# 19 A Traditional Thanksgiving
partial participation

As a dress rehearsal for the big holiday, practice making a full-course Thanksgiving meal under the expert eye of Peter Berley in this extended five-hour class. No time to dig through cookbooks for recipes? Relax. Peter has designed a winning menu from start to finish - with just the right blend of classic flavors, plus chic, contemporary flourishes that will leave everyone asking for more! The meal includes: Maple and Spice Brined Organic Turkey; Smashed Yukon Gold Potatoes, Parsnips, and Turnips; Easy Gravy; Cornbread Dressing with Dried Cranberries, Pecans and Sage; Red Wine Braised Cipollini Onions with Thyme; Sautéed Kale with Balsamic Brown Butter; Cranberry and Port Wine Compote; Perfect Pumpkin Pie; and Apple-Cranberry Crumble. (Organic turkey, wine, and some dairy will be used.)

1 Saturday, November 4, 10:00 a.m. - 3:00 p.m. (Note: 5-hour class)
Instructor: Peter Berley
Fee: $115; Two People: $220

# 20 A Vegetarian Thanksgiving
hands-on

You won't miss the turkey as Myra prepares a healthful, vegetarian Thanksgiving meal that needs no excuses or apologies. Colorful and bursting with flavor, this balanced meal is faithful to the spirit and style of America's favorite harvest holiday. You will prepare an elegant and satisfying vegetarian main course, fixings that complement the entire meal, and the flakiest crust and juiciest filling for the fruit pie. Myra will teach you how to organize the cooking to make a stress-free meal, so you can simply sit down to enjoy a sumptuous banquet and a good time with your guests. Black Bean Hummus with Crudité; Three Sisters (Squash, Beans, and Corn) Polenta Casserole with Pumpkin Seed Pesto and Mole Gravy; Beer-Braised Brussels Sprouts; Wild Rice Dressing with Mushrooms and Pine Nuts; Sweet Potato Gratin; Cranberry Persimmon Sauce; Braised Winter Greens with Pearl Onions; Double-Crusted Apple-Pear-Cranberry Pie; and Pumpkin Semifreddo Torte with Homemade Ginger Snaps. (Some organic eggs, dairy and beer will be used.)

1 Friday, November 10, 6:00 - 10:00 p.m. (Note: 4-hour class)
Instructor: Myra Kornfeld
Fee: $95; Two People: $180

# 21 Latke Mania
hands-on

Whether or not you celebrate Chanukah, don't forget the latkes. These crisp, savory little pancakes make irresistible side dishes. In this class, you'll make the traditional version along with a host of unusually delicious variations. We will make eight different latkes, one for each night of Chanukah, and all can be made in advance so you're not at the stove all night. Classic Lacy Potato Pancakes with Carrots and Scallions; Celery Root-Green Apple Pancakes; Parsnip-Leek Pancakes with Fresh Thyme; Sweet Potato-Turnip Pancakes with Shallots; Sauerkraut Pancakes with Dill and Caraway; Sweet & Savory Carrot-Raisin Pancakes; Beet and Fennel Pancakes; Spinach-Basil Pancakes with Crispy Coconut; Mulled Cider Cranberry Sauce; and Yogurt Sauce with Crispy Shallots. (Some organic eggs and optional dairy will be used.)

1 Friday, December 8, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $85; Two People: $160

# 22 A Polish-Ukrainian Christmas Eve
hands-on

Throughout the Ukraine and Poland, Christmas Eve is celebrated with a feast of cherished traditional foods, delicious to eat at any time of the year. In this class, we'll make some signature Eastern European dishes such as Ukrainian kutya, a trio of pirogies with their renowned tender dough, and lots of accompaniments. We'll finish the meal with delicate baked blintzes served with a festive and colorful garnish. Kutya (a condiment made from Spelt Berries with Raisins and Poppy Seeds); Pirogies with Three Fillings - Swiss Chard, Sauerkraut, and Potato - accompanied by Apple Sauce and Crispy Onions; Beet-Horseradish Relish; Lemon-Baked Trout with Herbs and Crispy Breadcrumbs; Cauliflower, Green Bean, and Radish Salad with Pickle-Thyme Vinaigrette; and Lemony Cheese Blintzes with Apple-Cranberry Crimson Compote. (Some organic eggs, dairy and fish will be used.)

1 Thursday, December 14, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $90; Two People: $170

# 23 Vegetarian Hors D'oeuvres: The Life of the Party
hands-on

Prepare for the holidays with recipes for delectable vegetarian nibbles that whet appetites and scream fun. In this class, wrap and roll phyllo dough, stuff wontons, and assemble eye-catching, mouthwatering, bite-sized gems with zesty dips and spreads. These are all great do-ahead dishes to make your entertaining relaxing and easy. Cocktail Party Spanikopitas with Kalamata Olives; Roasted New Potato Cups with Yogurt-Parsley Aioli; Pan-Fired Wontons with Spicy Thai Cabbage-Mushroom-Peanut Filling; Yucca Cakes with Mango Mojo; Quesadilla Bites with Shredded Vegetables and Goat Cheese Pesto; and Mini Chile Corn Crepes with Refried Black Beans and Extra-Green Guacamole. (Some organic eggs and dairy will be used.)

1 Friday, December 15, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $90; Two People: $170

# 24 Love Bites for Valentine's Day
hands-on

Nothing says "I love you" like a sweet little something on Valentine's Day. In this class, you'll learn to make a bounty of bite-size desserts, all dairy free and simply divine. You'll work in groups, using mini cake pans, ramekins and lollipop sticks to craft your precious love bites. And, best of all, everyone will get a box of them to take home. Recipes include Individual Deep Chocolate Heart Cakes; Warm Liquid-Center Mini Orange Cakes; Tender Vanilla Sweetheart Cookies; Coconut Crème Brûlée Ramekins; Chocolate Hazelnut Phyllo Tartlets; and Champagne Truffle Lollipops.

1 Thursday, February 8, 6:30 - 10:00 p.m.
Instructor: Fran Costigan
Fee: $85; Two People: $160

# 25 Romantic Rendezvous --- A Valentine Menu
hands-on

You've got the card, the music, and the flowers. But what gift could be more tempting than a delicious - and nutritious - homemade dinner for two? Make your Valentine's Day truly memorable with this seductive, multi-course meal, suitable for vegetarians and omnivores alike. These foods of love were designed to stimulate the senses and tantalize your taste buds. What follows is up to you. Homemade Yogurt-Cream Cheese Flecked with Salmon Roe and Chives on Crispy Toasts; Endive, Celery, and Frisée Salad with Olive Vinaigrette and Homemade Croutons; Savory Lemon-Ricotta Flans; Sautéed Duck Breast with Shallot and Dried Cherry Sauce; Tofu-Leek Tart with Sun-Dried Tomatoes and Pine-Nut Crust; Wild Rice with Lentils and Jerusalem Artichokes; Meltingly Tender Braised Tuscan Kale and Red Chard; and Belgian Chocolate Chip Brownies with Homemade Espresso Ice Cream. (Some organic poultry, dairy, and eggs will be used.)

1 Friday, February 9, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $90; Two People: $170

# 26 Filo Fantasia
hands-on

Whether it's spelled phyllo or filo, this versatile tissue-thin pastry dough of the Eastern Mediterranean is the perfect party food. Not only can filo dishes be made in advance, but its crispy, flaky layers are an elegant complement to any number of sweet and savory fillings. We'll make strudel, purses, triangles, cups, and envelopes. Students will feel quite comfortable with filo by the end of this class. Moroccan Fish Strudel with Winter Tomato Sauce; Beggar's Purses with Butternut-Pecan Stuffing and White Bean and Mushroom Ragù; Roasted Pear and Pecan Triangles; Filo Cups with Coconut Cream and Banana Chocolate Ganache; and Turkish Walnut Envelopes. (Some organic butter and fish will be used.)

1 Tuesday, March 6, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $90; Two People: $170

# 27 Irresistible Passover Desserts
partial participation

With all due respect, wouldn't you like to look forward to dessert at the end of the Seder? Then let Judith tantalize you with mouthwatering possibilities of delicious, over-the-top Passover desserts. Her class will give new meaning to this question: "Why is this Passover different from all other Passovers?" We will create and enjoy Coconut Macaroon Pyramids; Lemon-Cashew Crème Caramel; Chewy Chocolate Brownie Cookies; Almond-Raspberry Torte with Deep Dark Chocolate Glaze; and Gingered Apple Crisp topped with Matzo Streusel and Whipped Coconut Cream. (Some organic eggs will be used and some organic butter will be used in one recipe.)

1 Monday, March 12, 6:30 - 10:00 p.m.
Instructor: Judith Friedman
Fee: $85; Two People: $160