In this exciting, flour-filled class, you’ll 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, Fontina, Spinach and Mint.

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 in no time.

Menu: Tequila-Marinated Beef Fajitas; Fresh Herbs and Two Tomatoes Whole-Wheat Pasta; Poached Salmon Fillets with Cucumber Dill Sauce; “Stuffed” Pita Burgers; Herbed Pork Tenderloin with Strawberry Salsa; Fontina-, Prosciutto- and Basil-Filled Chicken Breasts; Chocolate Pot de Crème.

In this three-day cooking extravaganza, your teens will pick up the tips and tricks they need to make Italian, Thai and American standards that appeal to younger palates. They'll learn loads of kitchen skills from a real pro: Van Keszler of Le Cordon Bleu. Who knows ... maybe they'll even teach you a thing or two.

Menu

Day One - Italian: Fresh Pasta and Gnocchi; Bolognese Sauce and a Cream Sauce; Panzanella Salad; Panini; Biscotti.

Day Two - Thai: Spring Rolls; Pad Thai; Beef with Curry; Sticky Rice; Mango Sticky Rice Pudding.

Day Three - American: Chicken-Fried Steak; Biscuits and Gravy; Oven-Baked Pork Ribs; Broccoli Salad; Fresh Berry Cobbler.

Ages 13 to 16. This class meets 3 times from 10 am to 1 pm on Grand, on July 7, 8 and 9.

Bypass the butcher shop and learn how to build meals around the local vegetables of summer. This class is great not only for those who are new to vegetarian lifestyle, but also for foodies who want to renew their romance with veggies and get a fresh taste for the season.

Menu: Eggplant and Tomato Gratin; Smooth Zucchini and Curry Soup; Fresh Corn and Feta Cakes; Lasagna with Summer Greens; Vegetable Salads and Dressings; Strawberry Fool.

A slab of something on the grill is the perfect solution for an easy-going main course, but it takes a little work on the side to make a well-rounded meal. Paulette is here with a few simple do-ahead sides to complete your meal.

Menu: Herb-Roasted Vegetables; Tabbouleh; Szechuan Green Beans; Chinese Noodle Salad with Ginger-Soy Vinaigrette; Rice and Tomato Salad with Balsamic Vinaigrette; Citrus Couscous with Basil and Apricots.

Thai Basil, also known as “holy basil,” packs a flavorful punch in many Thai curries, stir-fries and noodle dishes. The flavor profile of this intense herb includes notes of anise, clove, mint and black pepper. Chef Benjamin brings some of his favorite Thai Basil recipes to the table in this class. These dishes are sure to become staples in your cooking repertoire!

Menu: Fresh Spring Rolls with Thai Basil and Peanut Dipping Sauce; Chicken-Peanut Curry with Thai Basil and Jasmine Rice; Spicy Chow Fun (noodles) with Pork and Thai Basil; Beef and Vegetable Stir-Fry with Coconut Milk and Thai Basil; Miniature Coconut Sorbet Sundae with Chocolate Sauce and Almonds.

Women deserve a little pampering now and then, and this night will indulge from the inside out. Learn about which foods feed radiant skin, help manage healthy weight and provide loads of energy. We can all celebrate eating sensual and delicious food that makes us look and feel great!

Menu: Lovely Green Tea Coolers; Beauty-Fruit Smoothies; Sweet Breakfast Tabbouleh with Fruit; Wild Salmon and Watercress Sandwiches; Cilantro-Pumpkinseed Quinoa; Halibut-Egg Maki Rolls with Seaweed Salad; Blueberry Tart with Dark Chocolate Drizzle.

It’s summertime in Minnesota, when everyone is living on the patio and at the grill. Join us at Cooks for casual grilling series with a menu that changes monthly — and includes a summer-themed cocktail! Chef Mary will get the party smoking while she offers a heads-up on grilling tips, tools and techniques.

Menu: Daiquiris; Grilled Stuffed Grape Leaves with Sweet-and-Sour Sauce; Barbecued Chicken with Coleslaw and Grilled Potato Salad; Strawberry Shortcakes.

Chef Mike and Sommelier Leslee are here to heat things up this summer! Mike’s Texas-sized meal ideas will make sure you never look at backyard BBQ the same way again, while Leslee will pair a bevy of brawny Bordeaux with the menu.

Menu: Grilled Romaine Salad with Blue Cheese and Duck Vinaigrette; Caribbean Shrimp with Rum Glaze; Hawaiian Short Ribs; Thai Barbecued Flank Steak; Grilled Peaches with Orange-Scented 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. This class meets four times: July 11, 12, 18 and 19.

Menu: Menu:

Day 1:

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

Sautéing: Sole Meunière, Veal Scaloppine, Spicy Chicken Breast and Potatoes Parisienne.

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

Sauce: Hollandaise/Béarnaise.

Day 2:

Sauces: Brown Sauce (Espagnole), Veloute and Vinaigrette.

Soups: Cream of Mushroom, Split Pea with Ham, Shrimp Bisque and Minestrone.

Day 3:

Braising:Beef Short Ribs, Coq au Vin, Veal 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.

You always knew pizza was good for breakfast, lunch and dinner, but this class puts an even tastier twist on the classics. Chef Terry John will guide you on an exploration of all the amazing things you can put on a simple pizza crust.

Menu: Serrano, Egg and Cheese Breakfast Pizza; Cherry Tomato Focaccia; Blue Cheese, Bacon and Red Grape Focaccia; Quattro Formaggio; Quick Calzones; Summer Berry Dessert Pizza.

Home cooking is therapeutic for the heart and soul. The process of assembling a simple meal with fresh ingredients — and sharing the fun with family — is one of life’s great pleasures. Chef Amalia is here to show you how easy creating delicious meals any night of the week can be.

Menu: Dobladas Mixtas (cheese- and bean-stuffed corn tortillas with chile pepper sauce); Pollo Asado (grilled chicken with chimichurri butter); Paltas Rellenas (seafood-stuffed avocados); Verdura al Horno (roasted herbed chayote squash); Postre de Frutillas (strawberries, bananas and Latin cream).

Looking for some alternatives to traditional side dishes? In this class, we explore how to stretch the use of your grill beyond burgers and steaks. The smoky, rich flavors and textures of the grill bring new life to old favorites such as pasta, potatoes, greens and polenta.

Menu: Grilled Tortellini Salad; California Potato Salad; Grilled Greens and Grilled Polenta; Surprise Dessert.

We all love zucchini, but after you’ve had it sautéed, skewered and grilled, or made into bread, what’s left? Don't give up on the zuke yet! Discover some delicious new ways to turn this oh-so-versatile veggie into an appetizer, soup, main course and dessert.

Menu: Creamy Basil Zucchini Soup with Red Pepper Sour Cream; Parmesan Zucchini Sticks with Romesco Sauce; Ricotta-Stuffed Zucchini; Eggplant-Zucchini Fritters with Heirloom Tomato Sauce and Orzo Pasta; Chocolate Zucchini Cupcakes with Chocolate Orange Frosting.

Laissez les bon temps roulez: let the good times roll! That’s a common saying down in Louisiana, where the weather is steamy and the food is spicy. Let Kevin introduce you to some fine fare straight from the bayou, with everything from andouille to boogie. That’s right — live music with the Swamp Kings band!

Menu: Shrimp and Andouille Sausage Gumbo; Red Beans and Rice; Creole Chicken and Sausage; Blackened Red Snapper with Rémoulade Sauce; Praline Bread Pudding.

Stretch your imagination and your senses in this veggie-licious class. Whether you’ve already made the leap or you’re just looking for some meatless meal options, this one’s a can't-miss. You’ll pick up plenty of yummy recipes, of course, but also some super-useful tips for always perfectly prepared vegetables.

Menu: Peach Salsa with Tortilla Chips; Grilled Asparagus with Sun-Dried Tomato Vinaigrette; Ratatouille (with sautéed chicken breast prepared separately and available upon request); Four-Cheese Quiche (with optional vegetables); Lemon-Lavender Pound Cake.

Let’s do lunch! Bring your friends and gather 'round as Mary Lou rolls out a new seasonal three-course lunch menu for each class. You never know what culinary delights await.

Menu: A new menu for each lunch includes appetizer, main course and dessert.

The menu is different, but the spirit of Cooks of Crocus Hill's most popular class lives on. 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 is just the impetus. As always, Joe will be serving various cuts of tender steak with sumptuous sides, and John will match them with top-shelf 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.

This class sells out almost as quickly as Zoë and Jeff can prepare a loaf of their signature quick bread. Join them for this much-anticipated follow-up, where they’ll offer summer menu ideas based on recipes from their top-selling book, Artisan Bread in Five Minutes a Day.

Menu: Pita Bread with Spicy Kebabs; Pizza; Lavash; Mediterranean Bread Salad; Beignets.

Desserts with herbs? It’s not as unusual as it might sound. There are so many herbs to choose from during the summer, with even more ways to use them. Carrie is here to show you some options that are sweet instead of savory.

Menu: Bourbon Rosemary Cake; Lavender Buttermilk Panna Cotta; Shortcake with Tarragon Strawberry Compote; Cornmeal Pound Cake with Lemon Thyme Raspberry Compote; Bay Leaf Crème Caramel.

It's hard to beat that first dish of green beans each summer, just steamed until tender-crisp and generously buttered. But then the beans keep coming, flooding the garden and testing a cook’s originality. Let's celebrate nature's green glut while we can! This class takes full advantage of July's bounty and pays special attention to the vegetables that arrive in abundance: zucchini, peas and beans.

Menu: Green Pea Pesto Spread with Garlic Croutons; Pasta with Baby Green Beans; Lemon Vodka Cream and Speck (Italian cured meat); Zucchini Carpaccio with Shaved Parmigiano and Chile; Juicy Baby Burgers with Charred Scallion Herb Sauce; Honeyed Peach and Olive Oil Upside-Down Cake.

This camp is designed to teach the students easy Italian eats that they can prepare for themselves (with a little adult help). We will also cover basic food handling dos and don'ts in the kitchen. In this very hands-on class, kids and tweens will learn to have fun in the cucina and come home with recipes that are sure to delight the whole famiglia!(family).

Menu

Day One: Breakfast: Orange Julius Caesar; Homemade Granola; Yogurt Parfaits; Eggs with Italian Herbs and Seasonings; Prosciutto wrapped asparagus; Panetone with Maple Syrup.

Day Two: Lunch: Soup and Panini (Italian Sandwiches); Pepperoni Pizza Soup; Selection of panini to go with the soup; Peanut Butter Apple Rings; No-Bake Classic Snack Mix.

Day Three: Dinner: Individual Meal Ball Pizzas; Butternut Squash Ravioli and Butter Sage Sauce; Manicotti with a Rich Tomato Sauce; Typical Italian Salad; Chocolate Black-Bottom Cupcakes.

Ages 8 to 12. This class meets 3 times from 10am - 1pm in Edina, on July 21, 22 and 23.

It's that time of the year again, and we have a great basics class to get the grill season started! Chef Mike and Cooks’ owner Karl Benson will fire up the charcoal and gas, share some great techniques and show off some favorite tools. This will be a fun-filled, hands-on experience for the would-be BBQ king or queen.

Menu: Barbecued Potatoes; Grilled Squash and Onions with Herbs; Soy-Ginger Marinated Chicken; Pork Tenderloin with Mango Chutney; Flank Steak with Chimichurri; Cedar Plank-Grilled Bourbon-Honey Salmon; Grilled Cinnamon Bananas with Mexican Chocolate.

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 Fettuccini Alfredo; Lasagna with Two Sauces; Tagliatelle with Asparagus and Gorgonzola Sauce; Baked Cannelloni.

Voted “Best of the Cities” for 2008 by Minnesota Monthly magazine! From the raw to the cooked, from the traditional to the modern, from region to region, this 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 in the kitchen. Some participation at the end of the class.

Menu: Variety of Rolled Sushi; Variety of Tempura with Maple-Soy Dipping Sauce; Green Tea Dessert.

O, to be a carnivore! After three years of beer classes, Rachael is finally letting go of the menu. Rachael will lovingly transform all our favorite animals into delectable dishes, and we will bring along a carefully chosen quiver of beers. (Our lawyers have advised us that we must also have a vegetable tray with homemade blue cheese dressing.)

Menu: Rachael's Signature Spiced Nuts; Beef Tartare ; Grilled Meat-Lovers Pizza with Homemade Sausage and Bacon; London Broil with Salsa Verde; German-Style Smoked Pork Chops; Apple Pie and Vanilla Ice Cream.

Enjoying your Minnesota summer just got better. Join Sommelier Leslee and Chef Mike for a food and wine experience that connects the sea to the vineyard. Enjoy combinations that are light, easy, fresh and affordable. Brighten up your summer menu and learn a little about pairing wine with seafood.

Menu: Seared Scallops with Blood Orange 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.

Treat yourself to one of Cooks’ lively, hands-on Cooking Club classes. We divide our classes into teams, each of which prepares a portion of a multicourse dinner featuring the best of the latest catch. Chef Kevin gets things started, you make the meal and Cooks provides one grown-up beverage. This class includes one glass of wine or beer per student, so 21 and up only, please.

Menu: Grilled Salmon with Avocado and Cucumber; Grilled Shrimp on Sugar Cane; Seared Tuna Niçoise Salad; Crab Spring Rolls; Paella; Mediterranean Mussels; Butterscotch Pudding with Sugar Cookies.

They might be skinny, but flatbreads are big on taste. Carrie is here to introduce you to these unique breads, which are traditionally baked on griddles or skillets. You’ll get a hands-on lesson in making dough, proofing and preparing all kinds of flavorful flatbreads.

Menu: Mediterranean Focaccia; French Bread with Kalamata Olives and Thyme; Sun-Dried Tomato Fougasse.

Start with a simple, garden-fresh salad, add chicken and the result is a dish worthy of the main course. Paulette will show you how easy and satisfying healthful dining can be, as she shares recipes from her newest cookbook, The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.

Menu: Warm Chicken Salad with Peaches and Blueberries; Warm Raspberry-Walnut Chicken Salad; Cashew Chicken Salad with Cilantro Vinaigrette; Chopped Salad with Balsamic Vinaigrette; Grilled Chicken Salad with Herbed Tomato Vinaigrette.

The Cinque Terre of Italy, on the Ligurian Sea, is five hilltop towns connected by footpath along the rocky coast. Prize-winning seafood, vegetables and fruits abound and make for some of Italy’s most amazing cuisine. While we may not be able to hike along the famous trail, we can eat like the Ligurians and enjoy a few of the many wonders of the area.

Menu: Portobello Mushroom Crostini Drizzled with Extra-Virgin Olive Oil; Steamed Mussels in a Light Wine Broth; Creamy Pesto with Pasta; Jumbo Grilled Shrimp with Olive Oil and Lemon; Torta di Limone (sponge cake with fresh fruits and cream). One serving of Limoncello included.

Partnering with Mississippi Market, Chef Robin will prepare a delicious meal with local foods, while highlighting the benefits of keeping it close to home. We all tend to focus on the produce we can get in the summer, but what about the rest of the year? This class will expose the bounty of other foods available even in the depths of winter from our very own regional farmers.

Menu: Crunchy Cornmeal-Crusted Chicken Breasts with Honey-Pepper Drizzle; Wild Rice and Berry Salad; Barley Risotto with Local Greens and Cheeses; Asparagus and Smoked Trout Salad; Local Chèvre Mini-Cheesecakes with Berry Sauce.

Opa! Join us for our lively, hands-on Supper Club classes. You’ll be split into teams to prepare a portion of a multicourse meal featuring the unique flavors and techniques of Greek cuisine. 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: Spanakopita; Hummus; Tzatziki; Lamb Dolmades; Tabbouleh; Shrimp and Feta Cheese Timbales; Marinated Calamari Salad; Pita Bread; Semolina Milk Cake.

A summer without pesto fresh from the garden? It’s like a tropical vacation without the frou-frou drinks! Come join us at Cooks for a quick, one-hour demo on how to prepare traditional basil pesto — and get a couple tips on how to spice it up, too!

Menu: Traditional Pesto; Cilantro Pesto; Sun-Dried Tomato Pesto.

Pick the ripest, juiciest fruit and make some of the best desserts on the planet. You’ll take home recipes for creamy, summery, berrylicious desserts to dazzle friends and family during your next summer fête!

Menu: Fresh Fruit Tart; Bumble Berry Lattice-Top Pie; Chocolate Soufflé Cake with Raspberry and Chantilly Cream; Blueberry Cream Cheese Tart on Graham Cracker Crust; Strawberry Cream Layer Cake.

Cooking should be a labor of love, not an unpleasant chore or intimidating challenge. This participation class features scrumptious recipes that even the most novice cook can re-create at home. Just because Minnesotans aren’t blessed with proximity to saltwater doesn’t mean we have to forfeit our appetite for its bounty. Many local suppliers get fresh catch flown in daily, and seafood is ideal for the time-starved and health-conscious. Wendy will dispel the notion that seafood is difficult to prepare while showing you a variety of surprisingly simple techniques. A non-fishy dessert is also included.

Menu: Fried Calamari with Harissa Aïoli (Moroccan spicy mayonnaise); Vietnamese Shrimp Salad; Mixed Seafood Paella; Grilled Jerk-Rubbed Whole Fish with Tropical Fruit Salsa; Poached Salmon atop Cucumber Crème Fraîche Salad; Duo of Fruit Sorbets.

Ever wonder what to do with the beautiful Hmong vegetables and herbs sold at the St. Paul Farmers' Market? Fresh, lively and spicy, Hmong cuisine shares lineage with Thai, Chinese and Vietnamese food, but nonetheless has its own distinctive style. This class investigates the most iconic Hmong dishes, giving you the skills and the food vocabulary to navigate the market with ease and to create some traditional Hmong dishes at home.

Menu: Hmong Egg Rolls; Papaya Salad with Sticky Rice; Chicken Soup with Herbs; Minced Pork Laab with Lemongrass; Fresh Coconut Bubble Tea.

You’ll find no canned condensed soup here. Rotisserie chicken — affordable, widely available and crazy-flavorful — is good for so much more than boring chicken sandwiches and soup. Chef Kevin will show you five fast and tasty ways to use this wonder of culinary convenience.

Menu: Thai Chicken Salad with Spicy Peanut Dressing; Barbecued Chicken Pizza; Cheesy, Creamy Chicken Corn Casserole; Penne Pasta with Chicken, Broccoli and Sun-Dried Tomatoes; White Chicken Chili.

Does your tween love chocolate? If so, a love for baking is the natural progression. In this class, designed specifically for tweens, we’ll enjoy chocolate treats and learn some simple recipes to bake and share at home.

Ages 10 to 12

Menu: Coconut Joys; Peanut Clusters; Nutella Ravioli with Strawberries; Individual Chocolate Spoons with Whipped Cream Raspberries and Mint; Pretzel Peanut Bark; Old–Fashioned Red Velvet Cupcakes with Cream Cheese Frosting.

One of the true highlights of a Midwest summer is sweet corn season! Chef Benjamin has tips on selecting, storing and handling late summer’s bounty. This class will give you plenty of fresh and tasty ways to use all that great summer produce from your garden, CSA box or farmers' market. Sweet corn is the star of the show in these simple dishes that showcase the delectable flavors of late summer.

Menu: Wok-Fried Sweet Corn with Zucchini and Peanuts; Ragoût of Sweet Corn and New Potatoes; Pacific Rim Sweet Corn Chowder; Quinoa, Sweet Corn and Black Bean Salad; Grilled Corn Bread with Maple Butter.

It’s summertime in Minnesota, when everyone is living on the patio and at the grill. Join us at Cooks for casual grilling series with a menu that changes monthly — and includes a summer-themed cocktail! Chef Mary will get the party smoking while she offers a heads-up on grilling tips, tools and techniques.

Menu: Red Wine Sangria; Grilled Shrimp with a Tomato and Watermelon Salad; Grilled NY Strip Steak with Blue Cheese Sauce and Grilled; Potatoes and Carrots; Angel Food Cake with Berries and Cream.

Behold the dynamic duo of scotch and steak. You’ll savor grilled and broiled cuts of meat dripping with succulent marinades with Joe, while John offers tastings of several top-shelf Scotch whiskies. Not surprisingly, this class fills up quickly — sign up before it’s too late!

Menu: Bacon-Wrapped Tenderloin of Beef with Herb Butter and Sautéed Mushrooms; Seared New York Strip Steak with Red Wine Pan Sauce, Roasted Herb Potato Wedges and Steamed Artichokes with Drawn Butter; Bread Pudding with Whiskey Sauce.

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. This class meets four times: August 8, 9, 15 and 16.

Menu: Menu:

Day 1:

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

Sautéing: Sole Meunière, Veal Scaloppine, Spicy Chicken Breast and Potatoes Parisienne.

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

Sauce: Hollandaise/Béarnaise.

Day 2:

Sauces: Brown Sauce (Espagnole), Veloute and Vinaigrette.

Soups: Cream of Mushroom, Split Pea with Ham, Shrimp Bisque and Minestrone.

Day 3:

Braising:Beef Short Ribs, Coq au Vin, Veal 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.

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is bringing it back! Join us on a Sunday evening 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!

Ready to dazzle your friends, family and guests by cooking up the best pizzas they’ll ever eat? Antonio will help you out by unveiling the Italian secrets of making fresh pizza dough and a sampling of other Italian favorites.

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

If you’re a sweet corn aficionado — the type who has a favorite roadside corn stand, and who peels open each cob to examine the kernels before purchasing — then you are among friends. We’ve all been waiting for one of Minnesota’s very best crops to arrive, and now it’s here. Learn how to put it to good use with dynamite recipes for everything from salad to dessert.

Menu: Chicken Corn Chowder with Dill Cream; Salade Fermière (a Parisian summer salad with chicken, tomatoes and corn); Corn Antipasto Salad with Marinated Artichokes, Olives and Peppery Italian Salami; Smoked Turkey and Corn Enchiladas Loaded with Green Chilies; Cheese and Creamy Corn in a Corn Tortilla; Chocolate Polenta Cake.

Can’t tell the difference between Chianti, Super Tuscan and Montalcino? Sommelier Leslee and her culinary cohort, Chef Mike, will show you the ropes in this fun-packed and easy intro to Tuscan food and wine. You’ll start with wine-label basics, then sip and sample through some of the country's best.

Menu: Grilled Radicchio and White Bean Crostini; Classic Tomato Panzanella; Florentine Roast Pork with Fennel Milk Sauce; Beefsteak Maremma with Asparagus Tagliatelle; Citrus Tiramisù.

In this exciting, flour-filled class, you’ll 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, Fontina, Spinach and Mint.

Lots of us love eating seafood, but when it comes to cooking ... well, that’s another story. It’s often hard to justify paying so much at the fishmonger when it can be so easy to mess up. But it doesn’t have to be that way, and Kevin is here to prove it with five fearlessly fantastic dishes.

Menu: Spanish Paella with Chicken, Chorizo and Mussels; Crunchy Oven-Fried Cod with Tangy Tartar Sauce; Blackened Halibut with Cucumber-Pineapple Salsa; “Hobo Pack” Baked Cod with Zucchini and Tomatoes; Sautéed Red Snapper with Thai Coconut Curry Sauce.

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

Menu: Meatballs in Saffron Sauce; Marinated Roasted Red Pepper Salad; Mixed Pepper and Cheese Croustade; Potatoes and Poblanos in Garlic Mayo; Romesco Shrimp; Tapenade Pizzas; Orange Beignets.

Cupcakes are chock full o’ flavor and just big enough to satisfy a craving without going over the top. Carrie will show you how to make these pretty, itty-bitty treats, and wow you with some creative decorating techniques.

Menu: Double Chocolate Ricotta Cupcakes; Luscious Coconut Cupcakes; Chocolate “Farm Cakes”; Lemon Meringue Cupcakes; Carrot Cupcakes with Ginger Cream Icing; Oatmeal Raisin Cookie Cupcake.

Prepare to be bowled over by an authentic Italian meal made from scratch by an authentic Italian! Chef Antonio will bring it all: fresh greens ... pasta ... hearty meats ... and, of course, a decadent dessert. Mmm, mmm, molto deliziosi!

Menu: Ziti agli Asparagi (pasta with asparagus wine sauce); Eggplant Parmigiana; Insalata Cotta e Cruda (sautéed and fresh greens salad); Maiale al Prosciutto (pork loin with prosciutto sage sauce); Biscotti alla Nocciola (hazelnut biscotti).

Join Jonathan for another look at the tagine, the cone-shaped clay pot that’s a staple of Moroccan cuisine. The ancient technique is growing in popularity not only because it produces remarkably flavorful results, but also due to its simplicity and versatility. If you’ve taken this class before, enjoy the new menu. If you’re a novice, enjoy the new experience!

Menu: Kefta Tagine; Kefta Kebab; Tagine of Chickpeas and Spring Vegetables; Lamb Tagine with Sweet Tomato Jam; Carrot Orange Salad; Fish and Couscous Tagine.

Sit back and savor a meal that’s bound to make your taste buds tingle. Chef Mike and Sommelier Leslee present a selection of mouthwatering meats paired with bold and hearty Cabernets. Pick up some time-tested techniques and learn the difference between new- and old-world Cabernets in this perfectly matched class.

Menu: Beefy Tomato Steak with Blue Cheese; Roasted Cauliflower Steak with a Creamy Brie Sauce; Peppercorn-Seared Tuna Steak with Lemon Butter; Grilled Hanger Steak with Caramelized Onions; Flourless Chocolate Torte.

A summer without pesto fresh from the garden? It’s like a tropical vacation without the frou-frou drinks! Come join us at Cooks for a quick, one-hour demo on how to prepare traditional basil pesto — and get a couple tips on how to spice it up, too!

Menu: Traditional Pesto; Cilantro Pesto; Sun-Dried Tomato Pesto.

Voted “Best of the Cities” for 2008 by Minnesota Monthly magazine! From the raw to the cooked, from the traditional to the modern, from region to region, this 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 in the kitchen. Some participation at the end of the class.

Menu: Variety of Rolled Sushi; Variety of Tempura with Maple-Soy Dipping Sauce; Green Tea Dessert.

Summer fruits and vegetables are at their prime, so now’s the time to pick and use them every which way we can before we’re left holding our proverbial empty baskets. Join Bret as we cook the best of the farmers' market and then some.

Menu: Corn Fritters with Homemade Ketchup; Gazpacho with Watermelon and Avocado; Mussels with Tomato Saffron Sauce; Seared Tilapia with Roasted Fruit Confit; Cherry Clafoutis (French cobbler).

Eggs Benedict without hollandaise is just ... a McMuffin. Spaghetti without marinara is just ... flour. The right sauce makes the meal. Mary Scheu and Mike Shannon are here to help you develop these fundamental — and fun-filled! — culinary skills. This class includes some participation.

Menu: Pasta Sauces (white, red and green); Steak Sauces (spicy, savory, horseradishy); Butter Sauces (hollandaise, beurre blanc and compound butters); Pan Sauces (red wine, white wine, liqueurs).

Explore the limitless variety and true flavors of India. Chef Kevin will walk you through the basics of curries and other fragrant ingredients, and send you home with the skills you need to make all of your favorite dishes in the comfort of your own kitchen.

Menu: Fresh Naan (Indian flatbread); Cucumber Raita; Chicken Tikka Masala; Mulligatawny Soup; Beef Curry with Silky Channa Dal; Fragrant Cauliflower and Potatoes.

If Eve were a Minnesotan, she might have tempted Adam with a homegrown tomato. They’re just that delicious. Mary is here to tempt you with a terrific selection of recipes that take full advantage of your backyard bounty.

Menu: Panzanella (Italian bread salad); Clubhouse Salad Full of Bacon; Tomatoes and Chunks of Chicken; Napa Valley-Inspired Herbed Tomato and Chickpea Soup; Spanish Chicken with Ratatouille Vegetables; Glorious-Tasting Green Tomato Pie.

Let’s do lunch! Bring your friends and gather 'round as Mary Lou rolls out a new seasonal three-course lunch menu for each class. You never know what culinary delights await.

Menu: A new menu for each lunch includes appetizer, main course and dessert.

For those who want to go beyond the basics of Cooks' popular Professional Approach to Basics, look no further. Chef Van returns with even more advanced methods and a challenging menu — the ultimate hands-on experience.

Day One - Curing: Start Gravlax and Smoked Duck Breast; Chicken Butchery. Prepare: Sole Duglere with Shrimp Mousseline; Chicken Ballotine; Stuffed Chicken Breast Doria.

Day Two - Appetizers: Finish Gravlax and Duck Breast; Chicken Liver Mousse; Gougeres Stuffed with Curried Chicken Salad; Phyllo Triangles with Curried Onion, Relish and Brie; Smoked Duck Breast and Soba Noodle Salad; Profiteroles.