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IN THIS ISSUE, we're adding some pop to everyday dishes with pickles! Visit nearly any restaurant these days and your salad or entrée may very likely come with a garnish of pickled something. You can choose quick pickling methods - ready in minutes, or traditional preserving methods. We show you the how-to with Red Onions in Vinegar, a classic Jardiniere, and Grandma's Dill Pickles.
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AUGUST 2015 
CHEF SHOWDOWN-THROWDOWN III - SOLD OUT!
Sunday, August 9, 2015 - 2:30 pm, $45
Chad Winebrenner - Chef, Grand Pointe CenterEllen Morgenthaler - Chef
Note: Chef change! Dave Rudie can't make the class, Ellen Morganthaler, previously at Da Vinci's, has graciously stepped in to take his place. 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 entree, the other a dessert! You will be the judge, tasting, grading and awarding the title of Top Chef of The Cook's Shop! This will be the third time we've held this class/event - it seems to be more fun each time! You're encouraged to heckle, ask questions, make suggestions, post to Facebook, take pictures, tweet, text and email throughout the evening. This will be a lot of fun for all involved. Class is limited to 16, sign up early to guarantee your seat! CAKE DECORATING 101 - SOLD OUT! Saturday, August 15, 2015 - 2:00 pm Dagmar Kupsche - The Cook's Shop This class will cover crumb coating, frosting the cake, stacking layers, basic borders and creating a beautiful fondant rose. This class is offered 2 ways, you may simply watch the class or participate in the hands-on process and take home a collection of useful tools. Observation: $25, limited to 6 students. Hands-On: $60 limited to 10 students, includes: Petal Cutters, Calyx Cutters, Mini Rolling Pin, Ball Tool and Foam Petal Pad. CHESTERHILL AUCTION FIELD TRIP WHAT'S FOR DINNER? Monday, August 17, 2015 - 4:00 pm, $45 Jamie Heydinger - Chef
This class is a first for us! We'll begin by meeting up at the Chesterhill Auction at 4 pm. (directions will be given to you). You'll see how the produce auction works, learn how to participate yourself and see all the local restaurant buyers securing their fresh vegetables for the week. Chef Jamie will purchase ingredients for 3 meals, then we'll meet back at the store at 6:30 pm where class participants that chose not go to the auction will join us (feel free to join us for both or just the class). Jamie will then create three meals, "off the cuff". One will be pork-based, one beef, and one vegetable. This will be a fun experience! Class is limited to 16.
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SEPTEMBER 2015
FISH 103
Wednesday, September 2, 2015 - 6:30 pm, $45
Dagmar Kupsche - The Cook's Shop
Another addition to her popular "Fish" series, Dagmar will cover everything from buying to serving along with a couple of cooking techniques including pan searing and baking. Roasted Herbed Salmon, Fennel and Tomato Cod, Pistachio Encrusted Flounder Roulades with Lemon Butter Sauce and, of course, a Fish Chowder will all be taught. Class is limited to 16.
CHINESE DUMPLINGS - SOLD OUT!
Wednesday, September 16, 2015 - 6:30pm, $40
Suli Wei Dickson
Suli assisted in our Chinese Hot Pot class last fall and impressed us so much with her knowledge and technique that we asked if she wouldn't mind conducting a class of her own. She'll demonstrate a number of different kinds of dumplings using seasonal ingredients and the various ways to cook them. You'll learn to make the dough, roll, pinch and cook it. Learn this amazing art from a master! Class is limited to 16.
SEAFOOD 103
September 23, 2015 - 6:30 pm, $50
Dagmar Kupsche - The Cook's Shop
Dagmar will add to her seafood and lobster classes, combining them into one class. Scallops, Shrimp, Lobster, and Squid - oh my! Everything from purchase to table will be covered. Class is limited to 16.
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OCTOBER 2015
KNIFE SKILLS - HANDS ON!
Friday, October 2, 2015 - 6:30 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 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
Friday, October 2, 2015 - 6:00 to 6:30 pm, $2 per knife.
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