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We're giving casseroles a makeover in our latest newsletter! Sensible and easy, hale and hearty, casseroles are a great answer to "what's for supper?"
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OCTOBER 2014
KNIFE SKILLS 3 Seats Left!
Wednesday, October 15, 2014 - 6:00 pm, $55
 Ed Bartush - Wusthof Knives Sales Rep. Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, de-bone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wusthof Classic paring knife to use and take home. This knife retails for $49.99 and has been given a "Highly Recommended" rating by Cooks Illustrated Magazine - their highest rating. This is a hands-on class limited to 14. Prior to class, Ed will be available to sharpen your knives for $2 each. KNIFE SHARPENING Wednesday, October 15, 2014 - 5:30 to 6:00 pm, $2 per knife.
CHEF SHOWDOWN-THROWDOWN! SOLD OUT
Sunday, October 19, 2014 - 3:00 pm, $45
Jamie Heydinger - Chef, House of Wines vs. Dave Rudie - Chef, Da Vinci's
Our own version of the TV show Chopped, we're pitting two of our favorite local chefs against each other and the clock. They will each be given two baskets full of unknown ingredients, one for an appetizer, the other a main course. You will be the judge, tasting, grading and awarding the title of Top Chef of The Cook's Shop! We had a similar class last February and it was probably the most fun we've ever had in a class. Every restaurant employee in town was aware of what was going on, everyone wanted to know what the surprise ingredients were. Tweets, texts, emails, photos and Facebook were all in attendance at this class! This will be a lot of fun for all involved. Class is limited to 16; sign up early to guarantee your seat!
 EURO BREADS
Tuesday, October 28, 2014 - 6:30 pm, $45
Matt Rapposelli - Chef, Hocking Hills Lodge
Chef Matt will be teaching everything you need to know to create Euro breads in your own kitchen! This class is as much about history and teaching as about cooking. You will learn to make a Hearth Bread, No-Knead Bread, and a Country Loaf. Matt is well known in Athens for the wonderful bread that came out of the bakery he owned and operated there years ago. Class is limited to 16.
NOVEMBER 2014
SOUTHERN HOLIDAY FEAST Sold Out!
Saturday, November 8, 2014 - 2:00 pm, $55
Kevin Black - Blacksmith BBQ Catering
Polish your southern drawl and join Kevin for a Southern Christmas. He'll be preparing Turducken (a chicken, stuffed in a duck, stuffed in a turkey), Roasted Chipotle with Craisin Sweet Potatoes, a Pickled Veggie Salad, and a Kentucky Chip Pie (pecan with chocolate ganache) for dessert. Class is limited to 16.
FRENCH CASSOULETS 5 Seats Left!
Tuesday, November 11, 2014 - 6:30 pm, $50
Jamie Heydinger - Chef, House of Wines
Classically trained in French cuisine, Jamie is excited to share the French art of one pot baked meals, all sure to please. Menu TBA. Bon appetit! Class is limited to 16.
WINTER SOUPS
Saturday, November 15, 2014 - 2:00 pm,$40
Gayle Shank - Cooking School Coordinator, The Cook's Shop Our favorite Fall class will focus on rich, warming, winter soups featuring Roasted Vidalia Onion, Garam Masala Red Lentil, Pumpkin, and Potato Leek With Crème Fraiche Soups. Class is limited to 16.
MONGOLIAN HOT POT AND CHINESE DUMPLINGS Sold Out!
Wednesday, November 19, 2014 - 6:30 pm, $45
Prof. Cuicui Song - Visiting Professor, Marietta College
Get ready for a unique experience! This is a semi hands-on class where you'll cook your own food in a Mongolian Hot Pot and make Chinese Dumplings, all under the directions of Cuicui Song, a visiting professor at Marietta College and a native of Beijing. We'll also have an interpreter on hand to help Prof. Song explain the finer points of Chinese cooking. Mongolian Hot Pot cooking is family style - filled with broth, everyone sits around the pot and cooks their own dinner of thinly sliced meats and vegetables. A variety of broths will be covered along with food preparation techniques. There are as many styles of dumplings in China as there are languages. Prof. Song will teach you her regional style, from dough preparation to filling and folding and finally steaming. It's not often that we can reach across the world and share food experiences in a setting like this. We're excited to have the opportunity to conduct this class and learn from Prof. Song's personal experience in her family's kitchen. Class is limited to 14.
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Casserole or hot dish - put it piping hot on the table, and it will be eaten and enjoyed!
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