Sizzleworks Cooking School provides pre-scheduled classes, as listed below, as well as custom classes, private lessons team building events and cooking parties.

Register for a class or request information today.

Series Classes and Master Workshops:
Summer Entertaining Series
How to Boil Water
Cookwise

July

Under the Tuscan Sun                     

July 14

Monday, 6:30 PM, $100

A very special evening class, based on menus and recipes from the best-selling novel and motion picture. Chef Carol will take you on a culinary journey through Tuscany, savoring the wines, seasonal foods and customs of central Italy.

How to Boil Water -Session 3

July 15

Tuesday, 10:30AM, $115

Openings currently available for individuals not participating in the workshop.

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

How to Boil Water -Session 4

July 17

Thursday, 10:30AM, $115

Openings currently available for individuals not participating in the workshop.

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Ole! Tapas & Spanish Wine Pairing          

July 21

Monday, 6:30 PM, $90

Tapas, flavorful bite-sized appetizers made from fresh ingredients, are Spain’s most popular culinary tradition. Kick back and spend a summer evening with friends nibbling on these sumptuous snacks, all while learning the traditions, the flavors and the joy of extraordinary Spanish wines and cheeses.

• Garlic Shrimp
• Stuffed Pequillo Peppers
• Lemon Garlic Olives
• Gazpacho
• Lamb Skewers
• Barcelona Almonds
• Lemon Foam

How to Boil Water -Session 1

July 22

Tuesday, 6:30PM, $115  

Openings currently available for individuals not participating in the workshop.

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Where’s my Spatula?          

Christy Rost, guest instructor

July 23

Wednesday, 6:30 PM, $100

Fast, healthy recipes when your kitchen or your life is a mess – Christy knows how messy life can be. The long-time host of “Just Like Home” (Dallas), and popular guest speaker, Christy offers solutions for getting delicious, healthy meals on the table day after day.  Demonstration class.

• Caramelized Sweet Onion

• Spinach, and Feta Appetizer

• Pizzas

• Seafood Stew en Papillote

• Asparagus with Honey-Tarragon Vinaigrette

• Salad Greens with Raspberries, Roasted Beets, and Blackberry Balsamic Dressing

• Sweet Cherry Sponge Cakes with Ricotta Cream

How to Boil Water -Session 2

July 29

Tuesday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

august

How to Boil Water -Session 3

August 5

Tuesday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

How to Boil Water -Session 4

August 12

Tuessday, 6:30PM, $115

Openings currently available for individuals not participating in the workshop.

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

september

Whole Thai Meal

Guest Chef Robin Asbell

September 22

Monday, 6:30 PM, $95

Meet Chef Robin Asbell, author of The New Whole Grains Cookbook (Chronicle Books, October 2007) and learn about delicious, contemporary and healthy ways to cook grains. Newly available heirloom varieties and fresh preparations will excite your taste buds and inspire you to eat well. Did you know that the USDA raised the number of recommended servings of whole grain from one a day to three a day? Or that whole grains are as high in antioxidants as vegetables? The wide world of grain goodness will be revealed, with great passion and a sense of fun.

Thai food is an exercise in balance, between hot, sweet, salty, and sour. It can also be a delicious way to eat whole grains and enjoy them. Try some spicy favorites with hearty whole grains instead of refined rices and noodles. Learn how to make a curry paste, cook with lemongrass and fish sauce, and how to make those soft spring rolls with rich peanut sauce. All while eating whole grains, in the form of tender brown and black rice, and whole grain noodles instead of white. You will be amazed at how the flavors work together.

• Choo Chi Curry Paste and Shrimp Curry over Forbidden Rice
• Salmon Summer Roll with Creamy Peanut Sauce
• Thai Grilled Chicken with Cold Noodles and Pea Shoots
• Thai Green Papaya Salad
• Coconut Lemongrass Rice Pudding

About the Author Robin Asbell

 Robin writes about food, health, and enjoying life, and her work has appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Real Food Magazine, Health Magazine, Weight Watchers Magazine and Vegetarian Times. Much of her career has been devoted to developing exciting, easy-to-use recipes. Her book, The New Whole Grains Cookbook, was published in fall of 2007 by Chronicle Books.

The book is the culmination of her 20-plus years working with natural foods, showcasing International recipes designed to tempt the palate of today’s diner. Robin has been a chef, private chef, and culinary instructor and brings her passion for great food to the people.

october

Chocolate Holidays

Guest Chef George Geary

October 20

Monday, 6:30 PM, $95

Check the calendar – the holidays are approaching and we need to be ready! Inspiration is on the horizon and new techniques are not far away -- George Geary, CCP, is coming to Sizzleworks to help with your holiday preparations. He will be preparing with you a luscious array of enticing chocolate goodies from his book: The Complete Baking Cookbook. Menu includes:

• Chocolate Peppermint Cheesecake Bars
• Red Velvet Cake with Cream Cheese Icing
• Chocolate Almond Linzer Torte
• Peanut Butter Chocolate Bars
• Rich Easy English Toffee

George Geary has been teaching culinary classes for over 24 years around the US, as well as in Canada and Mexico. He is a Certified Culinary Professional (CCP), pastry chef, author of 6 cookbooks, TV guest chef (you may have seen him on Food Network) and culinary tour guide.

Series Classes & Master Workshops —
winter 2008 - 2009

How to Boil Water - the basics
2 options for the same 4 class series, $450

July 8, 10, 15, 17, Tues/Thurs, 10:30 AM

July 22, 29, Aug 5, 12 , Tuesdays, 6:30 PM

This fun, interactive series is designed for novice cooks, with an eye toward building great cooking skills for a lifetime — from knife skills to sauce making, we want you to cook well and cook often, all while enjoying the process. Let's begin!

Session 1 

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Session 2 

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

Session 3

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

Session 4

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Summer Entertaining Series

3 classes, Tuesdays, June 24, July 8, 21

$240*

Here’s to Summer! Appetizers and Wines          July 8

Tuesday, 6:30 PM

Appetizers, wine, sunshine, summer evenings and friends – what could be better? Sizzleworks will guide you through preparations for an informal appetizer party, complete with dressing the table, garnishing the artfully presented noshes and choosing the wines for the occasion.

• Potted Cheddar Cabernet
• Vegetable ‘Chips’
• Heirloom Tomato Tart
• Seared Ahi ‘Cocktails’ 
• Peach Purses 
• Not your Mamma’s Lemonade

Ole! Tapas & Spanish Wine Pairing          

July 21

Tuesday, 6:30 PM

Tapas, flavorful bite-sized appetizers made from fresh ingredients, are Spain’s most popular culinary tradition. Kick back and spend a summer evening with friends nibbling on these sumptuous snacks, all while learning the traditions, the flavors and the joy of extraordinary Spanish wines and cheeses.

• Garlic Shrimp
• Stuffed Pequillo Peppers
• Lemon Garlic Olives
• Gazpacho
• Lamb Skewers
• Barcelona Almonds
• Lemon Foam

*Single classes $90/person, two classes for $165, space available

Cookwise  Techniques Master Series

$2,000

Early Bird Registration $1,800

Tuesdays, 10:30 AM and 6:30 PM

This in-depth series is for those who are passionate about food and cooking. From knife skills and mis en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!

• Knife Skills         September 16
• Soups & Stocks          September 23
• Sauté           September 30
• Everyday Sauces           October 7
• Classic Sauces           October 14
• Grill & Broil          October 21
• Roast          October 28
• Braise          November 4  
• Eggs          November 11  
• Fish          November 18  
• Shellfish          December 2
• Fruits & Vegetables       December 9  
• Potatoes, Rice & Grains December 16
• Pasta          January 6
• Wine Pairing          January 13
• Graduation          January 20

All classes are hands-on, including all materials and full meal during each session. Class time averages 3 to 3-1/2 hours.

Registration for individual classes on a space available basis at $140 per session.