost entirely in advance, and just waiting to be popped into the oven for a warm up on the big day. The meal starts with a fresh Romaine salad with apples, blue cheese, toasted pecans and port wine vinaigrette. Cider brined pork loin with cream sauce follows, accompanied by caramelized onion and Gruyère bread pudding, French green beans (haricots verts) tossed with walnut oil and toasted walnuts, and miso maple glazed carrots and parsnips. And, as the final course, a glorious coconut lime cake that will have all your dinner guests very glad they saved a little bit of room for des-sert! With Chef Diane’s amazing recipes and timesaving tips, you’ll surely be the talk of the town when it’s your turn to host the next dinner party.

Ode to Spring Friday, 31 March 2017 6:30 to 9pm

$70.00 Chef Diane Phillips celebrates the beginning of spring and the renewal of our spirit and energy with this light and flavorful menu, featuring all the seasonal ingredients we begin to crave as winter ends. As an added bonus, all the dishes can be done ahead to make all your spring celebrations even more joyful. The menu includes pea, fresh mint, and spring onion soup with Parmesan biscuits; butter lettuce salad with warm bacon dressing; roasted salmon with a silky lemon dill velouté sauce; rich potato, artichoke, and mushroom gratin; and, to satisfy the sweet tooth, individual strawberry rhubarb crumbles served with vanilla ice cream. Seasonal cooking (and eating) has never been more scrumptious—register today!

Don’t forget to prioritize your class selections!

10

Wednesday, 19 April 2017 6:30 to 9pm $60.00

The northwest coast of Africa is considered a culinary jewel chest: its quintessential dishes are both unique and reminiscent of the entire Mediterranean coastline, and have gained so much popularity that they’ve moved from foodie trend into mainstream cuisine in many areas of the country. In this class with Chef Stephen Lee, we will start by savoring a double appetizer of hummus and muhammara—one is the classic chickpea spread and the other a flavorful dip made from roasted red peppers. Our entrée is a tantalizing Moroccan tagine of chicken and squash, with Tunisian fruited couscous to accompany. Chef Steve’s dessert is a simple sesame seed cookie from Mauritania, just what you need after this culinary expedition through the upper Sahara.

The HerbMeister®, Chef Stephen Lee, studied at the stovetop of his southern-cooking mother, at the hand and in the herb garden of his country-cooking grandmother, in the fields of his melon and strawberry-growing grand-father, and in the kitchen of a century-old Germanic neighborhood bakery. Chef Steve received culinary training at the University of Kentucky and personal tutoring by Master Chef Harvey Colgin (the last pupil of French Mas-ter Chef Auguste Escoffier). Chef Steve teaches cooking classes across the United States and has authored two cookbooks: About 8 Herbs and Go Withs. Chef Steve currently is the executive chef for the Catholic Arch-diocese of Louisville’s Cathedral Free Lunch Program for the Homeless where he serves homemade lunches to over 175 patrons each day.

Foods of the Maghreb

Ste

ph

en L

ee

Tuesday, 16 May 2017 6:30 to 9pm $60.00

If you find it unnerving to choose which herb will best season chicken or pork chops, or decide which will brighten up a vinaigrette or stir fry, this class if for you. Chef Stephen Lee—the Herbmeister®—presents a “cooking with herbs primer”. He will introduce you to the most commonly used herbs in modern home cookery. You’ll learn how the flavor of herbs influences various foods, the secrets to herb combinations, and a few herb-savvy tricks to make herbal cooking a real joy. A smoked shrimp and chive nibbler serves as our appetizer for the evening, followed by Italian parsley soup. Chef Steve next prepares roasted rosemary chicken thighs, ac-companied by basiled couscous and green beans with sage and thyme. Even our dessert features herbs: fresh ginger cake, a special herbal treat. Taking this class may inspire you to grow your own collection of herbs this summer, and will most definitely inspire your cooking!

Herbs 101: Mastering the Art of Cooking with Herbs

Monday, 12 June 2017 6:30 to 9pm $60.00

At this point of the year many of us are spending time in the garden, and reaping the rewards of our labor at the table. Others are checking out the local markets and farm stands for the in-season, locally grown and pro-duced foods to share with their families. In this class, Chef Stephen Lee honors that concept by creating a delightful Mediterranean-inspired menu, sure to make the most of all the available sun-ripened produce. The evening begins with an unusual and absolutely delicious appetizer, garlic and Kalamata olive baklava. As the entrée, Chef Steve prepares paella-stuffed acorn squash, accompanied by a raw beet and fennel slaw and Greek-style okra and tomatoes. Finally, fresh berry and herb crostada is the perfect sweet ending as the sun sets over the horizon. The sun-drenched flavors of the Mediterranean are within your reach—come and join us.

Sunny Mediterranean Supper

Cu

lin

ary

To

ur

Chicago Ethnic Markets Culinary Tour XXXIV Saturday, 29 April 2017 7:45am to 7:45pm

$95.00 Join KitchenArt for a tasty day in the City of Chicago. This tour will leave from the KitchenArt parking lot at 7:45am (please park at the east end of our parking lot so as to allow ample parking for the other businesses in the center—a KitchenArt associate will direct you). Our climate-controlled motor coach (with restroom facilities) will whisk us on our way to the Windy City. Coffee and pastries will be provided.

Our day in Chicago is cram-packed with delicious activities. Our senses will be inundated with a plethora of sights, sounds, tastes, and smells of the ethnic neighborhood market areas. We will begin our day at a historical Chicago fish market—the one that supplies most of Chicago’s fine restaurants. Here you will be able to choose from a myriad of fish and shellfish (bring a large cooler—the fish market will provide the ice—if you plan on pur-chasing seafood). Then we’re off to “Andersonville”—the home of Chicago’s Swedish neighborhood. Lunch will be on your own at any one of the area restaurants, serving cuisines ranging from Swedish to Italian to Persian (approximate cost of $20.00). You’ll have ample time to take in the amazingly delicious Swedish Bakery, delica-tessens, and gift shops. Then we’re off to Devon Avenue and the Indian and Pakistanian meat markets, spice emporiums, and bakeries. Here, you’ll be dazzled by the array of spices, vats of Indian snacks, and beauty of traditional saris. We next trek to the Russian section of the city, highlighting the cuisine of the Georgian home-land. You don’t want to miss the beehive-shaped brick oven in the floor of the bakery—the pastries are delicious! If anyone on the trip can resist purchasing the seafood, sausages, cheeses, breads, baked goods, and spirits that will be available, I will be surprised.

Portions of this tour require walking, so make sure that you wear comfortable shoes. If you wish to purchase items, we strongly suggest that you bring a cooler (a large-sized one is fine) and ice to hold and protect your treasures. This tour is subject to change! We apologize, but for logistical reasons, we cannot make intermediate stops to pick up or drop off tour participants. As traffic conditions are beyond our control (especially with the cur-rent road construction projects around the city of Chicago), the return time is an approximation.

11

Monday, 22 May 2017 6:30 to 9pm $65.00

As Henry Miller wrote, “When spring comes to Paris, the humblest mortal alive must feel that he dwells in Par-adise”. Chef Monique Hooker would agree, and wants to share a bit of that heavenly city with the dishes she’s created for this class. After a recent visit home, she has discovered that the latest generation of French chefs has not forgotten the traditional techniques that make French cuisine so magnifique. Rather, they often im-prove on the traditional by being unafraid to experiment, adopting many new flavors, and including bold new ideas. Chef Monique’s menu for the evening takes the same approach, combining the traditional with some creative twists. The lineup includes a luscious poulet en casserole, leeks à la tempura, and a show-stopping raspberry cheesecake with salted caramel sauce for dessert. Springtime is a time for renewal, refreshment, and discovery—plan to spend some of your Springtime in Paris with Chef Monique.

Chef Monique Jamet Hooker is best described as a culinary pioneer. As a girl of 15, she set forth to work in the male-dominated world of the French restaurant kitchen. After her classical culinary apprenticeship in France, she worked in restaurants throughout Europe and the United States alongside her culinary friends, including Jacques Pépin, Pierre Franey, André Soltner, and Madeleine Kamman. In 1983, Chef Monique opened the culi-narily and critically successful Monique’s Café in the River North district of Chicago. After many years in busi-ness, she closed her restaurant and “retired” to teaching and book-writing—Cooking with the Seasons: A Year in My Kitchen. KitchenArt is just one of a handful of cooking schools at which Chef Monique will teach this year. Don’t miss your chance to learn from a pioneer.

Springtime in Paris

Mo

niq

ue J

amet H

oo

ker

Tuesday, 23 May 2017 6:30 to 9pm $65.00

As a one-time French colony, Vietnam retains a legacy of French influence in many of its cultural institutions, including its cuisine. Chef Monique Hooker has explored this country from Hanoi in the north, through Hue in the center, and Saigon in the south. With this class, she demonstrates classic Vietnamese dishes and cooking techniques that are a blend of two cultures and are sure to awaken your palate and transport you to this beau-tiful country. The menu includes banh mi (the classic Vietnamese street food sandwich of French baguette with meat and veggies); pho (a soup of rice noodles and meat in broth); spring rolls (vegetarian version of the Chinese egg rolls); ca kho to (caramelized and braised fish); and, goi ga (chicken and cabbage salad). Chef Monique truly enjoyed her time visiting Vietnam, and it is her pleasure to share it–won’t you join us?

A Taste of Vietnamese Cuisine

Day Date Instructor Class Time

Tue Feb 28, 2017 C Lee Simmering Soups 6:30 to 9pm

Tue Mar 7, 2017 Geary L.A.’s Legendary Restaurants 6:30 to 9pm

Wed Mar 8, 2017 Geary Classic European Desserts 6:30 to 9pm

Thu Mar 9, 2017 Geary Chef George’s Favorite Chocolate Recipes 6:30 to 9pm

Mon Mar 27, 2017 Phillips Mexican Fiesta 6:30 to 9pm

Tue Mar 28, 2017 Phillips Battle of the Kitchen All-Stars 6:30 to 9pm

Thu Mar 30, 2017 Phillips Do-Ahead Dinner Party 6:30 to 9pm

Fri Mar 31, 2017 Phillips Ode to Spring 6:30 to 9pm

Thu Apr 6, 2017 Bartush Basic Knife Skills 6:30 to 9pm

Thu Apr 13, 2017 Maurais A Taste of Quebec—My Homeland 6:30 to 9pm

Wed Apr 19, 2017 S Lee Foods of the Maghreb 6:30 to 9pm

Tue Apr 25, 2017 Marchetti Culinary Secrets from Abruzzo 6:30 to 9pm

Wed Apr 26, 2017 Marchetti Reminiscing about an Italian Farmers’ Market 6:30 to 9pm

Sat Apr 29, 2017 Culinary Tour Chicago Culinary Tour XXXIV 7:45am to 7:45pm

Wed May 3, 2017 Lehr Hands-On Whole Wheat Bread for Beginners 6:30 to 9:30pm

Thu May 4, 2017 Lehr Hands-On Biscuits, Biscotti, and Scones 6:30 to 9:30pm

Fri May 5, 2017 Lehr Hands-On Classic French Bread 6:30 to 9:30pm

Thu May 11, 2017 Maurais An Evening in Burgundy 6:30 to 9pm

Tue May 16, 2017 S Lee Herbs 101: Cooking with Herbs 6:30 to 9pm

Thu May 18, 2017 C Lee Ragin’ Cajun 6:30 to 9pm

Mon May 22, 2017 Hooker Springtime in Paris 6:30 to 9pm

Tue May 23, 2017 Hooker A Taste of Vietnamese Cuisine 6:30 to 9pm

Wed May 31, 2017 Snyder Springtime Suppers for Two 6:30 to 9pm

Thu Jun 1, 2017 Snyder Dreaming of Indonesia 6:30 to 9pm

Tue Jun 6, 2017 Fertig A Summer Berry Feast 6:30 to 9pm

Wed Jun 7, 2017 Fertig Take It Easy Summer Grilling 6:30 to 9pm

Mon Jun 12, 2017 S Lee Sunny Mediterranean Supper 6:30 to 9pm

Wed Jun 14, 2017 C Lee A Taste of the Southwest 6:30 to 9pm

Cal

end

ar o

f C

lass

es

Registration begins on Tuesday, 7 February 2017 at

6pm