1:00-4:00 PM

In this class CHRISTOPHER SOTKOVSKY,Certified Executive Chef and instructor at Pennsylvania Culinary, prepares different styles of BBQ from around the nation. Be prepared to taste the best Raspberry BBQ Ribs, Native American Barbecued Salmon, Honey-Lime Cilantro BBQ Chicken Skewers and an Asian Barbecued Duck. With the addition of some of CHRIS’ dry rubs and wet mops you can elevate your own BBQ recipes. A few choice fixin’s will accompany these entrees.

Sunday, Oct. 3

This hands-on class is designed for children interested in cooking and able to follow step-by-step instruction. They will learn the basic techniques of cooking with age-appropriate recipes. Safety and sanitation are also stressed in these classes. The classes are structured to teach beginning basic culinary skills. KAREN and BEV help the young chefs prepare: Homemade Pasta with two sauces: Tomato Meat Sauce and Herbed Butter Sauce, House Salad with Homemade Salad Dressing and Creamy Callebaut Chocolate Sauce with Ice Cream. At 2:30 PM they will share their meal with 1 adult guest per child. Children ages 9-12.Limited to 12.

Monday, Oct. 4

ROBERT SENDALL, Chef/owner of All In Good Taste Productions (event producer for the Rich and Famous) and BILL FULLER, Corporate Chef of Big Burrito Restaurant Group (overseeing the operations of eleven restaurants: Eleven, Soba, Kaya, Umi, Casbah and 6 Mad Mex) will face-off for a culinary competition tonight. They will each be given a basket of the same ingredients including seafood for the first course and fowl for the main course (these are the only ingredients they will know before the class). They each can bring up to 6 ingredients of their own and they can use anything in our vast pantry at CRATE. Together they will make a Salad of the Season and a Surprise Dessert, mutually agreed upon prior to this event. Who will receive the honor of becoming the Steel Chef? Bob or Bill? You be the judge. The winner in this challenge will receive a large ALL CLAD frying pan engraved with his name on it as his trophy. Sit down dinner as well as comedy!Limited to 24 voting participants.

Wednesday, Oct. 6

Ginger Marinated Pork Tenderloin with Mango Salsa, Roasted Sweet Potato Salad and Toasted Cashew Crunch.

Thursday, Oct. 7

ALMOST SOLD OUT!

BILL FULLER, Corporate Chef of the Big BurritoRestaurant Group, will have you all prepare, cook and then enjoy a fabulous meal. This class is designed to highlight the pleasure of working in the kitchen side-by-side. You’ll prepare this five course meal.

Menu: Stovetop-Smoked Trout and Wilted Mizuna Salad

Fresh Cavatelli with Autumn Harvest Vegetables

Pan-Roasted Farm Chicken Breast with Braised Chicken Leg Risotto

Local Apple Crisp with Apple-Ancho Ice Cream

An appropriate wine will be served. Hands-onclass at Crate. Sit-down dinner. Limited to 9 couples.

Sunday, Oct. 10

This hands-on class is designed for children interested in cooking and able to follow step-by-step instruction. They will learn the basic techniques of cooking with age-appropriate recipes. Safety and sanitation are also stressed in these classes. The classes are structured to teach beginning basic culinary skills. They will assemble an Antipasto Platter with Homemade Italian Bread Sticks, prepare Nonne’s Country Lasagna with Homemade Pasta Sheets and Stuffed Italian Cream Puffs decorated with Drizzled Chocolate. At 2:30 PM they will share their meal with 1 adult guest per child. Taught by KAREN and BEV. Children ages 9-12. Limited to 12.

Monday, Oct. 11

The smell of breads fresh out of the oven is a wonderful way to wake up whether you are staying at an Inn or in your own home. So JACKIE KARKOWSKY, previously the sous chef at the Frick and now the chef at the Inns on Negley, will let you in on her secret bread recipes. Learn how to make: Grain and Seed Bread (using whole wheat flour, rolled oats, sunflower seeds and black and white sesame seeds), Sweet Almond Challah, Pumpkin Brioche and Frosted Pumpkin Cinnamon Buns. Some of these breads are great toasted, some are perfect for French Toast and some are perfect with jams and butters. All bring back wonderful memories of fresh baked products and simpler times.

Wednesday, Oct. 13

Oven-Baked Pasta Rustica with Parma Sausage and Smoked Gouda, Salad of Greens, Radicchio and Reserved Speciale Balsamico Vinegar and a Chocolate Walnut Tart.

Sunday, Oct. 17

12:00-1:30 PM (adults)

2:00-3:00 PM (teens 13+)

Learn the proper way to use and maintain knives. JEANNE LEWIS, owner of A Fare to Remember,

demonstrates some basic knife skills. Then you will participate in cutting ingredients into a dice, julienne, etc. Bring a chef’s knife to this hands-on class.There will be a drawing at each class for a

J. A. Henckels Signature 8”chefs knife, 4”parer, steel and knife roll ($115 value). Everyone will receive a chop-chop board. Limited to 15.

Wednesday, Oct. 20

Salmon Fillet with Chardonnay and Wild Mushroom Butter Sauce, Roasted Potatoes and Baby Carrots and Parisian Spice Apple Cake. REPEAT OF SELL OUT!

Thursday, Oct. 21

WQED’S ever present TV personality, Pittsburgh Magazine and Tribune Review contributing food writer, CHRIS FENNIMORE and The Borrowed Chef, JOE CERTO (CRATE’S popular instructor) team up once again. They will transform homemade pasta dough into mouth-watering sweet and savory delights. Watch them make Ravioli stuffed with Goat Cheese and Proscuitto, Manicotti with Three Cheeses, Canelloni Stuffed with Chicken and Basil Cream Sauce and a White Chocolate Ravioli with Raspberry Cream Filling and Chocolate Ganache Sauce. This class is just pure fun!

Saturday, Oct. 23

WINTER ENTERTAINING WITH HORS D'OEUVRES

This power-packed class is sure to have your head spinning. Keeping up with CAROL TABONE for this mouthwatering class is a feat. Try her Beef Tenderloin Crostini with Three Sauces (Thai, Horseradish and Dijon Mustard); Vietnamese Spring Rolls with Peanut Sauce; Sun-dried Tomato and Pesto Torta; Shrimp and Sesame Filo Sticks with Apricot Dipping Sauce; Roasted Asparagus, Red Onion and Cheese Quesadillas with Cumin-Lime Cream Sauce and Lemon Butter Cookie Swirls. WOW!

Sunday, Oct. 24

Once we started these classes who knew CAROL TABONE would never be allowed to stop. Carol warned us! Turn your kitchen into Santa’s Workshop once again with these new, delicious, edible gifts. Watch her create a Pumpkin Cheese Ball, Spiced Sweet Oranges, Sour Cream and Lemon Pound Cake, Popcorn Nut Crunch, Carol’s famous White Chocolate Bark with Cranberries and Pistachios, Mozzarella Marinata and Crispy Polenta Cracker Bread. CAROL is the director of Jungle Jim’s Cooking School in Cincinnati. She was classically trained at La Varenne in Paris and the Cordon Bleu School in London.

Monday, Oct. 25

ALMOST SOLD OUT!

CHAYA DEWAN NEE GUPTA is an alumnus of the prestigious Institute of Hotel Management Catering and Nutrition, Pusa, New Delhi. CHAYA will meet you at the India Grocers in Scott Town Center to introduce you to Indian products (at 6:00 PM, 1/2 hour before the class begins). Learn what is available on our own grocery store shelves that will help you make authentic Indian food with easy preparation. Her enthusiasm is contagious - please try something new - you’ll like it. Today the class has many popular Indian dishes including Palak Paneer, Chicken Vindaloo and Basmati Rice Pilaf.

Tuesday, Oct. 26

 REPEAT OF TOUR ON SEPTEMBER 21 OR NOVEMBER 16.

Wednesday, Oct. 27

ALMOST SOLD OUT!

Shrimp Jambalaya with Parma Andouille Sausage, Mom’s Arkansas Fried Okra and Pecan Squares.

Thursday, Oct. 28

ANDREA CARROS SCHRENK has been in the culinary field for over twenty-five years. We asked her to make pastries from her own ethnic background and loosen up. The movie (My Big Fat Greek Wedding) inspired us to have a good time and embrace our families and heritage. So go for it Andrea! Andrea makes Orange Kataifi (shredded phyllo with orange and spiced walnuts), Blangetta

(family version of Baklava), Diples (fried pastry puffs with honey and pistachio), Galatoboureko (filo dough filled with a farina custard), Kourabiedes (melt in your mouth butter cookie) and the Best Greek Rice Pudding Ever! This class was SOLD OUT the last two years. Limited to 28.

Saturday, Oct. 30

ALMOST SOLD OUT!

Can you believe over 4 billion fresh pizzas are sold in the United States each year? Because everyone loves pizza, ROSE and BEV designed a hands-on class for children. If your child is interested in cooking and can follow step-by-step instruction they’ll love this class. They will learn how to make homemade pizza crust by mixing (using an electric mixer and a food processor) stretching and then baking the dough. Participants make Pizzeria-Style Sauce and Individual Pizzas and Calzones using numerous toppings to match their tastes. A salad will round out the meal. Safety and sanitation are also stressed in these classes. The classes are structured to teach beginning basic culinary skills. Children ages 9-12. Limited to 12.

Sunday, Oct. 31

Come and find out how to prepare your own sushi. This hands-on class is taught by TONY YEH from Sushi Three in Mt Lebanon (there is also a Sushi Too, Sushi Two and Sushi Four). You will be making different shapes and styles of this traditional Japanese food using a bamboo roller. The blending of Sushi with American tastes has created many new vegetarian combinations. Tony will properly prepare the vegetables, sushi rice and teach you how to make Kappa, California, and Boston Rolls. We have put together a starter kit for you to take home so you are ready to go! Hands-on. Limited to 18 people. Same class offered on Monday, February 7, 6:00 PM-8:30 PM.

6:30-8:00 PM

Before the class ED BARTUSH (RegionalSales Manager for Wushthof Trident Cutlery Co.)will sharpen up to 3 knives per customer for Free to participants of the class. *$1.00 for those not attending the class, (Donation made to Family Hospice).

In the knife skills class ED will get a knife in your hands and you will learn how to make the classic cuts like julienne, dice, and brunoise. What makes a good knife? Which knife do you use for each purpose? How do you store and clean fine cutlery? He’ll discuss these questions and more.

Boning of chicken will be demonstrated and a whole turkey will be carved and served. Participants of the class will receive a chop-chop board and a Wusthoff 3”parer FREE ($55.00 value).

Wednesday, Nov. 3

David McKinney’s Italian Pulled Pork Sandwich, Napa Cabbage Slaw and Apple Crostata with Cinnamon Crumble.

Thursday, Nov. 4

4:00-5:30 PM

6:30-8:30 PM

(book signing)

THE DOUGHMAKERS

$30.00

Sisters, Bette and Diane, started their business in 1996. They were searching for a fund-raising project for their boys’scout troop. They made some baking sheets. They realized how superior the baking results were when the pans they made allowed air to flow under the cookies for even browning. The rest is history. They have a patent on their Original Pebble Pattern™ and in 2000 built a 50,000 square foot state-of–the-art plant in Terre Haute, Indiana. Come meet BETTE LA PLANTE, co-founder, President and CEO ofDoughmakers®. BETTE willsign herDOUGHMAKERS®COOKBOOKand then teach a baking class.

Read about her inspiring success story with over 125 recipesin her cookbook. With the purchase of DOUGHMAKERS®COOKBOOK,you will receive a DOUGHMAKERS® 10”x14”biscuit sheet FREE ($9.99 special value).

In the class she’ll bake Grandma Minnie’s Date Nut Cake, Alva’s Spritz Cookies, Clementine’s Muffins and Apple Raspberry Pie.

Saturday, Nov. 6

ANDREA CARROS SCHRENK, CCE, CEPC continues our holiday cookie tradition with a new variety of cookies. She is a great teacher who demonstrates baking techniques that you’ll find invaluable during this holiday season. These classic favorites have stood the test of time and add a familiar and delicious touch to the holidays: Tuscan Citrus Pistachio Thins; Dried Cherry, Date and Golden Raisin Oat Bars, Coconut and Candied Ginger Meringues dipped in Callebaut Chocolate, French Almond and Vanilla Bean Tiles; and Chocolate Linzer Stars with Raspberry Jam and Milk Chocolate. Limited to 28. You have a chance to win a Silpat (the professional non-stick baking mat).

Sunday, Nov. 7

This class is taught by TONY YEH (and one of his children) from Sushi Three in Mt Lebanon (there is also a Sushi Too, Sushi Two and Sushi Four). This class is for an adult with child working together. The two of you will be making different shapes and styles of this traditional Japanese food using a bamboo roller. The blending of Sushi with American tastes has created many new vegetarian combinations. Tony will properly prepare the vegetables, sushi rice and teach you how to make Kappa, California, and Boston Rolls. We have put together a starter kit for you and your child to take home so you are ready to go! Hands-on. Limited to 9 adults with child (children must be 10 and older).

Monday, Nov. 8

More of a good thing is never enough! So join CINDY SCOTT, of All Occasions Party Rental, for some great recipe ideas for a Sunday brunch, the perfect way to entertain for the holidays and have a good time, too! You’ll start with a Sparkling Raspberry Punch. Then Individual Savory Baked Eggs and Asparagus (do-ahead); Glazed Sausage and Canadian Bacon; Fresh Pineapple in Cinnamon and Ginger Sauce; Roasted Beets; Caraway and Red Cabbage Slaw with a Mustard Dressing and a White Chocolate Banana Bread Pudding. Now call your friends. Have them over for brunch.

Wednesday, Nov. 10

Shrimp Stuffed Sole, Pecan Rice Pilaf, Green Beans with Fleur Del Sel Sea Salt and Bittersweet Chocolate Cake with Whipped Raspberry Cream. REPEAT OF A SELL OUT!

Thursday, Nov. 11

DAVE DESIMONE writes a column, Wine Cellar, in the Pittsburgh Tribune-Review and hosts a half hour edition of the Wine Cellar Show once a month on KQV radio. When you have a wine that has at least 75% of a dominant grape used to make the wine it is called a varietal wine. Today you will try varietals such as Viognier, Riesling, Syrah, Zinfandel and more….These wines will all be available at the State Stores this fall and winter until the supplies run out! We even have the code numbers for ease of purchasing. We will be serving Antipasto Platters featuring Parma Sausage products at the class.

Saturday, Nov. 13

Join our GREAT staff at CRATE. This class will feature some of our all-time favorite desserts. So many desserts so little time! Be there! You’ve got to try this class because we’ll all know (Rose, Bev, Joyce, Janet, Karen, Marlene and Linda) if you’re not there! This is just the beginning; taste the Hollywood Cheesecake with Raspberry Sauce, Luscious Lemon Tart, Individual Mini Fallen Chocolate Cakes,

White Chocolate Mousse with Berries, Pumpkin Crème Brule and a Tipsy Trifle.

Monday, Nov. 15

ALICE MEDRICH opened her revolutionary Berkeley, California, pastry shop thirty years ago.

Her personal approach has changed the face of chocolate desserts. Her techniques and depth of understanding chocolate have inspired several award-winning cookbooks including Cocolat (IACP/Julia Child Best First Book and James Beard Foundation Cookbook of the Year) and Chocolate and the Art of Low-Fat Desserts (also a James Beard winner). Her new Bittersweet (International Association of Culinary Professionals Cookbook of the Year and Single Subject Category) emphasizes the new-generation chocolates with less sugar, more cocoa bean solids and more flavor. Still learning, discovering and sharing what she loves, she returns to CRATE after a nine year absence. Help us welcome her to Pittsburgh. Make sure she signs your cookbooks!

Try her: Arugula Salad with Cocoa Nibs, Bittersweet Chocolate Soufflés with Cocoa Bean Cream, Coconut Saras (dressy little desserts made with coconut macaroons with whipped chocolate ganache dipped in bittersweet chocolate), Pecan Praline Brownies and Tribute Cake (devil’s food cake filled with whipped ganache and finished with bittersweet chocolate glaze and ruffled chocolate fans).

Monday November 15, 22 29 and December 6,13,20

This series of all NEW six “hands-on”classes is designed for those who are fairly adept in the kitchen. Each class is conducted under the guidance of CHEF CHRISTOPHER SOTKOVSKY, CEC, CCE whowill guide you through this in-depth exploration of techniques of cooking. ALL NEW RECIPES. Students will participate in lecture, demonstration and hands-on practice to refine your culinary skills while enjoying the dishes they create. CHEF SOTKOVSKY teaches at the Pennsylvania Culinary. Required to bring to each class : Chef’s knife, paring knife and apron. Limited to 12.

Sessions 1 and 2 : Learn to prepare the “Grand”or “Mother”Sauces: These provide the basis of all classic sauce-based

Dishes: Veloute, Béchamel, Tomato and Espanola. These two sessions will feature recipes using these “base”

sauces to build many menu items including cream soups, Chicken Parmentine, Roast Beef with Burgundy Sauce and Hollandaise Sauce.

Session 3: Fresh Pasta and Filled Pasta: Learn to make homemade, hand-shaped pasta dishes including Fettuccini Jambalaya, Ravioli with Pepper Smoked Tuna Filling and more.

Session 4 and 5:Baking and Pastry:Yeast and Flatbreads. Basic Multi-Grain Yeast Bread, Basil Pesto Focaccia, Mexican Tortillas and Afghan Nan. Served with accompaniments. Pastry techniques including recipes of Chocolate Panache Cake, Fresh Fruit Cream Tart. Concord Flurries and Key Lime Cheesecake.

Session 6:Garde Manger: Interesting Prepared Salads including Tuscan Beef and Bean Salad, Roasted Lamb Couscous Salad, Black Bean and Corn Salad, Peking Shrimp Salad.

Each session will feature a Chef’s Market Salad, especially selected based on seasonal market ingredients.

Tuesday, Nov. 16

 REPEAT OF TOUR ON SEPTEMBER 21 OR OCTOBER 26. Limited to 12 .

Wednesday, Nov. 17

Spirited Hot Apple Cider, Herbed Vertical Roasted Turkey Breast with Fresh Cranberry Orange Sauce, Duchess Potatoes and Spiced Pumpkin Roll with Creamy Caramel Sauce and an appropriate wine.

Thursday, Nov. 18

TERRY HOWARD shows you how easy it is to use a pressure cooker. She’ll be making a Hearty Mediterranean Vegetable Soup, Ragout Chicken Cacciatore with Parmesan Mashed Potatoes, Shitake Risotto and Cranberry-Orange Bread Pudding. She will be using the “second generation”Kuhn-Rikon Pressure Cooker for some of the dishes. The high pressure and temperature break down food fibers more quickly, shortening the cooking time dramatically. On the night of the class you will get an additional $10.00 off any Kuhn-Rikon Pressure Cooker purchased.

Friday, Nov. 19

This is a very popular service at the Inn. I know I’d love it! Making breakfast in bed for someone makes you think ahead. On the tray: A bud vase with flowers, coffee server, cups, sugar and creamer, teapot, assorted teas …and JACKIE KARKOWSKY’S Tweed Scones, Sugared Almond Apricot Muffins, Poached Seasonal Fruit (similar to a compote) and a Potato Galette topped with Winter Greens and Poached Eggs. JACKIE was previously the sous chef at the Frick and now the chef at the

Inns on Negley .

Saturday, Nov. 20

We are off to Akron with LINDA WERNIKOFF! You’ll travel on a “luxurious”bus for 2 1/2 hours to two of the most wonderful and unique food markets you have ever seen - guaranteed! WestPoint Market is the best gourmet store between New York and Chicago (over 500 cheeses), wines (over 4,000 labels) a restaurant and tea room. Included is a light lunch with wine from the market and a slide presentation, hopefully by Russ Vernon (he’s retired!) in the tea house at the market. We’ll shop! Then off to Mustard Seed, a natural food store which promotes organic, local and sustainable products just 10 minutes away. It has been locally owned since 1981. Bev Shaffer, cooking school director and cookbook author of No Reservations Required, will give us a short explanation of the store and a cooking demonstration. We’ll shop! Don’t miss this event! We are leaving from CRATE promptly at 8:30 AM. Bring a large cooler for all your purchases!Park around the side of Marshalls where we will board the bus.

Sunday, Nov. 21

This hands-on class is designed for children interested in cooking who can follow step-by-step instruction. They will learn the basic techniques of cooking with age-appropriate recipes. Safety and sanitation are also stressed in these classes. BEV AND JANET will help them prepare: Potato, Bacon and Cheese Frittata, Homemade Biscuits and Holiday Sugar Cookies. At 1:30 PM they will share their meal with 1 adult guest per child. Children ages 9-12. Limited to 12.

Sunday, Nov. 28

JEANNE LEWIS, owner of A Fare to Remember, is a caterer, natural born singer and comedienne. Listen to the music of Frank Sinatra in the background as JEANNE takes the last minute frenzy out of entertaining “Just in Time.”Try “They say It’s Wonderful”Olive Tapenade and Herb Garlic Lemon Aioli with “Some Enchanted”Winter Vegetables, “Stormy Weather”Oven Roasted Tomato Soup with “You’re the Top”Seafood Risotto, “Try a Little Tender…”Veal Saltimbocca (proscuitto and sage leaves finished in a white wine sauce) and “My Way”Stuffed Peaches with “Too Marvelous for Words”Mascarpone Cream. “I’m in the Mood”for a great class. “Goody Goody”!!! Appropriate wine served. Sit down dinner. Limited to 24.

DECEMBER STORE HOURS:

Monday-Friday 9:30 A.M. - 9:00 P.M.

Saturday 9:30 A.M. - 5:00 P.M.

Sunday 11:00 A.M. - 5:00 P.M.

6:00-9:00 PM

RICK RODGERS is the author of nineteen cookbooks, including his new Celebrations 101. His Carefree Cook, Thanksgiving 101, Christmas 101,Kaffeehaus, Fondue, Dip It are among the most popular cookbooks sold at our store. He has won numerous James Beard Foundation and IACP nominations and awards. He believes in the “101”approach to cuisine. He thinks cooks should learn to walk before they run. He covers each subject in depth so people can apply it to their everyday cooking. He wants cooking to be fun. RICK is a frequent contributor to Bon Appetit, as well as Cooking Light, Fine Cooking, Food and Wine, Chocolatier and USA Weekend. Make you get his cookbooks and he signs them.

Tonight he will be preparing: The Ultimate Roast Beef Dinner: Mulled Wine with Honey and Oranges, Parsnip and Leek Soup with Bacon: Roast Beef “Au Jus”101 with Horseradish Sauce; Potato, Mushroom and Roquefort Gratin; Baby Carrots with Port Wine Glaze and Peppermint Profiteroles with Chocolate Sauce.

Saturday, Dec. 11

CHRISTOPHER SOTKOVSKY,Certified Executive Chef and instructor at the PA Culinary loves using fresh and dried chilies to adapt to traditional recipes. The “bone chilling”winter days will soon be here so let’s warm-up with Texas Chili con Carne (no beans please), Cincinnati Chili with Cheddar Cheese Spaetzle, New Mexican Green Chili, Vegetarian Chili and Island Black Bean Chili. A hearty bowl of chili, crusty Breadworks Bread and cold beer are perfect accompaniments to a Steeler Game win!

Sunday, Dec. 12

ALMOST SOLD OUT!

Creating cookie houses is a traditional way of decorating for the holidays. Come learn the secrets for successful gingerbread cottage construction. KAREN will demonstrate how to put together gingerbread houses and decorate them. Parent with child will work together and create a gingerbread house. Class includes a gingerbread kit used in class. Limited to 12 adult/child (5-9 years old).

Monday, Dec. 13

ALMOST SOLD OUT!

Join our GREAT staff at CRATE. This class will feature some of our all-time favorite hors d’oeuvres. And I mean some. We have so many! Just in time for the holidays- Crabmeat Parmesan Canapés, French Gruyere Fondue, Filet of Beef Mini Sandwiches with Whipped Horseradish Cream, Carol Tabone’s

Three Cheese Caramelized Onion Pizza, Smoked Salmon Crostini, Dolmades (homemade Greek stuffed grape leaves) and Betty Rosbottom’s Peppered Tuna Skewers with Wasabi Mayonnaise.

Wednesday, Dec. 15

Clay Street Cosmopolitan, Prime Rib Au Poivre, Yorkshire Pudding, Pan-Roasted Root Vegetables and Tiramisu with an appropriate wine.

Thursday, Dec. 16

Creating cookie houses is a traditional way of decorating for the holidays. Come learn the secrets for successful gingerbread cottage construction. KAREN will demonstrate how to make the dough and shape it for baking. Then, working with her pre-made gingerbread shapes, you will assemble and decorate your own gingerbread cottage. Class includes recipes for gingerbread dough and icings. Limited to 12 adults.

Thursday, Dec. 16

Can’t decide which wines to serve for the holidays? Think of the herbs (Sauvignon Blanc) or chestnuts (Pinot Noir) that are in the stuffing or maybe the type of meat you are serving; turkey, duck, ham, beef…Seem too complicated? An SOS goes out to DAVE DESIMONE who will share his knowledge of wines that complement the meal.You will be sampling six fine wines. These wines will all be available at the State Stores this fall and winter until the supplies run out! We even have the code numbers for ease of purchasing. We will be serving antipasto platters featuring Parma Sausage products at the class.

Friday, Dec. 17

Italian family traditions revolve around the food and wine! CAROL TABONE invites you to feast on Tuscan-inspired dishes that will bring about the meaningful pleasures of gathering family and friends together over great food. We will do as the Italians. Enjoy the meal in courses and savor each dish as well as spend time together around the table.Pumpkin Gnocchi with Parmesan Butter Sauce; Tuscan-Style Stuffed Turkey Breast; Roasted Potatoes and Carrots with Garlic and Rosemary; Baked Fennel in a White Sauce topped with Parmesan Cheese; Baby Arugula, Proscuitto, Pear and Parmesan Salad and Lemon Biscotti Cheesecake with a Lemon Sauce. Appropriate wine will be served. Sit down dinner. Limited to 24.

Saturday, Dec. 18

Looking to warm up in the middle of winter? Join CAROL TABONE. She’s baaaack! and making some comfort soups for us. Try her Corn, Bell Pepper and Potato Chowder; Italian Lentil Soup with Pancetta; Creamy Cauliflower Soup with Roquefort Swirls and Caramelized Onion Focaccia (Breadworks).

Monday, Dec. 20

CHAYA DEWAN NEE GUPTA is an alumnus of the prestigious Institute of Hotel Management Catering and Nutrition, Pusa, New Delhi. Her enthusiasm for the pressure cooker is contagious. Today the class is about saving time everyday. Try Traditional Lentil Soup and an Indian version, Black and Red Bean Curry and Goulash. Tips on the use of the pressure cooker for potatoes, artichokes, stocks…

Wednesday, Dec. 29

Country Chicken and Wild Rice Soup, Warm Spinach and Pear Salad and a Warm Blueberry Pandowdy with French Vanilla Ice Cream.

JANUARY AND FEBRUARY STORE HOURS:

Monday &Thursday 9:30 A.M. - 9:00 P.M.

Tues, Wed, Friday 9:30 A.M. - 6:00 P.M.

Saturday 9:30 A.M. - 5:00 P.M.

Sunday CLOSED

1:00-3:00 PM

Can you believe over 4 billion fresh pizzas are sold in the United States each year? Because everyone loves pizza we designed a hands-on class for boys and girls ages 9-12. If your child is interested in cooking and can follow step-by-step instruction they’ll love this class. They will learn how to make homemade pizza crust by mixing (using an electric mixer and a food processor) stretching and then baking the dough. They will also make Pizzeria-Style Sauce and Individual Pizzas and Calzones using numerous toppings to match their tastes. A salad will round out the meal. Safety and sanitation are also stressed in these classes. The classes are structured to teach beginning basic culinary skills. Children ages 9-12. Taught by BEV and ROSE. SAME CLASS AS OCTOBER 30.

Tuesday, Jan. 11

Join our GREAT staff at CRATE. This class will feature some of our all-time favorite desserts. So many desserts so little time! Be there! You’ve got to try this class because we’ll all know (Rose, Bev, Joyce, Janet, Karen, Marlene and Linda) if you’re not there! This is just the beginning: taste the Hollywood Cheesecake with Raspberry Sauce, Luscious Lemon Tart, Individual Mini Fallen Chocolate Cakes, WhiteChocolate Mousse with Berries, Pumpkin Crème Brule and a Tipsy Trifle. REPEATED CLASS.

Thursday, Jan. 13

BILL FULLER, Corporate Chef of the Big BurritoRestaurant Group, will have you all prepare, cook and then enjoy a fabulous meal. This class is designed to highlight the pleasure of working in the kitchen side-by-side. You’ll prepare this five course meal.

Menu: Point Reyes Blue Cheese Flan with Beet Vinaigrette

Seared Sea Scallops with Pancetta Crisps and Watercress Salad

Roasted Pork Loin with Pan Sauce, Celery Root Mash with Winter Greens

Butternut Squash Crème Brule

An appropriate wine will be served. Hands-onclass at Crate. Sit-down dinner. Limited to 9 couples

Saturday, Jan. 15

This is the first of three all NEWclasses designed for our future “chefs”. They will be lead by CHEF CHRISTOPHER SOTKOVSKY, Culinary professional from the PA Culinary, preparing some Italian favorites. Techniques will be emphasized. Included will be a finished meal: Roasted Pepper Salad, Totally Fresh Fettuccine with Homemade Marinara Sauce and Twisted Garlic Breadsticks.

Teens only (13+). Limited to 12.

Monday, Jan. 17

Join JOE CERTO in today’s all new demonstration class as he prepares Antipasto (hot and cold appetizers) Sicilian Orange Salad, Panzanella, Mussels Marinara, Marinated Roasted Red Peppers and Marinated Bocconcini(fresh mozzarella cheese shaped into little balls) and Arancini (Sicilian dish of rice and meat formed into balls).

Wednesday, Jan. 19

General Tso’s Chicken, Vegetable Fried Rice and Ginger Ice Cream with Macaroons.

REPEAT OF SELL OUT!

Saturday, Jan. 22

ANDREA CARROS SCHRENK will help you impress your friends and family with these trendy fun and modern cakes. Learn to make the popular stacked square cakes that resemble beautifully packaged gifts. The cakes will be covered with rolled fondant and decorated with marzipan. Using imported fondant you will make hearts, ribbons and polka dots…and more. This whole day class is for the serious baker. Imported fondant will also be available for sale. Limited to 12. A light lunch served.

Wednesday, Jan. 26

Hearty East Hampton Clam Chowder, Black Diamond Cheese Straws and a Surprise Dessert from Crate Great Class!

Thursday, Jan. 27

Join our GREAT staff at CRATE. This class will feature some of our all-time favorite Italian recipes. Betty Rosbottom’s Fennel Soup, Hearts of Romaine Salad with a Lemon Parmesan Vinaigrette, Giuliano Bugialli’s Pezze della Nonna (the gentlest homemade stuffed pastas with béchamel and marinara sauce) and Carol Tabone’s Zuccotto (molded pudding made with ladyfingers, whipped cream and chocolate). With an Italian vino, of course!

Saturday, Jan. 29

This all NEWclass is designed for our future “chefs”. They will be lead by CHEF CHRISTOPHER SOTKOVSKY, Culinary professional from the PA Culinary, in making some Chinese favorites. Techniques will be emphasized. Included are Vietnamese Spring Rolls, Chinese Egg Rolls, General

Not So’s Chicken (not so hard to make) and Fry Your Own Rice! Teens only (13+). Limited to12.

12:00-1:30 PM

Spiced Shrimp with Snow Peas and Mushrooms, Basmati Rice and Fresh Pineapple with Mixed Berry Sauce. REPEAT OF SELL OUT!

Saturday, Feb. 5

Just in time for Valentine’s day, DEDE WILSON is making some extraordinary desserts. DEDE is a Contributing Editor of Bon Appetit, has a 26-series PBS show (Seasonings) and is the author of numerous pastry books including the Wedding Cake Book. If you’re planning your own wedding or making a wedding cake for a special friend or relative this class is a must.

In today’s class she will be preparing and decorating Chocolate Covered Cherry Cake (a white cake with bittersweet chocolate shavings and kirsch soaked dried cherries), Gold Bittersweet Chocolate Truffles, Ménage a Trios (dark, milk and white chocolate cookies), Half and Half Cookies (the ultimate chocolate chip).

Stay tuned for another cake cookbook by DEDE due out this Spring.

Monday, Feb. 7

Come and find out how to prepare your own sushi. This hands-on class is taught by TONY YEH from Sushi Three in Mt Lebanon (there is also a Sushi Too, Sushi Two and Sushi Four). You will be making different shapes and styles of this traditional Japanese food using a bamboo roller. The blending of Sushi with American tastes has created many new vegetarian combinations. Tony will properly prepare the vegetables, sushi rice and teach you how to make Kappa, California, and Boston Rolls. We have put together a starter kit for you to take home so you are ready to go!

Same class offered on Monday, February 7, 6:00 PM-8:30 PM. Hands-on. Limited to 18 people.

Wednesday, Feb. 9

Chopped Greek Salad with Feta and Olives, Moussaka (layered eggplant casserole with ground lamb and cheese) and Andrea Schrenk’s Blanghetta (variation on Baklava).

Saturday, Feb. 12

This NEWclass is designed for our future “chefs”. They will be lead by CHEF CHRISTOPHER SOTKOVSKY, Culinary professional from the PA Culinary, in making some Mexican favorites. Techniques will be emphasized. Try Not ‘yo Mamma’s Nachos with Smokin’Salsa (and mild sauce for the heat challenged), Enchiladas Verde, and his famous “Wet Burritos”. Teens only (13+). Limited to12.

Thursday, Feb. 17

Join our GREAT staff at CRATE. We all love soup. So you are in for a real treat. Warm-up to Fiesta® bowls full of Rose’s Fabulous Split Pea Soup (she had to come up with a recipe for the class), Butternut Squash and Leek Soup, Carol Tabone’s Hearty Cabbage and Bean Soup and The Thinnest Cracker Bread.

Thursday, Feb. 24

Because the pressure cooker tenderizes tough cuts of meat quickly, you can make those wonderful hearty winter stews, ribs and shanks on weekdays instead of just for special occasions. TERRY HOWARD joins us again to take the fear out of pressure cookers. So try her New Mexican Pinto Bean Soup garnished with Lime Tortilla Chips; Terry’s Famous Corn Muffins (made in a Lodge cast iron pan); Black Beans and Rice; Pork and Hominy Stew with Pressure Roasted Potatoes and Cinnamon and Chocolate Bread Pudding. On the night of the class you will get an additional $10.00 off any Kuhn-Rikon Pressure Cooker purchased.

HANDS-ON CLASSES require a significant amount of time spent on your feet. Please wear comfortable shoes and bring an apron to class. It is advisable not to wear jewelry. Additional equipment needed will be listed in particular class description. Cleaning your area and cooperation for clean up after the class is expected. Limited from 8 to 18 people depending on the class .

NEXT GENERATION CHEFS These hands-on classes are designed for children, ages 9-12 who are interested in cooking and can follow step-by-step instruction. Participants will receive information on kitchen safety, sanitation, and use age-appropriate tools relevant to the recipes. Children should wear washable clothing, closed-toed shoes and aprons.Taught by CRATE staff.Limited to 12 children per class.

OBSERVATION : In classroom environment. Demonstration by chef and generous sampling of food prepared in class. Lap trays provided. Up to 40 people unless otherwise stated.

LUNCH & LEARN: Three tables with tablecloths, 8 people at each table. 1 ½ hours of instruction and lunch. Taught by CRATE staff. Limited to 24 people .

SIT-DOWN DINNER : Three tables with tablecloths, 8 people at each table. Observation of complete menu as prepared by chef. Full meal and appropriate wine served. Limited to 24 people.

CRATE GREATS : Our staff at CRATE has created and accumulated so many recipes from some of our chefs over the last 26 years; they wanted to write a cookbook. Because they are so busy in the retail part of our store and teaching classes, they had a GREAT idea. “Why don’t we all teach our favorite recipes?” And guess what? They came up with CRATE GREATS!Observation in classroom environment. Lap trays provided. Up to 40 people unless otherwise stated.