Tab

Cooking

Telesis Classes Summer 2014

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

Beer and Food: A Summer Marriage

Flavors of the Sun: Mediterranean Cooking

Great Grains and Beans

Home Food Preservation Series

Basics of Jam Making

Basics of Pickling

Salsas

Indian Vegetarian Salads

Tex-Mex

Wines of Wisconsin

 

INDIAN VEGETARIAN SALADS
Monday, June 16

Tired of the same old salads? Want to try something new? We will make some Indian-inspired salads that are not only nutritious, but are also fun, easy and something the entire family will enjoy. You will leave the class with recipes, the ability to recreate these at home and a very happy belly.

Instructor: Susan Pack, CAP

TPD-788-01
6:30 – 8:30 p.m./Limit 12/$40


Registration

Return to Top

 

GREAT GRAINS AND BEANS
Thursday, June 26

Quinoa, Amaranth, Spelt, Millet, Wheat Berries… We’ve all heard of these grains and our doctors tell us to eat more whole grains, but no one shows us how to do it. Today, you’ll watch and then sample several delicious and healthy dishes using many different whole grains and beans—and hopefully work a few into your family’s everyday meals! In addition to the recipes you’ll receive a chart to identify many of the gluten-free grains that are becoming so popular with the reduced gluten diets of today. You’ll sample: Quinoa Crusted Chicken served with Indian Red Lentil Dahl, Quinoa Pilaf, Bulgur and Asparagus Salad, and Bob’s Red Mill Amaranth Carrot Cookies (they taste like carrot cake and are gluten free).

Instructor: Staci Joers, Cooking with Class

TPD-151-01
6:30 – 8:30 p.m./Limit 20/$39


Registration

Return to Top

 

BEER AND FOOD: A SUMMER MARRIAGE
Tuesday, July 1

Imagine a hot summer day and you’re relaxing in your favorite outside lounge chair with a cool beer in your hand. You become hungry, but can’t decide on what type of summer food would complement your beer. Different foods race through your mind, and you panic because you don’t know if the combination will be delicious or a disaster. There’s no need to suffer! In this class we will explore the various beer types and pair them with summer foods. Beers discussed will include ales, lagers and fruit beers. Of course tasting will be required; you will have the opportunity to try different beers with different summer foods.

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

TPD-675-01
6:30 – 8:30 p.m./Limit 20/$36


Registration

Return to Top

 

FLAVORS OF THE SUN: MEDITERRANEAN COOKING
Monday, July 14

Mediterranean cuisine is the food from the cultures and regions adjacent to the Mediterranean Sea. It is both healthy and delicious, consisting primarily of in-season fruits and vegetables with an emphasis on poultry and seafood, herbs, grains, beans and pastas. Tonight we’ll take advantage of the summer’s bounty and sample a menu with fresh vibrant flavors: Turkey Sliders with Sun-dried Tomato Hummus and Tzatziki Sauce, Honeyed Salmon with Warm Tomato and Olive Salad, and Artichokes Provencal.

Instructor: Staci Joers, Cooking with Class

TPD-637-01
6:30 – 8:30 p.m./Limit 20/$39


Registration

Return to Top

 

WINES OF WISCONSIN
Monday, July 21

When you think of Wisconsin you normally have visions of Packers, cows and cheese. But we also have a fine group of wineries in our state. Spend the night doing a virtual “drive” around the state tasting the wines of Wisconsin. As we discuss the various wine-making establishments we will sip some their best varieties of wine.  So bring a glass and an appetite for exploration as we discover the great Wines of Wisconsin.

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

TPD-726-01
6:30 – 8:30 p.m./Limit 20/$36


Registration

Return to Top

 

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


Registration

Return to Top

 

HOME FOOD PRESERVATION SERIES
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.

Series of 3 classes: TPD-79A-01/$122

 

BASICS OF JAM MAKING
Thursday, June 5 OR 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


Registration

Return to Top

 

BASICS OF PICKLING
Thursday, July 10 OR July 17

Locally harvested fruits and vegetables will be used to create traditional and gourmet pickles. Materials will be provided by the instructor; please bring a case of regular-mouth, Ball or Kerr pint (16 ounce) jars to class.

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

July 10: TPD-144-01
July 17: TPD-144-02
6:00 – 9:00 p.m./Limit 15/$44


Registration

Return to Top

 

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



Registration

Return to Main Page