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Food & Nutrition


Classes are for Adults 18 yrs. and older. This program includes educational workshops and classes that feature the latest cooking trends, ethnic cuisines and teach nutrition. To register please use the Adult Registration Form that can be found on the "Registration" and send in with payment or Register over the phone (414) 482-1000 using a Visa or Mastercard.

 

California’s “Other” Wine Regions

Workshop & Wine Tasting
March 21 • Thursday, 6:30 - 9:30pm
Facilitator: Tom Vaughan, CSW
All Things Alcohol, LLC
Cost: $25
Register by: March 14

Tonight we explore the often over looked and seldom discussed wine regions in California’s wine making history. Starting in the north at one of the oldest producing valleys, Livermore, then up to the historic Sierra Foothills region of the famed “49ers”, we taste through well-made varietals, that you’d expect to garner the same respect as Napa valley. We finish the second portion of the evening in the southland. Paso Robles and the Monterey/Carmel Valley known for their friendly, fruit-forward varietals.
10 wines will be served, along with a light buffet of cheese, crackers, and veggies.
Paso Robles
Mendocino/Anderson Valley
Lodi/Sierra Foothills/Livermore

 

Cordon Bleu - A Culinary Classic!

April 3 • Wednesday, 6:30 - 9:00pm
Facilitator: Staci Joers
Cost: $18
Register by: March 27

National Chicken Cordon Bleu Day is annually observed on April 4. This day all about a special dish combining chicken, ham and cheese. The French term Cordon Bleu is translated as “Blue Ribbon”. The earliest recipe known was in a March 1964 printing of the Cincinnati Enquirer by the Cincinnati Gourmet Stanley Demos.  Despite some misconceptions, Chicken Cordon Bleu is an American dish.  This dish is a take on the popular Veal Cordon Bleu. Tonight you'll sample my version of this classic along with side dishes fit to go along with this winner! You'll sample...
Chicken Cordon Bleu with Dijon Cream Sauce
Duchess Potatoes
Asparagus with Classic Hollandaise Sauce



Southern France - "The Beauty of the Sun Drenched Slopes"

Workshop & Wine Tasting
April 25 • Thursday, 6:30 - 9:30pm
Facilitator: Tom Vaughan, CSW
All Things Alcohol, LLC
Cost: $25
Register by: April 18

Our focus this evening will be the beautifully warm and rolling sloped vineyards of the Mediterranean influenced southern growing regions of France. Starting with the oldest producing region in all of France, Provence is a feast of all the senses. Languedoc-Roussillon is arguably the most underrated wine region, accounting for more than one third of the country’s wine output!
Finishing the evening in a region known for its steep river slopes and huge diverse wine offerings. The Cotes du Rhone produces 13 delicious varietals (8 red, and 5 white). From the north in St Joseph with its magnificent Syrah to the southern Chateauneuf-du-Pape’s Grenache and all points in between!
10 wines will be served, along with a light buffet of cheese, crackers, and veggies.
Southern France - "The beauty of the Sun drenched Slopes"
The Rhone Valley
Provence
Languedoc
Roussillon

 

Steak!

May 1 • Wednesday, 6:30 - 9:00pm
Facilitator: Staci Joers
Cost: $18
Register by: April 24

May is National Beef Month and retailers everywhere offer great savings to boost their sales. So now is the best time to expand your beef recipes from pot roast and burgers to something more fun! I'm going to bring you one of our family fav's inspired by a trip to Primanti Brothers in Pittsburgh and it is the  Best Steak Sandwich you will ever have.
Grilled Rib-eye with Sweet-n-Sour Cole Slaw and Homemade Fries all on Italian bread and as long as we're making a famous sandwich from Pittsburgh, we'll also make a famous Pittsburgh go to...
"The Pittsburgh Salad" which is a gigantic salad minus the health! It features lettuce, vegetables,
shredded cheese, Ranch dressing, more cheese, and French fries.

 

STRAWBERRY FIELDS FOR DINNER!

May 29 • Wednesday, 6:30 – 9:30 pm
Facilitator: Staci Joers
Register by: May 22
Cost: $25

The strawberry, Fragaria, is one of the most popular berry fruits in the world. But did you know...strawberries are not actually fruits as their seeds are on the outside. They are a fleshy receptacle (yes, that's the actual term) for the seeds, which are the actual fruit of the strawberry. Strawberry plants are runners, and are not produced by seeds. They have an average of 200 seeds per fruit and are actually a member of the rose (rosaceae) family. Wow!

Tonight we'll turn those fleshy receptacles into delicious dishes that go beyond just srtawberries and cream. You'll sample... Baby Greens with Strawberries & Balsamic Bleu Cheese Dressing, Strawberry Chipotle Beef Rib, Tequila Lime Tilapia Tacos with Strawberry Salsa and Individual Chocolate-Strawberry Cobblers

 

FORAGED FOODS

June 4 • Tuesday, 6:30 – 9:00 pm
Facilitator: AJ Dixon, Lazy Susan
Register by: May 28
Cost: $25

Join Chef AJ Dixon of Lazy Susan in another Bay View Community Center Cooking Class. This time, AJ will bring the wilderness to you. An avid forager and member of the Mycological Society, AJ will demonstrate four dishes used with foraged foods such as nettles, mushrooms, ramps or wild cress. Items will vary on what is in season.

 

FARM-TO-TABLE: SUMMER SUPPERS I

July 9 • Tuesday, 6:30 – 9:00 pm
Facilitator: Kay McKay
Register by: July 2
Cost: $25

Welcome summer by shopping farmers' markets for fresh ingredients. We will do our best to use local ingredients, farm to table. Chef Kay McKay will demonstrate recipes from an extended cooking class with acclaimed Chef Sandford D’Amato at his Good Stock Farm in Hatfield, MA. As you may know Sandford is Sicilian, so many recipes have a Sicilian foundation.

Try these elegant yet surprisingly easy recipes. What's better than a cold soup for summer with vine ripened tomatoes full of flavor? In our Chilled Grilled Tomato Soup with Goat Cheese Sorrel Dumplings, (Sorrel is a lemony flavored herb perfect in the dumplings with our soup), Green Salad with (traditional French) Mustard Vinaigrette Dressing (best ever!), Smoked Salmon Frittata, (Smoking the salmon is quick and easy. We will use a table top smoker to do the job!) and Plum Tart with Brown Sugar Almond Crust (with Italian free stone plums). We will discuss a few wine pairings that are specific to the recipes.

 

FLORAL FLAVORS

July 24 • Wednesday, 6:30 – 9:30 pm
Facilitator: Staci Joers
Register by: July 17
Cost: $25

Floral flavors are predicted to be in full bloom in 2019. A big reason for the flood of flowers is because consumers are looking for new ways to add naturally-derived flavors in their food and drink choices. I decided to play with some of these flavors and so I'm bringing you a menu featuring Rosewater, one of the 5 top floral flavors. You'll sample... Elder flower Rose Gimlet Strawberry, Vanilla and Rosewater Jam served with Cardamom Bread, Pan-fried Chicken with Harissa and Rosewater Semi-homemade Pistachio Bundt with Rosewater Glaze

 

FARM-TO-TABLE: SUMMER SUPPERS II

August 6 • Tuesday, 6:30 – 9:00 pm
Facilitator: Kay McKay
Register by: July 30
Cost: $25

Savor summer by shopping farmers' markets for fresh ingredients. We will do our best to use local ingredients, farm to table. Chef Kay McKay will demonstrate recipes from an extended cooking class with acclaimed Chef Sandford D’Amato at his Good Stock Farm in Hatfield, MA. As you may know Sandford is Sicilian, so many recipes have a Sicilian foundation.

Try these elegant yet surprisingly easy recipes using local farm to table ingredients. Green Tomato with Green Grape Gazpacho (a twist on the traditional cold soup gazpacho), Mixed Summer Greens with Mustard Vinaigrette (best ever!), Corn and Pancetta(Italian bacon) Ravioli with Tomato Corn Milk Sauce (Corn and pancetta make a great combination for ravioli. This recipe can be made vegetarian. You know how good fresh corn on the cob can be in Wisconsin) and Cherry Crostata (tart) with Whipped Cream. Fresh ravioli, made by hand, will be demonstrated. We will discuss a few wine pairings that are specific to the recipes.

 

FARMERS MARKET FINDS

August 20 • Tuesday, 6:30 – 9:00 pm
Facilitator: AJ Dixon, Lazy Susan
Register by: August 13
Cost: $25

Join Chef AJ from Lazy Susan in this fresh class using the bounty from the farmers markets. AJ will demonstrate four dishes utilizing items from the West Allis Farmers market.

 

SIMPLE SEAFOOD

August 29 • Thursday, 6:30 – 9:30 pm
Facilitator: Staci Joers
Register by: August 22
Cost: $25

We have received lots of requests for seafood and fish "how to" classes so we've combined a bit to bring you a fantastic menu! You'll sample... Fruite de Mar (shrimp, scallops & mussels) with Tomato-Vodka Sauce served with Basil Risotto and a Blueberry Slab Pie for dessert

 

FRESH SPRING WINES FOR THE FOODS OF THE SEASON

Workshop & Wine Tasting
May 30 • Thursday, 6:30 – 9:30 pm
Facilitator: Tom Vaughan, CSW All Things Alcohol, LLC
Register by: May 23
Cost: $25

In this class we explore the best wines for the foods of springtime. Alsatian and Northern California Gewurztraminer with Ham and Pork dishes. Rhone river French whites and Loire Valley whites with mussels and ceviche. Northern Italian Lugana/Vermentino with fresh clams and angel hair pasta. Australian Dry Riesling with poached salmon in a lemon caper sauce.

Lighter, fresher reds for blue cheese salads and grilled/baked fish dishes. 8-10 wines will be served along with a light buffet of meats and cheeses.

 

UNDERSTANDING ITALIAN WINE AND THE REGIONS

Workshop & Wine Tasting
June 13 • Thursday, 6:30 – 9:30 pm
Facilitator: Tom Vaughan, CSW All Things Alcohol, LLC
Register by: June 6
Cost: $25

We travel the winding roads of the Dolomites through Alto Adige south to Verona and delve into the luscious reds of the Veneto. Heading west we cut through the foothills of Della Venezie to the famous and gorgeous region of Piedmont. No Italian tour would be complete without an extended visit to the Tuscan region, with Florence in the north to Sienna in the south, this is the heart of Sangiovese and all that is Chianti. Our expedition continues with stops in Marche, Umbria, Abruzzo, Puglia and winding it all up in Sicily! 8-10 wines will be served along with a light buffet of meats and cheeses.

 

MID SUMMER’S NIGHT WINE… WINES FOR THE HEAT OF SUMMER

Workshop & Wine Tasting
July 25 • Thursday, 6:30 – 9:30 pm
Facilitator: Tom Vaughan, CSW All Things Alcohol, LLC
Register by: July 18
Cost: $25

What to serve, when and how to enjoy wines when the summer’s heat is bearing down! Come learn what to serve with the many diverse foods of summer, when and how to chill them, which wine to serve first when entertaining, and an overall lesson on wine enjoyment. Wine is a very fragile entity, we need to understand how to handle it, store it, and serve it correctly. This class dives in to all these aspects and teaches one that there is a right time and place for every wine out there! 8-10 wines will be served along with a light buffet of meats and cheeses.

 

FAMOUS WINE BLENDS OF THE WORLD

Workshop & Wine Tasting
August 22 • Thursday, 6:30 – 9:30 pm
Facilitator: Tom Vaughan, CSW All Things Alcohol, LLC
Register by: August 15
Cost: $25

Explore the reasons why some wine varietals work together and others don’t! “Why don’t Cabernet Sauvignon and Pinot Noir work well together?” This class journeys into not only the history of blends, but the regions doing the best blends from the beginning to the current vintage…Bordeaux, Rhone, Tuscany, Rioja, Provence, Napa, & Washington State. 8-10 wines will be served along with a light buffet of meats and cheeses.

Aug
29
Aug 29th 6:30 pm - 9:30 pm
SIMPLE SEAFOOD August 29 • Thursday, 6:30 –9:30 pm