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Winter schedule of Kroger Creations Community Cooking Classes has something for nearly everyone – and nearly every gift list

November 20, 2009

The Kroger Creations Community Cooking Classes at the Midwest Culinary Institute offers something for almost every taste in its Winter 2010 lineup.

In addition to traditional favorites involving wines, pastries and the preparation of classic meals, the Winter lineup includes several classes that focus on healthy dining options.

It also includes seasonal classes, such as “Party Like a Wokstar for the New Year’’ with Mike Wong, chef/owner of the Oriental Wok; “Quick and Easy Mardi Gras’’ with Brian Whisman, Kroger Division Chef Coordinator; and “Valentine’s Treats for Kids’’ with Lisa Kindle from the BonBonerie.

And back by popular demand is a six-course Master’s Series sequence for serious home cooks who wish to hone their culinary skills. It’s taught by Certified Master Chef John Kinsella of the Midwest Culinary Institute, with assistance from MCI alumnus Sarah Huskey.

The Kroger Creations Community Cooking Classes are presented by Kroger at the Midwest Culinary Institute, which is part of Cincinnati State Technical and Community College. They’re a great opportunity for the general public to gain hands-on experience with some of the best chefs in Greater Cincinnati, in the Midwest Culinary Institute’s state-of-the art kitchens.

Prices for most classes start at $65 per person; some designed to include children are just $39 each. Those who buy two classes before Jan. 31, 2010 will get a third class for free (for all but the Master’s Series). Even in a tight economy, that will fit the budget for most holiday gift lists this year.

For more information, or to register for any of the Kroger Creations Community Cooking Classes at the Midwest Culinary Institute, call 513-569-1643 or visit www.midwestculinary.com.

EDITORS: BELOW IS THE COMPLETE SCHEDULE FOR THE WINTER 2010 KROGER CREATIONS COOKING CLASSES AT THE MIDWEST CULINARY INSTITUTE

Creations Cooking Classes

Presented by Kroger

Winter 2010
A New Year, New Skills, New Dishes
With Creations Cooking Classes makes for a New You!
Our hands-on classes are a great way to spend time with friends and family, in our state of the art facility.
Holiday Special: Buy Two Classes Get One Free!
Offer expires January 31, 2010

To register or for more information call 513-569-1643 or visit: www.midwestculinary.com. Classes and menus subject to change. Availability of classes depends upon registration. Some classes might run longer than their published times.

Saturday, January 16: 9 a.m. - 4 p.m.
Vegetarian Boot Camp
Chris Keegan, MCI Adjunct Faculty

This all day intensive camp will focus on the basics: stocks, grains and sauce recipes. Then incorporating those into dish and meal concepts. All recipes are vegan, but camp will include discussion of eggs and dairy. Great for omnivores, too! Beginners, $125 includes lunch

Saturday, January 16: 10 a.m. – 1 p.m.
Citrus Desserts
Lisa Kindle, BonBonerie
Lemon tart, key lime pie and orange chiffon cake, oh my! Beginners, teens and adults $59

Tuesday, January 19: 6 – 9 p.m.
Super Snacks—Delectable Appetizers
Paul Dagenbach, executive chef, DeSha’s

Just in time for the Super Bowl, focus on innovative ways to do crab cakes, ribs, chicken tenders and more! Beginners $65

Wednesday, January 20: 6 – 9 p.m.
Quick and Easy Seasonal Soups and Stews
Brian Whisman, Kroger Division Chef Coordinator
Warm up this winter with the ultimate one-dish do ahead meals: soups and stews! Beginners $65

Friday, January 22: 6:00 – 8:30 p.m.
Wine 101: Swirl, Sniff Sip:
Laura Landoll, Level III Sommelier, Vintage Wine
Build the foundation for a lifetime of wine appreciation in this fun and informative class. Includes complimentary glass of wine and appetizers in the Summit restaurant after class. Beginners $115 for the series. Must be purchased with Wine 201

Saturday, January 23: 10 a.m. – 1 p.m.
Athletes Training Table
Joe Fieler, certified personal chef and Major Batton, Temple Builders Fitness
Get teens on the road to eating right and maximizing athletic performance! Chef Fieler, personal chef to local professional athletes, focuses on great recipes and snacks that will lead to great habits! Major Batton will focus on the mind/body/food/performance connections. Beginners, teens and adults $65

Saturday, January 23: 10 a.m. – 1 p.m.
Pastry Decorating 101: Cookies and Cupcakes
Moe Thie, MCI Faculty
Start with decorating basics like icing and piping techniques. Great primer for the holidays! Beginners, teens and adults $49
Purchase with Pastry 201 and 301 for $130!

Monday, January 25: 6 – 9 p.m.
Low Carbs: Resolution Revolution
Shawn McCoy, chef/owner, Brown Dog Café

Healthy low carb meals CAN taste great. Get the skinny on Chef McCoy’s weight loss and healthy diet secrets. Great class for diabetics or anyone interested in a healthier diet. Beginners, $65

Friday, January 29: 6:00 – 8:30 p.m.
Wine 201: Swirl, Sniff, Sip
Laura Landoll, Level III Sommelier, Vintage Wine
The delicious follow up to Wine 101! Continuing to explore the grape from different regions of the world—taste 4 classic reds and 4 classic whites. Includes complimentary glass of wine and appetizers in the Summit Restaurant after class. Beginners $115 for the series Must be purchased with Wine 101

Saturday, January 30: 9 a.m. – 4 p.m.
Soup and Stock Boot Camp
Chris Keegan, MCI adjunct faculty
You can’t make a great soup without a great stock—this all day class gives you the time and the instruction for chicken, beef (veal) and vegetable stocks and the soups that can be made with them. Beginners, $125 includes lunch

Monday, February 1: 6 – 9 p.m.
Party Like a Wokstar for the New Year
Mike Wong, chef/owner, Oriental Wok
Ring in the Year of the Tiger with Chef Wong in this great class on hosting a Chinese New Year Party. Chef Wong will also explain the many traditions that go along with the dishes, sure to bring you luck in the New Year. Beginner/intermediate $65

Friday, February 5: 10 a.m. – 1 p.m.
Truffles!
Jean Philippe Solnom, French Master Chef and owner, JP Chocolatier
Learn how to make delicious chocolate candies to give or to share. Beginners/Intermediate $59

Friday, February 5: 6 – 9 p.m.
Cooking with Wine and Spirits
Robert Coltrane, MCI Alumnus

Spend a great night out learning how to make beurre rouge, baked Alaska and more using wine and spirits in new and classic ways. Intermediate/advanced $75

Monday, February 8: 6 – 9 p.m.
Flavors of the Mediterranean
Joanne Drilling, chef/locavore, Slim’s
Explore the spices and fabulous flavor combinations of what many consider the world’s healthiest cuisine. Beginners $65

Monday, February 8: 6 – 9 p.m.
Soup and A Sandwich
Paul Dagenbach, executive chef, DeSha’s
This is not diner food! Learn how to make great Tomato Basil Bisque- with Grilled Cheese, White Bean Chicken Chili- with Prime Rib Slider, Dual Soup of Roasted Red Pepper and Brie and Classic Chicken Noodle! Beginners $65

Tuesday, February 9: 6 – 9 p.m.
Osso Bucco: braising and risotto
Kyle Goebel, MCI adjunct faculty and executive chef, Bell Event Centre
Learn these classic Italian dishes and with them great techniques that translate to every meal. Beginner/Intermediate $65

Wednesday, February 10: 6 – 9 p.m.
Quick and Easy Mardi Gras
Brian Whisman, Kroger Division Chef Coordinator
Celebrate Fat Tuesday Big Easy Style with Chef Brian. Beginners, $65

Saturday, February 13: 10 a.m. – 1 p.m.
Valentine’s Treats: Kids Ages 8-12
Lisa Kindle, BonBonerie
Kids can learn how to make yummy cookies and cupcakes to make and take as treats for their Valentine’s. Beginners $49

Tuesday, February 16: 6 – 9 p.m.
Common Mistakes and How to Fix Them (and How to Prevent Them, too!)
Robert Coltrane, MCI Alumnus
Too salty, too done, too much? Learn from Chef Coltrane how to fix these mistakes and more in this insightful class.
Beginners $65

Wednesday, February 17: 5:30 – 9:30 p.m.
Charcuterie: Butchery and Sausages
Master Chef John Kinsella, MCI Faculty
Join the author of the Professional Butchery textbook and learn how to make breakfast sausage, Spanish chorizo, cured salmon and pork terrine. Intermediate/advanced $85

Friday, February 19: 10 a.m. - 1 p.m.
Chicken and Pork: New Ways for Weeknight Meals
Eric Vice, executive chef, Dilly Café
Get new ideas for old staples—roast chicken and pork loin and the sauces to go with. Learn about roasting, deglazing and great variations on classic recipes.
Beginners $65

Saturday, February 20: 10 a.m. – 1 p.m.
Post-Modern Burgers!
Caitlin Steininger, chef/owner, Cooking with Caitlin
Make simple food fun through presentation in this class making yummy burgers from pork, lamb and more. Caitlin is known for taking "the usual" ingredients and turning them into something new and clever and delicious with simple tools and techniques. Beginners $65

Saturday, February 20: 10 a.m. – 1 p.m.
Pastry Decorating 201: Intro to Cakes
Moe Thie, MCI Faculty
Have fun learning how to decorate cakes in several ways including buttercream and fondant.
Beginners, teens and adults $49
Purchase with Pastry 101 and 301 for $130!

Monday, February 22: 6 – 9 p.m.
Tastes Great, Less Filling
Shawn McCoy, Chef/owner, Brown Dog Café
Get the skinny on Chef McCoy’s weight loss and healthy diet secrets. Great for diabetics or anyone interested in delicious low carb meals. Beginners $65

Tuesday, February 23: 6 – 9 p.m.
Mid-Winter Dinner Party
Renee Schuler, chef/owner, Eat Well Catering

Join Chef Renee in this great class on an easy Winter dinner party for family and friends. Intermediate $75, includes wine

Wednesday, February 24: 6 – 9 p.m.
Cupcakes!
Megan Ketover, MCI Faculty
Join Chef Ketover for this fun evening on making delicious little cakes. Also focus on basic frosting and decorating techniques. Beginners $59

Saturday, February 27: 10 a.m. – 1 p.m.
Knife Skills: Get Sharp!
Catrina Leatherwood, chef/culinologist and owner, Taste the World in Cincy Catering
Slice, dice, chop and chiffonade your way through the day in this session on honing your kitchen skills. Includes vegetables and de-boning a whole chicken. Plus a few great recipes! Beginners/Intermediate. $65

Monday, March 1: 6 – 9 p.m.
Four Courses for Family and Friends
Todd Kelly, executive chef, Orchids at the Palm Court
Learn how to make a fabulous four course meal incorporating basic techniques that translate to every day. Beginners $65

Friday, March 5: 6 – 9 p.m.
Italian Night: Fresh Pasta
Megan Fisher Winterrowd, chef and food scientist, Cargill
Make pasta from scratch and the sauces to go with! Great for a Girls’ Night Out. Beginners, $75 includes wine.

Wednesday, March 10: 6 – 9 p.m.
Sushi: Roll Your Own!
Matt Jamie, chef/owner, Bluegrass Soy Sauce
Matt Jamie, owner and founder of the ONLY small batch soy sauce brewery in the U.S., teaches you how to make your own delicious (and nutritious) sushi rolls. Will also include how to select the right seafood and other ingredients. Beginners $65

Saturday, March 13: 10 a.m. – 1 p.m.
Pastry Decorating 301: Putting It All Together
Moe Thie, MCI Faculty
Build on the skills from 101 and 201 and learn more piping techniques and styles using marzipan and fondant. Beginners, teens and adults $49
Purchase with Pastry 101 and 201 for $130!

Monday, March 15: 6 – 9 p.m.
Indian 101
Yajan Upadhyaya, chef/owner, Cumin
Learn some basics of Indian cuisine with Chef Yaj! Make a delicious tikka masala; learn about herbs and spices used in Indian cooking and more! Beginners, $65

Tuesday, March 16: 6 – 9 p.m.
Spring Dinner Party from A to Z
Renee Schuler, chef/owner Eat Well Catering
From planning to execution, learn how to throw a great party—includes do-ahead tips, scheduling and more. Beginners $75, includes wine

Wednesday, March 17: 6 – 9 p.m.
Quick and Easy St. Pat’s Celebration
Brian Whisman, Kroger Division Chef Coordinator
Enjoy the day that EVERYONE is Irish with Chef Brian, learning traditional Irish dishes with new twists. Beginners $65

Saturday, March 20: 10 a.m. – 1 p.m.
I Can Do It Myself! (With Your Help)
Lisa Kindle, BonBonerie
Kids ages 5 - 8 and their grownups can learn some easy dessert treats with Chef Kindle. Class will also include safety and nutrition tips. Beginners $39, additional siblings: $29

Monday, March 22: 6 – 9 p.m.
Appetizers for Entertaining and Wines for Pairing
Kyle Goebel, executive chef, Bell Event Centre and Laura Landoll, Level III Sommelier
Get cutting edge recipes and techniques from the pros! Host a fabulous spring party. Beginners/Intermediate $75, includes wine

The Masters Series is Back!
For Intermediate and Advanced levels, with Certified Master Chef John Kinsella
These six day long classes are designed for the enthusiastic home cook to enhance their skills. Introducing The Masters Series with John Kinsella, Certified Master Chef and Sarah Huskey, MCI alumnus

Saturdays: January 16 and 23; February 6 and 13; March 6 and April 17: 9 a.m. to 4 p.m. $675; $120 individual classes. Buy Two Get One Free Offer Does Not Apply
For Intermediate and Advanced levels
These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner. The student must take 6 classes to be given the title of gourmet cook. Back to Basics Boot Camp recommended. Menu items subject to change.

Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.

Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.

Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.

Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison

Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.

Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18



 

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