Spoon and Whisk Spring Class Line-Up

Spoon and Whisk Cooking Classes 1675 Route 9 · Suite 108 · Clifton Park, NY 12065 · p: (518) 371-4450 Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We’ve earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors. One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a meal of the foods prepared. Please review our Registration and Policy Information at the bottom of this page. Photo Gallery of Cooking Classes and Special Events Chef Biographies · Chef Christopher Tanner · Judy Donovan · Chef Gail D. Sokol · Chef John Marzilli · Cooking Classes - Winter 2010 *** Free *** Garnishing Demonstration

Saturday February 20th, 10 am to 2 pm PRESENTATION IS EVERYTHING! Come and learn the latest garnishing techniques from the Schenectady County Community College culinary students. Donations will be accepted toward a culinary scholarship and there will be drawings for door prizes.

Irish Cookery ***THIS CLASS IS FULL***

Thursday February 25th, 7 PM St. Patrick’s Day is near and all you have planned is corned beef and cabbage? Do you know where corned beef and cabbage started? It wasn’t Ireland, come spend an evening learning about the ingredients and dishes Ireland is known for and get ready for St.Patrick’s Day with some traditional dishes, and yes there will be potatoes. Menu: Turnip and Rosemary Soup with Honey, Sheppard’s Pie with Irish Cheddar, Dublin Coddle,Boxty Calcannon, Champ, Mushy Peas, Soda Bread. Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College,Judge for the American Culinary Federation

Artisanal Bread: Bigas, Poolishes and Preferments *** THIS CLASS IS FULL ***

Wednesday March 3rd, 7 PM Learn to successfully hand form and bake artisan bread with the 12 Classic Steps. These are yeasted breads and you’ll learn tips to extract the most incredible flavors from your ingredients. Also how to fit bread baking into your schedule! Menu: A Country White, a Classic Crusty Italian and a Multigrain Loaf. Instructor: Judy Donovan Expert Bread Baker • Teacher

A Cheese Primer

Wednesday March 10th, 7 PM Expert cheese master Gustav Ericson from the Honest Weight Food Co-Op, renown for its selection of cheese, brings us a formal cheese tasting with flavorful and imaginative pairings far beyond cheese and crackers. Experience his interesting combinations and learn wonderful preparation tips. Menu: A broad selection of cheeses and exciting accompaniments. Instructor: Gustav Ericson • Cheese master and former Pastry Chef extraordinaire

Meringues

Wednesday March 24th, 7 PM Combine egg whites and sugar and what do you get? A fluffy meringue, of course! Come learn the secret of meringues and how they can be used in a number of desserts. Menu: Meringue Mushrooms, Citrus Chiffon Cake,Vacherins with Whipped Cream & Berries. Instructor: Chef Gail Sokol • Professional Chef & Author

Knife Skills

Wednesday March 31st, 7 PM Minimize waste, save time, prevent accidents and feel confident using your knives. To master proper chef knife techniques you’ll chop, mince, slice, dice, julienne and chiffonade through class participation. Learn to select, care and properly use your cutlery. Demonstration: Boning a chicken. Instructor: Judy Donovan Expert Bread Baker • Teacher

Vegetarian Breakfasts

Thursday April 8th, 7 PM Sunday morning often means bacon, sausage, eggs, pancakes, and waffles all made with eggs, milk, and a lot of fat. Learn how to substitute tofu for scrambled eggs, tempeh and beans as a base for breakfast sausages and bacon, and nut milks for conventional milk. Not only will the dishes you learn be vegetarian but they will also be healthy and tasty. Menu: Vegan Chocolate Beer Waffles with Cashew Cream, Basic Scrambled Tofu (variation: Italian Scrambled Tofu), Tempeh Bacon, Vegetarian Breakfast Sausage. Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College,Judge for the American Culinary Federation

Registration and Policy Information Classes are $45.00 each, due at registration. You can register in store or by phone. Most classes are demonstration style. Each class includes recipes and a tasting session. Classes begin promptly at 7:00 PM, and will end at approximately 9:00 PM. Please arrive early. We recommend early registration since class size is limited. Students attending will receive a 10% discount on all purchases on the night of their class. (Some exclusions apply) Spoon & Whisk reserves the right to substitute instructors or menu items, without prior notice. In the event that a class is cancelled by Spoon & Whisk, you will receive a full refund or transfer to another available class. Class fee is non-refundable, but you may give your seat away to a friend if for any reason you cannot attend.