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. Rochelle specializes in classical french pastries, cake decorating, and Mediterranian cuisine and pastries. She has worked as a pastry chef at several companies in Charlotte and is currently developing a bakery called BAKED with love.

Kyle Biddy is a Sous Chef of Compass Group. 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 has held a number of restaurant positions including Line Cook and Sous Chef. 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

JULY CLASS SCHEDULE

POTLUCK TO IMPRESS   Saturday, July 31, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Compass Group   The best part about going to a picnic is you never know what new culinary delights you will get to try!  Join us in learning how to make this enticing array of dishes for your next shared food event or for any gathering of hungry people.    MENU Seared Scallops with Honey Citrus Glaze and Celery Salad   Cucumber Gazpacho with Shrimp and Melon   Flank Steak with Artichoke Potato Hash   Manhattan Salmon with “Martini Sauce”   Roasted Chicken, Goat Cheese, and Rosemary with Mac & Cheese   Gorgonzola and Leek Crème Brulee with Basil Sugar

SEAFOOD ‘N WINE   Saturday, July 31, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   What could be a better combination?  Great wine with fresh seafood. Learn about combinations that work and how to select wines to accompany your seafood favorites.   MENU Scallops in Beurre Blanc   Marche Style Squid   Prawns & Banyuls Wine Sauce   Crayfish in Champagne & Tarragon Sauce   Cod in Butter and Muscadet Sauce with Potatoes and Onions   Trout in Riesling, Leek & Onion Sauce

AUGUST CLASS SCHEDULE

ROCK THE KAZBAH: MODERN MOROCCAN STYLE   Saturday, August 7, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Tristen Epps, ‘Great’ Cook, Providence Country Club   Moroccan cooking is characterized by rich spices, cumin, coriander, saffron, chilies, dried ginger, cinnamon and paprika. Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats. Come learn how to make these delicious dishes at home!   MENU Seared Tuna with Ginger, Chili, and Watercress   Couscous with Roasted Summer Vegetables   Cinnamon Scented Chickpea & Lentil Soup   Spiced Salmon with Grapefruit and Fennel Salad   Spicy Beef Kefta Kebabs with Chickpea Puree   Poached Pears in Scented Honey Syrup & Apricot Cigars   *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

Paccheri Pasta HOMEMADE SUMMERTIME PASTA   Saturday, August 7, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   During this class you will learn to make several different pasta shapes and ways to flavor your favorite fresh pastas!  Each delicious pasta dish is paired with a light sauce to satisfy your taste buds during the hot summer months.  You’ll learn some secrets to pairing with your favorite wine from Susanne who is an International Sommelier. Buon appetito!    MENU Paccheri “inch diameter tubular pasta” with Tomatoes, Basil & Fennel Paccheri means ‘slaps’ because they supposedly make noise like slaps when lifted with a fork   Handmade Basil Spaghetti with Sundried Tomatoes, Pistachios, Eggplant & Spicy Peppers   Orrechiette "little ear pasta" Made with Semolina Pasta Paired with Potato, Rosemary  & Fresh Basil Sauce   Mezze Maniche “little short, ribbed and tubular pasta” with Fresh Green Beans, Marjoram, Garlic & Balsamic Vinegar Sauce   Handmade Spinach Penne Pasta with Anchovies, Lemon, Olives and Buffalo Mozzarella   Farfalle “little butterfly pasta” with Vegetable Ragu Ragu consists of Fennel Leaves, Celery, Danvers Carrots, Cherry Tomatoes, Fennel Seeds and Onion   *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

PROFESSIONAL KNIFE SKILLS with Culinary Basics   Saturday, August 14, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Compass Group   This is the perfect technique class for those who are just learning to cook as well as for those who have been cooking for years.  Only professional culinary students have had the benefit of this training, until now! You’ll begin the class with a session on knife skills, where you’ll practice proper handling.  You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine, to fancy French cuts of brunoise and chiffonade.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental cooking techniques – blanch, roast, sauté and caramelize.  ***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store before your class.***    MENU Provencal Chicken with Vegetables   Bucatini All’Amatriciana (Italian Bucatini Pasta with Pancetta)   Shrimp and Zucchini Tostadas

COASTAL COOKING   Saturday, August 21, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   Whether you are headed to the beach this summer or prefer the calm of an ocean breeze at home, this class is for you!  In this fun class on coastal cooking, you’ll learn tips on purchasing seafood as well as delicious recipes that will bring the flavors of the sea into your kitchen.    MENU Mini-Crab Cakes with Remoulade Charleston’s Famous Shrimp and Grits   Baja Fish Tacos with Honey Lime Slaw Flounder en Papillote Clam Sauce with Homemade Pasta Coconut Curried Mussels

TOKYO TO SHANGHAI   Thursday, August 26, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   In this class on Asian cuisine, you’ll learn new culinary techniques and be introduced to exotic ingredients as we cook and sample dishes from Korea, Thailand, Japan, China, Vietnam, and the Philippines.  MENU China:  Shu Mai (Pork Steamed Dumplings) with Soy Dipping Sauce   Korea:  Bulgogi (“Fire Meat”) with Kimchi Thailand:  Pad Thai with Shrimp Vietnam:  Spring Rolls with Nuoc Cham (fish dipping sauce)   The Philippines:  Pancit Palabok (Celebration Noodles with Pork and Shrimp)   Japan:  Vegetable Tempura with Ponzu Sauce

FUNDAMENTALS OF COOKING II   Saturday, August 28, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Compass Group   So you’ve taken our knife skills class and you’re probably thinking “what’s next?”  In this class you will get to practice basic culinary techniques that will provide a strong foundation on your journey to becoming a great cook. After this class you should be prepared to take on any other beginner course we offer.    MENU Sauté Spicy Pork and Asian Vegetables   Shallow Fry (or Pan Fry) Parmesan Crusted Chicken with Sundried Tomatoes Seared Diver Scallops over Sweet Corn and Nectarine Salad   Stew Chicken Cacciatore   Braise Braised Artichokes Infused with Mint and Parsley   Poach Poached Fresh Catch with Fennel & Tomato

BOUNTIFUL ORGANIC GARDEN   Saturday, August 28, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   This class is for those who are making the most of the delicious summer vegetables. When you find yourself in the middle of your summer harvest saying, “what new ways can I cook all these plentiful vegetables?!"  Learn these cool recipes using fresh from the vine produce from The Tiny Chef's bountiful organic backyard garden!!   MENU Grilled Shrimp & Vegetable Risotto with Dusky Eggplants, Zucchini, Red Bell Peppers and Big Bertha Green Peppers   Lemon Boy Yellow Tomato Caprese Salad with Buffalo Mozzarella and Fresh Purple Basil Pesto   Heirloom Brandywine Tomatoes Stuffed with Couscous, Scallions, Mint, Pimentos and Red Peppers   Stuffed and Roasted Ichiban Eggplants with Cherokee Purple Tomatoes, Italian Flat Leaf Parsley, Sweet Basil & Parmigiano Reggiano Cheese   Potato & Zucchini Gnocchi with Fresh Yellow Peppers, Sage & Flat Leaf Parsley Sauce   Thinly Sliced Eggplants Placed in a Ramekin Dish (called a Timballi in Italy) Stuffed with Little Pastas & Homemade Heirloom Tomato 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

SEPTEMBER CLASS SCHEDULE

PROFESSIONAL KNIFE SKILLS with Culinary Basics   Saturday, September 4, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Compass Group   This is the perfect technique class for those who are just learning to cook as well as for those who have been cooking for years.  Only professional culinary students have had the benefit of this training, until now! You’ll begin the class with a session on knife skills, where you’ll practice proper handling.  You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine, to fancy French cuts of brunoise and chiffonade.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental cooking techniques – blanch, roast, sauté and caramelize.    ***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store before your class.***   MENU Provencal Chicken with Vegetables   Bucatini All’Amatriciana (Italian Bucatini Pasta with Pancetta)   Shrimp and Zucchini Tostadas

IT’S ALL GREEK TO ME γιορτή  ελληνικά “Greek Feast”   Saturday, September 4, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Rochelle Courey, Chef/Owner, “The Baker’s Joint”"   Greek cuisine is unique in flavor, but easy to accomplish at home.  We are going to create our own Greek Festival.  No gyros here!  Simply, a deep look into the Greek culture and cuisine using simple and fun techniques.  Come join Rochelle on a journey that will explore traditional Greek dishes that your whole family will enjoy!   MENU Fakes Soupa Lentil Soup   Hortopitakia Savory Turnovers with Spinach, Greens and Herbs   Bekri Meze (Drunkard's Meze) Pork with Wine and Peppers   Melitzanes Papoutsakia Stuffed Eggplant   Chicken Souvlaki with Tzatziki Marinated Chicken Skewers with a Yogurt Sauce   Dolmathakia Stuffed Grape Leaves with Rice & Herbs (Vegetarian)

GAME DAY FAVORITES   Saturday, September 11, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love   Whether you  are tailgating or watching the game from the couch, you’ll love these football favorites that are sure to score a touchdown with your guests.    MENU Korean Bulgogi (Grilled Marinated Flank Steak) Hoagies with Kimchi Slaw Lamb and Feta Sliders   Spicy Asian Chicken Wings Shrimp Potstickers with Soy Dipping Sauce Jalapeno Poppers with Fresh Salsa   BBQ  Chicken, Caramelized Onion, and Gouda Quesadillas

TASTES OF AUTUMN   Saturday, September 18, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Compass Group   The transition from summer to fall has begun and as the temperature changes so does the food. We welcome the hearty earthy filling foods of autumn that bring us comfort and this class strives to show you how to use those ingredients in new ways. MENU Lobster Pot Pie with Homemade Crust   Smoked Oyster Chowder with Shrimp & Buttermilk   Warm Winter Vegetable Salad   Bacon Wrapped Pork with Five Spice Honey Glaze   Roasted Farmers Squash with Quinoa Salad   Raspberry Fig Cake

TASTE OF THAILAND   Saturday, September 18, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Intermediate*   Guest Chef Nikki Moore, Chef/Owner, Food Love   In this class on Thai cuisine, you’ll learn about the flavors of ingredients of Thailand while making these classic Thai dishes.    MENU Tom Kha Gai Coconut Soup with Chicken Kaeng Phet Kai Chicken Curry Pad Thai   Sweet and Savory Stir-Fried Rice Noodles with Shrimp Nam Jim Sate Marinated Beef Sate with Peanut Dipping Sauce Mi Krob Fried Vermicelli noodles with Pork, Shrimp, and  Chicken Khao Neow Mamuang Coconut Sticky Rice with Mango   *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

PROFESSIONAL KNIFE SKILLS with Culinary Basics   Saturday, September 25, 10:30 am - 12:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Kyle Biddy, Sous Chef, Compass Group   This is the perfect technique class for those who are just learning to cook as well as for those who have been cooking for years.  Only professional culinary students have had the benefit of this training, until now! You’ll begin the class with a session on knife skills, where you’ll practice proper handling.  You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine, to fancy French cuts of brunoise and chiffonade.  Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental cooking techniques – blanch, roast, sauté and caramelize.    ***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the class.  If you don't have these items, they may be purchased in the store before your class.***   MENU Provencal Chicken with Vegetables   Bucatini All’Amatriciana (Italian Bucatini Pasta with Pancetta)   Shrimp and Zucchini Tostadas

PIZZA PIZZA & FOLDED PIZZA   Saturday, September 25, 1:00 - 3:00 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef   Pizza is easier to make than you may think  A perfect starter for a nice late summer evening! Or make several and serve as a tapas style meal.   MENU Pizza alla Napoletana Neapolitan Style Pizza   Calzone with Alici Anchovies, Black Olives & Pecorino Cheese Authentic Italian Calzone   Pizza ai Funghi Mushroom Pizza   Pizza Margherita   Pizza Quatro Stagioni Four Seasons Pizza   Pizza con Arugula, Prosciutto e Formaggio Fresh Arugula, Prosciutto and Mozzarella Pizza

SAY CHEESE   Thursday, September 30, 6:30 - 8:30 pm $65 per person, hands-on 12 participants Skill Level: Beginner   Guest Chef Nikki Moore, Chef/Owner, Food Love For cheese lovers only! Cheese isn’t just for crackers. In this class, you’ll learn basic cooking techniques while creating these delicious dishes that all feature cheese.  From cheddar gougéres to ricotta blintzes, these dishes will have you saying “cheese!” MENU Sautéed Chicken Breasts with a Gorgonzola Cream Sauce Gruyere and Parmesan Cheese Soufflé   Cheddar Gougéres   Autumn Apple and Goat Cheese Tart   Spinach and Feta Cheese Spanikopita Pear and Ricotta Blintzes with a Maple-Butter Sauce

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.