1. food and drink
2. desserts and baking

CL ASS SCHEDU LE • H A PPEN IN GS • C R OP SH A RES
JUNE
gri l l b aby gri ll, saf f ron at cook s , d a te ni g h t i n sti l l w ate r, b l u e be rr ie s ,
c ro p sh ares, f ather ’s day, l unc h c o unte r sp e c i al s, s ug a r s n a p
p e a s , goo ds & goodies, f isc h e r f arms , f re s h p ro d uc e , stra wbe r rie s
g ri l l mo re with cooks of cro c us h i l l
Updated 06/03/2015
877 GRAND AVE
ST PAUL, MN 55105
(651) 228-1333
3925 WEST 50TH STREET
EDINA, MN 55424
(952) 285-1903
324 S. MAIN ST
STILLWATER, MN 55082
(651) 351-1144
8505 VALLEY CREEK ROAD
WOODBURY, MN 55125
(651) 578-8800
* * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * *
JUNE
REGISTER ONLINE OR CALL US TODAY
SUNDAY
MONDAY
TUESDAY
1
[#02] THE ART OF FRENCH
PASTRY: PÂTE BRISÉE
[#16] JAMAICAN BBQ
[#04] A PIE IN THE HAND
[#41] SPANISH COOKOUT
WITH DAD
[#29] PROFESSIONAL APPROACH TO THE BASICS
[#23] KOREAN BBQ
[#45] FRESHEN UP YOUR
FISH FRY
7
14
21
28
8
[#37] OCEAN TO GRILL
[#12] CRISP AND FRESH ASIAN
FARE
[#30] KIDS COOK: THE BAKER’S
APPRENTICE
[#19] NEW SOUTHERN
FAVORITES
[#31] KIDS COOK: INTERNATIONAL CUISINE
15
22
29
[#28] HANDS-ON PASTA
[#13] THE ASIAN GRILL
[#11] GOOD ON THE GRILL
[#25] SUMMER SAUCES
[#17] A TASTE OF ITALIAN
SUMMER
[#32] KIDS COOK: THE BAKER’S
APPRENTICE
[#42] SHOWING OFF WITH
SHRIMP
[#33] KIDS COOK: INTERNATIONAL CUISINE
[#46] GARDEN BOUNTY: PEAS,
BEANS AND SQUASH
[#20] ITALIAN PIZZA WORKSHOP
LUNCH COUNTER SPECIALS
only
18!
$
CLASSES
WEDNESDAY
2
9
16
23
THURSDAY
[#35] KICK UP YOUR SALAD
[#32] KIDS COOK: THE BAKER’S
APPRENTICE
[#33] KIDS COOK: INTERNATIONAL CUISINE
10
17
24
4
[#14] SUSHI: THE REAL DEAL
[#26] KNIFE SKILLS
[#39] FRESH OUTDOOR ENTERTAINING
[#21] PAELLA PUH-LEASE
[#32] KIDS CUT
[#43] BEST BURGERS FROM
GRIND TO GRIN
SW FRIDAY, JUNE 5, NOON – 1 PM, $18
50th
SW FRIDAY, JUNE 26, NOON – 1 PM, $18
Got an hour to spare for lunch this summer? Drop by
Cooks for a one-hour demo and a light bite. Explore
fresh summer flavors and pick up some fulfilling new
kitchen skills to boot! Dish changes each week; call
store for details. Register in advance or drop in.
BAKING + CONFECTIONS
From basics to master classes, our Baking + Confections classes focus on everything from innovative new techniques to tried-and-true
recipes for bread baking, candy making and more.
[#01] EASY SUMMER BREADS
CARRIE FRANZEN
GRD SATURDAY, JUNE 6, 10 AM – 1 PM, $75
If you thought that bread making was reserved for winter’s deep dark
days, think again. Summer breads are the perfect accompaniment to
overflowing garden bounty and seasonal farmers market finds. In this
hands-on class, Chef Carrie guides you through two quick breads and
one yeast bread, using a wealth of summer’s abundant vegetables
and fruits. Strawberry Cream Cheese Bread; Farmers Vegetable Bread;
Roasted Tomato Flatbread.
[#02] THE ART OF FRENCH PASTRY: PÂTE BRISÉE
RANDI MADDEN
SW SUNDAY, JUNE 7, 10 AM – 1 PM, $75
Sometimes called shortcrust (although who can resist the dreamy
“pâte brisée” designation?), this pastry is ideal for a tart and pie, and
is used widely for sweet and savory favorites, from custard fruit
tarts to cheesy quiches. Join Chef Randi as she reveals the secret of
the perfect pastry dough and whips up four recipes — with plenty of
samples, of course. Quiche of Spinach, Gruyère and Cottage Bacon;
Cornish Pasties with a Savory Pork Filling; Lemon Meringue Pie; Individual Custard Fruit Tarts.
11
18
25
[#05] DATE NIGHT IN STILLWATER: TOP-SHELF TACOS
LUNCH COUNTER SPECIALS
[#06] DATE NIGHT IN STILLWATER: PATIO PARTY
[#38] PIZZA ON THE GRILL
LUNCH COUNTER SPECIALS
[#08] DATE NIGHT IN STILLWATER: PATIO PARTY
[#33] CLASSIC WINES, CLASSIC
DISHES
LUNCH COUNTER SPECIALS
[#09] DATE NIGHT IN STILLWATER: TOP-SHELF TACOS
LUNCH COUNTER SPECIALS
SATURDAY
5
12
19
26
[#01] EASY SUMMER BREADS
[#10] SMOKING AND GRILLING,
VEGETARIAN STYLE
[#29] SAFFRON AT COOKS
[#36] SUMMER STEAK AND
SIDES
[#03] RAISING THE BAR
[#07] COOKING CLUB: GRILL
POWER
[#15] THE PORTUGUESE TABLE
[#18] GREEK FIRE
[#27] PROFESSIONAL APPROACH TO THE BASICS
[#40] TIME TO BBQ
[#22] ITALIAN AL FRESCO
[#34] SEASON OF THE ‘WICH
[#44] RIBS, RUBS AND REVELRY
6
13
20
27
30
[#03] RAISING THE BAR
[#07] COOKING CLUB: GRILL POWER
The bars are back, and better than ever. This time, Cooks features
four dessert bars so scrumptious you’ll be the envy of everyone at
the next cookout. Because let’s face it, who can really compete with
maple bacon streusel? Start practicing your humble, “Oh, it’s just
something I whipped up” expression. Strawberry Raspberry Crumble
Bars; Orange Ginger Cheesecake Bars; Trail Mix Granola Bars (glutenfree); Coffee Cake Bars with Maple Bacon Streusel.
In our lively, hands-on Cooking Club class, you’ll be split into teams
to prepare a portion of a multicourse meal. Chef Kevin gets things
started, you make the meal and Cooks supplies the grown-up beverages. This class includes one glass of wine or beer per student, so
21 and up only, please. Grilled Summer Pizzas; Mini-Burger Trifecta
(beef, turkey, salmon) with Chipotle, Barbecue and Wasabi Sauces;
Grilled Shrimp on Sugarcane; Grilled Summer Veggies with Chardonnay Sauce; Chips with Grilled Tomatillo and Grilled Pineapple
Salsas; Grilled Summer Fruit with Ice Cream.
RANDI MADDEN
SW SATURDAY, JUNE 13, 10 AM – 1 PM, $75
CARRIE FRANZEN
50th SUNDAY, JUNE 21, 10 AM – 1 PM, $75
SW FRIDAY, JUNE 12, NOON – 1 PM, $18
50th SW FRIDAY, JUNE 19, NOON – 1 PM, $18
FRIDAY
3
[#04] A PIE IN THE HAND
50th
COOKSOFCROCUSHILL.COM | 651.228.1333
Petite but packed with flavors, hand pies are a sweet or savory treat
for every occasion. From piping hot rustic galettes to whimsical blueberry desserts, these pies will quickly become everyone’s favorite. In
this hands-on class, Chef Carrie guides you through expert pie dough
techniques and shares her flair for easy, portable pies. Blueberry
Cream Cheese Hand Pie; Mini S’mores Hand Pie; Mini Rustic Roasted
Tomato Galette; Pastry Dough.
DATE NIGHT
Let’s redefine the date night. Of course it can be a romantic evening,
but maybe it’s a fantastically special evening with your mom, best
friend, or fellow foodie. Maybe you want to create a date night with a
group of friends and launch some delicious new adventures. However you define the term, we’re here to make it memorable. Join Cooks
in these hands-on classes where you’re split into groups to prepare
a dish, and then come together to enjoy a spectacular dinner. One
glass of wine or beer is provided during class.
[#05] DATE NIGHT IN STILLWATER: TOP-SHELF TACOS
WILLIAM LENDWAY
SW FRIDAY, JUNE 5, 6 PM – 9 PM, $75
At this lively Date Night class, you’ll work in teams to prepare a portion
of a multicourse meal that will take your taco night to the next level.
Chef William will set you up to jump into the kitchen and get cookin’!
Then sit down and enjoy the feast with an adult beverage. This class is
priced per person and includes one glass of wine or beer per student, so
21 and up only, please. Chips and Guacamole; Tinga de Pollo (shredded chicken in chipotle sauce); Carne Asada (grilled steak); Carnitas (braised pork shoulder); Queso Fresco; Pico de Gallo; Salsa
Verde; Fresh Tortillas; Simple Fudge Sundae.
[#06] DATE NIGHT IN STILLWATER: PATIO PARTY
MANFRED KRUG
SW FRIDAY, JUNE 12, 6 PM – 9 PM, $75
At this lively Date Night class, you’ll work in teams to prepare a portion of this tasty multicourse meal perfect for your patio. Chef Manny
will set you up to jump into the kitchen and get cookin’! Then sit down
and enjoy the feast with an adult beverage. This class is priced per person and includes one glass of wine or beer per student, so 21 and up
only, please. Crab Fritter with Rémoulade; Classic Potato Salad; BBQ
Chicken with Homemade Sauce; Mixed Grilled Vegetables; Simple
Fudge Sundae.
KEVIN WENCEL
GRD SATURDAY, JUNE 13, 6 PM – 9 PM, $75
[#08] DATE NIGHT IN STILLWATER: PATIO PARTY
MANFRED KRUG
SW FRIDAY, JUNE 19, 6 PM – 9 PM, $75
At this lively Date Night class, you’ll work in teams to prepare a portion
of this tasty multicourse meal perfect for your patio. Chef Manny will
set you up to jump into the kitchen and get cookin’! Then sit down and
enjoy the feast with an adult beverage. This class is priced per person
and includes one glass of wine or beer per student, so 21 and up only,
please. Crab Fritter with Rémoulade; Classic Potato Salad; BBQ Chicken
with Homemade Sauce; Mixed Grilled Vegetables; Simple Fudge Sundae.
[#09] DATE NIGHT IN STILLWATER: TOP-SHELF TACOS
WILLIAM LENDWAY
SW FRIDAY, JUNE 26, 6 PM – 9 PM, $75
At this lively Date Night class, you'll work in teams to prepare a portion
of a multicourse meal that will take your taco night to the next level.
Chef William will set you up to jump into the kitchen and get cookin'!
Then sit down and enjoy the feast with an adult beverage. This class
is priced per person and includes one glass of wine or beer per student, so 21 and up only, please. Chips and Guacamole; Tinga de Pollo
(shredded chicken in chipotle sauce); Carne Asada (grilled steak);
Carnitas (braised pork shoulder); Queso Fresco; Pico de Gallo; Salsa Verde; Fresh Tortillas; Simple Fudge Sundae.
EAT WELL + BE WELL
Who says that healthful eating has to be ho-hum? Certainly not our
chefs and students. For nutrient-packed meals with plenty of flavor,
opt for Eat Well + Be Well classes.
[#10] SMOKING AND GRILLING, VEGETARIAN STYLE
ROBIN ASBELL
50th SATURDAY, JUNE 6, 1 – 3:30 PM, $65
Smoked, grilled dishes are hugely appealing, like taking a bite out of
summer itself. Those flavors are often reserved for meats and fish,
but no longer: Chef Robin harnesses the power of smoking for some
so-good-it’s-crazy vegetarian fare that you have to taste to believe.
From buttery brie on a grilling plank to smoked tomato sauce, you’ll
capture the best of the season. Planked Brie with Berries and Honey;
Chipotle Cheddar Veggie Burgers with Avocado Salsa; Grilled Veggie
Pasta with Smoked Tomato Sauce; Grilled Pistachio Pesto Pizza with
Cauliflower and Feta.
* * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * *
[#11] GOOD ON THE GRILL
[#18] GREEK FIRE
[#27] PROFESSIONAL APPROACH TO THE BASICS
MIKE SHANNON
SW TUESDAY, JUNE 9, 6:00 PM – 8:30 PM, $75
SUZANNE SCHILLING
SW SATURDAY, JUNE 20, 6 PM – 8:30 PM, $75
MANFRED KRUG
GRD SATURDAY, JUNE 20, 10 AM – 4:30 PM, $365
Summer grilling often involves a plunging interest in healthful fare
(we love those half-pound burgers, too, but let’s not kid ourselves).
Just because you open the grill, though, doesn’t mean you have to
shut down all your good intentions. Chef Mike showcases some
better-for-you options that will have you thinking of your summer
grill time in a whole new way. Prosciutto-Wrapped Asparagus with
Lemon Dijon; Grilled Vegetable Quinoa Salad; Planked Lemon-Rosemary Salmon; Grilled Bananas with Rum Caramel.
What happens when you combine thousands of years of culinary history with the freshest contemporary flavors available? You get Greek
cooking. Rich in tradition and bursting with a diverse array of foods,
Greek specialties are inviting and delicious. And Chef Suzanne shows
you how to master them in this hands-on class that makes use of grilling and fire. Quick and Easy Grilled Homemade Pita Bread with Cucumber Radish Tzatziki; Grilled Lamb Chops Marinated in Pomegranate, Red
Wine and Mint; Greek Salad with Marinated Tomatoes, Cucumbers and
Olives and Grilled Halloumi Cheese; Greek Almond Cookies.
Learn the basics of modern techniques from an accomplished chef, then
jump in the kitchen to apply them to classic recipes. Gain a wealth of
hands-on experience and take home dozens of repeatable and eminently
eatable dishes. This two-day series is ideal for the beginner or intermediate cook who wants to build a strong foundation for lifelong culinary
adventures. This class meets over two days: June 20 and 21 from 10
am – 4:30 pm. Menu: Section 1 – Stocks: Brown Veal/Beef Stock; Chicken Stock; Fish Fumet. Sautéing: Sole Meuniere; Chicken Marsala; Spicy
Chicken Breast; Potatoes: Parisienne Potatoes. Boiling/Steaming: Broccoli; Glazed Carrots; Green Beans. Sauces: Hollandaise; Béarnaise. Section
2 – Sauces: Brown Sauce (Espagnole); Veloute; Vinaigrette. Soups: Cream
of Mushroom; Split Pea with Ham; Shrimp Bisque; French Onion. Section 3
– Braising: Beef Short Ribs; Coq au Vin; Pork Blanquette; Braised Cabbage;
French Peas; Ratatouille. Potatoes: Duchesse Potatoes. Section 4 – Roasting: Whole Chicken; Fish en Papillote; Stuffed Pork Loin. Sauces: Supreme;
Allemande; Beurre Blanc; Vin Blanc; Robert; Port Wine. Starch: Rice Pilaf.
[#12] CRISP AND FRESH ASIAN FARE
ROBIN ASBELL
GRD MONDAY, JUNE 15, 6 PM – 8:30 PM, $75
Expertly crafted rice paper rolls, rich peanut sauce, bright papaya
salad prepared perfectly: Seen any of these in your kitchen lately?
You will, after Chef Robin guides you through a hands-on class
that showcases the freshest, most seasonal flavors that are rolled,
chopped and dished up with Asian flair. Learn how to feast on some
of your favorites — no restaurant reservation necessary. Vietnamese
Salad Rolls with Dipping Sauce; Lime-Chili Noodle Salad with Scallops and Thai Basil; Gado-Gado Salad with Peanut Sauce; Nonya
Salad with Sweet-and-Sour Dressing and Shrimp; Vietnamese Green
Papaya Salad with Chicken.
ETHNIC + REGIONAL
For those looking to broaden their horizons and expand their culinary
repertoires, Ethnic + Regional classes focus on cuisines from culinary regions around the country and around the globe.
[#13] THE ASIAN GRILL
TERRY JOHN ZILA
GRD TUESDAY, JUNE 2, 6 – 8:30 PM, $65
Ever used your grill for travel? Now you can, as Chef Terry John shows you
how to bring some Asian flair to all your summer dishes. From Chinese
chicken nestled in bamboo leaves to a Vietnamese grilled lemongrass
pork salad, learn how to make dishes that will have you swearing you’ve
been transported across the world. Chinese Chicken in Bamboo Leaves;
Soba Noodles with Grilled Vegetables in Sesame Ginger Dressing; Shrimp
Saté; Grilled Lemongrass Pork Salad; Grilled White Pepper and Palm Sugar
Pineapple with Coconut Ice Cream.
[#14] SUSHI: THE REAL DEAL
JOHN SUGIMURA
GRD THURSDAY, JUNE 11, 6 PM – 9:00 PM, $75
In Japan, sushi chefs train for 10 years to stand behind the bar
sculpting sumptuous nigiri and unreal rainbow rolls. Thank goodness
Chef John Sugimura has the passion and skills to cram all the important stuff into three hours! This beginner course provides an in-depth
study of the essentials of preparing, presenting and serving sashimi,
nigirizushi and makizushi. Gohan (rice) Preparation; Awasezu (sushi rice
seasoning); Shari (sushi rice); Nikiri (special soy sauce); Otsu Mayonezu
(spicy mayonnaise); Sashimi Hamachi with Ponzu and Kurisupi Tamanegi (raw sliced yellowtail tuna, citrus soy sauce and crispy onions); Nigiri
Sake Hana San Buri (seared cured salmon on hand-formed rice); and
Otsu Maguro Futomaki (spicy ahi tuna fat roll).
[#15] THE PORTUGUESE TABLE
SUZANNE SCHILLING
SW SATURDAY, JUNE 13, 6 PM – 8:30 PM, $75
A thin strip of a country along the Iberian Peninsula, Portugal may
share most of its border with Spain, but the little nation has developed its own big, bold cuisine. Brimming with traditional favorites
like seafood, artisan smoked sausages, crusty bread, and swoonworthy tomatoes and peppers, Portuguese dishes are distinctive
and amazing. In this hands-on class, Chef Suzanne reveals the
secrets of Portuguese cooking, from creamy goat cheese appetizer to lemony egg cream dessert. Goat Cheese, Walnut and Honey
Triangles (triângulos de queijo de cabra, nozes e mel); Portuguese
Cucumber, Tomato, Sweet Peppers, Cilantro and Mint Salad (pepino,
tomate, pimentão, coentro e hortelã salada); Clam and Linguiça Sausage Stew (amêijoas na cataplana) with a Piri-Piri Sauce and Crusty
Bread; Silky, Lemony Egg Cream (ovos moles com natas batidas)
topped with Fresh Strawberries and Mint.
[#16] JAMAICAN BBQ
MANFRED KRUG
50th SUNDAY, JUNE 14, 4:30 PM – 7:30 PM, $75
Chef Manfred is a jerk expert. Come taste a variety of vibrant Caribbean
flavors in this island-inspired class. It’s chock-full of dishes that’ll take
you straight to Jamaica, mon! Grilled Jerk Shrimp with Lemon Crema
and Mango Salsa; Sticky Citrus Wings; Grilled Pork Tenderloin with
Pineapple, Jalapeño and Lime Sauce; Caribbean Beans and Rice; Rum
Chocolate Pudding Cakes.
[#17] A TASTE OF ITALIAN SUMMER
ANTONIO CECCONI
50th TUESDAY, JUNE 16, 6 PM – 9 PM, $75
Summer in Minnesota is delicious, but summer in Italy? Heavenly.
As that country’s gardens and farms overflow, the flavors are just
as bountiful — bursting tomatoes, deep red bell peppers, strawberries so sweet you’d swear they’re candied. Join Chef Antonio in this
hands-on class that celebrates the freshest, juiciest favorites in
dishes that showcase all that Italy has to offer. Red Bell Pepper and
Onion Focaccia; Grilled Fish and Vegetable Kebabs; Piquant Summer
Salad with Fresh Herbs; Strawberry Zabaglione Cream.
[#19] NEW SOUTHERN FAVORITES
MIKE SHANNON
GRD MONDAY, JUNE 22, 6 PM – 8:30 PM, $65
Y’all gotta get to know Southern cooking. Blending sweet, salty, rich and
glorious, the South has created some dishes that are practically canonized in the American culinary scene. Then there are the ones that lend
themselves to playful or inventive versions that will blow your Northern
socks off. Join our resident Southerner Chef Mike on a tour of his childhood favorites, along with some new twists that will broaden your take
on Southern cuisine. Pimento Cheese with Artisan Bread; Fried Green
Tomatoes with Pulled Pork and Bacon Aïoli; Low Country Shrimp Mixed
Grill with Slaw; Rustic Peach Tart with Orange Caramel.
[#20] ITALIAN PIZZA WORKSHOP
ANTONIO CECCONI
GRD WEDNESDAY, JUNE 30, 6 PM – 9 PM, $75
Looking for a time-tested, mama-approved way to dazzle your friends,
family and guests? How about cooking up the best pizzas they’ll ever
eat? Antonio is back to unveil the Italian secrets of making fresh pizza
dough and a sampling of other authentic favorites. Pizza Dough; Stuffed
Rustic Pizza; Four-Season Pizza; Calzone.
[#21] PAELLA PUH-LEASE
BECKY CATERINE
50th THURSDAY, JUNE 25, 6:30 PM – 8:30 PM, $75
Although paella is a traditional Spanish dish, it’s gone global for a
reason: it’s amazing. You can vary ingredients to emphasize seafood,
vegetables, or chorizo, and of course, serving some tapas alongside
just heightens the fantastic flavors. Come join Chef Becky for this
hands-on class in paella and tapas favorites that will leave you a paella
lover for life. Paella; Tapas: Mixed Cheese and Pepper Croustade, Basque
Tapenade, Manchego- and Almond-Filled Dates Wrapped in Ham; Frisée
Salad with Garlic Citrus Vinaigrette; Semolina Citrus Cake.
[#22] ITALIAN AL FRESCO
SUZANNE SCHILLING
GRD SATURDAY, JUNE 27, 1 PM – 3:30 PM, $75
Wander around any Italian city or town, and you’ll see miles of tables for
outdoor dining, filled with people lingering over classic Italian specialties and enjoying the al fresco feel of it all. Re-create that lovely scene
at home, thanks to this hands-on class that showcases the best of al
fresco favorites. Mixed Greens with Strawberries, Orange, Fresh Fennel,
Kalamata Olives and Gorgonzola, with a Citrus Vinaigrette; Grilled Salmon with Garlic, Prosciutto and Celery Root; Chilled Fresh Tomato, Basil
and Bread Soup; Grilled Vegetables with a Walnut Sauce; Crêpes with
Blueberry Compote and Lemon Ice Cream.
[#23] KOREAN BBQ
TERRY JOHN ZILA
GRD SUNDAY, JUNE 28, 5 PM – 7:30 PM, $65
When talking about Korean BBQ, it’s difficult to stay impartial. Short
ribs infused with deep, nuanced flavors of soy and sesame, pork
shoulder steaks that seem to fall from the bone with a whisper, and
the grilled calamari? We’re swooning. Join Chef Terry John as he
takes you on a tour of this glorious cuisine, and then carry those
secrets to your backyard. Gochujang Pork Shoulder Steaks; Soy and
Sesame Short Ribs; Grilled Calamari; Korean Fried Wings; Spicy Green
Onion Salad; Pickled Daikon and Watermelon Radishes.
FOUNDATIONS
Foundations focus on the absolute essentials of great cooking and
great food. For those looking to learn the core skills required of all
chefs, or to learn the vital points of an essential culinary topic, our
Foundation classes are the perfect choice.
[#25] SUMMER SAUCES
MANFRED KRUG
GRD TUESDAY, JUNE 9, 6 PM – 8:30 PM, $75
Everyone knows that summer isn’t the time to be lingering over a hot
stove. But that doesn’t mean you need to give up all those deep flavors
and rich tastes. The secret is in the sauce. In this hands-on class, Chef
Manny teaches you how to whip up a variety of sauces that are versatile
enough for a whole season of grilling and chilling. Grilled Beef Flank
Steak with Chimichurri Sauce; Grilled Vegetables with Pesto Basil; Chicken Thighs with Spicy Peanut Sauce; Red Pepper-Apricot Relish; Tropical
Salsa; Apricot Ancho BBQ Glaze.
[#28] HANDS-ON STUFFED PASTA
ANTONIO CECCONI
GRD MONDAY, JUNE 29, 6 PM – 9 PM, $75
You haven’t eaten pasta until you’ve eaten the pasta you made yourself.
Find out how just a few simple ingredients come together to create a
new world of flavors, textures and experiences. You’ll spend an enjoyable evening making pasta from scratch and joining a team to complete a part of this multicourse meal. Then everyone gets together to sample the scrumptious results. Homemade Fettuccine Alfredo;
Lasagna with Two Sauces; Tagliatelle with Mushroom Brandy Sauce;
Baked Cannelloni.
GUEST CHEFS
Cooks has been hosting world-renowned chefs in the Twin Cities for
more than 30 years. Luminaries such as Jacques Pépin, Diana Kennedy
and Martin Yan regularly bring their skills and passion to our kitchens.
[#29] SAFFRON AT COOKS
SAMEH WADI
GRD SATURDAY, JUNE 6, 6 PM – 8:30 PM, $75
Nominated as a James Beard Rising Star Chef and named as one of
the best chefs in Minneapolis by City Pages, Sameh Wadi has earned
all that acclaim by blending classic flavors and inventive tastes that
put Saffron on the culinary map. Now Sameh has a new book, The
New Mediterranean Table, and is bringing all of its goodness to Cooks.
Come and let Chef Sameh wow you with his culinary techniques and,
most importantly, memorable dishes in a can’t-miss evening at Cooks.
Cucumber and Yogurt Salad with Dill, Sour Cherries and Rose Petals;
Grilled Prawns with Harissa; Roasted Chicken with Sumac and Onions;
Roasted Carrots with Oil-Cured Black Olives and Cumin Yogurt; Roasted
Peaches with Goat Cheese and Pistachios.
KIDS
Get the kids off the couch and into the kitchen to learn how to blend,
chop and sauté their way to a life of culinary exploration!
[#30] KIDS COOK: THE BAKER’S APPRENTICE
CYNTHIA MAXWELL
SW MONDAY, JUNE 15, 10 AM – 1 PM, $195
In this three-day camp for kids ages 8 and up, junior bakers will learn the
basics, from bread and scones to cakes and cookies. With a solid foundation, kids can create some amazingly delicious treats, with plenty of
creativity along the way. Give your kids the baking skills they can use for
a lifetime — and maybe they’ll make you some Danishes pastries, bread
and treats, too. This class is a three-day series on June 15, 16 and 17.
Ages 8 and up; no parents required. Day One: Cinnamon Sugar Doughnut Muffins; Cream Cheese Raspberry Danish; Double Chocolate Banana
Bread; Bacon and Cheddar Scones. Day Two: Salted Cashew Nut Rolls;
Amish White Bread with Quick Strawberry Jam; Chocolate Peanut Butter
Blondies; Gingerdoodles. Day Three: Pineapple Carrot Cake with Cream
Cheese Frosting; Inside-Out Apple Pie à la Mode; Lemon Blueberry Shortcakes; Black Bottom Cupcakes.
[#31] KIDS COOK: INTERNATIONAL CUISINE
TRACY FIGUEROA
50th MONDAY, JUNE 22, 10 AM – 1 PM, $195
Send your kids around the world, without ever leaving the kitchen. In
this three-day camp for children ages 8 and up, your kiddos will travel
through multiple international cuisines, sampling and cooking along
the way. From Italy’s rich Alfredo sauce to Vietnam’s spring rolls, your
junior chef will learn to whip up dinner for the whole family. This class
is a three day series on June 22, 23 and 24. Ages 8 and up; no parents required. Day One: Italy – Caesar Salad; Homemade Pasta; Marinara Sauce; Bolognese Sauce; Alfredo Sauce; Lemon-Olive Oil Cakes.
Day Two: Latin – Flour Tortillas; Salsa Mexicana; Guacamole; Fried Tortilla Chips; Fajitas with Chimichurri Sauce; Honey-Glazed Grilled Pineapple with Ice Cream. Day Three: Asia – Lettuce Wraps; Spring Rolls
with Nuoc Cham; Stir-Fried Chicken and Vegetables; Cilantro Lime Rice;
Coconut Ginger Ice Cream.
[#32] KIDS CUT
[#26] KNIFE SKILLS
KRISTIN TYBORSKI
GRD THURSDAY, JUNE 25, 10 AM – 1 PM, $55
Put down the knife! Well, at least until you know how to store, wash,
hone, sharpen and cut with it. But not to worry, Chef Becky will teach
you all that and more in this technique-driven class that will have you
fearlessly braving the blade.
Part of cooking safely is knowing how to use a knife confidently and
expertly. When kids learn to respect knives and use them appropriately,
it can unlock their kitchen genius and open up a new world of culinary
creativity. In this hands-on, knives-on class, Chef Kristin guides kids
through a robust introduction of cuts, including dicing, mincing, chiffonade, and julienne techniques. Ages 8 and up; no parents required.
Chicken and Vegetable Stir-Fry.
BECKY CATERINE
GRD THURSDAY, JUNE 18, 6 PM – 8 PM, $50
* * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * *
[#33] CLASSIC WINES, CLASSIC DISHES
COLIN MURRAY, ALISON PERRIER
GRD FRIDAY, JUNE 19, 6 PM – 8:30 PM, $80
We love all the crazy, innovative stuff as much as the next food lover (hello, molecular gastronomy!), but sometimes, you just yearn to
swoon over the classics. This wine pairing dinner brings together
the insightful Alison Perrier and the talented Chef Colin Murray
for some standout matchups that are all about nuance, richness
and delicious pairings that transcend any quick-hit foodie trends.
La Haudinière Muscadet and Oyster Shooters (with preserved
lemon); Alsace White Blend Hugel Gentil and Chile Shrimp (Thai
citrus sauce); Dry Creek Zinfandel and Thin-Sliced BBQ Beef Short
Ribs (warm fingerling potato salad and crisped onions); Graham’s
10-Year-Old Tawny Port and Fig and Stilton Tapas (Fabre cherry and
balsamic reduction served on charred French bread).
SEASONAL
Make the most of every season with classes that focus on the best
bounty available now. From winter comfort foods to summer grilling,
these classes are always in season.
[#34] SEASON OF THE ’WICH
TERRY JOHN ZILA
50th SATURDAY, JUNE 27, 6 PM – 8:30 PM, $65
Chef Terry John knows there’s sorcery to the perfect sandwich, slider,
or bánh mì. Just throwing together ingredients between a couple slices
of bread and calling it done? Sacrilege. Come and find out what a real
sandwich can taste like, as he reveals the special magic that makes his
creations (and yours!) so very tasty. No wand required. Pork Belly Sliders on Brioche Buns; CCBLT: Crispy Cod Bacon Lettuce and Tomato; Mini
Bánh Mì; THAT Chicken Sandwich: Best Little Chicken Sandwich Ever.
[#35] KICK UP YOUR SALAD
RENEE MART
KOW WEDNESDAY, JUNE 10, 6:30 PM – 7:45 PM, $25
Summer’s buttery lettuces, juicy tomatoes and ripe peppers all add
up to the start of something beautiful: the height of salad season.
Make the most of seasonal bounty by kicking up your salad options
to a new level of flavor. Brought to you by Kowalski’s and Cooks of
Crocus Hill, this class showcases meaty additions, bold flavors and
a love for main-dish salads. This class meets on the second level
of the Woodbury Kowalski’s Market at 8505 Valley Creek Road,
Woodbury, MN 55125. Thai Steak Salad; Summertime Tortellini Salad; Grilled Chicken Caesar Salad. (Planned recipes may be subject to
slight changes or modifications.)
[#36] SUMMER STEAK AND SIDES
MANFRED KRUG
SW SATURDAY, JUNE 6, 6 PM – 9 PM, $75
Everyone knows summer’s finest flavors start on the grill and are enjoyed al fresco. Join Chef Manny to learn how to prepare the best
summer steaks and stunning sides that are sure to please all your
guests. Cumin-Crusted Strip Steaks with Grilled Avocados; Grilled Rib
Eye with Blue Cheese, Balsamic Vinegar and Garlic Spinach; Cilantro
Smoky Corn and Tomato Salad; Grilled Sweet Potato Salad with SweetSour Bacon Dressing; Mudslide Cookies.
[#37] OCEAN TO GRILL
MANFRED KRUG
GRD MONDAY, JUNE 8, 6 PM – 9 PM, $75
Fish really benefits from the high heat and smoky flavor of a grill, making it the ideal weeknight meal. From grill prep to the perfect flip, Chef
Manny will help you master the subtle art of making expert fish on
the backyard barbecue. Pineapple Grilled Shrimp with Guacamole and
Pico de Gallo; Salmon BLT with Pesto Mayonnaise; Baja-Style Fish Tacos with Southwestern Slaw; Fish Kebabs with Cilantro Cashew Chutney; Almond Raisin Couscous.
[#38] PIZZA ON THE GRILL
BECKY CATERINE
50th FRIDAY, JUNE 12, 6 PM – 8:30 PM, $75
Is it possible that pizza is the most ideal dish possible, with its wealth
of toppings and endless variations? What if it could be even more perfect? Experience the dizzying heights of flavor that pizza can achieve,
as we combine this favorite dish with some grill magic. Make dough,
prep toppings, and learn the art of grilled pizza, even for dessert. That’s
perfection. Italian Pizza with Egg, Prosciutto and Artichokes; White Pizza
with Grilled Onions and Potatoes; Taco Pizza with Chorizo and Salsa;
Fried-Chicken Pizza; Blueberry Pizza with Crumble Topping.
[#39] FRESH OUTDOOR ENTERTAINING
TAMMY HAAS
KOW THURSDAY, JUNE 18, 6:30 PM – 8 PM, $40
Make this summer the best ever in the history of summers. Bold
claim? Not when you see how fabulous your outdoor entertaining can
be. Combine some tried-and-true techniques with innovative skills in
this class that features seasonal flavors and fresh ideas. Believe us,
this summer will be one to beat. This class meets on the second
level of the Woodbury Kowalski’s Market at 8505 Valley Creek Road,
Woodbury, MN 55125. Grilled Garlic Bread Bruschetta; Grilled MapleMustard Chicken with Apple, Bacon and Blue Cheese Salad; LemonButtermilk Sherbet.
JEREMY REINICKE
50th SATURDAY, JUNE 20, 6 PM – 9 PM, $75
It’s that time of the year again, and we have a great basics class to get
you grilling in no time! We’ll fire up the charcoal and gas, share some great
techniques and show off our favorite tools. This will be a fun-filled, handson experience for the would-be BBQ king or queen. Barbecued Potatoes;
Grilled Squash and Onions with Herbs; Soy- and Ginger-Marinated Chicken;
Pork Tenderloin with Mango Chutney; Flank Steak with Chimichurri; Cedar
Plank-Grilled Bourbon-Honey Salmon; Grilled Cinnamon Bananas with
Mexican Chocolate.
[#41] SPANISH COOKOUT WITH DAD
RANDI MADDEN
SW SUNDAY, JUNE 21, 1 PM – 4 PM, $75
Father’s Day? Let’s declare Father’s Summer instead. Grab your pop and
learn some new cookout tricks together. Whip up some Spanish favorites
and bring some adventure to your summer cookouts. In this hands-on class,
you and dad can spend a little quality time broadening your culinary horizons,
then leave the cleaning up to us. Seats are priced per person and include a
glass of beer or wine, so 21 and up only, please. Beef Skewers with Romesco Sauce; Ensalada Rusa (Spanish potato salad); Crostini with Serrano and
Manchego; Chicken and Chorizo Paella; Fried Churros with Chocolate Sauce.
CROP
LIMOUSIN BEEF
From Peterson Limousin Farms in Osceola, WI
At their home farm near the St. Croix River, Wayne and Christine, along
with their children Andy, Elizabeth and Ryan, focus on raising heritagebreed cattle that originally hail from the grassy, bucolic Limousin and
Marche regions in France. Already known for its lean, tasty meat, the
Limousin beef inspires even more love for the distinctive dry-aging the
Petersons do, which tenderizes the meat and intensifies its flavor. No
antibiotics or growth hormones here, just perfectly raised, gorgeous
beef that will make you linger over every meal.
$75 Limousin Ground Beef (Ten lean lbs. from Peterson’s
Limousin) Pick up late June.
$98 Griller Pack (Four 8-oz. flatiron steaks, two 15-oz. bone-in ribeye steaks, four 1-lb. packages ground beef) Pick up late June.
[#42] SHOWING OFF WITH SHRIMP
JEFF WOODWARD
SW TUESDAY, JUNE 23, 6 PM – 8:30 PM, $65
If your experience with shrimp has been all about lackluster shrimp
cocktails and mediocre deep-fried poppers, then welcome to a much
happier world: Chef Jeff offers a menu that’s so inspired it turns
shrimp into a showstopper. Shrimp Cocktail with Aïoli; Fresh Spring
Rolls with Shrimp, Avocado and Cilantro; Rock Shrimp, Green Bean
and Potato Salad with Basil Mayonnaise; Head-On Shrimp and Vegetable Tempura with Ginger Dipping Sauce.
[#43] BEST BURGERS FROM GRIND TO GRIN
COLIN MURRAY
RTH THURSDAY, JUNE 25, 6 PM – 8 PM, $55
vv
Burgers are a staple of summer grilling and on-the-go lunches, but we’re
not talking about dull meat patties here. Elevate your burgers to dizzying
levels. In this all-things-burger class, Chef Colin demonstrates techniques
and secrets that will dazzle you with the inventiveness and tastiness of
each option. Grind it, grill it, top it. Redefine your burger! This class is located in Minnetonka at Roth Living: 11300 West 47th Street, Minnetonka,
MN. King Salmon Burger (jalapeño cream cheese, cranberry sweet-andsour glaze with kohlrabi and carrot slaw); Ground Brisket/Hanger Steak
Burger (California red wine, fresh shallots and herbs with heirloom tomato
relish and pickled red onions); Slow-Roasted Corned Beef Cheeseburger
(sautéed mushrooms and fried onions encased in a mix of cheese); Yucca
Fries and Curry Ketchup.
[#44] RIBS, RUBS AND REVELRY
FISCHER FARMS PORK
From Fischer Farms in Waseca, MN
If you could shrink-wrap little bits of heaven and put them in a bag,
these crop shares are exactly what you would get. Our customers love
this pork, especially when it comes to Fischer Farms bacon, one of
the most popular crop shares we offer. The ribs and chops share is
a summertime grilling favorite, and the half hog will provide an entire
season of barbecue deliciousness.
$48 Thick-Cut Bacon (Five lbs. Applewood-Smoked Bacon)
Pick up late June.
$105 Ribs & Chops (Four smoked chops, four regular chops, two
racks St. Louis ribs, two racks baby back ribs. Each item serves
four) Pick up late June.
SHELLING AND SUGAR SNAP PEAS
From French Lake Farmer in Annandale, MN
Sustainable farming practices make the earth happy, but we love
the results, too. Like fresh, green shelling peas with the aroma of
springtime and the flavor of summer. Or multicolored snap peas
that break apart with that characteristic crack, and make us think
of grandma’s porch on lazy Sunday afternoons (even if those were
only on TV). French Lake brings together all that goodness for
you, with delicious peas that make everyone a little sunnier.
$15 Shelling Peas (2 lbs. spring shelling peas). Pick up late June.
$15 Sugar Snap Peas (2 lbs. multicolored mix). Pick up late June.
STRAWBERRIES
MANFRED KRUG
GRD SATURDAY, JUNE 27, 6 PM – 9 PM, $75
Aye, there’s the rub ... for smoky, succulent, sensational ribs, that is!
Join Chef Manfred to learn four different techniques to take your ribs
from blah to blissful. Puerto Rican-Style Pork Ribs with Sweet-andSour Sauce; Barbecued Pork Ribs with Peanut Chipotle Sauce; Lone
Star Spareribs with Beer Mop; Kentucky Bourbon-Glazed Ribs; Orange
and Roasted Beet Salad; Green Apple and Celery Root Salad with Bacon Buttermilk Dressing; Grilled Spicy New Potato Salad; Chickpea
Salad with Cumin and Mint.
From Afton Apple Orchards in Afton, MN
Oh, strawberries. Could we love you any more than we already do?
Luscious, delicious, and the epitome of a summer flavor, strawberries
are positively swoon-inducing. Especially when they come from Afton
Orchard, a fruit lover’s paradise of 190 gorgeous acres of strawberries,
raspberries, pumpkins, and apples. Pick up your box of summer!
$60 Strawberries (10 lb-box). Pick up late June.
BLUEBERRIES
[#45] FRESHEN UP YOUR FISH FRY
MANFRED KRUG
SW SUNDAY, JUNE 28, 1:00 AM – 3:30 PM, $75
In a land of more than 10,000 lakes, most people have fond memories of
childhood fish fry events, complete with greasy, just-caught sunnies and
thick-cut french fries. Hold on to those happy memories, and create some
new traditions of your own, thanks to Chef Manny’s standout recipes. With
delicate, crusted sunfish, dreamy dipping sauces and super-fresh slaw,
you’ll redefine the classic fish fry. Potato- and Parmesan-Crusted Pan-Fried
Sunfish with Béarnaise Dipping Sauce and Fresh-Grilled Asparagus; OpenFaced Walleye BLTs with Pesto Mayonnaise and Heirloom Tomato Salad;
Baja-Style Fish Tacos with Southwestern Slaw; Spicy Asian Grilled Shrimp
Skewers with Marinated Vegetable Salad.
SHARES
Cooks of Crocus Hill always has what's in season,
and our premium crop shares are no exception.
Organics from Little Buck Organics in Hammonton, NJ
Conventionals from Afton Apple Orchards in Afton, MN
Everyone celebrates National Blueberry Month, right? That’s not just us?
Well, if you haven’t showcased this versatile summer fruit before, this is
your year. Grab a share of certified or organic and conventional blueberries
and make the most of all that big, juicy deliciousness. Eat ‘em right out of the
box or freeze them for a burst of summer when the snow starts blowing.
$75 Organic Blueberries (10 lb-box). Pick up late June.
$60 Conventional Blueberries (10 lb-box). Pick up late June.
[#46] GARDEN BOUNTY: PEAS, BEANS AND SQUASH
TERRY JOHN ZILA
50th TUESDAY, JUNE 30, 6 PM – 8:30 PM, $65
All winter, we dream of our garden bounty, with all those luscious peas
and their curling tendrils, the fresh beans that seem like magic, and the
rich squash that perfumes the kitchen as it cooks. Then, we find ourselves with way too many of these treasures. Learn how to harness
your garden goodness with Chef Terry John, who guides you through
a wealth of veggie dishes that bring out the best of summer. Grilled
Roasted Vegetable Sandwiches on Homemade Zucchini Bread; Shrimp
and Peapod Stir-Fry with White Rice; Pea Fritters with Garlic Aïoli; Fresh
Green Beans with Pearl Onions, Prosciutto and Mint; Zucchini Carrot
Cake with Cream Cheese Frosting.
KEY
Everyone has the power to be a top drink mixologist or create the
perfect beer or wine pairing, and our Libation classes give you the
know-how to get started. These classes include an alcoholic beverage pairing, so 21 and up only, please.
[#40] TIME TO BBQ
FINE PRINT
LIBATIONS
50 TH
CLASS IN EDINA
GRD CLASS IN ST PAUL
SW C LASS IN STILLWATER
RTH CLASS AT ROTH
KOW CLASS AT KOWALSKI’S
PARTICIPATION
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Please understand that a lot of time, effort and resources go into the preparation
of a successful class long before the class ever takes place. For this reason, we
do require one week (two weeks for groups larger than four) advance notice on
any class cancellation. If canceling is necessary, and a one-week advance notice
is given, we will offer you store credit usable toward the purchase of another
class of your choice. We appreciate your understanding that there will be no exceptions made to this policy. The class fee includes instruction, printed recipes
and tasting portion of the food prepared. In the event that Cooks of Crocus Hill
cancels a class, a full refund will be given and you will be notified as soon as possible. Cooks of Crocus Hill does not cancel classes due to weather. The information in this schedule is subject to change. Please refer to our website for current
class information and to confirm dates, times and location.
* * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * * R E G I S T E R O N L I N E : C O O K S O F C R O C U S H I L L . C O M * * * C A L L U S TO D AY: 6 5 1 -2 2 8 -1 3 3 3 * * *