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DINNER WITH A CHEF SATURDAYS IN THE KITCHEN
ALL ABOUT MAKING WINE
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Join us for a delicious dinner with three wine tastings that complement the menu. In addition to getting insider cooking tips from the chefs, you'll receive recipes, wine notes and recommendations on where to find the best ingredients. You can just sit back, watch the meal unfold, sip some wine and dine.
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(800-04-19-12)
Thursday, April 19, 6:30p.m.-8:30 p.m.
$50 member/$60 non-member, All Levels, Demo / Meal / Wine Tasting, Limit 30, Learning Center. More... |
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(800-05-03-12)
Thursday, May 3, 6:30p.m.-8:30 p.m.
$50 member/$60 non-member, All Levels, Demo / Meal / Wine Tasting, Limit 30, Learning Center. More... |
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(800-06-14-12)
Thursday, June 14, 6:30p.m.-8:30 p.m.
$50 member/$60 non-member, All Levels, Demo / Meal / Wine Tasting, Limit 30, Learning Center. More...
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Whether you're a winemaking enthusiast or professional, the Arboretum's new winemaking classes draw from current and proven research to bring to you common-sense techniques for the improvement of your wine. Delve into advances made by the University's wine-grape breeding program and how to use Minnesota grape varietals to their best advantages in your wine. Learn how to bring the science and art of making wine together with University of Minnesota's enologist Katie Cook. |
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(800-02-18-12)
Saturday, February 18, 9:30 a.m.-Noon
$90 member/$95 non-member, All Levels, Lecture / Demo, Limit 30, Learning Center. More... |
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(800-03-15-12)
Thursday, March 15, 7-9 p.m.
$70 member/$75 non-member, All Levels, Lecture / Demo, Limit 15, Learning Center. More... |
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(800-03-22-12)
(Repeated)
Thursday, March 22, 7-9 p.m.
$70 member/$75 non-member, All Levels, Lecture / Demo, Limit 15, Learning Center. More... |
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(800-04-07-12)
Saturday, April 7, 9:30 a.m.-Noon
$90 member/$95 non-member, All Levels, Lecture / Demo, Limit 30, Learning Center. More... |
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(800-05-19-12)
Saturday, May 19, 9:30 a.m.-Noon
$90 member/$95 non-member, Intermediate-Advanced, Lecture / Demo, Limit 30, Learning Center. More... |
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(800-06-09-12)
Saturday, June 9, 9:30 a.m.-Noon
$90 member/$95 non-member, Intermediate-Advanced, Lecture / Demo, Limit 30, Learning Center. More...
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( 800-05-10-12)
Thursday, May 10, 7:00 - 9:00 p.m.
$10 member/$15 non-member, Lecture / Tasting / Book Signing, Limit 150, MacMillan Auditorium
For more than 35 years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining, from the earliest days at the Commonplace Cooperative Restaurant to her award-winning establishments Cafe Kardamena and the beloved Cafe Brenda. In 2006, Brenda opened Spoonriver and founded the Mill City Farmers Market. She is a senior fellow at the Center for Spirituality and Healing at the University of Minnesota and an educator and consultant on healthy eating.
Clearly, it's been an amazing journey. Join Langton during this exclusive evening during which you will taste some of the delights from Mill City Farmers Market, learn about new recipes, celebrate the launch of her new book The Spoonriver Cookbook, and hear her talk about her amazing journey as a chef. The Spoonriver Cookbook, co-authored by Margaret Stuart, will be available for purchase and signing. A cash bar will also be available.
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Dinner Ode to Spring (800-04-19-12)
The promise of spring is here! Even though our fertile gardens are still just waking up, Chef Beth Fisher and Caroline Glawe have conjured up an "ode to spring" menu that will put some spring in your step! Beth and Caroline are happily devoted to homemade "scratch cooking" and creating a delicious culinary adventure for guests. Menu: Asparagus Puffs; Carrot Ginger Cappuccino; Greens & Chicken Risotto; Blondie Sundaes Blond Brownies with Rhubarb Caramel Sauce and Wise Acre Vanilla Custard; Wine tastings.
Authentic Thai Cuisine II Chef Joe Hatch-Surisook Sen Yai Sen Lek (800-05-03-12)
If you couldn't get into Chef Joe's class last summer, don't miss this one! His warm, caring ways infuse into the traditional Thai food he prepares at his popular Northeast restaurant Sen Yai Sen Lek and for you here at the Arboretum. Chef Joe's culinary experience started in his family's Bangkok kitchen where he learned techniques and a careful balancing of flavors. Menu: Miang Kam/lettuce wrap w/bright flavors & piquant shrimp sauce; Tom Yum Goong/spicy prawn soup, lemongrass,Kaffir lime; Pad See Lew/stir fry dark soy chicken w/Chinese broccoli; Gluoy Buod Chee/sweet sticky rice w/fruit; wine tastings.
Complementing the Grape III Wine Buyer/ Class Chef Michael (800-06-14-12)
BBDD (Back By Delicious Demand), with creative new recipes! Our chef is a Wine Buyer for Century Wine & Spirits and culinary adventurer. Michael cooks and discusses bridge ingredients, complementing flavors and other considerations for pairing wines, while we enjoy his summer menu with wine tastings. Menu revealed in 2012 at http://www.arboretum.umn.edu/cookingclasses.aspx
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Chocolate: The Decadent Journey (800-02-11-12)
Learn the history of the fruit of the cocoa plant and how we began and continue our love affair with chocolate. You will taste cacao and chocolate in its various states and forms and discover how the genetics of cacao and the location of where it is grown contribute to the flavor of the chocolate produced. You will see a real cocoa plant and discuss conditions essential to producing fine chocolate. Crush cacao beans by hand using traditional tools. Taste chocolate that most others have never experienced. And finally, create a chocolate delight of your own. This class is just in time for Valentine's Day. Instructor Anna Bonavita, Ph.D., is a scientist with a passion for chocolate, quality and environment.
Breathe Deeply: Tea and Aromatherapy (800-02-18-11-02)
Delight your senses and explore the best of both worlds. We'll sip and savor specially blended botanical teas, while learning about five of the most valued essential oils.Tea was first consumed for its beneficial and reviving properties. Aromatherapy was first used for its therapeutic and calming properties. You'll come away with your own custom aromatherapy blends for use at home! Instructor: Kris James
Say Cheeeese! (800-04-14-12)
Lots of smiling going on...and cheese making too! You'll be smiling, while making your own delicious mozzarella cheese. This class will focus on the technique of pulling or stretching the curd, and how to showcase your fresh homemade mozzarella in recipes. You'll make another soft cheese as well, which you may flavor-customize with herbs, honey or who knows? You'll have the know-how and ideas for pairing your homemade cheeses with bounty from the garden this summer. Bring cooler to take home your cheeses. Instructor: Kris James
Simply Saucy! - No Cook Sauces (800-05-05-12)
Liberate yourself from the stove! No-cook sauces spice up summer foods and saves you time and energy too. Jazz up your grilled chicken with a remoulade or a garden harvest gremolata. Ignite jumbo shrimp or potato wedges with a dollop of lemon-lime-corn-jalapeno relish. Lots of fresh recipes! Bring a cooler. Instructor: Kris James
Olive Oils and Balsamic Vinegars-Flavor Profiles & Pairings (800-06-23-12)
It's salad season - dress those greens in style! Here's your chance to taste a variety of vinegars and extra virgin olive oils from around the globe, without buying a gazillion bottles yourself! What influences the oils' depth of flavor and what makes vinegars vibrant? Learn the history and health benefits and how to pair with foods. Make your own "signature vinaigrette". Instructor: Kris James
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Introduction to Winemaking (800-02-18-12)
Learn all you need to know to make white and red wine, using techniques and valid and timely research from the University of Minnesota. Information from this growing industry and home-based hobby will be presented in accessible and enjoyable formats to help you make wine that is wonderful to drink. Meet other winemakers and gain insights into the art of making wine from grapes and other fruits grown in this region. Work with University Enologist Katie Cook, who has made wine on four different continents and has an advanced enology degree from the University of Burgundy. The course is designed to have value for all winemakers, from home enthusiast to seasoned professional.
Understanding Wine Faults (800-03-15-12) & (800-03-22-12)
Identify wine faults and learn how to address them in the winery. Work with University Enologist Katie Cook, who has made wine on four different continents and has an advanced enology degree from the University of Burgundy. Originally from Minnesota, she started working for the University in 2010. Courses are designed to have value for all winemakers, from home enthusiast to seasoned professional.
Chemistry for Winemakers Made Simple (800-04-07-12)
Learn the essentials of the chemistry specific to the making of wine: organic acids, alcohols and volatile compounds, carbohydrates, dry extracts and minerals, nitrogen compounds, phenolic compounds, and varietal aroma. Work with University Enologist Katie Cook, who has made wine on four different continents and has an advanced enology degree from the University of Burgundy. Courses are designed to have value for all winemakers, from home enthusiast to seasoned professional.
Advanced Winemaking (800-05-19-12)
Learn what you need to know about harvest and prefermentation treatments, deacidification, enzyme and yeast selection, monitoring fermentations, the influence of temperature, running off and pressing, and malolactic fermentation. Work with University Enologist Katie Cook, who has made wine on four different continents and has an advanced enology degree from the University of Burgundy. Designed to have value for all winemakers, from home enthusiast to seasoned professional.
Wine Treatments: Fining and Finishing Wine (800-06-09-12)
Learn how to fine-tune your wine and understand clarification and stabilization, sulfur dioxide management, filtration, fining, and aging. Work with University Enologist Katie Cook, who has made wine on four different continents and has an advanced enology degree from the University of Burgundy. Designed to have value for all winemakers, from home enthusiast to seasoned professional.
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To register, make note of class name(s) and number(s), then click the leaf to go to our OnLine store!
Questions?
Call 952-443-1422
or email: ArbEdu@umn.edu
Cooking Classes Sponsor
Get a taste of Argentina (virtually) with Jenny Breen, resident chef of the Arboretum culinary classes, at her blog. Join her culinary journey in Mendoza, amidst the high plains of the Andes.
Enjoy more of Jenny's fabulous kitchen creations in Cooking Up the Good Life (University of Minnesota Press, 2011) with co-author Susan Thurston, available in the Arboretum Gift Store.
Archives:
Saturdays in the Kitchen
Dinner With a Chef
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