Unique Cooking Classes &
Dining Experiences by Julie


Holiday Side Dishes – St. Francis Public Library

Our Holiday Side Dishes will feature familiar ingredients, while creating some new taste sensations around your holiday table.   We’ll use flavors that you probably already have on hand and another bonus of these recipes is that all of them can be prepared the day before and reheated for delicious results.  In the (unlikely) event that you have leftovers, these Holiday Side Dishes can be re-purposed for snacks or lunches throughout the holidays.  Join us as we prepare and sample Cranberry Pear Chutney; Moroccan Squash and Sweet Potatoes; and Creamy Corn Casserole.  Let the holidays begin!

Register at:  St. Francis Public Library

Tuesday, November 7, 2017, 6-7pm
St. Francis Public Library, FREE, but registration required


Junior Chefs – Milwaukee Recreation

Encouraging kids in the kitchen can be enjoyable for both children and adults.  These classes are for kids, but provide kids the opportunity to prepare recipes that can be enjoyed by your entire family.  Children are separated into age groups to mix, measure, cook, (and clean up!) their own delicious treats, main courses, and side dishes.  They’ll learn skills and terminology while working together.  And, we get to sample what we create!  All students will receive recipes to bring home.

Register at:  www.MilwaukeeRecreation.net

Activity Code #2RCE1601 Section Code HA01: Saturdays, Oct. 21 – November 11, 2017, 11am-12pm
Hamilton, $17 Resident / $34 Non-Resident   FOR AGES 6 – 9 years

Activity Code #2RCE1601 Section Code HA02: Saturdays, Oct. 21 – November 11, 2017, 12:30-1:30pm
Hamilton, $17 Resident / $34 Non-Resident   FOR AGES 10 – 14 years


Parthenon Foods European Market

Join me at the new Parthenon Foods European Market as we sample our way through a variety of classic Greek foods.  We will taste and compare different olives, feta cheeses, olive oil, wine, and honey.  Tasting notes will be provided to help you determine which are your favorites.  Fee includes a $5 voucher to be used for purchases made in the Greenfield Avenue store on the day of the class.  Pre-registration with a credit card is required.

Register at:  414-204-8800 or stop by the store to register in person.  www.parthenonfoods.com

Greek Classics Tasting Class: Saturday, September 16, 2017, 1-2pm OR 3-4pm
8415 W. Greenfield Avenue, West Allis, $20 (fee includes $5 to be applied to store purchases that day)


Cookbook Club – A Change of Appetite by Diana Henry

It’s so easy to find recipes on the internet, but nothing beats the fun and relaxation of browsing through the pages of beautiful cookbooks.  Join me for a cooking tour through some of my favorite cookbooks.  Some are older and some are newer, but they all have yummy recipes for these hands-on cooking classes.

Register at: www.wawmrec.com

Course #106001.07: Monday, Mar. 27, 2017, 6-8pm
Nathan Hale High School, $24 Resident / $36 Non-Resident

Register at: www.gpr.greendale.k12.wi.us/

Course #311024.1: Wednesday, Mar. 29, 2017, 6-8pm
Greendale High School, $26 Resident / $36 Non-Resident

Register at: MilwaukeeRecreation.net

Activity Code #2RAE1819 Section Code HA01: Tuesday, Oct. 17, 2017, 6-8pm
Hamilton, $20 Resident / $30 Non-Resident


Cookbook Club – Jerusalem by Sami Tamimi and Yotam Ottolenghi

It’s so easy to find recipes on the internet, but nothing beats the fun and relaxation of browsing through the pages of beautiful cookbooks.  Join me for a cooking tour through some of my favorite cookbooks.  Some are older and some are newer, but they all have yummy recipes for these hands-on cooking classes.

Register at: www.wawmrec.com

Course #106001.07: Monday, Mar. 27, 2017, 6-8pm
Nathan Hale High School, $24 Resident / $36 Non-Resident

Register at: www.gpr.greendale.k12.wi.us/

Course #311024.1: Wednesday, Mar. 29, 2017, 6-8pm
Greendale High School, $26 Resident / $36 Non-Resident

Register at: MilwaukeeRecreation.net

Activity Code #2RAE1819 Section Code JU01: Saturday, Nov. 11, 2017, 11am-1pm
MacDowell, $20 Resident / $30 Non-Resident

Register at: Cudahy Parks and Recreation

Activity Code #NONE: Monday, Sept. 11, 2017, 4-5:30pm
Cudahy High School, $12 Resident / $15 Non-Resident  (Open to ages 15 and up)


Cookbook Club – The Country Cooking of Greece by Diane Kochilas

It’s so easy to find recipes on the internet, but nothing beats the fun and relaxation of browsing through the pages of beautiful cookbooks.  Join me for a cooking tour through some of my favorite cookbooks.  Some are older and some are newer, but they all have yummy recipes for these hands-on cooking classes.

Register at: www.wawmrec.com

Course #106001.07: Monday, Mar. 27, 2017, 6-8pm
Nathan Hale High School, $24 Resident / $36 Non-Resident

Register at: www.gpr.greendale.k12.wi.us/

Course #311024.1: Wednesday, Mar. 29, 2017, 6-8pm
Greendale High School, $26 Resident / $36 Non-Resident

Register at: MilwaukeeRecreation.net

Activity Code #2RAE1819 Section Code HA02: Tuesday, Nov. 14, 2017, 6-8pm
MacDowell, $20 Resident / $30 Non-Resident

Register at: Cudahy Parks and Recreation

Activity Code #NONE: Monday, Sept. 18, 2017, 4-5:30pm
Cudahy High School, $12 Resident / $15 Non-Resident  (Open to ages 15 and up)


Cookbook Club – The Food of Morocco by Paula Wolfert

It’s so easy to find recipes on the internet, but nothing beats the fun and relaxation of browsing through the pages of beautiful cookbooks.  Join me for a cooking tour through some of my favorite cookbooks.  Some are older and some are newer, but they all have yummy recipes for these hands-on cooking classes.

Register at: www.wawmrec.com

Course #106001.07: Monday, Mar. 27, 2017, 6-8pm
Nathan Hale High School, $24 Resident / $36 Non-Resident

Register at: www.gpr.greendale.k12.wi.us/

Course #311024.1: Wednesday, Mar. 29, 2017, 6-8pm
Greendale High School, $26 Resident / $36 Non-Resident

Register at: MilwaukeeRecreation.net

Activity Code #3RAE1814: Thursday, Mar. 30, 2017, 6-8pm
Milwaukee Marshall, $20 Resident / $30 Non-Resident

Activity Code #3RAE1814: Saturday, Apr. 1, 2017, 11am-1pm
MacDowell, $20 Resident / $30 Non-Resident

Register at: Cudahy Parks and Recreation

Activity Code #NONE: Monday, Sept. 25, 2017, 4-5:30pm
Cudahy High School, $12 Resident / $15 Non-Resident  (Open to ages 15 and up)


 

Garlic Lovers II – NEW Recipes!

One of the most popular cooking classes of 2016 is back with NEW recipes!  Garlic – apparently it isn’t possible to have too much!  Come to this session to learn some new recipes and tips.  If you’re already a fan of garlic, come to enjoy garlic in some new ways and to share your garlic enthusiasm with others.  Garlic Lovers – they really might have more fun!  We’ll prepare and sample some entirely new recipes – trust me, they’ll be delicious!  Please bring your own place setting so that you can sample what we prepare in this hands-on session.  All attendees receive recipes.

Register at: www.wawmrec.com

Course #106001.07: Monday, Mar. 27, 2017, 6-8pm
Nathan Hale High School, $24 Resident / $36 Non-Resident

Register at: www.gpr.greendale.k12.wi.us/

Course #311024.1: Wednesday, Mar. 29, 2017, 6-8pm
Greendale High School, $26 Resident / $36 Non-Resident

Register at: MilwaukeeRecreation.net

Activity Code #3RAE1814: Thursday, Mar. 30, 2017, 6-8pm
Milwaukee Marshall, $20 Resident / $30 Non-Resident

Activity Code #3RAE1814: Saturday, Apr. 1, 2017, 11am-1pm
MacDowell, $20 Resident / $30 Non-Resident

Register at: Cudahy Parks and Recreation

Activity Code #NONE: Wednesday, May 17, 2017, 6-8pm
Cudahy High School, $12 Resident / $15 Non-Resident  (Open to ages 13 and up)


Ever Versatile Tex-Mex

Cinco de Mayo isn’t the only reason to prepare a Tex-Mex feast.  The cuisine is so versatile that anytime is a good time to enjoy a tasty Mexican-American menu.  We’ll create a zesty dip for chips that is a twist on guacamole; elotes (Mexican fiesta corn); Monterey fish tacos with all the garnishes; and black bean tacos.  You’re welcome to wear a sombrero while we prepare and sample these easy and delicious dishes!  Please bring your own place setting so that you can sample what we prepare in this hand-on session.  All attendees receive recipes.

Register at: MilwaukeeRecreation.net

Activity Code #4RAE1815: Tuesday, Apr. 4, 2017, 6-8pm
Hamilton, $20 Resident / $30 Non-Resident

Activity Code #4RAE1815: Saturday, Apr. 22, 2017, 11am-1pm
MacDowell, $20 Resident / $30 Non-Resident

Register at: Rec.Nicolet.K12.wi.us

Course #232029-01: Wednesday, Apr. 5, 2017, 6-8pm
Nicolet High School, $28 Resident / $38 Non-Resident

Register at: www.gpr.greendale.k12.wi.us/

Course #311025.1: Wednesday, Apr. 12, 2017, 6-8pm
Greendale High School, $26 Resident / $36 Non-Resident

Register at: www.wawmrec.com

Course #106001.09: Monday, Apr. 24, 2017, 6-8pm
Nathan Hale High School, $24 Resident / $36 Non-Resident

 

 


Previous Cooking Classes

Kitchens of the Great Midwest

Kitchens of the Great Midwest by J. Ryan Stradeal tells the story of the epic chef, Eva Thorvald, and how her life and cooking were impacted by certain people and foods.  Park novel, part cookbook, and part reflection on solid Midwestern values, the story is laugh-out-loud funny at some points.  In this workshop, we will prepare a succotash salad to take advantage of the late summer produce and we’ll finish with the sweet treat of peanut butter bars!!  One not to miss for food lovers and book lovers, alike!

An Italian Summer Picnic

In countries like Italy and France, it is customary for families to flee the heat of the big cities and spend most of August on “vacanza” (vacation) near the sea. The height of the month for Italians is Ferragosto – August 15. It is a national holiday and the main event of the day is a large meal shared with family and friends. To celebrate summer, it is usually a picnic featuring fresh local and seasonal ingredients. The dishes are light and many are served chilled or at room temperature. While our picnic table won’t be on a sandy beach or in the shade of an orchard or vineyard, we can still create a buffet to enjoy on a hot afternoon. Come join us as we prepare a feast of Baked Tomatoes and Zucchini; Salad of Tender Greens with Chickpea Vinaigrette; and Melon and Mint for dessert. With these easy recipes, you’ll be able to invite friends and family to help you celebrate in August!

Go Italian!

Italian food seems to be a universal favorite. Perhaps it is because it features ingredients prepared in season, or because “Mama” prepares the food with so much amore.  Regardless, come to this cooking demonstration where we’ll prepare and sample a Mediterranean Salad influenced by the cuisine of southern Italy as well as a simple pasta from the island of Sicily. Ciao!  All attendees receive recipes.

Spring Farmers’ Market

It’s a new planting season and time for a new look at what’s available at our farmer’s markets in the spring.  The variety and possibilities will surprise you.  Learn how to prepare a week’s worth of yummy veggies in this one cooking session using NEW recipes.  You might even re-consider joining a CSA after this session!  Recipes to be inspired by what’s available at the market that week, but could include as Supergreen Salad Dressing; Fettuccine with Peas and Leeks; Asparagus with Mustard Sauce; Spring Pea Salad; Goat Cheese, Walnut, and Celery Salad; Spring Pea Soup; or, Spinach Muffins.

Outlander Feast

Scottish cuisine might not be as widespread as other ethnic cuisines, but the Outlander series of books by author Diana Gabaldon and the cable TV series (based on the books) broadcast on the Starz network are both wildly popular. The network recently announced that the series will return in September, but fans need not wait that long to “feed” their appetite for all things Outlander. Join us for a demonstration of some Scottish food similar to what Claire and Jamie would have enjoyed. Our menu for this cooking demonstration will feature modern twists on traditional favorites. We’ll sample Scottish Rarebit; Scottish Salmon Patties; and Potato Salad Scottish-Style.

Ever Versatile Tex-Mex

Cinco de Mayo isn’t the only reason to prepare a Tex-Mex feast.  The cuisine is so versatile that anytime is a good time to enjoy a tasty Mexican-American menu.  We’ll create a zesty dip for chips that is a twist on guacamole; elotes (Mexican fiesta corn); Monterey fish tacos with all the garnishes; and black bean tacos.  You’re welcome to wear a sombrero while we prepare and sample these easy and delicious dishes!

Polish Easter Brunch

In Polish households, Easter breakfast was a main event as it signified the ending of the Lenten fast time.  Inspired by the menu of those breakfasts, this easy brunch comes together very quickly.  Please come for this demonstration. Samples will be provided of Goat Cheese and Beet Toasts, Kielbasa Skillet, & Shredded Beet and Horseradish Salad.

Garlic Lovers II – NEW Recipes!

One of the most popular cooking classes of 2016 is back with NEW recipes!  Garlic – apparently it isn’t possible to have too much!  Come to this session to learn some new recipes and tips.  If you’re already a fan of garlic, come to enjoy garlic in some new ways and to share your garlic enthusiasm with others.  Garlic Lovers – they really might have more fun!  We’ll prepare and sample some entirely new recipes – trust me, they’ll be delicious!

Table for One?  Or Two?!

Bachelors of the World, Unite!  (And, anyone else cooking for one or two people!)  Sometimes, cooking for one or two people hardly seems worth the effort.  We assure you that it is, however, and in this session we’ll learn how to use packaged “convenience” foods as building blocks.  The results are not only tasty and nearly as quick as fast food, but they’ll be better for you.  In fact, you’ll be so proud of your results that you might find yourself cooking for more than just yourself!  Since these recipes easily expand to feed a crowd, there will be no reason not to.  Join us as we prepare Sockarooni Pasta with Greek Salad; Trong’s Cup of Ramen Noodle Soup; Lentil and Rice Casserole; Hot Tuna Sandwiches and Souped Up Tomato Soup.

Bowls – The Newest Craze!

Buddha bowls, nourish bowls, smoothie bowls; acai bowls, burrito bowls; polenta bowls; rice and noodle bowls.  Is it just me, or does anyone else think that the recent craze for serving individual meals in bowls looks suspiciously like a Cobb salad?  Granted, the bowls that I’ve enjoyed at some area restaurants recently are infinitely better for me than Cobb salad, but it still makes me curious.  Come to this class where we’ll wash, and dice, and arrange some beautiful “bowl” food to savor and sample together.  We’ll have bowls featuring food good for our brain and good for our heart; and one that makes us feel like we just got off the plane in the Far East.

Oak Park Place – Valentine’s Day

This demonstration features “berry” tasty food that will make hearts go pitter patter because the samples include heart-healthy ingredients.  Come give your heart some love on St. Valentine’s Day!

Cabin Fever Blues

Sub-zero temperatures, short days, and inches and inches of snow getting you down?  Don’t despair!  With a few key ingredients you can create some meals that will make you feel as though you’re dining on a tropical island with sunshine on your face and balmy breezes warming your skin and the sweet smell of colorful blooming flowers perfuming the air around you.  (You feel better just reading that, don’t you?!)

Mediterranean Appetizers – NEW Recipes

This popular class returns with NEW recipes.  Maybe it is just winter in Wisconsin, but students continue to request this class.  Perhaps eating Mediterranean makes us feel like we are in the Mediterranean?  Enjoy some tasty appetizers from the countries around the Mediterranean even if it is cold outside.  Whether they’re Italian antipasti, Greek mezedes, Spanish tapas, or Turkish mezze, they’re easy and delicious.  These heart-healthy recipes feature beans, nuts and olive oil and will support your New Year’s resolution to eat better.  We’ll prepare and sample Easy Winter Pesto; Greek-Inspired Cucumber Spread; Tabbouleh Salad; Homemade Hummus; and Spanish Roasted Potatoes with Spicy Tomato Sauce.

Mount Carmel Lutheran Church – Private Event

A hands-on cooking class for the women of Mount Carmel featuring some “Fruits of the Spirit” and a little bit of Bible trivia!

Holiday Breakfast with the Kids

When the kids are home for the holidays, wouldn’t it be nice if they could work with you to prepare a hot breakfast for the whole family? Come to this hands-on session where you and your young loved one will measure, mix, and cook together to make a breakfast that will be easy to duplicate at home for an entire houseful of guests! Our breakfast menu will include Cherry Granola Bars; Turkey Sausage Patties; Easy Eggs; Breakfast Parfaits with Yogurt, Homemade Berry Sauce, and Homemade Granola. The fee for this session is per adult/child duo.  Enrollment is limited to 6 pairs of students.  All attendees receive recipes.

Twisted Holiday Side Dishes II

This class was first offered in 2015 and students have asked that it return with NEW recipes. Last year’s students say that the recipes were a hit at their family gatherings and that they want to bring something new to the table (pun intended!) again this year. In this hands-on cooking session, we’ll explore some twists on the traditional side dishes. Once you taste how good they are and experience how easy they are to prepare, you’ll be ready to serve Twisted Holiday Sides at your house or offer one if you are a guest.

Meatless Mondays

There are lots of reasons that people choose to go meatless (on Monday or on any day!). Regardless if those reasons are for our own health, the health of the animals around us, or for the well being of Mother Earth, this session will focus on tasty recipes. In fact, you’ll leave with so many delicious recipes, you’ll be able to go meatless for a month of Mondays! In this hands-on session, we’ll prepare and savor Southern Italian Pasta; Black Beans Tacos; Crepes and Greens; Chinese Noodles; Sweet Potato Supper Salad; and Herbed Chickpea Wraps.

The Incredible Egg

Not only is it edible and incredible, but the egg is an inexpensive form of protein. Unlike raw meat, an egg will remain safe in your refrigerator for weeks, if need be, until you are ready to enjoy it. And, eggs are no longer believed to put our cholesterol levels at risk when consumed in moderation. Come join us in this hands-on session where we’ll enjoy Champion Breakfast Eggs, Kale and Eggs over Toast, Egg Foo Yung, Chilaquiles, Shakshuka, and Crepes. The Egg! It’s not just for breakfast anymore!

Street Food Around the World

Scenic wonders, large buildings, old buildings, new people, and foreign languages are all part of the pleasures of travel. Food is also a great way to experience a new place. Depending on where one travels, however, it can be risky business to indulge in food carts on the street. No worries that street food will ruin your vacation in this session, however. We’ll prepare (and you’ll be able to safely savor!) street food from Asia, Mexico, and southern European countries. You can expect to see things on the menu like Vietnamese bahn mi sandwiches; Thai curry and rice; Indian mango salad; TexMex tacos; Sicilian fritters; and Middle Eastern falafel with relish.

Winning Tailgate Treats

Ah, football Sundays.  We look forward to gathering with family and friends to cheer on our favorite team, but we have to admit that our anticipation is partly inspired by the food we enjoy during the game.  In this session, we’ll create some tailgate treats that are sure to keep your fans cheering regardless if you find yourselves in the parking lot with thousands of other fans or in the living room with only those fans who are near and dear to you.

Autumn Farmers’ Market Bounty

This popular class returns with NEW recipes! There are so many good things available at our local farmers’ markets that it’s no wonder you arrive home a little overwhelmed by your purchases. Learn how to prepare a week’s worth of yummy veggies in one cooking session.

World Cuisines Cooking Camp for Kids

Each morning, working in pairs or trios, the students (ages 9 – 12) will prepare lunch. A new cuisine will be explored each day: Monday Mexican; Tuesday Indian; Wednesday Italian and Thursday African. In addition to cuisines and culture, during this session, the students will have an opportunity to learn more about the people through geography, hospitality, etiquette, language, metric measures, kitchen skills and safety, cleaning up (without a dishwasher!).

Cool Treats for Hot Nights

Once July arrives with its sultry, humid nights, even cool, dreamy custard can seem too heavy to enjoy. Come to this session to try some truly refreshing treats that can be made without an ice cream maker and require less effort than driving to the custard stand. Possible cool treats include Banana “Ice Cream” or Berry Sherbet or Watermelon Mint Cooler 0r Almond “Milk” Shake or a Date “Milk” Shake.

Picnics, Tailgates, and Biergartens! Oh, My!

The opportunities for dining alfresco in the summer in Milwaukee are endless.  Our yummy menu will wow your family and friends whether you’re rooting for the Brewers; raising your stein at the Biergarten, or tapping your toes under the stars to live music in our beautiful parks.  We’ll prepare and sample Spinach Rouladen, Almond Falafel, German Obatzda Cheese Dip, TexMex Salsa Guacamole, Maple Roasted Walnuts, and Black Forest Cherry Bars.

The “Other” Mediterranean Diet

Typically, when we hear “Mediterranean Diet,” we think of the foods of Italy and Greece. There are 21 other countries that border the Mediterranean Sea, however. Come to this session where we will prepare and explore the cuisine of countries found on the other side of “the Med,” like Morocco, Tunisia, and Algeria. We’ll cook with seasonings that are familiar to us, but use them in new ways in this hands-on session. We’ll prepare and sample Moroccan Salad, Breakfast Beans, Moroccan Lentil & Chickpea Soup, Algerian Cauliflower and Zucchini Salad, Tunisian Carrot Salad, and Tunisian Garlicky Eggplant Salad

Nordic Cuisine II

This popular class from last spring is returning at the request of the students and we’re preparing new recipes. The cuisine of the Scandinavian countries is naturally healthy and continues to increase in popularity. Last year we used some traditional recipes and this year we will be trying out updated recipes. To get yourself in the mood for this class, watch the delightful romantic comedy, Love and Lemons, about a restaurant in Sweden. We’ll prepare and sample Maud’s Seafood Soup; Danish Spring Salad; Scandinavian Mackerel Appetizer; Icelandic Celery Root and Goat Cheese Appetizer; Norwegian Meatballs; and Finnish Dessert Pancakes.

Cooking for Chemo and Beyond

Is a loved one in your life being treated with chemo? Are you looking for another way to help that person and his or her family? During this difficult time, food can be a challenge for everyone involved. Come to this session to taste some treats to tantalize your loved one’s appetite during treatment. You’ll discover that the easy recipes are so good you’ll continue to use them long after everyone is feeling better. We’ll prepare and sample Chicken & Rice; Tuna and Bean Salad; Avocado and Cucumber Soup; Red Lentils and Easy Tomato Chutney; Dried Fruit Compote; and Maple Coconut Bites.

Southern Hospitality

While southern hospitality has never gone out of style, the soul foods of the American South are making a resurgence in new and healthier ways. It’s a bonus that none of the soul-satisfying taste has been lost in these updated recipes. Everything that we’ll prepare in this hands-on session is full of flavor that’s good for the body and the soul! We’ll prepare and sample Dirty Rice & Beans, Black-eyed Peas, Mac-N-Cheese, Brussels Sprouts & Greens, Smoky Pimento Cheese, Sweet Potato Biscuits, and Pineapple Upside-Down Cake.

Downton Abbey Blues

Disappointed that Downton Abbey is going off the air? Aren’t we all?! We won’t have aspic or whole fish on this menu, and Carson and Barrow won’t be serving, but this yummy food is sure to banish the Downton Abbey blues. Even Mrs. Patmore might approve! If nothing else, we can discuss the plot while we prepare a proper British feast. Please bring your own place setting so that you can sample what we prepare in this hands-on session. Our first course will be Cucumber Canapes; the second will be Highclere Castle Salad; third will be Baked Cod with Yorkshire Pudding and British Brussels Sprouts; fourth will be Chocolate Crumpets with Berries

Winter Salads

Who says that salads can’t be made in Wisconsin during the winter? Even if lettuce isn’t locally grown when the snow blows, there are plenty of other easy-to-use winter salad ingredients. These quick and easy salads have so much flavor that you might miss them when you go back to lettuce salads in the summer! Please bring your own place setting so that you can sample what we prepare in this hands-on session. We’ll prepare and sample Italian Cole Slaw; Brainy Beet Salad; Hawaiian Pineapple and Carrot Salad; Scandinavian Cauliflower Slaw; Massaged Kale and Apple Salad; and Island Salad with Creamy Yogurt Dressing.

Garlic Lovers

Garlic – is it possible to have too much?! Some folks might think so. If you are one of them, come to this session to learn some easy tips to enjoy it more. If you’re already a fan of garlic, come to enjoy garlic in some new ways and to share your garlic enthusiasm with others. Garlic Lovers – they really might have more fun! Please bring your own place setting so that you can sample what we prepare in this hands-on session. We’ll prepare and sample Tapenade; Sicilian Garlic Pasta; Roasted Garlic; Gary’s Champion Breakfast Eggs; Winter Pesto; and Chinese Broccoli Stir Fry.

Baking Extravaganza!

It’s that time of year again when we give ourselves permission to enjoy sweet treats. Have you been wanting to add some new and different ones to your repertoire, but not sure if your family feels the same?!  Come to the Baking Extravaganza where we’ll prepare Tuscan Shortbread, Sugarplums, Coconut Macaroons, Overnight Muffins, Easy Nut Clusters, Tricia’s Chia Treats, and Gluten-Free Brownies.

Twisted Holiday Sides

Always wanted to try new recipes for the holidays, but not sure that your family will approve of changes to your usual menu? We’ll explore some twists on the traditional side dishes. Once you taste how good they are and know how easy they are to prepare, you’ll be ready to serve Twisted Holiday Sides at your house or offer one if you are a guest!

4th Annual Kops Park Stocking Stuffer Craft Fair & Bake Sale

Julie’s Cooking Creations is pleased to offer a short cooking demonstration at the 4th Annual Kops Park Stocking Stuffer Craft Fair & Bake Sale on Saturday, November 14, at noon, at Beautiful Savior Church, 3205 N. 85th Street (just north of the Milwaukee School of Languages on Burleigh Street).  The recipe will feature squash and sweet potatoes prepared with a new twist for your upcoming holiday feasts.  Samples will be provided as long as they last.  Recipes will be available upon request.  Bring your taste buds!  FREE!  No registration necessary.

Polish Home Cooking

At the suggestion of a frequent cooking class student, we’re excited to present a Polish and Eastern European-influenced menu. Join us for Prussian Sour Cream and Chive Dip, Sour Cucumber (Pickle) Soup, Slavic Cabbage Salad with Paprika Vinaigrette, Twice-Cooked Mushrooms, and Polish Pancakes with Plum Jam.

Oktoberfest!

We’re offering this popular class again with NEW recipes! Our Oktoberfest menu will feature some traditional favorites as well as some contemporary twists on old favorites. We’ll create Schnitzelklopse (schnitzel meatballs), Birnen und Bohnen (beans and pears), Weißkohl mit Speck und Sahne (white cabbage with bacon and cream), Kartoffelpuffer (potato pancakes) und Pitzauf mit Beeren (popovers with berries).

Autumn Bounty

This popular class returns with NEW recipes! There are so many good things available at our local farmers’ markets that it’s no wonder you arrive home a little overwhelmed by your purchases. Learn how to prepare a week’s worth of yummy veggies in one cooking session.

Julie's Cooking Creations