Cooking with Class... Food Demonstrations by Staci Joers

Staci has an Associates Degree in Restaurant and Hotel Cookery from MATC and has worked for such prestigious places as Hubbard Park Lodge and Brubakers. These classes are designed for novices as well as seasoned veterans. All cooking classes are DEMONSTRATION ONLY. They are not HANDS ON classes. **Nuts are added to some recipes. If you have a food allergy concern, please talk with the instructor before class. Due to the purchasing of food, NO refunds will be given five (5) days before the class unless the department cancels the class.

Soups & Such

January is National Soup Month so this gives us a reason to explore new recipes, enjoy classic favorites, and recognize the health benefits and versatility of this popular dish. Tonight I'm bringing you some new recipes that are sure to become staples in your house. I'll prepare...

Fried Pickle Deviled Eggs

Roasted Tomato and Vegetable Soup with Boursin &

Grilled Cheese Croutons

Jalapeno Popper Soup

Raspberry-Lemon Sorbet

A Taste of Tradition

Tonight I'm taking some everyday fav's and turning them into something special. I'm going to make Salisbury steak taste like a gourmet comfort food instead of a school lunch, by focusing on high-quality ingredients and making a rich mushroom gravy from scratch. I'll add all the sides to make this a complete menu you'll want to serve to family and friends. You''' sample...

Chop Salad Terrine

Salisbury Steak with Savory Chive Mashed Potatoes

Crispy Parmesan Roasted Cauliflower

Chocolate-dipped Shortbread Stix

Katsu & Curry: from panko to plate

Katsu became famous in Japan as a Western-influenced dish (yoshoku), gaining significant popularity as tonkatsu (pork cutlet), and later as chicken katsu. It is crunchy and comforting served with a Japanese curry sauce (mild) that is sure to be your family's new favorite. You'll sample...

Simple Miso Soup with Crunchy Tofu “croutons”

Chicken Katsu with Curry Sauce and

Crispy Sesame Rice Squares

Glazed & Roasted Pineapple with Pistachios & Coconut

Spring Showcase

Spring has sprung and it's time to step away from the heavy foods of winter and try some seasonal flavors. Tonight I'll prepare...

Airline Chicken Breast with Bacon & Morels served with Lemon-tossed Arugala (an airline chicken breast is a skin-on, semi-boneless breast with the first wing joint still attached)

Homemade Fries with Duck Fat & Rosemary-Truffle Salt

Dried Apple Pie

Steakhouse Favorites Updated

May is National Beef Month so this year I've decided to show you a new method for preparing the perfect steak. Plus we'll sample all of the sides that make steakhouses famous. You'll sample...

Extra Crispy Fried Cauliflower with Mustard Remoulade, Honey drizzle & Chile Crunch

Pesto Steak Confit—using the reverse sear method which yields a perfectly done, tender steak

Creamy Potatoes au Gratin

Espresso Chocolate Pot de Crème (a classic French custard)

Instructor: Staci Joers