Cooks`Wares Cooking Classes September – December 2016

9
Bananas Foster Crepes from Home Cooking 101 by Sara Moulton
See page 3 for class information.
Cooks’Wares
Cooking Classes
September – December 2016
Registration opens Thursday August 4 at 9 am
P2
Registration opens Thursday August 4 at 9 am
Tapas with Spanish Wines
Where There’s Smoke, There’s Flavor!
David and Liz Cook
Harper’s Point
6:30-9 pm
$65
Settlers’ Walk
6:30-9 pm
$65
Most people agree that tapas are snacks,
canapés or small plates that originate in
Spain. But, many don't realize that tapas
come in many different forms and can
vary greatly throughout Spain -- even
from town to town! One of the first chefs
in Cincinnati to feature the small plates
movement was David Cook at his
restaurant Daveed’s Next in Landen.
Chef David Cook and his wife, Liz, had a
vision 17 years ago to provide the area with innovative food
creations. And, they’ve accomplished and maintained that vision.
The hard work they’ve invested into their ventures has earned them
consistent 4 Star ratings. In fact, they’ve achieved one of the highest
Zagat ratings in the country, the AAA 4 Diamond Award 1999-2012.
Chef David continues to share his unique food creations through
Daveed's Catering.
Tonight, David and Liz will feature a few of their most popular tapas
dishes that will be paired with a variety of flavorful Spanish wines.
Come and learn more about tapas. Their classes always are
educational and the food is second to none.
Smoked Salmon Toast with Egg Salad and White Anchovies
Roasted Medjool Dates with Cabarales Blue Cheese
Piquillio Pepper Stuffed with Shrimp, Smoked Paprika Aioli
Dessert - Membrillo and Manchego
Wed Sep 7
Thu Sep 8
My Favorite Southern Brunch
Marilyn Harris
Harper’s Point
6:30-9 pm
$60
Known as the guru of all things cooking in
Cincinnati, Marilyn Harris can be heard every
Saturday afternoon on 55KRC with her show:
Cooking with Marilyn. She talks food and
recipes with anyone who is interested in
creating exciting and flavorful dishes. Marilyn
has taught at Cooks’Wares for over 20 years
and some of her most requested recipes come
from the Southern Brunch class that she
taught in 2010, as well as some wonderful
seasonal updates. It was full of great foods and ideas that only
Marilyn could put together. It is time to bring it back.
We have asked her to do a repeat of this class for those folks who
missed it the first time. It is chock full of fabulous southern flavors
and recipes that I know you will be making again and again – they
are crowd pleasers!
Peach Bellini
Baked Cheese Grits
Homemade Breakfast Sausage
Southern Buttermilk Biscuits
Apple Streusel Muffins
Late Summer Fruit Compote
Thu Sep 8
Shun Cutlery Event
Bob Hess
Sat Sep 10
Harper’s Point
12 n-4 pm
Free
No Reservation Needed
The best way to judge if a knife is right for you is to experience its
sharpness, appreciate its balance and feel how it fits your hand.
Come in and chop with us! Like so many others, you may discover
your new favorite knife. We will offer special pricing on all Shun
cutlery on the day of the event.
Rhonda Marcotte
Harper’s Point 6:30-9 pm
$45
Settlers’ Walk 6:30-9 pm
$45
You don’t have to be a pitmaster to smoke
meats and other foods on a smoker.
Utilizing the Cameron Stove-Top
Smoker, you can achieve that smoked
flavor even in the dead of winter, when it
is raining or even if you don’t have a grill
– all without setting off the smoke
detector. A versatile tool, the stove-top
smoker infuses great smoky flavor in any
number of dishes. We have brought in
Rhonda Marcotte to demonstrate how to make an entire dinner
from soup to dessert – all infused with a variety of smoky flavors.
Smoked Butternut Squash Soup with Smoked Lime Crème
Fraiche and Toasted Pepitas
Freshly Smoked Salmon with Cucumber Dill Sauce
Roasted and Smoked Fingerling Potatoes with
Brown Butter Sauce
Smoked Corn on the Cob with Sriracha Mayo and Parmesan
Smoked Flan with Smoked and Grilled Peaches and Pineapple
Mon Sep 19
Thu Sep 22
Hands-On with Dewey’s Pizza
Chuck Lipp
Settlers’ Walk 6:30-9 pm
$50
Harper’s Point 6:30-9 pm
$50**
**NEW DATE**
Partial Hands-On – Limited Seating
Dewey’s is one of those places where you know
you’re going to get great pizza. The ingredients, the
flavors, the combinations are just better than your
run-of-the-mill pizza place. Tonight, Chuck Lipp,
the COO of Dewey’s and the guy with all the
creative ideas, will be more hands-on as he shows
you all aspects of pizza tossing and pizza creating.
He will demonstrate and make a few for the class
to eat, and then he will work with you to help make one to take home
and bake for later. It’s time to learn to be a pizza magician!
The Harvest Salad
The Porky Fig Pizza - Fig Jam and Prosciutto
Chefs Choice Seasonal Pizza
Pizza Dough 101
Tue Sep 20
**Thu Sep 29
COOKS’WARES KNIFE
SHARPENING SERVICE
Cooks’Wares can professionally sharpen your
knives. Just drop them off at either store, and we will
sharpen them on our professional sharpening
machine.
Sharp knives are safer and easier to work with. A
well-balanced, sharp knife will do the work for you
as you guide it through your meat, fish, vegetables,
fruit, etc.
Properly cared for, fine knives will serve you for many
years. So, bring them in and let Cooks’Wares
sharpen them for you.
Regular blades only, no serrated edges, scissors or
cleavers.
$3.00 per blade
P3
Celebrity Chefs and Local Favorites!
Sara Moulton
Cooking Classes and Book Signings!
We are very excited that Chef Sara Moulton is coming to Cooks’Wares to share her
latest book, Sara Moulton’s Home Cooking 101! And lucky for us (and you!), she
will teach at both Cooks’Wares locations!
BECAUSE SEATING IS LIMITED FOR THESE SPECIAL CLASSES, CHEF SARA WILL ALSO
BE AVAILABLE TO SIGN BOOKS FOR THIRTY MINUTES PRIOR TO EACH CLASS.
Make this a registration day priority – you do not want to miss the opportunity
to learn from one of the top women in the culinary field today!
Chef Sara recently kicked off her fifth season as host of public television's Sara's Weeknight Meals in October of
2015, the latest milestone in a storied career that stretches back more than 30 years since her graduation from the Culinary Institute of America
in 1977. A protégée of Julia Child, Chef Sara was the founder of the New York Women's Culinary Alliance, executive chef of Gourmet magazine,
Food Editor of ABC-TV's "Good Morning America," and the host of several well-loved shows on the Food Network.
She is currently the author of a weekly column for the Associated Press called “KitchenWise,” as well as the author of several cookbooks,
including Sara Moulton Cooks at Home (2002), Sara's Secrets for Weeknight Meals (2005), and Sara Moulton's Everyday Family Dinners
(2010). Her latest book is called Sara Moulton’s Home Cooking 101.
A teacher at heart, Chef Sara's mission has remained the same for decades—to help the home cook land dinner on the table. Cooks’Wares is
pleased and honored to welcome Chef Sara back to our cooking school.
Join Chef Sara Moulton for two very special evenings, celebrating recipes from her newest cookbook Sara Mouton’s Home Cooking 101, in
which she answers the eternal question, “What’s for dinner?” These recipes, which combine fresh and well-chosen ingredients, balanced flavors,
time-tested methods, and Chef Sara’s detailed explanations and instructions, are sure to turn out perfectly every time.
How to Make Everything Taste Better
Harper’s Point
6:30-9 pm
Book Signing: 6:00-6:30pm
Korean Chicken Noodle Soup
Greek Shrimp, Farro and Greens
Bananas Foster Crepes
Tue Sep 20
$75
Becoming a Better Cook
Settlers’ Walk
6:30-9 pm
Book Signing: 6:00-6:30pm
Tomato Paella Soup
Fusilli with Italian Sausage
Bananas Foster Crepes
Wed Sep 21
$75
In celebration of Sara’s visit, Chantal and Cooks’Wares will offer Special Promotional Prices
on these two must-have pieces in Induction 21 Steel!
What makes this different from other stainless steel cookware?
It is made from unique Japanese Steel, which includes:
• Copper (conducts evenly)
• Titanium (heats quickly)
• Chromium (prevents corrosion)
• Nickel Free (prevents Nickel allergies)
• Perfect for Magnetic Induction and all other
cooktops
• Dripless pouring rim
• Ergonomic handles are cool to the touch on most
stovetops
• Limited lifetime warranty*
* Ceramic coated fry pans have a Limited 2 Year Warranty
Where There’s Smoke,
There’s Flavor!
Settlers’ Walk
6:30-9 pm
Bob Hess
Sat Sep 24
$45
Please see Mon Sep 19 Harper’s Point for
class information.
Hands-On with Dewey’s Pizza
Chuck Lipp
Thu Sep 29
Harper’s Point 6:30-9 pm $50
**NEW DATE**
Partial Hands-On – Limited Seating
Please see Tue Sep 20 Settlers’ Walk for
class information.
5 Quart Sauteuse
(Sara’s Personal Favorite)
Shun Cutlery Event
Rhonda Marcotte
Thu Sep 22
6 Quart Casserole
Settlers’ Walk
12 n-4 pm
Free
No Reservation Needed
The best way to judge if a knife is right for you is to experience its
sharpness, appreciate its balance and feel how it fits your hand.
Come in and chop with us! Like so many others, you may discover
your new favorite knife. We will offer special pricing on all Shun
cutlery on the day of the event.
P4
Bread Workshops with Kathy Lehr
Favorites from Kathy’s
Bread Workshops
Pizza Napoletana – Pannetello
Sandwich
Kathy Lehr
Kathy Lehr
Bread – it’s that time of year again! Kathy
Lehr is a bread authority.
She was
mentored by French Chef Danielle
Forrestier, trained with Jeff Hamelman,
James McGuire, and Peter Reinhart and,
she has been teaching cooking classes for
20 years. Her DVD, “Classic French
Bread and More…” is a guide through the
art of bread making. Kathy is an expert
when it comes to helping people understand
the chemistry of bread making, build
confidence and gain the ability to bake perfect breads any time!
We are so pleased to have Kathy back at Cooks’Wares for a variety
of her favorite breads/doughs from her 3-day bread workshop. All
are hands-on and will inspire you to make your own breads on a
regular basis. Students who have taken her previous classes here
are baking up a storm, and will be waiting to sign up, so don’t
hesitate. Join Kathy to learn the creative art of bread making.
Each class will include a light meal.
Wed Sep 28
Harper’s Point 6-9 pm $68
Thu Sep 29
Settlers’ Walk 6-9 pm $68
Hands On! Limited Seating
In May, 2014, Kathy attended classes in
Marina del Rey, CA, with the Association of
Verace Pizza Napoletana (VPN) to learn
the authentic process of making the pizzas
of Naples, Italy. There is a very strict
process to be followed for making the
dough and sauce, and baking in a wood-fired oven. Kathy Lehr is
now the only person in Ohio who has received this training. She is
amazed at the dough and the wonderful chew she gets using these
techniques. She has adapted the techniques to the home oven so
one might be able to produce a more delicious pizza right at home.
Learn how to make Pizza Napoletana, authentic pizza with a
famously delicious crust, just like it’s made in Naples, Italy. In this
class, Kathy will demonstrate how to make the classic Margherita
Pizza and you will select toppings to make a pizza of your choice.
You will make Napoletana pizza dough to take home to bake for
family and friends.
We will also be making Pannetello
Sandwiches, pita-style rounds, baked and then filled with arugula,
basil, mozzarella, tomatoes, olive oil, and Parmesan cheese. Mmm!
PLEASE BRING AN APRON AND A MEDIUM-SIZED BOWL.
No Knead Breads
Kathy Lehr
Mon Sep 26
Harper’s Point 6-9 pm $68
Partial Hands-on! Limited Seating
The no-knead technique is an
incredibly easy method to create an
unlimited number of flavored
breads. You will learn the history
behind this technique, how to bake
bread in a cloche and how to bake
straight on tiles or a pizza stone.
The “no knead” technique is so
simple; you won’t believe it is possible to make such wonderful
Artisan breads so easily. We will be making three breads in this
class, Olive Tapenade Bread, Three Cheese and Chive Bread,
and a Pancetta Roll. Kathy will also demonstrate a basic master
dough recipe from which you may create other breads! You will be
making one of these doughs to take home.
PLEASE BRING AN APRON, A MEDIUM-SIZED BOWL AND TWO BROWN PAPER
BAGS.
Olive Tapenade Bread
Three Cheese and Chive Bread
Pancetta Roll
Classic French Bread
Kathy Lehr
Daytime Class
Harper’s Point 11am-2pm
$65
Settlers’ Walk 11am-2pm
$65
Hands On! Limited Seating
This is an encore presentation of
one of Kathy’s most popular
classes. Follow her through the
basic chemistry of combining
yeast, flour, water and salt. Once
this is mastered, you will be
producing beautiful and tasty
breads. You will be working with
various mixing and shaping techniques as well as baking methods
for perfect French bread. Your confidence will grow as you shape
your own loaves and taste the results of your efforts. You will also
take some dough home and bake in your own oven.
PLEASE BRING AN APRON, A MEDIUM-SIZED BOWL AND TWO BROWN PAPER
BAGS.
Biscuits, Biscotti and Scones
Kathy Lehr
Daytime Class
Settlers’ Walk 11am-2 pm
$63
Hands On! Limited Seating
Kathy has combined some classic
quick bread examples together for
this class to give you an opportunity to
learn to make these from a pro. Kathy
Lehr will help you put together these
similar, but very different breads.
Biscuits and scones have a different
texture and flavor. Biscotti are for the
sweet tooth in all of us to include with
a simple dessert or with a cup of
coffee. Biscotti, which means twice-baked in Italian, is a cookie that
is made in two stages. Available at any quality coffee shop in the
world (at premium prices), you can make them at home for a fraction
of the cost.
PLEASE BRING AN APRON AND THREE BROWN PAPER BAGS.
Touch of Grace Biscuits
Lemon Almond Biscotti
Sour Cherry Pecan Scones
Fri Sep 30
Classic French Bread
Tue Sep 27
Sat Oct 1
Kathy Lehr
Sat Oct 1
Daytime Class
Settlers’ Walk 11am-2pm
$65
Please see Tue Sep 27 Harper’s Point for class information.
Register by phone
Harper’s Point
(513) 489-6400
P5
Sugar and Spice:
Sweet and Savory Appetizers and Desserts
A Casual Autumn Buffet
Karen Harmon
Harper’s Point 6:30-9 pm
$65
As autumn approaches and entertaining
begins to move inside, how about an
entertaining menu that just screams fall? We
have asked our favorite hostess, Marilyn
Harris, to put together some hearty dishes for
a fall buffet, perfect for a crowd.
One of our best-selling instructors, Marilyn has
been teaching at Cooks’Wares for over 20
years and each of her classes brings with it a
sense of new discovery and excitement.
Tonight, Marilyn has put together a menu of great autumn dishes
that feature all the best that the fall harvest has to offer.
Oven Roasted Caponata Bruschetta
Composed Salad with Walnut Oil Dressing, Pears and
Walnuts
Coq au Blanc (Chicken with White Wine)
Crème Fraiche-Dijon Mustard Mashed Potatoes
Apple Crisp with Sweet Ginger and Hazelnuts with Crème
Chantilly
Harper’s Point 6:30-9 pm
$45
Settlers’ Walk 6:30-9 pm
$45
Think about the trend from a few years
ago when sea salt was first sprinkled onto
caramels. Sounded a little odd, right?
Who would think to put salt on something
sweet? Now think of the latest trend in
gourmet ice creams – see a trend? In this
collection of sweet and savory dishes, we
let the sugar and spice lead the way.
These contrasting flavors complement
each other beautifully, each bringing out
the best in all of the fruity, salty, sugary, rich, and spicy ingredients.
Looking for more recipes that will satisfy and stimulate every taste
bud? Try some of Karen Harmon’s favorite recipes.
Pastry Cream Bites – Sweet and Savory
Cranberry Tart Sauce
Polenta Squares with Mushroom Ragu
Risotto Croquettes – Arancini
Classic Crème Brûlée – with a twist or two
Mon Oct 3
Tue Oct 4
Easy Weeknight Meal:
Fresh Pasta with Sauces
Ilene Ross
Harper’s Point 11:30a-1:30p
$40
Settlers’ Walk 11:30a-1:30p
$40
If you are looking to move beyond the box
and jar for pasta night, then this class is for
you. We’ll start with fresh pasta, made
from scratch, along with a few great sauces
that will make a real difference for dinner.
It takes a little more time and effort, but you
will find out just how much better and
surprisingly easy making fresh pasta and
homemade sauce can be. And, you will
know what is in there, too.
In this daytime class, Ilene Ross, a chef and senior dining writer for
CityBeat magazine, will tackle some basic pastas that you can add
your own twist to and she will share a few sauces that are easy to
tweak as well.
Butternut Squash Ravioli with Herbed Browned Butter Sauce
Fettucine with Creamy Alfredo Sauce
Pappardelle with Fresh Chunky Marinara Sauce
Tue Oct 4
Wed Oct 5
Marilyn Harris
Thu Oct 6
A Mexican Style Dinner Party
Liliana Gebran-Tramontin
Harper’s Point 6:30-9 pm
$45
One of our favorite instructors, Liliana
Gebran-Tramontina
always
features
fabulous dishes from south of the border. Of
Lebanese descent and raised in Venezuela,
Liliana has specialized in regional South
American and Mexican cooking for years.
She also throws together some classic
Lebanese dishes on occasion as well.
Tonight, Lili starts with a slow cooked pork
shoulder and pairs it with a number of traditional Latin dishes. Invite
some friends over for a festive evening when you serve this truly
Mexican-inspired menu.
Rollo Tri-Color – a Cream Cheese Wrap with Avocado and
Pico de Gallo
Slow Cooked Pork Shoulder
Refried Beans
Red Onion Vinaigrette
Tortillas
Alfajores Cookies or Isla Flotante (similar to Flan Caramel)
Mon Oct 10
Halloween ‘Spook’tacular for Kids
Kate Cole and Joe Westfall
Settlers’ Walk 11am -1 pm
$35
Harper’s Point 11am -1 pm
$35
Limited Seating
Ages 6-10
As Halloween comes closer, kids begin
thinking about costumes and trick-ortreating. Get a jump on some fun and join us
for an afternoon of cooking and learning…
and of course, eating. More than just scary
treats, we will show you how to create fun
food snacks on your own. You will have
hands-on fun with food and learn how to make frightfully sweet and
savory treats. Dirt Cake anyone? And, parents? Remember no real
eyeballs or spiders will be used in the making of these dishes – it
will just look like it. We’re going to have fun!!
Crispy Puff Pastry Wrapped Hot Dog Mummies
Cherry Eyeball Punch
Dirt Cake with Worms
Spooky White Ghost Pizzas
Chocolate Spider Cupcakes
Sat Oct 15
Sat Oct 22
Hands-On
P6
Register by phone
Settlers’ Walk
(937) 748-4540
Classic Southern Desserts – Re-Imagined
Secrets of Sushi
Timothy Allen Harris
Holly Bader
New Instructor
Harper’s Point 6:30-9 pm
$42
Settlers’ Walk 6:30-9 pm
$42
What’s not to like in a classic Southern
dessert? You know it is going to be so
scrumptious! Well, how about a little
tweaking of some of those familiar
desserts? We have brought in Tim
Harris, from Soirée Catering and
Event Planning, to give us his take on
a few of those classics. He has been
cooking since he was a youngster
alongside some of the best cooks in his
family and he attended culinary school
at Cincinnati State. The author of two cookbooks, The King’s
Cuisine and Soirée: Taste-Create-Celebrate, this is Tim’s first
time teaching with us. Welcome Tim!
These desserts have to be tasted to be believed. Tim gives them
the old-fashioned touch while infusing some new soul into these
flavors. We’ll serve a light meal first and then set you loose on a
sugar rush for the evening. You won’t want to miss this one!
Peaches and Cheese Cobbler
Blueberry Lasagna
Red Velvet Crème Brûlée
Peanut Butter Banana Pudding
Mon Oct 17
Tue Oct 18
Hands On! Limited Seating
Harper’s Point 6:30-9 pm
$52
Settlers’ Walk 6:30-9 pm
$52
We have had numerous requests
for a hands-on sushi class and now
have just the instructor for this.
Holly Bader, who has previously
lived in Japan for 8 years, will show
us exactly how to put together a
dinner or even a hands-on sushi
party at home. She will focus on the
proper cooking of the rice, the right
tools to use and the correct techniques for making Maki, Nigiri and
Temaki sushi plus some tips on sashimi.
You will have the opportunity to create your own sushi using a wide
variety of ingredients. The secrets to rolling the perfect sushi roll
are at your fingertips, literally.
Miso Soup
Japanese Carrot and Lettuce Salad with Ginger Dressing
Sushi Rice
Nigiri Sushi
Maki Sushi
Temaki Sushi
Tue Oct 18
Wed Oct 19
Halloween ‘Spook’tacular for Kids
Kate Cole and Joe Westfall
Sat Oct 22
Hands-on
Harper’s Point 11am – 1pm
$35
Limited Seating
Ages 6 - 10
Please see Sat Oct 15 Settlers Walk for class information.
Cooks’Wares Holiday Traditions
Cooks’Wares Staff
Thu Oct 20
Settlers’ Walk 6:30-9 pm
$45
Tue Oct 25
Harper’s Point 6:30-9 pm
$45
One of the most fun things to do during Holiday time is to share recipes. The holiday season will soon be upon
us and for some, the holidays trigger anxiety and stress. For a lot of us, Thanksgiving and Christmas are
reminders of family — the smells of the kitchen, the organized chaos of many cooks, and the conversations
with cousins, aunts, uncles and grandparents. The holidays are a time when tradition is passed down, when the
past meets the present to inform the future. At Cooks’Wares, we are all teachers of a type. We love to teach
about food and cooking to most everyone who listens. When we last did a class with our staff in 2014, the staff
of each of our stores demonstrated and shared their favorite comfort food dishes. In keeping with our
international Christmas theme, we have created a class around our Cooks’Wares staff and their traditional
Holiday recipes, including some truly inspired cookies. Some have been handed down from family and friends,
and others are newly created. Either way, everyone benefits with this opportunity to taste and recreate a number of imaginative and tasty dishes.
This class sold out quickly last time and many students said that it was one of the best classes ever. Don’t miss this one – it is also tons of fun.
Thu Oct 20
Settlers’ Walk 6:30-9 pm
Foolproof Prime Rib – Laura Justice
Bourbon Pecans – Carol Rini
Holiday Cranberry Chutney – Mona Fahlbush
Chocolate Budino
Frozen Fruit Salad – Sharyn Edelen
Holiday Spirited Egg Nog – Joe Westfall
Plus – Bonus Cookie Recipes
Tue Oct 25
Harper’s Point 6:30-9 pm
Braised Beef Brisket – Joe Westfall
Holiday Cranberry Chutney – Mona Fahlbush
Favorite Holiday Dishes – Jeff Johnson
Classic Hanukah Potato Latkes – Sandee Golden
Caramel Budino with Salted Caramel Sauce
Canadian Butter Tart – Cherry Perlson
Holiday Spirited Egg Nog – Joe Westfall
Plus – Bonus Cookie Recipes
Join our First Class Volunteer Team!
If you are a passionate cook who enjoys providing exceptional customer service and working as part of a team, consider becoming a Culinary
Assistant with our Cooking School. Members are responsible for setting up before classes, serving beverages and food, and clearing and washing
dishes. Those with the needed skills may be asked to assist with prep prior to class. The average work shift is 4 to 5 hours.
Benefits include a 15% discount coupon valid on most items in the store within one week of the class, a complimentary class after assisting in 5
classes within 120 days, and the opportunity to learn some tips and techniques from professional chefs and instructors.
To apply for this exciting volunteer opportunity with Cooks’Wares Culinary Crew, pick up an application in either store. Qualified applicants will
be contacted.
Don’t Miss Our Third Annual GIRLS’ NIGHT OUT!
Chocolate Gift Ideas for the Holidays
Cooking with Spirits –
A Halloween Cocktail Party!
Lisa Cooper-Holmes
Harper’s Point
6:30-9 pm
$50
Settlers’ Walk
6:30-9 pm
$50
Whenever the Holidays come around, we
know that you will want to surprise your
co-workers or your family with a few
homemade chocolate candy treats. And
why not? At Haute Chocolate, they
believe that the very best gifts are edible
treats. And, Lisa Cooper-Holmes, the
Choco Boss at Haute, will show you how
to make a few of their favorites that are
sure to wow, especially if you pair them with clever packaging ideas.
Lisa's Haute (Hot) Chocolate Mix
Haute Chocolate Buckeyes
Haute's Brownie Bon Bons
Artisanal Oreos
Chocolate Peppermint Bark
Mon Oct 24
Wed Oct 26
Lily’s Bistro
Mariah Gahagan
Settlers’ Walk 6:30-9 pm
$50
After getting her start at the Winds Café in
Yellow Springs, Mariah Gahagan is now the
Executive Chef at Lily's Bistro. Named one
of Dayton’s best new restaurants, Lily's,
located in Dayton’s Oregon District, is an
independent, family-run Eclectic American
restaurant offering seasonal food and drinks in
a casual-upscale atmosphere. They work with local farmers and
feature many free-range and organic products. Lunch, brunch, and
dinner focus on eclectic American cuisine and high end comfort
food, and the bar serves fresh, unique cocktails as well as an edited
selection of beer and wines.
Smoky Sweet Potato Bisque
Raw Shaved Kale Salad with Maple Vinaigrette, Candied
Walnuts, Brussels Sprouts, Cranberries and Pepitas
Spanish Chorizo and Clams with Smoked Paprika and
Potatoes in a Sherry Pan Sauce
Herb-Roasted Pork Tenderloin with Apple Mostarda and
Braised Red Cabbage
Doughnut Bread Pudding with Crème Anglaise
Tue Oct 25
P7
Ilene Ross and Molly Wellmann
Harper’s Point 6:30-9 pm
$55
Halloween is not just for the kiddos. If
you plan to host an adult Halloween
bash this year, spook your guests with
these bewitchingly simple and tasty
snacks and drinks. Whether it's an
adults-only soirée or a party fit for kids
of all ages, be sure to elicit shrieks and
screams of delight by preparing some
of our most hauntingly delicious dishes and drinks. We’ve brought
in our favorite spirit wrangler, Molly Wellmann, owner of Wellmann
Brands bars such as Japps, OKBB and Myrtle’s Punch House,
to whip up a few adult drinks fit for the occasion. And Ilene Ross,
a chef and senior dining writer for CityBeat, will provide some
spirited dishes that will be the hit of any Halloween get-together.
Vodka infused Shrimp Cocktail with Bloody Mary Sauce
Deviled Green Goblin Eggs with Soy Bath and Wasabi Mayo
Black Widow Goat Cheese Log (Poppy Seeds)
Squid Ink Pasta with Blood Orange Sauce
Witches Brew Punch with Hand Ice
Chocolate Spider Web Cake
Thu Oct 27
Did you know that Cooks’Wares offers a gift Wish
List service? As things catch your eye, at any time
of year, just let us know. We will keep your wish
list on file in our stores so that “certain someone”
knows exactly what you want and need! Your
friends and relatives will be so relieved to know
what size, color and style are YOUR perfect fit!
Third Annual Girls’ Night Out!
Both Stores
Wednesday Nov 2nd
6 – 8:30 pm
$10.00 (all proceeds go to Toys for Tots)
You’ll have so much fun with our Girls’ Night Out event! We’ve had such a blast the
last two years that this has become our favorite event! There will be lots of door prizes
and special treats, and this year, the goodie bags will include a $10 Cooks’Wares gift
certificate. That’s right -- $10 reserves your spot, and then you get $10 back to spend
later! So get together a group of friends and have a fun Girls’ Night Out on us!
Join the entire staff of Cooks’Wares, industry representatives, and some of our
cooking class instructors for an evening of wine, hors d’oeuvres, door prizes, gifts,
product demonstrations, and, of course, great shopping! Take advantage of this
perfect opportunity to build your “wish list” of gift ideas.
We’ll close the stores at 5:00 to get ready, and re-open at 6 pm to welcome our
registered guests.
September – October 2016 Classes and Events
P8
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
SEPT. 5
6
THURSDAY
FRIDAY
7
HP: TAPAS WITH
SPANISH WINES
David and Liz Cook
6:30-9 pm $65
8
SATURDAY
9
HP: MY FAVORITE
SOUTHERN BRUNCH
Marilyn Harris
6:30-9 pm $60
SW: TAPAS WITH
SPANISH WINES
David and Liz Cook
6:30-9 pm $65
Sept. 11
10
HP: SHUN CUTLERY
FREE DEMO EVENT
Bob Hess
12 n – 4 pm
FREE
12
13
14
15
16
19
20
21
22
FIRST DAY OF FALL
23
17
PATRIOT DAY
Sept. 18
HP: WHERE THERE’S
HP: HOW TO MAKE
SW: BECOMING A BETTER
SMOKE, THERE’S FLAVOR! EVERYTHING TASTE BETTER
COOK
Rhonda Marcotte
Sara Moulton
Sara Moulton
6:30-9 pm $45
6:30-9 pm $75
6:30-9 pm $75
SW: DEWEY’S PIZZA
Chuck Lipp
6:30-9 pm $50
Sept. 25
26
HP: NO KNEAD BREADS
Kathy Lehr
6-9 pm $68
27
HP: CLASSIC FRENCH
BREAD
Kathy Lehr
11 am-2 pm $65
SW: WHERE THERE’S
SMOKE, THERE’S FLAVOR!
Rhonda Marcotte
6:30-9 pm $45
28
HP: PIZZA NAPOLETANA
PANNETELLO
SANDWICH
Kathy Lehr
6-9 pm $68
29
SW: PIZZA NAPOLETANA
PANNETELLO
SANDWICH
Kathy Lehr
6-9 pm $68
HP: DEWEY’S PIZZA
24
SW: SHUN CUTLERY
FREE DEMO EVENT
Bob Hess
12 n – 4 pm
FREE
The 3rd Annual
September 23-25
Yeatman’s Cove
Benefits
Freestore Foodbank and
Findlay Market
30
SW: BISCUITS, BISCOTTI,
SCONES
Kathy Lehr
11 am-2 pm $63
OCT. 1
SW: CLASSIC FRENCH
BREAD
Kathy Lehr
11 am-2 pm $65
**NEW DATE**
Chuck Lipp
6:30-9 pm $50
Oct. 2
3
4
5
HP: SUGAR AND SPICE
HP: EASY WEEKNIGHT
SW: EASY WEEKNIGHT
SWEET AND SAVORY
MEALS: FRESH PASTA AND MEALS: FRESH PASTA AND
APPETIZERS AND DESSERTS
SAUCES
SAUCES
Karen Harmon
Ilene Ross
Ilene Ross
6:30-9 pm $45
11:30a-1:30p $40
11:30a-1:30p $40
6
7
13
14
8
HP: CASUAL AUTUMN
BUFFET
Marilyn Harris
6:30-9 pm $65
SW: SUGAR AND SPICE
SWEET AND SAVORY
APPETIZERS AND DESSERTS
Karen Harmon
6:30-9 pm $45
Oct. 9
10
11
12
HP: MEXICAN DINNER
PARTY
Liliana Gebran
6:30-9 pm $45
Oct. 16
17
HP: CLASSIC SOUTHERN
DESSERTS—RE-IMAGINED
Timothy Allen Harris
6:30- 9pm $42
Oct. 23
15
SW: HALLOWEEN
‘SPOOK’TACULAR
Kate Cole and Joe
Westfall
Ages 6-10
11 a–1 p $35
Columbus Day
18
HP: SECRETS OF SUSHI
Holly Bader
6:30-9 pm $52
SW: CLASSIC SOUTHERN
DESSERTS—RE-IMAGINED
Timothy Allen Harris
6:30-9 pm $42
24
HP: CHOCOLATE GIFT IDEAS
FOR THE HOLIDAYS
Lisa Cooper-Holmes
6:30-9 pm $50
19
SW: SECRETS OF SUSHI
Holly Bader
6:30-9 pm $52
25
HP: COOKS’WARES
HOLIDAY TRADITIONS
Cooks’Wares Staff
6:30-9 pm $45
SW: LILY’S BISTRO
Mariah Gahagan
6:30-9 pm $50
26
20
21
SW: COOKS’WARES
HOLIDAY TRADITIONS
Cooks’Wares Staff
6:30-9 pm $45
22
HP: HALLOWEEN
‘SPOOK’TACULAR
Kate Cole and Joe
Westfall
Ages 6-10
11 a–1 p $35
27
SW: CHOCOLATE GIFT
HP: COOKING WITH SPIRITS:
IDEAS FOR THE HOLIDAYS
A HALLOWEEN COCKTAIL
Lisa Cooper-Holmes
PARTY
6:30-9 pm $50
Ilene Ross and Molly
Wellmann
6:30-9 pm $55
28
29
November - December 2016 Classes and Events
SUNDAY
MONDAY
Oct. 30
TUESDAY
31
Happy
Halloween
WEDNESDAY
NOV. 1
FRIDAY
2
3
SATURDAY
4
5
11
12
GIRLS
NIGHT OUT!
Both Stores
6-8:30 pm
$10
Nov. 6
7
8
HP: AN ITALIAN
CHRISTMAS
Clara Ravanelli
6:30-9 pm $50
Nov. 13
THURSDAY
P9
9
SW: AN ITALIAN
CHRISTMAS
Clara Ravanelli
6:30-9 pm $50
14
HP: HEIRLOOM
SPRINGERLE COOKIES
Heidi Bright
6-9 pm $55
15
HP: WÜSTHOF KNIFE
SKILLS
Ed Bartush
6-9 pm $50
10
HP: A TRIO OF MAKEAHEAD LASAGNE FOR THE
HOLIDAYS
Diane Phillips
6:30-8:30 pm $68
16
SW: WÜSTHOF KNIFE
SKILLS
Ed Bartush
6-9 pm $50
Veterans Day
SW: MAKE AHEAD SIDE
DISHES FOR THE HOLIDAYS
Diane Phillips
6:30-8:30 pm $68
17
18
19
24
25
26
HP: AN ENGLISH
CHRISTMAS
Marilyn Harris
6:30-9 pm $65
SW: HEIRLOOM
SPRINGERLE COOKIES
Heidi Bright
6-9 pm $55
Nov. 20
21
22
HP: A VERY
BAVARIAN CHRISTMAS
Olaf Bader
6:30-9 pm $55
HP: MORE HEARTY
FALL SOUPS
Karen Harmon
6:30-9 pm $50
SW: MORE HEARTY
FALL SOUPS
Karen Harmon
6:30-9 pm $50
SW: A VERY
BAVARIAN CHRISTMAS
Olaf Bader
6:30-9 pm $55
Nov. 27
28
SW: PERFECTION IN
ONE PAN
Ilene Ross
6:30-9 pm $45
23
Happy
Thanksgiving
29
HP: PERFECTION IN
ONE PAN
Ilene Ross
6:30-9 pm $45
30
SW: CHRISTMAS IN PARIS
WITH LE CREUSET
Trish Ranallo
6:30-9 pm $40
DEC. 1
2
3
SW: GINGERBREAD
HOUSE DECORATING
PARENT AND CHILD CLASS
Karen Harmon
1-3:30 pm $65/pair
HP: CHRISTMAS IN PARIS
WITH LE CREUSET
Trish Ranallo
6:30-9 pm $40
HP: SHUN CUTLERY
FREE DEMO EVENT
Bob Hess
12 n – 4 pm
FREE
Dec. 4
5
6
7
8
9
10
HP: GINGERBREAD
HOUSE DECORATING
PARENT AND CHILD CLASS
Karen Harmon
1-3:30 pm $65/pair
SW: SHUN CUTLERY
FREE DEMO EVENT
Bob Hess
12 n – 4 pm
FREE
Dec. 11
12
13
14
Men’s
Night Out!
Both Stores
6-8:30 pm
FREE
15
16
17
P10 Get Recipes, Tips and Tricks at www.CooksWaresOnline.com!
Three Cheese Potato Gratin
(Serves 8)
This is one of our favorite recipes for any time of year, but especially for large holiday dinners!
This is not your grandmother’s potato dish (as delicious as it once was). Thinly sliced potatoes are layered with a distinctive
sauce flavored by garlic and a generous helping of Gruyère cheese. Freshly grated Parmesan cheese graces each layer while
sharp cheddar cheese forms the beautifully browned crust once baked. All the flavors combine in a wonderful way and infuse
their magic into the potatoes. You’ll probably want to try this recipe ahead of time – not that’s it’s hard or tricky, but so you can
enjoy it twice! We’ll wager that it’s the most enjoyed dish on the table!
Ingredients:
9-10 medium potatoes, Yukon Gold
Boiling water with salt
6 tablespoons butter
2 shallots, finely diced
3 cloves garlic
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
4 tablespoons flour
1 cup chicken stock
2 cups whole milk
4 oz. Gruyère cheese shredded
1 cup Parmesan, finely grated (about 2-3 oz.)
1/2 cup Cheddar cheese, coarsely grated
Directions:
1. In a large pot, bring the water to a boil and salt. Meanwhile, scrub the potatoes and slice thinly crosswise, approximately 1/8inch thick. Place the slices in the boiling water. Return to a boil and cook for 3-4 minutes; the slices will cook quickly and be
tender, yet should still be intact; do not overcook. Drain the potatoes well.
2. In a 3 qt. saucier or saucepan, melt the butter. Sauté the shallots in the butter for 3 minutes, then crush the garlic and sauté
for an additional 30 seconds. Season with the salt and pepper. Add the flour to the butter and whisk for 2 minutes; this will form a
thin roux. Add the cup of chicken stock whisking continually. Add the 2 cups of milk gradually while continuing to whisk. Remove
the sauce from heat when thickened; add the shredded Gruyère cheese and stir until melted. Taste and adjust pepper and salt
accordingly.
3. Preheat the oven to 350°F. Butter the inside of large baking dish.
4. Spoon a half-cup of the Gruyère sauce on the bottom of the dish. Place a layer of overlapping potato slices. Spread another
half cup of sauce on top, sprinkle with about a third of the grated Parmesan cheese. Repeat with two additional layers of
potatoes, sauce, and cheese until the top layer is within a half-inch of the top of the dish. End with a thin layer of sauce. Sprinkle
the cheddar cheese over the top. Finish with a light sprinkling of the grated Parmesan.
5. Loosely tent the dish with greased or nonstick aluminum foil; take care that the foil does not touch the top layer. Bake for 30
minutes or until bubbly and heated through. Remove the foil and bake uncovered for another 10-15 minutes or until the top
cheese is nicely bubbly and browned.
FOR MORE RECIPES, GO TO WWW.COOKSWARESONLINE.COM AND SUBSCRIBE TO OUR E-NEWSLETTERS!
Slice, Julienne and Waffle
Strength, simplicity and safety inspired the design of the
Professional Mandoline from Progressive. From delicious
gratins to delicate julienned carrots, our Professional
Mandoline is a necessity in the kitchen. This mandoline
features a blade adjustment knob for a seamless change
between the built-in slicing and waffle blades, eliminating loose
blades or parts. With a quick turn of the wrist, you can create
waffle cuts sure to impress any guest.
 Slice, julienne and waffle cutting options with four
slicing thicknesses
 Thicknesses vary from 1mm, 3.5mm, 5.5mm and
7.5mm
 Extra-wide, stainless steel slicing deck allows food to
glide easily when secured with the safety hand guard
 Safety hand guard secures food for stable slicing
 Integrated blades eliminate loose parts
 Non-skid feet fold in for compact storage
P11
Tour a World of Holiday Traditions!
An Italian Christmas
Clara Ravanelli
Harper’s Point 6:30-9 pm
$50
Settlers’ Walk 6:30-9 pm
$50
Natale, or Christmas, is one of Italy's most
beloved holidays, where each region
celebrates with three meals with its own line-up
of traditional dishes. Clara Ravanelli, a native
of Milan, will demonstrate the northern Italian
version of Christmas day dishes. Milan is in the
heart of the Lombardia region and, at
Christmastime, is synonymous with panettone, the quintessential
symbol of Christmas. Every Italian family makes sure to have one
ready for the holiday. If you simply love Italy because, well, it's Italy,
then you may take inspiration from some of these recipes, add a bit
of Italian flair to your Christmas meal and maybe create a new family
tradition of your own. Buon Natale!
Gorgonzola Mousse with Polenta Sticks and Mushrooms
Carrot and Potato Gnocchi with Leek Cream
Pork Fillet in the Crust with Béarnaise Sauce
Stuffed Panettone
Mon Nov 7
Wed Nov 9
A Trio of Make-Ahead Lasagne
for the Holidays
Diane Phillips
Harper’s Point
6:30-8:30 pm
$68
It’s time to welcome back Diane Phillips for
the holidays with some new additions for your
repertoire of dishes. This time, we’re doing
Lasagne – three different ways! Known as the
Diva of Do-Ahead, Diane Phillips is the one
person who knows how to cook for a crowd
without all the stress that goes along with it.
The author of 14 cookbooks, her favorite
phrase is, “Cooking shouldn’t feel like a root
canal.”
Tonight, Diane will explain just how to get dinner on the table with
a minimum of fuss – all with a little do-ahead magic.
Field Green Salad with Orange Balsamic Vinaigrette
Artichoke Spinach Lasagna
Classic Lasagna Bolognese
Seafood Lasagna
Torte Caprese, Almond Flour Chocolate Cake with
Amaretto Whipped Cream
Thu Nov 10
Make-Ahead Side Dishes for the Holidays
Diane Phillips
Settlers’ Walk 6:30-8:30 pm
$68
While family traditions are perfect for the
Holidays, we love discovering new family
favorites. Some say that side dishes are
the true stars of the Holiday meal whether
you choose turkey, ham or beef as your
entrée. Diane will show you a few of her
favorites that just might be the perfect new
side dishes to accompany your meal.
Each of these side dishes is a winner on its
own. Together, they will make you the talk of the family Holiday
dinner for years to come.
Warm Baked Cheesy Cauliflower Dip with Crostini
Roasted Garlic Herb Smashed Potatoes with Cheese
Roasted Brussels Sprouts with Pancetta, Garlic and
Aged Balsamic Vinegar
Roasted Beet Salad with Oranges, Arugula,
and Fresh Mozzarella
Red Wine Braised Red Cabbage with Bacon, and Onion
Zucchini and Parmesan Rice
Fri Nov 11
Heirloom Springerle Molded
Christmas Cookies
Partial Hands-on!
Limited Seating
Heidi Bright
Harper’s Point 6-9 pm $55
Settlers’ Walk 6-9 pm $55
It’s not truly Christmas at Heidi
Bright’s house unless there are
molded Springerle cookies. Her
family has baked these traditional
creations for generations.
Her
German mother used an heirloom
recipe from Elizabeth Schuler’s
1956 recipe book, Mein Kochbuch.
Heidi even has the family Springerle
mold, hand-carved in 1834. She began learning how to make these
delicious cookies as soon as she could manage a rolling pin. Heidi
has continued making Springerle nearly every Christmas for five
decades. Now she is sharing her skills and love for Springerle
through this partial hands-on class at Cooks’Wares. She will walk
you through the three-day process in just three hours, from grating
lemons to tasting these classic German Christmas cookies. She will
have numerous molds on hand, from a resin copy of her family mold
to wooden angel molds.
Please bring an apron, a cookie sheet, a pizza cutter or bench
scraper and a pastry brush or small fine sieve. Springerle
molds will be available in the store for purchase.
Mon Nov 14
Tue Nov 15
P12
Share the Fun – Bring a Friend to Class
Wüsthof Knife Skills
Ed Bartush
18
Tue Nov 15
Harper’s Point 6-9 pm $50
Wed Nov 16
Settlers’ Walk 6-9 pm $50
Hands On! Limited Seating
Please note: This class is exclusively focused on your skills with
using and caring for knives. Food will not be served!
Ed Bartush represents Wüsthof Cutlery and has been in the
cutlery business over 20 years. He has taught hundreds of these
classes throughout a large portion of the country, including dozens
of classes at Cooks’Wares.
Good knife skills can change the way you feel about cooking and
keep you safer. Food preparation will become faster, easier and
more enjoyable. In some cases, the right cut can even improve the
flavor of your food! In our hands-on class, you will learn and practice
the basics: how to stand, how to hold the knife for maximum
performance, and the underlying principles for making various cuts.
Ed is ready to teach you techniques that are safe, efficient, easier
on your hand and wrist, and produce attractive results. You’ll
improve your skills for all foods, from straightforward vegetable cuts
to basic carving. During the evening Ed, with the assistance of wellqualified Cooks’Wares staff members, will guide you through all the
points and techniques listed below, while explaining the anatomy of
the most used tool in the kitchen - the knife. Come hone your skills!
Safe Handling of Cutlery, Knife Care, and Sharpening
Carving Poultry ‘Push’ Cuts
‘Pull’ Cuts
Mincing
Chopping
Dicing
Julienne
Brunoise
Chiffonade
Proper Cutting Surfaces
Boning Whole Chicken
EACH STUDENT WILL RECEIVE A FREE GIFT FROM WÜSTHOF AND COOKS’WARES
An English Christmas
Marilyn Harris
Harper’s Point 6:30-9 pm
$65
There is something traditional yet familiar
about an English Style Christmas.
Charles Dickens certainly set the stage
with A Christmas Carol and we have
asked our resident guru of all things food
in the Tri-State, Marilyn Harris, to come
up with a few twists on the English Style
Christmas Dinner. She has chosen some
classics and a few new items for a dinner
that Charles Dickens would be proud of.
As for dessert, usually the Christmas Pudding has a bit of alcohol,
said to ward off evil spirits. I think we have that covered.
Please join Marilyn tonight as she weaves a little English Christmas
spirit into the evening with some recipes that we know you will want
to try again, soon.
Smoked Salmon on Toast Points with Dill Sauce
Red Wine Marinated Leg of Lamb
Minted Apple-Pear Chutney
Roasted Root Vegetables
Brussels Sprouts with Walnuts in Mustard Sauce
Orange-Apricot Bread Pudding with Grand Marnier Sauce
Thu Nov 17
A Very Bavarian Christmas
Chef Olaf Bader
New Instructor
Harper’s Point 6:30-9 pm
$55
Settlers’ Walk 6:30-9 pm
$55
In the birthplace of the
Christmas tree, German
Christmas cuisine shines
bright this time of year.
Picture it: cruising the
stalls of your local
Weihnachtsmarkt
(Christmas
Market).
What’s the first thing you
think of? Ticking off your
holiday shopping list, or
heading for the nearest
Glüwhein (mulled wine) stall, and maybe picking up some
Baumkuchen (a variety of cake) on the way?
We’re guessing the latter, and there’s good reason. The traditional
family meal is a pillar of German Christmas culture, dating back
many centuries and, especially where baked goods are concerned,
heavily influencing the way the rest of the world celebrates at this
time of year. There’s a season of eating to tackle, but for now, we’re
taking a look at a few marquee dishes, and a classically rustic
supper fit for any long winter’s night.
Chef Olaf Bader has been cooking for 32 years in several highranking German Bavarian restaurants including some listed by the
Michelin guide and other travel magazines as among the best in
Germany. For the past 20 years, Chef Olaf has functioned both as
a chef and a teacher, providing employees with the skill and
knowledge necessary to deliver these high quality meals and
service.
Chef Bader has also appeared on several German television
cooking shows including Bayrisches Fernsehen BR, SAT 1, ZDF
along with famous chef Armin Rossmeier and his television show.
Tonight, Chef Olaf will take us through a variety of authentic
Bavarian dishes that are considered traditional Christmas meals in
Germany. Fröhliche Weihnachten!
Mon Nov 21
Tue Nov 22
Lauchcremesuppe – Cream of Leek Soup
Rehbraten /Rehrückenfilet Rosa Gebraten mit Semmelknödel Roasted Tenderloin with Bread Dumplings and Gravy
Weihnachtsrotkraut /Blaukraut und Preiselbeeren – Red
Cabbage with Cranberry Marmalade
Ice cream with Hot Raspberry Sauce and Lebkuchen –
Gingerbread
Comfort Foods for Chilly Fall Evenings!
More Hearty Fall Soups
Karen Harmon
Mon Nov 21
Tue Nov 22
Settlers’ Walk
Harper’s Point
6:30-9 pm
6:30-9 pm
$50
$50
Nothing fills the tummy and keeps us warm like a nice bowl of hearty
soup. Filled with fiber-rich vegetables, lean meats and flavorful
spices, what could be better and easier than putting together a nice
soup? Karen Harmon, owner of Karen’s Culinary Creations, is
one of those classically French-trained chefs who is not afraid to
use a touch of butter and cream to make something just that much
tastier. Make sure to sign up early for this one. This class filled in
record time when Karen last taught it.
Tonight, Karen has a new ‘batch’ of soups that will be just the right
lunch or dinner meal to have when things get a littler chillier this fall.
Each one a perfect accompaniment to a small salad or slice of
homemade bread. Yummm!
Butternut Squash Soup
Chicken Tortilla Soup
Chinese Beef Stew
Cream of Mushroom Soup
Chocolate Crinkle Cookies
Now you can make your favorite ice cream, sorbet or
frozen yogurt at home in just 30 minutes or less! The fully
automatic Cuisinart® Frozen Yogurt - Ice Cream & Sorbet
Maker lets you turn ingredients into a delicious and healthy
frozen treat with no fuss and no mess. Simply add your
ingredients to the bowl, press ON, and the machine does
the rest! And YOU control what goes in!
Join us for “Christmas in Paris with Le Creuset” with
Trish Ranallo on Wednesday, November 30 (SW) or
Thursday, December 1 (HP) to see Cuisinart Ice Cream
Makers in action!
P13
Cooks’Wares is proud to offer
Lodge Pre-Seasoned Cast-Iron Cookware.
Seasoned for a natural, easy-release finish that
improves with use.
American Made Since 1896
Perfection in ONE PAN
Ilene Ross
Settlers’ Walk 6:30-9 pm
$45
Harper’s Point 6:30-9 pm
$45
Once the domain of bachelors, campers
and college students, the one pan concept
was simple; just one pan to wash, but
generally the dishes were uninspiring. We
are looking to change that. And we’re
talking genuine cooked-from-scratch food
that works perfectly in one pan (or two at
most). Ilene Ross has put together a few
‘more-inspired’ dishes that take this one pan
theme a bit further, broadening the possibilities for creative cuisine,
all while maintaining the simplicity and energy savings of one-pan
cooking.
These one-pan dinners aren't just fast.
They're seared,
caramelized, sautéed, and simmered to flavorful perfection by Ilene.
She is giving you three days’ worth of one pan meals and time to
take off for date night!
Polenta with Italian Sausage, Mushrooms and Ricotta
Beef Stroganoff with Mushrooms and Sour Cream
Chicken Paprikash with Garlic Mashed Potatoes
Giant Skillet Caramel Sticky Bun – using a cast iron skillet
Mon Nov 28
Tue Nov 29
P14
Give the Gift of a Cooking Class!
Gingerbread House Decorating
A Parent and Child Hands-on Experience
Karen Harmon
Christmas in Paris with Le Creuset
Trish Ranallo
Wed Nov 30
Thu Dec 1
Settlers’ Walk
Harper’s Point
6:30-9 pm
$40
6:30-9 pm
$40
It's
the
most
merveilleux time of the
year!
Christmas in
Paris is a magical time
— shops glow with
colorful
holiday
displays,
and
the
patisserie shelves groan with seasonal delights. Restaurants create
special Christmas Eve, Christmas Day and New Year's Eve menus
that are filled with the bounty of the season. While most of us will not
be in Paris this holiday season, why don’t we let a marvelous menu
from Le Creuset cookware transport us there – even if just for the
evening.
Tonight, Trish Ranallo will demonstrate a variety of dishes using the
fabulous cookware from Le Creuset. Each dish will feature different
pieces of the classic cookware of France.
EACH STUDENT WILL RECEIVE A FREE GIFT FROM LE CREUSET AS WELL AS
VERY SPECIAL PRICING ON ALL LE CREUSET PURCHASES.
Coq Au Vin Mousseux
Roasted Vegetable and Goat Cheese Terrine
Cheese Soufflé Piperade
Sour Cherry Tart
Holiday Pistachio Praline Ice Cream
Sat Dec 3
Settlers’ Walk
11 am-2 pm
$65/pair
Sat Dec 10
Harper’s Point
11 am-2 pm
$65/pair
Full Hands-on Creative Experience! Very Limited Seating
Speaking of traditions, for many of you the
tradition of decorating a gingerbread house is
one of the joys of Christmas. Maybe it got its
start with the Brothers Grimm story of Hansel
and Gretel finding that gingerbread house in
the forest, but decorating gingerbread houses
is becoming a fun, new experience for
families. After the bright lights and toys are
forgotten, what remains are the special
memories created through traditions. There is no time like the present
to begin a new tradition to pass on.
We’ll provide the gingerbread – along with the recipe, icing, some
candies and other items to use for decorations. You provide the
imagination and a good-sized box to take your decorated gingerbread
house home with you. This parent and child class has limited seating
so be sure to sign up early.
Shun Cutlery Event
Bob Hess
Sat Dec 3
Harper’s Point 12 n-4 pm
Free
Sat Dec 10 Settlers’ Walk 12 n-4 pm
Free
No Reservation Needed
The best way to judge if a knife is right for you is to experience its
sharpness, appreciate its balance and feel how it fits your hand.
Come in and chop with us! Like so many others, you may discover
your new favorite knife. We will offer special pricing on all Shun cutlery
on the day of the event.
Third Annual
Men’s Night Out!
Both Stores
Wed Dec 14th 6 – 8:30 pm
Free!
No registration needed!
Are you feeling lucky? Pick up a poker chip to reveal your savings.
Save up to 25% off any one item! Great gifts abound for
everyone on your list… and the Cooks’Wares Elves have lots of
suggestions! In fact, we may already have your favorite cook’s
‘wish list’ on file!
You can have as much (or as little) help as you like! Either way,
take your list, check it twice, load your sleigh and you’ll be one
Santa who’s wrapped and ready to celebrate. Free Gift Wrap!
Oh, did we mention…
Pizza and Beer! Free Gift Wrapping!
P15
Cooks’Wares Gift Certificates NEVER Expire!
Zyliss
Serrated Peeler
Peel peaches, tomatoes,
any soft fruit.
Under $10
Brown Sugar Bear
Lemon
Squeezer
Squeeze with ease.
Under $20
Chopper/Scraper
Microplane
Zester/Grater
To move your veggies
from board to pan.
Zest lemons, oranges, and
limes; grate cheese or nutmeg.
Under $10
Under $15
Zak Garlic Peeler
OXO Silicone Whisk
For use in non-stick pans.
Keep your brown sugar soft.
Under $5
Just put a clove of garlic inside
and roll it on the counter.
Under $15
Under $10
Tomato Corer
Core tomatoes and strawberries
with an easy flick of your wrist.
Under $5
ABOUT COOKS’WARES CULINARY CLASSES
Cooks’Wares Class Discount: All class registrants receive a 10% discount on merchandise purchases the day of the class! Class discounts do not apply
to kitchen electrics, gadgets of the week, during storewide sales, or with coupons stating “No other discounts”.
Style: Most of our classes are demonstration style classes so students learn by observing, listening, and asking questions. The instructors explain the
skills and techniques as they demonstrate each step necessary to produce the dishes on the menu. Students are served a generous tasting of each of
those dishes.
Our 'partial hands-on' classes are reserved for when specific skills need to be experienced by students in order to understand and get the feel of them.
Examples include knife skills, pies and pastry, or cake decorating. Classes are limited to fewer students so more space and attention can be provided to
each one. Cooks’Wares workshops are more fully 'hands on'; the student capacity is limited and space is maximized. These include our bread
workshops, molded cookie workshops, etc. These classes may be longer than our typical classes, may be presented over more than one day, and have
very distinct goals and objectives.
The ultimate goal for all our classes is for you to feel comfortable applying new skill levels and experimenting with techniques and flavors, so you enjoy
being successful and knowledgeable in your kitchen. Whether you are a more experienced cook or just beginning, we hope that you will continue to add
skills and expertise so that cooking is a rewarding experience.
A word about wine — Due to state regulations, Cooks’Wares cannot serve wine at most classes. Wine is served only through special arrangements with
an instructor who holds the proper license and portions are limited; additional servings cannot be offered or sold.
Menus, Special Requests, Allergies: Dessert classes begin with a light lunch or supper. We make every effort to present classes as described, but
reserve the right to cancel or modify classes and/or menus.
If you have allergies or food sensitivities, please choose your menu carefully and call us before registering if you have questions. The presentation plan,
recipes, and ingredients on hand are specifically chosen for each class; therefore, any special requests must be made at least 48 hours in advance.
Seating is on a first-come basis. If you are attending with friends, please arrange for one of you to come early to save seats together.
Time of serving varies by menu and by instructor; some customers prefer to have a snack before arriving for class.
Temperature – You may wish to bring a sweater to class because the temperature in the classroom does vary.
Weather – If Cooks’Wares cancels a class due to inclement weather or other unforeseen circumstances, you will be notified as soon as the decision is made
and full refund will be issued. However, if we hold a class, there will be no refunds due to the weather.
REGISTRATION POLICIES: You may register by telephone, on-line, in person, or by mail. Remember, payment must be made at the time of registration.
On-Line Registration at www.CooksWaresOnLine.com is fast, easy, safe, convenient, and secure. You may use your VISA, MasterCard, or Discover card
on line. To pay for classes with a check, cash, Gift Certificate or Store Credit, please call or visit the store. All registrations are on a first-come, first-served
basis. Cooks’Wares does not store credit card information in our database. You provide that information as you register and again if you must cancel.
Please mark your calendar as you register for a class. Cooks’Wares is not responsible for missed classes. However, as a courtesy, we do make every effort
to telephone you a day or two prior to your upcoming class with a reminder.
IF YOU NEED TO CANCEL a Class Reservation, you must contact the store. Cancellation cannot be done through our web site. For a refund, cancellation
of a registration must be made five (5) or more days prior to the class date. No exceptions can be made. If you find you are unable to attend a class,
we encourage you to send someone in your place.
Classes with insufficient enrollment prior to the class date are cancelled; therefore, students are encouraged to register early!
QUESTIONS? PLEASE GIVE US A CALL. WE LOVE TO HEAR FROM YOU!
PRESORTED
STANDARD
U.S. POSTAGE
PAID
CINCINNATI, OHIO
The Shops at Harper’s Point
11344 Montgomery Road
Cincinnati, Ohio 45249
513-489-6400
PERMIT NO.
9508
TIME SENSITIVE DATED MATERIAL – Postmaster:
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Roasting pan
Roasting racks
Instant read thermometer
Probe meat thermometer
Sauce whisk
Flat whisk
Saucier
Silicone spatulas
Silicone pastry brush
Baking dishes
Microplane
Carving knife
Santoku knife
Paring knives
Swivel peeler
Serrated peeler
Cooks’Wares Cooking Classes
Please Deliver on or before July 30, 2016
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Silicone bands, or loops
Mulling spices
Mushroom slicer
Cheese knife
Kitchen shears
Alligator chopper
Fat separator
Turkey/Chicken base
Cinnamon
Nutmeg
Sheet pans
Silpats for sheet pans
Apple corer slicer
Sea salt
Pepper mill
Baster
September – December 2016
Registration opens Thursday August 4 at 9 am