July 2018 Cooking Classes

July 9, Monday, 6:00 p.m.
Ultimate Comfort Food
Jason Dean, $48.00
Learn about plant-based cooking, the incredible health benefits of eating plant-based and leave knowing how to make a plant-based meal the family will love.On the menu: The appetizer will be Spanish Coca with Shiitake Bacon, Carmelized Red Onion, Toasted Spiced Walnuts & Almond Feta Cheese; Entrée: Mushroom Lentil Meatloaf with Mac n' Cheese and Haricot Verts Amandine. The dessert will be Vegan Lemon Bars with Blueberry Compote

July 16, Monday, 6:00 p.m. 
Mexican Refreshers
Mary Aebischer, $48.00
Tailored for a hot summer day.On the Menu: Mexican Sangria -Agua de Jamaica y fruta (refreshing hibiscus and fruit drink);Creme of black bean soup (chilled) seasoned with chipotle, anise and crema fresca; Flautas de pollo y carne deshebrada (chicken and roast beef flautas) topped with green sauce; Ensalada de Jicama (Jicama slaw); For dessert: Mousse de Mango.

July 23, Monday, 6:00 p.m.
Mike Loosli, $48.00
Those who eat well, eat Italian. Join us for a night of fabulous Italian food beginning with an antipasto platter with marinated vegetables and meats;a Caesar salad with homemade dressing; Shrimp Scampi with fresh pasta; and for dessert, I'll make cannoli with ricotta and mascarpone. Terri will just be returning from Italy and she promises to bring a bottle of wine to share. 

July 30, Monday, 6:00 p.m.
Oh For the Love of Cheese & Chocolate
Jennifer Gaskell King, $48.00
Escape with Fondue. On the menu: Wisconsin Trio, Fontina, Butterkäse and Gorgonzola cheeses with white wine, scallions and a hint of sherry; Cookies 'n' cream Marshmallow Dream, dark chocolate topped with marshmallow cream flambéed and topped with bits of delicious Oreo® cookies; Wisconsin Cheddar Cheese Fondue and The Original Chocolate ( milk chocolate and crunchy peanut butter). We will have premium meats and bread for cheese dipping and fruits and poundcake for chocolate. Jennifer will demonstrate how to make chocolate covered strawberries and class participants will be able to make a few themselves to take home.