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.
2/26 (Mon) – 6:30–9pm – An Evening with Chef Joel: Sophisticated Vegetables
Elevate vegetables to the center of the plate with these delicious, high flavor and mouthwatering vegetable-based dishes. On the menu: Grilled Zucchini Roulades with Citrus Boursin and Roasted Red Pepper Coulis; Thai Curry Eggplant Satay with Coconut Lime Dipping Sauce and Cashew Rice; Blanched and Grilled Carrot “Links” with Smoked Tomato Chutney; Portobello Mushroom and Roasted Red Pepper Napoleons with Goat Cheese and Basil; Green Bean “Fries” with Roasted Garlic Mayonnaise. 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.
3/10 (Sat) 9:30am-4pm –Kitchen Improv: Cooking without a Recipe (Adult Seminar)
“There is Nothing to Eat!” Learn to recognize that there usually is plenty to eat; it just may take a little thought, effort and maybe a little time as well. In this dynamic, six-hour hands-on workshop, students will learn essential techniques that will build a culinary foundation for preparing a wide variety of dishes. Chef Joel will cover:
- flavor profiles — the balance of essential flavors (i.e. sweet, sour, bitter, salt) in any dish, and also herbs and spices associated with different cuisines;
- essential culinary techniques, including knife skills, sautéing, sweating, etc.;
- basic recipes for stocks, sauces, etc. that can provide a foundation for many different more complex dishes;
- what “staple” items to always have in your pantry;
- great ways to make the most of leftovers to make it seem like you are not eating leftovers.
In the first half of the class, Chef Joel will cover a large variety of cooking techniques and basic recipes, while demonstrating the preparation of a simple meal. In the second half, after a short breather, participants will break into small groups and begin developing recipes for a menu to utilize a variety of ingredients–some familiar and some new, including proteins, dairy, vegetable and pantry items that will be on hand. Students will have the opportunity to use their new culinary knowledge to create a variety of gourmet appetizers, entrées and desserts. Come play in the kitchen and create your own masterpieces! Learn the techniques and methods needed to set the foundation for cooking without a recipe. Location: St. Mark’s. Cost: $165
4/24 (Tues) – 6:30–9pm – An Evening with Chef Joel: Handmade Pasta
Learn to cook both fresh and dried pasta, as well as a myriad of sauces to complement specific shapes. You will make fresh pasta dough by hand, then roll, cut and use it. On the menu: Fettuccine Carbonara (fettuccine with egg, cheese, and bacon); Orecchiette (‘little ear’ pasta) with Sausage and Peppers; Pappardelle (wide ribbon pasta) with Spinach and Ricotta; Mushroom-Filled Ravioli; Cannelloni (baked pasta rolls with eggplant and Puttanesca (spicy tomato sauce with olives, capers, and anchovies); Plus these simple sauces: Cacio e Pepe (minimalist cheese and mixed cracked pepper); Arugula and Feta Pesto with Toasted Almonds. Location: St. Mark’s. Class Cost: $65.
CLASSES AT UNION SOUTH
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 1 spot 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 (Sorry, this class is Sold Out)
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.
4/25/18 (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.
CLASSES AT VOMFASS’s DELECTABLE
2/15/18 (Thu) – 5:30– 8:00pm – Couples Seafood Dinner – Cooking Class with Chef Joel Olson
Join us to create a delicious meal highlighting the versatility of seafood. On the Menu: Mustard and Balsamic Glazed Salmon with Herbed Salad; Open-Faced Crispy Wontons with Marinated Shrimp, Goat Cheese and Ham; Double Chocolate Brownies with Crème Chantilly. Register Here.
3/1/18 (Thu) – 5:30– 8:00pm – Mediterranean Influences – Cooking Class with Chef Joel Olson
Join us to create a delicious meal highlighting Mediterranean influences. On the Menu: Vegetables à la Grecque with Olive Flatbreads; Lemony Chicken Kofta Kebabs with Tatziki Sauce; Greek Honey Cakes. 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:
Also check us out – and Like us – on Facebook: Hemmachef.