Our Winter 2010 cooking class schedule is now available online with 150 new classes!

Please welcome these new chef-instructors:

• Lauren DeSantis, who has a cooking show on TV in Washington called “Capitol Cooking,” will cook with wine on December 22.
• Chuck Friedhoff of Persimmon Woods Country Club is making his well-known and delicious pierogis on January 11.
• Jamie De Weer of Jamie Bakes is baking and decorating loads of cute cupcakes on January 17.
• Nick Miller, the chef of Harvest, is cooking on January 21, “Beyond a Reasonable Trout,” which also includes their famous bread pudding recipe. 
• The new Molly’s in Soulard, chefed by Mike Rellegert, visits on January 26.
• The new French restaurant, Brasserie by Niche, is showcased on January 31 by James Peisker.
• Christine Cradock, the chef of Big Sky, is braising a feast on February 22.
• Jim Jackson, the chef of Truffles, on March 8 is presenting four courses in “The Jackson Four.”

What do chefs like to cook at home? We have a new series of classes featuring chefs making a home-cooked meal, “Dinner At My House.” Look for Greg Ziegenfuss of Butler’s Pantry on March 9 and Josh Galliano of Monarch on March 15.

Ruth Sparrow’s clever and funny titles are all over the newsletter, including:

• “The Voss is Back” on January 13. Yes, we are glad Jim Voss of Duff’s is back (after 4 years), especially since he is making his famous duck gumbo.
• “Greek Squad” on January 22 features Maria Sakellariou making classic Greek dishes such as spinach pie and egg-lemon soup.
• “The Scallop Poll” asks chef Bernard Pilon of Norwood Country Club about his favorite scallop dish on January 23.
• No hesistation, we love Phil Noe’s fish dishes in “Tuna Fey” on February 1.
• Don’t miss out on the rack of lamb in “Love Ewe” on February 13 (one of our ten different and sumptuous Valentine menus).
• Terry Black of Super Smokers returns with his Weber kettle and has “No Charred Feelings” on March 13.
• Crab and lobster galore in “Claw and Order” on March 19, taught by Cooking School Director Barb Nack.
• And Barb enjoys a fish fry with “TGI Fry-Day” on Friday, March 26.

With these fabulous titles, classes will fill up fast! Register Now.