Comfort Food Done Light

Executive Chef Will Richardson

of Tamaron Country Club

Wednesday, September 17, 2008

6:30 p.m. $35.00

Autumn Simple Salad

Pan Seared Catfish or Red Fish Sautéed with Onions and Garlic

Light Rice Pilaf

Mock Peach Cobbler with Light Citrus Sauce

Liz Sofo

Food Consultant for The Andersons Market

Tuesday, September 23, 2008

6:30 p.m. $35.00

Roasted Eggplant Soup

Grilled Onion and Prosciutto Salad

Braised Short Ribs with Shiitake Sauté

Gorgonzola Smashed Potatoes

Bananas Foster Bread Pudding with Rum Sauce

Mexican Cuisine

Lina Barrera and Syndi Guerrero

Wednesday, September 24, 2008

6:30 p.m. $35.00

Spicy Sweet Potato and Shrimp Cakes

with Mild Chipotle Dipping Sauce

Mexican Vegetable Variety Salad

with Tangy Mustard Dressing

Breast of Chicken in a Peanut Sauce

Garbanzo/Chickpea Beans

seasoned lightly with Mexican Chorizo

Mexican Rice

Home Grown Tomato Salsa

Home Style Flour Tortilla

Rustic Mexican Caramel Apple Tart with Berry Salsa

Kids in the Kitchen

Mexican Style Luncheon

For ages 10-13

Amy Estes-Sumler

Saturday, September 27, 2008

11:30 a.m. $30.00

Tortilla Soup

Guacamole and Salsa Quesadilla

Fried Ice Cream with a Crunchy Cinnamon Coating

Mango and Pineapple Smoothie

Puff Pastry

Pastry Chef Kelly Hassall

Just a Bite and soon at the Fresh Food Market

Tuesday, September 30, 2008

6:30 p.m. $35.00

Classic Rich Delicate Puff Pastry

Jalousie Cage with Savory Mushroom, Escarole and Ham Filling

Delectable Classic Napoleon Dessert

After-School Snacks

Kids Can Make on Their Own

Ann Racette

Featured on “WTOL's” Your Day - Kid's Kitchen”

For ages 7-10

Saturday, October 4, 2008

2:00 p.m. $25.00

Banana Split Smoothies

No Bake Bagel Pizzas

White Chocolate Snack Mix

Zingo's Mediterranean

Perrysburg, Ohio

Chef Lisa Faykosh

Wednesday, October 8, 2008

6:30 p.m. $35.00

Baba Ghanouj

(Roasted Eggplant Dip)

Fatoosh

(Mixed Vegetables and Bread Salad)

Koosa

(Stuffed Squash with Tomato Sauce)

Rice Pudding

Caribbean Cool Menu

Marty Kokotaylo

Saturday, October 11, 2008

6:30 p.m. $35.00

Caribbean Black Bean Soup with Beer

Spiced Mashed Sweet Potatoes

Coconut Creamed Spinach

Honey Almond Crusted Chicken

Chocolate Pineapple Upside Down Cake

A Progressive Dinner

with

Aficionado Wine & Cigars

Kitchen Tools & Skills Ltd

The Chocolate Shoppe

Wednesday, October 15, 2008

6:30 p.m. $40.00

Tasting of Italian Wines from Aficionado Wine & Cigars

Dinner served at Kitchen Tools & Skills

Tortellini Soup

Simple Salad with Creamy Dressing

Chicken Marbella

Fall Root Veggies

Chocolate Desserts from The Chocolate Shoppe

Stella's Restaurant and Bar

Perrysburg, Ohio

Chef John Kerstetter

Tuesday, October 21, 2008

6:30 p.m. $35.00

Shiitake Mushroom and Asparagus Salad with Lemon Thyme Vinaigrette

Sautéed Shrimp and Grits with Parmesan Cheese and Herb Butter Emulsion

Seared French Breast of Chicken with Spaghetti Squash and Rich Bourbon Glaze

Chili Rubbed Tenderloin of Pork with Sweet Potato Hash and Demi Glace

Pumpkin Mousse Tartlet

Kitchen Tools & Skills Ltd

First “Cast Iron Chef” Competition

presenting the Competing Chefs:

Chef Doug Zuelke – The Meadows of Leipsic (Ohio)

Chef Marcel Hesseling – The Toledo Zoo

You'll be the judges!

Wednesday, October 22, 2008

6:30 p.m. $40.00

Tuscan Olive Dip with Table Crackers (prepared by the KT&S staff)

Simple Salad (prepared by the KT&S staff)

Fall Minestrone Soup (prepared by the KT&S staff )

Whole Chicken

Butternut Squash

Broccoli

Pumpkin Crème Brulee (prepared by the KT&S staff)

Stella's Restaurant and Bar

Perrysburg, Ohio

Chef John Kerstetter

Tuesday, October 28, 2008

6:30 p.m. $35.00

Shiitake Mushroom and Asparagus Salad with Lemon Thyme Vinaigrette

Sautéed Shrimp and Grits with Parmesan Cheese and Herb Butter Emulsion

Seared French Breast of Chicken with Spaghetti Squash and Rich Bourbon Glaze

Chili Rubbed Tenderloin of Pork with Sweet Potato Hash and Demi Glace

Pumpkin Mousse Tartlet

Fall and Holiday Cookie Baking

Deb Normand

Debhouse Cookies

Perrysburg, Ohio

Wednesday, October 29, 2008

6:30 p.m. $35.00

Buckeye Bars

Biscotti Cookie

Ribbons, Snowballs and Kisses

French Cuisine

Christine and Jim Wilson Former Owners of Gourmet Curiosities

Special Guest Chef Katie Sharpe of Katie's Crepes

Wednesday, November 5, 2008

6:30 p.m. $35.00

Roasted Turkey with Basil Mayonnaise and Cranberry Chutney Crepe

Classic Chevre and Sorrel Quiche

Beets, Goat Cheese and Arugula with Walnut Vinaigrette

Crepe Suzette with Nutella or Nutella Banana

! 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 cancelled. 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. Recipes will be provided 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.

Additional Fall Events

Kitchen Tools & Skills 13 th Anniversary Celebration

Saturday, November 1, 2008

11:00 a.m. – 2:00 p.m.

*Scheduled events are to be determined*

FREE DEMONSTRATIONS
FALL 2008

Reservations are required

Autumn Apples

Conducted by Sara Stevens

Saturday, October 18, 2008

1:00 p.m.

Fall Soups

Conducted by Sara Stevens

Saturday, November 15, 2008

1:00 p.m.

In Memoriam

We are sad to report that we have lost one of our favorite Chefs. Class instructor and friend, James A. Barnes Jr. alias Captain Creole, passed away on June 19, 2008. He was 72 years old. He and his wife owned Captain Creole's in Portside for several years and he was most recently a chef at Murphy's Jazz Club in downtown Toledo . We will miss his quiet smile and gentle manner. And, of course, we will miss his great cooking, especially his very rich macaroni and cheese , Chicken Creole, Shrimp Etouffee, Gumbo, Jambalaya, fried chicken , and especially his Creole Sauce and Seasoning.