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

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 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).

March 12th is the  ”BE-DE-FU” Event:
Two local stores – Midnight Moon and Diakonos Designs will be sponsoring a creative contest called ‘BE-DE-FU’.  This first monthly ‘BEading DEsigning FUn’ challenge will take place at both stores from 6-8:30 where beading teams will create unique designs using specially selected beads.  We’ll get together at Vincenzo’s at 9:00 to see all the designs and vote on favorites. Join us for food, friends and some creative BEading DEsigning FUn— come design & compete as part of a design team or watch and learn new ideas from fellow designers.  Call Lynn (877-1577) or Becky (575-5642) to reserve your spot.

March 13th – 14th – Make Your Own Jewelry Weekend:
Join Becky at Diakanos Designs and create jewelry from Katherine Vaughn’s art and/or learn to make resin jewelry.  Join Lynn at Midnight Moon and see how easy it is to design your own PMC (Precious Metal Clay) pieces. For more information contact Becky at 575-5642 or Lynn at 877-1577 for more information.

Roast and Toast!  Roasted Salmon
Date:  Wednesday, March 10
Instructor:  Carl Povlick
Class Fee:  $39.00
Availability:  10 seats
Carl is back!  Roast and Toast is back!  Carl returns to All Through The House with another of his roasting classes, this time with salmon.  He has found a recipe for Pistachio Crusted Salmon that sounds too yummy to pass up!  Add to that his secret for roasted veggies, and the ‘toast’ of a glass of wine, and what a meal!  If you’ve missed Carl, you’ll want to see what he’s been up to!

Spring Brunch
Date:  Monday, May 3
Instructor:  Carl Povlick
Class Fee:  $39.00
Availability:  10 seats
As an innkeeper, Carl has to come up with delectable and memorable breakfasts for his guests to enjoy every day.  Recently, his “Wonderfully Wild Wild Rice Quiche” just took 2nd place in the Wisconsin Bed and Breakfast Cook Off, and tonight he shares the recipe with you.  Carl will also show you some side dishes to accompany this treat.  Learn the best from the ‘Breakfast King!’

If you haven’t taken a class at All Through The House you’re in for a treat.  They are small, only 10 seats, you get to learn a new recipe, take it home with you, and get to eat it also.  You’ll also get insight into cooking techniques that you my not have known about.

Get some of your friends together and make it a get away.  Sign up for classes by calling 608-877-9403, check the class schedule at Shop The House.

To continue your Get Away even future, book a room at Carl Povlick’s B&B, Naeset Roe Inn.  You only have to walk a block to the class and you’ll have a comfortable place to stay the night and have another sampling of Carl’s culinary skills in the morning.  Check availability here.

I look forward to seeing you in class and at the Inn.
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