P = Participation Class

D = Demonstration Class

Peter Reinhart:

Peter is the "Chef on Assignment" at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking and food & culture. His most recent book, Artisan Breads Everyday, was released late October 2009. He is also the author of eight books on bread and the artisan food culture and has developed products for many national food companies. In September 2007, he joined with the Sonoma Restaurant Group to open Pie Townin Charlotte, N.C. This was Charlotte's first artisan pizza restaurant, and it has been receiving rave reviews.

Monday June 21: ARTISAN BREADS EVERYDAY (D)
Peter will demonstrate four doughs, plus many variations, utilizing the new delayed fermentation techniques he developed for his most recent book, Artisan Breads Everyday. These include European-style lean hearth breads, golden challah, chocolate babka, and sweet dough turned into three different products (sticky buns, crumb cake, and fruit-filled thumb-print rolls). While these utilize totally new techniques, this simple method is perfect for bakers of all skill levels; even beginners. Menu: Sticky Buns; Crumb Cake; Fruit-filled Thumb-print Rolls; Challah, Chocolate Babka, and hearth bread variations. 6:30pm-9:30pm, $255 for all 3 classes/$170 for 2 classes/$90 Single Class

Join us early at 5:45 for a book signing and fruit and cheese.

Tuesday June 22: FOCACCIA AND SCIATTIATA FOR ALL OCCASSIONS (D)
Focaccia is the legendary pizza of Northern Italy while sciattiata is the pizza of Tuscany, and Peter Reinhart has been developing all sorts of breakfast, main course, and dessert variations of both, that can be easily baked in home ovens. It all starts with the dough, great dough that is, and then anything is possible. You will learn how to make both classic and whole grain doughs using delayed, cold fermentation, and then turn that dough into amazing creations:
Morning sciattiata with cinnamon,raisins, and anise; lunch time focaccia with potatoes and bacon; dinner focaccia with caramelized sweet and sour onion marmalade, blue cheese, and pecans, as well as summer tomato focaccia with fresh pesto; and dessert sciattiata with local fruit and Grande Marnier glaze. As Peter says, there is something magical about dough with something on it, especially when the dough is memorable. 6:30pm-9:30pm, $255 for all 3 classes/$170 for 2 classes/$90 Single Class

Join us early at 5:45 for a book signing and fruit and cheese.

Wednesday June 23: AMERICAN PIE: MAKING PERFECT PIZZA (D)
Peter Reinhart shares his favorite tips and tricks learned during his numerous "pizza hunts" in search of the perfect pie. In this class he will demonstrate various doughs and toppings and then assemble a number of pizzas for tasting, including shaping techniques as well as showing how to make a home oven bake, almost like a pizzeria oven.
Menu: Classic Neapolitan as well as 100% whole grain dough, 4 variations of focaccia (including his signature balsamic onion marmalade with blue cheese and walnut focaccia),and the following pizzas: Margherita, Andouille sausage and fig with pine nuts; white clam pizza;  anchovie "butter"; wild mushroom with truffle oil pizza; and more. You will also learn how to make pesto Genovese, pizza sauce, and  multi-purpose herb oil. No one will go home hungry. 6:30pm-9:30pm, $255 for all 3 classes/$170 for 2 classes/$90 Single Class

Join us early at 5:45 for a book signing and fruit and cheese.

Denise Vivaldo: CATERING: A TWO DAY COMPREHENSIVE SEMINAR (D)
This course is being offered to those individuals thinking about catering as a potential career. The weekend can also be valuable to those already in the field looking to expand their knowledge and experience. Denise addresses essential issues in catering and includes discussion and exercises to help students apply the information they are learning to practical situations. Denise has been a caterer, food stylist and teacher for 25 years. She is the author of the best selling book, How-To Start A Home-Based Catering Business, now in it’s 6th edition, How-To Start A Personal Chef Business, Do It For Less! Parties, and Do It For Less! Weddings, the 2009 IACP General Cookbook Award winner. Denise’s most recent book is The Entertaining Encyclopedia, by Robert Rose
Publishing. Denise has catered weddings, movie premieres, celebrity parties and corporate events. She teaches catering and food styling across the country.

Sat. & Sun. Sept. 25 & 26: 9:00am - 4:00pm (1 hour lunch break - dine in area or bring a sack lunch) $350.00 for the weekend and a copy of Denise’s catering book will be included.

DAY 1 - Business Essentials, Contracts, Marketing, Public Relations, Menu Planning & Writing Proposals: When starting
your business how do you find a location, develop a business plan, and secure financing? Find out about legal liabilities, insurance,
taxes, health department laws and other critical information. Learn how to position your new company in the marketplace, how to
convey who you are and what services you offer. Discuss how to deal with difficult clients, close the sale and balance your cash flow.
Topics covered will include planning menus, calculating food and labor costs, bidding and developing proposals and contracts.

DAY 2 – Recipes for Quantity Cooking, Purveyors, Party Planning, Rentals, Décor, Review & Discussion: What kinds of recipes will work with large groups? How will you cook, store refrigerate and reheat all these foods? Tips for coordinating, ordering and organizational skills are discussed. Students will become familiar with concepts of party design, theme parties, resources for
props, equipment rentals, kitchen lay-out, and staffing. Dealing with subcontractors and making money from referrals. The final session will include opportunities to review and ask questions.

Nick Malgieri

Former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education. The author of BAKE! and 9 other
cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He is a contributing editor of Dessert Professional, a frequent contributor to Saveur and writes a monthly
column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart. Visit Nick’s website at www.nickmalgieri.com.

Tues. Oct. 5: BAKE! A SWEET AND SAVORY LOOK AT NICK’S NEW BOOK (D)
These recipes are literally hot off the presses (and out of the oven). Nick's extensive knowledge will help you bake like a professional whether you are one or not. Turkish Sesame Flatbreads with easy chickpea hummus; Spinach and Bacon Tart: Just like creamed spinach in a buttery crust; Russian Punch Cake: Light sponge cake with pastry cream, rum, and a meringue frosting; Double Ginger Bars with Lemon Icing and Pair of Rolled Cookies: Vanilla Bean Short breads and Crisp Brown Sugar Wafers. 6:30pm-9:30pm $170
for both classes/$90 Single Class.

Join us early at 5:45 for a book signing and fruit and cheese.

Wed. Oct. 6: SPECTACULAR CHOCOLATE CAKES (D)
Everyone’s favorite ingredient in some surprising and delicious new ways. Spend a great evening indulging in these sumptuous desserts. Chocolate Eminence: Elegant flour-less chocolate cake layers with a hint of hazelnut, milk chocolate filling, and a slick and easy decoration; Chocolate Raspberry Devil’s Food Cake: Classic cake layers with rich chocolate filling, raspberry jam and fresh raspberries; Chocolate Bourbon Cake: More easily made than almost any other chocolate cake; Perfect Chocolate Roll: Whips up in minutes with
ingredients you already have in the kitchen, it’s at home at the most elegant party; Chocolate Pecan Cake with dark and white chocolate glaze. 6:30pm-9:30pm $170 for both classes/$90 Single Class.

Join us early at 5:45 for a book signing and fruit and cheese.

Molly Stevens

Molly Stevens is a food writer, editor and cooking teacher. Her cookbook All About Braising: The Art of Uncomplicated Cooking (WW Norton) won a James Beard Award and an International Association of Culinary Professionals award.
Molly’s articles and recipes appear regularly in Fine Cooking magazine where she is a contributing editor. She also contributes to Bon Appetit, Saveur, Eating Well and the Oregonian. Her recipes and tips have appeared in Everyday with Rachel Ray, Real Simple, Yankee, Easy Living (UK), Drinks, Real Food, and House & Garden (South Africa) magazines. Molly is the co-editor of The 150 Best
American Recipes, as well as the annual Best American Recipes series (Houghton-Mifflin). Previously, Molly co-authored One Potato, Two Potato (Houghton-Mifflin). She also wrote New England, part of the Williams-Sonoma New American Cooking Series (Time-Life). Recently honored by Bon Appetit magazine as 2007 “Cooking Teacher of the Year,” Molly has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach.” Previously, she received the “IACP 2006 Cooking Teacher of the Year” award. Classically trained as a chef in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy. Molly continues to travel and teach cooking classes across the country. She lives near Burlington, Vermont.

Wed. Nov. 10: ENTERTAINING FOR FALL (D)
Join Molly as she cooks this great menu for late Fall. Not only will you learn great recipes, but also new techniques that can translate
to many other recipes you may prepare. Rosemary Crackers with Herbed Yogurt Cheese; Creamy Roasted Cauliflower Soup with
Indian Spices and Chive Oil; Pan-Roasted Barramundi Fillets ; Lime-Spiked Sweet Potato Puree with Brussels Sprout “Chips” and Dark Chocolate Tart with Gingersnap Crust. 6:30pm-9:30pm $170 for both classes/$90 Single Class

Join us early at 5:45 for a book signing and fruit and cheese.

Thurs. Nov. 11: ENTERTAINING ITALIAN STYLE (D)
Step into a night from Italy as Molly takes you through this great menu great for entertaining family and friends. Homemade Ricotta with Roasted Lemon Relish; Pork Tenderloin Stuffed with Sausage and Prunes; Honey-Roasted Carrots; Peppery Braised Broccoli Rabe with Arugula and Italian Shortbread with Almonds and Jam. 6:30pm-9:30pm $170 for both classes/$90 Single Class

Join us early at 5:45 for a book signing and fruit and cheese.