Cooking Class Schedule – January-March 2018

JANUARYThai Favorites 5Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes andwe will walk you through the specialty ingredients, tips and techniquesessential for their preparation. Tonight’s class will feature…. CREAMCHEESE WONTONS—Thai wonton wrappers filled with cream cheeseserved with sweet and sour sauce; TOM YUM SOUP—hot and sour soupwith shrimp, mushrooms, green onions, lemon grass, cilantro and kaffirlime leaves; MASSAMAN CURRY CHICKEN—chicken, potatoes, onions,peanuts simmered in massaman curry coconut milk; and THAI NOODLESALAD WITH BASIL CHICKEN AND PEANUT LIME DRESSING.Doug Huemoeller | Participation | $89#180116A – Tuesday, January 16 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the addition of the perfectsauce. In this hands-on class, you’ll learn the secrets of creating a greatsauce with the perfect balance of flavor and texture. We will walk youthrough the preparation of a variety of sauces that can be made in 5-30 minutes. We will help you to develop a “chef’s eye” and build asauce using ingredients that you already have on hand. You’ll learnhow to pair your dishes with the right sauce, get hands-on practice atmaking a good sauce, and leave with over 25 recipes for sauces thatcan be made to finish off any dinner—from family meals to elegant din-ner parties. As we work our way through class, you’ll make and sampleover a dozen different sauces that are perfect for salads, meats andsides—including vinaigrettes, pan sauces, pestos, emulsions andpurées. You definitely won’t go away hungry!Daniel Darvell | Participation | $79#180117A – Wednesday, January 17 | 6:00 p.m. – 9:30 p.m.

Chinese: Dim SumDim sum, a Chinese tradition that dates back over 1000 years, wasonce simply snacks served with tea for travelers. Today it has grown inpopularity to become the focus of an elaborate brunch. In restaurants,carts loaded with steamers are pushed around from table to tablewhere diners can choose items they would like to eat—dumplings,steamed buns, rolled noodles, meatballs, ribs, and pastries are mostcommon. Join us as we create our own dim sum experience that youcan share with your family and friends. We’ll make SHRIMP ANDCHICKEN SHU MAI—open top dumplings of ground shrimp, chicken,scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONG FAN—rolled rice noodle filled with shrimp and scallion; NGAO YUK KAU—steamed beef meatballs, PORK WONTON—crisp fried pork andmushroom filled wonton; and PORK POT STICKERS—dumplings steamedin chicken broth. Doug Huemoeller | Party-Style Participation | $79#180118A – Thursday, January 18 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and in-formative seminar. Whether you want to optimize the use of your cur-rent espresso machine, or are in the process of deciding on apurchase—this seminar will give you the information you need to makethe most of your coffee experience at home. We’ll discuss what’s be-hind the perfect espresso, latte or cappuccino. You’ll learn how to se-lect the best beans, how to grind them for maximum flavor and aroma,and how to turn them into the perfect espresso shot. Then we’ll walkyou through the care and maintenance of your espresso machine toensure its maximum performance for years to come. Using a widerange of espresso machines, we will work on the proper technique forpulling espresso shots to get great crema every time. We will also coverthe best methods for steaming, frothing, and foaming milk. Then we willmake some of our favorite coffee drink recipesDoug Huemoeller | Seminar | $39#180120B – Saturday, January 20 | 10:00 a.m. – 12:00 p.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are look-ing to feed their families healthy meals in less time. With a pressurecooker, you can cook with less water and at a higher temperature, sothat your food retains many of the nutrients that are lost in traditionalsimmering or boiling. Join us for a fun and informative seminar wherewe’ll cover the technical features of pressure cookers, share tips formaking your pressure cooker easier to use, and sample some greatfood. We will demonstrate the diversity of the pressure cooker bypreparing FRENCH ONION SOUP, PENNE BOLOGNESE, BEEF CARNITAS,and PRESSURE SEARED CHICKEN. You will also learn how to modify someof your favorite “traditional” recipes for your pressure cooker. If you owna pressure cooker, or are interested in adding this method of cookingto your repertoire, this is the seminar for you.Daniel Darvell | Seminar | $39#180120C – Saturday, January 20 | 1:00 p.m. – 3:00 p.m.

Fundamentals of ChickenFrom the dinner table to the lunch box, chicken is a staple of the Amer-ican diet. And why not? You can dress it up; you can dress it down—serve it to your kids on a rushed weeknight, or to your mother-in-law ona leisurely Sunday afternoon. In this hands-on class, you’ll learn how toperfect the art of chicken dinners with expert tips, techniques andrecipes. We will start with a tutorial on selecting your chicken at the mar-ket—you’ll learn about the types and grades of chicken, as well aswhen to choose a whole chicken versus selecting breasts or thighs.Next, we’ll discuss how to properly butcher a whole chicken into itsparts while you practice this very important skill. Finally, we will walk youthrough how to cook chicken to achieve moist and flavorful resultsevery time. The class will work on five delicious recipes that highlight thisversatile bird: ITALIAN-FRIED CHICKEN WINGS—an herby, upscale takeon a sports-bar classic; WINE-BRAISED CHICKEN—a fresher, simpler spinon coq au vin; OVEN “FRIED” CHICKEN—a healthier version of a family-friendly comfort food; PAN-SEARED CHICKEN MARSALA; GRILLEDHERBED CHICKEN—a dish that’s perfect for any occasion. Daniel Darvell | Participation | $79#180122A – Monday, January 22 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 5We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are HONEY-MISO BAKEDSALMON WITH SESAME GREEN BEANS; MUSHROOM AND PESTO RISOTTOWITH TOASTED WALNUTS; MOROCCAN CHICKEN STEW WITH COUS-COUS; and RED CURRY SHRIMP WITH SNAP PEAS AND SWEET BELL PEP-PERSJeff Adamek | Participation | $79#180123A – Tuesday, January 23 | 6:00 p.m. – 9:30 p.m.

Fundamentals of PizzaFor dinner, breakfast or a midnight snack—pizza really is the perfectfood. While many of us rely on the convenience of take-out or deliveryto get our fix, there is nothing quite like an artisan-style pizza made athome. Join us for a hands-on class that will teach you the fundamentalsof delicious home-baked pizza. We will start with a tutorial on the foun-dation for every good pizza—the crust. We will then move on to makea classic SAUSAGE AND PEPPERONI CHICAGO DEEP-DISH PIZZA with acorn-meal based crust. As our deep-dish bakes, we’ll set our sights onour tender but chewy American style crust topped with FRESH MOZ-ZARELLA, WHOLE LEAF BASIL AND PROSCIUTTO DI PARMA. Last, we willfinish off with an authentic Neapolitan-style crust to form a CRISPY FLAT-BREAD PIZZA with a WHITE-GARLIC SAUCE, GRILLED CHICKEN, GOATCHEESE AND ARUGULA. Jeff Adamek | Participation | $79#180124A – Wednesday, January 24 | 6:00 p.m. – 9:30 p.m.

View a complete listing of all classes and availability at www.kitchenwindow.com1

Grillmasters Series: Winter Grilling 1Don’t let the cold weather keep you away from grilling—winter is agreat time to infuse some of your favorite meals with the rich flavors ofthe grill! This hands-on class will encourage you to brave the elementsto prepare a great grilled meal even in the dead of winter. Kitchen Win-dow’s Grillmasters will share their secrets, insights, and recipes for mak-ing your next winter grilling adventure fun and flavorful. We will beginour evening with OAK-PLANKED GOAT CHEESE AND PESTO STUFFED CIA-BATTA. We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BRUSCHETTA—aremarkable combination that’s perfect Minnesota winter fare. The starof this menu is a grilled version of that down-home favorite, HERB-ROASTED CHICKEN POT PIE—a simple yet technical dish that will giveyou many of the skills you need to become an expert winter griller. Toaccompany our featured dish, we will prepare HICKORY-GRILLEDBACON MASHED POTATOES. Finally, we'll finish our winter celebrationwith FIRE-BAKED APPLES served with CINNAMON ICE CREAM.Daniel Darvell and Doug Huemoeller | Participation | $89#180125A – Thursday, January 25 | 6:00 p.m. – 9:30 p.m.

Fundamentals of BreakfastDon’t start your morning with cold cereal! Take time to smell the coffeeand enjoy a delicious hearty breakfast. This hands-on class will beginwith a diner-style, all-American breakfast—EGGS, HASH BROWNS ANDSAUSAGE. We’ll discuss the best cooking techniques for these breakfaststaples, then learn how to cook eggs perfectly to order—over-easy,medium, or basted. We will follow that up with another diner classic—FARMER'S OMELET filled with ham, cheese and onion. For those whoprefer something a little sweeter, we will make BELGIAN STYLE WAFFLESfilled with CHOCOLATE AND PECANS. We’ll follow that up by heatingthe griddle to make BLUEBERRY VANILLA BUTTERMILK PANCAKES. For theday’s finale, we’ll make EGGS BENEDICT with GRILLED HAM, POACHEDEGGS and HOLLANDAISE SAUCE—a winner that is sure to impress nomatter what time of the day it is served. Jeff Adamek | Party-Style Participation | $79#180128A – Sunday, January 28 | 10:00 a.m. – 2:00 p.m.

Classic Gnocchi When properly made, these Italian dumplings are soft, delicate, incom-parably satisfying, and have a humble flavor that takes to almost anysauce or serving style you may choose. In this hands-on class, you’llwork to create traditional gnocchi, as well as a handful of sauces andpreparations that you can use for any occasion. We’ll start with a tra-ditional POTATO GNOCCHI recipe where you’ll learn the basic tech-niques for selecting and preparing potatoes, mixing dough, rolling andshaping and several techniques for cooking. After that, we’ll move onto our sauces, beginning with PILLOW GNOCCHI WITH CASHEW-BASILPESTO—the aroma of fresh basil and a coupling of bright flavors makethis dish a great start to any meal. Next, we’ll make a FRIED GNOCCHIWITH BROWN BUTTER, SAGE AND PARMESAN—impressive enough for anelegant dinner party and comforting enough for a cold Sunday after-noon. We will follow that up with PAN-FRIED GNOCCHI tossed withSWEET CORN, PANCETTA AND SHRIMP. Finally, we’ll make a heartyGNOCCHI WITH A SMOKED BEEF SHORT RIB RAGU.Daniel Darvell | Participation | $79#180129A – Monday, January 29 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Stuffed PizzaFew things are more satisfying, more versatile, or more family-friendlythan homemade pizza. In this hands-on class, you’ll take pizza-makingto the next level with an evening dedicated to stuffed pizza. In our firstround we will make a classic double crust CHICKEN, SPINACH ANDTOMATO STUFFED PIZZA. You will then learn the techniques and work onstuffed hand-held pizza variations starting with ITALIAN SAUSAGE ANDPEPPERONI STUFFED CALZONE—like pizza turnovers, calzones are satis-fying and fun to eat. Next is the ITALIAN SALAMI, ARTICHOKE AND SUN-DRIED TOMATO STROMBOLI—filled, rolled, and sliced, these make greatparty food for the young and the old. Jeff Adamek | Participation | $79#180130A – Tuesday, January 30 | 6:00 p.m. – 9:30 p.m.

Italian Small PlatesAs an appetizer, snack, or creatively combined for dinner, these Italiansmall plates are the perfect crowd pleasers for a casual evening withfriends. In tonight’s party style class, we will create five amazing smallplates: ARANCINI-MOZZARELLA STUFFED FRIED CARNAROLI RICE BALLSWITH SMOKED TOMATO SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOINWITH POMODORACCIO TOMATOES, ARUGULA AND AGED BALSAMIC;FETTUCCINE WITH PRAWNS, PARMESAN CREAM SAUCE AND CRISPYPANCETTA; PROSCIUTTO, FENNEL AND ARTICHOKE CALZONE WITHROASTED GARLIC LEMON SAUCE; AND PAN-FRIED GNOCCHI WITHBROWN BUTTER, GARLIC, SAGE AND PECORINO ROMANO. Bring yourappetite and join us for a night of great food and fun. Jeff Adamek | Party-Style Participation | $79#180131A – Wednesday, January 31 | 6:00 p.m. – 9:30 p.m.

FEBRUARYMediterranean Small PlatesAs an appetizer, snack, or creatively combined for dinner, theseMediterranean small plates are the perfect way to share a taste of theMediterranean with family and friends. In tonight’s party style class, wewill create five amazing small plates: KREATOPIA—a pastry pocketstuffed with smoked chicken, oregano, feta and skordalia, topped witha lemon yogurt sauce; GRIDDLED HALOUMI—pan seared goat cheesetopped with fennel, honey, roasted grapes and pistachios. SOUVLAKI—grilled lamb marinated with garlic, lemon and oregano, wrapped in awarm pita with slow roasted tomatoes and tzatziki sauce; DOL-MATHES—a Greek classic, grape leaves stuffed with ground chicken,rice, pine nuts and currants, served with a lemon and dill dipping sauce;and SHRIMP SAGANAKI—grilled shrimp finished with a sauce of tomato,kalamata olive, garlic and feta, with grilled bread. Bring your appetiteand join us for a night of great food and fun! Jeff Adamek | Party-Style Participation | $89#180201A – Thursday, February 1 | 6:00 p.m. – 9:30 p.m.

To register www.kitchenwindow.com or call 612.824.4417 2

Cooking EssentialsFebruary 24-25 10am – 4pm

Cooking Essentials

• FREE** Cooking Seminars

• Over 20 FREE In-Store Clinics and Demos

• Vendor Showcase**visit www.kitchenwindow.com for details

20-50% OFFALL COOKWARE &

COOKING ESSENTIALS

20-50% OFFALL COOKWARE &

COOKING ESSENTIALS

Fundamentals of Filled PastasThis hands-on class is sure to make you a rock star for your next datenight or dinner party. Don’t worry if this is your first stab at handmadepasta, we will guide you through the process of making, kneading andresting pasta dough, and point out tips for success along the way.Once we get our dough ready, you will dig in by rolling and filling aCRAB STUFFED CANNELLONI WITH ROASTED CORN RICOTTA that we willserve with a light lobster broth. Next up, you’ll learn the secrets of mak-ing the impressive EGG YOLK STUFFED RAVIOLI, a fine dining icon thatwill be dressed up CARBONARA STYLE WITH SMOKED BACON LARDON,PARMESAN AND BUTTER TOASTED BREAD CRUMBS. Finally, you’ll try yourhand at making a variation on ravioli called AGNOLOTTI, which getsstuffed with BUTTERCUP SQUASH and severed with BROWN BUTTER ANDROASTED MUSHROOM.Daniel Darvell | Participation | $79#180205A – Monday, February 5 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 6We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are PARCHMENT CHICKEN WITHLEMON-GINGER CARROT AND ZUCCHINI; WHITE BEAN CHICKEN CHILI;KOREAN-STYLE MEATBALLS WITH CRISPY RICE; PAN-FRIED SALMON WITHLEMON-BASIL PASTAJeff Adamek | Participation | $79#180206A – Tuesday, February 6 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 1 Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes andwe will walk you through the specialty ingredients, tips and techniquesessential to their preparation. Tonight’s class will feature… FRESH SHRIMPSPRING ROLLS—shrimp, ground pork, lettuce, carrots, mint, cilantro, ricenoodles wrapped in rice paper served with peanut sauce; SOM TOM—shredded green papaya, tomatoes, carrots peanuts with chili fishsauce vinaigrette; STIR FRIED CASHEW CHICKEN—chicken, onion,cashews, Thai chilies, and water chestnuts; and PANANG CURRYPORK—pork, ground peanuts, bell pepper, kaffir lime leaves and Thaibasil simmered in a sweet panang coconut curry milk.Jeff Adamek & Doug Huemoeller | Participation | $89#180207A – Wednesday, February 7 | 6:00 p.m. – 9:30 p.m.

Sushi Specialty RollsTraditional sushi is healthy, fun and easy to make at home once youknow the basic techniques. Join us to learn the secrets of some of thefavorite specialty rolls. We will start with the foundation of sushi, the rice.Next, we’ll discuss fish and you’ll learn how to use a sashimi knife toproperly cut FISH for nigari or for tonight’s featured rolls. With these es-sentials under your belt, you’ll try your hand at making sushi rolls. You’llstart with the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE—tempura fried shrimp, avocado and cucumber. Then it’s onto the RAIN-BOW ROLL WITH SPICY PONZU—a California roll, consisting of crab,avocado and cucumber, wrapped with sea bass, salmon, tuna andavocado on the outside. Then we’ll hone our knife skills to create aCATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made withunagi (eel), and cucumber wrapped with avocado. For our final rollwe will prepare a SCALLOP HAND ROLL WITH SPICY SAUCE—cookedscallop, cucumber, scallion and daikon sprouts. During class, we’ll dis-cuss where to shop for the freshest sushi ingredients and what equip-ment you’ll need to make rolling sushi easy and fun.Doug Huemoeller | Participation | $99#180208A – Thursday, February 8 | 6:00 p.m. – 9:30 p.m.

Valentine’s Celebration DinnerCelebrate Valentine’s with a fun and romantic evening out! In this in-teractive small plate class, you will prepare a six-course dinner. Thisevent is the perfect way to spend a romantic and absolutely deliciousevening with the one you love. AVOCADO CARPACCIO SALAD WITHPOMEGRANATE AND GREEN GODDESS VINAIGRETTE; POACHED LOB-STER WITH CHEDDAR-CHIVE YUKON POTATO AND BÉARNAISE; FIG ANDRICOTTA PASTRY WITH ROSEMARY HONEY; SKEWERED BEEF WITH BOUR-BON-MAPLE TERIYAKI AND ROMAINE; and MIDNIGHT PASTA WITH SHRIMPAND SMOKED TOMATO. Then you and your date will finish the eveningby creating and enjoying a romantic CHOCOLATE AND STRAWBERRYCHEESECAKE NAPOLEAN. Register soon, as these classes fill up fast!Jeff Adamek | Party-Style Participation | $99#180209A – Friday, February 9 | 6:00 p.m. - 9:30 p.m.#180209B – Friday, February 9 | 6:30 p.m. - 10:00 p.m.#180210A – Saturday, February 10 | 6:00 p.m. - 9:30 p.m.#180210B – Saturday, February 10 | 6:30 p.m. - 10:00 p.m.#180213A – Tuesday, February 13 | 6:00 p.m. - 9:30 p.m.#180213B – Tuesday, February 13 | 6:30 p.m. - 10:00 p.m.#180214A – Wednesday, February 14 | 6:00 p.m. - 9:30 p.m.#180214B – Wednesday, February 14 | 6:30 p.m. - 10:00 p.m.

Grillmasters Series: Sausage Making 1Sure, you can head to the grocery store and pick up a pack of bratsfor your cookout, but think how much more fun it would be to knowthat you’re grilling-up sausages you made yourself… And, did we men-tion how easy it is? Join the Kitchen Window Grillmasters to learn the insand outs of do-it-yourself sausage making. You’ll learn everything youneed to know to get started—from fat content to fresh casings—andtry your hand at making and filling a variety of sausages. You’ll makeHOT-SMOKED SHEBOYGAN BRATWURST and serve it with white onion,brown mustard and sliced dill pickles on a buttered hard roll. You’ll alsolearn to make a classic SPICY ITALIAN SAUSAGE served with smokedpeppers and onions. We will then move-on to CHICKEN AND APPLESAUSAGES serve with a celery root slaw. Finally, you’ll make a MEDITER-RANEAN LAMB SAUSAGE served in a pita with tabbouleh and Greekyogurt. After we show you how easy and fun sausage making can be,you may never go store-bought again!Daniel Darvell and Doug Huemoeller | Participation | $79#180215A – Thursday, February 15 | 6:00 p.m. – 9:30 p.m.

Mardi Gras – Small Plates of New OrleansCome one, come all to our Uptown FAT TUESDAY Mardi Gras celebra-tion. In this party-style participation class you will learn to create fiveclassically inspired New Orleans small plates. With Chef Jeff Adamekas your guide, you will make a meal fit for the King of the Carnival!BLACKENED RED SNAPPER WITH CREAMY GRITS, CRAWFISH ETOUFFEE,GRILLED SHRIMP PO’ BOY, ANDOUILLE STUFFED HUSHPUPPIES WITHJALAPENO PEPPER JELLY, CAJUN FRIED CHICKEN AND GREEN TOMA-TOES. Jeff Adamek | Party-Style Participation | $89#180216A – Friday, February 16 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out ofthe emergency room). With them, cooking will become faster, easierand more enjoyable; in some cases, the right cut can even improvethe flavor of your food. In this hands-on class led by our expert instruc-tors, you’ll learn the basics of cutlery; how to stand and hold the knifefor maximum performance; and the fundamental principles of slicing,mincing, dicing and julienne. You’ll improve your food preparation skillsin all areas, beginning with the basic vegetables that make up thefoundation of many standard recipes—onions, celery, carrots and po-tatoes. We will show you techniques for cutting fruits like oranges, ap-ples, mangoes, melons and pineapple. You will learn basic carving, aswell as a few tips for tackling more challenging produce like avocados,tomatoes, peppers and herbs. We will use some of the food we preparein class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOESAND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLEMANGO SALSA.Daniel Darvell | Participation | $79#180220A – Tuesday, February 20 | 6:00 p.m. – 9:30 p.m.

View a complete listing of all classes and availability at www.kitchenwindow.com3

Grillmasters Series: Winter Grilling 2Don’t let the cold winter weather keep you from cooking-up a satisfyingmeal on the grill! Winter is a wonderful time to fire-up the grill for hearty,satisfying comfort foods. Join us for a hands-on class that will inspire youto head to the back yard for a great grilled meal even in the dead ofwinter. Grilling adds dimension and depth of flavor to almost any food,and you’ll learn how easy it can be to adapt some of your favoritecold-weather comfort foods for the grill. The menu starts with SMOKEDWHITE CHICKEN CHILI, perfect for your game day party. Then you’ll pre-pare a SMOKED TOMATO AND ITALIAN SAUSAGE GRILLED LASAGNAthat is sure to please on any snowy winter day. We will then move toBEER-BRAISED SHORT RIBS, a hearty meal that’s just right for a coldweekend afternoon. We will finish the evening by cooking-up a DOUBLESMOKED HAM with BROWN SUGAR AND MUSTARD GLAZE that willchange the way you think of Sunday supper. Daniel Darvell and Doug Huemoeller | Participation | $89#180221A – Wednesday, February 21 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 1We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are ROASTED CHICKEN TAMALEPIE, VIETNAMESE SHRIMP NOODLE SALAD, CAJUN CHICKEN PASTA, andPAN SEARED RED SNAPPER TACOSJeff Adamek | Participation | $79#180227A – Tuesday, February 27 | 6:00 p.m. – 9:30 p.m.

MARCHFundamentals of Modern SaucesTake your dinners to the next level with the addition of the perfect sauce.In this hands-on class, you’ll learn the secrets of creating a great sauce withthe perfect balance of flavor and texture. We will walk you through thepreparation of a variety of sauces that can be made in 5-30 minutes. Wewill help you to develop a “chef’s eye” and build a sauce using ingredientsthat you already have on hand. You’ll learn how to pair your dishes withthe right sauce, get hands-on practice at making a good sauce, andleave with over 25 recipes for sauces that can be made to finish off anydinner—from family meals to elegant dinner parties. As we work our waythrough class, you’ll make and sample over a dozen different sauces thatare perfect for salads, meats and sides—including vinaigrettes, pan sauces,pestos, emulsions and purées. You definitely won’t go away hungry!Jeff Adamek | Participation | $79#180301A – Thursday, March 1 | 6:00 p.m. – 9:30 p.m.

Thai Favorites 2 Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes andwe will walk you through the specialty ingredients, tips and techniquesessential their preparation. Tonight’s class will feature… CHICKEN SATAY– skewered chicken marinated in Thai spices, fried and served with cur-ried peanut sauce and cucumber relish; TOM KHA – coconut milk soupwith chicken, straw mushrooms and onions simmered with lemon grass,lime juice, green onion, Thai basil, ginger and cilantro; STIR FRIEDSHRIMP, BABY CORN AND PEA PODS – shrimp with a blend of baby corn,sweet snow peas, mushrooms, onion, and carrot; and PORK PAD SEEEW – pork, wide rice noodles, broccoli, onion and egg.Doug Huemoeller | Participation | $89#180302A – Friday, March 2 | 6:00 p.m. – 9:30 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. Thekey to good knife skills is an understanding of the basic knife grip and cut-ting techniques. When used properly, your knife will perform much moreefficiently. Once mastered, the knife skills you’ll pick up in this seminar willhelp you reduce your prep-time in the kitchen and improve your confi-dence while slicing and dicing. Choosing the correct knife for the job is alsofundamentally important. Each kind of knife plays an important, specificrole in the kitchen. In this seminar, we'll discuss the best uses and practicalapplications for many kinds of Western and Asian knives—from parers toslicers, chef's knives to santokus, and bread knives to cleavers. We will re-view basic cutting techniques; how to choose a knife; differences in types,styles and shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $39#180303A – Saturday, March 3 | 10:00 a.m. – 11:30 a.m.

Japanese Knife Skills Clinic Learn the basics of traditional and modern Japanese cutlery and uses.Get a chance to see and practice some of the basic techniques ofJapanese food prep using the santoku, deba/usuba yanagiba, kirit-suke, honesuki. When used properly, these knives can be a great ad-dition to any knife collection. In this seminar, we'll discuss the best usesand practical applications for Japanese style knives. We will reviewbasic cutting techniques; how to choose a knife; differences in types,styles and shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $39#180303B – Saturday, March 3 | 12:00 p.m. – 1:30 p.m.

Piedmont Italian Wine DinnerTonight’s participation class, features the famous flavors and amazingwines of Italy’s Piedmont region that boarders both France and Switzer-land. You’ll start off with PROSCIUTTO WRAPPED GRISSINI WITH SHAVEDMUSHROOM AND ARUGULA. Following that, you will make HANDMADETAJARIN PASTA WITH MIXED SWEET PEPPERS AND WINTER PESTO. For ourfeature course you will prepare BRASATO AL BAROLO (WINE BRAISEDBRISKET) over WHITE TRUFLLED PORCINI RISOTTO. We will finish theevening with TORTA DI GIANDUIA (HAZELNUT-CHOCOLATE CAKE).Accompanying wine flight sold separately at class; approximately $40 for four wines. Michael Bouchard and Jeff Adamek | Participation | $89#180303C – Saturday, March 3 | 6:00 p.m. – 10:00 p.m.

Grillmasters Series: Kamado Basics (Kamado Joe, Primo,and Big Green Egg)There's a reason kamado style grills are so popular and have beendubbed the “ultimate cooking experience.” Functioning as a charcoalgrill, an oven, and a smoker— this outdoor ceramic cooker is unrivaledin versatility and performance. Plus it can reach up to 750 degrees in ashort period of time, making it perfect for pizzas and flatbreads. Whetheryou’re contemplating a purchase, you already own one, or you justwant to experience some great food, come check this class out. We’llbegin with SMOKED PORKETTA SAMMIES with GRILLED ONIONS AND PEP-PERS that feature Italian dry-rubbed, slow-smoked pork shoulder. Nexton the menu is ROASTED LEMON AND TARRAGON CHICKEN SALAD—vertical-roasted chicken served on a bed of butter lettuce with apple,walnuts, red onion and goat cheese in a citron vinaigrette. We will thenboost our temperatures to searing for BISTECCA ALLA FIORENTINA—a 4-pound Tuscan garlic and herb rubbed T-bone steak served withSMOKED SMASHED POTATOES. Finally, we’ll finish our evening with a PIZZABAR, using our Eggs & Joes as wood-burning pizza ovens.Daniel Darvell and Doug Huemoeller | Demonstration | $89#180305A – Monday, March 5 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight Meals 2We’ve all been there… standing in the grocery store trying to figure outwhat to throw in the cart to get a healthy, quick dinner on the table.With a little pre-planning, it can be done with ease. Join us to get thesecrets for healthy, tasty meals that fit into a busy schedule. We will workon 4 meals you can get on the dinner table in 30 minutes creating min-imal mess and dishes. Tonight’s features are CREAMY TOMATO WITHSHRIMP LINGUINI, THAI BEEF CURRY, GREEN CHICKEN ENCHILADAS, andTERIYAKI GLAZED SALMONJeff Adamek | Participation | $79#180307A – Wednesday, March 7 | 6:00 p.m. – 9:30 p.m.

To register www.kitchenwindow.com or call 612.824.4417 4

Fish FundamentalsFinally a class dedicated to seafood lovers! With this class, you’llbroaden your culinary repertoire with new ideas and techniques forcooking a variety of fish and seafood dishes. You’ll learn what to lookfor when buying fish and other seafood, so that your finished dish is al-ways fresh and delicious. You’ll also learn, first-hand, which cookingtechniques are best suited to which proteins. We will practice pan-sear-ing with SCALLOPS WITH ORANGE VINAIGRETTE. You will then sautéSHRIMP WITH FRESH TOMATO LINGUINI. We will turn inexpensive musselsinto a luxurious gourmet treat with MUSSELS IN SAFFRON BUTTER. Ovenroasted TERIYAKI SALMON. Last but not least, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Jeff Adamek | Participation | $89#180308A – Thursday, March 8 | 6:00 p.m. – 9:30 p.m.

Oregon Wine Dinner Tonight’s participation class, will introduce you to a few of the incrediblewines of Oregon’s wine growing region, and teach you how to makefour dishes that pair perfectly alongside them. You’ll start off withCRISPY SKATE WING SALAD WITH WALNUTS AND LEMON VINAIGRETTE.Following that you will make BUCCATINI PUTANESCA WITH GRILLEDSWORDFISH. The evening’s main course will feature a HALF-ROASTEDHEN WITH APPLES, HONEY AND ROSEMARY. Finally, you’ll end theevening with BROWN BUTTER POUND CAKE WITH HONEYED GOATCHEESE AND BLACKBERRY. Accompanying wine flight sold separately at class; approximately $40 for four wines. Michael Bouchard & Jeff Adamek | Participation | $89#180309A – Saturday, March 9 | 6:00 p.m. – 10:00 p.m.

Brunch Party There is always a family gathering or holiday around the corner andwe’re here to help you prepare. This afternoons interactive small platebrunch class will give you the skills you need to host your own brunchparty. Our menu includes SMOKED SALMON SMORREBROD, CORN BEEFAND HASH LOADED POTATOES, BLUEBERRY AND CREAM CHEESE PAS-TRIES, LEMON POPPYSEED AEBELSKIVER, BREAKFAST EGGROLLS WITHSAUSAGE GRAVY OR CHEESE FONDUE. Champagne and mimosa bar available for an additional fee.Jeff Adamek| Party-Style Participation | $79#180311A – Sunday, March 11 | 10:30 a.m. – 2:00 p.m.

Fundamentals of ChickenFrom the dinner table to the lunch box, chicken is a staple of the Amer-ican diet. And why not? You can dress it up; you can dress it down—serve it to your kids on a rushed weeknight, or to your mother-in-law ona leisurely Sunday afternoon. In this hands-on class, you’ll learn how toperfect the art of chicken dinners with expert tips, techniques andrecipes. We will start with a tutorial on selecting your chicken at the mar-ket—you’ll learn about the types and grades of chicken, as well aswhen to choose a whole chicken versus selecting breasts or thighs.Next, we’ll discuss how to properly butcher a whole chicken into itsparts while you practice this very important skill. Finally, we will walk youthrough how to cook chicken to achieve moist and flavorful resultsevery time. The class will work on five delicious recipes that highlight thisversatile bird: ITALIAN-FRIED CHICKEN WINGS—an herby, upscale takeon a sports-bar classic; WINE-BRAISED CHICKEN—a fresher, simpler spinon coq au vin; OVEN “FRIED” CHICKEN—a healthier version of a family-friendly comfort food; PAN-SEARED CHICKEN MARSALA; GRILLEDHERBED CHICKEN—a dish that’s perfect for any occasion. Jeff Adamek | Participation | $79#180313A – Tuesday, March 13 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Stuffed PizzaFew things are more satisfying, more versatile, or more family-friendlythan homemade pizza. In this hands-on class, you’ll take pizza-makingto the next level with an evening dedicated to stuffed pizza. In our firstround we will make a classic double crust CHICKEN, SPINACH ANDTOMATO STUFFED PIZZA. You will then learn the techniques and work onstuffed hand-held pizza variations starting with ITALIAN SAUSAGE ANDPEPPERONI STUFFED CALZONE; like pizza turnovers, calzones are satisfy-ing and fun to eat. Next is the ITALIAN SALAMI, ARTICHOKE AND SUN-DRIED TOMATO STROMBOLI; filled, rolled, and sliced, these make greatparty food for the young and the old. Jeff Adamek | Participation | $79#180314A – Wednesday, March 14 | 6:00 p.m. – 9:30 p.m.

Chinese: Dim SumDim sum, a Chinese tradition that dates back over 1000 years, wasonce simply snacks served with tea for travelers. Today it has grown inpopularity to become the main focus of an elaborate brunch. In restau-rants, carts loaded with steamers are pushed around from table totable where diners can choose items they would like to eat—dumplings, steamed buns, rolled noodles, meatballs, ribs, and pastriesare most common. Join us as we create our own dim sum experiencethat you can share with your family and friends. We’ll make SHRIMPAND CHICKEN SHU MAI—open top dumplings of ground shrimp,chicken, scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONGFAN—rolled rice noodle filled with shrimp and scallion; NGAO YUKKAU—steamed beef meatballs, PORK WONTON—crisp fried pork andmushroom filled wonton; and PORK POT STICKERS—dumplings steamedin chicken broth. Jeff Adamek | Party-Style Participation | $79#180316A– Friday, March 16 | 6:00 p.m. – 9:30 p.m.

Outdoor Cooking and Grilling Seminar Join our Grillmasters to learn the fundamentals of successful outdoorgrilling and smoking. Our experts will help you sort through the hype tobetter understand the grill you have, or to help you discover the grillthat is right for you. You'll get a quick lesson in the basic anatomy andfeatures of gas, pellet and charcoal grills. We’ll discuss how a grill’s de-sign, construction and technology affect food and its flavor. Then wewill take a look at smokers and discuss how to effectively use smoke inyour cooking, including which types of wood and charcoal to use. We’lldiscuss and demonstrate basic grilling techniques for all types of grillsand how they change based on the grill you have. Since the truth is inthe flavor, we'll sample a variety of grilled meats in a side by side com-parison from a variety of grills, including slow cooked LOIN BACK RIBS;GRILLED CHICKEN BREASTS; and NEW YORK STRIP STEAKS. We’ll haveenough samples to send even the biggest eaters into a protein coma.Daniel Darvell and Doug Huemoeller | Seminar | $49#180316B – Friday, March 16 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Brunch If you love outdoor cooking and are looking for new ways to use yourgrill, then this is the class for you. Our Grillmasters will walk you throughthe preparation of a unique and delicious brunch menu that is perfectfor a lazy weekend morning. We’ll talk about the versatility of gas andcharcoal grills and learn techniques for grilling foods that you may nothave considered “grillable” before. We’ll start with something sweet:CHERRY SOUR CREAM COFFEE CAKE. Next will be that perennial break-fast favorite: BISCUITS AND GRAVY WITH HOMEMADE SMOKED BREAK-FAST SAUSAGE. We will follow that up by indulging in a SAVORYBREAKFAST MEAT ROLL WITH PESTO, BACON, ITALIAN SAUSAGE, LEEKS,MUSHROOMS, AND MOZZARELLA CHEESE ROLLED UP IN HONEY POTATOBREAD. Last but certainly not least, we’ll feed your inner carnivore withCOFFEE-RUBBED GRILLED FILET AND EGGS ON TOASTED BRIOCHE WITHSUN DRIED TOMATO AIOLI.Daniel Darvell and Doug Huemoeller | Participation | $89#180317A – Saturday, March 17 | 11:00 a.m. – 2:30 p.m.

Mediterranean Small PlatesAs an appetizer, snack, or creatively combined for dinner, theseMediterranean small plates are the perfect way to share a taste of theMediterranean with family and friends. In tonight’s party style class wewill create five amazing small plates: KREATOPIA-PASTRY POCKETSTUFFED WITH SMOKED CHICKEN, OREGANO, FETA AND SKORDALIA,TOPPED WITH A LEMON YOGURT SAUCE. GRIDDLED HALOUMI-PANSEARED GOAT CHEESE TOPPED WITH FENNEL, HONEY, ROASTED GRAPESAND PISTACHIOS. SOUVLAKI-GRILLED LAMB MARINATED WITH GARLIC,LEMON AND OREGANO, WRAPPED IN A WARM PITA WITH SLOWROASTED TOMATOES AND TZATZIKI SAUCE. DOLMATHES-A GREEK CLAS-SIC, GRAPE LEAVES STUFFED WITH GROUND CHICKEN, RICE, PINE NUTSAND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING SAUCE.SHRIMP SAGANAKI-GRILLED SHRIMP FINISHED WITH A SAUCE OFTOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED BREAD.Bring your appetite and join us for a night of great food and fun! Jeff Adamek | Party-Style Participation | $89#180317B – Saturday, March 17 | 6:00 p.m. – 9:30 p.m.

View a complete listing of all classes and availability at www.kitchenwindow.com5

Grillmasters Series: Ribs and SauceIf you love ribs as much as we do, this class is for you! Our Grillmasterswill cover everything from the different types of ribs, how and where topurchase them, the best quality ribs for cooking on the grill, and howto master the art of slow-cooking both beef and pork for maximum fla-vor. We will explore the use of dry rubs, and you’ll also work in teams,learning how to build and develop the ultimate barbecue sauce. Therib feast begins with grilled KOREAN-STYLE SHORT RIBS and GRILLEDESPRESSO-RUBBED BEEF SHORT RIBS. Then it’s on to pork as we compareSMOKED PORK LOIN BACK RIBS with GRILLMASTER’S DRY RUB, to GRILLEDST. LOUIS STYLE PORK RIBS with KC SWEET RUB. We’ll enjoy these ribs witha side of CIDER SLAW, and PLANKED SWEET POTATO, MAPLE AND PECANMASH and our homemade CHAMPIONSHIP BBQ SAUCE. Daniel Darvell and Doug Huemoeller | Participation | $89#180320A – Tuesday, March 20 | 6:00 p.m. – 9:30 p.m.

Sushi FundamentalsTraditional sushi is healthy, fun and easy to make at home once youknow the basic techniques. Join us to learn the secrets of the sushi ba-sics. We will start with the foundation of sushi, the rice. Next, we’ll discussfish and you’ll learn how to use a sashimi knife to properly cut SALMONAND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces andponzu. With these essentials under your belt, you’ll try your hand at mak-ing sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled withcrab, avocado and cucumber. Then we’ll try our hands at SPICY TUNAROLL followed by the SMOKED PHILLY ROLL filled with salmon, creamcheese, and asparagus. During class, we’ll discuss where to shop forthe freshest sushi ingredients and what equipment you’ll need to makerolling sushi easy and fun.Jeff Adamek | Participation | $89#180322A – Thursday, March 22 | 6:00 p.m. – 9:30 p.m.

Fundamentals of PastaThese are not your noodles from a box! This class will show you just howfun and easy it is to make fresh pasta at home. You’ll make your ownall-purpose PASTA DOUGH by hand, then knead it and sheet it, to makethe perfect noodle. Using this skill, our first dish will be classic FETTUCCINIwith a simple TOMATO BASIL PASTA SAUCE. We will then build the ulti-mate classic LASAGNA with sausage and pancetta meat sauce, sea-soned ricotta, and layers of melty cheese. While the lasagna bakes,you’ll learn to make SPINACH RICOTTA RAVIOLI WITH BASIL PESTO—acrowd pleasing, stuffed pasta. This class will give you the confidenceand skills to create a beautiful meal of fresh pasta any time.Jeff Adamek | Participation | $79#180323A – Friday, March 23 | 6:00 p.m. – 9:30 p.m.

Italian Small PlatesAs an appetizer, snack, or creatively combined for dinner, these Italiansmall plates are the perfect crowd pleasers for a casual evening withfriends. In tonight’s party style class we will create five amazing smallplates: ARANCINI- MOZZARELLA STUFFED FRIED CARNAROLI RICE BALLSWITH SMOKED TOMATO SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOINWITH POMODORACCIO TOMATOES, ARUGULA AND AGED BALSAMIC;FETTUCCINE WITH PRAWNS, PARMESAN CREAM SAUCE AND CRISPYPANCETTA; PROSCIUTTO, FENNEL AND ARTICHOKE CALZONE WITHROASTED GARLIC LEMON SAUCE; AND PAN FRIED GNOCCHI WITHBROWN BUTTER, GARLIC, SAGE AND PECORINO ROMANO. Bring yourappetite and join us for a night of great food and fun. Jeff Adamek | Party-Style Participation | $79#180324A – Saturday, March 24 | 6:00 p.m. – 9:30 p.m.

Fundamentals of PizzaFor dinner, breakfast or a midnight snack—pizza really is the perfect food.While many of us rely on the convenience of take-out or delivery to getour fix, there is nothing quite like an artisan-style pizza made at home.Join us for a hands-on class that will teach you the fundamentals of de-licious home-baked pizza. We will start with a tutorial on the foundationfor every good pizza—the crust. We will then move on to make a classicSAUSAGE AND PEPPERONI CHICAGO DEEP-DISH PIZZA with a corn-mealbased crust. As our deep dish bakes, we’ll set our sights on our tenderbut chewy American style crust topped with FRESH MOZZARELLA, WHOLELEAF BASIL AND PROSCIUTTO DI PARMA. Last, we will finish off with an au-thentic Neapolitan-style crust to form a CRISPY FLATBREAD PIZZA with aWHITE-GARLIC SAUCE, GRILLED CHICKEN, GOAT CHEESE AND ARUGULA. Jeff Adamek | Participation | $79#180328A – Wednesday, March 28 | 6:00 p.m. – 9:30 p.m.

Classic Gnocchi When properly made, these Italian dumplings are soft, delicate, and in-comparably satisfying, and have a humble flavor that takes to almost anysauce or serving style you may choose. In this hands-on class, you’ll workto create traditional gnocchi, as well as a handful of sauces and prepara-tions that you can use for any occasion. We’ll start with a traditional POTATOGNOCCHI recipe where you’ll learn the basic techniques for selecting andpreparing potatoes, mixing dough, rolling and shaping and several tech-niques for cooking. After that, we’ll move on to our sauces, beginning withPILLOW GNOCCHI WITH CASHEW-BASIL PESTO—the aroma of fresh basiland a coupling of bright flavors make this dish a great start to any meal.Next we’ll make a FRIED GNOCCHI WITH BROWN BUTTER, SAGE ANDPARMESAN—impressive enough for an elegant dinner party and comfort-ing enough for a cold Sunday afternoon. We will follow that up with PAN-FRIED GNOCCHI tossed with SWEET CORN, PANCETTA AND SHRIMP. Finallywe’ll make a hearty GNOCCHI WITH A SMOKED BEEF SHORT RIB RAGU.Jeff Adamek | Participation | $79#180329A – Thursday, March 29 | 6:00 p.m. – 9:30 p.m.

Sushi Specialty RollsTraditional sushi is healthy, fun and easy to make at home once you knowthe basic techniques. Join us to learn the secrets of some of the favoritespecialty rolls. We will start with the foundation of sushi, the rice. Next, we’lldiscuss fish and you’ll learn how to use a sashimi knife to properly cut FISHfor nigari or for tonight’s featured rolls. With these essentials under your belt,you’ll try your hand at making sushi rolls. You’ll start with the popularCRUNCHY ROLL WITH GINGER KEWPIE SAUCE – tempura fried shrimp, avo-cado and cucumber. Then it’s on to the RAINBOW ROLL WITH SPICYPONZU-a California roll (consisting of crab, avocado and cucumber)wrapped with sea bass, salmon, tuna and avocado on the outside. Thenwell hone up our knife skills to create a CATERPILLAR ROLL WITH UNAGISAUCE—a whimsical roll made with unagi (eel), and cucumber wrappedwith avocado. For our final roll we will prepare a SCALLOP HAND ROLL WITHSPICY SAUCE – cooked scallop, cucumber, scallion and daikon sprouts.During class, we’ll discuss where to shop for the freshest sushi ingredientsand what equipment you’ll need to make rolling sushi easy and fun.Doug Huemoeller | Participation | $99#180330A – Friday, March 30 | 6:00 p.m. – 9:30 p.m.

Bent Paddle Beer DinnerThis participation class will pair some great dishes with the acclaimedbeers of the Bent Paddle Brewery. You’ll start with MINI LOBSTER ROLLWITH TARRAGON CHIVE DRESSING. Then you will make GRILLED MARLINWITH SWEET CORN RELISH. For our feature course you’ll enjoy “CHICKENFRIED” STEAK WITH CHEESE GRITS WITH WILD MUSHROOM GRAVY. We willfinish the evening on a sweet note with MALTED CREAM PUFFS, served ina COFFEE CARAMEL WITH SMOKED SEA SALT. While you enjoy eachcourse, a representative of Bent Paddle Brewing will share with you storiesfrom the brewery and explain their process for producing amazing beers.Accompanying beer flight sold separately at class; approximately $20 for five tastings. Jeff Adamek | Participation | $89#180331B – Saturday, March 31 | 6:00 p.m. – 10:00 p.m.

To register www.kitchenwindow.com or call 612.824.4417 6

2

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

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