LET’S HAVE A PICNIC!
June 23
Monday, 6:30-9:00 pm
Facilitator: Staci Joers
Cost: $16.00
Registration Deadline: June 16
Or sure... you can throw a cheese sandwich, an apple, a brownie and a liter of soda in a bag. Or, you can have a PICNIC! Create something special for the 3rd Fireworks, the beach, the park or even a tailgate party. Tonight, Staci shows you how to make a picnic that is delicious, safe and having your friends and family checking the calendar for the NEXT one. And these are only some of the things you can make. It's a fact, everything tastes better outside. However, these dishes taste just as good indoors in your air-conditioned family room. Staci prepares for you to taste: RASPBERRY ICE TEA; ROASTED GARLIC-THYME-GOAT CHEESE BAGUETTES; MARGAR­ITA FRUIT SALAD; COCA COLA BRAISED PORK on ONION BUNS; GAZPACHO SALAD and PICNIC-STYLE STRAWBERRY SHORT­CAKES. Recipes/Bever­ages/ Sides/Raffle Prizes included. NOTE: Next Monday, Tom Vaughan presents WINES ON THE GO featuring inexpensive wines (most under $15.00) that travel and go with foods found at picnics, the beach, tailgating, the park, your patio, etc.

REGIONAL COOKING SERIES
This popular Series at the center has various facilitators exploring a section of the United States. You will get some history and background of the region as well as taste some delicious dishes native to the area. Join us for a “Culinary Tour” of America.

REGIONAL COOKING SERIES
CALIFORNIA CUISINE - PART I.
July 21
Monday, 6:30-9:00 pm
Facilitator: Staci Joers
Cost: $16.00
Registration Deadline: July 14
California isn’t just known for its gorgeous weather and beautiful scenery. It’s also known for developing its own cuisine. California Cuisine is FUSION: Mixing the culinary traditions of its people - Western Europeans, Chinese, Mexicans and Japanese - with fresh, local ingredients cooked in simple ways. With its large agricultural industry and close proximity to the ocean, California Cuisine uses a large variety of fresh fruits, veggies, meats and seafoods. Chef Alice Waters in 1971 opened Chez Panisse restaurant in Berkeley creating California Cuisine. Chef Wolfgang Puck is also credited with helping California Cuisine gain world-wide popularity blending California ingredients with French culinary techniques. Tonight Staci just touches the surface of California Cuisine. We’ll do more in future programs. Staci will prepare for you to taste (recipes included): SEARED DUCK BREAST with CUCUMBER/CHIPOTLE/ RASPBERRY COULIS served with HEARTS OF PALM AND WATERCRESS SALAD; CALIFOR­NIA PIZZA w/ARTI­CHOKES/GOAT CHEESE/ AVOCADO; TURKEY & AVOCADO COBB “SALAD” SANDWICHES and GOAT CHEESE & WALNUT CHEESECAKES. We’ll add some beverages/sides/raffle prizes. NOTE: Next Monday, Tom Vaughan presents the program CALIFORNIA WINES. Find out what goes great with your CALIFORNIA CUISINE dishes.

A GUIDED TOUR OF THE WONDERFUL WORLD OF OILS & VINEGARS
July 30
Wednesday, 6:30-8:30pm
Facilitator: Josh Saiia, Olive Oil Expert, Proprietor, Oro di Oliva
Cost: $16.00
Registration Deadline: July 23
When you think about Oils and Vinegars, Italy comes to mind. And yet Oils and Vinegars come from around the world. Tonight Josh Saiia will have for you to taste Oils and Vinegars from Spain, Australia, California and Greece as well as historic Tuscany in Italy. You will taste fresh extra virgin olive oils such as ARBEQUINA and HOJIBLANCA from Spain; FRANTIO from Australia; KORENIKI from Greece and CORATINA from Italy. You'll also taste premium vinegars such as CLASSIC Balsamic; fruity BLACK CURRANT, FIG and RASPBERRY Balsam­ics and herbaceous OREGANO WHITE Balsamic. Learn how olive oils and vinegars are made. Dispel common olive oil myths; learn truth in labeling and how to choose "good" olive oils and vinegars without spending a fortune. Recipes, tastings, coffee/teas, sides, wine and raffle prizes provided.

PRESERVE THE LOCAL HARVEST: SAUCES/ SALSAS/PICKLING FRUITS & VEGGIES
August 4
Monday, 6:30-9:00 pm
Facilitator: Annie Wegner LeFort
Cost: $12.00
Registration Deadline: July 28
Annie's back with another program for preseving the local harvest. Tonight she focuses on TOMATOES - the fruit that acts like a vegetable and grows very well in our area. The concept in today's food distribution chain is EAT LOCAL. The more food travels, the more likely it can loose its flavor and nutrition value or become contaminated. Annie shows you how to preserve the flavors of tomatoes with canned sauces and salsas. She will also show you how to pickle various fruits and vegetables readily available in Farmers' Markets and food stores. She'll also talk about freezing and drying methods. Handouts, Refreshments and Raffle Prizes provided.

SUMMER PASTA DISHES - THAT'S AMORE!
August 21
Thursday, 6:30-9:00 pm
Facilitator: Staci Joers
Cost: $16.00
Registration Deadline: Aug. 14
PASTA may be the perfect food. Everybody LOVES it (that's why we say Amore!) from kids to seniors. It's quick and easy to prepare and it can be paired with just about ANYTHING from fruits & veggies to seafood/poultry/meat and even chocolate! Tonight Staci prepares for you to taste some favorite Summer pasta dishes using fresh produce and both whole wheat and white pastas such as: ANGEL HAIR PASTA w/BROCCOLI and SHRIMP SAUCE; SUMMER BASIL PASTA SALAD; PASTA BOWL w/TORTELLINI; PASTA alla'ARRABBIATA (Italian for "angry" pasta) and for a surprisingly delicious dessert, CHOCOLATE PASTA w/CREME ANGLAISE. Recipes included in HANDOUTS. We'll add some Summer "sides", beverages and Raffle Prizes. Whether hot or cold, savory or sweet, as a salad, main course or dessert, we LOVE PASTA for delicious, quick and easy Summer dishes. That's AMORE!!

HARVESTFEST: ENJOYING AUTUMN'S BOUNTY
September 4
Thursday, 6:30-9:00 pm
Facilitator: A.J. Dixon
Cost: $16.00
Registration Deadline: Aug. 28
Harvest time brings a whole new group of foods to super­markets and Farmers' Markets. You see the different veggies - ­lots of root veggies, tomatoes, rhubarb, potatoes, etc. You wonder what you can make using these foods. Tonight A.J. has some great dishes that use Autumn's best. That's why we call this class HARVESTFEST - it's a feast for your eyes and your taste buds. A.J. will prepare for you to taste (recipes in HANDOUTS): HEIRLOOM TOMATO SALAD w/BACON DRESSING; ROASTED BUTTERNUT SQUASH; ROSEMARY/GARLIC VEGETARIAN LASAGNA; GRASS FED BEEF TENDERLOIN w/RATATOULLIE and RHUBARB STRAWBERRY CRISP. We'll add some sides, coffee, herbal teas and raffle prizes. Come to Harvestfest and enjoy Autumn's bounty.

FAVORITE RESTAURANT "RE-CREATIONS"
September 16
Tuesday, 6:30-9:00 pm
Facilitator: Staci Joers
Cost: $16.00
Registration Deadline: Sept. 9
You're sitting in one of your favorite restaurants enjoying their "signature" dish. It might be an appetizer, an entree or a dessert. As you’re savoring the delicious flavors that make it unique, you ask yourself, "I wonder if I can make this at home?" Well, tonight Staci answers that question with a resounding YES!! She has 5 popular dishes from restaurants found right here in the Milwaukee area. You will taste each one. Close your eyes and you might think you're sitting in a restaurant booth right now. AND, you get the recipes in the HANDOUTS to take home so YOU can make them. Staci will pre­pare: TGI Fridays SPINACH & ARTICHOKE DIP; Hooter's BUFFALO CHICKEN WINGS; Benihana's FRIED RICE; Maggiano's Little Italy-style STUFFED MUSHROOMS and P.F. Chang's MONGOLIAN BEEF. We'll add beverages, "sides" and raffle prizes. Just think how much fun it will be to make some of these dishes at home for friends and family.

ETHNIC COOKING SERIES
 Our ETHNIC COOKING SERIES has various facilitators touching on the cuisine of different countries. You get some history and background as well as the food items, spices, tastes, and techniques that make that cuisine unique. It’s a “Culinary Tour” of the globe.

ETHNIC COOKING SERIES
OKTOBERFEST - GERMAN COOKING
October 6
Monday, 6:30-9:00 pm
Facilitator: A.J. Dixon
Cost: $16.00
Registration Deadline: Sept. 29
WUNDERBAR! It's that time of year when the beer is flowing and the food is hot and hardy. The Germans decided a long time ago to have a party to celebrate the brewing of their Autumn boch beer. Well, that's what we're doing tonight. A.J. not only has a menu of German favorite dishes, but some home-brewed Oktoberfest beer. She will prepare for you to taste (recipes in HANDOUTS): GERMAN SAUERBRATEN; APPLE "KRAUT"; POTATOE and PARSNIP LATKES (pancakes); GERMAN APPLE CAKE and HOME-BREWED OKTOBERFEST BEER. We'll add some sides (pretzels & peanuts go good with beer), coffee, herbal teas, apple cider and raffle prizes. Raise your glasses and toast to a great OKTOBERFEST!

REGIONAL COOKING SERIES
This popular Series at the center has various facilitators exploring a section of the United States. You will get some history and background of the region as well as taste some delicious dishes native to the area. Join us for a “Culinary Tour” of America.

REGIONAL COOKING SERIES
CALIFORNIA CUISINE - PART II.
October 23
Thursday, 6:30-9:00 pm
Facilitator: Staci Joers
Cost: $16.00
Registration Deadline: Oct. 16
In July we did the first of several programs on California Cuisine. By mixing the culinary traditions of its people - Europeans, Chinese, Mexican and Japanese - with fresh, local ingredients cooked in simple ways, California has created its own style of cooking called FUSION. It started in 1971 when Alice Waters opened Chez Panisse restaurant in Berkeley and continues today with influences like Wolfgang Puck’s combination of native California foods with French cooking techniques. Tonight Staci prepares for you to taste: ASPARAGUS BRUSHETTA; CIOPPINO (seafood “stew”); GRILLED SALMON w/GUACAMOLE TOSTADAS served w/BLACK BEANS & RICE and CALIFORNIA FIG BARS. The RECIPES are in the HANDOUTS. We’ll add sides, beverages and raffle prizes. Fresh...simple... delicious - that’s California Cuisine. Try it tonight.

HOLIDAY "COCKTAIL PARTY"
November 3
Monday, 6:30-9:15 pm
Facilitator: A.J. Dixon
Cost: $16.00
Registration Deadline: Oct. 27
A.J. Dixon LOVES giving Cocktail Parties. It's a great way to get lots of different people together to celebrate the Holidays and showcase your Hostess skills with delicious "nibbles" and beverages of the alcoholic and non-alcoholic variety. A.J. will give you an overview of how to plan and carry out a successful Holiday Cocktail Party. She will demo­nstrate and you will taste dishes like: ROSEMARY & GARLIC SHRIMP; PANCETTA/ LETTUCE/PINE NUT FINGER SANDWICHES; CHEESE & WALNUT PATE; DUCK SATAY; RED PEPPER HUMMUS w/SPINACH CHIPS; SPICED NUTS; CHOCOLATE TRUFFLES; MINI FRUIT TARTS; PUNCH and COFFEE "COCKTAIL". We'll add some snacks, beverages, HANDOUTS and Raffle Prizes. Please note: A.J. has lots to cover so the program may run late tonight (9:15 pm).

HOLIDAY ENTERTAINING:      
FAVORITE RESTAURANT APPETIZER & DESSERT "RE-CREATIONS"
November 13
Thursday, 6:30-9:00 pm
Facilitator: Staci Joers
Cost: $16.00
Registration Deadline: Nov. 6
You just can't have enough appetizer and dessert recipes at the Holidays. Well, tonight we have something truly uni­que and special. These recipes are "re-creations" of dishes found at your favorite restaurants. Make some to nibble on before (or after) Thanksgiving dinner. Or create an Appetizer & Dessert Buffet for an informal party. Think of all the fun you can have with family and friends. You get the RECIPES in the HANDOUTS. Staci prepares for you to taste: Joe's Crab Shack BLUE CRAB DIP; Planet Hollywood POT STICKERS; Saz's MOZZARELLA STICKS w/MARINARA SAUCE; Cracker Barrel's DOUBLE FUDGE COCA-COLA CAKE and Cheesecake Factory's CHOCOLATE PEANUT BUTTER COOKIE DOUGH CHEESECAKE. We'll add some sides, beverages and Raffle Prizes. Don't believe Staci can make dishes that taste like they do in the restaurant? You'll just have to come and find out.

HOLIDAY BAKING
November 24
Monday, 6:30-9:00 pm
Facilitator: Pauline Emerson-Froebe
Cost: $16.00
Registration Deadline: Nov. 17
It's that time of year when home-made cookies and baked goods are the King of Holiday entertaining. Whether it's for a party, buffet, dinner, tree trimming day or hostess gift, Holiday home-made baked goods will be enjoyed by everyone. Our resident baker Pauline Emerson-Froebe prepares for you to taste (RECIPES in the HANDOUTS) some of her most popular Hol­iday items: MS. P'S SHORTBREAD COOKIES; flakey APRICOT RUGE­LACH; PEPPER­MINT MERINGUES w/CHOCOLATE GANACHE FROSTING and traditional GERMAN PFEFFER­NEUSS COOKIES. We'll add some coffee, herbal teas, milk and Raffle Prizes. We think these goodies would be perfect on a plate for Santa to eat after delivering all those gifts on Christmas Eve.