For most of us, work days and tight schedules can make it challenging to keep up with regular meals. And making sure those meals are healthy and satisfying – well, that can get downright difficult. Let us make it easier for you. Join Instructor Suzanne Schilling for a hands-on class that will give you the tools to keep yourselves and your families fed without a take-out menu. You’ll prepare a menu that’s full of delicious flavor and nutrition, and is surprisingly quick and easy to make. You’ll also learn how to stock your pantry so that you’ll be prepared to cook a rush hour dinner any night of the week. On the menu: MARINATED FLANK STEAK WITH HORSERADISH CREAM served with BARLEY WITH BELL PEPPERS & KALAMATA OLIVES and HERB-CRUSTED BROILED TOMATOES and BLENDER POTS DE CREME for dessert.

Suzanne Schilling | Participation | $65
#3203 – Tuesday, September 7 | 6:00 p.m. – 9:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Take a guided tour of the fundamentals of cooking with this very popular series of classes. You’ll build your culinary knowledge and experience with hands-on practice, learning a new set of cooking skills each week while building on the knowledge gained in the previous session. New cooks will develop a great base from which to explore the world of cooking; and experienced home cooks will gain a better understanding of how, why and when various techniques work. And no matter what your current level of experience, at the end of this series, you will have a better understanding of how to cook.
Session 1: knife skills; choosing tools; building an efficient pantry
Session 2: basic salad construction and dressings; grilling, broiling and roasting
Session 3: stewing, poaching, simmering, blanching, boiling and steaming
Session 4: braising, sautéing, stir-frying and deep-frying; reading recipes and menu planning

Please bring a cook’s knife and a paring knife to class.

Carl Antholz & Daniel Darvell | Participation | $300
#3204 – Wednesdays, September 8, 15, 22, 29 | 6:00 p.m. – 9:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Let Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinary tour of Spain with a festive tapas and paella party. As you arrive, you’ll be greeted with a GAZPACHO SHOOTER – to get you into a Mediterranean mood. Next, you’ll move on to TAPAS – small plates that are a great way to sample a variety of dishes. In this class, we’ll make three of these traditional SPANISH BAR SNACKS, including GAMBAS AL ROMESCO – shrimp in roasted pepper and almond sauce; SPANISH CURED PORK MEATBALLS in CIDER SAUCE; and a classic SPANISH TORTILLA with SERRANO HAM, BEANS and GREEN ONION. Our main course of PAELLA VERDE transforms humble Bomba rice into a gourmet meal as it soaks up the flavors of ARTICHOKES, ASPARAGUS, CHICKEN, PEAS, CLAMS, GARLIC, ONIONS and SAFFRON. For dessert, we’ll make TARTA DE SANTIAGO – a traditional Galician Almond tart. And of course the SANGRIA – that wonderful combination of wine and fruit that’s the perfect summer drink. Chef Daniel will share Kitchen Window’s special Sangria recipe along with tips for making it at home.

Sangria sold separately during class.

Doug Huemoeller & Daniel Darvell | Participation | $75
#3205 – Thursday, September 9 | 6:00 p.m. – 9:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Join Chef Royal Dahlstrom to learn the secret of good cooks everywhere – how to make a sauce. Essential to all the world’s cuisines, a good sauce can transform an ordinary meal into an extraordinary one. In this class, you’ll get hands-on experience in preparing a classic sauce, as well as Royal’s tips and techniques to keep a sauce from breaking or burning. You’ll learn how to choose and use the right equipment for sauce making and how and when to use each sauce to add that special finish to your cooking. On the agenda for the evening: you’ll learn how to make a ROUX – a blend of cooked flour and fat that’s the base for many sauces; BECHAMEL – a white sauce of milk, butter and flour; VELOUTE – a stock-based white sauce, made with milk, butter, flour and a light stock; ESPAGNOLE – a brown sauce made from a rich meat stock, browned vegetables and a browned roux; VINAIGRETTE – a mixture of oil, vinegar and various seasonings; BEURRE BLANC – a rich, warm sauce of butter, shallots and a reduction of wine or vinegar; and MAYONNAISE – an emulsion of egg yolks and fat used alone or as a base for aïoli, hollandaise or remoulade. With these sauces under your belt, you’ll be ready to open your own five-star restaurant – or at least to serve five-star meals to your friends and family.

Royal Dahlstrom | Participation | $65
#3206 – Thursday, September 9 | 6:00 p.m. – 9:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

The Green Egg is a unique outdoor kitchen product with unmatched versatility. You can use it in any season; and it works as a smoker, a grill and an oven – perfect for anything from appetizers and pizzas to entrées and desserts. Experience the versatility for yourself, with this class dedicated to what the Green Egg can do. Kitchen Window grillmasters Daniel and Doug will walk you through how to use the Green Egg to cook an entire classic supper club menu. The menu starts with HOT SUN DRIED TOMATO DIP, perfect when served with chunks of hearty bread. Then you’ll serve up a GRILLED ROMAINE SALAD with HOMEMADE BLUE CHEESE DRESSING. The main attraction is a succulent PRIME RIB served with a traditional YORKSHIRE PUDDING. Rounding out the menu is a creamy, hearty MUSHROOM RISOTTO. And for dessert, you’ll use the Green Egg for a delicious and flaky RUSTIC APPLE TART.

Doug Huemoeller & Daniel Darvell | Participation | $70
#3207 – Friday, September 10 | 6:00 p.m. – 9:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Take your cake designing to the next level with pastillage – the art of working with gum paste. A pliable mixture of sugar, fat and egg whites, gum paste can be molded into an endless variety of decorative shapes, from classic to whimsical. In this two-day hands-on event, you’ll discover how to turn an ordinary cake into the centerpiece of a special occasion with gum paste flowers. Join Kitchen Window’s favorite sugar artist, Instructor Joe Bushnell, as he guides you step-by-step through the art of pastillage. Over the course of two classes, you’ll learn a classic GUM PASTE recipe, as well as professional techniques for working with it. You’ll create a variety of flowers, including DAISIES, LEAVES, APPLE BLOSSOMS, SWEET PEAS, ROSES and CALLA LILIES. You’ll also learn how to work with CLOTH-COVERED WIRE and FLORAL TAPE to add that extra touch of realism and elegance. If you have a special occasion in your future, or if you’re just looking for a new way to express your creativity, this two-part class is for you.

For this class, you will need a cel pad, a ball tool, a star tool, a small rolling pin and a placemat board. All equipment is available for purchase before class.

Joe Bushnell | Participation | $110
#3208 – Saturdays, September 11 & 18 9:00 a.m. – 12:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Whether you’re celebrating a special occasion or you just want to add a designer touch to a dessert for the family, this seminar will introduce you to the world of cake decorating. Join Kitchen Window Instructor and expert cake decorator Nicole Hinds for tips and techniques that will inspire you to create a cake you’ll be proud to share with family and friends. Nicole will demonstrate how to "torte" a cake (how to split and fill it) and how to properly apply the base layer of icing that is crucial to all successful cake decorating. You’ll learn mixing techniques to achieve the perfect icing consistency, as well as how to fill and hold a piping bag using the correct position, direction, angle and pressure. With different piping tips, you can create very different looks, from whimsical to elegant. Nicole will show you how to make dots and beads, roses, ribbons, stars, drop flowers, shells, rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and printing. She will also discuss how to successfully work with fondant for a classic and seamless look.

Nicole Hinds | Seminar | $25
#3209 – Saturday, September 11 | 2:00 p.m. – 4:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Once you learn how to properly use your knives, you will not only improve how you cook, but cooking will become easier and more enjoyable. The key to good knife skills is an understanding of good gripping and cutting techniques. When used properly, your knife will perform much more efficiently – and it can actually become three times sharper. Once mastered, the knife skills you’ll pick up in this seminar will help you reduce your prep-time in the kitchen and improve your confidence while slicing and dicing. This hour-long primer will give you a fundamental understanding of the most important tools in your kitchen and prepare you to further develop your skills at home. Choosing the correct knife for the job is fundamentally important. Each kind of knife plays an important, specific role in the kitchen. In this seminar, we'll discuss the best uses and practical applications for may kinds of Western and Asian knives – from parers to slicers, chef's knives to santokus, and bread knives to cleavers. We will review basic cutting techniques; how to choose a knife; differences in types, styles and shapes of knives; and basic safety, storage and knife care.

Daniel Darvell | Seminar | $25
#3211 – Sunday, September 12 | 10:00 a.m. – 11:00 a.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

The right knife can make all the difference in food preparation – but any knife is only as good as its edge. A dull edge is inefficient, difficult to use and dangerous. In this seminar, you’ll learn how to keep your knives sharp and in top condition. We will begin with a basic introduction to the various types of knife edges and a demonstration of the proper sharpening techniques that can create the perfect cutting edge for your knife. We’ll explore whetstones and honing steels, and discuss the virtues of each of these sharpening tools. With a whetstone, you have more control, which allows you to shape an edge with a single bevel and a thinner angle – a sharper edge with improved performance. And with a honing steel, you can maintain that perfect knife edge for months without the need for re-sharpening. We’ll show you how.

Bring your knives with you, as well as a stone and steel if you have them. If you don’t own a stone or steel, you can work with ours during class.

Daniel Darvell | Seminar | $25
#3212 – Sunday, September 12 | 12:00 p.m. – 1:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Learn the science and chemistry behind the art of baking with talented Pastry Chef and Instructor Stephanie Johnson. In this fun and informative seminar, you’ll get the answers you need to become a better home baker: What makes a batter tough? What happens if you over-mix the batter? Why is ingredient temperature so important? Does it matter in which order you add the ingredients? Learn how to choose the right tools and equipment for different baking projects; as well as how to choose the right ingredients – from the various types of flours and sugars, to the differences between baking powder and baking soda. Stephanie will show you the proper way to measure ingredients and how to improve your baking with mise en place – having your tools and ingredients laid out and ready to use. Finally, you’ll discover the three characteristics that will make or break your baking: the bake, the brown and the release. You’ll learn how these qualities are affected by your oven and your baking pan. Finally, you’ll find out the right way to determine doneness, as well as how to cool and store your baked goods. Along the way, Stephanie will demonstrate her techniques for mixing and baking SCONES, MUFFINS and COOKIES for you to sample.

Stephanie Johnson | Seminar | $25
#3213 – Sunday, September 12 | 3:00 p.m. – 5:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

This gem of Northeast Minneapolis opened in November 2007 as the first LEED-CI registered restaurant project in Minnesota. With their green design and construction, Red Stag strives to be a good local and world citizen by serving local and organic foods as much as possible, as well as by conserving resources and composting waste. Chef Brian Hauke cooks a contemporary take on supper club fare. He enjoys building relationships with local farmers and vendors in order to carry on the Red Stag’s tradition of cooking local, sustainable Midwestern ingredients. In this class, you’ll meet Brian and sample some of his best dishes. The first course is CARAMELIZED CAULIFLOWER BISQUE WITH A SEARED SCALLOP, a mélange of delicate yet earthy flavors. Then we move on to FRIED TROUT WITH CHICKPEA PUREE, RAPINI & LEMON. Our meat course is GRILLED PORK LOIN WITH SPAETZLE, BRUSSELS SPROUTS & APPLE BUTTER. And for a delicious dessert, Brian will serve FLOURLESS CHOCOLATE CAKE WITH SEASONAL COMPOTE.

Brian Hauke | Demonstration | $75
#3214 – Monday, September 13 | 6:00 p.m. – 9:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

The secret to championship BBQ taste is building layers of flavor. This class explores a variety of techniques for award-worthy complexity and depth of flavor in your BBQ cooking. Our grillmasters will start with a discussion of ways to add flavor to your meat, including brining and marinating; dry rubs and pastes; and sauces. Using these methods, either alone or in combination, gives a dramatic range of flavors to your barbecued food. Along the way, we’ll sample the techniques on their own, and see what happens as you start to layer them together. You’ll leave class with the recipes and skills for creating hundreds of unique combinations of brines, rubs, marinades, mops and sauces that you can use to concoct your own ultimate BBQ. For the grand finale, we’ll enjoy a plate of CHAMPIONSHIP BBQ PORK LOIN with GRILL-ROASTED CORN and PEPPER WHITE BEAN SALAD along with GRILL-MASHED FINGERLING POTATOES with HERBED BUTTER. For dessert, we’ll create an upscale version of everyone’s favorite: S’MORES made with PEANUT BUTTER COOKIES, CHOCOLATE GANACHE and TOASTED MARSHMALLOWS.

Doug Huemoeller & Daniel Darvell | Demonstration | $70
#3215 – Tuesday, September 14 | 6:00 p.m. – 9:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

This year, Kitchen Window has added local and organic vegetables to our menus, thanks to the CSA program with Hay River Farms. CSA – Community Supported Agriculture – makes eating local and organic more convenient than ever. With CSA, consumers buy shares in a local farm, and in return, get weekly deliveries of that farm’s freshest vegetable harvest. Your CSA box varies with the crops, so your table is always alive with seasonal flavors – giving you the opportunity to try new or unique varietals of common vegetables, as well as to feed healthy meals to your family. With this class, you’ll learn how to cook from your CSA with Chef Lori Valenziano from Lucia’s. Choose from one of three classes and come for a delicious SUMMER DINNER MADE FRESH FROM OUR CSA DELIVERY. For each class, Lori will prepare a FRESH VEGETABLE SALAD and an ENTREE FEATURING OUR CSA VEGETABLES & LOCALLY PRODUCED MEAT. If you’re looking for ways to support local farms, or if you’d just like to eat more veggies, join us as we cook from our CSA.

Lori Valenziano | Demonstration | $35
#3216 – Thursday, September 16 | 6:00 p.m. – 7:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

For dinner, breakfast or a midnight snack – pizza is the perfect food. And while many of us rely on the convenience of take-out or delivery, there’s nothing quite like an artisan-style pizza made by hand. And you’d be surprised at how easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that will teach you the fundamentals of delicious home-baked pizza. You’ll begin with the foundation for every good pizza – the crust. Royal will walk you through the techniques for a successful dough, how to fashion that dough into three types of crust, and how to finish each crust for a perfect pizza every time. On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old World Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZA with a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA which you will customize with your favorite toppings.

Royal Dahlstrom | Participation | $65
#3217 – Friday, September 17 | 6:00 p.m. – 9:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

With locations in Minneapolis and Duluth, Hell’s Kitchen is a claim to fame for Minnesotans. “Real food carefully prepared from scratch” – that’s the menu at Hell’s Kitchen. And whether it’s for drinks, dinner, lunch or their renowned breakfast, Hell’s Kitchen is a great place to gather with friends and family. Chef Mitch Omer is the man behind the restaurant, and his cookbook – Damn Good Food – has earned him national acclaim. He’ll join us today with a classic Hell’s Kitchen brunch. On the menu: the famous LEMON RICOTTA HOTCAKES, made with whole milk ricotta cheese, grated lemon zest and served with fresh berries and maple syrup; BISON SAUSAGE and TOASTED SAUSAGE BREAD; MAHNOMIN PORRIDGE, made with Minnesota-harvested wild rice and served warm with roasted hazelnuts, dried blueberries, sweetened cranberries, heavy cream and pure maple syrup; and Hell’s Kitchen’s award-winning PEANUT BUTTER.

Damn Good Food will be available for purchase & signing during class.

Mitch Omer | Demonstration | $65
#3218 – Saturday, September 18 | 11:00 a.m. – 2:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

The outdoor kitchen is quickly becoming one of the most important spaces in the home, and the centerpiece to any outdoor kitchen is the grill. This seminar will help you outfit your outdoor kitchen by bringing you up to speed on the most current technology in grilling today. We'll discuss gas, infrared and charcoal grills, as well as backyard smokers. The grill itself is not the only thing to consider – our grillmaster will work with you to gain an understanding of other outdoor kitchen essentials, including refrigeration, ventilation, refreshment centers, storage and countertops. Next, we’ll discuss site-selection and some common points of concern. Finally, we’ll cover critical elements of the layout. The more thought and planning you put into your outdoor space, the better your end product will be. And before you begin designing your outdoor kitchen, it's important to gain a good understanding of your needs so you don’t end up spending more than you mean to. This seminar will arm you with the questions you should be asking yourself, and the sales staff, to help ensure that your outdoor cooking space satisfies your cooking needs.

Doug Huemoeller | Seminar | $25
#3219 – Sunday, September 19 | 10:00 a.m. – 11:00 a.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

If your homemade bread just isn’t rising to the occasion, this seminar will help. Bread baking involves a series of chemical reactions; and each step in the process is important to achieving a great loaf. Join Kitchen Window’s own Stephanie Johnson as she talks you through the secrets of bread baking – from the choice of ingredients to the baking time. She’ll begin with a discussion about yeast – active dry, instant, compressed/fresh – how they are different and which type is right for you. You’ll learn the right way to measure ingredients; how to choose the right equipment; and how important temperature really is. Proper kneading is fundamental to bread baking: if not done properly, the final product will not achieve its full potential. Stephanie will show you how to knead both by hand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette, rounds, rolls and braids; as well as how to achieve the optimal crumb and crust for the perfect overall texture. You’ll learn how to tell when your bread is done as well as how to cool and store it properly. Along the way, Stephanie will be making and baking bread to demonstrate her tips, tricks and techniques. After this seminar, and a little practice at home, you’ll be turning out artisan quality bread in no time.

Stephanie Johnson | Seminar | $25
#3220 – Sunday, September 19 | 10:00 a.m. – 12:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

Join our grillmasters to learn the fundamentals of successful outdoor grilling and smoking. Our experts will help you sort through the hype to better understand the grill you have or to choose the perfect grill for your outdoor kitchen. Understanding your grill is the key to achieving a great grilling menu. During our seminar, you'll get a lesson in the basic anatomy and features of gas and charcoal grills, and we'll also take a peek at smokers. We’ll discuss how a grill’s design, construction and technology affect our food. We'll talk about traditional and infrared burners, insulation, rotisseries and more. Our grill guys will also break down smokers and discuss how to effectively use smoke in your cooking, including which types of wood to use. Finally, so that you may compare the techniques and features covered in the seminar, we'll sample food from a variety grills, including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABYBACK RIBS; HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cooked PORK LOIN CHOPS; CHICKEN BREASTS and RIB EYE STEAKS. We’ll have enough samples to send even the biggest eaters into a protein coma.

Doug Huemoeller & Daniel Darvell | Seminar/Samples | $25
#3221 – Sunday, September 19 | 12:00 p.m. – 2:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

With Spanish, American, African and indigenous influences, Puerto Rican cuisine is like no other. The flavors of the island mingle into an exotic blend of herbs, spices, fruit, seafood and more. Join Chef Annette Colon from Lucia’s for an evening celebrating the heritage and the flavors of Puerto Rican cuisine. Annette will prepare an amazing menu of traditional food from her native Puerto Rico as she shares stories as well as some of her best cooking techniques. On the menu: RELLENOS DE PAPA Y SURULLITOS DE MAIZ CON SALSA CRIOLLA – stuffed potato balls and cornmeal sticks with Creole sauce; TOSTONES CON CAMARONES AL AJO – fried plantains with shrimp and garlic sauce; PERNIL AL HORNO CON MOJO ISLENO – roasted leg of pork with island sauce; and TEMBLEQUE DE COCO – coconut milk custard. Whether you’ve been lucky enough to experience Puerto Rican cuisine, or are looking to broaden your culinary horizons, you’ll want to reserve a spot in this class for a taste of Puerto Rico.

Annette Colon | Demonstration | $65
#3222 – Monday, September 20 | 6:00 p.m. – 9:00 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.

The last stop on our BBQ Tour is all about the low and slow barbecue of North Carolina. In this class, you’ll make and sample an authentic barbecue menu – North Carolina-style – with our grillmasters, Doug and Daniel. You’ll get expert barbecue tips, techniques, and recipes. Your North Carolina BBQ menu begins with PIMENTO CHEESE DIP, made from mixed grilled cheeses. Next you’ll make pork two ways: VINEGAR-MOPPED CHOPPED CAROLINA PORK with TANGY VINEGAR SAUCE and PULLED CAROLINA PORK served with “CAROLINA GOLD” MUSTARD SAUCE. For sides, you’ll make HUSHPUPPIES, CAROLINA SLAW, and amazing SWEET POTATO BISCUITS. And no meal is complete without dessert; you’ll make (and devour) GRILLED BANANA PUDDING.

Doug Huemoeller & Daniel Darvell | Participation | $70
#3224 – Thursday, September 23 | 6:00 p.m. – 9:30 p.m.

NOTE: IF “OUT OF STOCK” is displayed below this class is SOLD OUT. Click here if you would like to be added to the waiting list for this class.