Culinary Boot Camp at The CLASSY GOURMET Stock & Soup Basics- Chef Colleen Cleek
Chicken Stock
2 Each Whole Fryer Chickens; rinsed and innards removed 2 Large Yellow Onions; quartered with skins 4 Each Carrots; rough chopped 1 Bunch of Celery; rough chopped 5 Each Cloves of Garlic; smashed 2 Gallons Cold Water 2 Cups White Wine 3 Each Bay leaves 2 Tbs. Whole Peppercorns 2 tsp. Thyme 4 Each Parsley Stems
Method: 1. Place all the ingredients into a large stock pot and place onto a burner. Bring the stock up to a simmer on medium high heat and then drop it back down to low. Allow this to simmer for roughly four to six hours depending on how strong you want the stock. Skim the top from time to time to remove any of the fat and impurities that will rise to the top. 2. When the stock is done, remove from heat and strain through a strainer and reserve the liquid. Allow to cool and then store and use as needed. Refrigerated this will keep for no longer than a week. Frozen this will keep for up to six months.
The Other White Meat Chili
2 # Pork loin cut into ½ inch cubes 2 medium onions, chopped 2 garlic cloves, minced 1 T. vegetable oil 28 oz. chicken broth or pork stock 5 (15 oz. cans) cannellini beans or other white beans, drained 2 (4.5oz cans) chopped green chiles, drained 1 tsp. salt 1 tsp. ground cumin ¾ tsp. dried oregano ½ tsp. chili powder ½ tsp. ground black pepper 1/8 tsp. ground cloves 1/8 tsp crushed red pepper
1. Add oil to the Dutch oven. Sauté onions until translucent add garlic sauté for 1 min then add cubed pork. 2. Sauté pork 10 min or until done. 3. Stir in broth, scrap the bottom and sides of pan. Add the rest of the ingredients. 4. Bring to a boil, reduce heat and simmer uncovered for 30 min. 5. Serve with desired toppings. Yields: 15 cups.
Culinary Boot Camp at The CLASSY GOURMET Smoking 101- Chef Chris Pulling Friday 3:00pm & Colleen Cleek on Sat. 3:00pm
Smoked Southwestern Chicken Enchiladas with Poblano Cream. For the Enchiladas:
1 lb. Smoked Chicken Breasts, shredded 1 Yellow Onion, julienne 1 pkg. Flour Tortillas 2 T. Oil 3 Tbs. Southwestern Rub 1 Cup Shredded Monterey Jack Cheese
Rub the chicken with the southwestern spice and place in smoker and cook until 150 Deg. (about 15-20 minutes). While smoking, julienne the onions and set aside. When the chicken is done, sauté the onions and the chicken together, then stuff into the tortillas. Top with the Poblano Cream and the cheese and bake in a 350 degree oven for 20 minutes. Remove from the oven and garnish with chopped tomatoes.
Combine all the above ingredients and mix well. Rub the mixture on any kind of meat and grill to the desired temperature.
For the Poblano Cream:
3 Poblano peppers; seeded and chopped ½ tsp. fresh garlic, minced ¼ cup yellow onion, diced 2 cups chicken stock 1 ½ cups heavy whipping cream ½ Tbs. fresh chopped cilantro
Using a medium saucepot, sauté the yellow onions on a medium-high heat until soft. Turn down the heat to medium-low and add the garlic and Poblano peppers and continue to cook for another 3-5 minutes. Pour in the chicken stock and cream and allow to simmer for about 10 minutes. Add the cilantro and puree until smooth. Pass the sauce through a strainer and top enchiladas.
Culinary Boot Camp at The CLASSY GOURMET Pan Fry- & Pasta -Chef Colleen Cleek
Basic Pasta Dough
1 Lb. All-Purpose Flour Pinch of Salt 4 Eggs 1/8 Cup Water 1/8 Cup Vegetable Oil
Method:
1. Using a food processor or a Kitchen Aid mix all the ingredients together until well combined. 2. Next take the dough out onto a floured work surface and knead the dough until the texture becomes smooth and elastic. 3. Cover the dough after you form it into a disk and allow to set at room temperature for about 1 hour. 4. Finally roll the dough into thin sheets and cut into the desired shape or use a pasta machine. 5. The pasta is ready to cook. You can hold it refrigerated for up to 2 days.
Pork Piccata
2 lbs. Pork loin 1 Cup all purpose flour ½ Cup vegetable oil 1 Tablespoon minced garlic ½ Cup dry white wine 1 Cup chicken broth or chicken stock 4(2-2) Tablespoons fresh lemon juice 4 Lemon slices, thinly cut 2 Tablespoons capers, drained 4 Tablespoons unsalted butter ¼ Cup chopped parsley Salt and pepper to taste
Method:
1. Slice pork into ¼ in sliced. 2. Place pork halves between sheets of plastic wrap and pound to an even thickness. 3. Season to taste with salt and pepper, dip in 2- T. lemon juice, then dust in flour lightly, shaking off the excess. 4. In a large sauté pan, heat vegetable oil over medium-high heat. Sauté cutlets a few at a time, 2-3 minutes on each side. Remove cutlets from pan and pour off all but 2 tablespoons of oil. 5. Add garlic and sauté one minute. Deglaze with white wine. 6. Bring to a rolling boil and reduce to half volume. 7. Add chicken stock, 2 T. lemon juice, capers and lemon slices. 8. Return chicken to the pan and simmer in stock for 1-2 minutes or until heated thoroughly. 9. Add the butter and parsley, swirling the pan constantly until butter sauce is achieved. 10. Remove from heat and serve with rice or pasta.
Culinary Boot Camp at The CLASSY GOURMET Stir Fry & Steam- Chef Colleen Cleek
Spicy Orange Beef over Brown Rice with Steamed Garden Vegetables
The Cucumber slaw dressed with rice vinegar and a pinch of sugar adds a nice balance to this spicy beef dish.
1 (3 1/2 oz.) Bag boil- in- bag Brown Rice ½ tsp. salt 1 tsp. minced garlic ½ tsp. crushed red pepper flakes 1 pound boneless strip sirloin, cut into ¼ inch strips ½ tsp. grated orange rind 1/3 cup fresh orange juice 1 tablespoon cornstarch 2 tablespoon Low -sodium soy sauce 1 teaspoon dark sesame oil ¾ cup 1 inch thick sliced green onions
Method:
1. Cook rice according to the instructions on the package. Combine rice salt tossing well. 2. Combine garlic, pepper and beef, tossing well. 3. Combine orange rind, juice, soy sauce, and cornstarch. Whisk well. 4. Heat sesame oil in a sauté pan over medium heat. Add beef mixture, and onions and sauté 4 min, stirring frequently. 5. Add in the sauce mixture and stir until sauce thickens. 6. Serve over rice with steamed vegetables, garnish with green onion.
Serves 4 (½ cup beef mixture and 1/3 cup rice) Prep time: 15 min Cooking time: 15min.
CALORIES 274 (22% from fat), FAT 6.8 g, PROTEIN 26.5 g. CARB 24.9 FIBER 2.1g. IRON 3.7 g. SODIUM 627 g. CALC 25mg.
Culinary Boot Camp at The CLASSY GOURMET Baking Basics-Chef Colleen Cleek
HEALTHY BLUEBERRY AND BANANA MUFFINS Makes 12 1 1/2 cups all purpose flour 1/2 cup sugar 1/4 cup oat bran 2 teaspoons baking powder 1/2 teaspoon salt 1 cup mashed ripe bananas (about 3) 1/2 cup unflavored soy milk 1 large egg 2 tablespoons vegetable oil 2 teaspoons fresh lemon juice 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)
Method:
1. Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend. 2. Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. 3. Bake muffins until tester inserted into center comes out clean, about 15-20 minutes. 4. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.
Oatmeal Honey Scones Makes 2 -8 inch round scones
Scones:
2 cups all-purpose flour ¼ cup sugar 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoons salt ¼ cup chilled stick butter ¾ cup buttermilk 2 tablespoons honey
Topping:
½ cup quick oats ¼ cup brown sugar 1 Tablespoon brown sugar 1 Tablespoon all-purpose flour
Method: 1. Preheat oven to 450 degrees F. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. 2. Mix butter into the mixture with a pastry blender until it resembles course meal. Add buttermilk and honey; stir until the mix becomes a moist batter. 3. Turn dough onto a baking sheet lined with parchment paper. Pat mixture into an 8” circle and set aside. 4. In another bowl, mix oats, brown sugar, butter and flour until it resembles a coarse streusel mixture. Gently pat oat mixture into top of rounds. Score top of loaves into wedges. Bake for approximately 15 minutes.
Presented by the Metropolitan Omaha Builders Association Omaha ’s Original & Premier Home Show Cooking with The CLASSY GOURMET, Colleen Cleek Culinary Boot Camp
Learn to create great gourmet meals at home! Look for More details coming soon.
April 3rd - 6th, 2008 Even Bigger and Better in Our 52nd Year! For over half a century, The Omaha Home Show has been the premier show in the Midwest. Bigger, better and packed with more value for today’s homeowner than any other venue in the Midwest.
Judy a la carte- Demo #1 Culinary Boot Camp Simple Salads Spinach, Raspberry, and Walnut Salad Tomato Prosciutto Pasta
Judy a la carte- Demo #2 Culinary Boot Camp Mexican favorites Guacamole My Way Bean Burritos Refried Beans
4/1/2008
BOOT CAMP FOR 2008 STARTS AGAIN APRIL 14th
Don't wait to register it will be the second Culinary Boot Camp this year! The CLASSY GOURMET has move this class back one week to accomidate the Auction Block winners.
TAKE THE WHOLE SERIES & GET A FREE BOOK! Culinary Boot Camp Series of 5 Classes 6:30pm-8:30pm cost: $325.00 OR $65 per class.
This class meets every Monday evening at 6:30pm Class dates April 14th, 21st, 28th, & May 5th, May 12th We will run one more Boot Camp beginning May 6th on Tuesday evenings. The Boot Camp will begin again in August after the Kids in the Kitchen Summer Cooking Camps
Journey through Culinary Boot Camp, revealing the tips, tricks, cooking techniques, and recipes students learn as well as fascinating insights on kitchen teamwork and the professional cooking world. With a separate chapter devoted to each day of the course, the classes and the book take readers through the essentials of kitchen terms, knife skills, and cooking techniques–including sautéing, drying, roasting, broiling, grilling, braising, stewing, poaching, and steaming–plus plate and platter presentation, wine and food pairings, and more.
Series Price Includes A Free copy of Martha Rose Shulman’s Culinary Boot Camp. The Book contains approximately 100 photos by award-winning photographer Ben Fink vividly capture the excitement and intensity of the five-day course. Combining Shulman’s entertaining and compelling narrative of the boot camp experience with a wealth of invaluable culinary information, this book gives readers a "step up" in the kitchen as they embark on a vicarious adventure through basic training at one of the country’s finest professional cooking schools.
Martha Rose Shulman (Los Angeles, CA) is the author of more than 25 books, including the Julia Child Award—winning Provençal Light (0-688-17465-5) and the IACP Award—winning Entertaining Light (0-688-17468-1). Her writing has also appeared in Bon Appétit, Food & Wine, the Los Angeles Times, and other publications. Shulman teaches cooking classes around the country and has been featured on radio and television, including Good Morning America and the Food network.
Culinary Boot Camp 5 Days of Basic Training
Day I: Into the Kitchen, Overview of The Classy Gourmet, Stocks, Sauces, & Sautés, & Basic Knife Skills
Day II: Soups and Frying, Your Home Panty, Menu development, & More Knife Skills
Kids in the Kitchen Cooking Camp Ages 5-9 10:00 AM - 12:30 PM cost: $245.00 $225 each for 2 children (so bring a friend) 10:00am-12:30pm Monday -Friday
Session I- June 9th – 13th 2008 Session II – June 23rd –27th 2008 Session III- July 7th – 11th 2008 Session IV- July 21st – 25th 2008 Session V- August 4th –8th 2008
MENUS: Monday ~ Breakfast of Champions Tuesday ~ “D” is for Dessert Wednesday ~ “H” is for Herbs & Spice Thursday ~ It’s Time for Lunch. Friday ~ Let’s have a party!( Parents Join 11:00- 12:30)
Do you have a child who is drawn to cooking? Here is the chance to give them the basic cooking knowledge that will prepare them for a lifetime of fun in the culinary arts. Plant the seed and watch them blossom.
Get your kids out of the house this summer and into our kitchen! Our ‘Kids In The Kitchen Cooking Camp’ series Ages 5-9 is a fun, imaginative way to give young people some basic kitchen skills and knowledge. We’ll cover a few items for each meal of the day, including some awesome cookie creations, everyone’s favorite breakfast of champion’s lesson, and of course, desserts. (Can you say chocolate?) Table etiquette, napkin folding, and party preparation will also be discussed briefly.
Camp will run for five consecutive days. On the final Friday of each session, kids will bring their parents in for an afternoon party and tasting reception to show off their incredible new talents and to receive their completion certificate.
“Kids in The Kitchen” Cooking Camp Ages 5-9 ALL KIDS CLASSES ARE HANDS-ON AND LIMITED TO THE FIRST 12 STUDENTS!
Class #1: Breakfast of Champions It’s the most important meal of the day and quite possibly the most fun when you learn how to make it yourself. Did someone say breakfast for lunch? Once you learn how to make breakfast foods the right way you’ll eat it anytime! We’ll cover the basics as we learn quick breakfast ideas like yummy yogurt with fresh fruits. We’ll cover many baking and cooking techniques with fun recipes for Fresh Baked Blueberry & Banana Bread, Tonga French Toast, and Crispy Bacon.
Class #2: “D” is For Dessert Today will surely be one of the kids favorite classes as they’ll learn to create wonderful cookies and build memories that will last a lifetime. These baking skills will be enjoyed as much as the end product. Can anyone say Chocolate? Learn about the different types of cookies and easy summer no bake desserts. We will learn how to freeze cookie dough and parents will enjoy fresh baked cookies during the Friday Session “Let’s Have Fun with Food Party”.
Class#3: “H” is for Herbs & Spice The makings of a wonderful lunch. This class will explore different spices from around the world. We will learn about different herbs and how they will play a part in making our lunch. Everyone will pot their own herb plant and will leave with a recipe to make a special dish at home after it grows big and strong. We will learn to make a delicious herb dip and several meat & veggie rubs. We will truss and roast a whole chicken for tomorrows Quesadillas.
Class #4: It’s Time For Lunch! Today the kids will learn valuable techniques in planning preparing and cooking an entire lunch. This class begins with salad basics and we will learn to make simple vinaigrette. Next they will learn how to make Chicken Quesadillas using the chicken from yesterday’s class and Fancy Melon Boats. We can’t forget the best part; we will be making a Fruit Crisp Crumble for dessert. Don’t miss this one, where we put it all together.
Class #5: Let’s Have A Party! Kids and Parents Reception. Join us for our final day; kids will bring their parents or grand parents in for a party and tasting reception to show off their incredible new talents and to receive their completion certificate. Come prepared to eat and share in the fun at The CLASSY GOURMET.
Parents may choose to attend with their child for an additional $10 daily.
Kids in the Kitchen Cooking Camp, Ages 10-14 2:00pm - 5:00pm MONDAY- FRIDAY $265 for 1 child, $245 per person for 2 children (so bring a friend)
Session I- June 9th – 13th 2008 Session II – June 23rd –27th 2008 Session III- July 7th – 11th 2008 Session IV- July 21st – 25th 2008 Session V- August 4th –8th 2008
Choose one of these five sessions for Kids in the Kitchen Cooking Camp.
Do you have a child who is drawn to the cooking? Here is the chance to give them the basic cooking knowledge that will prepare them for a lifetime of fun in the culinary arts. Plant the seed and watch them blossom. Get your kids out of the house this summer and into our kitchen! Our ‘Kids In The Kitchen Cooking Camp’ series Ages 10-14 is a fun, imaginative way to give young people some basic kitchen skills and knowledge. We’ll cover a variety of ethnic cuisines from around the world, Table etiquette, mise en place, shopping, napkin folding, and party preparation will also be discussed briefly.
Camp will run for five consecutive days. On the final Friday of each session, kids will bring their parents in for an afternoon party and tasting reception to show off their incredible new talents and to receive their completion certificate.
Menus include: Monday ~ Intro to the Kitchen Knife Skills: Fresh Salsa with Homemade Tortilla Chips) We will concentrate on Knife skills and Kitchen safety.
Tuesday ~ An Italian Pizzeria (Home Made Pasta, Chicken Piccata, Lemon Bars) Class will learn continue to work on knife skills, rolling, sautéing and what makes a great sauce. Wednesday ~ “Desserts to Die For” Students will learn to make custard, pick out fresh fruits, and how to layer a trifle and bake cookies. Thursday ~ Did Someone Say Dinner? (Grill Chicken Panini, Pasta Salad, Carved Fresh Fruit Bowls.)
Friday ~ Let’s have a party! (Putting it all together for the ones we love) Students will put together a buffet of the wonderful dishes they have created over the week long camp. Parents Join us Friday from 3:30-5:00pm.
ALL KIDS CLASSES ARE HANDS-ON!
Register on Line using the above address or call us at 955.2665.
Colleen Cleek in OMAHA FAMILY MAGAZINE
Hey I ran across this just recently and since we are getting ready for our second anual GREAT AMERICAN Bake Sale It sure should help the cause. Each year I invite the Kids in the Kitchen Summer Cooking Camp participants to help us fight against hunger.
Hope you can help us make this the best Bake sale Yet!
3/5/2008
TWO NEW SPECIAL EVENTS in APRIL
*************************FIRST TIME EVER************************* Events for Sunday April 6, 2008 Culinary Excursion Liberty Tavern- Chef Glenn Wheeler 2:00pm-5:00pm cost: $79.00
Join The CLASSY GOURMET on our first Culinary Excursion to the Liberty Tavern in the Omaha Hilton. Get the chance to meet Chef Glenn Wheeler, Chef de Cuisine and take a tour of the Kitchen and Wine Cellar. Guests will be treated to a special Chef’s menu of Chef Wheeler’s favorite dishes and will dine in the Private Reserve Room. This behind the scenes event is limited to 16 guests so make your reservation today. (More) http://www.theclassygourmet.com/calendar/day.asp?R=4-6-2008
Print Flyer with details: http://members.cox.net/rcleek1/CElibertyTavern.jpg
**********************THE STONECUTTER”S ARIA******************* Events for Sunday April 13, 2008 Guest Chef, Actress and Author Carol Faenzi 2:00pm-4:00pm cost $45.00 with $5 of every ticket supporting Opera Omaha
A special thanks to Janet Syslo and Opera Omaha for putting this event together. The CLASSY GOURMET is proud to have Carol Faenzi cooking in the kitchen with Chef Colleen Cleek. Enjoy great authentic Italian fair from an award-winning opera author.
$5 of every seat will be donated to Opera Omaha. Limited to 24 students. (To register)) http://www.theclassygourmet.com/calendar/day.asp?R=4-13-2008
Events for March 18, 2008 Healthy Eating- Fast & Fabulous 6:30pm-8:30pm Cost $45.00
Learn the fastest cooking methods for getting delicious, creative meals on the table quickly. We'll show you what to keep on hand -- in the freezer, fridge and pantry -- for effortless dishes. Plus we'll cover prep tips, how simple organization can shave minutes off your kitchen time and share multitasking tricks that you'll master here, so you can use them at home. Learn delicious recipes for quick healthy cuisine at home. We will also focus on Diabetic Cooking and adjusting your recipes to specific physician requested diets.
Regular Healthy Eating recipes ALONG with Diabetic recipes will be given to students.
Menu: The Other White Meat Chili with Corn Muffins Open-face Salmon Burgers with Spicy Dill Mustard Sauce Spring Asparagus Slaw Lemon Pudding Cakes
Events for April 1, 2008 More Healthy cooking: Healthy Eating- Light & Lean 6:30pm-9:00pm cost $45
Learn the difference between light and non-fat. Label reading is a must for the ins and outs of healthy eating. Low fat but tons of flavor with great recipes you never would have considered light and lean. Packed with nutrients, vitamins and minerals but light on fat and lean on the budget. Learn delicious recipes for healthy cuisine at home including fabulous healthy sauces.
Menu:
Skinny Meatloaf with Mushroom Sherry Sauce, Cauliflower & Buttermilk Mashed Potatoes Roasted White Fish with Roma Tomato, Garlic and Fresh Herb Relish with Steamed Green Bamboo Rice Spring has Sprung Summer Will Come and I still want to fit my Swim Suit Cheesecake Regular Healthy Eating recipes ALONG with Diabetic recipes will be given to students.
1 pound asparagus -- sliced diagonally 4 cups cabbage -- shredded 1 cup radicchio -- cut 1/2" thick 1/2 cup carrot -- shredded 1/4 cup fresh mint 1/4 cup fresh parsley 1/4 cup red onion -- finely chopped 2 tablespoons olive oil -- or walnut oil 2 tablespoons balsamic vinegar 1/2 teaspoon lemon peel -- grated 1 tablespoon lemon juice salt, pepper, garlic powder -- to taste 1/2 teaspoon honey
Method:
Wash Asparagus. Snap off and discard woody bases.
You can choose to eat asparagus raw or cooked in this recipe. For cooked --In a medium saucepan, bring 1 inch of water to boiling. Place asparagus in steamer basket. Steam for 3-4 min. Drain and rinse with cool water.
In a large bowl, combine asparagus, combine cabbage, radicchio, carrot, mint, parsley, and onion.
In a screw-top jar, combine oil, vinegar, lemon peel, lemon juice, garlic, honey, and pepper; cover and shake to combine. Pour over vegetables.
Description: "A refreshing slaw with healthy fats." Per Serving (excluding unknown items): 59 Calories; 4g Fat (50.2% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Look for more of Colleen Cleek, The CLASSY GOURMET & Gina Moss Wild Oats with recipes to follow. Want a specific recipe? email me at cook@theclassygourmet.com and I will do my best to email you a few favorites.
Thanks
Colleen Cleek The CLASSY GOURMNET 2008
1/16/2008
SAVEUR COOKS INDIA
BACK BY POPULAR DEMAND! SAVEUR COOKS CLASSES SAVEUR COOK’S – Flavors of India 02/29/08 $75 each 7:00-9:30pm
The CLASSY GOURMET was featured twice in SAVEUR Magazine for it SAVEUR Classes. A picture of Chef Doug Case was in the National brochure and campaign. We are currently the ONLY School in Nebraska and Iowa that offers these wonderful classes.
You can get to the above page everyday by Clicking on the SAVEUR Cooks Button on the Home Page. Soon after the Flavors of India class we will post the menu and recipes for it. Coming in March NEW SAVEUR Italy II.
Don't delay Register Today.
1/3/2008
Explore Asian with $10 Discount
REGISTER FOR BOTH AND GET A $10 DISCOUNT Explore Asian Cuisine at its best with two different chefs.
Asian Cuisine - Hands On Thai Food for Everyday- Monday, January 28, 2008 from 6:30-8:30pm - cost: $65.00 Instructor: Chef/Owner Colleen Cleek
Menu: Exploring Asian Herbs, Thai Beef Salad (Yam Neua) with Piquant Dressing a Southeast Asian Staple, Sweet & Sour Thai Fish Soup, Thai Chicken Satay with Spicy Dipping Sauce, Mango Masala Scallop Skewers with Sweet Chili Soy Sauce. Chefs Choice Dessert.
Sushi – Limited Hands-On Tuesday Feb. 19th 2008 at 6:30pm Cost $50 Instructor: Chef Chu Kim of The Kona Grill Sushi Bar
Have you ever wanted to learn how to make Sushi? Menu: Sushi Etiquette, Sushi Rice, Wasabi and Pickled Ginger Dipping Sauce, Perfect Veggie Roll, Spicy Tuna Roll, Caterpillar Roll
REGISTER FOR ALL TEN OF THE CULINARY BASICS CLASSES AND SAVE! ALL 10 - $399 (a $480 Value). A SET OF FIVE - $225 (a $240 value) INDIVIDUAL DEMONSTRATION CLASSES $45 & HANDS-ON $60
Designed for the beginning to intermediate cook, the Culinary Basics Series will expose you to a wealth of basic cooking techniques.
Even if you have enjoyed these classes before, come and try out this wonderful new approach to the fundamentals of cooking. The entire series has been redesigned with the HOME CHEF in mind, AND WE HAVE ADDED TWO NEW HANDS-ON STYLE CLASSES FOR STUDENT PARTICIPATION.
There will be many fast and fabulous recipes, time saving tips and several ingredient packages that can be ordered during class. Special offers will be given on additional cooking classes, specialty foods and kitchen equipment to students enrolled in the entire series.
ADDED NEW FOR THIS SERIES! SOUPS, MEATS, VEGETABLES, GRAINS & MORE! WE HAVE ADDED TWO HANDS-ON COOKING CLASSES TO THE SERIES SO STUDENTS GET A CHANCE TO PRACTICE ALONG SIDE THE CHEF. Choose either the Tuesday or Wednesday evening series
Below are brief descriptions of all ten classes in the Culinary Basic Series.
See the website for more details!
Class 1: INTRODUCTION TO THE KITCHEN- Introduction to The CLASSY GOURMET Culinary Arts Center- Kitchen Safety and Stocking Your Pantry
Class 2: STOCKS, BROTHS & SOUPS-Learn to make stock from scratch, and create wonderful soups, the best alternatives for quick week night dinners.
Class 3: SAUCES, GRAVYS AND MARINARA- Focus on 5 mother sauces, learn techniques on thickening, reduction, roux, and seasoning.
Class 4: MEATS: POULTRY, BEEF & PORK- We will cover sanitation, preparation, broiling, grilling, best use, marinades and rubs, how and where to buy.
Class 5: HANDS-ON STUDENT PARTICIPATION-Learn basic knife skills, prepare a crudités plate, soup, and salad without recipes using learned techniques from classes 1-4.
Class 6: FRUITS & VEGETABLES- Fresh is the best, learn how to shop for your fruits and vegetables, pick, clean and prepare fruits and vegetables to maximize flavor.
Class 7: BRASING & STEWING- One pot wonders! Braised dishes are among the most flavorful and are considered the original in “make-ahead” dishes.
Class 8: GRAINS, RICES, RISOTTOS, & POTATOES- Learn the similarities and differences of many of old and new grains. Learn to prepare them like a pro.
Class 9: BREADS & PIZZAS- We will discuss the chemistry behind bread-making: as well as the techniques used to create wonderful quick and yeast breads at home.
Class 10: LET”S DO DINNER- HANDS-ON Cooking. Put it all together using techniques from all 9 classes. Students will enjoy good food, good, wine and good fun. One glass of wine included.
11/29/2007
What's Rachael Ray's #1 Holiday Gift?
COOKING CLASSES OF COURSE!!!!!
The #1 gift as reported by the Rachael Ray Show on today's shopping segment was ... You guessed it .... EVENT GIFT CARDS. Why... Event gift cards are a fun way to say I want to spend time with you!
Top 5 Experiences:
NASCAR DINNER CRUISES FIGHTER PILOT HELICOPTER TOURS COOKING CLASSES from The CLASSY GOURMET !
My family has had the privilege of receiving a few of these events this year, my son Josh went up in a WWII Fighter Plane for his birthday at a cost of $550 for an hour, my husband Richard drove a NASCAR at the Kansas City Speedway with colleges and customers of AT&T. He reported it an event of a lifetime.
These gifts can be a bit expensive but the memories are priceless. Yes, you can set up an affordable Experience right here in Omaha! The CLASSY GOURMET offers Private Cooking Classes designed especially for your special someone. You can also get Date Night Packages and Individual Cooking Classes.
The CLASSY GOURMET Gift Cards can be purchased online or by phone at 402.955.COOK (2665).
If you are already a newsletter recipient, sign up a friend!
Below is the sight that was recommended on the Rachael Ray Show. Although they don't have anything listed for Nebraska I am working on changing that so stay tuned ... You'll be the first to know!
Have a great holiday and remember Good food, Good Wine and Good Fun, make Great Holidays!
Colleen Cleek, The CLASSY GOURMET
11/27/2007
Santa's Workshop Dec. 2, 9, 16 Fun for All!
The CLASSY GOURMET is happy to invite young and young at heart to join in the fun. Celebrate the holiday with a time honored tradition or create new ones in our first ever “Santa’s Workshop”.
Get together for an old fashioned pre-holiday festivity with a roaring fire, holiday music, sip hot tea or our Special blend of hot cocoa, munch on Reindeer food, all while you sit down to create your very own Gingerbread House to display over the holidays.
We’ll have the “building materials” ready so all you have to do is choose from the piles and piles of edible delights and decorations to create a one of a kind masterpiece. Let your imagination run wild.
We’ll have Santa’s Magic Royal Icing ready to squeeeeeze! Guess what, Mom& Dad? You won't have to clean up little sprinkles from your floor for the next several months….we will! (Children must be accompanied by an adult.) Reserve early!
$65 Child/adult team $45 each additional Child under 10 $50 for additional Adult Each fee includes 1 house
Sunday 12-2 1:00-3:00pm Session I Sunday 12-9 1:00-3:00pm Session II Sunday 12-16 1:00-3:00pm Session III This class is full of hands-on fun. Santa’s Head Elf and Merry Elf Helpers will be on hand.
11/27/2007
BOOKING NOW! Holiday Catering & Private Parties
Let us Host your Holiday gathering at our place!
Whether in your home, office, reception hall, or favorite outdoor venue, The Classy Gourmet can accommodate your event with style and culinary flair. Casual or formal, seated or buffet, cocktail parties, lunches, dinners......your perfect event begins with our creative, seasonal catering menus (see below) and our experienced event planners.
Our full service catering includes everything your party may require, including food, service, bar packages, equipment rentals, linens, and flowers.
Founded in 2002 and located in the Clocktower Village, THE CLASSY GOURMET is Omaha’s finest recreational cooking school. In the last five years, THE CLASSY GOURMET has won several awards including the VNA Art & Soup Competition, Taste of the Nation Chef Competition, and this year represented Nebraska at the National Share Our Strength Leaders Conference. Our cooking school has also enjoyed wide acclaim for its SAVEUR cooking classes and preparations of regional cuisine.
Call and ask for Stephanie our Private Event Specialist 402.955.COOK.
11/12/2007
SPIRITS & APPETIZERS CLASS IS FULL!!
Thank you to everyone who signed up for the Spirits & Appetizers Class to be held on Friday, November 16th.
THIS CLASS IS FULL! Keep watching the website for more Spirits & Appetizers classes to be added soon!
Join us for Good Food, Good Wine & Good Fun at The Classy Gourmet.
8/25/2007
GREAT AMERICAN BAKE SALE
WATCH NEWS AT 5 & 10 KETV-7 Thanks for your support KETV !
Events for August 25 & 26th , 2007 THIS IS NOT A CLASS! ALL DAY cost: FREE Ending Childhood hunger can be a piece of cake!
What is the Great American Bake Sale? Share Our Strength's Great American Bake Sale is a national campaign where participants host their own bake sale anywhere in the U.S. from May 19 - August 31 and send their proceeds to Share Our Strength to help organizations in their community end childhood hunger.
To find out more about the campaign to end childhood hunger in America call us at 402.955.2665 or visit the website online.
You Can Make a Big Difference! Participating is fun and a great way to make a difference in your community.
Did you know that: 1 in 4 persons standing in a soup kitchen line is a child. 12 million American children face hunger. Only 20% of low-income children who receive school lunch also receive food in the summer when school is out. Even short periods of hunger seriously impair a child’s ability to learn and grow. But the good news is that together, we can end childhood hunger in America.
By participating in the Great American Bake Sale and supporting Share Our Strength, you can be a part of the team creating America's first hunger-free generation. You have the power to make a difference in the lives of children in your own community and across the country. The Bake Sale proceeds you raise are vital to making a real impact in the fight to end childhood hunger in America.
Register Today! With your help, we can end childhood hunger in America. We want to continue strengthening our communities and working to end childhood hunger in America, but we need your help.
7/10/2007
GNO With Guest Chef Rebecca Lang!
Rebecca will be flying in from North Carolina for two days of cooking fun here at The CLASSY GOURMET! Join us in giving her a big Omaha Welcome.
http://www.rebeccalangcooks.com/rebecca_lang_pdf_file/0606GirlsNight.pdf (Be sure to click on this PDF for great recipes and a view of this weekend’s fun)
Girls-Night-Out with Guest Chef Rebecca Lang 7:00pm-9:30pm cost: $65.00 THIS CLASS FILLS QUICKLY! Girls Night Out “Life of the Party” Hands-On
Friday July 13th 2007 $65 a person
Calling all ladies! The women of The Classy Gourmet welcome you to join us for a night filled with fun, food, and wine. This is a hands-on class, were we teach you how to make fabulous, modern recipes that can easily be recreated at home for your family or friends.
Grab a friend (or two) and treat yourself to an evening of laughter and good food. Ladies sip on a cup of The Classy Gourmet’s special coffee blend or a glass of wine while chatting with your girlfriends and learning new and exciting cooking techniques with Guest Chef Rebecca Lang Author of Southern Entertaining for a New Generation and Mary Mac’s Tea Room
Rebecca Lang is a well-known cooking instructor, author and food writer. Raised in the South, she can often be found sharing her passion for entertaining and Southern food with others.
Menu: Key Lime Martini Frozen Mango Daiquiri (I usually demo the drinks and then we can control portions) Homemade Sweet Potato Chips with Blue Cheese BLT Stuffed Tomatoes Texas Caviar with Crispy Pita Chips Cream Cheese Dumplings with Tomato Basil Vinaigrette Mini Buffalo Burgers with Arugula
Good drinks, juicy gossip, and great food are the ingredients for a night of fun with the girls. Women getting together to relax without their significant others is a tradition that spans generations. I remember my grandmother who, even in her 80s, had her friends over to make homemade wine and visit. I was never invited to these gatherings, so I can’t go into too much detail about what kind of wine or how much fun those seniors had, but I can only imagine. Nowadays, my mom is a member of the Red Hat Ladies, where time with “just the girls” is a requirement. The older I become, the more I feel the need to relax with my girlfriends. When we’re together, we can talk as we like and about what we like. Since I enjoy having my friends over for appetizers and mixed drinks so much, I started teaching cooking classes on the subject two years ago at The Cook’s Warehouse. I have taught almost 10 of these classes, and there wasn’t a single one that didn’t sell out. Friends from all age groups come to enjoy some time with the girls. The classes tend to start out pretty quiet, but after the first drink is served, the real fun begins.
GIRLS’ NIGHT
GIRLS’ NIGHT
By Rebecca Lang
PHOTOGRAPHY BY REBECCA LANG FOOD AND BEVERAGE PHOTOGRAPHY BY BELTON CHAPPELL, HAIGWOOD STUDIOS FOOD AND BEVERAGE STYLING BY SHELLEY SKILES SAWYER AND PENNY GRAPNER
In these classes, I always demonstrate three recipes and two cocktails, all of which are sampled by the class. The recipes are similar to the ones that I use at my own parties. The easy and fun dishes all follow a few basics that make that party enjoyable for everyone. I focus on the concept of grazing instead of a sit-down meal. When I only have a limited amount of time to catch up with the girls, I’ve got to eat, drink, and keep moving. Planning foods that are easily eaten without utensils is a must as well – who wants to fuss with silverware while you’re relaxing on the couch? It’s also important to keep in mind that with laundry and other fun family chores to do when they get home, your friends will probably need this food to serve as a light dinner, too, so plan for appetizers that are filling but fun. My favorite part of a night in with the girls is the drinks. I drink wine most of the time, so mixing exciting cocktails is quite an event at my house, and puts that fancy bar set we got as a wedding gift to good use. Just as with the food, there are a couple of choices that work well when serving drinks to your friends. You might want to choose one drink, make a batch that fits in a pitcher, and let the girls replenish their own glasses. Or, you can simply arrange all the drink ingredients and write up a recipe to follow, then let guests mix the drinks themselves. Using a self-serve bar can be loads of fun, and you just might see some strange concoctions towards the end of the evening.
Boysenberry Bubbly Yield: 8 servings 1/2 cup blackberry Schnapps 750 ml bottle sparkling wine or Champagne boysenberry sorbet (may substitute raspberry sorbet) Pour 1 tablespoon blackberry Schnapps each in the bottom of 8 champagne glasses. Top with Champagne, leaving at least a 1-inch rim at the top of the glass. Using a melon baller or small scoop, drop one small ball of sorbet in each glass. The Champagne will fizz with the sorbet.
The best part of planning a girls’ night is the fact that having an occasion isn’t necessary for inviting the girls over. Many groups of friends set aside a night each month to get together. I’ve found if it’s not on the calendar as a regular occurrence, we often forget to plan another party and attendance dwindles quickly. Pick every third Thursday or any time that suits the group. Of course, emergency sessions of girls’ night out will always come up. There’s every excuse in the book to have one: When a friend gets a surprise promotion, gets dumped by the person she thought she’d be with forever, or even needs help picking a paint color for the dining room. For these last minute occasions, it may be easier to gather everyone at a favorite restaurant or bar instead of having someone cook for the group. (See sidebar for some fun suggestions.) Sometimes, hitting the town can be just as fun as a night in. No matter how old you are, a girls’ night can be fun and relaxing. Enjoying your friends is as easy as making time to see them. Choose a date that works for the group and start planning your recipes. Remember, good food can be great when enjoyed with friends.
GIRLS’ NIGHT
Mojitini Yield: 4 servings 1/2 cup sugar 1/2 cup water 1/4 cup fresh mint leaves 1/2 cup vodka 1 cup ice 1 lime, quartered Combine sugar, water, and mint leaves in a small saucepan and cook over medium heat until sugar is dissolved. Remove from heat and cool to room temperature. Combine sugar-mint syrup, vodka, and ice in a cocktail shaker. Shake for 15 seconds. Pour evenly through a strainer into 4 martini glasses and discard the mint leaves. Squeeze the juice from a lime quarter into each glass and add juiced quarter to glass.
Northern Crostini Yield: about 30 pieces 1/4 cup sun-dried tomatoes in oil, drained and oil reserved 1 (15.8-ounce) can Great Northern beans, drained 1 tablespoon fresh rosemary, finely chopped salt and pepper to taste 1 baguette 1/4 cup olive oil fresh parsley, chopped Finely chop sun-dried tomatoes. Combine tomatoes, reserved oil, beans, and rosemary in a medium saucepan over low heat. Cook for 10 minutes, stirring occasionally. Add salt and pepper to taste. Remove from heat and set aside. Preheat oven to 350 degrees. Slice baguette into 30 1/4-inch slices. Drizzle slices with olive oil and bake at 350 degrees for 5 minutes, or until browned, turning once. Spread each slice with 1 teaspoon bean mixture. Sprinkle with chopped parsley.
Brunch w Guest Chef Rebecca Lang 10:00 AM - 12:30 PM cost: $45.00
Strawberry Stuffed French Toast 8 slices (1 1/2 inches thick) white bread (slicing your own from a bakery loaf will make this much easier) 8 ounces cream cheese, softened 1/2 cup strawberry jam 8 large eggs 2 cups milk 1 teaspoon ground cinnamon 1/2 cup butter Powdered sugar Maple syrup, optional
Using a small knife, carefully cut a pocket in the bread slices with a 2- to 3-inch opening, leaving all sides intact. Spread 1 ounce of cream cheese in each pocket. Spread 1 tablespoon of jam over the cream cheese.
In a large bowl, whisk together the eggs and milk. Add the cinnamon. Dip the bread slices in the egg mixture, coating all sides.
In a large nonstick skillet, melt the butter. Cook each slice on medium-low heat for 3 minutes per side or until browned. Sprinkle with powdered sugar and serve with maple syrup, if desired.
Join us in creating an easy yet elegant brunch with Guest Chef Rebecca Lang; she is a well-known cooking instructor, author and food writer. Raised in the South, she can often be found sharing her passion for entertaining and Southern food with others.
Carrot Cupcakes with Cream Cheese Frosting
2 cups all purpose flour, sifted 1/2 teaspoon allspice 1/4 teaspoon ground ginger 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 4 large eggs 2 cups sugar 3/4 cup vegetable oil 3 cups peeled and finely grated carrots (about 8 carrots) 1/2 teaspoon vanilla extract 1 cup golden raisins 1 teaspoon vanilla extract 1/2 cup butter, softened 8 oz. package cream cheese, softened 16 oz. box powdered sugar, sifted
Preheat oven to 325°. Line muffin tins with paper cupcake cups.
Combine flour, allspice, ginger, salt, baking soda and baking powder.
Using an electric mixer, beat eggs until well blended. Add sugar, oil, carrots, and 1/2 teaspoon vanilla extract. Add flour mixture, beating just until blended. Add raisins.
Pour batter into paper lined muffin tins, filling about 2/3 full. Bake for 23 to 25 minutes. Cool completely on wire racks.
For frosting, beat butter and cream cheese until blended and fluffy. Add 1 teaspoon vanilla extract. Gradually add powdered sugar. Beat just until blended.
We hope you can join us for one or both events. Colleen Cleek The CLASSY GOURMET
3/2/2006
VNA Art & Soup
Once again the Holiday in Central was the home of the 2006 VNA Art & Soup Event. A chance for local artist and chefs created wonderful works of art to feed the heart and soul.
At The CLASSY GOURMET we wait for this event all year long. Each time we teach a Stocks & Broths Class or the Art of the Soup, we practice new flavor combinations, hone our pureeing skills and of course the best part of all, we test and sample our new creations with our students, always looking for that winning soup.
Each year the chefs have categories to choose from like, most creative, ethnic, or the best rendition of a classic. This year in honor of the Olympics we choose to enter the Ethnic category and pull from my Italian heritage, using ingredients like fresh roasted Roma Tomatoes, Sicilian Olive oil, Imported Goat Cheese, Parmigiano-Reggiano, Basil and other traditional ingredients to produce Rustic Italian Roasted Tomato Soup with Goat Cheese and Basil Crème & Sharp Cheddar Cheese Grilled Cheese Crouton.
This recipe reminds me of garden fresh vegetables, summer harvest, and brings back memories of my dear Papa T, others new him as Lou Tuccitto, a first generation immigrant who came over on a boat from Sicily with his family when he was a young boy.
Although he made his living as a silversmith he was a gardener and winemaker at heart. Each year in late winter/early spring he would start his plants from seeds in small underground greenhouses made of old discarded glass doors he set on top of dugout rectangular holes he dug in rows behind the barn. The perfect place to get the afternoon sun and still be protected from the harshness of cool wintry days.
He was as proud of his garden each year as I am proud of our soup.
Enjoy!
10/7/2005
THE CLASSY GOURMET TV SHOW KPTM-42
Don’t miss watching our Pilot for “THE CLASSY GOURMET TV SHOW”! For GOOD FOOD, GOOD WINE, GOOD FUN!
We are excited to have this opportunity and don’t want you to miss a thing. If you can’t watch, program your TV to record it because you won’t want to miss all the good recipes, wine and beer information.
“THE CLASSY GOURMET TV SHOW” Pilot series will run Saturday October 8th, 15th and 22nd; at 11:30 at KPTM – FOX 42. The first show is titled “Picnic Fun” and features Chef Cory Guyer teaching us how to prepare Beef Carpaccio with Grilled Asparagus and a wonderful rustic Tomato Sauce. He will also be cooking Grilled Shrimp with a Quin Oa Salad.
John Finocchiaro will present our wines that we are pairing with this beautiful menu. They include Robert Mondovi’s “Hang Time”, and Echo Dimani’s “Pinot Grigio”.
THANK YOU FOR WATCHING “THE CLASSY GOURMET SHOW”!
5/13/2005
Welcome Deb Keast our New Intern at The CLASSY GOURMET!
Join me in welcoming Deb Keast from the Arizona Culinary Institute. Deb was Born and raised in Iowa and is very excited to have completed her culinary education in Scottsdale Arizona at the Arizona Culinary Institute. During her three month internship at The CLASSY GOURMET, she will be busy assisting our Guest chefs, writing recipes, organizing and preparing for cooking classes and keeping us all up to date on the latest and greatest flavors and trends in the culinary world.
For more information on the Arizona Culinary Institute click on the ACI link below.
Colleen Cleek, Owner of The CLASSY GOURMET Recreational Cooking School and Celebrity Chef, Sara Moulton Raise over $600 for the Omaha Food Bank.
Click here for two recipes from Sara’s cookbook Sara Cooks at Home. Sara Moultons recipes
See the recipe archive for more great recipes from the CLASSY GOURMET, Colleen Cleek and Gina Moss R.D. of Wild Oats.
2/3/2005
Celebrity Chef Sara Moulton
Join The CLASSY GOURMET in Welcoming Guest Chef Sara Moulton for an afternoon of good food, good wine and good fun!
An exciting afternoon and lunch with Celebrity Chef SARA MOULTON,
a benefit for The Omaha Food Bank
Thursday, February 17, 2005 At The Classy Gourmet 721 N. 98th Street Clocktower Village
Lunch and Learn & Cooking Demonstration by Sara Moulton
12:00pm-1:00pm Sara will be making Arugula Salad with Aged Gouda, Savory Praline, and Whole-Grain Mustard Dressing and Seared Sea Scallops with Celery Root Puree, Parsley Oil, and Lemon-Caper Brown Butter
$150.00 per person with $110.00 tax deductible
Space is limited to 15 students; each will receive a CLASSY GOURMET apron and a complimentary glass of wine with lunch.
To reserve your seat call 955-COOK (2665) today! Payment must accompany reservation.
Proceeds from the luncheon will directly support The Omaha Food Bank
SAVEUR MAGAZINE- Authentic French Cooking Class At The CLASSY GOURMET
This Class was a big Hit! A full class and everyone enjoyed great food, good wine, and great fun. The gift bags and aprons were a huge sucess. Congradulations to Cami Bear who won over $100 of French sea salts and Gina Case won a William Bonds Pepper Crusher!
Thursday, September 9,2004 & in October on Thursday, October 14, 2004
Demo/Tasting
Join SAVEUR magazine on a mouth-watering exploration of authentic French cuisine. Discover the techniques necessary to prepare a complete menu of delicious French classics. From the bistros of Paris to the farmhouses of Burgundy, this exciting class will take you on a historical journey of the regions and rituals that have made French food the basis for all other cuisines. Your registration includes a complimentary one-year subscription to the highly regarded culinary magazine, SAVEUR, so that you can continue your culinary adventure through France and beyond.
MENU
Gougeres-french style cream puffs Soupe a l'Oignon Gratinee- a delicious French onion soup Poussin Vallee d'Auge- Chicken casserole Gratin Dauphinois- Those wonderful al gratin style potatoes Soufflé au Chocolat- a French classic dessert cake stacked high and filled with delicious chocolate! YUMMMM Saveur Magazine presents a mouthwatering exploration of Authentic French Cuisine at your local culinary school.
THE CLASSY GOURMET WILL BE FEATURED IN the OCTOBER ISSUE OF SAVEUR MAGAZINE Classes feature a menu developed from the pages of SAVEUR magazine. Share an evening with friends and discover the techniques necessary to prepare a complete menu of delicious French classics. Each class registration includes a FREE full-year (9issue) subscription to SAVEUR, an exclusive recipe booklet, and a SAVEUR gift tote of samples and coupons.
William Bounds will have a free drawing for a beautiful Pepper crusher. Bring a friend for a special gift!
Winding your way up Nebraska Highway 275 through the quaint farm towns you might expect to see the beautiful terraced corn and soy bean fields that are boasting record yields this year. The perfect blend of moisture, unseasonably low temperatures, and just in time, enough heat to help dry them out before harvest. The stalks glisten and sway in the gusty wind. Traveling through West Point, rolling hills and fertile river bottom lands are dotted with Black Angus and Herefords grazing in the late summer sun. In Norfolk, fresh market roadside stands have stacked out corners along the busy intersections with honeydew, cantaloupe and watermelons stacked in geometric patterns knee high. Drive a ways further, just outside of Pierce, the road curves by Buck’s, an old fashion gas station decorated with tires and a white picket fence. What’s cropping up here may surprise you, grapes. Nestled in the rolling hills of northeast Nebraska, you will find Cuthills Vineyards, located just 3 miles west of Pierce Nebraska overlooking Willow Creek State Recreation Area and lake. Some of the French hybrid grapes growing on the side of the hills include: deChaunac, Leon Millot, Marechal Foch, LaCrosse, Chancellor, Vidal, St. Croix, St. Pepin, Reliance, Baco, Cabernet Franc, a few Viniferas, and some 1,200 experimental varieties. The beautiful barn with a big burgundy roof is the home of the Cuthills Vineyards 9th Annual Wine & Wings Blues Festival, on August 21 and 22nd, 2004. Attended by nearly 3,000 wine enthusiast, the festival features blues bands, wine tasting, trolley rides through the vineyards, cooking workshops, winery tours, food vendors, Kirk's Kooky Krazy Kreations, and Midwest Winds Kite Flying Club and cooking demonstrations to showcase the versatility and complimenting nature of Cuthills wine. This fabulous two day festival features a combination of jazz and blues bands including Saturdays lead, The Jerry Neeman Blues Band. Jerry plays slide guitar, trumpet and sings the blues, playing harmonica Wayne Wooten of Waverly NE, the heavy bass sounds of Mark Jenkins of Washta IA, and the amazing guitar of Jerry Porter of Indianola NE. This band was such a big hit last year they were invited back for 2004. Joe Moss, his funky R & B-laced brand of contemporary blues looms as a regular attraction in Buddy Guys Legends and Backporch Stage at the House of Blues in Chicago. Saturday evening Reverend Raven and the Chain-smokin Altar Boys rocked the wine fest for over 3 hrs and returned with two anchors to finish out the night.
Yard furniture and blanket were spread out across the Vineyards lawns; everyone was enjoying the mid-summer weather and watching the amazing maneuvers of the Midwest Winds Kite Flying Club of LaVista, as they performed aerial stunts with an array of large kites. The brightly colored butterfly kite with a 12 ft. tail was a crowd favorite. Many relax, sipping wine, and listening to the blues. Sunday began with Bill Perry, singing among others, a few songs from his new CD entitled Crazy Kind of Life, his gusty vocals and go-for-broke intensity shook the pavilion. Sunday evening wrapped up with The Blue Rubies, who took the stage in blue pinstriped suites, they sang shake your hips rhythm and blues to finish off the musical portion of the event. While some come to sing the blues others enjoy the wine tasting, vineyard tours and cooking demonstrations The Nebraska Pork Producers and sponsored The Classy Gourmet Culinary Arts Center of Omaha, Nebraska and on Saturday Chef Doug Case of The Classy Gourmet and Chef Brian O’Malley of Metro Community College whipped up some Carolina Style BBQ . Chef Case shared an original Cuthills Meed & Mustard BBQ Sauce recipe that took its inspiration from Cuthills Meed, a wine made from 100 percent Nebraska honey. Chef Case said “I enjoy these Nebraska wines for what they are not for what they are trying to be.” He enjoys making signature dishes inspired by regional cosine. Just a few of the many crowd pleasers were the Cuthill Sangrias, made with fresh squeezed lemons, limes and oranges, 32 oz. of Orange Juice and one bottle of Cuthill Country Red and one bottle Cuthills Prairie Red, served over ice, they were the hit of the day. Founded by Ed and Holly Swanson as Nebraska’s first commercially licensed winery, Cuthills Vineyards has made a real impact since its beginnings in 1994. There entrepreneur spirit has helped paved the way for the addition of over 8 other Nebraska Winery including :Blue Valley Vineyards, Crete Ne; James Arthur Vineyards, Raymond NE ; Lovers Leap Vineyards, Crawford NE; Mac’s Creek Vineyards & Winery Lexington, NE; Arbor Trails Winery Nebraska City NE; Whiskey Run Creek, Brownville NE; and most recently Soaring Wings Vineyards Springfield NE. and Millennium Wines Lexington NE. scheduled to open some time in 2004. With the success of these winery’s you may find more grape vines amongst the many rows of corn and soybeans as you travel the great state of Nebraska. If you missed the fun at this year’s festival don’t worry, just be sure to put it on your calendar for next year. Holly and Ed are already planning the 10th Annual Cuthills Wine and Wings Blues Festival. But don’t wait until next year to take the short drive north, they will begin harvesting the grapes in September and the rose bush lined brick patio awaits visitors. Call in advance and Ed will give you the personal tour.
For more information about next years festival log onto the www.cuthills.com
The Classy Gourmet Cooking demos are sponsored by the Nebraska Pork Producers Association.
2 pm - 2:30 pm Pulled Pork BBQ Sandwich
3:15 pm - 3:45 pm Italian Pepper Sandwich
4:15 pm - 4:45 pm Hoisin Pork Tenderloin with Asian Slaw
3:45 pm - 4:15 pm Pan Fried Asian Dumplings with Asian dipping Sauce
4:45 pm - 5:15 pm Spanish Tapas
Home-made Sangrias throughout!
Cuthill Sangrias, made with fresh squeezed lemons, limes and oranges, 32 oz. of Orange Juice and one bottle of Cuthill Country Red and one bottle Cuthills Prairie Red, served over ice, they were the hit of the day.
4/1/2004
The Classy Gourmet Chef Cory Guyer Wins Chef Competition
Benefit raises $50,000 to fight hunger
BY SUSAN SZALEWSKI
WORLD-HERALD STAFF WRITER
The spicy, tantalizing smell from Sunday's Taste of the Nation benefit carried hungry visitors from the parking lot into the Holiday Convention Centre.
Once inside the event, the eyes and mouth could join in the feast.
Tiny piles of orange, red and black caviar and a thin green sprig topped cream cheese pastry shells. Brown Belgian chocolate covered bright red strawberries. Slices of white goat cheese and dark red beets alternated in a striped salad.
The cultural diversity of the United States could be tasted in the food that sprang from such countries as France, Japan, Italy, India and Spain. Chefs from 43 Omaha area eateries showed off their talents for about 600 guests, co-chairman John Heaston said.
No amount of willpower would have saved a dieter. But the benefit was not about those who eat too much. It was about those who go hungry.
Sunday's event was part of a nationwide anti-hunger drive called Share Our Strength. Bill Shore, who was once an aide to former Sen. Bob Kerrey, founded the organization two decades ago. Taste of the Nation fund-raisers now are held in more than 100 communities across the United States. The Omaha event has raised $738,135 since it began in 1989, local organizers said.
Sunday night's proceeds had not been tallied but should add more than $50,000 to that amount, Heaston said. Four local nonprofit groups will benefit: Nebraska Food Bank Network, Voices for Children in Nebraska, the Center for Rural Affairs and the Visiting Nurses Association.
The restaurants, bakeries and caterers donated both their staffs and food. "It's really the restaurants of Omaha that make this happen," Heaston said.
Tom Foster, owner of McFoster's Natural Kind Cafe, served up healthful samplings of a Japanese green soybean dish and corn fritters topped with an eggless red-pepper mayonnaise.
John Hattam, executive chef at Joslyn Art Museum, didn't claim many health benefits for some of his desserts, which included cookies and strawberries, both dipped in the Belgian chocolate. "It's all rich and fattening," he said.
Volunteers help run the event, including members of a Creighton University honorary accounting fraternity, Beta Alpha Psi, who handled auction cashiering.
One hundred percent of the $70 and $100 tickets will go toward fighting hunger, Heaston said. The silent and oral auctions and a Chef's Challenge were also part of the event.
Chef Cory Guyer of The Classy Gourmet beat out five other chefs in the challenge. A panel of local celebrities, including Mayor Mike Fahey and World-Herald restaurant writer John Keenan judged the competition.
Visitors voted Mahogany Prime Steak House as its favorite among the eateries.
Leftovers were donated to homeless shelters.
Contact the Omaha World-Herald newsroom
3/22/2004
Cory's Winning Recipe for VNA ART & SOUP A Recipe For Caring 02/29/04
WE WON! Thanks to my wonderful staff and the city of Omaha!
VNA ART & SOUP A Recipe For Caring
Sunday, February 29, 2004 5:00pm-8:00pm Holiday Inn Central Convention Center 72nd & Grover Street
Executive Chef Cory Guyer of The CLASSY GOURMET will be serving up a wonderfull Smoked Gouda & Corn Chowder. He is this years Nebraska Beef Councils Flat-Iron Chef Winner, and winner of VNA ART & SOUP 2002. Wish him luck and cheer him on! Hope to see you there.
Join us at the Visiting Nurse Association’s Seventh Annual Art & Soup fundraiser and help make our recipe for caring a reality again this year. Browse and buy art from local and regional artists, sample delicious soups and breads from Omaha’s best restaurants, and enjoy live jazz music, and dessert. Cash bar available.
You’re the Secret Ingredient. All proceeds benefit the VNA Shelter Nursing Program which provides public health services to men, women and children living in the Omaha-area homeless shelters.
The CLASSY GOURMETS Colleen Cleek at The Omaha Home Show 3/24-3/28
The CLASSY GOURMET Owner, Colleen Cleek on stage live for four Demonstrations. We will be taking Registrations for Cooking Classes and will offer Special Discount and Coupons during our show times. Don’t Miss It!
Culinary Teaching Demonstrations Get ready for an entertaining and educational experience at our International Chef’s Cooking School. You’ll get a behind-the-scenes look as the finest international, national and local chefs showcase their culinary arts and techniques. The 2004 Omaha Home Show will be March 24th - 28, 2004 at the new Convention Center/Arena in downtown Omaha.
Wednesday, March 24th 6PM- Chef Landry Cajun Cooking Wednesday, March 24th 8PM- Jane Butel Southwest Cuisine Thursday, March 25th 6PM- Chef Landry with Cajun Cooking Thursday, March25th 8PM- Jane Butel Southwest Cooking Friday, March 26th 2PM- Colleen Cleek, Owner of The CLASSY GOURMET Friday, March 26th 4PM- Chef Landry with Cajun Cooking Friday, March 26th 6PM- Colleen Cleek, Owner of The CLASSY GOURMET Friday, March 26th 8PM- Chef Landry Cajun Cooking Saturday, March 27th 12 PM- Chef Chris Pullings Exec. Chef of Levy’s Qwest Center Saturday, March 27th 2PM- Chef Landry Cajun Cooking Saturday, March 27th 4 PM- Colleen Cleek, Owner of The CLASSY GOURMET Saturday, March 27th 6PM- Chef Landry Cajun Cooking Saturday, March 27th 8 PM-Chef Chris Pullings Exec. Chef of Levy’s Qwest Center Sunday, March 28th 12PM- Colleen Cleek, Owner of The CLASSY GOURMET Sunday, March 28th 2PM- Chef Landry Cajun Cooking Sunday, March 28th 4PM-Chef Chris Pullings Exec. Chef of Levy’s Qwest Center
“I am very excited to be involved with this event, don’t miss your change to see the big names and the local talents.” Colleen Cleek
March 4, 2004 Mid-America Center 4:00pm-7:00pm Doors open / Booth Expo 7:00pm-9:00pm Cooking Demonstration
Colleen Cleek, Owner of The Classy Gourmet and Chef & Event Coordinator of The Classy Gourmet, Katie Kiviranta will assist on stage
We have waited so long don’t miss this opportunity. Here is your chance to “whip up” a recipe for success. Taste of Home is the most popular cooking school in the country. Over 250,000 people attend year after year. This two hour program is filed with great recipes, products, and decorating ideas. Professional Home Economist Michelle Goggins will present the program in an informative, entertaining way!
STOP BY THE CLASSY GOURMET BOOTH FOR SPECIAL CLASS AND PRODUCT DISCOUNTS! For more information click on the link below:
Fall Home & Garden Expo - Spotlight on Great Chefs
Join us at the Fall Home & Garden Expo as The Classy Gourmet presents "Spotlight on Great Chefs" - sponsored by M.U.D. and presented by The Classy Gourmet. Friday, October 10 - 5 PM to 9PM, Saturday, October 11 - 11 AM to 9 PM, Sunday,October 12 - 11 AM to 5 PM. See cooking demonstrations by Executive Chef, Cory Guyer of The Classy Gourmet, Chef Brian O'Malley of The Classy Gourmet, Chef Brad Benson of The Daily Grill, along with great chefs from other area restaurants. Colleen Cleek, owner of The Classy Gourmet, will be featuring holiday wines and great new kitchen gizmos and gadgets. Stop by for special offers and discounts and register to win an $800 Executive Chef package. Look for more information on Chefs and cooking school times coming soon. Hope to see you there!
