Mardi Gras [mär`dē grä] Cooking Class

The Mardi Gras season will soon be upon us, come celebrate the food of this Holiday in high style!

The menu will include:

New Orleans Barbecue Shrimp

Cajun Greens

Red Beans

Quick Jambalaya

Beignets

Class size is limited to 12, cost of the class is $50 per person. ross@kon-tent.com

February 16th - 6-9pm

Warners-Stellian - Edina

3533 W 70th St

Edina, MN
http://www.warnersstellian.com/

February 18th - 6-9pm

Warners-Stellian - St. Paul

1711 N. Snelling Avenue

Falcon Heights, MN

http://www.warnersstellian.com/

Holiday Cooking Classes

Come along to a Holiday cooking class and update some of the classics. Learn a appetizer, side dish, dessert, confection and beverage. These classes will be held at Ferguson in Golden Valley off 169 & 55. Classes are $50 for three hours - come hungry, leave happy! Email me at ross@kon-tent.com to register.

Holiday 1 - November 7th, 11am-2 pm

Spicy cheddar pecan ball, baked pumpkins stuffed with sausage and sage, chocolate chip gingerbread cookies, sweet potato soufflé pie and honey-mulled wine.

Holiday 2 - November 21st, 11am-2pm

Southwest artichoke dip, potato & mushroom gratin, peppermint marshmallows, chocolate pecan pie and Autumn punch.

Holiday 3 - December 5th 11am-2pm

Brie & Wild Mushroom fondue dip, Savory bread pudding, rocky road, Jefferson Davis pie and eggnog

Holiday 4 - December 19th 11am-2pm

Sausage & feta hand pie, maque choux, Chambord truffles, gingerbread trifle and Cider Wassail.

Fundamentals 12-Step Confidence Series

Week One – Chicken November 1oth 6-9 pmFind out how to roast the perfect chicken. Also learn breading techniques, pan roasting and poaching. Learn a versatile chicken salad and even how to make fried chicken!

Week Two - Baking One November 14th, 11am-2pm
Shortcakes, scones, biscuits and pie. Learn what blind baking is and how to make pie dough yourself!

Week Three – Vegetables One November 17th 6-9 pmFind out ways to cook with sweet peppers, corn, asparagus, potatoes and tomatoes. Also learn a dressing and vinaigrette.

Week Four – Pasta December 1st 6-9pmLearn how to make ravioli in a snap as well as fresh pasta. Pesto, baked pasta shells and macaroni and cheese. You will also find out how to make the following pasta sauces: fresh & quick, marinara, Puttanesca and Alfredo.

Week Five – Baking Two December 8th 6-9 pm
Chocolate cake, marble cake, bundt cake and Hawaiian upside-down cake

Week Six – Soups December 15th 6-9 pm
Chicken Soup with Lemon, Effortless French Onion, Grandma E's Chili, Simple, Roasted Vegetable and Farmhouse Chicken Wild Rice

Week Seven – Vegetables Two December 22nd 6-9 pmEggplant, Potatoes, carrots and tomatoes. Also learn a dressing and vinaigrette.

Week Eight– Eggs January 5th 6-9 pmLearn how to scramble, boil and poach. You will also see how a soufflé is made. Learn and taste a frittata and strata. See how to make a pavlova!

Week Nine – Baking Three January 9th 11am-2pm
Cookies, Brownies and Bread. Chocolate chip, sugar and peanut butter cookies. Fudge brownies and yeast bread.

Week Ten – Beef & Pork January 12th 6-9 pmLearn how to make beef stew, meatloaf, and fajitas as well as how to construct a hamburger. Also learn how to make juicy pork chops as well as easy bacon tips.

Week Eleven – Vegetables Three January 16th 6-9 pm 11am-2pm
Potatoes, Zucchini, tomatoes, green beans, sweet potatoes. Also learn a dressing and vinaigrette.

Week Twelve – Beans & Rice January 23rd 11am-2pmLearn versatile ways to make beans and legumes. From a quick bean salad to a bean sauté. Lentils with mushroom and a tri-bean bake. Rice will cover several rice varieties, i.e. baked brown and risotto. Lastly we will make rice pudding.

Classes are $50 (discounts are available for multiple-class purchases) and will be held at Ferguson in Golden Valley. Class sizes are limited to twelve (12) students. Contact us at - ross@kon-tent.com or call 651-337-0205 to register.

Thanksgiving [Remixed] Class November 5, 6-9 pm

Entertain without the preconceived notion you have to set up camp in the kitchen for three days. Remix the traditional by updating to to fit today's busy lifestyle. Prepare some of the meal beforehand and utilize some of life's modern conveniences to wow your friends and family (even your mother will be impressed). The menu includes:

Herb-Crusted Boneless Turkey Roast
Savory Bread Pudding
Maple-Glazed Carrots
Roasted Yams with Apples & Onions
Real Cranberry Relish
Apple NOT Pies
Mulled Cider

This class will be held on Thursday, November 5th from 6-9 pm at the Woodbury location for Warners-Stellian. Cost of the class is $59. For information call 651-458-6600 or go to http://www.cecool.com/.

[fuhn-duh-men-tlz] cooking class series

Fundamentals, a new series of classes designed to imbue the basic principles to ensure you have a solid foundation in the kitchen.

Fundamentals serves as an essential part of your culinary and/or kitchen skills. In these classes you will learn the foundations of cooking. With the knowledge you gain, you will be able to proceed with the confidence you need to experiment in the culinary world!

Please look for the fundamentals link for class locations and dates, or email me at ross@kon-tent.com for further information.

Homage to Puff Pastry

Light, flaky and buttery. For one to make puff pastry from scratch would take hours. Why do that when the version in the freezer section at the grocery store is just as good. Adding puff pastry to your menu gives it an element of class and the impression you spent hours. Come along as we take a journey through the many uses of puff pastry.

Asparagus, Mushroom & Gruyere Tarts

Rueben Pinwheels

Cheese Straws

Beef Wellingtons

Honey Palmiers

Tarte Tatin

Come join me - class fee is $40 - ross@kon-tent.com

Sun-Drenched Menu Class Revisited

This past weekend was the premier of a new venture with Warners-Stellian to offer cooking classes in their stores. This is a great way to not only learn new, inventive cooking techniques; but also gives you the opportunity to see these appliances in motion.

Sun-Drenched food was on the menu, and I will be featuring the recipes in the next coming days with photos as well. I wanted to give you a snapshot so you can share in on the fun that was had.

The tables were set with Provence linens
and stemless wine glassware was used to serve the ginger beer. The class began with Tandoori Shrimp kabobs, followed by a tomato salad with a balsamic-honey vinaigrette. The main course was a pork loin that had been marinated in a pomegranate-orange sauce and then finished off with a pomegranate-honey glaze. That was accompanied by a summer, colored corn salad filled with green and red peppers and a red onion, cumin infused olive oil dressing. The meal was completed with amaretto scented, peach bread pudding.

In attendance were the following: (top picture clockwise from bottom left) Dee, Maureen, Carolyn, Mary, Nicole and Shirley. (bottom picture in left hand corner, left to right) Janet and Connie. Thank you so much for attending and making this a fantastic class.

Lastly, I cannot end this without mentioning the true workings behind this class. My sister Ann drove up to assist me and she did an amazing job serving, doing dishes and helping me with any needs. I could not have done this without you Ann! (she looks so natural standing behind that mountain of dishes...)

'90s Simplistic Mediterranean Menu, June 27th, 1-4 pm

Trends come and go like the ebb and flow of the tide, back and forth. The 90's brings us back to our roots, steeped in Mediterranean traditions that still hold true for us today. Herbs found their way into our gardens in the form of lavender and rosemary. We started using parmesan from the brick - not the green can and there was more to this area than we had ever imagined. Tastes abound with flavor which made us want to cook even more. The menu was not about quantity, it was now about quality. Gather your friends together and enjoy the flavors that have inspired a nation to appreciate food and family.

Eggplant and Red Pepper Confit

Arugula & Orange Salad with Mint

Steak with Olive Relish

Zucchini Rice Gratin

Olive Oil Cake with Date Syrup

Class is $40, reserve your spot ross@kon-tent.com

'80s When Everything Was Big & Opulence Was In, June 20th 1-4 pm

Visions of Alexis Carrington, Sue Ellen Ewing and shoulder pads quickly come to mind. Having the best and showing it off meant you were on top. Nothing was too luxurious or indulgent. It was time to throw out natural and get back to the fancy food of the 60's only with a more dramatic flair. Food now was an olympic sport and we were all training to win the gold.

Concord Grape & Champagne Cocktails

Beet Salad with Oranges, Fennel & Feta

Tenderloin with Mustard-Cognac Sauce

Spinach & Roasted Garlic Custard

Fig and Walnut Tart with Honey

Cost of the class is $40, reserve your spot ross@kon-tent.com

'70s California Dreaming Casual Menu - June 13th 1-4

With the 70's came the birth of California cuisine. We started to think locally and seasonally when it came to our food. Our style of cooking was more about fresh flavors with modern style. Grilling vegetables and California olive oil were trendy. Our kitchens are still defined by this era and so let's pay homage to a decade that continues to influence us.

Wonton Crisps with Pesto

Brick Garlic Chicken

Grilled Farmer's Market Salad

Lemon Orzo with Pine Nuts

Walnut, Caramel and Chocolate Tart

Cost of the class is $40, reserve your spot at ross@kon-tent.com

'60s French Chic Cuisine - June 6th 1-4 pm

It was in the 60's that the world became fascinated with French cuisine. Our country was dealing with heavy issues and the our growing pains made us long for something more. We turned to the kitchen to go on vacation to France, and it was fancy. Soon copper pans were turning up and we were making omelets or making quiche. French wine became a habit and Julia Child became the master of our art. Now is when the party began to focus on the food.

Buckwheat Blini with Mushrooms & Creme Fraiche

Boeuf Bourguignon

Celery Root Puree

Deep Chocolate Financier

Cost of the class is $40, contact me at ross@kon-tent.com to reserve your spot

Hors d'œuvres & Do overs - Saturday, May 23, 2008 - 3-6 pm

How about taking some time to learn how to not only make some fantastic bites, but also how to make yourself fantastic? Over the course of this class I am going to show you how to make simple, yet easy hors d'œuvre's that taste great too!

On top of it, you will also get a chance to learn how to make YOU look fantastic as well! Rob Grier - International makeup artist for Laura Mercier will be here to show you how to apply makeup the way he does celebrities. You will get your face made over and find out what you should and should not be doing (throw out the blue mascara!)

Obviously registration is limited, and I have a feeling this class is going to fill up quick! Cost of the class is $80. This class ends early enough where you can still go out with the girls for a night on the town....

Churrasco Class Revisited

The Churrasco Class was on Saturday and it was perfect, I had some new students, Judy and Kathy - they were wonderful, thank you for coming. I tried a new idea which was to create a table setting so guests could be more comfortable. This also allowed me to use more linens and create some smaller centerpieces. I filled bowls with the fruits and vegetables that I needed in the class and then asked the guests to pass them to me when I needed them. It was fun and kept them involved. I set each placesetting with a palm tree cookie that I had made for a party that was also happening that day for a friend - the timing could not have been better.

We sipped on pineapple batidas, a fruity drink infused with Cachaça [kah-SHAH-sah]. Cachaça is like rum, but differs as well from rum in that it is made from sugarcane juice while rum is made from either molasses or sugarcane juice then aged in oak barrels.

Guests started out with a simple tomato salad with avocado salsa. The main course was flank steak that had been marinating in chili powder, onions, green peppers, garlic, cumin and lemon juice - which was then grilled and sliced against the grain. This was served with a latin american potato salad which had a vinagarette dressing and included green peppers, jalapenos, eggs and green onions.

Lastly, we finished the meal off with my version of caipirinha [KIE-PEE-REEN-YAH]) pie. A chiffon pie infused with rum and topped with toasted coconut. The caipirinha is Brazil's national coctail. Guests also sampled Guarana Antarctica, a popular Brazilian soda which slightly resembles ginger ale. The large yellow, mylar covered egg is a traditional Easter treat in Brazil according to Malu at Brazilian Connection Specialty Foods in Minnetonka, MN. When unwrapped, it had a faux boix pattern (had to love that) and it had roughly eight wrapped Brazilian chocolate candy treats to try. Check out their website at http://www.brazilianconnectioncompany.com/ or call 952-935-2708 for details.

This class was such a success that I am going to be doing it again for those that were unable to attend.

Sun-drenched Menu - May 9, 2-5 pm (Warners-Stellian)

Sun-drenched cuisines contribute to our backyard menus. India, where foods are often cooked in a tandoor oven, inspires the appetizer. A middle eastern marinade flavors the pork, and the southwest offers up their contribution to one salad -while the other has Mediterranean flair. Lastly, the menu ends with peach bread pudding infused with Amaretto.

Tandoori Shrimp

Pork Loin with Pomegranate & Orange Glaze

Corn Salad

Tomato Salad with Basil-HoneyVinaigrette

Peach Bread Pudding

Class fee is $40, contact me ross@kon-tent.com for reservations

African Inspired Brunch - May 2, 2-5 pm (Warners-Stellian)

This menu combines the familiar with exotic North African flavors. Much of the preparation can be done in advance, letting you spend time with your guests. Come taste the flavors of Algeria, Egypt, Sudan and Morrocco.

North African Orange Salad

Baked Eggs, Merguez Sausage, Peppers & Tomatoes

Herbed Lemon Marmalade on Toast

Moroccan Pancakes with Almond Cream

Cost of the class is $40, email me ross@kon-tent.com to reserve your spot.

Mediterranean Vegetarian Feast, April 25 - 2-5pm

You do not need a holiday to have a feast. The food inspired here is perfect for family-style serving, with everything passed informally.

Gypsy Spinach Pie

Artichoke Hearts wtih Tomatoes & Currants

Stuffed Eggplant

Asparagus & Potatoes with Almonds & Mint

Citrus & Honey Cheesecake with Nut Crust

Class is $40, email me to reserve your spot - ross@kon-tent.com

Vacation to India Cooking Class

Indian spices enliven the main course and side dishes of the class. This menu can also leave you free to enjoy your company as most of the dishes can be prepared ahead of the event. I have called this class 'for Minnestoans' due to the fact that it is very low on the spice scale to accomodate the Scandanavian palate.

Orange & Ginger Fried Chicken

Saffron Rice

Corn with Chilies & Coconut Milk

Spinach with Peas & Mint

Almond Profiteroles with Banana Mousse & Hot Fudge Sauce

Class size is limited to six and cost is $40.

A look back at the Citrus Class...

I held the citrus class this last Saturday and it was a fantastic class. The butcher block was set with Buffalo China restaurant dinnerware and yellow linens. I also had a bowl of citrus to sample. Guests tried kumquats, honey tangerines, blood oranges and ugli. Dishes were mise en place'd to expedite time. The conversation was endless as we started out with fresh margaritas served in stemless wine glasses. Guests also enjoyed a citrus and greens salad as well as chicken piccata followed by key lime tart. Thank you Barb, Caroline, Connie and Sandee for coming out - you made this class the success that it was!

Please review our other class offerings and contact me at ross@kon-tent.com to reserve your spot.

Light Meals, Heavy Flavor Cooking Class - March 21 - 3-6 pm

These images condure up what many of think when we get in close proximity to the scale. It is not that difficult to readjust your meals and not skimp on taste. It's all about choices today with light meals that are heavy on flavor.

On the menu:

Tortilla Pizzas

Cayenne Chicken with Avocado Salsa

Cannellini Bean and Tomato Saute

Skinny Vanilla Bean Pudding

Class size is limited to six and cost is $40

ross@kon-tent.com

Chicken Around the World Cooking Class - March 20, 6-9 pm

Come join me as we follow the chicken take a world tour in my kitchen (and your plate!) These dishes will cluck loudly to represent their homeland.

On the menu:

Thailand - Thai Chicken and Noodle Salad

Mexico - Chicken Veracruzano

Italy - Chicken Milanese with Arugula Salad

America - Buffalo Tenders with Blue Cheese Slaw

Class size is limited to six and cost of the class is $40

ross@kon-tent.com