May 2011 Cooking Classes - Good Food Store - …goodfoodstore.com/PDF/CookingSchool/20110601_May_2011.pdfMay 2011 Cooking Classes Please join us for the following classes in the GFS

May 2011 Cooking ClassesPlease join us for the following classes in the GFS Cooking Classroom. To register for any upcoming class, just stop by the Good Food Store Customer Service Desk or call 541-3663.

Please see back for more May cooking classes.

Flavors of the World: Cinco De Mayo with Gulsidel VelasquezTuesday, May 3, 6:30 pm, $35Contrary to popular belief, the fifth of May isn’t a Mexican national holiday that celebrates the country’s independence. Nor is it a day just to indulge in cold Coronas and tacos. Cinco de Mayo honors the unlikely victory of the Mexican army of Puebla over the French on May 5, 1862. So who better to help us celebrate the holiday than Ranch Club Chef Gulsidel Velasquez, a Puebla native. He’ll teach you how to prepare a host of authentic Pueblan dishes in honor of the authentic story behind Cinco de Mayo.

• Breaded Pork Sandwiches with Herbs, Cheese & Chipotle Pepper• Mexican Cactus Salad • Chicken in Pumpkin Seed Sauce

• Mole Poblano • Lime & Coconut Rellenos

First Friday Cheese Tasting: A Beemster EveningFriday, May 6, 5:00 pm, $5Pastoral images of the Netherlands usually feature windmills, canals and clogs. But we want to add cows and cheese to your vision of the Dutch countryside. So join GFS Cheese Buyer Jennie Gregory and GFS Deli Manager Rebecca Canfield-Perkowski for tonight’s tasting of Beemster cheeses. These premium Dutch cheeses are made by a farmers’ co-op that has been making delicious cheeses for over a century. You’ll taste these wonderful cheeses, plus sample a recipe or two in which they’re featured. And, of course, you’ll take home our cheese tasting goodie bag . This month you’ll not only get samples of Beemster cheeses – you’ll even get your own inflatable cow. Really.

Roll Up Your Sleeves: “Hands On” ChickenTuesday, May 10, 6:30 pm, $35/$80 ($80 registration fee includes a J.A. Henckel Boning Knife. Fee is $35 if you bring your own knife.)Breaking down a chicken at home saves you money. And it gives you options – you prepare the cuts best suited to the recipe you’re working with. Both are reasons to join Graham Roy of Buttercup Market &Café for this evening’s hands-on fun. Graham will teach you a variety of valuable knife skills and also recipes built around your perfectly butchered bird. With picnic season soon upon us, just learning Graham’s secrets for mouthwatering fine chicken makes tonight’s class a must.

• Knife Skills & Maintenance, Basic Cuts & Proper Sanitation• The Chicken Break Down: Trussing, Butchering & De-Boning

• Chicken Stock with Pan-Seared Chicken Breast & Spring Veggies• Buttermilk Fried Chicken with Ginger Kale Slaw

• Braised Chicken Legs with Fennel, Tomatoes & Olives

4-10-30: New Mexican Green Chile BurgerThursday, May 12, 6:00 pm, $10Maybe you’re still having to don the wool cap when you head out to the grill, but Missoula’s long warm summer evenings are just around the corner. Join us tonight and the Good Food Store’s Giovanni Blood will give you another reason to look forward to real barbecue season – his fresh take on a backyard classic. Gio will share tips for selecting the right beef for your burgers and show you how to roast your own peppers. And he’ll send you away with many of the ingredients you’ll need to grill up his burgers for the gang at home.

Meet the Rancher: Alderspring Ranch’s Glen ElzingaFriday, May 13, 5:30 pm, $5Shoppers who buy their beef at the Good Food Store know that how a cow is raised really matters – to how the beef tastes, to our natural environment, and of course, to the cow. Come meet Glen Elzinga of Idaho’s Alderspring Ranch, a family-owned and operated ranch that embodies what sustainable agriculture is all about. You’ll hear why “grass fed” and “organic” are important. And you’ll taste why too – Glen and GFS Meat Department Manager Russ Kubisiak will treat you to a tasting of Alderspring’s beef and share tips for preparing it in your own kitchen and on your own grill.

Good Food Store Cooking Classroom InformationGeneral Class Information. Most classes in the GFS Classroom are demonstration style and last one-and-a-half to two hours, unless otherwise noted. Printed recipes are provided. Participants often tell us they wish they’d skipped dinner before attending class because you will be served a tasting of prepared recipes. Doors open 10 minutes prior to class. Seating is on a first-come, first-served basis. Instructors may need to alter menus due to seasonal availability of ingredients. GFS cannot accommodate guests bringing children under age 10 to class. Children over the age of 10 are welcome to attend class at the full price of admission. For “Kids in the Kitchen” classes, appropriate age for attendees is specified in class description. Registration. You may sign up for classes at the GFS Customer Service Desk (406-541-3663). Payment is due at time of registration. Cash, check or credit cards are accepted. Class size is limited. GFS reserves the right to cancel any class due to insufficient enrollment. If a class is cancelled, registered guests will be contacted by phone and given the option of transferring the fee to an alternate class or receiving a refund. Cancellation. All cancellations must go through the GFS Customer Service Desk, either in person or you may call us at 406-541-FOOD (3663). Cancellations made at least 48 hours prior to the class will be eligible for a full refund. Cancellations made less than 48 hours in advance are not refundable unless the class is sold out AND we are able to fill your spot with someone on the waiting list. You may choose to send someone in your place if you are unable to attend. Sold Out Classes. To be added to the waiting list of a sold out class, either visit or call the GFS Customer Service Desk at 406-541-FOOD (3663). If spaces become available, those on the waiting list will be contacted by phone. Make sure we have a daytime phone number that aids us in reaching you. Calls will be made in the order of waiting list sign-up, but fill-in registrations will be accepted on a first-response, first-served basis.

Food & Film: “Ratatouille” with Abe RishoTuesday, May 17, 6:30 pm, $35Pixar Studios’ Ratatouille was released in France in 2007 and it shattered box office records for an animated film, a reception even more enthusiastic than it inspired here in the United States. We’re thinking the film simply needed The Silk Road’s Abe Risho hosting its US premier. We’re envisioning a party similar to one we’re hosting tonight – a sumptuous tasting of the classic French cuisine that inspired “Ratatouille.” Join Abe for tonight’s class and you’ll learn to prepare a host of delicious recipes, plus walk away with many new reasons to adore this fun “foodie” film.

Flavors of the World: Up Town, Down SouthThursday, May 19, 6:30 pm, $35Natives of the South know Charleston, South Carolina as “The Holy City” and “ The Best Mannered City.” And they also know it as a great place to eat. So tonight we’re going uptown “Chucktown” to discover the elegant side of Low Country cuisine. And South Carolina native and Red Bird Chef Matt Parris is the perfect choice to introduce you to this unique regional fare. Matt will demonstrate how to properly pan sear a pork chop and make a pepper jelly you’d be proud to serve your mama. And while Matt’s mission is to show you how to put high class into low country food, don’t worry, he wouldn’t dare leave out cheese grits. No ma’am, that just wouldn’t be proper.

• James Island Sweet Corn & Crab Soup • Spinach Salad with Bacon Buttermilk Dressing• Low Country Shrimp with Prosciutto & Kiwi

• Pork Chops with Pepper Jelly, Southern Greens & Cheese Grits • Peg’s Key Lime Pie

Roll Up Your Sleeves: “Hands On” Cheese MakingTuesday, May 24, 6:30 pm, $40 (registration fee includes a New England Cheese Making Kit, a $21.00 value)This class was offered for the very first time last month and it filled up in a hurry. So Good Food Store Cheese Buyer Jennie Gregory is back again to take the mystery out of how to transform milk into cheese. Join her for tonight’s hands-on fun and she’ll demonstrate how easy it is to make three different fresh cheeses in the comfort of your own kitchen. You’ll learn to pull fresh mozzarella, use the whey for fresh ricotta, and also how to stir up your own cottage cheese. Jenny will keep you busy, but she’ll also make time to taste a few recipes in which you can incorporate your fresh cheeses. You’ll take home the recipes and a cheese making kit too.

• A Cheese Monger’s History • Cheese Making Preparation & Sanitation • Caprese Salad • Corsican Cheesecake with Fresh Ricotta • Greek Bean Dip with Fresh Cottage Cheese

Roll Up Your Sleeves: “Hands On” Pizza Thursday, May 26, 6:30 pm, $35Biga is back. Greg Ragan, Sous Chef at Biga Pizza, brings his mad pizza skills here to the Good Food Store to share with this evening’s guests. Greg’s tips for creating restaurant-worthy crust will include hands-on demonstrations of the basic techniques that will have you kneading and tossing like a pro. This class is a great pizza tutorial for beginning chefs, as well as for seasoned cooks who want to refresh their pizza pie skills. Rest assured, you’ll get to eat lots of pizza tonight. And you’ll take some dough with which you can show off your new skills in the kitchen at home.

• The Basic Pizza Dough • Kneading & Tossing• Greg’s Homemade Red Sauce • Biga’s Famous Maple-Chipotle Sauce

• Mama Ragan’s Turkey-Ricotta Meatballs