CHINESE WITH CAROLE CHIANG
Carole Chiang $40 (plus $2.40 tax)
Thursday, March 6, 2008 6-9 PM
Welcome to Chinese cooking. Carole Chiang is an
excellent teacher and we are thrilled to have her
teaching a class to introduce Chinese cooking to the
novice cook. Come and enjoy the food and the fun
as Carole and the class prepare Egg Rolls, Sweet
and Sour Pork, Chicken Cashew, Broccoli Beef and
Rice. This is an excellent “hands on” class for
learning a variety of cooking techniques, specifically
suited for those without extensive experience in the
kitchen.
KIDS COOK CREPES
Colleen Lecy $25 (plus $1.50 tax)
Saturday, March 8, 2008 10AM - 12PM
Versatile crepes are delicious for breakfast, lunch or
dinner, and even dessert, depending on the filling.
Colleen Lecy will teach your kids how to make the
basic crepes, and then how to prepare three different
fillings. On the menu are Cheese Blintz Crepes with
Berries, Chicken Crepes, and a Delicious Chocolate
Dessert Crepe. Class size is limited and is recommended
for children 10 and older.
CLASSIC ONE DISH DINNERS
Beth Poppen $45 (plus $2.70 tax)
Sunday, March 9, 2008 2-5 PM
Chef Beth Poppen returns for an evening of classic
one dish dinners. Known for their robust flavors and
universal appeal, these meals have been favorites for
many years. On the menu are Panzanilla, a traditional
Italian “poor man's” dinner, Beef Stroganoff, Paella,
and Coq Au Vin. With this collection of “make
ahead classic recipes” you will find entertaining easy.
A wine sample will be served.
PESTO PARADE
Samantha Christ $40 (plus $2.40 tax)
Tuesday, March 11, 20086-9 PM
Pesto is a classic fresh-tasting uncooked sauce made
from a variety of ingredients, such as fresh basil, garlic
and olive oil. Samantha Christ of Deadwood Thymes
will start the evening off by preparing a variety of
delicious pestos. Parsley Spinach Pesto, Sundried
Tomato Pesto, Walnut Pesto, Cilantro Jalapeno Pesto,
and Basil Pesto are all on the menu. She will show
the class how to use these pestos to flavor pastas,
sandwiches, omelettes, and entrées. Add to your
culinary prowess and creativity with these powerfully
flavored pestos.
DECORATE A CAKE
Connie Suto $40 (plus $2.40 tax)
Thursday, March 13, 2008 6-8 PM
Decorate your cake and eat it too, as Connie Suto of
Piece of Cake shares her extensive knowledge and
her frosting tips and techniques. Starting with 6” cake
squares that Connie will provide, the class will learn
step by step how to construct and decorate a lovely
“Gift Box” Cake. Applying a smooth frosting, creating
decorative Cornelia Lace, and Piping on Daisies, will
be included in this workshop. Class participants will
need to bring 3½ yards of ribbon, 1½” to 2” wide
(wired or unwired).
ALL ABOUT WINE
Andy Schneider $45 (plus $2.70 tax)
Friday, March 14, 2008 6-9 PM
Andy Schneider, of Canyon Lake Liquors, has
always been a wealth of information when assisting
with wine selections. He has now completed the
sommelier program with the International Sommelier
Guild of Canada, with over 600 classroom hours. In
this class Andy will be discussing what to look for
when purchasing wine, guidelines for pairing wine
with food, and wine tasting techniques. An extensive
selection of wines will be sampled.
ITALIAN CUISINE
Bob Spomer $40 (plus $2.40 tax)
Monday, March 17, 2008 6-9 PM
Celebrate St. Patrick's Day the Italian way. Enjoy the
authentic flavors of great Italian Cuisine with Bob
Spomer as he prepares delicious Italian recipes in this
wonderful class. Cream of Celery Root and Squash
Soup, Orange Carrot Risotto, Mixed Vegetables with
Sage, Lasagna Alla Bolognese, and Chocolate Ricotta
Souffle are on the menu. With this complete dinner
menu you will be ready to serve the robust flavors
of great italian food from your own kitchen. A wine
sample will be served.
EASTER DINNER
Teresa Ciani $40 (plus $2.40 tax)
Tuesday, March 18, 2008 6-9 PM
Teresa Ciani of High Prairie Inn has put together a
dinner menu for Easter or any other occasion that
calls for something spectacular. Pork Loin Crown Rib
Roast with a Wild Rice, Sausage and Apple Stuffing is
the centerpiece of this terrific menu. To complement
the main course, Teresa will prepare Creamed Beans
with Smoked Fontina, Provencal Stuffed Tomatoes,
Strawberry Spinach Salad, Yeast Bread Dinner Rolls
and Mixed Berry Pavlova. Don't miss this wonderful
feast. A wine sample will be served.
AUTHENTIC MEXICAN FLAVOR
Vicky Tennefos $40 (plus $2.40 tax)
Friday, March 28, 2008 6-9 PM
For an authentic taste of old Mexico you have to
know the basics of Mexican cuisine. Vicky Tennefos
will demonstrate essential techniques for developing
the fullest Mexican flavors. Roasting spices and
vegetables, preparing moles, fish and beans and
learning to make corn tortillas are all on the agenda.
Vicky will be sharing delicious Mexican recipes
so you can prepare fantastic Mexican food in your
own kitchen. To finish off the class there will be a
wonderful Vanilla Bean Flan, served with a traditional
Mexican Chocolate Drink.
HOMEMADE PASTA AND SAUCES
Sheila Poklemba $40 (plus $2.40 tax)
Sunday, March 30, 2008 2-5 PM
Learn the art of making fresh pasta from scratch.
We are excited to have Sheila Poklemba return
from Montana to prepare a variety of pastas and
complementary sauces. Sheila will demonstrate all
the steps necessary to create delicious homemade
pasta. Using her fresh pasta, Sheila will then
prepare Fettucini with Herbs, Goat Cheese and
Golden Bread Crumbs, Gnocchi with Tomato Sauce
and Mozzarella, and Butternut Squash Ravioli with
Sage Brown Butter. A wine sample will be served.
COMPANY IS COMING FOR BRUNCH
Teresa Ciani $40 (plus $2.40 tax)
Thursday, April 3, 2008 6-9 PM
Brunch has become very popular for home
entertaining. Teresa Ciani of High Prairie Inn will
share recipes for a complete brunch, with lots of
“do ahead” tips so you can enjoy your company.
On the menu are Caramel Sticky Buns, Breakfast
Fruit Crunch Parfaits, one Cupcake Five Ways,
Grown Up Macaroni and Cheese, Parmesan Chicken
Strips, Broccoli and Bowtie Salad, Phyllo Wrapped
Asparagus with Proscuitto and for the right occasion,
Spicy Bloody Mary with Billy Beans. Come, be
entertained and get ready for entertaining.
WINE PAIRED WITH “LITTLE PLATES”
Eric Sharpe $45 (plus $2.70 tax)
Saturday, April 5, 2008 6-9 PM
Join Chef Eric Sharpe as he pairs gourmet appetizers
or “little plates” with wines that compliment their
complex flavors. Parmesan Sformato (italian savory
custard) and Winter Squash, Mint and Radicchio Salad
with Caramelized Sherry Vinaigrette will be paired
with Picket Fence Chardonnay, California (new wine
to South Dakota). Pan Roasted South Dakota Antelope
with Winter Herb Demi-Glace and La Bella Foie Gras
will be paired with Tormaresca Negrom Cabernet
Sauvignon (also new to South Dakota). Oven Dried
Fig and Hazelnut Beggar's Purse with Bourbon Crème
Anglaise will be paired with Sandeman's 20 year
Tawny Port, Portugal. If you love to try something
new and exciting, this class is for you.
FLAVORS OF THE DELMONICO GRILL
Pete Franklin $40 (plus $2.40 tax)
Sunday, April 6, 2008 2-5 PM
Pete Franklin and Kelly Remily of Delmonico Grill
are returning to teach a class on how to prepare
restaurant quality entrées, from steaks to salmon.
They will be sharing recipes for rubs and marinades,
and how and when to use them. After attending this
class you will be familiar with the basic techniques
you need for cooking juicy and tender meat entrées or
delicious seafood. Pete has many years in steakhouses
and he will discuss the merits of using grill pans,
pan frying, and resting meats, as well as some meat
cutting techniques. In addition to a variety of steaks,
Pete and Kelly will also prepare lamb, halibut and
salmon. A wine sample will be served.
BREAD BAKING
Vicky Tennefos $40 (plus $2.40 tax)
Saturday, April 12, 2008 6-9 PM
Enjoy the aroma of fresh baked bread in your own
home. Vicky Tennefos will demonstrate techniques
for making several variations of wonderful yeast
breads. She will share a basic recipe that is great for
loaves, rolls, buns, braids and doughnuts. Artisan
breads are very popular and utilize various raising
methods that vicky will discuss and demonstrate.
You will also enjoy baking moist potato and wheat
breads while learning preparation methods and tips.
KIDS COOK MEXICAN
Colleen Lecy $25 (plus $1.50 tax)
Sunday, April 13, 2008 1-3 PM
Ole! Colleen Lecy is back with another kids in the
kitchen class. Mexican favorites are healthy and
hearty good choices for snacking or dinner. Your
kids will learn to make salsa from fresh ingredients,
quesadillas, chicken enchiladas, nachos and Mexican
Chocolate Ice Cream. Class size is limited and is
recommended for children 10 and older.
CLASSIC ETHNIC DISHES
Chris Coleman $40 (plus $2.40 tax)
Thursday, April 17, 2008 6-9 PM
These beautiful, quick to prepare vegetarian recipes
from the hot-zones of the equator have the contrasts in
colors, texture, and heat loved by so many Americans.
They can be stand-alone entrées or served alongside
grilled meats or fish. Our hot zone tour starts with
Rainbow Vegetable Peanut Noodles from southeast
Asia, followed by Seven Vegetable Couscous, a
colorful dish with a flavorful curry-based sauce from
Morocco. From India, Chris will prepare Chaat, a
combination of potatoes, vegetables and bean sprouts
in a salad with yogurt dressing and unique spices. Next
we go to China for Lacquered Tofu with Asparagus,
Red Peppers, and Cashews Served over Rice. And
from Cuba, comes Beans and Rice Bowl with a new
combination of spices and toppings. Chris will also
prepare a variety of other Rice bowls from Mexico,
india and asia. A beer sample will be served with
these spicy dishes.
WINE PAIRING WITH FINGER FOOD
Beth Poppen $45 (plus $2.70 tax)
Friday, April 18, 2008 6-9 PM
Join us as we sample a variety of party foods and
some excellent wines to go with them. Beth's finger
food selection will include Smoked Cumin and
Paprika Goat Cheese Antipasto, Walnut Gorgonzola
Bruchetta, Meatballs, Asiago Polenta Triangles with
Kalamata Tapenade, Smoked Salmon Paté with Lemon
Rosemary Crackers, Lemon Drop Madeleines and
decadent Mini Cheesecakes. Chef Beth Poppen is
currently a Wine Representative for Johnson Brothers
Western Wholesalers and has selected some wonderful
wines to complement these delicious appetizers. Beth
will also give tips on what wines to pair with any of
your traditional holiday feasts.
KNIFE SKILLS WITH WÜSTHOF TRIDENT
Erik Severinson $40 (plus $2.40 tax)
Wednesday, April 23, 2008 6-8 PM
In this hands-on knife skills class, Erik Severinson
from Wüsthof-Trident will give a brief history of
Wüsthof, and do a knife comparison. He will teach
you how to properly chop, dice, and mince vegetables
as well as how to spice up your dishes by creating an
assortment of decorative garnishes. You will learn
basic knife skills, as well as the different blade shapes
and their uses. Erik will explain basic sharpening
techniques, knife safety, maintenance and storage.
and as a bonus everyone will receive a forged paring
knife valued at $56.
MEXICAN RESORT DINING
CJ Hunter $45 (plus $2.70 tax)
Sunday, April 27, 2008 2-5 PM
The best way to start a Mexican dining experience
is with Fresh Chips and Salsa. Chef CJ Hunter of
Hunter's Garden Catering will then prepare Mango
and Brie Quesadillas, Guacamole, Chicken Tortilla
soup, Rice with Pomegranate, Fiesta Lime Chicken
and Bananas with Hot Pineapple. Come and enjoy the
flavors of a luxury Mexican vacation without leaving
town. A wine sample will be served.
SUSHI
Clay Dykstra $40 (plus $2.40 tax)
Friday, May 2, 2008 6-9 PM
We are pleased to welcome Clay Dykstra to our kitchen for
a fun “hands on” sushi class. Explore the world of Sushi, as
you learn to create many varieties of this Japanese delicacy.
The term Sushi means “with rice” and you will learn to
prepare the blend of rice vinegar and sugar that transforms
plain rice into special Sushi rice. Clay will then instruct
you on how to make Maki California Rolls with King Crab,
Avocado and Crisp Cucumber, and Rocky Mountain Rolls
with Smoked Alaskan Salmon and Granny Smith Apple.
Also on the menu is Nigiri Anago Sushi,with Barbecued
Eel and Nigiri Tamago Sushi, a Delicious Egg Dish. Come
for the food, the fun and go home with the skills to make
delicious sushi for your friends and family.
PORK COOKERY
Shiraz Nelson $45 (plus $2.70 tax)
Monday, May 5, 2008 6-9 PM
We are pleased to welcome Chef Shiraz Nelson of
the Fireside Inn to our kitchen. For this evening's
menu, Shiraz will prepare Seasoned and Seared Pork
Chops, Stuffed Pork Loin (stuffed with Gorgonzola,
Walnuts, Spinach, and Proscuitto), Pork Dumplings,
Pork Ribs, which are barbequed and slow roasted, and
Pork Rump Roast. He will also demonstrate brining,
searing and roasting, as well as other techniques for
serving tender and full flavored pork entrées. A wine
sample will be served.
ALL ABOUT HERBS IN THE KITCHEN
Helen Magnusson $40 (plus $2.40 tax)
Friday, May 9, 2008 6-9 PM
Fresh Herbs! Helen Magnusson, Master Gardener,
will talk about herb gardening and harvesting. Helen
is also regionally renowned for her culinary expertise
and she will share some of her favorite recipes and
discuss using herbs with cheeses and infusing oils
with herbs for dipping. On the menu for this class
are Helen's Classic Pesto, Linguini Pesto Toss, Fresh
Herbal Vinaigrette on Edible Flowers and Green Salad,
Fresh Herb Bruschetta, Oven Roasted Vertical Herbed
Chicken, Rosemary Cookies and Rose Geranium
Pound Cake. To complete this herbal experience, Mint
Juleps will be served.
MOTHER'S DAY LUNCHEON
Sara Spellman $40 (plus $2.40 tax)
Sunday, May 11, 2008 2-5 PM
Come to Someone's in the Kitchen for your
Mother's Day outing. Chef Sara Spellman will
prepare a delightful luncheon, perfect for entertaining
guests in your home. On the menu are Spicy Shrimp
and Crab Bruschetta, Wild Rice Salad with Grilled
Chicken, and a Rustic Raspberry Tart. Sara will also
be serving delicious White Chocolate Pistachio and
Dried Raspberry Biscotti for you to enjoy. Class
participants will receive a Mother's Day gift from
Someone's in the Kitchen.
FRUITS, NUTS AND GREAT GRAINS
Helen Nichols $40 (plus $2.40 tax)
Tuesday, May 13, 2008 6-9 PM
Healthy cooking including fruits, nuts and grains
can be delicious as well as nutritious. Helen Nichols,
dietitian and nutritionist, will explain the benefits,
nutritional values and cooking methods for a wide
variety of great grains. Her delicious menu will include
Fresh Raspberry Sorbet, Blueberry Crisp, Citrus
Fig Babka (a Polish Sweet Bread), Almond Butter
Cookies, Tabbouleh, Quinoa, Wheat Berries, and Oat
Groats. Along with an extensive informational packet
you will go home with new recipes to help you start
on the road to better health.
COOKING WITH WINE
Beth Poppen $45 (plus $2.70 tax)
Friday, May 16, 2008 6-9 PM
At this class Chef Beth Poppen will discuss the ways
in which wine can enhance the flavors of the dishes
you are preparing. The menu will include Chicken
Marsala Cream, a classic French dish of Sautéed
Chicken Breast with Apples, Bacon and Red Onion,
Creamy Shrimp Pasta, and for dessert Peach
Champagne Sorbet. Beth will also prepare some
delicious wine reduction sauces. A number of
wines will be sampled, such as Davinci Chianti and
Beringer Founders Sauvingnon Blanc.
HUNTER'S GARDEN CATERING PRESENTS
CJ Hunter $45 (plus $2.70 tax)
Sunday, May 18, 2008 2-5 PM
Entertaining with an elegant dinner is a wonderful
way to welcome friends to your home. Chef CJ
Hunter will share two appetizers featuring seafood
to complement this evenings dinner menu. Seared
Scallops with Ginger-Lime Buerre Blanc and Walleye
Cakes are delicious starters for any occasion. The
exciting dinner menu consists of Mixed Green Salad
with Apple Vinaigrette, Seared Beef Medallions with
Marinated Olives and Feta with Risotto Milanese
and Fresh Vegetable Sauté. Basil Strawberries with
Balsamic Glaze over Angel Food Cake and your
dining experience is complete. A wine sample will
be served.
FRESH CATCH DINNER
Pamela Light $45 (plus $2.70 tax)
Wednesday, May 21, 2008 6-9 PM
Pamela Light of Wine Cellar Restaurant is back with
another great menu. Pamela will start with Endive and
Proscuitto Wrapped Asparagus Salad, followed by
Wild Copper River Salmon with Truffle Oil and Herb
Roasted Grape Tomatoes, Asiago Truffle Mashers,
and Snap Peas with Shitake Sauté. Her dessert is
delicious Fresh Berries with Champagne Sabayon
Sauce. To complete the evening, Pamela has selected
wines to compliment this wonderful dinner.
DINNER PARTY
Sergio Nunez $45 (plus $2.70 tax)
Thursday, May 22, 2008 6-9 PM
Chef Sergio Nunez returns to our kitchen with a
dinner menu that will make any occasion special.
For this class he will prepare an appetizer of Roasted
Portabella Mushrooms with Artichoke Cheese Stuffing
and a Salad of Tomato, Mozzarella and Red Onion with
Basil and Caper Vinaigrette. The entrée will be Winter
Grilled Porterhouse on Spanish Rice. The preparation
will feature a classic steak rub and simple marinade.
To top off this wonderful menu, Sergio will prepare
Crème Anglaise with Floating Meringue islands. A
wine sample will be served.
DUTCH OVEN COOKING
Cheryl Wolff $40 (plus $2.40 tax)
Friday, June 27, 2008 6-9 PM
Dutch oven cooking makes camping for the cook
and company an exciting culinary event. At this class
Cheryl will share her recipes for Mountain Breakfast,
Peachy French Toast, Chicken Delight, Sloppy Joe
Biscuit Bake, Cheese Enchiladas, Pineapple Upsidedown
Cake, Raspberry Cobbler, and Caramel Apple
Crisp. Beer Bread and Scones from mixes will also
be made. The class will prepare the entire menu on
improvised campfires behind the store. Join Cheryl
Wolff, experienced camp chef, for this great cooking
adventure and you will amaze your fellow campers at
your next campout with these gourmet creations.
Welcome to the 2008 Spring Cooking Classes at Someone's In The Kitchen. We would
like to thank all our participating chefs who take time from their busy schedules to help
us celebrate the art of cooking. We are very excited about this spring's line up of 29
classes taught by very talented chefs from Rapid City and the Black Hills area. Please
don't hesitate to call us if you have any questions while making your selections. Cooking
classes will also be listed on our website at www.SomeonesInTheKitchenSD.com.
