Cooking Class Schedule - May-June 2018 - Kitchen Window
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Cooking Class Schedule – May-June 2018
MAY French Classics - Small Plates
Classic French food never goes out of style for one simple reason... it’s
delicious! This interactive small plate cooking class takes a modern look
Fundamentals of Quick Weeknight Meals 5 at a few traditional French dishes while staying true to what makes
We’ve all been there… standing in the grocery store trying to figure out them truly classic. This menu includes: BOUILLABAISSE—a heady rich
what to throw in the cart to get a healthy, quick dinner on the table. French fisherman’s stew with seared scallops, mussels and cod in a light
With a little pre-planning, it can be done with ease. Join us to get the broth and, of course, ROUILLE—a saffron and garlic sauce that’s the
secrets for healthy, tasty meals that fit into a busy schedule. We will work perfect complement; SALAD NICOISE—a fresh light salad with tomato,
on 4 meals you can get on the dinner table in 30 minutes creating min- perfectly cooked eggs and olive oil poached tuna; FRENCH ONION
imal mess and dishes. Tonight’s features are HONEY-MISO BAKED GOUGERES, which combines two classic dishes into an amazing bite;
SALMON WITH SESAME GREEN BEANS; MUSHROOM AND PESTO RISOTTO STEAK AU POIVRE—petite tenderloin medallions with a rich sauce of Tel-
WITH TOASTED WALNUTS; MOROCCAN CHICKEN STEW WITH COUS- licherry peppercorns, butter and cognac; and CREPE SUZETTE—crepes,
COUS; and RED CURRY SHRIMP WITH SNAP PEAS AND SWEET BELL PEP- orange and flames. What else could you ask for in a dessert?
PERS Jeff Adamek | Participation | $89
Jeff Adamek | Participation | $79 #180505B – Saturday, May 5 | 6:00 p.m. – 9:30 p.m.
#180501A – Tuesday, May 1 | 6:00 p.m. – 9:30 p.m.
Knife Skills
Thai Favorites 4 Good knife skills can change the way you cook (and keep you out of
Awaken your senses and celebrate the flavors of Thailand. In this the emergency room). With them, cooking will become faster, easier
hands-on class, you’ll learn to prepare some of our favorite Thai recipes and more enjoyable; in some cases, the right cut can even improve
and we will walk you through the specialty ingredients, tips and tech- the flavor of your food. In this hands-on class led by our expert instruc-
niques essential their preparation. Tonight’s class will feature… THAI tors, you’ll learn the basics of cutlery; how to stand and hold the knife
CURRY CHICKEN BITES – Marinated chicken thigh, fried and served with for maximum performance; and the fundamental principles of slicing,
sweet and sour sauce. PORK AND SHRIMP NOODLE SALAD – Vermicelli mincing, dicing and julienne. You’ll improve your food preparation skills
noodles mixed with pork, shrimp, peanuts, bell pepper, onion, cilantro, in all areas, beginning with the basic vegetables that make up the
and lettuce in a sweet and spicy dressing. STIR FRIED THAI BASIL foundation of many standard recipes—onions, celery, carrots and po-
CHICKEN – Chicken with Thai basil, green beans, mushrooms, onion, tatoes. We will show you techniques for cutting fruits like oranges, ap-
jalapeno, bell pepper. SHRIMP PAD THAI – Shrimp, rice noodles, green ples, mangoes, melons and pineapple. You will learn basic carving, as
onions, bean sprouts, eggs, topped with peanuts, cilantro and fresh well as a few tips for tackling more challenging produce like avocados,
lime juice. tomatoes, peppers and herbs. We will use some of the food we prepare
Jeff Adamek | Participation | $89 in class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES
#180503A – Thursday, May 3 | 6:00 p.m. – 9:30 p.m. AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE
MANGO SALSA.
BBQ Tour: Kansas City Becky Caterine | Participation | $79
Join our Grillmasters on our cross-country BBQ Tour. This hands-on class #180508A – Tuesday, May 8 | 6:00 p.m. – 9:30 p.m.
is filled with expert barbecue techniques and a delicious KC inspired
BBQ menu. Whether its pork, beef or chicken, the barbecue plate in International Dumplings
Kansas City is drenched in sauce and loaded with sides. We’ll start with This interactive small plates class focuses on dumplings from around the
a Kansas City style classic: CANDIED RIB TIPS. Then the focus our evening world that vary in filling and wrapper (or none at all). Each one is a
turns to a KC staple, HERB BRINED BBQ CHICKEN. We’ll cover all the ba- highly satisfying bite with a soft interior and accompanied by a flavorful
sics to create award winning chicken that will keep your friends and sauce. This menu includes: JAPANESE ROSE DUMPLINGS—a rolled
family begging form more. But no meal is complete without two of the dumpling filled with ground pork, ginger and scallion with a ponzu and
best barbecue sides around—both straight off the grill—SOUR PICKLE togarashi sauce; PIEROGI—a Polish dumpling of creamy potato served
GRILLED POTATO SALAD, and GRILLED MAC ‘N CHEESE. with seasoned sour cream; MOMO—a Tibetan dumpling of ground
Daniel Darvell and Doug Huemoeller | Participation | $89 beef and vegetables served with a Nepali tomato chutney; GERMAN
#180504A, Friday, May 4 | 6:00 p.m. – 9:30 p.m. SEMMELKNODEL—a deceiving flavorful bread dumpling made from
simple ingredients and poached in chicken broth; and MANTI—Armen-
Cooking Under Pressure ian steamed and pan-fried dumplings served with yogurt and sumac.
Pressure cooking is the perfect solution for today’s cooks who are look- Jeff Adamek | Participation | $89
ing to feed their families healthy meals in less time. With a pressure #180509A – Wednesday, May 9 | 6:00 p.m. – 9:30 p.m.
cooker, you can cook with less water and at a higher temperature, so
that your food retains many of the nutrients that are lost in traditional Sushi Fundamentals
simmering or boiling. Join us for a fun and informative seminar where Traditional sushi is healthy, fun and easy to make at home once you
we’ll cover the technical features of pressure cookers, share tips for know the basic techniques. Join us to learn the secrets of the sushi ba-
making your pressure cooker easier to use, and sample some great sics. We will start with the foundation of sushi, the rice. Next, we’ll discuss
food. We will demonstrate the diversity of the pressure cooker by fish and you’ll learn how to use a sashimi knife to properly cut SALMON
preparing FRENCH ONION SOUP, PENNE BOLOGNESE, BEEF CARNITAS, AND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces and
and PRESSURE SEARED CHICKEN. You will also learn how to modify some ponzu. With these essentials under your belt, you’ll try your hand at mak-
of your favorite “traditional” recipes for your pressure cooker. If you own ing sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled with
a pressure cooker, or are interested in adding this method of cooking crab, avocado and cucumber. Then we’ll try our hands at SPICY TUNA
to your repertoire, this is the seminar for you. ROLL followed by the SMOKED PHILLY ROLL filled with salmon, cream
Staff | Seminar | $39 cheese, and asparagus. During class, we’ll discuss where to shop for
#180505A – Saturday, May 5 | 10:00 a.m. – 12:00 p.m. the freshest sushi ingredients and what equipment you’ll need to make
rolling sushi easy and fun.
Jeff Adamek | Participation | $89
#180510A – Thursday, May 10 | 6:00 p.m. – 9:30 p.m.
1 View a complete listing of all classes and availability at www.kitchenwindow.com
Asian Small Plates Grillmasters Series: Chophouse Steak
This interactive Asian small plates class takes place in a casual learning Just about every griller dreams of the perfect steak, which begs the
and party-like atmosphere. The scrumptious menu includes BEEF UDON question: what is the “perfect steak?” Fortunately, our Grillmasters are
NOODLE TEPPANYAKI—Japanese wide noodles and slices of marinated here to help you cut through the gristle and find your perfect steak! As
beef stir-fried together on an iron griddle; PORK & VEGETABLE GYOZA— you taste your way through different grades of beef (choice, select,
savory pot-stickers served with sesame dipping sauce; CRAB RAN- and prime), different finishing techniques (grass-fed, dry-aged), and
GOON—fresh crab meat, sweet cream cheese and ginger wontons; the four primary cuts of steak, you’ll gain an understanding of the
and SHAVED BEEF BANH MI BITES—Vietnamese-style sandwiches with unique flavor of each different type and figure out which steak is just
sweet and spicy condiments. Then you’ll also get to try your hand at right for you. You’ll also prepare an impressive spread of classics to ac-
rolling together your favorite fresh ingredients at the SUSHI BAR to make company your steak including CHOPHOUSE SALAD—butter lettuce,
your own sushi roll. Yum! candied pecans, red onion and blue cheese dressing; GRILLED AS-
Jeff Adamek | Party-Style Participation | $89 PARAGUS, ZUCCHINI AND SCALLIONS WITH HERB VINAIGRETTE; and
#180511A – Friday, May 11 | 6:00 p.m. – 9:30 p.m. CEDAR-PLANKED MASCARPONE LEEK POTATOES. We will also fashion
two delicious compound butters to dress the steak—LOBSTER BUTTER
Morel Wine Dinner and WILD MUSHROOM BUTTER. Finally, you’ll end the night with a light
There are many reasons to delight in spring after a Minnesota winter. dessert of STRAWBERRIES WITH AGED BALSAMIC.
And if you’re a mushroom lover, the (all-too-brief) morel season is at the Daniel Darvell and Doug Huemoeller | Participation | $99
top of that list. Because they’re hunted and gathered by hand, morels #180518B – Friday, May 18 | 6:00 p.m. – 10:00 p.m.
are scarce and precious – making them a true delicacy. We’ll prepare
4 fantastic courses that pay tribute to spring and the morel. We will Outdoor Cooking and Grilling Seminar
begin with a GRILLED SPRING ONION AND MOREL TART, SHAVED AS-
Join our Grillmasters to learn the fundamentals of successful outdoor
PARAGUS, LEMON CRÈME FRAICHE. The on to BUTTER POACHED COD,
grilling and smoking. Our experts will help you sort through the hype to
SAUTÉED MORELS, RAMPS AND SMOKED BACON. Our spring celebra-
better understand the grill you have, or to help you discover the grill
tion continues with LAMB LOIN WITH BROWN BUTTER MORELS, ARTI-
that is right for you. You'll get a quick lesson in the basic anatomy and
CHOKES, RED WINE AND PISTACHIOS. Then we will complete our
features of gas, pellet and charcoal grills. We’ll discuss how a grill’s de-
evening by preparing MOREL AND VANILLA SUGAR BRULEED GOAT
sign, construction and technology affect food and its flavor. Then we
CHEESE, SHORTBREAD AND SPRING CHERRY COMPOTE.
Accompanying wine flight sold separately at class; will take a look at smokers and discuss how to effectively use smoke in
approximately $30 for four wines. your cooking, including which types of wood and charcoal to use. We’ll
Jeff Adamek | Participation | $99 discuss and demonstrate basic grilling techniques for all types of grills
#180512A – Saturday, May 12 | 6:00 p.m. – 9:30 p.m. and how they change based on the grill you have. Since the truth is in
the flavor, we'll sample a variety of grilled meats in a side by side com-
parison from a variety of grills, including slow cooked LOIN BACK RIBS;
Celebrating Walleye GRILLED CHICKEN BREASTS; and NEW YORK STRIP STEAKS. We’ll have
You cannot grow up in Minnesota and not know walleye. Many who
enough samples to send even the biggest eaters into a protein coma.
grew up on the famed fish are familiar with the standard shore lunch
Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49
preparation. In this class we are showcasing some other ways to enjoy
#180521A – Monday, May 21 | 6:00 p.m. – 9:00 p.m.
your walleye. Like, TAVERN BEER BATTERED with a trio of sauces: LEMON-
DILL, APPLE-JALAPENO, and SWEET AND SOUR FIRECRACKER SAUCE. Or,
WALLEYE STREET TACOS with CHIPOTLE CREMA, BAKED WALLEYE over Fundamentals of Quick Weeknight Meals 6
ZUCCHINI NOODLES with ROMESCO AND CHARRED SCALLION, and We’ve all been there… standing in the grocery store trying to figure out
WALLEYE STUFFED AVOCADO with BANG BANG SAUCE. So, whether you what to throw in the cart to get a healthy, quick dinner on the table.
grew up on walleye or this is your first time experiencing this tasty fish, With a little pre-planning, it can be done with ease. Join us to get the
join us in celebrating Minnesota’s state fish (no fishing license required). secrets for healthy, tasty meals that fit into a busy schedule. We will work
Jeff Adamek | Participation | $89 on 4 meals you can get on the dinner table in 30 minutes creating min-
#180515A – Tuesday, May 15 | 6:00 p.m. – 9:30 p.m. imal mess and dishes. Tonight’s features are PARCHMENT CHICKEN WITH
LEMON-GINGER CARROT AND ZUCCHINI; WHITE BEAN CHICKEN CHILI;
Grill Fundamentals: Gas Grilling 1 KOREAN-STYLE MEATBALLS WITH CRISPY RICE; PAN-FRIED SALMON WITH
The key to graduating to “Gas Grillmaster” is gaining an understanding LEMON-BASIL PASTA
of the fundamentals of your grill. You’ll learn everything you need to Jeff Adamek | Participation | $79
know to maximize flavor, minimize hassle, and generally make the most #180522A – Tuesday, May 22 | 6:00 p.m. – 9:30 p.m.
out of any gas grill. We will work together in small groups and cover all
the basics. We will start the cooking with MARGARITA CHICKEN SKEW- Grillmasters Series: Kamado Cooking 1 (Kamado Joe,
ERS WITH COCONUT VINAIGRETTE—a delectable and surprising dish that Primo, and Big Green Egg)
brings the tropics to your backyard. Next, you’ll prepare SMOKED PEP- Few grills have the die-hard fans that kamado style grills have, but rest
PER-RUBBED RIBEYE WITH MEMPHIS BARBECUE SAUCE and serve it along- assured—they have earned it. They combine the capabilities of an
side ASPARAGUS WITH SHERRY-BACON VINAIGRETTE. Finally, you’ll
oven, a smoker, and a grill, there’s little they can’t do. Of course, the
move on to HICKORY-SMOKED CIDER-BRINED PORK TENDERLOIN WITH
wealth of possibilities can seem overwhelming to the uninitiated, so our
GRILLED APPLES—a delicious, seasonal dish that will keep you grilling
resident Grillmasters are here to teach you what you need to know to
even as the weather cools down. This is a fun evening that no gas griller
get started. In this hands-on class, you’ll learn about how to start your
should miss, so join us for this excellent opportunity to broaden your skills
grill and select charcoal, and then you’ll set your grill and start cooking!
and deepen your love of gas grilling!
Doug Huemoeller | Participation | $79 You’ll make ORANGE WHISKEY GLAZED CHICKEN WITH HONEY ORANGE
#180516A – Wednesday, May 16 | 6:00 p.m. – 9:00 p.m. AND BROCCOLI SLAW while learning all about coal-fired roasting. You’ll
master working with quick meats by making a classic FLATIRON STEAK
WITH CHIMICHURRI SAUCE. You’ll also make FINGERLING POTATO SALAD
Tiki (pupu) Small Plates WITH SUN-DRIED TOMATO VINAIGRETTE, proving that you can grill nearly
Bring your own Hawaiian camouflage to this interactive small plates any dish with great results. Finally, you’ll stoke the grill to impressively
class, celebrating the fun and delicious food in the tiki tradition. These high temperatures to make COAL-FIRED PIZZA with a traditional quick-
reinvented (because have you seen a party food cookbook from the
cook crust, and top it with homemade Sicilian sausage, hot soppres-
50s?!) dishes promise to deliver in the flavor department. The menu for
sata salami, red onion and oregano. Come on out for a night of great
this class includes: BIG KAHUNA SLIDERS—a 3-ounce beef patty with
fun, great food, and a hands-on look at one of our favorite grills!
grilled pineapple, avocado and sweet soy glaze; VOLCANO FRIED
Daniel Darvell & Doug Huemoeller | Participation | $89
RICE—loaded ginger fried rice and yes...SPAM; COCONUT SHRIMP with
#180522B – Tuesday, May 22 | 6:00 p.m. – 9:30 p.m.
SWEET AND SOUR dipping sauce; TERIYAKI CHICKEN MEATBALLS with
toasted sesame and lettuce wrap; and SURFBOARD KALUA PORK—
smoked pulled pork with pineapple, sweet potato and sweet soy.
Jeff Adamek | Party-Style Participation | $89
#180517A – Thursday, May 17 | 6:00 p.m. – 9:30 p.m.
To register www.kitchenwindow.com or call 612.824.4417 2
Today’s Fundamentals 3 Party BBQ: Summer Cookout
This series of classes are designed for the modern home cook and the Join us for a summer evening in Uptown with good friends and good
desire to make quick flavorful meals while building the skills to elevate food. You’ll convene on the patio with our Grillmasters and work to-
your food. Through simple but flavorful dishes we will be able to focus gether to create a menu of grilled small plates and appetizers that are
on the foundational skills that make or break even the best recipe. In full of summer flavor, including: GRILLED GRAPE MASCARPONE CROS-
this class we will cover… TINI—the ideal pairing of creamy, sweet and crunchy; CRAB-STUFFED
Topics: working with fresh and dried peppers, Latin sauce making, Latin GRILLED AVOCADOS—seafood and avocado are a match made in
flavors and ingredients, soup building, quick pickling, frying, flavor bal- heaven; SMOKED SWEET POTATO STACKS—thinly sliced sweet potatoes
ancing, pan frying eggs, making tortillas arranged into a smoky, cheesy delight; GRILLED TOMATO OLIVE OIL
Menu: TARTS—an ode to summer, these tarts are colorful, simple and incredi-
Mexican tortilla soup with charred corn, roasted peppers and lime ble; CARIBBEAN SUGAR CANE CHICKEN—tropically marinated and
crema grilled; GRILLED LIMONCELLO SHRIMP—a crowd-pleaser that is simple,
Red chicken enchiladas with pickled sweet onions and queso fresco elegant and delicious. We will also be mixing up some fun drinks to pair
Chilaquiles with roasted tomatillo sauce and fried egg with our small plates. This class will prepare you for your next backyard
Daniel Darvell | Participation | $89 gathering, or just a great solo evening on the patio.
#180524A – Wednesday, May 24 | 6:00 p.m. – 9:30 p.m. Beverages sold separately.
Daniel Darvell and Doug Huemoeller | Participation | $89
Grillmasters Series: Pizza, Modern Artisan #180531A – Thursday, May 31 | 6:00 p.m. – 9:30 p.m.
This class will teach you to be a true backyard artisan when it comes to
pizza making. Kitchen Window’s Grillmasters will show you how to make
and work with two doughs specifically designed for live-fire grilling, and
you’ll learn to adapt to the changing environment inside your grill so
JUNE
that every pizza that comes out will impress even the most discerning
crowd. You’ll begin by making Neapolitan style dough, using traditional Grillmasters Series: Pellet Grilling and Smoking Basics
Italian flour. We will then use this dough as the base for three different It’s no longer a gas or charcoal question. These days you have to make
pizzas: BURRATA WITH HEIRLOOM TOMATO AND BASIL INFUSED OLIVE OIL; room for pellet grills and smokers, which have come a long way since
APPLE, STILTON AND PROSCIUTTO; and SHRIMP AND ROASTED CORN they first started to gain popularity years ago. This pellet-focused class
with a WHITE GARLIC SAUCE. Then we’ll move on to our Wood-Fired will showcase the versatility in this style of cooking along with how to
dough that is hearty enough for wood and charcoal grills, and able to use these grills and smokers to their fullest. Whether you’re contemplat-
handle more robust toppings. We’ll be turning that dough into our KO- ing a purchase, you already own one, or you just want to experience
REAN PIZZA—with thin sliced pork belly, daikon kimchi, and jack cheese some great food, come check this class out. The menu for this class will
in a Gochujang-tomato sauce, as well as our THAI-PEANUT PIZZA—with be: OKLAHOMA ONION BURGERS, WOOD-FIRED PIZZAS with both classic
grilled chicken, julienned carrot, scallion, peanuts and mozzarella. and modern toppings, COWBOY STEAKS, and MINNE-APPLE PORK
Daniel Darvell and Doug Huemoeller | Participation | $79 SPARE RIBS with jalapeno pepper glaze – a mix of hot, sweet, spice and
#180524B – Thursday, May 24 | 6:00 p.m. – 9:30 p.m. smoke.
Daniel Darvell & Doug Huemoeller | Demonstration | $89
#180601A – Friday, June 1 | 6:00 p.m. – 9:30 p.m.
Party BBQ: Bayou Bash
Let the good times roll with this rocking Cajun and Creole menu! Let us
be your guides on this party-style participation adventure through the Minnesota Favorites: Small Plates
Bayou. Louisiana is a food lover’s paradise, and we’ll be sampling the It’s almost an impossible task to narrow down the iconic food items of
best it has to offer. The menu kicks off with four great appetizers packed any culture or region without leaving something out. Tough as it was,
with Bayou flavors to get the party started: CANE-CHARRED LOUISIANA we took a few informal polls and came up with a solid representation
SHRIMP grilled to perfection, ANDOUILLE-STUFFED GRILLED JALAPEÑOS of dishes that speak to Minnesota’s unique flavor. This interactive small
which are sure to heat up your taste buds, CREOLE CRAB CROUSTADES, plate class features: JUCY LUCY—a cast-iron griddled and cheese filled
and GRILLED SNAPPER WITH BOURBON CORN RELISH. Then it’s on to the hamburger that is a case study in the magic ratio of cheese to meat
main event—a genuine LOUISIANA CRAWFISH BOIL featuring classic to condiments; FRIED WALLEYE SHORE LUNCH—Minnesota’s state fish
BOILED CRAWFISH with DRAWN BUTTER, and CAJUN BABY RED POTA- that is breaded and pan-fried with sliced potatoes; WILD RICE HOT DISH,
TOES. This class is the next best thing to a trip to New Orleans, and a a version showcasing Minnesota-harvested wild rice, celery, mushroom
great way to start your summer entertaining—the aromas and flavors and freezer-section foraged tater tots; SPAM BITES—Minnesota’s own
coming off your grill will have friends and neighbors angling for an invi- canned ham and potatoes that are deep fried and served with dill
tation! pickle and cream cheese sauce; and IRON RANGE PASTY—a Min-
Jeff Adamek | Party Style Participation | $89 nesota version of a traditional hand pie with ground beef and root veg-
#180525A – Friday, May 25 | 6:00 p.m. – 9:30 p.m. etables.
Jeff Adamek | Party-Style Participation | $89
#180602A – Saturday, June 2 | 6:00 p.m. – 9:30 p.m.
Grillmasters Series: Ultimate Burgers
Creating a flavorful burger sometimes takes more than just pouring
Worcestershire sauce on some ground meat and firing up the grill. Outdoor Cooking and Grilling Seminar
Come discover the techniques and secrets for creating and grilling Join our Grillmasters to learn the fundamentals of successful outdoor
unique burgers in this hands-on class. In our first round, we will create grilling and smoking. Our experts will help you sort through the hype to
three burgers: an ITALIAN BURGER—fresh ground chuck and Genoa better understand the grill you have, or to help you discover the grill
Salami, topped with a sundried tomato aioli, parmesan crisp, fried pro- that is right for you. You'll get a quick lesson in the basic anatomy and
sciutto and fresh arugula, served on a ciabatta roll; a GERMAN BEER- features of gas, pellet and charcoal grills. We’ll discuss how a grill’s de-
BASTED BRATWURST BURGER—ground pork, topped with sauerkraut, sign, construction and technology affect food, its flavor and the grilling
onion mustard, on a pretzel bun and served with a MOJITO MELON technique you use. We will take a look at smokers and discuss how to
SALAD. Round two feature three more burgers: a JAPANESE TUNA effectively use smoke in your cooking, including which types of wood
BURGER—diced Ahi tuna topped with wasabi mayo, serrano peppers and charcoal to use. We’ll discuss and demonstrate basic grilling tech-
and Asian slaw in a yuzu sesame dressing; a SPANISH BURGER—fresh niques for all types of grills and how they change based on the grill you
chuck ground with Spanish chorizo, topped with Mahón cheese, a fried have. Since the truth is in the flavor, we'll sample a variety of grilled
egg, avocado, and harissa mayo; and a KOREAN BULGOGI BURGER— meats in a side by side comparison from a variety of grills, including slow
bulgogi seasoned ground beef, topped with jack cheese, kimchi, and cooked LOIN BACK RIBS; GRILLED CHICKEN BREASTS; and NEW YORK
gochujang sauce, and served with a JICAMA SLAW. STRIP STEAKS. Then we will finish our seminar with GRILLED TUSCAN FLAT-
Daniel Darvell and Doug Huemoeller | Participation | $89 BREAD.
#180530A – Wednesday, May 30 | 6:00 p.m. – 9:30 p.m. Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49
#180603A – Sunday, June 3 | 12:00 p.m. – 3:00 p.m.
3 View a complete listing of all classes and availability at www.kitchenwindow.com
Grill Fundamentals: Gas Grilling 2 with MINI DUTCH BABIES filled with SEASONAL BERRIES AND LIGHTLY
Graduate to a charcoal Grillmaster by taking control of your charcoal, WHIPPED CREAM.
and learning the basics of its setup and temperature management. Accompanying wine flight sold separately at class; approximately $40
This informative class will teach you everything you need to know about for four wines.
maximizing flavor, minimizing hassle, and generally making the most of Michael Bouchard and Jeff Adamek | Participation | $89
any charcoal grill you might come across—whether you’re cooking at #180608A – Friday, June 8 | 6:00 p.m. – 10:00 p.m.
home, or tending one at a party or picnic. You’ll join your fellow grillers
on our patio, where we will work in small groups to set up a grill from Party BBQ: Street Tacos – NEW
scratch. Once we get them fired up, we will begin by making SCALLION You asked for it, so we created it, the ultimate street taco party. In this
WRAPPED TERIYAKI BEEF ROLLS. You’ll also learn the art of perfectly full participation class, you’ll get to make five different tacos each with
grilled fish by making BAJA CORVINA FISH TACOS with CHIPOTLE LIME their own salsas and condiments. You’ll also get to press and grill up
CREMA—fresh grilled corvina with chili rub and thin sliced coleslaw. both corn and flour tortillas. The first taco in the lineup is a SMOKED
From there we’ll move on to TEQUILA CITRUS CHICKEN THIGHS accom- MOJO PORK with MANDARIN ORANGE, SLAW and FRESH CORN TOR-
panied with HONEY ORANGE GLAZED GREEN TOP CARROTS. TILLAS. The next taco is a CARNE ASADA with GRILLED BEEF SKIRT STEAK
Daniel Darvell | Participation | $79 and TOMATILLO-JALAPENO SALSA. After that it’s onto a GRILLED SHRIMP
#180604A – Monday, June 4 | 6:00 p.m. – 9:00 p.m. TACO with YUCATAN SALSA on HOMEMADE FLOUR TORTILLAS. Rounding
out the taco party are two stellar entries, one is a FRIED AVOCADO
BBQ Tour: North Carolina TACO with SWEET PICKLED RADISHES and CHIPOTLE CREMA. The final
This stop on our BBQ Tour is all about the low and slow barbecue of taco is a GRILLED CACTUS with HOT QUESO and FRESH PICO DE GALLO
North Carolina. In this class, you’ll make and sample an authentic bar- SALSA.
becue menu—North Carolina-style. Tonight’s class focuses on perfect- Jeff Adamek | Participation | $89
ing your pork shoulder. You’ll get expert barbecue tips, techniques, #180609A – Saturday, June 9 | 6:00 p.m. – 9:30 p.m.
and recipes. Our North Carolina BBQ menu begins with PIMENTO
CHEESE DIP with GRILLED CIABATTA. Next, you’ll make pork two ways: Grillmasters Series: Kamado Cooking 1 (Kamado Joe,
VINEGAR-MOPPED CHOPPED CAROLINA PORK with TANGY VINEGAR Primo, and Big Green Egg)
SAUCE and PULLED CAROLINA PORK served with “CAROLINA GOLD” Few grills have the die-hard fans that kamado style grills have, but rest
SAUCE. For sides, you’ll make HUSHPUPPIES, and CAROLINA SLAW. Last assured—they have earned it. They combine the capabilities of an
but not least, no meal is complete without dessert so you’ll make (and oven, a smoker, and a grill, there’s little they can’t do. Of course, the
devour) GRILLED BANANA CREAM PIE. wealth of possibilities can seem overwhelming to the uninitiated, so our
Daniel Darvell | Participation | $89 resident Grillmasters are here to teach you what you need to know to
#180605A – Tuesday, June 5 | 6:00 p.m. – 9:30 p.m. get started. In this hands-on class, you’ll learn about how to start your
grill and select charcoal, and then you’ll set your grill and start cooking!
Sushi Fundamentals You’ll make ORANGE WHISKEY GLAZED CHICKEN WITH HONEY ORANGE
Traditional sushi is healthy, fun and easy to make at home once you AND BROCCOLI SLAW while learning all about coal-fired roasting. You’ll
know the basic techniques. Join us to learn the secrets of the sushi ba- master working with quick meats by making a classic FLATIRON STEAK
sics. We will start with the foundation of sushi, the rice. Next, we’ll discuss WITH CHIMICHURRI SAUCE. You’ll also make FINGERLING POTATO SALAD
fish and you’ll learn how to use a sashimi knife to properly cut SALMON WITH SUN-DRIED TOMATO VINAIGRETTE, proving that you can grill nearly
AND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces and any dish with great results. Finally, you’ll stoke the grill to impressively
ponzu. With these essentials under your belt, you’ll try your hand at mak- high temperatures to make COAL-FIRED PIZZA with a traditional quick-
ing sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled with cook crust, and top it with homemade Sicilian sausage, hot soppres-
crab, avocado and cucumber. Then we’ll try our hands at SPICY TUNA sata salami, red onion and oregano. Come on out for a night of great
ROLL followed by the SMOKED PHILLY ROLL filled with salmon, cream fun, great food, and a hands-on look at one of our favorite grills!
cheese, and asparagus. During class, we’ll discuss where to shop for Daniel Darvell & Doug Huemoeller | Participation | $89
the freshest sushi ingredients and what equipment you’ll need to make #180611A – Monday, June 11 | 6:00 p.m. – 9:30 p.m.
rolling sushi easy and fun.
Jeff Adamek | Participation | $89 Grillmasters Series: Fish
#180606A – Wednesday, June 6 | 6:00 p.m. – 9:30 p.m. No matter what type of grill you have, this hands-on class will show you
the way to fabulous fish and seafood off the grill every time. We will
Thai Favorites 5 begin with SUGAR CANE SHRIMP with FRUIT SALSA and grilled CRAB-
Awaken your senses and celebrate the flavors of Thailand. In this CAKES WITH SAFFRON ROUILLE. Then we will fire up our side burner and
hands-on class, you’ll learn to prepare some of our favorite Thai recipes griddle to prepare PAN FRIED WALLEYE TACOS WITH THAI BASIL AOLI.
and we will walk you through the specialty ingredients, tips and tech- Then back to the grill for SALMON with VERMOUTH COMPOUND BUTTER,
niques essential their preparation. Tonight’s class will feature… CREAM and HAZELNUT CRUSTED ATLANTIC COD grilled on a MAPLE-PLANK ac-
CHEESE WONTONS – Thai wonton wrappers filled with cream cheese companied with WOK GRILLED GREEN BEANS
served with sweet and sour sauce. TOM YUM SOUP - Hot and sour soup Daniel Darvell and Doug Huemoeller | Participation | $99
with shrimp, mushrooms, green onions, lemon grass, cilantro and kaffir #180612A – Tuesday, June 12 | 6:00 p.m. – 9:30 p.m.
lime leaves. MASAMAN CURRY CHICKEN – Chicken, potatoes, onions,
peanuts simmered in masaman curry coconut milk. THAI NOODLE Grillmasters Series: Texas Smokehouse
SALAD WITH BASIL CHICKEN AND PEANUT LIME DRESSING Beef is king in Texas, so perfecting your bovine delicacies are of utmost
Jeff Adamek | Participation | $89 importance. Tonight we will start off with the classic TEXAS HOTLINK a
#180607A – Thursday, June 7 | 6:00 p.m. – 9:30 p.m. fine ground, highly seasoned, fresh beef and pork sausage smoked to
perfection. Then it’s on to our TEXAS SMOKE HOUSE RIBEYE FINISHED
Napa Summer Wine Dinner – NEW WITH CHILI BUTTER. In classic form, these steaks will be rubbed and
Home to some of the most beautiful weather and agricultural land in grilled over lump charcoal and mesquite wood to get a solid char line
the country, Napa Valley is regarded as one of the very finest wine-pro- with an intense smoky flavor. To accompany our steaks we will prepare
ducing regions in the world. This participation class will introduce you LONGHORN INJECTED LOADED BAKED POTATOES, butter injected grilled
to some of the exquisite wines of Napa, California, and teach you how potatoes topped with all the fixings and HOMESTEAD BISCUITS using the
to make four dishes that pair perfectly alongside them. You’ll start with perfect balance of butter and lard.
TOASTED BRIOCHE WITH SWEET SUMMER PEAS, RICOTTA, MINT AND PINE Daniel Darvell & Doug Huemoeller | Participation | $89
NUTS. We will then move to a SMOKED COD AND CHARRED CUCUM- #180613A – Wednesday, June 13 | 6:00 p.m. – 9:30 p.m.
BER SALAD WITH BLACK TAHINI HUMMUS AND SPANISH PAPRIKA. Things
will get a little heartier in the third course when we make BEEF BARICOLE
(ITALIAN ROLLED BEEF TENDERLOIN) STUFFED WITH PESTO and served with
SAUTEED ZUCCHINI NOODLES. We will end the evening on a sweet note
To register www.kitchenwindow.com or call 612.824.4417 4
Farmer’s Market Finds – NEW Grillmasters Series: Pizza, American Classics
The Twin Cities has some great farmers’ markets. This class will show you Learn to turn your grill into a backyard pizzeria! If you love classic Amer-
how to make the most of what’s in and what’s coming into season. Get ican style pizzas, see how easy it can be to create great pie, enhancing
in on the first of a series celebrating the summer bounty that our local it by adding just a little smoke. In this class, you’ll get your hands on
farmers (or gardeners) bring to our tables. This is the perfect class for three different doughs, then cook and taste Kitchen Window’s twist on
anyone who loves vegetables or anyone who gets their CSA box or traditional American pizzas. Our Grillmasters will walk you through the
comes home from a trip to the farmers’ market and finds themselves techniques for cooking pizzas on the grill with crisp – but not charred –
wondering what to do with all those goodies. We’ll be starting off with crusts, married with perfectly cooked toppings. We’ll begin by making
a SALAD OF BABY SPRING LETTUCES, NEW CARROTS and an HERB VINAI- a thin cracker-crust with MARINATED TOMATOES, BASIL AND FRESH MOZ-
GRETTE. Next, we’ll prepare a GLAZED HONEY and SPRING GARLIC ZARELLA. Then we’ll move onto a TRADITIONAL-CRUST PIZZA with BBQ
CHICKEN with HEARTY BRAISED GREENS. After that, it’s on to an EARLY CHICKEN AND SMOKED GOUDA. Our pizza tour would not be complete
SUMMER MUSHROOM and FARM EGG CARBONARA. Finally, celebrat- without a CHICAGO-STYLE DEEP DISH PIZZA with COARSE ITALIAN
ing peak berry season with a RASPBERRY AND RHUBARB COBBLER. SAUSAGE AND PEPPERONI. We will then finish the evening with BLACK-
Jeff Adamek | Participation | $79 BERRY-BASIL PIZZA.
#180613B – Wednesday, June 13 | 6:00 p.m. – 9:30 p.m. Daniel Darvell and Doug Huemoeller | Participation | $79
#180619A – Tuesday, June 19 | 6:00 p.m. – 9:30 p.m.
Tapas and Paella 2 - NEW
Let Kitchen Window’s team lead you in a culinary tour of Spain with a Summer Hand Rolled Pastas – NEW
festive tapas and paella party! Our interactive small plates adventure Many of us turn away from pasta when the weather starts to warm. This
begins with five small plates: FIG AND CHORIZO MUSHROOMS WITH class is a celebration of the versatility and flavors found in summer pas-
HERBED SHERRY VINEGARETTE; GOAT CHEESE STUFFED PIQUILLO PEPPERS tas. On top of that we are delving away from the standard noodle and
WITH GARLIC HERB BUTTER; PINCHOS MURUNOS (MOROCCAN SPICED exploring some fun hand rolled pastas that are sure to up your street
PORK SKEWERS) WITH MOJO PICON; GRILLED ASPARAGUS WITH cred in the kitchen. In this class we will make three different pastas from
CHOPPED ROMESCO AND MANCHEGO CHEESE; and PATATAS BRAVAS scratch, starting with a GARANELLI combined with SWEET SPRING PEAS,
WITH GARLIC-TOMATO AILOI. Our feature dish will be one of Kitchen MINT AND LEMON. The next pasta to get rolled out is a TROFIE with BLIS-
Window’s signature paellas-SEAFOOD PAELLA VERDE WITH SNAP PEAS, TERED YELLOW GRAPE TOMATOES, BURRATA and BASIL. Finally, we will
SPINACH, ROASTED GREEN PEPPERS, CLAMS, COD AND SHRIMP. In work through making a SUGELI PASTA with STEAMED CLAMS, SPRING
keeping with our theme, SANGRIA—that wonderful combination of HERBS and GRILLED ZUCCHINI.
wine and fruit that’s the perfect summer drink—will be available. Dan Darvell | Participation | $89
Sangria sold separately during class. #180621A – Thursday, June 21 | 6:00 p.m. – 9:30 p.m.
Jeff Adamek | Party-Style Participation | $89
#180616A – Saturday, June 16 | 6:00 p.m. – 9:30 p.m.
We will then use bone-in legs and thighs that you will brine, rub,
Grillmasters Workshop smoke and sauce to create the ultimate KC MASTERPIECE BBQ
CHICKEN. For the final challenge, we will work on conquering the
You asked for it, we designed it. Join our Grillmasters in this 100%
boneless skinless chicken breast with GRILLED ONION BBQ PASTE.
hands-on, start to finish, all day workshop. In this small classroom for-
Rib Lab
mat (12-person maximum), each guest will individually prepare their
In this section of our workshop, we will cover everything from the dif-
own Grillmaster feast. At the end of the day, YOU WILL LEAVE WITH
ferent types of ribs, and how and where to purchase them, to rib
EVERYTHING YOU’VE PREPARED so that you can share it with your
preparation, seasoning, saucing and the art of slow-cooking for
friends and family (or keep it all to yourself and feast for a week!).
maximum flavor. You will taste test St. Louis Style Spare Ribs and baby
We will discuss sourcing and selecting, cooking techniques, logging,
back ribs. Then you will set up your smoker and prepare your own
doneness, carving, building and layering flavors, rubs and sauces,
slab of GRILLMASTERS CHAMPIONSHIP BBQ ST. LOUIS STYLE SPARE
temperature control, as well as grill set-up and management. You
RIBS.
will work with gas grills, charcoal grills, pellet grills, box smokers, water
Steak Lab
smokers, and kamados.
Work with our Grillmasters to discover and prepare the steak that is
Pork Shoulder Lab
just right for you. You will taste your way through steak grades and
When someone mentions BBQ, pork is probably the first meat that
primary cuts gaining an understanding of the unique flavor of each
comes to mind. For many of us, it is pork shoulder that really captures
different type. You will learn about selection and grilling techniques,
our imagination and taste buds. We will work with you on the tech-
then prepare and grill your very own PEPPERCORN-GARLIC RUBBED
niques for keeping your shoulders moist during long slow cooks, de-
NEW YORK STRIP STEAK with a GRILLED ROMAINE WEDGE SALAD.
veloping layered flavors, and selecting a spice blend that stands up.
Smoke Lab
We will even explain that troublesome stall and how to manage it
Learn about smoke levels and flavor balance in a side-by-side ex-
based on your schedule. In our longest cook of the day (8-9 hours),
ploration and tasting of Alder, Apple, Cherry, Hickory, Maple,
you will create CIDER MOPPED, LOW COUNTRY BBQ RUBBED PULLED
Mesquite, Oak and Pecan woods as you work our way to creating
PORK.
the perfect PARMESAN-DIJON CRUSTED SMOKED CHICKEN WINGS.
Brisket Lab
Dry Rub Lab
Brisket is, by far, the most difficult item to master in BBQ, which is why
Our Grillmasters will share with you all the tips and tricks for creating
it is the most critical component to any BBQ competition. Learn crit-
your own dry rub blends. You will get the opportunity to work with
ical techniques for the mastering the art of low and slow smoked
many of their secret ingredients, and explore different sampling and
beef brisket. You will trim, rub, mop and hickory smoke your own
tasting techniques as you explore the art of creating or modifying
TEXAS MARKET BEEF BBQ RUBBED BRISKET.
your favorite blends. You will create two staple dry rubs—CLASSIC
Burger Lab
PIT RUB, and BBQ GRILL BLEND—one intended for fattier meats and
Work to create the ultimate burger from fresh ground beef. In this
one for leaner cuts
portion of our workshop, we will learn to select the cut, mix, grind,
Sauce Lab
and then season from the inside out, ultimately leading to the form-
Learn the art of building your own BBQ sauce. Discover building bal-
ing and grilling of ultimate STEAKHOUSE BURGERS.
anced and layered flavors as you work through our Grillmaster
Chicken Lab
sauce workshop. You will create a basic but essential SMOKEHOUSE
Overcoming over cooked is the most critical component to per-
BBQ SAUCE.
fectly preparing chicken. Here, you will work with our Grillmasters to
Daniel Darvell and Doug Huemoeller | Participation | $499
understand the essentials to creating moist delicious chicken every
#180623A – Saturday, June 23 | 9:00 a.m. – 6:00 p.m.
time starting with whole MAPLE-APPLE SMOKED GRILLED CHICKEN.
5 View a complete listing of all classes and availability at www.kitchenwindow.comGrillmasters Series: Chophouse Steak Grillmasters Series: Ribs and Sauce
Just about every griller dreams of the perfect steak, which begs the If you love ribs as much as we do, this class is for you! Our Grillmasters
question: what is the “perfect steak?” Fortunately, our Grillmasters are will cover everything from the different types of ribs, how and where to
here to help you cut through the gristle and find your perfect steak! As purchase them, the best quality ribs for cooking on the grill, and how
you taste your way through different grades of beef (choice, select, to master the art of slow-cooking both beef and pork for maximum fla-
and prime), different finishing techniques (grass-fed, dry-aged), and vor. We will explore the use of dry rubs, and you’ll also work in teams,
the four primary cuts of steak, you’ll gain an understanding of the learning how to build and develop the ultimate barbecue sauce. The
unique flavor of each different type and figure out which steak is just rib feast begins with grilled KOREAN-STYLE SHORT RIBS and GRILLED
right for you. You’ll also prepare an impressive spread of classics to ac- ESPRESSO-RUBBED BEEF SHORT RIBS. Then it’s on to pork as we compare
company your steak including CHOPHOUSE SALAD—butter lettuce, SMOKED PORK LOIN BACK RIBS with GRILLMASTER’S DRY RUB, to GRILLED
candied pecans, red onion and blue cheese dressing; GRILLED AS- ST. LOUIS STYLE PORK RIBS with KC SWEET RUB. We’ll enjoy these ribs with
PARAGUS, ZUCCHINI AND SCALLIONS WITH HERB VINAIGRETTE; and a side of CIDER SLAW, and PLANKED SWEET POTATO, MAPLE AND PECAN
CEDAR-PLANKED MASCARPONE LEEK POTATOES. We will also fashion MASH and our homemade CHAMPIONSHIP BBQ SAUCE.
two delicious compound butters to dress the steak—LOBSTER BUTTER Daniel Darvell and Doug Huemoeller | Participation | $89
and WILD MUSHROOM BUTTER. Finally, you’ll end the night with a light #180627A – Wednesday, June 27 | 6:00 p.m. – 9:30 p.m.
dessert of STRAWBERRIES WITH AGED BALSAMIC.
Doug Huemoeller | Participation | $99 Party BBQ: 4th of July
#180621B – Thursday, June 21 | 6:00 p.m. – 10:00 p.m. The fourth of July is the best kind of holiday—you are encouraged to
relax in your backyard, a park, or by the lake. Join our Grillmasters for a
Midsummer Night’s Dinner hands-on class featuring six early preparation items that offer great flex-
What better way to spend a warm summer evening than with good ibility for easy entertaining so you can also enjoy your holiday. For our
food, good wine and good company. In this party-style participation main attraction we will be enjoying a HERB BRINED BARBECUE CHICKEN.
class you will work to create five small plates celebrating some of the We will follow that up with four side dishes that are sure to impress your
best of the summer: PLANCHA SEARED SUMMER MUSHROOM and ZUC- family and friends: GRILLED POTATO AND BACON SALAD—a classic
CHINI RISOTTO CAKE; GRILLED SHRIMP, SWEET CORN CHOWDER, PUMP- backyard salad with wonderful smokiness and, of course, bacon;
KIN SEEDS and CHILI OIL; FLATBREAD with SHAVED FENNEL, RUBY RED ROASTED CORN ON THE COB WITH GRILLMASTERS BBQ BUTTER—a super
GRAPEFRUIT, FETA, GRILLED VIDALIA ONIONS and ARUGULA; DISCADA easy dish with the great added flavor of our signature butter; MARI-
COD with SMOKED BACON and KETTLE CHIP POTATO SALAD; and NATED GARDEN TOMATOES—fresh, sweet tomatoes seasoned and mar-
GRILLED LAMB CHOP with SWEET CHERRY TOMATO, ROASTED GARLIC inated in a bold vinaigrette; and a BASIL AND MINT MELON
and BASIL RELISH. SALAD—using the freshest produce to create a beautiful and flavorful
Jeff Adamek | Party-Style Participation | $89 salad. Lastly, for dessert a FRESH BERRY COBBLER WITH GINGER BISCUIT
#180622A – Friday, June 22 | 6:00 p.m. – 9:00 p.m. STARS—the best way to celebrate our nation’s holiday!
#180622B – Friday, June 22 | 6:30 p.m. – 9:30 p.m. Jeff Adamek | Participation | $89
#180628A – Thursday, June 28 | 6:00 p.m. – 9:30 p.m.
Outdoor Cooking and Grilling Seminar
Join our Grillmasters to learn the fundamentals of successful outdoor International Grill: Jamaica
grilling and smoking. Our experts will help you sort through the hype to On this stop in the tour we’ll be exploring the island cuisine of Jamaica.
better understand the grill you have, or to help you discover the grill In this hands-on party style class, you will create five fantastic small
that is right for you. You'll get a quick lesson in the basic anatomy and plates that are perfect for summer entertaining or a delicious week-
features of gas, pellet and charcoal grills. We’ll discuss how a grill’s de- night meal. Our evening’s inspiration begins with two of our favorite
sign, construction and technology affect food, its flavor and the grilling Jamaican ingredients ginger beer and rum. Soon to be one of your fa-
technique you use. We will take a look at smokers and discuss how to vorite dishes, we will make GINGER BEER GRILLED SHRIMP TACOS WITH
effectively use smoke in your cooking, including which types of wood RUM PUNCH JICAMA RELISH. You can’t go far in Jamaica without run-
and charcoal to use. We’ll discuss and demonstrate basic grilling tech- ning across the next item on our menu, SPICED BEEF PATTIES WITH CO-
niques for all types of grills and how they change based on the grill you CONUT CARROT SLAW. Then we’ll break out the griddle and prepare a
have. Since the truth is in the flavor, we'll sample a variety of grilled beach favorite SNAPPER ESCOVITCH. As a spin on a classic, curried
meats in a side by side comparison from a variety of grills, including slow beef, you’ll create a CURRIED PORK SLIDER WITH GRILLED BANANA. The
cooked LOIN BACK RIBS; GRILLED CHICKEN BREASTS; and NEW YORK evening wouldn’t be complete without the most iconic item of all – PI-
STRIP STEAKS. Then we will finish our seminar with GRILLED TUSCAN FLAT- MENTOWOOD SMOKED BARBECUED JERK CHICKEN.
BREAD. Jeff Adamek | Participation | $89
Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49 #180629A – Friday, June 29 | 6:00 p.m. – 9:30 p.m.
#180625A – Monday, June 25 | 12:00 p.m. – 3:00 p.m.
Grillmasters Series: Kamado Basics
(Kamado Joe, Primo, and Big Green Egg)
There's a reason kamado style grills are so popular and have been
dubbed the “ultimate cooking experience.” Functioning as a charcoal
grill, an oven, and a smoker— this outdoor ceramic cooker is unrivaled
in versatility and performance. Plus it can reach up to 750 degrees in a
short period of time, making it perfect for pizzas and flatbreads.
Whether you’re contemplating a purchase, you already own an one,
or you just want to experience some great food, come check this class
out. We’ll begin with SMOKED PORKETTA SAMMIES with GRILLED ONIONS
AND PEPPERS that feature Italian dry-rubbed, slow-smoked pork shoul-
der. Next on the menu is ROASTED LEMON AND TARRAGON CHICKEN
SALAD—vertical-roasted chicken served on a bed of butter lettuce with
apple, walnuts, red onion and goat cheese in a citron vinaigrette. We
will then boost our temperatures to searing for BISTECCA ALLA
FIORENTINA—a 4 pound Tuscan garlic and herb rubbed T-bone steak
served with SMOKED SMASHED POTATOES. Finally, we’ll finish our
evening with a PIZZA BAR, using our Eggs & Joes as wood-burning pizza
ovens.
Daniel Darvell and Doug Huemoeller | Demonstration | $89
#180626A – Tuesday, June 26 | 6:00 p.m. – 9:30 p.m.
To register www.kitchenwindow.com or call 612.824.4417 6Ultimate Power.
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Calhoun Square • 3001 Hennepin Avenue. • Minneapolis, MN 55408
Phone: 612-824-4417 • Toll Free: 888-824-4417
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