Like us, everyone seems to enjoy pot stickers. Whether an appetizer or an entire meal, the special flavors are enticing. Pot stickers are part of the larger family of Asian dumplings, and just one of the many small bites that might be part of a dim sum experience.

 

IN THIS ISSUE, we consider a few Asian specialties from the dumpling family with three fillings that demonstrate three shapes, and three different cooking methods. We have Pork and Cabbage "half moons" that are boiled, Vegetable "big hugs" that are steamed, and Beef and Scallion "pleated crescents" that are panfried. You'll find out just how easy and delicious they are to make at home!

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Plan an evening out now! Access the WINTER 2013 Class Schedule and details for each class here.

Thursday, February 21st ● 11:30 - 2:00 pm ● "Don't Sacrifice Flavor During Lent" ● Demonstration Class ● John Plymale - Porcini ● $45.00 No need to sacrifice flavor during the season of Lent. Using one of the finest morsels from the sea, this pasta meal will become a favorite year round. Menu: Salad of Field Greens, Melted Brie, Roasted Pistachios, Sundried Cherry, Pickled Red Onion dressed with Prosecco Vinaigrette ● Scallops Romani ~ sauteed bay scallops with romani sauce, fettucinni, tomato concasse, toasted pine nuts & shaved Peceroni Romano ● Italian Cream Cake ~ pecans, toasted coconut and sweet cream cheese icing

SOLD OUT! Thursdays, February 21st through March 28th ● 6:30 - 9:00 pm ● "Basic Training 101" Hands On Class ● Tom Smith - Sullivan University ● $475.00 for a Six Week course A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine-tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan-frying & deep-frying. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week.

SOLD OUT! Friday, February 22nd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Lobster Bisque ● Chicken Scaloppini with Prosciutto Ham, Porcini Mushrooms, Fresh Mozzarella served with Herbed Butter Sauce & Sautéed Vegetables ● Individual Cheesecakes with Fresh Fruit

Saturday, February 23rd ● 11:30 - 2:00 pm ● "Sweet Breads ~ Muffins, Scones, Biscuits & Cinnamon Rolls" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads The sweetest month of the year brings out the sweet side of Brad's Designer Breads. So, just in time for your Easter, Derby guests and Mother's Day brunch, break out the muffin tins, the rolling pin, and prepare to WOW your friends with your baking skills. Class will include making Orange Cranberry Muffins with a Crunchy Sanding Sugar Topping, plus Chocolate Cherry Muffins and Carrot Cake Muffins with Cream Cheese Icing. We will also work on scone skills with Crunchy Sweet Almond Dried Cherry Scone and then a Candied Ginger Scone. As an addition to your Derby table, we will work to create a delicious Cheddar Cheese Biscuit that will be served with slices of Kentucky Country Ham. And last, but not least, to save you that long trip to the mall, we will make some "To Die For" Cinnamon Rolls from scratch, that will save you both gas money and calories.

SOLD OUT! Saturday, February 23rd ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Spinach & Artichoke Dip with Grilled Pita Crisps ● KY Sorghum Poached Duck Breast with Sundried Cranberry Sauce ● White Chocolate Bourbon Pecan Pie

Monday, February 25th ● 6:30 - 8:30 pm ● "A Taste of Korea"

SOLD OUT! Tuesdays, February 26th through April 9th (no class on March 19th) ● 6:30 - 9:00 pm ● "Intermediate Training" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $475.00 for a Six Week Course A six week series of HANDS ON training, designed for those who have completed the Basic Training series and are looking for more. No worries; if you haven't taken the Basic Training series, but are comfortable with elementary cooking skills and are looking to fine tune your techniques or challenge yourself, this series would be perfect for you! During this course, you will concentrate on working with the five Mother Sauces, starches including Rice Pilaf, Polenta, Risotto & Grits, explore the diversity of the Egg by making the Perfectly Poached Egg, Fluffy Omelets, Crepes& Custards (both sweet & savory). Learn to perfect your cooking techniques by Braising, Shallow Frying, Poaching and Sautéing, learn different preparations for veggies such as Asparagus with Hollandaise Sauce, Broccoli Casserole, Ratatouille and Lyonnaise potatoes and try your hand at basic baking skills with Biscuits, Muffins, Flatbreads & cookies. Feel free to bring your cook's knife and an apron to class each week.

Wednesday, February 27th ● 6:30 - 9:00 pm ● "A Blast from the Past" ● Demonstration Class ● John Plymale - Porcini ● $50.00 For those of you under the age of 40, is a recipe of a particular thick cut from the tenderloin (fillet), which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. When prepared properly, it can be among the most flavourful and tender cuts of beef. This dish was found on the menus of most high end eating establishments during the 1970s and was wildly popular. Whether it is a fond memory or a new experience you won't want to miss this evening. Who knows, you may start a new trend! Menu: Chateaubriand served with Bernaise Sauce ● Swirled Duchess Potato ~ a seasoned puree of roasted Yukon gold and sweet potatoes piped into various shapes and baked; a classic French dish ● Sicilian Style Cannolis ~ tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing sweetened ricotta cheese