-Cooking Classes December 2011-
“HOLIDAY ENTERTAINING NEW MEXICO STYLE”
Thursday, December 8 @ 6 PM-9 PM -$75
The flavors we associate with New Mexico make for tasty recipes
perfect for entertaining. Tonight we create a menu that celebrates the
chiles and other ingredients that make the Southwest such a culinary
destination. Our dishes will fit right into your festive season social
calendar; football games, tailgating, and holiday fun. We will make:
Grilled Jalapeno Poppers, Chile Con Queso, Smoked Beef Chile &
Fixins’, Guacamole Boats, Green Chile Crab Rangoon, Mole Turkey
with Red Chile Scalloped Sweet Potatoes, Dulce de Leche Whoopee
Pies and Red Chile Bourbon Caramel Corn. Fun food with a
New Mex twist! (Hands-On)
“COMFORTING COVERED CASSEROLES”
Friday, December 9 @ 6 PM-9 PM -$75
Covered tagines, Dutch ovens, clay pots, ceramic pots, and enameled
cast-iron pots all help make for great cold weather dishes. Tonight our
recipes have you covered with a variety of comfort foods including:
French Onion Soup, Beef Bourguignon with Puff Pastry, Green Bean
Casserole with Portobello Topping, Moroccan Lamb Tagine, and
Apple Rum Stew with Cheddar Cranberry Dumplings. Be ready for winter
with these delicious and comforting recipes. (Hands-On)
“ANNUAL TAMALE ROLL”
Saturday, December 10 @ 1 PM-4 PM -$75
‘Tis the season to prepare a variety of tamales, both sweet and
savory for the coming holiday celebrations. We will make
traditional Red Chile Pork, a Sweet Almond Tamale, Green Chile
& Cheddar, and a Green Corn Custard Tamale. Side dishes and sauces
will be discussed and prepared including a Red Chile Sauce and
a Spiced Crème Anglaise. Students can expect to take home
dozens of tamales to eat now or freeze for the holidays. (Hands-On)
Our Chef:
Chef John (Johnny Vee) Vollertsen is director of
the 12 year old Las Cosas Cooking School in
Santa Fe. His cooking and restaurant management
career has taken him to New York City, Sydney,
and Wellington, New Zealand. John writes a
regular food column for The Santa Fe New
Mexican and is the Food + Dining Editor for The
Santa Fean magazine. www.chefjohnnyvee.com
For Registration:
Please Call (575) 525-8466 and have ready:
Date & Time of class, Credit Card # or pay by check,
(Please allow 3 days for check to arrive) or stop into
Kitchen Kraft and register in person at our customer service counter.
Please Note: Reservations:
Once your class has been reserved, please make a note of the day as
we do not send out reminder notices. All classes must be paid for
in advance to hold your space. Cancellations: If for any reason, you
find it necessary to cancel your reservation, you must notify us 7
days in advance to receive a refund or class credit. If you cannot
attend at late notice, you may send someone in your place. We
reserve the right to cancel any class due to insufficient enrollment.
We will contact you by phone and refund your fee or issue you
class or store credit. All classes are 3 hours long unless otherwise
stated in course description. General Information: Fees for classes
include instruction, recipes, sampling of foods prepared &
beverages. Some menus may vary due to market availability of
products
