Surprise and delight your guests this upcoming holiday season with these delicious hors d'oeuvres: Mini-Crab Cake Canapes with Red Pepper Aioli; Roasted Shallot Tapenade and Gruyere Croutons; Smoked Salmon and Dill Mousse with Cucumber Butter; Spinach and Feta Phylo Cups; Marinated Spiced Olives.  Register Here

No packets of skinny noodles or 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 will also learn to make the wonderful pork broth, chicken broth and miso ramen.  Have a snack before you come then prepare to eat delicious homemade ramen!  Location: St. Mark’s.  Class Cost: $50.

Complete all 5 steps of the Brownie Snacks Badge under the guidance of Culinary Instructor/ Professional Chef Joel Olson of Hemmachef.  Discuss snack ingredients and what makes food local and prepare 4 snacks: Vegetarian Vietnamese Summer Rolls; Oatmeal Drop Bars; Raw Mint Chocolate Energy Balls; and Sparkling Apple Cider Crush.  (Nut-free, dairy-free, vegetarian.)  Register by October 22.  Location: St. Mark’s.  Class Cost: $25.

Complete all 5 steps of the Brownie Snacks Badge under the guidance of Culinary Instructor/ Professional Chef Joel Olson of Hemmachef.  Discuss snack ingredients and what makes food local and prepare 4 snacks: Vegetarian Vietnamese Summer Rolls; Oatmeal Drop Bars; Raw Mint Chocolate Energy Balls; and Sparkling Apple Cider Crush.  (Nut-free, dairy-free, vegetarian.)  Register by October 22.  Location: St. Mark’s.  Class Cost: $25.

Complete all 5 steps of the Brownie Snacks Badge under the guidance of Culinary Instructor/ Professional Chef Joel Olson of Hemmachef.  Discuss snack ingredients and what makes food local and prepare 4 snacks: Vegetarian Vietnamese Summer Rolls; Oatmeal Drop Bars; Raw Mint Chocolate Energy Balls; and Sparkling Apple Cider Crush.  (Nut-free, dairy-free, vegetarian.)  Register by October 24.  Location: St. Mark’s.  Class Cost: $25.

Kids will get to make delightfully disgusting-sounding but delicious-to-eat Halloween goodies in this hands-on class. There will be plenty for in-class consumption as well as some to take home to delight (??) your friends and family.  On the menu: Gum and Teeth Treats; Halloween Candy Bark; Black as Night Mints; Pick of the Litter Box (Hand-Rolled Tootsie Rolls); Bloody S'mores; “Ear Wax” Q Tips. Note: Chef Joel suggests that kids have a snack before they come to class. Location: St. Mark’s. Class Cost: $45.

Kids love pasta and learning to make their own homemade fresh pasta is inspiring!  In this hands-on cooking class, participants will learn the techniques of making Fresh Egg Pasta and rolling it out using a pasta machine.  Fresh pasta sheets will then be used to make hand-shaped Farfalle, Garganelli and Maltagliati pasta.  Alfredo Sauce and Marinara Sauce will also be prepared in class to taste with the pasta.  Location: St. Mark’s.  Class Cost: $50.

Fun class for kids who love to bake. This class will add to your kids’ baking repertoire with delicious new recipes and techniques for sweet and savory dishes.  Participants will make and bake the following (and they will get to take some home to enjoy with friends and family).  On the menu: Creamed Chicken with Buttermilk Cheddar Biscuits; Homestyle Baked Potato Soup with Fresh Buttery Breadsticks; Sweet Potato and Cranberry Muffins; Aunt Jo's Caramel Rolls; Apple Cake with Cinnamon crème Chantilly.  Location: St. Mark’s.  Class Cost: $55.

Another great cooking class offering an amazing chance to “go behind the scenes” at Smoky’s, learn some great culinary skills, and enjoy an incredible meal that you helped to prepare under the guidance of nationally-known culinary instructor/professional chef Joel Olson of Hemmachef.  This class features one of America’s favorite foods:  Bacon.  Come prepared to participate and once you’re ready to relax and enjoy the fruits of your labor, you will get to enjoy and compare three different Cabernets with your delicious meal.  Location: Smoky’s Club.  Class Cost: $85 per person.

1st Course:  Sweet Potato, Scallop and Bacon Napoleons with Brie and Herbs

A wonderful stack of sautéed sweet potato slices, caramelized scallops, crisp bacon, herbs and melted Brie.

2nd Course:  Open-faced Bacon and Beef Wellingtons with Cabernet Sauce, Bacon Studded Mashed Potatoes and Green Beans with Butter, Bacon and Shallots

Golden puff pastry topped with slices of beef tenderloin, caramelized mushrooms and bacon, and a velvety Cabernet reduction.  Served with Heavenly mashed potatoes made even more celestial with bacon and Blanched Green Beans dressed with butter, bacon and shallots.

3rd Course:  Double Chocolate Brownies with Caramel Sauce and Crème Chantilly

Rich Gooey brownies made even more so with luscious caramel sauce and cool whipped cream.

Add a new dish or two to enjoy with your favorites at almost any holiday table. Learn to make Zucchini and Tomato Gratin with Basil Parmesan Crust; Crushed Potatoes with Butter, Shallots and Rosemary; Orzo with Gorgonzola Walnut Sauce; Roasted Sweet Potatoes with Bell Peppers, Goat Cheese and Spinach; Candied Brussel Sprouts and Bacon; Rice Pilaf with Mixed Mushrooms and Herbs.  Register Here

Complete all 5 steps of the Cadette New Cuisines Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson of Hemmachef. Discuss the myriad of culinary traditions and options available to an adventurous cook and learn culinary skills while preparing 4 dishes: Vietnamese Summer Rolls; Vegetable Muffuletta Sandwiches; Fresh Fruit Vintage Smoothies; and Homemade Macaroni and Cheese. Participants will then “share their dishes on a Culinary Tour” by creating a buffet of the dishes to be enjoyed by all of the participants. (NOTE: All dishes are Nut-free and Vegetarian; most are Dairy-free.) Register by November 5. Location: St. Mark’s. Class Cost: $25.

Complete all 5 steps of the Cadette New Cuisines Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson of Hemmachef. Discuss the myriad of culinary traditions and options available to an adventurous cook and learn culinary skills while preparing 4 dishes: Vietnamese Summer Rolls; Vegetable Muffuletta Sandwiches; Fresh Fruit Vintage Smoothies; and Homemade Macaroni and Cheese. Participants will then “share their dishes on a Culinary Tour” by creating a buffet of the dishes to be enjoyed by all of the participants. (NOTE: All dishes are Nut-free and Vegetarian; most are Dairy-free.) Register by November 5. Location: St. Mark’s. Class Cost: $25.

Complete all 5 steps of the Cadette New Cuisines Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson of Hemmachef. Discuss the myriad of culinary traditions and options available to an adventurous cook and learn culinary skills while preparing 4 dishes: Vietnamese Summer Rolls; Vegetable Muffuletta Sandwiches; Fresh Fruit Vintage Smoothies; and Homemade Macaroni and Cheese. Participants will then “share their dishes on a Culinary Tour” by creating a buffet of the dishes to be enjoyed by all of the participants. (NOTE: All dishes are Nut-free and Vegetarian; most are Dairy-free.) Register by November 5. Location: St. Mark’s. Class Cost: $25.

Have you ever wanted to learn to make delicious, easy, do-ahead pies and tarts to impress your family and holiday guests?  In this class, participants will learn how to prepare foolproof tart dough and classic pie dough and work with phyllo and puff pastry to prepare these scrumptious recipes:  Beef and Root Vegetable Pie with Puff Pastry; Caramelized Onion Tart with Phyllo; Pear Tatin with Puff Pastry; Apple Pie with Cheddar Pie Crust; Sweet Potato Tarts with Chef Joel's Favorite Tart Dough; and Cinnamon Crème Chantilly.  Location: St. Mark’s.  Class Cost: $65.

Complete all 5 steps of the Cadette New Cuisines Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson of Hemmachef. Discuss the myriad of culinary traditions and options available to an adventurous cook and learn culinary skills while preparing 4 dishes: Vietnamese Summer Rolls; Vegetable Muffuletta Sandwiches; Fresh Fruit Vintage Smoothies; and Homemade Macaroni and Cheese. Participants will then “share their dishes on a Culinary Tour” by creating a buffet of the dishes to be enjoyed by all of the participants. (NOTE: All dishes are Nut-free and Vegetarian; most are Dairy-free.) Register by November 7. Location: St. Mark’s. Class Cost: $25.

Tired of Turkey?  Want a great way to spend time with your family with an atypical Wisconsin Friday Fish Night?  This class is for you!  Sushi is fun to make, and it’s not just raw fish; it’s a way of preparing food.  Participants will learn to prepare dashi (seaweed stock) for Miso Soup as well as Shari rice, the rice used to make sushi.  They will then learn techniques for rolling sushi and choose from plenty of ingredients to prepare their own special sushi rolls.  On the menu: Miso Soup with Tofu; Assorted Vegetable Rolls; California Rolls, Wisconsin Rolls; Spicy Tuna Rolls, and Inside-Out Rolls.  (In this class, no raw fish will be used.)  Families will also make Sesame cookies for dessert.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35; additional adults are $50).

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 three different plates of food encompassing the taste sensations of sweet, salty, bitter and sour. The play of herbs and spices, plus the role of the fifth taste sensation umami will be explored as well.  The recipes are vegetarian but not vegan.  Register Here

Who doesn’t love chocolate?  Parents and kids will learn about cooking with chocolate and will make these scrumptious chocolate eats and treats to try as well as to take some home to share (or not!).  On the menu: Pulled Chicken with Chocolate BBQ Sauce; Chocolate and Orange Soufflés; Phyllo Cups with Chocolate Crème Chantilly and Fruit; Double Chocolate Cookies; and Chocolate-Covered Mint Patties.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35.  Max 2 children per adult).

Who doesn’t love chocolate?  Kids will learn about cooking with chocolate and will make these scrumptious chocolate eats and treats to try as well as to take some home to share (or not!).  On the menu:  Chocolate Layer Cake with Chocolate Frosting; Raspberry and Chocolate Bonbons; Chocolate Chip Mousse; Chocolate Strawberry Smoothie; and Chocolate-Covered Holiday Mint Patties.  Location: St. Mark’s.  Class Cost: $50.

What a great way to spend a Sunday afternoon---making (and eating) delicious fresh, homemade Donuts with a special child!  You will be making both Cake Donuts and Yeast Donuts.  Pairs will prepare the yeast dough, then fry donuts to take with and share (or not!).  Cinnamon Sugar Donuts and Just Plain Good Donuts are on the menu.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35).

This festive holiday cooking class offers an amazing chance to “go behind the scenes” at Smoky’s, learn some great culinary skills, and enjoy an incredible meal that you helped to prepare under the guidance of nationally-known culinary instructor/professional chef Joel Olson of Hemmachef.   This wonderful celebratory menu offers wines to taste with every course.  Location: Smoky’s Club.  Class Cost: $85 per person.

1st Course:  Roasted Butternut Bisque with Apple Cranberry Chutney and Ham & Cheddar Biscuits  (Dry Riesling and Pinot Pairing)

Creamy, lush and rich butternut squash bisque with a delicately balanced sweet and sour fresh apple and cranberry chutney and fresh-from-the-oven ham and cheddar cream biscuits.  You can decide which wine goes best for your palate!

2nd Course:  Bacon Wrapped Pork Tenderloin with Sauce Poivrade, Red Wine Risotto with Parsley and Parmesan and Wilted Spinach with Mushrooms and Peppers  (Zinfandel Pairing)

Bacon appears again--this time wrapped around herb-rubbed pork tenderloin, served with the classic French pepper sauce, sumptuous red wine risotto with parsley and Parmesan cheese and just-warmed baby spinach with mushrooms and bell peppers.

3rd Course:  Tart Tatin with Caramel Port Sauce  (Port Pairing)

Apples cooked in caramel then topped with puff pastry, baked and inverted to make this classic French dessert--the original upside down tart.  Served with a caramel Port sauce.

Share a Saturday morning learning to make delicious holiday treats with Mom, Dad, Grandma, Grandpa, or a special friend!  Adult-child pairs will prepare all of the following recipes and will have plenty to take home to share (or not!): Baby Bûche de Noël with Chocolate Cream Cheese Frosting; Sparkling Red and White Pinwheel Sugar Cookies; Holiday Gingerbread Wands; and Happy Holiday Mint Pearls.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35).

Kids will spend a Saturday morning learning to make delicious holiday treats.  Participants will prepare the following recipes and will have plenty to take home to share (or not!)  On the menu: Holiday Red and White Pinwheel Sugar Cookies; “Hot Chocolate” Cookie Mugs; Chocolate Sprinkle Bark; Holiday Gingerbread Wands; Holiday Mint Pearls.  Location: St. Mark’s.  Class Cost: $50.

Want to be able to give meaningful homemade holiday gifts?  Need something in a pinch for last-minute giving that will impress?  Learn about an amazing variety of great recipes for fun, easy and delicious homemade gifts from your kitchen, and make and taste many of them.  Topics and recipes covered will include:  Infused Oils and Vinegars including Wisconsin Cranberry Bitters;  Flavored Sugars;  Fruit Butters;  Jams, Jellies, Ketchups, Mustards and Marmalades; Pickled Peppers;  Quick Breads;  Yeast Breads;  Spice Rubs and Blends;  Homemade Marinades;  Liqueurs; and Bath Salts and Soaks.  A light meal will also be served to enable participants to taste and savor recipes prepared in class.  Location: St. Mark’s.  Class Cost: $65.