Summer is entering the home stretch and many of us are thinking about food (well, some of us never stop thinking about it!). We give thought to making the most of the garden's bounty, firing up our ovens again, and the holidays on the distant year-end horizon. To help you with those delicious decisions, we've whipped up a mouthwatering selection of classes sure to both edify and entertain.

Let me introduce our new instructors for this session. Bill Mitchell comes to us from Boston with backgrounds in catering, food writing, and restaurant work including stints at Pignoli in Boston, Papagus in Chicago and Madison's own L'Etoile. We look forward to sharing in his culinary experience. Also new to the OTI kitchen is Voula Kodoyianni. Voula's background in native Greek cooking and culture make for a fascinating evening so be sure not to miss her classes this session! Neil Stalboergetz plies his trade as Lombardino's Sous Chef, a connection sure to add pizzazz to his debut class on pasta. Speaking of Lombardino's, we'd like to welcome back Patrick O'Halloran-it's been far too long! Mary Sykes, our mistress of whole foods cooking, is back as well with healthful whole grain tips aplenty.

We'd like to remind you that students registered for a class receive a 10% discount on most store merchandise on the evening or afternoon of their class. To make sure that you receive this discount, we ask that you wait to purchase your items until after class-the store is open for 1/2 hour after class for your private shopping pleasure! Staff is available should you need help in locating that cool new silicone basting brush or French rolling pin that the instructor used in their demonstration.

A few thoughts on registration: PLEASE remember to include ALL contact information for all parties registering! We can't stress this enough. If you can't remember your friend's address or work number, give him or her a call and get that information before submitting your form. Omitting this information greatly delays the processing of your registration, sometimes to the point of missing the start of registration. You needn't submit separate forms for each participant; simply use the box indicated for "friend". And for the best chances of getting into a class, please limit the size of your group to two individuals-our classes are quite small and can't accommodate larger groups.

Take a moment to explore the culinary riches that wait within-we're sure you'll find something that inspires you to try something new (or improve on something long-standing)! Please note that registration begins Saturday August 7 at 5:00PM from all forms received prior to that time and on a first-come basis thereafter.