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11 Results

  • A Tex Mex Fiesta

    New Class! We'll begin with "Empanadas", pastries filled with beef, tomatoes, potatoes, and herbs. Flautas are next with chicken in a jalapeno/garlic paste and fried crisp in corn tortillas. We'll then prepare authentic Mexican rice with onions, garlic, tomatoes and fresh cilantro, along with Mexican-style corn prepared with lime aioli, cayenne pepper and Cotija cheese. Fajitas follow with tender strips of marinated beef and chicken with fresh sautéed bell peppers and onions wrapped in a warm tortilla shell. We'll finish this fiesta with a Yucatecan-style delight, fresh coconut blended with rich custard in a wonderful nutty crust, baked to a caramelly brown, and served with creme fraiche.
  • Contemporary Art: Styles, Ideas and Artists

    Moved to Online. New Class! Explore the contemporary art practices staring in the 1950's and continuing today by studying the iconic works of artists such as Andy Warhol, Cindy Sherman, Jeff Koons, Damien Hirst, Grayson Perry and many others. Art styles for consideration will include Pop Art, Minimal Art, Environmental Art, Conceptual Art, Performance Art, Appropriation Art and Video Art.
  • Easy Ethiopian/Eritrean Recipes by Mimi

    Ethiopian food is light, healthy and flavorful ranging from very mild to spicy. It can be addictive both in cooking it as much as eating it. Discover new cooking techniques, exotic spices, and ways to easily pair them with any kind of meat and vegetables. Very suitable for vegetarians. Mimi is very passionate about cooking in general and Ethiopian/Eritrean cuisine in particular. She finds cooking very relaxing and curative beyond its culinary advantages. She enjoys sharing her cooking skills which includes a year of teaching through other Community Ed programs in the Twin Cities. $20 supply fee collected by instructor in class.
  • Holiday Cookie Bake & Take

    Oh no! Are all the holiday preparations getting you down?? Don't fret, Nancy's team will help you get your baking done in no time at all! As always, you'll take home ten varieties of cookies including: Lemon Crinkles, M&M, Molasses, Peanut Blossoms, Cherry Poppyseed, Peppermint Meltaways, Holiday Bells, and Peanut Butter Balls. In addition, we'll feature two new cookies this year, but it's a surprise! You'll go home with ten dozen cookies in all. In this hands-on class, you will be working in pairs and will be provided with cookie dough, and everything you need to form, trim, and decorate the cookies. Nancy's team will then do the baking for you in the large commercial ovens. Hairnets and gloves will be provided, but bring your own apron if you like. And most important, bring containers to carry home your ten dozen treats. Please arrive on time and plan on staying the full three hours, which includes assisting with clean-up at the end of class. Due to safety restrictions, and out of respect for the adult attendees, no children are allowed in or near the class. If you cannot find child care, you may send someone to take your place in the class. Please be respectful to others: if you are ill, you may find someone to take your place in the class. Cookies will not be provided for no-shows. There is a $15 food supply fee payable to the instructor in class. We are sorry we cannot accommodate nut allergies in this class. This class is now at Kennedy High School in the cafeteria.
  • Italian Pizza and More

    New Class! Come join us in a celebration of the perfect pizza dough, along with a no gluten option. Stromboli stuffed with chicken, broccoli, sundried tomatoes, romano, mozzarella and boursin cheese with a zippy tomato sauce for dipping. Pies will include both BBQ and buffalo chicken, basil pesto, margarita, reuben style, pepperoni, sausage, mushrooms, peppers, onions. We'll pair our pies with pasta Napolitana simply prepared with Roma tomatoes, garlic, fresh basil, parmesan and romano cheeses. We'll finish with "Zuppa Inglese", layers of triple sec and kirsch soaked pound cake, rich Italian custard, chocolate ganache and sweet cherry preserves.
  • Modern Art: Movements, Masterpieces and Artists

    Moved to Online. New Class! Learn about major art movements including Impressionism, Cubism, Surrealism, Dada, and Abstract Expressionism. Explore and discuss some of the key works of Claude Monet, Salvador Dali, Van Gogh, Henri Matisse, Picasso and Jackson Pollock.
  • Oktoberfest

    Come celebrate the fall tradition German style with "sauerbraten" tender pot roast in a tangy sweet and sour sauce, beef rouladens stuffed with pickles, bacon and onion in red wine sauce, pork ribs braised in sauerkraut and "Weiner Schnitzel" chicken tenders lightly breaded and sautéed with fresh squeezed lemon and herbs. You'll learn to prepare "spaetzle" (German Pasta), potato pancakes with sour cream, "kartoffelklosse" (German dumplings) and braised red cabbage. We'll finish with a classic black forest cake. It's sublime.
  • Preserving the Bounty - Basic Canning Techniques for Home Kitchens

    New Class! What could be more comforting on a cold winter's night than your own preserves? It's a great idea for homemade holiday gifts using fruits, herbs, and even veggies to make tasty jams and jellies. Learn basic "hot water bath" techniques that are applicable to many canning projects. Hands-on you will prepare a batch of jam from start to finish and take home 1-2 jars. Handout of recipes included. Class includes demonstration, hands-on and tasting. Carol Schaub avid "kitchen creator", teaches in 15 districts and is a skilled instructor. $8 supply fee paid to instructor in class.
  • Traditional French Cuisine

    New Class! Experience French tradition starting with a rich moist country pate, a magical mixture of ground pork, chicken and herbs gently cooked to perfection, and served with cornichons, imported olives and crusty bread. This menu will feature tender Cornish game hen, roasted, then braised in a succulent burgundy and port wine sauce. Accompaniments will include creamy potatoes au gratin, wild rice with sautéed bacon and vegetables brunoise, steamed broccoli with seared red and yellow peppers. We'll finish this extravaganza with a chocolate soufflé, light yet moist with an exceptional chocolaty goodness, drizzled with creme anglaise, caramel sauce and raspberry sauce.
  • Truffles - Chocolate Candies For All Occasions

    You’ve tried the rest, now try the best truffles of all - and you will make them yourself! This is one of Nancy's most popular classes. She has shown thousands of students how to make these rich, chocolaty delicacies. In just one 3-hour class, you'll be making truffles for all those special occasions... from graduations to weddings to gifts and more. We will make 5 different recipes in class, each student will take home a nice box of truffles. Candy boxes will be provided. $12 supply fee paid to instructor in class. Optional $20 truffle/candy kits will be available for purchase for future candy making projects. We are sorry, but we cannot accommodate nut allergies in this class. Park on west side (back of school) Door 15.
  • Yogurt, Mozzarella Cheese, and Labneh Making for Beginners

    Make yogurt, mozzarella cheese and the latest food to hit the scene, labneh, in your own kitchen. Easy, inexpensive, nutritious and gluten free, plus they taste better and are healthier for you when made without unnecessary additives of commercial products. Your kitchen already has most of the equipment needed to create these delicious products! Learn how to make Greek yogurt and labneh with a detailed demonstration. You will make mozzarella in class and discuss how to make multiple types of cheese. Handouts includes recipes for several different types of cheese, recipes that utilize cheese, yogurt and labneh, plus resource information for supplies. Bring two covered 1-cup containers to take home yogurt starter and fresh made mozzarella. $8 supply fee collected by instructor in class.