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June Class Schedule
All classes $15 (registered attendees receive a $10 Lunds and Byerly's gift card).
If we need to cancel a class, we will notify you at least 2 days in advance. If you need to cancel a class, please notify us at least 2 days before class.
Sample Spanish cheeses while Joan Donatelle prepares paella outside in the Great Big Paella Pan. Learn firsthand why the proper pan, ingredients and preparation method are essential to party-worthy paella. Sample traditional Valencia Paella with shrimp, scallops, calamari, pork, sausage, chicken and saffron and Sautéed Bananas with Honey and Pine Nuts. - Date: 6/5/2013
- Time: Noon - 1:30 p.m.
- Location: Byerly’s St. Louis Park
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Class may be sans gluten, but everyone is welcome as FoodE Expert Joan Donatelle continues to explore the world of Gluten Free. This month we start our summer baking with Banana Bread, Almond crusted Fruit Tart and Double Chocolate brownies. Perfect for Summertime Entertaining.- Date: 6/6/2013
- Time: 6 - 7:30 p.m.
- Location: Byerly’s St. Louis Park
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Break bread with new foodie friends at Chef Tim Pohland’s casual get together. With his natural charm, scrumptious menu and passion for food, Chef Tim ignites your social mojo and relaxed conversations ensue. Whether coming solo or in a small group, expect to have a blast. Nosh on Shrimp Salad Rolls with Tarragon & Chives, Pasta Shells with Arugula & Sundried Tomatoes and Death by Chocolate Trifle.- Date: 6/7/2013
- Time: 6 - 7:30 p.m.
- Location: Byerly’s St. Louis Park
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Father and son Chefs Jorge and Juan Saramiento share dishes from Uchu Peruvian Cuisine and discuss their culture’s proud culinary traditions. A global fusion of indigenous and immigrant ingredients and cooking techniques makes Peruvian cuisine a delight for the senses. Don’t miss an incredible opportunity to taste delicacies from one of the Twin Cities most talked about restaurants. Enjoy Chupe de Camarones (shrimp, potato and rice soup) Conchas a la Parmesana (baked scallops with parmesan and butter) and Lomo Saltado (sautéed beef tenderloin tips with onions, tomatoes and soy sauce). This is a repeat of the class offered in May.- Date: 6/8/2013
- Time: Noon - 1:30 p.m.
- Location: Byerly’s St. Louis Park
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Chef, author, blogger and television personality Heather Christo introduces you to her Greek-American version of joie de vivre. Heather cooks up a delightful menu featuring Spanikopita (spinach and feta pie), Greek Village Salad and Lamb Meatballs and discusses her newest cookbook. Heather Christo’s Generous Table is 208 pages filled with 115 recipes, beautiful photos and simple tips for creating memorable moments with friends and family- Date: 6/13/2013
- Time: 6 - 7:30 p.m. - Note: book signing follows class
- Location: Byerly’s St. Louis Park
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Rhubarb, aka “the pie plant” is a prolific but oft-overlooked vegetable. Author and Minneapolis Star Tribune Taste Section Contributor Kim Ode updates the rhubarb recipe repertoire for modern tastes. Choices abound for both sweet and savory palates and gardeners appreciate solutions to abundant harvests. Nibble on Brown Butter Rhubarb Sauce with Vegetables, Rhubarb Cobbler with Cheese Biscuits and Rhubarb Crepe Cake. - Date: 6/14/2013
- Time: Noon - 1:30 p.m. - Note: Book signing follows class
- Location: Byerly’s St. Louis Park
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Scrumptious food and drink, timeless atmosphere and friendly service make Ike’s Food and Cocktail a popular dining destination. Ike’s Chef David Robinson demonstrates how to recreate an inviting environment in your own backyard. Chef David’s grilling and entertaining tips stoke your creative juices and inspire the grill master in us all. Featured recipes: Cedar Planked Salmon with Orange Tomato Sauce, Grilled Caesar with Parmesan Crisps and Grilled Pound Cake with Smokey Berry Vinaigrette.- Date: 6/15/2013
- Time: Noon - 1:30 p.m.
- Location: Byerly’s St. Louis Park
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Lunds Central Cheese Specialist, Liz Nerud, brings
you on a sensory journey exploring a tasting flight of cheddars. Learn the words to describe their characteristics as well as the history. Sample her special Macaroni and Cheese, Gougers and Queso. A special note: Attendees, please refrain from using any scented perfumes or lotions the day of our class as this will interfere with the sensory experience.- Date: 6/20/2013
- Time: Noon - 1:30 p.m.
- Location: Byerly’s St. Louis Park
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