| Saving in small batches is a genius approach to "putting up food." With small jars and manageable quantities of fruits or vegetables to prep, canning a batch of jam or a pint of pickles can happen while making supper. Best thing? Small batches allow greater variety on your shelves for the cooler seasons ahead. IN THIS ISSUE, we're reviewing the basics of canning and preserving, then we apply this knowledge to the concept of small batches in three, unique and delicious recipes. We start with a Peach Sriracha Jam, continue with a Raspberry Habanero Jam, and top things off with some Pickled Hot Pepper Rings. You'll find that saving in small batches is a revolutionary concept that will have you discovering, or re-discovering, preserving possibilities. | |
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| | | | |  AUGUST 2014 PIZZA ON THE GRILL - Sold Out! Wednesday, August 6, 2014 - 6:30 pm, $40 Jerry Bedilion Those who know Jerry know him for his love of teaching French and English in the Warren school system. He is also an avid gardener and a food aficionado. Join us for what has always been a very entertaining hands-on class with fabulous pizza! We'll be baking in both charcoal and gas grills outside on the patio. Recipes will include: The Perfect Dough, fresh Garden Sauce, and a special olive oil mixture to brush on your crust. Mangier! Everyone will have the chance to roll their own dough and make their own pizza.
Class is limited to 14. LOBSTER 102 - Four Seats Left! Tuesday, August 12, 2014 - 6:30 pm, $65 Dagmar Kupsche - The Cook's Shop Dagmar will share everything she knows about Maine Lobsters, from the basics of how to boil and shell, all the way to how to determine the sex of a lobster! Yes, females are sweeter than males! Dagmar will be making a classic Maine Lobster Stew, Lobster Galette, traditional New England Lobster Roll, and a Lobster Cheesecake! Class is limited to 16.  PIZZA ON THE GRILL - Sold Out!
Thursday, August 14, 2014 - 6:30 pm, $40 Jerry Bedilion Those who know Jerry know him for his love of teaching French and English in the Warren school system. He is also an avid gardener and a food aficionado. Join us for what has always been a very entertaining hands-on class with fabulous pizza! We'll be baking in both charcoal and gas grills outside on the patio. Recipes will include: The Perfect Dough, fresh Garden Sauce, and a special olive oil mixture to brush on your crust. Mangier! Everyone will have the chance to roll their own dough and make their own pizza. Class is limited to 14. SEPTEMBER 2014 SEAFOOD 102 Six Seats Left! Wednesday, September 10, 2014 - 6:30 pm, $55 Dagmar Kupsche - The Cook's Shop Wrapping up the saltwater program will be Seafood 102 where Dagmar will start with a discussion about buying seafood locally. You will learn how to make Shrimp Scampi, classic Rhode Island Clam Cakes, Mussels steamed in wine, and Coconut Shrimp. Class is limited to 16. KEVIN'S ITALIAN SIDE Saturday, September 27, 2014 - 6:30 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. Menu TBA. 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 review the basics of working with chocolate while teaching a few new techniques such as Black and White Balloon Dessert Wraps and more. 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 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! Sunday, October 19, 2014 - 6:30 pm, $45 Jamie Heydinger - Chef, Thrive 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! NOVEMBER 2014 SOUTHERN HOLIDAY FEAST Saturday, November 8, 2014 - 6:30 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 Tuesday, November 11, 2014 - 6:30 pm, $50 Jamie Heydinger - Chef, Thrive 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. |
| Capture a taste of summer in small jars that hold big flavor! |
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