COOKING WITH
SARA MOULTON SOLD OUT! Saturday, September 17, 2011 - 1 pm, $80 Sara Moulton - Chef, Author, TV Personality Using some of her favorite recipes from Sara Moulton's Everyday Family Dinners along with Chantal's fabulous Copper Fusion cookware, Sara will both educate and entertain you. We had an opportunity to sit in on a session with her in Chicago  earlier in the year and really enjoyed her ability to teach and discuss food preparation. Her menu will include Scrambled Egg and Smoked Salmon Crepes, Warm Steak House Salad with Bleu Cheese Dressing, Creamy Tomato Basil Soup and a Three-Ingredient Apple Crisp. Class attendees will have to opportunity to purchase a copy of Sara Moulton's Everyday Family Dinners at a discount rate of $20 (a $15 savings!). Class is limited to 20. PAWPAWS! Wednesday, September 28, 2011 - 6:30 pm, $45 Dave Rudie - Parkersburg Country Club Chef Did you know that Ohio's native state fruit is the Pawpaw? Ohio's state fruit is the tomato, which is legally a vegetable while botanically a fruit. Confused? We'll focus on the "Native" part of the equation. When Lewis and Clark traveled down the Ohio River they stopped here to collect and eat pawpaws, a healthy and delicious fruit that's full of nourishment. What most people don't know is that they grow wild all over Marietta. As a pawpaw culinary expert, Dave will be teaching our class just after he returns from doing a similar demonstration at the largest pawpaw gathering in the world - The Pawpaw Festival in Nelsonville, Ohio. As usual, we won't know what Dave's cooking until the week before the class. Class is limited to 14. CHICKEN 101 Saturday, October 1, 2011 - 2:00 pm, $45 John Murphy - Culinary Arts Instructor at Barry Tech, Nassau County, NY  On Saturday, October 1st, John Murphy will teach a comprehensive class on the preparation and cooking of our favorite fowl, the chicken. John is a culinary arts teacher at Barry Tech in Nassau County, NY.
His class will be broken down into three parts: 1. Butchery basics: how to break down chicken into easily usable parts (1/2's 1/4's and beyond) 2. Cooking technique basics: saute braise, roast 3. Tasting and evaluating the finished products: how you can create your own spin. His handout alone is 19 pages long. We expect this to be a very informative and practical class! Class is limited to 14.
EURO BREADS
Tuesday, October 11, 2011 - 6:30 pm, $40 Matt Rapposelli - Executive Chef, Ohio University Class is limited to 14. CAKE DECORATING Thursday, October 20, 2011 - 6:30 pm, $35 David McIntyre - Little Stir Bakery, Vienna WV Class is limited to 14. TURKEY 101 Thursday, 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 - 6:00pm, $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. | 
Sara Moulton's Everyday Family Dinners, her most recent cookbook, features 200 new recipes for overscheduled home cooks who want to treat the family to something new without breaking the bank or spending hours in the kitchen. "Broadly," she says, "the book is a round-up of strategies to wriggle free of the strait jacket that stipulates starch/vegetable/protein at every meal." In June of 2011 The International Association of Culinary Professionals (IACP) named SMEFD best cookbook of the year in the category of "Children, Youth and Family."
