Classes & Events

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Upcoming Events:

Our Saturday cooking demonstrations begin promptly at 10:00am. $5 Class fee. Pre-registration is not needed. Please note that seating is on a first-come basis. We suggest early arrival for best seating.

SATURDAY, FEBRUARY 4, 2012
West African Palaver Stew with Joe Geha. Reminiscent of a traditional groundnut chop, it features sweet citrus and earthy nut flavors but differs from much of West African Cuisine in its use of tender pieces of savory pork.

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THURSDAY, FEBRUARY 9, 2012 - 6:00 pm - 9:00pm
PASTA 101 with Marg Junkhan
This is a hands-on class for beginners who want to learn successful techniques for making fresh homemade pasta using both a hand-crank pasta machine and the KitchenAid Pasta attachment. Our first class starts with a how-to demonstration on making the dough. Then, working in groups, we will make a simple spaghetti and/or Fettuccine along with a simple sauce to accompany each. In our second class, working in groups, we will make ravioli and lasagna using our hand made pasta. Class size is limited to 12.

Registration deadline: Monday, February 6th.
$30.00 per person, pre-registration and prepayment required.

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SATURDAY, FEBRUARY 11, 2012
Deeply Chocolate Gelato with Strawberry Sauce with Becky Ringsby
Come and indulge yourself in rich, creamy, chocolate decadence! Gelato is a delectable Italian ice cream dessert that you can easily make at home...just in time to impress your Valentine! We will top off our creation of chocolatey-goodness with a bright and fresh homemade strawberry sauce. Yum!

SATURDAY, FEBRUARY 18, 2012
Pecan Chicken Casserole with Margaret Welder
Chicken tonight? Why not. For a new twist on a familiar family favorite you'll want to give this recipe a try - with dill or thyme.

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THURSDAY, FEBRUARY 23 & MARCH 1, 2012 - 6:00 pm - 9:00pm
PASTA 101 with Marg Junkhan
This is a hands-on class for beginners who want to learn successful techniques for making fresh homemade pasta using both a hand-crank pasta machine and the KitchenAid Pasta attachment. Our first class starts with a how-to demonstration on making the dough. Then, working in groups, we will make a simple spaghetti and/or Fettuccine along with a simple sauce to accompany each. In our second class, working in groups, we will make ravioli and lasagna using our hand made pasta. Class size is limited to 12.

Registration deadline: Monday, February 20th.
$30.00 per person, pre-registration and prepayment required.

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SATURDAY, FEBRUARY 25, 2012
Italian Carnival Fritters with Beatriz Spalding
These sweet fritters are known all over Italy under different names and shapes. They are traditionally made during the carnival festivities and enjoyed with a glass of Marsala or Vin Santo wine.

SATURDAY, MARCH 3, 2012
"Really Good Bruschetta" with Becky Ringsby
Good bruschetta is a lot more than chopped tomatoes and basil on toasted bread! Starting with homemade artisan bread, Becky will show you how to create a flavorful base for a variation of several thoughtfully-chosen toppings for an easy-to-eat appetizer or light entree.

SATURDAY, MARCH 10, 2012
Tea Samplings & Spicy Nut-Tea Stir Fry with Marcus Johnson, owner, Ames British Foods. Everyone knows the individual goodness of tea. How about using tea as an ingredient in your next dish? Marcus Johnson, owner of Ames British Foods will show us how to use tea in the Spicy Nut-Tea Stir Fry as well as have tea samples available for you to try.

SATURDAY, MARCH 17, 2012
Shephard's Pie with Andrea Moore
A Shephard's Pie has always been and still is a staple of traditional Irish cooking. This is a tasty recipe using Irish butter and Irish cheddar that the whole family will enjoy.

SATURDAY, MARCH 24, 2012
Almond Cream Pie with Margaret Welder
A layer of apples and thick drifts of almond cream, rich and yummy...what's not to love!

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Store Hours:
Monday - Wednesday: 9:30am - 6:00pm - Thursday: 9:30am - 8:00pm
Friday: 9:30am - 6:00pm - Saturday: 9:30 - 5:00pm

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