Continuing Education: Cooking
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Telesis Classes Winter/Spring 2013
Sample new recipes while learning tips and techniques for kitchen mastery. 
Home Food Preservation: Fruit Leather
Pancakes, Crepes, Blintzes and Beyond
Although there are a number of different styles of Asian beers, most Americans are either not aware of Asian beers or simply have the misconception they are not as good as their European counterparts. This class will provide an introduction to some of the unique qualities of Asian beers. While their approaches to brewing are similar—as well as their ingredients—you’ll learn about the interesting distinctions to be made amongst the various Asian brews.
Instructor: Ray Scolavino, home brewer for two decades, Chemistry teacher with a tendency toward fermented beverages
TPD-792-01
6:30 – 8:30 p.m./Limit 20/$32
Note: You must be 21 years of age to attend this class.
CHEESE & PASTA
Monday, April 22
Cheese and pasta are comfort foods that everyone loves and are two great tastes that are great together. In this class you’ll go beyond the basics as you try Mac-n-Cheese Fritters, Pumpkin Ravioli with Walnut Cream Sauce, Dijon-laced Mac-n-Cheese with Kielbasa and Baked Pasta in Tomato Sauce.
Instructor: Staci Joers, Cooking with Class
TPD-627-01
6:30 – 8:30 p.m./$38
COOKING WITH WINE & SPIRITS
Monday, February 25
Learn how to choose wine and spirits to cook with, and how to use wine for marinating, deglazing and finishing the dish. You will receive plenty of recipes that highlight wine and/or spirits as a main flavoring ingredient as well as a non-alcoholic substitution chart. Come hungry because you’ll sample: Creamy White Wine & Artichoke Soup, Tarragon & Sambuca Shrimp, Steak Diane, Celery Root Risotto and Black Russian Cake.
Instructor: Staci Joers, Cooking with Class
TPD-673-01
6:30 – 8:30 p.m./$38
HOME FOOD PRESERVATION:
Fruit Leather
Thursday, May 2
Fruit dehydration is another form of food preserving that can help extend your harvest. Making Fruit Leather is an economical way to make tasty and healthy snacks for your family. Learn the science-tested, safe techniques to make home-made Fruit Leathers in this hands-on class. All participants will work together to prepare the Fruit Leathers. Note: The dehydrating process takes about 10 hours so your product will be available for you to pick up the day after class.
Instructor: Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)
TCA-776-01
6:00 – 9:00 p.m./Limit 15/$44
MEXICAN RESTAURANT FAVORITES
Monday, March 25
Eating in can be more fun—and definitely more cost effective—than visiting your favorite restaurants. Tonight, join Staci Joers to prepare some favorites from famous Mexican restaurant chains and learn to entertain like a chef! You’ll sample Chili’s Chicken Enchilada Soup, Chi-Chi’s Seafood Enchiladas (Cancun), Shredded Beef Chimichangas with Sweet Corn Cake and Mexican Fried Ice Cream for dessert.
Instructor: Staci Joers, Cooking with Class
TPD-188-01
6:30 – 8:30 p.m./$38
PANCAKES, CREPES, BLINTZES AND BEYOND
Monday, May 20
Pancakes are some of the most widely known and commonly eaten foods around the world. Every culture has a variation, from the paper thin crepe of France to the yeast leavened Blini of Russia. They can be sweet or savory and their history dates back to prehistoric times when simple grains were mixed with protein rich liquids and cooked on hot stones. You will sample American Red Velvet Pancakes with Orange Cream, Russian Buckwheat Blini with Smoked Salmon, Netherlands-style Pannenkoeken with Havarti Cheese, Portobello Mushrooms, Pancetta & Fresh Thyme, Grandma’s Finnish Pannukakku (oven pancake) and Eastern European Blueberry Blintzes.
Instructor: Staci Joers, Cooking with Class
TPD-154-01
6:30 – 8:30 p.m./$38
SIMPLE WINEMAKING
Monday, May 6
Learn the basic process for making wine with fresh ingredients and juices, instead of with boxed wine “kits.” You’ll help create and taste a raw fruit wine as well as one from concentrated grape juice in this fun and interactive class. You’ll also gain insight to small “boutique” wineries and ways that independent wine makers experiment to develop their craft.
Instructor: Ray Scolavino, home brewer for two decades, Chemistry teacher with a tendency toward fermented beverages
TPD-969-01
6:30 – 8:30 p.m./Limit 20/$32
Note: You must be 21 years of age to attend this class.
