Find Fabulous Food, Flavors, Friends, and Fun at KitchenArt Cooking Classes
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Find Fabulous Food,
Flavors, Friends, and Fun at
KitchenArt Cooking Classes
Fall Schedule Offers a Myriad of Culinary Opportunities
KitchenArt has just the ticket for putting fun and flavor back into your culinary experiences: attend cooking classes
where you will learn new cooking techniques, enjoy wonderful food, and meet new friends. Or, better yet, bring a
friend with you!
Don’t miss classes from Chefs Diane Phillips, George Geary, Carla Snyder, Stephen Lee, Christopher Lee, Mike
Garaghty, Domenica Marchetti, Darcy Smink, and Ed Bartush. Offerings range from “Entertaining Tapas!” to
“Flavors of Florence” to “Curry Shop Cuisine” to “Fur, Fin, and Feather.”
Registration Begins Wednesday, 11 July 2018 at 6pm
1. Registration for classes will begin on Wednesday, 11 July 2018 at 6pm. You may register for classes on
our website—www.k-art.com—with your VISA, MasterCard, or Discover. Remember, payment must be
made at the time of registration.
2. Anyone holding a KitchenArt gift certificate or store credit certificate who would like to use it to pay for
all or a portion of their classes, must register for classes in person at the store and bring the certificate
with them. If you are uncomfortable using the internet to register for classes, you may also register in the
store. No preference is given to persons who register at the store—the KitchenArt staff will be required to
access the website like anyone else to complete the transaction (which depending on the in-store line,
may cause you to miss out on your favorite class). KitchenArt will be open until 7pm on Wednesday, 11
July 2018.
3. No registrations will be taken over the telephone.
4. While you are not limited to the number of classes you may purchase per transaction, you will be limited to
purchasing no more than 2 seats in any specific class per transaction. For example, a person wanting
to purchase 2 seats in each of 4 classes would be able to do that in a single transaction. However, if the
person wanted to purchase 4 seats in 1 class, the person would only be able to purchase 2 seats for that
class at a time. If additional class seats are required, the person would have to complete a second transac-
tion.
5. There are no refunds on cooking class registrations, unless KitchenArt fails to hold the class.
6. As always, for your protection, we do NOT store any debit or credit card information in our database; conse-
quently, you will be required to enter that information on registration day. And be assured, we do not sell or
transfer our customer information to anyone.
Classes fill-up quickly. Don’t be disappointed—register as soon as possible. Class attendees are entitled to a 10
percent discount on all in-store merchandise (except sale items, gift certificates, and other classes) purchased at
the time of their class attendance.
Double-Check your Registration Password Today!
Do you recall your KitchenArt/tix.com registration password? Here’s how to confirm your password today:
1. Point your browser to www.k-art.com. Click on the “Cooking Classes” link on the navigation bar just below
the KitchenArt logo.
2. Scroll to the right side of the page, and click on the words “KitchenArt Ticketing.”
3. Scroll to the bottom of the “Tickets Page.” Near the bottom, just above the tix.com logo, is the “Account”
link. Push the “Account” link.
4. If you are an existing class customer and know your password, enter your email address and password.
When it appears, press the “Account” link. You will now be able to correct your personal information,
change your password, and view your class purchasing history. You are ready for registration day.
5. If you are an existing customer and do not recall your password, push “I am an existing customer but I do
not know my Tix password, click here.” On the “Password Request” page, enter your email address, and
push “Send Password.” Your password will be sent to your email address (this can take several minutes).
Once you receive your password, start this process again at Step 1 to confirm your information. If you get
the error “Invalid email address. Please try again,” make sure your email address is correctly entered, and
try again. If the error persists, go to the next step.
6. If your email address is not recognized, or if you are a new customer to our cooking class registration sys-
tem, follow Steps 1 through 3 above. When the “Sign-In” page appears, enter your email address, and
check the “No, I am a new customer” box. Follow the on-screen instructions to obtain a password. Once
you get your password, start the process again at Step 1 to confirm your information.
Please run this check BEFORE class registration night. If you have problems, please contact us at KitchenArt, and
Volume 23.2 we’ll help.
Fall 2018
©2018 Rhys CorporationChef Christopher Lee has taught cooking classes for KitchenArt on every schedule we have offered. His classes
have ranged from basic techniques to complex ethnic cuisines. Chef Chris gained extensive culinary experience
on the west coast and as executive chef at various area eating establishments, including the Lafayette Country
Club, C-Ray’s, Sorrento’s, Patout’s, and McGraw’s Steak, Chop, and Fish House. Chef Chris was the executive
chef for Purdue’s Alpha Phi sorority and is currently the executive chef for the Kappa Alpha Theta sorority at Pur-
due University.
Sensational Summertime Soups
Wednesday, 5 September 2018 6:30 to 9pm
$55.00
Nothing is better than a warm bowl of soup on a chilly winter day, and sometimes a chilled soup is exactly what is
needed on a warm end-of-summer evening. As a starter, or as a meal, soup is the perfect dish at any time of
year. In this class, Chef Christopher Lee demonstrates how to prepare a variety of homemade soups for immedi-
ate consumption, or to store for later use. The soups in this class include smooth tomato basil bisque (perfectly
pairing two quintessential summer flavors); a zesty Manhattan clam chowder; rich and silky shrimp bisque; a
hearty Middle Eastern lentil soup with garlic (a cozy taste of the coming autumn); and, a light and refreshing
chilled stone fruit soup (perfect for right now…when it’s almost too hot to eat). A new repertoire of soup recipes
can be a great part of your weeknight plan, and with the delicious recipes from this class, you will never opt for
canned soup again.
Gourmet Basics
Christopher Lee
Tuesday, 11 September 2018 6:30 to 9pm
$58.00
An elegant dinner party with friends is a delight once you learn the basic skills to make your kitchen experience
enjoyable. Chef Christopher Lee spends this evening giving you the required knowledge to allow you to impress
your friends and family with your culinary finesse without wearing yourself out or “breaking the bank.” His delight-
fully tasty dinner debuts with smooth and savory tomato bisque, followed by a salad of field greens dressed with
creamy garlic balsamic vinaigrette. The main entrée for the evening is chicken Dijonnaise (pan sautéed chicken
breasts in a creamy Dijon mustard and brandy sauce), perfectly accompanied by oven roasted red potatoes, fra-
grant with herbs. Chef Chris concludes the meal with the show-stopping flambé of cherries jubilee over vanilla ice
cream. With a foundation of basic know-how and these impressive recipes at the ready, there will be no stopping
you in the kitchen!
Pizza Perfection
Wednesday, 10 October 2018 6:30 to 9pm
$55.00
Chef Christopher Lee is about to turn KitchenArt into a gourmet pizzeria! If you love pizza (and really, who
doesn’t?), you will find this class not only fun and entertaining, but extraordinarily delicious. First, Chef Chris dis-
cusses the secrets to making a spectacular crust as he prepares a batch of artisan pizza dough. He follows this
by creating the perfect tomato sauce to use as a topping. With these fundamentals covered, Chef Chris then
builds on the essentials, and crafts pizzas to suit a variety of tastes and preferences. The menu boasts classic
quattro formaggio (four cheese) pizza; Roma tomato, basil, and Pecorino cheese pizza; a pizza topped with chick-
en, ricotta, pesto, and artichoke; and finally, a fresh-tasting spinach, tomato, and buffalo mozzarella pizza. With
the recipes and techniques learned in this class, you’ll be able to forget delivery, and enjoy your own homemade
creations every time you get a pizza craving.
Dutch Oven Cuisine
Tuesday, 13 November 2018 6:30 to 9pm
$58.00
If you’ve ever attended any of our classes, you’ve seen our chefs use the brightly colored cast-iron Dutch ovens
both on the stovetop and in the oven. In this class, Chef Christopher Lee uses those classic kitchen fixtures to
prepare a scrumptious array of dishes. His menu features traditional Cuban black bean stew (a hearty dish of
black beans flavored with salt pork and herbs, and garnished with hard-cooked eggs); Dutch oven buttermilk corn-
bread (quick and easy with the perfect texture—cornbread the way it was meant to be); and, chicken and
andouille sausage jambalaya (a spicy and delicious one-pot meal). For dessert, Chef Chris treats us to Dutch
oven peach cobbler—a go-to version you will really love both for its ease of preparation and its great flavor. Noth-
ing says “lovin’” like dinner from your Dutch oven—sign up today!
2Chef Michael Garaghty is the executive chef for Wüsthof Trident Cutlery Company. Chef Mike has worked in all
aspects of food preparation. He started as a line cook in a neighborhood Minneapolis restaurant. Through
countless hours of hard work, he became the sous chef at the former Ambassador Hotel in Minneapolis. There,
Michael Garaghty
Chef Mike was under the tutelage of an executive chef who was also on the faculty of the local culinary school.
His skills developed rapidly, and Chef Mike soon became the executive chef. After stints at various highly re-
garded restaurants, and after operating his own catering company (“A Call to Catering”), he joined the Wüsthof
team. He currently presides over and appears in Wüsthof-sponsored television segments, retail events, cooking
videos, food festivals, and cooking classes.
Fur, Fin, and Feather
Thursday, 29 November 2018 6:30 to 9pm
$75.00
Whether your culinary preferences tend toward foods from the land, sea, or air, you will need to hone your prep-
aration skills to enjoy those ingredients to the fullest. Chef Mike Garaghty returns to KitchenArt for a special
evening of fun, delicious food, and learning as he presents the basic butchery skills needed by every cook. The
evening’s menu begins with mouthwatering Italian panzanella salad, composed of crusty bread, tomatoes, and
fresh herbs. Chef Mike then gets down to business, demonstrating the ins and outs of breaking down a whole
boneless strip loin of beef, and preparing New York strip steaks, a thick and juicy steakhouse favorite. Next, a
whole chicken will be processed to create Thai-marinated chicken, deliciously moist and tender. Finally, Chef
Mike demonstrates how to filet a salmon and create a light and flavorful oven-poached salmon for us to enjoy,
accompanied by Mediterranean fruited couscous. The show-stopping dessert, strawberry Romanoff flambé
served over ice cream will truly be the perfect finale for this spectacular meal. Throughout the evening, Chef
Mike will provide lots of tips about proper knife choice and the required techniques for each task, all to help you
gain more confidence with them in your own kitchen. In this class, all will be revealed—the secrets to great
butchery skills will be secrets no more!
Culinary expert Ed Bartush represents Wüsthof Trident Cutlery. He has been in the cutlery business for over 25
years and teaches a number of knife skills classes each year.
Bartush
Basic Knife Skills
Ed
Monday, 17 September 2018 6:30 to 9pm
$55.00
Wüsthof Trident cutlery expert Ed Bartush teaches how to properly use a chef’s knife (on the food and not your
fingers), carve a turkey, garnish fruits and vegetables, bone whole chickens, and care for and sharpen your
knives. As a special bonus, KitchenArt will give each attendee a free Wüsthof Trident forged paring knife
(Wüsthof Trident was rated best by three different consumer testing publications!) for participating in the class.
This is the perfect way to learn how to use cutlery and save money. Hands-on participation will be required as
students will use an array of knives to chop, carve, cut, and garnish.
Register On-Line at www.k-art.com
Wednesday, 11 July 2018
6pm
KitchenArt
Decorating Gingerbread Houses
Friday, 16 November 2018 6:30 to 8:30pm
Staff
$45.00 (per child/adult team)
In what has become a holiday tradition, the KitchenArt staff instructs students on how to decorate graham crack-
er “gingerbread” houses with icing, candy, and other sweets. You will learn approved construction methods, ex-
terior design, and gourmet finger-licking techniques. All construction materials will be provided. And yes, you
get to take the house home with you! This is a child/adult class—each child must be accompanied by an adult
(and vice-versa—and we don’t ask who is whom!) Hands-on participation will be required as child/adult teams
will decorate their own miniature “gingerbread” houses. Attendance is limited to 18 child/adult teams. This class
has become an annual event for many of the attendees, so early registration is a must!
3After a number of years as a professional in the field of technical sales and management, Chef Darcy Smink
made the courageous leap to follow a different path and pursue a new career in the culinary arts. While earning
her AAS degree in Culinary Arts from Ivy Tech in Indianapolis, she was awarded a full scholarship to further her
education as part of MBI International Culinary Studies in Lyon, France, where she travelled and studied with
renowned Chef Michel Bouit (former executive director of Bocuse d’Or USA). Chef Darcy (who was a long-time
KitchenArt staff member!) has been a contributing author, cooked at the Lafayette Country Club, was a fraternity
chef, and has even managed other chefs on Purdue University’s campus at both Earhart and Ford Dining
Courts, as well as on other regional college campuses. In May 2016, Chef Darcy earned the professional title of
“Certified Executive Chef” from the American Culinary Federation, and she currently works as the executive chef
for University Place senior living community in West Lafayette.
A Celebration of the Tomato
Tuesday, 21 August 2018 6:30 to 9pm
Darcy Smink
$62.00
It’s either feast or famine when it comes to tomatoes in central Indiana. At this time of the year, tomatoes are so
plentiful that many rot on the vine for lack of use; while in the winter, you can’t find a decent looking and flavorful
tomato to save your life. Fortunately for us, the most flavorful tomatoes are available in perfect time for this culi-
nary offering. In this class, Chef Darcy Smink uses these locally grown tomatoes to celebrate their flavors and
textures. Chef Darcy begins the evening with drunken cherry tomatoes with peppered salt (these vodka-infused
sweet cherry tomatoes have a pleasing subtle flavor that make them a tremendous appetizer or a fantastic
Bloody Mary garnish). She then prepares sun-less, sundried tomatoes (prepared in the oven for an easy-peasy
flavor punch) that will be featured in a grilled hangar steak panzanella salad with sundried tomato vinaigrette.
No tomato celebration would be complete without the quintessential BLT, and Chef Darcy puts her own spin on
the classic sandwich, which boasts homemade tomato jam, avocado, and balsamic mayonnaise. The evening
finishes with an unique delicious and refreshing tomato sorbet (delicious and interesting, it will surely have eve-
ryone applauding). Come join in the celebration!
Entertaining Tapas!
Tuesday, 25 September 2018 6:30 to 9pm
$62.00
Tapas—the trendy Spanish appetizers shared among friends over drinks and conversation—are more a style of
eating than a specific food. Chef Darcy Smink melds the flavors and textures of various regional Spanish cui-
sines into these tapas just perfect for entertaining. (While tapas, or “small plates,” are typically served as appe-
tizers, portion sizes can easily be adjusted to turn many of the dishes into flavorful main entrées). Chef Darcy’s
repertoire includes olives with orange and lemon (Spanish olives meld with fennel, cumin, and citrus to create a
delicious snack); patatas bravas (no tapas meal would be complete without these potatoes in a spicy tomato
sauce); ham and goat cheese empanadas (a bread pie filled with ham, capers, smoked paprika, and creamy
goat cheese); and, rosemary skewers with white fish and bacon served with a homemade aioli. For dessert,
Chef Darcy concocts tocinillo de cielo or “heavenly custard” (similar to flan, but this Spanish classic uses only
egg yolks—instead of whole eggs—to produce a rich and creamy delight). One word describes this class:
WOW!
Don’t forget to prioritize
your class selections!
4As chef de cuisine of a highly regarded cooking school and a traveling culinary instructor, Chef Carla Snyder has
taught vocational and avocational culinary programs for over 30 years. Through her experiences as an artisan
baker and owner of a catering business, Chef Carla teaches classes grounded in the French method and imparts
tips and techniques to aspiring professionals and home cooks alike. She is the author of the James Beard-
nominated The Big Book of Appetizers, The Mixer Bible, The Take-Out Menu Cookbook, 300 Sensational Soups,
Everyday to Entertaining, Sweet and Tart: 70 Irresistible Recipes with Citrus, One Pan, Two Plates: 70 Com-
plete Weeknight Meals for Two, and One Pan, Two Plates: Vegetarian Suppers. Chef Carla’s newest book (Fall
2018) is One Pan, Whole Family: More Than 70 Complete Weeknight Meals, which expands on the “one pan”
theme. She also writes food features for Family Fun Magazine, The Plain Dealer, and Feast! Food and Fine
Living in Northeastern Ohio.
International Dinners on the Fly:
One Pan Meals for the Whole Family
Carla Snyder
Wednesday, 3 October 2018 6:30 to 9pm
$68.00
True or False: Weeknights with the kids are a great time for experimenting with exciting, new ethnic flavors. If
you are thinking the answer is “False!”, then please reserve a spot in this new class with Chef Carla Snyder,
which will present a family-pleasing menu with definite international flair. All these dishes are full of astounding
flavors, but with their straightforward one-pan preparations, they are accessible enough for even the craziest
weeknight, and encourage participation by every member of the household. Chef Carla’s menu includes Asian
fish tacos with a zingy wilted cabbage slaw; beef fajitas with guacamole, a Tex-Mex classic; and, a stovetop ver-
sion of lasagna with spinach—Italian comfort food at its freshest and finest. Orange panna cotta with orange
compote will be the sweet and creamy ending to this memorable culinary tour. Dare to try something new any
day of the week, and get your whole family in on the action! Register today.
Winner, Winner Chicken Dinner:
One Pan Meals for the Whole Family
Thursday, 4 October 2018 6:30 to 9pm
$68.00
Your family called, and they’d like you to learn some new chicken recipes! In this class with Chef Carla Snyder,
everyone’s favorite poultry gets a make-over, by combining it with new intriguing flavors, spices, and cooking
methods, sure to bring your family to the table. And, the one-pot preparations ensure that you’ll be spending
that time in the kitchen enjoying delicious food and each other’s company, and not in laborious prep and clean-
up. Chef Carla’s menu features Mexican-inspired tortilla soup with chicken and sausage; chicken saltimbocca (a
preparation that includes sage, prosciutto and wine—saltimbocca literally means “jump in your mouth” in Italian)
with broccoli and couscous; and, from India, tandoori chicken breast served with spiced cauliflower. Chef Carla’s
dessert is a lovely and refreshing strawberry sorbet with lemon, the perfect ending to a perfect meal. Sign up for
this class today, and you get to be the winner of this chicken dinner!
Register at
ww.k-art.com
5Domenica Marchetti is the author of seven books on Italian cooking, most recently Preserving Italy: Canning,
Curing, Infusing, and Bottling Italian Flavors and Traditions. Her other books include the bestselling The Glorious
Pasta of Italy, The Glorious Vegetables of Italy, Ciao Biscotti, and Williams-Sonoma Rustic Italian. Growing up,
Domenica spent her summers in Abruzzo, Italy, the region from which mother hails. She still travels to Italy eve-
Domenica Marchetti ry year for research and inspiration and occasionally leads culinary tours. Domenica is a graduate of Columbia
School of Journalism and a former newspaper reporter. Her articles and recipes on contemporary Italian home
cooking have appeared in The Washington Post, The Chicago Tribune, Cooking Light, Fine Cooking, Food and
Wine, and online at NPR.org and Leite’s Culinaria.
Flavors of Florence
Tuesday, 16 October 2018 6:30 to 9pm
$68.00
Beautiful Florence—cradle of the Renaissance—romantic, enchanting, and utterly irresistible. It is not only a
place to feast on world-class art and architecture, but also a place to indulge in gourmet Tuscan cuisine. In
this class with Chef Domenica Marchetti, we are transported to a lovely piazza in the shadow of the Duomo for
some delightful Florentine fare. First on the menu is rich and hearty zuppa di farro alla garfagnana, a vegeta-
ble soup from the countryside outside Florence, featuring creamy white beans, Tuscan kale, and the ancient
grain farro. The centerpiece of the meal is polpettone alla Fiorentina (a hearty meatloaf of the region flavored
with pecorino cheese and white wine, and topped with thin slices of pancetta), accompanied by piselli alla
Fiorentina, peas gently sautéed with shallots, pancetta and a bit of tomato puree. Chef Domenica concludes
the menu with stracciatella biscotti, a crispy, buttery cookie dotted with almonds and shaved bittersweet choco-
late, perfect with a cup of coffee. Join us for this memorable evening, and benvenuti a Firenze!
Dinner for Friends, Italian-Style
Wednesday, 17 October 2018 6:30 to 9pm
$68.00
Food is the centerpiece of Italian life, and meals in Italy, whether simple or elegant, are always joyful celebra-
tions. Chef Domenica Marchetti continues this Italian tradition with a sumptuous dinner menu, perfect for wel-
coming friends to your table. The menu for this class boasts rigatoni with a slow-simmered tomato and herb
pork ragu; colorful and hearty three cheese-stuffed red and yellow peppers; and, tender fresh spinach sautéed
with garlic. Chef Domenica’s memorable dessert is buttery lemon crostata, a tart which is both rustic and ele-
gant at the same time. There is an Italian saying: “a tavola non si invecchia” (which means, “at the table, no
one becomes old”). Invite your best friends, serve the delicious menu learned in this class, and truly savor a
long and happy life.
Register for
KitchenArt Cooking Classes
at www.k-art.com
Registration
Registration begins on Wednesday, 11 July 2018 at 6 pm. All classes are limited in size and will be filled on a first-come basis. PAYMENT MUST BE MADE AT THE
TIME OF REGISTRATION with your MasterCard, VISA, or Discover. To register, visit our website at www.k-art.com. No phone registrations will be accepted.
Anyone holding a KitchenArt gift certificate or store credit certificate who would like to use it to pay for all or a portion of their classes, must register for classes
in person at the store and bring the certificate with them. If you are not comfortable using the internet to register for classes, you may register in the store. There
will be no preference given to persons who register at the store. The KitchenArt staff will be required to access the website like anyone else to complete the transaction.
Policy
Again, registration starts at 6 pm on Wednesday, 11 July 2018.
FULL PAYMENT IS REQUIRED AT TIME OF REGISTRATION.
Refund Policy: No refunds of class/tour registration fees will be given. You are encouraged to send someone in your place if you cannot attend a class/tour. We make
no exceptions to this policy. We look forward to having you in class. Those classes with insufficient enrollment will be cancelled prior to their starting date. Therefore,
early enrollment is desirable. If KitchenArt cancels a class for any reason, we will notify you as soon as that decision is made and fully refund your registration fees; but
if we hold a class, no refund will be given. KitchenArt reserves the right to cancel or modify classes or change faculty assignments when necessary.
KitchenArt encourages attendees to bring reusable containers with them if they wish to transport “samplings” home, as “to go boxes and materials” are not provided.
We are required by the U.S. Food and Drug Administration and Indiana State and Tippecanoe County Departments of Health to advise that eating raw or
undercooked meat, poultry, eggs, or seafood poses a health risk to everyone but especially to the elderly, young children under the age of 4, pregnant
women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
6Formerly the award-winning executive pastry chef for Disneyland, Chef George Geary now teaches his delicious
craft to students from coast to coast. He is a Certified Culinary Professional with the International Association of
Culinary Professionals. Chef George’s pastry creations have been featured on numerous network television
programs and in feature films. He’s even baked exquisite birthday cakes for Elizabeth Taylor. Chef George is
the author of Best 125 Cheesecake Recipes, Best 125 Biscuit Mix Recipes, Best 125 Food Processor Recipes,
The Complete Baking Cookbook, The Cheesecake Bible, 500 Best Sauces, Salad Dressings, Marinades and
More, 350 Best Salads and Dressings, 650 Best Food Processor Recipes, 150 Best Donut Recipes, L.A.’s Leg-
endary Restaurants—Celebrating the Famous Places Where Hollywood Ate, Drank, and Played, and Fair
Foods: The Most Popular and Offbeat Recipes from America's State and County Fairs. Chef George’s newest
book (Fall 2018) is The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More. Come enjoy a
delightful evening of delicious food as Chef George explains the hows and whys of the culinary arts while regal-
ing you with stories of the culinary habits of the Hollywood elite—from Robin Leach to Elizabeth Taylor.
Autumn Sweets and Treats
Monday, 22 October 2018 6:30 to 9pm
$72.00
As the calendar pages turn toward October, there are certain flavors we just begin to crave. The aromas of
pumpkin, apples, cinnamon, nutmeg, cranberries, and roasted nuts are all evocative of the cozy comforts—and
enticing pastries—we long for at this time of year. Chef George Geary has created a veritable showcase of
George Geary
cakes, pies, and other special delicacies perfect to finish off an autumn meal, or simply savor by the fire with a
hot beverage. The menu for the evening boasts rich and decadent pumpkin praline pecan cheesecake
(pumpkin, cinnamon, and nuts—what more could you ask for?); a tart and rich cranberry Grand Marnier pie;
spiced fruit cookie bars (perfect as a special fall treat in a lunch box); tart and buttery apple crisp with vanilla
ice cream; and, a glorious walnut crown cake with vanilla bean glaze (sure to be a standout on any fall buffet
table). Let Chef George treat you to a harvest of autumn sweets—reserve your spot today!
Dazzling Desserts for Fall Festivities
Tuesday, 23 October 2018 6:30 to 9pm
$72.00
You’ve planned for days, prepped since the crack of dawn, and you can tell from all the glazed expressions
and empty platters that you’ve probably just pulled off the greatest Thanksgiving dinner in family history. But
what’s this? As the dishes are cleared, all the faces around the table are still looking at you expectantly:
they’ve all saved just a bit more room for dessert! Just in time, Chef George Geary comes to the rescue with
some delectable new dessert ideas that go way above and beyond the traditional pumpkin pie. The choices
include sweet, creamy, and holiday-inspired eggnog cashew cheesecake; bittersweet chocolate shortbread
cookies (perfect when you just want a little something!); moist pistachio cake drenched with crème sherry;
cranberry walnut muffins (a great brunch idea or sweet snack on the go); and, for those that insist on pumpkin
pie, there’s a sumptuous pumpkin chocolate Kahlua pie with a chocolate cookie crust. Reserve a seat for this
class, and learn to make creative and elegant desserts for all your fall feasts.
Deep, Dark Chocolate Desserts
Wednesday, 24 October 2018 6:30 to 9pm
$72.00
Just when you thought the pastries couldn’t get richer, the desserts any more decadent, or the chocolate any
darker, along comes Chef George Geary with another of his famous chocolate classes to take us to the next
level of cocoa-induced happiness. Get ready for a full slate of new goodies that are truly the richest chocolate
concoctions you have ever tasted. His menu features a rich and elegant raspberry truffle torte with Chantilly
cream; the world’s best and richest brownies with a heavenly fudge frosting; chocolate fudge crème cookies
(perfect for sharing or dunking); creamy and sophisticated chocolate pots de crème; and, from the cheesecake
expert himself, a triple chocolate layered cheesecake with toasted pecan crust. Wow! Learning the all the
secrets of a pastry chef and reaching new heights of chocolate bliss are easily within reach—plan to join us for
this amazing class!
Registration begins Wednesday, 11 July 2018 at 6pm
at www.k-art.com
7“Cooking shouldn’t feel like a root canal,” is the philosophy of Cookbook Author and Chef Diane Phillips.
Dubbed “the Do-Ahead Diva”, Chef Diane is the author of 18 cookbooks, including Perfect Party Food and Slow
Cooker. She attended Le Cordon Bleu, and was a national spokesperson for Pepperidge Farms and Lipton
Soups. Chef Diane’s “make it simple and easy” style is the hallmark of her success. The response to every one
of Chef Diane’s visits has been unbelievable. If you missed out on Chef Diane in the past, this is your chance; if
you’ve attended her classes before, we don’t have to remind you to sign up immediately. She’s here for an un-
precedented seven nights this time, with some very innovative and intriguing classes!
Summer’s Last Hurrah!—Italian Style
Tuesday, 14 August 2018 6:30 to 9pm
$72.00
A light flavorful menu suitable for dinner on a warm, summer night will be presented by Chef Diane Phillips.
Drawing on her experience as a part-time resident of sunny Italy, Chef Diane begins the evening with the per-
fect aperitivo, marinated shrimp on crisp crostini. She follows with panzanella—a traditional Italian “bread sal-
ad” consisting of bread cubes, tomatoes, olive oil, garlic, and basil—that will be sure to please. Chef Diane’s
entrée of maille arosto (butterflied pork loin infused with garlic, fennel, and rosemary) will be served with roast-
Diane Phillips
ed red potatoes and a field greens salad with basil vinaigrette. She finishes the evening with a luscious Mace-
donia of fresh summer fruits, served tiramisu style with ladyfingers and mascarpone. It’s time to enjoy the re-
laxed, lazy, hazy days of summer—please join us for this scrumptious meal while the late-summer sun slowly
sinks in the west.
Simply Fish
Wednesday, 15 August 2018 6:30 to 9pm
$75.00
Chef Diane Phillips really has a way with seafood, and if you’re seeking inspiration for fish and shellfish options
to add to your dinner table, you simply must attend this class! Chef Diane’s recipes offer fresh combinations of
flavors, ease of preparation, and elegant simplicity. The menu begins with a summer favorite, sweet corn and
shrimp chowder, as well as a mixed green salad with orange segments, toasted pecans, and orange balsamic
vinaigrette. Chef Diane next prepares the two seafood co-stars of the show: miso glazed cod with Asian sau-
téed vegetables and maple soy glazed salmon with veggie couscous. To top it all off, a sweet-tart strawberry
rhubarb crisp will be served with vanilla ice cream to round out the meal. Your own approach to seafood will
truly be revitalized—this class is not to be missed.
Zucchini Overload
Thursday, 16 August 2018 6:30 to 9pm
$72.00
In this timely class, Chef Diane Phillips demonstrates some new and exciting dishes which showcase the deli-
cious and amazing versatility of everyone’s favorite squash—zucchini! From sweet to savory, starter to des-
sert, you’ll find yourself reaching for these recipes time and time again as you bring in your garden harvest.
Chef Diane’s dishes include quick zucchini bread and butter pickles; tender stuffed zucchini boats with Gruyère
cheese and bacon; a roasted ratatouille with chicken that features lots of summer garden veggies in addition to
zucchini; and, for the decadent conclusion, a luscious chocolate zucchini sheet cake with a silky ganache frost-
ing. With these delightful new recipes from Chef Diane, you will not only be enjoying the abundance of zuc-
chini from your garden, you’ll be calling the neighbors to borrow some more!
More classes from Diane Phillips may be found on page 9
Cooking Classes:
You Get to Eat All of Your Homework!
8Mediterranean Lamb Dinner
Monday, 5 November 2018 6:30 to 9pm
$75.00
Mid to late autumn in the Mediterranean region is a lovely time to visit. The days are sunny and warm; the
nights are cool and fragrant. The crowds and frenzy of summer has given way to quieter, gentler celebrations,
but it is still possible to dine al fresco on a lovely Sunday afternoon. Chef Diane Phillips has created a menu
for just such a feast, full of the flavors of this region and season. Her menu starts with a simple and flavorful
white bean hummus, served with pita bread, and a bright field green salad with red wine citrus vinaigrette. The
centerpiece of the meal is a mint pesto-stuffed leg of lamb, served with cucumber mint salsa and make-ahead
goat cheese mashed potatoes. The dessert, a rustic apricot and strawberry crostata, is sure leave everyone at
the table sighing contentedly. Join us for this mini-break to the Mediterranean, and bring back these recipes
for your family and friends.
Several Suppers Serving Salmon
Tuesday, 6 November 2018 6:30 to 9pm
$75.00
Salmon is a superb source of delicious low-fat protein. Because there are so many ways to prepare salmon
quickly and easily, it fits in well with today’s busy lifestyles. Chef Diane Phillips demonstrates how to perfectly
poach salmon one evening (slow-cooker style), and then proceeds to create several additional entrées from it.
Diane Phillips
Chef Diane starts the meal with a light salad of field greens, citrus vinaigrette, and chilled poached salmon.
She then “swimmingly” creates salmon chowder (a hearty bowl of warm, homemade goodness); creamy salm-
on dill Alfredo bake; and, salmon cakes with a tangy and perfectly balanced lemon dill velouté sauce. Chef
Diane’s dessert, peachy vanilla cobbler served with vanilla ice cream, is the perfect “fin”ale to this aquatic
evening. If you’re a salmon lover, this class should be at the top of your list—reserve a seat today.
Do-Ahead Thanksgiving Dinner
Wednesday, 7 November 2018 6:30 to 9pm
$75.00
This class will change your life—you will be able to survive the holidays by preparing your Thanksgiving dinner
ahead of time. Beginning on the Sunday before Thanksgiving, make two dishes every day, and either freeze
or refrigerate them until Turkey Day. On the big day, put the turkey in the oven, and then relax! When the
turkey comes out of the oven, let it rest for 45 minutes to an hour, and reheat your made-ahead dishes. You
will enjoy the day for its ease, and will be better able to enjoy the festive moments with your guests too. In this
encore presentation of one of our most popular classes, Chef Diane Phillips will prepare a classic holiday
menu of warm mulled apple cider; triple mushroom bisque with brie; a perfect roast turkey with do-ahead gra-
vy; Parmesan-crusted creamed corn; make-ahead mashed potatoes; green beans with caramelized shallots
and roasted mushrooms; cranberry chutney; and, warm apple cake with caramel sauce. Chef Diane will also
discuss everything you need to know about strategy and timing. This class will sell out quickly, as it has every
time we’ve offered it—purchase your seats ASAP!
Dinner for Someone Special
Thursday, 8 November 2018 6:30 to 9pm
$72.00
Whether it’s an anniversary, special birthday, or just because it’s Thursday, it’s always wonderful to surprise
your loved one with a perfectly cooked dinner. Maybe you’re trying to spark or rekindle a flirtation, and you’re
going for playful and romantic; or maybe you need to make amends, and you’re going more for sincere and
heartfelt. In any event, Chef Diane Phillips is here to work her culinary magic with the dazzling array of dishes
created for this class. Crisp and savory prosciutto pinwheels serve as the perfect opening nibbler to break the
ice, followed by a delightful salad composed of fresh field greens mingled with rounds of warm pecan-crusted
goat cheese. As the main event, Chef Diane prepares seafood Florentine, a creamy, sherry-laced seafood
and spinach dish that will be sure to please, accompanied by a simple and tempting rice pilaf. The breathtak-
ing dessert for the evening—baked Alaska—is sure to make anyone’s heart pound faster. Now, Chef Diane
has taken care of the food…the rest is up to you!
More classes from Diane Phillips may be found on page 8
9The HerbMeister®, Chef Stephen Lee, studied at the stovetop of his southern-cooking mother, at the hand and in
the herb garden of his country-cooking grandmother, in the fields of his melon and strawberry-growing grandfa-
ther, and in the kitchen of a century-old Germanic neighborhood bakery. Chef Steve received culinary training at
the University of Kentucky and personal tutoring by Master Chef Harvey Colgin (the last pupil of French Master
Chef Auguste Escoffier). Chef Steve teaches cooking classes across the United States and has authored two
cookbooks: About 8 Herbs and Go Withs. Chef Steve currently is the executive chef for the Catholic Archdiocese
of Louisville’s Cathedral Free Lunch Program for the Homeless where he serves homemade lunches to over 175
patrons each day.
Curry Shop Cuisine
Thursday, 6 September 2018 6:30 to 9pm
$62.00
For many in London, England, the epitome of a favorite neighborhood restaurant is the local curry shop. Dating
back to the early 1800s, these restaurants transport their patrons through aromas, flavors, and textures to the
days of colonial Bombay, India. Curry is an all-inclusive name for “gravy” in Indian food, and contrary to what
many in the United States believe, curries are not always hot, but can run the full flavor gamut from mild and fla-
vorful to quite spicy. In this class, Chef Stephen Lee explores the classic flavors of the curry shops from the heart
Stephen Lee
of Soho, to the East London outskirts of Redbridge. His culinary offerings include a “milder” version of chicken
Vindaloo (chicken simmered in a mild tamarind and garlic gravy); eggplant masala (sautéed eggplant simmered in
a mushroom and wine sauce with a blend of fragrant spices); cucumber raita (the cooling yogurt Indian salad);
lightly spiced basmati rice; and, for dessert, creamy kheer (a delicious cardamom-scented Indian rice pudding).
Get ready to be transported by these extraordinary dishes—make this class a registration priority.
Classic French Bouillabaisse
Thursday, 27 September 2018 6:30 to 9pm
$62.00
No dish prepared in the coastal areas of France stirs greater passion and discussion than classic bouillabaisse.
Join Chef Stephen Lee as he brings his most authentic version of this ethereal fish stew to the table. Every as-
pect of this dish will be made from scratch in class: the broth, the herb bouquets, the seasoning mixtures, the acid
pastes, the liqueur blends, the vegetable cuts, and the seafood combinations. Chef Steve will also make the tradi-
tional garlicky rouille (a garnish of chili pepper, garlic, olive oil, and fish stock) to be served on toasts as an accom-
paniment, and will also prepare olive cakes to nibble on as we wait for the stew to simmer. The sweet conclusion
to the evening will be a French cream tart with orange marmalade: simple, yet perfectly paired to the delicious
meal we’ve just enjoyed. It’s time now to show your passionate side, and sign up immediately!
Herbs of the Danube
Thursday, 1 November 2018 6:30 to 9pm
$62.00
Old world flavors tantalize our senses as Chef Stephen Lee explores the herb and spice usage of the countries
along the Danube River. As you will see, this area of Europe is truly as rich in delicious food heritage as it is in
history, architecture, and beautiful landscapes. The evening’s “taste journey” begins with creamy German cucum-
ber and potato soup, enhanced with fresh dill. The culinary adventure continues as Chef Steve next prepares
hearty Hungarian stuffed cabbage (rich with lamb, cumin, and paprika), accompanied perfectly by Czechoslovaki-
an poppy seed noodles and Bulgarian roasted beet salad (kissed with nutmeg, ginger, and horseradish). Before
returning home, we will enjoy an Austrian chocolate and apricot Sacher torte as the stunning dessert to remem-
ber. Book your ticket today—passports not required; a hearty appetite and willingness to try some extraordinary
flavors is all you need.
There is nothing more dangerous than a dull knife in the kitchen. To correct this
situation, KitchenArt sharpens kitchen knives. Just drop-off your fine-edged
kitchen cutlery at the store. We will restore and recondition the cutting edge. You
pick up your knife a couple of days later. It couldn’t be easier!
10Day Date Instructor Class Time
Tue Aug 14, 2018 Phillips Summer’s Last Hurrah!—Italian Style 6:30 to 9pm
Wed Aug 15, 2018 Phillips Simply Fish 6:30 to 9pm
Thu Aug 16, 2018 Phillips Zucchini Overload 6:30 to 9pm
Tue Aug 21, 2018 Smink A Celebration of the Tomato 6:30 to 9pm
Wed Sep 5, 2018 C Lee Sensational Summertime Soups 6:30 to 9pm
Calendar of Classes
Thu Sep 6, 2018 S Lee Curry Shop Cuisine 6:30 to 9pm
Tue Sep 11, 2018 C Lee Gourmet Basics 6:30 to 9pm
Mon Sep 17, 2018 Bartush Basic Knife Skills 6:30 to 9pm
Tue Sep 25, 2018 Smink Entertaining Tapas! 6:30 to 9pm
Thu Sep 27, 2018 S Lee Classic French Bouillabaisse 6:30 to 9pm
Wed Oct 3, 2018 Snyder International Dinners: One Pan, Whole Family 6:30 to 9pm
Thu Oct 4, 2018 Snyder Winner, Winner Chicken Dinner 6:30 to 9pm
Wed Oct 10, 2018 C Lee Pizza Perfection 6:30 to 9pm
Tue Oct 16, 2018 Marchetti Flavors of Florence 6:30 to 9pm
Wed Oct 17, 2018 Marchetti Dinner for Friends, Italian-Style 6:30 to 9pm
Mon Oct 22, 2018 Geary Autumn Sweets and Treats 6:30 to 9pm
Tue Oct 23, 2018 Geary Dazzling Desserts for Fall Festivities 6:30 to 9pm
Wed Oct 24, 2018 Geary Deep, Dark Chocolate Desserts 6:30 to 9pm
Thu Nov 1, 2018 S Lee Herbs of the Danube 6:30 to 9pm
Mon Nov 5, 2018 Phillips Mediterranean Lamb Dinner 6:30 to 9pm
Tue Nov 6, 2018 Phillips Several Suppers Serving Salmon 6:30 to 9pm
Wed Nov 7, 2018 Phillips Do-Ahead Thanksgiving Dinner 6:30 to 9pm
Thu Nov 8, 2018 Phillips Dinner for Someone Special 6:30 to 9pm
Tue Nov 13, 2018 C Lee Dutch Oven Cuisine 6:30 to 9pm
Fri Nov 16, 2018 KitchenArt Decorating Gingerbread Houses 6:30 to 8:30pm
Thu Nov 29, 2018 Garaghty Fur, Fin, and Feather 6:30 to 9pm
Registration begins on
Wednesday, 11 July 2018 at
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