Chef Mary Evans returns this year to teach the popular cooking classes, which feature a delectable

Fall Mediterranean Medley Menu!

Savor the flavorful menu and expand your culinary confidence and cooking knowledge, plus enjoy conversation and camaraderie with fellow Cooking Club members!

The popular cooking class series, hosted by Mary Evans, returns this fall for more fun participation classes that give you the opportunity to improve your culinary skills and meet fellow members. You, along with fellow members and guests, will prepare the entire menu in teams, giving you the chance to experience--hands on--the recipes yourself. You'll learn new techniques and gain valuable knowledge as you work, then enjoy what you prepare with new friends and a glass of wine. 

The 2010 cooking classes feature a Fall Mediterranean Medley menu that's sure to tempt your palate. You'll receive all the recipes at the class so you can jot down notes or helpful hints. Each participant will receive a custom apron and tote filled with sponsor goodies to take home as well!

Don't forget to tell your friends and family to sign-up so they can take the class with you! *Prices are per person 

 

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The Menu
In addition to learning the intricacies of this delicious menu, you and your fellow members will sit down to enjoy what you created! Relax with new friends from class and enjoy a glass of wine with your meal. It really is a wonderful way to cap off a great learning experience. Bon appétit!    

 

Olive-Fig Tapenade in Parmesan Cups
You’ll learn to make this delicious Mediterranean olive spread served in tasty Parmesan cups for the perfect bite-size appetizers. 
 
Harvest Greens, Orange and Onion Salad with Crumbled Feta
This salad gets dressed with Nakano Seasoned Rice Vinegar, orange juice and olive oil and topped with beets, sliced oranges, red onion and feta. 
 
Spiced Rice Stuffing
Start with hearty and flavorful Mahatma Brown Rice, simmered in chicken stock and enhanced with spices, dried cranberries and almonds. You'll use it as a stuffing and as a dynamite side for the main dish offering.

 

Marrakesh-Style Cornish Game Hens with Balsamic Pan Sauce
Cornish hens are glazed with spices, Nakano Balsamic Blend Seasoned Rice Vinegar and olive oil before being stuffed with Mahatma Brown Rice. You'll learn how to truss the hens and make a final pan sauce for these deliciously moist birds. 
 
Individual Chocolate Madness Cakes with Raspberry Sauce
Make molten chocolate cakes using King Arthur flour for the best results. You’ll learn how to fold and get these irresistible cakes to the table with minimal fuss. Dickinson’s Seedless Raspberry Preserves become an effortlessly delicious topping.

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A little about the Instructor - Mary Evans Mary Evans is a frequent contributor to Cooking Club magazine and has hosted the Club's member participation classes in previous years. She inspires members to reach new levels of culinary achievements. She'll offer the same wonderful instruction, a new spectacular menu and tips in all 10 class locations.  Mary established "The Write Cook," which features a wide variety of food- and travel-related services, including culinary tours, cooking classes, articles and cookbooks.  A former cooking school director and confirmed Francophile, she enjoys sharing her passion for food and France with others through teaching and travel.

         

Thanks to our sponsors for making these classes possible! 

***If you have questions about the classes,

please e-mail us at events@cookingclub.com or call toll-free 877-893-7947.