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Samba, Rhumba, Cha-Cha-Cha! Date: Tuesday,
June 5 Instructor: Betsy Piper Fee:
$45.00 Availability: sold out Let's go to
Brazil! Betsy explores the flavors of South America with this focus on dishes with a tropical foundation.
Enjoy appetizers of Black Bean and Jalapeno Hummus with Herb Dressing; Pao de Queijo (Brazillian Cheese Bread) and Shrimp
with Corn Salad and Avocado Dressing. Add an entree of Steak with Passion Fruit Glaze with Mashed Potatoes with Roasted
Garlic. A refreshingly tropical Mango Sorbet will complete your visit to South America--for tonight! Hotel
de Paris, Monte Carlo Date: Thursday, June 7 Instructor: Betsy Piper Fee: $45.00 Availability: 2 The Hotel de Paris is just steps away from the Casino of
Monte Carlo. Built in 1864, this 5 star hotel has just 182 rooms, half of them suites for the high rollers. With
its 5 restaurants, the 19th century formal La Salle Empire seats their dinner patrons on the terrace overlooking the Mediterranean
Sea in July and August. Tonight we'll pretend we are there with Betsy's delicious menu. Starting with L'Amuse
Gueule of goat cheese with sundried tomatoes and Croustillant (a crispy cracker); an entree of Tournedos Charlemagne (steak
with mushrooms and bernaise sauce) and Pommes Gaufrette (deep fried waffle crisps); a Salade de Laitue, a traditional Bibb
lettuce salad; and a dessert of Marquis au Chocolat (a frozen chocolate dessert with lady fingers). Vive la French cooking! All You Ever Wanted to Know About Spinach! Date:
Monday, June 11 Instructor: Andy Watson Fee: $40.00 Availability: 6 Greens
are available early in the season, and they are never better than fresh from the farm! Andy's spinach
and his culinary expertise will make a great class for easy summer dishes. Andy plans to educate you on everything about
spinach and his menu will include a delicious Spinach Salad, a Spinach and Feta Tart and more. California Contemporary Cooking Date: Tuesday,
June 12 Instructor: Shawn McManus Fee:
$40.00 Availability: sold out Shawn, from
California, loves the California cooking style and would like to share it with you. Fresh and seasonal ingredients presented
in interesting ways are the hallmark of Shawn's style. Join Shawn for a demonstration of classic California cuisine--and
a great way to start cooking for summertime! Shawn's planned menu will include: an appetizer of Crostini using
his own homemade Ricotta cheese; a robust Strawberry and Mesclun Salad with Strawberry Vinaigrette; and a Bluephies signature
dish, Tortilla Salad with Grilled Mahi Mahi. A great menu to lighten up for summer! Cucina del Sole Date: Wednesday,
June 13 Instructor: Betsy Piper Fee:
$45.00 Availability: sold out 'The Sunny
Kitchen' focuses on the cooking and foods of Southern Italy. Tonight Betsy takes us to Sicily with a delicious
menu of their fresh cuisine elements. As always, a tray of Antipasto Misto starts the meal to whet your appetite!
Caprese con Verdure Saltate al Timo is a dish of tomato, mozzarella and sauteed vegetables. An entree of Capellini al
Gamberetti e Limone, a pasta dish with shrimp, lemon and capers will add the taste of summer. And finish with Gelato
with Carmel Balsamic Glaze and Arancello (orange liqueur). Which will you make at home first? So Many
Strawberries, So Little Time!Date: Thursday, June 14 Instructor: Susie Feest Fee: $40.00 Availability: 9 Tonight, in the heart of the strawberry season, Susie takes you
to strawberry heaven with so much to do with strawberries we won't know where to start! First, start your day using
strawberries in a fresh Strawberry Scone. Next put together some yummy Strawberry Custard Mini Tarts for lunch
or dinner. Finally, a midnight snack of Swirled Triple Chocolate Dipped Strawberries. We must hurry and enjoy
these goodies before our fresh Wisconsin strawberries run out! ;-D yum! Puff Pastry 101 Date:
Monday, June 18 Instructor: Lindsay Greytak Fee: $40.00 Availability: 5 Love
that puff pastry! Buttery rich, sometimes crispy with layers of flavor, puff pastry makes ordinary ingredients something
extraordinary! Tonight, Lindsay will take you to puff pastry heaven, showing you the versatility of puff pasty,
and how to use the dough to make sweet and savory treats that will make your family and friends ooh and aah! A
Restaurant Sampler Date: Tuesday, June 19 Instructor: Shawn McManus Fee: $40.00 Availability: 1 As a chef in restaurants, Chef Shawn gets to create
playful dishes! Tonight he shows you how dishes come together in a sampling of a fun dining experience.
Join Shawn as he demonstrates his planned menu: Fancy Nachos, an appetizer of fried plantains, blackened salmon,
guacamole and corn pepper relish; an entree of Court Boullion Poached Chicken Roulade, stuffed with sun-dried tomatoes,
bacon and gruyere; and a finale of Butterscotch Creme Brulee. Treat yourself to learning some fun and playful food! Nordic 'Mad' Date: Thursday, June 21 Instructor: Betsy Piper Fee: $45.00 Availability: 6 Celebrating the Summer Solstice, or 'Jonsok' is one
big party in Norway. Boat owners deck their boats with flowers, bonfires range from bonfire to huge bonfire, and
people celebrate with music and meals of fish, herring, potatoes, fresh fruit and of course, schnapps and ale! Tonight
Betsy will help us celebrate Nordic style with a menu that we can toast the Midsummer to: Starting with a Nordic style
appetizer tray of skewered shrimp, Jarlsberg and other cheeses, tomatoes, rye crisps and more; followed by an entree
of Salmon with Lemon-Dill Pesto and Hasselback Potatoes; Bibb lettuce salad with Roasted Beets and Green Apples
with a Lemon Caraway Vinaigrette; and a sweet finish of Lingonberry Sorbet. You won't be required to stay up all
night... Healthy Friday Lunch Series Healthy Greek Inspired Lunch Date: Friday,
June 22 12:30pm to 2:00pm Instructor: Marlene Widra Fee: $25.00 Availability: sold out In this first lunch class of the summer, Marlene explores the cuisine of Greece with all its healthy benefits.
This vegetarian friendly menu is a perfect lunch: Greek Village Salad; Crustless Spinach Feta Pie; Sweet Grilled Red
and Yellow Peppers; Lemon Garlic Roasted Baby Potatoes. Finish with a sweet treat of Fresh Fruit with Greek yogurt and
honey. A refreshing way to start the weekend! Cooking
with Kids Date: Saturday, June 23/Saturday July 14 10:00am
to noon Instructor: Lydia Critchley Fee: $60.00 for one adult and one child Availability:
6/23: sold out 7/14: 4 (2 teams of 2) HANDS ON! In this requested class,
kids ages 8 and up and their adult helper will explore some good ways to get excited about cooking. Learn cooking
terms, the importance of measuring ingredients and more. Each team will prepare a dish for a delicious lunch: Homemade
Mac and Cheese; Beef Meatballs; a vegetable, salad and dessert. Lydia will give helpful tips to make cooking fun and
keep it interesting! Easy and Delicious Sammies! Date: Monday, June 25 Instructor: Andy Watson Fee: $40.00 Availability: 2 Summertime
means picnics and easy entertaining. With 4th of July celebrations ahead, use Andy's varied restaurant experience to
produce some great summer sammies so you can enjoy the fun too! Andy knows the ins and outs of producing a great sandwich,
and plans to teach you what he knows with this lineup: Portabello Sandwich; Grilled Eggplant and Zucchini Sandwich;
and a Fancy Grilled Cheese Sandwich. Scones and More Date: Wednesday, June 27 Instructor: Lindsay
Fee: $40.00 Availability:
10 Scones are becoming increasingly popular as the world becomes smaller and Americans have come
to love them. But scones are not just for breakfast! Join Lindsay as she shows you how to use your favorite seasonal
fruits, nuts and cheeses to change a base scone recipe into your new favorites! After that, Lindsay will show you how
to take that base recipe and transform it into a plated dessert like cobblers, pandowdies and shortcakes as well as a savory
treat! Use your base recipe with all the fruits of the season and your own imagination to create delicious
desserts for your next gathering!
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Savory
Crepes Date: Monday, July 9 Instructor: Andy Watson Fee:
$40.00 Availability: sold out Make
crepes a meal with Andy's class. Andy will demonstrate how to make crepes easily, and then fill them with some
creative and delicious fillings. Andy's planned menu includes: Bacon and Mushroom filled Crepes; Smoked
Salmon Crepes with Sour Cream Sauce; and Arugula, Roasted Peppers, Goat Cheese and Pine Nut Filled Crepes. This class
will have you making crepes for many meals! Cooking
101 Date: Tuesday July 10 Instructor: Lydia Critchley Fee:
$40.00 Availability: 4 HANDS
ON! By request, here is your entryway into cooking. For the novice chef, get started in the kitchen with recipes
that will have you learning about simmering vs boiling, making a sauce, deglazing a pan and more that you never thought you
could do. Lydia will help you demystify terms and techniques as you prepare recipes and learn tricks to cook
easily. Some of the recipes you will prepare: Pork Chops with Country Gravy; Stir-Fry Cashew Green Beans; Duchess
Potatoes and more easy and tasty dishes. Here's your chance to build on what you know and improve how you cook!
Lydia includes a folder of recipes, tips, food information and lots more to help you in the kitchen! A Piece of Cake! Date: Thursday,
July 12 Instructor: Susie Feest Availability: sold out Ever wanted to make an absolutely fabulous
cake? Picture this: Chocolate Buttermilk Cake layered with a filling of Chocolate Buttercream and Homemade Raspberry
Preserves, glazed with Chocolate Ganache and trimmed with fresh berries and chocolate curls. Is your mouth watering
yet? Susie will show you how to make this show stopping cake; you will follow her lead with your own mini cake
to take home and share what you learned with your family. Oh, did I mention you will enjoy tasting this cake too?
This can be your signature cake! Backyard Grilling Date: Monday July 16 Instructor:
Laurie Conrad Fee: $40.00 Availability: sold out By demand! You asked, we deliver....Laurie's
class will be all about enjoying a backyard grilling party...in our backyard! While the menu is TBD, we know one thing...we'll
have fun with some good food, good company and some swell cocktails to celebrate summer! We'll hope for a beautiful
sunset! Indian Summer! Date: Wednesday July 18 Instructor:
Neeta Saluja Fee: $40.00 Availability: 2 Join Neeta for her
take on summer, Indian style! A simple and tasty Tangy Chicken is a variation of Tandoori Chicken, marinated with fresh
herbs and spices and either grilled or baked in the oven. Vegetarian friendly, Neeta's Indian Vegetarian Burger is made
with mashed potatoes, peas, fresh cilantro, ginger and Indian spices. Try this at your next grilling gathering!
Add a side of healthful Cabbage and Tomato Salad, full of crunch and flavored with fresh curry leaves and mustard
seeds. Complete your meal with a refreshing Mango Lassi, a dessert and drink in one! Made with fresh mango pulp,
yogurt, sugar and lots of ice, this shake is a delicious cool down for summer! Flaming Caribbean Date:
Thursday, July 19 Instructor: Betsy Piper Fee: $45.00 Availability: 1 A
delicious visit to the Caribbean with Betsy. Imagine the white sands, the sounds of the ocean at your surfside terrace
enjoying a meal to a beautiful sunset. Tonight you will learn to make appetizers of Coconut Shrimp and Sweet Cassava
Fries. Add an entree of Pollo con Pina a la Antigua, an island favorite of chicken and flaming pineapple served
with fluffy white rice. A Tropical Salad with hearts of palm, mango, avocado and tomatoes with citrus-honey vinaigrette.
Finally, a dessert of Sauteed Bananas, flamed with rum, and served with ice cream. Healthy Friday Lunch Series Healthy
Mexican Inspired Menu Date: Friday, July 20
12:30pm to 2:00pm Instructor: Marlene Widra Fee: $25.00 Availability:
9 The second of Marlene's Healthy Lunch Series focuses on the elements
of Mexico's cuisine. This vegetarian friendly menu includes a Lightened-Up Homemade Vegetarian Tamale; a
Freshly Made Jicama Salad; a side dish of Sauteed Summer Squash with onions, poblano peppers and tomatoes; and satisfy
your sweet tooth with some Mexican Dark Chocolate, one of Marlene's favorite treats! Cool
Summer Soups Date: Monday July 23 Instructor: Andy Watson Fee:
$40.00 Availability: sold out In the heat of summer, why not try some cool and refreshing summer soups for supper? Andy has
some great ideas for summertime soups that are perfect for a hot July day. Try a cooling Cucumber Buttermilk Soup;
a kicky, tomato-y Summer Gazpacho; and tangy Carrot and Ginger Soup. You know how much you love soups in the winter--try
out some new ones especially for summer! Ooh! La! La! C'est Bon! Date: Thursday, July 26 Instructor: Betsy Piper Fee:
$45.00 Availability: sold out Visualize the Tour Eiffel. Tonight's menu will take you to the finest Paris eateries with Betsy's
French summer menu. You'll learn and enjoy an appetizer of Herb and Lemon Goat Cheese Spread and Marinated Olives.
For your main dish, learn to make traditional Coquilles Saint-Jacques a la Parisienne (scallops with mushrooms in a wine/cream
sauce) avec Pomme de Terre Duchesse (duchesse potatoes) et Haricot Verte (green beans). Follow with a Salade Verte a
la Vinaigrette aux Noix et Echalots (green salad with walnut-shallot vinaigrette). Complete your meal with Pear Ice
Cream with Salted Caramel Sauce.
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Enjoying Oils and Vinegars Date: Wednesday, August 1 Instructor: Jill McLeod Fee: $40.00 Availability: 6 Welcome Jill back to Wisconsin for a visit from the UK--and
lucky us, a class at ATTH! What to use in this dressing, olive or canola oil? And why are there so many vinegar
options--what do you do with them all? Let Jill help you figure them all out as she teaches us how to use oils
and vinegars in dipping sauces, salad dressings and marinades. Learning the variety of uses for these essential
elements gives you one more tool to be a better cook! You will also learn how to make your own herb-infused oils and
vinegars with those herbs in your garden. Great gift idea too! Ristorante Il Leccio Date: Thursday, August 2 Instructor: Betsy Piper Fee: $45.00 Availability: sold out In the quaint village of Montalcino in Tuscany, Ristaurante
Il Leccio is serving up the best of Tuscan area food and wines. Enjoying a meal in the restaurant with it's stone walls
is like being in the heart of Tuscany. Enjoy Betsy's take on a perfect summer Tuscan meal. Starting with an Antipasto
Misto (mixed appetizer) to whet your appetite, enjoy an entree of Filetto di manzo all'aceto balsamico(steak with balsamic
glaze) and Mashed Potatoes with Parmesan Cheese. A salad of Arugula and shave Parmesan Cheese with Walnut-Olive
Dressing. A sweet treat of one of Julia Child's favorites, Boca Negra, (a cake so dark with chocolate, you'll have a
'black mouth' served with white chocolate cream) will complete your visit to Tuscany. Healthy
Summer Picnic Date: Friday, August 3 12:30pm
to 2:00pm Instructor: Marlene Widra Fee: $25.00 Availabilty:
5 Join Marlene for another fun Friday healthy lunch, this time a delicious
meatless picnic! Enjoy Eggless Egg Salad, along with a Hummus Chickpea Spread with Homemade Pita Crisps. Marlene
will show you how to prepare quinoa in her Middle Eastern Inspired Quinoa and Vegetable Salad. Finally, taste some
yummy Wildpeace Bakery Rosemary Cookies to satisfy your sweet tooth! Breakfast with Andy Date:
Monday, August 6 Instructor: Andy Watson Fee: $40.00 Availabilty:
2 Breakfast is the most important meal of the day, they say. Turn breakfast into brunch and
it is a great way to entertain. Andy will teach you some delicious dishes for your next breakfast or
brunch to try at home. Start with a fresh summery Tomato Basil Goat Cheese Frittata. Follow up with a hearty Irish
Breakfast--a complete meal in itself with egg, tomato, meat, baked beans, mushrooms and bread. For a sweet treat,
enjoy Crepes with Fresh Fruit Filling. And Andy will show you how to make the perfect omelet, professional style! Eastern Mediterranean
Sampler Date: Wednesday, August 8 Instructor: Betsy Piper Fee: $45.00 Availability: 3 Mediterranean cuisine is so popular these days. It
is delicious, easy and full of healthy elements. Tonight Betsy will teach you some great dishes to enjoy Eastern Mediterranean
style foods. Start with appetizers of traditional Hummus; a Spread of white butter beans, feta and za'atar; and a Zucchini
Moutabel, a spicy Lebanese dip. Next up, try a Shrimp Salad with arugula, red onion, fennel fronds, pine nuts
and a Za'atar Vinaigrette. An entree of popular Grilled Chicken Shawarma, an Arabian dish, served wrapped in a pita
with cucumber and feta-yogurt sauce. A light summery dessert of Yogurt Panna Cotta with Apricot Mousse completes your
visit to the Middle East. Grilling Pizza Date: Thursday, August 9 Instructor:
Susie Feest Fee: $40.00 Availabilty: sold out Your grill really gets a workout
over the summer months; but how about changing it up from beef and burgers to pizza? Pizza is always welcome--fast,
easy. But it can be a lot healthier when you work with fresh ingredients. Let Susie show you how to use many choices
of ingredients available to make tasty pizzas right on your grill. Start with great doughs--and it goes anywhere
from there. Finish with--what else, in a Susie class--a dessert pizza! Pestos and Tapenades Date:
Monday, August 13; also Wednesday August 15 Instructor:
Andy Watson Fee: $40.00 Availabilty: 8/13: sold out; 8/15: sold out Celebrate
your harvest of herbs and veggies by making great pestos and tapenades. These tasty treats are expensive to buy, but
easy to make. And so many ways to use them--rubs on meats, spread on toasted breads, a dollop with cooked veggies or
warm pasta, and so much more. Let Andy show you the secrets to pestos and tapenades as he prepares some of his favorites:
Sun-Dried Tomato Pesto, Cilantro Pesto, Basil Pesto and a Kalamata Olive Tapenade. Canning and Pickles 101 Date:
Tuesday, August 14 Instructor: Becky Baumeister Fee: $40.00 Availability:
1 Our last class of the session will focus on keeping some of the produce
of the season...Come learn the basics of canning from All Through The House's resident canner Becky Baumeister! Becky
will show you how to use a hot water bath to prepare canned veggies. Becky's Dilly Beans, Garlic Dills and 'put up'
salsas are some of her favorites. Jellies can be canned in this method, and Becky will talk about these as well.
While you will taste some of the goodies, this is a technique class more than an eating class. But everyone will
take home a canned item!
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Note that instructors may change menu items due to
availability of ingredients.
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