SOUP STOCKS FROM SCRATCH
Pete Franklin $35
Tuesday, February 26, 2013 11 AM-2 PM
In this "how-to" class, Pete Franklin will prepare homemade chicken stock, seafood stock and veal stock. He will also discuss other stocks, including vegetable stock, and make French onion soup using the freshly made veal stock.
Chicken Stock; Seafood Stock; Veal Stock; French Onion Soup
COUPLES COOKING - SEAFOOD
Daniel Voorhees $80/couple
Saturday, March 2, 2013 6-9 PM
Looking for an unusual date night experience? Join Dan and his wife, Alexa, in our kitchen for a romantic evening of cooking and eating. This hands-on class is limited to 7 couples. Wine samples will be served with this class.
Scallop and Pepper Ceviche Crostini; Rustic Fish Stew; Shrimp and Avocado Flatbread; Butter-seared Salmon with Saffron Risotto and Micro Greens; Poached Pears with Walnut Honey Mascarpone
BRAISING
Pete Franklin $40
Monday, March 4, 20136-9 PM
The less popular cuts of meat -neck, shoulder, and shank, are also usually the most flavorful. Seared over high heat, then cooked slowly with liquid and low heat for a long time, these inexpensive meats become "fall off the bone" tender and delicious. Braising works great on more than just meat, you can braise vegetables as well as many other things. Join Pete Franklin and learn the secrets of braising. Wine will be served with this class
French Daube (Beef Stew)
ASIAN FAVORITES
Chris Coleman $40
Tuesday, March 5, 20136-9 PM
Light, fresh, and perfect for spring-- these much loved Asian dishes feature similar ingredients and flavors in unique presentations. Join Chris Coleman and learn to make spring rolls, Gyoza (potstickers,) as well as other Vietnamese and Thai favorites. Wine will be served with this class.
Pad Thai (Traditional Thai Noodle Dish;) Vietnamese Spring (Salad) Rolls; Ba Pho (Vietnamese Beef Noodle Soup;) Gyoza (Japanese Potstickers)
WEEKNIGHT GLUTEN FREE
Helen Nichols, RD LN CDE $40
Thursday, March 7, 20136-9 PM
Registered Dietician, Helen Nichols shares quick and delicious recipes for weeknight gluten free cooking.
Stir Fry and Pressure Cooker Brown Rice; Curried Rice and Tofu; 13 Bean Soup and Wheat Free Cornbread; Spinach Salad with Pear, Candied Pecans, Dried Cherries and Blue Cheese and Pear Vinaigrette Dressing; Quinoa Tabouleh; Quick Fix Tomato Soup & Grilled Cheese; Omelet with Potatoes and Swiss Chard; Sunshine Burger with Oven Roasted Potatoes; Vegetable Beef Soup; Curried Chickpeas, Cauliflower and Spinach; Slow Cooker Irish Stew
ALL ABOUT EGGS
Pete Franklin $35
Monday, March 11, 2013 11 AM-2 PM
Affordable, easily available, nutrient-rich, and underappreciated - the egg may be the single most versatile food. Join Pete Franklin as he explores the multi-faceted world of the egg.
Bearnaise Sauce; Eggs Benedict
WINTER LUNCHEON
Roberta Lecy $35
Tuesday, March 12, 2013 11 AM- 2 PM
Roberta has a wonderful luncheon filled with comfort foods - perfect for March's unpredictable weather.
Winter Minestrone & Garlic Bruschetta; Chicken Pot Pie; Flat Apple Pie and Homemade Vanilla Ice Cream
WILD GAME
Pete Franklin $40
Monday, March 18, 2013 6-9 PM
Cooking wild game for company can seem like a risky proposition, but Pete Franklin will share important techniques to make your guest go wild over wild game. Learn appropriate accompaniments, including sauces that will make your next wild caught dinner party memorable. Wine will be served with this class.
New Zealand Venison Osso Bucco
SPRING PARTY FAVORITES
Teresa Ciani $40
Thursday, March 21, 2013 6-9 PM
Teresa Ciani is back in our kitchen with a Barefoot Contessa-inspired menu perfect for springtime entertaining. Wine will be served with this class.
Rhubarb-Orange Cocktail; Gorgonzola Palmiers; Pea and Ham Quiche; Spicy Lamb Meatballs with Yogurt-Cucumber Sauce; Mini Shortbreads with Lemon Curd and Meringue; Mini Baked Meringues with Raspberries and Pastry Cream
KIDS COOK HOMEMADE ICE CREAM & BROWNIES
Colleen Lecy $25
Saturday, March 23, 20139:30-11:30 AM
The kids and Colleen are back in the kitchen, and this time they're whipping up a bunch of yummy brownie and ice cream treats! Ages 9 to 14. Class size limited to 12 participants.
Homemade Ice Cream; Marble Brownies; Brownie Sundaes; Ice Cream Cake; Belgian Waffles a la Mode
ALL ABOUT OLIVE OIL
Pete Franklin $35
Monday, March 25, 2013 11 AM- 2 PM
Everything you ever wanted to know about olive oil, but were afraid to ask. Sample some of the best extra virgin olive oils in the world, and learn how to tell the difference between good oil and bad oil. Pete will teach you how to buy, cook with, and store your olive oil.
COOKING WITH FRESH HERBS
Pete Franklin $35
Monday, April 1, 2013 11 AM- 2 PM
Everything you ever wanted to know about olive oil, but were afraid to ask. Sample some of the best extra virgin olive oils in the world, and learn how to tell the difference between good oil and bad oil. Pete will teach you how to buy, cook with, and store your olive oil.
APRIL IN PARIS
Vicky Tennefos $40
Friday, April 5, 20136-9 PM
Spend the evening in Paris... no passport required. Vicky Tennefos returns to our kitchen with dishes that would be right at home on any Paris bistro menu. Wine will be served with this class.
Warm Goat Cheese Salad; Stewed Chicken with Pastis; French Baguette; Berry Tart
FOOD AND WINE OF FRANCE
Kara Sweet &
Kirsten Hollenbeck $45
Saturday, April 6, 2013 6-9 PM
The French take their food and wine very seriously and with good reason. Learn more about French wines and take an eating/drinking tour of France with Sommelier, Kara Sweet. Kara has paired a wonderful line up of locally available French wines with Kirsten's French centered menu.
Alsatian Tarte Flambee; Potages Parmentier (Potato Leek Soup) with Gougeres; Coq Au Vin; Salad and Cheese Course; Coeur a la Crème with Caramelized Strawberries
HOMEMADE SWEET
Jeff Slather $40
Sunday, April 7, 2013 2-5 PM
Learn to make special treats at home. Jeff Slather, from the Colonial House Restaurant, will share delicious recipes for homemade sweets.
Salted Caramels; Chocolate Toffee Bark; Chocolate Sandwich Cookies (Homemade Oreo Cookies)
SAUCE BASICS
Pete Franklin $40
Monday, April 8, 2013 6-9 PM
Pete Franklin will teach you to make the mother sauces. You'll make easy, delicious sauces --hollandaise, béarnaise, veloute, gastrique, and more. He'll also incorporate these sauces into a variety of tasty dishes. Wine will be served with this class.
COUPLES COOKING - COMFORT FOODS
Daniel Voorhees $80/Couple
Saturday, April 13, 20136-9 PM
Looking for an unusual date night experience? Join Dan and Alexa in our kitchen for a romantic evening of cooking and eating. This hands-on class is limited to 7 couples. Wine will be served with this class.
Tomato Soup with Grilled Cheese Croutons; Three Meat Stromboli; Baked Mac and Cheese; Fried Chicken Tenders; Mashed Potatoes and Gravy; Cheesy Broccoli; On the Fence Brownie Sundae
GLUTEN FREE COOKING
Kaylie Sterud $40
Thursday, April 18, 2013 6-9 PM
Someone's In Kitchen staff member, Kaylie Sterud grew up cooking and baking. When gluten intolerance forced her to make a change in her diet, she actively studied gluten replacements and learned to adapt regular recipes to a gluten free diet. She will share recipes and tips for going gluten free.
Gluten Free Flours 101; Gluten Free English Muffins, Gluten Free Double Chocolate Chip Cookies; Quinoa Salad
THE WONDERFUL WORLD OF PINOT NOIR
Eric Gardner $45
Friday, April 19, 20136-8:30 PM
KOTA meteorologist, news anchor, wine enthusiast and gourmet, Eric Gardner promises to wow you with the most expressive of all wines, pinot noir. Winemakers say their craft is defined by how well they make a pinot - it's the most difficult grape to grow and make into wine. You will experience a variety of different styles of pinot noir, plus some fabulous recipes to pair with your next bottle.
Risotto with Roasted Shallots, Portobello Mushrooms, Radicchio and Parmesan; Oregon Salmon Patties; Pork Tenderloin with Pomegranate Reduction; Easy Beef Bourguignon; Icy Pinot Noir Granita
GET SAUCY FOR SUMMER
Deb Michealree $40
Sunday, April 21, 2013 2-5 PM
Join Deb Michealree and her team from UnCorked and learn to prepare some great saucy recipes to add flair to your summer cuisine, like chimichurri for steaks and vegetables, cilantro cream for fish and crusty baguettes, and gremolata for seafood, pork, lamb and roasted potatoes. Deb will share an amazing barbecue sauce that goes with everything on the grill as well as a quick, easy pesto recipe. Some great summer wines will be served with this class.
Chimichurri; Cilantro Cream; Gremolata; Amazing Barbecue; Easy Pesto
LOW-CARB EATING -- WARM DINNER SALAD
Daniel Voorhees $40
Friday, April 26, 2013 6-9 PM
Think cutting carbs means cutting all the enjoyment out of eating? Think again! Dan has a menu of low-carb main dish salads that will slim your waistline, while your tastebuds sing. Wine will be served with this class.
Steak Salad with Gorgonzola and Roasted Peppers; Warm Caesar Salads with Seared Chicken; Roasted Beet Salad Balsamic Dressing; Panzanella with Roasted Root Vegetables
ARTISAN PIZZAS
Beth Poppen &
Rebecca Leone $40
Saturday, April 27, 2013 6-9 PM
Beth Poppen returns to our kitchen and she's bringing a friend -- Rebecca Leone of Dough Traders Pizza in Spearfish, SD for an evening of homemade pizza and craft beers, including pizzas made with Dough Traders' signature sourdough crusts. In additional, they will discuss using "starters" in baking breads and other doughs and will begin "starters" to take home from dry, domestic yeast. Craft beers and ciders will be paired with the pizzas for this class.
Scarborough Fair Pizza with Marinara, Fennel Sausage, Pepperoni, Mushrooms, Red Onions, Red Bell Pepper, and Three-Cheese Blend; Dances with Goats Pizza with Alfredo Sauce, Chicken, Tomatoes, Sweet Corn, Artichoke Hearts and Feta; Margherita Pizza; Barbecue Chicken Pizza; Dry Yeast Pizza Dough
CELEBRATION BRUNCH
Roberta Lecy &
Colleen Lecy $40
Sunday, April 28, 2013 2-5 PM
Make your next celebration a brunch! This brunch menu is perfect for a bridal or baby shower, book club, or even Mother's Day! Colleen and Roberta share ideas for throwing a truly elegant and delicious brunch in celebration of anyone's special day!
Divine Dill Open Face Cucumber Sandwiches; Stuffed Cream Puffs with Ham Salad; Smoked Salmon Tea Sandwiches; Mango Chutney Cheeseball and Crackers; Vegetable Medley; Bacon, Leek, & Cheddar Mini Quiches; German Chocolate Fool-Proof Cupcakes; Mini Red Waldorf Astoria Cupcakes; Strawberry Trifles
FREE KNIFE SHARPENING
Clark Stone FREE!
Wednesday, May 1, 2013 3-5 PM
Are you risking your fingers trying to cut with dull knives? Make those knives sharp again! Wusthof-Trident representative, Clark Stone, will be in our store to put a new edge on your dull knives as he shares his knowledge and passion for cutlery with our customers. Bring in up to four of your dull knives for free sharpening. (This free service is offered on "a first come, first served basis." Please plan to wait while your knives are sharpened. We cannot take drop-offs.)
KNIFE SKILLS
Clark Stone $40
Wednesday, May 1, 2013 6-8 PM
Clark Stone, Wusthof-Trident cutlery expert, will teach you proper chopping, dicing, and mincing techniques. Learn basic meat carving and slicing skills as well as basic sharpening techniques, knife safety, maintenance and storage. And as a bonus, everyone will receive a forged paring knife valued at
$67.
CINCO DE MAYO CELEBRATION
Lorraine Martainez $40
Friday, May 3, 2013 6-9 PM
Celebrate Cinco de Mayo "New Mexico-style" with Lorraine Martinez! Lorraine's class will be filled with delicious New Mexican favorites perfect for your next celebration.
Flautas with Guacamole; Chile Rellenos; Pork Tamales with Red Chile Sauce; Stuffed Sopapillas
SWEET SOMMELIER'S WINE 101
Kara Sweet &
Kirsten Hollenbeck $45
Friday, May 5, 2012 2-5 PM
Wine 101 is for anyone who is interested in wine, from beginner to expert! You need to have absolutely no wine experience to come learn the basics of wine--from fermentation, to production methods, to important wine terms, to tasting evaluation techniques. However, if you do have experience in wine, you will love this class, too. Four wines will be tasted after learning more about wine. Kirsten shares some easy appetizers to enjoy with your wines.
Fig and Goat Cheese Bruschetta; Caramelized Onion Tart; Salami and Prosciutto Antipasto Platter; Dark Chocolate Squares
BRUNCH NEW MEXICO STYLE
Lorraine Martinez$35
Friday, May 10, 2013 11 AM- 2 PM
Don't miss Lorraine's delicious brunch class filled with tasty New Mexican favorites
Huevos Rancheros; New Mexico Strata; Veggie Tamales with Green Chile Sauce; Stuffed Sopapillas
JUST DESSERTS
Daniel Voorhees$40
Saturday, May 11, 2013 6-9 PM
Life is short... Eat dessert first! Join Daniel Voorhees of Rustic Cuisine for an evening of sweet treats.
Bread Pudding; Panna Cotta; Lemon Curd; Chocolate Chip Cookies
CREPES REVISITED
Roberta Lecy$35
Wednesday, May 15, 2013 11 AM- 2 PM
Roberta Lecy returns to the kitchen with another wonderful crepes luncheon class.
Crepe Batter; Chocolate Crepe Batter; Manicotti Crepe Batter; Scallop and Mushroom Crepes; Cranberry Blintzes; Whipped Cream-stuffed Chocolate Crepes with Hot Fudge and Toasted Almonds
LE CREUSET IN THE AMERICAN KITCHEN
Kara Sweet &
Kirsten Hollenbeck $40
Friday, May 17, 2013 6-8 PM
You've seen Le Creuset's beautiful cookware in our store. Deb Apuli joins Kirsten in our kitchen to share with you how to put these beautiful kitchen tools to work in your home. Each class participant will receive a Le Creuset Pasta/Fruit Bowl - a $40 value - Free! Wine will be served with this class. (If you have attended one of Deb's classes in the past, we ask that you not sign up, so that others can have a chance to attend.)
Pan Roasted Asparagus with Brie; African Peanut Soup with Chicken; Lemon Roasted Chicken; Pecan Blueberry Cobbler
SUMMER SALMON DINNER
Carrie & Jim DeForrest $40
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Sunday, June 2, 2013 6-9 PM
Salmon is low in calories and high nutrients. Join Carrie & Jim from Stonewalls Restaurant for an evening centered on salmon.
Salmon Appetizers; Mixed Greens Salad with Salmon and Strawberry Vinaigrette; Salmon with Mango Salsa; Salmon with Asian Sauce, Salmon with Herb Cream Sauce; Yogurt White Chocolate Pot de Creme
DUTCH OVEN CAMP COOKING
Ben Nelson $40
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Friday, June 7, 2013 6-9 PM
Tired of beans and weenies? For your next campout think Dutch oven cooking! Cast iron Dutch ovens take camp cooking from "ho-hum" to "Oh Wow!" The class will prepare the entire menu on improvised campfires behind the store. Join Ben Nelson, experienced camp chef, for this great outdoor cooking adventure.
Mountain Breakfast; Peachy French Toast; Chicken Delight; Sloppy Joe Biscuit Bake; Cheese Enchiladas; Pineapple Upside-Down Cake; Raspberry Cobbler; Caramel Apple Crisp; Beer Bread; Scones
DUTCH OVEN CAMP COOKING
Ben Nelson $40
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Saturday, June 8, 2013 6-9 PM
Tired of beans and weenies? For your next campout think Dutch oven cooking! Cast iron Dutch ovens take camp cooking from "ho-hum" to "Oh Wow!" The class will prepare the entire menu on improvised campfires behind the store. Join Ben Nelson, experienced camp chef, for this great outdoor cooking adventure.
Mountain Breakfast; Peachy French Toast; Chicken Delight; Sloppy Joe Biscuit Bake; Cheese Enchiladas; Pineapple Upside-Down Cake; Raspberry Cobbler; Caramel Apple Crisp; Beer Bread; Scones
Welcome to the 2013 Spring Cooking Classes at Someone's In The Kitchen. We would
like to thank all our participating chefs who take time from their busy schedules to help
us celebrate the art of cooking. We are very excited about this spring's line up
of classes taught by very talented chefs from Rapid City and the Black Hills area.
Please don't hesitate to call us at 605-341-5044/1-888-817-5078 if you have any questions
while making your selections*.
