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| 6934 ROUTE 9 RHINEBECK, NY 12572 (845) 876-6208 STORE HOURS: M - SA 9:30-5:30, SU 11:00-4:30 |
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| Warren Kitchen & Cutlery Cooking Classes at Country Cupboards Classes are held in the fully-functional kitchen showroom at Country Cupboards 6783 Route 9, Rhinebeck (across from Del’s Dairy Queen, just down the road from Warren Kitchen & Cutlery!) (845) 876-7926 ~ open M-S 9-5 ALL CLASSES ARE FROM 6:00 - 8:00 pm. Arrive early as classes begin promptly! Each class is $40 per person (except Dinner at the Chef's Table $50 pp) Call (845) 876-620 or stop by Warren Kitchen & Cutlery 6934 Route 9, Rhinebeck, NY 12572 to register & pay in advance to hold your spot! CLICK HERE for class info, registration & cancellation policies |
| COOKING CLASS schedule updated 1/4/12 |
| About our Guest Chef Instructors Chef Rob Mullooly. He is a chef instructor at the Culinary Institute of America and wants to be able to teach you a few culinary things that come in really handy. These 2-hour classes are a great way to get professional help! |
| Joining us again will be food stylist and behind-the-scenes-food- whiz of the TV food networks, Maureen Luchejko! Welcome back Maureen! |
| Warren Kitchen & Cutlery’s Jessica Bard will continue to teach a few of her favorite things! |
| Joining us again will be nutritionist and founder of Nourishing Wisdom, , Holly Shelowitz! Welcome back Holly! |
| Joining us again will be chef amd foodways expert, Polly Adema! Welcome back Polly! |
| Welcome to the 2012 Winter Cooking Class Series Please note snow dates- in case we need to reschedule due to inclement weather! |
| Welcome Judi Gelardi. She has been teaching plant-based cooking classes for the Red Hook Continuing Education program for the last three years. Former President of the Mid-Hudson Vegetarian Society. |
Dinner at the Chef’s Table: Winter Menu #1 with Chef Rob Mullooly
Wednesday, January 11 (Snow Date: Thurs. Jan. 12)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal. ($50 pp)
MENU: Butternut Squash Soup with Sage & Butter Croutons, Crispy Duck Breast w/Port Wine
Reduction, Parmesan Herb Gnocchi, Sautéed Mustard Greens, and Oyster Mushrooms.
For dessert; Peppermint Crème Brulée.
Fearless Winter Risottos with a Lite Touch: Hands-on with Polly Adema
Tuesday, January 17 (Snow Date Wednesday, Jan. 18)
Learn how easy it is to make risotto, (creamy Italian-style rice) the classic way but with a
lighter touch (less fat, lots of flavor!).MENU: Spinach Risotto with Sun-dried Tomato, Shrimp
Risotto, Butternut and Sage Risotto, and for something completely different- Carrot-Ginger
Risotto.
Roll Your Own Sushi: Hands-on with Jessica Bard
Wednesday, Jan 25 (Snow Date Thurs.Jan 26)
In this hands-on class with Jessica Bard, you'll roll your own sushi; learn how to make the
special sticky rice, deal with seaweed, and how to use a variety of fillings besides raw fish!
Enjoy accompaniments; classic carrot dressing over crisp iceberg lettuce and hot bowl of
miso soup --just like in the Japanese restaurant!
Greens, Glorious Greens! with Holly Shelowitz
Wednesday, Feb 1 (Snow Date TBD)
Well, you know that greens are good for you right? But how do you make them taste great
and include them regularly into your busy life? Greens are chock full of nutrients like iron,
magnesium and calcium just to name a few. Holly will show you how to make your greens
taste so good, you'll actually be craving them! It's the perfect way to kick off your health in the
New Year! MENU: Massaged Kale Salad, Green Velvet Soup, Collard Greens with Black
Eyed Peas
Dinner at the Chef’s Table: Winter Menu #2 with Chef Rob Mullooly
Wednesday, February 8 (Snow Date: Thurs. Feb. 9)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal in front of your eyes. ($50 pp)
MENU: Cauliflower Soup with Beet Chips, Herb-Crusted Rack of Lamb w/pple Chutney,
Whipped Sweet Potatoes, and Braised Collard Greens. For dessert; Salted-Pretzel Chocolate
Ganache Tart
Chocolate, Chocolate Truffles: ♥ Hands-on with Maureen Luchejko
Monday, February 13 (Snow Date: Mon. Feb. 20)
Create your own box of Valentine’s Chocolates: from Classic Chocolate Truffles (with various
garnishes and coatings (white chocolate, dark cocoa, toasted coconut, and crushed toasted
almonds or peanuts) and Peanut Butter Krisp Truffles to Orange-Cardamom Chocolate
Truffles and White Chocolate Peanut Butter Truffles.
Pears, Pears, Pears! A Savory & Sweet Fruit: Dinner & Desserts with Polly Adema
Thursday February 16 (Snow Date Fri., Feb. 17)
Polly’s got a special knack for making “pearfection” – a festival of flavors using her favorite
winter-keeping fruit, the pear. The menu is decadent but hey, there's a serving of fruit in each
dish!! In this partial hands-on class, learn to make: a surprise pear appetizer, Pork
Tenderloin w/Creamy Pear Sauce and Warm Pear & Blue Cheese Tart, and Poached Pears
w/Ginger Sauce!
Vegetarian Protein Spotlight: Beans! One-Pot Meals with Judi Gelardi
Monday, February 27 (Snow Date Tuesday, Feb. 28)
Local plant-based menu specialist, Judi Gelardi, teaches one of our Vegetarian cooking
classes. "Beans- the most economical source of protein" Learn how to turn this economical
plant-based protein into one-pot meals including a skillet supper, and a hearty soup. Also
learn how to cook your own beans, rather than having to buy high-salt canned beans.
6 Smart& Luscious Cookies - 1 Dough: Hands-on with Maureen Luchecjko
Tuesday, March 6 (Snow Date Wednesday March 7)
In this hands-on class with Maureen Luchecjko, learn how to master one basic butter cookie
dough and make 6 yummy spinoffs: Lemon-Curd Cookies, Pinwheels, Nutella-filled Sandwich
Cookies, Sparkly Crescents, Toasted Nut Cookies, and Maple-Iced Tea Cookies.
Great, Great Grains! with Holly Shelowitz
Wednesday, March 14 (Snow Date TBD)
So much talk about whole grains, but what exactly are they and how do I use them? Learn
about the deliciousness, amazing variety and tremendous health benefits in whole grains and
how to incorporate them into your meals easily and effortlessly. MENU: Quinoa Salad, Wild
Rice with White Bean Mushroom Ragout, Whole Barley with a Ginger Citrus Sauce, and
Cinnamon Sweet Rice
Dinner at the Chef’s Table: SORRY- CLASS IS FULL
Winter Menu #3 with Chef Rob Mullooly
Wednesday, March 21 (Snow Date: Thurs. March 22)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal. ($50 pp)
MENU: Wild Mushroom Soup with Truffle Oil, Red Wine-Braised Beef Short Ribs, Garlic
Whipped Potatoes, and Buttered Green Beans. For dessert; Coffee Chocolate Cheesecake
Wednesday, January 11 (Snow Date: Thurs. Jan. 12)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal. ($50 pp)
MENU: Butternut Squash Soup with Sage & Butter Croutons, Crispy Duck Breast w/Port Wine
Reduction, Parmesan Herb Gnocchi, Sautéed Mustard Greens, and Oyster Mushrooms.
For dessert; Peppermint Crème Brulée.
Fearless Winter Risottos with a Lite Touch: Hands-on with Polly Adema
Tuesday, January 17 (Snow Date Wednesday, Jan. 18)
Learn how easy it is to make risotto, (creamy Italian-style rice) the classic way but with a
lighter touch (less fat, lots of flavor!).MENU: Spinach Risotto with Sun-dried Tomato, Shrimp
Risotto, Butternut and Sage Risotto, and for something completely different- Carrot-Ginger
Risotto.
Roll Your Own Sushi: Hands-on with Jessica Bard
Wednesday, Jan 25 (Snow Date Thurs.Jan 26)
In this hands-on class with Jessica Bard, you'll roll your own sushi; learn how to make the
special sticky rice, deal with seaweed, and how to use a variety of fillings besides raw fish!
Enjoy accompaniments; classic carrot dressing over crisp iceberg lettuce and hot bowl of
miso soup --just like in the Japanese restaurant!
Greens, Glorious Greens! with Holly Shelowitz
Wednesday, Feb 1 (Snow Date TBD)
Well, you know that greens are good for you right? But how do you make them taste great
and include them regularly into your busy life? Greens are chock full of nutrients like iron,
magnesium and calcium just to name a few. Holly will show you how to make your greens
taste so good, you'll actually be craving them! It's the perfect way to kick off your health in the
New Year! MENU: Massaged Kale Salad, Green Velvet Soup, Collard Greens with Black
Eyed Peas
Dinner at the Chef’s Table: Winter Menu #2 with Chef Rob Mullooly
Wednesday, February 8 (Snow Date: Thurs. Feb. 9)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal in front of your eyes. ($50 pp)
MENU: Cauliflower Soup with Beet Chips, Herb-Crusted Rack of Lamb w/pple Chutney,
Whipped Sweet Potatoes, and Braised Collard Greens. For dessert; Salted-Pretzel Chocolate
Ganache Tart
Chocolate, Chocolate Truffles: ♥ Hands-on with Maureen Luchejko
Monday, February 13 (Snow Date: Mon. Feb. 20)
Create your own box of Valentine’s Chocolates: from Classic Chocolate Truffles (with various
garnishes and coatings (white chocolate, dark cocoa, toasted coconut, and crushed toasted
almonds or peanuts) and Peanut Butter Krisp Truffles to Orange-Cardamom Chocolate
Truffles and White Chocolate Peanut Butter Truffles.
Pears, Pears, Pears! A Savory & Sweet Fruit: Dinner & Desserts with Polly Adema
Thursday February 16 (Snow Date Fri., Feb. 17)
Polly’s got a special knack for making “pearfection” – a festival of flavors using her favorite
winter-keeping fruit, the pear. The menu is decadent but hey, there's a serving of fruit in each
dish!! In this partial hands-on class, learn to make: a surprise pear appetizer, Pork
Tenderloin w/Creamy Pear Sauce and Warm Pear & Blue Cheese Tart, and Poached Pears
w/Ginger Sauce!
Vegetarian Protein Spotlight: Beans! One-Pot Meals with Judi Gelardi
Monday, February 27 (Snow Date Tuesday, Feb. 28)
Local plant-based menu specialist, Judi Gelardi, teaches one of our Vegetarian cooking
classes. "Beans- the most economical source of protein" Learn how to turn this economical
plant-based protein into one-pot meals including a skillet supper, and a hearty soup. Also
learn how to cook your own beans, rather than having to buy high-salt canned beans.
6 Smart& Luscious Cookies - 1 Dough: Hands-on with Maureen Luchecjko
Tuesday, March 6 (Snow Date Wednesday March 7)
In this hands-on class with Maureen Luchecjko, learn how to master one basic butter cookie
dough and make 6 yummy spinoffs: Lemon-Curd Cookies, Pinwheels, Nutella-filled Sandwich
Cookies, Sparkly Crescents, Toasted Nut Cookies, and Maple-Iced Tea Cookies.
Great, Great Grains! with Holly Shelowitz
Wednesday, March 14 (Snow Date TBD)
So much talk about whole grains, but what exactly are they and how do I use them? Learn
about the deliciousness, amazing variety and tremendous health benefits in whole grains and
how to incorporate them into your meals easily and effortlessly. MENU: Quinoa Salad, Wild
Rice with White Bean Mushroom Ragout, Whole Barley with a Ginger Citrus Sauce, and
Cinnamon Sweet Rice
Dinner at the Chef’s Table: SORRY- CLASS IS FULL
Winter Menu #3 with Chef Rob Mullooly
Wednesday, March 21 (Snow Date: Thurs. March 22)
These special cooking classes are essentially a gourmet “dinner for 8”- Watch the chef
prepare and serve a restaurant-style meal. ($50 pp)
MENU: Wild Mushroom Soup with Truffle Oil, Red Wine-Braised Beef Short Ribs, Garlic
Whipped Potatoes, and Buttered Green Beans. For dessert; Coffee Chocolate Cheesecake
| COOKING CLASS schedule updated 1/4/12 |
| COOKING CLASS schedule updated 2/16/12 |
| Click HERE for CALENDAR View of Classes |