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CLASSES In addition to the following
schedule, Mary does private classes in her home for a minimum of 8 people.
Call 612-822-6114 to arrange a date, time, and menu. Fall 2008 Home Class Schedule The light shifts subtly come August, hinting of autumn's golden glow. Reading lamps come on earlier with each passing week, leading us slowly towards a shift of seasons. While we'll miss our shorts and sandals, we cooks know they're a more than fair trade for the arrival of major eating opportunities. Roasters and Dutch ovens come out from hiding, pie and cake pans emerge from cupboards once again. Let's settle in for a batch of good cooking with my fall schedule as guide and inspiration. Come chop, cha t a nd visit with old and new friends, gathering afterwards around my dining room table. All classes are participation and take place in my home at 4844 Colfax Avenue South in Minneapolis . Don't forget, as the holidays approach, tha t a gift certificate for a class, along with one of my books, makes a great present. October 4 , Saturday Morning 10 A..M. to 1 P.M. MEDITERRANEAN MAGIC: Lovely flavors from the sun-kissed Mediterranean help us transition into fall. We'll make Goat-Cheese Stuffed Roasted Pepper Salad drizzled with the best olive oil and sherry vinegar accompanied by Cracked Pepper Grisini. Grilled Salmon Skewers with Gremolata pair up with Leek and Mushroom Farro. The closer: Chocolate-Chocolate Chunk Cornmeal Cake will leave you saying “molte bella.”$60
November 3, Monday Evening 6 to 9 P.M. SEASONALLY SOUTHWESTERN: This fun riff teams Southwestern flavors with November's harvest foods to create a great entertaining menu. Nibble on Gingered Tomato and Shrimp Quesadillas with Avocado Salsa and then head to the table for Pear, Fennel and Pecan Salad with Cranberry Vinaigrette. Slow-cooked Southwest Beef Roast with Green Chiles and Onions serves up glorious comfor t a long with Cumin-Orange Roasted Sweet Potatoes and Parsnips. For a fun twist on a classic favorite, enjoy Apple Pie with (cinnamon and anise flavored) Bizcochito Cookie Crus t and Toffee Sauce. $60 November 29 , Saturday Morning 10 A..M. to 1 P.M. READY, SET, BAKE: Get in the holiday mood with these delectable bite-sized morsels just right for sharing. Eggnog Teacakes, Chocolate-Hazelnut Spiral Cookies, Orange-Filled Ginger Spice Cutouts, Norwegian Berlinerkranzer, and Browned Butter Spritz make any cookie tray look special. $60 December 9 , TuesdayEvening 6 to 9 P.M. A BIT(E) OF BLING: This menu just glitters with glam—perfect for the season. Start out with a statement and dish up luscious Avocado and Lobster Salad. Keep the wow factor going and serve Mushroom Stuffed Beef Tenderloin with Port Glazed Pearl Onions, Green Beans with Garlic, Walnuts and Pomegranate Seeds, and Mustard Mashed Potatoes. Don't quit now: pull out a ll the stops with an edible, gold-gilded Chocolate Chestnut Cake and Crème-Fraîche Ice Cream. $65 To register for the classes, please mail the following with a check for payment in full to: Mary Evans, 4844 Colfax Avenue South , Minneapolis , MN 55419 . All classes take place at this address. Sorry, due to the limited number of students in each class (12), no refunds can be given unless I'm able to fill your spot with another student from a waiting list. All classes areparticipation. Feel free to call (612) 822-6114 with any questions or email me at info@thewritecook.com . For information on my cooking tours, see the link at this site. To arrange for a gift certificate, send the name of the recipient, the name of the giver, the address where the certificate should be mailed and a check to the above address.
Name(s): ____________________________________________ Phone: (____)_____-_________ Email:________________________________________________ Address: _____________________________________________ Class(es): October 4 ___ November 3____ November 29___ December 9___ Total Enclosed: $_____.___
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info@thewritecook.com. copyright 2003, mary ellen evans |