Come celebrate the flavors of Mexico in your own kitchen. Learn to make Masa dough and create your own home-made tortillas. Lily will demonstrate how easy it is to bring a taste of Mexico to your own home. Ole!

• Handmade Corn Tortillas
• Slow Cooker Pork Carnitas
• Avocado Crema
• Jicama Slaw
• Pico de Gallo
• Refried Beans

Demonstration/Participation

Lily Kilfoy - a cooking instructor and freelance chef from Madison. Owner of The Kids Chef, where she teaches kids ages 5 and up how to cook.

Ages 18 and older.

Soup-filled Tang-jiao bao, the crown jewel of Chinese dumplings, will be the star of this workshop.  You'll learn the secret to these steamed buns filled with pockets of gelatinized broth that burst into soup when steamed. Students will learn how to make the broth, the dough for the dumplings, the fillings, and of course - the trademark pleating.

Demonstration and Participation

Paul Tseng - Instructor at Madison College's Culinary Program, Cook at Willy West

Ages 18 and older.

Chef Edward of the "Eat Smart Guides" will escort you on a culinary tour of German street food. In this hands-on class, you will help prepare:

• Obatzda (Soft Cheese Spread served with Bread and Radishes)
• Currywurst (Sausage covered in Curry Ketchup)
• Rouladan
• Mulled Wine

Demonstration/Participation

Edward Chwae - Edward is the executive chef for Eat Smart Culinary Travel (Gingko Press, Inc.). He provides assistance on their culinary tours, and is the featured chef for their "Dinner with the Author" series. He is also a chef at Merchant and Lucille restaurants in Madison. Because of his wide-ranging culinary style, Edward enjoys catering and working special events around Wisconsin.

Ages 21 and older.

Nepal's cuisine is as diverse as the country itself. Explore the vegetarian flavors of Nepal while learning to make these healthy, Himalayan classics:

• Kalo Dal (Black Dal)
• Yogi Tarkari Curry (Mixed Vegetable Curry)
• Sukmel Pulau (Cardamom Basmati Rice)
• Til Hariyo Daniyako Chatni (Sesame-Cilantro Chutney)
• Sag (Nepali Fried Greens)

Demonstration

Gabriel Heck - specializes in the cuisine and techniques of Nepalese cooking.  Gabriel studied Nepali cooking while attending a university in Katmandu.

Ages 18 and older.

Classic Tuscan fare - perfect for a cozy winter dinner at home with friends. Enjoy:

• Tuscan Baby Kale Salad with Pan Toasted Garlic Croutons
• Pan Seared Pesto and Mushroom Stuffed Pork Loin wrapped in Prosciutto
• Creamy Polenta
• Ligurian Olive Oil Cake with Limoncello Glaze and honeyed Citrus

Demonstration

Ethan Kaercher - Executive Chef/Owner Mad-City Chefs, a service oriented catering company offering small event catering services for groups from 2-150.

Ages 18 and older.

Braising is the perfect winter cooking technique. Sean will demonstrate how to use this low and slow cooking technique to create ultra-tender meats and vegetables.

• Pot au Fue - Slow Cooked Beef Roast with Bone Marrow in a luxurious broth
• Beef Short Ribs
• Braised Root Vegetables with Cabbage and winter fruits

Demonstration

Chef Sean Fogarty - Executive Chef at Steenbock's on Orchard. He has trained in top kitchens in Madison as well as in Sonoma County, Chicago, and France. His current favorite cookbook is "On Vegetables" by Jeremy Fox.

Ages 18 and older.

Are you a dessert person? If so, join Chef Giovanni in this class exploring Italian sweets. Sample:

• Coffee Tiramisu
• Italian Lemon Pastry Cream
• Zeppole Fritte with Maraschino Cherry

Participation / Demonstration

Giovanni Novella - Executive Chef Fresco. Giovanni grew up in Torre del Greccos, Italy - a fishing port between Naples and Sorrento. After culinary school in Sorrento, he cooked across Europe, expanding his horizons to Germany, Greece, France, all around Italy. He relocated to San Diego in 2011, and Madison in 2016.

Ages 18 and older.

Learn how to make this popular street food start to finish with Chef Paul. These soft and pillowy steamed buns are the cornerstone of Chinese cuisine. Chef Paul will demonstrate how to prepare the dough, and you will try your hand at forming and pleating the Bao. 

• Xiao-long-bao
• Egg Drop Soup

Demonstration and Participation

Paul Tseng - Instructor at Madison College's Culinary Program, Cook at Willy West

Ages 18 and older.

Cheeses are among the most popular items on any menu, and are surprisingly easy to prepare at home. Students will have the opportunity to make and hand stretch Mozzarella curd. Dean will then demonstrate and discuss the difference in cheese varieties; cheese browning; and cheese performance (cheeses that melt, cheeses that don't).

Enjoy sampling:

• Homemade Mozzarella
• Cheese Tastings

Participation/Demonstration

Dean Sommer - Cheese & Food Technologist, Wisconsin Center for Dairy Research at U.W. Madison

Ages 18 and older.

You shouldn't have to give up delicious baked treats if you're eating gluten-free. In this class, Chef Jesse will discuss the ingredients and techniques that are needed for successful gluten-free and low carb baking. Enjoy:

• Chocolate Chip Cookies with Almond Flour
• Gingersnap Cookies with Coconut Flour and Sugar
• Dark Chocolate Tart with Raspberries
• Almond Butter Fudge Brownies

Demonstration

Jesse Kloskey - has worked in several Michelin Star restaurants in San Francisco and Spain. Back in Madison, he's focused on Healthy Cooking using local Meats and produce from the Farmer's Market . His writing and recipes can be found on www.chefjessek.com.

Ages 18 and older

Huma returns with another serving of authentic Pakistani cooking. You will learn how to make:

• Fried Samosas filled with spicy Potatoes
• Authentic Chicken Curry with Huma's signature Garam Masala blend
• Cilantro Pulao - Basmati Rice cooked with Cilantro, Turmeric, and Lime
• Raita

Demonstration/Participation

Huma Siddiqui – author of Jasmine in her Hair, a book about the culture and cuisine of Pakistan, and President of White Jasmine, a spice company based in Mount Horeb.

Ages 18 and older.

Smooth and creamy risotto is one of the all-time comfort foods on a cold winter's night. Chef Tom will de-mystify this classic Italian dish by preparing:

• Shrimp and Scallop Risotto
• Mushroom Risotto
• Braised Beef Risotto

Demonstration

Tom Wolowik - a Fishmonger at Madison's Seafood Center for 15 years, currently works at Bistro 101 in Mt. Horeb. Tom is now concentrating on teaching cooking classes and catering for small groups.

18 years and older

In this hands-on class, learn biscuit and scone making tips and tricks for sweet and savory accompaniments. Help prepare and sample:

• Country Ham Biscuits with Red Eye Gravy
• Buttermilk Biscuits with Sausage Cream Gravy
• Cherry Almond Scones

Participation/Demonstration

Jeff Doyle-Horney is an award winning Pie Master, having won the Family Favorite Fruit Pie at the 2013 Wisconsin State Fair, as well as First Prize Winner and Best Of Division in the 2012 State Fair. He is a retired school teacher who currently is the resident pie baker and biscuit maker at the Gates & Brovi Restaurant on Monroe Street.

Ages 18 and older

A Tamalada party is the perfect occasion for family and friends to gather around the kitchen table with a feeling of fiesta in the air!  Join Chef Sandra in this hands-on class and learn first hand how to make  traditional (and not so traditional) Tamales with all the fixins:

• Green Chili Cheese Tamales
• Chicken and Red Chile Tamales
• Dulce de Leche Dessert Tamales
• Winter Fruit Sangria

Participation/Demonstration

Sandra Purnell - Sous Chef at Trek Bicycle. Originally from Chicago, Sandra lived in Austin, Texas for a few years where she learned to love Tex Mex and green chilies from New Mexico. A graduate from Madison College Culinary Arts program, she enjoys sharing her love of cooking in classes and at catered events.

Ages 21 and older

Puff Pastry isn't so tough, especially with the tips and techniques Master Baker Punky will demonstrate in this hands-on class. Punky will help you make perfect Puff Pastry and you'll try your hand at Palmiers, Cream Horns, and Pinwheels.

Of course, there will be lots to take home, including dough to make more goodies at home.

Demonstration/Participation

Punky Egan - Retired Head of Madison College's Baking and Pastry Arts, and one of only 200 Certified Master Bakers in the US.

Ages 18  and older.

Give your next party a fun twist with these Asian-inspired appetizers. Help prepare and sample:

• Chinese Five Spice Chicken Wings
• Thai Deviled Eggs
• Vietnamese Bahn Mi Sliders

Demonstration

Sharon Long - Sharon learned "East Meets West" from both her grandmothers who emigrated from southern China.

Potatoes might not be the most exotic vegetable in the world, but with Chef Francesco's expertise, they will get the attention they deserve.  Francesco will prepare:

• Potato and Shrimp Salad
• Potato - Mortadella Gratin
• Potato - Fennel Soup
• Fried Potato Wedges with Romesco Sauce

Demonstration

Francesco Mangano - Owner of Osteria Papavero, where he focuses on authentic regional foods from the Emilia-Romagna and Toscana regions of Italy.

Ages 18 and older.

In this hands-on class, you will learn how to make these traditional dumplings at home. Learn how to make the Pierogi dough; then how to roll, cut, and stuff it. We will then cook the Pierogi and enjoy one of Mint Mark's favorite menu items.

Hands-On

Chef Sean Pharr - Chef/Owner Mint Mark Restaurant, a vegetable forward restaurant focusing on seasonally inspired small plates, cocktails, and brunch, located at 1929 Winnebago Street. Sean was born and raised in New London, WI and began his cooking career at Harvest before moving to Chicago to hone his craft. His credits include Tru, Osteria Via Santo, NoMi, and the Bristol. He and his family moved back to Madison in 2016 where he and his longtime friend Chad Vogel began plans for a new restaurant.

Ages 18 and older.

Explore ingredients and flavors from many cuisines in this vegetable-centric class.  Chef Sean will demonstrate how sophisticated and satisfying vegetarian cooking can be. Enjoy:

• Zucchini Pomadoro
• Roasted Beet and Mushroom Pot Pie
• Soy and Miso Roasted Brussels Sprouts

Demonstration

Chef Sean Fogarty - Executive Chef at Steenbock's on Orchard. He has trained in top kitchens in Madison as well as in Sonoma County, Chicago, and France. His current favorite cookbook is "On Vegetables" by Jeremy Fox.

Ages 18 and older.

This isn't haute cuisine, just classic French Bistro fare - perfect for a winter dinner at home with friends. Savor:

• Beef Short Rib Bourguignon
• Celery Root Gratin
• Carrots with Bacon and Onions
• Duck Fat Potatoes

Demonstration

Jesse Kloskey - has worked in several Michelin Star restaurants in San Francisco and Spain. Back in Madison, he's focused on Healthy Cooking using local Meats and produce from the Farmer's Market . His writing and recipes can be found on www.chefjessek.com.

Ages 18 and older

Although making pasta is considered a craft, you'll discover how easy it is to make at home.  This Hands-on class is all about the pasta and you will learn how to make pasta from scratch; roll it out on a hand-crank pasta machine; and hand-form different shapes.  Enjoy:

• Linguine with Winter Pesto
• Herb-Cheese Ravioli
• Orecchiette with Broccoli and Garlic

Demonstration/ Participation

Kelly Messori - Kelly is a classically trained pastry chef and self-taught pasta guru. She is the owner of Big Mouth Pasta, a fresh pasta business in Madison.

Ages 18 and older.

This cookie is perhaps the most difficult to make correctly. Even though there are only four ingredients, the method of putting them together is extremely technical. Master Baker Punky will go through the process step by step so that you learn the correct way to make Macarons. You will learn to create:

• Lavendar Macarons
• Rose Macarons
• Milk Chocolate Macarons

Students will bring home a box of their own Macarons.

Demonstration/Participation

Punky Egan - Retired Head of Madison College's Baking and Pastry Arts, and one of only 200 Certified Master Bakers in the US.

Ages 18  and older.

A well-honed knife and well-honed knife skills are the two most important tools to make your meal prep time a joy, not a chore. Join Orange Tree's knife sharpener and cutlery nerd Keith to get the most out of your blades. We will cover knife care and sharpening and introduce you to the most common kitchen knives.

After an introduction to the proper grip and cutting techniques, you will get to practice on a variety of produce. Learn how to slice, dice, mince, and julienne your way to kitchen success.

Keith will also demonstrate how to carve chicken and other poultry

Students will receive a voucher for a free knife sharpening on one knife, as well as a 15% discount on all cutlery on the night of class.

Demonstration/Participation

Keith Lepinski is a staff member at Orange Tree Imports and Cooking School Manager

 Ages 18 and older.

Come celebrate the bold flavors of Spain and explore the techniques and flavors used to create these shareable plates, perfect for entertaining.  You will learn how to make restaurant-quality tapas to wow your friends and family. ¡Olé!

• Shrimp Ceviche with Mango on Mini Tostadas
• Chorizo Empanadas with Piquillo Pepper Sauce
• Port Glazed Walnuts with Stilton
• Albondigas (Spanish Style Meatballs)
• Tortilla Espanole with Manchego-Paprica Aioli

Demonstration/Participation

Ethan Kaercher - Executive Chef/Owner Mad-City Chefs, a service oriented catering company offering small event catering services for groups from 2-150.

Ages 18 and older.

Shake off those late winter blues by bringing family and friends together at the table to enjoy a steaming bowl of soup. Enjoy:

• Cioppino with Mussels and Shrimp
• MInestrone
• Sausage, Kale, and White Bean Soup

Demonstration

Tom Wolowik - a Fishmonger at Madison's Seafood Center for 15 years, currently works at Bistro 101 in Mt. Horeb. Tom is now concentrating on teaching cooking classes and catering for small groups.

18 years and older

It's all about the technique! Chef Sean will show you how to prepare these pillowy dumplings from scratch perfectly every time. Students will mix, roll, cut, form, and cook the Gnocchi. Sean will then demonstrate how to serve them with different sauces and Ragouts.

Hands-On

Chef Sean Pharr - Chef/Owner Mint Mark Restaurant, a vegetable forward restaurant focusing on seasonally inspired small plates, cocktails, and brunch, located at 1929 Winnebago Street. Sean was born and raised in New London, WI and began his cooking career at Harvest before moving to Chicago to hone his craft. His credits include Tru, Osteria Via Santo, NoMi, and the Bristol. He and his family moved back to Madison in 2016 where he and his longtime friend Chad Vogel began plans for a new restaurant.

Ages 18 and older.

Enjoy a comforting Italian inspired meal on this late winter evening. Savor:

• Blue Cheese-Pear Tarts
• Creamy Polenta with Parmesan
• Braised Beef with Wine, Tomatoes, and Herbs
• Roasted Kale with Lemon
• Raspberry-Ricotta Mousse with Biscotti Crumbles

Demonstration

Lily Kilfoy - Proprietor of "The Kids Chef" teaching kids to cook. Lily was a cook at the Willy Street Coop and is also currently a private chef.

Ages 18 and older

Ganache for the ages! Join us as we make two flavored ganaches. We will use one for constructing a gluten-free chocolate layer cake and also turn one into truffles. Students will learn how to: temper chocolate, make a basic ganache, and hand roll their truffles to take home. Bubbly will be served alongside for added indulgence!

Each student will leave with a piece of cake as well as a bag a freshly rolled truffles.

Demonstration/Participation

Megan Hile - Owner of Madison Chocolate Company located at the corner of Monroe Street and Glenway.

Ages 18 and older.

This workshop will discuss the various kinds of dried chiles and their applications. Savor:

• Grilled Corn & Chile Dip
• Habanero Marinated Pork Chops
• Mustard Green Slaw
• Mango Sorbet with Lime & Chile
• Winter Fruit Sangria

Demonstration

Sandra Purnell - Sous Chef at Trek Bicycle. Originally from Chicago, Sandra lived in Austin, Texas for a few years where she learned to love Tex Mex and green chilies from New Mexico. A graduate from Madison College Culinary Arts program, she enjoys sharing her love of cooking in classes and at catered events.

Ages 21 and older

For a little more bite from your sweets, try Jeff's lemony creations. In this hands-on class, you'll learn tips and techniques for the perfect pie. Help prepare and sample:

• Lemon-Lime Meringue Pie
• Lemon Rosemary Mousse
• Shaker Lemon Pie

Participation/Demonstration

Jeff Doyle-Horney is an award winning Pie Master, having won the Family Favorite Fruit Pie at the 2013 Wisconsin State Fair, as well as First Prize Winner and Best Of Division in the 2012 State Fair. He is a retired school teacher who currently is the resident pie baker and biscuit maker at the Gates & Brovi Restaurant on Monroe Street.

Ages 18 and older

Start your evening by enjoying a glass of wine and sampling four of Ian's most popular pizzas. You will then create two freshly baked pizzas of your own creation to take home.

Choose from toppings such as: Buffalo Chicken; Mac n Cheese; fresh Spinach; Portobello Mushrooms; local Bacon and more - the possibilities are endless!

Hands-On

Nick Martin & Staci Fritz

Learn about easy Japanese home-cooking dishes that you can make any day of the week. Keith will cover the basics of Japanese seasoning and technique. Sample:

• Broiled Miso-Glazed Eggplant
• Spinach Salad (Gomae)
• Soy Milk Chowder with Samon, Broccoli, and Sweet Potato
• Sweet Red Bean and Mochi
  

Demonstration

Keith Lepinski is a staff member at Orange Tree Imports and Cooking School Manager

18 years and older.