Here’s the schedule through December 2011.  To reserve a seat in a class, please call 860.253.3034 or 860.253.3066.

I’ll be teaching classes lasting for 1, 2, 3, and 4 evenings.  They are:

  1. 1. How to cook when you don’t know how to cook. If you’re just starting to cook, and don’t know where to start, this is the class for you.  Each class will feature a main course and a side dish.  Plus, fool-proof recipes that will infuse your cooking with confidence AND good food

4 classes, 4 weeks

Mondays. Sept 12, 19, 26, Oct 3

Class 1: Roasted Chicken, Quinoa Pilaf, Green Beans with Lemon., and Incredible Chocolate Brownies

Class 2: Rib eye Steaks with Beef Stock and Brandy, Roasted Rosemary Potatoes, Carrots with Honey and Ginger, and Bananas Foster

Class 3: Mediterranean Haddock, Orzo with Spinach and Parmesan, Sautéed Zucchini and Summer Squash, and Chocolate Chip and Oatmeal Cookies

Class #4 Southwest Lasagna (black beans and salsa), Asparagus with Caramelized Onions, and Lithuanian Lightning Cake with Freshly Whipped Cream

  1. 2. Romantic Dinner for Two.  Every now and then, you’ll want to make a dinner for that certain someone.  Learn how to do it simply and elegantly.

3 classes, 3 weeks

Mondays. October 17, 24, November 7

Class 1: Dates Stuffed with Goat and Bleu Cheese and Bacon Appetizer, Cornish Hens with a Vermouth and Balsamic Sauce, Braised Brussels Sprouts, and Bananas Foster

Class 2:  Eggless Caesar Salad with Homemade Croutons, Roasted Beef Tenderloin with a Horseradish Sour Cream Sauce, Mashed Potato Pancakes, and Chocolate Molten Lava Cakes

Class 3: Winter Salad with a Balsamic Vinaigrette, Crab Cakes with a Mustard Chive Sauce, Cheddar Mashed Potatoes, and Chocolate Cake with a Raspberry Amaretto Sauce

  1. 3. Discovering Seafood!

Learn how to become comfortable using different methods to prepare different types of seafood, including poaching, broiling, and roasting.  You’ll see how fast and easy seafood can be!

4 classes, 4 weeks

Wednesdays. November 2, 9, 16, 30

Class 1: Haddock Poached with Ginger and Soy, California Fried Rice, Sautéed Bok Choy

Class 2: Sautéed Shrimp Appetizer,  Mediterranean Haddock, Orzo with Spinach and Parmesan,

Class 3:  Smoked Trout Spread Appetizer, Roasted Root Vegetables with Roasted Haddock, and Carolina Cole Slaw

Class 4: Shrimp Piccata Appetizer, Teriyaki Salmon, Quinoa with Minced Vegetables

  1. 4. Eating well with a gluten-free diet. Learn how a gluten-free diet can taste great, with foods you’ll want to eat.  A gluten-free diet doesn’t have to be about what you can’t eat, but what you CAN eat!  Each class will include discussions on how to shop for a gluten-free diet

4 classes, 4 weeks

Mondays. November 14, 28,  December 5, 12

Class 1: Shrimp Pad Thai, Green Beans with Lemon Zest, Quinoa with Ginger

Class 2:  Curried Chicken with Lemongrass and Mango, Carrots with Honey and Ginger

Class 3: Black Bean and Salsa Lasagna, “Creamed” Corn, and Green Beans with Lemon

Class 4: Baked Chicken Parmesan,  Quinoa with Spinach and Parmesan, and Fresh Fruit Cobbler

  1. 5. Asian night. Expand your repertoire of Asian cuisine with these crowd-pleasers.

1 class, 1 night

Wednesday September 21

Chef Bill will show you how to make a stir fry and your own sauce, and make Pad Thai, Orange Beef, Poached Haddock with Soy, Ginger and White Wine, and Easy Fried Rice. 

  1. 6. Pizza night.

1 class, 1 night

Wednesday, October 12

Chef Bill will show you how to make  and roll-out dough, how to get the pizza into (and out of) your oven), traditional and non-traditional toppings, including Philly Cheese “Steak,” with no steak, but portabella mushrooms

  1. 7. Rosh Hashanah dinner (Rosh Hashanah starts on Sept 28).

Chef Bill grew up in a kosher home, and can help you plan a terrific supper.

1 class, 1 night

Wednesday, September 14

Chef Bill will show you how to make traditional favorites, including matzoh balls, chopped liver, orange apricot chicken, and his mother’s honey cake.

  1. 8. Thanksgiving without stress!

 

1 class, 1 night

Thursday November 10

Chef Bill will show you how to plan your meal and carve your turkey!  Plus, he’ll show you how to make gravy, stuffing, two cranberry sauces, and very popular braised Brussels Sprouts.  He’ll also show you how to make your Thanksgiving gluten-free.

  1. 9. Holiday party foods! Plan ahead for the holidays, with these easy, popular, and great tasting appetizers that can fit in with your busy holiday schedule.

2 classes, 2 weeks

Wednesdays, December 7, 14

Class 1: Chef Bill will show you how to prepare crab parmesan triangles, cheese straws, two versions of baked brie, mini-Reubens, and Asian pot stickers with a dipping sauce

Class 2: Chef Bill will show you how to prepare crab and avocado on garlic crostini, dates stuffed with goat and gorgonzola cheeses and bacon, fresh salsa, smoked trout spread, and mushrooms in phyllo cups

  1. 10. Diving in to Soups! Soups are popular all year ‘round, and not just for winter.  Learn how fast, easy, and healthy great-tasting homemade soup can be!

2 classes, 2 weeks

Thursdays.  September 15 and October 27

Class 1: Chef Bill will show you how to make tomato and Italian wedding soups with turkey meatballs, roasted squash soup, and corn chowder.

Class 2: Chef Bill will show you how to make a very hearty chicken soup, Maryland crab soup, pea soup, and seafood stew

  1. 11. Variations on chicken breast that are fast and easy. If your life is crazy-busy, then this is the class for you.

2 classes.  Same offered twice

Thursday October 13 and Wednesday October 26

Chef Bill will show you how to prepare chicken Marsala, chicken piccata, chicken with tomatoes, and curried chicken.  Great meals that you can make on any busy weeknight.

  1. 12. Knife handling skills/stir fry night!

3 classes.  Same class offered three times

Wednesday October 5, Wednesday October 19, and Thursday December 8

Chef Bill will teach you how to use your knives effectively and safely. You’ll practice on all kinds of foods.  Which we’ll then use to make a large stir-fry for the class.  Also featured: understanding general kitchen sanitation. Please bring your favorite knives, including chef’s and paring knives.  Also, please bring a sharp vegetable peeler.