THANK YOU FOR VISITING OUR WEBSITE!

We apologize for the inconvenience, but our website is being renovated.

You will be able to explore and shop from our NEW WEBSITE the beginning January 9th!

In the meantime, you can SCROLL DOWN to see a listing our upcoming cooking classes. All classes can be purchased by phone until January 9th. Our team is ready to assist.

General inquiries?
1-612-824-4417
info@kitchenwindow.com

How can I contact your customer service department?
1-612-824-4417 extension 103 (Customer Service)
customerservice@kitchenwindow.com

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Can I purchase a gift card over the phone?
Yes, gift cards can be purchased over the phone. We’ll collect your information and ship the gift card to you or another recipient per your instructions.

Can I receive a receipt for my order?
Yes, please provide your email address when placing your order, and we’ll send you a copy of your receipt via email once the order or class registration has been placed.

When will I receive my order?
Your order of in-stock merchandise will be processed and shipped within 24 hours of receipt. If your order is placed after 12 p.m. Monday through Friday, your order will be processed the next business day. We do not process orders or ship on Saturdays, Sundays or major holidays. You will receive an email with shipping information once your order has shipped.

What’s your merchandise return policy?
Returns must be made within 30 days of purchase for a refund. Returns require a copy of the order to be returned with your shipment. All refunds will be made by original method of payment. Returned merchandise must be in NEW condition with original packaging and instructions. Return’s to store require a receipt and a valid photo ID.

What’s your cooking school cancellation policy?
All cooking classes are NON-REFUNDABLE, much like a sporting event or theater ticket. Be sure to mark the dates on your calendar. If you are unable to attend a class, you may send someone in your place or contact us to see if we have a waiting list. If we have a waiting list, we will TRY to sell your space for you. We do NOT guarantee that we will be able to sell your space. Please be aware, if the space is sold, you will receive a store credit good towards the purchase of future classes.

BROWSE OUR CURRENT COOKING CLASSES BELOW:

DECEMBER CLASSES

Lobster Boil
#171229A – Friday, December 29
6:00 p.m. – 9:30 p.m.
Doug Huemoeller | Participation | $110

One of the most popular events in Uptown–the Kitchen Window Annual Lobster Boil puts a gourmet spin on your traditional holiday party. Join us for a hands-on experience designed to set you up with all the secrets you need to know to throw your own first-class lobster boil. You’ll enjoy an appetizer of SKILLET CORNBREAD TOPPED WITH LOBSTER SALAD, as we share tips and techniques to take the mystery out of cooking lobster. Next, you’ll have the chance to prepare an amazing menu featuring GRILLED MUSSELS WITH WHITE WINE AND FIRE ROASTED TOMATO, SURFBOARD SHRIMP WITH SMOKED COCKTAIL SAUCE, LOADED NEW ENGLAND STYLE POTATO CHOWDER, and CORN FRITTERS WITH BUTTERMILK CHIVE SAUCE. Class ends with the much-anticipated BOILED LOBSTER WITH GARLIC BUTTER – so remember to save room! If you’re looking for ideas for your next outdoor party—or just looking for a fun night filled with delicious seafood—this is the class for you!

New Year’s Eve Celebration
#171231A – Sunday, December 31
6:00 p.m. – 10:00 p.m.
Daniel Darvell | Party-Style Participation | $89

Get your New Year’s celebration off to a scrumptious start with our end-of-year small plate dinner! We think it’s just as important to send the old year off with a bang as it is to ring in the new one. We made sure that you’ll finish in plenty of time to make it home or to your next party before the ball drops. The evening’s party-style participation menu will include ITALIAN CHARCUTERIE, SHAVED PARMESAN ÉCLAIR WITH LIMONCELLO VINEGARETTE; BEEF FILLET WITH GRILLED RAPPINI FONDUTA AND TOASTED PINENUTS; SAUTED CALAMARI WITH HERBS AND LEMON; HAND CUT PAPPARDELLE PASTA WITH SMOKED DUCK CARBONARA AND TRUFFEL; BUTTER WAFFLE COOKIES WITH BOURBON VANILLA MOUSSE AND LUXARDO CHERRIES.

JANUARY CLASSES

Crêpe Perfection
#180102A – Tuesday, January 2
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation Style | $79

For many of us making crêpes at home is just too intimidating. Well, have no fear! Crêpes are actually very easy to make and with a little practice, and a few professional tips and tricks, you’ll be an expert crêpe-maker in no time! Join us for this hands-on class that offers an introduction to the world of crêpes. You’ll learn and practice the recipes for a handful of crêpes with both sweet and savory fillings. We’ll start with BAKED WILD RICE STUFFED CRÊPE CONE WITH GRAND MARNIER BEURRE BLANC—an incredible combination of flavors in a stunning presentation. Next up is ANJOU PEAR, GORGONZOLA AND HAZELNUT SALAD IN A CRÊPE BASKET—flavors and textures abound in this beautiful dish. We’ll also make CRESPELLE WITH PROSCIUTTO AND PARMESAN—a crêpe “lasagna” with a rich savory filling finished with a béchamel sauce. We will end our evening on a sweet note with CHOCOLATE SOUFFLÉ CRÊPES WITH RASPBERRY COULIS—a classic flavor pairing that will make an incredible dessert for any occasion.

Sushi Fundamentals
#180103A – Wednesday, January 3
6:00 p.m. – 9:30 p.m.
Doug Huemoeller | Participation | $89

Traditional sushi is healthy, fun and easy to make at home once you know the basic techniques. Join us to learn the secrets of the sushi basics. We will start with the foundation of sushi, the rice. Next, we’ll discuss fish and you’ll learn how to use a sashimi knife to properly cut SALMON AND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces and ponzu. With these essentials under your belt, you’ll try your hand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled with crab, avocado and cucumber. Then we’ll try our hands at SPICY TUNA ROLL followed by the SMOKED PHILLY ROLL filled with salmon, cream cheese, and asparagus. During class, we’ll discuss where to shop for the freshest sushi ingredients and what equipment you’ll need to make rolling sushi easy and fun.

Knife Skills
#180104A – Thursday, January 4
6:00 p.m. – 9:30 p.m.
Daniel Darvell | Participation | $79

Good knife skills can change the way you cook (and keep you out of the emergency room). With them, cooking will become faster, easier and more enjoyable; in some cases, the right cut can even improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamental principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all areas, beginning with the basic vegetables that make up the foundation of many standard recipes—onions, celery, carrots and potatoes. We will show you techniques for cutting fruits like oranges, apples, mangoes, melons and pineapple. You will learn basic carving, as well as a few tips for tackling more challenging produce like avocados, tomatoes, peppers and herbs. We will use some of the food we prepare in class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA.

Dinner Party Small Plates
#180105A – Friday, January 5
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Party-Style Participation | $89

Whether you are looking for a reason to host some friends or family or simply an excuse to get out of the house, these small plates will be sure to provide some good party inspiration. The small plates menu will feature; CORN BATTERED SHRIMP with PEPPER JELLY; DUCK with CHEDDAR-CHIVE WAFFLES and APRICOT GLAZE; MUSHROOM and BASIL-PESTO EMPANADAS; POTATO and PARSNIP LADKE with CURRIED CARROT; and finally, SWEET POTATO GNOCCHI with PORK BELLY and TOASTED PUMPKIN SEEDS.

Knife Clinic
#180106A – Saturday, January 6
10:00 a.m. – 11:30 a.m.
Daniel Darvell | Seminar | $39

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 the basic knife grip and cutting techniques. When used properly, your knife will perform much more efficiently. 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. Choosing the correct knife for the job is also 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 many 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.

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Croissant Favorites
#180106B – Saturday, January 6
11:00 a.m. – 2:30 p.m.
Doug Huemoeller | Participation | $79

Nothing evokes the classic romance of France better than a fresh and flaky croissant. Once you have learned how to create the dough for this timeless treat, you have at your disposal the base for an endless variety of sweet and savory tidbits—from impressive appetizers, to delicious desserts. Join us for a class dedicated to exploring the versatility of croissant dough. First, we will demonstrate the techniques for turning in butter, laminating your dough, and forming the dough into a perfect, iconic crescent shape to make the CROISSANT. We will then use the dough to make perfect cocktail party food, starting with SPINACH AND FETA STUFFED PINWHEELS and SAVORY CRAB AND MUSHROOM PUFFS. We will follow that up with an impressive brunch item— one-piece croissant style EGGS BENEDICT. After that, our focus will be directed to the sweeter sides of things with PALMIERS—dough rolled into a palm shape and dipped in sugar before baking. Last, but certainly not least, we’ll create our very own, ever-popular CHOCOLATE ALMOND CROISSANT.

Knife Sharpening Clinic
#180106C – Saturday, January 6
12:00 p.m. – 1:30 p.m.
Daniel Darvell | Seminar | $39

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. With a honing steel, you can maintain that perfect knife edge for months without the need for re-sharpening. We will 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.

Fundamentals of Quick Weeknight Meals 4
#180109A – Tuesday, January 9
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

We’ve all been there… standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on 4 meals you can get on the dinner table in 30 minutes creating minimal mess and dishes. Tonight’s features are BAKED RIGATONI; SHRIMP PAD THAI; CHICKEN MASALA and BEEF BARBACOA TOSTADA

Fundamentals of Pasta
#180110A – Wednesday, January 10
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

These are not your noodles from a box! This class will show you just how fun and easy it is to make fresh pasta at home. You’ll make your own all-purpose PASTA DOUGH by hand, then knead it and sheet it, to make the perfect noodle. Using this skill, our first dish will be classic FETTUCCINI with a simple TOMATO BASIL PASTA SAUCE. We will then build the ultimate classic LASAGNA with sausage and pancetta meat sauce, seasoned ricotta, and layers of melty cheese. While the lasagna bakes, you’ll learn to make SPINACH RICOTTA RAVIOLI WITH BASIL PESTO—a crowd pleasing, stuffed pasta. This class will give you the confidence and skills to create a beautiful meal of fresh pasta any time.

Mexican Small Plates and Street Food
#180112A – Friday, January 12
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

Come celebrate the spice and sizzle of Mexican cuisine with this hands-on class that is dedicated to the small plates and street foods of Mexico City. We will start with QUESO FUNDIDO CON CHORIZO—a gooey melted cheese with chorizo sausage served with flour tortillas. As the perfect accompaniment, we will also make SALSA MEXICANA—a delicious and zesty fresh tomato salsa. Next on the evening’s menu are GORDAS CON SALSA DE TOMATILLO AND CHILE D’ARBOL SALSA—thick skillet-cooked flat tamales made with Mexico’s staple of masa filled with green and red salsas then topped off with a Mexican cream and cheese. Then, we’ll work on TOSTADAS CON PAPAS Y CHORIZO—toasted corn tortillas topped with authentic refried beans, potatoes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXICANA—savory loaves of bread called bolillos sliced lengthwise and topped with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for a weeknight meal. And finally, it’s an icy, refreshing NIEVE DE MANGO—homemade mango sherbet. You won’t want to miss this amazing Mexican cuisine!

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Thai Favorites 5
#180116A – Tuesday, January 16
6:00 p.m. – 9:30 p.m.
Doug Huemoeller | Participation | $89

Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes and we will walk you through the specialty ingredients, tips and techniques essential for their preparation. Tonight’s class will feature…. CREAM CHEESE WONTONS—Thai wonton wrappers filled with cream cheese served with sweet and sour sauce; TOM YUM SOUP—hot and sour soup with shrimp, mushrooms, green onions, lemon grass, cilantro and kaffir lime leaves; MASSAMAN CURRY CHICKEN—chicken, potatoes, onions, peanuts simmered in massaman curry coconut milk; and THAI NOODLE SALAD WITH BASIL CHICKEN AND PEANUT LIME DRESSING.

Fundamentals of Modern Sauces
#180117A – Wednesday, January 17
6:00 p.m. – 9:30 p.m.
Daniel Darvell | Participation | $79

Take your dinners to the next level with the addition of the perfect sauce. In this hands-on class, you’ll learn the secrets of creating a great sauce with the perfect balance of flavor and texture. We will walk you through the preparation of a variety of sauces that can be made in 5-30 minutes. We will help you to develop a “chef’s eye” and build a sauce using ingredients that you already have on hand. You’ll learn how to pair your dishes with the right sauce, get hands-on practice at making a good sauce, and leave with over 25 recipes for sauces that can be made to finish off any dinner—from family meals to elegant dinner parties. As we work our way through class, you’ll make and sample over a dozen different sauces that are perfect for salads, meats and sides—including vinaigrettes, pan sauces, pestos, emulsions and purées. You definitely won’t go away hungry!

Chinese: Dim Sum
#180118A – Thursday, January 18
6:00 p.m. – 9:30 p.m.
Doug Huemoeller | Participation | $79

Dim sum, a Chinese tradition that dates back over 1000 years, was once simply snacks served with tea for travelers. Today it has grown in popularity to become the focus of an elaborate brunch. In restaurants, carts loaded with steamers are pushed around from table to table where diners can choose items they would like to eat—dumplings, steamed buns, rolled noodles, meatballs, ribs, and pastries are most common. Join us as we create our own dim sum experience that you can share with your family and friends. We’ll make SHRIMP AND CHICKEN SHU MAI—open top dumplings of ground shrimp, chicken, scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONG FAN—rolled rice noodle filled with shrimp and scallion; NGAO YUK KAU—steamed beef meatballs, PORK WONTON—crisp fried pork and mushroom filled wonton; and PORK POT STICKERS—dumplings steamed in chicken broth.

Napa Valley Wine Dinner
#180119A – Friday, January 19
6:00 p.m. – 10:00 p.m.
Michael Bouchard and Daniel Darvell | Participation | $89

Home to some of the most beautiful weather and agricultural land in the country, Napa Valley is regarded as one of the very finest wine-producing regions in the world. This participation class, taught jointly by Kitchen Window instructor Daniel Darvell and local wine expert Michael Bouchard, will introduce you to some of the exquisite wines of Napa, California, and teach you how to make four dishes that pair perfectly alongside them. You’ll start with LIME-GRILLED PRAWNS WITH AVOCADO RELISH. We will then move to an HEIRLOOM TOMATO AND GOAT CHEESE TART WITH A SHERRY VINEGAR GASTRIQUE. Things will get a little heartier in the third course when we make HERB-CRUSTED PETITE TENDERLOIN WITH ROASTED CAULIFLOWER PUREE that is served with a BLACKBERRY CABERNET SAUCE. We will end the evening with a sweet and rich DUO OF CHOCOLATE MOUSSE NAPOLEONS—with white and dark chocolates, topped with a PISTACHIO TUILE AND RASPBERRY-BALSAMIC COMPOTE.
**Accompanying wine flight sold separately at class; approximately $40 for four wines.

Cooking Basics – Secrets of a Chef
#180120A – Saturday, January 20
10:00 a.m. – 12:00 p.m.
Daniel Darvell | Seminar/Samples | $39

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 to include PEPPERCORN CRUSTED PAN SEARED STEAK, succulent ITALIAN BRAISED SHORT RIBS, and MUSHROOM HERB RISOTTO.

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Cooking Under Pressure
#180120C – Saturday, January 20
1:00 p.m. – 3:00 p.m.
Daniel Darvell | Seminar | $39

Pressure cooking is the perfect solution for today’s cooks who are looking to feed their families healthy meals in less time. With a pressure cooker, you can cook with less water and at a higher temperature, so that your food retains many of the nutrients that are lost in traditional simmering or boiling. Join us for a fun and informative seminar where we’ll cover the technical features of pressure cookers, share tips for making your pressure cooker easier to use, and sample some great food. We will demonstrate the diversity of the pressure cooker by preparing FRENCH ONION SOUP, PENNE BOLOGNESE, BEEF CARNITAS, and PRESSURE SEARED CHICKEN. You will 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.

Fundamentals of Chicken
#180122A – Monday, January 22
6:00 p.m. – 9:30 p.m.
Daniel Darvell | Participation | $79

From the dinner table to the lunch box, chicken is a staple of the American diet. And why not? You can dress it up; you can dress it down—serve it to your kids on a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, techniques and recipes. We will start with a tutorial on selecting your chicken at the market—you’ll learn about the types and grades of chicken, as well as when to choose a whole chicken versus selecting breasts or thighs. Next, we’ll discuss how to properly butcher a whole chicken into its parts while you practice this very important skill. Finally, we will walk you through how to cook chicken to achieve moist and flavorful results every time. The class will work on five delicious recipes that highlight this versatile bird: ITALIAN-FRIED CHICKEN WINGS—an herby, upscale take on a sports-bar classic; WINE-BRAISED CHICKEN—a fresher, simpler spin on coq au vin; OVEN “FRIED” CHICKEN—a healthier version of a family-friendly comfort food; PAN-SEARED CHICKEN MARSALA; GRILLED HERBED CHICKEN—a dish that’s perfect for any occasion.

Fundamentals of Quick Weeknight Meals 5
#180123A – Tuesday, January 23
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

We’ve all been there… standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on 4 meals you can get on the dinner table in 30 minutes creating minimal mess and dishes. Tonight’s features are HONEY-MISO BAKED SALMON WITH SESAME GREEN BEANS; MUSHROOM AND PESTO RISOTTO WITH TOASTED WALNUTS; MOROCCAN CHICKEN STEW WITH COUSCOUS; and RED CURRY SHRIMP WITH SNAP PEAS AND SWEET BELL PEPPERS.

Fundamentals of Pizza
#180124A – Wednesday, January 24
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

For dinner, breakfast or a midnight snack—pizza really is the perfect food. While many of us rely on the convenience of take-out or delivery to get our fix, there is nothing quite like an artisan-style pizza made at home. Join us for a hands-on class that will teach you the fundamentals of delicious home-baked pizza. We will start with a tutorial on the foundation for every good pizza—the crust. We will then move on to make a classic SAUSAGE AND PEPPERONI CHICAGO DEEP-DISH PIZZA with a corn-meal based crust. As our deep-dish bakes, we’ll set our sights on our tender but chewy American style crust topped with FRESH MOZZARELLA, WHOLE LEAF BASIL AND PROSCIUTTO DI PARMA. Last, we will finish off with an authentic Neapolitan-style crust to form a CRISPY FLATBREAD PIZZA with a WHITE-GARLIC SAUCE, GRILLED CHICKEN, GOAT CHEESE AND ARUGULA.

Grillmasters Series: Winter Grilling 1
#180125A – Thursday, January 25
6:00 p.m. – 9:30 p.m.
Daniel Darvell and Doug Huemoeller | Participation | $89

Don’t let the cold weather keep you away from grilling—winter is a great time to infuse some of your favorite meals with the rich flavors of the grill! This hands-on class will encourage you to brave the elements to prepare a great grilled meal even in the dead of winter. Kitchen Window’s Grillmasters will share their secrets, insights, and recipes for making your next winter grilling adventure fun and flavorful. We will begin our evening with OAK-PLANKED GOAT CHEESE AND PESTO STUFFED CIABATTA. We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BRUSCHETTA—a remarkable combination that’s perfect Minnesota winter fare. The star of this menu is a grilled version of that down-home favorite, HERB-ROASTED CHICKEN POT PIE—a simple yet technical dish that will give you many of the skills you need to become an expert winter griller. To accompany our featured dish, we will prepare HICKORY-GRILLED BACON MASHED POTATOES. Finally, we’ll finish our winter celebration with FIRE-BAKED APPLES served with CINNAMON ICE CREAM.

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Tapas and Paella
#180127A – Saturday, January 27
6:00 p.m. – 9:30 p.m.
Jeff Adamek & Steve Grass | Party-Style Participation | $89

Let Kitchen Window’s team lead you in a culinary tour of Spain with a festive tapas and paella party! To get you into a Mediterranean mood we will start with four TAPAS—small plates that are a great way to sample a variety of traditional Spanish bar snacks: MANCHEGO CROQUETTES; GAMBAS AL ROMESCO—shrimp in roasted pepper and almond sauce; CHORIZO STUFFED DATES—popular Spanish dates stuffed with chorizo and goat cheese, and wrapped in serrano ham; and CATALAN FLAT BREAD—a classic that we’ll top with seasonal veggies. Our main course of CHICKEN AND CHORIZO PAELLA will transform humble Bomba rice into a gourmet meal as it soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR SNAP PEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll make SPICED ORANGES WITH SHERRY AND CREAM. In keeping with our theme, SANGRIA—that wonderful combination of wine and fruit that’s the perfect summer drink—will be served all evening.
**Sangria sold separately during class.

Fundamentals of Breakfast
#180128A – Sunday, January 28
10:00 a.m. – 2:00 p.m.
Jeff Adamek | Participation | $79

Don’t start your morning with cold cereal! Take time to smell the coffee and enjoy a delicious hearty breakfast. This hands-on class will begin with a diner-style, all-American breakfast—EGGS, HASH BROWNS AND SAUSAGE. We’ll discuss the best cooking techniques for these breakfast staples, then learn how to cook eggs perfectly to order—over-easy, medium, or basted. We will follow that up with another diner classic—FARMER’S OMELET filled with ham, cheese and onion. For those who prefer something a little sweeter, we will make BELGIAN STYLE WAFFLES filled with CHOCOLATE AND PECANS. We’ll follow that up by heating the griddle to make BLUEBERRY VANILLA BUTTERMILK PANCAKES. For the day’s finale, we’ll make EGGS BENEDICT with GRILLED HAM, POACHED EGGS and HOLLANDAISE SAUCE—a winner that is sure to impress no matter what time of the day it is served.

Classic Gnocchi
#180129A – Monday, January 29
6:00 p.m. – 9:30 p.m.
Daniel Darvell | Participation | $79

When properly made, these Italian dumplings are soft, delicate, incomparably satisfying, and have a humble flavor that takes to almost any sauce or serving style you may choose. In this hands-on class, you’ll work to create traditional gnocchi, as well as a handful of sauces and preparations that you can use for any occasion. We’ll start with a traditional POTATO GNOCCHI recipe where you’ll learn the basic techniques for selecting and preparing potatoes, mixing dough, rolling and shaping and several techniques for cooking. After that, we’ll move on to our sauces, beginning with PILLOW GNOCCHI WITH CASHEW-BASIL PESTO—the aroma of fresh basil and a coupling of bright flavors make this dish a great start to any meal. Next, we’ll make a FRIED GNOCCHI WITH BROWN BUTTER, SAGE AND PARMESAN—impressive enough for an elegant dinner party and comforting enough for a cold Sunday afternoon. We will follow that up with PAN-FRIED GNOCCHI tossed with SWEET CORN, PANCETTA AND SHRIMP. Finally, we’ll make a hearty GNOCCHI WITH A SMOKED BEEF SHORT RIB RAGU.

Fundamentals of Stuffed Pizza
#180130A – Tuesday, January 30
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

Few things are more satisfying, more versatile, or more family-friendly than homemade pizza. In this hands-on class, you’ll take pizza-making to the next level with an evening dedicated to stuffed pizza. In our first round we will make a classic double crust CHICKEN, SPINACH AND TOMATO STUFFED PIZZA. You will then learn the techniques and work on stuffed hand-held pizza variations starting with ITALIAN SAUSAGE AND PEPPERONI STUFFED CALZONE—like pizza turnovers, calzones are satisfying and fun to eat. Next is the ITALIAN SALAMI, ARTICHOKE AND SUNDRIED TOMATO STROMBOLI—filled, rolled, and sliced, these make great party food for the young and the old.

Italian Small Plates
#180131A – Wednesday, January 31
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

As an appetizer, snack, or creatively combined for dinner, these Italian small plates are the perfect crowd pleasers for a casual evening with friends. In tonight’s party style class, we will create five amazing small plates: ARANCINI-MOZZARELLA STUFFED FRIED CARNAROLI RICE BALLS WITH SMOKED TOMATO SAUCE; TUSCAN HERB RUBBED BEEF TENDERLOIN WITH POMODORACCIO TOMATOES, ARUGULA AND AGED BALSAMIC; FETTUCCINE WITH PRAWNS, PARMESAN CREAM SAUCE AND CRISPY PANCETTA; PROSCIUTTO, FENNEL AND ARTICHOKE CALZONE WITH ROASTED GARLIC LEMON SAUCE; AND PAN-FRIED GNOCCHI WITH BROWN BUTTER, GARLIC, SAGE AND PECORINO ROMANO. Bring your appetite and join us for a night of great food and fun.

FEBRUARY CLASSES

Mediterranean Small Plates
#180201A – Thursday, February 1
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $89

As an appetizer, snack, or creatively combined for dinner, these Mediterranean small plates are the perfect way to share a taste of the Mediterranean with family and friends. In tonight’s party style class, we will create five amazing small plates: KREATOPIA—a pastry pocket stuffed with smoked chicken, oregano, feta and skordalia, topped with a lemon yogurt sauce; GRIDDLED HALOUMI—pan seared goat cheese topped with fennel, honey, roasted grapes and pistachios. SOUVLAKI—grilled lamb marinated with garlic, lemon and oregano, wrapped in a warm pita with slow roasted tomatoes and tzatziki sauce; DOLMATHES—a Greek classic, grape leaves stuffed with ground chicken, rice, pine nuts and currants, served with a lemon and dill dipping sauce; and SHRIMP SAGANAKI—grilled shrimp finished with a sauce of tomato, kalamata olive, garlic and feta, with grilled bread. Bring your appetite and join us for a night of great food and fun!

Asian Small Plates
#180202A – Friday, February 2
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $89

As an appetizer, snack, or creatively combined for dinner, these Asian small plates are the perfect crowd pleasers for a casual evening with friends. In tonight’s party style class we will create five amazing small plates: STEAM-GRILLED SNAPPER STUFFED WITH ENOKI MUSHROOM and SCALLION served with BLACK PEPPER GLAZE; SMOKED PORK RAMEN WITH HAND-CUT NOODLES; FRIED CHICKEN WITH KAFFIR AND COCONUT SAUCE; RED BEAN PASTE ROSE DUMPLING; and WOK-FRIED RICE WITH SHRIMP, GINGER AND FRIED EGG. Bring your appetite and join us for a night of great food and fun.

Fundamentals of Filled Pastas
#180205A – Monday, February 5
6:00 p.m. – 9:30 p.m.
Daniel Darvell | Participation | $79

This hands-on class is sure to make you a rock star for your next date night or dinner party. Don’t worry if this is your first stab at handmade pasta, we will guide you through the process of making, kneading and resting pasta dough, and point out tips for success along the way. Once we get our dough ready, you will dig in by rolling and filling a CRAB STUFFED CANNELLONI WITH ROASTED CORN RICOTTA that we will serve with a light lobster broth. Next up, you’ll learn the secrets of making the impressive EGG YOLK STUFFED RAVIOLI, a fine dining icon that will be dressed up CARBONARA STYLE WITH SMOKED BACON LARDON, PARMESAN AND BUTTER TOASTED BREAD CRUMBS. Finally, you’ll try your hand at making a variation on ravioli called AGNOLOTTI, which gets stuffed with BUTTERCUP SQUASH and severed with BROWN BUTTER AND ROASTED MUSHROOM.

Fundamentals of Quick Weeknight Meals 6
#180206A – Tuesday, February 6
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

We’ve all been there… standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on 4 meals you can get on the dinner table in 30 minutes creating minimal mess and dishes. Tonight’s features are PARCHMENT CHICKEN WITH LEMON-GINGER CARROT AND ZUCCHINI; WHITE BEAN CHICKEN CHILI; KOREAN-STYLE MEATBALLS WITH CRISPY RICE; PAN-FRIED SALMON WITH LEMON-BASIL PASTA

Thai Favorites 1
#180207A – Wednesday, February 7
6:00 p.m. – 9:30 p.m.
Jeff Adamek & Doug Huemoeller | Participation | $89

Awaken your senses and celebrate the flavors of Thailand. In this hands-on class, you’ll learn to prepare some of our favorite Thai recipes and we will walk you through the specialty ingredients, tips and techniques essential to their preparation. Tonight’s class will feature… FRESH SHRIMP SPRING ROLLS—shrimp, ground pork, lettuce, carrots, mint, cilantro, rice noodles wrapped in rice paper served with peanut sauce; SOM TOM—shredded green papaya, tomatoes, carrots peanuts with chili fish sauce vinaigrette; STIR FRIED CASHEW CHICKEN—chicken, onion, cashews, Thai chilies, and water chestnuts; and PANANG CURRY PORK—pork, ground peanuts, bell pepper, kaffir lime leaves and Thai basil simmered in a sweet panang coconut curry milk.

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Sushi Specialty Rolls
#180208A – Thursday, February 8
6:00 p.m. – 9:30 p.m.
Doug Huemoeller | Participation | $99

Traditional sushi is healthy, fun and easy to make at home once you know the basic techniques. Join us to learn the secrets of some of the favorite specialty rolls. We will start with the foundation of sushi, the rice. Next, we’ll discuss fish and you’ll learn how to use a sashimi knife to properly cut FISH for nigari or for tonight’s featured rolls. With these essentials under your belt, you’ll try your hand at making sushi rolls. You’ll start with the popular CRUNCHY ROLL WITH GINGER KEWPIE SAUCE—tempura fried shrimp, avocado and cucumber. Then it’s onto the RAINBOW ROLL WITH SPICY PONZU—a California roll, consisting of crab, avocado and cucumber, wrapped with sea bass, salmon, tuna and avocado on the outside. Then we’ll hone our knife skills to create a CATERPILLAR ROLL WITH UNAGI SAUCE—a whimsical roll made with unagi (eel), and cucumber wrapped with avocado. For our final roll we will prepare a SCALLOP HAND ROLL WITH SPICY SAUCE—cooked scallop, cucumber, scallion and daikon sprouts. During class, we’ll discuss where to shop for the freshest sushi ingredients and what equipment you’ll need to make rolling sushi easy and fun.

Valentine’s Celebration Dinner
#180209A – Friday, February 9 | 6:00 p.m. – 9:30 p.m.
#180209B – Friday, February 9 | 6:30 p.m. – 10:00 p.m.
#180210A – Saturday, February 10 | 6:00 p.m. – 9:30 p.m.
#180210B – Saturday, February 10 | 6:30 p.m. – 10:00 p.m.
#180213A – Tuesday, February 13 | 6:00 p.m. – 9:30 p.m.
#180213B – Tuesday, February 13 | 6:30 p.m. – 10:00 p.m.
#180214A – Wednesday, February 14 | 6:00 p.m. – 9:30 p.m.
#180214B – Wednesday, February 14 | 6:30 p.m. – 10:00 p.m.
Jeff Adamek | Participation | $99

Celebrate Valentine’s with a fun and romantic evening out! In this interactive small plate class, you will prepare a six-course dinner. This event is the perfect way to spend a romantic and absolutely delicious evening with the one you love. AVOCADO CARPACCIO SALAD WITH POMEGRANATE AND GREEN GODDESS VINAIGRETTE; POACHED LOBSTER WITH CHEDDAR-CHIVE YUKON POTATO AND BÉARNAISE; FIG AND RICOTTA PASTRY WITH ROSEMARY HONEY; SKEWERED BEEF WITH BOURBON-MAPLE TERIYAKI AND ROMAINE; and MIDNIGHT PASTA WITH SHRIMP AND SMOKED TOMATO. Then you and your date will finish the evening by creating and enjoying a romantic CHOCOLATE AND STRAWBERRY CHEESECAKE NAPOLEAN. Register soon, as these classes fill up fast!

Grillmasters Series: Sausage Making 1
#180215A – Thursday, February 15
6:00 p.m. – 9:30 p.m.
Daniel Darvell and Doug Huemoeller | Participation | $79

Sure, you can head to the grocery store and pick up a pack of brats for your cookout, but think how much more fun it would be to know that you’re grilling-up sausages you made yourself… And, did we mention how easy it is? Join the Kitchen Window Grillmasters to learn the ins and outs of do-it-yourself sausage making. You’ll learn everything you need to know to get started—from fat content to fresh casings—and try your hand at making and filling a variety of sausages. You’ll make HOT-SMOKED SHEBOYGAN BRATWURST and serve it with white onion, brown mustard and sliced dill pickles on a buttered hard roll. You’ll also learn to make a classic SPICY ITALIAN SAUSAGE served with smoked peppers and onions. We will then move-on to CHICKEN AND APPLE SAUSAGES serve with a celery root slaw. Finally, you’ll make a MEDITERRANEAN LAMB SAUSAGE served in a pita with tabbouleh and Greek yogurt. After we show you how easy and fun sausage making can be, you may never go store-bought again!

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Mardi Gras – Small Plates of New Orleans
#180216A – Friday, February 16
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Party-Style Participation | $89

Come one, come all to our Uptown FAT TUESDAY Mardi Gras celebration. In this party-style participation class you will learn to create five classically inspired New Orleans small plates. With Chef Jeff Adamek as your guide, you will make a meal fit for the King of the Carnival! BLACKENED RED SNAPPER WITH CREAMY GRITS, CRAWFISH ETOUFFEE, GRILLED SHRIMP PO’ BOY, ANDOUILLE STUFFED HUSHPUPPIES WITH JALAPENO PEPPER JELLY, CAJUN FRIED CHICKEN AND GREEN TOMATOES.

Knife Skills
#180220A – Tuesday, February 20
6:00 p.m. – 9:30 p.m.
Daniel Darvell | Participation | $79

Good knife skills can change the way you cook (and keep you out of the emergency room). With them, cooking will become faster, easier and more enjoyable; in some cases, the right cut can even improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamental principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all areas, beginning with the basic vegetables that make up the foundation of many standard recipes—onions, celery, carrots and potatoes. We will show you techniques for cutting fruits like oranges, apples, mangoes, melons and pineapple. You will learn basic carving, as well as a few tips for tackling more challenging produce like avocados, tomatoes, peppers and herbs. We will use some of the food we prepare in class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA.

Grillmasters Series: Winter Grilling 2
#180221A – Wednesday, February 21
6:00 p.m. – 9:30 p.m.
Daniel Darvell and Doug Huemoeller | Participation | $89

Don’t let the cold winter weather keep you from cooking-up a satisfying meal on the grill! Winter is a wonderful time to fire-up the grill for hearty, satisfying comfort foods. Join us for a hands-on class that will inspire you to head to the back yard for a great grilled meal even in the dead of winter. Grilling adds dimension and depth of flavor to almost any food, and you’ll learn how easy it can be to adapt some of your favorite cold-weather comfort foods for the grill. The menu starts with SMOKED WHITE CHICKEN CHILI, perfect for your game day party. Then you’ll prepare a SMOKED TOMATO AND ITALIAN SAUSAGE GRILLED LASAGNA that is sure to please on any snowy winter day. We will then move to BEER-BRAISED SHORT RIBS, a hearty meal that’s just right for a cold weekend afternoon. We will finish the evening by cooking-up a DOUBLE SMOKED HAM with BROWN SUGAR AND MUSTARD GLAZE that will change the way you think of Sunday supper.

Fundamentals of Quick Weeknight Meals 1
#180227A – Tuesday, February 27
6:00 p.m. – 9:30 p.m.
Jeff Adamek | Participation | $79

We’ve all been there… standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on 4 meals you can get on the dinner table in 30 minutes creating minimal mess and dishes. Tonight’s features are ROASTED CHICKEN TAMALE PIE, VIETNAMESE SHRIMP NOODLE SALAD, CAJUN CHICKEN PASTA, and PAN SEARED RED SNAPPER TACOS

Interested in participating in a class, or looking to purchase products? Please contact our store to place a phone order.

1-612-824-4417
1-888-824-4417 (Toll Free)

Thank you for stopping by – come back soon to visit our new website on the first week of January!