Naeset-Roe Inn

A Stoughton Wisconsin Bed and Breakfast Inn

Phone: 608-877-4150
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All Through The House offers Cooking Classes

If you want to get out of ther house this winter head to All Through The House and take a cooking class.  This house hold gift and kitchen store in Historic Downtown Stoughton offers a wide variety of classes.  Below are some that still have opening.  I’ll be teaching three, Mardi Gras, German and Chicken or the Egg .  If you see something you like give the store a cal to register, 608.877.9403.  And if you want to make a night of it stay at Naeset Roe Inn after the class and have an award winning breakfast the next day.  Naeset Roe Inn is located only one block from the store.  you’ll also enjoy a 10% discount on your stay after the class.

Here are classes that have openings  at the time I posted this:

Warming Winter Soups
Date:  Wednesday, February 16
Instructor:  Jill McLeod
Class Fee:  $39.00
Availability:  6
From exotic to classic, soup is one comfort food that we all gravitate towards, at some point, through the winter months.   Enjoy enticing Apple and Onion Soup while being a localvoire, if you like, then dig into the classic creamy Potato Soup, an easy and quick recipe that can be made spur of the moment for a satisfying dinner. In search of something a bit further afield?  Then the Thai coconut soup, know as Thom Kha Gai, will fit the bill.
Pakistani Winter Dinner
Date:  Thursday, February 17
Instructor:  Huma Siddiqui
Class Fee:  $39.00
Availability:  1
Warm up a cold, dead-of-winter evening with a delicious Pakistani menu and Huma’s delightful class!  What could be better than Huma’s own Garlic Shrimp–shrimp cooked with garlic and White Jasmine Tandoori Masala sauce; Fresh Roasted Vegetables–a mixture of fresh veggies roasted with whole cumin and olive oil; a side of Couscous cooked with spices, peppers and onions; and Huma even offers a dessert of comforting Bread Pudding!  Come for Huma and the food, leave with an appreciation of the flavors of Pakistani!

Hearty Winter Soups
Date:  Monday, February 21
Instructor:  Andy Watson
Class Fee:  $39.00
Availability:  2
What could be better on a cold February night than a hearty bowl of soup?  Join Andy tonight to stir up 3 favorites from his repetoire.  Planned are Clam Chowder with Bacon, Winter Squash Soup with spicy toasted Pumpkin Seeds, and Beef and Barley Stew with Mushrooms.
St. Patty’s Day Feast

Date:  Tuesday, February 22
Instructor:  Lydia Critchley
Class Fee:  $40.00
Availability:  2
HANDS ON!!  With St. Patrick’s Day on the horizon, get ready by learning to prepare traditional Irish dishes with Lydia at the helm.  Planned menu recipes will include:  Colcannon, Buttermilk Scones, Soda Bread, Irish Ginger Snaps and more.  Lydia will talk about the history of Irish cooking, foods often found in Irish menus, as well as facts of potatoes and other Irish foods.
An Evening in Morocco
Date:  Thursday, February 24
Instructor:  Betsy Piper
Class Fee:  $44.00
Availability:  5
Moroccan food is full of all the good and healthful things that Mediterranean cooking is all about.  Betsy will show you all of the delicious foods that Morocco brings to the table.  Start with Spiced Olives and Moroccan vegetable- topped hummus; a Tagine made with chicken, apricots and almonds;  Couscous; Orange- walnut salad; and finish with a Lemon Yogurt Cake and Mint Tea.
Sunday Morning Croissants!
Date:  Sunday, February 27  12:30-2:30 pm
Instructor:  Susie Feest
Class Fee: $39.00
Availability:  6
What could be better than a fresh croissant warmly out of the oven on a Sunday morning?  Or any morning?  Susie returns to show you how to work with yeast dough to make sweet and savory-filled croissants.  This class is partially hands on, so you might want to bring an apron along.

Jamaican Yard Food!
Date:  Monday, February 28
Instructor:  Patricia Collins
Class Fee:  $39.00
Availability:  8
Patricia brings us back to Jamaica with more island home-cooking!  Think warm island breezes as you learn to prepare a delicious meal of Curry Chicken; Veg-a traditional dish of sauteed spinach, green pepper and habernero; Rice and Peas; and Festival-a Jamaican fried bread.
Mardi Gras Celebration!
Date:  Wednesday, March 2
Instructor:  Carl Povlick
Class Fee:  $39.00
Availability:  8
Celebrate Fat Tuesday (March 8) with some good old fashioned New Orleans cuisine!  Carl will help us rediscover Cajun food with  Seafood and Sausage Jambalaya accompanied by Stewed Okra, Roasted Cajun Potatoes and Country Cornbread.  Then learn how to make a traditional Mardi Gras King Cake, and see who will be the next King or Queen!
Introduction to Spices
Date:  Tuesday, March 8
Instructor:  Jill McLeod
Class Fee:  $39.00
Availability:  4
Learn the ins and outs of the spices you may have on your spice rack or simply wanted to learn more about.  What to use?  Whole or ground, fresh or cooked, the spices you use can truly enhance the foods you cook and enjoy.  Jill will educate you on spices, usage and how to enjoy trying new spices in your favorite dishes.  Tonight Jill will teach you Thai-style Fresh Green Curried Shrimp, accompanied by Rice cooked in a flavorful and fragrant Aromatic Broth; and a finale of Cardamom Cookies.
Dinner in Germany!
Date:  Tuesday, March 15
Instructor:  Carl Povlick
Class Fee:  $39.00
Availability:  1
Let Carl take you to Munich with his menu of German favorites.  Learn to prepare Rouladen, a traditional German beef roll; Potato Dumplings (to soak up the gravy!); and Red Cabbage.
Cooking for Busy People
Date:  Wednesday, March 23
Instructor:  Lydia Critchley
Class Fee:  $40.00
Availability:  4
HANDS ON!!  You need not have long ingredient lists or tons of time to cook up delicious meals when you are so busy!  Lydia will show you how, with lots of time saving tips and recipes that will get your family to the table in no time.  Planned recipes include:  Cream Biscuits; Macaroni, Cheese and Tomatoes; Cauliflower Medley; Chicken Oriental; and a dessert of Black Forest Pie.
Crepes!

Date:  Sunday, April 3   12:30-2:30
Instructor:  Laurie Conrad
Class Fee:  $39.00
Availability:  3
Sunday afternoon with Laurie spells fun in the kitchen!  And what could be more fun than crepes for spring?  Join Laurie to learn the techniques of easily preparing fresh crepes, and enjoying creative fillings.  This class is partially hands on to experience cooking crepes and filling them.
Fresh Pasta!
Date:  Monday, April 4
Instructor:  Andy Watson
Class Fee:  $39.00
Availability:  8
Love pasta?  You’ll love it even more when you have just made it yourself!  Join Andy as he teaches you how to make fresh pasta, and then enjoy it with some freshly made sauces.  Andy plans on teaching you how to prepare egg pasta fettucini, tagliatelle and penne, and spinach ravioli.  To accompany the pasta, Andy has a couple of sauces to share with you–a quick tomato sauce, a garlic white wine sauce and a pesto cream sauce.   The Taste of Vanilla II Date:  Tuesday, April 12 Instructor:  Jill McLeod Class Fee:  $39.00 Availability:  6 Jill will show you how different vanillas can change the taste of the food they are used in.  Taste your way through the three beautifully varied varieties of vanilla, Madagascar, Mexican and Tahitian, then follow their seductiveness into Vanilla Chili Shrimp with Noodles, Poached Pears, and Fairy Cakes (think cupcakes) with Buttercream Frosting. The Chicken or the Egg Date:  Wednesday, April 13 Instructor:  Carl Povlick Class Fee:  $39.00 Availability:  4 Chicken is such an economical way to cook up a meal for the family, and tonight Carl shows you three ways to use chicken deliciously for any meal.  Start with Eggs in a Nest, a colorful Chicken and Rice Salad with Olives, and Chicken Cacciatore.  Use any of these recipes for a weekday meal or Sunday brunch with friends! Spring Indian Tea Date:  Monday, April 18 Instructor:  Neeta Saluja Class Fee:  $39.00 Availability:  10Neeta will show you how to prepare several traditional Indian snacks, along with their tasty accompaniments and you are on your way to enjoying casual Indian fare!  Her menu includes  Samosas, the homemade pastry filled with seasoned potatoes and peas, deep fried and served with chutneys; Pakodas, a variety of vegetables dipped in chick-pea flour batter and deep fried; Tamarind Chutney, a versatile sweet, sour and tangy chutney; and a refreshing Coriander(cilantro) and Mint Chutney.  Add a delicious Chai, a sweet Indian tea prepared with ginger or cardamom, milk, sugar and tea leaves and you have enjoyed a delicious afternoon tea.
Make Ahead Mother’s Day Brunch!
Date:  Tuesday, May 3
Instructor:  Susie Feest
Class Fee:  $39.00
Availability:  5

Get organized for Mother’s Day weekend and be able to sit with your guests instead of fussing in the kitchen!  Susie will show you how to prepare delicious menu ahead, with minimal fuss.  Her scones are famous by now, and she is planning a Cheesy Cheddar Bacon Scone and a Chocolate Cherry Scone.  An overnight Chicken Breakfast Casserole keeps you ahead of the game, and a quick and Easy Caramel Monkey Bread finishes off your meal!
Mother’s Day-Lite!
Date:  Wednesday, May 4
Instructor:  Jill McLeod
Class Fee:  $39.00
Availability:  9
Join Jill for the ‘lighter side’ of a Mother’s Day meal!  You’ll like the easy preparation of Jill’s menu for a perfect light lunch or brunch for Mom and her guests!  Enjoy individual tartlets of Smoked Salmon, Dill and Horseradish; a Spring Rocket, Fig and Grape Salad; and Herbed Crostini.  Finish your sweet time together with a nibble of Lemon Sorbet accompanied by Triple Ginger Medallions.
Feasting by the Place de la Concorde
Date:  Thursday, May 5
Instructor:  Betsy Piper
Class Fee:  $44.00
Availability:  7
A light spring day in Paris calls for a lite luncheon.  Betsy’s menu could be a perfect Mother’s Day lunch or light healthful dinner full of fresh spring goodness.  Enjoy Cold fresh asparagus with chopped egg;  Poached salmon with beurre blanc;  Duchess Potatoes; a  Mixed salad with red wine/sherry vinaigrette; and a light dessert of Fraises marinees aux calvados (strawberries in apple brandy with whipped cream).

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