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Winter/Spring 2010 Cooking Classes **To register, please call 608.877.9403.  We cannot accept e-mail registration requests. **Class fees must be paid at time of registration. We accept Mastercard, Visa, Discover and personal checks. **All classes (except Friday Lunch classes) start promptly at 6:30 p.m. and run approximately 2 to  2.5 hours. Please allow flexibility to accomodate classes running over the scheduled time. **Friday Lunch classes start at 12:30pm and run approximately 1.5 hours. **Waiting lists are taken when a class is full. Waiting lists are  typically used if students drop out. **Students of legal age will be offered a sampling of wine if desired during most classes (except Friday Lunch classes).  You cannot bring in wine for class. **Please note that food sample sizes will vary from class to class.  Eating before coming to class is at your discretion. **Students receive a 15% discount the evening of the class on any merchandise, 10% on food and wine! **If you need to cancel a class, we require 72 hours notice for a refund. No exceptions. You may send someone in your place; please let us know. **All Through The House reserves the right to cancel classes due to low enrollment or emergencies.  We will try to reschedule, or offer a refund or credit for a future class. **Wintertime weather issues may require a class cancellation or reschedule.  We will contact students by phone if necessary. ***Last update:   March 2 2010  10:00pm If a class is full, be sure to leave your name with us on the waiting list.  You never know!

Mangia, Mangia!  Date:  Thursday, February 4 Instructor:  Betsy Piper Class Fee:  $44.00 Availability:  sold out Join Betsy with a delicious menu from sunny Italy!  Planned dishes are: Fricos-baked parmesan crackers; Pinzimonio-vegetable platter with warm olive oil dip; Braciole-rolled stuffed beef; Campanelle pasta with parsley butter; Salad with orange balsamic vinagrette; and top it off with Zabaglione-warm custard with Marsala.  Cooking with the Seasons:  Roots in Soups  Date:  Monday, February 8 Instructor:  Andy Watson Class Fee:  $39.00 Availability:  cancelled  Andy returns to explore the pleasure of root vegetables, this time using them in soups to warm you this winter!  Andy's planned soups include:  Cider glazed Root Vegetable Stew;  Creamy Fennel and Leek Soup; and Parsnip and Ginger Soup. Crepes! Date:  Wednesday, February 10 Instructor:  Lydia Critchley Class Fee:  $39.00 Availability:  cancelled  Join Lydia in this HANDS ON class to learn all about crepes!  Using crepes as a savory meal entree or a yummy dessert treat is easy.  Lydia gives tips on how to make crepes an easy part of your repetoire.  Her planned recipes include Basic and Cornmeal Crepes, and fillings like Turkey or Chicken, Broccoli Crepes Au Gratin; Monte Cristo Blintzes; Cheese Blintzes; and Chocolate Crepes.  Perk up your winter plates! Oooh!  Chocolate Truffles! Date:  Thursday, February 11 Instructor:  Susie Feest Class Fee:  $39.00 Availability:  sold out Susie is back!  And she's bringing her chocolate with her!  Just in time for Valentine's Day, learn how to make chocolate truffles, and take home a box of your freshly made sweets to your sweetie!  Susie will tackle different types of chocolate and show you how easy (and fun!) it is to make all kinds of truffles any time you want, not just Valentine's Day!  Bring an apron to keep the chocolate at bay--this will be a HANDS ON class.  We'll provide the boxes! Totally Thai! Date:  Monday, February 15 Instructor:  Chef Kum Ng Class Fee:  $39.00 Availability:  sold out Chef Ng returns to teach you how to prepare Thai cuisine!  Using his techniques of Framework Cooking, Chef Ng will show you the basics of Thai cuisine and instruct on how to use them to create dishes yourself.  Tonight he will feature Spicy Mango Shrimp and Pineapple Rice.  Plan on learning something! Austro-Hungarian Empire Date:  Thursday, February 18 Instructor:  Betsy Piper Class Fee:  $44.00 Availability:  sold out Try something new--Austrian and Hungarian foods combine some European influences with some Middle Eastern influences.  Learn about this region with some of the specialties of the area:  Liptauer cheese spread; Ajvar-vegetable caviar; Paprikas csirke- chicken paprika with spaetzle; Viennese salad; Palachinka-stuffed crepes with apricot jam and walnuts. Winter Soups with Bill! Date:  Monday. February 22 and Monday, March 15 Instructor:  Bill Horzuesky Class Fee:  $39.00 Availability:  February 22: 1 seat; March 15: 10 seats Bill returns with more soups from his repetoire!  His soup classes are famous for not only the familiar but the interesting soups from his restaurant, Bluephies.  His menu is often a surprise, but always delicious!  Join Bill for his new ideas for soups. Samosa Party! Date:  Wednesday, March 3 Instructor:  Huma Siddiqui Class Fee:  $39.00 Availability:  sold out Learn how to make samosas with the Samosa Queen!  AND enjoy a delicious menu as well!  Huma has planned this menu for you:  Samosas-pastry filled with spicy potatoes and deep fried; Shrimp with garlic, White Jasmine Sajji Masala, olive oil and fire roasted tomatoes; Basmati rice with peppers and peas; Raita-yogurt sauce with cilantro and Cumin. Puff Pastry XII Date: Thursday, March 4 Instructor:  Betsy Piper Class Fee:  $44.00 Availability:  sold out Everything is better with puff pastry!  Learn about using puff pastry with ease and without fear!  Even if you have taken this class before, check out Betsy's planned dishes for this class:  Prosciutto & Aspargus Spirals; Spinach & Feta mini-calzones; Baked Chinese Egg Rolls; Chicken en croute; and a sweet entry, Apricot Pinwheels. Friday Healthy Lunch Series:  Hummus and Tabouli Date:  March 5  12:30-2:00pm Instructor:  Marlene Widra Class Fee:  $20.00 Availability:  cancelled Join Marlene in this first Healthy Lunch Class! This first class will demonstrate some traditional Middle Eastern accompaniments with whole grain pita bread.  Hummus, made with chick peas and garlic, is a creamy spread or dip for veggies.  Tabouli, made with bulgar wheat and chopped veggies, makes a fresh and healthful salad or side. What a great lunch! Culinary Techniques:  Breaking Down Chicken Date:  Monday, March 8 Instructor:  Andy Watson Class Fee:  $39.00 Availability:  3 seats Andy will teach you how to cook a whole chicken and eat for days!  Learn how to break up a chicken and use all the different parts in different meals.  What a  money saver!  Andy will make Chicken Stock; Simple Chicken Noodle Soup; a delicious Chicken Salad; Stuffed Chicken Thighs; and Chicken Saltimbocca with Lemon Sauce.  Roast and Toast!  Roasted Salmon Date:  Wednesday, March 10 Instructor:  Carl Povlick Class Fee:  $39.00 Availability:  sold out Carl is back!  Roast and Toast is back!  Carl returns to All Through The House with another of his roasting classes, this time with salmon.  He has found a recipe for Pistachio Crusted Salmon that sounds too yummy to pass up!  Add to that his secret for roasted veggies, and the 'toast' of a glass of wine, and what a meal!  If you've missed Carl, you'll want to see what he's been up to! Discover Spices:  Cinnamon Dates:  Thursday, March 11 Instructor:  Jill McLeod Class Fee:  $39.00 Availability:  4 seats Join Jill in this first class in her series of spice classes.  Learn all about cinnamons from different sources and how different cinnamons can influence a dish's taste!  Jill's featured menu includes:   Almond and Cinnamon Shrimp;  Hazelnut Bourbon Pork; vegetarian entree or side Balsamic Feta Couscous; and one of her hubby's favorites, Oven Roasted Pears, finishes the menu! Bon Appetit!  Julia and Betsy! Dates:  Tuesday, March 16 and Thursday, March 18 Class Fee:  $44.00 Availability:  March 16: sold out  March 18: 1 seat You saw Julie and Julia...now join us for Julia and Betsy!  Betsy takes on some of Julia Child's favorite French Chef dishes.  Her planned menu: Quiche Lorraine; Steak Diane; Creamy mashed potatoes; Salad with lemon vinaigrette; Grand Marnier Souffle. Spring Indian Menu Date;  Wednesday, March 17 Instructor:  Neeta Saluja Class Fee:  $39.00 Availability:  8 seats Neeta returns with some delicious Indian cuisine. Full of spices (but not necessarily 'spicy') Indian foods are an intriguing change from your ordinary dinners.  Enjoy Neeta's planned menu to include:  Chicken Biryani: Marinated chicken cooked with spices and layered with fragrant basmati rice.  Roasted eggplant raita: A yogurt and eggplant side dish seasoned with Indian spices and fresh herbs. Corn fritters: A batter prepared with creamed corn, various flours, fresh herbs and spices, fried in small fritters, served as appetizers or a great snack. Seviyan Kheer (dessert): Roasted fine noodles simmered with milk, sugar, fragrant cardamom and saffron.  A delicate yet simple and satisfying dessert. Friday Lunch Series:  Panini Sandwiches! Date:  Friday, March 19  12:30-2:00 pm Instructor:  Nancy Lynch Class Fee:  $20.00 Availability:  sold out Join Nancy for a fun lunch class all about making panini sandwiches.  Whether you have a grill, grill pan, or a frypan with a brick, you can pull off panini at home.  Nancy will cover some of her ideas for a great sandwich, and you can try your hand if you like!

Bill's Comfort Stews Date:  Monday, March 22 Instructor:  Bill Horzuesky Class Fee:  $39.00 Availability:  7 seats Join Bill tonight as he explores the delicious comfort of stews.  As we roll out of winter, what is more comforting than a hot bowl of meats and/or veggies?  Bill will bring several examples to the table that you will want to add to your own repetoire.  Last Tango Dinner Date:  Thursday, April 8 Instructor:  Betsy Piper Class Fee:  $44.00 Availability:  sold out Enjoy a delicious menu from South America with Betsy's direction: Pao de Queijo- baked cheese balls; Matambre (hunger killer)- Stuffed rolled steak;  Red beans and rice;  Mixed citrus and arugula salad; Dulce de Leche Napolean.   Friday Healthy Lunch Series:  Baked Tofu Date:  Friday, April 9  12:30 to 2:00pm Instructor:  Marlene Widra Class Fee:  $20.00 Availability:  5 seats  Join us for a springtime light and healthy lunch with Marlene. Tofu, made from soy milk, is very high in protein and low in fat.  Marlene will talk about the different types of tofu, and demonstrate one of her favorite recipes (and one of the most popular items at the Yahara River Grocery Coop), baked tofu nuggets. Add sesame noodles and a spring salad with a honey mustard vinaigrette for a nutritious healthy lunch.  Cooking with the Seasons:  Lettuces and Vinaigrettes  Date:  Monday, April 12 Instructor:  Andy Watson Class Fee:  $39.00 Availability:  8 seats Lettuces are one of the first crops of the spring, so now is time to get started with greens.  Andy will introduce you to some fresh salads for your spring menus, and some great easy vinaigrettes to inspire you!  Discover Spices:  Fennel Date:  Tuesday, April 13 Instructor:  Jill McLeod Class Fee:  $39.00 Availability:  10 seats Fennel seed is an under used spice in our kitchens and Jill's simple dishes really spotlight the beauty of this little seed.  Sure to be a huge hit at your next get-together, Feta Triangles are elegant little packages of phyllo.  Pan Fried Fennel Pork Chops are soon to become a new favorite in your household as will Jill's favorite, Eggplant with Apples, a culinary combination that will blow away your senses.  Truly, Fennelicious! Crepes! Date:  Wednesday, April 14 Instructor:  Lydia Critchley Class Fee:  $39.00 Availability:  2 seats Join Lydia in this HANDS ON class to learn all about crepes!  Using crepes as a savory meal entree or a yummy dessert treat is easy.  Lydia gives tips on how to make crepes an easy part of your repetoire.  Her planned recipes include Basic and Cornmeal Crepes, and fillings like Turkey or Chicken; Broccoli Crepes Au Gratin; Monte Cristo Blintzes; Cheese Blintzes; and Chocolate Crepes.  Perfect for spring menus! Indian Breads Date:  Thursday, April 15 Instructor:  Neeta Saluja Class Fee:  $39.00 Availability: sold out The taxes are done, so settle in to learn all about Indian breads!  Neeta's class, BY REQUEST, will cover several different breads from Indian cuisine.  Check out this lineup:  Potato Stuffed Bread: whole wheat flat bread filled with spicy potatoes, onions, cilantro, and chilies, cooked stovetop in a heavy pan. Cheese Stuffed Bread: Homemade fresh paneer (Indian cheese), flavored with fresh herbs and spices, makes the filling for this bread.  Shallots Bread:  Dry spices and fresh ingredients are added to whole wheat flour to prepare the dough, which is cooked stovetop.  Cucumber Raita:  Plain yogurt and freshly grated cucumber are flavored with roasted cumin seeds, chili powder, dry mint leaves for a traditional side dish. Pakistani Spring Dinner Date:  Wednesday, April 21 Instructor:  Huma Siddiqui Class Fee:  $39.00 Availability:  sold out Huma returns with a delicious menu featuring her favorite spices to jazz up your everyday cooking.  Planned dishes will include:  Cilantro Lemon chicken-succulent chicken cooked with cilantro, lemon and garam masala; Pulao-Basmati rice with whole spices; Chinese eggplant in a Tandoori Sauce; and to satisfy your sweet tooth, Pound cake slices with Nutella, soaked in heavy cream with lime. La Dolce Vita II Date:  Thursday, April 22 and Thursday, April 29 Instructor:  Betsy Piper Class Fee:  $44.00 Availability:  April 22: sold out; April 29: sold out Betsy's popular Italian class takes on a different menu for spring!  Planned menu includes:  Antipasto composed platter; Pork Tenderloin with Gorgonzola cheese;  Pasta with walnuts;  Parmesan cheese with fresh fennel salad; Almond/cornmeal cake with whipped cream and marscapone cheese.  Delicioso! Friday Lunch:  Spring Luncheon Date:  Friday, April 23 12:30-2:00pm Instructor:  Nancy Lynch Class Fee:  $20.00 Availability:  8 seats Have a delicious spring ladies luncheon and let Nancy do the cooking!  Learn a fresh plate to serve up to the gals--Nancy's planned menu includes Chicken with a Tarragon/Caper Sauce over Mixed Greens; and a treat of Blueberry Muffins.  A casual, perfect lunch! Bluephies' Brunch! Date:  Monday, April 26 Instructor:  Bill Horzuesky Class Fee:  $39.00 Availability:  sold out Bill joins our brunch line-up with a Bluephies twist!  We know that Bluephies always offers foods with a daring spin, and Bill will bring that to his brunch class.  The menu will be a surprise, but you know that it will be delicious.  Can you ever have too many brunch classes? Spring Bistro Date:  Tuesday, April 27 Instructor:  Laurie Conrad Class Fee:  $40.00 Availability:  sold out Laurie is back!  Enjoy her class full of spring dishes you will want to use for a special dinner for your friends and/or family spring gathering!  Planned menu includes:  Vichyssoise Flatbread;  Spring Mushroom Turnovers with Aioli Sauce;  Meyer Lemon Chicken Diane;  Zabaglione with Fresh Fruit and Ladyfingers.  Celebrate! Spring Brunch Date:  Monday, May 3 Instructor:  Carl Povlick Class Fee:  $39.00 Availability:  3 seats As an innkeeper, Carl has to come up with delectable and memorable breakfasts for his guests to enjoy every day.  Recently, his "Wonderfully Wild Wild Rice Quiche" just took 2nd place in the Wisconsin Bed and Breakfast Cook Off, and tonight he shares the recipe with you.  Carl will also show you some side dishes to accompany this treat.  Learn the best from the 'Breakfast King!' Mother's Day Tea Date:  Tuesday, May 4 Instructor:  Jill McLeod Class Fee:  $39.00 Availability:  8 seats Tea lovers will really appreciate this class!  Tea is not only a drink, but a ritual in some parts of the world.  Jill, who spent time in Great Britain and New Zealand, knows all about tea and teatime, and will share her knowledge with you.  Enjoy some of her fantastic Scones, and fresh homemade  Lemon Curd, a simple delicacey.  Also daintily nibble on Minted Radish Sandwiches and savor Gingered Melon Balls while tasting a cup or two of tea and learning about the 'agony of the leaves'. Friday Lunch:  Mother's Day Brunch Date:  Friday, May 7 12:30-2:00pm Instructor:  Nancy Lynch Class Fee:  $20.00 Availability:  7 seats Bring a friend along for this afternoon's brunch menu with Nancy, and be inspired for Mother's Day.  Nancy will demonstrate a menu of Savory Waffles with Poached Eggs and Bacon, and a pretty and light Fruit Compote.  Enjoy!