The Dish: Culinary Schedule - January - March 2010

Colleyville

Call the Dish Event Center in Colleyville
at (817) 577-5047 to register!

McKinney
Registration Form

Call the Dish Event Center in McKinney
at (972) 548-5167 to register!

Colleyville

Adult Classes

LUNCH & LEARN: SOUPS

Cost: $20

Friday, January 15, 11am-Noon

We have just the thing for a cold winter's day that's heartwarming and delicious. We will show you how simple and easy it is to make Shrimp and Corn Soup, Butternut Bisque with Ravioli and Creamy Cauliflower Soup. Not only are they easy to prepare, but they freeze well too. Everyone will go home with a cup of each, plus the recipes.

Instructor: Market Street Culinary Staff

COZY COMPANY

Cost: $40

Tuesday, January 19, 6:30-8:30pm

When the cold winds blow and dark comes early, a cozy dinner for two or with friends is in order. Fill your home with the scents of a delicious dinner, uncork a good bottle and enjoy life! Menu includes Avocado, Ruby Grapefruit & Belgian Endive Salad, Red Wine Braised Beef Short Ribs, Horseradish Mashed Potatoes and Rustic Spiced Apple-Walnut Cake with Nutmeg Whipped Cream.

Instructor: Chef Anne Legg

EXPLORING FRENCH WINES

Cost: $25

Thursday, January 21, 6:30-8pm

The French are known for great food and great wine. Join us for an educational class on the classic wines from France. Learn about the grapes, the regions and the history, then sit back and enjoy the taste of light, medium and full bodied French wines.

Instructor: Market Street Wine Steward

INTRODUCTION TO GLUTEN-FREE BAKING

Cost: $30

Saturday, January 23, 11am-1pm

Join us for this gluten-free baking class that includes a discussion and demonstration of gluten-free flour mixes and gluten-free flours and low carbohydrate alternatives (for diabetics). The class will conclude with smart tips for healthy gluten-free eating. The menu includes Walnut Pie Crust, Chocolate Ricotta Muffins, Teff Rustic Foccacia and Flour Tortillas.

Instructor: Chef Claudia Pillow, Ph.D., Speaker on Gluten Intolerance

POTS & PLOTS BOOK CLUB

Cost: $30

Monday, January 25, 6:30-8:30pm

Comfort Food by Kate Jacobs, author of the #1 New York Times Bestseller of The Friday Night Knitting Club, is a great fun and enjoyable light reading book. Shortly before turning the big "50", TV cooking personality Augusta "Gus" Simpson finds herself planning a birthday party she'd rather ignore – her own. To make things worse, the network wants to boost her ratings by teaming Gus wit the beautiful, ambitious and younger Carmen Vega – the former Miss Spain, no less. Great story of friendship, family and finding new beginnings. Join us again, or for the first time, in this hands-on class as we prepare a menu of foods equal to the book, then sit to enjoy the meal while discussing the book. This new twist on the book club has been a great hit. Sign up early because class size is limited.

Instructor: Judy Waitkus, Market Street Culinary School

THE TASTE OF BACON

Cost: $45

Wednesday, January 27, 6:30-8:30pm

An encore to last year's Bacon, Bacon, Bacon class, Chef Brian Olenjack has another super class including one of everyone's favorite – BACON. If you haven't experienced a class with Brian, then this is one not to miss. Owner and chef of Olenjack's Grille in Arlington, he walks us through the simple preparation of Cod Chowder with Bacon & Fingerling Potatoes, Tagliatelle with Caramelized Onions, Applewood Smoked Bacon and Cremini Mushrooms, Grilled Ribeye with Bacon Jam, Sweet Potato & Bacon Fritters and Brown Sugar Bacon Toffee Cake. Yummy!

Instructor: Chef Brian Olenjack, www.olenjacksgrille.com

CLASSIC SAUCES MADE EASY

Cost: $40

Thursday, January 28, 6:30-8:30pm

A graduate of the Culinary Institute of America, Chef Jennifer Brightman-Moschel likes to take old classics to new levels of unpretentious sophistication. With this in mind, she has blended new concepts with the old to teach the basics of sauces. In this class she demonstrate the ease of making two vinaigrettes, one for salad and one for fish, Mustard Dill Vinaigrette with Asparagus, Hearts of Palm & Cherry Tomatoes and Creole Roasted Onion Vinaigrette with Hazelnut Crusted Tilapia with Greens. In addition, she will prepare Gorgonzola Cream Sauce for Chicken & Pasta and Tenderloin of Beef with "French Onion" Sauce.

Instructor: Chef Jennifer Brightman-Moschel

HANDS-ON COOKING WITH THE ROYAL CHEF

Cost: $90

Saturday, January 30, 11am-1pm

A first time ever - "hands-on" cooking with the royal chef! Darren, former chef to Princess Diana, will bring you into the kitchen for an up-close and personal cooking class. Working side by side, sharing stories, this is your chance to join him as he teaches you to prepare Zucchini, Walnut and Pecorino Cheese Salad with a Creamy Buttermilk Dressing, Parma Ham, Mozzarella, Basil and Olive Focaccia Bread, Fillet of Beef Wellington with Madeira Sauce, Artichoke, Spinach, Bacon and Mushroom Casserole and Steamed Chocolate Fudge Sponge with Caramel, Orange Sauce. Class size will be limited due to space and content. Discounts will not be applicable with this class.

Instructor: Darren McGrady, The Royal Chef

BE MINE!

Cost: $50

Wednesday, February 3, 6:30-8:30pm

A dinner at home is much more romantic than a dinner out, especially given how busy restaurants are on Valentine's Day. Give the one your love a special dinner that you made and show them you care with the investment of time. Do-ahead tips will be shared to help you make it all happen. Don't forget the champagne! Menu includes Seared Scallops on Baby Greens with Creamy Cilantro-Lime Dressing, Shiitake Crusted Fillet Mignon with Mushroom Jus, Braised Lentils, Whipped Butternut Squash and finish it with warm Chocolate Cakes filled with Molten Caramel Centers, topped with Brown Sugar Whipped Cream.

Instructor: Chef Anne Legg

LUNCH & LEARN: DESSERTS

Cost: $20

Friday, February 5, 11am-Noon

Today is all about wonderful desserts to make for now or place in your freezer for later. Either way, they're easy, quick and always available. We will demonstrate and serve Tortoni (almond-coffee flavored whipped dessert), Maple Nut Tart and Raspberry Coconut Bars.

Instructor: Market Street Culinary Staff

A ROYAL CHOCOLATE TREAT

Cost: $65

Saturday, February 13, 11am-1pm

Join us as the former chef to Princess Diana prepares a meal that will make you and your guests take note. Darren will entertain with a storytelling session of his day s at the Palace as he demonstrates a fantastic cooking lesson revolving around "chocolate", everyone's favorite. Enjoy Strawberry, Feta and Almond Salad with a Chocolate Martini Dressing, Pan Seared Beef Tenderloin Steaks with Rosemary Rosti Potatoes and a Burgundy Chocolate Sauce, Roast Asparagus with a Raspberry and White Chocolate Dressing and Three layer Chocolate Cheesecake with Patron Coffee Chocolate Sauce.

Instructor: Darren McGrady, The Royal Chef

THE MANSION ON TURTLE CREEK DOES CHOCOLATE!

Cost: $40

Monday, February 8, 6:30-8:30pm

Back by popular demand is Pastry Chef David Collier from the Rosewood Mansion on Turtle Creek. David's personality and culinary knowledge will entertain you and leave you wanting more. He is purely delightful and refreshing. Hailing from two notable Washington D.C. area restaurants owned by celebrity chef Bob Kinkead, David brings his talent and flavors to Market Street for this special Valentine treat. He will guide you through the easy making of molded chocolate candies for Valentines. Menu includes Mansion Molded Candies, Raspberry & Rose Bon Bon, Strawberry Balsamic Bon Bon , Chewy Fleur de Sel Caramel and other goodies, as time permits.

Instructor: Chef David Collier

A ROMANTIC VALENTINE DINNER

Cost: $45

Wednesday, February 10, 6:30-8:30pm

No one does it like Jennifer, classical cooking, easy preparation for dining for two at home or for a party. Either way classical cooking is always entertaining. She has a way of blending new concepts with the old classics. Join us for a peek into Jennifer's kitchen as she demonstrates an easy romantic Valentine dinner. Apricot Blue Cheese & Pear Tartlets, Warm Winter Salad with Bacon dressing, Green Olive Beef Tenderloin, Twice Baked Yukon Gold Potatoes with Brie, Seasonal Vegetables and Jen's Decadent Chocolate Brownies.

Instructor: Chef Jennifer Brightman-Moschel

BUBBLES, WINES & CHEESE

Cost: $30

Thursday, February 11, 6:30-8:30pm

Just in time for Valentine's Day! We have, a menu pairing of wine, cheese and (of course) the bubbly, too. You will learn about which cheeses to pair with what foods and wines, including desserts. Let our specialists provide you with the knowledge and confidence to treat your Valentine to a special evening, or to host your next party.

Instructor: Market Street Wine Steward and Culinary Staff

POTS & PLOTS BOOK CLUB

Cost: $30

Monday, February 15, 6:30-8:30pm

Just couldn't resist an extra book for this time of year – Chocolat by Joanne Harris. A classic story of the conflicts between pleasure and repression. If you enjoyed the movie, then you'll enjoy the book even more. Join us again, or for the first time, in this hands-on class as we prepare a menu of foods equal to the book, then sit to enjoy the meal while discussing the book. This new twist on the book club has been a great hit. Sign up early because class size is limited.

Instructor: Judy Waitkus, Market Street Culinary School

WHAT DOES YOUR BODY SAY ABOUT YOUR HEALTH?

Cost: $20

Thursday, February 18, 6:30-8pm

Learn how to balance your body by identifying physical imbalances through observation. What do those wrinkles, the color of your tongue and the way you gain weight mean? Have you ever wondered what the ridges on your fingernails mean? What are clues to low thyroid? Can we see clues on our body concerning our blood sugar? Come and learn these and much more.

Instructor: Tonja Wells, CNHP, NHC

LUNCH & LEARN: APPETIZERS

Cost: $20

Friday, February 19, 11am-Noon

Whether it's Bunco, Bridge, or just getting together, having a few great stand-by recipes for appetizers makes for easier entertaining. The point of getting together is to have a good time, so prepare a few appetizers from scratch and include a few purchased foods. Keep it in a budget and keep it simple. Start with Brandied Bleu Cheese, Walnut & Pear Crostini, Cranberry Sauce Meataballs and Chicken Artichoke Tarts.

Instructor: Market Street Culinary Staff

GLUTEN-FREE FAMILY FAVORITES

Cost: $30

Sunday, February 21, 1-3pm

Come and be part of this gluten-free baking and cooking class that includes a discussion and demonstration of a gluten-free baking mix and strategies for converting all your favorite gluten-filled recipes. The class will include a demonstration of a gluten-free roux and conclude with smart tips for healthy gluten-free eating. Menu includes Pizza, Macroni & Cheese, Submarine Sandwich Bread and German Chocolate Cupcakes.

Instructor: Chef Claudia Pillow, Ph.D., Speaker on Gluten Intolerance

KNIFE SKILLS

Cost: $55

Monday, February 22, 6:30-8:30pm

Learn to care for and use the most vital tool in any good cook's arsenal - your knives. You will learn the importance of aligning and sharpening your knives prior to learning the professional's techniques for dicing (chopping), slicing (shredding) and mincing. Though you may feel awkward at first, with practice you will gain a measure of skill and safety that will last a lifetime! You must bring a chef's knife and a paring knife to class. A meal will be made with the food you "practice" on. Class size is limited to ten.

Instructor: Chef Anne Legg

HOME COOKING

Cost: $40

Wednesday, February 24, 6:30-8:30pm

Brian Olenjack began his culinary career as a student at the New England Culinary Institute. As a chef and skillful culinary innovator, he has worked throughout the country gaining experience in many different fields of the culinary industry. As owner and chef of Olenjack's Grille in Arlington, Brian brings his touch to some favorite home recipes. Join Brian as he prepares Cajun Barbecue Shrimp, Poblano & Onion Smothered Chicken, Sweet Corn Soup with Crab, Creamed Collard Greens and Pecan Tassies.

Instructor: Chef Brian Olenjack, www.olenjacksgrille.com

RIEDEL VINUM WINE TASTING

Cost: $75

Tuesday, March 2, 6:30-8pm

Riedel is known worldwide for designing the most finely tuned drinking instruments for every level of wine sophistication. To showcase wine in its finest form, Riedel's varietal-specific glasses enhance the aromas and taste components, while finding a wine's maximum complexity by featuring the best possible harmony. You'll enjoy a tasting of up to four different varietals and their matching stemware – Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet Sauvignon. A light meal of appetizers, a variety of cheeses and fruits will also be served to compliment the wines. See how the shape of a glass affects the flavor and perception of every sip. Each guest who attends will receive a set of four Riedel Vinum stemware to take home with them.

Instructor: Buzz Whalen, Riedel Crystal

SUCCULENT & DELICIOUS, NEW WAYS WITH FISH

Cost: $50

Wednesday, March 3, 6:30-8:30pm

A graduate of the Culinary Institute of America, Chef Jennifer Brightman-Moschel likes to take old classics to new levels of unpretentious sophistication. With this in mind, she has blended new concepts with her own classical training to create a menu that will bring anyone over to the fish side of life. Be adventurous and taste the flavors of Lump Crabmeat and Scallion Quesadillas, Poached Salmon with Classic Citrus Beurre Blanc, Gambas al Ajillo-Shrimp in Garlic with Angel Hair Pasta and Grilled or Pan Seared Swordfish with Pineapple Soy Glaze and Cilantro Mint Chutney.

Instructor: Chef Jennifer Brightman-Moschel

LUNCH & LEARN: SALADS

Cost: $20

Friday, March 5, 11am-Noon

Whether you make it for the main meal or as a side dish, having a good selection of salads on hand is always a good idea. Let's start with Georgia Shrimp Cracker Salad, Spinach Salad with Apricot Vinaigrette and Chicken-Pasta Salad with Fruit.

Instructor: Market Street Culinary Staff

DONATELLA IS BACK!

Cost: $45

Saturday, March 6, 6-8pm

Always a sellout, Donatella Trotti is back for another class with authentic Italian food and great stories of her life in Italy. After opening her tiny café (Nonna Tata) in 2006, it didn't take long for word to spread among foodies in Forth Worth and beyond. Unbelievably genuine, individualistic Italian food, cooked by this amazing tiny person from Italy who used to work for Versace. She has developed quite a following in our area, so call early for your reservation, the class fill up fast! Menu includes Torta pasqualina ( Easter pie), Riso alla Ligure (risotto with artichokes, peas and sausage), Polpettone Zia Anna ( meatloaf wrapped in prosciutto), Insalatina di stagione (seasonal salad) and Crostata di Albicocche (apricot crostata).

Instructor: Donatella Trotti, owner and chef of Nonna Tata

GLUTEN-FREE CAKES

Cost: $30

Sunday, March 7, 1-3pm

Join Jennifer Cinquepalmi, author of two gluten-free cookbooks, as she prepares a deliciously sweet menu of gluten-free desserts. Enjoy the samplings of Chocolate Truffle Cheesecake, Lemon Poppyseed Cake, Hot Fudge Molten Cakes and Apple Dapple Cake...a wonderful cake that can be served for breakfast or as a dessert. www.aidantbooks.com

Instructor: Jennifer Cinquepalmi

FRENCH BISTRO CLASSICS

Cost: $45

Monday, March 8, 6:30-8:30pm

Chef Anne presents a tribute to Paris and Julia Child in a class that will make you understand the allure of classic French cuisine. Learn techniques for braising, pate brisée (butter pastry) and the advantages of long, slow cooking. Bon Appetit! The menu includes Soupe á l'oignon, Gratinée (onion soup with melted gruyere cheese), Côte de Beouf Braisé Jardiniere (braised short ribs with vegetables), Pommes de Terre á la Créme (creamed whipped potatoes) and Tarte Tatin, Chantilly (buttery apple tart with sweetened whipped cream).

Instructor: Chef Anne Legg

FLORAL DESIGN

Cost: $35

Wednesday, March 10, 11am-12:30pm

It is spring in Texas and new flowers are arriving daily. Join our Floral Designer staff as they help you get ready for setting the final touch to your spring celebrations. Not only will you learn new techniques and ideas for centerpieces, but you also will learn how to apply these newly learned skills for other arrangements throughout the house. Come with friends, come for yourself, enjoy the fun in making your own spring arrangement. All supplies will be included.

Instructor: Market Street Floral Staff

SPANISH WINES

Cost: $25

Thursday, March 11, 6:30-8pm

Wow! Have you tasted the new and great wines from Spain? Join us as we explore the region, the grapes and the making of great Spanish wines. Let us guide you through the tasting and selecting of wines to fit your palette and your budget.

Instructor: Market Street Wine Steward

POTS & PLOTS BOOK CLUB

Cost: $30

Monday, March 22, 6:30-8:30pm

So many books, not enough time – but make time for this one. The Help, written by Kathryn Stockett, is about three ordinary women who take one extraordinary step to cross the line. A compulsively readable story, I couldn't put it down. You will be swept away as the author's characters work, play and love during a time when possibilities for women were few but their dreams of the future were limitless. A great book! Join us again, or for the first time, in this hands-on class as we prepare a menu of foods equal to the book, then sit to enjoy the meal while discussing the book. This new twist on the book club has been a great hit. Sign up early because class size is limited.

Instructor: Judy Waitkus, Market Street Culinary School

AT HOME FRIED FOODS

Cost: $50

Wednesday, March 24, 6:30-8:30pm

Join us again as Brian demonstrates another fantastic meal of great food – fried! As chef and owner of Olenjack's Grille in Arlington, he has worked throughout the country gaining experience to perfect great dishes at affordable prices. Come relax, enjoy and take in Brian's approach to a few southern classics. Tonight's menu includes Fried Green Tomatoes with Spicy Remoulade Sauce, Fried Lamb Chops with Red-Eye Gravy, Fried Oysters and Fresh Cut French Fries with Tomato Remoulade Sauce, Fried Grouper with Southern Shrimp Sauce and Apple Fritters.

Instructor: Chef Brian Olenjack, www.olenjacksgrille.com

GLUTEN-FREE FOR IMMUNE DEFENSE

Cost: $30

Saturday, March 27, 11am-1pm

A healthy immune system protects us from inflammation which is the basis for chronic diseases such as arthritis, digestive disorders, allergies, asthma, thyroid problems and diabetes. Join us for this one of a kind cooking class that blends basic science, medical research and a true love for food and eating – "Ph.D. meets Epicurious". Menu includes Spinach Goat Cheese Pie, Roasted Vegetable Platter, Salmon with Tazaski Sauce and Multigrain Artisan Bread.

Instructor: Chef Claudia Pillow, Ph.D., Speaker on Gluten Intolerance

WIN THE BATTLE OF HORMONE RELATED WEIGHT GAIN

Cost: $20

Tuesday, March 30, 6:30-8pm

Learn why we gain weight and what hormones have to do with weight gain. Tonja Wells is back to walk you through the simple steps to reverse hormone related weight gain. Learn to love your liver, balance the hormones, feed your thyroid, rest your adrenals, manage your stress, cool the inflammation and nourish your body.

Instructor: Tonja Wells, CNHP, NHC

MOTHER/DAUGHTER TEA

Cost: $35 per pair

Saturday, March 20, 10-11am (ages 4-9)
Saturday, March 20, 1-3pm (ages 10-17)

Looking for the perfect way to dress up and spend a fun time together? Join us for the customs and traditions of afternoon tea and learn to make the proper foods to serve during a tea. Delicious Cream and Strawberry Jam filled Scones, Delicate Finger Sandwiches and Chocolate Dipped Cookies will be served elegantly, fitting for any queen or princess.

Instructor: Market Street Culinary Staff

Mom & Tots (Ages 4-6)

VALENTINE TREATS

Cost: $20 per pair

Saturday, February 6, 10-11am

Mom & Tots will work together to make a few Valentine special treats. We'll start with Kissed Chocolate Chip Cookies and move onto Decorating Cupcakes topped with sprinkles, hearts and much more.

Instructor: Market Street Culinary Staff

Kids (Ages 7-11)

VALENTINE TREATS

Cost: $25

Saturday, February 6, 1-3pm

Time for sweets and goodies to be passed out to those special ones in our lives. Today we will make three different flavored Cupcakes (chocolate, strawberry and vanilla) and then decorate them with a special Valentine flair. In addition, we will make Heart Shaped-Jam-Filled Cookies and Kissed Chocolate Chip Cookies.

Instructor: Market Street Culinary Staff

SPRING BREAK: MAMA MIA – IT'S ITALIAN!

Cost: $25

Wednesday, March 17

Moms watch out, the kids are about to learn the secret to making a great lasagna. After they learn, ask them to share the recipes to make a meal together at home. Today the kids will make Homemade Lasagna, Herb Parmesan Bread and Italian Cannoli.

Instructor: Market Street Culinary Staff

KIDS COOK DINNER

Cost: $25

Thursday, March 18

Warm and comforting is what we call this meal and to make it more special, the kids are preparing enough to take home for dinner tonight. So sit back and let the kids come to class and make Mini-Cheddar Meat Loaves, Alfredo Potatoes and Teddy Carrot Bars.

Instructor: Market Street Culinary Staff

CREATIVE CAKES!

Cost: $25

Friday, March 19

Back by Demand – Creative Cakes! Fun begins in the kitchen when kids get to design and decorate their own cake. Our resident chef will work with the children to decorate cakes using newly learned skills of basic decorating. Your child will learn the following: to hold and decorate with a pastry bag, spreading techniques and styles and will prepare their cakes to take home.

Instructor: Market Street Culinary Staff

Teens

Designed for guys and gals that want to learn some cooking techniques and fundamentals. Terminology, technique and basics will be taught. Take them individually or all three. A 20% discount will be applied if you sign up for all three. Basic Skills Covered: Knife Skills, Proper Seasoning Techniques, Pan-Roasting, Sauces, Measuring, Baking and much more.

TEEN COOKING METHODS I

Cost: $35

Sunday, January 24, 1-3:30pm

A fun class to take with a friend. Make a good time in kitchen great! In the first of a three-part series, make Roasted Chicken with Pan Gravy, Mashed Potatoes with Roasted Garlic, Simply Green Beans and Chocolate Molten Cakes.

Instructor: Market Street Culinary Staff

TEEN COOKING METHODS II

Cost: $35

Sunday, February 7, 1-3:30pm

In part two of this hands-on series, the teens will make Salad with Honey Vinaigrette, Braised Pork with Apples, Roasted Vegetables and Fruit Crisp. Students learn the simplicity of good cooking and doing it well.

Instructor: Market Street Culinary Staff

TEEN COOKING METHODS III

Cost: $35

Sunday, March 21, 1-3:30pm

Last of the three part is all about desserts! Blueberry-Cream Cheese Pie, Old Fashion Peanut Butter Cookies, Chocolate Divinity and Caramel Fudge Balls. This class is all about "yummy", classics and favorites.

Instructor: Market Street Culinary Staff

McKinney

Instructor: Maria Caccavale

ME AND DADDY'S EASTER SWEETS

Kids Ages 7-11 and daddy

Cost: $31 per pair

Saturday, March 27th, 4:00pm-6:00pm

This is a class not to be missed. Chef Jeff Qualls and his seven year old daughter, Parker, will be in the kitchen to show you and your daddy how to create some yummy Easter sweets together that the whole family will enjoy. Together, you and Daddy will be making Nanna's Carrot Cake with Cream Cheese Frosting and Candied Walnuts; (Poppy's Favorite!) French Toast Casserole with Buttery Pecan Syrup; Foolproof Fudge; Lemon-Ricotta Cheesecake with Very Messy Berry Sauce; and Chocolate Easter 'Nests'.

Instructor: Executive Chef Jeff Qualls, TPC Craig Ranch

Adult Classes

USING SUPERFOODS IN A DELICIOUS WAY

Cost: $42

Tuesday, January 5th, 6:30pm-8:30pm

Get a clean start for the New Year incorporating clean foods and new recipes Wild Salmon with Cherry Mango Sauce served with Quinoa and Dates; Wild Salmon with Mustard Sauce served with Broccoli Salad with Citrus and Walnuts; Portobello topped with Spinach and Sweet Potatoes; and Mediterranean Tomato Salad with Feta and Basil, and Blueberry Pomegranate Freeze.

Instructor: Chef Debbie Meyer-Gore, Author

COZY COMPANY

Cost: $44

Thursday, January 7th, 6:30pm-9:00pm

When the cold winds blow and the dark comes early a cozy dinner, á deux or with friends, is in order. Menu includes; Avocado, Ruby Grapefruit & Belgian Endive Salad; Red Wine Braised Beef Short Ribs; Horseradish Mashed Potatoes; and Rustic Spiced Apple-Walnut Cake with Nutmeg Whipped Cream.

Instructor: Chef Anne Legg

GLUTEN-FREE BREADS GALORE

Cost: $32

Sunday, January 10th, 1:00pm-3:00pm

Yeast bread, quick bread, pizza crust, and more! Jennifer Cinquepalmi, author of The Complete Book of Gluten-Free Cooking and Gluten-Free Deliciously will offer tips for gluten-free bread baking success. Super Sandwich Bread, Wrap Bread, Pizza, and Strawberry Banana Muffins, and Bagels.

Instructor: Jennifer Cinquepalmi

DIARY OF A PROFESSIONAL CHEF

Cost: $49

Tuesday, January 12th, 6:30pm-8:30pm

Learn the tricks of the trade used behind the scenes as Chef Matt Melton shows you how to make white table cloth dishes on a home gourmet budget. Chilled Couscous and Raw Vegetable Stacked Salad Complimented by Sweet Pomegranate Vinaigrette; Jumbo Lump Blue Crab Cakes with a Roasted Red Pepper Reduction and Lime Aioli; Brown Sugar Glazed Salmon on a bed of Creamed Arugula; and Fresh Strawberry and Sweet Cream English Trifle.

Instructor: Executive Chef Matthew Melton, Lawry's The Prime Rib

VIVE LA FRANCE!

Cost: $44

Wednesday, January 13th, 6:30pm-8:30pm

Impress your friends with classical French dishes made easy! Chef Franziska will show you how to prepare four different dishes from different regions in France. Bon Appétit! Soufflé au frômage (Cheese Souffle); Quiche Lorraine (Leeks Quiche); Saumon aux épinards avec gratin dauphinois (Salmon with Spinach and Gratinated Potatoes); for dessert, Clafoutis aux abricots

Instructor: Chef Franziska San Pedro

MOMS OF FINICKY EATERS UNITE!

Cost: $39

Thursday, January 14th, 6:30pm-8:30pm

Participants will learn tips and tricks for assisting the finicky eaters in their lives to try new dishes. Simple recipes include Savory Potato Soup; Creamy Chicken Spaghetti; Venetian Mac and Cheese; Chicken and Spinach in Puff Pastry. Side dishes including Green Beans with Brown Butter and Walnuts; Steamed Broccoli with Cheese Sauce for Dipping; and Silky Cinnamon Sweet Potatoes; and desserts of Blueberry Bars and Rustic Apple Crustada.

Instructor: Lorie Fangio

IN THE KITCHEN WITH THE ROYAL CHEF

Cost: $65

Saturday, January 16th, 11:00am-1:30pm

Enjoy tales from the Royal Chef as he demonstrates this menu fit for a royal family: Zucchini, Walnut and Pecorino Cheese Salad with a creamy Buttermilk Dressing; Parma Ham, Mozzarella, Basil and Olive Focaccia Bread; Fillet of Beef Wellington with Madeira Sauce; Artichoke, Spinach, Bacon and Mushroom Casserole; and Steamed Chocolate Fudge Sponge with Caramel, Orange Sauce.

Instructor: Chef Darren McGrady, former chef to England's Royal Family

LET'S DO LUNCH – DINNER IN A FLASH

Cost: $19

Wednesday, January 20th, 12:15pm-1:15Pm

Recipes for dishes that we can cook in a flash are the ones we use the most. At the end of a busy day, reach for these recipes to get dinner on the table fast. Lemon Garlic Chicken over Rice; Mexi-Style Oven-Fried Fish; and Pork Marsala

Instructors: Ruth Thompson and Maria Caccavale

EMPANADAS

Cost: $49

Thursday, January 21st, 6:30pm-9:00pm

Empanadas are good served hot or at room temperature with or without salsas, across Mexico, Central and South America, they are the perfect picnic food! Menu includes Empanadas de Res (ground beef with a sweet & sour, spicy filling); Empanadas de Carnitas con Chipotle (slow cooked pork filling with smoked chiles); Empanadas Verduras (vegetable & cheese filling); Salsa Casera; Ensalada de Jicama; Empanadas Cocos (sweet coconut filling)

Instructor: Chef Anne Legg

KEYS CUISINE

Cost: $49

Sunday, January 24th, 1:00pm-3:00pm

Chef Steve, the Executive Chef of Mangrove Mamas in the Florida Keys, will share some Keys classics like Conch Fritters with Spicy Margarita Key Lime Aioli; Mahi Tacos with an Island Slaw and Cilantro Lime Creama; Pan Seared Panko Crusted Snapper with Namgo Burre Blanc Sauce over Corn and Black Bean Salsa and Spanish Rice.

Instructor: Exec. Chef Steve Knowles, Mangrove Mamas, Sugar Loaf Key, FL

EXTREME TEXAS/SOUTHWEST ... IT'S HAUT!

Cost: $39

Monday, January 25th, 6:30pm-8:30pm

Come enjoy an evening with Chef Joey as he prepares a Southwest Fusion menu that you or your taste buds will not soon forget. Arugula Salad with a Tamarind Balsamic Vinaigrette garnished with fresh Strawberries and toasted Pumpkin Seeds, 12 Spice Crusted Chicken Breasts with Toasted Cumin/Cucumber Yogurt Sauce, Golden Raisin and Pine Nut Cous-Cous; Roasted Baby Carrots with Agave Nectar Glaze and end with a Margarita Mousse.

Instructor: Chef Joey Allette, Caterer and Co-star of Inspector Skillet

TASTES AND TALES BOOK CLUB

Cost: $29

Wednesday, January 27th, 6:30pm-8:30pm

Let's start the book club off this year with a light and fun read from Janet Evonovich. "One For The Money" starts the escapades of bounty hunter, Stephanie Plum. We'll cook some classical favorites and discuss the adventures of Stephanie Plum while we dine together. No membership required for this book club. Just a desire to cook, enjoy good food and lively conversation.

Instructors: Market Street Culinary Staff

N'AWLINS

Cost: $44

Thursday, January 28th, 6:30pm-8:30pm

Some people eat to live, but New Orleanians live to eat. Chef Jeff Qualls will share some of his favorite N'awlins recipes. Tonight, enjoy Crab and Roasted Garlic Beignets; Olive Oil Poached Tuna ‘Pan Bagnat"; Roasted Chicken and Sauasage Creole; Crawfish Etouffée over REAL dirty rice; Muffaletta Sandwiches with tangy olive ‘salad'; and end with ‘Krispy Kreme" Bananas Foster Bread Pudding.

Instructor: Executive Chef Jeff Qualls, TPC Craig Ranch

FOUR COURSE PLATED DINNER MADE EASY

Cost: $39

Friday, January 29th, 6:30pm-8:30pm

Don't miss this Date Night experience and great food from Chef Franziska. Tonight's menu is Creamed Pumpkin Soup With Sour Cream; Crab Cakes With Tartar Sauce and Butter-head Lettuce; Herb and Lemon Marinated Chicken With Mashed Potatoes and Collard Greens; Banana Pudding With Vanilla Ice Cream.

Instructor: Chef Franziska San Pedro

SUPER EASY SUPER BOWL RECIPES

Cost: $39

Monday, February 1st, 6:30pm-8:30pm

Chef Mo will show us some unique flavors for the Super Bowl that you can have at your own party or take to someone else's. Enjoy Braised Beef Sliders on Pumpernickel Rolls with Lawry's Whipped Cream Horseradish; Shiner Beer Cheese Dip; Cowboy Wings in Three Flavors and Grilled Chicken Fajita Wraps with Toasted Garlic Mayo.

Instructor: Chef Mo Assi, Executive Sous Chef, Lawry's The Prime Rib

BE MINE

Cost: $54

Tuesday, February 2nd, 6:30pm-9:00pm

Give the one you love a special dinner that you made. Do-ahead tips will be shared to help you make it all happen. Don't forget the champagne! Menu includes; Seared Scallops on Baby Greens with Creamy Cilantro-Lime Dressing; Shiitake Crusted Fillet Mignon with Mushroom Jus; Braised Lentils; Whipped Butternut Squash; Warm Chocolate Cakes with Molten Caramel Centers & Brown Sugar Whipped Cream.

Instructor: Chef Anne Legg

CHOCOHOLICS REJOICE!

Cost: $39

Thursday, February 4th, 6:30pm-8:30pm

Even the most afflicted chocolate addict will be satisfied by this incredible assortment of goodies. Our chocolate menu includes Grand Mariner Truffles; Chocolate Molten Cakes with Candied Walnuts; Chocolate Turnovers; Chocolate Soup and Chocolate Almond and Cream Daquoise.

Instructor: Lorie Fangio

FAT TUESDAY FEAST

Cost: $44

Thursday, February 11th, 6:30pm-9:00pm

Enjoy some rich Louisiana cookin' before the austerity of Lent sets in. This class will play a little zydeco in your soul and some jazz in your mouth! Menu includes Gumbo YaYa (Chicken Gumbo); Creole Coleslaw; Shrimp and Grits (shrimp with pan gravy, over polenta), Mirliton with Tasso (Chayote squash sautéed with Cajun ham); and Bread Pudding Soufflé with Bourbon Sauce

Instructor: Chef Anne Legg

EASY ITALIAN FAVORITES

Cost: $44

Tuesday, February 16th, 6:30pm-8:30pm

Imagine strolling down the markets, picking fresh, local products and walking to your villa to prepare everyone's favorites yourself. Smell the olive oil, garlic, porcini and lemons as you sip a glass of chianti watching the sun go down over the Mediterranean ... Menu for tonight's class is Minestra di pomodoro - Tomato Soup With Basil; Porcini risotto con arugula e prosciutto; Pollo al limone - Oven-roasted chicken with lemon and home-made pasta; Zabaglione - Marsala Custard.

Instructor: Chef Franziska San Pedro

LET'S DO LUNCH – SOUPS TO KEEP US WARM

Cost: $19

Wednesday, February 17th, 12:15pm-1:15Pm

The winter months call for foods to keep us warm. Menu: Italian Garden Soup; Roasted Pepper and Chicken Soup; Down Home Vegetable Soup; and French Onion Soup.

Instructors: Ruth Thompson and Maria Caccavale

CHEF JEFF'S FAVORITES

Cost: $44

Thursday, February 18th, 6:30pm-8:30pm

Join us as Chef Jeff shares some of his favorite recipes for entertaining at home: Slow Roasted Pork with Pomegranate Molasses; Avocado And Brie Cheese BLT on Market Street Multigrain Bread; Butternut Squash Soup with Green Apple and Toasted Hazelnuts; Pan Seared Flat Iron Steak with Yukon Gold-pepperoncini Gash; and Caramelized Onion Marmalade Hoisin Glazed Roasted Chicken with Cucumber and Lime Slaw.

Instructor: Chef Jeff Qualls, TPC Craig Ranch

A CHOCOLATE TREAT FROM THE ROYAL CHEF

Cost: $69

Saturday, February 20th, 11:00am-1:00pm

Chef Darren will show us how to take one of our favorite ingredients, CHOCOLATE, and use it to make a decadent meal for your loved ones. Menu: Strawberry, Feta and Almond Salad with a Chocolate Martini Dressing; Pan seared Beef tenderloin Steaks with Rosemary Rosti Potatoes and a Burgundy Chocolate Sauce; Roast Asparagus with a Raspberry and White chocolate Dressing; and end with Three layer Chocolate Cheesecake with Patron Coffee Chocolate Sauce.

Instructor: Chef Darren McGrady, former chef to Britain's Royal Family

CARRIBBEAN CUISINE

Cost: $51

Monday, February 22nd, 6:30pm-8:30pm

Straight from the Florida Keys, Chef Steve will demonstrate small bite samplers great for parties and appetizers with that island flair. Pan Seared Sesame Crusted Ahi Tuna served over Seaweed Salad with Chipotle Honey Sauce and Crispy Fried Yucca Root; Papa Bravos (a spicy Cuban dish); Seafood, Lobster, mango, Ginger and Lemongrass Ceviche; and Seafood Quesadilla with Carribbean Sauce.

Instructor: Exec. Chef Steve Knowles, Mangrove Mamas, Sugar Loaf Key, FL

GONE FISHING

Cost: $44

Tuesday, February 23rd, 6:30pm-8:30pm

Chef Matt Melton will demonstrate four simple recipes that can be prepared at home by any fan of all things seafood. Menu: Blackened Tilapia Finished with a Cajun Jalapeno Cream Cheese Sauce; Poached Atlantic Salmon with Dill Crème Fraiche and a Sweet Papaya Salsa; Pan Seared Rainbow Trout served with Spring Vegetable Ragout; and Tiger Shrimp Rockefeller garnished with a Micro Cilantro Salad.

Instructor: Chef Matt Melton, Executive Chef Lawry's The Prime Rib

TASTES AND TALES BOOK CLUB

Cost: $29

Wednesday, February 24th, 6:30pm-8:30pm

In her debut novel, "The Weight of Silence", Heather Gudenkauf masterfully explores the intricate dynamics of families, and the power that silence and secrets hold on them. When you begin this book, be sure you have the time to finish it straight through to its bittersweet conclusion. We cook together, dine together and discuss "what happened to the children".

Instructors: Market Street Culinary Staff

MARKET STREET'S IRON CHEF

Cost: $49

Friday, February 26th, 6:30pm-9:00pm

We've had our version of "Chopped", now we will be entertaining you with our version of "Iron Chef". We have two teams of amazing chefs. Each team makes a three course meal for you, the audience and judge, while incorporating the secret ingredient in each dish. You will enjoy the fruits of their labor while judging the dishes on Plating, Taste and Use of Secret Ingredient.

Team One: Chef Joey Allette and Chef Trevor Ball

Team Two: Chef Jeff Qualls and Chef Jathan Gurley

SOUPS AND STEWS

Cost: $39

Saturday, February 27th, 11:00am-1:00pm

The weather is cold and we all need some delicious ways to stay warm. Soups and stews always do the trick. Chef Debbie shares some of her favorites: Shrimp Etouffée ; Pork and Black Bean Chili; Columbian Chicken and Potato Stew; Crab and Wild Rice Soup; and Beef Tips with Cognac and Mushrooms

Instructor: Chef Debbie Meyer-Gore, Author

CAST IRON GLUTEN-FREE COOKING

Cost: $30

Sunday February 28th, 1:00pm-3:00pm

Jennifer Cinquepalmi, author of two gluten-free cookbooks will teach you how to use cast iron to create wonderful and healthy breakfasts, dinners, and more. The menu will include Gulf Coast Jambalaya; Spinach and Potato Bake; Cast Iron Skillet Pizza; and a Dutch Baby Pancake.

Instructor: Jennifer Cinquepalmi, Author and Gluten-Free Expert

SUPPER FROM THE SEA

Cost: $44

Monday, March 1st, 6:30pm-8:30pm

Chef Franziska will show you how you can prepare fish and simple seafood recipes and gives you information on what to look for when buying fish, how to handle and prepare these delicacies. You'll enjoy Shrimp Scampi With Crostini; Salade Niçoise - Tuna Salad With Eggs, Olives and French Beans; Thai Red Fish Curry With Flavored Rice; and Seared Halibut With Grilled Bacon-Wrapped Scallops And Mushrooms

Instructor: Chef Franziska San Pedro

FRENCH BISTRO CLASSICS

Cost: $44

Thursday, March 4th, 6:30pm-9:00pm

Anne presents a tribute to Paris and Julia Child. Learn techniques for braising, pate brisée (butter pastry) and the advantages of long, slow cooking. Bon Appetit! The menu includes Soupe á l'oignon, gratinée (onion soup with melted gruyere cheese); Côte de Beouf Braisé, Jardiniere (Braised short ribs with vegetables); Pommes de Terre a la Créme (Creamed Whipped Potatoes); Tarte Tatin, Chantilly (buttery apple tart with sweetened whipped cream).

Instructor: Chef Anne Legg

HANDMADE PASTA

Cost: $49

Saturday, March 6th, 11:00am-1:30pm

Homemade pasta is as good and as fresh as it gets! Learn the basics and make some sauces to go with the pasta you make for a fabulous pasta buffet. Menu includes Semolina Egg Pasta Dough ; Flour Egg Pasta Dough; Fettuccini with Butter, Garlic and Parmegiano-Reggiano; Four Cheese Ravioli with Fresh Tomato-Basil Sauce; Orecchiette with Italian Sausage and Rapini.

Instructor: Chef Anne Legg

ST. PATTY'S DAY ... IT'S ABOUT THE BEER! (BEER SAMPLING)

Cost: $44

Tuesday, March 9th, 6:30pm-8:30pm

St. Patty's Day is celebrated with music, dance, festive meals and beer. Chef Jeff will show us how to make some delicious Irish Favorites using typical Irish beers. We will sample Warm Cheddar-Stout Fondue with Salty Pretzel Chips; Beer Battered Calamari with Spicy Arrabbiata (Angry!) Sauce; Kirin Steamed Mussels with Ginger, Lemongrass, and Cilantro; Best Hangover Stew with Sausage, Cabbage and Honey Brown Ale; Irish Soda Bread with Rosemary and Black Pepper; and Braised Corned Beef with Horseradish and Green Apple Sauerkraut.

Instructor: Executive Chef Jeff Qualls, TPC Craig Ranch

FEED YOUR FAMILY FOR LESS; STRETCH YOUR GROCERY DOLLAR

Cost: $39

Wednesday, March 10th, 6:30pm-8:30pm

Putting dinner on the table 5 nights a week can present a challenge to even the most accomplished cook. You'll get tons of tricks and tips. Learn to turn Homemade Pasta into a Blush Sauce perfect for chicken and a Spicy Penne Arrabbiata Sauce. Sunday Crock Pot Roast becomes Vegetable Soup and later in the week serve Open Face Beef Wellingtons. Also try Potato and Spinach Tart and Pesto Panini with Creamy Tomato Basil Soup.

Instructor: Lorie Fangio

GETTING READY FOR EASTER

Cost: $44

Thursday, March 11th, 6:30pm-8:30pm

Invite your friends and family over for an Easter get-together with your home-made meal. Chef Franziska will teach you how to make it a memorable event and have your family talk about Easter 2010 for years! Our feast tonight will be Potato And Pea Salad With Dill-Lemon-Dressing; Creamy Saffron Farfalle With Crab And Shrimp; Honey-glazed Ham With Goat Cheese, Pepper And Bacon Quiche; and Mini Lemon And Lime Tartlets With Custard Filling.

Instructor: Chef Franziska San Pedro

KNIFE SKILLS

Cost: $44

Saturday, March 13th, 11:00am-1:30pm

Learn to care for and use the most vital tools in any good cook's arsenal; your knives. You will align and/or sharpen your knives prior to learning the professional's techniques for dicing (chopping), slicing (shredding) and mincing. Though you may feel awkward at first, with practice you will gain a measure of skill and safety that will last a lifetime! A meal will be made with the food you "practice" on. Class size is limited You must bring a chef's knife and a paring knife to class

Instructor: Chef Anne Legg

VIVE LE FRENCH COUNTRY CUISINE

Cost: $39

Wednesday, November 11th, 6:30pm-8:30pm

Come watch Chef Joey explore the French side of his family tree with these modernized versions of French classics. Champion Mushrooms Stuffed with Esgargot and Pesto Dressing; Arugula and Frisee Salad with Goat Cheese and Balsamic Reduction Syrup; Perfect Butter Potato Puree with White Truffle Essence; French Green Beans with Caramelized Shallots and Prosciutto; Creamy Champagne Chicken with Fresh Tarragon Sauce; Whipped Coconut Coffee Mousse

Instructor: Chef Joey Allette, Chef/Caterer and "Inspector Skillet" co-star

WHAT'S FOR LUNCH?

Cost: $34

Tuesday, March 23rd, 6:30pm-8:30pm

In this economy, going out to lunch every day is not an option. Join Chef Matt Melton as he prepares four recipes that can be made ahead of time and on a budget. Savory Tomato and Fresh Basil Soup; Grilled Yellow Fin Tuna Baguette with Marinated Green Cabbage; Rotini Pasta and Spring Vegetable Salad Tossed in Citrus Herb Vinaigrette; and Pita Bread and Hummus Pizza Topped with Peppered Goat Cheese and Sun Dried Tomatoes.

Instructor: Executive Chef Matt Melton, Lawry's The Prime Rib

A NIGHT IN ITALY

Cost: $39

Wednesday, March 24th, 6:30pm-8:30pm

The foods of Italy are all about the rich flavors that Chef Mo, Sous Chef at Lawry's The Prime Rib, will demonstrate for us tonight. You will savor the flavors as you learn the tricks to some amazing dishes. Tuscan Potato and Kale Soup; Baked Red Snapper with Roasted Garlic and Lemon Broth with Caramelized Red Onions and Cannelini Beans; Slow Roasted Pork Loin with White Bean Puree, and Charred Tomato Sauce; and end with Classic Tiramisu ... "well my way".

Instructor: Chef Mo Assi, Lawry's Prime Rib

TURN YOUR DINING ROOM INTO A STEAKHOUSE

Cost: $42

Friday, March 26th, 6:30pm-8:30pm

The evening begins with a Caramelized Onion and Roasted Vegetable Tartlet followed by a Salad of Mixed Greens, Dried Fruits and Pistachios topped with Parmesan, Peppercorn Ranch Dressing; Beef Fillet Topped with Bacon, Blue Cheese and Walnut Butter served with Creamy Au Gratin Potatoes and Steamed Asparagus Bundles; and Chocolate Soufflé with silky Dark Chocolate Sauce.

Instructor: Lorie Fangio

BRUNCH

Cost: $32

Saturday, March 27th, 11:00am-1:00pm

Chef Debbie will share her favorite brunch recipes and give us tips on how to pull it all together. Egg pinwheel with spinach and shrimp sauce; Overnight French Toast; Chicken and Asparagus in Puff Pastry; Creole Pork (Grillades) with Garlic Grits; Sausage Crescents and Cream Cheese Brown Sugar Bites

Instructor: Chef Debbie Meyer-Gore, Author

GLUTEN-FREE EASY RECIPES

Cost: $30

Sunday, March 28th, 1:00pm-3:00pm

Join us to learn new recipes your entire family will enjoy eating, and you will enjoy preparing, time and time again. Jennifer will show us how easy it is to prepare Chicken Tetrazzini; Stir-Fried Green Beans; Granola; Strawberry Pie; and Spanish Coffee Cake.

Instructor: Jennifer Cinquepalmi, author & Gluten-Free expert

CELEBRATE EASTER WITH SPRING CUISINE

Cost: $44

Monday, March 29th, 6:30pm-8:30pm

Welcome in the Spring flowers and warmer weather with some of Chef Joey's favorites. Fresh Baby Spinach and Orzo Salad with Feta; Herb and Garlic Roasted Leg of Lamb with Jalapeno/Mint Jelly; Roasted Red New Potatoes with Lemon Aioli Sauce and Blanched Spring Vegetables.; Lemon Curd, Chantilly and Biscotti Crunch Parfaits for desert.

Instructor: Chef Joey Allette, Caterer and Co-star of Inspector Skillet

LET'S DO LUNCH - NOT YOUR ORDINARY VEGGIES

Cost: $19

Wednesday, March 31st, 12:15pm-1:15pm

Try some new twists on some old favorites: Special Green Beans with Mushrooms and Garlic; Three Potato Medley; Asparagus with Dijon Cream Sauce; and Mint Glazed Carrots and Peas. All will be served with samples of Market Street's prepared entrees.

Instructors: Culinary School Staff

TASTES AND TALES BOOK CLUB

Cost: $29

Wednesday, March 31st, 6:30pm-8:30pm

Join us as we enjoy discussing "Eat, Pray, Love" by Elizabeth Gilbert. We will discuss the novel about one woman's search for everything across Italy, India and Indonesia. We cook, dine together and discuss this intriguing story.

Instructors: Market Street Culinary Staff

ADULTS WITH SPECIAL NEEDS

Cost: $10/class

6:00PM-8:00pm, First and Third Wednesdays

Learn to cook basic meals, desserts, and holiday foods. A state of the art demonstration kitchen is the perfect setting for you to learn the skills to prepare a fabulous meal with the help of expert Market Street instructors and community volunteers. You will prepare your dinner; dine together with your old and new friends; and assist with the clean up of the kitchen. ALL abilities are welcome.

Please call at least one week prior to class to register.

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