The thought of summer vegetables paired with fresh shellfish is like a breath of fresh air! Join Chef Sean in a  celebration of summer with his menu showcasing:

• Crab Toast with Cucumbers and Tomatoes
• Billi Bi Soup with Summer Vegetables
• Clams with Harissa and Lemon

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.

Join Neeta as she creates popular dishes that can be found on the street carts in India. Enjoy:

• Aloo Tikki (Crispy Potato Patties) served with Spicy Green Pea Sauce, Yogurt, and Sweet and Sour Tamarind Chutney.
• Bhei-Puri (Roasted Puffed Rice and Crunchy Wafers) served with spicy Green Chutney; fresh Onions, Tomatoes, and Cucumbers; topped with fine Chickpea Noodles. This is one of the most popular street foods from Mumbai (Bombay). 
• Mango Lassi - perfect for a hot summer day.

Demonstration

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

Ages 18 and older.

This class will explore the tastes and signature spices from Singapore, China, and Thailand.  These Asian inspired dishes can easily be made gluten-free. Enjoy:

• Singapore Noodles with Shrimp
• Beef with Broccoli served over Korean Rice Cakes
• Thai Fried Bananas

Demonstration

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

Enjoy the perfect ending to a summer meal with friends. Students will prepare their own Verrine to take home and enjoy. Susie will prepare for you:

• Upside Down Lemon Méringue Pie
• Flourless Chocolate Raspberry Truffle Tarts
• Summer Parfaits

Demonstration/Participation

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

Ages 18 and older

Chef Edward and Culinary Travel Expert Susan of the "Eat Smart Guides" will escort you on a culinary tour of Peru. If you been there before or it's on your bucket list, this is the class for you. Help prepare and enjoy:

• Ceviche de Pascado 
• Aji de Gallina (Peruvian Chicken Stew cooked with Yellow Chili Peppers, Walnuts, Spices, Garlic, and Tumeric). It's believed to have been introduced in the 16th century Peru by African slaves brought by the Spanish.
• Quinua Crepas con Mermelada y Salsa de Naranja (Quinoa Crepes with Marmalade and Orange Sauce)

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 one of the chefs at Pasture and Plenty. Because of his wide-ranging culinary style, Edward enjoys catering and working special events around Wisconsin.

Susan Chwae - Susan is a culinary travel expert for the family-owned travel publishing company Gingko Press and the award-winning Eat Smart Culinary Guidebook Series. She has been assisting or leading culinary tours to India, Indonesia, Jordan, Morocco, Portugal, Sicily, and Turkey from 2005.  

Ages 18 and older.

Start your evening by enjoying a glass of wine and sampling four of Ian's most popular pizzas. After learning how to stretch and toss the dough like a pro, you'll create two freshly baked pizzas of your own to take home, featuring toppings and sauces such as: Mac n Cheese; locally produced Sausage and Ham; Grilled and Barbequed Chicken; Fresh Spinach, Portabello Mushrooms, and Roasted Peppers; Blue, Feta, Cheddar, and Pepper Jack Cheeses; and BBQ, Ranch, Pesto, and Creme Fraiche Sauces. The possibilities are endless!

Sample and create some of Ian’s favorites:

• Mac n’ Cheese Pizza
• Chili Cheese Frito Pizza
• Smoky The Bandit Pizza
• Philly Cheese Steak
  

Hands-On

Nick Martin & Staci Fritz

Ages 18 and older.

Miso, an ancient Japanese superfood made from protein-rich soybeans, is a staple of Asian kitchens. It has saltiness, sweetness, and umami all in one ingredient. Sample:

• Salmon en Papillote
• Pork Teppanyaki
• Miso Soup
• Miso Pickled Summer Vegetables

Demonstration

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

Ages 18 and older.

Come celebrate the bold flavors of Spain and explore the techniques and flavors used to create these flavor-packed bites - perfect for summer entertaining. Lily will demonstrate how easy it is to prepare a piquant assortment of these restaurant-quality Tapas to wow your friends and family. Enjoy:

• Pan con Tomate (Grilled Bread with Garlic Infused Olive Oil, Heirloom Tomatoes, and fresh herbs
• Patatas con Chorizo y Vegetales (New Potatoes and Spanish-style Chorizo sautéed with market vegetables)
• Spinach and Queso Croquetta 
• Alitas de Pollo (Sweet and Spicy Chicken Wings marinated with Honey and Smoked Paprika)
• Ensalada de Calabasa (Shaved Zucchini with Toasted Almonds, Lemon, and Olive Oil)
• White Wine Sangria

Demonstration

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.

All students must be 21 or older.

Celebrate the quintessential vegetable (or fruit) of summer - the Tomato! Chef Francesco will show you some imaginative tomato dishes with an Italian twist. He will prepare:

• Crostata ai Pomodori (Tomato Tarte)
• Pomodori Ripieni (Stuffed and Baked Tomatoes)
• Bisque di Pomodoro (Tomato Bisque)
• Pasta al Pomodoro (Fresh Tomato and Basil Pasta)

Francesco Mangano - Executive Chef and Owner of Osteria Papavero

Ages 18 and older.

Join Chef and Caterer Ethan as he celebrates all things summer.  You will leave this class with confidence to cater your own dinner party. Enjoy:

• Corn and Shrimp Fritters with Smoky Paprika Aioli
• Prosciutto wrapped Pork Tenderloin with Huckleberry-Balsamic-Sage Sauce
• "Cookies and Cream" No-Churn ice Cream with Macerated Strawberries

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.

Join Chef Joel as he celebrates all things seafood. You will leave this class with the confidence to purchase and prepare fish like a pro. You will help prepare:

• Jamaican Jerk Fish Tacos with Avocado, Lime, and Fried Plantains
• Scallop and Peach Ceviche with baby Greens and Cream Biscuits
• Thai Shrimp Sausage Rolls with Phyllo and Sweet Thai Chili Sauce

Participation/Demonstration

Joel Olson - of Hemmechef, is a nationally recognized culinary instructor with over 20 years of teaching experience. He brings his unique flair to teaching, using his sense of humor and passion for cooking to inspire his students.

Ages 18 and older.

Confused as to what to do with all the fresh vegetables that you brought home from the farmer's market? Join Debra to learn how to make these satisfying vegetarian gratins. Savor:

• Julia Child's Zucchini Rice Tian
• Corn Pudding
• Scalloped Tomatoes
• Late Summer Fruit Crumble

Ages 18 and older.