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.