Instructor: Chef James Clary

Locally renowned Chef James Clary has deep familial roots in Central and South America. His Brazilian-inspired menu features foods from this rich and varied country. He will teach regional Brazilian differences in cuisine from rainforest food to Rio-fusion.

The Menu

• Acarajé: A popular Brazilian street food. Black-eyed peas seasoned with ground dried shrimp and onions, then formed into balls—deep-fried in palm oil, split and filled with spicy shrimp and onions.
• Moqueca: The traditional slow-cooked Brazilian fish stew with onions, garlic, tomatoes, and cilantro.
• Feijoada: Smoked meats, ribs, and beef jerky are simmered with black beans. The meats are removed and served separately on a platter.
• Couve a Mineira: These Brazilian-style collard greens are the classic accompaniment to feijoada.
• Pave de Limao: A tangy no-bake lime and shortbread casserole with just the perfect amount of sweetness.

Instructor: Chef H.J. Schumer

The great thing about pasta is how versatile it is. Nearly any protein from beef and chicken to seafood works well with it. Toss in your favorite veggies and other add-ins, a complementary sauce, and suddenly, you have your very own pasta creation. Learn endless combinations for summer salads and more.

The Menu

• It’s up to you!

Instructor: Chef H.J. Schumer

The great thing about pasta is how versatile it is. Nearly any protein from beef and chicken to seafood works well with it. Toss in your favorite veggies and other add-ins, a complementary sauce, and suddenly, you have your very own pasta creation. Learn endless combinations for summer salads and more.

The Menu

• It’s up to you!

Instructor: Chef H.J. Schumer

Sign up for the first in a four-part, weekly series immersing home cooks in the basic principles of the culinary arts. Topics in this first session include knife skills, basic cooking methods, classic poultry dishes, salad and dressing basics, and chef techniques and tips. Ideal for beginning and intermediate level cooks.

The Menu

• Niçoise Salad with Citrus and Champagne Vinaigrette
• Goat Cheese and Sundried Tomato Ranch Dressing
• Chicken Capresa
• Curried Chicken Salad

June 2, 2012 – Class 2: Beef, Pork, and Lamb.
June 9, 2012 – Class 3: Seafood and Shellfish.
June 16, 2012 – Class 4: Sides, Sauces, Garnishing, and Presentation

Instructor: Elly Goldstein – Samuel Adams Brewery

If you love wine pairing menus, just wait till you try brew pairings! Elly Goldstein of Samuel Adams Brewery will show you the process for tasting and evaluating craft brews and sample some regional brews you might not see here in the Midwest. You’ll also enjoy a menu designed to perfectly complement the various brew selections. Class participants will take home a Samuel Adams pint glass.

The Menu

• Ahi tuna nachos paired with Summer Ale
• Lemon Shrimp Bruschetta paired with Noble Pils
• Buffalo blue cheese bacon burgers with hand batter fries and house-made srirachi catsup paired with Whitewater
• IPA and Samuel Adams Boston Lager
• Double Chocolate stout cake with chocolate nibs and ganache icing paired and made with Imperial Stout

Instructor: Jessica Idleman

As gardens and orchards ripen with sweet spring goodness, it’s the ideal time to bring out the blender and make smoothies. Nutritionist Jessica Idleman teaches how to make the most of the season’s abundance with smoothies for breakfast or a quick snack.

The Menu

• Green Goddess Smoothie
• Tomato Salad Smoothie
• Oatmeal Cookie Smoothie
• Freestyle Smoothie (Your very own concoction)