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Seasonal Flavors from Around the World
The Heartland Cooking Series explores traditional, seasonal recipes that feature locally-produced foods and flavors from around the world - from America's Midwest to Ireland, Latin America, and India. Chef Jenny Breen and guest chefs Beth Dooley, Amalia Damgaard and Raghavan Iyer bring years of experience to the classroom, along with cultural perspectives and a passion for using sustainable, high-quality and wholesome ingredients. In our demonstration-style classes, you'll discover useful tips and new techniques for creating sensational menus - all in a relaxed setting with others who share your enthusiasm. Enjoy a 3-4 course meal, with the first course served immediately upon the start of the class, highlighting the recipes of the evening. And, taste three different wines that complement the menu. You'll also receive printed recipes, a list of wines served, and information on where to find the best ingredients. Participants must be 21 years of age or older. Limit 24 participants.
Classes are $50 for members / $60 for non-members
$795 for the full cooking series* (18 classes)
* Seats are transferable, but not refundable
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Thursday, September 13; 6:30 - 9 p.m.
Chef: Raghavan Iyer
This primer on Indian spices will teach you to build your pantry to enable you to cook the Indian way. The stress will be on techniques to create complex flavors from spices as opposed to recipes, and tools that will help you perk up your everyday fare. Emphasis will be on creating multi-regional spice blends like Punjabi garam masala, Sambhar masala, Panch phoron,and Kolhapuri masala and using them in interesting ways to flavor everyday fare. Menu: Pan-Fried Potatoes with Mango Powder, Chiles and Fresh Lime; Breast of Chicken with Tomatoes, Garlic, Red Chiles and Sesame; Jumbo Shrimp with Roasted Spice Blend Poached in Coconut Milk; Cauliflower Simmered in Yogurt and Garam Masala Flavored with Whole Spices.
Thursday, September 27; 6:30 - 9 p.m.
Chef: Jenny Breen
Uncover a riddle of flavors to welcome in the cool breeze of fall. Taste the best of the harvest with new, delicious twists using squash, potatoes, beets, carrots, tomatoes, and more squash! Menu: Carrot Pate with Maple Peacan Biscuits; Golden Broscht with Crème Freche; Roasted Beet and Arugula Salad; Smoked Trout and Heirloom Tomato Salad; Ginger Squash Tarts.
Thursday, October 11; 6:30 - 9 p.m.
Chef: Jenny Breen
As the leaves fall and the winter weather moves in, the garden is prepared for rest. Savor the last, fresh tastes of the season with hearty squash and potato dishes, frost sweetened greens, and warm cooked vegetables. Menu: Brussels Sprouts with Sweet Potatoes Baked in Horseradish and Honey Sauce; Classic Winter Squash Soup with Coconut Milk and Hearty Greens; Potato Gratin with Gorgonzola Sauce; Pumpkin Ravioli.
Thursday, October 25, 6:30 - 9 p.m.
Chef: Raghavan Iyer
Discover how to create delicious, sauce-based dishes in your own kitchen. Menu: Tapioca Pearl Fritters with Coconut-Sesame Seed Sauce; Green Herbs-Marinated Chicken with Daikon Radish Sauce; Crumbled Creamy Homemade Cheese with Spring Onions; Spiced Yogurt with Okra. Basmati Rice with Caramelized Onions, pounded spices, and pineapple stewed with raisins and chilies accompany the dishes.
Thursday, November 8; 6:30 - 9 p.m.
Chef: Jenny Breen
Pickling, freezing, canning and drying are all excellent methods used to extend the life of fresh food. Prepare delicious foods and breads to eat throughout the winter that remind us of the warmer weather. Menu: pickled green beans, beets and peppers; two tomato sauces; fresh whole grain rolls and flatbread with condiments, rich soup stock; vegetable stew.
Thursday, November 29; 6:30 - 9 p.m.
Chef: Raghavan Iyer
Learn how to create authentic Indian breads, crepes and pancakes, and discover the versatility of flavors, textures and techniques. Menu: Masaala Dosas (lacey rice-lentil crepes with chilies-spiked potatoes); Methi Naan (fenugreek scented bread); Besan Palak Theplas (garbanzo bean flour pancakes with fresh spinach), Pesarat (mung bean crepes with tomatoes and onions); Rava Pooris (puffy cream of wheat breads).
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