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December Class Schedule
Need a low maintenance menu for a small dinner gathering or looking for an alternative to a roasted meat-centric meal? Look to the Italians whose cuisine is based on simple preparation techniques, high quality ingredients, and liberal use of fruits and vegetables. Lunds and Byerly’s Real Food magazine inspires FoodE Expert Wendy Frytak to create a feast of Prosciutto Wrapped Cantaloupe, Arugula, Fresh Fennel & Pomegranate Salad, Rigatoni con Zucco e Salsicce (Pasta with Butternut Squash & Sausage) and Torta di Noci (Walnut Tart).- Date: 12/1/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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Groveland Confections owner Andrea Pesses teaches students how to utilize chocolate to make truffles, fondue, and other decadent desserts. Andrea also reviews chocolate’s history, health benefits, and tasting techniques. Enjoy complimentary wine pairings as you indulge in a tantalizing chocolate flight. - Date: 12/3/2009
- Time: 6-7 p.m.
- Location: Byerly's St. Louis Park
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Executive Chef Rick Kimmes sails in to our cooking studio to prepare some of the restaurant’s signature starters. Nibble on the Twin Cities finest seafood at an unprecedented value. Enjoy Shrimp Cocktail with Oceanaire Sauce, Oceanaire Crab Cakes, Broiled Clams Casino, Cured Salmon Canapés and Shrimp de Jonge (Shrimp with a New Orleans Butter-Herb Sauce).- Date: 12/3/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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FoodE Expert Nancy Maurer creates party-worthy cheese platters that minimize a host’s stress and maximize guests’ pleasure. Nosh on Oatcake Crackers with Blue Cheese & Honey, Sea Salt Crackers with Pears and Aged Gouda, and Dried Fruits with Cave Aged Gruyere along with other breads, chutneys and sausages.- Date: 12/4/2009
- Time: 6-7 p.m.
- Location: Byerly's Maple Grove Community Room
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Holiday Tea Time: Take a cue from our British friends who unwind with an afternoon spot of tea. Enjoy complimentary tea-time treats and learn how to stage your own little civilized tea party as cookbook author Margaret Johnson discusses her latest cookbook, Crumpets & Tea. Margaret prepares Smoked Salmon Pinwheels, Leek & Stilton Tarts, Truffled Wild Mushroom Tartlets, Teatime Fruitcake and Bakewell Tarts. A booksigning will take place after the class in the Culinary Shop.- Date: 12/4/2009
- Time: 6-7 p.m.
- Location: Byerly's St. Louis Park
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Take a cue from our British friends who unwind with an afternoon spot of tea. Enjoy complimentary tea-time treats and learn how to stage your own little civilized tea party as cookbook author Margaret Johnson discusses her latest cookbook, Crumpets & Tea. Margaret prepares Smoked Salmon Pinwheels, Leek & Stilton Tarts, Truffled Wild Mushroom Tartlets, Teatime Fruitcake and Bakewell Tarts. A booksigning will take place after the class in the Culinary Shop.- Date: 12/5/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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Local cookbook author Robin Asbell demonstrates how simple it is to create delicious meatless dishes. As Robin discusses the health and nutritional benefits of a more vegetable-centric diet, sample some tasty recipes from her latest book, The New Vegetarian. Enjoy Roasted Parsnip and Gruyere Strudels, French Lentil Croquettes with Aioli and Ligurian Hummus in Endive Spears. A booksigning will take place after the class in the Culinary Shop.- Date: 12/8/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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Cheese specialists Alicia Baldwin and Jenny Hodges create party-worthy cheese platters that minimize a host’s stress and maximize guests’ pleasure. Nosh on Oatcake Crackers with Blue Cheese & Honey, Sea Salt Crackers with Pears and Aged Gouda, and Dried Fruits with Cave Aged Gruyere along with other breads, chutneys and sausages.- Date: 12/9/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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Join Executive Chef Sue Erickson and Wine & Spirits Manager Jason Newell as they team up to share festive party ideas. Sample recipes from Sue’s KARE 11 cooking segment while Jason discusses complimentary wine pairings. Featured eats include: Sesame Crusted Salmon with Orange Miso Sauce, Beer Cheese Shots with Candied Chipotle Bacon and Muffuletta Brie.- Date: 12/10/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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Cookbook author Beatrice Ojakangus shares recipes form her latest cookbook, Petite Sweets. Beatrice also shares tips and techniques for holiday baking that ensure success each and every time. Beatrice prepares Apricot Schaum (Meringue) Tortes, Strawberry Bruschetta, White Chocolate Mousse and Cardamom Current Cake. A booksigning will take place after the class in the Culinary Shop.- Date: 12/11/2009
- Time: 12-1 p.m.
- Location: Byerly's St. Louis Park
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