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.

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
• Spinach Feta Pizza
• Buffalo Chicken Pizza
• Chipotle Sweet Potato Pizza

Hands-On

Nick Martin & Staci Fritz

Ages 18 and older.

Everything you wanted to know about fresh pasta making!  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:

• Tortellini filled with Home-made Ricotta, served with Mushrooms and Fennel
• Butternut Squash stuffed Raviolo with Bacon and Sage

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

Join Chef Tom as he celebrates all things seafood with a seasonal flair. You will leave this class with the confidence to purchase and prepare seafood like a pro. Sample:

• Salmon en Croute with a Spinach and Cheese Stuffing
• Herb Roasted Shrimp over Farro
• Seared Scallops with hearty Greens
• Cod Cakes over Heirloom Potato Hash

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.

 Take your pastry skills to a whole new level this fall and learn the secrets of Macarons from Master Baker Punky Egan. You will learn how to:

• Prepare and mix the ingredients
• Pipe and bake the Macarons
• Different Fillings (Pumpkin Spice, Apple Butter, and Caramel made with Swiss Meringue Buttercream)
• Assembly

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.

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 Tart
• Mushroom Salad
• Mushroom Shrimp Pasta
• Sfincione-Stuffed Mushroom Caps

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.

Learn about easy Japanese home-cooking dishes that you can make any day of the week. Keith will cover the basics of Japanese seasoning and technique, as well as making Dashi - the essentail Japanese stock. Sample:

• Vegetable Packed Rice Bowl
• "Autumn Rain" style Trout
• Soy Simmered Winter Squash
• Miso Soup
• Carrot and Daikon Radish in Creamy Tofu Sauce

Demonstration

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

 18 years and older.

Sushi is not just raw fish, it's about the perfectly seasoned Sushi Rice, the pickled Ginger, and real Wasabi. In this hands-on class, you will taste the vinagered Sushi Rice with delectably prepared Tuna, Smoked Salmon, Poached Shrimp, Cucumber and Avocado.  You will learn to roll Maki, as well as make Temaki and Nigiri.

Demonstration and Participation

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

Students must be 18 years old.

Graduated from Knife Skills 101 and ready to move on? This class will take you to the next level. You will learn proper knife handling, using the right knife for the right job; advanced knife cuts such as julienne and brunoise; as well as meat fabrication that includes breaking down a whole chicken, tying a roast, and skinning a fish. A meal will be prepared with the products we work with.

Each student will receive a Victorinox Boning Knife ($35. 00 Value) as a gift, and will receive a 20% Discount on all Wusthof Knives.

Participation / Demonstration

Sandra Purnell - Sandra is a graduate of the Madison College Culinary Program, she loves to share her love of cooking.

Ages 18 and older

Enjoy a comforting Italian inspired meal on this fall evening. Savor:

• Creamy Hot Spinach, Roasted Red Pepper, and Artichoke Dip
• Italian Roasted Pork Loin with Mushroom Pan Reduction
• Parmesan Rosemary Polenta
• Roasted Broccoli with Lemon and Toasted Walnuts
• Lemon Berry Trifle

Demonstration

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

Learn how to incorporate the exotic flavors of Pakistan into your everyday cooking. Make any night a special night with:

• Shrimp Curry with Sajji Masala, Garlic, and Cilantro
  
• Tandoori Squash with Coconut Milk and Tandoori Masala
• Mediterranean Couscous with Peppers, Onions, Turmeric, and Garam Masala

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.

Baker Jessie will introduce you to whole grain artisan bread making techniques that go beyond the recipes. Learn the trade secrets for making:

• Whole Wheat and Bulgar Sandwich Bread
• Dark Rye with Raisins
• Whole Spelt Loaves
  

Hands-On

Jessie Light - Bread Baker Extraordinaire

Ages 18 and older

Make the most of the fall harvest by wrapping it in a buttery pie crust. Together you will make:

• Smashing Pumpkin Cheesecake Pie
• Pear Almond Cranberry Pie
• Door County Peach and Salted Caramel 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 at Gates & Brovi. His specialty is fruit lattice-top pies.

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
• Spinach Feta Pizza
• Buffalo Chicken Pizza
• Chipotle Sweet Potato Pizza

Hands-On

Nick Martin & Staci Fritz

Ages 18 and older.

In this hands-on class, Pastry Chef Susie Feest will share some great tips for designing a special Chocolate layer cake.  Each student will get a chocolate layer cake to fill with an assortment of fillings; glaze with a Chocolate Mirror Glaze; and decorate with chocolate decorations and fruit.

Students will take home a finished cake of their own creation!

Demonstration/Participation

Susie Feest -

Ages 18  and older.

Everything you wanted to know about fresh pasta making!  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:

• Tortellini filled with Home-made Ricotta, served with Mushrooms and Fennel
• Butternut Squash stuffed Raviolo with Bacon and Sage

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

Nothing warms the soul better than home-made soup. If you've been looking to add some international flavors to your repertoire, this is the class for you!

Savor:

• Chipotle Butternut Squash Soup
• Posole
• Italian Wedding Soup

Demonstration

Susan Hendrix - Owner and Executive Chef Sunprint Cafe. Susan has been serving brunches for over 15 years at restaurants including the Orpheum, Sunprint Cafe on the Square, and The Local Tavern.

Ages 18 and older

Chef Paul was inspired by A. Escoffier, the center of classic French cuisine, who modernized French haute cuisine. Paul will demonstrate the classic techniques needed to prepare:

• Duck Breast with Cherries and Port Wine
• Macaroni with Crayfish Butter and Tails
• Brussel Sprouts a l'anglaise

Demonstration

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

Ages 18 and older.

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

• Masur Dal (Red Dal)
• Yogi Tarkari Curry (Mixed Vegetable Curry)
• Sukmel Pulau (Cardamom Basmati Rice)
• Til Hariyo Daniyako Chatni (Sesame-Cilantro Chutney)
• Sag (Nepali Fried Greens)

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 older.

Eggs are an essential ingredient in the kitchen, and incredibly versatile on their own. Tom will demonstrate different preparations and proper cooking techniques. Sample:

• Spaetzle
• Frittata two ways
• Stuffed Cured Ham and Egg Cups
• Creme Brulée

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.

Are you pressed for time every night? Who isn't? Keith will demonstrate how a pressure cooker can take the pressure off.  Delicious home cooked meals are within reach, even on a weeknight.

Learn about the basic operation of modern, safe pressure cookers and sample:

• Quick Chicken Stock
• Green Chili Chicken
• Cheesy Grits
• Braised Cabbage

Students will receive a special 15% discount on all stove top pressure cookers.

Demonstration

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

 Ages 18 and older.

Sandra will guide the serious home cook through these classic French sauces and their applications. A good repertoire of sauces is a key step in your culinary education. The sauces will include:

• Bechamel with Cauliflower Gratin
• Beurre Blanc with Pan Seared Salmon and Asparagus
• Vinaigrette with Mixed Greens
• Pastry Cream with fresh Berry Tartlets

Demonstration

Sandra Purnell - Sandra is a graduate of the Madison College Culinary Program, she loves to share her love of cooking.

Ages 18 and older

Sit back, relax, and let Lily prepare a complete southern feast. Savor:

• Shrimp and Jalapeno Hush Puppies with Remoulade Sauce
• Cajun Meatloaf
• Cheddar Cheese Baked Grits
• Braised Cabbage with Bacon and Tomatoes
• Chocolate Bread Pudding and Vanilla Ice Cream

Demonstration

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

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:

• Sweet Potato Pecan Pie
• Eggnog Pie
• Spiced Cherry Lime 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

This is the time of year for that holiday cheer, and what better way to get in the mood than with some boozy desserts! In this hands-on class, you'll learn how to use gelatin to create:

• Brandy Old Fashioned Mousse
• Cranberry Chiffons
• Chocolate Grasshopper 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 21 and older.

 Jeanne has filled her basket with the freshest produce from the Farmer's Market to create a bountiful vegetarian meal. Sample:

• Squash Lasagna with Sage Brown Butter White Sauce
• Ancient Grains and Roasted Brussel Sprout Salad topped with a Balsamic Vinaigrette
• Apple Cherry Buckle

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.

Celebrate the holidays with breads from around the world in this hands-on class. You will help make:

• Stollen
• Panettone
• Dinner Roll Centerpiece

Demonstration/Participation

Jessie Light - Bread Baker extraordinaire

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:

• Ezo Gelin Corba (Bulgur, Rice, and Lentil Soup)
• Hunkar Begendi, "Sultans Favorite Dinner" (Beef Stew served on Eggplant with Bechamel Sauce)
• Limonlu Krokanli Muhallebi (Lemon Custard with Glazed Almonds)

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.

Who says you have to slave in the kitchen to make great appetizers? Nancy's menu is easy to pull together and a great excuse to throw a holiday party.  Nancy will demonstrate:

• Beef Tenderloin Mini Sandwiches with Horseradish Sauce
• Durango Drummettes
• Savory Palmiers with Pesto, Goat Cheese, and Sun Dried Tomatoes
• Lemon Caper Dip with Vegetables

Demonstration

Nancy Lynch - 7 years writing "Dining In with Nancy Lynch" for Madison Magazine, Boot Camp - Culinary Institute of America, Realtor with First Weber Reality 

Students must be 18 years old.