In this hands-on class, you will help prepare:

• Chicken, Cheddar and Black Bean Empanadas
• Beef Picadillo Empanadas
• Sweet Potato, Caramelized Onion, and Chipotle Empanadas
• Hot Queso Dip
• Avocado Crema
• Roasted Tomato Salsa
• Mexican Slaw

Demonstration/Participation

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 for a family.

Ages 18 and older.

Enjoy Neeta's South Indian vegetarian dishes featuring the bounty of the harvest. Sample:

• Dosa (Potato stuffed Rice and Lentil Pancakes prepared with Urad Daal fermented batter), served with a Spicy Potatoes
• Sambhar (Lentils and Vegetables simmered with Chilies, Cumin and Coriander Seeds, and fresh Coconut). A hearty vegetarian soup for the cold months ahead
  

Demonstration

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

Ages 18 and older

Pumpkin is not just for pies! Susie will show you how to incorporate pumpkin in both savory and sweet dishes.. Susie will prepare for you:

• Harvest Salad with Pumpkin Seed Oil Vinaigrette and Toasted Pumpkin Seeds
• Pumpkin Soup in individual Roasted Pumpkins with Curried Creme Fraiche
• Pumpkin and Candied Ginger Scones
• Pumpkin Swirl Cheesecake with Vanilla Bean Whipped Cream

Demonstration

Susie Feest - Culinary Instructor at Madison College. Owner of Sweet Feest (sweetfeest.com)

Ages 18 and older

Ethan will guide the serious home cook through these classic French sauces and their applications. Enjoy:

• Vertical Bartlett Pear Salad with Honey Champagne Vinaigrette
• Beef Tenderloin Medallions with Parsnip Puree and Red Wine Pan Sauce
• Frites with Truffle Aioli
• Crepes with Cinnamon-Orange Zest Mascarpone and Blackberry Coulis

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.

Join Chef Joel and learn how to create appetizers that are perfect for your fall Cocktail party (or holiday get-together). You will help prepare:

• Herbed Lamb Patties with Lemon and Dill Yogurt Sauce
• Open Faced Crispy Wontons with Shrimp, Shiitake Mushrooms, and Brie
• Classic Chicken Paté with Crispy Pickled Cucumber and Fresh Buttery Breadsticks

Participation/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 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.

Celebrate the changing of the seasons and cooler temperatures with a bowl of home-made soup.  Sample:

• Thai Vegetarian Noodle Soup 
• Best Wisconsin Beer Cheese Soup ever!
• Old Fashioned Chicken Soup with homemade Drop Dumplings

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.

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
• Spiced Plum 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.

Enjoy Neeta's authentic dishes with the unexpected flavors of her easy but exotic menu:

• Peanut Chicken - A quick Chicken curry cooked with onions and a spice paste, then simmered with Peanuts, a hint of Brown Sugar, and lemon
• Cumin Rice - Basmati Rice seasoned with whole Cumin Seeds and Ghee
• Sprouted Moon Bean Salad - Sprouted Beans seasoned with Ginger and spices, tossed with Cucumber, Tomatoes, and Cilantro. Learn how to sprout beans at home to keep in your refrigerator.

Demonstration

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

Ages 18 and older.

Recreate all your favorite street tacos recipes at home! Tom will teach you how to make:

• Carnitas with Pickled Red Onions
• Carne Asada with Salsa Verde
• Spicy Chicken Tacos with Mango Salsa
• Grilled Mushroom and Veggie Tacos with Lime and Cilantro Crema

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.

The gooeyness of a Cinnamon Roll or a Sticky Bun, and Shawn's go-to Muffin Recipe, - all from your own kitchen with Shawn's help.  Each students will leave with their own freshly made rolls to bake at 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.

Latin America includes the Caribbean, Mexico, and Central and South America. Ethan will help you explore the diversity of these related but different cuisines.  Enjoy:

• Chicken, Green Chili, Black Bean and Queso Fresco Empanadas
• Carne Asada with Cilantro-Lime Butter, Grilled Shrimp and Avocado Salsa
• Tres Leches Cake with Corn Flour, Sweetened Milk, and Vanilla

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.

Forget the take-out and spice up your fall with Sharon's menu. Enjoy:

• Mapo Tofu over Rice (contains Pork)
• Kung Pao Chicken with Lo Mein Noodles
• Ice Cream with Cayenne Fruit Coulis and Almond Cookies

Demonstration

Sharon Long - Sharon learned "East Meets West" from both her grandmothers who emigrated from southern China.

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

• Zuppa di Funghi (Wild Mushroom Soup)
• Fritatta coi Funghi
• Pasta coi Funghi
• Funghi Ripieni (Stuffed Mushrooms)

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.

Huma returns with a serving of authentic Pakistani fare. Try your hand at making Samosas and enjoy:

• Samosas filled with Spicy Potatoes
• Traditional Chicken Curry seasoned with Huma's signature Garam Masala
• Pulao (Basmati Rice with Peppers, Onions, and Cilantro)
• Raita

Participation/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.

"Let the good times roll" with this New Orleans themed party!  Tailgating will never be the same. Sample and enjoy:

• Mini Muffaletta Fritattas with Olive Tapanade
• Crawfish and Couche Couche (think Shrimp and grits)
• Gateau de Sirop Cupcakes with Cinnamon Mascarpone Frosting

Demonstration/Participation

Ellen Cook - Ellen was born on a bayou in Houma, Louisiana 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.

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

• Sauteed Shrimp with Roasted Garlic Sauce and Wisconsin Cheddar Grits
• Sage Rubbed Pork Tenderloin with: Balsamic Gastrique; Potato and Apple Mash; Blanched Veggies, and Pumpkin Cookies

Participation/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 older.

In this hands-on class, Susie will give you the chance to try your hand at truffle making. She will demonstrate how to mix, form, dip, and roll truffles with a “buffet” of add-ons such as: Chocolate/Cherry, Espresso, Grand Marnier, Caramel Toffee, and more. 

You will have the opportunity to roll and mix your own truffles to take home. We'll supply the aprons, this one could get messy!

Hands-On

Susie Feest - Culinary Instructor at Madison College. Owner of Sweet Feest (sweetfeest.com)

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.

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)
• Sukmet Palau (Cardamom Basmati Rice)
• Yogi Tarkari (Yogi Curry)
• Til ra Hariyo Daniyako Chatni (Sesame-Cilantro Chutney)
• Sag (Nepali Fried Greens)

Demonstration

Gabriel Heck - specialized in the cuisine and techniques of Nepalese cooking.  Gabriel studied Nepali cooking while attending a university in Katmandu.

Ages 18 and older.

Just in time for Thanksgiving, join Chef Debra and discover her take on "amped up" traditional sides. Savor:

• "From Scratch" Green Bean Casserole with fresh Green Beans, Mushroom Sauce, and Fried Shallots
• Potato-Poblano Au Gratin
• Winter Squash Gratin with hardshell winter Squash in a chunky Herbed Tomato Sauce and Wisconsin Sharp Cheddar Cheese
• Brulee'd Sweet Potatoes with Lime, Chipotle, and a Brown Sugar Pecan Topping

Ages 18 and older.

What's the favorite part of any holiday party? Appetizers! In this class you'll learn new ideas and new flavors to wow your guests. Enjoy:

• Chicken, Parmesan, and Basil Stuffed Mushrooms smothered in Marinara and Mozarella
• Garlic Bread Crostini topped with Roasted Pork Loin, Sauteed Baby Kale, and Tomato Aioli
• Buffalo Cauliflower Bites served with Vegan Dill Dip and Crudite
• Grilled Shrimp marinated with Olive Oil, fresh Thyme, Garlic, and Lemon

Demonstration

Lily Kilfoy - a cooking instructor at Madison College, and Proprietor of "The Kids Chef" teaching kids to cook.

Ages 18 and older.

Learn about these lovely little cabbages and some classic and "outside the box" recipes you can make with them. Savor:

• Roasted Brussels with Pancetta
• Braised Brussels in Apple Cider
• Seared Brussels with Rice Noodles and Herbs
• Shaved Brussel Sprout Salad

Demonstration

Patricia Mulvey - Chef/Owner Local Thyme, a Local CSA Menu Planning Service; the Fair Share Coalition's Chef and had collaborated with them on the "Asparagus to Zucchini" Cookbook and on the new "Farm Fresh and Fast". Her seasonal recipes and menu plans can be found on Localthyme.com.

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.