Orange Tree Imports

TEX MEX - LOW & SLOW

To take a bite out of the cold, Sandra offers some hot recipes with a Tex Mex twist:

• Carne Guisada (Spicy Braised Beef)
• Cheese Tortilla Soup
• Green Chile Stew  
  
• Corn Bread in a Cast Iron Skillet
• Red Wine Sangria

MEET THE CHEF - OSTERIA PAPAVERO

Nothing says "gusto" like authentic pasta dishes from the master:

• Butternut Squash Tortelli
• Ricotta and Fresh Herb “Mezzelune”
• Meat Ravioli
• Passatelli Pasta in Chicken/Beef Broth

MEET THE CHEF - MONTY'S BLUE PLATE DINER

Learn the secrets to making American comfort food from scratch:

• Biscuits, Homemade Pork Sausage, Black Pepper Cream Gravy (Breakfast for dinner anyone?)
  
• Otter Creek Farm Cheddar and Chive Biscuits, Honey Butter
• Meatloaf, Red Wine Gravy, Sweet Tomato Relish, and all the fixins’
• Homemade Malt with Sassy Cow Ice Cream

Pâte à Choux

Classically trained French pastry chef Pierre will demonstrate how to prepare, pipe, bake, fill and finish Pâte à Choux. He will also demonstrate the correct use of a pastry bag, and how to make Crème Chantilly. The finished work of art: Choux à la Crème (Cream Puffs). 

TOSS YOUR OWN PIZZA

Our Pizza Professional from The Roman Candle will share his secrets for the perfect pie. You'll learn how to make, proof, and hand toss the dough; some delectable sauce recipes, and you'll create your own signature toppings (Walnuts? Blue Cheese?) There's no limit to what your pizzas can be!

MEET THE SAUSAGE MAKER - UNDERGROUND MEATS

In this hands-on workshop, butcher Garin Fons will lead students in an evening of sausage making.  Students will have the opportunity to break down a pork shoulder, and learn how to trim, grind, mix, and case a variety of sausages. Students will be able to take home the delicious fruits of their labor to share with family and friends.

WARMING WINTER SOUPS

When the weather gets cold, nothing warms you up better than a steaming bowl of homemade soup:

•  French Lentil Soup, Spicy Chorizo Croutons
•  Creamy Pistachio Bisque
•  Spicy Vietnamese Chicken Noodle Soup 

TRADITIONAL NEPALESE COOKING

 Experience authentic vegan cuisine featuring:

·        Alu Paraunta(Potato-Filled Flatbread)

·        Kwanti (Sprouted Bean Soup)

·        Palungo ( Spinach Greens)

·        Golbera Chatni ( Spicy Tomato Chutney)

·        Gajarko Haluwa (Carrot Dessert)  

MEET THE BAKER - BATCH BAKEHOUSE

MEET THE SOUP MAKER - RP'S PASTA

Join “Master Pasta Maker” Peter in this class dedicated to warming winter soups showcasing RP’s fresh pasta:

·        Minestrone with Sausage and Kale

·        White Miso Soup with Spinach and Tofu

·        Home-style Chicken Noodle Soup

·        Tortelloni in Brodo

KNIFE SKILLS

A well-balanced, perfectly sharpened knife is one of life’s necessities!  Clark Stone from Wusthof Trident will discuss: styles; sharpening; and proper grip.  Students will learn how to carve a turkey; chop, dice, mince, and slice vegetables, herbs and bread.

You will receive a special gift for attending tonight’s class: a Wusthof Classic three-inch Paring Knife ($60.00 value). You will also receive a 15% discount on our already low Wusthof prices on the night of the class. The perfect opportunity to add to your collection.

SUPER BOWL SAVORIES

Forget the Doritos and dip, step up your game day menu with:

• Blue Cheese Buffalo Dip Fondue
• Roast Beef, Cheddar & Horseradish Tarts
• Chicken Pesto Sliders
• Cognac Soaked Bacon & Leek Flatbread

MUCHO MEXICAN

Discover the cuisine of Mexico with these delicious, all-time favorites:

·        Tortilla Soup

·        Chile Rellenos 2 ways: Classic Pork and Vegetarian (Goat Cheese and Mushroom)

·        Chicken Enchiladas Verdes

·        Pumpkin Flan

MEET THE CHEF - THE DAYTON STREET GRILLE

Chef Charles will demonstrate a dinner party your friends will never forget:

·        White Bean and Chorizo Soup, Fergola Pasta, SarVecchio

·        Braised Lamb Shank, Creamy Polenta, Braised Escarole, Ridicchio

·        Dark Chocolate Pot de crème, Coconut Macarons  

TRUFFLES IN PARADISE

In this hands-on class, Susie will give you the chance to try your hand at truffle making. She will demonstrate how to mix, form, dip, and roll truffles with a “buffet” of add-ons such as: Chocolate/Cherry; Espresso; Grand Marnier, Caramel Toffee; and more.

You will have the opportunity to roll and mix your own truffles to take home, so bring a container. We’ll supply the aprons: this one could get messy!

DINNER WITH A FRENCH CHEF

Chef Sami Fgaier, former owner and Executive Chef of Le Chardonnay Restaurant, shares his extensive knowledge of classic French cuisine, including these favorites:

·        Prosciutto Garbonzo Soup

·        Salade Niçoise

·        Poulet Provençale

VEGAN DESSERTS

 Learn (and taste) that being a vegan doesn’t mean limited choices, but rather that it can be sweet and satisfying:

·        Mint Chocolate Layer Cake, Peppermint Butter Cream Frosting

·        Cranberry Walnut Tart with a Savory Herb Shortbread Crust

·        Vegan Spiced Rum Nog Cheesecake  

WINTER COOKING WITH LE CREUSET

Join Joann and Deb for a special class focusing on how delicious and easy cooking with Le Creuset products can be!  Our experts will demonstrate everything you can do with an assortment of Le Creuset products including:

·        Classic Cheese Fondue

·        Braised Beef Short Ribs with Guinness, Carrots, Prunes

·        Make-ahead Mashed Potato Casserole

·        Fried Brussels Sprouts, Walnuts, Capers

·        Moist and Tender Chocolate Cake

You will receive a special gift for attending tonight’s class: a Le Creuset 14 inch oval stoneware dish ($60.00 value).  

FRENCH BISTRO FAVORITES

Spend a romantic night in Paris with this hearty but elegant menu perfect for entertaining on a cold Wisconsin night. This demonstration class will feature:

·        White Root Vegetable Soup

·        Duck Confit, Potato Leek Ragout

·        Chambord Crème brûlée

MEET THE CHEF - RESTAURANT MURAMOTO

Join Chef Brett Olstadt in a Sushi rolling workshop. He will demonstrate making perfect Sushi Rice and rolling techniques.  Students will then try their hand at Inside-out Rolls and Regular Rolls.

The class fee includes a sushi rolling mat.

DINNER WITH FRIENDS

Now that the cold reality of a Wisconsin winter has set in, it’s time to hunker down and enjoy a cozy dinner with friends:

·        Roasted Squash Salad with Cranberries, Arugula and warm Cider Dressing

·        Slow Roasted Pork Loin with Parsley, Dijon Crumb Topping

·        Warm Door County Cherry Crisp, Vanilla Ice Cream

MALAYSIAN HAWKER'S TREATS

Walk the streets of Kuala Lumpur, and sample the street hawker’s fares:

·        Spicy Skewered  Jumbo Lemongrass Shrimp, Peppers and Onions, Peanut Satay Sauce

·        Nasi Lemak (the National dish of Malaysia), Tiny Crunchy Fish, Onion, Green Beans, Boiled Eggs, Coconut Rice, Banana Leaf

·        Coconut Mango Dessert

MEET THE CHEESEMONGER - FROMAGINATION

 Join lead cheesemonger and owner of Fromagination for a memorable evening of Swiss Fondue.  Ken will guide you through how to make the ultimate Swiss fondue with the perfect companions.  He will share Fromagination signature fondue recipe.   At the end there will be plenty of fondue to enjoy by all. 

MEET THE CHEF - OSTERIA PAPAVERO

Wisconsinites dream of favorite cheeses melting on grilled bread. Awake and join Chef Francesco for a class on featuring the cold weather classic Panini’s:

•  Hot Pepper, Pecorino Cheese, Samame
• Piadina Bread, Proscuitto, Argula, Mozzarella
•  Italian BLT
• Vegetarian  

QUICK BREADS

·        English Muffin Loaf

·        Classic Irish Soda Bread

·        Southern-Style Corn Bread

·        Quick Cinnamon Buns with Cream Cheese Frosting

·        Quick Maple Pecan Rolls

MEET THE CHEF - BROCACH IRISH PUB

The menu for this class is not yet available.

GLUTEN FREE SWEETS

Learn (and taste!) that eating gluten free doesn’t mean limited choices, but rather that it can be sweet and satisfying:

•  Coconut Cream Pie
•  Vanilla Cake, Vanilla Butter Cream Frosting
•  Pumpkin Pie    

INDIAN CUISINE IN THE HEARTLAND

Step into traditional Indian cooking and learn how to make home-made Paneer (lacto-vegetarian curd cheese).  Neeta’s authentic vegetarian menu will include:

·        Palak-Paneer (Spinach cooked with Tomatoes, Onions, Green Chiles, and Yellow Lentils; served with Fresh Paneer and seasoned with Ghee, Cumin Seeds and Chiles)

·        Chapati (Whole Wheat Indian Flat Bread)

·        Sprouted Moong Bean Salad 

THAI AT HOME

Forgo the take-out; treat your family and friends to the complex flavors of Thai cuisine at home:

·        Hot and Sour Shrimp Soup

·        Thai Green Curry with Chicken

·        Pad Thai

MEET THE CAKE DECORATOR - THE ROLLING PIN BAKE SHOP

SECRETS OF A CATERER

Join Hertha and learn how to host your own colorful Mexican Fiesta:

·        Sangria

·        Nachos, Peach Salsa, Avocado Salsa, Pico de Gallo

·        Pork Verde

·        Mexican Rice, Peppers, Lime Salsa

·        Sweet Cornbread  

SINGAPORE HAWKERS' TREATS

Walk the streets of Singapore and sample the wares of the food peddlers:

·        Singapore Mee Hun ( Stir-fried  curried Rice Noodle, Dry Shrimp, Snow Peas, Garlic, Carrot, Bean Sprouts, Onion, Eggs)

·        Five Spice Jao Har ( Fragrant Shrimp wrapped in Tofu Skin, Fermented Bean Dipping Sauce)

·        Khoo Law Yoke (Traditional Sweet and Sour Pork)