Come celebrate the bold flavors of Greece and explore the techniques and flavors used to create them. Lily will demonstrate how easy it is to prepare this savory menu to wow your friends and family. Opa!

• Muhammara Dip with Toasted Pitas
• Keftedes (Greek Meatballs) 
• Tzatziki Sauce
• Basmati Rice Pilaf
• Baklava Cups

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.

Ages 18 and older.

Learn professional tips from Chef Ethan on how to incorporate international flavors using spices into your cooking repertoire. Enjoy:

• Roasted Garlic and Butternut Squash Soup with Harissa Spiced Crema
• Ras el Hanout Spiced Meatballs with Lemon-Mint Yogurt Sauce
• Mandy's Blazing Nectar and Adobo Rubbed Pork Medallions with Black Bean Pico De Gallo
• Middle Eastern Basbousa Cake with Honey Citrus Syrup and Toasted Almonds

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.

Liven up your winter menus with these warming week-night meals. Enjoy:

• Individual Maple-glazed Turkey Meatloaf served with Cheesy Skillet Scalloped Potatoes and Braised Fennel and Tomatoes
• Smoked Salmon and Yukon Gold Hash served with Red Pepper Sauce
• Caramel Apple Mousse

Participation/Demonstration

Joel Olson - of Hemmachef, 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.

If you hear Ramen and think of the noodle bowls you ate in college, think again!  Chef Paul will explore the broth, home-made noodles, the proteins and the vegetables.

Learn how to create artful, healthy, and delicious Ramen dishes at homes. Chef Paul will demonstrate:

• Noodles from scratch
• Pork Chop, Hard-Boiled Eggs, Fried Shrimp, Vegetables

Demonstration

Paul Tseng - Culinary Instructor at Madison College, Cook and Instructor at Willy West

Ages 18 and older.

It's all about the technique! Chef Sean will show you how to prepare the pasta dough, and then students will learn how to roll: Agnolotti; Paparadelle; and Farfalle. Sean will provide the sauces. When you leave, you'll look like a pasta pro!

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.

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

• Pao de Queijo (Cheese Rolls)
• Moqueca de Camarao (Shrimp Stew Bahian Style)
• Arroz Brasileiro (Brazilian style Rice)
• Couve a Mmineira (Kale in the style of Minas Gerais)

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.

Mediterranean cuisine is a myriad of tastes and textures. Instructor Leyla will introduce you to the basics of Turkish cooking with an emphasis on ingredients and techniques. Sample and help prepare:

• Mercimek Corbasi (Warm Red Lentil and Vegetable Soup)
• Izmir Kofte (Spicy Deep-fried Meatballs, Oven-baked in Tomato Sauce with Potatoes)   
• Pilav (Turkish style Rice cooked with Orzo)
• Broccoli with Mediterranean style Lemon Garlic Sauce)

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.

On this cold February night, enjoy Jeanne's enticing stews and sides from far-off lands. Savor:

• Lebanese Chicken Stew with Chickpeas, Cilantro, Lime, Saffron, and Tumeric 
• Homemade Baba Ganoush with Pita Bread
• Sikuma Wikki - an African Stew with Tomato, Kale, Chili Peppers, Smoked Sausage, Garlic, Tumeric, and Tomatoes
• Lentil and Bell Pepper Salad with Onions and Tomatoes

Demonstration

Jeanne Benick - Chef and Owner of Simply Served Personal Chef Service. Jeanne focuses on healthy, real food and eating as seasonally as possible.

Ages 18 and older.

There's nothing like a bowl of steaming soup and a gooey, cheesy sandwich to warm up your winter night. Help prepare and sample:

• Cuban Black Bean Soup with Crispy Onions and Lime Crema, served with a Classic Cuban Sandwich
• Tuscan Onion Soup with Roasted Tomato, served with Goat Cheese and Bacon Paninis

Demonstration/Participation

Joel Olson - of Hemmachef, 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.

In this hands-on class, students will learn how to make fresh, hand-pulled noodles. The noodles will be served with a rich broth made from and topped with Wisconsin-grown ingredients. 

Hands-On

Lauralyn Rosenberger and Mason Purtell - currently have their own budding restaurant, Elemeno, which is in the pop-up stage.

Ages 18 and older.

Even though Fat Tuesday is over 2 weeks away, this menu is so good we had to start early! Enjoy a class filled with Cajun and Creole dishes that celebrate the festival. We'll supply the beads! Enjoy:

• Fried Jambalaya Balls with Spicy Tomato Sauce
• Classic Shrimp Creole served over Rice
• Remoulade Slaw
• Authentic Praline-filled New Orleans King Cake (shipped from NOLA)

Demonstration

Ellen Cook - Ellen was born on a bayou in Houma, Louisana with her Cajun mother and sugar cane farmer father. After her retirement as a career scientist at UW,  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.

Instructor Gabriel Heck is back to share his love and lore of authentic Nepalese cooking in this class featuring familiar ingredients combined in a whole new way. Try your hand at forming Momos, the traditional Himalayan dumplings.

His all-vegan menu includes:

• Momos
• Momo Chatni (a savory dipping sauce for Momos)
• Thukpa (Tibetan Vegetable Soup)
• Tareko Alu (Nepali Fried Potatoes)

Demonstration/Participation

Gabriel Heck

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.

It's ice fishing season in Wisconsin, and whether you participate or just want to know how to prepare the bounty from our lakes, this is the class for you! Tom will demonstrate:

• Perch in Parchment with Spinach and Matchstick Vegetables
• Blue Gill Cakes with Triple Citrus Aioli
• Broiled Trout with Compound Butter
• Pecan Coated Catfish with Carolina Slaw 

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.

Ages 18 and older.

Dim Sum is traditionally served for Sunday brunch. The frozen dumplings found in Asian grocery stores do not compare to the ones Sharon learned to make in her Grandmother's kitchen. Help prepare some of Sharon's favorite Dim Sum dishes:

• Pai Gwut (Spare Ribs in Black Bean Sauce)
• Pork Dumplings
• Lo Bak Go (Turnip Cakes)
• Deep Fried Spring Rolls
• Mango Pudding

Demonstration/Participation

Sharon Long - Sharon learned "East Meets West" from both her grandmothers who emigrated from southern China. Sharon is also an Orange Tree staffer.

Pozole is a classic celebratory Mexican stew that epitomizes food's ability to be more than the sum of it's parts. Keith will prepare three traditional versions of this hearty dish for you to sample, along with a range of garnishes to personalize your bowl. Sample:

• White Pozole - The essential broth of Pork and Hominy
• Red Pozole - A flavorful (but not too hot) broth with Chili Paste 
• Green Pozole - A mix of Green Chile, Tomatillo, Cilantro, and Pumpkin Seeds is added to the White Pozole
• Sweet Corn Ice Cream to end the feast

Demonstration

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

Ages 18 and older.

Learn the art of mixing, shaping, fermenting, and baking Sourdough bread using time honored techniques to coax the maximum flavor and nutrition from local, organic grains. Students will sample breads and take home a Sourdough Starter.

Hands-On

Kirk Smock - Owner and head bread baker at ORIGIN Breads, a small bakery in Madison that specializes in organic sourdough breads made with Wisconsin-grown and stone milled wheat. Kirk started the bakery in 2016 after 11 years of ardent home baking.

Ages 18 and older.

Take a culinary journey to northern Italy with Chef Camillo. His menu is inspired by what his Mamma Antonietta would serve at her Lake Como home when Camillo's family came to visit. Enjoy:

• Bruschette Rosa (Bruschette with Smoked Salmon, Marscapone, and Walnuts)
• Gnocchi con Zucca with Aurora Sauce
• Gnocchi with a Butternut Squash and Tomato Sauce, Basil, and fresh Cream
• Insalata e Finocchio (Fennel Salad)
  

Demonstration

Camillo Castelnuovo - was born in a small town on the shores of Lake Como in northern Italy. He first trained with Chef Bruno Quercini in Mill Valley, California. Camillo draws much of his inspiration from northern Italian home-style cooking.

Ages 18 and older.

Enjoy the bounty of New England's finest ingredients. Savor:

• Shrimp and Crab Cakes with Chive Sauce over Mixed Greens
• Mini Lobster Rolls
• Sweet Corn, Cheddar, and Chive Gougeres
• Easy Boston Cream Pie

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.

Megan will demonstrate how to make fresh Chocolate Truffles using single origin chocolates in the classic French tradition. In this hands-on class with the focus on spring, 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 confection with a glass of bubbly.

Demonstration/Participation

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

18 years and older.

Learn how to make a simplified version of this classic multi-layered pastry, sometimes known as "Rough Puff".  Help prepare:

• Quick Puff Pastry
• Apple Turnovers
• Mille Feuille (Napoleans)
• Cinnamon Sugar Palmiers
• Ideas for using leftover pastry - Cheese Straws, Open Face Tarts, etc.

Ages 18 and older.

In this hands-on class, students will learn how to make fresh, hand-pulled noodles. The noodles will be served with a rich broth made from and topped with Wisconsin-grown ingredients. 

Hands-On

Lauralyn Rosenberger and Mason Purtell - currently have their own budding restaurant, Elemeno, which is in the pop-up stage.

Ages 18 and older.

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!

• Hot Queso & Chorizo Dip
• Tacos (hand-made tortillas) with Slow Cooked Beef in Salsa, with Mexican Slaw and Avocado Crema
• Cilantro Lime Rice
• Refried Beans
• Mangoes Flambe with Cane Sugar, Rum, and Toasted Pumpkin Seeds

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.

Eating greens is an important part of a healthy diet. Chef Tom will teach you how to incorporate more greens into your meals. Enjoy:

• Salmon in Parchment with Spinach and matchstick vegetables
• Spring Salad with Mustard Vinaigrette
• Flatbread Pizza with Garlic Cream, Bitter Greens, and cured meats
• Real "Down South" Greens in Ham Stock with Pot Likker 

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.

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 experience traditional Portuguese cuisine. Sharon and Susan traveled to Portugal in the fall of 2019 and learned about the traditional dishes of Portugal. For additional information, check out Joan Peterson and Ronnie Hess's book "Eat Smart in Portugal". Enjoy:

• Caldo Verde (Kale Soup)
• Paseis de Bacalhau (Cod Fritters)
• Portuguese Duck and Rice
• Pasties de Nada (Custard Tarts)

Demonstration

Sharon Long - Sharon learned how to cook from her grandmothers who emigrated from China. She is an Orange Tree staffer.

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.  She is an Orange Tree staffer.

Ages 18 and older.

Shawn will demonstrate how to make tart dough, Almond Cream, and how to decorate with fruit.  Students will then create their own tart to bring home.

Demonstration/Participation

Shawn Bolduc - owner of the Baked Lab, (@forknbaked, www.thebakedlab.com) a small batch, from scratch, custom bakery. As a self taught baker, Shawn uses his arts background, combined with his passions for food, design, and organized chaos to create his unique treats.

Ages 18 and older.

Using local, organic grains, Kirk will teach the art of making Sourdough Focaccia at home. Learn mixing and shaping techniques, and  discuss the benefits of long fermentation (more flavor and nutrition). Students will sample breads and take home a Sourdough Starter.

Hands-On

Kirk Smock - Owner and head bread baker at ORIGIN Breads, a small bakery in Madison that specializes in organic sourdough breads made with Wisconsin-grown and stone milled wheat. Kirk started the bakery in 2016 after 11 years of ardent home baking.

Ages 18 and older.

Demonstration/Participation

Susie Feest- Pastry Chef at Bunky's Cafe and Culinary Instructor at Madison College; Owner of Sweet Feest (sweetfeest.com)

Ages 18 and older.