If you've been waiting for an excuse to try Scotch and Steak again (or for the first time, for that matter), perhaps this mouthwatering menu will be the impetus. As always, Joe will serve various cuts of tender meats with sumptuous sides, and John will match them with top-shelf Scotch whiskies.

Menu: Tossed Green Salad; Classic Hamburger with Sweet Potato Fries; Seared Ahi Tuna with Cilantro Pesto and Braised Bok Choy; Dry-Aged Prime Rib of Beef with Mashed Potatoes and Braised Brussels Sprouts; Fresh Apple Tart.

There's no trick to preparing great fish and seafood -- you just need a bit of background knowledge and a few techniques to get started. Join Jahn from Coastal Seafoods as he shares the freshest of Coastal's fish and a variety of preparation techniques. This class will bring some new ideas to your kitchen with a focus on the fish of the ocean.

Menu: Pan-Seared Arctic Char Bites with Sautéed Leeks and Lemon-Zested Beurre Blanc; Seared Diver Scallop "Lollipops" with an Apple Gastrique; Seared Bluefin Tuna with Apricot Teriyaki, Mushroom-Rice Cakes and Ginger-Braised Baby Bok Choy; Hazelnut-Crusted Monkfish Medallions with Beurre de Montpellier and Spinach Risotto; Grilled Peach Galettes with Mascarpone Cheese and Honey.

In this exciting, flour-filled class, you will practice using pasta machines to roll out dough to stuff with a variety of fillings. Antonio will create sauces to complement each type of stuffed pasta.

Menu: Ravioli with Classic Meat Sauce; Tortellini with Mushroom and Brandy Sauce; Sardinian Ravioli with Aromatic Tomato Sauce; Cannelloni Ripieni di (filled with) Prosciutto and Spinach; Walnut Basil Sauce.

This fall, Paulette will have you thinking outside the bowl when it comes to soups. In Asian soups, the proportions are reversed, which means noodles fill the bowls and broth and vegetables go on top. Join us and slurp noisily, as custom dictates, while Paulette prepares favorites from her cookbook The 15-Minute Gourmet: Noodles.

Menu: Orange Soba Noodle Soup; Ramen Noodle Soup with Spinach and Corn; Asian Scallop Soup with Bok Choy; Hot-and-Sour Shrimp and Noodle Soup; Salmon Ramen.

Join us at Cooks for a culinary journey through Italy. Molto gusto means þry tasty"" in Italian and you'll be shouting it from the rooftops after we take some amazingly fresh summer ingredients and turn them into spectacular dishes. Chef Jonathan gets things started you make the meal and Cooks supplies the grown-up beverages. This class includes one drink per student so 21 and up only please.

Menu: Shaved Asparagus with Parmigiano-Reggiano; Green Summer Beans with Charred Onions; Farro with Cucumbers; Broccoli Rabe with Mozzarella Crema; Tomato Bruschetta; Fennel Radish and Arugula Salad; Spaghetti all'Amatriciana; Pizza Margherita.

No, it's not the name of a Renaissance Festival sideshow. Rather, it's a celebration of homespun American fruit desserts. They may have obscure names, but these dishes are so delicious and easy to make that they're sure to become household favorites.

Menu: Strawberry Rhubarb Slump; Plum and Walnut Crisp with Ginger Ice Cream; Calvados Apple Brown Betty with Crumb Topping; Triple Berry Grunt; Spiced Peach-Berry Pandowdy; Streusel-Encrusted Blueberry Buckle.

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is bringing it back! Join us on a Sunday evening in September for a home-cooked, three-course meal. Eat good food, have a laugh and get inspired to cook for your family during the upcoming weeks. Sunday Suppers have quickly become nst attend"" events at Cooks. Join us to find out why!

Menu: Marinated Cucumber and Tomato Salad; Grilled Cheesy Flatbreads; Barbecued Chicken Thighs with Grilled Sweet Corn and Cowboy Beans; Grasshopper Shakes.

Fresh-from-the-farm sweet corn is a late-summer delicacy that not many places in the world can enjoy. But once you've eaten it boiled and dredged in butter and salt, what's next? Chef Heather Hartman of Brenda Langton's Spoonriver will show you how to incorporate sweet corn into a full meal. Get ready to make repeated visits to your local corn stand.

Menu: Thai Coconut, Lemongrass and Sweet Corn Soup; Scallion-Corn Fritters with Horseradish Crème Fraîche; Sweet Corn, Poblano and Chorizo Tart with a Cilantro-Chipotle Crema; Cornmeal, Jalapeño and Sweet Corn Scones.

Join us for an evening of food, fun and music along the bayou. In addition to Kevin's N'Awlins-inspired menu, this class will feature live music from The Swamp Kings. This should be an unforgettable night at Cooks -- don't miss it!

Menu: Creole Crab Cakes; Chicken, Andouille Sausage and Corn Stew; Dirty Rice; Creole Alfredo with Crawfish; Pecan Pie Cheesecake.

All hail the amazing apple! There's no better time than fall in Minnesota to savor this splendiferous fruit. Join chefs Caroline and Beth as they prepare recipes written exclusively for this class at Cooks! We'll feast on apple-y treats both sweet and savory, and even enjoy a special supper sipper.

Menu: Apple-Cheddar Crostini; Apple-Parsnip Soup; Apple-Almond-Beet Salad with Warm Goat Cheese Vinaigrette; Apple-, Fennel- and Blue Cheese-Stuffed Pork Tenderloin; Apple-Rosemary Upside-Down Cake.

Are you trying to eat more healthfully but need a little inspiration? Join Chef Maggie as she whips up a three-course lunch in less than an hour as part of our Back to Reality series. You'll get plenty of helpful tips for eating well, then tackle the rest of your day on a guilt-free full stomach.

Menu: Fall Fruit Salad; Roasted Vegetable, Mozzarella and Herb Sandwiches; Lemony Tabbouleh with Feta and Tomatoes; Semolina Cake with Citrus Cream.

Let Sommelier Leslee and Chef Mike brighten your Minnesota holidays with a food and wine experience that connects the sea to the vineyard. Learn more about how to pair wine with seafood while you enjoy combinations that are light, easy, fresh and affordable.

Menu: Seared Scallops with Maple-Soy Reduction; Sautéed Shrimp with Pesto Pasta; Veracruz-Style Snapper with Olives and Tomatoes Served with Crunchy Green Bean Salad; White Fish with Fresh Cilantro Coconut Chutney; Classic Bananas Foster.

The scenario: three days, 25-plus recipes. The goal: to make you confident in the kitchen. This intensive, three-day class is one of our most popular offerings at Cooks for both the beginner and accomplished cook. It delivers both the how and why as well as a chance to get your hands in the mix. As we cook (and eat!) through the recipes, Maggie and Mike will also discuss equipment essentials and niceties, share great sources for food in the Twin Cities, and answer all the burning culinary questions you have. By the end of class, you'll have walked through more than 25 recipes, from chicken stock to seafood en papillote. You'll leave with the confidence to tackle any recipe in your own home. We will even leave you with some bonus recipes to try on your own!
This class meets three times: September 17, 6 pm - 9 pm; September 18, 1 pm - 4 pm; September 19, 1 pm - 4 pm.

Menu: Day One Menu: Chicken Stock; Dressings; Homemade Pasta; Macaroni and Cheese; Pasta Salad with Shrimp and Pesto; Linguine with Olive Oil, Garlic and Herbs. Day Two Menu: Pumpkin Bread; Drop Biscuit Scones; Chocolate Chip Cookies; Lemon Tart; Omelets; Frittata; Spring Rolls; Garlic Mashed Potatoes; Roasted New Potatoes; Lemon Rice Pilaf; Steamed Broccoli; Sautéed Green Beans; Wok Vegetables; Day Three Menu: Perfect Flank Steak; Roasted Pork; Roast Chicken with Pan Gravy; Sautéed Breasts of Chicken with Shallots, Marsala and Mushrooms; Seared Salmon; Seafood en Papillote.

At our lively, hands-on Cooking Club classes, you'll be split into teams to prepare a portion of a multicourse meal featuring the amazing autumnal flavors of Italia. Chef Kevin gets things started, you make the meal and Cooks supplies the grown-up beverages. This class includes one glass of wine or beer per student, so 21 and up only, please.

Menu: Italian Tomato and Bread Soup; Farro Risotto; Balsamic Poached Pear and Frisée Salad; Roasted and Stuffed Delicata Squash; Grilled and Roasted Italian Marinated Chicken; Apple Ravioli with Caramel Rum Sauce.

The fans have spoken, and Zoë and Jeff have responded. Their first book and previous classes at Cooks have been hugely popular, so they're coming back to show off a few more lovable loaves fit for fall. Even if you've been fortunate enough to see these quick-bread gurus in action before, this class promises to be as fun-filled and fresh as the bread itself!

Menu: One Hundred Percent Whole-Wheat Sandwich Bread; Vermont Cheddar Bread; Granola Bread; Pissaladière (French onion tart made with brioche); Apple Pear Coffee Cake.

Food. Wine. Life. This phrase reflects Wendy's belief that the eating and drinking experience makes life worth living. Join her as she shares her passion for cooking and helps students discover their inner foodie through hands-on preparation of the ultimate fall comfort food. Spend a Sunday afternoon preparing a savory smorgasbord of one-pot meals and classic accompaniments that make an ordinary meal extraordinary.

Menu: Fall Vegetable Curry with Raisin-Cashew Basmati Rice; Mexican Pork and Hominy Stew with Cilantro Cream; Greek Fisherman's Stew with Garlic Olive Oil Toasts; Moroccan Lamb Stew with Dried Fruit Couscous; Coq au Vin (chicken in wine sauce) with Egg Noodles.

Enjoy the classic aperitif of a Kir Royale (which was named for a mayor of Burgundy) while Bret walks you through the elements of this traditional Burgundian dinner. Then step into the kitchen and help prepare some of the staples from the region. We'll also have Burgundian wine available at our bar.

Menu: Kir Royale; Gougères; Oeufs en Meurette (poached eggs with red wine sauce); Roasted Chicken with Dijon and Cream; Seasonal Fruit Clafloutis.

You may be on the go, but that doesn't have to mean a life of takeout and frozen pizza. Watch as Carrie presents sensational recipes that take 40 minutes or less from start to finish. She'll also cover cooking tips and substitution techniques, so that no matter what you're working with, you can pull together a satisfying meal lickety-split.

Menu: Chicken Carbonara; Risotto with Seared Garlic-Chile Shrimp; Cider-Braised Pork Chops; Clam, Tomato and Chorizo Stew; Steak Taquitos; Chocolate Marbled Cupcakes.

Chuck your preconceived notions about beer out the window. From the sassy sours to tempting Trappists, no one else does beer like the Belgians. Join Cicerone Michael Agnew and sample your way through the uniquely complex beers of Belgium, while Chef Maggie prepares some traditional Belgian bar snacks to enjoy with them.

Menu: A Selection of Belgian Craft Beers; Mussels; Frites; Several Aïolis.

Blender or food processor? Both are valuable tools and we'll explore the merits of each. Chop, chop.

Menu: Foolproof Aïoli; Pesto Crostini; Roasted Cauliflower Soup.

Not a kids book, but our down and efficient tutorial on knives and knife skills. Half an hour of instruction and we'll turn over the chopping block for you to get that hands-on feeling. You'll make the salsa and we'll provide the chips.

Menu: Fresh Salsa with Chips

We'll demo use and purpose for our most popular lines of cookware. Practical experience and answers to all your questions.

Menu: Cider Braised Chicken Thighs; Seared Flank Steak with Caramelized Onions.

Blender or food processor? Both are valuable tools and we'll explore the merits of each. Chop, chop.

Menu: Foolproof Aïoli; Pesto Crostini; Roasted Cauliflower Soup.

Not a kids book, but our down and efficient tutorial on knives and knife skills. Half an hour of instruction and we'll turn over the chopping block for you to get that hands-on feeling. You'll make the salsa and we'll provide the chips.

Menu: Fresh Salsa with Chip

We'll demo use and purpose for our most popular lines of cookware. Practical experience and answers to all your questions.

Menu: Cider Braised Chicken Thighs; Seared Flank Steak with Caramelized Onions.

It's almost time to hunker down for the long winter chill, so join us at Cooks and get yourself in a warm and cozy frame of mind. We'll pour on the comfort with steaming bowls of soup and fresh home-baked breads you can re-create at home. What could be more satisfying in these crisp days of autumn?

Menu: Hearty Veal and Vegetable Soup; Wild Rice and Smoked Chicken Chowder; White Bean, Escarole and Rosemary Soup; Roasted Tomato-Basil Flatbread; Rosemary Focaccia; Rye Sourdough Bread.

With an abundance of late-summer vegetables comes time to enjoy the fruits of our labor. Join Chef Mike as he creates a menu from a fabulous array of fall finds, while Sommelier Leslee and Cicerone Michael provide perfect wine and beer pairings for a harvest feast.

Menu: Grilled Shrimp Salad with Goat Cheese Fritters; Beef Carpaccio Crostini with Caramelized Onions and Bleu Cheese; Sausage-Stuffed Portobellos; Pork Loin with Mango Chutney; Baked Stuffed Apples.

Do you think of homemade soup as a time-consuming luxury reserved only for weekends? Think again. Join acclaimed chef and author Meredith Deeds to find out how many soups can be whipped up in 30 minutes or less by using the right ingredients and techniques. Learn how easy it is to have a steaming bowl of soup from scratch, along with hot-from-the-oven cornbread and popovers on your table any night of the week!

Menu: Steak and Potato Soup; Thai Chicken, Coconut and Lemongrass Soup; Black Bean, Butternut Squash and Poblano Chile Soup; Cheddar, Beer and Kielbasa Soup; Jalapeño Cornbread; Herbed Popovers.

South African cuisine is heavily influenced by the kaleidoscope of cultures that have made their way to this beautiful country. Native African influences are layered with flavors of Holland, Malaysia, France, Sri Lanka, Britain, Germany, India, China, Japan, Portugal and Italy, to name just a few. Join Roy Goslin and Dianne Ferrandi, native South Africans now living in the Twin Cities, as they share their passion for South African wine and food.

Menu: Seafood Curry with Clove Rice; Roasted Beet and Farmer Cheese Salad with Balsamic Reduction; Sugar-Cured Beef with Pesto Beans; Oven-Dried Tomatoes and Black Olive Oil; Poached Pear with Milk Tart and Fresh Cream.

Join us at Cooks for a culinary journey through China. We have all had (and loved) the regular old Chinese favorites. Now we'll take those recipes and make them tastier and more entertaining than ever. Chef Jonathan gets things started, you make the meal and Cooks supplies the grown-up beverages. This class includes one drink per student, so 21 and up only, please.

Menu: Crisp Pork Wontons with Sweet Chile Sauce; Mongolian Beef Stir-Fry; Deep-Fried Tofu with Black Bean Sauce; Shrimp and Mint Salad; Vegetable Stir-Fry; Steamed Glutinous Rice in Lotus Leaves; Poached Pears with Lychee Syrup.

If you've been waiting for an excuse to join us once more (or for the first time, for that matter), please consider this mouthwatering menu your invitation to indulge. As always, Joe will serve various cuts of tender meats with sumptuous sides, and John will match them with the finest Scotch whiskies.

Menu: Beef Carpaccio; Thai Beef Salad; Beef Stroganoff with Fresh-Made Noodles; Charbroiled New York Steak with Blue Cheese Sauce and Roasted Vegetable Medley; Vanilla Ice Cream with Fresh Berries and Chocolate Sauce.

Kevin scoured his music collection for meal-making ideas, and boy, did he ever get inspired. He's put together one of the most satisfying menus we've seen in a while -- all accompanied by great music. So join us at Cooks to belly up, tune in and eat happy!

Menu: "Strawberry Fields" by the Beatles - Strawberry and Goat Cheese Salad; "Cheeseburger in Paradise" by Jimmy Buffet - Bacon Cheeseburger with Crispy Onions; "Josephine" by the Wallflowers - Fennel and Tangerine Slaw; "All That Meat and No Potatoes" by Louis Armstrong - Roast Beef Tenderloin; "Green Onions" by Booker T. and the MGs - Creamy Mashed Potatoes with Green Onions and Horseradish; "Ice Cream" by Sarah McLachlan - Banana Pecan Ice Cream.

One of our most popular courses ever! First, you'll learn the basics of modern techniques from an accomplished Le Cordon Bleu instructor. Then you'll jump into the kitchen to apply them to classic recipes. Gain a wealth of hands-on experience and take home dozens of repeatable and eminently eatable recipes. This four-part series (held over subsequent weekends) is ideal for the beginner or intermediate cook who wants to build a strong foundation for lifelong culinary adventures.

Menu: Menu:

Day 1:

Stocks: Brown Veal/Beef Stock; Chicken Stock; Fish Fumet.

Sautéing: Sole Meuniere; Chicken Marsala; Spicy Chicken Breast; Potatoes Parisienne.

Boiling/Steaming: Broccoli; Glazed Carrots; Green Beans.

Sauce: Hollandaise; Béarnaise.

Day 2:

Sauces: Brown Sauce (Espagnole); Veloute; Vinaigrette.

Soups: Cream of Mushroom; Split Pea with Ham; Shrimp Bisque; French Onion.

Day 3:

Braising: Beef Short Ribs; Coq au Vin; Pork Blanquette; Braised Cabbage; French Peas; Ratatouille.

Potatoes: Duchesse Potatoes.

Day 4:

Roasting: Whole Chicken; Fish en Papillote; Stuffed Pork Loin.

Sauces: Supreme; Allemande; Beurre Blanc; Vin Blanc; Robert; Port Wine.

Starch: Rice Pilaf.

Voted ¾st of the Cities"" by Minnesota Monthly magazine! From the raw to the cooked from the traditional to the modern from region to region this fish-tastic class promises to be an adventure for the senses. Let Chef Jonathan introduce you to the basics of sushi then get your new skills rolling with some participation at the end of the class.

Menu: Asparagus Broccoli and New Caledonian Blue Shrimp Tempura with Maple-Soy Dipping Sauce; Perfect Sushi Rice; Assorted Nigiri and Rolls including Spicy Tuna Spicy Crab Caterpillar Rainbow Inside-Out Roll Temaki-Zushi (cone-shaped hand roll) and Futomaki (large roll); Green Tea Ice Cream with Lychee Fruit.

If you're trying to raise your kids in a vegetarian lifestyle -- or if you got lucky and they want to eat that way themselves! -- here's a class the whole family will love. Using plant-based proteins and kid-friendly cooking techniques, Heather can help you and your children discover a love for healthful food. Parents and kids ages 10-14. Price is per participant.

Menu: Mock Duck Sloppy Joes with Pickley Mayo; Smokey Potato Wedges; Apple, Pecan, and Butterleaf Salad in a Creamy Lemon Dressing; Buttermilk Pie in a Graham Cracker Crust with a Mixed Berry Coulis.

Learn the basics of Thai stir-fry from a wizard of the wok: Chef Van of Lemon Grass in Brooklyn Park. She'll show you all the ins and outs of this healthful, fresh and fun-filled way of eating. You'll never want to order takeout again.

Menu: Ginger Beef; Beef in Black Bean Sauce; Holy Basil Chicken; Shrimp Pad Ped.

Come learn all the ins and outs of handling fresh fish, from whole to steaks to fillets. Discover how each technique -- frying, grilling, braising and steaming -- can be used to draw out the deepest, richest flavors when used with different varieties of fish.

Menu: Coriander-Crusted Tuna with Mango Salsa; Pan-Fried Flounder with Tomato-Parsley Vinaigrette; Braised Monkfish with Olives and Artichokes; Halibut Steamed in Parchment Paper; Grilled Salmon with Maple-Soy Sauce.

Are you trying to eat more healthfully but need a little inspiration? Join Chef Maggie as she whips up a three-course Oktoberfest-inspired lunch in less than an hour. You'll get plenty of helpful tips for eating well, then tackle the rest of your day on a guilt-free full stomach.

Menu: Chicken Currywurst Bites; Mustard- and Pretzel-Crusted Pork Loin; Braised Red Cabbage with Apples; Pear Küchen.

Can you say "Oaxaca"? No, seriously, can you pronounce it? Whatever your answer, chef and author Diana Kennedy will have you speaking the culinary language of Oaxaca in no time with tasty southern Mexican delicacies from her new book, Oaxaca al Gusto.

Menu: Swiss Chard and Pasta Soup; Festive Meatballs; Vegetables in "Custard"; Jalapeños Rellenos.

At our lively, hands-on Cooking Club class, you'll be split into teams to prepare a portion of a multicourse Oktoberfest meal. Chef Kevin gets things started, you make the meal and Cooks supplies the grown-up beverages. This class includes one glass of wine or beer per student, so 21 and up only, please.

Menu: Pierogies with Horseradish Sauce; Ham-Wrapped Figs with Marinated Bean and Hazelnut Salad; German Potato Salad; Pork Chops with Fennel and Onion; Pretzel and Mustard Baked Chicken; Apple Cobbler with Cheddar Biscuits.

Have a budding chef in the family? Here's the perfect way to not only encourage his or her fondness for food, but also spend quality time together. Have fun with your child and make some treats this Halloween -- spooky goodies guaranteed to wow your little witches and warlocks.

Kids ages 8 to 12 and a parent or grandparent. Price is per participant. Minimum of two seats per purchase. Child must attend with a parent or grandparent.

Menu: Bloody Red Velvet Cupcakes; Monster Cookies; Ghoulish Decorating Jack-o'-Lantern Cookies; Decorated Caramel-Dipped Apples; Pumpkin Ice Cream with Pepita Praline.

Eins, zwei, drei, g'suffa! When Crown Prince Ludwig organized a horse race to celebrate his wedding in 1810, little did he know he'd given rise to the greatest beer fest on the planet. Every fall, the streets of Munich flow with beer as tens of thousands converge on the Theresienwiese for Oktoberfest. Certified Cicerone Michael Agnew will give you a taste of the 'fest with a tour of the famous beer styles of Bavaria.

Menu: An assortment of German Lager and Ale-Style Beers from Brewers in Bavaria as well as Craft-Brewed Versions from the U.S.; Brats; Pretzels.

Oktoberfest is about more than just the beer. It's a celebration of the fall harvest, of a successful growing season, of hard work and a life well lived. Join Van as he prepares traditional Bavarian delicacies that, yes, would go great with a heavy stein full of beer.

Menu: Biersuppe (beer soup); Gurkensalat (cucumber salad); Rotkohl (red cabbage); Rouladen (stuffed beef rolls); Jëgerschnitzel (hunter's schnitzel); Spëtzle (German egg noodles); Gugelhupf (fruitcake with almonds).

The fans have spoken, and Zoë and Jeff have responded. Their first book and previous classes at Cooks have been hugely popular, so they're coming back to show off a few more lovable loaves fit for fall. Even if you've been fortunate enough to see these quick-bread gurus in action before, this class promises to be as fun-filled and fresh as the bread itself!

Menu: One Hundred Percent Whole-Wheat Sandwich Bread; Vermont Cheddar Bread; Granola Bread; Pissaladière (French onion tart made with brioche); Apple Pear Coffee Cake.

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is bringing it back! Join us on a Sunday evening during Oktoberfest for a home-cooked, three-course meal. Eat good food, have a laugh and get inspired to cook for your family during the upcoming weeks. Sunday Suppers have quickly become nst attend"" events at Cooks. Join us to find out why!

Menu: Potato Pancakes with Onions and Bacon; Seasonal Greens with Warm Potato Salad; Jëgerschnitzel (pork cutlets with mushroom gravy); Spëtzle; Braised Red Cabbage; Black Forest Chocolate Cake.

Discover the pleasures of an important staple of Italian cuisine. Antonio invites you to learn the art of the first course -- we're talking more than simple appetizers here -- and taste for yourself why these dishes are so highly revered in his homeland.

Menu: Polenta with Sautéed Spinach and Pine Nuts; Risotto with Wild Mushroom; Gnocchi with Gorgonzola and Asparagus Sauce; Zuppa all'Aglio e Cipolla (soup with roasted garlic and onions); Scratch Pasta.

Love wine but just not sure where to begin when it comes to sniffing, swirling and tasting? Join professional Sommelier Leslee Miller this fall as she shows you all the basics. Learn how to taste, select and care for your wines with a variety of helpful tips from Cooks of Crocus Hill's very own wine guru.

Menu: A Selection of Basic Wines from around the globe; Seasonal Salad; Cheese; a Sweet Bite.

Sit back, strap in and prepare to embark on a world-class tour of our favorite grape. Chef Mike and Sommelier Leslee are back to help you explore the depth and complexity of Pinot Noir while noshing on an array of perfectly paired sweets and savories.

Menu: Warm Tomato Salad; Duck Confit Ravioli with Sour Cherry Sauce; Roasted Chicken with Mushrooms and Dijon Cream Sauce; Ginger-Crusted Salmon; Apple-Raspberry Crisp with Pecan Crunch.

There's no trick to preparing great fish and seafood -- you just need a bit of background knowledge and a few techniques to get started. Join Jahn from Coastal Seafoods as he shares the freshest of Coastal's seafood and a variety of preparation techniques. This class will bring some new ideas to your kitchen, featuring a blend of European flavors.

Menu: Clams Steamed with Chorizo; Grilled Baby Octopus; Salmon with Walnut-Parsley Pesto; Italian Tuna Crudo; Coconut Rice Pudding.

The holidays are coming up fast -- do you have any gaps in your shopping list? Consider the thoughtful gift of your own specialty candy. It's perfect for housewarmings, hostess gifts and for your own enjoyment. You'll learn how to make simple but memorable candies using everyday ingredients and tools.

Menu: Croquant; Penuche; Divinity; Torrone/Nougat; Honeycomb Candy.

That old saying, ¥ways leave them wanting more"" is a good one ... unless you're the one left wanting more. That's why this class -- to introduce Zoë and Jeff's second book Healthy Bread in Five Minutes a Day -- is a can't miss! The quick-bread specialists are back with even more fresh-from-the-oven goodness.

Menu: Garlic-Studded Whole-Wheat Baguette; 100 Percent Whole-Grain Wreath Bread; Msemmen (Algerian spiced flatbread); Seeded Oat Bread; Crescent Rolls.

Food. Wine. Life. This phrase reflects Wendy's belief that the eating and drinking experience makes life worth living. Join her as she shares her passion for cooking and helps students discover their inner foodie through hands-on preparation of some delightful Asian small plates. This cuisine is as diverse as the region is wide, but its ingredients share one common characteristic: a yin and yang flavor. Both an innate boldness and delicacy interlace each ingredient to create tantalizing flavors that make your taste buds rejoice.

Menu: Hot-and-Sour Soup; Aromatic Asian Beef Salad; Chicken Saté with Peanut Sauce; Fresh Spring Rolls with Shrimp and Soy and Plum Dipping Sauces; Thai Barbecue Pork Meatballs with Pineapple-Mango Jam; Banana Wontons with Coconut Ice Cream.

Eggs Benedict without hollandaise is just ... a McMuffin. Spaghetti without marinara is just ... flour. A salad without dressing is just ... roughage. The right sauce makes the meal. Mary and Jeremy are here to help you develop the fundamental culinary skill of sauce making. This class includes some participation.

Menu: Pasta Sauces (red, white and green); Dressings (vinaigrettes and Caesar); Butter Sauces (hollandaise and compound butters); Pan Sauces (dark gravy and quick gravy); Dessert Sauces (caramel and fruit coulis).

In this exciting, flour-filled class, you will practice using pasta machines to roll out dough to stuff with a variety of fillings. Antonio will create sauces to complement each type of stuffed pasta.

Menu: Ravioli with Classic Meat Sauce; Tortellini with Mushroom and Brandy Sauce; Sardinian Ravioli with Aromatic Tomato Sauce; Cannelloni Ripieni di (filled with) Prosciutto and Spinach; Walnut Basil Sauce.

Little Miss Muffet was eating what? Each American consumes on average 30 pounds of cheese per year, but how much do we really know about what we're eating? Visiting a cheese counter can be an intimidating experience, but it can also be an opportunity to discover the incredible variety of cheeses that are now widely available. Join Ben, the cheesemonger at France 44, to learn all the basics, from milk to curd to your cheese plate.

Menu: Stickney Hill Chèvre (Kimball, Minnesota); Northern Lights Blue (St. Paul, Minnesota); Brillat-Savarin (France); P'tit Basque (France).

You'll be amazed at how well Thai flavors can fuse with dishes from around the world. Join Van as she introduces more curried creations with a clever twist.

Menu: Thai Tacos; Massaman Chicken Spaghetti; Thai Madras Curry with Butternut Squash; Thai Kimchi Soup.

Looking for a time-tested, mama-approved way to dazzle your friends, family and guests? How about cooking up the best pizzas they'll ever eat? Antonio is back to unveil the Italian secrets of making fresh pizza dough and a sampling of other authentic favorites.

Menu: Pizza Dough; Stuffed Rustic Pizza; Four-Season Pizza; Calzone.

You asked, we listened -- here's the spicy seafood class you've been waiting for! Join Carmela for a culinary tour of Calabria, located in southern Italy across from Sicily. The food here is infused with the flavors of Greece, Africa and Morocco, and features lots of seafood and baked pasta dishes. Come and learn more about this little-known province of Italy and their molto delicioso cuisine.

Menu: Seafood Antipasti of Shrimp, Scallops, Italian Olives and Cheeses; Marinated and Grilled Eggplant; Red Onion and Orange Salad on a Bed of Field Greens; Pasta al Forno (baked pasta in a rich tomato and meat sauce with three cheeses); Cannoli Stuffed with Ricotta and Cream, topped with Chocolate Shavings and Pistachios.

Let Chef Robin, author of The New Whole Grains Cookbook, show you how to make grains a genuinely delicious part of everyday meals. If you've thought about getting more grains but just didn't know how or where to start, this class is for you. You'll get tips and tricks for shopping and cooking, along with up-to-date nutrition info, and come out motivated to make this easy change.

Menu: Maple-Cinnamon Granola Bars; Lime-Coconut Banana Muffins with Macadamias; Mexican Quinoa with Pepitas and Cilantro; Salmon and Buckwheat Coulibiac; Mushroom-Dusted Chicken-Rice Timbales with Pinot Sauce; Apple Streusel-Topped Pumpkin Cake.

Who knows what evil lurks in the shadows of Cooks' kitchen? Vampires are everywhere these days. It's great fun to watch the Cullens and the pack on True Blood, but it's even better to get together and talk about it. Join Kevin for some creepy conversation and fun-filled, vampire-inspired food.

Menu: Blood Orange Sangria; Baked Brie "Bites"; Perfect T-Bone "Stakes"; "Bat"ter-Fried Crispy Onion Rings; Nightshade Salad (Greek cherry tomato salad); Chicken with 40 Cloves of Garlic; Sunshine Cake with Lemon Frosting.

Join Cooks (plus Kristy, Mary Anne, Claudia and Stacey) in celebrating the re-release of The Baby-sitters Club with author Ann M. Martin. Parents and grandparents, bring along your favorite youngster for a book signing (book included), interview and snacks! Price is per participant.

Menu: Mini Tacos; Pizza Rolls; Stoneybrook 'Shakes.

If you've already taken one (or more) of Carrie's easy breads classes, but want to take a deeper dive into the world of bread, then this hands-on class is for you. Carrie will help you prepare a few savory yet simple breads. Your family and friends will thank you!

Menu: Sweet Onion Rye; Kalamata Olive and Sun-Dried Tomato Focaccia; Asiago Boule.

Thai, oh my. It's a cuisine unlike any other -- as spicy as you like it, with a touch of sweet and a heaping helping of exotic. Join Kevin at Cooks as he prepares a savory selection of Thai favorites that will set your senses ablaze.

Menu: Thai-Inspired Asparagus Salad; Coconut Chicken Soup; Pork Lettuce Wraps; Pad Thai; Spicy Red Beef Curry; Vanilla Ice Cream with Coconut-Ginger Caramel Sauce.

Learn how to make merry decorations in this hands-on class. We'll start by making basic cupcakes, then roll up our sleeves and start decorating! Let Carrie show you how to dress up these itty-bitty treats for the holidays. Even if you've taken this class before, try it again and pick up some new seasonal decorating ideas.

Menu: Vanilla Cupcake; Rich Chocolate Cupcake; Red Velvet Cupcake; Buttercream Icing; Decorations.

What's not to love about a holiday party? A chill in the air, a crackling fire, a cocktail or two and platters full of festive treats to share with friends. Join Terry John as he prepares some of his holiday entertaining favorites.

Menu: Best-Ever Triple Chocolate Brownies; Sour Cherry Cheesecake Brownies; Almond, Cranberry and Apricot Bars; Soft Gingerbread Squares; Apple Pie Bars.

Looking for a time-tested, mama-approved way to dazzle your friends, family and guests? How about cooking up the best pizzas they'll ever eat? Antonio is back to unveil the Italian secrets of making fresh pizza dough and a sampling of other authentic favorites.

Menu: Pizza Dough; Stuffed Rustic Pizza; Four-Season Pizza; Calzone.

An avid entertainer, Rachael spends most weekends and many evenings throughout the holidays preparing festive feasts for her friends. Let her show you a few of her trusty entertaining tips, along with basic knife and cooking skills. Rachael will spend much of the class explaining the basics of cooking, so this class is designed for novices. Cinch up that apron and get ready to dive in!

Menu: Classic Caesar Salad; Rosemary Roasted Potatoes; Chicken Marsala; Chocolate Soufflé.

Ninety-nine out of 100 scientists agree: There's nothing like the smell of fresh bread! Let Carrie help you overcome that irrational fear of baking with a fun-packed, hands-on lesson in making dough, proofing and creating always-beautiful breads.

Menu: French Boule; Whole-Wheat Bread; Country White Bread.

Here we go again! Sign up now for your spot in this wildly popular class. Savor the tastiest appetizers Kevin can dream up while you sip deliciously decadent concoctions. Be sure to wear your happy pants -- this class is a blast!

Menu: Roasted Artichoke and Spinach Dip; Crostini with Olivada; Warm Figs with Goat Cheese and Honey; Tomato and Mozzarella Tart; Rice Salad with Roasted Tomatoes and Parmesan; Sangria; Peach Bellini.

Voted ¾st of the Cities"" by Minnesota Monthly magazine! From the raw to the cooked from the traditional to the modern from region to region this fish-tastic class promises to be an adventure for the senses. Let Chef Jonathan introduce you to the basics of sushi then get your new skills rolling with some participation at the end of the class.

Menu: Asparagus Broccoli and New Caledonian Blue Shrimp Tempura with Maple-Soy Dipping Sauce; Perfect Sushi Rice; Assorted Nigiri and Rolls including Spicy Tuna Spicy Crab Caterpillar Rainbow Inside-Out Roll Temaki-Zushi (cone-shaped hand roll) and Futomaki (large roll); Green Tea Ice Cream with Lychee Fruit.

Is there a budding chef at your house -- or even just a candy fiend? The recipes and techniques you learn here will let the novice confectioner create sweet treats with minimal adult supervision. Get a yummy introduction to basic fudge, marshmallow fluff (critical for the Brioche-Nutella-Fluff-wich!) and more.
This class will utilize heat up to approximately 250 degrees F, as well as extensive use of a heavy-duty stand mixer. Suggested for ages 10 and up.

Menu: Basic Fudge; Rocky Road; Marshmallow Fluff; Chewy Chocolate Rolls; Turkish Delight (fruit jellies).

Join Van as he discusses the surprisingly simple techniques of sautéing and braising, then puts them into action. You'll see how effective and versatile these methods can be, and go home with a handful of soon-to-be favorite recipes.

Menu: Braised Balsamic Short Ribs (braise); Stuffed Boneless Chicken with Onions, Mushrooms and Bacon (braise); Steak Diane (sauté); Chicken Breast Pecan (sauté); Peas à  la Française (braise); Braised Red Cabbage with Apples (braise).

Paulette's favorite winter menus are centered on a bubbling pot of soup or stew. The aromas welcome your guests as they arrive and draw them into the kitchen. Join Paulette as she shares internationally-inspired favorite recipes from her cookbook A Beautiful Bowl of Soup.

Menu: Mediterranean Saffron Stew; Indian Cumin-Scented Coconut Milk Stew with Basmati Rice; Greek Spinach and Orzo Soup; Egyptian Split-Pea Stew.

Does Minnesota make great beer? Oh ya, you betcha! Our state's burgeoning brew scene now boasts nearly 20 breweries producing great year-round and seasonal suds. Your guide, certified Cicerone Michael Agnew, takes you on a tantalizing tour of the best brews the land o' lakes has to offer.

Menu: A Selection of Beers from Minnesota Breweries and Brewpubs; Cheese; Snacks.

Like eating sushi and want to be able to make it for yourself? It's easier than you might think. Join fishmonger and sushi expert extraordinaire Nils Westdal, from Coastal Seafoods, as he teaches you all the tips and tricks you need to prepare perfect rolls and nigiri at home.

Menu: A Variety of Sushi, designed around the freshest fish available.

Join us at Cooks for a culinary journey through India. The wonderful use of spices both cooked and raw will tempt your taste buds. Chef Jonathan gets things started, you make the meal and Cooks supplies the grown-up beverages. This class includes one drink per student, so 21 and up only, please.

Menu: Curry Leaf-Marinated Chicken with Yogurt Relish; Salmon with Sweet Spice; Spiced Basmati Rice with Fruit and Pine Nuts; Stuffed Parathas; Vegetable Bhaji; Chucumber (fresh cucumber relish); Eggplant Sambal; Sweet Yogurt Custard with Saffron and Pistachios.

One of our most popular courses ever! First, you'll learn the basics of modern techniques from an accomplished Le Cordon Bleu instructor. Then you'll jump into the kitchen to apply them to classic recipes. Gain a wealth of hands-on experience and take home dozens of repeatable and eminently eatable recipes. This four-part series (held over subsequent weekends) is ideal for the beginner or intermediate cook who wants to build a strong foundation for lifelong culinary adventures.

Menu: Menu:

Day 1:

Stocks: Brown Veal/Beef Stock; Chicken Stock; Fish Fumet.

Sautéing: Sole Meuniere; Chicken Marsala; Spicy Chicken Breast; Potatoes Parisienne.

Boiling/Steaming: Broccoli; Glazed Carrots; Green Beans.

Sauce: Hollandaise; Béarnaise.

Day 2:

Sauces: Brown Sauce (Espagnole); Veloute; Vinaigrette.

Soups: Cream of Mushroom; Split Pea with Ham; Shrimp Bisque; French Onion.

Day 3:

Braising: Beef Short Ribs; Coq au Vin; Pork Blanquette; Braised Cabbage; French Peas; Ratatouille.

Potatoes: Duchesse Potatoes.

Day 4:

Roasting: Whole Chicken; Fish en Papillote; Stuffed Pork Loin.

Sauces: Supreme; Allemande; Beurre Blanc; Vin Blanc; Robert; Port Wine.

Starch: Rice Pilaf.

Although it's really quite simple, roasting can be intimidating. What temperature should you use? How do you know when it's ready to serve? Should the meat be seared? How often do you need to baste? Chef Van will answer all of these questions and teach you the restaurant-tested techniques behind roasting all varieties of fabulous fare.

Menu: Roasted Chicken; Baked Halibut with Pineapple Salsa; Herb-Roasted Pork Loin; Roasted Root Vegetables; Roasted Garlic; Baked Stuffed Apples.

Drop off the kids at Cooks and get your holiday shopping done. When you come back to fetch them, they'll be showing off a beautifully decorated gingerbread house and a smiling face! Even better, your kitchen won't be covered in powdered sugar Çow."" We'll provide the pre-made houses candy icing and a tray to carry it home. Kids ages 8 to 12.

Menu: Decorated Gingerbread Houses; Candy.

Often the most memorable part of a meal isn't the entree -- it's what came with it! Step into the kitchen with Terry and help whip up some perfect potato recipes. From start to finish, sweet or savory, potatoes provide just the right complement to every meal.

Menu: Perfect Hash Browns; Oven-Roasted Rosemary Wedges with Lemon Caper Mayonnaise; Gnocchi with Roasted Tomatoes and Garlic with Blue Cheese Sauce; New Potato Gratin with White Cheddar and Bacon served with Roast Pork Loin; Sweet Potato Soufflé.

Eggs Benedict without hollandaise is just ... a McMuffin. Spaghetti without marinara is just ... flour. A salad without dressing is just ... roughage. The right sauce makes the meal. Mary and Jeremy are here to help you develop the fundamental culinary skill of sauce making. This class includes some participation.

Menu: Pasta Sauces (red, white and green); Dressings (vinaigrettes and Caesar); Butter Sauces (hollandaise and compound butters); Pan Sauces (dark gravy and quick gravy); Dessert Sauces (caramel and fruit coulis).

The humble rabbit -- or Zpin"" en Français -- is not nearly as common a delicacy here as it is in France but that doesn't mean it's any less delicious. The meat is lean and healthful and makes a fine substitute for chicken. In conjunction with the American Rabbit Breeders Association convention (November 5-9 at the Minneapolis Convention Center) we're celebrating rabbit cuisine with a classic French menu.

Menu: Autumn Salad; Lapin Désossé avec Chutney de Fruits d'Automne sur Crostini (boned saddle of rabbit with fall fruit chutney on crostini); Lapin à  la Moutarde avec Pommes de Terre (rabbit in mustard sauce with potatoes); Pâté de Lapin; Cuisse de Lapin Farcie (stuffed leg of rabbit); Dutch Apple Pie with Calvados Cream.

The highly esteemed -- and unusual -- Ballymaloe Cookery School in County Cork, Ireland, rests in a quaint village right on the Celtic Sea. Its long-held philosophy of local and seasonal eating, famous organic gardens and downright dirty and rigorous culinary program hypnotized personal chef Kristin Hamaker to partake in the experience. Join her for another round of stories, and learn how to make a few more Ballymaloe favorites in this popular Cooks class.

Menu: Potato, Chorizo and Parsley Soup; Endive Salad with Cashel Blue Cheese, Ripe Pears and Spiced Candied Nuts; Homemade Pork Sausages and Applesauce; Fish Cakes with Garlic Butter; Bumble's Ginger Roulade.

Are you trying to eat more healthfully but need a little inspiration? Join Chef Maggie as she whips up a three-course lunch featuring the flavors of fall -- all in less than an hour. You'll get plenty of helpful tips for eating well, then tackle the rest of your day on a guilt-free full stomach.

Menu: Seasoned Holiday Nuts; Parmesan-Herb Crostini; Brined and Roasted Turkey Breast Roulade; Roasted Potato Salad in Vinaigrette; Pumpkin Brûlée with Cinnamon Cream.

You could spend a lifetime trying to create the perfect risotto: rich, creamy and al dente down to the very last grain. Or you could simply spend a few hours with Chef Jonathan, who will show you how to put a tantalizing twist on this hearty, homey Italian favorite.

Menu: White Risotto with Pesto; Truffle Butter Risotto; Fennel Risotto with Ricotta and Chili; Mixed Seafood Risotto; Roasted Garlic and Sausage Risotto; Baked Apple Risotto.

Partake in Steak and Cabernet, part trois. Enjoy a variety of creative and easy steaks (as in, more than just beef) paired with a masterful mix of bold and hearty Cabernets. Chef Mike and Sommelier Leslee return to pair their passion for these tongue-tempting flavors.

Menu: Marinated Eggplant Steak with Parmesan Crust; Portobello Steaks with Blue Cheese; Horseradish-Encrusted Salmon Steaks; Steak au Poivre with Mustard Sauce and Garlic Potatoes; Cabernet- and Honey-Poached Pear with Mascarpone.

In Heart of the Artichoke and Other Kitchen Adventures Chef David Tanis embraces the modern-day mantra "real food in season" by creating twenty stunning menus (five per season) that transport readers far and wide. Please join us as we welcome David Tanis back to Cooks to share his experience and passions about sharing food and being connected to the season and the source. After 25 years of experience in and around the famed Chez Panisse in Berkley California David brings his passion to life in the pages of his book and in the kitchen at Cooks.

Menu:Romaine Hearts with Shaved Parmigiano and Lemon Dressing; Panfried Steak with Steak Sauce; Classic Potato Gratin; Broiled Pineapple with Rum

Learn how to make merry decorations in this hands-on class. We'll start by making basic cupcakes, then roll up our sleeves and start decorating! Let Carrie show you how to dress up these itty-bitty treats for the holidays. Even if you've taken this class before, try it again and pick up some new seasonal decorating ideas.

Menu: Vanilla Cupcake; Rich Chocolate Cupcake; Red Velvet Cupcake; Buttercream Icing; Decorations.

Our annual holiday cookie class includes all new recipes from Bret's extensive repertoire. He'll focus on unique techniques and distinctive flavor combinations, any or all of which would be a delightful addition to your holiday cookie platter.

Menu: Amaretti Cookies; Hazelnut Crisps; Linzer Cookies; Rosemary-Thyme Cookies; Breton Biscuits.

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is bringing it back! Join us on a Sunday evening in November for a home-cooked, three-course meal. Eat good food, have a laugh and get inspired to cook for your family during the upcoming weeks. Sunday Suppers have quickly become nst attend"" events at Cooks. Join us to find out why!

Menu: Braised Beef and Barley Soup with Garlic Toast; Baked Macaroni and Cheese; Sweet Roasted Carrots; Braised Greens with Ham; Bread Pudding with Caramel Sauce.

Reach beyond that bag of chocolate chips and embrace a world of texture and flavor! Join the Commander of the Cookie, chef and author Alice Medrich, as she takes you inside her sweet and savory cookie revolution, Chewy Gooey Crispy Crunchy. A copy of Alice's book is included with this class.

Menu: Sesame Sticks; Bittersweet Decadence Cookies; Spicy Carrot Masala Macaroons; Rocky Road Bars

At the end of all great meals is a bit of something indulgent. And while desserts can be intimidating even to practiced chefs, luscious finales can in fact be easily and quickly achieved. Let Randy show you the way. These temptations will have your guests taking smaller portions to make room for the final course--just imagine their expressions when you serve a cake gilded in real, edible gold leaf!

Menu: Twenty-three-Karat Cake (gilded mousse cake with hazelnut praline); Rhubarb-Blueberry Cheesecake; Hot Chocolate Soufflé; Dark Raspberry Cake; Caramelized Pineapple Sauce with Ice Cream.

If you're a Thai food lover, you know that finding a good place to get your rice and noodle fix is as essential to daily life as clothing and shelter. Stop searching -- Van is here to show you how to make restaurant-quality fried rice, pad thai and more at home!

Menu: Pad Thai; Peanut Noodle; Silver Noodle Salad; Thai Fried Rice.

While leading her culinary groups to Tuscany, Carmela had the opportunity to study under the guidance of two great Tuscan chefs: Gianluca Pardini from Lucca and a wonderful home cook, Maria Martinelli, of Villa La Volpe. This menu will make you feel like you are right in the heart of Tuscany too.

Menu: Tuna Cream Antipasto; Pici (pasta specialty of Tuscany) in Tomato and Garlic Sauce; Braised Chicken in Wine Sauce with Onions and Pancetta; Fresh Green Beans Sauté with Olive Oil, Garlic and Italian Herbs and Spices; Nutella Tart with Chopped Hazelnuts and Whipped Cream.

Our annual holiday cookie class includes all new recipes from Bret's extensive repertoire. He'll focus on unique techniques and distinctive flavor combinations, any or all of which would be a delightful addition to your holiday cookie platter.

Menu: Amaretti Cookies; Hazelnut Crisps; Linzer Cookies; Rosemary-Thyme Cookies; Breton Biscuits.

You haven't eaten pasta until you've eaten the pasta you made yourself. Find out how just a few simple ingredients come together to create a new world of flavors, textures and experiences. You'll spend an enjoyable evening making pasta from scratch and sampling the amazing results.

Menu: Homemade Fettuccine Alfredo; Lasagna with Two Sauces; Tagliatelle with Mushroom Brandy Sauce; Baked Cannelloni.

Start strong and finish with flair! At this lively, hands-on Cooking Club class, you'll be split into teams to prepare a tasty app or decadent dessert, while Cooks supplies the grown-up beverages. This class comes with one glass of wine or beer per student, so 21 and up only, please.

Menu: Bruschetta with Bresaola; Chocolate Polenta Cake with Candied Kumquats; Cornmeal Cake with Warm Berries; Crab Cakes with Salsa and Aïoli; Marinated Beef and Pepper Skewers with Horseradish; Orange Beignets; Spanish Shrimp Tacos.

Round out your Thanksgiving menu with a few of Cooks' favorite side dishes. They're not only great for Turkey Day, but also go well with any fall meal.

Menu: Classic Mashed Potatoes; Sweet Potatoes with Pears; Roasted Brussels Sprouts with Aïoli.

Do you love great turkey but don't need a whole bird? Mike, Mary and Karl share their favorite turkey recipe when you don't have the whole crowd to feed.

Menu: Sage-Seared Turkey Breast.

Looking for some quick and easy desserts to finish off your Thanksgiving dinner? Mike, Mary and Karl are here to show you a selection of simple but satisfying options.

Menu: Fast and Easy Pumpkin Pie; Eggnog Bars; Frozen Grand Marnier Soufflé.

Our Thanksgiving classes have something for everyone, whether you're a rookie or you just want the latest word on the bird. Join us an hear about the best preparations and presentations. Join us for all three classes and we'll throw in a $10 gift certificate to make sure you have all the tools to pull off your perfect Thanksgiving feast.

Round out your Thanksgiving menu with a few of Cooks' favorite side dishes. They're not only great for Turkey Day, but also go well with any fall meal.

Menu: Classic Mashed Potatoes; Sweet Potatoes with Pears; Roasted Brussels Sprouts with Aïoli.

Do you love great turkey but don't need a whole bird? Mike, Mary and Karl share their favorite turkey recipe when you don't have the whole crowd to feed.

Menu: Sage-Seared Turkey Breast.

Looking for some quick and easy desserts to finish off your Thanksgiving dinner? Mike, Mary and Karl are here to show you a selection of simple but satisfying options.

Menu: Fast and Easy Pumpkin Pie; Eggnog Bars; Frozen Grand Marnier Soufflé.

Julia Child's cookbooks are truly a gift that keeps giving. No matter how often you've perused them, there's always something special to be found. In that spirit of the season, Chef Van will prepare a festive French menu of Julia's classic holiday favorites. Bon appétit!

Menu: Tartelettes Fondue au Gruyère et Champignons (mushroom and cheese tartlets); Tournedos Rossini (filet steaks with foie gras, truffles and Madeira sauce); Choux de Bruxelles Étuvés au Beurre (Brussels sprouts braised in butter); Gratin Savoyard (scalloped potatoes with meat stock and cheese); Chocolate Mousse.

Our Thanksgiving classes have something for everyone, whether you're a rookie or you just want the latest word on the bird. Join us an hear about the best preparations and presentations. Join us for all three classes and we'll throw in a $10 gift certificate to make sure you have all the tools to pull off your perfect Thanksgiving feast.

Drop off the kids at Cooks and get your holiday shopping done. When you come back to fetch them, they'll be showing off a beautifully decorated gingerbread house and a smiling face! Even better, your kitchen won't be covered in powdered sugar Çow."" We'll provide the pre-made houses candy icing and a tray to carry it home. Kids ages 8 to 12.

Menu: Decorated Gingerbread Houses; Candy.

Warm up on a Saturday morning and learn to make some tasty breakfast 'cakes. From a puffy baked pancake, to super chocolate-y dessert cakes, to a vegetable and cheese cake, to elegant stacks of crêpes, these recipes span the variety of everyone's favorite flapjacks. Drop that sorry box of mix and learn how to make your own fluffy, tender pancakes from scratch.

Menu: Apple-Raspberry Puff Pancake; Buttermilk Wheat Germ Pancakes with Fruit, Yogurt and Blueberry Sauce; Chocolate Chocolate Chip Pancakes with Whipped Cream; Savory Pea Mini-Pancakes with Steamed Broccoli and Cheddar Topping; Crêpe Gâteau with Fruit and Crème Fraîche (stacked and sliced like a cake).

Salt and pepper. Bert and Ernie. PB&J. All great things that go great together -- and wine and cheese are no exception. Join Sommelier Leslee and cheesemonger Song Lee of France 44 as they share with you their love for this dynamic duo. Get expert pairing tips and tricks and take away some easy entertaining ideas for the holidays.

Menu: A Selection of Artisan Cheeses and Wines.

Ring the dinner bell -- it's time for round two. If you thought you already had the best of the best, think again. The best just keeps getting better when the delicious duo of Chef Mike and Sommelier Leslee are around. They're back with another full menu of food and wine pairings from their favorite menus and classes.

Menu: Romaine with Smoked Trout and Duck Vinaigrette; Penne with Gorgonzola Tomato Sauce; Lemongrass Mussels; New York Strip with Creamy Crab Sauce; Berry Bread Pudding.

Cookies are the new cupcakes! Join chef and author Lauren Chattman for great tips on joining the rage and planning a cookie swap for your next holiday party. A copy of Lauren's book is included with this class.

Menu: Chocolate Chip Cookies; Midsummer Night's Dream Bars; Chocolate Peppermint Sandwiches; Raspberry Meringue Cookies; Orange Cream Cheese Spirals; Savory Rosemary-Pecan Sandies; plus a Cookie Swap Sip.