| Like you, we're always trying to include more vegetables into our lives. But, planning interesting dishes with a "plant slant" can be challenging. That's where a new, delicious sauce comes to the rescue! IN THIS ISSUE, we've banished "blah" in favor of "wow" with three fall vegetable dishes. We're roasting and grilling, then topping each with new, inspired sauces. You'll find Roasted Cauliflower with Sauce Vierge, Brussels Sprouts with Toasted Walnuts and Apple Cider-Chile Butter Sauce, and Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato, and Feta. We thought these recipes would be good, however, we didn't know they'd be fantastic! Three keepers and repeaters! PLUS, Ten Tips for busy weeknight cooking, and a 101 primer on stove-to-oven cookware. | |
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| | | | |  SEPTEMBER 2014 KEVIN'S ITALIAN SIDE - Time Changed! Saturday, September 27, 2014 - 2:00 pm, $45 Kevin Black - Blacksmith BBQ Catering
We all know Kevin for his great barbecue but did you know he loves to cook Italian? He's a man of diverse culinary talents. He'll be preparing an "Entertaining Tuscan Brunch" that will feature a Roasted Vegetable Frittata with black pepper and truffle oil. A Grilled Vegetable Bruschetta topped with Pecorino Romano Cheese, and he will also make a braised Roasted Garlic Osso Buco over a Rosemary Polenta Panettone. Class is limited to 16.
SAUCES AND GRAVIESMonday, September 29, 2014 - 6:30 pm, $35 Dave Rudie - Chef, Da Vinci's We've had many requests for a class that focuses on making gravy and simple sauces. Dave will cover many of the base foundation sauces that can easily turn an entrée of poultry, fish or red meat into an extraordinary meal. Class is limited to 16.  OCTOBER 2014
CHOCOLATE 102 Tuesday, October 7, 2014 - 6:30, $45 Shane Danford - Putnam Chocolates Shane will cover the basics of tempering and handling chocolate. He is going to focus on chocolates that can be made easily at home. Shane will feature Black and White Balloon Dessert Wraps as well as Chocolate Turtles, Halloween Critters and Chocolate Ritzy Spider Webs. Class is limited to 16. KNIFE SKILLS 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 - Time Change! 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 2 Seats Available - Time Change! 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 New Dates! 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 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. |
| Grasp autumn vegetables with new, inspired sauces and toppings at the ready. |
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