Bring a little taste of the Caribbean home with inspiration from Lily's menu. Sample:

• Carnival Corn with Cilantro and Lime Crema
• Jerk Marinated Shrimp (with Lily's own recipe for homemade Jerk seasoning)
• Cilantro Lime Rice
• Slow Cooked Cuban Style Black Beans
• Jicama Slaw
• Caramelized Bananas with Vanilla Ice Cream

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.

Ages 18 and older

Ages 18 and older

Things are going to get hot and spicy with Chef Tom's menu tonight! In addition, class will start with a hot sauce tasting, try some local hot sauces as well as some of Tom's favorites. Sample:

• Red Hot Pork Tacos
• Buffalo Shrimp
• Jamaican Jerk Chicken with a homemade dry rub

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 small groups.

18 years and older

Come with your partner for an evening of delicious fresh pasta preparation and enjoy it with other foodie couples.  In this hands-on class, Jesse will teach you the secrets to working with and shaping fresh pasta dough. The possibilities are endless! Make and enjoy:

• Basil Pasta Dough
• Stuffed Pasta Dough
• Raviolo with Corn, Bacon, and fresh Beans
• Basil Fettuccini with Sungold Tomato Sauce

Demonstration/Participation

Jesse Kloskey - has worked in several Michelin Star restaurants in San Francisco and Spain. Back in Madison, he's focused on Healthy Cooking using local Meats and produce from the Farmer's Market. His writing and recipes can be found on www.chefjessek.com.

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 Barbecued 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
• Jerk Chicken Pizza
  
• Fresh Tomato, Mozzarella, and Basil Pizza, all locally sourced
• Drunken Ravioli Pizza

Hands-On

Nick Martin & Staci Fritz

Ages 18 and older.

Summer is here and you know what that means - party time! Sandra will teach you a variety of Hors d'Oeurves and small bites to give you the inspiration and confidence to prepare for your next cocktail party. Your guests will be impressed!

Sample:

• Herbed Goat Cheese in Parmesan Crisp Cups
• Individual Caprese Salad with Balsamic Reduction
• Shrimp Cakes with Remoullade
• Gougeres
• Chinese Marinated Pork Loin on Skewers

Demonstration

Sandra Purnell - Sandra had the opportunity to live in Austin Texas for a few years where she learned to love Tex-Mex and green chiles from New Mexico. A graduate of the Madison College Culinary Program, she loves to share her love of cooking.

Ages 18 and older

Huma returns with another serving of Pakistani spices. Learn how to incorporate them and the bounty of your garden into your summer meals - easy, simple, healthy. Enjoy:

• Samosas
• Red, Orange, and Green Peppers stuffed with spicy ground Beef and simmered in a fire roasted Tomato Sauce
• Matar Pulao - Basmati Rice coooked with fresh Green Peas and Tumeric
• Raita

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.

Chef Rob will guide you through the process of choosing only the freshest and finest ingredients from the farmer's market to bring gourmet farm to table cooking to your own kitchen. Enjoy:

• Shaved Asparagus Salad with Crushed Pistachios, Fresh Herbs, and a Citrus Dressing
• Heirloom Tomato Salad with Arugula, Burrata, Crispy Pancetta, and Roasted Onions
• Shiitake Mushrooms sauteed with Sherry Vinegar and Aromatics; finished with Chive Butter; and spooned over Charred Cabbage Wedges

Demonstration

Rob Grisham - Chef and Owner of Isthmus Dining Company, a Madison based start-up that hosts pop-up dinners, in-home dinners, and other collaborative food events throughout the city. Rob was the chef at Brasserie V for 7 years.

Ages 21 and older.

Explore the techniques and ingredients behind some of Vietnam's most treasured dishes, and learn how easliy you can prepare Vietnamese street food in your own kitchen. Sample:

• Pho
• Banh Xeo ( Sizzling Scallion Pancakes)
• Tapioca & Sweet Corn Pudding with Coconut Cream

Demonstration

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

Ages 18 and older.

Because of the long growing season in Cajun Country, Cajun/Creole dishes are meant to be made from fresh ingredients. Summers in Wisconsin are perfect for preparing them in their true, authentic, tasty glory! Sample and enjoy:

• WisCajun Fish Court Bouillon (A Creole tomato-based fish stew prepared with locally sourced fish and tomatoes)
• Dirty Rice Stuffed Peppers
• Sweet Corn Maque Choux

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 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.

It may be the dog days of summer, but it's never too hot for sweets.  Keep cool making these super cool desserts!  We'll make:

• Old Fashioned Icebox Cheesecake
• Spicy Blueberry Soup
• Party Berry Parfaits

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.

Back by popular demand! Join Chef Tom as he celebrates all things seafood with a slightly international twist. You will leave this class with the confidence to purchase and prepare seafood like a pro. Sample:

• Tequila Shrimp Taquitos
• Asian Seared Ahi Tuna Tacos
• Scallop Tostatos with Pico de Gallo
• Spicy Catfish Tacos 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.

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

• Imam Bayildi (Stuffed Eggplants with Tomatoes, Garlic, Onions, and Parsley)
• Tavuklu Sehriye (Chicken with Orzo)
• Pancar (Beets in Lemon Garlic Dressing)
• Incir Tatlisi (Walnut Stuffed Figs baked with Cloves, Cinnamon, and Brandy, served over Ice Cream)

Demonstration / Participation

Leyla 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.

Did you know that the Hatch Chile is the state fruit of New Mexico? In late summer, the smell of roasting chilies permeates the air in southern New Mexico. If you like heat, this is the class for you! Enjoy:

• Hatch Chile Rellanos
• Hatch Chile Black Bean and Chicken Burritos
• Hatch Green Chile Ice Cream

Demonstration

Sandra Purnell - Sandra had the opportunity to live in Austin Texas for a few years where she learned to love Tex-Mex and green chiles from New Mexico. A graduate of the Madison College Culinary Program, she loves to share her love of cooking.

Ages 18 and older

Chef Jesse will introduce you to authentic flavors from the south of France, featuring local seasonal produce. Enjoy:

• Sweet Corn Soup with Basil and Shrimp
• Provence Tomato Salad with Olives and Garlic Confit
• Lavender Duck Breast with Summer Vegetables
• A dessert of Rose and Stone Fruit with Whipped Creme Fraiche

Demonstration

Jesse Kloskey - has worked in several Michelin Star restaurants in San Francisco and Spain. Back in Madison, he's focused on Healthy Cooking using local Meats and produce from the Farmer's Market . His writing and recipes can be found on www.chefjessek.com.

Ages 18 and 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:

• Stuffed and Roasted Tomatoes
• Heirloom Tomato Salad
• Tomato Pesto with Pasta
• Tomato Tarragon Soup

Demonstration

Francesco Mangano - Executive Chef and Owner of Osteria Papavero

All students must be at least 18 years old.