OCTOBER COME CELEBRATE…SWEETEST DAY SPECIAL: CUPCAKES October 17Monday, 6:30-9pmFacilitator: A.J. DixonCost: $16.00Registration Deadline: Oct. 10 Today is Sweetest Day. Since we aren’t Hallmark Cards or Russell Stover Chocolates or FTD Floral, we thought we would celebrate with the HOTTEST sweet going – CUPCAKES. Cupcake stores are popping up all over the country. The Food Network has a program called “Cupcake Wars”. And bakeries all over Milwaukee are featuring new flavors from sweet to savory as well as the traditional favorites we remember from childhood. Tonight A.J. presents “Cupcakes 101”. She will cover the basics on choosing ingredients, how to mix them, ways to present them and the best way to bake them. She prepares for you to taste: THE BASIC VANILLA CUPCAKE; THE BREAKFAST CUPCAKE (maple, bacon, strawberry); THE “COFFEE CUP” CUPCAKE (chocolate with coffee cream filling) and a new flavor combination CARROT CUPCAKE WITH CARDAMON CREAM CHEESE. We’ll add coffee, herbal teas, milk and raffle prizes. Celebrate Sweetest Day with us and have a Cupcake.STAYING HEALTHY “FROM HALLOWEEN TO THE SUPER BOWL” WHILE STILL ENJOYING YOURSELF WORKSHOP October 27Thursday, 6:30-9pmFacilitator: Lisa Sarnowski, HHC, AADP, Holistic Health CounselorCost: $15.00Registration Deadline: Oct. 20 Did you know, the average weight gain for an adult between Halloween and the Super Bowl is 12 ½ lbs? There’s just so much food around, no time to exercise and it’s ONLY once a year, right? Tonight Lisa will show how YOU can stay healthy over the Holidays. This is about YOU – your everyday life and how you can really do it. You’ll learn it’s not just what you eat but other factors including sleep, hydration, digestion, exercise and stress. Find out why diets alone don’t work for everybody. Instead, you need to identify your own energy boosters that help and the drainers that hinder your health. You’ll receive your own Personalized Healthy Holiday Action Plan. There’s time for questions and even trying some simple movement exercises (optional). Handouts and refreshments provided. Come join us and stay healthy this Holiday Season. HAPPY HALLOWEEN!“SCARY GOOD” WINES AT “SPOOKY LOW” PRICES WORKSHOP & WINE TASTING October 31Monday, 6:30-9:30pmFacilitator: Tom Vaughan, Society of Wine EducatorsCost: $25.00Registration Deadline: Oct. 24 Bet you never spent Halloween at a Wine Tasting. Welcome! We are going to chase away the “Ghosts and Goblins” of mediocre wines that are overpriced and BLAH. Tonight Tom has some really “SCARY GOOD WINES” – delicious and the top of the line for their varietal at a “SPOOKY LOW” price. Every day but Halloween these wines are called BEST BUYS – rated 90 or better on the Wine Scale and cost under $20.00. There are reds and whites from Old World Wine producing countries like France, Italy and Germany and New World countries like Australia, Spain and the USA. There are oak-barrel and stainless steel aged wines. There are wines with notes of fruit, spice and floral…wines from big corporate wineries and small family-owned wineries. You will taste about 10 wines like PINOT NOIR, CHARDONNAY, MERLOT, CABERNET SAUVIGNON, TORRENTOS, MALBEC, SAUVIGNON BLANC or SHIRAZ. One thing we know for sure, you won’t be scared of the price. We’ll have Halloween Snacks, everyone will get a Treat Bag of Goodies, Bottled Water (1/person), HANDOUTS with information on many Best Buy Wines, coffee and around 8:30pm we will have a COLD BUFFET (meats/ cheeses/fruit/veggies). Wear a costume or mask and you get a Free Gift. It’s no “Trick,” only a “Treat” tonight at the BVCC enjoying good wine. NOVEMBERHOLIDAY DESSERT BUFFET November 1Tuesday, 6:30-9pmFacilitator: Pauline Emerson-FroebeCost: $16.00Registration Deadline: Oct. 25 Can you hear them? They are just around the corner. Who? Why the HOLIDAYS of course. It’s the time of year for getting together with family and friends. It might be a Progressive Dinner or “bring a dish” or your turn to host Thanksgiving. You just can’t have enough recipes for delicious things to eat. Tonight Pauline, our professional baker, has come up with a DESSERT BUFFET that has something for everyone to satisfy that Holiday sweet tooth. You can create a truly memorable table by adding homemade Christmas Cookies (have everyone bring a dozen and make a stunning platter). Pauline prepares for you to taste (recipes in the HANDOUTS): HOLIDAY FRUIT TARTLETS; “CREAMY” CREAM PUFFS; adorable PETITS FOURS and the traditional CREAM HORNS. We’ll add coffee, herbal teas, milk and raffle prizes. This is the time of year to go all out and create dishes that are delicious and memorable. Come try some you can make at home for your family and friends.WELCOME TO THE WONDERFUL WORLD OF RISOTTO November 8Tuesday, 6:30-9pmFacilitator: Staci JoersCost: $16.00Registration Deadline: Nov. 1 Restaurants, cooking shows, cookbooks, celebrity chefs all sing the praises of RISOTTO. So what is risotto? It originally was an Italian rice dish made with some kind of broth and a wine. Today it can be any rice dish made with a liquid that creates a creamy sauce that surrounds each grain of rice. There are all kinds of risotto recipes from appetizers to side dishes to entrees to desserts. Tonight Staci introduces you to the Wonderful World of RISOTTO. The HANDOUTS have the risotto recipes you will taste and lots of extra Risotto recipes. Staci prepares for you to taste : ARANCINI di RISO (fried risotto fritters); Traditional RISOTTO alla MILANESE served with CHIANTI BRAISED BEEF SHORT RIBS and SAUTEED GRAPE TOMATOES and the delicious COCONUT DESSERT RISOTTO. We’ll add snacks, wines, coffee, herbal teas and raffle prizes. Here’s your chance to taste one of the hottest items today in the Food World without going to an expensive restaurant.HOLIDAY HORS D’OEUVRES November 21Monday, 6:30-9pmFacilitator: Ann Wegner LeFortCost: $16.00Registration Deadline: Nov. 14 Well, they’re here…the Holidays. Thursday is Thanksgiving and the race is on until New Year’s Eve. There are parties, dinners with friends and family, “bring a dish” to work or your book club or church. It’s non-stop. You just can’t have enough recipes. Tonight Ann has some NEW! twists on classic European hors d’oeuvres (appetizers) to serve to family and friends. These are NOT your average salsa and chips. Ann prepares for you to taste: CATALAN (Spanish) MEATBALLS; VEGET-ABLE STUFFED GOUGERES (savory French cream puffs); SMOKED TROUT BRANDADE (French recipe for dip); PUMPKIN SPICE GINGERSNAP TRUFFLES (your sweet tooth will love them) and Ann’s favorite recipe for HOLIDAY PUNCH. These recipes and more of Ann’s favorite Holiday Hors d’oeuvres recipes she makes for her family in the HANDOUTS. We’ll add snacks, herbal teas, coffee and raffle prizes. BUBBLES: CHAMPAGNES AND SPARKLING WINES WORKSHOP & WINE TASTING November 28Monday, 6:30-9:30pmFacilitator: Tom Vaughan, Society of Wine EducatorsCost: $25.00Registration Deadline: Nov. 21 It’s the time of year (ending with New Year’s Eve) when Champagne and Sparkling Wines are the #1 choice for wine drinkers and non-wine drinkers alike. For 5 years we wanted to do this program but couldn’t swing it because of the costs. After finding an anonymous sponsor, we can now do a program on comparing CHAMPAGNES and SPARKLING WINES. You will taste about 10 wines - at least 3 (hopefully 5)CHAMPAGNES and the rest SPARKLING WINES like CAVA (Spain), SEKT (Germany), ASTI SPUMANTE (Italy), PROSECO (Italy) and a SPARKLING WINE from the United States, probably California or Oregon. Since only real Champagnes can be made in France, you will have a great opportunity to compare Champagne to a wine made in the Methode Champenoise. HANDOUTS tell you more about these delicious wines. The program includes snacks, bottled water (1/person), coffee and a COLD BUFFET (meats/cheeses /fruit/veggies/breads). Join us for this special program.HEALTHY “GUILT FREE” HOLIDAY SNACKS November 30 Wednesday, 6:30-9pmFacilitator: Lisa Sarnowski, HHC, AADP, Holistic Health CounselorCost: $16.00Registration Deadline: Nov. 23 You don’t have to deny yourself delicious Holiday treats to stay Healthy. With a little knowledge and some smart choices, you can eat cookies, candy and snacks this Holiday Season “Guilt Free.” Tonight Lisa will make healthy, guilt free desserts and party snacks including baked treats and “raw” treats (gluten free; dairy free). And, as she prepares the recipes, she will talk about the health benefits of each ingredient. HANDOUTS include the recipes she will prepare and more. Lisa prepares for you to taste: CHOCOLATE PEANUT BUTTER BALLS; SWEET POTATO COOKIES; POMEGRANTE CHOCOLATES; “RAW” CHOCOLATE TRUFFLES; HOLIDAY SNACK MIX and, if time permits, RAW ALMOND BUTTER CUT-OUTS and HOLIDAY ENERGY BARS. We’ll add beverages and raffle prizes. Remember, like all Holiday Treats, you can make these recipes year round for some delicious yet healthy snacking.DECEMBERCHAMPAGNE WISHES & CAVIAR DREAMS: NEW YEAR’S EVE BASHDecember 8Thursday, 6:30-9pmFacilitator: Staci JoersCost: $16.00Registration Deadline: Dec. 1 At the end of every episode of Robin Leach’s popular TV show The Life Styles of the Rich & Famous, he gleefully would say, “Here’s to Champagne Wishes and Caviar Dreams!” That’s what we wish for YOU. When you hear “Champagne,” the one Holiday that comes to mind is NEW YEAR’S EVE. It’s time to look forward to Baby New Year and all the hopes and dreams it promises. It’s best celebrated with family and friends, delicious food and drinks. Your New Year’s Eve Bash can be large or small, at home or away, celebrated at Midnight or Noon. Tonight Staci prepares for you to taste some of her favorite appetizers and drinks to welcome in 2012: AUNT K’S ITALIAN BAGNA CAUDA (Italian Garlic and Anchovy Fondue) served with a TRADITIONAL CHAMPAGNE COCKTAIL; NEW YEAR’S “NOISEMAKERS” (Crab filled appetizer) served with a LAVA LAMP COCKTAIL and the delicious appetizer WILD MUSHROOM PASTRY PACKAGE served with a POMEGRANATE & WINE COCKTAIL. Recipes in the Handouts. We’ll add party favors, snacks, coffee, herbal teas and raffle prizes. We wish you a Happy New Year.

JANUARY

ESSENTIAL KITCHEN SKILLS SERIESOur ESSENTIAL KITCHEN SKILLS SERIES has various facilitators covering the ABCs of cooking. Touching on Basic Techniques, correct “How-Tos” and Tips learned from experience, Facilitators will show you how to take your Kitchen Skills “up a notch.” Whether you are a new cook or been cooking for decades, these classes will inspire you and give you new confidence in the Kitchen.
ESSENTIAL KITCHEN SKILLS seriesMAKING FRESH PASTA January 5Thursday, 6:30-9pmFacilitator: Ann Wegner LeFortCost: $16.00Registration Deadline: Dec. 30 This NEW! Series will give you a chance to see Facilitators perform the ABCs of cooking. These are the Skills that form the building blocks of cooking whether you are a Chef in a gourmet restaurant or a home cook. The Series is for everyone – from new cooks to seasoned pros. Seeing these skills performed right in front of you will reinforce the teachings you learned in books, on TV, in videos and from your Mother and Grandmother who taught you how to cook. Ann starts off with the perfect skill for Winter - MAKING FRESH PASTA. It’s the ultimate comfort food. Ann will show you how to make pasta in your own kitchen. She prepares for you to taste: POTATO GNOCCHI; BEET RAVIOLI ; CARROT LINGUINE and HERB PAPPADELLE. These recipes and more pastas and sauces in the HANDOUTS. We’ll include snacks, herbal teas, coffee and raffle prizes. Reviewing Essential Kitchen Skills will not only make you more confident in the Kitchen but will produce some delicious dishes for you and your family to enjoy.

“THE BIRD IS THE WORD!” ROTISSERIE CHICKEN WEEKNIGHT RECIPESJanuary 16Monday, 6:30-9pmFacilitator: Staci JoersCost: $16.00Registration Deadline: Jan. 9 The Holidays are over and everyone is back to work and school and regular schedules. We’re battling the weather and boredom while one day runs into another with nothing much happening. We look forward to the weekends to break up the monotony. Well don’t fret…Staci is here with your weeknight hero…THE ROTISSERIE CHICKEN. That’s right, The Bird Is The Word! That little fowl that’s in your grocer’s deli can brighten up your weeknights with delicious, quick and easy dinners. Staci prepares for you to taste (recipes in the HANDOUTS along with lots more): EASY CHICKEN ENCHILADAS; TEX-MEX CHICKEN & GREENS SALAD with SPICY SOUTHWESTERN DRESSING; MEDITERRANEAN CHICKEN & FETA and CHICKEN & BROCCOLI “STRUDEL”. We’ll add snacks, coffee, herbal teas and raffle prizes. Look forward to delicious weeknight dinners thanks to Staci and “The Bird.”BREAK THE HOLD OF YOUR CRAVINGS…“DECONSTRUCTING” FOOD CRAVINGS WORKSHOP January 25Wednesday, 6:30-9pmFacilitator: Lisa Sarnowski, HHC,AADP, Holistic Health CounselorCost: $16.00Registration Deadline: Jan. 18 If you ask 100 people the Top 3 Obstacles that keep you from eating healthy, probably all of them will have on their list CRAVINGS. Each person has his or her own craving. It can be a taste like sweet, salty, spicy, pungent or bitter. Or it can be a feeling in your mouth like creamy, dry, crunchy, light, heavy (or “stick-to-your-ribs”), moist or liquidy. Tonight Lisa has one goal – to radically revolutionize your ideas of how to overcome not just basic cravings but YOUR food cravings. You will identify your challenges with Food Cravings and find solutions for YOU. Hear how Lisa tackled her own cravings, You’ll get a SOLUTIONS HANDOUT to take home after the Workshop. And Lisa has SNACKS for you to taste that are healthy food craving alternatives. We’ll provide beverages, a FOLDER to hold your HANDOUTS and a PEN to jot down ideas. If you take just 1 or 2 things away from this Workshop, you are on your way to “deconstructing” your own food cravings. Do something for yourself, take that 1st step and join us.WHAT’S MY WINE? A BLIND WINE FLIGHT TASTING AND WORKSHOPJanuary 30Monday, 6:30-9:30pmFacilitator: Tom Vaughan, Society of Wine EducatorsCost: $25.00Registration Deadline: Jan. 23 Remember the TV show “What’s My Line?” Tonight you can be Arlene Francis or Bennett Cerf and guess “What’s My Wine?” Tom will present 4 Wine Flights with 3 Wines in each Flight without telling you what they are. He will cover what makes each wine unique and representative of it’s grape varietal, flavors, finishes and tastes while pouring out of a bottle in a paper bag. Then you can guess what kind of wine it is: Merlot? Pinot Noir? Riesling? Chardonnay? (You don’t have to reveal your guesses.) Doing it this way, you have no preconceived notions like “I don’t like Merlot.” Tom then will “unveil” the wine and you will see the varietal, country, winery, year and cost. It’s not a competition. It’s just for fun and a new way to “see” wine. It could even change your mind as to what kind of wines you like. HANDOUTS will have lots of other affordable wines like the ones you taste tonight. We’ll add Bottled Water (1/person), snacks, coffee and a Cold Buffet (meats/cheeses/fruit/veggies/ bread/crackers) served about 8:30pm. Join us for a lively evening playing “What’s My Wine?”

FEBRUARY CHOCOLATEFEST February 9Thursday, 6:30-9pmFacilitator: Staci JoersCost: $16.00Registration Deadline: Feb. 2 VALENTINE’S DAY is next Tuesday and we all have one thing on our minds… CHOCOLATE. Sorry Cupid but it’s our favorite Holiday for that delicious, mouth-watering confection that sends us reeling with delight. Tonight Staci prepares all things CHOCOLATE. That’s why we call it CHOCOLATEFEST. She prepares for you to taste (recipes in the HANDOUTS): TRADITIONAL CHOCOLATE FUDGE; S’MORE CAKE; CHAMBORD (raspberry liqueur) CHOCOLATE TRUFFLES; CHOCOLATE & ORANGE FONDUE with Assorted “Dippers” and the delicious and decadent CHOCOLATE MARTINI. We’ll add snacks, coffee, herbal teas and raffle prizes. Don’t wait for Summer to enjoy a festival. Come to CHOCOLATEFEST!
ESSENTIAL KITCHEN SKILLS SERIESOur ESSENTIAL KITCHEN SKILLS SERIES has various facilitators covering the ABCs of cooking. Touching on Basic Techniques, correct “How-Tos” and Tips learned from experience, Facilitators will show you how to take your Kitchen Skills “up a notch.” Whether you are a new cook or been cooking for decades, these classes will inspire you and give you new confidence in the Kitchen.
ESSENTIAL KITCHEN SKILLS seriesTHE 5 MOTHER SAUCES February 20Monday, 6:30-9pmFacilitator: A.J. DixonCost: $16.00Registration Deadline: Feb. 13 All sauces are derived from 5 basic sauces called The Mother Sauces established by French Chef Antoine Careme in the early 1800s. If you have 5 containers – one of each sauce – you can make ANY sauce found in ANY recipe. Knowing how to make The 5 Mother Sauces is an ESSENTIAL KITCHEN SKILL. Tonight A.J. demonstrates how to make each Mother Sauce then uses it in a typical dish using the sauce. The 5 Mother Sauces and the kinds of dishes that use them are: 1) BECHAMEL – white sauce that is the base for dishes like Fettuccine Alfredo and with cheese added becomes Mornay sauce used in Crab Mornay; 2) HOLLANDAISE – egg yolk, butter and lemon juice combine to create the sauce that tops the classic dish, Eggs Benedict; 3) TOMATO – the base for all tomato sauces that become Marinara Sauce, Spaghetti Sauce and even Barbeque Sauce; 4) VELOUTE – also called Blonde Sauce made from white stock like chicken, veal or fish and made velvety smooth ladled over chicken, fish or veggies and 5) ESPAGNOLE – Brown sauce made from rich meat stock served over roasts and red meats and is the base for a Demi-Glace, Bordelaise, Chateaubriand and Lyonnaise sauces. You will taste samples of dishes using all 5 sauces. HANDOUTS include how to make each Mother Sauce, what to add to make other sauces and recipes using the sauces. We’ll add beverages, snacks and raffle prizes.

ZINFEST: AMERICA’S WINE WORKSHOP & WINE TASTING February 27Monday, 6:30-9:30pmFacilitator: Tom Vaughan, Society of Wine EducatorsCost: $25.00Registration Deadline: Feb. 20 ZINFANDEL – it’s America’s Wine. In fact, it was originally thought this grape was native to California (we now know it came over the ocean like almost everything else in the USA). The Zinfandel grape has a deep red, bordering on black color. It has spicy, raspberry flavors that make marvelous, fruity red wines ranging from lighter styles to big, rich reds that can rival cabernet sauvignon. In the 1980s, the California wine industry even transformed this grape into a White Zinfandel to go along with the trend toward blush wines. And occasionally, late-picked grapes full of concentrated sugar are made into late-Harvest Zinfandels and served as dessert wine like port. Tonight Tom has about 10 California Zinfandels for you to taste. HANDOUTS include lots of information on America’s Wine along with more Zinfandels like those you will taste available in the Milwaukeeland area. You can go out tomorrow and get the ones you like. We’ll add Bottled Water (1/person), snacks, coffee and a Cold Buffet (meats/cheeses/fruit/ veggies/breads/crackers) served around 8:30pm. America is proud to call ZINFANDEL its own. Come taste the wine that put California on the World-wide Map of great wines.

MARCH
ESSENTIAL KITCHEN SKILLS SERIESOur ESSENTIAL KITCHEN SKILLS SERIES has various facilitators covering the ABCs of cooking. Touching on Basic Techniques, correct “How-Tos” and Tips learned from experience, Facilitators will show you how to take your Kitchen Skills “up a notch.” Whether you are a new cook or been cooking for decades, these classes will inspire you and give you new confidence in the Kitchen.
ESSENTIAL KITCHEN SKILLS seriesBASIC KNIFE SKILLS March 5Monday, 6:30-9pmFacilitator: Ann Wegner LeFortCost: $16.00Registration Deadline: Feb. 27 Ann is back with another ESSENTIAL KITCHEN SKILLS program. It’s the most basic of Kitchen Skills – using a knife. There are so many questions on using knives in cooking…serrated or not…what size…what knife do I use for this job? These are just some of the questions that come up the minute you need to cut something. Tonight Ann will show you what knife to use for what cutting job as she prepares the dishes you will sample: SPICED PUMPKIN STEW (Large Dice and Rangiri Cuts); VEGETABLE “TARTARE” (Brunoise and Chiffonade cuts); CELERIAC SALAD with HOMEMADE REMOULADE DRESSING (Julienne cuts) and GRATINEED ROOT VEGETABLES (Slice cuts). She will cover topics such as Knife “Anatomy”, Knife selection, Knife care and Knife sharpening. HANDOUTS include lots of Knife information. We’ll add snacks, coffee, herbal teas and raffle prizes. What a great way to not only learn all about Knife Skills but taste some delicious dishes at the same time.
ETHNIC COOKING SERIESOur 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“MEATBALLS” FROM AROUND THE WORLDMarch 15Thursday, 6:30-9pmFacilitator: Staci JoersCost: $16.00Registration Deadline: March 8 Every cuisine has its share of “comfort” foods…those dishes that have been around for decades, even centuries, that become staples for cooks and enjoyed generation after generation. Many of these dishes are “Meatballs”. They can be made with beef, pork, even chicken or fish but still be a “meatball.” Tonight Staci has family favorite recipes from 6 different countries that prove the point that “meatballs” are a universal comfort food. She prepares for you to taste: TRADITIONAL SWEDISH MEAT-BALLS; MEXICAN MEATBALLS in SPICY CHIPOTLE SAUCE; GRANDMA’S FINNISH MEATBALLS served with LINGONBERRIES; CHINESE “PEARL” BALLS and KONIGSBERGER KLOPSE (GERMAN MEATBALLS with CAPERS and ANCHOVIES). These recipes and lots more including Mom’s Porcupine Meatballs in the HANDOUTS. We’ll add snacks, coffee, herbal teas and raffle prizes. As my Dad always used to say, the only ball you can’t bounce is a MEATBALL! Come join us.MARCH is NATIONAL WOMEN IN HISTORY MONTHWOMEN IN WINE WORKSHOP & WINE TASTING March 26Monday, 6:30-9:30pmFacilitator: Tom Vaughan, Society of Wine EducatorsCost: $25.00Registration Deadline: March 19 For centuries, the wine industry world-wide has been a Good Old Boys Club. From Dom Perignon, the Medieval Benedictine monk who made Champagne the #1 Wine in the World to Hungarian Count Agoston Haraszthy who founded the American Wine Industry in Prairie du Sac, Wisconsin when he started the Wollersheim Winery, it’s been men. Until recently, women have not been mentioned in the wine industry. But things are changing. Women all over the world are now making their mark like Mary Ann Graf of Simi Winery; Zelma Long of Robert Mondavi wines; Andrea Immer, one of only 37 Master Sommeliers in the United States; Michaela Rodeno, CEO of St. Supery Winery in Rutherford CA; Laura Hooks, Head Winemaker at Beringer and Gino Gallo of the famous wine family. Tonight Tom has about 10 wines to taste from women in the wine industry. HANDOUTS include more information. We’ll add snacks, Bottled Water (1/person), coffee and a COLD BUFFET (meats/cheeses/veggies/ fruit/bread) served around 8:30pm. Taste some delicious wines from some very talented women in the wine industry.
REGIONAL COOKING SERIESThis 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 seriesAMISH BAKING March 28Wednesday, 6:30-9pmFacilitator: Pauline Emerson-FroebeCost: $16.00Registration Deadline: March 21 In the 1720s, a group of people came from Europe looking to practice their religious beliefs through a simple lifestyle. These folks were called The Amish. Today there are Amish families in 24 states in the US with about 80% living in Ohio, Pennsylvania, Indiana and Wisconsin. Living off the land, the Amish grow and cook most of the foods they eat. For the Amish, baking is an art form, a pleasure and a way of life. An Amish woman can express her creativity through inventive baking – pies, breads, cookies and cakes. Tonight Pauline gives us a cross section of Amish baked goods and prepares for you to taste: BROOMSTICK COOKIES (shaped like them, not taste like them!); SAWDUST PIE (you’ll have to come to find out about this one); RED “BEET” CHOCOLATE CAKE (moistest cake ever) and SALT-RISING BREAD (no yeast – really). Recipes in the HANDOUTS. We’ll add beverages like coffee, Herbal Teas and milk, Snacks and Raffle Prizes. Join us for a simple yet delicious down home evening.