2009 Schedule

| March | April | May | June
| Cooking School Policies
| About Our Chefs
| Volunteers Needed

Wed, March 18
Winter Salads and Interesting Soups 6 p.m.
Absolutely amazing combinations from Robin White! Take off the last of chilly winter air with Yucatan Soup/Stew with Ancho Chiles and fresh Lime Juice. This is refreshingly paired with a Papaya and Avocado Salad. Next, Robin will present a Roasted Squash Soup with Caramelized Bananas along with Kale Salad with Currants, Cranberries, Pine Nuts and Parmesan-Herbed Biscuits. The finale will be Beet Soup Spiced 5 Ways and Roasted Fennel Salad with Blood Oranges and Caraway Dressing. Fine wines and a few surprises as always!

Mon, March 23
Krazy Kat's at The Kitchen Sink 6 p.m.
Amazing sweet treats, easy to make at home, taught by Donnie Merrill, Executive Chef of Krazy Kat's, and Jesse Jones, Pastry Chef. Learn how to make Chocolate Cake stuffed with Crème Brulée, Meringue Cookies, Frozen Lemon Soufflé Chocolate Torte and Chocolate Truffles with fillings. Chef Donnie assures us that decadent desserts can really be easily mastered. 'Krazy' delicious dessert lovers only!

Mon, April 6
Spring Dinner in France 6 p.m.
Welcome back, Peter! We are thrilled to have Peter Fontaine take us on a culinary tour of France with theses delicious presentations: Provence Fish Soup with Raille, Onion Tarte with Mustard and Fennel, Roasted Salmon with duPays Lentils and Mustard-Herb Butter and Pan Roasted Duck with Asparagus, Morels and Lemon. Bon Apetit!

Wed, April 22
Spring Shop and Nosh: NYC $140
Cooking School heads back to NYC! We will leave the store parking lot in our comfortable coach at 7:30 a.m. after grabbing a quick cup of coffee and a muffin from the Back Burner To Go. In NYC, we will meet with our tour guide and explore the Upper West Side with visits to Zabar's and H&H Bagels. Next it's off to Union Square and the beautiful flower and food stalls of the Green Market and surrounding stores and restaurants. Then it's off to Bleeker Street in Greenwich Village to visit its many culinary landmarks. New this year, we will add an additional stop in Little Italy and Chinatown to explore the shops in this historic area. There will be ample time at each stop to try some great food and pick up some treats to bring home (bring a cooler). Restaurant recommendations will be offered and shopping guidance provided by our fun guide. A cooking school celebrity chef or two will be on board as well. Don't miss the fun! Space is very limited.

Wed, April 29
Girls Night Out Eating Manly Food! 6 p.m.
Both genders are welcome to enjoy the story behind theses particular offerings from Robin White. 'Manly' Appetizers and 'Manly' Salad followed by spectacular Bubble and Squeak with a Twist and what man or woman wouldn't enjoy Chocolate Mousse with Peanut Butter Crunch' Don't miss the fun and the wine!

Mon, May 4
Spring Paella Collection 6 p.m.
Travel to Spain with Tom Ditzler's latest Paella creations right here at home! Enjoy savory Duck Paella with Green Olives and Figs. And also sample a Mixed Seafood Paella to be followed by Vegetarian Paella with Asparagus, Garbanzo Beans and Roasted Garlic. Spanish wine will be discussed and sampled as well.

Wed, May 13
Coffee: Not Just for Breakfast! 6 p.m.
Delicious coffee flavor infuses this menu! Robin will prepare Spiedini di Agnello Lamb Skewers with Espresso, Prawns with an Aromatic Coffee Cream Sauce, Baby Back Ribs with a Coffee and Bourbon BBQ Sauce, Sweet Potatoe Salad with Dirty Cowboy Dressing and finish with a Coffee and Caramel Fondue!

Mon, May 18
Spring Tour: Latin America 6 p.m.
This tasty, authentic and innovative menu is not to be missed. Peter Fontaine will start you off with Aqua Horchata (refreshing Mexican beverage) and Sopa de Camarrones (Shrimp Soup). Also, try a delicious Spinach, Radish Slaw with Crispy Chiles and Pepitas and Pork Picadillo Empanadas with Chipotle Salsa, Aztec Chicken, and Flan Cajeta (Caramel Flan) for dessert. This is a 'muy sabroso' dinner!

Wed, May 27
Spring Comfort Food 6 p.m.
Join Chef Michele Giglio-Uy and Cookbook Author Elizabeth Barbone as these good friends team teach this class. Michele's menu will include a delicious Spring Salad with Fennel, Goat Cheese and Citrus Vinaigrette. Then she will prepare two main courses: Pasta with Asparagus, Smoked Mozarella and Prosciutto and an easy Chicken Milanese. Elizabeth will then make a classic Strawberry Rhubarb Pie and a delightful Hummingbird Cake. As a bonus, Elizabeth will discuss how to make all the recipes gluten-free! (Recipe packet will contain both traditional and gluten-free options.)

Mon, June 8
Seasonal and Locally Inspired Dinner 6 p.m.
Delightful spring flavors abound in this evening's presentations by Justin Rumsey, Executive Chef of the Back Burner Restaurant, and his talented Sous Chef, Adam Smith. Begin with Fresh Melon and Cucumber Soup to be followed by Grilled Local Asparagus and then delicious Roasted Local Free Range Chicken. A Fresh Berry Galette will be a sweet ending to a night of fun new recipes and cooking technique.

Cooking School Policies
Full payment for classes must be received at the time of registration-no exceptions. Your full payment is your registration.

You may register by phone (302-239-7066) with a credit card (VISA, MC, or AMEX only). To register by fax (302-239-7665), please include class(es), name, address, phone number (day and evening), and credit card number with expiration date. If you are using a gift certificate, it must be presented when registering. Cancellation of a registration with full refund must be made one week prior to the class. After that, no refunds…send a friend or we will gladly send you the recipes.

Our demonstration format classes are designed to last 2-3 hours. We reserve the right to cancel any class or make changes in a class menu.

About Our Chefs

Elizabeth Barbone
Owner, Gluten-Free Baking and More

Tom Ditzler
Wine Consultant and Chef
The Country Vintner

Michele Giglio-Uy
Culinary Institute of America
Former Director of the Cooking School
at The Kitchen Sink

Nick Mottola
Former Chef at The Back Burner
Culinary Instructor Delaware Tech

Justin Rumsey
Executive Chef of The Back Burner
Culinary Arts Institute of Louisiana

Robin White
Recently relocated from Napa Valley, California
Previous Resident Wine Expert at
Half Moon Bay Wine & Cheese
Worked with Julia Child and Wolfgang Puck