After tonight, your favorite Chinese take –out place may be your very own kitchen!  You will be learning how to make some of your favorites.  You’ll learn about those exotic Asian ingredients, how to chop and dice, how to season and stir-fry and you will surprise yourself with the results!  Bring your apron and your appetite, and we’ll get busy making your favorites!  When all the work is done, we will sit down and enjoy the fruits for our labor. 

Menu: 

Hoisin Chicken Lettuce Wraps

Savory Crab Ragoon,

Sirlion Steak Stirfry

Shrimp Fried Rice

Move over Rachel Ray—Bonnie has her own set of recipes tonight to get supper on the table in no time.  What’s more—she has three separate entrees:  One chicken, one fish and one meat.  And to round out the meal, she is tossing together a salad and whipping up a little dessert.  Fast food never tasted so good!   

Menu: 

Golden Sauteed Chicken Breasts

with Warm Grape Tomato Sauce,

Alder Hot-Smoked Norwegian Salmon

with Israeli Coucous

 Skillet Shepherd’s Pie

Fresh Garden Salad

 Warm Peach Sundaes

Sauces seem to be the one thing that even confuses very good cooks, and why is that?  Perhaps it’s the French names we often find attached to various sauces.  Bonnie will break this class down to cover the basics and help you understand how to construct sauces that you will use in your own cooking.  She will show you each step along the way as she teaches you how to make the basic sauces—Béchamel Sauce,  Brown Sauce which is also known as Espagnole, Tomato Sauce and Hollandaise Sauce We also will cover some contemporary sauces as well.  Armed with this knowledge, the secrets of producing hundred of sauces are yours forever.

No matter how you spell it, on one thing we can agree—this light, flakey pastry does make beautiful appetizers, entrees and desserts.

There are a few techniques in working with this product, and Bonnie will tell and show all tonight!  It’s versatile and virtually fool-proof and you will amaze yourself when you work with this versatile dough. The application is almost limitless as you will learn in this class. 

Menu: 

Phyllo Purses with Black Beans and Pepper Jack Cheese, 

Phyllo Flowers,

Crab In Phyllo Pastry Shells,

Breast of Chicken Alouette in Phyllo

and  Viennese Apple Phyllo Strudel. 

Menu: 

Yukon Gold Potato and Vidalia Onion Soup

Fresh Spinach, Pear and Toasted Cashew Salad

with Raspberry Vinaigrette

Tenderloin of Pork with Cider Cream and Glazed Apple Slices

Steamed Brussels Sprouts with Parmesan and Almonds

Fresh Apple Cake with Warm Toffee Sauce, Walnuts and Whipped Cream

 Hands On--you get to practice!

What a fun class this will be—we are making French crepes!  Crepes can make the meal—–and this class will show you how easy and versatile crepes are to make and fill.   We will teach you how to mix, get the pan just right and even practice our flipping technique.  The thin, tender pancakes may be made in advance, layered and frozen until needed.  Then a few great fillings and you are ready to roll.  We’ll even toss together the proverbial “little green salad” to round out the menu! Then we’ll all sit down and enjoy! 

Menu Highlights: 

Savory Seafood Crepes

California Chicken Crepes;

A Little Green Salad

Apple Dessert Crepes with Caramel Sauce

We know that delicious gourmet Cupcakes are all the rage for desserts today! With cupcakes going for $3.50 a pop or more, why not learn how to stir up delicious batter, frost and decorate cupcakes for your own events.  You can learn to make several varieties of cupcakes with this class and Bonnie’s recipes will rival the best bakeries!   No cake mixes here—they are all made from scratch and may be the best you ever had—moist cake, scrumptious fillings and frostings.

  Recipes: 

Boston Cream Pie Cupcakes

Italian Creme Cupcakes 

Red Velvet Cupcakes

Pumpkin Cupcakes

Fish may be one area that raises the most concern among cooks.  We live in Kansas and have not always had available the fish that are plentiful in other parts of the country. But Bonnie will introduce you to fish that are locally available, and will cover different cooking principles in preparation of fish dishes.  Expand your repertoire as you learn how to cook the fish properly, to preserve moisture and texture, and to season fish to enhance natural flavors.  You will also learn how to tell when fish is done and find you are suddenly eating and enjoying more fish. .  Bonnie’s recipes are ones you will use again and again. 

You will discover vegetables are quite delicious when you expand your repertoire and learn how to properly select, prep and cook these nutritional wonders.  Bonnie will demonstrate vegetables currently available in our markets, and teach you how to prep them, and which are best for sautéing, roasting, glazing, stewing and/or steaming, and how to season them properly so even the finicky eater will not be admonished to “eat your vegetables

A HANDS ON CLASS!

Kolaches are delectably filled, tender, light sweet rolls, made of soft yeast dough—great for breakfast or to enjoy with a cup of coffee or tea or a cold glass of milk.  If you have ever enjoyed kolaches, you know they are a very special treat.  What you may not know is how easy they are to make!   Bonnie will take you step by step through the process and then you will get to practice mixing, shaping and filling your very own kolaches to take home with you. 

Menu: 

Apricot Kolaches,

Cherry Kolaches

Cheese Kolaches with Vanilla Drizzle and Toasted Almonds

Note: Bring your apron, 9x13-inch pan and rolling pin.