Grillmasters: Green Egg 3 - July7@6pm
By now, you may know that our grillmasters love to cook on the Green Egg. And it’s no wonder – the Green Egg is the most versatile outdoor ceramic cooker around. Since it can be used as a charcoal grill, an oven, a smoker, or even a pizza oven, you can create full menus with delicious fire-grilled flavor. In this class, you’ll find out for yourselves what the Green Egg can do. Daniel and Doug will walk you through the preparation of a complete Southwest-style menu, beginning with SMOKED QUESO FUNDIDO – a delicious dip of melted cheese. Next on the menu, you’ll make CREAMY RED CHICKEN ENCHILADAS and SMOKED TAMALES WITH CHILI ROJO PORK. You’ll fire up the grill to searing for GRILLED FLANK STEAK FAJITAS WITH HOMEMADE FLOUR TORTILLAS. And for dessert, PINEAPPLE-ANCHO SKILLET CAKE.
Doug Huemoeller & Daniel Darvell | Participation | $70
#3153 – Wednesday, July 7 | 6:00 p.m. – 9:30 p.m.
Party BBQ: Annual Lobster Boil - July8@6pm
One of the most popular summer events in Uptown – the Kitchen Window Annual Lobster Boil puts a gourmet spin on the traditional backyard party. Join Chef Ben McCallum on our new patio for a hands-on experience designed to set you up with all you need to know to throw your own first-class lobster boil. You’ll enjoy an appetizer of BRUSCHETTA AL POMODORA as Ben shares tips and techniques to take the mystery out of cooking lobster. Next, you’ll have the chance to prepare an amazing menu featuring CILANTRO-CITRUS POACHED WHOLE LOBSTER with ROASTED GARLIC BUTTER and sides of FOUR CHEESE YUKON GOLD POTATO GRATIN and SAUTEED ASPARAGUS RIBBONS AND SWEET BELL PEPPERS. Mouth-watering SMOKED CHEDDAR BUTTERMILK BISCUITS will round out the meal; and a dessert of MOLTEN CHOCOLATE CAKE WITH CHANTILLY CREME AND RASPBERRY COULIS will finish the night off. So if you’re looking for ideas for your next outdoor party – or if you’re just looking for a fun summer event – this is the class for you.
Ben McCallum | Participation | $80
#3154 – Thursday, July 8 | 6:00 p.m. – 9:30 p.m.
Grillmasters: Classic Chophouse Steak - July9@6pm
If you’re fed up with spending money on great steaks only to have them end up overcooked and flavorless, this class is for you. You’ll learn to how shop for, sample and compare classic cuts of steak. However, selection is only half the battle – the secret to a fabulous steak lies in the contrast between the charred exterior and the warm, juicy center. Find out how to achieve this perfect combination with both charcoal and gas grills. During class, you’ll get the chance to cook on both so you can see how the two heat sources differ, and so you’ll know how to handle whatever type of grill you have at home. The menu is a chophouse classic: We start with KITCHEN WINDOW’S SIGNATURE CHOPHOUSE SALAD. We’ll sample STEAK FOUR WAYS, served with STONE-GROUND DIJON COMPOUND BUTTER, BLUE CHEESE COMPOUND BUTTER, TARRAGON & SHALLOT SABAYON and GREEN PEPPERCORN COGNAC CREAM. We’ll serve the steak with CEDAR PLANKED MASCARPONE MASHED POTATOES and SPRING GRILLED VEGETABLES with HERB VINAIGRETTE. For dessert, we’ll enjoy STRAWBERRIES with AGED BALSAMIC. Learn the secrets to a perfectly grilled steak – you may be surprised at how a few basic techniques can ensure that your steak comes out perfectly every time.
Doug Huemoeller & Daniel Darvell | Participation | $75
#3155 – Friday, July 9 | 6:00 p.m. – 9:30 p.m.
North Loop Walking Tour - July10@2pm
You may know the North Loop Neighborhood in Minneapolis as the Warehouse District – the historic district just south of the Mississippi River and west of Hennepin Avenue downtown. It’s a vibrant community, with many of the historic warehouses still intact and revamped as cultural and commercial hot spots. And with over two dozen restaurants, cafés and bars lining its blocks, the North Loop is a favorite destination of foodies in the Twin Cities. Get to know the North Loop on this guided walking tour with Historian Joe Hoover and Chef Beth Fisher. Joe will share what he knows about the neighborhood’s architecture and history; and Beth will take you to some of the best foodie hang-outs the North Loop has to offer. You’ll meet Chef Susan Musket of Moose & Sadie’s; check out Cupcake Saturday at Mitrebox Custom Framing; and visit two of the best specialty markets in the Twin Cities: Local D’Lish and North Loop Wine & Spirits. Finally, you’ll stop in at Sapor Café and Bar. If you’re looking for a hidden gem in the Twin Cities, you just might find it on this tour.
Beth Fisher & Joe Hoover | Tour | $45
#3156 – Saturday, July 10 | 2:00 p.m. – 5:00 p.m.
Seminar: Knife Clinic - July11@10am
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
#3157 – Sunday, July 11 | 10:00 a.m. – 11:00 a.m.
Seminar: Knife Sharpening Clinic - July11@12pm
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
#3158 – Sunday, July 11 | 12:00 p.m. – 1:00 p.m.
Summer French Dinner Party - July12@6pm
Looking for new ways to entertain this summer? With this class, you’ll get the recipes and techniques for a casual and elegant dinner party menu featuring French bistro cuisine with a contemporary twist. Join Executive Chef Serge Devesa of Chez Colette for a warm summer evening of good food, good wine and good company. Chef Serge is a native of Marseilles, and in this class, you’ll be treated to a four-course menu of his best recipes. And as he cooks, he’ll share his culinary expertise. You’ll begin the meal with CHEF SERGE GAZPACHO – a cool and fresh soup to awaken your palate – and a lovely summer appetizer of FOCACCIA served with BRIE & ROASTED TOMATO. Your ENTREE of GRILLED PROVENCAL PORK CHOPS will be accompanied by DEEP-FRIED POTATO CROQUETTES with SAUCE GRIBICHE – a condiment made from egg, pickles and capers. To finish your meal, you’ll enjoy a delicious GRATIN OF THE SUMMER’S BEST FRUIT WITH GRAND MARNIER SABAYON.
Serge Devesa | Demonstration | $65
#3160 – Monday, July 12 | 6:00 p.m. – 9:00 p.m.
Grillmasters: Pizza and Flatbread - July13@6pm
If you’ve enjoyed wood-fired pizza at local restaurants, you know what great flavor a little smoke can add to your favorite pie. In this class, you’ll cook and taste recipes for artisan-style pizzas with traditional flavors as well as not-so-traditional topping combos that will jazz up your menu. Daniel and Doug will walk you through the techniques for cooking pizzas on the grill with crisp – but not charred – crusts, married with perfectly cooked toppings. We’ll begin by making a thin cracker-crust for a NEAPOLITAN-STYLE PIZZA MARGHERITA with fresh mozzarella, tomatoes and basil. Then we’ll move on to a TRADITIONAL-CRUST PIZZA with MARINATED ARTICHOKES & SMOKED CHICKEN. Our pizza tour would not be complete without a CHICAGO-STYLE DEEP DISH PIZZA with COARSE ITALIAN SAUSAGE & PEPPERONI. And since pizza is not the only flatbread you can make on your grill, we’ll create a GREEK FLATBREAD with SPICED YOGHURT, HUMMUS & CITRUS-MARINATED OLIVES. Then we’ll finish off with a DESSERT FLATBREAD topped with CHOCOLATE & FRESH FRUIT.
Doug Huemoeller & Daniel Darvell | Participation | $70
#3161 – Tuesday, July 13 | 6:00 p.m. – 9:30 p.m.
Seminar: Outdoor Cooking and Grilling - July14@6pm
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
#3162 – Wednesday, July 14 | 6:00 p.m. – 8:30 p.m.
Young Chefs: Sliders - July15@11am
Who doesn’t love sliders? They’re fun, easy to share, and a great excuse to try one of everything. In this class, you’ll learn how to make sliders with Chef Brian Storey, one of our favorite instructors. You’ll learn how to form and cook miniature hamburger patties so they’re perfectly juicy and delicious. And you’ll pick up a few tricks to make your burgers more exciting – like how to choose a good cheese or how to mix things up with some new toppings. With Brian’s assistance, you’ll make amazing ALL-AMERICAN ANGUS BEEF SLIDERS. Brian will talk about topping ideas like CARAMELIZED ONIONS and CHEESES like cheddar, blue, swiss, and more. You’ll experiment with condiments that go way beyond ketchup and mustard, and even have a chance to develop YOUR OWN SECRET SAUCE. And for a complete summer menu, you’ll make a couple of sides that use the freshest produce of the season: SUMMER FRUIT SALAD WITH YOGURT DRESSING and SUMMER SALAD with the PERFECT VINAIGRETTE.
Recommended for kids ages 10 – 17.
Brian Storey | Participation | $50
#3163 – Thursday, July 15 | 11:00 a.m. – 1:30 p.m.
Celebrating Local Harvest with CSA - July15@6pm
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
#3164 – Thursday, July 15 | 6:00 p.m. – 7:30 p.m.
Latin American Small Plates - July15@6pm
Put some sizzle in your summer with the spice of Latin American cuisine. Join Chef Amalia Moreno-Damgaard for a hands-on class celebrating small plates from Latin America. Amalia will walk you through the preparation of several dishes that prove that great food doesn’t have to be complicated. The exciting flavors of these small plates are great for any cocktail party, Sunday brunch or family dinner. On the menu: TOSTONES CON CHILITO – green plantain chips with chili-lime salsa; SALVADORIAN PUPUSAS CON CURTIDO – roasted pork-stuffed masa cakes with carrot-oregano slaw; EMPANADAS DE PICADILLO – baked pastries filled with spiced chicken; GAZPACHO LATINO made with cucumber, bell peppers, tomatoes, eggs, avocado, habanero peppers, tortilla crunchies and Spanish sherry vinaigrette; GUATEMALAN PINCHOS CHURRASCO – grilled marinated-beef skewers with charred tomato-mint salsa; COLOMBIAN AREPAS – cornmeal cakes with cheese; and FRESAS CON CREMA – a dessert made with strawberries and bananas topped with whipped cream, Mexican chocolate and mint.
Amalia Moreno-Damgaard | Participation | $70
#3165 – Thursday, July 15 | 6:00 p.m. – 9:00 p.m.
Totally Awesome 80s Dinner Party - July16@6:30pm
Pop your collar and crimp your hair, ‘cause you’re going back in time. Before there was gluten-free pasta or wine in a can, there was the 1980’s – a decade of shoulder pads, fast cars and cheesy food. Join Kitchen Window Instructor Terry John Zila for a celebration of that food in a hands-on class dedicated to some of the best party dishes the 80’s had to offer. You’ll mix, mingle and prepare a totally awesome dinner party menu. You’ll start with a classic 7-LAYER DIP MADE WITH ARTICHOKES, SUNDRIED TOMATOES, GOAT CHEESE, PESTO, PARMESAN & MORE, served with chunks of baguette. Next, it’s on to a summery SPINACH SALAD WITH STRAWBERRIES AND POPPY SEED VINAIGRETTE. Revisit your college days with RAMEN NOODLES WITH SPICY MOCK DUCK. And outclass the neighbors with BLACKENED SALMON WITH DIRTY RICE and SEARED TUNA CARPACCIO. In the spirit of the decade of decadence, you’ll finish off the night with MISSISSIPPI MUD PIE, a sinfully gooey chocolaty dessert.
Terry John Zila | Participation | $65
#3166 – Friday, July 16 | 6:30 p.m. – 9:30 p.m.
Cool Summer Desserts - July18@1pm
In the Dog Days of Summer, the last thing you want to do is turn on your oven. But that doesn’t mean you have to forgo delicious home-“baked” desserts. Join Kitchen Window Instructor and dessert aficionado Nicole Hinds for a hands-on class that explores the world of Cool No-Bake Summer Desserts. And we’re not talking about pints of fudge ripple. With this class, you’ll learn the recipes and techniques for making flawless chilled desserts from the freshest fruits summer has to offer. Any one of these desserts makes a lovely addition to your Sunday brunch, afternoon garden party or steamy, intimate summer dinner. Or make them all and host the sweetest open house on the block. On the menu: light and airy LEMON MOUSSE; luscious BLACKBERRY TIRAMISU; exotic PASSION FRUIT SYLLABUB; bright and silky MANGO NAPOLEON; and fun and festive MOJITO GRANITA.
Nicole Hinds | Participation | $60
#3167 – Sunday, July 18 | 1:00 p.m. – 4:00 p.m.
Italian B Side Beyond Bolognese - July19@6pm
If Italian food to you means lasagna or eggplant parmesan, then you’re in for a wonderful surprise. Join Kitchen Window Chef Nick Schneider, formerly of Café Brenda, to explore the “B-side” of Italian cuisine with a meal that will open your eyes to all that Italy has to offer. You’ll be treated to a menu of beautiful, unexpected Italian dishes featuring summer’s finest ingredients with cooking tips and techniques along the way. Your menu begins with two salads that will make you rethink your devotion to baby greens: PARMANESE-STYLE SHAVED CAULIFLOWER SALAD and a SALAD OF PICKLED WILD MUSHROOMS, CHICK-PEAS, RADICCHIO & CHERRY TOMATOES. Next is the pasta course – a far, far cry from spaghetti and meatballs: VEAL AND PEAR TORTELLONI IN BRODO WITH PARMIGIANO-REGGIANO. Your ENTREE will be succulent DUCK BREASTS GLAZED WITH HONEY, ARTISANAL VINEGAR AND RENAISSANCE ERA SPICES. And for dessert: OLIVE OIL CITRUS CAKE – a butterless cake with a pleasant pairing of the bitterness from citrus skins and the sweetness of almonds.
Nick Schneider | Demonstration | $70
#3168 – Monday, July 19 | 6:00 p.m. – 9:00 p.m.
Young Chefs: Camp - Mexican Cuisine - July20,21,22
Looking for a way to spend your summer? Why not explore the world of Mexican cuisine with this three-day hands-on cooking camp. You’ll learn how to make amazing authentic Mexican recipes that are nothing like that “burrito supreme” that they’re serving down the block.
Day 1 – Tortilla Dishes. Menu: SOFT TACOS FILLED WITH LIME-MARINATED SHRIMP OR SHREDDED SPICY BEEF and served with a RED TABLE SAUCE; CHICKEN QUESADILLAS WITH DICED TOMATOES, SHREDDED CHEESE, SOUR CREAM & SLICED AVOCADOS; and everybody’s favorite: NACHOS.
Day 2 – Masa Dishes. Menu: TAMALE PIE; GORDITAS TOPPED WITH BLACK BEANS, DICED ONIONS & CHEESE; and CHICKEN & OLIVE EMPANADAS (or turnovers).
Day 3 – Salsas and Sauces. Menu: CORN CHIPS SERVED WITH GUACAMOLE AND PICO DE GALLO; CHICKEN IN CHIPOTLE TOMATILLO SAUCE; and MEXICAN RICE. Pretty soon, you’ll be breaking out the sombrero and cooking up a festive and fun Mexican meal for your family and friends. And we guarantee they’ll say: Olé!
Each child can invite one adult for lunch on the last day. Lunch guests should arrive at 1:00 p.m. Recommended for kids ages 10 – 17.
Suzanne Schilling | Participation | $160
#3169 – Tues. - Thurs., July 20-22 | 11:00 a.m. – 2:00 p.m.
BBQ Tour: Texas - July20@6pm
Welcome to the heart of Texas – in the heart of Uptown. This stop on our American BBQ tour takes us to the land of big oil, big cattle and big barbecue. Join our grillmasters Daniel and Doug to learn expert techniques for the low and slow smoking of Texas BBQ. They’ll share their tips as they walk you through the preparation of a down-home Texas BBQ menu that’s sure to have you licking your fingers. You’ll make brisket two ways: TEXAS MARKET BRISKET SANDWICH WITH BURNT ENDS and THREE-CHILI DRY-RUBBED BRISKET that’s slab cut and served on a roll. No Texas brisket is complete without a side of beans – you’ll make COWBOY BEANS along with DIRTY RICE and LONGHORN-INJECTED BAKED POTATOES – injected with butter as they cook and slathered in sour cream and cheddar. Finally, you’ll unbuckle your belt for a good, old-fashioned COUNTRY BLACKBERRY COBBLER.
Doug Huemoeller & Daniel Darvell | Participation | $70
#3170 – Tuesday, July 20 | 6:00 p.m. – 9:30 p.m.
Grillmasters: Burgers and Quick Meats - July21@6pm
Creating the perfect burger takes more than just firing up a grill and throwing on some ground beef – and the same goes for grilling juicy, succulent chicken. Discover the secrets to grilling perfect burgers and other quick meats in this hands-on class. You’ll learn the differences between cooking with gas and charcoal, as well as fundamental techniques for each. Our grillmasters will discuss the best beef for your burgers and include a lesson on how to grind and mix it yourself. A great tasting burger depends on the right seasoning as well as the right meat; you’ll learn how to season from the inside out, the way chefs do. Once the burgers are ready to hit the flame, Doug and Daniel will help you master the technique of searing at high temperatures and resting at lower temperatures to achieve maximum flavor and desired doneness. We’ll practice by cooking up four ultimate burgers: a CLASSIC STEAK-HOUSE BURGER, a CARIBBEAN BURGER, a BACON & CHEDDAR-STUFFED BURGER, and our Executive Chef’s favorite: an OAHU-STYLE BURGER. Then it’s on to chicken and other quick-cooking meats. We’ll cook HERBED CHICKEN BREAST, BBQ CHICKEN THIGHS and JERK CHICKEN LEGS. We’ll also grill LATIN PORK LOIN and ASIAN KABOBS.
Doug Huemoeller & Daniel Darvell | Participation | $70
#3171 – Wednesday, July 21 | 6:00 p.m. – 9:30 p.m.
Seminar: Cooking Under Pressure - July21@6pm
Pressure cooking is the perfect solution for today’s cooks who are looking to feed their families healthy meals using less time and energy. With a pressure cooker, you can cook with less water at a high heat, so your food retains many of the nutrients that are lost in simmering or boiling. And while you may have heard your grandmother’s horror stories about dangerous, exploding pressure cookers, today’s pressure cookers boast safety features that make using them simple and worry-free. Join Kitchen Window’s expert instructor for a fun and informative seminar on the proper use of a pressure cooker. You’ll learn about the technical features of pressure cookers, get tips for making your pressure cooker easier to use, and sample some tasty recipes. On the menu is hearty and healthy BEAN SOUP; savory RISOTTO; and creamy ITALIAN CHEESECAKE. You’ll also learn how to modify some of your favorite “traditional” recipes for your pressure cooker. If you own a pressure cooker, or are interested in adding this method of cooking to your repertoire, this is the seminar for you.
Staff | Seminar | $25
#3172 – Wednesday, July 21 | 6:00 p.m. – 8:00 p.m.
$25.00 EACH
Midsummer Nights Couple Dinner - July23@6:30pm
What better way to spend a warm summer evening than with good food, good wine and good company? Join Kitchen Window and Chef Beth Fisher for our Midsummer Night’s Couple’s Dinner Event. Beth is one of our most popular instructors, and she’ll be on hand to share her some of her best recipes – as well as her expertise – with an elegant and romantic menu designed specifically for couples. You and your mate will prepare: a GARDEN VEGETABLE PLATTER FOR TWO with BASIL AIOLI FOR DIPPING; a salad of SWEET CORN & SHRIMP served over a bed of QUINOA, SNAP PEAS & GREENS and drizzled with a FRESH HERB VINAIGRETTE; an ENTREE of SPICED AND SLICED GRILLED STEAK served with RUSTIC GARLIC CROUTONS & TOMATO ONION SUMMER RELISH and accompanied by CHEESY GRIT CAKES and GARDEN GREEN BEANS. You and yours will prepare and enjoy this meal together before treating yourselves to a DRESS UP CUPCAKE BAR, where you can design a one-of-a-kind cupcake for yourself or your loved one.
Beth Fisher | Participation | $140/couple
#3173 – Friday, July 23 | 6:30 p.m. – 9:30 p.m.
$140.00 EACH
Flavors of the World Tour - July24@10am
Join us as we celebrate the international flavors of the Twin Cities! With a diverse cultural population, the Twin Cities are rich with restaurants and markets offering foods from a variety of countries and cultures. On this tour, we’ll visit some of those shops and eateries and sample some of the best foods the world has to offer. At Holy Land Bakery & Deli, we’ll get an insider’s peek at how they make their famous hummus before you’re let loose to shop the wide array of items sold in their store. We’ll also visit La Perla Tortilleria – they supply fresh tortillas to more than 250 restaurants; and we’ll get the chance to see how they do it. We’ll also visit a restaurant or two for quick cooking lessons from local chefs who highlight the cuisines of their heritage. This tour is your chance to learn more about your international favorites or to try some things that you can’t find on the shelves of your neighborhood grocery store.
Coolers will be provided to keep your purchases fresh.
Mary Jo Rasmussen & Lis Viehweg | Tour | $65
#3174 Saturday, July 24 | 10:00 a.m. – 2:00 p.m.
$65.00 EACH
Meet the Chef: Bar La Grassa - July26@6pm
Located in Minneapolis’ North Loop district, Bar La Grassa is relatively new to the Twin Cities restaurant scene. With a menu focused on fresh and dried pasta, as well as antipasti and small plates, Bar La Grassa offers authentic Italian cuisine along with a global wine list in a casual, trendy atmosphere. In this class, we are joined by the restaurant’s Chef de Cuisine, Erik Sather for four beautiful courses. On the menu: CHARRED RED ONION BRUSCHETTA WITH GOAT CHEESE to start; for the pasta course, SILK HANDKERCHIEF PASTA WITH BASIL PESTO made with fresh, hand-made pasta; PORK TENDERLOIN WITH SALSA DI PEPERONI; and for dessert, AFFOGATO – espresso poured over a scoop of vanilla gelato.
Erik Sather | Demonstration | $75
#3175 – Monday, July 26 | 6:00 p.m. – 9:00 p.m.
$75.00 EACH
The Cook and the Gardener - July27@6pm
Celebrate the bounty of summer with a fresh, seasonal menu inspired by the bright, crisp colors and flavors of fruits and vegetables straight from the garden. Join Instructor Terry John Zila – an expert gardener and favorite Kitchen Window instructor – as he shares tips, techniques and recipes for cooking from the garden. While he shares his wisdom, he’ll guide you through the preparation of a delicious summer menu. You’ll begin with an appetizer made from fresh garden ingredients that Terry will pick up the day of the class. Next, you’ll prepare four courses that are ideal for any summer dinner party. You’ll start with CORN AND ROASTED BELL PEPPER SOUP, which can be served hot or chilled. Next on the menu are two entrées: GRILLED BEEF WITH STUFFED TOMATOES and PAN ROASTED LAMB LOIN CHOPS WITH SUMMER SQUASH PHYLLO. No dinner is complete without a little something sweet – you’ll round out your meal with STRAWBERRY RHUBARB TARTLETS WITH HOMEMADE RHUBARB ICE CREAM.
Terry John Zila | Participation | $65
#3176 – Tuesday, July 27 | 6:00 p.m. – 9:00 p.m.
$65.00 EACH
Casual Summer Beer Party - July29@6pm
If your idea of a perfect summer evening is friends, family and cold beer, then this is the class for you. Join Brad “the Beer Guy” Magerkurth, a true beer aficionado, for a selection of DOMESTIC AND IMPORTED ALES, LAGERS & STOUTS that will get you through the dog days of summer. And since you can’t have beer without something to snack on, we’ll have Chef Brian Storey on hand to prepare a handful of creative summer nibbles that make great accompaniments to the brews you’ll be sampling. The menu includes updated bar classics like COCONUT SHRIMP served with CHIPOTLE-LIME HONEY SAUCE and BOURBON-GLAZED CHICKEN DRUMS; a fresh take on sliders with MINI GRILLED CAPRESE SANDWICHES; and for the noshers among you: SPICY GLAZED POPCORN, SPICED NUTS and HOMEMADE PITA CHIPS served with FRESH GUACAMOLE. With the recipe and beer pairings from this class, you’ll leave inspired to explore summer beers and to throw your own casual beer party.
Beer flights will be available for purchase. $20
Brian Storey & Brad Magerkurt | Demonstration | $65
#3177 – Thursday, July 29 | 6:00 p.m. – 9:00 p.m.
$65.00 EACH
Seminar: Cooking Basics - Aug1@12pm
Give us two hours, and we’ll introduce you to the fundamental cooking techniques that will make your time in the kitchen easier, more efficient and more enjoyable. Led by an expert member of the Kitchen Window staff, this seminar will give you the skills and the confidence to become a better cook. You’ll learn how to choose the right equipment for a particular project, as well as how to use that equipment to achieve the best results. We’ll show you the importance of choosing the right ingredients and how to use them. We’ll demonstrate various culinary techniques – including frying, searing, sautéing, caramelizing, deglazing and braising – and discuss when to use (and when not to use) each technique. Throughout the seminar, we’ll prepare samples for you to share so that you may taste for yourselves the difference a few basic skills can make. Samples include: PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a few professional secrets that will help you take your cooking to the next level.
Staff | Seminar/Samples | $25
#3178 – Sunday, August 1 | 12:00 p.m. – 2:00 p.m.
$25.00 EACH
Minneapolis Patio Restaurant Crawl - Aug2@5:30pm
Join us for a night out on the town, as we visit four of the best restaurant patios in Minneapolis. We’ll start here at Kitchen Window before hitting the best spots in Uptown and Downtown for a tasting menu that’s versatile, fun and perfect for a warm summer night.
Kitchen Window Cooking School Patio
We’ll begin our culinary adventure here, on the beautiful new Kitchen Window Cooking School patio, overlooking Hennepin Avenue in Uptown. We’ll mix, mingle and enjoy a delicious APPETIZER prepared by Executive Chef Daniel Darvell.
moto-i
Not only is moto-i the first sake brewpub in the Twin Cities, it’s the first one located outside of Japan – and it’s right here in Uptown! Patterned after the Izakaya bars of Japan, moto-i serves up small plates and dinners that incorporate the culinary traditions of several Asian cooking styles, from sushi and dumplings to stir-fries and noodles. We’ll enjoy an amazing FIRST COURSE and SAKE PAIRING on moto i’s Stryker's Lookout – their rooftop patio overlooking the Lyndale Avenue and Lake Street business district.
Solera
In downtown Minneapolis, Solera offers a Spanish-inspired menu, with more than 40 tapas, as well as small plates and paella. Solera features a dining room, bar, lounge, tapas bar, patio and roof – all in a casual but elegant atmosphere. Whether it’s happy hour or intimate dinner, Solera is perfect for any occasion. For our SECOND COURSE and WINE PAIRING, we’ll head for their outdoor patio, overlooking the Hennepin theater district.
Loring Kitchen & Bar
Loring Kitchen & Bar is located on Loring Park, right in the heart of Minneapolis. With a fresh menu known for its selections of Contemporary American comfort food like sausage and peppers pizza or grilled double bone pork chop. Loring Kitchen & Bar also features and an extensive beer, wine and cocktail selection served in a lively, comfortable and inviting atmosphere. We’ll enjoy our THIRD COURSE and WINE PAIRING here, on the restaurant’s rooftop patio.
Stella’s Fish Café
Right here in our own back yard, Stella’s Fish Café offers the freshest fish and oysters in town, along with a great selection of Cajun and Creole dishes. A bustling Minneapolis hotspot, Stella’s rooftop deck is a popular destination on balmy summer nights. Locals and out-of-towners alike enjoy a spectacular view that takes in all of Uptown as well as the downtown skyline. We’ll make Stella’s our last stop and take the elevator to the roof for a DESSERT and WINE PAIRING.
Transportation, Food, Beverage and Gratuity Included | $90
#3179 – Monday, August 2 | 5:30 p.m. – 9:30 pm
