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Dinner with a Chef Saturdays in the Kitchen
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Enjoy a delicious dinner with three wine tastings that complement the menu. In addition the getting insider cooking tips from the chefs, you'll receive recipes, wine notes and recommendations on where to find the best ingredients. So just sit back, watch the meal unfold, sip some wine and dine.
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(800-02-11-10)
Thursday, February 11, 6:30-8:30 p.m.
$45 member/$55 non-member, All Levels, Demo / Meal, Limit 30, Learning Center. More . . .
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(800-04-29-10)
Thursday, April 29, 6:30-8:30 p.m.
$45 member/$55 non-member, All Levels, Demo / Meal, Limit 30, Learning Center More . . .
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(800-05-06-10)
Thursday, May 6, 6:30-8:30 p.m.
$45 member/$55 non-member, All Levels, Demo / Meal, Limit 30, Learning Center More . . .
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(800-06-24-10)
Thursday, June 24, 6:30-8:30 p.m.
$45 member/$55 non-member, All Levels, Demo / Meal, Limit 30, Learning Center More . . .
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Savor Saturday mornings in the inspiring Arboretum setting, where you will prepare and sample new ingredient combinations, then take home a supply to share with family and friends. |
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Saturday, December 5, 9 -11:00 a.m.
$30 member/$40 non-member, Limit: 20, Learning Center. More... |
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(800-02-13-10)
Saturday, February 13, 9 a.m.-11 a.m
$30 member/$40 non-member, All Levels, Hands-On, Limit 20, Learning Center More . . .
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(800-03-13-10)
Saturday, March 13, 9 a.m.-11 a.m
$30 member/$40 non-member, All Levels, Hands-On, Limit 20, Learning Center More . . .
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(800-04-17-10)
Saturday, April 17, 9 a.m.-11 a.m
$30 member/$40 non-member, All Levels, Hands-On, Limit 20, Learning Center More . . .
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(800-06-05-10)
Saturday, June 5, 9 a.m.-11 a.m
$30 member/$40 non-member, All Levels, Hands-On, Limit 20, Learning Center More . . .
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Descriptions
Holiday Appetizers
Get a jump start on the entertaining season just ahead. Using select local cheeses and meats, you'll make delectable appetizers that you don't see at every holiday gathering. The morning's menu features: wonton cups with Asian-style chicken salad; phyllo triangles filled with a savory squash and feta cheese mixture; and mini-polenta with wild mushroom and goat cheese ragout. At the end of the session, you will take home an assortment of these appetizers, plus recipes and fresh ideas. Arboretum Resident Chef Jenny Breen is featured in "The Minnesota Homegrown Cookbook" and is co-owner and chef of Good Life Catering.
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L'Amour - Love is in the Kitchen (800-02-11-10)
Enjoy an evening of seductive aromas and divine flavors. What better way than with a French menu! Valentines Day is around the corner (hint, hint!), time for romance and a delicious night out. Menu: Shrimp Cognac (garlic shrimp with herbs and cognac); Steak Diane (beef tenderloin with brandy shallot cream sauce) ; Carrots Vichy (glazed carrots); Pommes de Terre Duchesse (fluffy potato peaks); Pears with Port and Chocolate. Wine tastings add to the evening's glow.
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A Toast to Grilling and the Grape (800-04-29-10)
If you've been to one of our Dinner with the Chef cooking classes in the past year, you've met our friendly and knowledgeable "wine guy" Michael Grabner, a wine buyer for Century Wine and Spirits. Michael knows the art of wine and food pairing--he also happens to be a great cook! How does a wine buyer approach food and wine pairing - what sort of considerations come into play? Let's see what he has to say, and enjoy a delicious, wine-friendly meal using everyone's favorite summertime stove--the grill! Menu: Leg of lamb, salmon, fresh greens and a side, almond cake with marinated fruit.
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Chocolate Lovers (800-02-13-10)
Luscious and delicious with a measure of health characteristics too--my kind of food! Kris James will demonstrate the versatility and luschiousness of chocolate with these recipes: Chocolate Bon Bon Pops (fudgey gooey chocolate delights on a stick), Cacao Nib Rub (adds an unexpected sophisticated flavor to your favorite meats), Breakfast in Bed double chocolate scones (recipe from Le The Tea Room, Hotel de Crillon in Paris). In this class we get to taste, learn about, make, and then take treats home for later. For a special someone or just about anyone on the planet, these tasty delights would make a great gift. Instructor: Kris James
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Skin Spa Morning (800-03-13-10)
You'll be tempted to eat these yummy preparations, but they are for your skin. Your skin is the largest organ in your body and it needs nourishment. This class is back by popular demand with new skin nurturing recipes, primarily plant-based and at a fraction of spa costs. We will prepare and take home: Country Garden Facial Mask (to revitalize and recondition). Chocolate-Walnut Body Polish (rejuvenate and invigorate winter skin). Yogurt All-Over Body Treatment (restoring a glow to dull, tired skin). Bath Teas (you create your own blends using tea, herbs and botanicals).
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Cooking with Tea (800-04-17-10)
A spot of tea or alot of tea--tea gives you flavor and anti-oxidants. Researchers from Minnesota's Mayo Clinic as well as medical institutions in the Netherlands and Japan have documented the health benefits of various teas. We will sample, prepare and take home: Caper, Shallot and Green Tea Cream Cheese Tarts (a lively appetizer with vibrant flavors), Chai Mini Biscuits (sweet and spicy miniature biscuits are a great addition to a breakfast, brunch or tea time menu), Carrot-Ginger-Oolong Soup (Oolong tea adds an exotic taste to this creamy and satisfying soup). Instructor: Kris James
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Fresh and Springy (800-05-06-10)
Create a seasonal menu with the light, fresh flavors of spring. Perfect for Mother's Day brunch or casual party fare. These simple dishes make beautiful starters, or when presented together, a bright, lively spring meal. Each item presents a different cooking technique easily applied to other ingredients. Learn one simple method and you've mastered several meals. The menu: Many Pea Soup; Spring Vegetable Tagine; Pan Seared Lamb Chops with Gremolata; Mediterranean Salad of Oranges, Olives & Feta. Instructor: Beth Dooley
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Dining Al Fresco (800-06-05-10)
Ready for picnics in the park or a decked out evening on the deck? You'll learn creative ideas for dining and entertaining outdoors this summer, including the all-important finishing touch--the art of presentation. We'll prepare: tangy mustard-herb tortellini skewers, layered hearty Italian sandwich, festive shrimp salad, garden cocktail (may be non-alcoholic at class but you'll have the recipe sooo, when you concoct it later, grab the spirits!). Instructor: Kris James
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Gills and the Grill, a Summer Thrill ! (800-06-24-10)
Grilling fish is about to get easier and tastier with these techniques from Jahn Brink and fresh fish from Coastal Seafood. Jahn will present a different cooking approach for each fish that easily applies to other fish. Menu: Star Prairie smoked trout rillettes with ginger-summer squash marmalade; Tuna steaks (technique applies to marlin, halibut, swordfish) ginger scented braised greens, blackberry teriyaki sauce; Tasmanian ocean trout (technique applies to trout, char, salmon, whitefish) with grilled asparagus, béarnaise and new potato salad; Sturgeon (technique applies to grouper, seabass) with strawberry bbq sauce and watercress; ice cream with berries. Instructor: Jahn Brink
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For Archived classes click
Dinner with a Chef Archive
Saturdays in the Kitchen Archive
For class descriptions
click on More... for the
desired class.
ArbEdu@umn.edu
Thank you to the following sponsors:
 
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