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Cooking

Telesis Classes Summer/Fall 2014

Sample new recipes while learning tips and observing techniques for kitchen mastery. ‌
Telesis cooking classes image

Beers of the World

Chicken

Everyday Gourmet

Holiday Appetizers

Home Food Preservation

Basics of Jam Making

Salsas

Indian Cooking with Spices

Shortcut Desserts for the Holidays

Tex-Mex

Wines of Italy

 

 

TEX-MEX
Monday, August 18

Tex-Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes were combined with Anglo fare. It is a full-flavored, delicious style of cooking that is not overly spicy. The recipes for tonight are light, fun and perfect for late summer dining. You’ll watch and sample: Bacon and Jack Stuffed Jalapenos, Fish Tacos with Jicama Slaw, Quesadilla Pie with Pico de Gallo and Double Chocolate and Chipotle Chile Cookies.

Instructor: Staci Joers, Cooking with Class

TPD-189-01
6:30 – 8:30 p.m./Limit 20/$39


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HOME FOOD PRESERVATION
Learn the basics of home food preservation with Master Food Preserver Christina Ward, who will lead each class in the latest and safest science-based canning techniques. These are “hands-on,” beginning classes utilizing Hot Water Bath Canning. You will not only have fun and learn as you go, but you’ll participate in a traditional “communal” canning session with a product swap at the end—and take home samples of everyone’s creations. All participants will receive handouts on techniques and recipes.

BASICS OF JAM MAKING
Thursday, July 31

We will use locally and wild harvested seasonal fruits to create tasty and healthy jams. Materials are provided by the instructor; please bring a case of regular-mouth, Ball or Kerr “half-pint” (8 ounce jelly) jars to class.

Instructor:  Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)

June 5: TPD-791-01
July 31: TPD-791-02
6:00 – 9:00 p.m./Limit 15/$44


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SALSAS
Thursday, August 14 OR August 21  

Using locally harvested fruits and vegetables, we’ll create a tomato-based salsa and a fruit-based salsa. Learn the scientific concepts about food preservation and put those theories to practice in this hands-on participatory class. Materials are provided by the instructor; please bring a case of regular-mouth, Ball or Kerr “half-pint” (8 ounce jelly) jars to class.

Instructor:  Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)

August 14: TPD-158-01
August 21: TPD-158-02
6:00 – 9:00 p.m./Limit 15/$44


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EVERYDAY GOURMET
Monday, September 15

We all love food, but when life gets hectic we don’t always have time to create delicious meals for our families. Instead of turning to pre-made convenience products or fast food which lacks solid nutrition, we’ll learn how to build a few days’ worth of menus around one basic item. Tonight you’ll take the humble potato, fresh from the summer garden, and cook on day one to create three fabulous meals. You’ll watch and sample:

  • Menu #1: Herbed Sirloin with Brandied Mushrooms & Twice Baked Potatoes
  • Menu #2: Homemade Ricotta Gnocchi with Peas & Parmesan
  • Menu #3: Black Bean & Chorizo-stuffed Potato Skins with Shaved Carrot & Jicama Salad

Instructor: Staci Joers, Cooking with Class

TPD-690-01
6:30 – 8:30 p.m./Limit 20/$39

 

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INDIAN COOKING WITH SPICES
Wednesday, October 8

Join us as we learn about specific spices used in Indian cooking. We will then use those spices, along with others, to make Lemon Rice, a Lentil Soup, Corn with Aromatic Spices, and Chutney. All the recipes are easy to make and handouts will be provided. Come and learn how to make this easy meal followed by a sit-down dinner with all the other cooks!

Instructor: Susan Pack, CAP

TPD-787-01
6:30 – 8:30 p.m./Limit 12/$40

 

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BEERS OF THE WORLD
Monday, October 13

Spend an evening traveling the globe as you sample signature beers from around the world. We will explore brews from the western region of Europe to the coasts of Asia, indulge in some island hopping, and then head over to North America. Of course we will need to make a stop in the Caribbean as well as a few other spots in the Americas. During our tour we will discuss what distinguishes different beer tastes in different regions. You’ll have the chance to do your own taste testing. So bring a mug—no passport required.

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

TPD-600-01
6:30 – 8:30 p.m./Limit 20/$36

 

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CHICKEN
Monday, October 20

You can never have too many chicken recipes! It’s a crowd favorite, it’s inexpensive, and easy to cook. Tonight you’ll sample some NEW chicken recipes to add to your collection: Chicken Diane and Linguine with Truffle Butter, Chicken & Spinach Enchiladas, and Italian Chicken in Cream with Polenta.

Instructor: Staci Joers, Cooking with Class

TPD-679-01
6:30 – 8:30 p.m./Limit 20/$39

 

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SHORTCUT DESSERTS FOR THE HOLIDAYS
Monday, November 10

Time can be short and hard to find during the holidays, but sweets are in demand. Tonight we’ll discover quick, easy, and delicious desserts to impress your family and friends this holiday season: Chocolate-Bread Parfaits, Bourbon Balls, Mini Cassata Cakes (with store-bought pound cake), and Dulce de Leche Crispies with Sea Salt (grown-up “Rice Crispies treats”).

Instructor: Staci Joers, Cooking with Class

TPD-636-01
6:30 – 8:30 p.m./Limit 20/$39

 

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HOLIDAY APPETIZERS
Monday, December 15

Learn how to make easy yet elegant holiday appetizers and be the star of the holiday party circuit with this collection of Staci’s favorite holiday appetizers. You’ll watch and sample: Filo “Cigars” with Goat Cheese and Basil, Tenderloin en Croute with Tarragon-Mayo, Crab Won-tons with Szechuan Blackberry Sauce, and Shrimp and Scallop Bouillabaisse Skewers.

Instructor: Staci Joers, Cooking with Class

TPD-611-01
6:30 – 8:30 p.m./Limit 20/$39

 

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WINES OF ITALY
Monday, December 8

Italy has a rich and diverse wine heritage dating back more than two thousand years. In this class we will visit some of the 20 regions of Italy including Tuscany, Piedmont, and Veneto, and sample their flagship wine styles. These will include, but will not be limited to, Moscato, Chianti, Amarone, and Prosecco. We will also discuss how each region’s soil, climate, and grape varieties combine to produce a wine that is “il meglio” (the best). Bring a glass and your passion for all things Italian!

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

TPD-625-01
6:30 – 8:30 p.m./Limit 20/$36



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