If you don't see any classes you like, I offer personalized in home cooking classes as well. Feel free to e-mail with any questions! rachael@rydbeck.com
Cooks of Crocus Hill Classes
www.cooksofcrocushill.com
Three 30-Minute Meals
Wednesday, September 2, 6:00 PM-9:00 PM, $55
Think you don't have time to make dinner? In half the time it takes the CSI guys to solve a dastardly crime, you can prepare a complete meal to die for. This class covers the most essential skills for any home cook: key kitchen tools, food presentation, menu planning and ingredient substitution.
Menu: Menu 1: The Perfect Burger; Grilled Caesar Salad. Menu 2: Grilled Meat Lovers' Pizza; Caprese Salad. Menu 3: Smoked Trout Spread; Spinach and Cheddar Cheese-Stuffed Portobella Mushrooms; Coconut Macaroons.
An Introduction to Food and Cooking: Latin America
Wednesday, September 30, 6:00 PM-9:00 PM, $65
Designed for the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We'll cover a wide range of techniques, including pan roasting, reductions and meat cookery. By the end of the session, you will have prepared a fabulous Latin American meal and have new culinary skills to last a lifetime.
Menu: Seviche; Cuban Black Beans with Smoked Ham Hock; Chicken Mole; Dirty Rice; Mexican Chocolate Soufflé.
How to Boil Water (my favorite class)
Friday, October 9, 6:00 PM-9:00 PM, $212
(with Mike Shannon)
The scenario: three days, 25-plus recipes. The goal: to make you confident in the kitchen. This intensive, three-day class is one of the most popular offerings at Cooks for both the beginner and accomplished cook. It delivers both the how and why as well as a chance to get your hands in the mix. As we cook (and eat!) through the recipes, Rachael and Mike will also discuss equipment essentials and niceties, share great sources for food in the Twin Cities, and answer all the burning culinary questions you have. By the end of class, you'll have walked through more than 25 recipes, from chicken stock to seafood en papillote. You'll leave with the confidence to tackle any recipe in your own home. We will even leave you with some bonus recipes to try on your own!
This class meets three times: October 9, 6 pm - 9 pm; October 10, 1 pm - 4 pm; October 11, 1 pm - 4 pm.Menu:
Day One: Chicken Stock; Dressings; Homemade Pasta; Macaroni and Cheese; Pasta Salad with Shrimp and Pesto; Linguine with Olive Oil, Garlic and Herbs.
Day Two: Pumpkin Bread; Drop Biscuit Scone Muffins; Chocolate Chip Cookies; Lemon Tart; Omelets; Frittata; Garlic Mashed Potatoes; Roasted New Potatoes; Lemon Rice Pilaf; Steamed Broccoli; Sautéed Green Beans; Wok Vegetables.
Day Three: Beef Stew; Roasted Pork; Roast Chicken with Pan Gravy; Sautéed Breasts of Chicken with Shallots; Marsala and Mushrooms; Seared Salmon; Seafood en Papillote.
An Introduction to Food and Cooking: Greek
Monday, November 9, 6:00 PM-9:00 PM, $70
Designed for the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We'll cover a wide range of techniques, including pan roasting, reductions and meat cookery. By the end of the session, you will have prepared a fabulous Greek meal and have new culinary skills to last a lifetime.
Menu: Roasted Garlic Hummus; Pita Chips; Rice; Chicken Kebab; Lemony Herbed Yogurt Sauce; Greek Salad with Kalamata Olives and Feta; Baklava. Served with a Tasting Flight of Two Greek Wines.
Chef's Gallery Classes
http://www.thechefsgallery.com/classes/classes.html
A Crash Course in Hands-on Cooking
Wednesday, October 28, 6pm-9pm
$55, Participation
In this class we tackle some of the basic culinary skills essential to success in the kitchen. Together we will learn how to make a perfect fluffy omelet, fresh pasta from scratch, beautiful sushi, and flaky pie crusts. Then we apply our new-found skills in the preparation of Sausage and Veggie Omelets, Handmade Pasta in an Herb Butter Sauce, California Sushi Rolls, and Apple Pie.
Cooks of Crocus Hill Classes
www.cooksofcrocushill.com
Three 30-Minute Meals
Wednesday, September 2, 6:00 PM-9:00 PM, $55
Think you don't have time to make dinner? In half the time it takes the CSI guys to solve a dastardly crime, you can prepare a complete meal to die for. This class covers the most essential skills for any home cook: key kitchen tools, food presentation, menu planning and ingredient substitution.
Menu: Menu 1: The Perfect Burger; Grilled Caesar Salad. Menu 2: Grilled Meat Lovers' Pizza; Caprese Salad. Menu 3: Smoked Trout Spread; Spinach and Cheddar Cheese-Stuffed Portobella Mushrooms; Coconut Macaroons.
An Introduction to Food and Cooking: Latin America
Wednesday, September 30, 6:00 PM-9:00 PM, $65
Designed for the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We'll cover a wide range of techniques, including pan roasting, reductions and meat cookery. By the end of the session, you will have prepared a fabulous Latin American meal and have new culinary skills to last a lifetime.
Menu: Seviche; Cuban Black Beans with Smoked Ham Hock; Chicken Mole; Dirty Rice; Mexican Chocolate Soufflé.
How to Boil Water (my favorite class)
Friday, October 9, 6:00 PM-9:00 PM, $212
(with Mike Shannon)
The scenario: three days, 25-plus recipes. The goal: to make you confident in the kitchen. This intensive, three-day class is one of the most popular offerings at Cooks for both the beginner and accomplished cook. It delivers both the how and why as well as a chance to get your hands in the mix. As we cook (and eat!) through the recipes, Rachael and Mike will also discuss equipment essentials and niceties, share great sources for food in the Twin Cities, and answer all the burning culinary questions you have. By the end of class, you'll have walked through more than 25 recipes, from chicken stock to seafood en papillote. You'll leave with the confidence to tackle any recipe in your own home. We will even leave you with some bonus recipes to try on your own!
This class meets three times: October 9, 6 pm - 9 pm; October 10, 1 pm - 4 pm; October 11, 1 pm - 4 pm.Menu:
Day One: Chicken Stock; Dressings; Homemade Pasta; Macaroni and Cheese; Pasta Salad with Shrimp and Pesto; Linguine with Olive Oil, Garlic and Herbs.
Day Two: Pumpkin Bread; Drop Biscuit Scone Muffins; Chocolate Chip Cookies; Lemon Tart; Omelets; Frittata; Garlic Mashed Potatoes; Roasted New Potatoes; Lemon Rice Pilaf; Steamed Broccoli; Sautéed Green Beans; Wok Vegetables.
Day Three: Beef Stew; Roasted Pork; Roast Chicken with Pan Gravy; Sautéed Breasts of Chicken with Shallots; Marsala and Mushrooms; Seared Salmon; Seafood en Papillote.
An Introduction to Food and Cooking: Greek
Monday, November 9, 6:00 PM-9:00 PM, $70
Designed for the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We'll cover a wide range of techniques, including pan roasting, reductions and meat cookery. By the end of the session, you will have prepared a fabulous Greek meal and have new culinary skills to last a lifetime.
Menu: Roasted Garlic Hummus; Pita Chips; Rice; Chicken Kebab; Lemony Herbed Yogurt Sauce; Greek Salad with Kalamata Olives and Feta; Baklava. Served with a Tasting Flight of Two Greek Wines.
Chef's Gallery Classes
http://www.thechefsgallery.com/classes/classes.html
A Crash Course in Hands-on Cooking
Wednesday, October 28, 6pm-9pm
$55, Participation
In this class we tackle some of the basic culinary skills essential to success in the kitchen. Together we will learn how to make a perfect fluffy omelet, fresh pasta from scratch, beautiful sushi, and flaky pie crusts. Then we apply our new-found skills in the preparation of Sausage and Veggie Omelets, Handmade Pasta in an Herb Butter Sauce, California Sushi Rolls, and Apple Pie.