Prisco’s Fall 2007 Cooking Class Schedule

School bells are ringing at Prisco’s as we welcome you to our new season of cooking classes. We’ve selected classes that focus on techniques to help you gain more confidence and have more fun in your kitchen.  Phyllis Kramer returns with new ideas so register early and enjoy the fun.

Classes will be held at Prisco’s Next Door, a facility adjacent to our main store.  Registration fee is $40.00 per class.  Participants receive a $5.00 coupon that can be used toward the purchase of food featured in each class.  If you sign up with a friend who has not registered before, each of you will receive $3.00 off the registration fee.  To register call 630-264-9400.  Visit our website:www.priscosfinefoods.com.  You must pay for each class at the time of registration to reserve your place.  If it is necessary to cancel, please do so at least 48 hours before the class for a credit or refund.

 Our season begins with a celebration of the harvest. Fall’s fresh produce is plentiful, delicious and available to us in our expanded produce department.  Today we’ll use the seasonal bounty of fresh fruits and vegetables to create some delicious dishes that will delight everyone at your table.  In today’s class Phyllis will prepare Sausage-Stuffed Turk’s Turban Squash that can also be served as a main dish, Brussels Sprout Salad, served warm or cold, Baked Sweet Potatoes topped with Gingered Pears and Pecans, & Roasted Root Vegetables and more.  Layered Apple Cookie Bars will be our dessert.  Join us for these autumn favorites.  Rob will serve some of the new wines that just arrived for fall so register now & get inspired for this delicious season. 

Cold beer & spicy food who can think of a better combination?   In today’s class you’ll learn the technique of developing layers of flavor when you cook so that food has real taste & is not simply real hot.  Phyllis will explain how to modify the heat levels in food for those of you who enjoy milder cuisine.  Today’s class uses flavors from various peppers, from hot to mild in all parts of a meal.  Start this Mexican-inspired meal with Hot & Spicy Pecans.  For main dishes you’ll learn how to prepare Chiles Rellenos, with 2 different peppers & Chile-Rubbed Skirt Steak with a Fire-Roasted Tomato Relish.  Fruit Salad with Chile Lime Dressing is a perfect accompaniment to soothe your palate. A rich & creamy Rice Pudding will be our delicious dessert.  Rob has the beer chilled already.  Join us to learn how to “spice it up” in your kitchen.

The long seacoast in Italy provides a wonderful variety of fish and seafood.  They play an important role in Italy’s culinary heritage.  Italians eat a lot of fish; they cook it simply, easily.  You’ll learn how to do that, too, in today’s class.  Fish cooks quickly so one of the important techniques you’ll also learn is how to develop the flavors of each variety without overcooking.  In today’s class Phyllis will demonstrate the preparation of Garlic-crusted Salmon, Pan roasted Catfish, Genoa-style, with Potatoes & Vegetables, Seared Tuna with Tomatoes & Basil, Baked Florentine Tilapia and more.  You will also learn how to prepare quick & delicious sauces that enhance any fish.  After today’s class you’ll feel more confident about buying & cooking fish as well as bringing it to your table in minutes. Rob will serve appropriate wines that pair well with our fish selections.

This fall we continue to explore another culinary region of Italy and this year we are “traveling” to Venice.  Imagine yourself in this beautiful city with hundreds of islands, bridges, canals, gilded palaces, beautiful glassware & delicious food.  In today’s class Phyllis will demonstrate techniques you’ll need to prepare a Venetian Night Dinner.  Venetians usually begin with cicchetti, small “snacks” of Tuna Carpaccio, Herbed Artichokes & more.  Phyllis will also suggest other appetizers that can be prepared quickly. A creamy & satisfying Wild Mushroom Risotto will be followed by a Salad of Arugula & Radicchio with Pecorino Cheese.  Fontina & spinach-Stuffed Chicken or Veal with Seasonal Vegetables completes the meal. And for dessert Cinnamon Semifreddo with Chocolate Sauce.  Dinner will be accompanied by compatible wines selected by Rob.  What a feast!!! Phyllis is so happy to present these ideas from her recent study in Italy. Think about this menu when you plan your holiday dinner, too.      Don’t miss this class.

Cupcakes are hot!!!  In this hands-on class you will discover how much fun it is to make and decorate these delicious “mini cakes”.  First Phyllis will demonstrate how to make Boston Cream Cupcakes, Pineapple Upside Down Cupcakes, Lemon Meringue Cupcakes, Banana Split Cupcakes, Irish Coffee Cupcakes, and mini Turtle Cupcakes.  Then the fun really begins.  Each student will be given 6 cupcakes to “create” at various idea stations throughout the room. You’ll enjoy making Butterflies, Flowers, Wizards, Trees, Snowmen, Beach Scenes and so much more.  It will be amazing to see all of your creations. No previous cake decorating experience is necessary. We’ll have fun!  Since this is a participation class, enrollment is limited so sign up early.  Bring your apron and get “Cupcrazed”.  Rob will be pouring Champagne.  That will keep us all smiling!

 The Friday night Cocktail Party Class is back.  This popular gathering is a perfect time to get into the holiday spirit and also to get ideas for your next party. In tonight’s class you will learn to prepare Prosciutto & Pear rollups with Fontina & Pistachios, Turkey & Cranberry Monte Cristo Bites, Mediterranean Chicken Kabobs, Tuscan White Bean Spread, Stuffed Mussels, Ham Rolls with Honey Mustard Glaze, mini Macaroni & Cheese Bites & Hot Spinach & Artichoke Dip. Tonight we will also sample the many new specialty foods & wines that are available for the holidays.  Rob will be serving red & white wines while you sample, get ideas, have fun and relax.  Register early since this class is very popular.  Happy Holidays!!!