Those salads-in-a-bag can come in handy, but sometimes you need something with a little more flair, a little more substance. Enter Eberhard, the Sultan of Salad. He'll show you how to prepare an assortment of salads so supreme you'll wish every meal could be lunch.

Menu: Duck, Avocado and Raspberry Salad; Oriental Salad with Beef and Oriental Vinaigrette; Salad of Pork with Pears and Pecans; Shrimp and Scallop Salad with Mango Salsa; Poached Salmon with White Asparagus, Hard-Boiled Egg and Cucumber Salad; Mandarin Orange Chicken Salad; Supreme Fruit Plate with Minted Cottage Cheese and Yogurt Honey Dressing.

What a barista is to coffee is what Joe Kaplan - proprietor of Joe's Garage near Minneapolis' Loring Park - is to burgers. They both start with something simple and make it special. If you're looking for a slab of ground round with ketchup and pickle, look elsewhere. If you want to savor a culinary masterpiece on a bun, Joe is here to show you the way.

Menu: Ahi Tuna Burger with Wasabi Mayo and Pickled Ginger; Sirloin Burger with Smoked Liver Paté; Caramelized Onions and Roasted Grapes; Lamb Burger with Basil Pesto and Summer Tomato; BBQ Pork Burger with Blue Cheese Cole Slaw; Iceberg Salad; Chocolate Pudding.

Menu on Monday: Suppli di Riso (Rice Croquettes), Lasagne di Venezia (Venetian Lasange), Torta di Cioccolata E Banana (Chocolate and Banana Cake).

Tuesday: Mozzarella Fritta (Fried Mozzarella), Zuppa di Verdura (Vegetable Soup), Cannelloni Ripieni (Cannelloni), Dolce di Noci e Ricotta (Walnut and Ricotta Cake).

Wednesday: Schiacciata al Rosmarino (Flat Bread with Rosemary), Penne Fredde alla Mozzarella( Cold Penne Salad with Mozzarella), Ribollita (Twice-Cooked Soup), Stufato di Manzo alla Corsa (Beef Stew with Macaroni), Tiramisu (Tuscan Trifle).

Thursday: Bruschetta (garlic toast); Ravoili Ripieni di Magro (Ravioli with Ricotta and Spinach), Involtini di Pollo alla Pancetta (Chicken Thighs with Pancetta), Cannoli di Mele, Pere e Melograno (Cannoli of Apples, Pears, and Pomegranates).

Friday, Sicilia: The Perfect Pizza Crust, Tuscan Tomato Sauce, Pizza Margherita, Bacon Cheeseburger Pizza (Not Italian, but it's last day), Pesto Pizza, Basil Pesto, Fresh Sweet Berry Pizza.

Ages 8 to 16. This class meets 5 times from 10 am to 1 pm, July 7 to 11.

In this exciting, hands-on 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 accompanied by a Walnut-Basil Sauce.

Even if you're new to BBQ, we can help you achieve greatness on the grill in this class. You'll learn the secrets you need to succeed and leave with recipes that are sure to become summer favorites.

Menu: Grilled Flank Steak with Shallot Sauce; Mojo-Marinated Pork Tenderloin; Tandoori Chicken; Smoked Potatoes; Portobello Mushroom with Garlic, Parmesan and Pine Nuts; Sesame-Grilled Asparagus; Eggplant Slices with Salsa Topping.

Let's do lunch! Bring along a friend (or several) and gather 'round as Mary Lou rolls out a new 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.

Who can resist the allure of a hip, trendy and too-cute cupcake? Join Kevin for a taste of some bite-sized (OK, maybe two bites) wonders and experience cupcakes like you've never had before!

Menu: Key Lime Pie Cupcakes; Almond Joy Cupcakes; Nutella Chocolate Cupcakes; Snickerdoodle Cupcakes; Carrot Cupcakes.

Take a guided tour of one of our regional treasures, the Saint Paul Farmers' Market, then return to Cooks of Crocus Hill and watch Mary and Karl go to work on all that wonderful food. You'll leave with memories and recipes to cook and eat better at home. Cooks of Crocus Hill does not provide transportation to the market or to the store.

Menu: Star Prairie Trout with White Beans and Kale; Grilled Flat Iron Steak; Chicken with Pan-Roasted Spuds; Greens with Honey; Roasted Beet Salad; Assorted Fresh Fruits.

If you haven't yet experienced the wonder of this revolutionary quick bread method, here's your chance! Zoe and Jeff invite you to get your hands flour-y and dive into recipes from their top-selling book, Artisan Bread in Five Minutes a Day.

Menu: Master Recipe; Baguettes; Pain d'Epi; Boules; Pizza and other Flat Breads; Brioche Dough; Braided Danish; Chocolate Filled Beignets; Sticky Buns.

The first rule of Food Fight Night is…tell everyone about Food Fight Night! This wildly popular Cooks of Crocus Hill series sizzles into summertime with three incredible Food Fight Nights. Each class will be split into two equal teams, igniting a little friendly competition. Armed with the same recipes and ingredients, (with guidance from enthusiastic coach Chef Beth) teams let loose their own flair and create masterpieces worthy of culinary gold medals. The sky is the limit on this one! Chef Beth Fisher and Cooks of Crocus Hill provide everything you need for a fabulous (and tidy!) food fight!

Menu: Menu Will Be Revealed the Evening of Class.

If you like steak, then you'll love it Argentinean style. Grilled flavors - paired with dense, rich aromas and textures - make for a fantastic evening of relaxing and delicious fun.

Menu: Mate (tea); Oregano and Onion Empanadas (stuffed pastries); Pan-Grilled Steak with Chimichurri (parsley-garlic sauce); Papas al Horno (roasted potatoes); Ají Asado (roasted marinated peppers); Sopa de Manzanas (apple soup). Paired with Argentinean Wines (tasting flight of two wines included).

Join Leslee for a trek through some of America's great vineyards. She'll share her vast experience -- Leslee was once the director of Napa's famed Pine Ridge Winery -- as you compare and contrast wines of each region. A great class for novices and oenophiles alike.

Menu: Select Napa/Sonoma wines and assorted snacks.

Menu: Day One: Italian Cuisine: Homemade Pasta; Alfredo Sauce; Tomato Sauce; Caesar Salad; Tiramisu.

Day Two: Mexican Cuisine: Salsa; Guacamole; Burritos with Picadillo Beef; Chicken in Green Sauce; Salsa Chicken; Spanish Rice; Pinto Bean; Sopapillas.

Day Three: American Cuisine: Pulled Pork Sandwiches; BBQ Ribs; Cole Slaw; Potato Salad; Deviled Eggs; Apple Crisp.

Ages 11 to 14 year-old. This class meets 3 times from 10 am to 1 pm in Edina on July 15, 16 and 17.

Whether you call it al fresco, en pleine aire, or just out in the good ol' great outdoors, Mary will show you a Mediterranean menu that's perfect for casual entertaining while summer is at its peak.

Menu: Rustic Chicken Terrine with Herbes de Provence; Crusty French Baguettes; Wine-Marinated Lamb Kebabs with Olive-Fig, Rosemary-Lemon and Creamy Roasted-Pepper Dipping Sauces; Mediterranean Three-Grain and Sun-Dried Tomato Salad; Frozen Chocolate and Amaretto Mousse Cups.

Real food is born from real stories, and Louisiana has a bounty of each! Join Kevin as he walks and talks you through the honest, homespun food of this unique region.

Menu: Butter 'n' Spice New Orleans Shrimp; Muffuletta Sandwiches; Chicken and Andouille Sausage Soup; Fully Loaded Celebration Jambalaya; Bourbon Bread Pudding.

Always wondered if you could create that fresh-from-the-tap taste of your favorite micro brew at home? There will be plenty of pints to go around as Saint Paul's own Northern Brewer is coming to Cooks of Crocus Hill to familiarize you with all the ingredients, equipment and processes necessary to make extract beer at home.

Menu: Sampling of various raw ingredients and styles of beer appropriate for beginning brewers.

If you think we can't fit much into a half-hour class, think again. This is your chance to see some of the simple recipes and techniques we use to keep our pantry stocked in preparation for our classes. Join Mary for a quick and helpful look at making pesto.

Menu: Three varieties of pesto.

Join your hosts for the premiere of the "Showdown Series", with pizza in the starring role. It's New York-style vs. Chicago-style with two teams (and plenty of flour) going head to head in the kitchen, armed with authentic pizzeria recipes. This prodigious pizza party comes complete with regional beers and sensational sides. Get a reminder of how much fun food can be!

Menu: Menu to be revealed at the class.

Preparing a basketful of the freshest local fare is a perfect way to embrace the Italians' love of vegetables and artisanal delicacies. Watch as Robin turns the best the Saint Paul Farmers Market has to offer into a robusto Italian feast.

Menu: Peperonata with Raisins and Almonds; Lacinato Kale with Garlic and Chiles; Smoked Trout and New Potato Salad with Radishes and Horseradish Cream; Crispy Chicken Cutlet with Heirloom Tomato and Arugula Salad; Cantaloupe Gelato.

Beginning in late June and into July, we can finally enjoy the perfect berry - delicate and ripened to juicy perfection. These tasty treats are easy to eat any time, from breakfast to dessert, so come try a few fun-filled berry-licious dishes.

Menu: Fresh Strawberry Bellinis; Blueberry Soda; Zuni Smoked Turkey-Havarti Wraps with Raspberry Chipotle Sauce; Springtime Strawberry; Smoked Salmon and Asparagus Salad with Strawberry Vinaigrette; Raspberry Lemonade Squares; Blueberry Lemon Cake with Raspberry Sauce and Blackberry Ice Cream. Blueberry crop shares are available for purchase at Cooks of Crocus Hill. Call to reserve your blueberry crop share with us.

Last quarter this class, hosted by Zoe and Jeff, sold out almost as quickly as they can prepare a loaf of their signature bread. Join them for the follow-up, when 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.

Enjoy a stroll among the vines of the Alexis Bailly Vineyard in Hastings, then join vintner Nan Bailly for a lively discussion of wine styles and characteristics. You'll have a light meal, sample a few bottles from their reserve cellar, and above all get a rare inside look at this unique Minnesota institution. Transportation is not provided by Cooks. The students meet at the Vineyard.

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is taking it back! Join us once a Sunday afternoon for a home-cooked, three-course meal and a beer or glass of wine. Bring your kids, your family and your friends. Eat good food, have a laugh and get inspired to cook for your family the next week.

Menu: Shrimp Boil- Southern Coleslaw, Peel and Eat Shrimp, Boiled Sausage, and Corn on the Cob served family style on the tables out back. Root Beer Floats for dessert.

Menu on Monday: Suppli di Riso (Rice Croquettes), Lasagne di Venezia (Venetian Lasange), Torta di Cioccolata E Banana (Chocolate and Banana Cake).

Tuesday: Mozzarella Fritta (Fried Mozzarella), Zuppa di Verdura (Vegetable Soup), Cannelloni Ripieni (Cannelloni), Dolce di Noci e Ricotta (Walnut and Ricotta Cake).

Wednesday: Schiacciata al Rosmarino (Flat Bread with Rosemary), Penne Fredde alla Mozzarella( Cold Penne Salad with Mozzarella), Ribollita (Twice-Cooked Soup), Stufato di Manzo alla Corsa (Beef Stew with Macaroni), Tiramisu (Tuscan Trifle).

Thursday: Bruschetta (garlic toast); Ravoili Ripieni di Magro (Ravioli with Ricotta and Spinach), Involtini di Pollo alla Pancetta (Chicken Thighs with Pancetta), Cannoli di Mele, Pere e Melograno (Cannoli of Apples, Pears, and Pomegranates).

Friday, Sicilia: The Perfect Pizza Crust, Tuscan Tomato Sauce, Pizza Margherita, Bacon Cheeseburger Pizza (Not Italian, but it's last day), Pesto Pizza, Basil Pesto, Fresh Sweet Berry Pizza.

Ages 8 to 16. This class meets 5 times from 10 am to 1 pm: July 21 – 25.

One of our most popular courses ever! Eberhard uses his 30-plus years of teaching experience to present the basics of modern techniques. Then you'll jump into the kitchen to apply them to classic recipes. Gain a wealth of hands-on experience and bring home dozens of can't-miss recipes. This five-part series is ideal for the beginner or intermediate cook who wants to build a strong foundation for lifelong culinary adventures.

Menu: Part 1 / Fish: Poaching, Steaming, Sautéing, Searing and Baking. Part 2 / Vegetables: Steaming, Seasoning, Green and Root Vegetables. Part 3 / Stocks and Soups: Beef Stock, Chicken Stock, Cream Soups and Clear Soups. Part 4 / Meats: Beef, Pork, Poultry, Braising, Roasting, Gravies and Sauces. Part 5 / Graduation: The series concludes with a delicious complete menu in honor of your graduation. This class meets five times from 6pm -9 pm, July 21, 23, 24, 29 and 30.

It's been a busy summer's day. Are you ready to hit the kitchen? Maybe not, but when PB&J just won't do, Terry can show you how to whip up something spiffy in a jiffy. These hassle-free dishes are sure to satisfy - and get you back outside well before sunset.

Menu: Family-Style Pressed Italian Sandwich; Cajun Shrimp Salad; Smoked Salmon, Spinach, Tomato and Jicama Salad Tower; Grilled Cod with English Cucumbers and Heirloom Tomatoes; Pound Cake Trifle with Lemon Curd and Fresh Berries.

Grilling season has arrived once again and summer is too short to spend in the kitchen. Exploring various grilling methods, Kevin will fire up a variety of outdoor grills and demo some great techniques.

Menu: Sirloin Steak with Homemade Vodka Steak Sauce; Cumin-Lime Grilled Corn; Grilled Summer Garden Sandwich on Focaccia; Grilled Mangoes with Lemon-Coconut Sticky Rice.

The menu is new, 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 Scotches.

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

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. There's some participation towards the end of the class.

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

If you haven't yet experienced the wonder of this revolutionary quick bread method, here's your chance! Zoe and Jeff invite you to get your hands flour-y and dive into recipes from their top-selling book, Artisan Bread in Five Minutes a Day.

Menu: Master Recipe; Baguettes; Pain d'Epi; Boules; Pizza and other Flat Breads; Brioche Dough; Braided Danish; Chocolate Filled Beignets; Sticky Buns.

Join Spoonriver and Cafe Brenda impresario Brenda Langton for an exploration of the Mill City's culinary and historical background. We'll start with breakfast at Spoonriver. At 9:30 am, Brenda will join you to share her insights on locally grown foods and sustainability. Then it's off to a cooking demo at the Mill City Farmers' Market, featuring recipes inspired by summer picnics. The morning wraps up with a tour of the acclaimed Mill City Museum and viewing of the film, "Minneapolis in 19 Minutes Flat.e Register soon - this one-of-a-kind class is sure to sell out in a Mill City minute! Transportation is not provided by Cooks. The students meet at Spoonriver Restaurant.

Menu: Cooking demonstration at the Mill City Farmer's Market: Summer Picnics.

At our lively, hands-on Cooking Club classes, you'll be split into teams to prepare a portion of a multicourse meal. The chef prepares the appetizers, you make the meal, and Cooks supplies the grown-up beverages. This class comes with two drinks per student; 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.

Cooks' resident Southern belle and gentleman bring you a taste of the low country. Elizabeth and Mike will share recipes handed down from their families while using ingredients from our local farmers' markets. These traditional Carolina dishes will leave you dreaming of southern summer nights on the coast.

Menu: She-Crab Soup; Shrimp and Grits; Marinated Pork Loin with Sweet, Tree-Ripened Peaches; Carolina Slaw; Sautéed Collard Greens; Southern Comfort Peach and Blueberry Compote.

Menu: Day One: Italian Cuisine: Homemade Pasta; Alfredo Sauce; Tomato Sauce; Caesar Salad; Tiramisu.

Day Two: Mexican Cuisine: Salsa; Guacamole; Burritos with Picadillo Beef; Chicken in Green Sauce; Salsa Chicken; Spanish Rice; Pinto Bean; Sopapillas.

Day Three: American Cuisine: Pulled Pork Sandwiches; BBQ Ribs; Cole Slaw; Potato Salad; Deviled Eggs; Apple Crisp.

Ages 11 to 14 year-old. This class meets 3 times from 10 am to 1 pm on Grand: July 29, 30 and 31 (This series had been originally scheduled for July 22, 23 & 24).

It may be 90 degrees in the shade, but that beer in your fridge is good and cold. Join Josh for a tour of the best summer beers - weissbiers to hop bombs, witbiers to farmhouse ales. You'll go home with the knowledge you need to stock a bar fridge like a pro.

Menu: Select summer-friendly beers.

If you think we can't fit much into a half-hour class, think again. This is your chance to see some of the simple recipes and techniques we use to keep our pantry stocked in preparation for our classes. Join Mike for a quick and helpful look at making pesto.

Menu: Three varieties of pesto.

The first rule of Food Fight Night is…tell everyone about Food Fight Night! This wildly popular Cooks of Crocus Hill series sizzles into summertime with three incredible Food Fight Nights. Each class will be split into two equal teams, igniting a little friendly competition. Armed with the same recipes and ingredients, (with guidance from enthusiastic coach Chef Beth) teams let loose their own flair and create masterpieces worthy of culinary gold medals. The sky is the limit on this one! Chef Beth Fisher and Cooks of Crocus Hill provide everything you need for a fabulous (and tidy!) food fight!

Menu: Menu will be revealed the evening of class.

If your expertise on the grill ends with rubbery hot dogs, this class is for you. Anaite will show you how cooking outdoors can be easy, fun-packed and above all ¡delicioso!.

Menu: Michelada (ice-cold, spiced-up beer); Whole Beef Tenderloin with Two Sauces; Seasoned Grilled Veggies on Spring Green Lettuce; Toasted French Bread with Roasted Garlic; Coconut Grilled Pineapple with Passion Fruit Cream.

One of the fundamental challenges of parenthood is managing your time well enough to provide the kids with a healthy, well-balanced meal they will enjoy. Watch as Alan works some unusual ingredients into fun and healthy dishes that will have toddlers and kids (of all ages, perhaps) asking for seconds.

Menu: Free Range Turkey Bites with Edamame Hummus; Crispy Zucchini Fritters; Chicken and Spinach Stuffed Rigatoni; Sweet Potato Sticks; Mini Swedish Meatballs; Cinnamon-Apple Chips.

Make the most of those fresh-picked fruits while putting a summery twist on the comfort desserts you love. Carrie will show you how to make a pie dough that really works, then roll out a few old faves. Isn't it time you left your fear of pie making behind?

Menu: Fresh Strawberry Pie; Peaches-and-Cream Pie; Cherry Pie with Coconut Crumb Topping; Apricot Raspberry Pie; Lattice-Top Blueberry Pie; No-Fail Pie Crust.

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is taking it back! Join us once a Sunday afternoon for a home-cooked, three-course meal and a beer or glass of wine. Bring your kids, your family and your friends. Eat good food, have a laugh and get inspired to cook for your family the next week. Come to our June and July Sunday Suppers and put in your requests for your favorite local restaurant dishes!

Start with the grill, then bring on the