Classes to experience fall in your kitchen
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, October 03, 2012
10/03/12 at 6:53 AM
Warm soups, tailgating recipes and slow-cooker creations are some of the favorite fall foods featured at area cooking schools in October.
Learn to cook with seasonal ingredients including pumpkins and apples and pick up a few tips on appetizers in preparation for the holiday party season.
Fish Cookery: Learn to cook a couple of different kinds of fish, a couple of different ways and shellfish as a bonus, 6-8 p.m., Urban Kitchen, $55.
Vegetables: Roasted beet and spinach salad, roasted eggplant with feta and mint, stuffed artichoke bottoms, 7 p.m., NeMar Noulles, $55.
Fall Appetizer Party: Lots of make-ahead possibilities including a different take on cocktail nuts, polenta and puff pastry, 6-8 p.m., Urban Kitchen, $55.
Pie in the Sky: Let's make pie, all kinds of pie, from sweet to savory, ages 6 and up, 10:30 a.m.-noon, Urban Kitchen, $40.
Harvest apples and pumpkins: Tasty pumpkin and apple dishes, 11:30 a.m. and 7 p.m., Akin's, $10 in advance, $15 day of class.
Soups: Butternut squash soup served with a swirl of yogurt and some crispy pancetta, Indian-style corn soup, tortilla soup, 7 p.m., NeMar Noulles, $55.
Mmmmm. Mexican: Learn how to make Weeknight Pozole, Flan and more, ages 8 and up, 10:30 a.m.-noon, Urban Kitchen, $40.
Date Night in Burgundy: Prepare some of the traditional cuisine of Burgundy and sample a little of its wine, as well, 6-8 p.m., Urban Kitchen, $110 per couple.
Easy Weeknight Dinners: Perfect herb-crusted roast chicken, bistro-style roast vegetables, haricot verts with local honey and toasted nuts, and vol au vents (filled puff pastry) with fresh fruit, 6:30-9:30 p.m., Du Jour, $75.
Around my French Table: Recipes from Dorie Greenspan's book, 6-8 p.m., Urban Kitchen, $55.
Autumn Soups and Stews: Roasted butternut squash soup with just a hint of curry, super Southwestern pumpkin soup and Vietnamese beef stew, 6-8 p.m., $55.
Tapas: We will create a platter of charcuterie, jarred or cured seafood, snails, olives, peppers and tomato bread, 7 p.m., NeMar Noulles, $60.
English High Tea Cooking Class, Session 1: Never-fail pastry, tarts, lemon curd, Scotch shortbread, sausage rolls and assorted special sandwiches for English tea, 1 to 5:30 p.m., Joyce Jackson, $45.
Kids Tailgate: Learn how to make a great Baked Mac N' Cheese and Wings with two sauces. Choose a morning or afternoon session, 10:30 a.m.-noon or 4:30-6 p.m., Urban Kitchen, $40.
Stuff It! Cabbage leaves, stuffed peppers, stuffed acorn squash, 7 p.m., NeMar Noulles, $55.
Autumn Soups: Roasted butternut squash, hearty potato-leek, Transylvania stock pot (perfect for Halloween), 6:30-9:30 p.m., Du Jour, $75.
Cover the Waterfront: With Chef Noah Miller, 6:30-8:30 p.m., The Stock Pot, $45.
Regional Lasagna: Make lasagna with cream cheese from Sicily, winter squash, pesto and one that isn't even baked in the oven, 6-8 p.m., Urban Kitchen, $55.
Love the Oven: Cake! Let them eat (and make) all kinds of cake, ages 6 and up, 10:30 a.m.-noon, Urban Kitchen, $40.
Saturday Night Date Night Class: Boeuf bourguignon, fennel and mushroom salad and rustic fruit tart for two, 6:30-10 p.m., Du Jour, $75.
Crock-pot cooking: Learn the art of the slow cooker, meats, veggies, bread and dessert, 11:30 a.m. and 7 p.m., Akin's $10 in advance, $15 day of class.
Cake decorating basics: Learn how to make your cakes beautiful with frosting and all kinds of extras. Ages 11 and up at Urban Kitchen, 10:30-noon, $40.
Date Night in Rio: This class will find you and that special someone transported to Brazil and the festival fare of Rio de Janeiro, 6-8 p.m., Urban Kitchen, $110 per couple.
Puff Pastry: Chicken pot pie, ham and cheese, profiterole with vanilla ice cream and chocolate sauce, 7 p.m., NeMar Noulles, $55.
Comfort Food for Cooler Weather: Chicken and dumplings, grown-up mac and cheese, piled-high apple pie with homemade ice cream, 6:30-9:30 p.m., Du Jour, $75.
Steakhouse Favorites: Creamed spinach, potatoes rosti and sauteed mushrooms, 6-8 p.m., Urban Kitchen, $60.
Celebrating Pumpkin, Italian Style: Pumpkin dip, pumpkin soup and pumpkin mousse trifle, 6:30-8:30 p.m., The Stock Pot, $40.
Halloween Dinner: French onion soup, pumpkin ravioli with sage and toasted hazelnuts, roast pork loin, sautéed cabbage and red onions, bleu cheese mashed potatoes, apple pie, 7 p.m., NeMar Noulles, $75.
Roast Beef and Yorkshire Pudding Dinner Class: Start with "mystery soup." Learn to make it, as well as Yorkshire pudding, mint sauce and roast beef. Dinner includes potatoes, assorted vegetables, and ends with tarts, Scotch shortbread and other English delicacies, Joyce Jackson, 7-10 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.
Bistro Style Date Night: Herbed olives; salmon en papillote; endive salad with apples, grapes and almond; pear tart, 6:30-9:30 p.m., Du Jour, $75.
Art of Sushi with Chef Nobu: Learn how to make perfect sushi rice, as well as California rolls, Philadelphia rolls, and spicy eel rolls, 6:30-8:30 p.m., The Stock Pot, $40.
Freaky Food: Halloween Treats for ages 6 and up. Choose a morning or afternoon session, 10:30 a.m.-noon or 4:30-6 p.m., Urban Kitchen, $40.
Play with Pate au Choux! GougÃ¨res two ways: savory and delicious, shrimp salad puffs and cream puffs, 6:30-9:30 p.m., Du Jour, $75.
Akin's, 7807 E. 51st St., 918-663-4137
Du Jour, 3711 S. Harvard Ave., 918.200.9399, email@example.com
Joyce Jackson, English cooking, 918-743-6031, firstname.lastname@example.org
NeMar Noulles Cooking Class, 1719 S. Detroit Ave., 918-583-7893, email@example.com
Stock Pot, 7223 E. 41st St., 918-627-1146, tulsaworld.com/stockpot
Urban Kitchen, 1635 E. 15th St., 918-381-8947, tulsaworld.com/urbankitchen
Original Print Headline: Experience fall in your kitchen
Nicole Marshall Middleton 918-581-8459
Get ready for fall baking with classes that focus on pies at the Urban Kitchen and Akin's. Courtesy