Susanne Dillingham has been teaching classes at Cooking Uptown for over three years.  She graduated from Apicius, the Culinary Institute of Florence, Italy.  Susanne earned her Master Sommelier this past fall and runs her own successful business, The Tiny Chef.  Nikki Sawyer Moore graduated with an English degree from Davidson College in 2003, and her passion for cooking led her to attend culinary school at Johnson & Wales University in Charlotte.  Nikki spent the summer in Charleston where she wrote and tested recipes. She has recently started her own business, Food Love. Rochelle Courey is a Johnson & Wales graduate where she earned an Associates degree in Baking & Pastry as well as a Bachelors degree in Food Service Management. Rochelle specializes in classical French pastries, cake decorating, and Mediterranian cuisine and pastries. She is currently developing a cake business "BAKED with love."  Greg Balch is the Sous Chef at Ratcliffe on the Green.  Greg brings a wealth of enthusiasm for food quality, preparation and instruction.  Greg has been teaching at Cooking Uptown since September, 2007.  He provides a great mix of demonstration and instruction in his classes.  Kyle Biddy is the Sous Chef of Lava Bistro & Bar. He earned his Culinary Arts degree from Johnson and Wales University. Kyle has worked for several local restaurants since relocating to Charlotte. Kyle has developed his own unique and effective style of teaching classes at Cooking Uptown and has been teaching since February, 2009. Tristen Epps is the Sous Chef at the Ember Grille in the Westin Hotel. He holds a Bachelor's Degree from Johnson & Wales University.  He is a native of the Island of Trinidad and has called Charlotte his home for the past 5 years. Tristen brings a great amount of culinary inspiration and experience to his classes and his passion for cooking shines through in his teaching style.

Chopping	Slicing	Making pasta
photo by Diedra Laird	photo by Diedra Laird	photo by Diedra Laird

SCHEDULE OF EVENTS

Calendar Year 2010

FEBRUARY SCHEDULE

WINTER FEAST   Saturday, February 6, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   With the unending cold weather, we thought it would be a good time to prepare a “feast”.  With shorter days and the holidays behind us, we thought a menu filled with comfort foods would be just right. So get ready to snuggle up by a roaring fire and enjoy these dishes while you watch the snow fall!   MENU The World's Best French Onion Soup with Gruyere Crostini   Beef Wellingtons with Mushroom Duxelle and Gorgonzola   Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping   Quick Brine Pork Chops with Hoppin’ John Risotto   Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce   Spiced Cranberry Bundt Cake

ROMANTIC COOKING II for COUPLES   Saturday, February 13, 10:30 am - 12:30 pm $130 per couple, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   Happy Valentine’s Day! Cooking Uptown is featuring our signature "Couples Only" class again this year. Our menu will feature such aphrodisiac ingredients such as Oysters, Lobster, Chocolate, Wine, Avocado, and Strawberries. This class will be the perfect start to spending a romantic day with your loved one! Couples only, please.   MENU Oysters Rockefeller   Butter Poached Lobster   Chocolate Mousse with Chocolate Hearts   Pan Roasted Chicken with Vin Blanc and Linguini   Crab and Shrimp Stuffed Avocado Appetizer   Strawberry Mascarpone Napoleons with Bananas Foster Sauce

WINTER LOBSTERFEST for COUPLES   Saturday, February 13, 1:00 - 3:00 pm $150 per couple, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Greg Balch, Sous Chef, Ratcliffe on the Green   These delicious monster crustaceans are easy and fun to cook.  Not to mention the price difference when cooking lobster at home.  After this class you will be ready to dive into the tank and pick out your own lobster to prepare. Couples only, please.   MENU Lobster Bisque   Lobster Cakes with Remoulade Sauce   Lobster Thermador with Creamed Spinach   Lobster Roll (sushi) with Spicy Aioli   Lobster Empanadas   Lobster Croquettes   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.

KNIFE SKILLS with Culinary Basics   Saturday, February 20, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few culinary skills.  You’ll begin the class with a session on knife skills, where you’ll practice proper handling and basic cuts.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.  **Please bring your chef’s knife, paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store.  MENU Rustic Goat Cheese Tart with Caramelized Balsamic Onions Vegetable Ratatouille with Basil and Penne Pasta Blue Cheese and Candied Pecan Cole Slaw

AN AFFAIR TO REMEMBER   Saturday, February 20, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   Do you want to entertain family and friends but don’t know where to start?  From cocktail pairings to planning for the big event, this class will teach you how to host a memorable and fun cocktail party.  And with these delicious recipes, your next party will definitely be an affair to remember!   MENU Goat Cheese and Caramelized Onion Squares   Mini Crab Cakes with Spicy Remoulade Sauce   Spanakopita   Shrimp Spring Rolls with Thai Dipping Sauce   Lamb and Feta Sliders with Hummus   Coconut Macaroons with Hot Chocolate

BREWING UP GOOD FOOD   Saturday, February 27, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Tristen Epps, Sous Chef, Ember Grille at the Westin Hotel   Learn how to make some fabulous dishes with beer as the star ingredient! If you thought beer was just for boiling sausages, think again.  These dishes are sophisticated enough to impress foodies. You'll get a chance to sample the varieties you'll cook with.   MENU Belgium Wheat "Beer Monte" Salmon with Wilted Spinach, Shallots & Orange   Beer-Brined Pork Chops with Braised Cabbage and Bacon   Ale Steamed Mussels with Rustic Ciabatta Bread & Bleu Cheese Butter   Beef Skewers with Porter Beer-B-Q Sauce   Beer and Cheese Soup with Croutons   Berries with Beer Sabayon and Stout Beer Floats

MARCH SCHEDULE

DISHES OF NORTH AFRICA   Saturday, March 6, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Tristen Epps, Sous Chef, Ember Grille at the Westin Hotel   If you’re interested in experiencing some exotic cuisine from North Africa, this will be a delicious place to start!  You'll learn about some new types of foods as well as many tips and techniques.   MENU Tagine Braised Chicken with Mint and Cilantro Couscous   Red Beans and Sausage African Style  Red Lentil Ragout with Merguez Lamb Sausage   Chermoula Spiced Fish with Squash & Onions   Za'atar Crusted Lamb with Roasted Tomato & Harissa Sauce   Kibbeh with Yogurt Dip Lebonese Meatballs   Roasted Fruit and Ice Cream

JOURNEY TO SOUTH AMERICA   Saturday, March 6, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   Experience the flavors of South America through these traditional dishes.  From a hearty soup to a refreshing ceviche, you’ll enjoy learning how to make these traditional foods from South America’s diverse countries. MENU Empañadas de Carne Small Turnovers with Pastry Crust & Meat Filling Ceviche de Camarones con Patacones Citrus-Marinated Shrimp with Fried Plantain Chips  Carne con salsa Chimichurri Marinated Beef Served with Traditional Argentine Sauce Arroz con Pollo The Popular Dish of Chicken & Rice   Locro de Papa           Hearty Chowder Garnished with Avocado & Lettuce that is Served in the Andes Alfajores Macaroons filled with Dulce de Leche (caramel sauce)

FRESH FISH & SEAFOOD   Saturday, March 13, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Greg Balch, Sous Chef, Ratcliffe on the Green   These fish and crustaceans are fun to cook!  You will learn the tricks of the trade for selecting and preparing delicious fish dishes at home. These inspired recipes may become classics for your friends and family.   MENU Lobster Pot Pie with Homemade Crust   Salmon Wellington with Grain Mustard Beurre Blanc with Hericot Vert   Greg’s Shrimp and Grits   Seared Scallops with Butternut Squash with English Pea Risotto & Vanilla Brown Butter   Blackened Mahi Mahi with Celeriac Puree and Bacon Brussel Sprouts   Tuna Tacos with Citrus Jicama Slaw and Spicy Red Rice

CULINARY BUILDING BLOCKS   Saturday, March 13, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   Wish you could feel more comfortable in the kitchen?  In this class, we’ll make dishes that utilize basic cooking techniques in order to give you more confidence and creativity in the kitchen.  From rice cookery to the basics of poaching, this class will have you cooking like a professional in no time!   MENU Cream of Mushroom Soup Tomato & Cheese Tart Spring Vegetable Risotto Chicken Piccata Poached Salmon with Dijon Cream Sauce Eggplant Parmesan

PROFESSIONAL KNIFE SKILLS With Culinary Basics   Saturday, March 20, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few culinary skills.  You’ll begin the class with a session on knife skills, where you’ll practice proper handling and basic cuts.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.  **Please bring your chef’s knife, paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store.  MENU Rustic Goat Cheese Tart with Caramelized Balsamic Onions Vegetable Ratatouille with Basil and Penne Pasta Blue Cheese and Candied Pecan Cole Slaw

LEBANESE TRADITIONS   Saturday, March 20, 1:00-3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Rochelle Courey, Chef/Owner, Baked with love   Experience the unique flavors of the Middle East. If you have a passion for cooking and trying new things, this is the class for you. Rochelle will teach you as her mother and grandmother taught her. Each one of these is for sure to be spotted at any Lebanese family gathering. Maybe you can add one of these wonderful dishes to yours? MENU Shakel Misheh Eggplant Dish with Eastern Rice   Tabouleh   Hommos with Toasted Pita   Fatayer (Spinach and Meat Pies)   Grape Leaves   Maamoul Date and Nut Cookies   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.

DIM SUM   Thursday, March 25, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Meaning “touch the heart,” Dim Sum is the traditional tea lunch in Chinese culture. In this unique class, you will learn how to make some traditional Dim Sum dishes and enjoy learning more about this meal of small plates.   MENU Pork Siu Mai Steamed Dumplings BBQ Spareribs   Shrimp Potstickers with Soy Dipping Sauce Beef Meatballs Vegetarian Spring Rolls with Sweet and Sour Sauce Sticky Coconut Balls with Red Bean Filling

CELEBRATE SPRING!   Saturday, March 27, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   It’s the time of year to celebrate Easter and Spring, both of which are symbols of new life. In this class we will prepare foods that represent the early stages of life in contemporary cooking.   MENU Veal Saltimbocca with Madeira Sauce   White Truffle Custards   Roasted Baby Beets on Arugula Salad with Lemon Gorgonzola Vinaigrette   Rhubarb Tart with Brown Butter Streusel   Roasted Squab with Cherry Balsamic and Haricot Verts   Seared Sea Scallops with Baby Vegetables in Puff Pastry & Buerre Blanc

LA PICCOLA CONTADINA “the small countrywoman”   Saturday, March 27, 1:00-3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   Come experience some of the wonderful food and wine from the Ireland, Spain & Italy.  Enjoy the menu inspired by Susanne’s latest trip to Europe. She worked on Organic farms, dairies and wineries October – December.  MENU Gorey Style Irish Stew with Lamb   Paella Andalusia Style   Albondigas Spanish Meatballs in Saffron Sauce   Oat Cake with Cinnamon & Allspice Served with Clotted Cream   Schiacciata alla Fiorentina Florentine Cake with Orange Peel   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.

APRIL SCHEDULE

MORE CLASSICS FROM FRANCE   Thursday, April 1, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Dreaming of France?  Bring its rich and delicious cuisine to you with these special recipes.  From Proust’s famous madeleines to sumptuous coq au vin, you’ll love cooking and eating these traditional French dishes.   MENU Soupe a l’Oignon French Onion Soup Crêpes Farcies aux Champignons Mushroom Stuffed Crepes   Moules a la Provençale Mussels on the Half Shell Gratineed   Coq au Vin Chicken in Red Wine with Onion, Mushrooms, and Bacon   Coquilles St. Jacques Scallops with Mushrooms in White Wine Sauce   Les Madeleines Shell-shaped Buttery Cakes

MEDITERRANEAN ADVENTURE   Saturday, April 3, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Postponed from Saturday, January 30, 10:30 am - 12:30 pm due to wintry weather!!   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   Satisfy your sense of adventure by exploring the tastes of the Mediterranean at Cooking Uptown. These dishes encompass the best of traditional ingredients and techniques from France, Spain, Italy, The Greek Isles, and Morocco.   MENU Acorn Squash and Red-Lentil Soup   White Bean, Sun-dried Tomato, and Feta Salad with Red Wine Reduction   Ricotta Gnocchi with Tomato-Porcini Ragu   Stilton and Carmelized Pear Risotto and Arugula Salad   Wild Mushroom Ragout over Crispy Polenta with Comte   Traditional Baklava

EGG-CEPTIONAL COOKING   Saturday, April 3, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Postponed from Saturday, January 30, 1:00 - 3:00 pm due to wintry weather!!   Guest Chef Nikki Moore, Chef/Owner, Food Love   Delicious homemade pasta, light and airy soufflés, and classic sauces like Hollandaise and Crème Anglaise all feature the common egg as an important ingredient.  In this technique-focused class, you’ll master egg cookery and be surprised by the versatility of the egg and its use in cuisines from around the world!    MENU Avgolemono Soup (A Greek soup thickened with egg yolks) Eggs Benedict with Hollandaise   Homemade Spaghetti alla Carbonara   Spanish Potato and Chorizo Tortilla   Grand Marnier Soufflés with Crème Anglaise   Chocolate Eclairs with Pastry Cream    *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.

FOR THE LOVE OF FRUIT   Wednesday, April 7, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Rochelle Courey, Pastry Chef/Owner, Baked with love   Spring is the best time to find delectably ripe fruits, especially at your local farmer’s market. These desserts are great for entertaining because they are not only delicious, they are also beautiful! Come learn how to make these easy desserts that will be the big hit at your next picnic or family gathering.   MENU Mango Lime Tart   Peaches & Cream Scones   Lime Glazed Cookies   Blueberry Cobbler   Strawberry Rhubarb Ricotta Galette

GET STUFFED!   Saturday, April 10, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Tristen Epps, Sous Chef, Ember Grille at the Westin Hotel   In this class you’ll learn techniques for “stuffing” your food. If you’re interested in experiencing some exotic cuisine from North Africa, this will be a delicious place to start!    MENU Chile Rellenos with Salsa Verde Peppers Stuffed with Chorizo & Cheese   Chicken Cordon Blue with Sauce Bernaise Chicken Cutlets Stuffed with Ham and Cheese   Braciole with Marsala Sauce & Italian Style Cream Spinach Thinly Sliced Meat Stuffed and Rolled   Zucchini "Rockefeller"   Cream Puffs with Herbal Carmel and Ibara Chocolate   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

SPRING FLING   Saturday, April 10, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   Do you want to entertain family and friends but don’t know where to start?  From cocktail pairings to planning for the big event, this class will teach you how to host a memorable and fun cocktail party.  And with these delicious recipes, you’ll be well on your way to hosting a spring fling for family and friends!   MENU Cashew Chicken Lettuce Wraps   Deviled Quail Eggs   Lamb Meatballs with a Mint-Pesto Sauce Vegetarian Samosas   Petite Buttery Biscuits with Country Ham and Mustard   Homemade Fortune Cookies

ITALIAN WINE & SPIRITS   Thursday, April 15, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   Come learn the ins and outs of food and wine pairing so that you can make any meal a more pleasurable experience.  Susanne is a recent graduate of the International Sommelier Guild and this menu uses Italian wines and spirits which are Susanne’s specialty. Buon Appetito e Cin Cin!   MENU Crema Fritta Le Marche Style Fried Cream with Varnelli Dry Anise Liquor   Mini Flan with Fresh Ricotta, Beans & Mint served With Prosecco-Ginger Sauce   Handmade Spaghetti in Greco di Tufo wine, Thyme, and Branzino Fish Sauce   Coniglio con i peporoni Oven Roasted Rabbit in Vedicchio dei Castello di Jesi Wine with Red & Yellow Peppers   Bell Pepper and Thyme Risotto with Italian Gewurztraminer

NUEVO LATINO   Saturday, April 17, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark   This class will take you on a journey of the classic Latino cuisines and flavors revamped for the American kitchen. This menu is traditional yet sophisticated and delicious.   MENU Chorrillana Style Tuna with Charred Tomato & Chipotle Sauce (pg 178 White House Cookbook)   Shrimp and Vegetable Quesadillas with Avocado and Grapefruit Salad   Jerk Spice Shrimp On Corn Cakes   Corn and Bell Pepper Crepes with Braised Chicken Barbecue   Chilatole Rojo – Red Chile Soup with Mushrooms, Chicken, and Zucchini   Pepper Seared Steaks with Smoky Crema and Blue Cheese   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

AT THE FARMER’S MARKET   Saturday, April 17, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner of "Food Love"   April marks the re-opening of many Charlotte-area farmers’ markets and what better way to take advantage of their bountiful produce than with these delicious recipes.  You’ll learn tips on vegetable cookery in this class that celebrates the fruits and vegetables of spring and summer.   MENU Roasted Asparagus Soup Stuffed Summer Squash Shrimp and Pea Risotto Spring Vegetable and Lamb Stew Mushroom Ravioli with a Tomato Basil Sauce Over the Top Strawberry Shortcake

PROFESSIONAL KNIFE SKILLS with Culinary Basics   Saturday, April 24, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Lava Bistro & Bar   This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few culinary skills.  You’ll begin the class with a session on knife skills, where you’ll practice proper handling and basic cuts.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.  **Please bring your chef’s knife, paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store. MENU Rustic Goat Cheese Tart with Caramelized Balsamic Onions Vegetable Ratatouille with Basil and Penne Pasta Blue Cheese and Candied Pecan Cole Slaw

FROM GARDEN TO TABLE   Saturday, April 24, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   The spring and summer garden is on its way! Learn new recipes for what to do with your abundance of spring and summer vegetables.  This class is filled with simple, delicious, and interesting ways to use your fresh garden vegetables.   MENU Stuffed and Oven Roasted Peppers, Tomatoes, Zucchini, Eggplant and Zucchini Flowers with Fresh Thyme, Marjoram, Basil and Bread Crumbs   Zucchini Parmigiano with Fresh Zucchini, Homemade Tomato Sauce, Basil, and Scamorza Cheese   Asparagus and Speck Souffle with Parmigiano Reggiano and Pecorino Romano Cheese   Oven Roasted Fennel in Saffron Sauce   Zucchini, Onion, Basil, and Pine Nut Frittata

HOMEMADE PASTA AND SAUCES   Thursday, April 29, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   In this class we will make a variety of pastas using different types of flour, ingredients and shapes.  The pastas are paired with deliciously simple sauces that pair perfectly with a glass of wine for summer.   MENU Handmade Tortelloni "Fantasia" of the Springtime Stuffed with Shrimp and White Asparagus Served in Butter & Grana Padano Sauce   Handmade Orecchiette Pasta (little ear) with Cannellini Beans, Tomatoes & Mussels   Handmade Tagliatelle Pasta with Zucchini and Lemon Sauce   Handmade Farfalline Pasta (little butterflies) with Tomato & Basil Sauce   Handmade Spaghetti alla chitarra (pasta made on a special machine) with a White Wine, Thyme, and Clam Sauce   *Intermediate - if you've been your family's primary cook for many years, you qualify!  You should know how to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.    If you feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level

more classes coming soon . . .   We have a 2 month rolling schedule of upcoming classes. if you're not on our mailing list, you may sign up at the bottom of the page - our customers are the first to be informed of our upcoming classes . . .

	This residential kitchen in an industrial setting offers a lot visually as well as functionally.