New Classes for 09!!

An Introduction to Food and Cooking: Vegetarian - Filled
Monday, January 19, 6:00 PM-9:00 PM, $65, GRAND

Stretch your imagination and your senses in this veggie-licious class. Whether you’ve already made the leap or you’re just looking for some meatless meal options, this one’s a can’t-miss. You’ll pick up plenty of yummy recipes, of course, but also some super-useful tips for always-perfectly prepared vegetables.

Menu: Pita Chips with Roasted Red Pepper Hummus; Five-Bean Salad; Grilled Pizza with Goat Cheese; Caramelized Onion; Roasted Red Pepper; Fragrant Indian Cauliflower and Potato Curry; Lemon Tart with Raspberry Compote.


Vita-Mix: The Last Blender You Will Ever Buy
Saturday, January 31, 2:00 PM-4:00 PM, $55, GRAND

So what’s all the fuss about Vita-Mix blenders? Come to this mini-class and find out. Learn blending techniques, storage and freezing tips, plating and garnishing ideas and, of course, some fabulous recipes.

Menu: Strawberry Daiquiris; Caprese Pesto Salad; Aïoli Dip with Vegetables; Asparagus with Hollandaise; Apple Squash Soup; Fruit Smoothies.

Three30-Minute Meals: Breakfast - 12 Spots Open

Saturday, February 7, 11:00 AM-2:00 PM, $65, EDINA

Noted author John Gunther once said, "All happiness depends on a leisurely breakfast." Hard to argue with that. You should spend more time enjoying than preparing the morning meal. With that in mind, Rachael has whipped up a trio of menus for casual, carefree weekend brunches. Learn about easy shortcuts, pre-prep, making use of leftovers and pantry items, and plating and presenting.

Menu 1 – Goat Cheese Herbed Frittata; Summery Fruit Salad with a Twist; Maple-Sage Sausage Patties.

Menu 2 – Crêpes with Ricotta; Gruyère and Smoked Salmon Filling; Cranberry Orange Scones; No-Hassle Bacon.

Menu 3 – Perfect Buttermilk Pancakes; Eggs Several Ways; Hash Browns.


An Introduction to Food and Cooking: THAI - Filled
Thursday, February 12, 6:00 PM-9:00 PM, $65, GRAND

For the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We’ll cover a wide range of techniques, including wokking, deep-frying, chopping, brining and grilling. By the end of the session, you will have prepared a fabulous meal and have new culinary skills to last a lifetime. Each group of four to five students makes each menu item.

Menu: Spring Rolls with Peanut Dipping Sauce; Sweet-and-Sour Cucumber Mango Salad; Grilled Shrimp with Pineapple; Easy Pad Thai; Fried Banana Wontons.


‘Rents and Runts Cook Italian - Unsure, perhaps 4?
Saturday, February 14, 10:00 AM-1:00 PM, $65, EDINA

Have a budding chef in the family? Here’s the perfect way to not only encourage their fondness for food, but also spend quality time together. Rachael will show parents or grandparents and kids ages 8 to 12 the secrets to making awesome homemade pasta and a few other culinary tricks along the way. And the best part is, we do all the clean-up. Price is per person attending the class. Adult must accompany child.

Menu: Cheesy Sticks; Homemade Pasta; Pink Spaghetti Sauce; Caesar Salad; Chocolate Biscotti and Hot Cocoa.