SPRING Cooking Classes

1 2022 TOOLS & Classes for expandingculinary creativityCooking ClassesSPRINGW elcome to the Chef s Center 2022 SPRING Cooking Classes The Chef s Center is an exciting and innovative environment for cooks of all skill levels. We provide the knowledge, products and tools for you to succeed in expanding your culinary creativity. We invite you to join us and experience the true joy of exploring new recipes , learning new skills, and enjoying the camaraderie of fellow foodies. We look forward to seeing you at the table! Registration beginsSaturday, January 29, 2022 at 8 amfor Classes running from February through May 2022 Call Grebe s at 715-675-2341or visit the Chef s Center to secure your & PROCEDURESYour Class Fee Includes: instruction, printed recipes , samples of the food prepared in class and a 15% discount coupon offering on purchases in our Chef s Center. Menus may be changed at the instructor s discretion.

2 The amount of food available to eat varies from class to class. We ask that you do not bring alcoholic beverages to class. Classes may be canceled and rescheduled, if possible, due to inclement weather or illness of the instructor. You will be contacted by phone or email if any changes are made. In the event that Grebe s cancels a class, we will refund your fee or issue a store credit toward another is required at the time of registration. We cannot hold a place in class without payment. You may register in person or by phone with Visa, Mastercard or Information: You will receive a full refund only if you cancel one week prior to the class. No exceptions. If space is available, you may move to another class if you cannot make the class you were scheduled to Before Class & Save!We invite you to arrive early, grab a beverage, take a basket and shop before class begins. Your single time use 15% discount coupon is valid before and during class and is also valid if you choose to shop at a later date.

3 Included with your coupon will be a list of anticipated products that will be used during you d like to receive our email newsletter that features unadvertised specials, featured products, culinary tips and recipes call us at 715-675-2341, or email us at us on Facebook & InstagramEmail: Online: WELLINGTON~ Hands-on ~Monday, February 14 The ultimate way to celebrate Valentine s Day! Come and have, new to Grebe s, Chef Matthew teach you how to create individual Beef Wellingtons. The Buck-A-Neer Supper Club in Stratford started in 1973, nearly 50 years of tradition is its foundation, but it is as firmly planted in this century, as it was in the : Fresh Pomegranate Salad, Individual Beef Wellingtons, Sweetheart Panna CottaClass Type: Hands-on Instructor: Chef Matthew Prochaska $70 EDIBLE FOCACCIA ART~ Hands-on ~Thursday, February 17 With focaccia dough as your canvas, and fresh vegetables your palette, you will create an edible masterpiece.

4 Limited only by your imagination (and vegetables), exercise your creativity and design a unique one-of-a kind bread picture. Menu: You will take home your baked focaccia creation and the dough you made in Type: Hands-onInstructor: Erin Hoogendyk $65 All Classes are 6:30 9pm unless otherwise notedMOROCCAN NIGHTSM onday, February 21 Who hasn t dreamed of an exotic night in Morocco? We welcome back David to make your dream a reality. This class will feature the classic Moroccan tagine and the sides to make it sing. Menu: Lamb Tagine, Couscous, Vegetable dishes (beet salad, carrot salad, sweet potato, spinach), Moroccan cookiesClass Type: DemoInstructor: David Yunis $50 ASIAN NOODLEST hursday, February 24 Chumpot, from Hanuman Express food truck, never fails to impress with his flavors, stories and highly addictive dishes. With Asian noodles as the base, be prepared to experience something new and exotic.

5 His instructions will include where to source ingredients and how to prepare these dishes in your own : Chef s Choice Asian NoodlesClass Type: DemoInstructor: Chumpot Rantanawong $55 TRADITIONAL FILIPINO LUMPIAM onday, February 28 Lumpia is essentially the Philippines take on an egg roll and who doesn t love egg rolls? Taste of Manila has developed a devoted following since being added to the already popular West Side Tasty Treat. Marg delighted us with her take on classic Filipino fare; fresh, perfectly seasoned, and : Lumpia Shanghai, Pork Bistek, Garlic Fried Rice, Halo-HaloClass Type: DemoInstructor: Marjorie Giallombardo $502 Shop Before Class & Save!We invite you to arrive early, grab a beverage, take a basket and shop before class single time use 15% discount couponis valid before and during class and is also valid if you choose to shop at a later date. Included with your coupon will be a list of anticipated products that will be used during BISCUITS & ENGLISH SCONEST hursday, March 3 Few things are more satisfying than a fresh from the oven biscuit or scone.

6 These two delights have been staples ever since the invention of baking powder and soda. Erin will first take you through the basics and then show you how to make savory and sweet varieties. The finishing touch will be classic spreads and : Biscuits: Buttermilk, Hominy Ham, & Sweet Potato Scones: English, Whole Wheat Raspberry Ricotta, & Onion Walnut SconesClass Type: DemoInstructor: Erin Hoogendyk $45 THE AMAZING ANKARSRUM Tuesday, March 8We are pleased to have Kris, from Red Clover Market, show us the ins and outs of this legendary mixer. She will demonstrate how the four mixing attachments, two bowls and the built-in timer can bring you a mixing experience second to none. If you own an Ankarsrum, are considering purchasing one, or just enjoy baking, this class is for : Citrus Olive Oil Cake, Lemon & Dill Twists with Feta Dip, Whole Wheat Bread, Caramel CookiesClass Type: DemoInstructor: Kris Rasmussen $45 FROM PERU TO YOUT hursday, March 10 Culinary speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won t find anywhere else.

7 We are very happy to have Susan return, this time, as our guide to the wonders of Peruvian Cooking . Be prepared to have your palate awakened and taste something fresh and new!Menu: Fried Yucca with Rocoto Sauce, Cauliflower Tiradita, Roasted Chicken, Potatoes with Huancaina SauceClass Type: DemoInstructor: Dr. Susan Ksiazek $503AN EVENING WITH CHEF NATHAN BYCHINSKIM onday, March 14 Join us for an evening with Red Eye s Chef Nathan. Enjoy his trademark cutting edge flavor fusions and artistic food presentations. Because the world is an ever changing palette, he will again be presenting a Chef s Choice Menu, allowing him to use and source what he is able to procure : Chef s Choice Class Type: DemoInstructor: Chef Nathan Bychinski $60 MACAROONS VS. MACARONS #1 Tuesday, March 15 This is the class you have been waiting for! Often confused, but uniquely different, Pastry Chef Bobbie Jo will teach you the art of making these delectable delights.

8 Last time, she wowed us with her showstopper cakes and we look forward to her showcasing these classic sweet Note: This same class is also offered on March 22. Menu: Macaroons and MacaronsClass Type: DemoInstructor: Pastry Chef Bobbie Jo Marshall $50 BEEF BONE BROTH FOR SOUPT hursday, March 17 SPRING may be just around the corner, but winter is still here and that means soup is on the menu. Join Becky as she schools us in the art and science of a delicious and robust beef broth. Bring new flavor and depth to your soups and stews by having a properly wrought : Beef Bone Broth, French Onion, Beet Borscht, Irish Guinness StewClass Type: DemoInstructor: Becky Teichroew $50 4 MACAROONS VS. MACARONS #2 Tuesday, March 22 This is the class you have been waiting for! Often confused, but uniquely different, Pastry Chef Bobbie Jo will teach you the art of making these delectable delights. Last time, she wowed us with her showstopper cakes and we look forward to her showcasing these classic sweet Note: This same class is also offered on March 15.

9 Menu: Macaroons and MacaronsClass Type: DemoInstructor: Pastry Chef Bobbie Jo Marshall $50 TASTE OF JAMAICAM onday, March 28 There s a new chef in town! We are always excited to promote a new restaurant, especially when it involves an ethnic food previously absent from local cuisine. Taste of Jamaica at the UW-Stevens Point at Wausau Campus is helmed by native born Janice. She cooks with passion and a vision to own her own restaurant. Her menu for the class features Jamaica s national : Ackee and Saltfish, Fried Plantains and Jamaican DumplingsClass Type: DemoInstructor: Janice Watson $50 CURRY, MASALA AND KORMA, OH MY! Thursday, March 31 Megan is passionate about food and when she decides to learn something, she does it with a passion! She will be instructing us in the science of some of India s best loved dishes and their unique : Tarka Dal (Lentils with Cumin and Shallots), Weeknight Chicken Curry, Chickpea Tikka Masala, Vegetable Korma served with Basmati Rice Class Type: DemoInstructor: Megan Wrysinski $505 Hands-on Kids Class KIDS COOK ITALIANF riday, April 1 6:30 - 8:00pmHomemade pasta is the start of any classic Italian dinner.

10 Followed up with marinara, meatballs, and fresh hot breadsticks and you have a party. We love to engage kids in the happy art of Cooking and we ve found that young people particularly enjoy making and eating their own ages 7-12 are : Homemade Pasta, Marinara Sauce, Meatballs, BreadsticksClass Type: Hands-onInstructors: Suzi Richetto & Erin Hoogendyk $50 THE SECRET S IN THE SAUCEM onday, April 4 When Chef Dana is in the kitchen good things happen! We are giving her free rein to create a menu of the season. She loves to source her ingredients from a myriad of proprietors, so we are excited to see where this class will take us. Dana is an expert on sauces and will also instruct you on how to become a saut pro. Menu: Chef s Choice MenuClass Type: DemoInstructor: Chef Dana De Winter $55 FROM NEW YORK WITH LOVET hursday, April 7We love Staub French cast iron cookware; it is both beautiful and highly functional.