Homemade Ravioli with Mark Leslie, author of Beyond the Pasta
Tuesday, October 2, 2012 / 6:30 PM – 9:00 PM / $40.00 per person
A great opportunity to learn both the ins and outs of classic pasta making and the nuances of making great ravioli! Mark will continue to share not only his passion for great Italian food, but also the central theme of his book “good, simply-prepared food shared with those you love.” Traditional Cheese Ravioli with Nonna's Tomato Sauce and an autumn-inspired Pumpkin and Italian Sausage Ravioli in Brown Butter and Sage will give you a deliciously solid foundation in the art of ravioli making. Just back from Italy, we are looking forward to lots of great new stories of Mark’s Italian adventures! www.beyondthepasta.com

‘Fondant Fantasies’ Cake Decorating with Sheron Jeffery
Thursday, October 4, 2012 / 6:00 PM – 9:00 PM / $45.00 per person / no special tools required
A Birmingham resident for the past 12 years, Tampa’s loss is our gain ~ Sheron Jeffery has been a major player in the world of creative cake artistry for 57 years, having studied under such greats as Nicholas Lodge, Susan Carberry, and Sharon Zambito. In this foundational 3 hour, 100% hands-on class, Sheron will teach you how to make multi-colored, autumn-inspired, fondant cake decorations, including spiders and spider webs, flowers, vined pumpkins, autumn leaves, and lady bugs. Bring a frosted 1 or 2 layer, 8” or 9” cake, 2 each empty egg cartons and a standard paring knife.

A “Passage to India” Indian Kebabs / Wraps, Mukta Joshi and Himanshu Pant of Kurry Guru
Tuesday, October 9, 2012 / 6:30 PM – 9:00 PM / $40.00 per person
Kebabs may have originated in the Arab world, but India has a long-standing tradition of skewered and broiled meats going back to 500 B.C! Mukta and Himanshu have chosen three menu items for this great class that epitomize the popularity and deliciousness of Indian kebabs! Vegetarian Tikka Wrap (Marinated and Grilled Paneer (Indian cheese cubes) wrapped in warm Naan with Sautéed Onions, Peppers and an Herbed Yoghurt Sauce), Parantha (Indian Fried Bread) - wrapped Chicken Kabab with Caramelized Onions and Mint Cilantro Chutney, and a Spicy Ground Chicken “Slider” with a Mint Cilantro Chutney.

Traditional, Old World Springerle Cookies, Connie Meisinger from House on the Hill
Thursday, October 11, 2012 / 6:00 PM – 9:00 PM / $45.00 per person
Joining us from Chicago for this traditional holiday cookie class, Connie will focus on springerle from the making of the dough through to the baking including the peculiarities and techniques. In addition, she will demo the baking and simple glazing of traditional spicy Bavarian gingerbread. Samplings include traditional flavored springerle, lemon, almond and orange flavored springerle and a traditional, spicy gingerbread. This is a packed class – lots of information, lots of samples, lots of recipes and lots of instruction! This October class will give you lots of time to bake for the holiday season ~ this year House on the Hill will introduce more than a dozen new designs for holiday springerle! www.houseonthehill.net

Simple, Perfect Game Day Chilis, Susan Green
Tuesday, October 16, 2012 / 6:30 PM – 9.00 PM / $40.00 per person
Is there a better way to welcome fall than with a steaming hot bowl of chili? With autumn looming large, get into the groove with some chili classics that everyone will love. Our menu will include Black Bean Chili with Sirloin, Chili Verde with Pork, and Chicken and White Bean Chili. Using these three recipes as a foundation, we’ll also explore some fun ways to serve chili, chili accompaniments and what to do with leftover chili … Frito Pie anyone? Spice up your game day with delicious chili!

Authentic Tagine Cookery, Susan Green
Thursday, October 18, 2012 / 6:30 PM – 9:00 PM / $40.00 per person
My absolute favorite class and a perfect cuisine for cozy autumn cooking! The word tagine refers to a traditional cooking vessel of Moroccan origin, typically made of glazed clay. The lid is shaped like a pointed hat which allows the vapors to circulate inside, creating a moist dish with enhanced flavors. In this class, we will explore in-depth tagine cookery through authentic equipment and recipes including a spicy, Spanish – Influenced Chickpea and Chorizo Tagine with Smoked Paprika and Fresh Sage and a Tagine of Chicken with Preserved Lemon and Artichoke Hearts, both accompanied by Fluffy Herb Couscous and Crisp Country Bread. We will also preserve a lemon or two!

Field Trip! The Indian Pantry Demystified, Mukta Joshi and Himanshu Pant of Kurry Guru
Saturday, October 20, 2012 / 9:00 AM – roughly 1:30 PM / $40.00, includes lunch
Do you know your garam masala from your chaat masala? Your black cardamom from your green? Join Mukta and Himanshu to tour one of their favorite Indian grocery stores, Namaste Plaza. During this extensive walk-through, authentic Indian ingredients will be explored and explained … de-mystified! Afterward, we’ll lunch at one of Mukta and Himanchu’s favorite restaurants with an authentically diverse preset menu that will include all things Indian! Join us for a delicious and fun field trip – and round out your knowledge of what an authentic Indian pantry truly encompasses. Limited to 15. Transportation not provided

Bake & Cook Community Potluck and Recipe Exchange!
Monday, October 22, 2012 / 6:30 PM – 8:30 PM
Suggested by you at a recent class! We love hearing all of the “hows and ways” of your recipe collection ~ needless to say, the ways in which we all collect and keep recipes is as numerous as those of us that do! From recipe boxes to binders, from notebooks to manila and accordion folders … show us how you store your recipes at a Recipe Collection Pot Luck! I’ll provide drinks, cups, plates, napkins, and utensils … just bring a favorite dish from your collection - enough for 20 tasting portions - and 20 copies of the recipe you’ve brought (If you get me the recipe ahead of time, I’ll make the copies!). Join us for a fun evening of recipe- swapping, sampling, and get tons of new ideas! And let’s vote for a People’s Choice Award for a great prize, too!
No Charge ~ Come one, come all! ~ RSVP Required ~ info@bakeandcookco.com

Two Exciting Classes with National Cookbook Author, George Geary
George’s cooking classes are always sold out so don't miss the opportunity!
A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional and best-selling cookbook author; his 9th cookbook is just around the corner! George’s wit, humor, and breadth of knowledge make his numerous culinary repertoire shine, creating a fun and easy guide for home cooks on everything from pastries to pizza and everything in between! www.georgegeary.com

Classic Southern Cakes, George Geary
Wednesday, October 24, 2012         6:00 – 9:00 PM             $45.00
George Geary will unleash all of the secrets of the South with three traditional cakes that represent the “best of the best.”
Caramel Cake (My favorite; I begged for it to be in this class) , a 1981 Southern Hummingbird Cake with a Cream Cheese Icing and The Original Red Velvet with a Marshmallow Frosting will inspire you to bake these classics all year ‘round.

The World of Blue Cheese, George Geary
Thursday, October 25, 2012             6:00 – 9:00 PM               $45.00
Every country has their own special take on the blues! Blue cheeses come in such a broad variety of textures, strengths and flavors that we need a blue cheese – specific class to explain all of the differences! George will showcase some new and exciting recipes using cheeses from around the country and around the world ~ Field Greens in a Cream Blue Cheese Dressing, “Packed” Blue Cheese and Crab Stuffed Mushrooms and Double Stuffed Bleu-Cheesy Pork Chops served with Roquefort Potatoes. Say “Cheese!”

Chick, Chick, Chick! Susan Green
Tuesday, October 30, 2012               6:30 PM – 9.00 PM        $40.00 per person
We’re going chicken-specific in this class; there is no greater aroma than that of a chicken cooking! Our menu will include a Brown Bag Roast Chicken, Creamy Chicken Pot Pie with Bacon and Leeks, and a Down Home Buttermilk Fried Chicken. Not only will we do these three outrageously delicious chicken recipes, I’ll teach you how to get more bang for your buck by showing you just how easy it is break down a whole chicken. But the way, I’m just as huge a fan of cold fried chicken, as I am of hot! Chick-a-Licious all the way ‘round!

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