Freshen your fall menu with a cooking class
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, September 05, 2012
9/05/12 at 3:14 AM
Say goodbye to summer and get ready for fall with a cooking class this September.
From fall salad with apples and fennel to tailgating food or homemade cheeses, the classes offer instruction on a variety of dishes.
Vegetables: Ratatouille, saute of sweet corn and stuffed squash, which can be a meal if served with a salad, or it can be an unbelievable side dish for poultry, pork or beef, 7 p.m., NeMar Noulles, $55.
Go for the Grain Cooking Class: Incorporate grains into your meals. Includes tips on cooking and storing grains, 11:30 a.m. and 7 p.m., Akin's, $10 in advance, $15 day of class.
Date Night - Surf and Turf: Bring along that special someone for a new twist on this classic pairing of land and sea, 6-8 p.m., Urban Kitchen, $110 per couple.
Oaks Cuisine with Chef Jeff Marlow: Cream of leek soup, pork chop sweet apple glaze, pumpkin pie cake, 6:30-8:30 p.m., The Stock Pot, $40.
Grilled Flatbreads and Pizza: Make flatbreads and pizzas on the grill that are limited only by your imagination, 6-8 p.m., Urban Kitchen, $55.
Cover the Waterfront: Chef Noah Miller from Waterfront Grill creates a festival of flavors with his seafood feast planned for the evening on the waterfront., 6:30-8:30 p.m., The Stock Pot, $45.
Cookbook Club: "Aida Mollenkamp's Keys to the Kitchen," fall salad with apples and fennel, brown sugar pork chops with mango-horseradish sauce, whipped sweet potatoes, and pistachio carrot cake with brown sugar-cream cheese frosting, includes cookbook, 6-8 p.m., Williams-Sonoma, $75
For Kids: Parents and preschool and elementary-aged kids are invited to come and decorate a Sesame Street cookie or cakelet made with Sesame Street buddy bakeware, 11 a.m.-4:30 p.m., Williams-Sonoma, free.
Thai: Crispy spring rolls with rice noodles, mint, pork and a wonderful dipping sauce are easy to make and bursting with flavor. Pad Thai and chicken coconut soup, 7 p.m., NeMar Noulles, $60.
English High Tea, Session 1: This hands-on class includes never-fail pastry, tarts, lemon curd, scones, sausage rolls, and assorted special sandwiches for English tea, 1-5:30 p.m., Joyce Jackson, $45.
Let's Get Sauced: Chef Mary Anne Potter, penne pasta with tomatoes, basil and feta cheese; bechamel sauce topped with grilled chicken on a bed of bucatini pasta; pasta puttanesca; creamy vodka sauce; mozzarella cheese bread, 6:30-8:30 p.m., The Stock Pot, $40.
Taste of Vietnam: Rice noodles with fresh herbs, grilled shrimp salad with peanuts and pomelo, stir-fried chicken with chiles and lemongrass, 7 p.m., NeMar Noulles, $60.
Art of Sushi: Come and join Master Chef Nobu of Fuji Restaurant for an exciting evening of perfecting the art of sushi, 6:30-8:30 p.m., The Stock Pot, $40.
End of Summer Fare: Winter squash, herbs, fried green tomatoes, 6-8 p.m., Urban Kitchen, $55.
The Tavern on Brady: Executive Chef Grant Vespasian with The Tavern on Brady, salmon fillets, braised beef short ribs with creamy polenta, French sweet and sour sauce, and Swiss chard, 6:30-8:30 p.m., The Stock Pot, $40.
Salads: Warm peach and prosciutto salad, spinach salad with poached egg, and shaved carrot, fennel and orange salad, 7 p.m., NeMar Noulles, $55.
Cooking in Parchment: In this class, let your imagination run free as we wrap all kinds of things in parchment paper. Fish, chicken, vegetables and more, 6-8 p.m., Urban Kitchen, $55.
Cajun Cuisine: Chef Darell Hicks, smoked sausage butternut squash soup, crawfish beignets, bayou shrimp scampi with angel hair pasta, white chocolate and blueberry bread pudding, 6:30-8:30 p.m., The Stock Pot, $40.
Soft Cheese Making: Learn to make ricotta and mozzarella with Tulsa's own chef Amanda Simcoe, "The Cheese Wench." Recipes and supplies included, 1-3 p.m., Du Jour, $75.
Florida's Treasure Coast Cuisine: Rich cultural flavors of the area - Latino, Cuban and Caribbean - along with many agricultural products grown and commercially produced in the Sunshine State, 6:30-8:30 p.m., The Stock Pot, $45.
Pie, Oh My! Cooking Class: Learn to make a savory pie, dessert pies and how to make your own pie crust, 11:30 a.m. and 7 p.m., Akin's, $10 in advance, $15 day of class.
Pork: Potato, ham and olive salad, ground pork burger, pork-stuffed roasted poblano peppers, 7 p.m., NeMar Noulles, $60.
Farmer's Market Fare: Produces, meat and dairy products sourced at the Cherry Street Farmers Market, 7-9 p.m., Du Jour, $45.
The Italian Steakhouse: From bruschetta to steak, this class will take you to Italy and back without leaving the kitchen, 6-8 p.m., Urban Kitchen, $55.
Tailgaiting Italian Style: On game day, you definitely will score some big points with your family and friends with these great recipes featured by Donna and Betty of "2 Sisters and a Noodle," 6:30-8:30 p.m., The Stock Pot, $40.
An All-American Dinner: Heirloom tomato salad, grilled new potatoes with a red pepper crust, chilled flank steak and berry shortcake pudding with whipped cream, Williams-Sonoma, 6-8 p.m., $50.
English High Tea, Session 2: Never-fail pastry, Victoria Cream Sandwich Cake, Maid of Honour tarts and other tarts, Scotch shortbread, and assorted special sandwiches for English tea, 1 to 5:30 p.m., Joyce Jackson, $45.
- Akin's, 7807 E. 51st St., 918-663-4137
- Du Jour, 3711 S. Harvard Ave., 918.200.9399, firstname.lastname@example.org
- Joyce Jackson, English cooking, 918-743-6031, email@example.com
- NeMar Noulles Cooking Class, 1719 S. Detroit Ave., 918-583-7893, firstname.lastname@example.org
- Stock Pot, 7223 E. 41st St., 918-627-1146, tulsaworld.com/stockpot
- Urban Kitchen, 1635 E. 15th St., 918-381-8947, tulsaworld.com/urbankitchen
- Williams-Sonoma, 2016 Utica Square, 918-742-5252
Nicole Marshall Middleton 918-581-8459
Master Chef Nobu of Fuji Restaurant will hold a class on the art of making sushi on Sept. 18. CORY YOUNG / Tulsa World file