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, Chorizo, Bacon, and Ham; Grilled Chicken; Sautéed Greens, Button Mushrooms, and Grilled Onions; Bleu, Feta, Cheddar, and Mozzarella 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
• Macho Nacho Pizza
• Smokey The Bandit Pizza
• Spinach Feta Pesto Pizza

Hands-on

Ages 18 and over.

There's nothing like a bowl of Vietnamese Pho to warm up a cool fall evening! Paul will demonstrate how to craete essential Pho broth from scratch paired with rice noodles, beef, pork and/or seafood with lightly blanched baby bok-choy and Napa cabbage. Also enjoy pan fried fish with turmeric, ginger, garlic and fish sauce.

Demonstration

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

Ages 18 and over.

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

• Wo (Pulse Griddle Cakes)
• Pancha Kwa (Five-Item Curry)
• Kurelo Tareko (Stir-Fried Asparagus)
• Halu Ja (Turmeric Rice)
• Golbheda ra Bhangko Biuko Chatni (Tomato-Hempseed Chutney)

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 over.

With such a wide variety of textures and flavors, mushrooms could be a part of almost any meal, often serving as a meat substitute.  Francesco will prepare:

• Wild mushroom stew
• Pasta with wild mushrooms and prawns
• Mushroom-gravlax toast
• Mushroom & truffle frittata.

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.

Liven up your fall and winter menus with these quick week-night meals. Enjoy:

• Crispy-fried Fish Fillets with Calypso Sauce
• Port-glazed Chicken Thighs
• Zucchini Noodle Cakes
• Fall Vegetable Ragout
• Butternut Squash with Brown Butter
• Caramelized Apple Mousse with Cranberry Crisps

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 over.

Experience the flavors of Indian cuisine with Neeta's secrets for preparing these tempting specialties at home:

• Hot and Spicy Tomato Soup:  Warm up your fall days with this simple yet delicious tomato soup, seasoned with fresh ginger and curry leaves.
• Rice with Peas Pulao: Fragrant Basmati rice cooked with peas, cashew nuts, and golden raisins. Pulao is flavored with whole spices such as cinnamon, cloves and cardamom.  Learn to prepare a festive dish before the holidays.
• Tandoori Chicken: Learn how to make your own Tandoori mix. You can marinate either whole chicken or chicken pieces in the freshly prepared spices mixed with plain yogurt.  Cook chicken in the oven or grill it in outdoor B.B.Q. The only thing you will miss will be the fuss of starting a Tandoor (Indian clay oven). 
• Tapioca Pudding: White pearls of tapioca gently cooked in milk to create a creamy textured pudding. Later sugar and golden raisins are added to complete the pudding.  

Demonstration

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

Ages 18 and over.

Come experience traditional Portuguese cuisine. Sharon and Susan traveled to Portugal in the Fall of 2019 and learned about the traditional dishes of Portugal. 

• Caldo Verde (kale soup)
• Pasteis de Bacalhau (cod fritters)
• Portuguese duck and rice casserole
• Pasties de Nada (custard tarts)

Students will receive a copy of Joan Peterson and Ronnie Hess’s book “Eat Smart in Portugal.”

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 over.

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

You shouldn't have to give up delicious baked goods if you're eating gluten and allergen-free. In this class, Heidi will discuss ingredients and techniques to successfully create flavorful baked goods without gluten and allergens. Students will learn how to make Pie Bread and Scones.

Demonstration  

Heidi Rozeske is a dedicated baker and author of the book “Baking Without," a beginner’s guide to cutting out gluten, dairy, soy, corn, yeast, nightshades, gums, refined sugars and more.

Ages 18 and over.

Liven up your fall and winter menus with these quick week-night meals. Enjoy:

• Crispy-fried Fish Fillets with Calypso Sauce
• Port-glazed Chicken Thighs
• Zucchini Noodle Cakes
• Fall Vegetable Ragout
• Butternut Squash with Brown Butter
• Caramelized Apple Mousse with Cranberry Crisps

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 over.

Take your holiday pastry skills to a whole new level and learn the secrets of this French delicacy from classically trained Pastry Chef Pierre. He will demonstrate:

• Preparing and mixing the ingredients
• Piping and baking the Macarons
• Different Festive Fillings
• Assembly

Demonstration

Pierre Ferland received his training as a pâtissier in Quebec City, Canada, at the renowned Château Frontenac. His 30-plus years of experience span all phases of the baking industry. Pierre has a particular interest in creating and reinterpreting classic French pastries.

Ages 18 and older. 

Just in time for Thanksgiving, join Chef Debra and discover her delicious savory and sweet pies for the holiday! In this demonstration and tasting class, you'll learn to make Deb's Mom's guaranteed-to-roll piecrust and use it as the base for Caramel Pumpkin Pie, Cranberry-Apple Pie, and a savory winter squash, tomato, and cheese galette. We'll also talk about other Thanksgiving-appropriate pie fillings and provide guidelines for how much fruit and thickening to use.

Demonstration

Debra Shapiro - Debra is a free-lance food blogger and cooking teacher with over 10 years of experience in Madison restaurants. She serves as the Pastry Chef for the Eat Smart Guides Dinner Series. Check out her blogs and pictures at Deb's Lunch (https://www.debslunch.com/blog/) and Instagram(https://www.instagram.com/debslunch)

Ages 18 and over.