Chef Giovanni will show you how to turn seasonal fall ingredients into an authentic Italian dinner. Students will help form the meatballs.

• Melanzane a Fungetto ("mushroom style" eggplant) with Rustic Bread and Fresh Burrata
• Meatballs in Braised Tomato sauce
• Homemade Fettucine with Tomato Sauce and Meatballs
• Penne all Norma (Penne with Eggplant and Ricotta)

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.

Survey the globe with a sampling of savory pies. A great flaky crust pairs equally well with savory ingredients. In this hands-on class, you will help prepare and enjoy:

• Ham and Pistachio Terrine Pie
• Portuguese Pork Hand Pies
• Russian Vegetable Pie

Demonstration/ Participation

Jeff Doyle-Horney is an award winning piemaster, 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 Gates & Brovi. His specialty is lattice-top fruit pies.

Ages 18 and older

There's nothing quite as comforting as a steaming bowl of creamy chowder. This class will amp up your chowder repertoire for the upcoming winter months. Sample and enjoy:

• Corn and Andouille Chowder
• Classic New England Chowder
• Conch Chowder

Demonstration

Susan Hendrix - Sous Chef Tempest Oyster Bar, Past Owner and Executive Chef Sunprint Cafe.

Ages 18 and older

Recreate all your favorite taco truck recipes at home! Tom will teach you how to make:

• Shrimp Tacos with Salsa Verde
• Pork Shoulder tacos with Homemade Spice Rub
• Beef tacos with Pickled Vegetables
• Homemade Calico Beans and Rice
• Sangria with Fresh Fruit

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

Classic Bistro fare - perfect for a cozy fall dinner at home with friends. Enjoy:

• Moules and Frites with a White Wine, Garlic, and Herb Sauce; served with Crostini
• Classic Steak Au Poivre with a Brandy-Peppercorn Cream Sauce
• Poached Pear Clafoutis with Orange Zest Chantilly Cream

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.

Enjoy Neeta's South Indian vegetarian dishes featuring the bounty of the harvest. Sample:

• Oothppam (Savory Pancakes with fresh Herbs and Spices)
• Yellow Lentil Chutney 
  
• Sambhar (Lentils and Vegetables simmered with Chilies, Cumin and Coriander Seeds, and fresh Coconut. A hearty vegetarian soup for the cold months ahead)
  

Demonstration

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

Ages 18 and older

Central to Asian cuisine is fresh, quality ingredients and the right sauces. Learn about the origin and uses of sauces including: Hoisin, Plum, Oyster, Hot Mustard, Fermented Black Bean, Garlic Chili Paste, Teriyaki, and various Vinegars and Soy Sauces. Taste the variety of flavors with Egg Rolls that you help roll, and chicken tenders.  Finish off with spiced Pineapple and Lychee fruit and an aperitif of Plum Wine.

The holidays demand pies! If you want to perfect your pie crust skills and get some inspiration for some new flavor inspirations - join Jeff and learn from a blue-ribbon pro. Help prepare and enjoy:

• Bourbon Sweet Potato Pie
• Eggnog Mousse Pie
• Cranberry Pear Pie

Demonstration/ Participation

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 at the Gates & Brovi Restaurant on Monroe Street. His specialty is fruit lattice-top pies.

Ages 18 and older

What's better than giving chocolate Truffles and Bark as holiday gifts? In this hands-on class, we will make traditional Truffles with heavy cream as well as Chocolate Bark. Students will learn how to: temper chocolate, make a basic ganache, and hand roll their truffles to take home. Students will also sample some of Megan's signature truffles and chocolate confections with a glass of bubbly.

Demonstration/Participation

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

Ages 18 and older.

With holiday parties ahead, learn how to make easy mini pastries that will fancy up any dessert table. The emphasis will be on chocolate! Many of the steps can be done ahead for no-stress entertaining!

Each student will bring home a sampling of their own sweet treats. Sample and help prepare:

• Chocolate Caramel Tartlets
• Chocolate Cherry Mini Cakes
• Chocolate Brandy Mint French Verrines

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.

Instructor Leyla will introduce you to the basics of Turkish cooking with an emphasis on healthy comfort food for the long Wisconsin winter. Sample and help prepare:

• Healing Chicken Soup
• Vitamin Bomb Beet Salad
• Home Made Baklava

Demonstration/Participation

Layla Topal - Organizes and leads food oriented trips to Turkey for couples and small groups. She spends the winters in Madison and the rest of the year in Turkey. Leyla is known for her extensive dinner parties.

Ages 18 and older.

There's Thanksgiving, then there's a Cajun Thanksgiving! This Cajun-inspired menu will be a holiday feast to remember! Enjoy:

• Cajun "Dirty Rice" Dressing
• Wisconsin Cheddar and Shallot Mashed Potatoes
• Creole Corn Maque Choux with Tasso Ham
• Bourbon and Cane Sugar Pecan Pie with Pecan Sandie Crust

Demonstration/Participation

Ellen Cook - Ellen was born on a bayou in Houma, Louisiana with her Cajun mother and sugar cane farmer father. After her retirement as a career scientist at UW Madison,  she followed the encouragement of friends and colleagues and started Cajun Cook, a company devoted to bringing authentic Cajun and Creole cuisine to Madison. She provides catering and personal chef services and produces Cajun Cook Jambalaya Starter kits.

Ages 18 and older.