1. food and drink
2. food
3. grains and pasta

SUB ZERO/WOLF provides the professional quality appliances in our
Short Hills cooking studio.
TUSCAN DAIRY FARMS dairy products are what the cooking studio
relies on for quality results in all of our cooking and baking.
Featured Chef
THE SPICE HUNTER brand of seasonings ensures everything at the
cooking studio turns out with top notch flavor.
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GREEN MOUNTAIN COFFEE gets its rich flavor from its roasting
process, and it’s the brand we serve exclusively in the cooking
studio.
T U E S DAY
FIJI WATER It’s always clear and pure, and we serve it during all of
our classes.
W E D N E S DAY
VITAMIX The cooking studio joins the millions of professional chefs
and at-home cooks who use their Vitamix blenders every day to
make meals easier, faster, and more delicious.
KING ARTHUR FLOUR King Arthur, America’s oldest flour company, produces top quality flours for all of your baking needs. The
cooking studio is happy to use King Arthur flours in our classes.
WUSTHOF Preferred by professionals and students at the Cooking
Studio, Wusthof offers knives of unsurpassed quality and design.
T H U R S DAY
COOKING STUDIO
AT KINGS SHORT HILLS
778 Morris Turnpike
Short Hills, NJ 07078
973-258-4009
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• S tudents may cancel registrations up to 7 days prior to a class,
after that deadline, no refunds or credits will be
issued. For series classes, the first class date is used to
determine the deadline for all of the classes in the series.
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P L E A S E TA K E A M O M E N T
TO R E A D O U R C O O K I N G
STUDIO POLICIES:
F R I DAY
• T he cooking studio reserves the right to cancel a program. In the
event of a cooking studio cancellation, students will be notified by
telephone or e-mail.
• N o children please in our adult classes! As a courtesy to fellow
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• T o register for an adult class, you must be at least 18 years of age.
• Alcoholic beverages are NOT permitted in our cooking studio classes.
SAT U R DAY
students and for safety reasons, please do not bring children with
you to class. (See our “Young Chefs” section for classes designed
especially for children.)
Kings Food Markets
Headquarters
700 Lanidex Plaza
Parsippany, NJ 07054
973-463-6500
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receive a refund check. Those paying by credit card will be issued a
credit towards their account.
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For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
•W
hen a refund is issued, students who paid by cash or check will
January-April
M O N DAY
Online kingsfoodmarkets.com/cooking-studio
EARTHBOUND FARM supplies the cooking studio with delicious
organic salad greens, fresh vegetables and raisins.
THE SILVER PALATE has a passion for flavorful food. They use
premium quality ingredients in their delicious pasta sauces, salad
dressings, grilling and cooking sauces, ice cream toppings and other
fine products. We are happy to use Silver Palate products in the
cooking studio.
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DE CECCO pasta and pasta sauces are the cooking studio’s choice
for quality results and excellent flavor.
GHIRARDELLI premium quality products give all of the cooking
studio’s chocolate recipes a rich, chocolaty flavor.
SAIL BRAND is the cooking studio’s choice for top quality shrimp.
SAN PELLEGRINO is the sparkling mineral water always on hand at
the cooking studio.
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CUISINART The prestigious Cuisinart is the food processor of
choice at the cooking studio. These machines are state of the art
and always make recipe preparation fun and easy.
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500,
9 am. - 5 pm., Monday through Friday.
COLAVITA For authentic Italian flavor in salads and frying, we use
Colavita vinegars and 100% Italian, extra virgin olive oil. It’s the
brand we prefer.
In Person Register when you shop at Kings
CABOT For consistent, quality results with our recipes, the cooking
studio relies on Cabot cheeses and butter
2015 Class Calendar
S U N DAY
THE REPUBLIC OF TEA Founded in 1992, The Republic of Tea
sparked a Tea Revolution. They began by canvassing the most prized
tea gardens of the world for their worthiest leaves. Their mission was
– and is – to see these teas steaming in the cups of men, women
and children everywhere, and to emphasize a sip by sip rather than
gulp by gulp lifestyle.
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BLACK PEARL salmon is used in cooking studio recipes to ensure
quality and flavorful results.
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KITCHEN BASICS When there’s no time to prepare stocks from
scratch, we rely on Kitchen Basics for homemade flavor.
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BAZZINI nuts are great for cooking and great for snacking. We use
them for both at the cooking studio!
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Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
3 Easy
Ways to
Register
We stock our pantry with the finest products. The cooking studio
thanks the following companies for providing these items:
E!
ON
KE
TA
Pantry Providers
Come Share Our Love of Food
Welcome
TO THE COOKING STUDIO
As we enter our 31st year celebrating the culinary arts with the Kings community,
the Cooking Studio looks forward to offering both new and returning students
an expanded selection of entertaining and educational hands on classes and
demonstrations.
Since 1983, we have successfully introduced aspiring chefs and home cooks of all
ages and skill levels to the joys of cooking. This year, students can choose from an
even greater variety of classes covering nearly every aspect of baking and cooking
and popular young chefs classes for children and teens.
In addition to our expanded schedule of classes, the Cooking Studio is available for
customized private parties and corporate events. Ask us about organizing a girls’
night out, team building activity for your company, or a fun birthday celebration for
your kids or friends.
Our top-notch faculty and special guest chefs are committed
to teaching you the skills and techniques that inspire the
chef in you shine. In each class, you will have the opportunity
to learn how to prepare the best foods from around the
world with the freshest ingredients.
So sign up today to join the fun and discover great new
recipes and techniques to take your cooking to new heights.
We hope to see you soon!
Randi Jeddis
Cooking Studio Manager
Kings Food Markets
Featured Chef
A F U N L E A R N I N G E N V I RO N M E N T
The layout of the studio encourages active interaction and
participation. Every student in the demonstration classes is able to
stay close to the action with a clear view of the chef. Students in
N DAY
O N DAY
T U Eown
S DAY
theS Uparticipation
classesMare
provided with their
comfortableW E D N E S DAY
T H U R S DAY
F R I DAY
SAT U R DAY
working space while remaining close enough to observe and
communicate with the chef.
3 Easy
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
Ways
to
973-258-4009, or Home Office 973-463-6500,
S TAT E - O F - T H E9-am.
A RT
O Othrough
K I NFriday.
G FA C I L I T Y
- 5 pm.,C
Monday
Register
I N S H O RT H I LIn
L SPerson Register when you shop at Kings
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All of our Cooking
in
5 Studio classes and6demonstrations are held
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our state-of-the-art cooking facility in Short Hills. The cooking area
is equipped with high-end residential tools and appliances and has
been designed to provide the look and feel of a home kitchen. This
makes it easier for students to apply what they learn in class when
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recreating the recipes
in their own homes.
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3 E A S Y W AY S T O R E G I S T E R
Online: Log on to www.kingsfoodmarkets.com/cooking-studio
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24 the cooking
Phone: You23
may register by phone by calling
studio in Short Hills 973-258-4009, or call our Home Office
973-463-6500, 9 a.m. – 5 p.m., Monday through Friday. Pay
by Visa, MasterCard, American Express or Discover.
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In Person: Register at the cooking studio when you shop at
Kings in Short Hills. Pay by check, cash, gift certificate, Visa,
MasterCard,
30American Express or Discover.
Follow us on Facebook and Twitter for exclusive Cooking Studio
inspiration including special offers, contests, the latest classes and
in store event updates.
Facebook.com/KingsFoodMarkets & @KingsFoodMkts
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
January
P Participation
Healthy & Easy - 608 P
Roasted Fennel Soup, Quinoa Pilaf w/ vegetables,
onions & tomatoes, Roasted Cauliflower w/ Cilantro
Yogurt Sauce & caramelized onions, Cold yogurt
soup w/ grated carrots & diced cucumbers, a healthy
dessert that includes Sweet Lentil Pudding
Event Date ...... 1/14/15 Time .............. 11:00am - 2:00pm
Price .. $60 per person Instructor ................... Nandini Vikram
D Demonstration
Hot Topics
Cold Weather Classics - 600 D
. uick Roasted Chicken, Spinach & Faro Soup, Roasted
Q
Cider Brined Pork Loin w/Shaved Balsamic Brussels
Sprouts, Lamb Chops w/a Balsamic Honey Pan Sauce
& Smashed Potatoes, Roasted Tomato & Vegetable
Sauce w/ Pasta, NO- Knead Italian Bread, Chewy
Ginger Cookies
Event Date ...... 1/6/15 Time .............. 11:00am - 2:00pm
Price .. $65 per person Instructor .... Kathleen Sanderson
Quick Italian Pasta & Sauces Make & Take - 601 P
Calabrian Ricotta Cavatelli, Vegetable Ragu, Spinach
& Basil Pesto, Classic White Clam Sauce, Roasted
Pepper Sauce, Tuscan White Bean Sauce
Event Date ...... 1/7/15 Time .............. 11:00am - 2:00pm
Price .. $65 per person Instructor ..................... Daniel Rosati
Real Food Cleanse - 603 P
Forget juicing, we all like to eat too much. Learn how
to puree, chop & prepare healthy & satisfying food w/
minimal fat and sugars. Use real food to make holiday
indulgence feel like a thing of the past.
Event Date ...... 1/8/15 Time .............. 11:00am - 2:00pm
Price .. $60 per person Instructor .................... Ashton Keefe
Girls Night Out - 602 P
. oasted Tomato Mozzarella Pie, Pasta with Roasted
R
Vegetable Sauce, Panzanella Bread Salad, Bruschetta
Portobello Burgers, Spaghetti Squash ‘lasagna’
Event Date ...... 1/8/15 Time ................ 6:30pm - 9:30pm
Price .. $60 per person Instructor ............ Suzanne Lowery
Empanadas, Pierogi & Steamed Dumpling
P
(returning favorite).- 604
Spicy Beef Empanadas, Mild Chicken Empanadas,
Potato & Chive Pierogi,Sauerkraut & Bacon Pierogi,
Steamed Shrimp Dumplings
Event Date ...... 1/9/15 Time ............. 11:00am - 2:00pmU
Price .. $65 per person Instructor ...................... Arlene Ward
Seafood and More Seafood - 605 P
Cream of Roasted Corn Chower w/ Crabmeat, Chilled
Lobster Pasta salad w/ lemon & basil vinagrette, Pan
Seared Atlantic Cod w/ Burre Blanc sauce w/ Broccoli
Rabe, Jumbo Shrimp w/ toasted Orzo and toasted
Tomatoes, Prosciutto & Sage Wrapped Grilled Tuna,
Mini Fillo pasrty tarts w/ Chocolate & Raspberries
Event Date ...... 1/9/15 Time .................. 7:00pm - 10:00pm
Price .. $70 per person Instructor ............ Steven Capodicasa
Couples- Cucina Rustica, - 715 P
Garlic Bread French Fries w/ Fontina Fonduta
Cavatelli w/ Ricotta, Pancetta & Red pepper
Chicken Scarpariello, Porchetta w/ Fennel, Sage &
Rosemary Garlic Mashed Potatoes. Marinated Green
Bean Salad, Apple & Pear Gratin
Event Date ...... 1/10/15 Time ................. 6:30pm - 9:30pm
Price ... $130 per couple Instructor ................ Diana Albanese
Laura Zinn Fromm – Sweet Survival:
Tales Of Cooking And Coping - 716
D
Join Huffington Post writer as she reads excerpts from
her book about family, mental illness, food, cooking
and life in the suburbs. Arlene Ward will cook the
recipes that are woven into these beautiful stories.
Event Date ...... 1/14/15 Time ................. 6:30pm - 9:30pm
Price ...... $65 per person Instructor ...................... Arlene Ward
Principles of Cooking I - 695 - 699 & 700 - 704 P
SEE FEATURED CLASS DESCRIPTION BELOW.
.Event Dates ............................... 1/11, 1/18, 1/25, 2/1 & 2/ 8 or
.................................................1/15, 1/22, 1/29, 2/5 & 2/12
Time ................................................... Sundays 2:00pm - 6:00pm or
..................................................Thursdays 6:00pm - 10:00pm
Price ................................................................................. $350 per person
Instructor ................................................................ Cooking Studio Staff
Couple Cooking Class - 609 P
Goats cheese Crostini over Greens, Pan-Seared Sea
Scallops w/ Lemon Butter, Roasted Rack of Lamb w/
Cabernet & Shallot Glaze, Mashed Potatoes Roasted
Asparagus, Chocolate Soufflé Cakes w/ Sauce Anglaise
Event Date ...... 1/16/15 Time ................. 6:30pm - 9:30pm
Price .. $130 per couple Instructor .... Kathleen Sanderson
Cooking with Wine - 610 P
Mixed Greens w/ Red Wine Vinaigrette; Risotto w/
White Wine, Shrimp and Pesto; Beef Burgundy; Braised
Chicken w/Mushrooms; Tomatoes & White Wine
Event Date ...... 1/17/15 Time ................. 6:30pm - 9:30pm
Price ...... $65 per person Instructor ...................... Maral Banks
Principles of Cooking II - 708 - 712 P
SEE FEATURED CLASS DESCRIPTION BELOW.
Event Date ............................... 1/15, 1/22, 1/29, 2/5 & 2/12
Time .................................................. Thursdays 10:00am - 2:00pm
Price ................................................................................. $350 per person
Instructor ................................................................ Cooking Studio Staff
Indian Vegetarian - .612 P
Vegetable pakoras, Sag Paneer, Malai Kopta, Sambar,
Rice Pulaoo, Coconut Sandesh.
Event Date ...... 1/20/15 Time ................. 6:30pm - 9:30pm
Price ..... $60 per person Instructor .......................... Sondra Sen
One Pan Comfort Food - 611 P
Comfort food in a bowl is what winter is all about.
Learn how to make these one pot dishes with little
or no fuss. These are not your Mamma’s casseroles.
Menu: Kale and Lentil Gumbo, Chicken and Biscuits,
French Onion Soup, Pork Chops with Radishes and
Winter Greens, Brown Butter Brownies.
Event Date ...... 1/21/15 Time ............... 11:00am - 2:00pm
Price ..... $60 per person Instructor ..................... Ashton Keefe
Easy Weeknight Plant-Based Dishes - 705 P
Creamy Macaroni & Cashew Cheese, Glazed Pan-fried
Tofu & Tempeh, Maple Roasted Yams, Lasagna, Quinoa
Sundried Puttenesca , Chickpea-Walnut Salad Spread
Event Date ...... 1/21/15 Time ................. 6:30pm - 9:30pm
Price ..... $60 per person Instructor ...................... Eileen Mallor
Featured Class
COOKING STUDIO STAFF
M O N DAY
Italian Vegetarian - 614 P
Roasted Parsnip and Fennel Salad, Hand made
Fettuccini with cauliflower, Red Pepper stuffed with
vegetarian risotto, Oven Roasted Asparagus with
lemon scented olive oil, Ravioli Dolci (sweet cookies
stuffed with jam)
Event Date ...... 1/24/15 Time ................. 6:30pm - 9:30pm
Price ..... $65 per person Instructor ...................... Lynda Hesse
One Pot Hearty Winter Meals - 606 D
Seafood Paella with Chorizo, Chicken Curry with
Sweet Potatoes and Coconut Milk, Short Rib and Vegetable Stew, Beef Brisket Chili, Farmhouse Chowder
with Cornbread, Winter Salad with Endive, Fennel,
Lemon and Pine Nuts
Event Date ...... 1/26/15 Time .............. 6:30pm - 9:30pm
Price ..... $65 per person Instructor .............. Diana Albanese
Green Circle/Full Circle - 616 P
Green circle is a new vegetable fed chicken that is
offered in your stores. She will talk about how chickens
were raised years ago and how our new chicken is
reminiscent of the past. She will roast several whole
birds using different ingredients and recipes.
Event Date ...... 1/27/15 Time .................. 6:30pm - 9:30pm
Price ..... $60 per person Instructor ................... Ariane Daguin
Gluten-Free Comfort Food - 617 P
Rustic Spinach and Mushroom Tart, Asian Pot
Stickers, Chocolate Muffins, Pumpkin Bars
Event Date ...... 1/28/15 Time ............... 11:00am - 1:00pm
Price ..... $60 per person Instructor .............. Annalise Roberts
Couples Pasta Making Class - 618 P
Artichoke Pesto on Grilled Bread, Fettuccine Alfredo,
Spinach Fettuccine with Tomato, Mushroom and
Basil Sauce, Spaghetti with Tomato Sauce and Basil,
Fennel, Arugula and Radicchio Salad with Shaved
Pecorino, Chocolate Ricotta Pudding
Event Date ..... 1/31/15 Time ............... 11:00am - 2:00pm
Price .. $130 per couple Instructor ............... Diana Albanese
Baking and Desserts
Baking with Olive Oil - 607 D
Sicilian Pistachio Tart, Pizza Rustica Mirabella, Best
& Easiest olive & rosemary focaccia. Lemon Ginger
Coffee Cake paired w/ a little whipped cream. Verona
Hazelnut Cake, Torta Veneziana
Event Date ...... 1/13/15 Time .............. 11:00am - 2:00pm
Price .. $75 per person Instructor ........................ Nick Malgieri
Chocolate Delights - 615 D
Chocolate – Cherry Crepes, - Chocolate Truffle Whiskey Cream Tart, Lava Cakes, White Chocolate Mousse
with Raspberry Sauce, Chocolate Cream Puffs, Chocolate Crackle Cookies
Event Date ...... 1/26/15 Time ............. 11:00am - 2:00pm
Price ..... $60 per person Instructor ............... Suzanne Lowery
Young Chefs / Teens
Harry Potter - 940
P
Ages 8 & up
.Hogsworth Express Choc. Frogs, 3 Brooms Butter Beer,
Mrs. Weazley’s Cornish Pasties, Hogsworth Dining Hall
Shepard’s Pie, Dumbledoer’s Sorting Hat Cupcakes
Event Date ..... 1/10/15 Time ............. 10:00am - 12:00pm
Price .... $40 per person Instructor ..................... Diane Marino
Food Network Winners: Gibson Borelli &
Lauren Zilberman’s Cooking Challenge - 977 P
Join Food Network’s winners Gibson Borelli & Laura
Ziberman as they create pasta from scratch, Bolognese
sauce will be challanged (along with the class) to
create a sauce using a basket of surprise ingredients
Event Date ...... 1/10/15 Time .................. 1:00pm - 3:00pm
Price ...... $65 per person Instructor ....... Marla Mendelsohn
Snowy Day Treats - .941
P
Ages 3-5
Mini Meatball with Sauce, Snowmen Sweet and Salty,
Snow Flurries, Hot Chocolate Drink
Event Date ..... 1/17/15 Time ............. 10:00am - 11:30am
Price ........... $50 per pair Instructor .................. Bonnie Laspina
Nachos, Nachos, Nachos - 942
P
Ages 7 & up
Classic Loaded Nachos, Chicken Nachos,
Vegetarian Chipotle Nachos, Mexican Potato Nacho
Event Date ..... 1/17/15 Time ................... 2:00pm - 5:00pm
Price ........... $75 per pair Instructor ........................ Nicole Friday
Tailgate Extravaganza - 943
P
Ages 8 & up
Best Ever Artichoke Spread, Chili in Corn Muffins,
Sloppy Joe Sliders, Sticky Wings, Touch-Down Cupcakes
Event Date ..... 1/24/15 Time ............. 10:00am - 12:00pm
Price .... $40 per person Instructor ..................... Diane Marino
Teens Pasta Party - 944 P
. omemade pasta & two sauces: Bolognese and clam
H
sauce, cheese ravioli with sage sauce and risi e bisi
Event Date ..... 1/30/15 Time ................... 6:30pm - 9:30pm
Price ........... $75 per pair Instructor ......... Marla Mendelsohn
Super Bowl Day - 956
P
Ages 3-5
Homestyle Chili, Cornbread Sticks, Kicking
Snack Mix, Football Punch
Event Date ...... 1/31/15 Time ............ 10:00am - 11:30pm
Price ............ $50 per pair Instructor ............... Bonnie Laspina
Super Bowl Cook Off - 955
P
Ages 7 & up
chili, buffalo wings, lobster mac and cheese,
steak bruschetta and chipwiches
Event Date ...... 1/31/15 Time ................. 2:00pm - 5:00pm
Price ............ $75 per pair Instructor ........ Marla Mendelsohn
Principles of Cooking I Menu: Stocks, Soups & Salad Techniques, Broiling, Grilling & Egg Cookery,
Braising, Steaming & Poaching Techniques, Sauteing & Frying Techniques, Roasting & Sauce Techniques.
Event Date ................1/11-2/8 & 1/15-2/12 Time ...Thurs 6pm-10pm or Sun 2pm-6pm
Price .................................... $350 per person Instructor ................ Cooking Studio Staff
Principles of Cooking II Menu: Back to Basics & Flavors Profiles, Brining, Smoking & High Temperature
Principles of Cooking I & II 695-699, 700-704 & 708-712
S U N DAY
Dining Out by Candlelight - 613 P
Lamb Chop “Lollipops” on Baby Spinach Salad w/
Raspberry & Caramelized Shallot Vinaigrette, Lobster &
Wild Mushroom Risotto, Prosciutto-Wrapped Asparagus,
Petite Cheese Course, Individual Tiramisu Trifle
Event Date ...... 1/23/15 Time ................. 6:30pm - 9:30pm
Price ..... $65 per person Instructor ..................... Robyn Moore
P
T U E S DAY
Roasting, Grilling, Broiling & Dry Rub Techniques, Moist Heat Cooking, Stove Top Cooking Techniques.
Event Date .....................1/15/15 - 2/12/15 Time .........Thursdays 10:00am -2:00pm
Price .................................... $350 per person Instructor ................ Cooking Studio Staff
W E D N E S DAY
T H U R S DAY
3 Easy Ways to Register
F R I DAY
1
SAT U R DAY
2
3
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
In Person Register when you shop at Kings
4
5
Cold Weather
Classics - 600
6
11:00am - 2:00pm
Quick Italian Pasta &
7
Sauces Make & Take - 601
11:00am - 2:00pm
Real Food Cleanse - 603 8
11:00am - 2:00pm
Girls Night Out - 602
6:30 pm - 9:30 pm
Empanadas, Pierogi and 9 Harry Potter - 940
10
10:00am - 12:00pm
Steamed Dumpling - 604
(returning favorite)
Food Network Winner:
11:00am - 2:00pm
Cooking Challenge - 977
1:00pm - 3:00pm
Seafood & More
Seafood - 605
Couples- Cucina Rustica - 715
7:00pm - 10:00pm
Principles of
Cooking I - 695
11
12
Baking with
Olive Oil - 607
13
11:00am - 2:00pm
2:00pm - 6:00pm
Healthy and Easy - 601 14
11:00am - 2:00pm
Laura Zinn Fromm:
Sweet Survival: Tales Of
Cooking And Coping - 716
6:30 pm - 9:30 pm
Principles of
Cooking II - 708
15
10:00am - 2:00pm
Couple Cooking
Class - 609
6:30 pm - 9:30 pm
16 Snowy Day Treats - 94117
6:30 pm - 9:30 pm
Principles of
Cooking I - 700
10:00am - 11:30am
Nachos, Nachos
Nachos - 942
2:00pm - 5:00pm
6:00pm - 10:00pm
Cooking with Wine - 610
6:30 pm - 9:30 pm
Principles of
Cooking I - 696
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19
2:00pm - 6:00pm
Vegetarian Menu - 612 20
6:30 pm - 9:30 pm
One Pan Comfort
Food - 611
21
11:00am - 2:00pm
2:00pm - 6:00pm
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Chocolate
Delights - 615
11:00am - 2:00pm
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Green Circle
/Full Circle - 616
6:30 pm - 9:30 pm
One Pot Hearty
Winter Meals - 606
6:30 pm - 9:30 pm
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Principles of
Cooking I - 701
Gluten-Free
Comfort Food - 617
Principles of
Cooking II - 710
11:00am - 1:00pm
22
10:00am - 2:00pm
Easy Weeknight
Plant-Based Dishes - 705
6:30 pm - 9:30 pm
Principles of
Cooking I - 697
Principles of
Cooking II - 709
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Dining Out by
Candlelight - 613
6:30 pm - 9:30 pm
Principles of
Cooking I - 702
6:00pm - 10:00pm
Extravaganza - 943
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10:00am - 12:00pm
Italian Vegetarian - 614
6:30 pm - 9:30 pm
6:00pm - 10:00pm
10:00am - 2:00pm
23 Tailgate
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Teen Pasta Party - 944 30 Super Bowl Day - 956 31
6:30pm - 9:30pm
10:00am - 11:30am
Super Bowl Cook Off - 955
2:00pm - 5:00pm
Couples Pasta
Making Class - 618
6:30 pm - 9:30 pm
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
February
D Demonstration
P Participation
Hot Topics
Knife Skills - 619 P
One of the most important skills in the kitchen is the
ability to handle a knife. In this workshop, you’ll learn the
correct way to hold a knife for slicing, dicing & chopping.
Discover the importance of proper storage & how to keep
your knives sharp & ready for any task.
Event Date ...... 2/2/15 Time .................. 7:00pm - 10:00pm
Price .. $70 per person Instructor ............. Steven Capodicasa
Hearty Soups - 620 D
Celebrate Mardi Gras - 628 P
Shrimp Po Boys; Red Beans and Rice; Shrimp and
Sausage Gumbo; Muffalattas; King Cake
Event Date ...... 2/11/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ...........................Maral Banks
Downton Abbey III - 630 P
. atercress Soup, Assorted Tea Sandwiches
W
(Cucumber, Shrimp Salad, Herbed Cheese & Onion
Roll-Ups), English Peas, Shepherd’s Pie, Raspberry
Meringue, Charlotte Russe
Event Date ...... 2/13/15 Time ............... 11:00am - 2:00pm
Price .. $60 per person Instructor ......... Catherine Titus Felix
Celebrate Valentine’s Day - 629 P
gruyere baton, veal ragout with garlic and vinegar,
pommes dauphine, caramelized carrots & individual
chocolate ganache tarts with freshly whipped cream
Event Date ...... 2/13/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ........... Marla Mendelsohn
Hearty Curried Lentil Soup, Roasted Chicken Soup w/
Leeks, Mushrooms & Wild Rice, Multi Bean & Arugula
Soup , Creamy Shrimp & Crab Chowder, Skillet
Buttermilk Cornbread/ Focaccia, Lemon Pistachio Biscotti
Event Date ...... 2/3/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ...... Kathleen Sanderson
Dining Out Valentine’s Day - 631 P
Steak Dian Flambé, Individual Lobster Mac n’ Brie
Gratins, Grilled Asparagus, Petite Rosemary Cheese
Biscuits, Chocolate Cheesecake with Chocolate
Kahlua Ganache and Salted Caramel
Event Date ...... 2/14/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ....................... Robyn Moore
Romantic Menu for Couples - 623 P
Learn how to make a relaxing and easy romantic Valentine’s day dinner for you and your loved one. Roast
Chicken for two with Croutons, Seared Mushrooms,
Truffle Risotto & Molten Chocolate Cake.
Event Date ...... 2/4/15 Time ................. 11:00am - 2:00pm
Price .. $60 per person Instructor ....................... Ashton Keefe
Conversations with Dorie Greenspan - 717 D
Join Dorie for some conversation and cooking from
her newest book “Baking Chez Moi.”
Event Date ...... 2/15/15 Time ................. 1:00pm - 3:00pm
Price .. $100 per person Instructor ............. Dorie Greenspan
Small and Intimate Valentine Dinner - 625 D
Pear and Gorgonzola Flatbread Veal Scallops
with Lemon Cream Sauce Crispy Bacon Wrapped
Asparagus Whipped Butternut Potatoes Red, White
and Green Winter Salad with White Balsamic
Dressing, Chocolate Pot de Crème
Event Date ...... 2/6/15 Time .................. 11:00am - 2:00pm
Price .. $65 per person Instructor ........................... Arlene Ward
Valentine Dinner - 624 P
Shrimp and Crab Cocktail with Louis Sauce, Grilled
Radicchio and Endive Salad with Prosciutto and
Parmesan, Pan Seared Horseradish Stuffed Filet with
Cabernet Sauce, Roasted Hasselback Potatoes, Strawberry Ice Cream Baked Alaska with Chocolate Sauce
Event Date ...... 2/6/15 Time .................... 6:30pm - 9:30pm
Price .. $65 per person Instructor ................. Suzanne Lowery
Tuscan Night - 626 P
.Arugula Salad with Pancetta Croutons and warm red
wine dressing, Lobster Cannolis served with Southern
Italian Dipping Sauce, Tuscan Grilled Porterhouse
Steak with Roasted Garlic and Rosemary Infusion,
Oven Roasted Broccoli with Parmesan and Panko
Topping, Toasted Orzo and Asiago Cheese stuffed
tomatoes, Warm dark chocolate cake with Port wine
reduction and Caramel Sauce
Event Date ...... 2/7/15 Time .................... 6:30pm - 9:30pm
Price .. $70 per person Instructor ........... Steven Capodicasa
Be My Valentine - 627 P
Shrimp with Prosciutto over Watercress with White
Wine Lemon Sauce, Fennel Risotto with Lobster and
Mushrooms, Roasted Beef Tenderloin with Bruschetta
Herb Crust, Herb Fingerling Potatoes, Tri Colored
Salad with Strawberries and Mini Goat Cheese Cakes,
Mango Soufflé with Raspberry Sauce
Event Date ...... 2/10/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ...................Diana Albanese
Principles of Cooking I - 720 - 724 P
SEE CLASS DESCRIPTION ON JANUARY CALENDAR.
Event Date ..................................... 2/16, 2/23, 3/2, 3/9, 3/16
Time .................................................... Tuesdays 10:00am - 2:00pm
Price ................................................................................. $350 per person
Instructor .................................................................. Cooking Studio Staf
Daytime Culinary Essentials Series :
P
Basics & Beyond - 632
Session 1: Classic Minestrone, Pasta w/ Bolognese
Sauce, New England Salmon Cakes w/ Remoulade
Sauce, Turkish Chopped Salad , Macedonia
Marinated Fruits with Mascarpone Mousse
Event Date ...... 2/18/15 Time ............... 11:00am - 2:00pm
Price .. $65 per person Instructor ......................... Daniel Rosati
Dining Out In the South - 635 P
Grandpa’s Best-Ever Crispy Fried Chicken and Gravy,
Perfect Mashed Potatoes, Slow-Cooked Southern
Greens, Skillet Cornbread, Homemade Banana Puddin’, Ginger Mint Sweet Tea
Event Date ...... 2/20/15 Time .................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ........................ Robyn Moore
Daytime Culinary Essentials Series :
P
Basics & Beyond - 633
Session 2: Braised Leeks & Fennel Tart, Moroccan
Lamb , Vegetable Cous Cous, Balsamic Braised Root
Vegetables, Honey Roasted Pears
Event Date ...... 2/25/15 Time ............. 11:00am - 2:00pm
Price .. $65 per person Instructor ....................... Daniel Rosati
Healthful Vegan Soups and Stews - 706 P
Root Vegetables and Apple Soup, Italian White Bean
Soup, Chili, Good-bye Colds Noodle Soup, Tomato
Lentil Soup/Stew
Event Date ...... 2/25/15 Time ................ 6:30pm - 9:30pm
Price .. $60 per person Instructor ........................ Eileen Mallor
Featured Chef
DORIE GREENSPAN
Conversations with
Dorie Greenspan - 717
S U N DAY
Principles of
Cooking I - 698
M O N DAY
1
Knife Skills - 619
7:00pm - 10:00pm
D
T U E S DAY
2
Chocolate, Chocolate,
Chocolate!!! - 621
Fish- Simple to Spectular - 639 D
Shrimp Scampi Loaf, Fillet of New England Cod in
Tomato, Thyme Broth Crispy Panko Fillet with Sweet
Red Pepper Mirin Relish, Roasted Salmon, Preserved
Ginger and Currents with Ginger Butter Sauce, Spring
Greens with Papaya, Fennel and Champagne
Vinaigrette, Poached Pears in Port Wine
Event Date ...... 2/26/15 Time ................ 6:30pm - 9:30pm
Price .. $65 per person Instructor ........................ Arlene Ward
Katie Workman - Mom’s 101 - D
An italian party - 714
Two Crostini - Plain and Herb and Honey; Caesar Salad with Homeade Garlicky Croutons; Chicken Picatta;
Berries and Sweetened Yogurt. Every mom needs
to meet Katie Workman - Author The Mom 101 Cookbook. Learn how to make delicious, no-fuss, easily
adaptable recipes. Learn to keep the dish simple for
kids whil rqamping up the flavor for the grown-ups
Event Date ...... 2/27/15 Time ............... 11:00am - 1:00pm
Price .. $65 per person Instructor ................... Katie Workman
Fresh Pasta Workshop - 641 P
Whole Wheat Pasta with Arugula & Walnut Sauce,
Hand cut Pappardelle with Wild Mushroom Sauce,
Cavatelli with Pancetta, Ricotta & Red Chilies,
Spaghetti with Simple Tomato & Basil Sauce,
Almond & Hazelnut Biscotti
Event Date ...... 2/27/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ................... Diana Albanese
Dining Out In Vegas - 642 P
New Orleans Barbecued Shrimp with New Orleans
Barbecue Sauce, Petite Rosemary Biscuits, Grilled
Fennel-Spiced Pork Chops with Lemon Sage Vinaigrette, Grilled Asparagus, Stone Ground Goat Cheese
Grits,Chocolate & Peanut Butter Ganache Tart with
Peanut Brittle Topping
Event Date ...... 2/28/15 Time ................. 6:30pm - 9:30pm
Price .. $65 per person Instructor ........................ Robyn Moore
Baking and Desserts
Chocolate, Chocolate, Chocolate!!!
A Hands on Series of 2 classes - 621 P
Class 1: Cakes & Tarts Chocolate Eminence:
Viennese Truffle cake, from Demel, Vienna’s finest
pastry shop Chocolate rum coffee cake Chocolate
Pecan Tart & Chocolate Orange Hazelnut Tart
Event Date ...... 2/3/15 Time ................. 11:00am - 2:00pm
Price .. $100 per person Instructor ...................... Nick Malgieri
Pies for Your Valentine - 718 P
Sweet Valentine Pie, Individual Cherry Pies, hand Pie
with apples and Raspberries, Chocolate Pie
Event Date ...... 2/9/15 Time ...................11:00am - 2:00pm
Price .. $60 per person Instructor ................................. Ellen Gray
Chocolate, Chocolate, Chocolate!!!
A Hands on Series of 2 classes - 622 P
Class 2: Truffles, brownies & a Mousse Classic Champagne Truffles/Milk Chocolate Raspberry Truffles, Supernatural Brownies, Pecan & Cocoa Nib Brownies Swiss
Chocolate, Instant & Secret Recipe” Chocolate Mousse
Event Date ...... 2/10/15 Time ............... 11:00am - 2:00pm
Price .. $100 per person Instructor ........................Nick Malgieri
3
Event Date ............................................ 2/15/15
Price ...................................... $100 per person
Romantic Menu
for Couples - 623
T H U R S DAY
4
11:00am - 2:00pm
2:00pm - 6:00pm
Pies For Your
Valentine - 718
9
Chocolate, Chocolate,
Chocolate!!! - 622
Cake Decorating Workshop - 638 P
Learn Cake Decorating essentials including Icing,
Borders, Flowers and Inscriptions
Event Date ...... 2/23/15 Time ................ 6:30pm - 9:30pm
Price .. $60 per person Instructor ................ Suzanne Lowery
Young Chefs / Teens
Hearts Delight - Ages 3-5 - 957 P
Red Velvet Browine Pops, Red Velvet Milkshakes, Red
Velvet Parfaits, Heart Cookies
Event Date ...... 2/14/15 Time ............ 10:00am - 11:30am
Price ............ $50 per pair Instructor ................. Bonnie Laspina
Candy 101 - Ages 8 & up - 958 P
.Vanilla and Choc. Caramels, Choc. Raspberry Truffles,
Home-Made Marshmallow S’Mores, Fudge 2 Ways,
Choc. Glazed Toffee
Event Date ...... 2/14/15 Time ................ 2:00pm - 4:00pm
Price ..... $40 per person Instructor ................... Diane Marino
P
Make & Take Pasta Sauces - Ages 8 & up - 959
Fresh Pasta, Creamy Vodka Sauce, Spicy Marinara,
Cheesy Alfredo and Spinach Pesto
Event Date ...... 2/21/15 Time ............ 10:00am - 12:00pm
Price ..... $40 per person Instructor ..................... Diane Marino
For the Chocolate Lover - Ages 7 & up - 960 P
Chocolate Chunk Bread Pudding, Classic FudgeWalnut Brownies, Chocolate Baklava, Devils
Chocolate Cupcakes
Event Date ...... 2/21/15 Time ................. 2:00pm - 5:00pm
Price ............ $75 per pair Instructor ..................... Nicole Friday
Frozen - Ages 3-5 - 961 P
“Let it Go” at this fun & innovative cooking class. Olaf
Pancakes, Anna’s Apple Tart, Elsa’s Icy Blue Cookies;
Kristoff’s Kringle Punch.
Event Date ...... 2/28/15 Time ............ 10:00am - 11:30am
Price ............ $50 per pair Instructor ................. Bonnie Laspina
Cook Like A Cowboy - Ages 8 & up - 962 P
Chuck Wagon Style-Best Baked Beans Ever, Finger
Licking Good Ribs, Cowboy Sliders, Cooked in the
Husk Corn on the Cob, Cowboy Donuts
Event Date ...... 2/28/15 Time .................. 2:00pm - 4:00pm
Price ..... $40 per person Instructor ..................... Diane Marino
Time ...................................... 1:00pm-3:00pm
Instructor ........................... Dorie Greenspan
5
Small and Intimate
Valentine Dinner - 625
11:00am - 2:00pm
SAT U R DAY
Night - 626
6 Tuscan
6:30pm - 9:30pm
7
Valentine Dinner - 624
6:30pm - 9:30pm
6:00pm - 10:00pm
10
11:00am - 2:00pm
11:00am - 2:00pm
Principles of
Cooking II - 711
Principles of
Cooking I - 703
6:30pm - 9:30pm
8
Strudel Making Workshop P
(returning favorite) - 637
Classic Strudel DoughApple Strudel; Cherry heese
Strudel; Pear & Cranberry Strudel Cabbage & Onion
Event Date ...... 2/22/15 Time ................ 2:00pm - 6:00pm
Price .. $85 per person Instructor ...................... Carole Walter
F R I DAY
10:00am - 2:00pm
Hearty Soups - 620
Principles of
Cooking I - 699
Gluten-Free Heirloom Favorites - 636 P
Chocolate Whoopie Pies, Rugelach, Kifli and Kolacki,
Moravian Cookies, Hamanstaschen
Event Date ...... 2/20/15 Time ............. 11:00am - 1:00pm
Price .. $60 per person Instructor ............... Annalise Roberts
Menu: Called a “Culinary Guru” by the New York Times, Join Dorie for some
conversation and cooking from her newest book “Baking Chez Moi”
W E D N E S DAY
11:00am - 2:00pm
2:00pm - 6:00pm
Lemon & Salt: Mains - 640 P
Learn how to make your family and friends entrees with
no fussy prep, minimal ingredients, little time and the
concept that all you need is lemon and salt to elevate an
average meal. Menu: Mustard Roasted Salmon, Farro and
Butternut Squash Salad, Whole Roasted Cauliflower with
Whipped Goat Cheese, One Pan Chicken
Event Date ...... 2/26/15 Time ............... 11:00am - 2:00pm
Price .. $60 per person Instructor ......................... Ashton Keefe
Celebrate Mardi
Gras - 628
11
Principles of
Cooking II - 712
12
10:00am - 2:00pm
6:30pm - 9:30pm
Be My Valentine - 627
13 Hearts Delight - 957 14
11:00am - 2:00pm
Principles of
Cooking I - 704
6:30pm - 9:30pm
Downton
Abbey III- 630
Celebrate
Valentine’s Day - 629
6:00pm - 10:00pm
6:30pm - 9:30pm
10:00am - 11:30am
Candy 101 - 958
2:00om - 4:00pm
Dining Out
Valentine’s Day - 631
6:30pm - 9:30pm
Conversations with
15
Dorie Greenspan - 717
1:00pm - 3:00pm
Principles of
Cooking I - 720
16
17
10:00am - 2:00pm
Daytime Culinary
Essentials Series :
Basics & Beyond - 632
18
19
11:00am - 2:00pm
Gluten-Free
20 Make and Take
Heirloom Favorites - 636
Pasta Sauces - 959
11:00am - 1:00pm
10:00am - 12:00pm
Dining Out
In the South - 635
For the Chocolate
Lover - 960
6:30pm - 9:30pm
22
Strudel Making
Workshop
(returning favorite) - 637
2:00pm - 6:00pm
Principles of
Cooking I - 721
23
10:00am - 2:00pm
Cake Decorating
Workshop - 638
6:30pm - 9:30pm
3 Easy
Ways to
Register
24
Daytime Culinary
25
Essentials Series :
Basics & Beyond - 633
11:00am - 2:00pm
Healthful Vegan Soups
and Stews - 706
6:30pm - 9:30pm
Lemon & Salt:
Mains - 640
11:00am - 2:00pm
Fish- Simple to
Spectular - 639
6:30pm - 9:30pm
26
Katie Workman Mom’s 101 - An
Italian party - 714
11:00am - 1:00pm
Fresh Pasta
Workshop - 641
6:30pm - 9:30pm
21
2:00pm - 5:00pm
27 Frozen - 961
10:00am - 11:30am
28
Cook Like A Cowboy - 962
2:00pm - 4:00pm
Dining Out
In Vegas - 642
6:30pm - 9:30pm
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
In Person Register when you shop at Kings
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
Crown Roast of Pork Dinner - 650 P
Cream of roasted Tomato and Lobster Soup, Baby
Greens with Roasted Shallot Vinaigrette and Goat
Cheese Croutons, Crown Roast of Pork with cornbread
and pancetta stuffing, Fresh Mushroom Saute, Oven
roasted herb Potatoes, Swan Cream Puffs filled with
raspberry Whipped Cream and caramel sauce
Event Date ...... 3/13/15 Time ............... 7:00pm - 10:00pm
Price ...... $70 per person Instructor ....... Steven Capodicasa
March
D Demonstration
P Participation
Hot Topics
Asian Noodles - 643 D
Rice Noodle Soup with Spicy Pork and Kale Pad Thai
with Shrimp, Braised Asian Beef Short Ribs, Japanese
Soba Noodle Salad, Crunchy Noodle Salad, Pineapple
with Toasted Coconut and Ice Cream
Event Date ...... 3/3/15 Time ................. 11:00am - 2:00pm
Price .. $65 per person Instructor .................. Diana Albanese
Daytime Culinary Essentials Series : P
Basics & Beyond Session 3 - 634
Sicilian Caponata Crostini, Mussels with Saffron
Cream Sauce, Lemon Chicken, Crispy Potatoes with
Garlic & Rosemary, Apple Tart Tatin
Event Date ...... 3/4/15 Time ................. 11:00am - 2:00pm
Price .. $65 per person Instructor ........................ Daniel Rosati
Retro Dinner Party - 644 P
Cheese Fondue, Parker House Rolls, Wedge Salad with
Bacon and Blue Cheese Dressing, Beef Bourguigon,
Chocolate Fudge Cake
Event Date ...... 3/6/15 Time .................... 6:30pm - 9:30pm
Price .. $65 per person Instructor ................. Suzanne Lowery
Couples- Spring Cook Together - 645 P
Tomato & Mozzarella Pepperonata Bruschetta,
Sautéed and Roasted Fish Filets w/Crab Dijon
Citrus Vinaigrette , Lamb Chops w/ Baby Artichokes,
Mushrooms & Capers, Roasted potatoes w/ rosemary,
Roasted Asparagus with Mango & Sun Dried Tomato
Relish , Double Chocolate Soufflé w/ Whipped Cream
Event Date ........ 3/7/15 Time .................. 6:30pm - 9:30pm
Price .. $130 per couple Instructor ................. Diana Albanese
Breakfast /Brunch - .646 D
Omelet’s Du Jour (a variety of fillings), Cranberry
Almond Scones, Salmon & Asparagus Strudel, Sweet
& Spicy Bacon, Onion & Artichoke Frittata, Fresh Fruit
Kabobs w/ Ginger Cream , Lemon Raspberry Roulade
Event Date .... 3/10/15 Time ................. 11:00am - 2:00pm
Price .... $65 per person Instructor ........ Kathleen Sanderson
Elegant Seafood - (returning favorite) - 647 P
.Baked Crab stuffed Shrimp w/ White Wine & Herb
Butter; Pan Seared Salmon Filet with Arugula, Lemon
& Walnut Pesto; Linguine Fra Diavolo w/ Seared
Monkfish Medallions; Steamed Mussels with Spicy
Lemon Grass & Coconut Curry Broth; Sauteed Filet of
Sole w/ Provencal Sauce
Event Date .... 3/11/15 Time ................... 6:30pm - 9:30pm
Price .... $65 per person Instructor ......................... Maral Banks
Curry For All! - 649 P
. hicken Tikka: boneless chicken pieces marinated
C
in Indian spices & yogurt, then broiled. Lamb curry:
Tomato-based curry w/ chunks of lamb. Cabbage w/
potatoes & peas: Sauteed cabbage w/ Indian spices,
potatoes & peas. Mung dal: South Indian style lentils
w/ curry leaves, mus seeds & lemon. Saffron rice: Basmati rice w/ golden raisins sliced almonds, Raita with
tomato & cucumber. Ras Malai: w/ orange flavoring.
Event Date ....... 3/12/15 Time ............... 11:00am - 2:00pm
Price ...... $60 per person Instructor ........................... Sondra Sen
Pressure Cooker At Your Service - 651 D
Pumpkin & Sweet Pea Risotto with Toasted Pumpkin
seeds, Seafood In a Seared Tomato and Herb Sauce,
Moroccan Chicken with Lemon and Green Olives,
Shrimp and Sausage Gumbo, Creamy Rice Pudding
Event Date ..... 3/13/15 Time ................11:00am - 2:00pm
Price .... $65 per person Instructor .........................Arlene Ward
Family Fiesta - 652
Guacamole and Pico De Gallo served with tortilla
chips, Chesse Quesadilla, Beef Tacos, Refined Beans,
Spanish rice with sweet plantains, Cinnamon churros
with chocolate sauce
Event Date .... 3/14/15 Time ................... 6:30pm - 9:30pm
Price ....... $100 per pair Instructor ....................... Lynda Hesse
Lemon & Salt: Saturday Night
P
with Friends - 654
It’s the weekend & everyone is ready to relax! In this
class learn to create a meal that can be made ahead
of time for either family or buffet. Simple, straightforward & delicious; all you need is lemon & salt. Menu:
Herb Rubbed Rare Roast Beef, Braised Leeks with
Parmesan & Lemon, Farro & Spring Slaw Salad, Asparagus w/ Romesco Sauce & Apple Tart Tatin.
Event Date ..... 3/18/15 Time ............... 6:30pm - 9:30pm
Price .... $60 per person Instructor ............. Ashton Keefe
Spice Up Your Sedar - 656 D
dried cherry charoset, tri color matzah balls and
short cut chicken soup, Braised short ribs with chilies,
roasted halibut with farfel, spicy carrot puree and
chocolate almond tort with chocolate marble glaze
Event Date .... 3/19/15 Time ................. 11:00am - 2:00pm
Price ... $65 per person Instructor .......... Marla Mendelsohn
Spring Celebration Dinner - 655 P
Individual Wild Mushroom Quiches, Balsamic
Roasted Aspargus, Sauteed Lemon Chicken, Spinach
& Potatoes Au Gratin, Mixed Berry Cheesecakes
Event Date .... 3/19/15 Time .................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ................. Suzanne Lowery
Beef 4 Ways - 657 D
Braised Beef Short Ribs in Red Wine Sauce over Polenta,
Pan Roasted Sirloin with Balsamic Onion Marmalade,
Argentinean Gaucho Steaks with Chimichurri Sauce &
Roasted Red Peppers, Beef Medallions w/ Sun Dried
Tomato & Mushroom Sauce, Mashed Potatoes w/Buttery Onions, Poached Pears w/Red Wine Caramel Sauce
Event Date .... 3/20/15 Time ................. 11:00am - 2:00pm
Price ... $65 per person Instructor .................. Diana Albanese
Easy Home Entertaining - 658 D
Chicken, Leek and Porcini Mushroom Soup, Roasted
Lemon Chicken Breasts, Penne with Green Beans,
Prosciutto, Tomato and Sage, Pork Tenderloin,
Rosemary Apples and Calvados in Cider Sauce, Mixed
Green Salad w/ Pomegranate Seeds and Asian Apple,
Chocolate Hazelnut Nuggets & Salted Carmel Gelato
Event Date .... 3/20/15 Time ................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ......................... Arlene Ward
Dining Out Argentine Steakhouse - 659 P
.Argentine Empanadas, Grilled Skirt Steak with
Chimichurri Sauce, Roasted Marinated Sweet
Peppers, Oven Roasted Potatoes, Flan
Event Date .... 3/21/15 Time ................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ...................... Robyn Moore
Show-Stopper Easter Desserts
and More - 663
M O N DAY
10:00am - 12:00pm
1
Principles of
Cooking I - 722
T U E S DAY
2
10:00am - 2:00pm
Dinner For All - 964
Girls Night Out Roman Holiday - 664 P
Pesto Mascarpone Torta, Pepper and Olive Antipasto,
Vegetable Risotto, Veal Scallopini, Tiramisu
Event Date .... 3/26/15 Time .................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ................. Suzanne Lowery
A Make Ahead Easter Menu - 653 P
3 Cheese Risotto Cakes, Light As Air Snowflake Rolls,
Spiral Cut Southern Ham with Maple Pecan Bourbon
Glaze, Layered Salad with Buttermilk Herb Dressing,
Smothered Potatoes “Paprikash” Style, Old Fashioned
Mile High Lemon Coconut Layer Cake
Event Date ..... 3/18/15 Time ................11:00am - 2:00pm
Price .... $65 per person Instructor ....................... Daniel Rosati
RICK RODGERS
Lets Make Dinner - 963
Recipes from Around the World - 665 P
Lentil Soup w/Cilantro, Quinoa Pudding with cardamom,
Israeli Couscous or Pearl Couscous with kale, tofu &
walnuts(optional for people with allergies), Crostini with
Goat Cheese, Onions, Red Peppers & Avocado
Event Date .... 3/26/15 Time ................. 11:00am - 2:00pm
Price ... $60 per person Instructor .................. Nandini Vikram
P
Featured Chef
S U N DAY
Pan to Plate - 660 D
.Shrimp Mango & Cilantro Saute, Chicken Franchese,
Pan Seared Pork Tenderloin with Creamy Mustard
Sauce, Steak with a Roquefort Rosemary Sauce, Salad
Vinaigrette, Chocolate Hazelnut Biscotti
Event Date .... 3/24/15 Time ................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ........ Kathleen Sanderson
Asian Noodles - 643
11:00am - 2:00pm
P
Dining Out French Style - 666 P
French Onion Soup with Croutons, Spinach Soufflé,
Individual Beef Wellington, Béarnaise Sauce,
White Chocolate Mousse with Raspberry Coulis
Event Date .... 3/27/15 Time .................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ....................... Robyn Moore
Couples Spring Dinner - 667 P
Herb Marinated Mozzarella and Tomato Bruschetta,
Penne with Creamy Artichoke and Lemon Sauce,
Salmon with Shiitake Mushrooms, Leeks and Asparagus, Grilled Chicken Breasts with Pesto and Roasted
Pepper Mayonnaise, Pan Roasted Baby Potatoes with
Herbs, Lemon Almond Cake with Strawberries
Event Date ...... 3/28/15 Time ................. 6:30pm - 9:30pm
Price .. $130 per couple Instructor ............... Diana Albanese
Baking and Desserts
Beginners Bread - 648 P
. lassic White Bread, Dinner Rolls, English Muffins,
C
Pizza, Focaccia
Event Date .... 3/11/15 Time ................. 11:00am - 2:00pm
Price .... $65 per person Instructor ....... Catherine Titus Felix
Decadent Desserts - With a P
HealthyVegan Twist - 707
Chocolate Cream Pie, Drunken Berries, Chocolate
Avocado Mousse, Raw Date Squares, Almond
Cookies, Chocolate Peanut Butter Cups
Event Date ...... 3/12/15 Time ................. 6:30pm - 9:30pm
Price ..... $65 per person Instructor .......................Eileen Mallor
Exotic Breads - 725 & 726 P
Nan-e-Barbari, Garlic Naans, Sephardic Challah and
Vietnamese Baguettess, which will be made into a
classic Bahn Mi Sandwich.
Event Date ........................................................................ 3/23/15
Time ..................... 11:00am - 2:00pm & 6:30pm - 9:30pm
Price ................................................................................... $75 per person
Instructor ....................................................................... Stephen Schmidt
Hands on Series of 2: Minature Pastries, P
French and Italian: Class1 - 661
French; Tartelettes au Bouchon, Tartelettes au Citron
Vert, Lampions, Eclairs au Chocolat, Palmiers/Sacristains
Event Date ....... 3/24/15 Time ...............11:00am - 2:00pm
Price ... $100 per person Instructor ..................... Nick Malgieri
Show-Stopper Easter Desserts and More - 663 D
Fresh Coconut Layer Cake, Chocolate Babka with
Quick Danish Dough, Viennese Strawberry Cream
Torte, Hungarian Biscuits (Pogasca), Savory
Mushroom Braid (the perfect brunch dish)
Event Date .... 3/25/15 Time ................... 6:30pm - 9:30pm
Price ... $65 per person Instructor ........................ Rick Rodgers
Event Date ..................................... 3/25/15
Price ................................. $65 per person
T H U R S DAY
Lets Make Dinner - 963
P
Ages 7 & up
spaghetti and the best ever meatballs, garlic bread,
sauté of broccoli and brownies a la mode
Event Date ... 3/1/15 Time ..................10:00am - 12:00pm
Price ...... $75 per pair Instructor ............. Marla Mendelsohn
Family Dinner For All - 964 P
. utternut squash soup, chicken Milanese, home
b
made biscuits, chocolate chip cupcakes
Event Date ... 3/1/15 Time ........................1:00pm - 3:00pm
Price ...... $75 per pair Instructor ............. Marla Mendelsohn
Rainbow Party III.- 965 P
Ages 5 - 9
Rainbow Butterfly Pasta, Rainbow Garlic Knots, Colorful
Chopped Salad, Rainbow Push-Up Pops, Rainbow Punch
Event Date ... 3/7/15 Time ..................10:00am - 12:00pm
Price ...... $50 per pair Instructor .......................... Diane Marino
More Mac-and-Cheese, Please! - 966 P
Ages 7 & up
“Three-Cheese Mini Mac, Classic Baked Mac &
Cheese, Chili Mac & Cheese, Chicken-Broccoli Mac &
Cheese w/ Bacon
Event Date ... 3/8/15 Time ...................... 2:00pm - 5:00pm
Price ...... $75 per pair Instructor ........................... Nicole Friday
A Day for the Irish.- 967 P
Ages 3 - 5
Green Pizza, Green Cruidite, Shamrock Shakes, St.
Patty’s Cupcakes
Event Date ... 3/14/15 Time ................10:00am - 11:30pm
Price ........ $50 per pair Instructor .................... Bonnie Laspina
Noah’s Ark Cupcakes - 968 P
Ages 8 & up
Happy Monkey, Marshmallow Lamb, Coconutty
Chick, Mr. StripeyZebra, Basic Butter Cream and
Cupcake Recipes
Event Date ....... 3/14/15 Time ................ 2:00pm - 4:00pm
Price ...... $40 per person Instructor ................... Diane Marino
Celebrate Passover with
Grandma & Grandpa - 969 P
matzah balls, short cut chicken soup, charoset,
lollipop place cards, Passover brownies, ice cream roll
Event Date ... 3/22/15 Time ................10:00am - 12:00pm
Price ......... $75 per pair Instructor ........... Marla Mendelsohn
Celebrate Passover With The Family - 970 P
. atzah balls, short cut chicken soup, charoset, angel
m
food cake with chocolate drizzle and marshmallow
farfel treats, place car
Event Date ... 3/22/15 Time .....................1:00pm - 3:00pm
Price ........ $75 per pair Instructor ............ Marla Mendelsohn
Barnyard Bash - 971 P
Ages 3 - 5
Pigs in a Blanket, Moo Juice, Chicken Feed, Animal
Cupcakes
Event Date ... 3/28/15 Time ................10:00am - 11:30am
Price ........ $50 per pair Instructor .................... Bonnie Laspina
Sleep Over 101 - 972 P
Ages 8 & up
.Pigs in Sleeping Bags, Gram’s Sliders, Mini Choc. Chip
Ice Cream Sandwiches, Sleep-Over Cuocakes, Ready
to Go Breakfast Cassarole
Event Date ........ 3/28/15 Time ................ 2:00pm - 4:00pm
Price ....... $40 per person Instructor ................... Diane Marino
Daytime Culinary
Essentials Series:
Basics & Beyond - 634
4
Time ............................... 6:30pm-9:30pm
Instructor ............................ Rick Rodgers
F R I DAY
5
Retro Dinner
Party - 644
SAT U R DAY
6
Rainbow
Party III - 965
7
10:00am - 12:00pm
6:30pm - 9:00pm
11:00am - 2:00pm
1:00pm - 3:00pm
Young Chefs / Teens
Menu: Fresh Coconut Layer Cake, Chocolate Babka with Quick
Danish Dough, Viennese Strawberry Cream Torte, Hungarian
Biscuits (Pogasca), Savory Mushroom Braid (the perfect brunch dish)
W E D N E S DAY
3
Hands on Series of 2: Minature Pastries, P
French and Italian: Class 2 - 662
Italian; Pasticciotti di Crema ed Amarene, Pasticciotti
alla Ricotta, Piccoli Cannoli alla. Catanese: Cannoli
from eastern Sicily, Sfogliatelle Napoletane.
Event Date ....... 3/31/15 Time ...............11:00am - 2:00pm
Price ... $100 per person Instructor ..................... Nick Malgieri
Couples- Spring
Cook Together - 645
6:30pm - 9:30pm
More Mac-&-Cheese
Please! - 966
8
Principles of
Cooking I - 723
9
10
11:00am - 2:00pm
10:00am - 2:00pm
2:00pm - 5:00pm
Breakfast
/Brunch - 646
Beginners Bread - 648
11:00am - 2:00pm
11
Elegant Seafood - 647
(returning favorite)
Curry For All! - 649
11:00am - 2:00pm
12
Decadent Desserts - With a
Healthy Vegan Twist - 707
6:30pm - 9:30pm
6:30pm - 9:30pm
Pressure Cooker At
Your Service - 651
13
11:00am - 2:00pm
A Day for the
Irish - 967
14
10:00am - 11:30am
Crown Roast of
Pork Dinner - 650
Noah’s Ark Cupcakes - 968
2:00pm - 4:00pm
7:00pm - 10:00pm
Family Fiesta - 652
6:30pm - 9:30pm
15
Principles of
Cooking I - 724
16
17
A Make Ahead
Easter Menu - 653
18
Lemon & Salt: Saturday
Night with Friends - 654
Spring Celebration
Dinner - 655
Show-Stopper
Easter Desserts
and More - 663
Recipes from Around
the World - 665
6:30pm - 9:30pm
Celebrate Passover
With Grandma &
Grandpa - 969 22
Exotic Breads - 725
11:00am - 2:00pm
23
Exotic Breads - 726
10:00am - 12:00pm
11:00am - 2:00pm
6:30pm - 9:30pm
Celebrate Passover
With The Family - 970
Hands on Series of 2: 24
Minature Pastries,
French and Italian - 661
6:30pm - 9:30pm
Pan to Plate - 660
25
11:00am - 2:00pm
20
Dining Out Argentine
Steakhouse - 659 21
6:30pm - 9:30pm
Easy Home
Entertaining - 658
6:30pm - 9:30pm
6:30pm - 9:30pm
11:00am - 2:00pm
Beef 4 Ways - 657
26
Dining Out French
Style - 666 6:30pm - 9:30pm
Girls Night Out
Roman Holiday - 664
6:30pm - 9:30pm
6:30pm - 9:30pm
1:00pm - 3:00pm
19
11:00am - 2:00pm
11:00am - 2:00pm
10:00am - 2:00pm
Spice Up Your
Sedar - 656
27
Barnyard Bash - 971 28
10:00am - 11:30am
Sleep Over 101 - 972
2:00pm - 4:00pm
Couples Spring
Dinner - 667 6:30pm - 9:30pm
29
30
Hands on Series of 2: 31
Minature Pastries,
French and Italian - 662
11:00am - 2:00pm
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
3 Easy
Ways to
Register
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
In Person Register when you shop at Kings
For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
April
Springtime in Italy! - 673 P
Crostini with Caramelized Spring Onions & Prosciutto,
Strangozzi Pasta with Umbrian Asparagus Sauce,
Chicken & Ricotta Polpettini with Fresh Tomato Herb
Sauce, Tuscan Peas with Pancetta, Warm Orange
Event Date ...... 4/15/15 Time ............... 11:00am - 2:00pm
Price ...... $65 per person Instructor ..................... Daniel Rosati
D Demonstration
P Participation
Hot Topics
Weeknight Wonders - 668 P
Cavatelli with Broccoli and Sausage, Curried Chicken
and Rice, Meatloaf with Mushroom Gravy , Spinach
and Feta Pie, Pork Schnitzel with Apple Sauce
Event Date ...... 4/1/15 Time .................. 11:00am - 2:00pm
Price .. $65 per person Instructor ................. Suzanne Lowery
Lemon & Salt: Sides - 669 P
Menu: Braised Leeks with Lemon and Parmesan,
Stuffed Artichokes with Aioli, Spring Pea Soup, Ramp
Pesto Crostini, Rhubarb Jam and Fiddlehead Fern Frittata. .Make a whole meal of sides. Think, Thanksgiving
in the spring. Learn how to use the best of spring’s
vegetables to create fast and delicious side dishes
using only lemon and salt
Event Date ...... 4/2/15 Time .................... 6:30pm - 9:30pm
Price .. $60 per person Instructor ......................... Ashton Keefe
Dining Out in the Greek Isles - 670 P
Savory Spinach Pies (Spanakopitas), Shrimp Baked
with Tomatoes and Feta (Garides Saganaki), Tiny
Greek Meatballs (Keftedakia), Stuffed Grape Leaves
(Dolmades), Greek Yogurt and Cucumber Dip (Tzatziki),
Vanilla Bean Ice Cream and Caramelized Honey Pecans
Event Date ...... 4/10/15 Time .................. 6:30pm - 9:30pm
Price ..... $65 per person Instructor .......................Robyn Moore
P
Adult Sushi - 727
Perfect White Rice ; Perfect Brown Rice using a
pressure cooker; Sushi Vinegar ; Colorful Sushi Rice;
How to Cut Fillet of Fish for Sushi; How to Prepare and
Cut the Wild Salmon Filet for Sushi; How to Cut Tuna
for Sushi; Nigiri Sushi with Sliced Fish; Regular Roll;
Colorful Inside Out Vegan Roll; Tuna Roll; Dragon Roll
(avocado on top of the roll); Grapefruit Sorbet
Event Date ...... 4/11/15 Time ................. 6:30pm - 9:30pm
Price ..... $75 per person Instructor .............. Hideyo Yamada
Flavors of Calabria - 671 P
Homemade Cavatelli with Pork Meat Balls in Tomato
Sauce, Lamb Chops with Baby Artichokes, Mushrooms
and Capers, Escarole with Tomatoes, Dried Sausage
and Garlicky Herb Bread Crumbs, Stuffed Eggplant
Slices, Cauliflower Salad w/ Black Olives & Roasted Red
Peppers, Ricotta Tart w/ Pine Nuts & Golden Raisins
Event Date ...... 4/14/15 Time ................ 11:00am - 2:00pm
Price ...... $65 per person Instructor ................ Diana Albanese
Spice it Up - 672 D
Curried Fresh Green Pea Soup, Singapore Chicken,
Fruited Basmati Rice, Dry Rubbed Rib Eye Steaks,
Grilled Sausages with Cannellini Beans, Pancetta and
Fried Sage, Ginger Cakes In Ginger Cream
Event Date ...... 4/14/15 Time ................... 6:30pm - 9:30pm
Price ...... $65 per person Instructor ........................ Arlene Ward
Principles of Cooking I - 685 - 689 & 690 - 694 P
Part One: Stocks, Soups and Salad Techniques: Brown
Stock; Chicken Stock; Vegetable Stock; Vegetable
Soup; Chicken Soup; Four Onion Soup; Garden Salad
with Sauce Vinaigrette; Salad of Bitter Greens with
Lemon Vinaigrette; Tomato-Poppy Seed Dressing;
Romaine Salad with Caesar Dressing; Apple, Blue
Cheese & Walnut Salad; Fruit Salad; Herbed Butter;
Shortbread; Brownie Techniques; Chocolate Glaze;
Chocolate Sauce with Vanilla Ice Cream----Part Two:
Broiling, Grilling & Egg Cookery: Broiled Brochettes
de Fruits de Mer; Grilled Pesto Chicken; Grilled Pork
Tenderloin with Papaya Salsa; Broiled Salmon with
Tomato-Orange Salsa; Citrus Grilled Tuna with Fruit
Salsa; Thai Style Chicken with Peanut Sauce; Broiled
Vegetable Platter; Basic Rice; Lemon Orzo Salad;
Omelets; Classic Mayonnaise; Grilled Pineapple----Part
Three: Braising, Steaming and Poaching Techniques:
Roti de Porc Poele; Braised Short Ribs with Vegetables; Mediterranean Fish Stew with Aioli; Braised Brisket of Beef; Curried Chicken Salad; Noodles Parsley
with Poppy Seeds; Minted Sugar Snap Peas; Mashed
Idaho Potatoes; Herbed New Potatoes; Buttermilk
Biscuits; Shortcakes; Poached Pears in Red Wine;
Peaches & Cherries in Port---Part Four: Sauteing and
Frying Techniques: Shallow Fried Fish Fillet with Tartar
Sauce; Chicken Moutard; Chicken Marsala; Chicken
with Madeira & Mushrooms; Chicken with Artichokes
& Sun-dried Tomatoes; Veal Francese; Veal Cutlets
Milanese; Zucchini Saute/Courgettes Rape; Old
Fashioned Potato Pancakes; Asparagus with Sauteed
Mushrooms; Sauteed Apples; Bananas Foster----Part
Five: Roasting & Sauce Techniques: Roast Chicken
au jus; Roasted Beef au jus; Oven Roasted Potatoes;
Roasted Garlic; Rack of Lamb Persille; Tomatoes
Persille; Roasted Vegetables; Pommes Anna; Chicken
Veloute; Sauce Supreme l’Estragon; Bechamel Sauce;
Baked Macaroni & Cheese with Mornay Sauce; Yorkshire Pudding; Apple Bread Pudding; Carrot Cake with
Cream Cheese Frosting; Gingerberry Crisp
Event Date .................................................... 4/16/15 - 5/14/15
Time ......................... 10:00am - 2:00pm & 6:00pm - 10:00pm
Price ................................................................................. $350 per person
Instructor ................................................................ Cooking Studio Staff
Robicelli’s Bakery: Spring
Cupcakes - 728
P
S U N DAY
M O N DAY
3 Easy
Ways to
Register
T U E S DAY
Elegant Spring Dining - 681 P
.Individual Mushroom Tartlets with Fontina and
Prosciutto; Haricot Vert with Shallots and Lemon;
Roast Rack of Lamb with Garlic & Rosemary Crust;
Risotto with Sweet Peas & Parmesan Cheese;
Profiteroles w/ Warm Chocolate & Caramel Sauces
Event Date ...... 4/22/15 Time ................. 6:30pm - 9:30pm
Price ...... $65 per person Instructor ...................... Maral Banks
When Life Gives You Lemons - 678 D
Zesty Lemon Poundcake: A cherished family recipe,
Gateau Mentonnais: A spectacular lemon meringue
layer cake, Lemon Custards with Raspberry Sauce,
Lemon Raspberry Sandwich Cookies, Lemon Pudding
Cake: The old classic that seperates into cake and
sauce while baking, Shaker Lemon Pie: The tangy
filling is made from whole lemons
Event Date ...... 4/20/15 Time ................. 6:30pm - 9:30pm
Price ...... $75 per person Instructor ..................... Nick Malgieri
Perfect Risotto - 683 P
. isotto with Barolo, Butternut Squash, Leek and Sage
R
Risotto, Halibut and Shrimp Risotto with Vegetables,
Spinach Risotto with Italian Fontina, Lemon Pistachio
Biscotti, Clementine’s with Balsamic Vinegar
Event Date ...... 4/26/15 Time ............... 12:00pm - 4:00pm
Price ..... $65 per person Instructor ................ Diana Albanese
Pizza Party - Dairy Not Invited - 708 P
Classic Red Sauce Pizza with great topping combination options, Classic Roman Potato and Rosemary
Pizza, Mediterranean Artichoke Antipasto Pizza, Pesto
and Herbed Tofu-cheese Pizza
Event Date ...... 4/28/15 Time ................. 6:30pm - 9:30pm
Price ....... $60 per person Instructor ..................... Eileen Mallor
Girls Night Out Caribbean Vacation - 684 P
Grilled Coconut Shrimp with Mango Salsa, Jerk Chicken with Lime Crema, Black Beans and Rice, Jalapeno
Cucumber Salad, Grilled Pineapple with Macadamia
Crunch and Vanilla Ice Cream
Event Date ...... 4/29/15 Time ................. 6:30pm - 9:30pm
Price ..... $65 per person Instructor .............. Suzanne Lowery
Baking and Desserts
Citrus Baking - 674 D
Iced Lemon Pound Cake, Orange Spice Yeast Rolls,
Blueberry-Lemon Bread Pudding with Lemon Cream,
Key Lime Pie, Citrus Shortbreads with Grapefruit Curd
Event Date ...... 4/15/15 Time ................. 6:30pm - 9:30pm
Price .. $60 per person Instructor ................. Suzanne Lowery
Robicelli Bakery: Spring Cupcakes - 728 P
Carrot Cake Cupcakes – Pizza Grana Cupcakes –
The Maltz Cupcake
Event Date ...... 4/18/15 Time .............. 11:00am - 2:00pm
Price ...... $65 per person Instructor ................. Allison Robicelli
Brunch! - 680 P
Learn how to make traditional Brunch favorites,
breakfast breads & mains for your brunch table. Shrimp & Grits, Chocolate & Berry Scones, Poached
Eggs w/ Hollandaise Sauce, Kale Salad w/Dried Fruit
& Pistachio & Citrus Fruit Salad
Event Date ...... 4/21/15 Time ............... 11:00am - 2:00pm
Price ..... $60 per person Instructor ..................... Ashton Keefe
ALLISON ROBICELLI
Taste of the Tropics.- 677 P
Mango Tart w/ Caramelized Pineapple, Sweet Tart
Pastry, Chocolate Macaroon Bundt Cake, Quick Chocolate Glaze, Selma’s Pineapple Walnut Bars, Classic
Key Lime Pie in Graham Cracker Crust.
Event Date ...... 4/19/15 Time ................. 2:00pm - 6:00pm
Price ....... $85 per person Instructor .................. Carole Walter
Dining Out Seaside - 682 P
Crab and Brie Bisque, Roasted Garlic Crostini, Shrimp
and Scallops en Papillote with Fresh Oranges, Baby
Spinach with Spicy Pine Nuts and Warm Pancetta
Vinaigrette, Chocolate Cherry Fondue with Fruit and
Cream Cheese Pound Cake Dippers
Event Date ...... 4/25/15 Time ................. 6:30pm - 9:30pm
Price ..... $65 per person Instructor .................... Robyn Moore
Pasta, Pasta, and More! - 675 P
Arugula Salad w/ Pancetta Croutons w/ shaved Romano
cheese served w/ a red wine vinaigrette, Homemade
cheese manicoti w fresh tomato basil sauce, Baked
whole wheat penne w/ 4 cheeses & prosciutto, homemade pappardelle pasta with creamy Lobster tomato
sauce, Sauteed Grenn Beans w/spicy puttnesca sauce
& shaved parmesan cheese, Pastry wrapped Gala Apple
Turnovers served w/raspberry whipped cream
Event Date ...... 4/17/15 Time ............... 7:00pm - 10:00pm
Price ...... $60 per person Instructor ....... Steven Capodicasa
Featured Chef
Risotto, Pasta, and Polenta - 679 D
Artichoke Pesto on Grilled Rustic Bread, Creamy
Polenta w/ Mushroom Friscasse, Fettucine with Butter
and Tomato Sauce, Risotto with Butternut Squash,
Fennel and Pear Salad with Walnuts, Hazelnut and
Chocolate Panna Cotta
Event Date ...... 4/21/15 Time ................. 6:30pm - 9:30pm
Price ...... $65 per person Instructor .............. Diana Albanese
Brunch It Up! - Ages 3-5 - 973 P
Amazing Muffin Cups, Fruit Salad, Banana Bread,
Lemon Bars, Raspberry Fizz
Event Date ...... 4/11/15 Time .............10:00am - 11:30am
Price ............. $50 per pair Instructor ................ Bonnie Laspina
Sushi Roll Master Kids
(ages 8-12/adult) - 976 P
Perfect Rice; Sushi Vinegar; Colorful Sushi Rice; Colorful Inside Out California Roll; Dragon Roll; Smoked
Salmon Roll; Hand Roll; Summer Roll; Citrus Sorbet
Event Date ...... 4/11/15 Time ................. 2:00pm - 5:00pm
Price ............. $75 per pair Instructor .............. Hideyo Yamada
Family Pasta Night - 676 P
Mixed Green Salad served with Balsamic Vinaigrette
and topped with homemade croutons, Creamy Ricotta Ravioli with Quick Marinara Sauce, Homemade
Fettuccine with Sausage, Peppers and Mushrooms,
Garlic Bread with Cheese and Herbs, Pizelles served
with Vanilla Ice Cream.
Event Date ...... 4/18/15 Time ................. 6:30pm - 9:30pm
Price ............ $75 per pair Instructor ...................... Lynda Hesse
Cook Italian Style - 974 P
Ages 8 & up
Antipasto Rolls, Cheesy Chicken Parm., Mini Meatball
Sliders, Fresh Pasta &Marinara Sauce, Best Zeppolis
Event Date ...... 4/25/15 Time .............10:00am - 12:00pm
Price ...... $40 per person Instructor .................... Diane Marino
Gourmet Homemade Pizzas - 975 P
Ages 7 & up
Caprese Pizza, Hawaiian Pizza, Ratatouille Pizza, BBQ
Chicken Pizza
Event Date ...... 4/25/15 Time ................. 2:00pm - 5:00pm
Price ............. $75 per pair Instructor .................... Nicole Friday
Carrot Cake Cupcakes – Pizza Grana Cupcakes –
The Maltz Cupcake
Event Date ..................................... 4/18/15
Price ................................. $65 per person
W E D N E S DAY
Weeknight
Wonders - 668
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
Young Chefs / Teens
T H U R S DAY
1
Lemon & Salt:
Sides - 669
Time ........................... 11:00am-2:00pm
Instructor ...................... Allison Robicelli
F R I DAY
2
SAT U R DAY
3
4
6:30pm - 9:30pm
11:00am - 2:00pm
973-258-4009, or Home Office 973-463-6500,
9 am. - 5 pm., Monday through Friday.
In Person Register when you shop at Kings
5
6
7
8
9
Dining Out in
the Greek Isles - 670
6:30pm - 9:30pm
10 Brunch It Up! - 973
10:00am - 11:30am
11
Sushi Roll Masters
Kids - 976
2:00pm - 5:00pm
Adult Sushi - 727
6:30pm - 9:30pm
12
13
Flavors of Calabria - 67114
11:00am - 2:00pm
19
2:00pm - 6:00pm
When Life Gives
You Lemons - 678
20
6:30pm - 9:30pm
Brunch! - 680
11:00am - 2:00pm
15
6:30pm - 9:30pm
Elegant Spring
Dining - 681
22
Principles of
Cooking I - 686
17 Robicelli’s Bakery
Spring Cupcakes - 676
18
11:00am - 2:00pm
Family Pasta
Night - 676
6:30pm - 9:30pm
23
10:00am - 2:00pm
24 Cook Italian Style - 974 25
10:00am - 12:00pm
Gourmet Homemade
Pizzas - 975
Principles of
Cooking I - 691
6:30pm - 9:30pm
Pasta, Pasta, and
More! - 675
7:00pm - 10:00pm
6:00pm - 10:00pm
6:30pm - 9:30pm
Risotto, Pasta and
Polenta - 679 16
Principles of
Cooking I - 690
Citrus Baking - 674
21
Principles of
Cooking I - 685
10:00am - 2:00pm
11:00am - 2:00pm
Spice it Up - 672
6:30pm - 9:30pm
Taste of the
Tropics - 677
Springtime in
Italy! - 673
2:00pm - 5:00pm
6:00pm - 10:00pm
Dining Out Seaside - 682
6:30pm - 9:30pm
Perfect Risotto - 683
12:00pm - 4:00pm
26
27
Pizza Party - Dairy
Not Invited - 708
6:30pm - 9:30pm
28
Girls Night Out
29
Caribbean Vacation - 684
6:30 pm - 9:30pm
Principles of
Cooking I - 687
30
10:00am - 2:00pm
Principles of
Cooking I - 692
6:00pm - 10:00pm
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
SUB ZERO/WOLF provides the professional quality appliances in our
Short Hills cooking studio.
TUSCAN DAIRY FARMS dairy products are what the cooking studio
relies on for quality results in all of our cooking and baking.
Featured Chef
THE SPICE HUNTER brand of seasonings ensures everything at the
cooking studio turns out with top notch flavor.
7
14
21
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GREEN MOUNTAIN COFFEE gets its rich flavor from its roasting
process, and it’s the brand we serve exclusively in the cooking
studio.
T U E S DAY
FIJI WATER It’s always clear and pure, and we serve it during all of
our classes.
W E D N E S DAY
VITAMIX The cooking studio joins the millions of professional chefs
and at-home cooks who use their Vitamix blenders every day to
make meals easier, faster, and more delicious.
KING ARTHUR FLOUR King Arthur, America’s oldest flour company, produces top quality flours for all of your baking needs. The
cooking studio is happy to use King Arthur flours in our classes.
WUSTHOF Preferred by professionals and students at the Cooking
Studio, Wusthof offers knives of unsurpassed quality and design.
T H U R S DAY
COOKING STUDIO
AT KINGS SHORT HILLS
778 Morris Turnpike
Short Hills, NJ 07078
973-258-4009
2
9
16
23
30
• S tudents may cancel registrations up to 7 days prior to a class,
after that deadline, no refunds or credits will be
issued. For series classes, the first class date is used to
determine the deadline for all of the classes in the series.
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8
15
22
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P L E A S E TA K E A M O M E N T
TO R E A D O U R C O O K I N G
STUDIO POLICIES:
F R I DAY
• T he cooking studio reserves the right to cancel a program. In the
event of a cooking studio cancellation, students will be notified by
telephone or e-mail.
• N o children please in our adult classes! As a courtesy to fellow
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• T o register for an adult class, you must be at least 18 years of age.
• Alcoholic beverages are NOT permitted in our cooking studio classes.
SAT U R DAY
students and for safety reasons, please do not bring children with
you to class. (See our “Young Chefs” section for classes designed
especially for children.)
Kings Food Markets
Headquarters
700 Lanidex Plaza
Parsippany, NJ 07054
973-463-6500
3
10
17
receive a refund check. Those paying by credit card will be issued a
credit towards their account.
24
For More Recipes and Ideas,
Visit: www.kingsfoodmarkets.com
•W
hen a refund is issued, students who paid by cash or check will
January-April
M O N DAY
Online kingsfoodmarkets.com/cooking-studio
EARTHBOUND FARM supplies the cooking studio with delicious
organic salad greens, fresh vegetables and raisins.
THE SILVER PALATE has a passion for flavorful food. They use
premium quality ingredients in their delicious pasta sauces, salad
dressings, grilling and cooking sauces, ice cream toppings and other
fine products. We are happy to use Silver Palate products in the
cooking studio.
6
DE CECCO pasta and pasta sauces are the cooking studio’s choice
for quality results and excellent flavor.
GHIRARDELLI premium quality products give all of the cooking
studio’s chocolate recipes a rich, chocolaty flavor.
SAIL BRAND is the cooking studio’s choice for top quality shrimp.
SAN PELLEGRINO is the sparkling mineral water always on hand at
the cooking studio.
13
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CUISINART The prestigious Cuisinart is the food processor of
choice at the cooking studio. These machines are state of the art
and always make recipe preparation fun and easy.
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500,
9 am. - 5 pm., Monday through Friday.
COLAVITA For authentic Italian flavor in salads and frying, we use
Colavita vinegars and 100% Italian, extra virgin olive oil. It’s the
brand we prefer.
In Person Register when you shop at Kings
CABOT For consistent, quality results with our recipes, the cooking
studio relies on Cabot cheeses and butter
2015 Class Calendar
S U N DAY
THE REPUBLIC OF TEA Founded in 1992, The Republic of Tea
sparked a Tea Revolution. They began by canvassing the most prized
tea gardens of the world for their worthiest leaves. Their mission was
– and is – to see these teas steaming in the cups of men, women
and children everywhere, and to emphasize a sip by sip rather than
gulp by gulp lifestyle.
5
BLACK PEARL salmon is used in cooking studio recipes to ensure
quality and flavorful results.
12
KITCHEN BASICS When there’s no time to prepare stocks from
scratch, we rely on Kitchen Basics for homemade flavor.
19
BAZZINI nuts are great for cooking and great for snacking. We use
them for both at the cooking studio!
26
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We stock our pantry with the finest products. The cooking studio
thanks the following companies for providing these items:
E!
ON
KE
TA
Pantry Providers
Come Share Our Love of Food