Classes

"SPRING SUPPER IN AN ENGLISH GARDEN"

Tues. May 11 @ 6 PM-9 PM 20014-$75 Tonight we have a very special guest chef all the way from

London. Gourmet Caterer Claire Lewis offers us a very British menu perfect for seasonal entertaining. Claire shares with us

short-cuts for successful and easy, stress free party giving. Our menu includes: Chilled Minted Pea Soup Shooters, Shrimp &

Avocado Marie Rose, Queen Elizabeth Coronation Chicken with Apricots & Curry Mayonnaise, Salmon with Couscous Crust, Smoked Potato & Scallion Salad, Garden Greens with Roasted Garlic-Honey Dressing, and for dessert, Lemon Curd Roulade.

Don't miss this culinary trip across the pond! (Hands-On)

"THE MAGIC OF MOLE"Fri. May 14 @ 6 PM-9 PM 20015- $75

Tonight we visit the wondrous Mexican town of Oaxaca and explore its most famous dish, mole. The slow simmering of chiles,

spices, nuts and other ingredients creates a sauce that is almostmagical in its depth of flavor. We will create a complete menu

Mexican goodies including: Sopa de Tortilla, Great Guacamole, Salsa Verde 3-Ways, Mole Coloradito, Green Rice, and, for

dessert, Tres Leches Cake. (Hands-on)

"BBQ BRAVADO"Sat. May 15 @ 10 AM-1 PM 20018-$75

Time to get you ready for summer grilling. Along with discussing grilling techniques, we'll explore flavor enhancers such as rubs &

marinades and prepare a picnic table full of side dishes to accompany our smokin' menu including: Garam Masala Chicken Wings, LowCarb Chipotle BBQ Sauce, Santa Fe Cured Salmon,

Smoked Baby Back Ribs, Cuban-style Pork Loin, Balsamic Beef Tenderloin, Smoked Potato Salad, Strawberry Shortcake, and

other goodies. A great Dad and Son class. (Hands-On)

"THAI SOUPS & STIR FRYS"Tues. May 18 @ 6 PM-9 PM 20019-$75

Lemon grass, ginger, kaffir lime, garlic, galangal and chiles all bubbling in a pot or wok-that's truly tasty Thai. Join this

culinary celebration of the delicious flavors of Thailand as we prepare: Curried Butternut Squash Soup, Bangkok Fisherman's Soup, Sweet & Savory Chicken with Coconut Cream, Steamed Pork with Stir Fry of Bok Choy, Spicy Stir- Fried Shrimp with Chiles & Basil, Coconut Rice, and Black Sticky Rice Pudding.

(Hands-On)

"SPRING & SUMMER SMOKING"Fri. May 21 @ 6 PM-9 PM 20020-$75

The Camerons Stovetop Smoker is one our favorite gadgets. It can be used indoors on gas or electric burners or outside on the

grill. Tonight we add a wonderful smokey flavor to some terrificrecipes including: Cured Smoked Salmon, Smoked Corn on the

Cob with Chile & Lime, Smoked Nachos, Smoked Babyback Ribs, Beer Smoked Bratwurst, Oysters & Shrimp and more.

Students receive a 15% discount on the smoker the night of theclass. (Hands-on)

"WORLD SALADS"Sat. May 22 @ 10 AM-1 PM 20021- $75

If you love the fresh and healthy flavor of salads but want somenew yummy ones to add to your repertoire, this class is for you.

We journey around the world to create salads from many countriesincluding: Insalada Caprese, Thai Beef Salad, Pad Thai, Brazilian

Salpicao Salad, Warm Salad of Spinach & Stilton, Salad Pizza, andFruit Trifle Salad for dessert. Fresh and fabulous. (Hands-On)

"LIGHT ITALIAN"Tues. May 25 @ 6 PM-9 PM 20022- $75

Tonight we visit Italy and prepare classic dishes with a light touch-perfect for spring and summer. Tonight's recipes will be greatadditions to your repertoire. Our menu includes Clam Soup,Panzanella, Stuffed Squid with Cannellini Beans, Pasta with

Tomato Salsa Cruda, Vitello Tonnato, and, for dessert, RicottaCakes with Berries. Molto Bene. (Hands-On)

"NEW MEXICO FAVORITES"Fri. May 28 @ 6 PM-9 PM 20023-$75

A greatest hits of New Mexican cooking menu. Our menu, que bueno, includes: Homemade Corn Tortillas, Chile Con Queso,

Great Guacamole, Salsa Roja, Tomatillo Salsa, Green Chile Chicken Enchiladas, Red Chile-Zucchini & Grilled Onion

Enchiladas, and, for dessert, Chocolate Peanut Tacos. Locals and visitors alike will love this culture and history lesson. (Hands-on)

"EXOTIC-DELICIOUS ASIAN APPETIZERS"

Fri. June 18 @ 6 PM-9 PM 20031-$75 Chef Johnny Vee loves teaching Asian Cookery so much tonight we make a greatest hits menu of tempting appetizers from China,

Malaysia, Thailand, Viet Nam, and Indonesia. Our menu includes: Vietnamese Spring Rolls, Pot Stickers, Steamed Pork Buns,

Sichuan Spiced Eggplant, Chicken Sate, Samosas, Thai Fish Cakes with Spiced Cucumber Sauce, and Banana Fritters with Pineapple

Ice Cream. (Hands-On)

"INSPIRED COOKING FOR DIABETICS"Sat. June 19 @ 10 AM-1 PM 20032-$75

The challenges of cooking for diabetics is the focus of our informational class today. Join food & cooking enthusiast Patrice

Tyrell, herself a diabetic, as she shares secrets for cooking tasty, healthy dishes that fit a low sugar-low carbohydrate profile. Our

menu includes Mixed Baby Greenswith a Bonne Femme Dressing, Mustard Chicken, Sauteed Asparagus & Yellow Squash, Forbidden

Purple Rice and a luscious Sugar-Free Apple Pie. (Hands-On)

"KNIFE SKILLS WORKSHOP"Sat. June 19 @ 3 PM-5 PM 20033-$35

By popular demand, a class to introduce our students to the basics of good knife skills-holding, chopping, sharpening, and knife storage. We will practice cutting a variety of vegetable shapes,

including dice, julienne, mince, and brunoise. Meat trimming and boning will be covered as well. Students will receive a 10%

discount on knife purchases on the day of the class. (Hands-On)

"TRUE MEXICAN GOURMET"Tues. June 22 @ 6 PM-9 PM 20034-$75

Our menu tonight gets inspiration from the fabulous foods of Mexico City. Different from the country foods we in New Mexico

associate with Mexico-this is uptown cooking; sophisticated but full of the flavors we love. Our menu includes: Ceviche Verde, Crab Masa Turnovers, Tortilla Soup, Red Snapper Veracruz, Arroz

Verde, Tres Leches Cake. Que Rico! (Hands-On)

"JULIA & JOHNNY VEE SERIES-FRENCH SALADS & SUMMER PARTY DISHES"

Fri. June 25 @ 6 PM-9 PM 20038- $75 More great Julia Child recipes inspired by the film Julie & Julia and her cookbook Mastering the Art French Cooking. Tonight we feature a menu of classics salads and dishes prefect for your summer buffet. Our menu includes: Salade Nicoise, Celery RootRemoulade, French Potato Salad, Beef Salad Parisienne, Eggs en

Gelee, Poached Salmon with Dill, Tomatoes a la Provencale,and for dessert a Raspberry Charlotte. Bon Appetit! (Hands-on)

"TOP SECRETS FOR GRILLING MEATS"Sat. June 26 @ 10 AM-1 PM 20036-$75

Time to get ready to head outdoors and hit the grill running. Today we equip you with the skills you need for perfect grilling

as we discuss smoking, dry rubs, wet rubs, sopping sauces and marinades. Learn important do's and don'ts for summer BBQ

success. Our menu includes: Jerked Chicken, Beef Tenderloin withSalsa Verde, Hungarian Beef Skewers, Rosemary Lamb Chops

with Mustard & Mint, Sweet Sesame Pork, Thai Hot & Sour Ribs, and some great sides including Smoked Potato Salad, Rum Glazed

Pineapple, Chile Lime Corn, and more. (Hands-On)

"HAWAIIAN LUAU"Tues. June 29 @ 6 PM-9 PM 20037-$75

Tonight we head to the South Pacific and recreate a traditional Hawaiian Luau perfect for summer entertaining. Grab your leis as we prepare: Mango Bread, Pipikaula Beef Jerky, Tuna Poke Roll, Kalua Pig, Lomi Lomi Salmon, Chicken Adobo, Grilled Pinapple Pilaf, and Guava Cake with Mai Tai Sorbet. Aloha-komo mai ea.

(Hands-On)

"KID'S SUMMER COOKING CAMP" $250 each week /daily 10 AM-12:30 PM

Kids 7-11 yrs. Mon-Fri. July 12 to 16 20038

Teens 12-16 yrs. Mon-Fri. July 19 to 23 - 20039 Hey kids, come and join our 9th annual week-long Summer

Cooking Camp for a special introduction to the wonderful world of cooking. Each day we will cover a different topic and cook a

wide variety of dishes to give you the knowledge and know-how to be the real chef in the family. As we prepare our lunch, we will discuss customs from each country and learn about the foods the

natives love. All classes are hands-on with a focus on cooking skills, tidiness, and most importantly, fun. Join Chef Johnny Vee

and have fun earning your chef's hat and cooking diploma here in our kitchen. (Hands-on)

"TAMALES & RELLENOS"Sat. May 29 @ 10 AM-1 PM 20024 - $75

Another terrific class for locals and visitors that tackles two of New Mexico's favorite dishes. We will prepare Traditional Pork Tamales with New Mexico Red Chile Sauce, Rum-soaked Raisin

Almond Dessert Tamales with Spiced Creme Anglaise, and Chile Rellenos with Three Batters: Blue Corn, Souffle, and

Beer. More chile addict fun. (Hands-On)

"CELEBRATING PORK & PORK BELLY"Fri. June 4 @ 6 PM-9PM 20025-$75

All across the world the hottest new ingredient of 2010 is thedelicious pork belly. Tonight we explore this tender, tasty and

inexpensive cut of meat and create a whole menu to show off itsversatility. Our menu includes Ramen Noodles with Pork Belly,

Steamed Pork Buns with Cucumber Pickle, Sweet & Sour Kimchi Stew, Consomme with Oysters, Pork Belly and Cabbage, and PorkBelly Wraps with Mustard Sauce. Join this unabashed pork-fest.

(Hands-on)

"I WISH I KNEW HOW TO GRILL FISH"Sat. June 5 @ 10 AM-1 PM 20026-$75

Grilling fish is fast, easy and healthy. Today we equip you for great fish grilling. We'll discuss which seafood is best cooked on the grill and create an enticing menu of marinated, sauced

and grilled goodies including: Sausage & Oyster Grill, Tandoori Shrimp with Chutney, Bacon Wrapped Trout, Citrus BBQ'd Halibut Kebobs, Cured Salmon & Hot Mustard Sauce, and

Blackened Snapper with Jalapeno Coleslaw and Hushpuppies. We hear this in the store regularly, how do we grill fish?

Today we answer that question. (Hands-On)

"WORLD VEGETARIAN-HOT OFF THE GRILL"

Tues. June 8 @ 6 PM-9 PM 20027-$75 By popular demand a complete vegetarian menu of goodies from around the world that are perfect for adding to your BBQ repertoire

this summer. Fire up the grill and cook this smokin' menu including: Grilled Pizzas with Confit of Tomatoes, Grilled Asparagus Goat

Cheese & Herbs, Zuchinni-Feta Salad, Grilled Romaine with Chive Blue Cheese Dressing, Punjabi-style Grilled Cauliflower & Potatoes, Grilled Green Chile Polenta with Smoked Tomato Salsa, and dessert

will be a Moist Butter Cake with Grilled Pineapple. (Hands-On)

"PAELLA PARTY"Fri. June 11 @ 6 PM-9 PM 20028 -$75

Paella is the perfect dish to whip up for a party and tonight we equip you with tips and hints for creating this delicious dish. We will complete our menu with some tasty tapas. Our menu includes:

Rosemary Flatbread, Sauteed Olives, Garlic Spanish Shrimp, and both a vegetable and a traditional chorizo, poultry & seafood

paella. (Hands-on)

"PIZZA & PASTA POWER"Sat. June 12 @ 10 AM-1 PM 20029- $75

Everybody loves pizza and pasta. Today we cover all the skills andtechniques you need to make fabulous pizza and tender noodles right

in your own kitchen. Doughs, sauces and toppings will be explored as well as using a pasta machine and stuffing ravioli. Our menu includes:

A Great Red Sauce, White Pizza with Truffle Oil, Pear & Arugula Pizza, Linguini Puttanesca, and Butternut Squash Ravioli with Sage

Brown Butter. Don't miss this delicious Italian carb-fest. (Hands-On)

"SAUCES & SALSAS OF THE GREAT SOUTHWEST"Tue. June 15 @ 6 PM-9 PM 20030- $75

Nothing flavors up our local cuisine better than salsas and sauces kicked up with chiles, spices, corn, other indigenous

ingredients. Join this celebration of all dishes New Mexican and create a menu that includes: Grilled Tomato & Tomatillo Salsas, Mango Habanero Salsa, Black Bean & Corn Salsa, Red Chile Sauce, Green Chile Sauce, Adovado Marinade, Pico de Gallo, and a Red Chile Caramel Sauce that will rock your taste buds.

A great class for locals and visitors alike. (Hands-on)