Chef Joel offers fun and effective classes focused on acquiring culinary skills for adults of all levels of expertise, interest and ability. Whether you are a beginning cook or an experienced “foodie,” Chef Joel has great classes to meet your needs.
Chef Joel offers classes at several different venues in Madison. Please note the location and registration information for each class.
Chef Joel also offers private classes, in-home classes and other fun culinary classes and events. He can make your holiday gathering or special event a delicious and memorable one! Please contact him for more information: Hemmachef@gmail.com.
1/15 (Monday) 6:00-8:30pm – Ramen Noodles Workshop (Adults)
No packets of skinny noodles and pouches of MSG in this class. Learn to make the noodle dough from scratch, then roll, stretch and cut the dough into fresh noodles to be boiled and enjoyed with a variety of classic ramen ingredients. Participants also learn to make the wonderful slow cooked broth, luscious roast pork and eggs cooked to perfection. Have a snack before you come then prepare to eat ramen! Location: St. Mark’s. Class Cost: $65.
1/23 (Tues) – 6:30–9:00pm – An Evening with Chef Joel: Risotto
Learn the tricks and tips to make perfect risotto each time without standing for forever at the stove. Traditional risotto will be prepared along with garnishes to make the following delicious Risotto dishes: Parmesan Risotto; Red Wine Risotto; Mixed Mushroom Risotto; Risotto with Shrimp and Peas; Risotto with Sausage and Peppers; Pear and Brie Risotto; Risotto Patties with Meatballs and Fresh Tomato Sauce. Location: St. Mark’s. Class Cost: $65.
2/12 (Mon) – 6:30–9:00pm – An Evening with Chef Joel: Classic French Sauces
In Classic French Cuisine, sauces serve two functions–they moisten and flavor food. Delicious sauces help to define French cuisine, but not all French sauces are laden with fat. Learn culinary techniques for making the following classic French Sauces: Reduction (Flavorful Concentrated Stock); Béchamel (Milk-based cream sauce); Velouté (Stock-based cream sauce); Espagnole (Stock-based brown sauce); Tomato (Tomato and Herb-based sauce) and yes we will do the classic Hollandaise (Egg and butter sauce). Learn variations galore as well. Simply-prepared chicken, blanched vegetable and steamed rice will be prepared to taste with the sauces. Location: St. Mark’s. Class Cost: $65.
3/5 (Tues) – 6:30–9:00pm – An Evening with Chef Joel: Modern Sauces
Start your sauce repertoire here or build on the recipes learned in the Classic French Sauces Class with these fresh takes on International Sauces as well as new twists on other sauces. On the menu: Nut-Based Sauces (sauces with nuts used to thicken and flavor, including Romesco Sauce–Catalonian Almond and Red Pepper Sauce); Savory Caramel Sauces (flavored sauces made from caramelized sugar, such as Lemongrass and Ginger Caramel Sauce); Fresh Raw Herb Sauces (uncooked sauces of pureed fresh herbs and other ingredients); Cooked Vegetable Sauces (sauces made of cooked vegetables and then most often pureed, such as Roasted Eggplant and Caramelized Garlic Sauce. A myriad of variations will be discussed as well. All sauces will be vegetarian. Steamed Potatoes and Olive Oil Roasted Vegetables will be prepared to taste with the sauces. Location: St. Mark’s. Class Cost: $65.
4/24 (Tues) – 6:30–9pm – An Evening with Chef Joel: Handmade Pasta
CLASSES AT UNION SOUTH
1/24/18 (Wed) – 6:30 – 9:00pm – Adult Knife Skills Workshop
This popular and informative class helps you learn and practice the techniques that help take the chore out of cooking, plus impress your friends! Techniques include: deboning a chicken; dicing onions, carrots, peppers, celery, and other vegetables; pasting garlic; and cutting a selection of fruits. Knife selection, sharpening, and care will also be covered. Bring your own knives or use ours. A light meal will be prepared for class participants. Register Here.
2/21/18 (Wed) – 6:30 – 9:00pm – Adult Fish 101 Workshop
The definitive class on the preparation of fish including basic whole round fish fabrication. Fish Stock; Fish Fileting; Fish Selection; Sustainability; Techniques of Fish Cooking including: Saute; Grill; Poach; Roast; Papillote; Fry; Stock and more. Use some of these techniques to make and taste: Crispy Fish Filets with Lemon Caper Tartar Sauce; Trout a la Meurniere (Almandine); Poached Salmon with Tomato Cream Sauce; Fish en Papillote with Asian Style Vegetables and Mirin Soy Sauce.
2/28/18 (Wed) – 6:30 – 9:00pm – Food and White Wines (Only 2 spots left!)
Why do some food and wine combinations dance gracefully on your palate and others stand around and disagree? Learn the basic characteristics of three major white wine varieties: Chardonnay, Riesling and Sauvignon Blanc. Taste these wines along with examples of sweet, salty, bitter and sour foods, plus herbs and spices, examining the role of umami in wine and food pairings as well. Participants help to prepare: Fresh Spinach and Herb Salad with Goat Cheese and Spicy Tomato and Corn Salsa; Crisp Roasted Eggplant with Buttermilk Sauce and Cranberries; Fried Plantains with Sweet Potato and Kale Thai Green Curry; Fruit and Chocolate. Then participants discover and discuss (in approachable language) what works for them as they taste the food they helped to make along with two different wines of each varietal. Register Here.
3/14/18 (Wed) – 6:30 – 9:00pm –Food and Red Wines (Only 4 spots left!)
Why do some food and wine combinations dance gracefully on your palate and others stand around and disagree? Learn the basic characteristics of three major red wine varieties: Cabernet Sauvignon, Merlot and Pinot Noir. Taste these wines along with examples of sweet, salty, bitter and sour foods, plus herbs and spices, examining the role of umami in wine and food pairings as well. Food prepared by participants and then sampled will be vegetarian but not vegan. Participants help to prepare: Buttered Braised Mushrooms with Potato Mash and Parmesan Touiles; Yellow Curry of Sweet Potato and Cauliflower; Grilled Zucchini, Eggplant and Tomato Salad with Oregano, Feta and Arugula; Chocolate and Ripe Fruit. Then participants discover and discuss (in approachable language) what works for them as they taste the food they helped to make along with two different wines of each varietal. Register Here.
4/11/18 (Wed) – 6:30 – 9:00pm – Comfort Food: New Spring Classics
Enjoy preparing and then tasting these sure to be new springtime (or anytime) favorites: Cream of Asparagus Soup with Goat Cheese Crostini; Mediterranean-Style Turkey Patties with Olive and Herb Sauce; Pasta Primavera; Thai Beef Larb (a dish of ground meat, flavored with lime juice and fish sauce and various other ingredients) and Lettuce with Lemongrass and Herbs. Register Here.
Adult classes are generally for individuals ages 18 and over. Adult classes involving wine or alcohol may be restricted to those ages 21 and over. If you have questions about any classes, please contact Chef Joel.
For adult classes not held at Union South, please register by emailing Chef Joel at: firstname.lastname@example.org to reserve a spot. Class sizes are limited. Once you receive confirmation that space is available, please send a check made payable to Chef Joel Olson to PO Box 5643, Madison, WI, 53705-5643.
For classes held at UW’s Union South, please register at: Wheelhouse Mini-Course Registration
Class costs are listed. Class costs include recipe packets to take home and all foods, equipment, and materials necessary to complete the recipes.
Adult classes are held at two locations:
St. Mark’s: Some Adult classes will be held at St. Mark’s Lutheran Church, 605 Spruce St., Madison, 53715.
Union South: Some Adult classes are held at the through the University of Wisconsin’s Wheelhouse Studios at Union South, 1308 W Dayton Street. For these classes, please register at: Wheelhouse Mini-Course Registration
CHEF JOEL OLSON:
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