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.