Quiche ‘n Crust, Susan Green with Melanie Thorn
Tuesday, June 5, 2012 / 6:30 PM – 9.00 PM / $40.00 per person
Creamy, cheesy, crusty, buttery, custardy, eat it cold or eat it hot … there is so much to love about quiche. We will continue to work on crust instruction while creating these open-face savory dishes. Using a variety of crusts, presentations and serving vehicles, we will prepare Individual Quiche Lorraine with Bacon in Crepe “Cups”, a Chile, Chorizo and Cheese Quiche in a Cornmeal Crust, and a Creamy Corn and Leek Quiche with Fresh Thyme, all served with a Seasonally Fresh Spring Greens Salad.

Pizza! Susan Green with Melanie Thorn
Thursday, June 7, 2012 / 6:30 PM – 9.00 PM / $40.00 per person
Pizza ~ a true international culinary treasure, and made for all seasons! Let’s demystify pizza from the crust to the cheese so that you can make your favorite pizzas at home! We will demonstrate one fabulous pizza dough recipe that is so versatile that it can be used to make not only Oven-Baked Pizza, but Pizza on the Grill, tempting hand-held Calzones, and authentic Sicilian Stromboli. Did you know that Americans eat 11 billion slices of pizza each year? Join us for what we consider to be a truly important class to add to your culinary repertoire!

The Art of Indian Curry Making, Mukta Joshi
Tuesday, June 12, 2012 / 6:30 PM – 9.00 PM / $40.00 per person
In the realm of global cuisines, the words “Indian” and “curry” are relentlessly intertwined. We are so excited to have Kurry Guru’s Mukta Joshi and Himanshu Pant back for this much sought-after class in a series of specifically Indian cooking classes. This class starts with a basic overview of Indian foods, an introduction to India’s spices and herbs, the health benefits of Indian cuisine, and India’s vast and complex regional culinary diversity. Curry making techniques are explored through discussion, demonstration and the tasting of some well known curries, including Gobhi Gazar Matar (Cauliflower, Carrots and Peas) Masala and Paneer Makhani, served with fragrant Cumin Rice. This class lays a strong and necessary foundation for Kurry Guru’s July 24th class, Advanced Indian Curry Making. Register for both at the same time! www.kurryguru.com

Biscuits and Scones, Rebecca Treadwell, Hoffman Media
Thursday, June 14, 2012 / 6:30 PM – 9.00 PM / $40.00 per person
Do you yearn for light, flaky biscuits … ponder the pros and cons of wedge - cut scones vs. dropped? We have re-enlisted Hoffman Media’s Executive Chef Rebecca Touliatos to take us to our full biscuit and scone potential! Rebecca will instruct us with both foundational and classic biscuits – the classic Buttermilk Biscuit and a southern staple, the Sweet Potato Biscuit, and moving on to scones, a wedge - cut Cream Drop Scone with Currents and a Cranberry Orange “Drop” Scone will round out the menu. Join us for delicious biscuit and scone baking!

Steakhouse Classics for National Steakhouse Month, and Happy Father’s Day!
Tuesday, June 19, 2012 / 6:30 PM – 9.00 PM / $45.00 per person
A great evening to spend with Dad, and a thoughtful Father’s Day gift! Our mouthwatering steakhouse classics tasting menu will strengthen not only your culinary techniques, but your “essentials” repertoire as well. A Chopped Salad, New York Strip Steak with a Brandied Peppercorn Sauce, Creamed Spinach, Twice Stuffed Baked Potatoes, and Individual Fresh Berry Crisps with Cinnamon Whipped Cream.

Summer is Here! Cobblers, Crisps, Betties, Buckles and More!
Susan Green with Melanie Thorn
Thursday, June 21, 2012 / 6:30 PM – 8:30 PM / $40.00 per person
We’re celebrating the summer season with fresh fruit desserts high on the level of comfort! What do grunts, slumps, buckles, cobblers, crisps, brown betties, crumbles, crunches and pandowdies all have in common? All of them are luscious fruit desserts topped with biscuit dough, or a crumbly/crusty/crunchy mixture of flour, butter and sugar or other tempting toppings! Peach and Blackberry Cobbler with Cinnamon Biscuits, Stone Fruit Slump with Peach Ice Cream and a Mixed Summer Berry Crisp with Crème Fraiche.

Knife Skills I, Susan Green
Thursday, June 28, 2012 / 6:30 PM – 9.00 PM / $35.00 per person
This “nuts and bolts” class will sharpen your knowledge of knives and their various uses. Also included in this class … what knives should be used for what purpose, the difference between stamped vs. forged knives, the differences between Asian and Western knives, knife cuts, proper, safe knife care including what constitutes a good cutting board, and the difference between honing and sharpening. Information is covered through discussion, demonstration and limited hands-on training. For an enhanced learning experience, bring 2 knives– the one you feel the most comfortable with, and the one you feel the least comfortable with, too! Limited to 10.

For Additional Information: info@bakeandcookco.com Phone: 205-980-3661