St. Louis Park Community Education

We start with a classic Caesar salad using fresh baked croutons, Romano cheese and sweet cherry tomatoes.You’ll assemble the entree wrapping tender breast of chicken in flaky puff pastry with shallots and portobello mushrooms with an amazing sweet port wine sauce (sauces containing alcohol are premade; in accordance with policy, there will be no alcohol on premise). Sides will include asparagus with olive oil and fresh squeezed lemon along with a delicious Jasmine rice blend using toasted almonds and dried cranberries. We will finish with chocolate decadence, a rich flourless chocolate torte served with an exquisite raspberry coulis and fresh whipped cream. All materials included in registration price.

We'll start by learning how to make basil pesto then practice it's versatility creating a delightful appetizer using it in combination with fresh baked bread, roma tomatoes, and mozzarella cheese. Next we'll toss it with vermicelli and cream to make a delicious pasta topped with diced tomatoes and roasted pine nuts. "Cappellini" is next tossed with olive oil, garlic, fresh basil, tomatoes and sautéed baby shrimp. Finally, "fettuccine alfredo primavera" a divine combination of fresh veggies, Parmesan cheese and cream. We'll finish with a classic "Tartlet", sugar dough layered with pastry cream and fresh fruit with a sweet apricot glaze. All materials included in registration price. 

Become the master of full-flavored, no-knead dough that makes wonderful pizzas, flatbreads and focaccia and the dough will store up to a week in the refrigerator. Bake when you need it for extra fast, homemade meals or pre-bake pizza crusts and store for super-fast, easy pizza your family will love. In this hands-on class, you will develop dough stretching and rolling techniques, make a batch of dough to take home, and sample warm focaccia made in class. Hints for adapting to grilled pizzas. Handout includes topping ideas and a whole-wheat dough option. Bring a rolling pin, 4 qt mixing bowl with cover, measuring cups and spoons, and large sturdy spoon. An $8 material fee is payable to instructor at class.

You've tried the rest. Now try the best truffles of all - and you will make them yourself! These make delightful gifts and decadent treats. Instructor Nancy Burgeson has shown thousands of students how to make these rich, chocolaty delicacies. After this one class, just 3 hours, you'll be making truffles for all of those special occasions from graduations to weddings and more! We will make five different recipes in class and each student will take home a nice box of 15-18 truffles plus we'll sample some other chocolate-dipped treats in class. A $12 supply fee will be collected at class. Optional: truffle/candy kits ($18) are available for purchase for future candy-making projects. Unfortunately, we are not able to accommodate nut allergies in this class.Here's what participants had to say:"Written information excellent!  Wonderful tips.  Nancy, thank-you very, very much.""Fun do do with son."Nancy was awesome, so knowledgeable!  Feel confident in my ability to  make truffles.  She  made the class fun!"