Sept. 16-30

Who needs piles of dishes at the end of a busy day? One dish meals can be filling, nutritious, and delicious for your family to enjoy.

Recipes: Turkey Sausage and Cheese Ravioli Bake with Zucchini and Ricotta Cheese; Skillet Seafood Puttanesca with Tomatoes, Capers, Olives and Orzo; Mac and Cheese Romanoff with Smoky Ham and Roasted Peppers; Tex-Mex Chicken Tortilla Bake with Salsa Verde and Corn; Caramel Apple Bread Pudding with Ice Cream.

French for cooking in a vacuum water bath sous vide is easy and scientifically accurate with it’s precise temperature. Chef Katherine will show you all you need to know to get started at home with this amazingly simple method of preparing meats, vegetables and much more with little added fat while locking in the nutrients. The food will be ready when you are and perfectly cooked to your liking every time.

Recipes:  Spiced Flank Steak with Chimichurri Sauce; Garlic-Tarragon Chicken Breasts; Moroccan Spiced Halibut with Tomato Harissa Sauce; Carrots with Thyme Butter; Perfectly Cooked Eggs; Lemon Custard Pie.

Taste your way around the world with dishes from Latin America, Cuba, Greece, Thailand and Italy. Get your culinary passport validated here at Great News!

Recipes: Spicy Cuban Pork Stew with Sweet Potatoes, Black Beans, Peppers, Olives and Lime Juice; Achiote Grilled Orange Chicken with Fresh Mango Salsa; Achiote Rice with Fresh Corn and Cilantro; Lamb Souvlaki (marinated skewers) with Tzatziki Sauce and Sautéed Onions Wrapped in Pita Bread; Thai Pineapple Shrimp Curry with Fresh Lime Leaves and Mint; Tiramisu Espresso Chocolate Torte.

A delicious sauce can add excitement to any entrée. Come on in and Phillis will take the mystery out of how to build a great sauce to make your meals even more special.

Recipes: Filet Mignon with Tarragon Shrimp Béarnaise Sauce; Mustard Glazed Pork Tenderloin with Cumberland Sauce (citrus, port and currant sauce); Tomato and Red Pepper Spanish Romesco Sauce on Butterflied Leg of Lamb; Herb Marinated Chicken Breasts with Champagne Beurre Blanc; Chocolate Lava Cakes with Coffee Custard Sauce.

It’s a new day here at Great News! We have been inspired by the movements of our First Lady, Michelle Obama and Jamie Oliver, and are starting our own movement for families in San Diego. Led by Chef David Church, we want to empower your family to cook together, teaching your children that nutritious foods taste great, sending you home on a mission to spend more time together, creating great food, and making new memories that last a lifetime. Join the movement! The Food Revelation will take place once a month and Chef David will be preparing different menu items using the freshest produce of that month that will be full of flavor, nutrients, and of course, fun. These classes are great for children, teens, parents, and grandparents!

THIS IS A 3 HOUR HANDS-ON CLASS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON. EVERYONE MUST REGISTER YOU MAY REGISTER 3 CHILDREN PER ADULT ATTENDING.

Recipes: Watermelon Agua Fresca; Almond Crusted Chicken Fingers; Microwave Potato Chips; Grilled Artisan Pizzas; Old Fashioned Fruit Crumbles.

Chris met Stan in 2002 and they soon developed a professional relationship and friendship based on their love of quality ingredients and well prepared food. As a graduate of the CIA and current Chef Instructor at San Diego Culinary Institute Chris brings his formal training and 25 years of work experience to his position as Chef at Siesel's and Iowa Meats. Having Stan and Chris at Great News is a treat for all. Class is held at the Great News! Cooking School.

Recipes: Oriental Style Babyback Ribs; French Country Style Lamb Ribs With Mustard/Breadcrumb Crust; Regular Spareribs (boiling method) with Sauce; Babyback Ribs (steaming method) with Sauce; Double-Cut Beef Ribs; Country Pork Ribs with Beans.

Fall is here and apples are at their peak season, so let’s show off their sweet aromas and tantalizing tastes. In this 1 ½ hour class we will incorporate apples into your entrée, side, and of course, dessert.

Recipes: Walnut and Mushroom Stuffed Chicken Breasts with Apples and Creamy Mustard Sauce; Rice Pilaf with Apples and Dried Cranberries; Broccoli with Reduced Cider and Rosemary; Upside-Down Maple Apple Tart with

Ice Cream.

During this series of five classes, Chef Katherine explores all the cooking techniques needed to get started in the kitchen, including demonstrations and discussions of gadgets and cookware necessary for preparing a wide variety of dishes. She will also review basic kitchen pantry items, herbs, spices, cooking oils, and more. Each class builds on the previous class and by the fifth, you will be cooking with confidence. In this third class of the series, you will learn how to sauté, pan fry, deep fry and stir-fry. Learn what types of oils are best, what types of foods benefit from these cooking methods and how to use woks, sauté pans, and frying pans.

SIGN UP FOR ALL 5 “GETTING STARTED IN THE KITCHEN” CLASSES AT ONE TIME AND RECEIVE 10% OFF.

Recipes:  Peppercorn Steak; Shrimp and Vegetable Stir- Fry; Panko Crusted Crab Cakes; Deep Fried Beer Batter Onion Rings.

These delectable fruits have become much more popular over the last few years, but how many of us know how to utilize them in a recipe? Together with Chef Michael McDonald, we will find out as he demonstrates the various uses that yield the best flavors of a new classic.

Recipes: Seared Santa Barbara Prawns with Heirloom Tomatoes and Garlic Crostini; Marinated Heirloom Tomato Salad; Heirloom Tomato Gazpacho; Heirloom Tomato Panzanella Salad with Seared Alaskan Halibut.

The robust flavors and time saving simplicity of preparation make one dish meals ideal. Chef Katherine will prepare dishes using a variety of techniques and shortcuts to help you maximize your efforts.

Recipes:  New Orleans Style Shrimp Creole; Canadian Stout Cheddar Soup; Austrian Style Beef Goulash with Dumplings; Slow Cooker Chicken Chili; Apple, Pear, and Golden Raisin Crisp.