 EURO BREADS - SOLD OUT! Tuesday, October 11, 2011 - 6:30 pm, $40 Matt Rapposelli - Executive Chef, Ohio University Class is limited to 14.
CAKE DECORATING - Class Is Filling Fast! Thursday, October 20, 2011 - 6:30 pm, $35 David McIntyre - Little Stir Bakery, Vienna WV Class is limited to 14.
 TURKEY 101Thursday, October 27, 2011 - 6:30 pm, $40 Gayle Shank - In-house Chef Continuing our tradition of "101" classes, Gayle will teach you everything you need to pull off the perfect Thanksgiving dinner! She'll cover everything from bird prep and roasting to carving and lump-free gravy. As a special bonus, she'll answer the age old question "Should the stuffing be baked in or out of the turkey?" Class is limited to 14.
DUTCH OVEN COOKING Wednesday, November 2, 2011 - 6:30 pm, $45 Matt Rapposelli - Executive Chef, Ohio University Matt will focus his class on meat braising. Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Class is limited to 14.
 KNIFE SKILLS - A Hands-On Class Thursday, November 3, 2011 - 6:00 pm, $50.
Ed Bartush - Wusthof Factory Sales Representative. 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 $39.95 and has been given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 16. * * * * * * * * PLUS * * * * * * * * KNIFE SHARPENING Thursday, November 3 from 5 - 5:30pm Prior to the class, from 5 - 5:30 pm we'll be holding a sharpening session where you can bring in your knives (limit of two) and Ed will put a new edge on them for $2 each. All proceeds generated from sharpening will be donated to The Suicide Prevention Coalition of Washington County.
PIES 101  Monday, November 7, 2011 - 6:30 pm, $40 Gayle Shank - In-house Chef What better way to bring in Fall than with a pie baking class! While making three to four different pies Gayle will cover meringues, crumb tops and homemade crusts. This is a hands-on class where each participant will make their own crust and bring it home in a glass pie dish (a $7.50 value) where they can complete their own delicious desert! This is a hands-on class limited to 16.
WINTER SOUPS Wednesday, November 30, 2011 - 6:30 pm, $35 Gayle Shank - In-house Chef A favorite Fall class, Gayle will cover three to four hearty soups and teach you how to make a quick and easy "Cuisinart" bread. Class is limited to 14. | 
Since this issue is devoted to coffee, my favorite beverage, it only seems appropriate to mention that we have a full assortment of seasonal flavors in stock right now. Silverbridge Coffee, our favorite local roaster, has just delivered Chocolate Caramel Crème, Pumpkin Spice (regular and decaf) and Cinnamon Hazelnut Crème coffees. Our K-cup inventory now includes Green Mountain Pumpkin Spice along with a Hot Apple Cider. As a side note, we now stock 48 different K-cup coffees, more than you'll find anywhere in the Valley. If you like adding a little Torani Syrup to your coffee we have Pumpkin Pie, Italian Eggnog, Peppermint, Irish Cream, Tiramisu and Chocolate Mint flavors in stock.
Our thanks to all the brides who chose to register with 
