Calendar
Let's Cook's ever-changing line-up of classes and events is a great way to fuel your passion for cooking. In addition to learning and great food, our classes provide generous portions of fun and entertainment. Whether you're looking for a unique gift or a truly memorable night on the town we encourage you to keep our current offering in mind. And don't forget to check back often.
| Upcoming Classes & Events (click title for more info) | |
| Sushi Fundamentals | Thursday, Sep 11, 2008 |
| Radical Risotto | Monday, Sep 15, 2008 |
| Knife Skills 101 | Tuesday, Sep 23, 2008 |
| Oktoberfest Dinner | Wednesday, Oct 1, 2008 |
| Wild Game Dinner with Wine Pairing | Friday, Oct 3, 2008 |
| Dim Sum Lunch | Saturday, Oct 11, 2008 |
| Minnesotan Slow Food Cooking | Thursday, Oct 16, 2008 |
| The Perfect Pie Class | Saturday, Oct 18, 2008 |
| Vegetarian Thanksgiving Dinner | Wednesday, Nov 5, 2008 |
September
Sushi Fundamentals
Thursday, September 11;
6:00 p.m. –
8:30 p.m.
Participation: $65.00
Robin Asbell
Making sushi at home is easy, once you master the basics. Join Chef Robin Asbell and learn to select and prepare sushi rice, slice vegetables and seafood, cook tempura for rolls, and even make sauces. Then you will be able to make your own originals, as well as these sushi bar favorites!
MENU:Tekka and Kappa Maki Thin Rolls; Regular Maki Rolls with Shrimp and Omelette; Inside Out California Rolls filled with King Crab and Avocado and covered with Tamago; Onigiri with Assorted Fresh Fish of the Day; and Cone-Shaped Tempura Shrimp Handrolls. Wasabi, Pickled Ginger Slices and Dipping Shoyu will be served with our feast
Radical Risotto
Monday, September 15;
6:00 p.m. –
9:00 p.m.
Participation: $55.00
Carmie Hobbins
Italian Chef Carmie Hobbins loves risotto and wants to share with us how to take this rich and creamy, simple dish and turn it into some amazing side dishes. Who knew that one of Italy’s most common ways of preparing rice would yield such wonderful results? She’ll also discuss creating the perfect sauce to go with your meal.
MENU:Classic Risotto with Porcini Mushrooms and Spicy Arugula; Fried Risotto Balls stuffed with Mozzarella and served with Marinara Sauce (Arancini); Risotto Patties (Riso al Salto); and Baked Risotto Molds stuffed with Hard Boiled Eggs, Mozzarella and Prosciutto served with Bolognese Sauce (Riso Sartu)
Knife Skills 101
Tuesday, September 23;
6:00 p.m. –
8:00 p.m.
Participation: $50.00
Scott Rosenbaum
Do you know the difference between chopping and dicing? How does baton and julienne differ? Do you know how to cut up a chicken or bone a chicken breast? These are useful things to know if you spend any amount of time in your kitchen. Join Chef Scott Rosenbaum as he shows you how to do all of these things by using the most important tools in the kitchen, YOUR KNIVES. Bring your own knives and a cutting board to class. We will look to see if your tools need a sharpening, a honing, or if it’s time to invest in new. You can also try some of our blades to see what you think.
MENU:We will make a light snack of Tostadas with Fresh Salsa, Shredded Chicken and Fresh Lime with the ingredients we cut up.
October
Oktoberfest Dinner
Wednesday, October 1;
6:00 p.m. –
9:00 p.m.
Participation: $75 Add A Beer Flight/Wine Option for $15
Scott Rosenbaum
Celebrate Oktoberfest with Let’s Cook this year. Chef Scott Rosenbaum has amazed us yet again with his sheer genius. This class menu has been designed with beer as a component to each dish. Now that’s something you can raise your mug to!
MENU: Spicy Pauliner beer battered scallops, Crisp green salad with Porter mustard vinaigrette, Bavarian beer battered beef brisket with caramelized onions, Lagu mashed winter roots, chocolate raspberry beer ice cream floats. Add a beer flight or wine option to accompany your dinner for $15.
Wild Game Dinner with Wine Pairing
Friday, October 3;
6:00 p.m. –
9:00 p.m.
Demonstration: $70.00 Add Wine Option for $15
Gabe Stockinger
Want to pair the perfect wine with your pheasant dinner? Chef Gabe Stockinger can help you do just that. This class menu contains four different wild game varieties with a wine suited to each.
MENU:Czechoslovakian bear sausage with pickled onions, cheese and mustard. Lightly smoked pheasant breast with parsnip soup. Wild boar ragu with potato filled tortellini. Seared deer loin with chocolate chili sauce and Brussels sprouts with dried cherries and red onions. Add wine option to accompany dinner for $15.
Dim Sum Lunch
Saturday, October 11;
11:00 a.m. –
2:00 p.m.
Participation: $70.00 Add Wine Option for $15
Scott Rosenbaum with Sri Utami
Dim Sum is Cantonese for heart’s delight and this class will be just that. Chef Scott Rosenbaum and Sri Utami will wow you with these small tasty treats. Don’t miss this one!
MENU:Treasure rainbow rice, Rice rolls with tender beef filling and sweet soy sauce, Char Siu pork steamed buns, taro dumpling balls, Scallion pancakes with Chinese broccoli, Sweet rice marbles with black sesame filling in Wine rice soup. Add a wine option for $15 to compliment your lunch.
Minnesotan Slow Food Cooking
Thursday, October 16;
6:00 p.m. –
9:00 p.m.
Participation: $65.00 Add Wine Option for $15
Linda Harding
As the summer winds down, we start thinking about harvest foods and slow cooking. But slow cooking doesn’t have to mean slaving over a stove all day. Oh no! Slow cooking can actually mean local, seasonal and organic foods prepared lovingly together in order to celebrate relationships and great food! Chef Linda Harding is in the kitchen tonight to show us how to do just that. Bring your family, bring your friends, tonight we’re having a good old-fashioned family meal with a gourmet twist.
MENU:Sweet Potato Napoleons layered with Creamy Garlic and Miso Hummus and topped with Roasted Red Pepper and Fried Sage; Seasonal Greens with Fall Raspberries and Toasted Hazelnuts; Roasted Pasture Raised Pork Loin stuffed with Apples and Onions; Oven Roasted Heirloom Potatoes; Braised Greens with Caramelized Sweet Onions; and Patten Pear Tart drizzled with Ginger Mirin Sauce. Add a wine option to compliment this dinner for $15.
The Perfect Pie Class
Saturday, October 18;
11:00 a.m. –
2:00 p.m.
Participation: $60.00
Scott Rosenbaum
What made Grandma’s pie so darn good? Join Chef Scott Rosenbaum to compare and contrast four different pie crust recipes with fillings for the Holidays or any day.
MENU:Pies with a Butter crust, Lard crust, Shortening crust and Cream cheese crust. Each with a delicious fruit filling that includes Dried fruit, Apple,Cranberry walnut, and Thoroughbred (Chocolate Bourbon Pecan).
November
Vegetarian Thanksgiving Dinner
Wednesday, November 5;
6:00 p.m. –
9:00 p.m.
Demonstration: $60.00 Add Wine Option for $15
Heather Hartman
Want to go beyond tofu turkey this Holiday season? Chef Heather Hartman can help you do just that. She has created a menu that may quite possibly make some of the most devoted turkey enthusiasts take note!
MENU:Creamy parsnip-apple soup with Spiced pumpkin seeds, Chestnut butterleaf salad with Fried shallots, Tempeh-sweet potato croquettes with Sage-cranberry sour cream sauce, Green beans and wild mushrooms with Hazelnuts, Gingerbread cake with Cardamom pear sauce. Add the wine option to this dinner for $15.
