October 1-15

Celebrate the change of seasons with these delicious entertaining entrees, some casual and some elegant, giving you a sneak peek at a few of the recipes from Phillis’ upcoming cookbook.

Recipes: Smokey Corn Soup with Shrimp and Red Peppers; Chicken Breasts with Rosemary, Garlic and Tomato Wine Sauce on Garlic Polenta with Fontina Cheese; Roasted Pork Tenderloins with Chipotle Salsa Sauce; Grilled Filet Mignon with Roasted Red Pepper Hollandaise; Sesame Crusted Maple-Soy Salmon Fillets.

Shital cooks Indian food straight from her homeland it doesn’t get more authentic than this.

Recipes: Corn and Bread Pakoras with Cilantro (tempura like appetizer); Chicken Vindaloo; Naan (Indian flat bread); Red Lentil Dal; Jeera Rice (lightly flavored rice); Saffron Ice Cream; After Dinner Mouth Freshener.

Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives.

Please bring a sharp chef's knife to class. THIS IS A HANDS-ON CLASS AND LIMITED TO 40 PEOPLE.

Back by popular demand! Mary Ann will be sharing some wonderful sausage recipes to make at home. Students will also be taking home one pound of sausage that they have made in class.  Mary Ann Vitale owns two fantastic Italian businesses, La Taverna and Sorella della Taverna, in La Jolla. La Taverna is a cozy restaurant and Sorella della Taverna is a gourmet deli. Her out of this world fare can’t be beat. She focuses on using great ingredients, seasoning often and simple techniques.

CLASS WILL BE HELD AT GREAT NEWS! COOKING SCHOOL.

Recipes: Sicilian Sausage; Breakfast Sausage; Chicken Apple Sausage.

Homemade lasagna is a wonderful centerpiece for a family meal. The flavorful ingredients combined into each of these special and unique lasagnas makes any dinner a festive occasion. All of these great dishes can be made ahead of time and frozen for when you need a meal in no time!

Class is held at the Great News! Cooking School.

Recipes:  Turkey Bolognese and Cheese Lasagna; Duck Lasagna; Butternut Squash Lasagna; Espresso Brownie with Toffee Chips.

As the weather cools, staying home with loved ones and a cozy meal reminds you that the holidays are fast approaching. This menu is sure to be a hit in your family.

Recipes: Mac and Cheese Soup with Bacon and Blue Cheese Crumbles; Turkey Meatloaf with Feta and Sun-Dried Tomatoes with Olive Oil and Garlic Smashed Potatoes; Baked Garlic Chicken Breasts with Potato Chip Basil Crust; Pork Chili Verde Enchiladas with Tomatillo Sauce; Chocolate Layer Cake with Milk Chocolate Sour Cream Frosting and 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 fifth class of the series, you will learn how to prepare these excellent grand sauces using gourmet stock concentrates:  demi-glace, velouté, béchamel, tomato, and hollandaise as well as some easy derivations that will enhance any meal.

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

Recipes:  Sautéed Chicken Breast with Robert Sauce; Salmon with Sauce Supréme; Steamed Seasonal Vegetables with Mornay Sauce and Hollandaise Sauce; Linguine with Rich Tomato Sauce.

Whether you have a wheat intolerance, celiac disease, or you just want to limit gluten in your diet, the thought of living a gluten free life style can often seem overwhelming and limiting. Cooking challenges arise when ingredients are substituted, often causing a loss in flavor or texture. Join Chef Katherine for gluten free cooking that will allow you to make some of those family favorite recipes, gluten free.

Recipes:  Seafood Cakes with Citrus Chile Sauce; Jicama and Chayote Squash Slaw with Cilantro Vinaigrette; Meatballs with Roasted Garlic and Tomato Sauce; Southwestern Chicken Lasagna; Apple Pecan Cake with Caramel Drizzle.

The rich and creamy flavors of risotto are more than worth the 30 minutes of stirring! In this HANDS-ON class, learn the ins and outs of preparing the perfect risotto, complete with fun ideas for your leftovers.

Recipes: Lemony Risotto with Grilled Asparagus and Shrimp; Sun-Dried Tomato Risotto with Seared Scallops and Truffle Oil; Italian Sausage and Wild Mushroom Risotto; Jalapeño Jack Corn Risotto with Grilled Chili-Lime Chicken; Risotto Milanese with Saffron to make Risotto Balls, Risotto Cakes and Risotto Torte.

Full meals in one bowl not only make clean-up a breeze, but allow all your wonderful ingredients to be enjoyed together. Mineko shares recipes for the best bowl recipes around, creating flavors that will knock your socks off.

Recipes: Salmon Teriyaki Bowl   (grilled teriyaki salmon and scallions, steamed broccoli  served over hot rice, drizzled with ginger flavored sweet teriyaki sauce); Shrimp Tempura Bowl   (crunchy shrimp and  vegetable tempura served over hot rice,  drizzled with tempura dipping sauce);  Beef Fajita Bowl (stir-fried spicy marinated beef with red and yellow peppers, onions and cilantro served over hot rice, avocado and fresh salsa garnish); Chicken Curry Bowl (Indian chicken and potato curry served over hot rice with a yogurt and cucumber garnish).