The Blade, Toledo, Ohio, Kathie Smith Column: Area Cooking Classes Bring Tasty Variety
By Kathie Smith, The Blade, Toledo, Ohio
Oct. 16–It’s already mid-season for fall cooking classes in northwest Ohio and southeast Michigan.
w Cooking classes at Kitchen Tools & Skills at 26597 Dixie Highway in Perrysburg begin at 6:30 p.m. and are $35 each. (To register, call 419-872-9090.) Watch for:
Oct. 23: Italian Cuisine taught by Liz Sofo of Sofo Foods. The menu includes homemade butternut Squash Ravioli with Walnut Sauce and Braised Short Ribs with Homemade Polenta.
Oct. 24: Mexican Cuisine taught by Lina Barrera and Syndi Guerrero will feature crispy poblano chilies rellenos stuffed with black bean, ground pork, and Mexican cheese topped with fresh cranberry mole sauce and a dollop of cilantro creme fraiche. For dessert, they’ll make sweet sopes (flash-fried pastry) topped with candied pumpkin.
Oct. 30: A wine dinner will feature Aficionado Wine and Cigars proprietor Steve Parks.
Oct. 31: French Cuisine taught by Christine and Jim Wilson (former owners of Gourmet Curiosities) with Katie Sharpe (owner of Katie’s Crepes). The menu includes basil, mozzarella, and tomato crepe and Pork Chops Normandy.
–At Franklin Park Williams-Sonoma, Marty Kokotaylo will teach Food Made Fast: Main Dishes featuring chicken korma and ale-braised sausages and red cabbage at 6 p.m. on Oct. 28. (His Autumn Dinner Party class on Sept. 30 featured mushroom crostini, stuffed acorn squash, and rosemary-sage pork tenderloin with pancetta or bacon.) Cost is $40.
Technique classes are complimentary at 10 a.m. Saturday and Sunday on selected dates. Pie Crust Essentials will be this weekend.
–Georgeann Brown of un coup de main (which means “a helping hand”) began teaching classes at her Dundee, Mich., home last spring. Class size is limited to six students. Classes run for three hours. Mrs. Brown, who is fluent in French, has traveled throughout France and Spain. She is also a member of the Maumee Valley Herb Society. Her motto is: “Living well and eating well happens when you cook well.”
Future classes include:
Oktoberfest in Alsace — Time to Celebrate, from 10 a.m. to 2 p.m. Saturday. Cost is $65 and features Alsatian Flatbread with Creamy Onion & Bacon Topping and Choucroute Garni (sauerkraut garnished with potatoes and a variety of meats such as sausages, pork, or ham).
A two-day, hands-on class, Show Stopper Desserts, will be from 10 a.m. to 2 p.m. Nov. 2 & 3 for $100 (includes a soup lunch). Recipes include Chocolate Ruffle Cake, Buche de Noel, and Lavender & Honey Creme Brulee.
Everything but the Bird, Traditional Side Dishes with a Twist, will be from 10 a.m. to 2 p.m. Nov. 8 featuring Creamy Mashed Potatoes with Chevre and Fresh Sage, Baked Yams with Ginger-Molasses Butter, and Amaretto-Almond Streusel Pumpkin Pie. Cost is $65.
Hors d’oeuvres Made Ahead & With Ease, will be from 10 a.m. to 2 p.m. Dec. 1. Recipes include Wonton Triangles with Wasabi & Smoked Salmon, White Cheddar Pate a Choux Puffs, and Crab, Chili & Avocado Tostaditos. Cost is $65. To register call 734-529-2318.
–At Ralph’s Joy of Living, a Special Wine Dinner will be at 6:30 p.m. Oct. 27 at 33 North Washington St. in Tiffin. Cost is $25 per person. Call 419-447-1051. In the Fremont store at 113 South Front St., Italian Cuisine: Campania (Naples) will be at 6:30 p.m. Oct. 31 ($35) and Italian Cuisine: Lazio (Roma) will be at 6:30 p.m. Nov. 7 ($35). Call 419-332-1928.
Kathie Smith is The Blade’s food editor.
E-mail her at firstname.lastname@example.org Read more Kathie Smith columns at www.toledoblade.com/smith
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