Prairie Kitchen Teaching Cooking Class Series in Twin Ports

 I will be teaching a series of Spring cooking classes at Johnson Mertz Appliance in Duluth starting March 18. Check out my new schedule below.

It’s a great night out for anybody who loves to eat..Lots of samples too!

Register on line at www.prairiekitchen.biz

Savoring the Season-

 

Early Spring season is one my favorite times of the year. The gardens are starting to think about waking up, we are thinking about flowers and we wait for the snow that laid a blanket of white cover across our region to say goodbye. It reminds us that it’s time to hunt and gather for the spring menus and get that grill out!

 

My classes reflect the emerging Spring entertaining season. This time I will focus on taking the hard out of healthy by introducing new recipes that reflect our changing eating habits. I will include favorite recipes made over with clean ingredients that are naturally delicious.

 

The popular Cajun class will be back with a new twist on timeless recipes from my travels, which will be sure to get you motivated to cook and embrace all things Cajun, but with less fat and calories.  Back from a recent trip out west, I have a file bursting with new ideas and stories for upcoming classes. A culinary trip to tropical Australia is on the horizon in late fall, so I will be sharing my recipes and dishes I have learned along the way so look for those on my recipe blog www.arlenecocosprairiekitchen.areavoices.com

 

I welcome the opportunity to share the spirit of the Spring holiday season with friends, family and students. I advocate in my classes to my students to relax when they think about entertaining and not to worry about being formal. Just have people over! Don’t stress about the dust bunnies, no one will care, they will be happy to have the time to relax and catch up on your life.

 

If you are looking for new ideas for Easter or Passover, be sure to sign up for our popular side dish class complete with ideas on how to lighten the holiday meal. With our global basket style classes, you will learn to embrace the savory cuisines of other lands and add them to your repertoire of recipes. I have added a new Dinner Rush class because with our busy lifestyles, quick cooking has become an emerging trend in stress free entertaining. You will also not want to miss our annual appetizer/dessert class, “Small bites, big flavors” which will feature practical  recipes that work well for parties not only at the holiday time, but all year long.

Whatever your tastes, you will find something fun and “edutaining” on our schedule.

 

 

How to register

All classes are first come, first serve basis. Registration can be made on line at www.prairiekitchen.biz or by mail. If you choose to register by phone and pay by check, you will be given a registration number, which should be written in the memo area of your check. Checks must be received within 5 days or your reservation will be canceled. Please mail checks to:

Prairie Kitchen Specialty Foods

23 West Central Entrance # 172

Duluth, MN 55811

For info call 218-269-7979

Cancellation Policy

All class reservations are non-refundable much like purchasing a ticket for a sporting or cultural event. If you find you are unable to attend, send a friend in your place.

 

Classes with insufficient enrollment will be canceled 7 days prior to the date. If we cancel because of a snowstorm, we will call you as soon as the decision is made and in both cases a full refund will be given.

 

What to expect from classes-

Classes are demonstration style and last aprox. 2 hours.

A “nosh” or sample of a related dish to the class will be served upon arrival.

All classes include food samples and recipe packet

Portion sizes vary between classes ranging between generous samples to ½ meal size portions.

Seating is on a first come, first serve basis. Temperatures change in the cooking studio, so you may want to bring a sweater or light jacket.

Please mark your calendars, as we do not send out written reminders.

 

 

 

 

 

 

 

 

 

 

 

Spring 2013 Class Schedule


Healthy Eating -Comfort Foods Make Over

Monday, March 18, 2013

6:00-8:00 p.m.

Demonstration Class $35.00

 

Tonight we will take classic recipes and give them new life with updated ingredients. Arlene will teach you an easy approach to planning meals ahead and cooking like a professional with the basics of shopping for natural foods. Her tips and advice on shopping will make you want to embrace comfort foods that satisfy the picky eaters.

Menu

Cauliflower Salsa with Homemade Crackers

Skinny Vegetable Soup

Martin’s Famous Roast Chicken- cook once eat 2 times

Turkey Shepard’s Pie

 

New Twists on Side Dishes for Spring Holiday Entertaining

Monday March 25

6:00-8:00 p.m.

Demonstration Class 35.00

 

There are certain side dishes that would cause a family mutiny if they were left off the menu like Grandma’s Jello salad or green bean casserole. However, if you are looking for a few good recipes to complement your  menu and spice up your big cooking day, join Arlene in this informative session that will have your family and friends talking. She will start with her signature All Seasons Salad that will win over the picky eaters. Everyone will love their vegetables with Moroccan roasted vegetables and a lightened version of the iconic Green Bean

Casserole.  Arlene will share her secrets to cooking and seasoning hams and show you how to make a quick fruit chutney to match the robust meats of the season. We will give a nod to Creole tradition with a Savory Bread Pudding . And because all of these items go great with Ham, we will serve it along side the dishes.

Menu

All Seasons Salad with Maple Mustard Vinaigrette

Moroccan Roasted Vegetables

Lighter Green Bean Casserole

Quick Seasonal Fruit Chutney

Mushroom and Spinach Savory Bread Pudding

 

 

Small Bites, Big Flavors

Appetizers and Desserts

Monday April 15

6:00-8:00 p.m.

Demonstration Class $35.00

 

Have your own Spring hootenanny  to shake off the late winter blues with this fun menu. Arlene will share some caterer’s secrets to hosting the perfect appetizer/dessert party. You will start the party off with a creamy Guacamole that never saw an Avocado, then move on to new techniques of roasting vegetables as appetizers. You will then learn the basic technique of substituting pumpkin in desserts and mastering the art of a vegan chocolate mousse that will make you swoon. Arlene’s recipes and tips for entertaining will guide you through the party planning process stress free and ready to party.

Menu

Sweet Potato Hummus

Chef’s Whim of assorted healthy Appetizers

Kale Chips and Roasted Carrot Fries

Asparagus Guacamole

Avocado Chocolate Mousse

Brownie Points

 

Healthy Cajun Cooking- Making it Easy

Monday, April 29

6:00-8:00 p.m.

Demonstration Class $35.00

 

Get ready for a night in the big easy. Learn classic Acadian Recipes at the hands of an authentic Cajun ex-pat who just returned from a culinary tour of Louisiana. Recipes that have been passed down from her mama on to you will be featured in tonight’s class, along with some new ones. Learn the secret of a great Jambalaya, and master new dishes that will amaze your family and friends with less calories and fat than the original versions, but still has flavor!

Menu

Lean and Luscious Gumbo

Jambalaya with whole grains

Chef’s surprise menu- more to come after returning from Louisiana

 

Rush Hour Dinner- Week Night Cooking on the Fly

Monday May 13, 2013

6:00-8:00 p.m.

Demonstration Class $35.00

 

With the days getting longer we are all trying to get more done. Soccer team practice, after school activities and other duties don’t leave much time for preparing healthy meals on the run. Arlene will show you easy techniques and tips for weeknight cooking in a hurry and also cover some strategies for do-ahead prep on the weekend for the oncoming busy times during the week.

Menu

Chicago Chop Salad

Tortellini Primavera

Green Pizza

Quick Martini Chicken

 

 

 

 

 

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