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Cooking

Telesis Classes Winter/Spring 2015

Sample new recipes while learning tips and observing techniques for kitchen mastery. ‌
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Beers of Eastern Europe

Bourbon, Bacon, and Brown Sugar

Chilifest

Cooking with Coffee

Indian Cooking 101

Pizza Pizzaz!

Wines of Germany

 

 

 

 

CHILIFEST
Monday, January 26

Most Americans consider chili a fun, filling meal, but residents of some states take the dish a bit more seriously. The exact ingredients, toppings, and accompaniments vary by region, producing a wide world of chili appreciation and debate. Chili is great for gatherings because of the ease of preparing large batches and keeping it hot for hours. Tonight Staci will prepare several different regional styles of chili for you to sample: Milwaukee’s own “Real Chili”-style Chili, San Antonio-style Chili, Chile Verde with Pork, White Chicken Chili, and Staci’s “Not too Chilly” Chili.

Instructor: Staci Joers, Cooking with Class

TPD-622-01
6:30 – 8:30 p.m./Limit 20/$39

 

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COOKING WITH COFFEE
Monday, March 2

Many people love to drink coffee, but you can actually use coffee in your food, too! Coffee is commonly used as an ingredient in desserts; however, coffee could quite easily find itself at home in barbeque sauces, meat glazes, and pot roasts. It is a very versatile ingredient. Watch and learn as we prepare several dishes that use coffee as an ingredient. (You don’t have to be a coffee lover to enjoy these dishes; the coffee is as subtle as a fine liqueur.) You’ll sample: Roast Pork Ribs with Coffee Mole, Espresso Risotto, Tangy Baked Coffee Beans, and Raspberry Mocha Mousse.

Instructor: Staci Joers, Cooking with Class

TPD-638-01
6:30 – 8:30 p.m./Limit 20/$39

 

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BEERS OF EASTERN EUROPE
Wednesday, March 18

Take a virtual trip to Eastern Europe through the wonders of beer tasting. We will sample beers from countries such as Poland, Czech Republic, Romania, and Russia. Taste the flavors that make these beers special in their own right. So forget the passport and luggage, just bring a glass and enjoy an evening of Eastern European beers.

Instructor: Ray Scolavino, Alverno College, home brewer for two decades, Chemistry teacher with a tendency toward fermented beverages

TPD-792-01
6:30 – 8:30 p.m./$36

 

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INDIAN COOKING 101
Wednesday, April 1

Never tried to make Indian food before now? Are the ingredients too overwhelming for you to give it a try?  Your worries are over! Join us and learn how to cook a vegetarian Indian meal. You will leave with some Indian food knowledge and recipes to make your first Indian meal.

Instructor: Susan Pack, CAP

TPD-787-01
6:30 – 8:30 p.m./$40

 

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PIZZA PIZZAZZ!
Monday, April 20

Pizza—everyone loves it. And there is a variation or topping for just about everyone. Learn to make a pizzeria-style pizza without the takeout, including how to prepare a great pizza crust. Watch and sample: Individual Pizza Pot Pies, Jimmy’s Grotto-style Ponzarotta Pizzas (similar to a calzone), Buffalo Chicken Pizza, and Chicago-style Deep Dish.

Instructor: Staci Joers, Cooking with Class

TPD-616-01
6:30 – 8:30 p.m./Limit 20/$39

 

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WINES OF GERMANY
Monday, April 27

For many years Germany has been known for having great beer. But Germany is also home to some spectacular wines. Spend an exciting evening tasting your way through the wine regions of Germany. We will sample whites like Welschrieslings to reds such as Spatburgunders. No need to be fluent in German; bring a glass and Prosit!

Instructor: Ray Scolavino, Alverno College, home brewer for two decades, Chemistry teacher with a tendency toward fermented beverages

TPD-676-01
6:30 – 8:30 p.m./$36

 

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BOURBON, BACON, AND BROWN SUGAR
Monday, May 4

These are a few of Staci’s favorite things—and a flavor match made in heaven! Bacon draws out the smoky, woodsy flavor of the bourbon, and brown sugar is a subtle sweetness that compliments both. These flavors will come to life in the evening’s menu: Mixed greens with Raspberry-Bourbon Vinaigrette and Spiced Pecans, Bacon Muffins with Bacon Jam, Bacon-wrapped Pork Tenderloin with Whiskey Glaze, and a Brown Sugar Pie.

Instructor: Staci Joers, Cooking with Class

TPD-615-01
6:30 – 8:30 p.m./Limit 20/$39



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