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 tomato sauce.

Menu: Three varieties of tomato sauce.

Come work with Zoe and Suvir as they teach you how to prepare all you need to create a memorable outdoor picnic. Discover recipes that will start conversations, build relationships and create lasting memories.

Menu: Sweet Pepper and Onion Bruschetta; Fattoush Salad; Roasted Pepper Dip on Fresh Naan; Toasted Garlic Hummus; Spiced Pear Chutney; Better-than-Ketchup Tomato Chutney; Creamy Vegetable Burgers and Lamb Burgers with Cilantro-Yogurt Sauce; Magic Bars.

It’s been scientifically proven: There’s nothing like the smell of fresh bread, especially during the holidays! Let Carrie help you overcome that irrational fear of baking with a hands-on lesson in making dough, proofing and creating always-beautiful breads.

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

It’s laundry day — the French Laundry, that is. If you dream of dining at the famed Thomas Keller establishment but aren’t quite ready to fork over hundreds for his prix fixe menu, this class is for you. Bret is back to re-create some fall-inspired favorites from Keller’s acclaimed cookbook.

Menu: Parmigiano-Reggiano Custards with Romaine Lettuce, Caesar Dressing and Parmesan Crisps; Agnolotti with Sweet Potato and Sage Cream; Pan-Roasted Jumbo Scallops with Autumn Mushrooms; Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream.

If you’re going to overindulge, you might as well go with the best. Join Chef Mary as she works her magic with duck confit*, shows off some amazing foie gras and presents the finest caviars. See why these luxurious foods are perfect for splurging during the holidays.

*All duck is provided to Cooks by Au Bon Canard Foie Gras farm in Caledonia, Minnesota. We offer the opportunity to purchase these products through our crop share program.

Menu: Confit and Roasted Potatoes; Seared Foie Gras with Caramelized Onions; Grilled Foie Gras with Quince; Tasting of Three Caviars. Champagne will be offered at $5 a glass.

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; Lasagna; Tortelli di Ricotta; Baked Cannelloni.

The key to staying slim is moderation. But with all that pasta, bread, wine and dessert to enjoy, how do Italian women do it. Carmela will reveal their secrets and show you how to satisfy your appetite the healthful way.

Menu: Spinach-Stuffed Mushrooms; Brodo di Pomodori (tomato broth); Italian-Style Spaghetti Squash; Rosemary Broiled Salmon; Sweet Pear Roll-Ups.

Come see for yourself why everyone is raving about the Food Fights at Cooks of Crocus Hill. Join in the fun as teachers Beth Fisher and Caroline Glawe put a modern twist on classic comfort foods. Two teams, in a little friendly competition to earn the title of Teacher’s Pet, create their own unique masterpieces using the same recipes and ingredients as their opponents. The class concludes with a feast featuring all the food just prepared plus loads of frivolity when the teacher isn’t looking.

Menu: Menu to be revealed on the night of the class.

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.

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.

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 how to butcher a chicken.

New to Edina! Join us for our lively, hands-on Supper Club classes. You’ll be split into teams to prepare a selection of small plates. Chef Jonathan gets things started, you make the meal and Cooks supplies the grown-up beverages. This class includes two drinks per student, so 21 and up only, please.

Menu: Spanish Omelet of Chorizo Sausage and Spinach; Chicken with Roasted Garlic; Goat Cheese-Stuffed Piquillo Peppers; Salt Cod Fritters with Saffron Aïoli; Orange and Red Onion Salad; Warm Almond Cake with Citrus Ice Cream.

From the duo that brought you Scotch and Steak, it’s BBQ and Bourbon! John and Joe are back with a hearty assortment of barbecued and grilled foods, expertly paired with a selection of small-batch, boutique-style bourbon whiskeys.

Menu: Grilled Shrimp; Grilled Asparagus; Baby Back Pork Ribs; Barbecued Vegetable Kebabs; Carolina Pulled-Pork Sandwiches; Grilled Salmon; Roasted Potatoes; Sweet Potato and Pecan Pie.

Oh, sure. The store-bought stuff works fine. If “fine” is what you’re after. But if you’re ready to master the (surprisingly simple) skill of rolling out your very own, perfectly flaky puff pastry, here’s your chance. Hitch up your apron and join Carrie for an afternoon of sweet desserts and savory treats.

Menu: Apple Turnovers; Palmiers; Vol-au-vents; Puff Pastry

This is a free information session regarding our Life Recipe healthy series classes. Here is more information on that series. We've teamed up with our friends at Mayo Clinic and put together a cooking, eating and lifestyle program designed for real, food-loving people with real, often hectic, lives. The Life Recipe Program is practical and scientific, backed by the immense reputation and knowledge of the Mayo Clinic and approved by the avid eaters at Cooks of Crocus Hill. In both the seven-week course and the Òme-Starved weekend we'll supply you with recipes run through preparation give you shopping lists and show you how to read food labels to put together square meals that you'll actually enjoy eating. We'll also discuss exercise and fitness basics and develop strategies around successfully incorporating healthful habits into your busy life. In Life Recipe you'll work directly with professional chefs and dietitians as you plunge into the subject matter and explore it from every angle. You'll leave the program with shopping lists meal plans recipes and a full arsenal of expert knowledge at your disposal. *This class is not intended for individuals with health-related conditions. Do not substitute this class for a doctor-prescribed diet.

Love breakfast foods but not the breakfast hour. Join us for all of your favorite foods of morning at a more reasonable time. Slippers and robes welcome!

Menu: Pecan Praline French Toast; Super Creamy Scrambled Eggs; Potato-Fontina Breakfast Strata; Multigrain Pancakes with Apple Pecan Topping; Glazed Bacon; Good Morning Mimosas.

Cooking is a labor of love, not an unpleasant chore or intimidating challenge. These classes feature scrumptious recipes that even the most novice cook can re-create at home. This month’s class features small-plate dishes from all over Asia. Asian food 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. Join Cooks for a mouthwatering afternoon of fun and flavor exploration.

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 BBQ Pork Meatballs with Pineapple-Mango Jam; Banana Wontons with Coconut Ice Cream.

Remember the simple glory of Sunday supper. Well, Cooks of Crocus Hill is taking it back! Join us on a Sunday afternoon for a home-cooked, three-course meal. 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: Hummas and Pita; Greek Salad; Lemon Chicken; Seasoned Potatoes; Apple and Cardamon Phyllo Pockets.

Southwestern cuisine is way more than just tacos and burritos. As Tejas chef Jorge Guzman will show in this appetizing fall menu, it’s a blending of a variety of sophisticated flavors from our south-of-the-border neighbors with familiar foods of the western United States. As Tejas fans already know, nobody does it better.

Menu: Seviche Three Ways: Salmon, Tuna and Mahi; Roasted Squash Soup with Cinnamon Crema; Spice-Rubbed Pork Tenderloin with Yellow Mole and Black Bean Sauce; Roasted Apple Tamales; Chocolate Coconut Bread Pudding with Cactus Fruit Sauce.

Chefs are passionate about their knives. They know that a well-balanced, perfectly sharpened knife is one of life's necessities. Jonathan Kaye's exploration of kitchen knife skills includes a history of knives. He also discusses styles, knife care and basic cutting techniques. Learn to break down a chicken and fillet a fish, then put your new skills to work in our kitchen.

Menu: Crab Cakes with Saffron Sauce; Grilled Vegetables with Basil Pesto; Potato-Leek Soup; Sweet Garlic Mashed Potatoes.

For the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We’ll cover a wide range of techniques, including emulsifying, pan-roasting, reductions and meat cookery. By the end of the session, you will have prepared a fabulous meal and have new culinary skills to last a lifetime. Each group of four students makes each menu item.

Menu: Chicken Biryani; Cucumber Raita; Homemade Naan; Green Chutney with Coconut; Indian-Spiced Mashed Sweet Potatoes with Raisins and Cashews; Ginger Wok Cauliflower; Pineapple Foster.

Having grown up in Chicago, Kevin knows a thing or two about its food. Deep-dish pizza. Chicago-style hot dogs. Italian beef sandwiches. And that’s just on State Street! Loosen your belts and settle in for a real Chi-Town treat.

Menu: Real Chicago Deep-Dish Pizza; Italian Beef Sandwiches au Jus; Chicken Vesuvio; Caramel Corn; Strawberry Cheesecake.

Fall back in your seat and enjoy a meal that’s sure to make your taste buds spring forward. 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 can’t-miss class.

Menu: Beefy Tomato Steak with Bleu Cheese; Roasted Cauliflower Steak with Brie Sauce; Seared Tuna Steak; Grilled Hangar Steak with Caramelized Onions and Roasted Beets; Chocolate-Mascarpone Torte.

C’est bien! Treat yourself to one of Cooks’ lively, hands-on Cooking Club classes. We divide our classes into teams. Each team then prepares a portion of a multicourse dinner. Délicieux. Chef Kevin gets things started, you make the meal and Cooks provides the grown-up beverages. This class includes two drinks per student, so 21 and up only, please.

Menu: Coq au Vin; Fried Pumpkin Ravioli; Ratatouille; Tourteaux; Preserved Pears with Ginger; Apple Mousse on Walnut Crust with Caramel Sauce.

Have a budding chef in the family? Here’s the perfect way to not only encourage their fondness for food, but also spend quality time together. Rachael will show parents or grandparents and kids 8–12 the secrets to making awesome homemade pizza and a few other culinary tricks along the way.

Menu: Homemade Pizzas; Vegetables and Fruits Carved into Flowers and Animals; Yogurt Vanilla Dip for Fruit; Hummus Dip for Vegetables; Chocolate Peanut Butter Balls.

Price per person: $65

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.

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

For more than 40 years, Julia Child's epic cookbook has inspired both seasoned cooks and beginners to explore the countless delights of French cuisine. Join Van as he leafs through the pages of this impressive volume and prepares a selection of seafood favorites.

Menu: Filets de Poisson Pochés au Vin Blanc; Coquilles St. Jacques à la Parisienne; Thon à la Provençale; Moules à la Marinière; Homard à l' Américaine.

Learn the secrets behind the fantabulous food and drinks at the Town Talk Diner. Bar Manager Nick Kosevich and Chef/Owner Tor Westgard will show you how easy it can be to create delicious edibles and sippables for your next dinner party.

Menu: Duck Confit Salad in Phyllo Pastry with Port Sauce; Roasted Beet; Endive and Aged Goat Cheese Salad; Roasted Fischer Farms Pork Chops with Brussels Sprouts; Golden Potato Pancakes and Apple Cider Sauce; Bittersweet Chocolate Tart with Mascarpone Cream; Pumpkin Pie Adult Malt; Old-Fashioned Cocktails; Hot Shots: Warm Fall Drinks.

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 6 pm - 9 pm. September 23, 25, 30; October 2, 7.

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 how to butcher a chicken.

Three days. All of the learning. A fraction of the time. Cooks of Crocus Hill is pleased to offer a weekend intensive course for anyone interested in learning how to change his or her life, while keeping time for soccer, shopping, housecleaning and going to the dry cleaners — typically, those things saved for Saturday morning. In three days, we'll cover all of the essentials of creating and sustaining a change in your culinary lifestyle. Life Recipe is multifaceted and flexible. We start with what's simple: basic nutrition for you and your family, savvy shopping and eating out or on the run, sustaining and maintaining a healthful weight. You'll add to the basics by jumping into action at Cooks Camp, where you get the opportunity to discover and explore tastes, smells and sounds in one of our state-of-the-art kitchens. You'll prepare healthful, delicious foods and learn about substituting healthful ingredients and eating locally and seasonally. You'll get straight-to-the-point information on what to eat and how to prepare it. Your life, your health, your mind, your body are all enhanced when you know how to eat the right way. Life Recipe not only educates you on what and how to eat, it provides you with the ability to change the way you live. *This class is not intended for individuals with health-related conditions. Do not substitute this class for a doctor-prescribed diet. This class meets three times: September 26th from 6 pm to 9:15 pm, September 27th from 8:30 am to 5 pm and September 28th from 9 am to 4 pm.

This is a free information session regarding our Life Recipe healthy series classes. Here is more information on that series. We've teamed up with our friends at Mayo Clinic and put together a cooking, eating and lifestyle program designed for real, food-loving people with real, often hectic, lives. The Life Recipe program is practical and scientific, backed by the immense reputation and knowledge of the Mayo Clinic and approved by the avid eaters at Cooks of Crocus Hill. In both the seven-week course and the Òme-Starved weekend we'll supply you with recipes run through preparation give you shopping lists and show you how to read food labels to put together square meals that you'll actually enjoy eating. We'll also discuss exercise and fitness basics and develop strategies around successfully incorporating healthful habits into your busy life. In Life Recipe you'll work directly with professional chefs and dietitians as you plunge into the subject matter and explore it from every angle. You'll leave the program with shopping lists meal plans recipes and a full arsenal of expert knowledge at your disposal. *This class is not intended for individuals with health-related conditions. Do not substitute this class for a doctor-prescribed diet.

Looking for a little spice this fall€Having recently returned from an extended culinary experience on the Mayan Riviera, Chef Mike will share his favorite regional dishes. Meanwhile, our resident sommelier, Leslee, will accent these unique flavors with perfectly paired wines.

Menu: Mayan Riviera Shrimp Seviche; Jicama Salad with Jamaica Vinaigrette; Pescado en Achiote (Achiote Fish with Cilantro Rice); Poc Chuc-Style Pork with Sautéed Nopales; Caballeros Pobres (Mayan Bread Pudding).

Wholly frightened by whole fish€Don’t be. Chef Jonathan will show you how cook whole fish in various ways, from frying to steaming, roasting to grilling. Take the mystery out of this underutilized but healthful way of cooking fish.

Menu: Deep-Fried Snapper; Steamed Whole Fish with Asian Sauce; Grilled Trout; Roast Bass.

The hottest meal ticket in town continues with a feast from the garden fit for a royal foodie! Food Fight IV will go down as a night to remember as Chef Beth Fisher and Caroline Glawe pull out all the stops, whipping the class into a culinary frenzy. Two teams race against the clock with identical recipes and ingredients in hand, each team putting their unique signature on the three-course dinner. Mother Nature herself will be on hand to judge which team edges out the other for a win – and ALL are winners when the dinner bells ring. A lavish meal at the evening’s conclusion puts this class in the winner’s circle.

Menu: Menu to be revealed on the night of the class.

If you love Chinese, Japanese, Thai and other delicious Asian cuisines, why not make them even better with whole grains€Learn about eating whole grains in the form of tender brown and black rice, and whole grain noodles instead of white. The benefits of eating whole grains — and the art of cooking them — will be explained. You’ll be amazed at how little you miss the bland old white versions!

Menu: Salmon Summer Roll with Creamy Peanut Sauce; Three-Color Vegetable Roll with Egg Yolk Garnish; Indonesian Black Rice Salad with Boiled Eggs; Chinese Red Cooked Chicken with Shiitakes and Daikon over Cabbage Kaljira Rice; Coconut Lemongrass Rice Pudding.

New to Edina! Join us for our lively, hands-on Supper Club classes. You’ll be split into teams to prepare a portion of a multicourse Thai feast. Chef Jonathan gets things started, you make the meal and Cooks supplies the grown-up beverages. This class includes two drinks per student, so 21 and up only, please.

Menu: Eggplant Salad with Shrimp; Spicy Catfish Salad with Lemongrass and Toasted Rice; Green Mango Salad; Grilled Lemongrass Pork Skewers with Vermicelli; Crisp Red Snapper with Chile Lime Sauce; Thai Spring Rolls; Banana-Coconut Tapioca.

Rachael and Josh are back with another take on this fun-packed, popular class. Here’s how it works: Josh picks one of his favorite Belgian beers, offers up a couple of words to describe the flavor — sweet, spicy, rich, herbal — then Rachael builds a dish on that theme. You’ll be amazed at how well the two go together.

Menu: Belgian Pale Ale paired with Our Favorite Spiced Nuts; Saison paired with Mushroom-Sage Bruschetta; Flanders paired with Crab Fritters with Lemon Aïoli; Flanders Brown paired with Cauliflower Beignets with Sea Scallops and Golden Raisin Puree; Dubbel paired with Roasted Cornish Hens with Caramelized Root Vegetables and Dried-Currant Sauce; Tripel paired with Lemon Crêpes.