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Classes
and Workshops
August
2010
Basic
Canning Techniques Class
Instructor Renee Dallas
Tuesday, August 10, 2010 at 6:30 p.m.
$30.00
The instructor will discuss the entire process of preserving
by canning. The students will participate in making and
canning apple sauce and apple jelly. (Please bring an apron
if you have one.) Each student will take home a small jar
of apple sauce or apple jelly. All local products will be
used.
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Lebanese Cuisine
Instructor Sonia Jemaa
Thursday, August 12, 2010 at 6:30 p.m.
$40.00
Fattoush: Tomato, lettuce, cucumber, radish, red onion,
parsley, mint, green pepper and dressing served with toasted
pita bread chips
Grape Leaves (Meat): Stuffed with seasoned rice and beef
Chicken Shish Tawook: Marinated chicken kabob skewers with
garlic sauce
Lebanese Rice with Sautéed Mixed Vegetables
Hummus (Mashed chickpeas seasoned with lemon juice, garlic,
olive oil and tahini, a sesame-seed paste) served with Fresh
Pita Bread
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An Evening in Venice
Chef Geoff McKahan
Thursday, August 19, 2010 at 6:30 p.m.
$40.00
Fried Butternut Squash Ravioli with White Sauce
Spicy Zucchini Boats on a Sea of Rice
Basil Shrimp with Summer Vegetables in White Wine
Sausage and Broccoli Rabe with Chicken Stock
Banana Berry Compote
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Asian Infusion
Chef Larry Johnson
Tuesday, August 24, 2010 at 6:30 p.m.
$40.00
Asian Broth Soup
Asian Salad (Sliced oranges, lemons and chopped carrots
topped with sesame oil, minced garlic and ginger)
Sweet and sour sliced flank beef with broccoli
Wonton dessert chips
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A Night in Italy
Casey Johnson, Sous Chef at Brandywine Country Club
Thursday, August 26, 2010 at 6:30 p.m.
$40.00
Baby Mixed Greens tossed with Sicilian Citronette
Peasants Risotto or Risotto with Spring Vegetable
Hunter’s Chicken aka Chicken Cacciatore
Vanilla Panna Cotta with Strawberry-Rhubarb Sauce
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Susan
Milliron
Certified Raw Food Chef
Tuesday, August 31, 2010 at 6:30 p.m.
$25.00
Adding a simple drink to your diet can save your Life! Learn
how to use a high speed blender and different combinations
of fruit, greens and super foods. These filling and delicious
drinks are so nourishing and healing that even Dr. Oz is
pushing this drink!
We will make 6 different smoothies, sweet as well as savory!
This is an interactive course where you get to determine
the next drink. Handouts will consist of the benefits of
drinking green smoothies as well as over 20 recipes!
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Classes
For Kids
Cooking is Fun!
Sonia Jemaa
Ages 4 - 7 years old
Tuesday, August 17, 2010 at 4:30 p.m. - 6:00 p.m.
$20.00
Pepperoni Pizza Moons
Delectable Chocolate Chip Cookies
Fresh Fruit Juice
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After School Snacks
Ann Racette
Ages 7 - 12 years old
Friday, August 20, 2010 at 4:30 p.m. - 6:00 p.m.
$25.00
Honey Granola Bars
Stuffed Pizza Pitas
Caramel Apple Smoothies
Fruit Kabobs with Whip Dip
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FREE
AUGUST WORKSHOPS
Pesto and Pasta
Saturday, August 14, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein
Classic Pesto
Homemade Pasta
What to Do with All of That Zucchini!
Saturday, August 28, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein
Italian Stuffed Zucchini
Zucchini Pancakes with Herb Butter
WORKSHOPS SCHEDULED FOR SEPTEMBER
All
of that Fruit
Saturday, September 11, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein
Perfect
Peach Cobbler
Blueberry Buckle
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Basic Bread
Saturday, September 25, 2010 at 12:00 p.m.
Instructor: Stephanie Mattoni Swerlein
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How
to Register for Classes
All registrations are on a first come,
first serve basis. You may register by phone using
your Visa, Master Card, Discover or by sending a check.
If you pay by check, you will be given a reservation number
to be written on the memo section of your check. Checks
must be received by us within five days or your reservation
will be canceled. Registration may also be made in person
at the store during regular store hours.
Class
Cancellation Policy
Cancellation of a registration
must be made five business days or more prior to a class
for a refund. If you find you are unable to attend a class,
we encourage you to send someone in your place.
Classes with insufficient enrollment
will be cancelled three days prior to the class date. In
these instances registered students will be notified by
phone and will receive a full refund. If we cancel a class
due to inclement weather, you will be notified as soon as
that decision is made and a full refund will be issued;
but if we hold a class, there will be no refunds due to
the weather. We reserve the right to cancel or modify
classes and menus.
What
to Expect at Our Classes
Portion sizes will include a full meal
unless stated in the class description. Wine will be served
with the entree. The recipes will be provided for you by
the chef. Please call us if you have any questions.
Seating is on a first come basis. Classes
are limited to twelve students, so please make your reservation
as soon as possible.
Most of our classes are demonstrations
that allow you to sit back and relax while you observe,
listen to the instructor and take notes if you wish. However,
we do have some chefs who like to have volunteers help prep
or stir once in a while to give a hands on experience.
Reminder
As a service, we will make every effort
to phone you prior to your upcoming class. But in case we
are unable to reach you, please mark your calendar as soon
as you register for a class. We are not responsible
for missed classes.
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