1. food and drink
2. desserts and baking

Cooking Class Schedule
January - April 2015
All-Clad Stainless Steel Cookware
Quality for your kitchen
Made in USA
All-Clad Stainless Steel Cookware
Made in USA quality for your kitchen
Read more about All-Clad and find a little gift on page 2
Class registration opens
Tuesday, December 16 at 9 am
All-Clad 10 Piece Tri-Ply Stainless Steel Cookware
Timeless Design, Outstanding Performance, Effortless Cleaning, and Lifetime Durability come
together to make All-Clad the cookware choice of the most discriminating home and
professional cooks.
All-Clad Metalcrafters was established in 1971 to produce professional quality cookware for chefs and avid home
cooks. Today, All-clad cookware is still handcrafted by artisans in Canonsburg, Pennsylvania, with American made
steel just as it was four decades ago. All-Clad’s unparalleled level of durable craftsmanship and performance is
guaranteed to last a lifetime.
All-Clad Stainless Steel Cookware features tri-ply construction throughout the pan to
distribute heat evenly without hot spots. The interior cooking surface will not react
with food and cleans effortlessly. The long handles are cast from solid stainless and
ergonomically designed for comfort and to stay cool. The stainless steel handles are
permanently secured with stainless steel rivets. All-Clad stainless steel cookware is
compatible with all cooktops, including induction.
Cooks’Wares All-Clad 10-Pc. Tri-Ply Stainless Steel Set includes:
8" fry pan, 10" fry pan, 3-Qt. covered casserole, 2-Qt. covered saucepan,
3-Qt. covered sauté pan and 8-Qt. covered stock pot. $1,110 Value.
$699.99
Cooks’Wares has many additional choices of All-Clad open stock pieces and sets in stock or by special order.
Introducing our new ‘Quick and Easy’ Classes
Look for the toque
and spoon to find
Quick & Easy classes.
Give us an hour and we’ll teach you a classic! The goal is simple. We want you to enjoy cooking – and eating! – the
dishes you love at home. These classes fit easily tight schedules and budgets, and each one will focus on just one
classic dish. It may be Chicken Pot Pie, Tarte Tatin, Frittatas and Omelets, or Classic Marinara Sauce. Whatever the
dish, it was chosen because customers have told us that they love it but it seems like too much trouble to make at
home. Not so! Every one is ‘quick and easy’. Come and see!
Cooks’Wares Class Registration Policies –
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You may register by telephone, on-line, in person, or by mail. Remember, payment must be made at the time of registration.
On-Line Registration at www.CooksWaresOnLine.com is fast, easy, safe, convenient, and secure. We will not share your information. You may
use your VISA, MasterCard, or Discover, and easy step-by-step instructions will be on your screen.
You may register by telephone or in person at the store during regular store hours.
All registrations are on a first-come, first-served basis. No preference is made for registering on-line, or for registering through the store, whether
in person or by telephone.
Anyone holding a Gift Certificate or Store Credit who would like to use it to pay for all or any portion of their classes must register for the classes by
contacting the store. Again, no preference can be made for registering through the store.
Cooks’Wares staff will need to access the website to complete the transaction. The only difference is the ability to use the Gift Certificate or Store
Credit as payment.
Cooks’Wares does not store credit card information in our database. You provide that information as you register.
Please mark your calendar as soon as you register for a class. Cooks’Wares is not responsible for missed classes. However, as a courtesy we do
make every effort to telephone you a day or two prior to your upcoming class with a reminder.
Need to cancel? To cancel a Class Reservation, you must contact the store. Cancellation cannot be done through our web site. For a refund,
cancellation of a registration must be made five or more days prior to the class date. No exceptions can be made. If you find you are unable to
attend a class, we encourage you to send someone in your place.
Classes with insufficient enrollment prior to the class date are cancelled; therefore, students are encouraged to register early!
AN IMPORTANT NOTE ABOUT WEATHER: IF WE CANCEL A CLASS DUE TO INCLEMENT WEATHER OR OTHER UNFORESEEN CIRCUMSTANCES, YOU WILL BE NOTIFIED AS SOON AS THE
DECISION IS MADE AND FULL REFUND WILL BE ISSUED. HOWEVER, IF WE HOLD A CLASS, THERE WILL BE NO REFUNDS DUE TO THE WEATHER.
Cooks’Wares
. . . for a finer kitchen
Just for You – our Cooks’Wares customer
 $10.00 Gift Certificate 
Valid for in-store merchandise purchases of $20 or more only.
Valid January 2 through January 31, 2015
Limit One Gift Certificate per Household. No monetary value. This Certificate must be presented at time of purchase.
Cooks’Wares 4th Annual Share and Support Collection is January 3 – 12
P3
Please bring in your gently used, no longer needed kitchen items. We will see that they go to people in our area who need them.
The Fundamentals of Cooking
Sumptuous Soups –
Elegant to Hearty
Steve Hellmich
4 Week Series $300/Series
Space Limited to 12
Mondays Jan 5, 12, 19, 26
Harper’s Point
Marilyn Harris
Lunch and Learn
6-9 pm
Our Fundamentals of Cooking series
will focus on the important skills that all
home cooks need to know. These
skills will enhance the proficiency of
beginners and those more experienced
in the kitchen.
Returning to Cooks’Wares to teach this
helpful series is Chef Steve Hellmich,
Chocolatier and Pastry Chef for
Graeter’s Ice Cream. Steve will clarify the use of various
methods and techniques so that you understand how to achieve a
desired result. This is the cornerstone of every culinary student’s
education. Like them, rather than just following recipes, you will
be a creative cook. Each week will have a hands-on element.
Knife skills will be strongly emphasized, along with learning the
best techniques for breading, searing, browning, and folding.
Along the way, Steve will feature additional skills that take
mundane meals to the next level; such as making a roux and pan
sauce, pie dough, roasting, steaming, stir frying, and deglazing.
The menus chosen for the series are for popular dishes that you
can confidently serve to family and guests, and can be the
foundation of your own culinary repertoire. With Steve’s guidance
and your willingness to learn, you’ll be confident and capable in
your own kitchen!
Week 1
Jan 5
Jan 12
6-9pm
Cream of Four Onion Soup with Scallion Butter
Sesame Crusted Chicken and Salmon with Ginger Soy Sauce
Toasted Orzo
Stir Fried Vegetables
Flourless Chocolate Cake
Week 3
Jan 19
6-9pm
Salad 101 (Salad for all Seasons-served with Crispy
Parmesan-Crusted Chicken Breast)
Beef Stroganoff or Beef Stew or Pot Roast
Apple Pecan Tart and Tartlet, Caramel Sauce and Graeter's
Ice Cream
Week 4
Jan 26
Kids’ Chopped Competition
Ages 10–14
Seating limited to 18 proud supporters!
Sat Jan 10
Round 1
Harper’s Point
12 n-2:30 pm
$15
Sat Jan 17
Round 2
Harper’s Point
12 n-2:30 pm
$15
Sat Jan 24
Finals Round
Harper’s Point 12 n-2:30 pm
$15
6-9pm
Knife Skills 101 – an introduction
Simple, yet elegant Fruit and Cheese Tray
Roasted Pork Loin (Brined) and Sautéed Pork Tenderloin
with Apple Cider Cream Sauce
Roasted Sweet and New Potatoes
White Chocolate Mousse with Strawberry Sauce (with
multiple restaurant style presentations)
Week 2
Harper’s Point 11 am-1 pm
$45
In the middle of winter, there is nothing better
than something really warm and filling like a
nice pot of soup. Whether it is a hearty meatfilled stew or an elegant cream soup finished
with a wonderful garnish, soup fills the bill for all
occasions.
In this “Lunch and Learn” class, Marilyn Harris,
the guru of all things food in Cincinnati, will treat
us to some of her cold weather favorites. A world traveler who
picks up ideas and recipes wherever she goes, Marilyn Harris is
sure to come up with some great combinations of flavors and
ingredients to make us salivate for more.
Today, Marilyn warms our spirits with three guest-worthy soups.
Sure to inspire your next trip to the market, they may even make
you glad it’s winter!
Savory Shrimp Stew with Garlic-Herb Croutons
Black Bean Chili with Quick Jalapeno Cornbread
Chicken and Sausage Gumbo with Herbed Rice
Thu Jan 8
6-9pm
The students will choose the skills and techniques that are of
specific interest to them for this evening. Some examples of
the choices may be:
Seafood baked in Parchment
Pan Sauces
Pasta Entrées
Heart-Healthy Simple Meals
Risotto
Shrimp and Grits
Chicken Stock
Eggs: Poached, Omelet, Hollandaise
Cooking Beef Tenderloin, Roast and Sauté
Parents, is your young cook ready for
some competition? In our adult
Cooks’Wares Chopped competitions,
the amateurs have competed, the pros
have competed, and the pro-am
combined the two winners in an
amazing cook-off!
Here is the opportunity for the kids to go at it in a full-on Choppedstyle Competition! As seen on the TV show; cooks compete with
a mystery basket of ingredients. The concept is the same with one
small adjustment - there will be just one entrée (with side) and one
dessert created by each competitor. These dishes will be judged
on taste, presentation and the creative use of the mystery
ingredients. There will be 2 preliminary rounds, each judged by 3
food experts. The winner of each round will move into the finals
round, which will be professionally judged.
Register as you would for a class to come, watch these talented
young contestants at work and root for your favorite. Seating is
limited and a small snack will be provided - plan ahead.
Parents: to enter your competitor, please call Harper’s Point at
513-489-6400 or email to [email protected]. We will
randomly choose 6 entries for a quick interview, and choose 4
competitors and 2 alternates after the selection process. There is
no charge to compete. Please be prepared to bring your young
cook to the Harper's Point store for a tour and a brief Q and A to
see if they measure up. All competitors must be10-14 years old at
the time of the competition.
P4
Register on-line www.CooksWaresOnLine.com
Quick and Easy…
All About… Potatoes!
Ilene Ross
Jason Banston
Lunch and Learn
Thu Jan 15
Harper’s Point 11 am-1 pm
$40
The lowly potato… many folks are just at a loss as
to what to do with them. Once you have baked
them and mashed them, what else? Make a
chocolate cake with potatoes? Nonsense, you
say. Well, we’ll be giving that a try here, too. Ilene
will discuss which potato is best for each dish:
Yukon gold, redskin, Idaho, Russet, fingerling,
purple, sweet, you name it, the potato is a full of
vitamins and minerals and is an essential vegetable throughout the
world. And, the potato, with inclusion of Mr. Potato Head, has
many uses outside of eating.
As the writer for {513}eats and contributing food writer for
CityBeat, Ilene can answer all of your questions! Today she takes
you on a tour of a few ways to use the versatile potato as the main
focus. We may all find the spud more ‘a-peeling’ after this class!
Mexican Stuffed Baby Potatoes
Salmon with Potato “Scales”
Potato Croquetas with Saffron Aioli
Chocolate Potato Cake
Chicken Pot Pie
Sat Jan 10
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Zetland Street – Delectable Detour
Anton Frederick
Settlers’ Walk 6:30-9pm
$50
Farm-to-table restaurants are
becoming easier to find, but you
won't find one that is as close to
the market as Zetland Street, in
the quaint village of Bellbrook.
Every day Anton Frederick and
his staff take the week's bounty from local sources and transform it
into a heavenly meal that delivers an incredible burst of flavor with
every bite. Anton has spent the last 10 years learning his craft
from distinguished chefs as Brian Griffey, Elizabeth Wiley, Dave
Rawson and Liz Valenti. He has a passion for real food and he
promises the integrity of every ingredient. The entire staff at
Zetland Street shares his commitment to honoring the seasons
and the produce that each unique time of the year offers. These
qualities translate to a meal that is not only highly nutritious; it is
literally bursting with flavor!
While Anton claims to have been drawn to the kitchen because of
the cool pants, we think there is a little more to it than that. His
enthusiasm and quick wit guarantee a really fun evening!
Curry Cream Mussels
Seared Scallops on a bed of Succotash, Ancho Chili Sauce
and Sweet Potato Hay
Ginger Miso Salmon
Tempeh Meatless Meatloaf
Mon Jan 12
Kids’ Chopped Competition
Ages 10–14
Seating limited to 18 proud supporters!
Round 2
Sat Jan 17
Harper’s Point 12 n-2:30 pm
$15
Please see Sat. January 10 Harper’s Point for full description.
Quick and Easy…
Chocolate Chip Cookies
Carol Rini
Superfoods from Nectar
Julie Francis
Harper’s Point 6:30-9 pm
$55
Julie Francis is on everyone’s
list of great chefs! She took
part in the Food and Wine
Classic in Washington Park
and was part of the team of
chefs that travelled to New
York City for the James Beard House Dinner during the Cincy in
NYC this past May. As chef/owner of Nectar Restaurant (1000
Delta Ave., Mount Lookout Square, 513-929-0525) she is truly a
pioneer in the locavore movement here, and Nectar has become
synonymous with locally sourced, exquisitely prepared food.
Nectar was awarded the Snail of Approval 2014 by Slow Food
Cincinnati.
Tonight, Julie is going to focus on using superfoods in recipes;
foods that are proven to deliver large amounts of anti-oxidants,
vitamins and nutrients. Examples are berries, citrus, nuts and
seeds, dark leafy greens and dark chocolate among others.
Minimally processed, these “raw materials” come from Julie’s
personal trips to local farmers. They are transformed with care, to
maintain the essence of the primary ingredients even as they are
cooked, to become a concentration of flavors.
Coconut Oil Roasted Sweet Potatoes with Kale, Chickpeas,
Feta, Lemon Sumac Vinaigrette
Broccoli Slaw with Sea Vegetable and Miso Dressing
Wild Salmon Salad with Citrus, Avocado, and
Sprouted Buckwheat
Chia ''Agua Fresca"
Raw Chocolate Bark with Raspberry and Coconut
Tue Jan 13
Sat Jan 17
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Asian Influences at Lily’s Bistro
Mariah Gahagan
Tue Jan 20
Settlers’ Walk
6:30-9 pm
$50
Getting her start at the Winds Café in
Yellow Springs, Mariah Gahagan is now
the Executive Chef at Lily's Bistro. Named
one of Dayton’s best new restaurants,
Lily's, located in Dayton’s Oregon District,
is an independent, family-run Eclectic
American restaurant offering seasonal
food and drinks in a casual-upscale atmosphere. Lily’s works with
local farmers and features many free-range and organic products.
Lunch, brunch, and dinner menus feature well prepared, updated
comfort food, and the bar serves fresh, unique cocktails as well as
an edited selection of beer and wines.
Chef Gahagan frequently incorporates flavors from all over the
world into the changing menus. Her love of Japanese, Chinese,
and Thai cuisine can be seen and tasted at the restaurant and is
featured in this class
Tonight’s menu features a few of Lily’s crowd favorites. Don’t be
surprised if you find yourself at Lily’s soon to taste more of their
offerings!
Pork Dumplings with Sesame Soy Sauce
Sweet Pea Shumai with Carrot Ginger Sauce
Mushroom Hot and Sour Soup
Teriyaki Salmon with Grilled Shitakes and Seaweed Salad
5 Spice Pear and Apple Tart
Register by phone
Harper’s Point 513-489-6400
New Orleans: Cajun vs Creole
from Sweeney’s Seafood
Michael Kruse
Settlers’ Walk 6:30-9 pm
$50
New Orleans is renowned as a city for foodies
with fine dining restaurants and historic cafes
from the bustling French Quarter to the pictureperfect Garden District. The menus blend
fancy French cuisine with local cooking styles
to create distinctive Creole and Cajun dishes
that are native to the city. Cajun and Creole
are often used interchangeably, but there is a difference as Chef
Michael Kruse will demonstrate as he highlights New Orleans
cooking. Sweeney’s Seafood features a variety of Cajun and
Creole dishes and has been the go-to seafood place in Centerville
since 1994.
Let the good times roll as you sit back and take a little culinary tour
through New Orleans tonight with Chef Michael as he prepares
some of the city’s signature dishes.
Oysters Rockefeller with Spinach, Bacon, Pernod and
Asiago Cream Sauce
Creole Jumbo Shrimp and Grits
Cajun Jambalaya with Andouille Sausage and Rice
Classic Creole Bananas Foster
Wed Jan 21
The Palace at The Cincinnatian Hotel
Joe West
Harper’s Point 6:30-9 pm
$50
Chef Joe West, though fairly new to
Cincinnati, is repeatedly being recognized for
his creative skills. His most recent honor was
winning the Iron Fork Competition in October.
Chef Joe hails from Kansas City and for the
last several years he plied his trade as Chef de
Cuisine at one of Kansas City's best
restaurants, Bluestem, where he worked
under Chef Colby Garrelts, who was named
James Beard Award winner: Best Chef of the
Midwest for 2013. In all, Chef Joe has trained under four Food &
Wine Magazine Best New Chefs and five James Beard Award
Winners. He is currently the Executive Chef at The Palace
Restaurant, which offers fine dining within the Cincinnatian Hotel,
where he continues the tradition of combining an eclectic menu
with seamless, classic service to create a truly memorable dining
experience.
“I’ve lived my whole life around kitchens and restaurants, while
idolizing the world’s best chefs. When I was 16 years old, I put a
chef jacket on for the first time. Ever since then, all I wanted to do
was make people smile and excite them with food.” – Joe West.
With these words, he presents:
Smoked Potato & Leek Soup
Butternut Squash & Apple Salad
Poached Salmon
Oxtails with Parmesan Grits
White Coffee Panna Cotta
Thu Jan 22
Quick and Easy…
Never-Fail Risotto
and learn about pressure cooking
Jason Banston
Sat Jan 24
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
P5
Kids’ Chopped Competition
Ages 10–14 Seating limited to 18 proud supporters!
Final Round
Sat Jan 24
Harper’s Point 12 n-2:30 pm
$15
Please see Thu. January 10 Harper’s Point for full description.
NuVo at Greenup
Mark Bodenstein
Harper’s Point 6:30-9 pm
$50
Winner of the 2014 Open Table
Diners’ Choice Award, NuVo at 308
Greenup in the heart of old
Covington is a treat indeed. The
original NuVo kitchen was always
known for its inventive cuisine. Mark
continues to push the boundaries of flavor and combine ingredients
that diners wouldn’t always expect to play well together. At the
reincarnated NuVo, Chef Mark Bodenstein has introduced a
completely new dining concept to the Tristate: a Prix Fixe menu
(one fixed price), in which each dinner consists of six courses,
chosen entirely by the chef. The menu changes each week based
on seasonality; the only constants are certain amuse-bouches,
chocolates and marshmallows. Prepare to be surprised!
NuVo is open Wednesday – Saturday; this gives Mark the
opportunity to forage, farm and create on the other days. In
keeping with NuVo’s philosophy, Chef Mark will determine the
menu just before the class, in order to use the freshest and
most interesting meats and produce available at the time. Be
assured that Mark will prepare something spectacular!
Tue Jan 27
Perfect for Sweethearts,
Birthdays, Thank You, Showers,
Weddings, Teachers, Hostesses,
Special Occasions…
A Cooks’Wares Gift Certificate!
Cooks’Wares gift certificates are valid cooking classes
or merchandise. They are available in any amount,
and they never expire or lose value!
Cooking for Two – Aphrodisiacs
Carolyn Gray
Thu Jan 29
Thu Feb 5
Settlers’ Walk
Harper’s Point
6:30-9 pm
6:30-9 pm
$45
$45
Many of you remember Carolyn for her class
last spring where she created some great
“Cooking for One” dishes. We thought the
logical next step would be a terrific “Cooking
for Two” class. And, what would be a more
perfect time of the year to talk about dinner
for two than just before Valentine’s Day.
Aphrodisiac is a term typically heard around
Valentine’s Day when our hearts turn to thoughts of those we love.
Legend has it that St. Valentine left a farewell note for the jailer's
daughter, who had become his friend, and signed it "From Your
Valentine.". Whether the legend is a myth or not, many of the
foods considered as aphrodisiacs are high in vitamins, protein,
antioxidants and minerals.
Please join Carolyn as she creates a succulent and healthy meal
for two.
Honey Almond Baked Ricotta with Goat Cheese and Lemon
Arugula and Avocado Salad with Coconut Basil Vinaigrette
Zesty Paella
Flourless Chocolate Cake with Honey Medjool Sauce
P6
Register by phone Settlers’ Walk 937-748-4540
All Things… Cheese!
Cheesecakes and Cinnamon Rolls
Kids’ Favorite Dishes Class
Holly Bader
Karen Harmon
Partial Hands-On Ages 8-12 Limited to 16
Sat Jan 31
Harper’s Point 12 n-1 pm
$10
This mini class – just for kids – will focus on
classic ‘kids’ dishes; those favorites that each
child would love to be able to create with
minimal supervision. Want your child to be
able to cook for themselves? Do they want to
treat you to a night when they cook? This is
the chance for them to learn some basic
techniques beyond following a recipe. These classes are just $10
each for the hour-long class. As with all classes, students are
entitled to a 10% discount on everything in the store with the
exception of electrics
Today, we will focus on cheese. What to do with it, how to create a
meal with it and how to be creative with it. We’ll start with a basic
dish and then show you how to kick it up a notch with some great
add-ins.
Mac and Cheese
Cheese Quesadilla
Quick and Easy…
Classic Marinara Sauce
Carol Rini
Sat Jan 31
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
A Great Brunch deserves a Fine Cup of Coffee
Wed Feb 4
Wed Feb 11
Harper’s Point
Settlers’ Walk
6:30-9 pm
$45
6:30-9 pm
$45
Karen is the chef/owner of
Karen’s Culinary
Creations in Dayton,
Ohio. She is a graduate of
Sinclair Community
College with degrees in both Culinary Arts and Hospitality
Management and has successfully participated in several culinary
competitions sanctioned by the ACF (American Culinary
Federation). A classically French-trained Chef, Karen has worked
in restaurants in Europe and here in the states. Karen also makes
and sells her cheesecakes and her granola to local gourmet
markets including Dorothy Lane Market in the Dayton area. She
is delighted to join us at Cooks’Wares to share her expertise and
enthusiasm.
Cheesecakes are a challenge, as anyone who has tried to make
them will tell you. They crack, break, get too done on the outside
and not done enough on the inside, and present other frustrating
scenarios. Karen knows what she’s talking about when she takes
you step-by-step through the cheesecake making and baking
process. She will cover a few other favorites (like Cinnamon Rolls)
as well.
Homemade Graham Crackers
Homemade Caramel Sauce
S’mores Cheesecake
Caramel Café Cheesecake
Key Lime Cheesecake
Plain Cheesecake with Glazed Fruit
And, Cinnamon Rolls to die for…
Life is too short for bitter, over-roasted coffee! Cooks’Wares Coffees
are roasted just north of Dayton by Boston Stoker. They roast in small
batches just in time to fill our orders, and we sell it to you as whole
beans or ground to order every time. You’ll appreciate the results.
th
Even better: join our coffee club and get your 12 pound free!
Thu Feb 5
Harper’s Point 6:30-9 pm
$45
Please see Thu. January 29 Settlers’ Walk for full description.
Brunch from Vitor’s Bistro
Roll Your Own! Hands-On Sushi
Vitor Abreu
Holly Bader
Harper’s Point 6:30-9 pm
$40
Voted to have the city’s best French Toast by
Cincinnati Magazine and the best breakfast
by City Beat, and winner of numerous Taste
of Cincinnati awards, Vitor’s Bistro clearly
deserves notice. So, it only makes sense to
have Chef Vitor Abreu here to show us
exactly what makes morning so special there.
After working at the world renowned 5-star
Nana Grill in Dallas and then Jeff Ruby’s
Steakhouse in Cincinnati, Chef Vitor has
made his mark on the West Side, locating his
Bistro conveniently in the Westwood/Cheviot
historic business district, and offering exciting flavor combinations
for brunch and for dinner.
Tonight, join Chef Vitor as he shows you some of the secrets of
creating that greatest of meals – Brunch!
Breakfast Egg Rolls – Sausage, Peppers, Onions and Eggs
served with Chili Sauce
Gourmet Omelets –Chef’s Choice with a Cream Cheese
Center
Mediterranean Frittata with Spinach, Artichoke Hearts and
Feta Cheese
Cinnamon Twisted Belgian Style Waffle with Torched Banana
Mon Feb 2
Cooking for Two – Aphrodisiacs
Carolyn Gray
Limited to 16
Settlers’ Walk 6:30-9 pm
$45
Harper’s Point 6:30-9 pm
$45
We have had numerous requests for a
hands-on sushi class and now have
learned that the perfect instructor was
right under our nose! Holly Bader, who
lived in Japan for many years, will show
us exactly how to put together a dinner or
even a sushi party at home. She will focus on the proper cooking
of the rice, the right tools for the job, and the correct techniques for
making Maki, Nigiri and Temaki Sushi, and even provide some tips
on sashimi.
As you will create your own sushi using a wide variety of
ingredients, you’ll find the secrets to rolling the perfect sushi roll
are at your fingertips, literally. Come and learn!
Miso Soup
Japanese Carrot and Lettuce Salad with Ginger Dressing
Sushi Rice
Nigiri Sushi
Maki Sushi
Temaki Sushi
Thu Feb 5
Thu Feb 12
Share the fun – bring a friend to class
Quick and Easy…
A Winter Evening with John Ruppel
Joe Westfall
Harper’s Point 6:30–9 pm
$50
It is a pleasure to have John Ruppel back with
us this winter. Previously with La Poste, John
has become one of our most popular instructors.
His patient and easy teaching style keeps
students interested in learning some of his “chef
secrets.” Tonight, John has selected a few
winter dishes that evoke comfort food on a chilly
February night. They are sure to get you into
the kitchen to create a cozy dinner for a cold
night. Popcorn for dessert, you ask? Well, this just isn’t your basic
popcorn…
Smoked Whitefish, Red Onions and Capers on Rye Crostini
Warm Tri-color Cauliflower Salad with Shallots and Tarragon
Brown-Butter Vinaigrette
Beer and Mustard Glazed Pork with Lentils and Braised
Vegetables
Popcorn served with Crème Anglaise, Salted Caramel,
Macerated Blueberries and Almonds
Chicken Soup
Sat Feb 7
Harper’s Point 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Quick and Easy…
Tarte Tatin
Jason Banston
Sat Feb 7
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Easy Charcuterie at Home –
All from One Affordable Cut!
Jackson Rouse
Harper’s Point 6:30-9 pm
$50
If you had a chance to attend the Food and
Wine Classic in September, you may have
tasted some really incredible charcuterie from
Jackson Rouse and his team at The
Rookwood. Charcuterie is defined simply as
cured, cooked and sometimes smoked meats,
usually pork. His charcuterie won the Pork
Chopped Competition category along with his
take on boudin. Because there is such a connection with the city of
Cincinnati and pork products, it is only natural that we have Chef
Jackson Rouse here to show how to he makes terrific charcuterie.
Tonight, Jackson shows off his award winning dishes from the
Food and Wine Classic. Do join us to learn all about how to make
charcuterie with your own quality ingredients. You will have a new
appreciation for flavor after sampling these award winning recipes!
Cincinnati’s Favorite Goetta
Maple Sage Breakfast Sausage with Urfa Chile
Sorghum Molasses and Black Pepper Cottage Bacon
Pork Rillettes with Pickled Peppers and Stout Mustard
16 Bricks Bread
Mon Feb 9
Salar
Margot Blondet
Settlers’ Walk 6:30-9 pm
$50
Salar, located in the heart of the
Oregon District in Dayton, has
become the trendy go-to spot when
you want to get dressed up and
have some great food and drink
downtown. Independently opened
and operated, Chef Margot creates
dishes with a Peruvian twist that
impress with sophisticated, but subtle, touches while the owner’s
Latin American roots flourishes in the ambience of the restaurant.
(Make sure you check out the Nazca lines painted on the walls.)
Margot has a collection of Artesian Sea Salts which is why she
named the restaurant Salar, which is Spanish for “to salt”. “You
can’t live without sodium,” she says. “It is the essence of life.”
Please join Chef Margot as she demonstrates her take on these
great dishes:
Tuna Causa – Chilled Seasoned Potato Terrine with Tuna
Roasted Pork Filet Mignon in Port Wine and Dried
Cherry Sauce
Slow Roasted Purple Cabbage
Warm Quinoa, Raisins and Cinnamon Cream
Mon Feb 9
P7
John Ruppel
Tue Feb 10
Valentine’s Evening with The Cooks
with Wine Pairings
Liz and David Cook
Settlers’ Walk 6:30-9 pm
$70
Harper’s Point 6:30-9 pm
$70
It’s always a romantic evening… whether
you go out to a restaurant or fix something
at home, Valentine’s Day is a festival of
romantic love. We suggest that you fix
something at home this year and we have
brought in that romantic couple, Liz and
David Cook from Daveed’s Next in
Landen to inspire you with a few pointers
for this special dinner. They will be
featuring some wines with this class and Liz will give you a few
suggestions on which wine pairs best with what dish. Along with
the great food that David will create, he will also feature some of
the products that he has created under the “Fatty and Skinny”
label and in his signature line of Daveed’s Next spices and
sauces.
Get out the candles, put the kids to bed early, and set the table for
a romantic dinner created just by you, for you, with a little guidance
from Liz and David Cook. You’ll want to do it again long before
next Valentine’s Day!
Roasted Butternut Squash Salad with Arugula, Pepitos, Goat
Cheese Cream, Granny Smith Apples & Marcona Almonds
Wine Pairing: White Burgundy*
Garlic Shrimp with Sherry, Secret Red Gravy Sauce and Orzo
Wine Pairing: Sangiovese*
Gratinée of Crab in Panko over Medallions of Beef in
Red Wine Veal Stock and Roasted Carrots
Wine Pairing: Bordeaux*
* Please note that wine pairings are tentative at this point. But you
know Liz; she will have some great wines selected for this class!
Tue Feb 10
Wed Feb 11
Cheesecakes and Cinnamon Rolls
Karen Harmon
Wed Feb 11
Settlers’ Walk 6:30-9 pm
$45
Please see Wed., February 4 Harper’s Point for full description.
P8
JANUARY–APRIL 2014
Harper’s Point 513-489-6400
SUNDAY
Jan 4
11
MONDAY
Registration opens Tuesday, December 16 at 9 am
www.CooksWaresOnLine.com
TUESDAY
WEDNESDAY
5
6
HP FUNDAMENTALS
OF COOKING
Wk 1 of 4 - Ltd to 12
Steve Hellmich
6–9 pm $300/series
12
HP FUNDAMENTALS
OF COOKING
Wk 2 of 4 - Ltd to 12
Steve Hellmich
6–9 pm $300/series
13
HP SUPERFOODS
from NECTAR
Julie Francis
6:30 – 9 pm $55
Settlers’ Walk 937-748-4540
THURSDAY
7
14
FRIDAY
SATURDAY
Lunch and Learn 8
HP SUMPTOUS
SOUPS – ELEGANT
TO HEARTY
Marilyn Harris
11 am – 1 pm $45
9
Lunch and Learn 15
HP ALL ABOUT
POTATOES
Ilene Ross
11 am – 1 pm $40
16
22
23
SW Quick & Easy
CHICKEN POT PIE
Jason Banston
12 n – 1pm $20
M. L. King Day
19
HP FUNDAMENTALS
OF COOKING
Wk 3 of 4 - Ltd to 12
Steve Hellmich
6–9 pm $300/series
25
Feb 1
26
HP FUNDAMENTALS
OF COOKING
Wk 4 of 4 - Ltd to 12
Steve Hellmich
6–9 pm $300/series
HP BRUNCH from
VITOR’S BISTRO
Vitor Abreau
6:30 – 9 pm $40
20
SW ASIAN
INFLUENCES at
LILY’S BISTRO
Mariah Gahagan
6:30 – 9 pm $50
27
HP NUVO at
GREENUP
Mark Bodenstein
6:30 – 9 pm $50
2
3
21
SW NOLA: CAJUN
vs CREOLE from
SWEENEY’S
Michael Kruse
6:30 – 9 pm $50
28
4
HP CHEESECAKES &
CINNAMON ROLLS
Karen Harmon
6:30 – 9 pm $45
HP THE PALACE at
the CINCINNATIAN
Joe West
6:30 – 9 pm $50
9
HP EASY CHARCUTERIE
Jackson Rouse
6:30 – 9 pm $50
SW SALAR
Margot Blondet
6:30 – 9 pm $50
15
22
Presidents Day 16
HP ALFIO’S and
KEEGAN’S SEAFOOD
Alfio Gulisano
6:30 – 9 pm $55
23
HP VEGAN KIDS &
HAPPY CHICKS
Happy Chicks & Caleb
6:30 - 9-pm $40
SW ST. PATTY’S –
DUBLIN PUB
Anthony Balsamo
6:30-9 pm $45
10
HP A WINTER EVE
John Ruppel
6:30 – 9 pm $50
SW VALENTINE’S
EVENING w/WINE
Liz and David Cook
6:30 – 9 pm $70
Mardi Gras!
17
HP THE UPSCALE
SIDE OF EAGLE - OTR
Dana Adkins
6:30 – 9 pm $60
24
11
HP VALENTINE’S
EVENING w/WINE
Liz and David Cook
6:30 – 9 pm $70
29
SW COOKING FOR TWO
Aphrodisiacs
Carolyn Gray
6:30 – 9 pm $45
5
HP COOKING FOR TWO
Aphrodisiacs
Carolyn Gray
6:30 – 9 pm $45
30
12
HP ROLL YOUR OWN!
HANDS-ON SUSHI
Holly Bader
6:30 – 9 pm $45
18
25
HP
31
ALL THINGS
CHEESE
Kids’ Favorites Class!
Holly Bader
12n–1p Age 8-12 $10
6
SW Quick & Easy
CLASSIC
MARINARA SAUCE
Carol Rini
12 n – 1pm $20
HP Quick & Easy 7
CHICKEN SOUP
Joe Westfall
12 n – 1pm $20
SW Quick & Easy
TARTE TATIN
Jason Banston
12 n – 1pm $20
13
SW
CHEESECAKES
& CINNAMON ROLLS
Karen Harmon
6:30 – 9 pm $45
HP Quick & Easy
CLASSIC LASAGNA
Joe Westfall
12 n – 1pm $20
24
HP KIDS’ CHOPPED
FINAL ROUND
12 n – 2:30 pm $15
SW Quick & Easy
NEVER FAIL RISOTTO
Jason Banston
12 n – 1pm $20
SW ROLL YOUR OWN!
HANDS-ON SUSHI
Holly Bader
6:30 – 9 pm $45
8
17
HP KIDS’ CHOPPED
ROUND 2
12 n – 2:30 pm $15
SW Quick & Easy
CHOCOLATE CHIP
COOKIES
Carol Rini
12 n – 1pm $20
SW ZETLAND STREET
Anton Frederick
6:30 – 9 pm $50
18
10
HP KIDS’ CHOPPED
ROUND 1
12 n – 2:30 pm $15
14
Happy Valentine’s Day
19
Lunch and Learn 26
HP ALL ABOUT
CHICKEN
Ilene Ross
11 am – 1 pm $40
20
27
HP SHUN
21
CUTLERY EVENT
Bob Hess
12 n – 4 pm Free
SW Quick & Easy
LEMONY GARLIC
RICE & PERFECT
BROCCOLI
Jason Banston
12 n – 1pm $20
HP Quick & Easy 28
PIZZA
Joe Westfall
12 n – 1pm $20
SW SHUN
CUTLERY EVENT
Bob Hess
12 n – 4 pm Free
JANUARY–APRIL 2014
Registration opens Tuesday, December 16 at 9 am
Harper’s Point 513-489-6400
SUNDAY
MONDAY
www.CooksWaresOnLine.com
TUESDAY
Mar 1
WEDNESDAY
2
3
Settlers’ Walk 937-748-4540
THURSDAY
4
FRIDAY
SATURDAY
5
6
HP PARIS IN THE
SPRING
Marilyn Harris
6:30 – 9 pm $65
9
10
Daylight Savings
Time Begins
15
HP STEAKHOUSE
CUISINE
Karen Harmon
6:30 – 9 pm $55
11
SW LIGHTEN UP,
Y’ALL –
COMPANY’S COMING
Virginia Willis
6:30 - 9 pm $70
16
HP SPRINGTIME AT
THE GOLDEN LAMB
Josh House
6:30 - 9 pm $55
17
18
St. Patrick’s Day
HP LIGHTEN UP,
Y’ALL – IT’S
FAMILY STYLE
Virginia Willis
6:30 - 9 pm $70
12
19
HP INDULGE YOUR
SWEET TOOTH
Rhonda Clark
6:30 - 9 pm $40
7
HP Quick & Easy
RISOTTO
Joe Westfall
12 n – 1pm $20
SW Quick & Easy
SKILLET SHRIMP
AND ORZO
Jason Banston
12 n – 1pm $20
SW STEAKHOUSE
CUISINE
Karen Harmon
6:30 – 9 pm $55
8
P9
Spring!
13
HP Quick & Easy 14
FRUIT PIES
It’s Pi Day!
Suzanne Montgomery
12 n – 1pm $20
20
HP Quick & Easy 21
FRITTATAS AND
OMELETS
Joe Westfall
12 n–1 pm $20
SW Quick & Easy
GUACAMOLE &
HUMMUS
Jason Banston
12 n – 1pm $20
22
29
Apr 5
23
24
25
SW SPRINGTIME AT
THE GOLDEN LAMB
Josh House
6:30 - 9 pm $55
SW ONE PAN, TWO
PLATES
Carla Snyder
6:30 – 9 pm $60
HP ONE PAN, TWO
PLATES
Carla Snyder
6:30 – 9 pm $60
31
Apr 1
30
HP A SOUTHERN
EASTER DINNER
MADE EASY –
FRESH TABLE
Louis Snowden
Meredith Trombly
6:30 – 9 pm $45
MLB Opening Day
HP SPRING BREAK
CARRIBBEAN
CRUISE
Cynthia Oyenuga
6:30 – 9 pm $45
HP BALL PARK FAVS
AROUND THE
LEAGUE
Ilene Ross
6:30 – 9 pm $45
SW SPRING BREAK
CARRIBBEAN
CRUISE
Cynthia Oyenuga
6:30 – 9 pm $45
6
7
8
Easter
SW THREE DAY INTENSIVE BREAD WORKSHOP
Kathy Lehr
Monday 4/6 – Wednesday 4/8 10 am – 4 pm each day $325
Limited to 8 students
26
HP SPRINGTIME
AND MAPLE SYRUP
Dan Berger
6:30 - 9 pm $50
HP FRESH
FLAVORFUL PASTA
Marilyn Harris
6:30 – 9 pm $55
2
27
SW CHEESEMAKING
LUCKY PENNY FARM
Abbe Turner
6:30 - 9 pm $45
28
HP CHEESEMAKING
LUCKY PENNY FARM
Abbe Turner
6:30 - 9 pm $45
3
Passover begins at
sundown
4
SW BALL PARK
FAVS AROUND THE
LEAGUE
Ilene Ross
6:30 – 9 pm $45
9
SW FLAT BREADS
from AROUND THE
WORLD
Kathy Lehr
6 – 9 pm $65
10
HP HEALTHY and
HEARTY BREADS
Kathy Lehr
6 – 9 pm $65
HP PIZZA,
NAPOLETANA
Kathy Lehr
6 – 9 pm $65
11
12
13
14
15
16
17
SW Quick & Easy
PIZZA
Joe Westfall
12 n–1 pm $20
18
19
20
21
22
23
24
HP Quick & Easy
FRIED RICE &
STIR FRIES
Joe Westfall
12 n–1 pm $20
25
Our classes are filling very quickly, and seating is limited. Register early, on-line, in person, or by phone.
A note of thanks to each and every one of our volunteers and assistants:
You are invaluable in our classes. Thanks for your positive attitude, enthusiasm, and capable assistance!
We are looking for a few additional volunteers. If you would like to learn more, contact Joe Westfall at 513-489-6400.
You work with a great group of instructors, volunteers, and staff, and learn about some amazing food!
P10
Share the fun – bring a friend to class
Roll Your Own! Hands-On Sushi
Holly Bader
Limited to 16
Thu Feb 12
Harper’s Point 6:30-9 pm
$45
Please see Thu. February 5 Settlers’ Walk for full description.
Alfio’s and Keegan’s Seafood
Quick and Easy…
Classic Lasagna
Joe Westfall
Wed Feb 18
Harper’s Point 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Alfio Gulisano
Harper’s Point 6:30-9 pm
$55
Alfio’s and Keegan’s Seafood's newest
location in Hyde Park Square have teamed
up for your dining pleasure. If you wish,
you can buy your fresh seafood at
Keegan’s and then take it right next door to
Alfio’s where he will cook it up with his
own special style. What a great
opportunity to get the best and freshest
seafood dish ever!
Alfio’s is an Italian-Argentinian restaurant
and Chef Alfio’s dishes have won numerous awards at numerous
venues, including the Taste of Cincinnati and the Taste of Blue
Ash. His classes here at Cooks’Wares always sell out very quickly
so you will want to act fast to get into this class – it’s a seafood
extravaganza!
Crab, Shrimp and Seafood Empanada
San Francisco’s Favorite: Cioppino
Fresh Catch of the Day with Root Vegetable Risotto
Chocolate, Caramel and Toffee Gelato with Sea Salt
Shun Cutlery Event
Mon Feb 16
Bob Hess
Harper’s Point 12 n-4 pm
Free
No Reservation Needed
The best way to judge if a knife is right for you is to experience its
sharpness, appreciate its balance and feel how it fits your hand.
Come in and chop with us. Like so many others, you may discover
your new favorite knife!
Sat Feb 21
Quick and Easy…
Lemony Garlic Rice
and Perfect Broccoli
and learn about pressure cooking
Jason Banston
Sat Feb 21
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
The Upscale Side of Eagle OTR
Vegan Kids and Happy Chicks
#vkidsdoittoo
Dana Adkins
Jessica Bechtel, Jana Douglass and Caleb
Harper’s Point 6:30-9 pm
$60
When asked where the best fried chicken in
the city is, most people will say without
hesitation, “The Eagle!” The Eagle is your
classic American restaurant and bar — the
go-to place when you want a casual dinner (or
lunch) with a little beer to wash it down. This
quintessential free-range chicken joint ,
located in Over-the-Rhine on Vine Street, is brought to you by the
same folks who brought you Currito and Bakersfield. Regardless
of when you go, it is going to be busy and a little noisy like any
good food and beer hall is supposed to be.
Dana Adkins, for those who follow these kinds of chef things, is the
two-time winner of Maribelle’s Food Fight, no easy feat. A
competition among the up and coming chefs in the city, it happens
about once a quarter and is definitely the place to be to see some
full-on ‘Chopped’ style competition. To win twice is rare — Dana is
that good.
Tonight, Dana leaves the bar for a white tablecloth type menu. He
pulls some of his personal favorites together to create an upscale,
full four-course winter meal. You will not want to miss this one.
French Onion Soup Dumplings with Aged Gruyere
and Garlic Croutons
Crab Crusted Salmon with Lobster Cognac Sauce, Toasted
Sweet Potato Gnocchi, Roasted Oyster Mushrooms
and Asparagus
Fennel Crusted Pork Loin with Apple Cider Beurre Rouge
and Three-Apple Salad
Winter Trifle: Pumpkin Mascarpone, Fried Apples, Apple
Whiskey-Soaked Pound Cake, Gingersnap Streusel
with Apple Whiskey Whipped Cream
Tue Feb 17
Mon Feb 23
Harper’s Point
6:30-9 pm
$40
Happy Chicks Bakery is an independent
bakery located in Northside, dedicated to
creative flavors and artistic presentation, all
done with kindness and love. They have
focused their creations to vegan and glutenfree options to provide for customers who
request those products.
Jessica and Jana and her son Caleb, all vegans, have created a
class that will feature dishes that are tasty and healthy for those
families (and kids) who are moving towards vegan dishes.
For parents wanting to offer more fun
"Meatless Monday" options for family meals or
those facing children with food allergies, this
class brings some of Happy Chicks most kidfriendly and parent-approved options for vegan
eating. THEY’LL SHOW YOU HOW TO TAKE CLASSIC
FAVORITES AND MAKE THEM DAIRY, EGG AND
CHOLESTEROL FREE, WITHOUT LOSING GOOD TASTE. MANY OF THESE
WILL ALSO HAVE GLUTEN AND NUT FREE OPTIONS AS WELL. The hashtag,
#vkidsdoittoo, is a campaign to show the world that vegan families
get to do all the same fun, fantastic and yummy stuff as non-vegan
families. Why? Because, vegan kids are normal kids!
Mac n "Cheese"
Spaghetti Squash with Superfood Marinara
Baked Veggie Fries
Veggie People with Tahini Dip
Smoothie Break Down
Chikin' Nuggets and Sweet Potato Waffles
Register on-line www.CooksWaresOnLine.com P11
St. Patty’s Preview with The Dublin Pub
Shun Cutlery Event
Anthony Balsamo
Bob Hess
Mon Feb 23
Settler’s Walk
6:30-9 pm
$45
Everyone knows that the
place to be on St. Patrick's
Day is in an Irish Pub.
The food, the drinks and
good friends... what could
be better? This year, Chef
Anthony Balsamo from the Dublin Pub gives us a preview of the
Pub’s St. Patty's menu and might even bring along a spirit or two
to help with the celebrating. Featuring some of the best Irish food
around, the Dublin Pub has been named one of the Top Ten Irish
Pubs in the country. As luck would have it, their recently
renovated and expanded bar and seating area gives them an
opportunity to seat even more people! Plans are in the works for
another location in Austin Landing as well. Book this one quickly;
no one beats the Dub Pub for great Irish food and drink.
Irish Potato Cakes with Fresh Dill Cream
Irish Roasted Salmon Salad
Bangers and Champ: Guinness cooked Irish Bangers served
with Mashed Redskins, Cabbage and Bacon smothered in
Guinness Gravy
Dublin Pub Ruck Sandwich: Beef Brisket in Guinness BBQ
Sauce with Sautéed Onions and Cheddar Cheese
Irish Potato Candy: Cream Cheese, Coconut and No Potatoes
All About… Chicken!
Ilene Ross
Lunch and Learn
Thu Feb 26
Harper’s Point 11 am-1 pm
$40
What to fix for dinner, tonight? How many times
have you asked yourself that question? With price
of beef going through the roof, more of our dinners
are including chicken these days. And, the ways to
prepare chicken are numerous. We have enlisted
Ilene Ross to look at chicken from a whole new
perspective and give you some fresh ideas on
what to do with your bird.
A chef and food writer, Ilene is on the cutting edge of everything
food in Cincinnati. She travels around the country to write about
various new and exciting restaurants, techniques and dishes that
are the newest trends in cooking.
In this lunch and learn class, please join us, ask some questions,
and watch Ilene demonstrate that there is more than one way to
have chicken for dinner!
The Ultimate Chicken Stock
Chicken Soup with Stars and Meatballs (Made with Stock)
The Perfect Roast Chicken
Chicken Taquitos (Made with Roast Chicken)
Chicken and Biscuits (Made with Roast Chicken and Stock)
Quick and Easy…
Pizza
Joe Westfall
Sat Feb 28
Harper’s Point 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Settlers’ Walk 12 n-4 pm
Free
No Reservation Needed
The best way to judge if a knife is right for you is to experience its
sharpness, appreciate its balance and feel how it fits your hand.
Come in and chop with us. Like so many others, you may discover
your new favorite knife!
Sat Feb 28
Paris in the
the Spring
Marilyn Harris
Harper’s Point 6:30-9 pm
$65
Often used as an informal psychological test,
did you notice the extra “the” above? Many
folks will miss it. What is never to be missed is
Marilyn Harris creating several wonderful
French dishes this spring. While Marilyn has
been our guide to many delightful travel spots
and their delicious foods, for tonight she has
put together a menu that will have you on the
next plane or boat to Paris, in anticipation of Spring – the season
to think of all things wonderful and French.
Vins rouges, Vins blancs, Poissons et crustacés, Fromages. .
“Avez-vous un menu en anglais?” You ask. “But, of course, a
menu in English.” In any language, these will taste magnificent!
Seared Scallops on a Bed of Creamy Spinach and Leeks
Sirloin Steak au Poivre
Confit of Onions and Red Wine
New Potatoes with Mushrooms and Herbed Butter
Three Greens Salad with Shallot-Herb Dressing
Lemon Crepes with Crème Fraiche and Candied Lemon Peel
Thu Mar 5
Be safer in the kitchen! Sharp knives are safer
and a well-balanced, sharp knife does the work for you.
Properly cared for, fine knives
serve you for many years. Drop
them off and let Cooks’Wares
sharpen them for you. Regular blades only please, no
scissors or cleavers. Just $3.00/blade.
Steakhouse Cuisine
Karen Harmon
Settlers’ Walk 6:30-9 pm
$55
Harper’s Point 6:30-9 pm
$55
There are times when you just have to have a
great steak! A steakhouse is one way to have
all the classic dishes that make you sigh with
contentment as you leave. Tonight we have
asked Karen Harmon to show us just how to
create that satisfying steakhouse evening at
home. A classically trained chef, Karen spent
some time with the Cameron Mitchell
Group, home of Cameron’s, Mitchell’s Seafood and others.
Karen knows steak! Please join us for some spectacular food as
Karen shows us just how to create a perfectly prepared to order
meal at home – steakhouse fashion.
Harvest Salad with Toasted Walnuts, Cranberries and Apple
Cider Vinaigrette
New York Strip Steak with Sautéed Mushrooms and Cornmeal
Onion Rings
Wild Mushroom Risotto with Asparagus
Apple Turnover with Warm Caramel and Vanilla Bean Ice
Cream
Thu Mar 5
Wed Mar 11
P12
Share the Fun, Bring a Friend to Class
Quick and Easy… Fruit Pies
It’s Pi Day
Suzanne Montgomery
Quick and Easy…
Classic Risotto with Options
Joe Westfall
Sat Mar 7
Harper’s Point
12 n-1 pm
$20
Quick and Easy…
Skillet Shrimp and Orzo
Springtime at the Golden Lamb
Jason Banston
Sat Mar 7
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Lighten Up, Y’all
Virginia Willis
Wed Mar 11
Settlers’ Walk 6:30-9 pm
Thu Mar 12
Harper’s Point 6:30-9 pm
Virginia Willis is back! Virginia writes the
popular food blog, Down-Home Comfort, to
celebrate comfort food cooking for Food
Network and the Cooking Channel. Tagged as
a favorite blog by Saveur magazine, it garners
rave reviews for this southern girl’s recipes
and stories celebrating her Southern heritage
and her classic French training. Virginia is a
contributing editor for Southern Living, and her
articles have appeared nationally including Food52 and CNN as
well as All Recipes, Country Living, Eating Well, Family Fun, and
Fine Cooking. A nationally recognized Southern food authority,
she’s been featured in such newspapers as the Washington Post,
the New York Times, and the Wall Street Journal. What really sets
her apart is that Virginia is as charming, comfortable, and easy to
understand as she is knowledgeable.
Virginia’s newest book, Lighten Up, Y’all, is all about making
classic Southern recipes healthy and wholesome. In a major push
to drop a few pounds and lighten up her diet, Virginia says that it is
important for her new lifestyle that all the food taste delicious. The
result is Lighten Up, Y’all, a soul-satisfying personal collection of
Virginia’s new favorite recipes. All the classics are covered—from
a comforting Southern Style Shepherd’s Pie with Grits to OldFashioned Buttermilk Pie. Each dish is packed with real flavor, but
made with healthier, more wholesome ingredients and techniques.
Lighten Up, Y’all has the recipes, tools, and inspiration you need
to make nourishing, down-home Southern food you love.
Please join us as Virginia demonstrates how to keep all the flavor
and make your favorite Southern dishes a little lighter.
Lighten Up, Y'all - Company's Coming
Wed Mar 11
Settlers’ Walk 6:30-9 pm
Crab and Celery Remoulade Wraps
Spring Pea, Leek, and Cauliflower "Couscous"
Pan-Roasted Asparagus and Mushrooms
Cider-Braised Pork Loin with Apple-Thyme Jus
Claire’s Cream Cheese Swirl Brownies
$70
Lighten Up, Y'all - It's Family Style
Thu Mar 12
Harper’s Point 6:30-9 pm
Hot Mess Spinach and Feta Dip
Smothered and Covered Chicken and Gravy
Braised Collards in Tomato Onion Gravy
Makeover Broccoli Mac & Cheese
Stovetop Apple Pie
Sat Mar 14
Harper’s Point 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
$70
Josh House
Harper’s Point 6:30-9 pm
$55
Settlers’ Walk 6:30-9 pm
$55
With its storied past, the Golden Lamb
has been the site of many a fine meal
by many a famous guest. Located in
the heart of historic Lebanon, it is the
oldest hotel in Ohio and was a meeting
house/tavern known as a fine place to
stop for meals. Josh House, the new Executive Chef, has
fashioned a wonderful spring menu to feature the Golden Lamb’s
connections to locally sourced meats and produce. Chef Josh,
previously at Parkers Blue Ash Grill, also worked at another
famous hotel, the Seelbach Hotel in Louisville.
Join Josh tonight as he highlights a few dishes from a spring
collection at the Golden Lamb where the food is always delicious
and when you go, don’t miss the Historian as he makes his way
around to your table. Tonight we have:
Golden Lamb Signature Salad with Julienne Green Apple,
Candied Pecans, Smoked Cheddar, and Creamy Balsamic
Dressing
Pennsylvania Farms Lamb Sliders with Boursin Cheese and
Tomato Chutney
Pan Seared Faroe Island Salmon with Orzo Pasta Primavera
and Watercress Beurre Blanc
Sister Lizzie’s Shaker Sugar Pie with Caramel Sauce and
Vanilla Bean Cream
Mon Mar 16
Mon Mar 23
Sweet Spring DessertsIndulge your Sweet Tooth
Rhonda Clark
Harper’s Point 6:30-9 pm
$40
Every so often you just have to indulge in a little
something sweet. Rhonda Clark has loved
food - eating, cooking and serving it - since she
was a small girl. After her first career in the
theater, Rhonda returned to her love of all
things edible and graduated from a culinary arts
program. She honed her skills working in
several Manhattan restaurants before returning
to Cincinnati where she established Flash in
The Pan, her personal chef service. Her business continues to
grow, but she still finds time to share her passion for food with you.
Tonight is no exception as she takes out all the stops to
demonstrate the best that the early spring fruits can bring. Be sure
to sign up early as she shows you how to make these favorites:
Apricot Lace Cookies
White Chocolate Raspberry Napoleons
Peach Almond Crisp
Lemon Mousse with Fresh Berries
Thu Mar 19
Quick and Easy…
Frittatas and Omelets
Steakhouse Cuisine
Karen Harmon
Wed Mar 11
Harper’s Point 6:30-9 pm
$55
Please see Wed. March 5 Settlers’ Walk for full description.
Joe Westfall
Sat Mar 21
Harper’s Point 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Cooks’Wares Gift Certificates never expire
P13
and they are valid for classes or merchandise
Quick and Easy…
Guacamole and Hummus
Jason Banston
Sat Mar 21
Settlers’ Walk 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
One Pan, Two Plates
Carla Snyder
Tue Mar 24
Settlers’ Walk 6:30-9 pm
$60
Wed Mar 25
Harper’s Point 6:30-9 pm
$60
Carla Snyder has spent the past 30 years in the food world as a
caterer, artisan baker, cooking school
teacher, culinary team building
company owner, freelance food writer
and co-author of 6 cook books including
the 2007 James Beard nominated The
Big Book of Appetizers and Good
Morning America’s top ten pick of 2008,
300 Sensational Soups. Carla’s newest
book is titled One Pan Two Plates: 70
Complete One Pan Dinners for Two.
Look for Carla on Facebook, Twitter
(carlacooks), Pinterest and at
ravenouskitchen.com where she blogs about everything from
cooking for two to easy weekend entertaining for a crowd.
One Pan Two Plates started out as a book for people who love to
cook but hate to clean up. Join Carla for this class and learn the
tips and techniques that help you to get dinner on the table quickly,
easily and more deliciously.
Linguine with Chicken
Spinach and Feta Cheese
Golden Corn Cakes with Crispy Pancetta and Arugula Salad
Tuna Burger with Wasabi Mayo and Quick Cucumber Pickle
Salade Niçoise
Springtime and Maple Syrup
Dan Berger
Harper’s Point 6:30-9 pm
$50
When the cold nights and the warm days
start the maple sap to flowing, you are sure
to find Dan Berger out tending his maple
trees. It takes 20-50 liters of sap to make 1
liter of maple syrup. Dan Berger, former
attorney and now caterer, maple syrup
harvester, country farmer and musician, will
be spending quite a bit of time amongst his
maple trees and evaporator this spring trying
to coax just enough of that sap into creating
the best tasting maple syrup in Ohio. He is
currently selling his Maple Grove Farm
Maple Syrup at Farmer’s Markets in the city,
most notably at Hyde Park on Sundays.
He also uses maple syrup for cooking and tonight he will
demonstrate just how versatile it can be when he puts the subtle
flavoring of maple syrup into a few really unique recipes.
Maple/Dill Cucumber Salad
Mixed Greens with Maple Balsamic Vinaigrette, Slivered
Apples, Crumbled Feta and Walnuts
Roasted Butternut Squash with Maple Syrup, Cumin and
Cilantro
Baked Chicken with Maple/Orange Glaze and Almonds
Red Cabbage, Sweet Onion and Carrot Sauté with Maple
Syrup, White Wine Vinegar, Caraway Seeds and Thyme
Cinnamon Apple Fritters with Maple Syrup
Thu Mar 26
Springtime at the Golden Lamb
Josh House
Mon Mar 23
Settlers’ Walk 6:30-9 pm
$55
Please see Mon. March 16 Harper’s Point for full description.
Cheese Making from Lucky Penny Farm
Abbe Turner
Partial Hands-On Limited to 16
Settlers’ Walk 6:30-9 pm
$45
Harper’s Point 11 am-1:30 pm $45
As the milkmaid at her family goat dairy, Lucky
Penny Farm in Garrettsville, Ohio; the
cheesemaker at Lucky Penny Creamery in
nearby Kent; the confectioner for Lucky Penny
Candy; and the restaurateur at Farm Girls Pub
& Grub in downtown Alliance, Abbe Turner, you
could say, is a very busy lady. The goat and
sheep milk produced at partner farms is
handcrafted into artisanal cheeses (chèvre, feta, ricotta), awardwinning confections (cajeta), and other wholesome, nutritious dairy
specialties made available at farm markets and fine restaurants
throughout Ohio, week after week.
We are extremely proud and honored to
have Abbe with us to teach the fine art of
cheese making. As she states, it all begins
with good quality milk. That milk, with a little
salt, culture and rennet, is turned into the
fine Lucky Penny Farm cheeses: chèvre,
feta and ricotta.
Tonight, Abbe will walk us through the process of making a few
basic cheeses and including them in several dishes. Please bring
along some heavy rubber gloves for the mozzarella pulling and
stretching (it gets hot), along with a sealable container (Glad or
Tupperware type).
Mozzarella Cheese with Pesto and Prosciutto Roll
Ricotta Cheese with Lemon and Bruschetta
Goat Cheese Cheeseball with Edible Flowers
served on Crostini
Fri Mar 27
Sat Mar 28
A Southern Easter Dinner Made Easy
Fresh Table:
Louis Snowden and Meredith Trombly
Harper’s Point 6:30-9 pm
$45
Fresh Table founders Meredith
Trombly and Louis Snowden
believe in preparing the freshest
ready–to–eat offerings with eclectic
menu choices that are not only
sustainable, but sourced locally and
organically whenever possible.
That’s where the straightforwardness of the name comes from.
Fresh and Tasty. Their location inside Findlay Market gives them
access to anything and everything that is available – right now.
Tonight, join Louis and Meredith as they take you along on a new
take on Easter Dinner.
Frozen Easter Salad
Southern Corn Pudding
Kale and Swiss Chard
Roasted Leg of Lamb
Banana Bread Pudding
Mon Mar 30
P14
Cooks’Wares Gift Certificates never expire
and they are valid for classes or merchandise
Spring Break: Caribbean Cruise
Fresh and Flavorful Pasta Dishes
Cynthia Oyenuga
Harper’s Point 6:30-9 pm
$45
Settlers’ Walk 6:30-9 pm
$45
It’s time to start thinking about spring break
and what a perfect opportunity to have
Cynthia Oyenuga back to teach a class with
us! At her last class in the summer, she had
the students dancing in the aisles to some
great Caribbean music and savoring the
fabulous flavors from the islands. “Please
bring her back!” was the comment on all of
the class reviews. Well, OK then. Cynthia
brings with her a wide ranging talent for flavors. With her
Tantalizer line of spices and sauces, Cynthia infuses herbs and
spices into dishes that your taste buds have never experienced.
Now she has put together a menu to highlight those varied
Caribbean flavors and ingredients that will make you want more.
After all, the warm waters of the Caribbean are calling…
Join Cynthia tonight when she creates the following:
Buljol – Salted Flaked Cod Fish sautéed in Onions, Tomatoes,
Sweet Peppers, Cilantro and Chives with Flatbread and
Mango Chutney
Jicama Salad with Red Onion, Cilantro and bits of Pineapple
Trini Jammin’ Jerk Beef Burger with Assorted Caribbean Root
Vegetables
Caribbean Coconut Sugar Cake dipped in Dark Chocolate,
kissed with Toasted Crushed Almonds
Rum Punch and Tantalizer’s Jerk Chicken Wings
Tue Mar 31
Wed Apr 1
Marilyn Harris
Thu Apr 2
Harper’s Point
6:30-9 pm
$55
Homemade pasta is easier than you think and
once you have mastered the art of making it,
you’ll never buy the boxed kind again. Marilyn
Harris will show you the benefits and the ease of
making your own fresh pasta. Marilyn will then
grace that homemade pasta with four fabulous
preparations. Her recipes feature the freshest
vegetables and some of the best sauces that
you have ever experienced. They will make that
pasta shine! Best of all, you’ll be able to make them, too.
In this class, Marilyn will demonstrate how to make fresh pasta
from scratch and to create some classic pasta shapes either by
using a pasta maker or free-hand.
Fresh Pappardelle with Italian Sausage,
Red Pepper and Arugula
Spaghetti with Shrimp and Green Olives
Individual Lasagna with Basil, Garlic, Tomato Sauce and
Fresh Mozzarella
Zesty Ground Lamb and Eggplant Penne
Have you tried David Cook’s
own Sauces and Rubs?
Look for his labels:
Daveed’s or Fatty & Skinny
We love them all!
Available at Cooks’Wares
Ball Park Favorites from
Around the League
Quick and Easy…
Ilene Ross
Pizza
Harper’s Point 6:30-9 pm
$45
Settlers’ Walk 6:30-9 pm
$45
Ah, baseball season is just around
the corner. And, we know what that
brings… some great ball park food!
Each MLB stadium is known for its
own unique local favorites and we
have chosen a few to whet your
appetite for the start of the 2015
baseball season. Is your favorite
not on our list? Let us know and
maybe we can include it at the last
minute. Who better to bring this together than world traveler and
baseball fan Ilene Ross?
Philadelphia Phillies: Philly Cheesesteak
Chicago Cubs/White Sox: Chicago Hot Dog
Baltimore Orioles: Crab Cake Sandwich
San Francisco Giants: Gilroy Garlic French Fries
Seattle Mariners: S’Pacific Salmon BLT
Cincinnati Reds: Mr. Redlegs Mustachioed Cupcakes
Joe Westfall
Wed Apr 1
Thu Apr 2
Sat Apr 18
Settlers’ Walk
12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
Quick and Easy…
Fried Rice and Stir Fry
Sat Apr 25
Joe Westfall
Harpers’ Point 12 n-1 pm
$20
See page 2 for more information about ‘Quick and Easy’ classes.
It takes a lot of flour and yeast to bake all the bread that
Kathy Lehr teaches. Thanks to Matt Boosalis for his help with
our shopping! Visit him for lunch at
in Cross Point Center
Looking ahead:
April: Cooks’Wares Spring Class schedule will be released about April 1. Watch for it!
The Reds Open at home on April 6. The Dayton Dragons first home game is April 12.
May: Mother’s Day is May 10. Do we have your Wish List on file? When your family comes in, they can choose from your list.
You have a wish fulfilled and they get it wrapped for free!
Montgomery Farmers’ Market will be opening in May for the 2015 season.
Say, gardeners, many food banks would love your overabundance of produce this season. Call your local one to see if they
can accept fresh foods for their clients. Maybe there’s room for one more tomato plant?
th
June: Diane Phillips returns in June. Her new book will be released in April. It’s her 15 !
Cooks’Wares Gift Certificates never expire
P15
and they are valid for classes or merchandise
Bread Workshops with Kathy Lehr
Kathy Lehr
Hands On! Limited Enrollment
Bread – it’s that time of year again! Kathy Lehr is
a bread authority. She was mentored by French
Chef Danielle Forrestier, trained with Jeff
Hamelman, James McGuire, and Peter Reinhart.
and she has been teaching cooking classes for
20 years. Her recently released DVD, “Classic
French Bread and More…” is a guide through
the art of bread making. Kathy is an expert when
it comes to helping people understand the
chemistry of bread making, build confidence and gain the ability to
bake perfect breads any time!
We are so pleased to have Kathy back at Cooks’Wares for a three
day workshop, one evening class at Settler’s Walk and two
classes at Harpers’ Point. All are hands-on and will inspire you to
make your own breads on a regular basis. Students who have
taken her previous classes here are baking up a storm, and will be
waiting to sign up, so don’t hesitate. Join Kathy to learn the
creative art of bread making.
We also need to apologize to our Jewish friends. This bread class
week falls right in the middle of Passover, a time when bread and
other grains are not eaten. We try to book Kathy early in the
season to make sure that this doesn’t happen too often, but she is
a popular instructor and this was the only time available. Our
apologies, please.
Three-Day Intensive Bread Workshop
Mon – Wed Apr 6 – 8
Settlers’ Walk
10 a–4 p
$325
Hands On! Limited to 8 Students
In this three-day progressive
workshop, open to all levels of
bakers, you will gain in-depth, handson experience and the confidence to
bake a variety of incredible breads!
Kathy relays step by step techniques
paired with much discussion of
chemistry, thus eliminating the fear of bread making. You will be
working with straight method doughs as well as starter doughs.
You will be making pan breads as well as many hand-shaped
loaves and braids. The itinerary for the three days include classic
French Bread, Brioche, Sweet Dough Braids, Sticky Buns,
English Muffins, Roasted Red Pepper Bread, Challah, Olive
Bread, Pain de Campagne, Italian Cheese Bread, Russian Rye
Bread, Biscuits and much more. Each day, lunch will be
incorporated into the class with the breads, and there will be a
breakfast bread as well.
PLEASE BRING A CHEF'S JACKET OR APRON, A SCALE, A PLASTIC
FLEXIBLE SCRAPER, AND A MEDIUM SIZED BOWL FOR YOUR DOUGH (ALL
AVAILABLE AT COOKS ' WARES), AND BROWN LUNCH BAGS TO TAKE HOME
YOUR BREADS EACH DAY
These bread making supplies will be available
at the classes for purchase directly from Kathy:
DVD
$ 25
Wide Paddle
$ 28
Narrow Paddle
$ 25
Set of 7 Unglazed Oven Tiles
$
9
Please note that Kathy accepts cash and checks only.
Flat Breads from Around the World
Kathy Lehr
Partial Hands-on: Limited to 12 Students
Thu Apr 9
Settlers’ Walk 6-9 pm $65
In this class, Kathy will show you how to
make Naan, an Indian flatbread made with
ghee, in your traditional oven. We will
enjoy that with Masala Kheema (a spicy
minced meat dish) and a Tomato Yogurt
Dip. We will also be making Wheat Pitas
and have a wonderful Roasted Red Pepper Hummus for
accompaniment. The last venture will be a Wheat Tortilla, made
on the stovetop, accompanied by Corn and Black Bean Salsa. At
the end of the class Kathy will demonstrate two of the doughs and
you will be making one to take home.
Please bring a medium size bowl for your dough.
Healthy and Hearty Breads
Kathy Lehr
Partial Hands-on: Limited to 12 students
Fri Apr 10
Harper’s Point 6-9 pm $65
Sprouted grains are becoming a very hot item in breads, primarily
because of the excellent nutritional
value. Kathy will talk about the
technique of sprouting grains and will
also give you sources to purchase
sprouted grains for bread making.
We’ll start by making Sprouted Grain
Bread and follow it with a Multigrain
Bread with Oats, great for
sandwiches, toast and just eating with a meal. The last will be
Wheat Pitas, hand-rolled and puffed on tiles in the oven. They are
delicious and tend to have a long shelf life. Kathy will demonstrate
two of these doughs and you’ll be making one to take home.
Please bring a medium size bowl for your dough.
Pizza Napoletana
Kathy Lehr
Sat Apr 11
Harper’s Point 10 a-1:30 p
$65
Hands On! Limited to 12 Students
In May, 2014, Kathy attended classes
in Marina del Rey, CA with the
Association of Verace Pizza
Napoletana (VPN) to learn the
authentic process of making the
pizzas of Naples, Italy. There is a
very strict process to be followed for
making the dough and sauce, and
baking in a wood-fired oven. Kathy is now the only person in Ohio
who has received this training. She is amazed at the dough and
the wonderful chew she gets using these techniques. She has
adapted them to the home oven to produce a more delicious pizza
right at home. Learn how to make Pizza Napoletana, authentic
pizza with a famously delicious crust, just like it’s made in Naples,
Italy. In this class, artisan baker and trained Pizza Napolitano
expert Kathy Lehr will demonstrate how to make the classic
Margherita Pizza. Then you will select toppings to make a pizza
of your choice. We will also be making Pannotello Sandwiches, a
pita-style round, baked and then filled with arugula, basil,
mozzarella, tomatoes, olive oil, and Parmesan cheese. Delicious!!
You’ll also make Napolitano pizza dough to take home to bake for
family and friends.
Please bring a medium size bowl for your dough.
PRESORTED
STANDARD
U.S. POSTAGE PAID
CINCINNATI, OHIO
The Shops at Harper’s Point
11344 Montgomery Road
Cincinnati, Ohio 45249
513-489-6400
PERMIT NO. 9508
DATED MATERIAL – Postmaster:
Please Deliver on or before December 13, 2014
www.CooksWaresOnLine.com
The Shops at Harper’s Point
11344 Montgomery Road
Cincinnati, Ohio 45249
513-489-6400
behind De Sha’s Restaurant
Store Hours:
Monday – Friday 10 am-8 pm
Saturday 10 am-6 pm
Sunday 12 noon-5 pm
Find us on Facebook
The Marketplace at Settlers’ Walk
756 North Main Street
Springboro OH 45066
937-748-4540
near Dorothy Lane Market
THINGS YOU SHOULD KNOW ABOUT COOKS’WARES CULINARY CLASSES
Style: Most of our classes are demonstration style classes so students are free to learn by observing, listening, and asking questions. The
instructors explain the skills and techniques as they demonstrate each step necessary to produce the dishes on the menu. Students are
served a generous tasting of each of those dishes.
Our 'partial hands-on' classes are reserved for when specific skills need to be experienced by students in order to understand and get the feel
of them. Examples might include knife skills, pies and pastry, or cake decorating. Such classes are limited to fewer students so more space
and attention can be provided to each one.
Cooks’Wares workshops are more fully 'hands on'; the student capacity is limited and space is maximized. These include our bread
workshops, molded cookie workshops, etc. These classes are longer in length than our typical 2 1/2 to 3 hour, may be presented over more
than one day, class and have very distinct goals and objectives.
The ultimate goal for our classes is for you to feel comfortable applying new skill levels and experimenting with techniques and flavors and
enjoy being successful and knowledgeable in your kitchen. Whether you are a more experienced cook or just beginning, we hope that you will
continue to add skills and expertise so that cooking is a rewarding experience.
A word about wine—due to state regulations, Cooks’Wares cannot serve win at most classes. Special arrangements with the instructor who
holds the proper license are made for classes when wine is served, the portions are limited; additional servings cannot be offered or sold.
Menu: We make every effort to present classes as described, but reserve the right to cancel or modify classes and menus. If you have
allergies or food sensitivities, please choose your menu carefully and call us before registering if you have questions. The presentation
plan, recipes, and ingredients on hand are specifically chosen for each class; therefore, special requests made during a class may be
impossible to accommodate.
Seating: is on a first-come basis. If you are attending with friends, please arrange for one of you to come early to save seats together.
Time of serving: varies by menu and by instructor; some customers prefer to have a snack before arriving for class. Temperature: You
may wish to bring a sweater to class because the temperature in the classroom does vary.
Cooks’Wares Class Discount: All class registrants receive a 10% discount on merchandise purchases on the day of the class! Class
discounts do not apply to kitchen electrics, gadgets of the week, or during a storewide sale, or with coupons stating “No other discounts”.
We appreciate your business! Thank you!
A token of our appreciation is on page 2 – don’t miss it!