Pasta Frolla is an Italian sweet dough traditonally used for Crostata (Tarts), but also as the base for pies, cookies, biscuits, and biscotti. Sample and help prepare:

• Pasta Frolla, scented with Lemon or Orange
• Ricotta-filled Pasta Frolla Tarts
• Crostata de Marmellata - filled with home-made Blueberry Jam
• Almond Cookies made from Pasta Frolla

Ages 18 and older.

Huma returns with a serving of authentic North African flavors. Learn how to make Harissa, the quintessential chili paste from North Africa, as common as ketsup in the US. Enjoy:

• Harissa Sauce from scratch
• Harissa Shrimp with Garlic, Cilantro, and Red Onions
• Mediterranean Couscous with Sajji Masala, Garbanzo Beans and Red Pepper
• Ras Malai (Ricotta Cheese baked with Sugar and Green Cardamoms)

Demonstration

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.

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

• Shortbread Tart
• Mini Glazed Chocolate Flourless Cakes filled with Ganache
• Sponge Layer Cake with Raspberry and Whipped Cream Filling

Demonstration

Susie Feest - Culinary Instructor at Madison College. Owner of Sweet Feest (sweetfeest.com)

Ages 18 and older

Join Chef Francesco in this celebration of artichokes. He will cover preparation, selection, and recipes with a decidedly Italian twist. Enjoy:

• Carciofi Fritti - Fried with Paprika Aioli
• Artichoke Soup
• Artichoke Frittata
• Braised - con Pancetta, Pomodoro e Vino Bianco

Demonstration

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

Ages 18 and older.

The thought of spring vegetables is like a breath of fresh air! Join Chef Sean in an Italian celebration of spring with his menu showcasing:

• Spring Vegetable Bruschetta
• Sorrel Soup with Goat Cheese and Olive Oil
• Fava Bean and Fennel Scafata
• Spring Onion and Fresh Ricotta Tarts

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.

No need to call for take-out when you can make these authentic favorites at home! Sample:

• Kung Pao Chicken with Peanuts
• Lo Mein with Shrimp and Roast Pork
• Freshly baked Chinese Almond Cookies

Demonstration

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

Join Chef Ethan as he celebrates all things seafood. You will leave this class with the knowledge and confidence to serve seafood at your next dinner party. Enjoy:

• Seared Scallops with Pea Puree, Pancetta, and Tarragon Sauce
• Pan Seared and Oven Finished Salmon with Pomegranate and Fennel Salad
• Butterscotch Glazed Carrots with Fresh Cracked Pepper
• Apple-Pear Tart with Caramel Glaze

Demonstration

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

Ages 18 and older.

Now your cakes can look as beautiful as they taste! In this hands-on class, Pastry Chef Maria will share some great tips for designing a special cake.  We will assemble the cakes and practice basic decorating techniques.

Students will take home a finished cake of their own creation!

Demonstration/Participation

Maria Teniente - Cake Decorator at Metcalfe's, previously Pastry Chef at The Madison Club and Elegant Edibles.

Ages 18  and older.

Chef Susan will teach you the ins and outs of egg preparations using temperature control and professional techniques. She will demonstrate these international egg dishes:

• Tortilla Espanola
• Pasta Carbonara with Poached Eggs
• Shakshuka (a Mediterranean dish of eggs baked in a Tomato-Red Pepper Sauce spiced with Cumin, Paprika, and Cayenne)

Demonstration

Susan Hendrix - Sous Chef Tempest Oyster Bar; former Owner and Executive Chef Sunprint Cafe

Ages 18 and older.

These main-dish salads are perfect for summer, packed with protein and veggies. Enjoy:

• Steakhouse Salad with Creamy Blue Cheese Dressing
• Mediterranean Shrimp Salad with Lemon-Tahini Dressing
• Chinese Chicken Salad with Sesame Dressing

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 for a family.

Ages 18 and older.

Paratha (Flatbreads) are common for breakfast in northern Indian. Enjoy and help prepare Neeta's Northern Indian vegetarian dishes featuring:

• Punjabi Aloo Paratha - Whole Wheat Flatbread filled with spicy potatoes, onions, chilies, and cilantro. This bread is cooked on the stove top.
  
• Tomato and Green Chile Chutney
• Spinach Raita
  

Demonstration/Participation

Neeta Saluja - author of Six Spices: A Simple Concept of Indian Cooking

Ages 18 and older