MAY 2012
STOCKS AND SAUCES 101: PART TWO
Tuesday, May 1, 2012 - 6:30 pm, $35 (take all three Stock classes for $95 - a $20 savings!)
Zachary Leverett, Chef/Owner of Elite Dining Catering, Parkersburg
This is the second in a "Series Class" for The Cook's Shop. This class will focus all on the techniques of creating sauces. Chef Zachary will teach reductions, creams, and more. You will be able to create a perfect sauce after taking this class. Part Three, May 15th, will put it all together with practical applications. Classes are limited to 16.
GRILLING & MARINATING
Saturday, May 05, 2012 - 2:00 pm, $45
John Murphy, Culinary Arts Instructor at Barry Tech, Nassau County, NY
Chef John will teach the secrets of making perfect marinades for popular dishes that involve beef, chicken and veggies, all cooked on the grill. His classes focus on education and technique. Class is limited to 16.
MERINGUES MAGNIFIQUE!
Tuesday, May 10, 2012 - 6:30 pm, $35
Gayle Shank, Chef/Cooking School Coordinator at The Cook's Shop
Gayle will teach you how to make perfect meringues. You leave knowing how to create Chocolate Angel Pie, Raspberry Meringue Torte and decorative Mushroom Meringues. Class is limited to 16.
STOCKS AND SAUCES 101: PART THREE
Tuesday, May 15, 2012 - 6:30 pm, $45 (take all three Stock classes for $95 - a $20 savings!)
Zachary Leverett, Chef/Owner of Elite Dining Catering
This is the third in a "Series Class" for The Cook's Shop. This final class, Applications", will tie together the three part series (although you do not have to have taken the "Stocks" or "Sauces" classes to take this one). This class will focus on using the stocks and sauces learned in the previous classes. Class is limited to 16.
KNIFE SHARPENING
Thursday, May 24, 2012 - 5:00 to 5:30 pm, $2 per knife (max. 3 knives)
KNIFE SKILLS
Thursday, May 24, 2012 - 6:00 pm, $50
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 $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. Prior to class, Ed will be available to sharpen your knives for $2 each. All proceeds will be donated to the Suicide Prevention Coalition of Washington County.
TAJINE COOKING
Saturday, May 26, 2012 - 2:00 pm, $40
Matt Rapposelli, Executive Chef, OU, Athens
Tajines are used as a stove-top slow cooker in Morocco. The slow simmering effect on less-expensive cuts of meat turn them into tender meat dishes with aromatic veggies and sauce. While simmering, the conical top remains cool to the touch while promoting the return of all the condensation to the pot. Chef Matt will be preparing several dishes using tajines. Class is limited to 16.
JUNE 2012
JUICING!
Saturday, June 2, 2012 - 12:45 pm, 1:35 pm, 2:30 pm, Free
Sasha Henry, Le Cordon Bleu trained Chef, Caterer
Chef Sasha will demonstrate the Hurom Slow Juicer. She will cover a vast array of recipes using combinations of fresh fruits and veggies. Why juice, and why "slow" juice? High speed and the new slow juicers will be discussed and explained. Juicers are becoming a new American must-have in the kitchen. Learn why and take control of your nutrition intake. Class will be approximately 30 minutes long and is free. Preregistration is encouraged but not required. Standing room only.
SEAFOOD 101
Thursday, June 7, 2012 - 6:30 pm, $55
Dagmar Kupsche, Owner, The Cook's Shop
Learn the basics, from shopping, to selection and preparation of fresh seafood. Dagmar will pan sear, bake, and stuff while taking the mystery and fear out of cooking fish. Born in New England, Dagmar grew up on Plymouth Bay where fresh fish was always plentiful. Genetically predisposed to traditional New England cooking (her family owned one of the oldest grocery stores in Boston, The SS Pierce Co.) she learned from the best - her mother. Class is limited to 16.
SUSHI... AGAIN!
Monday, June 11, 2012 - 6:30 pm, $50
Dave Rudie-son, Chef, Parkersburg Country Club
The last time we offered this class it sold out almost immediately. If you're interested in learning to roll your own sushi we suggest you call early to register! Our most popular instructor/chef is conducting another hands-on Sushi Roll class. You'll learn to cook perfect rice, select the proper ingredients (Dave will cover both seafood and vegetable sushi), roll and cut your own. Each participant will take home their own bamboo sushi mat and rice paddle. Class is limited to 14.
WE ALL SCREAM FOR ICE CREAM!
Saturday, June 23, 2012 - 2:00 pm, $40
Nicole Kosher, Pastry Chef, Parkersburg Country Club
Chef Nicole made all of the delicious ice cream at The Blennerhasset Hotel before leaving to begin a new career at the Parkersburg Country Club. She will be sharing her recipes and secrets while showing various ways to make this wonderful frozen dessert! Class is limited to 16.
RISOTTO
Thursday, June 28, 2012 - 6:30 pm, $45
Sasha Henry, Le Cordon Bleu trained Chef, Caterer
Chef Sasha will teach the gentle process required to produce a perfect, creamy risotto. She will demonstrate many different recipes, to be determined. Class is limited to 16.
JULY 2012
PANINI'S
Saturday, July 7, 2012 - 2:00 pm, $40
Sasha Henry, Le Cordon Bleu trained Chef, Caterer
Chef Sasha will teach several types of Panini's including great sauces to compliment all of them! She will be using local seasonal produce in her creations. Class is limited to 16.
SEAFOOD 102
Wednesday, July 11, 2012 - 6:30 pm, $55
Dagmar Kupsche, Owner, The Cook's Shop
Learn the basics, from shopping, to selection and preparation of fresh seafood. Dagmar will build off "Seafood 101" with a focus on shrimp, scallops, steamers, and clam chowder while taking the mystery and fear out of preparing and cooking seafood. Class is limited to 16.
FRENCH FRUIT TARTS
Saturday, July 14, 2012 - 2:00 pm, $45
Nicole Kosher, Pastry Chef, Parkersburg Country Club
Chef Nicole will teach the art of tarts from start to finish. She will be teaching the traditional French techniques using local seasonal fruit. Class is limited to 16.
AUGUST 2012
PUFF PASTRY MADE EASY
Saturday, August 4, 2012 - 2:00 pm, $40
Nicole Kosher, Pastry Chef, Parkersburg Country Club
Gayle Shank, Chef/Cooking School Coordinator at The Cook's Shop
Chef Nicole will demystify the art of creating perfect puff pastry. No frozen pastry in this class! Gayle will then put the pastry to use in a delicious brunch recipe guaranteed to impress your guests! Class is limited to 16.
LOBSTER & MORE
Wednesday, August 8, 2012 - 6:30 pm, $65
Dagmar Kupsche, Owner, The Cook's Shop
What is Lobster tomally and roe, and why on earth would you want to eat it? Dagmar will start with the basics of shopping, selection and lobster preparation. She'll then cover the traditional standards of boiled lobster, baked & stuffed lobster, and Linguini with lobster sauce! If possible (depends on inventory at the fish market) she'll show you how to tell the difference between a male and female lobster. Class is limited to 16.
COOKING CLASSES, through APRIL, can be found listed below. We have a couple of new chefs in the mix, 
