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New Italian Classics   7pm Fresh ideas in Italian American cooking. Wednesday, 01/07/09 Instructor: Ed Batejan $40 Italian cooking in America has evolved over the last twenty years. It's still straightforward with great flavors but it now takes advantage of a range of more readily available ingredients and has more global influences. By choosing quality ingredients, combining them sensibly, and cooking them to perfection you too can enjoy these new classics at home. Hearts of Romaine with Caesar Dressing, Shaved Piave and Grilled Bread; Rigatoni with Spicy Sausage and Broccolini in a Rich Ragu; Shrimp and Scallops in Garlicy Tomato Broth; Tuscan Marinated Chicken with Three Cheese Polenta; and more.          to Shopping Basket

An Evening with the Talking Teacup   7pm Learning to enjoy quality teas and the foods that go with them. Monday, 01/12/09 Instructor: Kathy Heck $40 Whether you are a novice or a long-time tea lover, there's plenty more to explore when it comes to tea. Ms. Kathy Heck, proprietor of the Talking Teacup will join us to explain the types of teas available and the tradition behind their service. She'll also make some great treats and serve them with a selection of teas that she'll from the teahouse. About the Talking Teacup: Located in a beautifully restored historic farmhouse in Chalfont, the Talking Teacup is a full service tea room that offers respite from the hustle and bustle of everyday life. There you can sit back, relax and enjoy fine teas and the foods that complement them. Scones with Devonshire Cream; Creamy Tomato Bisque; Rosemary Chicken Salad Sandwiches; Crackers with Herbed Cheese Spread; Toast with Earl Grey Honey Butter; Mini Pecan Tarts.          to Shopping Basket

Comforts of the Kitchen   7pm Nourishing slow-cooked dinners. Thursday, 01/15/09 Instructor: Karen McGinn $40 Most cultures have rich, nourishing dishes that are slow-cooked and this country is no different. These recipes are a delicious mix of flavors and ingredients that enhanced by the longer cooking times. The final dish is a combination of tender meats and caramelized vegetables that often can be eaten with just a spoon. Plus, as they cook the aromas that fill the kitchen bring back fond memories that satisfy the soul. Slow-cooked Pork Shoulder with Winter Vegetables; Chicken and Shrimp Etouffee; Braised Chicken with Leeks and Morel; Hearty Lamb and Vegetable Stew; Beef Brisket with Pearl Onions and Baby Carrots.          to Shopping Basket

Fresh Pasta and Gnocchi (Hands-on)   6:30pm Mastering traditional pasta dishes from Italy. Tuesday, 01/20/09 Instructor: Denis Chiappa $60 This class is currently sold out. Another section has been added on February 19th. If you would like to be notified of a cancellation, please call the store at 215-489-2677. Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This class will focus on kneading, rolling and cutting pasta, mixing and forming gnocchi and sauces that are perfectly paired with each. Practice makes perfect. This hands-on class begins at 6:30 p.m. Cannelloni with Fresh Tomato Basil Sauce; Fresh Linguini with Romesco Sauce; Gratineed Gnocchi with Spinach and Ricotta Salata.          to Shopping Basket

Superbowl Celebration - Tampa Style   7pm Give your big game party a Spanish twist with paella and tapas. Wednesday, 01/21/09 Instructor: Denis Chiappa $45 A tasty twist on our annual class on Superbowl Entertaining. We値l design a menu that jazzes up your party with Spanish flavors in honor of the host city, Tampa Bay. Our menu will include paella recipes, tapas-style finger foods and a traditional dessert. These are foods that can be done in advance and can feed a crowd. We値l also give you suggestions on what to do ahead to make hosting the party a little easier. Spicy Sausage and Cheese Tortilla; Smoky Shrimp and Bacon Brochettes; Pork and Roasted Pepper Stuffed Empanadas; Chicken and Chorizo Paella; Mixed seafood Paella; and more.          to Shopping Basket

The Wine Bar   7pm Chic, seasonal foods paired with great wines. Friday, 01/23/09 Instructor: Bill Mickel $50 This class is currently sold out. Another section has been added on February 27th. If you would like to be notified of a cancellation, please call the store at 215-489-2677. Join us for a night of noshing and drinking! We値l show you how fun it can be to entertain with small plates of food complimented by different wines. The menu is a mix of starters and appetizers featuring great ingredients and global flavors and each will be paired with a different type of wine. Drinking wine and eating a variety of great foods - what a great way to socialize. Phyllo Triangles with a Leek, Sausage and Balsamic Filling; Wild Mushroom Ragu with Savory Whipped Cream; Chicken Negimaki with a Spicy Roasted Pepper Sauce; Duck Confit Quesadillas; Cherry Peppers Stuffed with Saffron Shrimp and Corn Custard; and more.          to Shopping Basket

Knife Skills and Vegetable Cookery   7pm Techniques of Cooking - Part 1 Monday, 01/26/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. The series begins with instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great baked, braised and sauteed dishes. Peppers Stuffed with Rice, Sausage and Vegetables; Braised Beef with Root Vegetable Ragout; Salad of Winter Greens with Goat Cheese, Walnuts and Roasted Beets; Pasta and Vegetables with Provencal Sauce; and more.          to Shopping Basket

Fresh Pasta and Gnocchi (Hands-on)   6:30pm Mastering traditional pasta dishes from Italy. Tuesday, 01/27/09 Instructor: Denis Chiappa $60 This class is currently sold out. Another section has been added on February 19th. If you would like to be notified of a cancellation, please call the store at 215-489-2677. Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This class will focus on kneading, rolling and cutting pasta, mixing and forming gnocchi and sauces that are perfectly paired with each. Practice makes perfect. This hands-on class begins at 6:30 p.m. Cannelloni with Fresh Tomato Basil Sauce; Fresh Linguini with Romesco Sauce; Gratineed Gnocchi with Spinach and Ricotta Salata.          to Shopping Basket

The World of Olive Oils   7pm Tasting and cooking with robust extra-virgin olive oil. Wednesday, 01/28/09 Instructor: Denis Chiappa $45 Confused by the array of olives available in the market today? We'll help you better understand what's out there and how they differ. You'll be able to taste brands from several different countries , learn why there's a difference in price and prepare dishes that use olive oil to enhance the flavor of the dish. There's no better way to decide what you like than by tasting. Warm Goat Cheese Salad with Grilled Bread; Cappelini with Spicy Olive Oil Sauce and Dilled Bread Crumbs; Roasted Salmon with Slow Roasted Tomatoes and Lemon Oregano Oil; Almond and Olive Oil Cake.          to Shopping Basket

Starters, Soups and Salads   7pm Great recipes for lighter fare. Tuesday, 02/03/09 Instructor: Katie Smith $40 Sometimes the courses outside the main entr馥 are the most memorable and enjoyable of the meal. This class will feature two menus that include an appetizer, hearty soup and vibrant salad. These casual and flavorful recipes are just right for a midday meal, light supper or even as a relaxed way to entertain. Warm Roasted Pepper and Crab Dip with Crostini; Warm Camembert with Wild Mushroom Ragout; Corn and Cod Chowder; Tangy Tomato Soup with Tarragon Croutons; Spinach Salad with Smoked Chicken, Apples and Bacon; Shrimp Salad with Watercress and White Beans.          to Shopping Basket

Champagne and Crepes   7pm Sumptuous crepe recipes paired with crisp, sparkling wines. Wednesday, 02/04/09 Instructor: Bill Mickel $50 Served as an appetizer, entr馥 or dessert, crepes are an elegant option for a contemporary meal. They are wonderfully thin and can be filled with any number of seasonal fruits, seafood, meats and cheeses. Pair them with the uttimate food wine, champagne, and you have a match made in heaven. We'll taste four champagnes and pair each with a different crepe recipe. Seafood Crepes with Chapagne Cream Sauce; Chicken Crepes with Asparagus and Mushrooms; Classic Moo Sho Pork with Bok Choy and Peppers; Grand Marnier Crepe Cake.          to Shopping Basket

Soups and Sauces Made Easy   7pm Techniques of Cooking - Part 2 Monday, 02/09/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. Flavorful soups and tasty finishing sauces are an important part of a cook痴 repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We then shift our focus to making several classic sauces that are a perfect with pork, chicken or beef. Classic French Onion Soup with Gruyere Croutons; Velvety Corn Soup with Shrimp and Wild Mushrooms; Seared Chicken with Herbed Veloute Sauce; Sauteed Fish with a Citrus Buerre Blanc; Grilled Pork with Tomato and Red Pepper Sauce.          to Shopping Basket

Romantic Dinner for Two (Hands-on)   6:30pm Spend a little time cooking with your mate. Wednesday, 02/11/09 Instructor: Denis Chiappa $60 It's a well established scientific fact that couples that cook together, stay together. Well, even if its not quite a 'fact', it's still fun to do. We'll put together a romantic menu with recipes that couples can enjoy making together. You'll work side by side as a couple to make each dish. This hands-on class is a great way to celebrate Valentine's Day. Price is per person. Red Onion, Sour Cream and Smoked Salmon Quesdillas; Hearts of Romaine Salad with Caesar Dressing; Scallops with Herbed Cream in Puff Pastry Shells; Bittersweet Chocolate Mousse with Fresh Whipped Cream.          to Shopping Basket

Romantic Dinner for Two (Hands-on)   7pm Spend a little time cooking with your mate. Thursday, 02/12/09 Instructor: Denis Chiappa $60 It's a well established scientific fact that couples that cook together, stay together. Well, even if its not quite a 'fact', it's still fun to do. We'll put together a romantic menu with recipes that couples can enjoy making together. You'll work side by side as a couple to make each dish. This hands-on class is a great way to celebrate Valentine's Day. Price is per person. Red Onion, Sour Cream and Smoked Salmon Quesdillas; Hearts of Romaine Salad with Caesar Dressing; Scallops with Herbed Cream in Puff Pastry Shells; Bittersweet Chocolate Mousse with Fresh Whipped Cream.          to Shopping Basket

Fine Wines for Romantic Meals   7pm Celebrate the holiday with a night of great wine and food. Friday, 02/13/09 Instructor: Bill Mickel $70 When properly properly paired, a premium wine can add so much to a special meal. This class is specifically designed to teach participants the difference between average wine and exceptional wine. It features a selection of premium reds from some great growing regions including Napa, Sonoma, Burgundy and Bordeaux. The class will be conducted by our wine expert, Bill Mickel, and the wines will be accompanied by a starter, main course with side and dessert. It's a great way to spend a night out with someone you love. Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Caramelized Banana Tartlets with Chocolate Sauce.          to Shopping Basket

Flavors of the Mexican Kitchen   02/18/2009 The essential elements of Mexican cooking. Wednesday, 02/18/09 $40 Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home. Sweet and Spicy Shrimp in Escabeche; Toastadas with Smoky Chicken, Avocado and Cheese; Barbecued Chicken with Mole Sauce; Creamy Enchiladas with Pork, Tomatoes and Green Chile; Mexican Red Chile Stew (Pozole Rojo).          to Shopping Basket

Fresh Pasta and Gnocchi (Hands-on)   6:30pm Mastering traditional pasta dishes from Italy. Thursday, 02/19/09 Instructor: Denis Chiappa $60 Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This class will focus on kneading, rolling and cutting pasta, mixing and forming gnocchi and sauces that are perfectly paired with each. Practice makes perfect. This hands-on class begins at 6:30 p.m. Cannelloni with Fresh Tomato Basil Sauce; Fresh Linguini with Romesco Sauce; Gratineed Gnocchi with Spinach and Ricotta Salata.          to Shopping Basket

Fish and Seafood Cookery   7pm Techniques of Cooking - Part 3 Monday, 02/23/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. In the third part of our series you値l learn how to choose, clean, and prepare both finfish and shellfish. We値l discuss which types of seafood work best with each of the different cooking methods (grilling, poaching, frying, etc.) and make some classic sauces to accompany each dish. As always, David will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Sauteed Fish with Olives, Tomatoes and Capers; Grilled Fish Steaks with Veracruz Sauce; Seafood Stew with Saffron and Winter Vegetables; Pan-fried Trout with Classic Browned Butter Sauce; and more.          to Shopping Basket

Spice is Nice   7pm Making the most of your spice cabinet. Thursday, 02/26/09 $40 Understanding how different spices affect the dishes you make is an important step in becoming a good cook. From how much to use to what combinations work best, we値l look at the significant spices available today and offer general rules on howmake dishes that showcase their flavor. Mulligatawny Soup (Rich Indian Flavored Soup with Chicken, Potatoes and Vegtables); Five Spice Beef and Pepper Stir-fry; Scalloped Potatoes with Goat Cheese and Herbs de Provence; Chicken Tagine with Apricots and Spiced Pine Nuts; and more.          to Shopping Basket

The Wine Bar   7pm Chic, seasonal foods paired with great wines. Friday, 02/27/09 Instructor: Bill Mickel $45 Join us for a night of noshing and drinking! We値l show you how fun it can be to entertain with small plates of food complimented by different wines. The menu is a mix of starters and appetizers featuring great ingredients and global flavors and each will be paired with a different type of wine. Drinking wine and eating a variety of great foods - what a great way to socialize. Phyllo Triangles with a Leek, Sausage and Balsamic Filling; Wild Mushroom Ragu with Savory Whipped Cream; Chicken Negimaki with a Spicy Roasted Pepper Sauce; Duck Confit Quesadillas; Cherry Peppers Stuffed with Saffron Shrimp and Corn Custard; and more.          to Shopping Basket

Stepped-up Side Dishes   7pm Make your meals a little more interesting with tasty side dishes. Tuesday, 03/03/09 Instructor: Katie Smith $40 Most people think first of the entr馥 when planning a meal, but a good side dish can make or break a meal. Side dishes can be hearty or healthy, hot or cold or just about anything you can think of in between. Pasta, rice, beans or vegetables can all be turned into fantastic sides that complement a variety of dishes. Vegetable Medley with Garlic-Chile Sauce; Southwestern Corn Pudding with Smoked Ham; Fusilli with White Beans, Tomatoes and Spinach; Artichoke, Mushroom and Potato Casserole; and more.          to Shopping Basket

The Hot Potato   7pm Simple but elegant soup, salad and side dish recipes using potatoes. Wednesday, 03/04/09 Instructor: Denis Chiappa $40 The potato is used throughout the world because of its nutrional value and versatiliy. The types grown may vary by country and region but generally speaking, both waxy and starchy potatoes are always available. We値l look at how to use the different varieties of potatos and teach you some creative dishes for everyday. Sausage, Fontina and Fennel Potato Skins; Cream of Red Pepper and Potato Soup with Crab; Roasted Potato and Vegetable Salad; Potato and Porcini Frittata; Braised Beef with Sweet and White Potato Pancakes.          to Shopping Basket

Grilling, Roasting and Searing Meat   7pm Techniques of Cooking - Part 4 Monday, 03/09/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. This comprehensive class covers all types of meat. To start, we値l discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Spice Rubbed Grilled Beef with Homemade BBQ Sauce; Seared Beef with Brandied Cream Sauce; Pan-roasted Chicken with Mushroom Sauce; Pork Tenderloin with Apple Chutney; and more.          to Shopping Basket

The Food and Spirit of Ireland   7pm Classic Irish fare from Shanachie Irish Restaurant Tuesday, 03/10/09 Instructor: Shanachie Restaurant $45 In Ireland, stories are treasured and those that tell tell are know as Shanachie. The story of The Shanachie Irish Pub and Restaurant in Ambler has is roots in County Tyrone, Ireland. The warmth and and welcome of the pub is a reflection of the hometown of one of it's owners. It is a place where the music is great and the food ranges from traditional to contemporary Irish fare. The chef at Shanachie will serve up a St. Patrick's Day feast featuring dishes from the restaurant. Brown Crab, Spinach and Irish Cheese Dip with Black Bread; Shanachie Irish Potato Boxty; Creamy Shrimp Bisque with Sherry; Breast of Chicken Sauteed in a Tullamore Dew Irish Whiskey Sauce; and more.          to Shopping Basket

Fresh Pasta and Gnocchi (Hands-on)   6:30pm Mastering traditional pasta dishes from Italy. Thursday, 03/12/09 Instructor: Denis Chiappa $60 Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This class will focus on kneading, rolling and cutting pasta, mixing and forming gnocchi and sauces that are perfectly paired with each. Practice makes perfect. This hands-on class begins at 6:30 p.m. Cannelloni with Fresh Tomato Basil Sauce; Fresh Linguini with Romesco Sauce; Gratineed Gnocchi with Spinach and Ricotta Salata.          to Shopping Basket

Caribbean Cookery   7pm Bright and flavorful dishes from the Islands in the sun. Monday, 03/16/09 Instructor: Denis Chiappa $40 Caribbean cooking is a fusion of African, American-Indian, French and Spanish syles that uses the plentiful fruits and vegetables grown locally and seafood fished from the boutiful waters surrounding the islands. We値l pull key ingredients from this vast array ingredients and incorporate them into authentic dishes from Puerto Rico, Aruba, Cuba and more. Squash Fritters with Spicy Citrus Dipping Sauce; Mofongo de Camarones (A national dish of Puerto Rico, plaintain cakes stuffed with shrimp and finished with sauce); Chicken, Rice and Pigeon Pea Casserole; Grilled Jerk Fish with Pineapple Salsa; Mango Cheesecake with Lemon Syrup.          to Shopping Basket

Essential Knife Skills for Home Cooks (Hands-on)   6:30pm A complete primer on using the cook's most important tool. Thursday, 03/19/09 Instructor: Denis Chiappa $45 One of our most popular sessions, this hands-on class focuses on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class and as a bonus you will receive discounts on all in-stock knives. Act fast, spaces are limited. Class begins at 6:30 p.m. and runs 2 to 2-1/2 hours.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking - Part 5 Monday, 03/23/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We値l then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we値l cover the basics of working with chocolate. Fruit Tart with Almond Cream; Citrus Sponge Cake with Strawberries and Cream; Flourless Chocolate Espresso Cake with Raspberry Sauce; Vanilla Cheesecake with Chocolate Crumb Crust; and more.          to Shopping Basket

The Wine and Food of Italy   7pm Pairing great food with great wines. Thursday, 03/26/09 $45 One of our most popular classes on pairing food and wine focuses on Italy including beefy reds from the North as well as some prominent white wines from the South. Our wine expert will help you better understand what to look for when choosing wine with food and we'll serve an appetizer, pasta, main course and dessert that matches components of the wines we're tasting. Caprese Mushroom Melts with Pesto Sauce; Arugula, Pear, Prosciutto and Goat Cheese Salad; Lasagne di San Gimignano (fresh noodles with bechamel and bolognese sauce); Ricotta Cheesecake with Mixed Berry Topping.          to Shopping Basket

The Korean Barbecue   7pm Entertaining with flame. Monday, 03/30/09 Instructor: David Kiser $40 It's hard to resist the pleasure of Korean barbecue - a combination of salty and spicy flavors and a mix of textures and temperature that make the dishes soar. We'll dig into this exotic method of cookery and make a sumptuous grilled beef served with traditional side dishes, garnishes and sauces. One taste and you'll be hooked. Seafood Pancakes with Asian Barbecue Sauce and Scallions; Chicken and Rice Noodle Soup with Cabbage and Sesame Oil; Kalbi (Grilled Marinate Beef Short Ribs Wrapped in Crispy Lettuce); Stir-fried Vegetables and Egg over Rice with Spicy Pepper Sauce.          to Shopping Basket