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“I recently had the pleasure of taking an
“Appetizer Class” from Eileen Sherman. The
entire session exceeded my expectations. The
class was very organized and we all thought it
was great that we participated in making each
one of the 6 delicious appetizers from start to
finish. We all had different levels of cooking
expertise and Eileen gave each one of us concise
and helpful instructions and we all learned new
techniques to prepare, serve and present the
food. We were all pleased that we came away
with 6 new delicious recipes that we could not
wait to make again! It was such a fun day and
I am looking forward to taking another class!”
M.H.
“Appetizer Class” from Eileen Sherman. The
entire session exceeded my expectations. The
class was very organized and we all thought it
was great that we participated in making each
one of the 6 delicious appetizers from start to
finish. We all had different levels of cooking
expertise and Eileen gave each one of us concise
and helpful instructions and we all learned new
techniques to prepare, serve and present the
food. We were all pleased that we came away
with 6 new delicious recipes that we could not
wait to make again! It was such a fun day and
I am looking forward to taking another class!”
M.H.
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Classes will be held at the Live To Eat Culinary School at Hidden View Farm, 8104 W.
Highland Rd. Mequon, WI. Classes are priced per person. All classes are held from 10 a.m.
until 3 p.m. and include 5 hours of instruction, recipe booklets, and aprons for use during
class, lunch to celebrate the fruits of your labor with the chef instructor and soft drinks. To
register for classes, please call Live To Eat, at 262-512-4163 or register through www.
livetoeatnow.com and click on “Contact US” Payment is due at time of class registration.
FRIDAY AUGUST 13-COOKING FOR TWO-PART 1
Join us to learn about smaller portions but BIGGER TASTE recipes. Just cutting back on
ingredients from larger scale recipes often times results in wasted ingredients and flavors
that can just be “off.” Part 1 teaches you to start from the beginning. Learn what should be
in your pantry, tricks for cooking successfully with small amounts of foods and enjoy
making Jambalaya, Pork Satay Salad, Coq Au Vin, and Pasta Bolognese. Figs and Lemon
Hazelnut Biscotti finish this fantastic day of tasting small plates. Saying “I don’t know how
to cook for 2” will no longer be true.
$100.00 TAKE BOTH PART 1 AND PART 2 AND RECEIVE A 10% DISCOUNT.
SATURDAY AUGUST 14-COOKING FOR TWO-PART 2
A Continuation of Cooking For 2- Part 1, this class adds more recipes to your repertoire.
Ziti with Curry Cream Carrot Sauce, Vegetable Tagine, Dover Sole in Parchment Paper with
fresh herbs, Pan seared Duck Breasts with Figs and Honey, and Rustic Apple Tart will give
you plenty of choices for your next romantic meal for 2.
$100.00 TAKE BOTH PART 1 AND PART 2 AND RECEIVE A 10% DISCOUNT.
AUGUST 18-30, Chef Eileen will be in China learning the cuisine of the country as well as
smaller provinces. She will be bringing back recipes for classes.
FRIDAY SEPTEMBER 10-KNIFE SKILLS
Here it is! Just the class many have asked for. Do you grip your knife like a sword? Good
knives are an investment. Learn the differences among knives, how to care for them
properly, and how dicing and mincing are not the same! This 3 hour class will help you learn
new techniques for using knives in the kitchen. We will practice on veggies, fruits and of
course you will de-bone your own chicken. A copy of Knife Skills; A Users Manual by Peter
Hertzmann will be given to each student. The book is a fantastic reference. Light lunch
will be provided.
$100.00
NEW! SATURDAY SEPTEMBER 11-CANNING & PRESERVING
Wondering what to do with all of those wonderful summer fruits and vegetables? Become
part of today’s hottest food trend—home canning and preserving. This class will teach you
the techniques for both processes in order to enjoy the convenient, natural, preservative-
free way to healthy foods and homemade flavors year round.
$100.00
WEDNESDAY SEPTEMBER 15- 6-8 P.M. WINES WITH SENDIKS!
Join Sendiks Wine Education Director Dwight Brown and the Live to Eat staff for a fun
evening of learning “Wine 101.” You will learn how to taste wines, what to look for, and
sample different sparkling, red, white, rose, and dessert wines. Discover how all 5 of your
senses are tested each time you taste. How is your hearing used in wine tasting? Learn how
wines do not have to be expensive to be good. Cheese/crackers and water for palette
cleansing will be served.
$45.00-CALL/EMAIL LIVE TO EAT FOR REGISTERING FOR THIS CLASS
NEW!-FRIDAY SEPTEMBER 17- 4-6 P.M.-.CREATING YOUR OWN SOUP BOWL: THE
“SOUPER MUG”
Join us at “Glaze” Pottery Studio (www.glazepottery.com) in Cedarburg for the first part of
this 2 part series. Second part of this class will be on Saturday September 25. Today, you
will paint/glaze your own “souper mug” to be fired that you will use the following week in
the Zuppa Class. Let your imagination soar with colors and techniques at this wonderful
pottery studio. Located at N 61 W 6321 Turner St, Cedarburg, WI. (Behind Fiddleheads
Coffee House) CALL/EMAIL LIVE TO EAT TO REGISTER FOR THIS CLASS
$40.00 TAKE BOTH THIS CLASS AND THE SEPTEMBER 25TH CLASS AND RECEIVE A
10% DISCOUNT.
FRIDAY SEPTEMBER 24- BREAKFAST/BRUNCH AT ITS BEST!
Plan to make a fabulous brunch for the family. Enjoy making Roasted Vegetable Frittata,
Creme Brule French Toast, and Warm Rhubarb Compote with Almond-Coconut Crunch,
Seasonal Warm Salad, Bacon & Swiss Chard Penne Pasta, and finish with warm Chocolate
Souffle. Complete with Mimosa! A brunch your loved one will never forget!
$100.00
SATURDAY SEPTEMBER 25- ZUPPA!
Enjoy making soups from the Italian countryside. Learn how to make meat, fish, chicken
and vegetable stock from scratch as well as Autumn Vegetable Soup, Minestrone Rustico
(Country-style Minestrone), and Tiny Meatball Soup. Served with warm Italian bread, these
soups are all you need on a fall evening. Your “Souper Mug” will be waiting for you when
you arrive.
$100.00-TAKE BOTH THE SEPTEMBER 17 CLASS AND THIS ONE AND RECEIVE A 10%
DISCOUNT!
FRIDAY OCTOBER 1- VEGETARIAN DELIGHTS
This class is a great choice for vegetarians. Come prepare Roasted Vegetable Galette with
Olive, Sesame Crusted Tofu with Soba Noodles, Vegetarian Enchiladas, Savory Bread
Pudding with Spinach & Mushrooms, and Roasted Red Peppers Stuffed with Kale & Rice.
Certainly these will add to your recipe repertoire.
$100.00
NEW! SATURDAY OCTOBER 2- INTRODUCING WHOLE GRAINS
Everything that was once old is new again. Come prepare recipes using rich antioxidant
whole grains and leave your refined food taste buds behind for a day. In 2005 The U.S.
Department of Agriculture changed its food pyramid and began urging Americans to eat at
least three servings a day of whole grains. Come and prepare Power Buns with Flax, Soy
and Blueberries, Creamy Winter Squash and Barley Risotto with Red Bell Pepper Coulis,
Buckwheat and Broccoli Salad in Tangy Miso Dressing, Middle Eastern Lentil Rice Rolls and
Saffron Quinoa con Pollo. You will leave the blank canvas of White Flour behind. $100.00
NEW!! WEDNESDAY, OCTOBER 13- 5:30-8:30 P.M.-PIE CRUST THE EASY WAY
Take all of the mystery out of your pie crust. Come join us for an evening of learning how
to be a confident pie baker. Prepare an all butter pie crust for savory pie, a combination
butter and shortening pie crust for a sweet pie and learn the art of pre-baking your crust for
a crispier, flakier bottom using dried beans. Each student will receive a copy of Barbara
Swell’s book, “The Lost Art of Pie Making Made Easy” in addition to your recipe booklet,
that will become your best friend as you tackle the art of pie making at home. A fall side
salad will be served with the savory pie.
$50.00
NEW! FRIDAY OCTOBER 15-TASTES OF CHINA
Join Chef Eileen and create “Chef’s Choice” recipes she brought back with her from China.
$100.00
NEW! SATURDAY OCTOBER 16- SUSHI & SASHIMI BASICS
Come for a day of learning how to create sushi and sashimi at home. Learn how to slice
sushi grade fish, make sushi rice, miso soup, and rolled and decorative sushi and sashimi
that will impress even your most discerning dinner guests. Learn what “Tools of the Trade”
are necessary for these artful creations. Join Master Chef Marcel Biro here in the Live to
Eat kitchen for a day you will never forget.
$100.00
NEW! FRIDAY OCTOBER 22-3-5 P.M. CHEESE 101
Join us at Larry’s Brown Deer Market, Brown Deer, WI. from 3-5 p.m. Do you love
cheese? Of course. Do you want to know more about it? Of course! Cheese 101 is the best
place to start. The experts at Larry’s Brown Deer Market, known for their incredible
cheeses, will walk you through a wide variety of cheeses and explain what’s what. Discuss
and taste your way through varieties of milks, rinds, style and regions and emerge confident
of your cheese choices. This class is the fundamental first step in your “everything you’ve
always wanted to know about cheese journey.” Through tasting and questions and answers,
you’ll learn the basics of what wheeze actually is, how it’s made and how cheeses are
typically classified. You’ll learn key tasting skills that enhance your appreciation of cheese
for the rest of your life. So sit, relax and learn while tasting some of Larry’s best cheeses
with wines.
$60.00-CALL OR EMAIL LIVE TO EAT TO REGISTER FOR THIS CLASS.
NEW! SATURDAY OCTOBER 23- TRADITIONAL & ARTISAN BREADS-BEGINNER CLASS
This is the class many of you have been waiting for. We will be making Italian Ciabatta
Bread, Traditional Crusty Bread, Classic Dinner Rolls, Honey-Oatmeal Wheat Bread and
Black Olive Fougasse with Parmesan Cheese. This class takes the mystery out of working
with bread dough and when you see just how easy bread is to make, you will want to make
your own at home over and over again.
$100.00
NEW! FRIDAY OCTOBER 29-3-5 P.M. PAIRING WINE AND CHEESE
Join us at Larry’s Brown Deer Market, Brown Deer, WI. from 3-5 p.m. for a whirlwind tour
of the wine and cheese world as the experts from Larry’s Market let you sample red, white
and dessert wines from around the world. Learn what cheese types best match these wines
and get insider tips on how to find the right match on your own. Let the crew at Larry’s
prepare a pairing session that will open your eyes to the fundamentals of wine and cheese
harmony. This class provides you with the rules of thumb for successfully pairing cheese
and wine. Is there such a thing as a perfect pairing? Find out in this experimental and
informative class where you will learn some general guidelines that help you get it right
more often than not. This class will help you discover some tasting tips that will help you
identify your own personal favorites.
$70.00-CALL OR EMAIL LIVE TO EAT TO REGISTER FOR THIS CLASS.
NEW! SATURDAY OCTOBER 30- BREAD INTENSIVE-ADVANCED
Now that you have tackled the Beginner class and are no longer afraid of working with
yeast, come try your hands at creating handcrafted baguettes, Chocolate Croissants,
Brioche, and Ganache-Glazed Chocolate Marble Bread. A fifth advanced bread will be
introduced to you as a surprise as well.
$100.00
NEW! WEDNESDAY NOVEMBER 3- 5:30-9 P.M.-AFTER THE DIAGNOSIS OF DIABETES
You have to learn to not only eat differently, but cook differently. Diabetes is the sixth
most dangerous cause of death with Americans and 8 percent of us have it right now! It can
triple our risk of heart attack and stroke and will damage sight, hearing, sleep and mental
health. Come join us here at Live to Eat for an evening of creating recipes for helping to
beat Diabetes. Three Bean Salad with Ginger-Lemon Vinaigrette, Grilled Calamari with
Mediterranean Cucumber Salad, Red Snapper in Tomato-Saffron Broth and yes….peanut
butter cups.
$100.00
FRIDAY NOVEMBER 5- TASTE OF TUSCANY
Back because of demand Taste of Tuscany is offered once again. These recipes came back
with me from Lucca, Italy. Ribollita Soup topped with White Truffle Olive Oil, Homemade
Papparadelle Pasta with Porcini Mushroom Sauce, Italian Stuffed Roast Chicken Breasts
and Coffee Gelato for dessert are a few of the Rustic Countryside’s recipes we will savor.
Italian wines to match. We are bringing Tuscany to Mequon!
$120.00
SATURDAY NOVEMBER 6-PIZZA PARTY
The journalist P.J. O’Rourke once said, “If all life were determined by majority rule, every
meal would be a pizza.” We will make our own whole wheat and traditional pizza dough,
stretch and roll them to include, Caramelized Onion & Olive Pizza, Peperonata and Sausage
Pizza, Pizza with White Beans, Prosciutto & Rosemary, a breakfast pizza and even a dessert
pizza. Bring your teenager and cook together.
$100.00
FRIDAY NOVEMBER 12- LEAVE ROOM FOR DESSERT
Bask in the aromas of Traditional Carrot Cake with Cream Cheese Frosting, Pumpkin Spice
Cheesecake, Fall Harvest Fruit Rustic Tart, Cranberry Cobbler, Pumpkin Creme Brule and
Spiced Fruit Compote
$100.00
NEW!!!!! SATURDAY NOVEMBER 13-KIDS CUISINE-10-1 P.M.
Join the Chefs in the farm kitchen to make homemade pasta and meatballs, Traditional
Caesar Salad, Cornflake “Fried” Chicken Strips and Fun, Fat Chocolate Chip Ice Cream
Sandwiches (yes, you will make your own ice cream). Go home showing your parents just
what you can do in the kitchen. Take home a surprise from the Chef for a job well done!
$75.00
FRIDAY NOVEMBER 19-BRAISING
Braising is a combination cooking method using both moist and dry heat. We will be
working to create a successful braise that will intermingle the flavors of the foods being
cooked with the cooking liquids. Join us for Spicy Braised Chicken with Mushrooms &
Anise, Pork Braised in Dark Soy Sauce, Braised Duck Legs with Leeks & Green Olives and
Braised Lamb Shanks wrapped in Eggplant. We will create 2 simple side dishes to go with
our braised entrees.
$110.00
SATURDAY NOVEMBER 20- GETTING READY FOR THANKSGIVING
Back by popular demand, this is a perfect way to get ready for Turkey Day. Create favorites
but with a twist such as Hot Mulled Cider, Boston Brown Bread, Balsamic Braised Onions
with Pomegranate, Sour Cream & Horse Radish Mashed Potatoes, and Apple Gallete with
Caramel Sauce. OH…we won’t forget a Deconstructed Holiday Turkey with Country
Sausage and Sage Dressing and Sage Gravy. This Class is 6 hours in length.
$125.00
FRIDAY NOVEMBER 20- GREAT SOUPS, CHILI AND CHOWDER
Learn how to make wonderful Hearty Chicken/Barley Soup with Winter Veggies and
Tomato, Leek, Yukon Gold Potato Soup, and a fabulous Vegetarian Chili (you won’t miss
the meat). You will also learn how to make an incredible Manhattan-Style Clam Chowder.
All made from stocks that you will make yourself. Add in wonderful Oatmeal Wheat Bread
made from scratch and you have a complete meal.
$100.00
HAPPY THANKSGIVING TO ALL OF THE LIVE TO EAT HOME CHEFS!
NEW! WEDNESDAY DECEMBER 1- 5:30-8:30 P.M. COOKING 101
Do you hear jokes about being able to burn water? If so, this class is for you, yes you…the
non-cook in the household. This is a fun, non-intimidating class that will take the fear and
mystery out of cooking (and giving the regular cook a break). Learn the basics of cooking
from knife skills to product selection to preparing and eating 3 deceptively simple recipes
that will surely impress your family and friends.
$100.00
FRIDAY DECEMBER 3-IT’S TIME FOR HANNUKAH
Celebrate the traditions of Hannukah by creating dishes like Traditional Latkes with
Scallion Sour Cream and Applesauce, Easy Apple Fritters, “Bubbie’s” Noodle Kugel,
Rugelach, and Hannukah Cut-Out Cookies. Apricot Glazed Chicken will be available to
nibble on for lunch as well. Class includes decorative tins to carry your holiday treats home.
$100.00
SATURDAY DECEMBER 4-INDIAN CUISINE
This class will give you a taste of India and the wonderful Indian spices used. We will enjoy
Traditional Samosas with Chutney, Palak Paneer (A famous North Indian dish made with
spinach, Indian Cheese and spices), French Beans with Indian spiced potatoes, Alu Mutter (a
simple thick gravy curry dish made with potatoes and peas) and Traditional Naan bread. The
aromas of these Indian Spices in the kitchen will be heavenly.
$100.00
FRIDAY DECEMBER 10- AWESOME APPETIZERS
These appetizers will certainly win your guests over. White Bean and Artichoke Dip with
White and Wheat Pita Chips, Smoked Salmon with Mustard Horseradish Sauce, Grilled
Lamb marinated in Cumin, Lemon and Saffron, Prosciutto Wrapped Prawns with Basil,
Mozzarella with Extra Vecchio Balsamic and Aioli, Goat Cheese Tartlets with Cranberry
Onion Compote, and Traditional Empanada.
$100.00
SATURDAY DECEMBER 11-MINIATURE HOLIDAY DESSERTS
Creating scrumptious miniature desserts during the holiday season will be a welcome change
for your guests. Enjoy miniature Creme Brule, Spice Pumpkin Cheesecake, Orange &
Chocolate Pot de Creme, Bourbon Pecan Tarts, and Rich Butterscotch Pudding; YES, made
with Aged Scotch. You will see just how simple these desserts are to make, how beautifully
they can be presented and how quickly they will disappear. Your guests will talk about them
well into the New Year.
$100.00
WEDNESDAY EVENING DECEMBER 15-5:30-9 P.M.-BISTRO CUISINE
In France where bistro cuisine originated, bistros are often operated by families and are the
place to go for quick, casual meals. So create a bistro in your home by making Sauteed
Vegetable & Bacon Quiche with Feta, Steak Sandwich with Fresh Mozzarella and Roasted
Bell Peppers, Steak Frites and Tart Tatin. No one will want to leave your home with a menu
as good as this one.
$100.00
CHECK BACK ON THE WEBSITE FOR AFTER NEW YEAR CLASSES. HAVE A HEALTHY,
HAPPY NEW YEAR.
Look forward to classes to come after the New Year. Some that will be offered in addition to
some of the favorites that you couldn’t make it to from the list above are:
Taste of Greece
The Fine Art of Mexican Popsicles and more
Basic, Intermediate and Advanced Italian (Friday-Sunday, complete with Certificate of
Completion and award)
Tapas: Small Dishes-BIG Flavors
Introduction to Cuban Cuisine
Sunday Suppers
Live To Eat Cookbook recipe testing
Cheesecakes and More
Basic, Intermediate and Advanced Meat and Fish (Friday-Sunday, complete with Certificate
of Completion and award)
Soups/Stocks
Chilled Soups
Learning to create Sushi and Sashimi favorites
Cooking with Herbs
Bayou Bash-2011 (Louisiana Favorites)
Spice and Everything Nice
Have an idea for a class? Something you have been wanting to learn? Let us know here at
Live To Eat and we will make it happen!
Highland Rd. Mequon, WI. Classes are priced per person. All classes are held from 10 a.m.
until 3 p.m. and include 5 hours of instruction, recipe booklets, and aprons for use during
class, lunch to celebrate the fruits of your labor with the chef instructor and soft drinks. To
register for classes, please call Live To Eat, at 262-512-4163 or register through www.
livetoeatnow.com and click on “Contact US” Payment is due at time of class registration.
FRIDAY AUGUST 13-COOKING FOR TWO-PART 1
Join us to learn about smaller portions but BIGGER TASTE recipes. Just cutting back on
ingredients from larger scale recipes often times results in wasted ingredients and flavors
that can just be “off.” Part 1 teaches you to start from the beginning. Learn what should be
in your pantry, tricks for cooking successfully with small amounts of foods and enjoy
making Jambalaya, Pork Satay Salad, Coq Au Vin, and Pasta Bolognese. Figs and Lemon
Hazelnut Biscotti finish this fantastic day of tasting small plates. Saying “I don’t know how
to cook for 2” will no longer be true.
$100.00 TAKE BOTH PART 1 AND PART 2 AND RECEIVE A 10% DISCOUNT.
SATURDAY AUGUST 14-COOKING FOR TWO-PART 2
A Continuation of Cooking For 2- Part 1, this class adds more recipes to your repertoire.
Ziti with Curry Cream Carrot Sauce, Vegetable Tagine, Dover Sole in Parchment Paper with
fresh herbs, Pan seared Duck Breasts with Figs and Honey, and Rustic Apple Tart will give
you plenty of choices for your next romantic meal for 2.
$100.00 TAKE BOTH PART 1 AND PART 2 AND RECEIVE A 10% DISCOUNT.
AUGUST 18-30, Chef Eileen will be in China learning the cuisine of the country as well as
smaller provinces. She will be bringing back recipes for classes.
FRIDAY SEPTEMBER 10-KNIFE SKILLS
Here it is! Just the class many have asked for. Do you grip your knife like a sword? Good
knives are an investment. Learn the differences among knives, how to care for them
properly, and how dicing and mincing are not the same! This 3 hour class will help you learn
new techniques for using knives in the kitchen. We will practice on veggies, fruits and of
course you will de-bone your own chicken. A copy of Knife Skills; A Users Manual by Peter
Hertzmann will be given to each student. The book is a fantastic reference. Light lunch
will be provided.
$100.00
NEW! SATURDAY SEPTEMBER 11-CANNING & PRESERVING
Wondering what to do with all of those wonderful summer fruits and vegetables? Become
part of today’s hottest food trend—home canning and preserving. This class will teach you
the techniques for both processes in order to enjoy the convenient, natural, preservative-
free way to healthy foods and homemade flavors year round.
$100.00
WEDNESDAY SEPTEMBER 15- 6-8 P.M. WINES WITH SENDIKS!
Join Sendiks Wine Education Director Dwight Brown and the Live to Eat staff for a fun
evening of learning “Wine 101.” You will learn how to taste wines, what to look for, and
sample different sparkling, red, white, rose, and dessert wines. Discover how all 5 of your
senses are tested each time you taste. How is your hearing used in wine tasting? Learn how
wines do not have to be expensive to be good. Cheese/crackers and water for palette
cleansing will be served.
$45.00-CALL/EMAIL LIVE TO EAT FOR REGISTERING FOR THIS CLASS
NEW!-FRIDAY SEPTEMBER 17- 4-6 P.M.-.CREATING YOUR OWN SOUP BOWL: THE
“SOUPER MUG”
Join us at “Glaze” Pottery Studio (www.glazepottery.com) in Cedarburg for the first part of
this 2 part series. Second part of this class will be on Saturday September 25. Today, you
will paint/glaze your own “souper mug” to be fired that you will use the following week in
the Zuppa Class. Let your imagination soar with colors and techniques at this wonderful
pottery studio. Located at N 61 W 6321 Turner St, Cedarburg, WI. (Behind Fiddleheads
Coffee House) CALL/EMAIL LIVE TO EAT TO REGISTER FOR THIS CLASS
$40.00 TAKE BOTH THIS CLASS AND THE SEPTEMBER 25TH CLASS AND RECEIVE A
10% DISCOUNT.
FRIDAY SEPTEMBER 24- BREAKFAST/BRUNCH AT ITS BEST!
Plan to make a fabulous brunch for the family. Enjoy making Roasted Vegetable Frittata,
Creme Brule French Toast, and Warm Rhubarb Compote with Almond-Coconut Crunch,
Seasonal Warm Salad, Bacon & Swiss Chard Penne Pasta, and finish with warm Chocolate
Souffle. Complete with Mimosa! A brunch your loved one will never forget!
$100.00
SATURDAY SEPTEMBER 25- ZUPPA!
Enjoy making soups from the Italian countryside. Learn how to make meat, fish, chicken
and vegetable stock from scratch as well as Autumn Vegetable Soup, Minestrone Rustico
(Country-style Minestrone), and Tiny Meatball Soup. Served with warm Italian bread, these
soups are all you need on a fall evening. Your “Souper Mug” will be waiting for you when
you arrive.
$100.00-TAKE BOTH THE SEPTEMBER 17 CLASS AND THIS ONE AND RECEIVE A 10%
DISCOUNT!
FRIDAY OCTOBER 1- VEGETARIAN DELIGHTS
This class is a great choice for vegetarians. Come prepare Roasted Vegetable Galette with
Olive, Sesame Crusted Tofu with Soba Noodles, Vegetarian Enchiladas, Savory Bread
Pudding with Spinach & Mushrooms, and Roasted Red Peppers Stuffed with Kale & Rice.
Certainly these will add to your recipe repertoire.
$100.00
NEW! SATURDAY OCTOBER 2- INTRODUCING WHOLE GRAINS
Everything that was once old is new again. Come prepare recipes using rich antioxidant
whole grains and leave your refined food taste buds behind for a day. In 2005 The U.S.
Department of Agriculture changed its food pyramid and began urging Americans to eat at
least three servings a day of whole grains. Come and prepare Power Buns with Flax, Soy
and Blueberries, Creamy Winter Squash and Barley Risotto with Red Bell Pepper Coulis,
Buckwheat and Broccoli Salad in Tangy Miso Dressing, Middle Eastern Lentil Rice Rolls and
Saffron Quinoa con Pollo. You will leave the blank canvas of White Flour behind. $100.00
NEW!! WEDNESDAY, OCTOBER 13- 5:30-8:30 P.M.-PIE CRUST THE EASY WAY
Take all of the mystery out of your pie crust. Come join us for an evening of learning how
to be a confident pie baker. Prepare an all butter pie crust for savory pie, a combination
butter and shortening pie crust for a sweet pie and learn the art of pre-baking your crust for
a crispier, flakier bottom using dried beans. Each student will receive a copy of Barbara
Swell’s book, “The Lost Art of Pie Making Made Easy” in addition to your recipe booklet,
that will become your best friend as you tackle the art of pie making at home. A fall side
salad will be served with the savory pie.
$50.00
NEW! FRIDAY OCTOBER 15-TASTES OF CHINA
Join Chef Eileen and create “Chef’s Choice” recipes she brought back with her from China.
$100.00
NEW! SATURDAY OCTOBER 16- SUSHI & SASHIMI BASICS
Come for a day of learning how to create sushi and sashimi at home. Learn how to slice
sushi grade fish, make sushi rice, miso soup, and rolled and decorative sushi and sashimi
that will impress even your most discerning dinner guests. Learn what “Tools of the Trade”
are necessary for these artful creations. Join Master Chef Marcel Biro here in the Live to
Eat kitchen for a day you will never forget.
$100.00
NEW! FRIDAY OCTOBER 22-3-5 P.M. CHEESE 101
Join us at Larry’s Brown Deer Market, Brown Deer, WI. from 3-5 p.m. Do you love
cheese? Of course. Do you want to know more about it? Of course! Cheese 101 is the best
place to start. The experts at Larry’s Brown Deer Market, known for their incredible
cheeses, will walk you through a wide variety of cheeses and explain what’s what. Discuss
and taste your way through varieties of milks, rinds, style and regions and emerge confident
of your cheese choices. This class is the fundamental first step in your “everything you’ve
always wanted to know about cheese journey.” Through tasting and questions and answers,
you’ll learn the basics of what wheeze actually is, how it’s made and how cheeses are
typically classified. You’ll learn key tasting skills that enhance your appreciation of cheese
for the rest of your life. So sit, relax and learn while tasting some of Larry’s best cheeses
with wines.
$60.00-CALL OR EMAIL LIVE TO EAT TO REGISTER FOR THIS CLASS.
NEW! SATURDAY OCTOBER 23- TRADITIONAL & ARTISAN BREADS-BEGINNER CLASS
This is the class many of you have been waiting for. We will be making Italian Ciabatta
Bread, Traditional Crusty Bread, Classic Dinner Rolls, Honey-Oatmeal Wheat Bread and
Black Olive Fougasse with Parmesan Cheese. This class takes the mystery out of working
with bread dough and when you see just how easy bread is to make, you will want to make
your own at home over and over again.
$100.00
NEW! FRIDAY OCTOBER 29-3-5 P.M. PAIRING WINE AND CHEESE
Join us at Larry’s Brown Deer Market, Brown Deer, WI. from 3-5 p.m. for a whirlwind tour
of the wine and cheese world as the experts from Larry’s Market let you sample red, white
and dessert wines from around the world. Learn what cheese types best match these wines
and get insider tips on how to find the right match on your own. Let the crew at Larry’s
prepare a pairing session that will open your eyes to the fundamentals of wine and cheese
harmony. This class provides you with the rules of thumb for successfully pairing cheese
and wine. Is there such a thing as a perfect pairing? Find out in this experimental and
informative class where you will learn some general guidelines that help you get it right
more often than not. This class will help you discover some tasting tips that will help you
identify your own personal favorites.
$70.00-CALL OR EMAIL LIVE TO EAT TO REGISTER FOR THIS CLASS.
NEW! SATURDAY OCTOBER 30- BREAD INTENSIVE-ADVANCED
Now that you have tackled the Beginner class and are no longer afraid of working with
yeast, come try your hands at creating handcrafted baguettes, Chocolate Croissants,
Brioche, and Ganache-Glazed Chocolate Marble Bread. A fifth advanced bread will be
introduced to you as a surprise as well.
$100.00
NEW! WEDNESDAY NOVEMBER 3- 5:30-9 P.M.-AFTER THE DIAGNOSIS OF DIABETES
You have to learn to not only eat differently, but cook differently. Diabetes is the sixth
most dangerous cause of death with Americans and 8 percent of us have it right now! It can
triple our risk of heart attack and stroke and will damage sight, hearing, sleep and mental
health. Come join us here at Live to Eat for an evening of creating recipes for helping to
beat Diabetes. Three Bean Salad with Ginger-Lemon Vinaigrette, Grilled Calamari with
Mediterranean Cucumber Salad, Red Snapper in Tomato-Saffron Broth and yes….peanut
butter cups.
$100.00
FRIDAY NOVEMBER 5- TASTE OF TUSCANY
Back because of demand Taste of Tuscany is offered once again. These recipes came back
with me from Lucca, Italy. Ribollita Soup topped with White Truffle Olive Oil, Homemade
Papparadelle Pasta with Porcini Mushroom Sauce, Italian Stuffed Roast Chicken Breasts
and Coffee Gelato for dessert are a few of the Rustic Countryside’s recipes we will savor.
Italian wines to match. We are bringing Tuscany to Mequon!
$120.00
SATURDAY NOVEMBER 6-PIZZA PARTY
The journalist P.J. O’Rourke once said, “If all life were determined by majority rule, every
meal would be a pizza.” We will make our own whole wheat and traditional pizza dough,
stretch and roll them to include, Caramelized Onion & Olive Pizza, Peperonata and Sausage
Pizza, Pizza with White Beans, Prosciutto & Rosemary, a breakfast pizza and even a dessert
pizza. Bring your teenager and cook together.
$100.00
FRIDAY NOVEMBER 12- LEAVE ROOM FOR DESSERT
Bask in the aromas of Traditional Carrot Cake with Cream Cheese Frosting, Pumpkin Spice
Cheesecake, Fall Harvest Fruit Rustic Tart, Cranberry Cobbler, Pumpkin Creme Brule and
Spiced Fruit Compote
$100.00
NEW!!!!! SATURDAY NOVEMBER 13-KIDS CUISINE-10-1 P.M.
Join the Chefs in the farm kitchen to make homemade pasta and meatballs, Traditional
Caesar Salad, Cornflake “Fried” Chicken Strips and Fun, Fat Chocolate Chip Ice Cream
Sandwiches (yes, you will make your own ice cream). Go home showing your parents just
what you can do in the kitchen. Take home a surprise from the Chef for a job well done!
$75.00
FRIDAY NOVEMBER 19-BRAISING
Braising is a combination cooking method using both moist and dry heat. We will be
working to create a successful braise that will intermingle the flavors of the foods being
cooked with the cooking liquids. Join us for Spicy Braised Chicken with Mushrooms &
Anise, Pork Braised in Dark Soy Sauce, Braised Duck Legs with Leeks & Green Olives and
Braised Lamb Shanks wrapped in Eggplant. We will create 2 simple side dishes to go with
our braised entrees.
$110.00
SATURDAY NOVEMBER 20- GETTING READY FOR THANKSGIVING
Back by popular demand, this is a perfect way to get ready for Turkey Day. Create favorites
but with a twist such as Hot Mulled Cider, Boston Brown Bread, Balsamic Braised Onions
with Pomegranate, Sour Cream & Horse Radish Mashed Potatoes, and Apple Gallete with
Caramel Sauce. OH…we won’t forget a Deconstructed Holiday Turkey with Country
Sausage and Sage Dressing and Sage Gravy. This Class is 6 hours in length.
$125.00
FRIDAY NOVEMBER 20- GREAT SOUPS, CHILI AND CHOWDER
Learn how to make wonderful Hearty Chicken/Barley Soup with Winter Veggies and
Tomato, Leek, Yukon Gold Potato Soup, and a fabulous Vegetarian Chili (you won’t miss
the meat). You will also learn how to make an incredible Manhattan-Style Clam Chowder.
All made from stocks that you will make yourself. Add in wonderful Oatmeal Wheat Bread
made from scratch and you have a complete meal.
$100.00
HAPPY THANKSGIVING TO ALL OF THE LIVE TO EAT HOME CHEFS!
NEW! WEDNESDAY DECEMBER 1- 5:30-8:30 P.M. COOKING 101
Do you hear jokes about being able to burn water? If so, this class is for you, yes you…the
non-cook in the household. This is a fun, non-intimidating class that will take the fear and
mystery out of cooking (and giving the regular cook a break). Learn the basics of cooking
from knife skills to product selection to preparing and eating 3 deceptively simple recipes
that will surely impress your family and friends.
$100.00
FRIDAY DECEMBER 3-IT’S TIME FOR HANNUKAH
Celebrate the traditions of Hannukah by creating dishes like Traditional Latkes with
Scallion Sour Cream and Applesauce, Easy Apple Fritters, “Bubbie’s” Noodle Kugel,
Rugelach, and Hannukah Cut-Out Cookies. Apricot Glazed Chicken will be available to
nibble on for lunch as well. Class includes decorative tins to carry your holiday treats home.
$100.00
SATURDAY DECEMBER 4-INDIAN CUISINE
This class will give you a taste of India and the wonderful Indian spices used. We will enjoy
Traditional Samosas with Chutney, Palak Paneer (A famous North Indian dish made with
spinach, Indian Cheese and spices), French Beans with Indian spiced potatoes, Alu Mutter (a
simple thick gravy curry dish made with potatoes and peas) and Traditional Naan bread. The
aromas of these Indian Spices in the kitchen will be heavenly.
$100.00
FRIDAY DECEMBER 10- AWESOME APPETIZERS
These appetizers will certainly win your guests over. White Bean and Artichoke Dip with
White and Wheat Pita Chips, Smoked Salmon with Mustard Horseradish Sauce, Grilled
Lamb marinated in Cumin, Lemon and Saffron, Prosciutto Wrapped Prawns with Basil,
Mozzarella with Extra Vecchio Balsamic and Aioli, Goat Cheese Tartlets with Cranberry
Onion Compote, and Traditional Empanada.
$100.00
SATURDAY DECEMBER 11-MINIATURE HOLIDAY DESSERTS
Creating scrumptious miniature desserts during the holiday season will be a welcome change
for your guests. Enjoy miniature Creme Brule, Spice Pumpkin Cheesecake, Orange &
Chocolate Pot de Creme, Bourbon Pecan Tarts, and Rich Butterscotch Pudding; YES, made
with Aged Scotch. You will see just how simple these desserts are to make, how beautifully
they can be presented and how quickly they will disappear. Your guests will talk about them
well into the New Year.
$100.00
WEDNESDAY EVENING DECEMBER 15-5:30-9 P.M.-BISTRO CUISINE
In France where bistro cuisine originated, bistros are often operated by families and are the
place to go for quick, casual meals. So create a bistro in your home by making Sauteed
Vegetable & Bacon Quiche with Feta, Steak Sandwich with Fresh Mozzarella and Roasted
Bell Peppers, Steak Frites and Tart Tatin. No one will want to leave your home with a menu
as good as this one.
$100.00
CHECK BACK ON THE WEBSITE FOR AFTER NEW YEAR CLASSES. HAVE A HEALTHY,
HAPPY NEW YEAR.
Look forward to classes to come after the New Year. Some that will be offered in addition to
some of the favorites that you couldn’t make it to from the list above are:
Taste of Greece
The Fine Art of Mexican Popsicles and more
Basic, Intermediate and Advanced Italian (Friday-Sunday, complete with Certificate of
Completion and award)
Tapas: Small Dishes-BIG Flavors
Introduction to Cuban Cuisine
Sunday Suppers
Live To Eat Cookbook recipe testing
Cheesecakes and More
Basic, Intermediate and Advanced Meat and Fish (Friday-Sunday, complete with Certificate
of Completion and award)
Soups/Stocks
Chilled Soups
Learning to create Sushi and Sashimi favorites
Cooking with Herbs
Bayou Bash-2011 (Louisiana Favorites)
Spice and Everything Nice
Have an idea for a class? Something you have been wanting to learn? Let us know here at
Live To Eat and we will make it happen!
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