Cooking Class Schedule - February-April 2018 - Kitchen Window
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Cooking Class Schedule – February-April 2018
FEBRUARY Fundamentals of Quick Weeknight Meals 1
We’ve all been there… standing in the grocery store trying to figure out
what to throw in the cart to get a healthy, quick dinner on the table.
Grillmasters Series: Sausage Making 1 With a little pre-planning, it can be done with ease. Join us to get the
Sure, you can head to the grocery store and pick up a pack of brats secrets for healthy, tasty meals that fit into a busy schedule. We will work
for your cookout, but think how much more fun it would be to know on 4 meals you can get on the dinner table in 30 minutes creating min-
that you’re grilling-up sausages you made yourself… And, did we men- imal mess and dishes. Tonight’s features are ROASTED CHICKEN TAMALE
tion how easy it is? Join the Kitchen Window Grillmasters to learn the ins PIE, VIETNAMESE SHRIMP NOODLE SALAD, CAJUN CHICKEN PASTA, and
and outs of do-it-yourself sausage making. You’ll learn everything you PAN SEARED RED SNAPPER TACOS
need to know to get started—from fat content to fresh casings—and Jeff Adamek | Participation | $79
try your hand at making and filling a variety of sausages. You’ll make #180227A – Tuesday, February 27 | 6:00 p.m. – 9:30 p.m.
HOT-SMOKED SHEBOYGAN BRATWURST and serve it with white onion,
brown mustard and sliced dill pickles on a buttered hard roll. You’ll also
learn to make a classic SPICY ITALIAN SAUSAGE served with smoked
peppers and onions. We will then move-on to CHICKEN AND APPLE MARCH
SAUSAGES serve with a celery root slaw. Finally, you’ll make a MEDITER-
RANEAN LAMB SAUSAGE served in a pita with tabbouleh and Greek Thai Favorites 2
yogurt. After we show you how easy and fun sausage making can be, Awaken your senses and celebrate the flavors of Thailand. In this hands-
you may never go store-bought again! on class, you’ll learn to prepare some of our favorite Thai recipes and
Daniel Darvell and Doug Huemoeller | Participation | $79 we will walk you through the specialty ingredients, tips and techniques
#180215A – Thursday, February 15 | 6:00 p.m. – 9:30 p.m. essential their preparation. Tonight’s class will feature… CHICKEN SATAY
– skewered chicken marinated in Thai spices, fried and served with cur-
Mardi Gras – Small Plates of New Orleans ried peanut sauce and cucumber relish; TOM KHA – coconut milk soup
Come one, come all to our Uptown FAT TUESDAY Mardi Gras cele- with chicken, straw mushrooms and onions simmered with lemon grass,
bration. In this party-style participation class you will learn to create lime juice, green onion, Thai basil, ginger and cilantro; STIR FRIED
five classically inspired New Orleans small plates. With Chef Jeff SHRIMP, BABY CORN AND PEA PODS – shrimp with a blend of baby corn,
Adamek as your guide, you will make a meal fit for the King of the sweet snow peas, mushrooms, onion, and carrot; and PORK PAD SEE
Carnival! BLACKENED RED SNAPPER WITH CREAMY GRITS, CRAWFISH EW – pork, wide rice noodles, broccoli, onion and egg.
ETOUFFEE, GRILLED SHRIMP PO’ BOY, ANDOUILLE STUFFED HUSHPUP- Doug Huemoeller | Participation | $89
PIES WITH JALAPENO PEPPER JELLY, CAJUN FRIED CHICKEN AND #180302A – Friday, March 2 | 6:00 p.m. – 9:30 p.m.
GREEN TOMATOES.
Jeff Adamek | Party-Style Participation | $89 Knife Clinic
#180216A – Friday, February 16 | 6:00 p.m. – 9:30 p.m. Once you learn how to properly use your knives, you will not only im-
prove how you cook, but cooking will become easier and more enjoy-
Knife Skills able. The key to good knife skills is an understanding of the basic knife
Good knife skills can change the way you cook (and keep you out of grip and cutting techniques. When used properly, your knife will per-
the emergency room). With them, cooking will become faster, easier form much more efficiently. Once mastered, the knife skills you’ll pick
and more enjoyable; in some cases, the right cut can even improve up in this seminar will help you reduce your prep-time in the kitchen and
the flavor of your food. In this hands-on class led by our expert instruc- improve your confidence while slicing and dicing. Choosing the correct
tors, you’ll learn the basics of cutlery; how to stand and hold the knife knife for the job is also fundamentally important. Each kind of knife plays
for maximum performance; and the fundamental principles of slicing, an important, specific role in the kitchen. In this seminar, we'll discuss
mincing, dicing and julienne. You’ll improve your food preparation skills the best uses and practical applications for many kinds of Western and
in all areas, beginning with the basic vegetables that make up the Asian knives—from parers to slicers, chef's knives to santokus, and bread
foundation of many standard recipes—onions, celery, carrots and po- knives to cleavers. We will review basic cutting techniques; how to
tatoes. We will show you techniques for cutting fruits like oranges, ap- choose a knife; differences in types, styles and shapes of knives; and
ples, mangoes, melons and pineapple. You will learn basic carving, as basic safety, storage and knife care.
well as a few tips for tackling more challenging produce like avocados, Daniel Darvell | Seminar | $39
tomatoes, peppers and herbs. We will use some of the food we prepare #180303A – Saturday, March 3 | 10:00 a.m. – 11:30 a.m.
in class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES
AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE Japanese Knife Skills Clinic
MANGO SALSA. Learn the basics of traditional and modern Japanese cutlery and uses.
Daniel Darvell | Participation | $79 Get a chance to see and practice some of the basic techniques of
#180220A – Tuesday, February 20 | 6:00 p.m. – 9:30 p.m. Japanese food prep using the santoku, deba/usuba yanagiba, kirit-
suke, honesuki. When used properly, these knives can be a great ad-
Grillmasters Series: Winter Grilling 2 dition to any knife collection. In this seminar, we'll discuss the best uses
Don’t let the cold winter weather keep you from cooking-up a satisfying and practical applications for Japanese style knives. We will review
meal on the grill! Winter is a wonderful time to fire-up the grill for hearty, basic cutting techniques; how to choose a knife; differences in types,
satisfying comfort foods. Join us for a hands-on class that will inspire you styles and shapes of knives; and basic safety, storage and knife care.
to head to the back yard for a great grilled meal even in the dead of Daniel Darvell | Seminar | $39
winter. Grilling adds dimension and depth of flavor to almost any food, #180303B – Saturday, March 3 | 12:00 p.m. – 1:30 p.m.
and you’ll learn how easy it can be to adapt some of your favorite
cold-weather comfort foods for the grill. The menu starts with SMOKED Piedmont Italian Wine Dinner
WHITE CHICKEN CHILI, perfect for your game day party. Then you’ll pre- Tonight’s participation class, features the famous flavors and amazing
pare a SMOKED TOMATO AND ITALIAN SAUSAGE GRILLED LASAGNA wines of Italy’s Piedmont region that boarders both France and Switzer-
that is sure to please on any snowy winter day. We will then move to land. You’ll start off with PROSCIUTTO WRAPPED GRISSINI WITH SHAVED
BEER-BRAISED SHORT RIBS, a hearty meal that’s just right for a cold MUSHROOM AND ARUGULA. Following that, you will make HANDMADE
weekend afternoon. We will finish the evening by cooking-up a DOUBLE TAJARIN PASTA WITH MIXED SWEET PEPPERS AND WINTER PESTO. For our
SMOKED HAM with BROWN SUGAR AND MUSTARD GLAZE that will feature course you will prepare BRASATO AL BAROLO (WINE BRAISED
change the way you think of Sunday supper. BRISKET) over WHITE TRUFLLED PORCINI RISOTTO. We will finish the
Daniel Darvell and Doug Huemoeller | Participation | $89 evening with TORTA DI GIANDUIA (HAZELNUT-CHOCOLATE CAKE).
#180221A – Wednesday, February 21 | 6:00 p.m. – 9:30 p.m. Accompanying wine flight sold separately at class;
approximately $40 for four wines.
Michael Bouchard and Jeff Adamek | Participation | $89
#180303C – Saturday, March 3 | 6:00 p.m. – 10:00 p.m.
1 View a complete listing of all classes and availability at www.kitchenwindow.com
Grillmasters Series: Kamado Basics (Kamado Joe, Primo, Fundamentals of Quick Weeknight Meals 2
and Big Green Egg) We’ve all been there… standing in the grocery store trying to figure out
There's a reason kamado style grills are so popular and have been what to throw in the cart to get a healthy, quick dinner on the table.
dubbed the “ultimate cooking experience.” Functioning as a charcoal With a little pre-planning, it can be done with ease. Join us to get the
grill, an oven, and a smoker— this outdoor ceramic cooker is unrivaled secrets for healthy, tasty meals that fit into a busy schedule. We will work
in versatility and performance. Plus it can reach up to 750 degrees in on 4 meals you can get on the dinner table in 30 minutes creating min-
a short period of time, making it perfect for pizzas and flatbreads. imal mess and dishes. Tonight’s features are CREAMY TOMATO WITH
Whether you’re contemplating a purchase, you already own one, or SHRIMP LINGUINI, THAI BEEF CURRY, GREEN CHICKEN ENCHILADAS, and
you just want to experience some great food, come check this class TERIYAKI GLAZED SALMON
out. We’ll begin with SMOKED PORKETTA SAMMIES with GRILLED Jeff Adamek | Participation | $79
ONIONS AND PEPPERS that feature Italian dry-rubbed, slow-smoked #180307A – Wednesday, March 7 | 6:00 p.m. – 9:30 p.m.
pork shoulder. Next on the menu is ROASTED LEMON AND TARRAGON
CHICKEN SALAD—vertical-roasted chicken served on a bed of butter Fish Fundamentals
lettuce with apple, walnuts, red onion and goat cheese in a citron Finally a class dedicated to seafood lovers! With this class, you’ll
vinaigrette. We will then boost our temperatures to searing for BIS- broaden your culinary repertoire with new ideas and techniques for
TECCA ALLA FIORENTINA—a 4-pound Tuscan garlic and herb rubbed cooking a variety of fish and seafood dishes. You’ll learn what to look
T-bone steak served with SMOKED SMASHED POTATOES. Finally, we’ll for when buying fish and other seafood, so that your finished dish is al-
finish our evening with a PIZZA BAR, using our Eggs & Joes as wood- ways fresh and delicious. You’ll also learn, first-hand, which cooking
burning pizza ovens. techniques are best suited to which proteins. We will practice pan-sear-
Daniel Darvell and Doug Huemoeller | Demonstration | $89 ing with SCALLOPS WITH ORANGE VINAIGRETTE. You will then sauté
#180305A – Monday, March 5 | 6:00 p.m. – 9:30 p.m. SHRIMP WITH FRESH TOMATO LINGUINI. We will turn inexpensive mussels
into a luxurious gourmet treat with MUSSELS IN SAFFRON BUTTER. Oven
roasted TERIYAKI SALMON. Last but not least, we’ll do Minnesota proud
with the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.
Jeff Adamek | Participation | $89
#180308A – Thursday, March 8 | 6:00 p.m. – 9:30 p.m.
Cooking Essentials
February 24-25 10am – 4pm
20-50% OFF
ALL COOKWARE & COOKING ESSENTIALS
• FREE** Cooking Seminars
• Over 20 FREE In-Store Clinics and Demos
• Vendor Showcase
To register www.kitchenwindow.com or call 612.824.4417 2
Oregon Wine Dinner Chinese: Dim Sum
Tonight’s participation class, will introduce you to a few of the incredible Dim sum, a Chinese tradition that dates back over 1000 years, was
wines of Oregon’s wine growing region, and teach you how to make once simply snacks served with tea for travelers. Today it has grown in
four dishes that pair perfectly alongside them. You’ll start off with popularity to become the main focus of an elaborate brunch. In restau-
CRISPY SKATE WING SALAD WITH WALNUTS AND LEMON VINAIGRETTE. rants, carts loaded with steamers are pushed around from table to
Following that you will make BUCCATINI PUTANESCA WITH GRILLED table where diners can choose items they would like to eat—
SWORDFISH. The evening’s main course will feature a HALF-ROASTED dumplings, steamed buns, rolled noodles, meatballs, ribs, and pastries
HEN WITH APPLES, HONEY AND ROSEMARY. Finally, you’ll end the are most common. Join us as we create our own dim sum experience
evening with BROWN BUTTER POUND CAKE WITH HONEYED GOAT that you can share with your family and friends. We’ll make SHRIMP
CHEESE AND BLACKBERRY. AND CHICKEN SHU MAI—open top dumplings of ground shrimp,
Accompanying wine flight sold separately at class; chicken, scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONG
approximately $40 for four wines. FAN—rolled rice noodle filled with shrimp and scallion; NGAO YUK
Michael Bouchard & Jeff Adamek | Participation | $89 KAU—steamed beef meatballs, PORK WONTON—crisp fried pork and
#180309A – Saturday, March 9 | 6:00 p.m. – 10:00 p.m. mushroom filled wonton; and PORK POT STICKERS—dumplings steamed
in chicken broth.
Brunch Party Jeff Adamek | Participation | $79
There is always a family gathering or holiday around the corner and #180316A– Friday, March 16 | 6:00 p.m. – 9:30 p.m.
we’re here to help you prepare. This afternoons interactive small plate
brunch class will give you the skills you need to host your own brunch Outdoor Cooking and Grilling Seminar
party. Our menu includes SMOKED SALMON SMORREBROD, CORN BEEF Join our Grillmasters to learn the fundamentals of successful outdoor
AND HASH LOADED POTATOES, BLUEBERRY AND CREAM CHEESE PAS- grilling and smoking. Our experts will help you sort through the hype to
TRIES, LEMON POPPYSEED AEBELSKIVER, BREAKFAST EGGROLLS WITH better understand the grill you have, or to help you discover the grill
SAUSAGE GRAVY OR CHEESE FONDUE. that is right for you. You'll get a quick lesson in the basic anatomy and
Champagne and mimosa bar available for an additional fee. features of gas, pellet and charcoal grills. We’ll discuss how a grill’s de-
Jeff Adamek| Participation | $79 sign, construction and technology affect food and its flavor. Then we
#180311A – Sunday, March 11 | 10:30 a.m. – 2:00 p.m. will take a look at smokers and discuss how to effectively use smoke in
your cooking, including which types of wood and charcoal to use. We’ll
Fundamentals of Chicken discuss and demonstrate basic grilling techniques for all types of grills
From the dinner table to the lunch box, chicken is a staple of the Amer- and how they change based on the grill you have. Since the truth is in
ican diet. And why not? You can dress it up; you can dress it down— the flavor, we'll sample a variety of grilled meats in a side by side com-
serve it to your kids on a rushed weeknight, or to your mother-in-law on parison from a variety of grills, including slow cooked LOIN BACK RIBS;
a leisurely Sunday afternoon. In this hands-on class, you’ll learn how to GRILLED CHICKEN BREASTS; and NEW YORK STRIP STEAKS. We’ll have
perfect the art of chicken dinners with expert tips, techniques and enough samples to send even the biggest eaters into a protein coma.
recipes. We will start with a tutorial on selecting your chicken at the mar- Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49
ket—you’ll learn about the types and grades of chicken, as well as #180316B – Friday, March 16 | 6:00 p.m. – 9:00 p.m.
when to choose a whole chicken versus selecting breasts or thighs.
Next, we’ll discuss how to properly butcher a whole chicken into its Grillmasters Series: Brunch
parts while you practice this very important skill. Finally, we will walk you If you love outdoor cooking and are looking for new ways to use your
through how to cook chicken to achieve moist and flavorful results grill, then this is the class for you. Our Grillmasters will walk you through
every time. The class will work on five delicious recipes that highlight this the preparation of a unique and delicious brunch menu that is perfect
versatile bird: ITALIAN-FRIED CHICKEN WINGS—an herby, upscale take for a lazy weekend morning. We’ll talk about the versatility of gas and
on a sports-bar classic; WINE-BRAISED CHICKEN—a fresher, simpler spin charcoal grills and learn techniques for grilling foods that you may not
on coq au vin; OVEN “FRIED” CHICKEN—a healthier version of a family- have considered “grillable” before. We’ll start with something sweet:
friendly comfort food; PAN-SEARED CHICKEN MARSALA; GRILLED CHERRY SOUR CREAM COFFEE CAKE. Next will be that perennial break-
HERBED CHICKEN—a dish that’s perfect for any occasion. fast favorite: BISCUITS AND GRAVY WITH HOMEMADE SMOKED BREAK-
Jeff Adamek | Participation | $79 FAST SAUSAGE. We will follow that up by indulging in a SAVORY
#180313A – Tuesday, March 13 | 6:00 p.m. – 9:30 p.m. BREAKFAST MEAT ROLL WITH PESTO, BACON, ITALIAN SAUSAGE, LEEKS,
MUSHROOMS, AND MOZZARELLA CHEESE ROLLED UP IN HONEY POTATO
Fundamentals of Stuffed Pizza BREAD. Last but certainly not least, we’ll feed your inner carnivore with
Few things are more satisfying, more versatile, or more family-friendly COFFEE-RUBBED GRILLED FILET AND EGGS ON TOASTED BRIOCHE WITH
than homemade pizza. In this hands-on class, you’ll take pizza-making SUN DRIED TOMATO AIOLI.
to the next level with an evening dedicated to stuffed pizza. In our first Daniel Darvell and Doug Huemoeller | Participation | $89
round we will make a classic double crust CHICKEN, SPINACH AND #180317A – Saturday, March 17 | 11:00 a.m. – 2:30 p.m.
TOMATO STUFFED PIZZA. You will then learn the techniques and work on
stuffed hand-held pizza variations starting with ITALIAN SAUSAGE AND Mediterranean Small Plates
PEPPERONI STUFFED CALZONE; like pizza turnovers, calzones are satisfy- As an appetizer, snack, or creatively combined for dinner, these Mediter-
ing and fun to eat. Next is the ITALIAN SALAMI, ARTICHOKE AND SUN- ranean small plates are the perfect way to share a taste of the Mediter-
DRIED TOMATO STROMBOLI; filled, rolled, and sliced, these make great ranean with family and friends. In tonight’s party style class we will create
party food for the young and the old. five amazing small plates: KREATOPIA-PASTRY POCKET STUFFED WITH SMOKED
Jeff Adamek | Participation | $79 CHICKEN, OREGANO, FETA AND SKORDALIA, TOPPED WITH A LEMON YO-
#180314A – Wednesday, March 14 | 6:00 p.m. – 9:30 p.m. GURT SAUCE. GRIDDLED HALOUMI-PAN SEARED GOAT CHEESE TOPPED WITH
FENNEL, HONEY, ROASTED GRAPES AND PISTACHIOS. SOUVLAKI-GRILLED
LAMB MARINATED WITH GARLIC, LEMON AND OREGANO, WRAPPED IN A
WARM PITA WITH SLOW ROASTED TOMATOES AND TZATZIKI SAUCE. DOL-
MATHES-A GREEK CLASSIC, GRAPE LEAVES STUFFED WITH GROUND CHICKEN,
RICE, PINE NUTS AND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING
SAUCE. SHRIMP SAGANAKI-GRILLED SHRIMP FINISHED WITH A SAUCE OF
TOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED BREAD. Bring
your appetite and join us for a night of great food and fun!
Jeff Adamek | Participation | $89
#180317B – Saturday, March 17 | 6:00 p.m. – 9:30 p.m.
3 View a complete listing of all classes and availability at www.kitchenwindow.com
Grillmasters Series: Ribs and Sauce Classic Gnocchi
If you love ribs as much as we do, this class is for you! Our Grillmasters When properly made, these Italian dumplings are soft, delicate, and
will cover everything from the different types of ribs, how and where to incomparably satisfying, and have a humble flavor that takes to almost
purchase them, the best quality ribs for cooking on the grill, and how any sauce or serving style you may choose. In this hands-on class, you’ll
to master the art of slow-cooking both beef and pork for maximum fla- work to create traditional gnocchi, as well as a handful of sauces and
vor. We will explore the use of dry rubs, and you’ll also work in teams, preparations that you can use for any occasion. We’ll start with a tra-
learning how to build and develop the ultimate barbecue sauce. The ditional POTATO GNOCCHI recipe where you’ll learn the basic tech-
rib feast begins with grilled KOREAN-STYLE SHORT RIBS and GRILLED niques for selecting and preparing potatoes, mixing dough, rolling and
ESPRESSO-RUBBED BEEF SHORT RIBS. Then it’s on to pork as we compare shaping and several techniques for cooking. After that, we’ll move on
SMOKED PORK LOIN BACK RIBS with GRILLMASTER’S DRY RUB, to GRILLED to our sauces, beginning with PILLOW GNOCCHI WITH CASHEW-BASIL
ST. LOUIS STYLE PORK RIBS with KC SWEET RUB. We’ll enjoy these ribs with PESTO—the aroma of fresh basil and a coupling of bright flavors make
a side of CIDER SLAW, and PLANKED SWEET POTATO, MAPLE AND PECAN this dish a great start to any meal. Next we’ll make a FRIED GNOCCHI
MASH and our homemade CHAMPIONSHIP BBQ SAUCE. WITH BROWN BUTTER, SAGE AND PARMESAN—impressive enough for an
Daniel Darvell and Doug Huemoeller | Participation | $89 elegant dinner party and comforting enough for a cold Sunday after-
#180320A – Tuesday, March 20 | 6:00 p.m. – 9:30 p.m. noon. We will follow that up with PAN-FRIED GNOCCHI tossed with
SWEET CORN, PANCETTA AND SHRIMP. Finally we’ll make a hearty
Sushi Fundamentals GNOCCHI WITH A SMOKED BEEF SHORT RIB RAGU.
Traditional sushi is healthy, fun and easy to make at home once you Jeff Adamek | Participation | $79
know the basic techniques. Join us to learn the secrets of the sushi ba- #180329A – Thursday, March 29 | 6:00 p.m. – 9:30 p.m.
sics. We will start with the foundation of sushi, the rice. Next, we’ll discuss
fish and you’ll learn how to use a sashimi knife to properly cut SALMON Sushi Specialty Rolls
AND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces and Traditional sushi is healthy, fun and easy to make at home once you
ponzu. With these essentials under your belt, you’ll try your hand at mak- know the basic techniques. Join us to learn the secrets of some of the
ing sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled with favorite specialty rolls. We will start with the foundation of sushi, the rice.
crab, avocado and cucumber. Then we’ll try our hands at SPICY TUNA Next, we’ll discuss fish and you’ll learn how to use a sashimi knife to
ROLL followed by the SMOKED PHILLY ROLL filled with salmon, cream properly cut FISH for nigari or for tonight’s featured rolls. With these es-
cheese, and asparagus. During class, we’ll discuss where to shop for sentials under your belt, you’ll try your hand at making sushi rolls. You’ll
the freshest sushi ingredients and what equipment you’ll need to make start with the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE –
rolling sushi easy and fun. tempura fried shrimp, avocado and cucumber. Then it’s on to the
Jeff Adamek | Participation | $89 RAINBOW ROLL WITH SPICY PONZU-a California roll (consisting of crab,
#180322A – Thursday, March 22 | 6:00 p.m. – 9:30 p.m. avocado and cucumber) wrapped with sea bass, salmon, tuna and
avocado on the outside. Then well hone up our knife skills to create a
Fundamentals of Pasta CATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made with
These are not your noodles from a box! This class will show you just how fun and unagi (eel), and cucumber wrapped with avocado. For our final roll
easy it is to make fresh pasta at home. You’ll make your own all-purpose PASTA we will prepare a SCALLOP HAND ROLL WITH SPICY SAUCE – cooked
DOUGH by hand, then knead it and sheet it, to make the perfect noodle. scallop, cucumber, scallion and daikon sprouts. During class, we’ll dis-
Using this skill, our first dish will be classic FETTUCCINI with a simple TOMATO BASIL cuss where to shop for the freshest sushi ingredients and what equip-
PASTA SAUCE. We will then build the ultimate classic LASAGNA with sausage ment you’ll need to make rolling sushi easy and fun.
and pancetta meat sauce, seasoned ricotta, and layers of melty cheese. Doug Huemoeller | Participation | $99
While the lasagna bakes, you’ll learn to make SPINACH RICOTTA RAVIOLI WITH #180330A – Friday, March 30 | 6:00 p.m. – 9:30 p.m.
BASIL PESTO—a crowd pleasing, stuffed pasta. This class will give you the con-
fidence and skills to create a beautiful meal of fresh pasta any time. Bent Paddle Beer Dinner
Jeff Adamek | Participation | $79 This participation class will pair some great dishes with the acclaimed
#180323A – Friday, March 23 | 6:00 p.m. – 9:30 p.m. beers of the Bent Paddle Brewery. You’ll start with MINI LOBSTER ROLL
WITH TARRAGON CHIVE DRESSING. Then you will make GRILLED MARLIN
Italian Small Plates WITH SWEET CORN RELISH. For our feature course you’ll enjoy “CHICKEN
As an appetizer, snack, or creatively combined for dinner, these Italian small FRIED” STEAK WITH CHEESE GRITS WITH WILD MUSHROOM GRAVY. We
plates are the perfect crowd pleasers for a casual evening with friends. In will finish the evening on a sweet note with MALTED CREAM PUFFS,
tonight’s party style class we will create five amazing small plates: ARANCINI- served in a COFFEE CARAMEL WITH SMOKED SEA SALT. While you enjoy
MOZZARELLA STUFFED FRIED CARNAROLI RICE BALLS WITH SMOKED TOMATO each course, a representative of Bent Paddle Brewing will share with
SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOIN WITH POMODORACCIO you stories from the brewery and explain their process for producing
TOMATOES, ARUGULA AND AGED BALSAMIC; FETTUCCINE WITH PRAWNS, amazing beers.
PARMESAN CREAM SAUCE AND CRISPY PANCETTA; PROSCIUTTO, FENNEL Accompanying beer flight sold separately at class;
AND ARTICHOKE CALZONE WITH ROASTED GARLIC LEMON SAUCE; AND approximately $20 for five tastings.
PAN FRIED GNOCCHI WITH BROWN BUTTER, GARLIC, SAGE AND PECORINO Jeff Adamek | Participation | $89
ROMANO. Bring your appetite and join us for a night of great food and fun. #180331B – Saturday, March 31 | 6:00 p.m. – 10:00 p.m.
Jeff Adamek | Participation | $79
#180324A – Saturday, March 24 | 6:00 p.m. – 9:30 p.m.
Fundamentals of Pizza
For dinner, breakfast or a midnight snack—pizza really is the perfect
food. While many of us rely on the convenience of take-out or delivery
to get our fix, there is nothing quite like an artisan-style pizza made at
home. Join us for a hands-on class that will teach you the fundamentals
of delicious home-baked pizza. We will start with a tutorial on the foun-
dation for every good pizza—the crust. We will then move on to make
a classic SAUSAGE AND PEPPERONI CHICAGO DEEP-DISH PIZZA with a
corn-meal based crust. As our deep dish bakes, we’ll set our sights on
our tender but chewy American style crust topped with FRESH MOZ-
ZARELLA, WHOLE LEAF BASIL AND PROSCIUTTO DI PARMA. Last, we will
finish off with an authentic Neapolitan-style crust to form a CRISPY FLAT-
BREAD PIZZA with a WHITE-GARLIC SAUCE, GRILLED CHICKEN, GOAT
CHEESE AND ARUGULA.
Jeff Adamek | Participation | $79
#180328A – Wednesday, March 28 | 6:00 p.m. – 9:30 p.m.
To register www.kitchenwindow.com or call 612.824.4417 4
APRIL tips under our belt, we’ll move on to conquering the mixed grill with
HERBED CHICKEN BREAST and BUTTERMILK PORK CHOPS, both served with
a GRILLED PINEAPPLE VINAIGRETTE SALAD. You’ll learn how to adjust cook-
Knife Skills ing times and techniques on your grill to get a juicy result every time. Fi-
Good knife skills can change the way you cook (and keep you out of nally, you’ll learn how to slow smoke, grill and sauce BBQ CHICKEN where
the emergency room). With them, cooking will become faster, easier the skin is crisp, not burnt, and the meat doesn’t stick to your grill.
and more enjoyable; in some cases, the right cut can even improve Daniel Darvell and Doug Huemoeller | Participation | $89
the flavor of your food. In this hands-on class led by our expert instruc- #180410A – Tuesday, April 10 | 6:00 p.m. – 9:30 p.m.
tors, you’ll learn the basics of cutlery; how to stand and hold the knife
for maximum performance; and the fundamental principles of slicing, Fundamentals of Pizza
mincing, dicing and julienne. You’ll improve your food preparation skills For dinner, breakfast or a midnight snack—pizza really is the perfect
in all areas, beginning with the basic vegetables that make up the food. While many of us rely on the convenience of take-out or delivery
foundation of many standard recipes—onions, celery, carrots and po- to get our fix, there is nothing quite like an artisan-style pizza made at
tatoes. We will show you techniques for cutting fruits like oranges, ap- home. Join us for a hands-on class that will teach you the fundamentals
ples, mangoes, melons and pineapple. You will learn basic carving, as of delicious home-baked pizza. We will start with a tutorial on the foun-
well as a few tips for tackling more challenging produce like avocados, dation for every good pizza—the crust. We will then move on to make
tomatoes, peppers and herbs. We will use some of the food we prepare a classic SAUSAGE AND PEPPERONI CHICAGO DEEP-DISH PIZZA with a
in class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES corn-meal based crust. As our deep-dish bakes, we’ll set our sights on
AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE our tender but chewy American style crust topped with FRESH MOZ-
MANGO SALSA. ZARELLA, WHOLE LEAF BASIL AND PROSCIUTTO DI PARMA. Last, we will
Daniel Darvell | Participation | $79 finish off with an authentic Neapolitan-style crust to form a CRISPY FLAT-
#180402A – Monday, April 2 | 6:00 p.m. – 9:30 p.m. BREAD PIZZA with a WHITE-GARLIC SAUCE, GRILLED CHICKEN, GOAT
CHEESE AND ARUGULA.
Fundamentals of Quick Weeknight Meals 3 Jeff Adamek | Participation | $79
We’ve all been there… standing in the grocery store trying to figure out #180411A – Wednesday, April 11 | 6:00 p.m. – 9:30 p.m.
what to throw in the cart to get a healthy, quick dinner on the table.
With a little pre-planning, it can be done with ease. Join us to get the Caribbean Small Plates
secrets for healthy, tasty meals that fit into a busy schedule. We will work Transport your senses and experience some of the Caribbean’s most
on 4 meals you can get on the dinner table in 30 minutes creating min- iconic foods. In tonight’s party style participation class, you will create
imal mess and dishes. Tonight’s features are HONEY GARLIC CHICKEN five great dishes. We will walk you through all the essential ingredients,
WITH ROASTED YUKON POTATOES, BEEF STROGANOFF, ITALIAN BAKED provide some tips and techniques, and then start you off on your culi-
PORK LOIN, COCONUT CHICKEN AND RICE. nary journey. Tonight’s class will feature… YUCATAN SHRIMP TACOS,
Jeff Adamek | Participation | $79 fresh tortillas, spiced grilled shrimp, Yucatan pickled onions, dried chili
#180403A – Tuesday, April 3 | 6:00 p.m. – 9:30 p.m. and citrus salsa; CONCH FRITTERS, conch meat, roasted corn, grilled
onions, and Bahamian dipping sauce; JAMAICAN JERK CHICKEN SKEW-
Today’s Fundamentals 1 - NEW ERS, marinated and grilled chicken thighs – spiced to your heat level
This series of classes are designed for the modern home cook and the and ginger glaze. CUBANO SLIDERS, smoked pork, aged ham with
desire to make quick flavorful meals while building the skills to elevate crunchy pickles and dijonnaise. BLACK BEAN AREPAS, a Venezuelan
your food. Through simple but flavorful dishes we will be able to focus maize dough stuffed with seasoned black beans, queso and sweet
on the foundational skills that make or break even the best recipe. In onion WITH MANGO AND VENEZUELAN GUACAMOLE.
this class we will cover… Jeff Adamek | Participation | $89
Topics: vinaigrettes and dressings, basics of balancing flavors, roasting, #180412A – Thursday, April 12 | 6:00 p.m. – 9:30 p.m.
meat temperatures, cooking pastas, stovetop grilling
Menu: BBQ Tour: Texas
Grilled chicken salad with fresh vegetables and a balanced balsamic vinaigrette Welcome to the heart of Texas—in the heart of Uptown. This stop on our
Roasted pork tenderloin and root vegetables with fresh apple finishing sauce American BBQ tour takes us to the land of big oil, big cattle and big
Cashew-basil pesto pasta and vegetable salad barbecue. Join our Grillmasters to learn expert techniques for the low
Jeff Adamek | Participation | $79 and slow smoking of Texas BBQ. They’ll share their tips as they walk you
#180404A – Wednesday, April 4 | 6:00 p.m. – 9:30 p.m. through the preparation of a down-home Texas BBQ menu that’s sure
to have you licking your fingers. You’ll make brisket two ways: TEXAS
International Small Plates: Thailand MARKET BRISKET SANDWICH WITH BURNT ENDS, and THREE-CHILI DRY-
Awaken your senses and celebrate the flavors of Thailand. In tonight’s RUBBED BRISKET that’s slab cut and served on a roll. No Texas brisket is
party style participation class, you will create five classic Thai dishes. We complete without a side of beans, so you’ll make COWBOY BEANS
will walk you through all the essential ingredients, provide some tips and along with DIRTY RICE. Finally, unbuckle your belt for a good, old-fash-
techniques, and then start you off on your culinary journey. Tonight’s ioned COUNTRY BLACKBERRY COBBLER!
class will feature… THAI FRIED EGG ROLLS—fried rice wrapper with Daniel Darvell and Doug Huemoeller | Participation | $89
ground pork, onions, carrots, cabbage and bean thread noodles #180412B – Thursday, April 12 | 6:00 p.m. – 9:30 p.m.
served with a peanut vinaigrette sauce; LAAB ISSAM—ground pork
with, roasted rice powder, onions, chilies, lime juice, fish sauce, cilantro Mediterranean Small Plates
and mint served on a lettuce leaf; STIR FRIED GREEN BEANS—long beans As an appetizer, snack, or creatively combined for dinner, these
stir fried with dark soy and Thai spices; RED CURRY BEEF—beef, onion, Mediterranean small plates are the perfect way to share a taste of the
bamboo shoots, bell peppers and Thai basil simmered in mild red curry Mediterranean with family and friends. In tonight’s party style class we
coconut milk; and SHRIMP THAI FRIED RICE—shrimp, onion, peas, car- will create five amazing small plates: KREATOPIA-PASTRY POCKET
rots, egg and Thai basil. STUFFED WITH SMOKED CHICKEN, OREGANO, FETA AND SKORDALIA,
Jeff Adamek | Party-Style Participation | $89 TOPPED WITH A LEMON YOGURT SAUCE. GRIDDLED HALOUMI-PAN
#180405A – Thursday, April 5 | 6:00 p.m. – 9:30 p.m. SEARED GOAT CHEESE TOPPED WITH FENNEL, HONEY, ROASTED GRAPES
AND PISTACHIOS. SOUVLAKI-GRILLED LAMB MARINATED WITH GARLIC,
Grillmasters Series: Burgers, Chicken and Chops LEMON AND OREGANO, WRAPPED IN A WARM PITA WITH SLOW
Whether you’re an avid griller or just starting out, you cannot overlook the ROASTED TOMATOES AND TZATZIKI SAUCE. DOLMATHES-A GREEK CLAS-
importance of mastering these staples of the grill. In this class you’ll learn SIC, GRAPE LEAVES STUFFED WITH GROUND CHICKEN, RICE, PINE NUTS
the secrets of juicy burgers, succulent chicken and perfect pork. You’ll AND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING SAUCE.
start off with two ultimate burgers—a CLASSIC STEAK-HOUSE BURGER, and SHRIMP SAGANAKI-GRILLED SHRIMP FINISHED WITH A SAUCE OF
our Grillmaster’s take on a Minnesota original—BACON AND CHEDDAR- TOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED BREAD.
STUFFED BURGER. Our Grillmasters will walk you through achieving great Bring your appetite and join us for a night of great food and fun!
flavor on any grill, as well as how to determine perfect doneness and an- Jeff Adamek | Participation | $89
ticipate the correct resting time (for the food, not the cook). With these #180413A – Friday, May 13 | 6:00 p.m. – 9:30 p.m.
5 View a complete listing of all classes and availability at www.kitchenwindow.com
Tapas and Paella 2 - NEW a thin cracker-crust with MARINATED TOMATOES, BASIL AND FRESH MOZ-
Let Kitchen Window’s team lead you in a culinary tour of Spain with a ZARELLA. Then we’ll move onto a TRADITIONAL-CRUST PIZZA with BBQ
festive tapas and paella party! Our interactive small plates adventure CHICKEN AND SMOKED GOUDA. Our pizza tour would not be complete
begins with five small plates: FIG AND CHORIZO MUSHROOMS WITH without a CHICAGO-STYLE DEEP DISH PIZZA with COARSE ITALIAN
HERBED SHERRY VINEGARETTE; GOAT CHEESE STUFFED PIQUILLO PEPPERS SAUSAGE AND PEPPERONI. We will then finish the evening with BLACK-
WITH GARLIC HERB BUTTER; PINCHOS MURUNOS (MOROCCAN SPICED BERRY-BASIL PIZZA.
PORK SKEWERS) WITH MOJO PICON; GRILLED ASPARAGUS WITH Daniel Darvell and Doug Huemoeller | Participation | $79
CHOPPED ROMESCO AND MANCHEGO CHEESE; and PATATAS BRAVAS #180420A – Friday, April 20 | 6:00 p.m. – 9:30 p.m.
WITH GARLIC-TOMATO AIOLI. Our feature dish will be one of Kitchen
Window’s signature paellas-SEAFOOD PAELLA VERDE WITH SNAP PEAS, Fundamentals of Quick Weeknight Meals 4
SPINACH, ROASTED GREEN PEPPERS, CLAMS, COD AND SHRIMP. In We’ve all been there… standing in the grocery store trying to figure out
keeping with our theme, SANGRIA—that wonderful combination of what to throw in the cart to get a healthy, quick dinner on the table.
wine and fruit that’s the perfect summer drink—will be available. With a little pre-planning, it can be done with ease. Join us to get the
Sangria sold separately during class. secrets for healthy, tasty meals that fit into a busy schedule. We will work
Jeff Adamek | Party-Style Participation | $89 on 4 meals you can get on the dinner table in 30 minutes creating min-
#180414A – Saturday, April 14 | 6:00 p.m. – 9:30 p.m. imal mess and dishes. Tonight’s features are BAKED RIGATONI; SHRIMP
PAD THAI; CHICKEN MASALA and BEEF BARBACOA TOSTADA
Grillmasters Series: Kamado Cooking 2 (Kamado Joe, Jeff Adamek | Participation | $79
Primo, and Big Green Egg) #180425A – Wednesday, April 25 | 6:00 p.m. – 9:30 p.m.
Few grills have the die-hard fans that kamado style grills have, but rest
assured—they have earned it. So what is it that sets this outstanding Mexican Small Plates and Street Food
outdoor cooker apart? Its versatility and performance! Combining the Come celebrate the spice and sizzle of Mexican cuisine with this hands-
capabilities of an oven, smoker, and grill, there’s little they can’t do. Of on class that is dedicated to the small plates and street foods of Mexico
course, the wealth of possibilities can seem overwhelming to the unini- City. We will start with QUESO FUNDIDO CON CHORIZO—a gooey
tiated, so our resident Grillmasters are here to teach you what you need melted cheese with chorizo sausage served with flour tortillas. As the
to know to get started. In this hands-on class, you’ll learn about how to perfect accompaniment, we will also make SALSA MEXICANA—a de-
start your grill and select charcoal, and then you’ll set your grill and start licious and zesty fresh tomato salsa. Next on the evening’s menu are
cooking! You’ll make SMOKED BEEF TENDERLOIN WITH WARM FINGER- GORDAS CON SALSA DE TOMATILLO AND CHILE D’ARBOL SALSA—thick
LING POTATO SALAD. Chicken with a summer twist is next on the menu skillet-cooked flat tamales made with Mexico’s staple of masa filled
with LEMONADE CHICKEN WITH WATERCRESS, BACON & RED ONION. Fi- with green and red salsas then topped off with a Mexican cream and
nally, you’ll finish with a fresh GRILLED BBQ SALMON WITH CHARRED cheese. Then, we’ll work on TOSTADAS CON PAPAS Y CHORIZO—
CORN & AVOCADO SALAD. You’ll leave class with the confidence to toasted corn tortillas topped with authentic refried beans, potatoes
grill these dishes and more! and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXI-
Daniel Darvell & Doug Huemoeller | Participation | $89 CANA—savory loaves of bread called bolillos sliced lengthwise and
#180417A – Tuesday, April 17 | 6:00 p.m. – 9:30 p.m. topped with spicy refried beans, melted cheese and a zesty tomato
salsa; perfect for a weeknight meal. And finally, it’s an icy, refreshing
Today’s Fundamentals 2 - NEW NIEVE DE MANGO—homemade mango sherbet. You won’t want to
This series of classes are designed for the modern home cook and the miss this amazing menu!
desire to make quick flavorful meals while building the skills to elevate Jeff Adamek | Participation | $79
your food. Through simple but flavorful dishes we will be able to focus #180426A – Thursday, April 26 | 6:00 p.m. – 9:30 p.m.
on the foundational skills that make or break even the best recipe. In
this class we will cover… Thai Favorites 3
Topics: pan searing and oven roasting fish, stir frying basics, blanching Awaken your senses and celebrate the flavors of Thailand. In this
vegetables, cooking rice and grains, asian dressings and sauces hands-on class, you’ll learn to prepare some of our favorite Thai recipes
Menu: and we will walk you through the specialty ingredients, tips and tech-
Crispy crust salmon with teriyaki glaze and perfectly blanched green niques essential their preparation. Tonight’s class will feature….PORK
beans and jasmine rice WONTONS – Thai wontons filled with seasoned pork, scallion, and cab-
Stir-fried shrimp and vegetables with sweet yellow curry sauce bage served with sweet and sour sauce. CRISPY CATFISH SALAD –
Fresh spring roll salad with sesame and ponzu dressing. Fried crispy catfish, cashews, onion, bell pepper with a sweet citrus
Jeff Adamek | Participation | $79 dressing. GREEN CURRY CHICKEN – Chicken, thai eggplant, onion,
#180418A – Wednesday, April 18 | 6:00 p.m. – 9:30 p.m. bamboo shoots, peas, bell pepper and thai basil simmered in a green
curry coconut milk. DRUNKEN NOODLES – Stir-fried wide rice noodles
Fish Fundamentals with egg, Thai basil, broccoli, onion, bell pepper.
Finally, a class dedicated to seafood lovers! With this class, you’ll Jeff Adamek | Participation | $89
broaden your culinary repertoire with new ideas and techniques for #180427A – Friday, April 27 | 6:00 p.m. – 9:30 p.m.
cooking a variety of fish and seafood dishes. You’ll learn what to look
for when buying fish and other seafood, so that your finished dish is al- Party BBQ: Brewhouse
ways fresh and delicious. You’ll also learn, first-hand, which cooking Beer and grilling, grilling and beer—is there any better combination out
techniques are best suited to which proteins. We will practice pan-sear- there? We definitely don’t think so! So, find your bottle opener and
ing with SCALLOPS WITH ORANGE VINAIGRETTE. You will then sauté brace yourself for an excellent menu paired with local craft beers. We’ll
SHRIMP WITH FRESH TOMATO LINGUINI. We will turn inexpensive mussels get the party started with CEDAR PLANK NACHOS—a fun smoky spin
into a luxurious gourmet treat with MUSSELS IN SAFFRON BUTTER. Oven on traditional bar food that will add some excitement to any event.
roasted TERIYAKI SALMON. Last but not least, we’ll do Minnesota proud Kitchen Window’s Grillmasters will then prove that there’s really no limit
with the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI. to what you can cook on the grill when they help you prepare RISOTTO
Jeff Adamek | Participation | $89 FRITTERS WITH SMOKED TOMATO SAUCE. After that, SZECHUAN STYLE
#180419A – Thursday, April 19 | 6:00 p.m. – 9:30 p.m. SHORT RIBS WITH SESAME SLAW—an Asian twist on an American barbe-
cue classic. Next, to satisfy even the most seasoned grillers, you’ll be
Grillmasters Series: Pizza, American Classics making Vietnamese ORANGE CHICKEN BANH MI. Finally, since no grill
Learn to turn your grill into a backyard pizzeria! If you love classic Amer- party would be complete without burgers, we’ll prepare BEEF TENDER-
ican style pizzas, see how easy it can be to create great pie, enhancing LOIN AND STUFFED JALAPEÑO SLIDERS. Luckily, we’ll have those paired
it by adding just a little smoke. In this class, you’ll get your hands on with craft beers to mellow things out.
three different doughs, then cook and taste Kitchen Window’s twist on Beer will be sold separately.
traditional American pizzas. Our Grillmasters will walk you through the Jeff Adamek | Party-Style Participation | $89
techniques for cooking pizzas on the grill with crisp – but not charred – #180428A – Saturday, April 28 | 6:00 p.m. – 9:30 p.m.
crusts, married with perfectly cooked toppings. We’ll begin by making
To register www.kitchenwindow.com or call 612.824.4417 6Kitchen Window
Calhoun Square • 3001 Hennepin Avenue. • Minneapolis, MN 55408
Phone: 612-824-4417 • Toll Free: 888-824-4417
www.kitchenwindow.com
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