Dorie`s Cookies - Draeger`s Cooking School

Transcription

cooking
September–December 2016
COOking School Catalog
Class
Listings
Taste of Persia,
Cooking Wild,
Croquembouche
Workshop and
More
Dorie’s
Cookies
Celebrated baker Dorie
Greenspan shares her
treasured cookie recipes
Book your team-building event at
draegerscookingschool.com
San Mateo
|
Menlo Park
|
Bl ackhawk
|
Los Altos
Baked Apples
Makes 8 servings
ingredients
8
2 cups
½ cup
1 jar
½ cup
½ cup
medium sized firm apples, washed, cored
and partially peeled at the top ( way down)
quick oats
brown sugar, packed
stonewall kitchen Apple Cranberry Chutney
dried apricots, diced
dates, pitted and diced
½ cup
2 Tbsp.
1 tsp.
1 tsp.
4 Tbsp.
1 cup
½ tsp.
sliced almonds, toasted
brandy, optional
fresh orange zest
fresh lemon juice
cold unsalted butter, cut into small pieces
apple juice or apple cider
ground cinnamon
directions
1.
Place apples in a baking dish, evenly spaced away from each other.
2.
Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates,
sliced almonds, brandy, orange zest and lemon juice.
3.
Add cold unsalted butter pieces and toss well.
4.
Stuff apples with mixture.
5.
Pour apple juice or cider into baking dish and add cinnamon. Cover with lid or foil.
6.
Bake at 350°F for 30 minutes.
7.
Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes).
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Welcome
ecently, a couple of our staff members attended a cooking class offered by another
organization that shall remain unnamed. The goal was to see and assess how a competitor was performing—and it was quite enlightening. The focus of the class was clear
from the start—they were there to sell product. Recipes were not provided for students to follow
along, but given at the end. Techniques were minimal, and the instructor was not clear as to
how or where ingredients had been procured nor how
the mise en place had been assembled. Friends and
family members wandered in and out to get fed. Fairly
unprofessional, yet not at all inexpensive.
Trust me, we are very happy to sell product as a
result of a class, and there is no doubt that the Cooking
School exists within Draeger’s to support and augment
all the facets of our business. But one thing is abundantly
clear: We want to teach cooking fundamentals, and we
want to give our students the confidence to enjoy their
time in the kitchen and cook good food for themselves
and their family.
A kitchen towel that was given to me offers this advice—Mangia Bene, Ridi Spesso, Ama Molto. It translates
to Eat Well, Laugh Often, Love Much. We wish nothing
more for our students.
R
“We want
to give our
students the
confidence to
enjoy their time
in the kitchen
and cook
good food for
themselves and
their family.”
Kathleen Taggart
Director
Draeger’s Cooking School
and Draeger’s HOME
contents
September–December 2016
Abigail Crayne
cover photograph: Alan Richardson
Managing Editor,
Director of Private Events
& Advertising Sales Director
In Every Issue
Welcome 1
Special GuestS 2
listings
12Class LISTings
22CLASS Calendars:
Dorie Greenspan,
Blackhawk, pp. 22–23
Lucinda Scala Quinn,
Menlo Park, pp. 24–25
Naomi Duguid
San Mateo, pp. 26–27
Featured Recipes 8
INFO 28
Aubrey Winfield
Program Coordinator,
Senior Staff Instructor
For chef bios, please visit
draegerscookingschool.com
Join the fun on Instagram!
#DraegersCookingSchool
To register for classes, call 800.642.9463 x261 or 650.685.3704 Mon.–Fri., 9 am–5 pm ... D r a e g e r ’ s C o o k i n g S c h o o l 1
Special Guests
Dorie Greenspan
Following the success of
Baking Chez Moi and Around
My French Table, which was
named Cookbook of the Year
for 2010 by the IACP, Epicurious and Amazon, her new
book, Dorie’s Cookies, delves
into a comprehensive collection of 170 cookie recipes. A
three-time James Beard Foundation award winner for her
cookbooks and magazine articles, Greenspan has collaborated with many celebrated chefs,
among them Julia Child, Daniel Boulud and Pierre Herme.
Greenspan’s blog, which she
started in 2007, was named one
of the top 20 food blogs in the
world by The Times of London.
She also writes the “Everyday
Dorie” column for The Washington Post and hosts “Just Ask
Dorie,” a twice-monthly online
chat for cooks and bakers organized by The Post. She lives
in New York City; Westbrook,
Connecticut; and Paris.
Dorie’s Cookies Book
Signing
Mingle, nibble and sip! Meet
Dorie as she autographs your
copy of her latest book, Dorie’s
Cookies. Enjoy tastes of wine
along with a sampling of recipes
prepared from the book.
Proof of purchase of book(s)
from Draeger’s required.
Registration not required.
Book Signing
San Mateo, Sun., Nov. 13,
noon–2 pm
2 D r a e g e r ’ s C o o k i n g S c h o o l ... To register for classes, visit draegerscookingschool.com
L e f t : A la n R i c h ar d s o n ; r i g h t : Da v i d e L u c i a n o
Called a “culinary guru” by The New York Times, Dorie
Greenspan is the author of 12 cookbooks
Special Guests
Directions
Makes about 28 cookies
Ingredients
2/3 cup (134 grams) sugar
2/3 cup (80 grams) walnuts
(whole or pieces)
¼ teaspoon fine sea salt
Pinch of ground cinnamon (optional)
A little freshly grated lemon
zest (optional)
1 ¼ cups (170 grams) all-purpose flour
1 stick (8 tablespoons; 4 ounces;
113 grams) cold unsalted
butter, cut into small pieces
1 large egg, lightly beaten
Confectioners’ sugar, for dusting
Thick jam, such as raspberry,
strawberry, cherry or apricot
Little Rascals
When I discovered that the German name for these cookies,
which I grew up with, translated as “Little Rascals,” it made me
love them even more. Not that their proper name, Spitzbuben,
didn’t also sound comical to my American ears, but Little
Rascals was irresistible. Happily, the cookie is as irresistible
as its name. Essentially jam-filled sandwich cookies, these are
made with walnuts and very little flavoring: a pinch of cinnamon, if you’d like; a scrape of lemon zest, if that’s your fancy.
Mostly the flavor is butter, sugar and nuts. The texture is best
described as crumbly and a little gritty (in the best way). Half
the cookies, which are always made small and often made for
Christmas, are baked whole and the other half are given peeka-boo cutouts. When the cookies are cool, they’re sandwiched
with a tiny bit of jam that pushes up alluringly through the
cutout. They seem a lot like linzer cookies’ simpler cousins,
don’t they? And wouldn’t they be great for Valentine’s Day if
you used heart-shaped cutters?
A word on the jam filling: If you’d like, you can bring the jam
to a boil (I do this in the microwave), let it cool and then spoon
it onto the cookies—boiling will thicken the jam and make it less
sticky. But using jam straight from the jar is fine too.
Put the sugar, walnuts, salt, and
cinnamon and zest, if you’re
using them, in a food processor and pulse until the nuts are
ground. It’s better to have a few
discernible pieces of nuts than
nut butter, so keep an eye on the
mix as you go. Add the flour and
process to incorporate. Scatter over the pieces of butter and
pulse until the mixture forms
crumbs and resembles streusel.
Add the egg a little at a time,
pulsing after each bit goes in.
Pulse a few more times, until you
have a soft dough.
Scrape the dough out onto a
work surface, divide it in half
and shape each into a disk.
Working with one piece of
dough at a time, roll the dough
¼ inch thick between sheets of
parchment. Slide the dough, still
sandwiched between the paper,
onto a baking sheet—you can
stack the slabs—and freeze for at
least 1 hour; longer is better. This
dough remains soft even when
frozen, so it’s best to get it as
cold as you can before cutting it.
When you’re ready to bake,
center a rack in the oven and
preheat it to 350 degrees F.
Line two baking sheets with
parchment paper or silicone
baking mats. Have two
cookie cutters at the ready:
one 1½ inches in diameter
and the other a little less
than 1 inch (the cutters can
be plain or scallop-edged).
Pull out one piece of dough;
keep the other in the freezer.
Peel away both sheets of
parchment and return the dough
to one sheet. Working quickly,
cut out as many 1½-inch rounds
as you can, placing them on the
baking sheet a scant 2 inches
apart. Use the smaller cutter to
remove the centers of half of
the cookies. If the dough breaks
while you’re cutting out the
centers, patch it; if the dough is
really soft and you’re not having
fun cutting it, slide the baking
sheet into the freezer and give
it a 10-minute chill. Reserve
the scraps, then combine the
scraps from the second piece
of dough, shape into a disk,
roll, freeze, cut and bake.
Bake the cookies for 14 to 16
minutes, rotating the sheet after
10 minutes, or until pale golden
brown. Transfer the baking
sheet to a rack and allow the
cookies to cool completely.
Repeat with the remaining
dough, always using a
cool baking sheet.
To finish the cookies, dust
the cut-out cookies with
confectioners’ sugar. Turn the
whole cookies over, bottoms up,
and place about ½ teaspoon of
jam in the center of each one.
Top with the cut-out cookies,
pressing down lightly to push
the jam toward the edges.
Storing
Wrapped airtight, the dough can
be frozen for up to 2 months;
cut and bake directly from the
freezer, adding another minute
or two to the baking time if
needed. Covered, the cookies
will be fine at room temperature
for up to 2 days. They’ll get a
little softer because of the jam,
but they’ll still be nice.
Excerpted from Dorie’s Cookies by Dorie Greenspan (Houghton
Mifflin Harcourt Publishing Company), copyright © 2016
Special Guests
Lucinda Scala Quinn
Take the class
Lucinda Scala Quinn is the founder of Mad Hungry, the
headquarters for home cooks looking for proven recipes,
strategies and inspiration
Taste of Persia
Enjoy a visual presentation and
discussion of the culture and
history behind the cuisines of
Armenia, Azerbaijan, Georgia,
Iran and Kurdistan.
During the discussion, savor
the flavors of these dishes:
Phkali—Georgian leek pate
with flatbread crackers
Chicken Fesanjun—in
pomegranate walnut sauce
Herbed Persian Rice
Spinach Borani—sauteed
spinach swirled with yogurt
and topped with fried onions
Cucumber and Tomato Salad
Paghlava—Georgian pastry
filled with dried apricots
Demo $75
San Mateo, Wed., Oct. 19, 6:30 pm
Following the success of Mad Hungry: Feeding Men &
Boys and Mad Hungry Cravings, Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew serves as a handbook for the
home cook seeking quick and easy recipes that are guaranteed to
please. Scala Quinn appears regularly on both morning television and QVC with her top-selling Mad Hungry kitchenware line.
She is the former senior vice president and executive editorial
director of food and entertaining at Martha Stewart Living Omnimedia and the host of her own television show, Mad Hungry:
Bringing Back the Family Meal. She also co-hosted Everyday Food
on PBS for six years. She lives and cooks with her husband and
three sons in New York City.
••
••
••
••
••
••
{
Naomi
Duguid
Mad Hungry Family
Book Signing
Enjoy mingling and a glass of
wine and taste samples of recipes
while Lucinda signs your book.
Book Signing
San Mateo, Thu., Oct. 6,
5:30–7 pm
Her award-winning cookbooks
have always transcended the
category to become “something
larger and more important”
(Los Angeles Times). Her
latest book, Taste of Persia,
transports readers to the
culture, politics and history
that accompany the bright and alluring cuisine of Armenia,
Azerbaijan, Georgia, Iran and Kurdistan. Duguid’s articles and
photographs appear regularly in many publications, including
Lucky Peach and Food & Wine. She is a frequent guest speaker
and presenter at food conferences and the host of Toronto’s Food
on Film series. Her stock photo agency, Asia Access, is based in
Toronto, where she lives when she is not on the road.
L e f t : R i c h a r d P h i pp s ; r i g h t : L a u r a B e r m a n
Naomi Duguid is a writer,
photographer, teacher, world
traveler and lauded cook
Cerise, Le Creuset’s iconic cherry red.
Striking and sophisticated,
featuring gleaming gold knobs
for a limited time only.
Possibly the most beautiful
tableware in the world.
MATCH HANDMADE IN ITALY
Meet Founder/Designer
David Reiss
Trunk Show
November 12
Draeger’s San Mateo
CHAMPAGNE BLACK LABEL ... Our Exclusive Collection for Fall/Winter 2016.
Age-old tradition. Exceptional brand.
Mighty Leaf is celebrating its
20th anniversary with some
exciting changes! Look for
our new modern design, new
organic flavors, and new
pyramid pouch for the grocery
and natural channels.
SAME WHOLE LEAF TEA
NEW INNOVATIVE PACKAGING
NEW LOWER PRICE
The Whole Leaf. The Whole Flavor.
Introducing the new pyramid
pouch developed exclusively
for the grocery and natural
channels. Our new pyramid
pouch features the same
premium quality Mighty Leaf
teas at a new lower price.
No changes to tea quality or
amount of tea per pouch.
By Abigail Crayne
The
arrival of fall and the holiday
season heralds many
opportunities for enjoying and exploring
the world of Champagne and sparkling
wine. Although always an excellent choice
for year-round enjoyment, sparkling
wine adds an extra-festive touch and a
truly special note to your celebration or
gathering. As a general rule, only sparkling
wine from the Champagne region of
France, produced by following traditional
methods, can be labeled as Champagne.
Any other origin will have a different
name, such as Cremant, Cava, Prosecco or
sparkling wine, to name a few.
One particular niche within the Champagne category is that of single estate or
grower Champagnes. These are produced
by the family or farmer of the estate
on which the grapes were grown. With
increased interest in knowing about where
our food comes from, this same approach
can be extended to your Champagne
experience. Grower Champagnes display
unique characteristics from each producer,
exemplifying the terroir (climate and soil)
and the decisions of the winemaker to create a distinctive house style. These differ
from big-name brand Champagnes that are
likely blended from grapes purchased from
many sources within the Champagne region. This approach achieves a consistent,
brand-driven product every year—and not
the expression of a place and winemaker
you will find when enjoying a grower
Champagne.
Grower Champagnes will not have
instantly recognizable names and labels,
but the trade-up is that instead of a big
marketing campaign to support, they
offer an exceptional quality-to-price ratio.
Selection at each Draeger’s Wine Department will vary, with the San Mateo
location particularly focusing on grower
Champagnes. These bottles can often be
identified by the initials RM (RecoltantManipulant) on the wine label, and they
are grouped together for your convenience. Excellent choices are available, so
ask our knowledgeable Wine Department
staff for suggestions. Try something new,
and enjoy with your friends and family
over the holidays and beyond!
Ingredients
4 ounces unsalted butter
1 teaspoon fresh thyme, chopped
1 tablespoon flat-leaf parsley, minced
1 clove garlic, peeled and crushed
3 tablespoons grapeseed oil
1 cup popcorn kernels
Truffle salt or kosher salt to taste
Freshly ground black pepper
Directions
In a small saucepan, melt butter over
low heat with the thyme, parsley and
garlic and set aside to infuse.
Pair it with Food
Because of their minerality and
acidity, dry (brut) Champagnes and
sparkling wines pair well with many
foods without overpowering the flavors
of the dish. Excellent Champagne
pairings include appetizers, seafood,
fried foods and salty items, as well as
heartier fare like duck, pork and many
cheeses, including Brie, Brillat-Savarin,
Camembert, Gorgonzola dolce and
Parmigiano-Reggiano.
Truffle
and Herb
Popcorn
Serves 4
Heat a large, lidded pot over mediumhigh heat and add the grapeseed oil. Add
popcorn kernels, place the lid securely atop
and shake from side to side briefly to coat
the kernels with oil. Once corn begins
to pop, shake pot frequently, carefully
avoiding touching steam and the hot pot.
Continue until popping slows to about
5-second intervals. Remove from heat
and carefully pour into a large bowl.
Remove garlic from butter and discard.
Drizzle the butter over the popcorn,
lightly stirring to mix and coat evenly.
Season with truffle salt and pepper
to taste. Serve immediately.
Modern
Classics
Collection
Unveiling the
Modern Classics, inspired by
American shapes, capacities,
cooking styles and recipes.
5 new colors and
15 great shapes.
Superior performance and
quality from Emile Henry,
made by hand in Burgundy,
France, since 1850.
Special offer:
Free rectangular baker with
Emile Henry purchase of $90 or more.
1 0 D r a e g e r ’ s C o o k i n g S c h o o l ... To register for classes, visit draegerscookingschool.com
NEW
Gougeres
(French
Cheese Puffs)
Makes 2 dozen
Ingredients
¾ cup whole milk
3 tablespoons unsalted butter
Pinch of kosher salt
Pinch of finely ground black pepper
Pinch of freshly ground nutmeg
¾ cup bread flour
3 large eggs
3 ounces grated Gruyere cheese
1 tablespoon minced chives
1 egg plus 1 teaspoon water, whisked
together for egg wash
Directions
Preheat oven to 400 F. Set the oven rack
in the center position. In a heavy bottom
saucepan, combine milk, butter and
seasonings. Bring to a boil and simmer
until butter has melted. Remove pan from
the heat. Pour in all the flour at once
and stir vigorously with a spoon until
well incorporated. Return pan to the
burner over medium heat and stir with
the spoon until the mixture pulls away
from the sides of the pan and the spoon,
approximately 1 to 2 minutes; a thin film
of the dough will stick to the bottom
of the pan. Remove from the heat.
Pour dough into the bowl of an electric
mixer fitted with the paddle attachment.
Beat dough on medium-high until it
has cooled to room temperature. Crack
the eggs into a small bowl, then with
the machine running, add eggs, one at a
time, making sure each egg is completely
incorporated into the dough and the dough
is smooth. Add the cheese and chives and
continue beating until well combined.
Line a sheet pan with parchment paper.
Using a pastry bag with a ½-inch tip, fill the
bag and pipe out the dough into mounds
about 2 inches in diameter, at least 2 inches
apart. Brush tops lightly with egg wash. Bake
Facts and
Figures
There are over 19,000 independent
growers in the Champagne region,
accounting for nearly 88 percent of all
sheet pan in the middle of the oven until
gougeres have doubled in size and are golden
brown, approximately 30 to 35 minutes.
Remove from the oven and make a small
slit in the side of each puff to allow steam to
escape. Serve warm or at room temperature.
recipes courtesy of
vineyard land in the region.
Around 5,000 of these growers produce
wine from their own grapes.
Only about 5 percent of the Champagne
imported into the U.S. is grower
Champagne.
Draeger’s Cooking School. To register for classes, call 800.642.9463 x261 or 650.685.3704 Mon.–Fri., 9 am–5 pm ... D r a e g e r ’ s C o o k i n g S c h o o l 11
Class Listings
BASICS classes focus
Our on techniques. Students will work in
groups to gain hands-on practical experience,
supplemented by an instructor demo. The class
the class is limited to 12 students.
Receive $50 off for each student registering
for three BASICS within the same
catalog period.
Cla
subject. Each group will make each recipe; therefore,
see ssic
t
S
on he cla tuff
in
th e
ss
nex deta g
tp
a ge i l s
goal is to provide a fundamental knowledge of the
Class Listings
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BASICS
BASICS: Knife Skills
BASICS: SoufflEs
BASICS: Chicken
How to Dice, Julienne,
Mince, Chop, Chiffonade
and Concasse
Knife Safety and Handling
Techniques
Steeling and Sharpening
Knives
A light snack will be provided.
h Hands-On $125
Menlo Park, Sat., Sept. 17,
11 am
Blackhawk, Sat., Oct. 8, 11 am
San Mateo, Sat., Nov. 5, 11 am
••
••
Gruyere Cheese Souffle
Savory Pumpkin Souffle
Casserole
Bittersweet Chocolate
Souffle
Grand Marnier Souffle
Hands-On $125
San Mateo, Mon., Nov. 21,
6:30 pm
Blackhawk, Tue., Nov. 22,
6:30 pm
Classes taught by Draeger’s
Cooking School staff.
Limited to 12 students.
••
••
••
••
Basic Chicken Butchery
Basic Roast Chicken—
whole and butterflied
Braised Provencal Chicken
Thighs
Flavorful Chicken Stock
for Cooking and Soups
h Hands-On $125
Menlo Park, Tue., Sept. 13,
6:30 pm
Blackhawk, Tue., Sept. 20,
6:30 pm
BASICS: Handmade
Pasta
••
••
••
••
Fresh Egg Pasta Dough
Bowtie Pasta
Spinach Fettuccine
Butternut Squash Ravioli
Seasonal sauces are served
with each pasta.
h Hands-On $125
Blackhawk, Wed., Sept. 14,
6:30 pm
Menlo Park, Tue., Sept. 20,
6:30 pm
••
BASICS: Seafood for
Entertaining
••
••
••
••
Seared Ahi Tuna Canapes
The Best Crabcakes
Steamed Mussels in
Coconut Curry Sauce
Market Fish Baked in
Parchment
h Hands-On $125
San Mateo, Wed., Sept. 14,
6:30 pm
Blackhawk, Tue., Oct. 4,
6:30 pm
••
••
••
•h•
BASICS:
Thanksgiving 101
••
••
••
••
••
Classic Stuffing
Gravy from Scratch
Creamy Mashed Potatoes
Brussels Sprouts Braised
with Pancetta
Demonstration of Classic
Roast Turkey and Carving
h Hands-On $125
Menlo Park, Thu., Nov. 3,
6:30 pm
Blackhawk, Thu., Nov. 10,
6:30 pm
Special
Guests
Dorie’s Cookies
Book Signing
Dorie Greenspan
Mingle, nibble and sip! Meet
Dorie as she autographs
your copy of her latest book,
Dorie’s Cookies. Enjoy
tastes of wine along with
a sampling of recipes prepared from the book.
Book Signing
San Mateo, Sun., Nov. 13,
noon–2 pm
Taste of Persia
Naomi Duguid
Enjoy a visual presentation
and discussion of the
culture and history behind
the cuisines of Armenia,
Azerbaijan, Georgia, Iran
and Kurdistan.
During the discussion, savor
the flavors of these dishes:
Phkali—Georgian leek pate
with flatbread crackers
••
Clas
s Listing s Leg end
h Hands-On
{ Demo
To register for classes, call 800.642.9463 x261 or 650.685.3704 Mon.–Fri., 9 am–5 pm ... D r a e g e r ’ s C o o k i n g S c h o o l 1 3
Class Listings
••
••
••
Chicken Fesanjun—in
pomegranate walnut sauce
Herbed Persian Rice
Spinach Borani—sauteed
spinach swirled with
yogurt and topped with
fried onions
Cucumber and Tomato
Salad
Paghlava—Georgian
pastry filled with dried
apricots
Demo $75
San Mateo, Wed., Oct. 19,
6:30 pm
••
••
{
Mad Hungry Family
Book Signing
Lucinda Scala Quinn
Enjoy mingling and a glass
of wine and taste samples of
recipes while Lucinda signs
your book.
Book Signing
5:30–7 pm
Across the
Pacific Rim
Fabulous Asian Dim
Sum Appetizers
Joyce Jue
••
••
Crispy Golden Green
Onion Pancakes
Thai Tapioca-Covered
Chicken Dumplings with
Garlic Oil
Pan-Fried Radish Cakes
Chinese BBQ Pork Buns—
steamed and baked
Thai Salmon Fish Cakes
with Sweet and Sour
Cucumber Relish
h Hands-On $80
San Mateo, Mon., Oct. 24,
6:30 pm
6:30 pm
••
••
••
Quick and Amazing
Pan-Asian Meals
from Your Wok
Joyce Jue
••
Chinese Wok-Fried
Salmon and Asparagus in
Black Bean Sauce
Thai Chicken with
Mushrooms, Green Beans,
Tofu, Chili and Thai Basil
Vietnamese Lemongrass
Curry Chicken with Potato
and Peas
Singaporean Shrimp
Bathed in ChiliLemongrass Sauce
Thai Crushed Garlic and
Black Pepper Mussels with
Thai Basil
h Hands-On $80
Menlo Park, Wed., Oct. 26,
6:30 pm
••
••
••
••
Chinatown Walking
Tour
Joyce Jue
Enjoy a culinary and
historical walking tour of
San Francisco’s Chinatown,
one of the largest Chinese
communities outside of Asia.
Weave through the crowded
streets to visit a 104-year-old
temple, a fortune cookie
factory, and shops featuring
live seafood and produce.
Visit a Chinese delicatessen
where freshly roasted ducks,
chickens and honey-glazed
pork hang from hooks in
storefront windows. You’ll
learn the “whys” and have
a taste, too! Finish the tour
over tea and a lavish dim
sum luncheon (included in
price of tour).
Thu., Oct. 27, 10 am–2 pm
$95
Space limited to 11 attendees.
Group meets in San
Francisco and tour is rain
or shine. Special policy
requires two weeks’ notice
for any cancellations;
cancellation insurance
not available. Registered
attendees will be emailed
detailed directions the week
prior to the tour.
Indian Chinese
Cuisine
Saira Paulose
Learn new flavors and techniques while exploring the
influence of Chinese cuisine
on Indian food.
Mixed Fried Rice
Gobi Manchurian—batterfried spicy cauliflower in a
soy sauce-based curry
••
••
••
Chili Chicken—deep-fried
battered chicken with bell
peppers and onions
Pineapple Shake
h Hands-On $80
San Mateo, Sat., Oct. 29,
11 am
Sweet and Savory
Crostata
Croquembouche
Workshop
Maria Capdevielle
Tyler Hall
Baking &
Pastry Arts
••
••
••
Traditional Greek
Cookies and Pastries
Lesley Canfield
••
••
••
••
Galatoboureko—sweet
custard phyllo rolls
Sesame Baklava
Kourabiethes—powdered
sugar almond shortbread
Xerotigana—spiral
pastries dipped in honey
and cinnamon
Koulourakia—Christmas
sesame cookie rings
Melomakarona—fragrant
spice cookies
h Hands-On $80
Menlo Park, Tue., Nov. 15,
6:30 pm
••
••
Italian Fall Desserts
Maria Capdevielle
••
••
••
•h•
Pumpkin Semifreddo with
Caramel Sauce
Lemon Panna Cotta with
Pomegranate Sauce
Pistachio and Cranberry
Biscotti
Amaretti-Stuffed Pears
Hands-On $80
Blackhawk, Sat., Oct. 1,
11 am
11 am
••
Caramelized Onion
Crostata with Pears and
Gorgonzola
Sweet Potato and Goat
Cheese Crostata with
Thyme
Pine Nut and Caramel
Crostata
Ricotta and Honey
Cheesecake with Figs
h Hands-On $80
11 am
Blackhawk, Sat., Oct. 29,
11 am
••
Italian Holiday
Cookies Pizza Workshop
Michael Kalanty
Learn the components and
techniques to create a
festive showpiece cream
puff tower!
Pate a Choux—cream puff
dough
Pastry Cream Filling
Caramel “Glue” and Tower
Assembly
Caramel Spun Sugar
Decor
Limited to 12 students.
h Hands-On $80
San Mateo, Sat., Nov. 12,
11 am
••
••
••
••
••
••
••
••
••
Thin East Coast-Style
Crust
San Francisco Sourdough
Crust
Shaping Techniques—
including tossing
Assorted Sauces and
Toppings
Tips for Oven-Baked and
Grilled Pizza
h Hands-On $80
Blackhawk, Sat., Sept. 24,
11 am
San Mateo, Tue., Sept. 27,
6:30 pm
Maria Capdevielle
••
••
••
••
•h•
Struffoli—honey balls from
Campania
Salame di Cioccolato—
chocolate confection
Almond Orange Florentine
Gingerbread Biscotti
Croccante—almond nougat
Hands-On $80
Blackhawk, Thu., Dec. 1,
6:30 pm
San Mateo, Sat., Dec. 3,
11 am
Parisian Macaron
Workshop
Tyler Hall
••
••
••
••
•h•
Basic Techniques
Fillings
Flavorings
Seasonal Variations
Tips and Troubleshooting
Hands-On $80
6:30 pm
Precision Master™
Stand Mixer
• Powerful 500
watt motor
• 5½ quart
polished stainless
steel mixing bowl
• 12 speeds
• Includes
chef’s whisk,
flat mixing paddle,
dough hook and
splash guard with pour spout
• Limited 3-year warranty
• Colors: white and brushed chrome
• Exceptional value at $249.00 plus tax
One Dough, Three
Ways
Home Baking with
Specialty Equipment
Michael Kalanty
Ashley McCord
••
Master Dough—versatile
for various shapes and
flavors
Pan Loaves
Chocolate Swirl Buns
Savory Dinner Rolls with
Sauteed Onions and Fresh
Dill
h Hands-On $80
San Mateo, Wed., Sept. 21,
6:30 pm
Blackhawk, Sat., Nov. 5,
11 am
••
••
••
••
••
••
Garlic Baguettes with
Fresh Made Cheese
One-Hour Bread with
Honey Butter
Orange Cranberry
Cinnamon Rolls with
Cream Cheese Frosting
Chocolate Espresso
Cookies
Class will highlight specialty
equipment from Ankarsrum
mixers, Emile Henry bakeware and Lekue tools.
Demo $60
San Mateo, Tue., Oct. 11,
6:30 pm
••
{
Chocolate,
Chocolate,
Chocolate!
Spend a delicious evening
enjoying fine chocolate with
this James Beard Awardwinning cookbook author.
Modern Chocolate
Macarons with Two
Fillings
Rocky Road Confection—
chewy, crunchy, sweet and
bittersweet
Chocolate Polvorones—
Mexican wedding cookies
Dinner Party Chocolate
Pudding
Discussion of Chocolate
Percentages and Choosing
Chocolate for Recipes
Demo $65
Blackhawk, Wed., Oct. 12,
6:30 pm
6:30 pm
••
••
{
California
& the
Americas
Cooking Wild
John Ash
Guaranteed
for a Lifetime.
Chilled Green Pea Soup
with Purslane
Sablefish with Tomatoes,
Pine Nuts and Olives
Roast Venison with
Blackberry Sage Sauce
Maple Flan
Demo $70
San Mateo, Thu., Nov. 10,
6:30 pm
{
Alice Medrich
••
••
••
German Engineered.
••
••
••
••
Learn to eat more sustainably and closer to nature,
with accessible ingredients.
Hen of the Woods
Mushroom Tempura with
Ponzu Sauce
••
South American
Favorites
Nora Landa Frazier
••
••
Pisco Sour Cocktail
Stuffed Avocado with
Russian Salad—with beets,
peas and carrots
Grilled Flank Steak with
Chimichurri Sauce
Twice-Cooked Golden
Potatoes with Onion
Criollo Sauce
Fresh Fruit Tres Leches
Cake
Demo $65
San Mateo, Fri., Sept. 16,
6:30 pm
Blackhawk, Wed., Sept. 21,
6:30 pm
••
••
••
{
Peruvian Food Fest
Nora Landa Frazier
••
••
••
••
El Capitan Cocktail—the
Peruvian “Manhattan”
Mushroom Tortilla—thick
omelette with green onion
Shrimp Ceviche
Green Lasagna—with fresh
spinach, basil, bechamel
sauce and cheese
Key Lime Fresh Fruit Torte
Demo $65
6:30 pm
6:30 pm
••
{
Class Listings
The Legendary
Restaurants of
Hollywood
Wine Country Feast
Joanne Weir
George Geary
••
••
••
The Cock’n Bull’s Moscow
Mule
Carlos’n Charlie’s Spicy
Tuna Dip with Toasts
Dudley Moore’s 72
Markets’ Spicy Corn
Chowder
The Brown Derby’s
Paprika Chicken
Hampton Hollywood’s Red
German Potato Salad
Romanoff’s Strawberries
Romanoff
Demo $65
San Mateo, Tue., Nov. 1,
6:30 pm
Blackhawk, Wed., Nov. 2,
6:30 pm
••
••
••
••
••
••
Spicy Folded Pizza with
Lamb and Herb Salad
Sweet Corn and Roasted
Yellow Pepper Soup
Warm Grilled Ahi Tuna
with Shell Beans, Cherry
Tomatoes and Basil
Lemon Lime Aioli
Fresh Peach Granita
Demo $80
San Mateo, Thu., Sept. 22,
6:30 pm
••
••
{
{
Margarita Madness
Tommy Vargas
••
Queso Fundido with
Oaxacan and Goat
Cheeses, Chorizo, Toasted
Pumpkin Seeds, Charred
Poblano Chilies and
Chipotle Black Beans
Mini Corn Arepas with
Carnitas and Mango
Jalapeno Salsa
Carne Asada Tacos with
Fresh Corn Tortillas and
Aji Amarillo Cream
Grilled Ancho Agave
Chicken with Roasted
Corn Salsa
Mexican Chocolate Gelato
with Cajeta—goat milk
caramel
h Hands-On $90
San Mateo, Fri., Sept. 30,
6:30 pm
••
••
••
••
Family-Friendly
Dinners
Do-Ahead Holiday
Cocktail Party
Katie Dyos
Katie Dyos
••
••
••
••
••
Spinach Salad with Dates
and Almonds
Macaroni and Cheese with
Piquillo Peppers
Pancetta-Wrapped Pork
Tenderloin
Paprika Spiced Chicken
Pumpkin Roulade
Demo $65
San Mateo, Mon., Sept. 26,
6:30 pm
Blackhawk, Tue., Sept. 27,
6:30 pm
{
••
••
••
••
••
••
Bacon Candy
Smoked Trout Deviled
Eggs
Brilliant Beet Dip with
Homemade Pita Chips
Crispy Chickpea Fritters
Spinach and Feta Cups
Sparkly White Chocolate
Truffles
h Hands-On $65
San Mateo, Mon., Nov. 28,
6:30 pm
6:30 pm
Entertaining
with Style
Greek Holiday
Entertaining
Lesley Canfield
••
••
••
Stuffed Cabbage Dolmas
Crispy Eggplant with
Skordalia
Grilled Halloumi Kebabs
with Cucumber-Dill
Dipping Sauce
Feta and Chive Souffle in
Phyllo Cups
Mini Pastitsio Ramekins
Winter Greens with
Pomegranate MolassesCitrus Dressing
h Hands-On $80
Menlo Park, Thu., Oct. 6,
6:30 pm
••
••
••
entertaining with
entertaining
with
www.CaspariOnline.com
Fall Comfort Foods
Annelies Zijderveld
••
••
••
••
••
••
Pumpkin Sage Crostini
with Wine-Soaked Figs
Roasted Chicken with Root
Vegetables
Gruyere Chive Macaroni
and Cheese
Creamed Kale
S’more Parfaits
Pumpkin Spice Latte
Shooters
h Hands-On $80
6:30 pm
Farewell to Summer
Supper
Michael Zimmerman
••
••
Chilled Corn Soup
Shrimp Cakes with
Creamy Citrus and Olive
Sauce
Watermelon, Tomato and
Cucumber Salad with Feta
Herbed Orzo Salad
Key Lime Pie
Demo $60
San Mateo, Fri., Oct. 14,
6:30 pm
••
••
••
{
Elegant Autumn
Feast
Michael Zimmerman
••
Fig, Honey and Whipped
Blue Cheese Bruschetta
••
••
••
••
Glazed Roast Chicken
Sauteed Brussels Sprouts
Chiffonade
Marinated Heirloom
Tomato Salad
Orange-Chocolate Terrine
Demo $60
San Mateo, Fri., Nov. 4,
6:30 pm
{
Gifts from the
Kitchen
Staff
••
••
••
Hazelnut and Pistachio
Caramel Corn
Chocolate Bark with
Assorted Toppings
Fruit and Nut Crackers
with Decorated Cheese
Presentation
Pomegranate, Orange and
Ginger Cocktail Mix
Artichoke and Green Olive
Tapenade
Gruyere and Rosemary
Gougeres
Gift packaging suggestions
will be presented.
h Hands-On $80
Blackhawk, Wed., Oct. 5,
6:30 pm
San Mateo, Mon., Oct. 10,
6:30 pm
••
••
••
Healthy
Lifestyles
Hearty and Healthy
Thanksgiving
Linda Shiue, MD
••
••
••
Pomegranate-Glazed
Turkey Breast and Thighs
Spicy Cranberry-Apple
Relish
Umami Gravy
••
••
••
Maple-Glazed Brussels
Sprouts
Quinoa Stuffing
Dukkah-Crusted Roasted
Sweet Potatoes
h Hands-On $80
San Mateo, Tue., Nov. 15,
6:30 pm
Draeger’s Gluten-Free
Fair
••
••
••
Informational Sessions
Product Samples
Connect with Gluten-Free
Community
Visit www.meetup.com/
gluten-free-club for more
information.
San Mateo, Sat., Sept. 17,
all day
Lunch 101
Receive $5 off for each
individual student registering
for two Lunch 101 classes
within the same catalog
period. Receive $10 off for
three or more.
French Country
Lunch
Janice Wacha
••
••
••
Cherry Tomato, Ricotta
and Basil Galette
Tarragon Chicken Salad in
Butter Lettuce Cups
Stone Fruit Compote with
Lemon Verbena Cream
Demo $45
Menlo Park, Fri., Sept. 23,
11:30 am–1 pm
{
Class Listings
Elegant Autumn Lunch
Kara Robinson
••
••
Corn Chowder
Autumn Spiced Pork
Chops with Apple Cider
and Dijon Mustard Sauce
Maple and Brown Sugar
Glazed Delicata Squash
Red Wine Poached Pears
with Mascarpone Filling
Demo $45
San Mateo, Fri., Oct. 7,
11:30 am–1 pm
Blackhawk, Fri., Nov. 11,
11:30 am–1 pm
••
••
{
French Bistro Lunch
Aubrey Winfield
••
••
••
••
Traditional French Onion
Soup
Chicken and White Bean
Cassoulet
Frisee and Herb Salad
Sticky Date Cake with
Salted Caramel Sauce
Demo $45
Blackhawk, Fri., Oct. 14,
11:30 am–1 pm
Italian Small Plates
Sunny
Linda Carucci
Mediterranean ••Fennel Focaccini—chewy
focaccia balls tossed with
Flavors
extra-virgin olive oil and
Dinner with Donia
Donia Bijan
••
Zinfandel Grape
Pissaladiere with Warm
Spinach Salad
Poulet a la Vinaigre with
Muscat Grapes
Butter-Braised Cabbage
and Cardoons
Tapioca Pudding with Figs
Poached in Red Wine
Demo $65
6:30 pm
••
••
••
{
coarse salt
Grilled Caponata—with
eggplant, peppers and onions
Bruschetta with Fresh
Ricotta, Cherry Tomatoes
and Basil
Tortino di Spinaci—savory
cake of spinach, pine nuts
and currants
Panelle—Sicilian chickpea
fritters with aniseed and
Pecorino Romano
h Hands-On $80
6:30 pm
6:30 pm
••
••
••
••
Classic Italian Pasta
Riffs
Linda Carucci
••
••
••
Orecchiette with Broccoli
Sauce
Fettuccine Alfredo with
Baby Shrimp and Peas
Farfalle alla Norma—with
eggplant, tomatoes, ricotta
salata and basil
Cannelloni with Chicken,
Mushrooms and Bechamel
Linda’s Weeknight Green
Salad with Olive Oil and
Italian Oregano
h Hands-On $80
6:30 pm
Blackhawk, Thu., Nov. 3,
6:30 pm
••
••
{
Rustic Fall Feast
Ashley Tobin
••
••
••
••
Crunchy Harvest Salad
Red Wine Beef Stew
Gruyere Cheese Biscuits
Homemade Gingersnaps
with Lemon Ice Cream
Demo $45
Menlo Park, Fri., Oct. 28,
11:30 am–1 pm
{
Easy Indian
Saira Paulose
••
••
••
••
Spicy Fried Masala Fish
Sauteed Cabbage and
Carrot with Coconut
Red Onion “Salad”
Tropical Shake
Demo $45
San Mateo, Fri., Nov. 18,
11:30 am–1 pm
{
Fall Italian Farmer’s
Table
Maria Capdevielle
••
••
Arugula Salad with Figs
and Gorgonzola
Chestnut and Mushroom
Ravioli with Butter and
Sage Sauce Stuffed Butternut Squash
with Caramelized Onions,
Sausage and ParmigianoReggiano
Wine Cake with Grapes
h Hands-On $80
Menlo Park, Sat., Sept. 24,
11 am
Blackhawk, Thu., Sept. 29,
6:30 pm
••
••
Hand-crafted candles to cast
your table in glowing light.
www.creativecandles.com
Holiday Entertaining
with Southern
French Flair Italian Slow Food
Cooking: Fall Bounty
of Vegetables
Linda Carucci
Vera Ciammetti
••
Acorn Squash Stuffed with
Wild Mushroom Bread
Pudding
Sliced Duck Breast with
Garlic and Walnut Sauce
Du Puy Lentils Braised in
Red Wine
Mache Salad with Walnuts
and Roquefort
Glazed Chocolate Torte
with Dried Apricots,
Ground Walnuts
and Salted Caramel
“Crispearls”
Demo $75
6:30 pm
••
••
••
••
Bring Everyone Together
With Style
www.designdesign.us |
{
@bydesigndesign
Italian Slow Food
Cooking: Comfort
Food
Vera Ciammetti
••
••
••
••
••
Swiss Chard Crostini with
Pine Nuts
Farro with Fall Vegetables
and Kale
Goat Cheese Salad with
Beets, Greens and Walnuts
Baked Acorn Squash with
Sausage Stuffing
Apple and Pomegranate
Crisp
Demo $60
6:30 pm
{
••
Savory Bread Pudding
with Broccolini and
Pancetta
Kale, Persimmon and
Pomegranate Salad
Ribollita—Tuscan
vegetable stew
Pappardelle Pasta with
Caramelized Onions and
Butternut Squash
Crustless Cranberry Pie
Demo $60
6:30 pm
••
••
••
••
{
Everyday French
Katie Dyos
••
••
••
••
Warm Goat Cheese Salad
Corn and Tomato Gratin
Salmon with Lentils
Classic Chocolate Mousse
Demo $65
Blackhawk, Mon., Oct. 24,
6:30 pm
6:30 pm
{
Easy Moroccan
Feast
Tori Ritchie
••
••
••
••
••
Date and Avocado Salad
with Orange Vinaigrette
Moroccan Meatballs with
Spiced Tomato Sauce
Fluffy Couscous with
Dried Apricots
Braised Carrots with
Chermoula
Rice Pudding with Orange
Blossom & Vanilla
Demo $65
6:30 pm
{
••
Franciacorta—
Franciacorta sparkling
wine with Frico made with
Lombardian cheese, olives
and almonds
Campania—Falanghina
with Pizza Margherita
Tuscany—Vino Nobile
di Montepulciano (the
“other” Chianti) with
Salami of Cinghiale (wild
boar) and chicken liver
pate crostini
Umbria—Sagrantino di
Montefalco with farro and
local olive oil and beef
bites with black truffle oil
Sicily—Passito di
Pantelleria with Sicilian
dried fruit and nut dessert
Demo $95
San Mateo, Thu., Sept. 29,
6:30 pm
••
••
Unique Spanish
Plates from Canela
Bistro & Wine Bar
Mat Schuster
••
Txakoli con Higo—
Basque wine blended with
fig, paired with Spanish
ham and toast
Championes con Gambas—
seared mushrooms with
shrimp Volovan de Bacalao—wild
cod fillet wrapped in puff
pastry
Carrillada de Cerdo—pork
cheeks braised in Spanish
wine
Almond and Olive Oil
Cake with Orange-Rum
Glaze and VanillaCinnamon Custard
Demo $65
San Mateo, Wed., Nov. 9,
6:30 pm
••
••
••
••
••
{
••
{
The World
of Wine
Life Beyond Pinot
Grigio—Discovering
New Italian Wines
Master Sommelier Catherine
Fallis, Planet Grape
Taste five regional wines
of Italy and explore their
history, culture, geography
and complexity while enjoying complementary food
pairings.
Blackhawk
Calendar
o
Be sure t
r
u
o
y
Circle
s
e
it
r
o
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fa
sun
Mon
tue
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thu
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Sat
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Wed 14
BASICS: Handmade
Pasta
Wed 21
South American
Favorites
Tue 27
Family-Friendly
Dinners
Tue 20
BASICS: Chicken
Sat 24
Pizza Workshop
Thu 29
Table
Staff
P. 13
Staff
P. 13
Nora Landa Frazier
P. 16
Katie Dyos
P. 17
Michael Kalanty
P. 15
Maria Capdevielle
P. 19
21222324
252627282930
Call for Private Event Availability
Sat 1
Maria Capdevielle
P. 15
Tue 4
BASICS: Seafood for
Entertaining
Staff
P. 13
Wed 5
Gifts from the
Kitchen
Staff
P. 18
Sat 8
Wed 12
Chocolate,
Chocolate,
Chocolate!
Alice Medrich
P. 16
Fri 14
Lunch 101: French
Bistro Lunch
Aubrey Winfield
P. 19
Tue 18
Linda Carucci
P. 19
Mon 24
Everyday French
Katie Dyos
P. 20
Tue 25
Fabulous Asian Dim
Sum Appetizers
Joyce Jue
P. 14
Sat 29
Sweet and Savory
Crostata
Maria Capdevielle
P. 15
Staff
P. 13
sun
Mon
tue
wed
thu
Fri
1
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2324
2526272829
3031
Sat
Blackhawk
sun
Mon
tue
1
wed
thu
Fri
Sat
2345
6 7 8 910
1112
13141516171819
2021
CalendaR
2223242526
27282930 123
Tue 1
Peruvian Food Fest
Nora Landa Frazier
P. 16
Sat 5
One Dough, Three
Ways
Michael Kalanty
P. 16
Wed 2
The Legendary
Restaurants of
Hollywood
Thu 10
BASICS:
Thanksgiving 101
Thu 3
Riffs
Fri 11
Lunch 101: Elegant
Autumn Lunch
George Geary
P. 17
Linda Carucci
P. 19
Staff
P. 13
Kara Robinson
P. 19
Tue 22
BASICS: Souffles
Staff
P. 13
Tue 29
Do-Ahead Holiday
Cocktail Party
Katie Dyos
P. 17
December
Thu 1
Italian Holiday
Cookies Maria Capdevielle
P. 15
a true original.
Form follows function
to brew and serve your
best cup of coffee.
Botanical candles
and home fragrances
inspired by nature.
Menlo Park
Calendar
sun
Mon
tue
wed
thu
Fri
Sat
123
4 5 6 7 8 910
11121314151617
18
252627282930
19
20
212223
Tue 13
BASICS: Chicken
Staff
P. 13
Sat 17
Staff
P. 13
Tue 20
BASICS: Handmade
Pasta
Sat 24
Table
Staff
P. 13
Maria Capdevielle
P. 19
Fri 23
Lunch 101: French
Country Lunch
Janice Wacha
P. 18
24
Thu 6
Greek Holiday
Entertaining
Lesley Canfield
P. 17
Thu 13
Dinner with Donia
Donia Bijan
P. 19
Thu 20
Linda Carucci
P. 19
Wed 26
Quick and Amazing
Pan-Asian Meals
from Your Wok
Fri 28
Lunch 101: Rustic
Fall Feast
Ashley Tobin
P. 19
Joyce Jue
P. 14
sun
Mon
tue
wed
thu
Fri
1
78
23456
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23242526272829
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17181920
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Sat
Menlo Park
sun
Mon
tue
wed
thu
Fri
Sat
345
12
6789 101112
131415
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27282930
Thu 3
BASICS:
Thanksgiving 101
Staff
P. 13
CalendaR
Tue 15
Traditional Greek
Cookies and Pastries
Lesley Canfield
P. 15
16171819
212223242526
German porcelain. Simple and functional. Modern and timeless.
San Mateo
Calendar
sun
Mon
tue
wed
thu
Fri
Sat
123
4 5 6 7 8 910
111213141516
18
19
26
25
20
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17
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272829
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Wed 14
BASICS: Seafood for
Entertaining
Wed 21
One Dough, Three
Ways
Fri 16
South American
Favorites
Thu 22
Wine Country Feast
Staff
P. 13
Nora Landa Frazier
P. 16
Sat 17
Gluten-Free Fair
All Day
P. 18
Tue 27
Pizza Workshop
Michael Kalanty
P. 15
Michael Kalanty
P. 16
Thu 29
Life Beyond Pinot
Grigio—Discovering
New Italian Wines
Joanne Weir
P. 17
Catherine Fallis
P. 21
Mon 26
Family-Friendly
Dinners
Fri 30
Margarita Madness
Katie Dyos
P. 17
Tommy Vargas
P. 17
Tue 4
Fall Comfort Foods
Annelies Zijderveld
P. 18
Wed 5
Italian Slow Food
Cooking: Comfort
Food
Vera Ciammetti
P. 20
Thu 6
Mad Hungry Family
Book Signing
Lucinda Scala Quinn
PP. 4, 14
Fri 7
Lunch 101: Elegant
Autumn Lunch
Kara Robinson
P. 19
Sat 8
Maria Capdevielle
P. 15
Mon 10
Gifts from the
Kitchen
Staff
P. 18
Tue 11
Home Baking with
Specialty Equipment
Sat 22
Sweet and Savory
Crostata
Wed 12
Peruvian Food Fest
Mon 24
Fabulous Asian Dim
Sum Appetizers
Ashley McCord
P. 16
Nora Landa Frazier
P. 16
Fri 14
Farewell to Summer
Supper
Michael Zimmerman
P. 18
Sat 15
Parisian Macaron
Workshop
Tyler Hall
P. 15
Tue 18
Chocolate,
Chocolate,
Chocolate!
Alice Medrich
P. 16
Wed 19
Taste of Persia
Naomi Duguid
PP. 4, 13
Maria Capdevielle
P. 15
Joyce Jue
P. 14
Tue 25
Everyday French
sun
Mon
tue
wed
thu
Fri
Sat
1
6
78
2345
9
101112131415
Thu 27
Chinatown Walking
Tour
16
17
18192021
23
24
2526272829
Thu 27
Riffs
30
31
Katie Dyos
P. 20
Wed 26
Easy Moroccan Feast
Tori Ritchie
P. 20
Joyce Jue
P. 14
Linda Carucci
P. 19
Sat 29
Indian Chinese
Cuisine
Saira Paulose
P. 14
22
San Mateo
sun
Mon
tue
1
thu
2
3
20
27
Fri
Sat
45
101112
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131415
wed
16
171819
212223242526
2829301 2 3
Tue 1
The Legendary
Restaurants of
Hollywood
George Geary
P. 17
Thu 3
Italian Slow Food
Cooking: Fall Bounty
of Vegetables
Vera Ciammetti
P. 20
Fri 4
Elegant Autumn Feast
Michael Zimmerman
P. 18
Sat 5
Staff
P. 13
Wed 9
Unique Spanish
Plates from Canela
Bistro & Wine Bar
Mat Schuster
P. 21
CalendaR
Thu 10
Cooking Wild
John Ash
P. 16
Fri 18
Lunch 101: Easy
Indian
Saira Paulose
P. 19
Sat 12
Croquembouche
Workshop
Mon 21
BASICS: Souffles
Sun 13
Dorie’s Cookies Book
Signing
Mon 28
Do-Ahead Holiday
Cocktail Party
Tue 15
Hearty and Healthy
Thanksgiving
December
Tyler Hall
P. 15
Dorie Greenspan
PP. 2, 13
Linda Shiue, MD
P. 18
Thu 17
Holiday Entertaining
with Southern
French Flair Staff
P. 13
Katie Dyos
P. 17
Sat 3
Italian Holiday
Cookies Maria Capdevielle
P. 15
Linda Carucci
P. 20
Private Cooking Events at
Team Building
Birthdays
Performance Incentives
Anniversaries
and more!
From a rustic Italian feast to a cocktail party mixer,
we’ll make your special occasion unforgettable!
> The key ingredient is fun! <
Everyone will participate in the creation of the meal,
enjoy the fruits of their labors together,
and the best part is—no dishes!
Contact cookingschool@draegers.com or call 650.685.3704 for more information.
Info
Information & Policies
Signing up for Classes
Age Policy
Please register in advance for classes.
You may register online any time at
draegerscookingschool.com. Payment is
due at the time of registration. For phone
assistance, call our San Mateo office at
650.685.3704 or 800.642.9463 x261,
Monday through Friday, 9 am to 5 pm.
Children 12 and 13 years old may enroll in
a regular class if also accompanied by a
paying adult. Children 14 years and older
may attend class unaccompanied.
Cancellations
If you are unable to attend a class,
please call our office five business
days before the class to reschedule or
10 business days before the class for
a refund. Less than five business days’
notice is too late to reschedule, but you
may send a friend to attend in your place.
There are no exceptions to the cancellation policy. For more flexibility, you
may purchase cancellation insurance
for a nonrefundable $10 per seat, which
allows the option of rescheduling a
reservation canceled at any time. If there
is insufficient enrollment for a class to
run, we will issue a full refund in kind or
transfer your credit to a different class of
your choice.
Gift Cards
To give a class as a gift, please purchase
a Draeger’s gift card. This can be given
with a class catalog, which allows recipients the flexibility to choose their class.
Private Events
We offer private cooking parties
and team-building cooking classes.
Visit draegerscookingschool.com, call
650.685.3704 or email cookingschool@
draegers.com for more information.
substitution and allergen policy
Please note that we cannot change
recipes in public classes to accommodate dietary restrictions and personal
preferences. Occasionally, we must alter
menus due to seasonal availability of
ingredients.
What to expect when
attending class
h Hands-On
Students divide into groups, and each
group prepares a portion of the menu.
Please wear closed-toe shoes. We provide
printed recipes, aprons, knives and all
other necessary equipment for in-class
use. Enjoy generous tastes of each menu
item. Duration is typically 2½–3 hours.
{ Demonstration
Watch the chef prepare the menu, receive
printed recipes, ask questions and get a
generous taste of each menu item. Duration is typically 2–2½ hours.
Doors open 30 minutes prior to the start
of class, and seating is on a first-come,
first-served basis. The classroom is air
conditioned, and temperature may vary
during the course of a class; we suggest
you bring a sweater.
We offer complimentary water, sparkling
water, sodas and wine during class. Up to
two glasses of wine are served per guest
(21 years and older) unless otherwise
noted in the class listing. No alcohol may
be brought in from outside the school.
ons and Parking
i
t
a
c
o
L
s
s
a
Cl
Draeger’s in Blackhawk
4100 Blackhawk Plaza Circle
Danville, CA 94506
Plenty of free parking
near the store.
Draeger’s in Menlo Park
1010 University Drive
Menlo Park, CA 94025
Free parking anytime in the Draeger’s
private lot on Menlo Avenue (the south
side of the building). The lot on the north
side of the store is a municipal lot
where tickets are issued
after one hour.
Draeger’s in San Mateo
222 East Fourth Ave.
San Mateo, CA 94401
Free parking anytime in
Draeger’s private garage
in the basement.
The gratification is instant.
The cheese, however, took 300 days to
age in a 20-million-year-old cave.
ves near Lucerne, Switzerland a limited nu
altbach Ca
mber
In the K
ure under the watchful eyes of our cellar maste
t
a
m
s
e
s
e
rs.
of che
y have reached the pinnacle of favor and arom
e
h
t
r
e
f
a
a
Only
ned with the Kaltbach label. One taste and devote
w
o
r
c
y
e
es
are th
most decadent cheeses in th
are enjoying the
e
y
w
e
o
h
t
r
l
d
w
.
kno
Cave-Aged Le Gruyère® AOP
|
Cave-Aged Emmentaler® AOP
© 2015 Emmi Roth USA
|
emmiusa.com
|
|
Cave-Aged Alpine Extra
Monroe, WI
emmiusa.com
222 E. Fourth Ave.
San Mateo, CA 94401
PRSRT STD
U.S. POSTAGE
PAID
Oakland, CA
Permit No. 1584
Book an interactive team-building cooking party!
650.685.3704
cookingschool@draegers.com
California Table Wine, ©2014 Edna Valley Vineyard, San Luis Obispo, CA. All rights reserved. 14-34552-EVP-002-473429
LIFE IN BALANCE

Dorie`s Cookies - Draeger`s Cooking School

Transcription

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