Special Engagement Art Show

Friday, October 24^th, 6:30 – 8:30 p.m.

We have some of the most talented artists in the country living right here in the valley. I have invited some of my favorite artists to share their talent with us right here at Kitchen Classics. You will be treated to the beauty of hand blown glass by Joshua Noah Dopp, unique, one-of-a-kind watercolor portraits by Bruce Richard Stam. You will be amazed at the depth of emotion you find in the digit al art of Ben Rolfe. And you are going to love the handmade jewelry from Bonnie Adams. In addition there will be wine and appetizers to enjoy while you browse. This is the perfect place to find that unique, thoughtful Christmas gift for the hard-to-buy-for people in your life.

OCTOBER CLASSES

Monday, October 6^th, 6-8 pm

KAI Restaurant

Chef Jack Strong – demo - $50

Join Chef Strong, from the award winning Kai restaurant. He will teach you how to make homemade vinegars - Summer Berry and Lavender; Haricot Vert - Fingerling Potato Salad and Cholla Buds; Cumin-Citrus Pork Tenderloin; Corn Pinole Cake and Macerated Heirloom Tomatoes; Berry-Saguaro Seed Napoleons with Mint Cream

Tuesday, October 7th, 6 to 8 pm

NOT FOR YOUR EYES ONLY!

Chef Rachel Albert-Matesz – demo - $45 

Eating 5 or more servings of dark leafy greens per week can reduce your risk of developing macular degeneration and cataracts by 88%, slow the aging process, and ward off cancer and heart disease. Chef Rachel will show you how to chose and use some of the most nutritious vegetables on the planet. Gluten-free demonstration.

Creamy Broccoli Avocado Soup with Chipotlé; Fennel & Sea Salted Pita Crisps and Brown Rice Snaps; Sauteed Kale with Sunchokes and Sage; Braised Baby Bok Choy with Ginger and Tamari Soy Sauce; Better Brussels Sprouts; Honey-Mustard Salmon

  
Wednesday, October 8^th, 6-8 p.m.
SOUTHWESTERN FAVORITES

Chef Anne-Marie Blanco – demo - $45
Jicama Salad with Smoked Green Chili, Pumpkin Seeds and Citrus Vinaigrette; Pasole; Marinated Skirt Steak with Roasted Corn, Poblano Chili and Black Beans; Tres Leches Cake with Chocolate Cinnamon Ice Cream.

Thursday, October 9^th, 6-8 pm

GLUTEN FREE PASTA

Chef Anne-Marie Blanco – demo - $45
Cheese ravioli with marinara sauce; Fettuccini primavera; Linguini with tomato, basil and shrimp; Gluten free olive oil cake with almonds and citrus.

Saturday, October 11^th, 10-1

DOUGH

Chef Anne-Marie Blanco – Hands-On - $65
Puff Pastry (palmier cookies); Danish Dough (cheese danish); Croissant Dough (chocolate croissants).

Friday, October 10^th, 6:30 – 8 pm

THE WONDERS OF MONA VIE

Hosted by Shauna Halawith - FREE

Join us for an informal gathering and tasting of Mona Vie, the amazing fruit drink that is changing peoples lives every day. We will share with you the reason this drink has swept the nation and how it can bring you increased energy and overall improved health.

Monday, October 13^th, 6-8 pm

COPPER DOOR RESTAURANT

Chef J – demo - $45

Our very own Chef J has moved up to Executive Chef at the Copper Door Restaurant at the San Carols Hotel in downtown Phoenix. He will be sharing some great items from the menu there. Chef J will be using all organic, local ingredients. Grass fed, Free Range Cabernet Roasted Beef; Scallops and Shrimp in Rosemary Beurre Blanc; Handmade Artichoke Ravioli; Bread Spread Trio with Mushroom Truffle Pate, Sundried Tomato Paste, Herb Pecan Pesto; Arizona Mud Pie

Tuesday, October 14^th, 6-8 p.m.

PORK 5 WAYS
Chef Anne-Marie Blanco – demo - $45

Chinese BBQ Ribs; Pork Dumplings; Grilled Pork Medallions with Apple Pear Compote served on Sweet Potato Mash; Pork Carnitas with Corn Pudding; Triple Chocolate and Espresso Brownies.

Wednesday, October 15^th, 6-8 pm

SOUPS

Chef Rodney Jankowski – demo - $45

Chef Rodney has been teaching cooking classes in the valley for several years. We are very happy to have him join us at Kitchen Classics. Hearty Italian Bean and Pasta; Chicken Tortilla; Butternut Squash; Grilled Sausage and Vegetable; Herbed Onion Focaccia

Thursday, October 16^th, 6-8 p.m. 
COOKING WITH PUMPKINS

Chef Anne-Marie Blanco – demo - $45
Spicy Pumpkin Soup with Crème Fraîche and Blue Corn Strips; Pumpkin and Root Vegetable Salad with Dried Cranberries and Toasted Pumpkin Seeds; Pumpkin Lasagna with Chicken, Pesto and Smoked Gouda Cheese; Pumpkin and Chive Bread; Pumpkin Crème Caramel with Chewy Ginger Cookies

Friday, October 17^th, 10-12

COOKING WITH AGAVE

Stephen Richards – demo - $25

It is so important to limit the amount of sugar we eat. Now you can completely do away with harmful processed sugars by replacing them with Xagave, a natural, organic substitute made from the white agave plant. You won’t be able to tell the difference from sugar. Stephen will show you how to make a fabulous breakfast with whole wheat pancakes, muffins, syrup, fruit compote and more.

Friday, October 17^th, 6-8 pm

COOKING WITH AGAVE PT 2

Stephen Richards – demo - $25

In this class Steve is going to demonstrate a delicious salmon with Asian sauce and whole wheat pound cake with strawberry sauce – all using Xagave instead of sugar.

Saturday, October 18^th, 10-1

YEAST BREADS

Chef Anne-Marie Blanco – Hand-On - $65
Jalapeno Cheddar Bagels; Brioche; Sour Dough and Onion Loaves; Chipotle Focaccia with Roasted Peppers and Garlic; Bread Cornucopia for upcoming holiday display

Monday, October 20^th, 6-8 pm

EGYPTIAN FARE

Chef Nevine Melikian – demo - $45

Nevine brings us a bit of history with every class she teaches. Her food is such a delightful experience. Don’t miss these delicious dishes from Egypt. Salatet Gargeer – Baby Arugula Salad; Shorbet Ads – Creamy Yellow Lentil Soup; Korumb Mahshi – Stuffed Cabbage Leaves; Bamia – Okra and Beef Stew Served over Rice – Even if you don’t like okra you will love this; Basbousa – Sweet Semolina Cake

Tuesday, October 21^st, 6-8 p.m.

ANNE-MARIE'S BIRTHDAY FAVORITES

Chef Anne-Marie Blanco – demo - $45

Help Chef Anne-Marie celebrate her birthday with her favorite foods. French Onion Soup; Mixed Greens with Pears, Blue Cheese and Candied Pecans; Steak au Poivre; Dauphinois Gratin; Sour Cream Apple Tart
 
Wednesday, October 22nd, 6-8 pm

EDIBLE GIFTS

Chef Rachel Albert-Matesz – demo - $45

Chef Rachel will show you how to save money and delight you family, friends, and co-workers with mouthwatering homemade gifts made from healthy ingredients. Sample the recipes and take home wrapping, decorating, and freezing, tips.  Wheat-free, gluten- free, dairy-free, egg- free demonstration. Sesame and Pumpkin Seed Pralines; Chocolate Chip Blondies; Dark Chocolate Dipped Date Nut Truffles; Better Than Store-bought Apple Sauce; Fruit Roll Ups

Thursday, October 23^rd, 6:30 – 8 pm

THE WONDERS OF MONA VIE

Hosted by Shauna Halawith - FREE

Join us for an informal gathering and tasting of Mona Vie, the amazing fruit drink that is changing peoples lives every day. We will share with you the reason this drink has swept the nation and how it can bring you increased energy and overall improved health.

Friday, October 24^th, 6-8 pm

ART SHOW

Contribution to our Christmas Family will be accepted.

Please come see the beautiful work of our local artists. You will have the opportunity to meet each artist and talk with them about their passions. Joshua Noah Dopp (blown glass); Bonnie Adams (jewelry, photography); Bruce Richard Stam (water color); Ben Rolfe (digital photography)

Saturday, October 25^th, 10-12

FALL’S FABULOUS SOUPS

Chef Mary Sue Fowler – demo - $45

Now that summer is over our favorite chefs are back in town. We are very happy to have Chef Mary Sue Fowler share some of her Fall Soup recipes.

Creamy Root Vegetable Soup with Turkey Meatballs; Sherried Black Bean Soup with Shrimp; Chicken Tortellini soup with Five Herb Pesto; Smoked Paprika Tomato Soup with Brie Toasts

Saturday, October 25^th 2 -4 p.m.
FALL TEA

Chef Anne-Marie Blanco – demo - $45
Warm Spiced Apple Tea; Cranberry Scones with Tart Orange Curd and Devonshire Cream; Chicken Salad with Currant Tea Sandwich with Cracked Wheat Bread; Curry Egg Salad with Water Cress Tea Sandwich; Caramelized Pear Napoleon; Bitter Sweet Chocolate and Cinnamon Truffle.

Monday, October 27^th, 6-8 p.m.

HALLOWEEN

Chef Rodney Jankowski – demo - $45 

Pumpkin Chowder; Black Risotto; Hobgoblin Stew; Stuffed Pepper Ghouls; Hot Cranberry Brew

Tuesday, October 28^th, 10 am -NOON
THE ART OF THE CREPE

Chef Anne-Marie Blanco – demo - $45
Crab And Asparagus Crepe with Hollandaise Sauce; Herb Crepe Stuffed with Smoked Chicken, Caramelized Onions and Gruyere Cheese; Chocolate Crepe with Banana Creme Brulee Filling; Vanilla Bean Crepe with Lemon Cello, Raspberries and Chantilly Cream.

Wednesday, October 29^th, 6 -8 pm

THANKSGIVING IN OCTOBER

Chef Rachel Albert-Matesz – demo - $45

Why wait until T-day to enjoy turkey, sweet potatoes, and cranberries? Chef Rachel will share some of her favorite fall and winter weather recipes. You’ll savor a meal and take home time-saving tips for holiday entertaining. Wheat-free, gluten-free, dairy-free. Smoky Roasted Turkey Breast; Mashed Sweet Potatoes with Lime; Better Brussels Sprouts with Sunchokes and Sage; Mesclun Greens with Roasted Mushrooms, Onions and Balsamic Vinaigrette; Cranberry-Apple Compote with Almond-Agave Drizzle; Caffeine-Free Roasted Coffee Alternative with Coconut or Nut Milk

Thursday, October 30^th, 6-8 pm 
CHINESE FAVORITES

Chef Anne-Marie Blanco – demo - $45
Hot and Sour Soup; Dim Sum; Sesame Chicken; Spicy Shrimp with Snap Peas; Vegetable Chow Mein
   

NOVEMBER CLASSES

Saturday, November 1^st, 10-1 
ALL ABOUT CHOCOLATE

Chef Anne-Marie Blanco – Hands-On - $65
Chocolate tempering (everyone will make a chocolate box to take home);
Modeling chocolate; chocolate roses; Molded strawberry cream filled chocolates;
Milk chocolate and banana truffles with toffee crunch topping; Citrus and white chocolate truffles.

Monday, November 3^rd, 6-8 pm

BEEF 4 WAYS

Chef Anne-Marie Blanco – demo - $49
Korean BBQ Beef; Beef Wellington; Swedish Meatballs; Orange Ginger Beef.

Wednesday, November 5^th, 6-8 pm

GOT GREENS?

Chef Rachel Albert-Matesz – demo - $49

Do you eat 5 or more weekly servings of dark leafy green and cabbage family vegetables? If not, you’re missing out on one of the best ways to slow down the aging process and dramatically reduce your risk of developing cancer, heart disease, macular degeneration, and cataracts. Chef Rachel can show you how to make eating your greens a pleasure. Vegetarian demonstration, 1 recipe contains dairy. Curried Greens with Caramelized Onions & Toasted Cashews; Sweet and Sour Red Cabbage with Fennel; Greek Kale Salad with Feta and Kalamata Olives; Confetti Coleslaw with Spicy Peanut Dressing; Yam Power Popovers

Thursday, November 6^th, 6-8:30 pm

HANDS-ON PASTA

Chef Anne-Marie Blanco – Hands-On - $65

Gnocchi with Brown Butter, Garlic and Asiago Cheese; Cheese and Spinach Ravioli with Roasted Vegetable Bolognaise; Fettuccini with Smoked Chicken and Pesto Cream Sauce;
Chocolate Cannoli with Frangelico and candied Hazelnuts
 

Friday, November 8^th, 10-1

KNIFE SKILLS

Chef Anne-Marie Blanco – Hands-On - $59

Dicing, mincing, slicing, brunoise, chiffonade, julienne, baton, talk about different styles of knives, demo on boning a chicken; maintaining knives; how to buy the right knife. Your practice will be turned into a delicious Spicy Chicken and Peanut Stirfry.

Monday, November 10^th, 6-8 pm

GOT SQUASH?

Chef Rachel Albert-Matesz – demo - $49

Winter squash deserves a place at the table before, during, and after the holidays. Chef Rachel will share some of her favorite recipes and tips and inspire you to cook and eat more squash. Creamy Squash-Pear Bisque; Squash Gratin; Roasted Butternut Squash with Herbs de Provence; Quinoa with Butternut Squash & Red Bell Pepper; (Dairy-Free) Squash Pudding Pie

Tuesday, November 11^th, 6-8 pm

ENCHILADAS

Chef Anne-Marie Blanco – demo - $49
Lobster Enchiladas with Manchego Cheese Cream Sauce; Red Chili Beef; Smoked Chicken with Chili Verde; 4 Cheese Enchilada Pie; Double Chocolate Enchiladas with Cinnamon Caramel Sauce.  

Thursday, November 12^th, 6-8:30 
STIR FRY
Chef Anne-Marie Blanco – Hands-On - $59

Lettuce Wraps; Asian Ginger Beef with Broccoli; Cashew Chicken; Vegetable Pad Thai; Indonesian Stir Fried Noodles
 

Friday, November 14^th, 10-Noon
EGGS

Chef Anne-Marie Blanco – demo - $49
Mayonnaise; Eggs Benedict with Hollandaise Sauce; 4 Cheese Souffle; Southwestern Frittata with Shredded Beef and Roasted Poblano Peppers; Bananas Foster Crème Brûlée.
 

Saturday, November 15^th, 10-12

SPICE UP YOUR HOLIDAY SIDE DISHES

Chef Mary Sue Fowler – demo - $49

It’s almost Thanksgiving!!! Are you ready? Why serve the same old thing year after year?  Come learn some very delicious, unique side dishes. Orzo Risotto with Spicy Sausage and Artichokes; Roasted Beet Salad with Spiced Candied Almonds; Roasted Sweet Potato Salad with Spiced Pecans; Grape Tomato and Kalamata Salad with fresh Mozzarella; Mediterranean Wild Rice Salad with Feta

Monday, November 17^th, 6-8 pm

FRESH FISH

Chef Rodney Jankowski – demo - $55

Chipotle Grilled shrimp with Tomatillo Salsa; Pan Seared Salmon with Pineapple Cucumber Salsa; Cod Corn Tortilla Soup; Baked Snapper with Fennel Polonaise;

Baked Tilapia with Tomatoes and Olives

Tuesday, November 18^th, 6-8 pm

GREEK

Chef Anne-Marie Blanco – demo - $49

You provide the imagination – sitting by the deep blue sea surrounded by white washed cottages….ahhh. And Chef Anne-Marie will provide the food. Roasted Red Pepper Hummus and Avocado Tzatziki with Pita Bread; Moussaka; Dolmades (Stuffed Grape Leaves); Pistachio Baklava

Wednesday, November 19th, 6-8 pm

GOT ROOTS?

Chef Rachel Albert-Matesz – demo - $45

Have you been ignoring your roots? Now’s the time to make more space at the table for a colorful assortment of root family vegetables. They’ll add brilliant colors, flavors, and loads of vitamins, minerals, phytonutrients, and fiber to your daily fare. Chef Rachel will share delicious ways to add them to your daily diet. Gluten-free, dairy-free, vegetarian. Beet Borscht; Mashed Parsnips with White Sweet Potatoes; Carrots and Turnips Julienne; Roasted Root Vegetable Medley; Surprise Dessert

Friday, November 21^st, 6-9 pm
MAKE AND TAKE THANKSGIVING SIDES

Chef Anne-Marie Blanco – Make and Take - $69

Choose three sides: Corn Bread Stuffing with Chorizo; Dauphinois Potatoes with Bacon, Asiago Cheese and Chives; Yams with Candied Ginger and Pecans; French Onion Bread Pudding; Butternut Squash and Pesto Gratin 

Saturday, November 22^nd, 10-2

GLUTEN-FREE BAKING WORKSHOP I

Dr. Debora Villa and Chef Nevine Melikian - $75

The number of people with gluten intolerance is growing daily. If you or someone you know is in this growing number, you need to be at this informative workshop. This workshop includes some of the best gluten-free recipes you have ever tasted. You will learn how to read labels as well as how to convert recipes by the experts. Dr. Debora Villa has been working closely with Celiacs for the last few years and with the help of Chef Nevine Melikian, has created some very delicious gourmet dishes that won’t make you feel like you have to eat “different” food anymore. You will learn to make Cinnamon Rolls; Chocolate Cake; Sandwich Bread; Pie Crust and Bagels. Watch for part II of this workshop after the first of the year.

Tuesday, November 25^th, 6-8 pm

GOT GREAT VEGETARIAN SIDES?

Chef Rachel Albert-Matesz – demo - $45

Chef Rachel will show you how to build your holiday meals around a colorful assortment of great vegetable, fruit, and whole grain recipes that vegetarians, vegans, and omnivores can all enjoy. Wheat-free, gluten-free, dairy-free, vegetarian. Angeled Eggs with Smoked Paprika; Nutty Wild Rice and Sunchoke Pilaf; Braised Brussels Sprouts with Toasted Pecans; Cranberry Apricot Chutney with Chipotlé Squash Pudding Pie with Cinnamon Ice Dream

Wednesday, November 26^th, 10 am -12:30 pm
GLUTEN FREE MAKE AND TAKE HOLIDAY PIES

Chef Anne-Marie Blanco – Make and Take - $69
Each person will select 2 to make: Pumpkin with Almond Oatmeal Crust; Dutch Apple Pie; Pecan (Plain, Bourbon or Chocolate).

Wednesday, November 26^th, 2-4:30 pm
MAKE AND TAKE HOLIDAY PIES

Chef Anne-Marie Blanco – Make and Take - $69
Pumpkin with Oatmeal and Brown Sugar Crust; Pecan (Plain, Bourbon or Chocolate); Apple (Traditional or with Cheddar Cheese Crust); Pear and Cranberry Pie.

Saturday, November 29^th, 10-NOON

GARLAND’S LODGE

Chef Amanda Stine – demo - $49

One of my favorite things about this time of year is the fact that Amanda comes to do a cooking class. Her classes are always such a treat.

DECEMBER CLASSES 

Monday, December 1st, 10-NOON

SAUCE SENSATIONS

Chef Rodney Jankowski – Demo - $49

Turn an everyday taste into a taste sensation with the perfect sauce. Pasta Puttanesca; Shrimp with Chili Peanut Sauce and Jasmine Rice; Spicy Beef Linguini and Broccoli; Grilled Tuna with Pesto Coulis; Poached Pears with Blackberry Sauce

Monday, December 1st, 6 to 8 pm

HOLIDAY DESSERTS

Chef Rachel Albert-Matesz – demo - $49

Learn how to make delicious, lower-sugar desserts with unrefined sweeteners, friendly fats, and gluten free flours. Chef Rachel will show you how to skillfully use honey, agave nectar, stevia, and dried fruits to cut the calories and keep the flavor. Wheat-free, gluten -free, dairy-free (some recipes require eggs). Italian Style Fig Bars; Dark Chocolate-Dipped Coconut Macaroon Cups; Soft Gingerbread Spice Cookies; Yam/Sweet Potato Muffins

Wednesday, December 3^rd, 6-8 pm

SALMON 4 WAYS

Chef Anne-Marie Blanco – demo - $49
Salmon Cakes with Dill Crème Fraîche; Soy and Ginger Salmon with Fugi Apples and Wasabi Mashed Potatoes; Salmon en Croute with Winter Vegetables and Mustard Sauce; Mesquite Smoked BBQ Salmon with Caramelized Onions and Bacon

Saturday, December 6^th, 10-1

MAKE AND TAKE TAMALES

Chef Anne-Marie Blanco – Make and Take - $75

Everyone will take home 1 dozen of each tamale. Red chili and beef; Green chili and pork; Pumpkin with cranberries; pinto bean with cheddar and pepper jack cheeses.

Saturday, December 6^th, 2-5 pm

KNIFE SHARPENING CLINIC

Dean Laffey – DEMO – FREE

Bring 2 of your dull knives and let Dean put an edge on them. He will also teach you how to properly care for you knives at home. For coming to the clinic you will receive a free paring knife from Dean.

Monday, December 8^th, 6-8 pm 

TUSCAN COOKING

Chef Rodney Jankowski – demo - $49

Penne with Tomato Cream Sauce; Clam Stuffed Mushrooms; Lamb Chops Scottaditio (burnt fingers); Farfalle with Herb Marinated Grilled Shrimp; Strawberries in Balsamic  Vinegar

Tuesday, December 9th, 6-8 pm

FABULOUS FRUIT FINALES

Chef Rachel Albert-Matesz – demo - $49

Learn how to make mouth-watering desserts that won’t pack on the pounds. Chef Rachel will show you how to add pizzazz to fresh, frozen, and dried fruits so you can enjoy a sweet treat at the end of Wheat-free, gluten -free, dairy-free, egg-free demonstration.

Easy Baked Apples with Date Nut Filling; Poached Pears with Raisins, Dried Apricots and Toasted Pecans; Frozen Banana Daiquiri Ice Dream with Caramel Sauce; Winter Fruit Compote with Whipped Coconut Topping

Thursday, December 11^th, 6-8 pm

INDIAN COOKING
Chef Anne-Marie Blanco – demo - $49

Naan; Chicken Tikka Masala; Tandoori Salmon; Lemon Basmati Rice; Pistachio And Cardamom Cookies

Saturday, December 13^th, 10-12:30 
GLUTEN FREE MAKE AND TAKE HOLIDAY COOKIES
Chef Anne-Marie Blanco – Make and Take - $69
Coconut macaroons; Gingerbread cookies with maple icing; Soft sugar cookies with holiday decor; Dark chocolate and mint crackle; Double chocolate chunk; Almond Butter
 
 Saturday, December 13^th, 2-4:30 pm 
MAKE AND TAKE HOLIDAY COOKIES
Chef Anne-Marie Blanco – Make and Take - $69
Almond Spritz Cookies; Chewy Ginger; Dark Chocolate and Mint Crackle; Pumpkin Chocolate Chip; Linzer cookies; Rum Balls

Tuesday, December 16^th, 6-8:30 pm 
MAKE AND TAKE HOLIDAY COOKIES
Chef Anne-Marie Blanco – Make and Take - $69
White Chocolate and Fresh Mint; Linzer Cookies; Styx and Stones; Raspberry Shortbread; Apricot Oatmeal Cookie Bars; Double Chocolate and Mocha.

 Wednesday, December 17th, 6 to 8 pm

SAVVY COOKING WITH CITRUS
Chef Rachel Albert-Matesz – demo - $49

Add flair to your daily fare with the season’s juiciest lemons, limes, oranges, and tangerines. Chef Rachel will share some of her favorite recipes and loads of great tips. Wheat-free, gluten-free, dairy-free demonstration. Poached White meat Fish in a Light Orange and White Wine Reduction Sauce; Baked Chicken Thighs with Tarragon and Lime; Nutty Spring Green and Tangerine Salad with Citrus Vinaigrette; Quinoa Tabouli with sun dried tomatoes and pine nuts; Surprise Citrus Dessert

Friday, December 19th, 6-8 pm

ITALIAN HOLIDAY NIGHT OUT

Chef Anne-Marie Blanco – demo - $49 or $79 for 2

Forget the chaos of the season for just one night. Come, sit back and relax while Chef Anne-Marie treats you to a holiday feast Italian style. Panettone; Cannelini Bean Antipasto with Marinated Shrimp; Stuffed Turkey Breast Filled with Sausage and Proscuitto and Served With Rich Tomato Sauce; Broccoli Rabe with Raisins and Pine Nuts; Stuffi (honey fritters).

Monday, December 22^nd, 6-8:30 pm

MAKE AND TAKE HOLIDAY CANDIES

Chef Anne-Marie Blanco – Make and Take - $75

You will take some of each candy home to enjoy all week long. Chocolate Fudge; Eggnog Truffles; Dark Chocolate and Peppermint Truffles; English Toffee Painted with Milk Chocolate and Toasted Almonds; Mixed Nut Brittle 

Tuesday, December 23rd, 6-8 pm 
BUCHE DE NOEL
Chef Anne-Marie Blanco – Make and Take - $69
This is the traditional Holiday cake that no home should be without. You will make and decorate your own Buche de Noel and take it home to enjoy! Yellow sponge cake (Genoise), filled with Grand Marnier chocolate mousse, and covered with chocolate butter cream.  Garnished with chocolate shavings, raspberries and meringue mushrooms
 

Saturday, December 27^th, 10-NOON

CINNAMON ROLLS

Shauna – Hands-On - $39

Bring a pan about 9x13 with 2” sides (or stop by and we’ll show you the perfect pan). You will make the cinnamon rolls here and take them home to bake.