Learn the art of mixing, shaping, fermenting, and baking Sourdough bread using time honored techniques to coax the maximum flavor and nutrition from local, organic grains. Students will sample breads and take home a Sourdough Starter.

Hands-On

Kirk Smock - Owner and head bread baker at ORIGIN Breads, a small bakery in Madison that specializes in organic sourdough breads made with Wisconsin-grown and stone milled wheat. Kirk started the bakery in 2016 after 11 years of ardent home baking.

"Let the good times roll" with this New Orleans themed brunch!   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.