Classes I’m Teaching

In addition to sharing my love of cooking, eating, and entertaining on the blog; I also teach cooking classes at the Kitchen Shoppe and Cooking School in Carlisle, PA.  I’d love to see you there!

The following is a description of each of my classes that is currently on the roster, along with links to the Kitchen Shoppe to register.

BRING A FRIEND TO ITALY – Tuesday, September 12, 2017 6:00 – 9:00 p.m.

Hate to fly but want to experience great Italian food? This class is your answer – and you get to bring a friend along too!Join me as I prepares a wonderful menu of quintessentially Italian foods.
  • Formaggio in Crosta (Gorgonzola Cheese in Puff Pastry)
  • Scrippelle in Brodo (Crepes in Broth)
  • Insalata di Funghi Tiepida (Warm Mushroom Salad)
  • Pollo Arrosto al Rosmarino e Arancia (Roast Chicken w/Rosemary & Orange)
  • Rigatoni con Cavolfiori e Uvetta (Rigatoni w Cauliflower& Golden Raisins)
  • Torta di Noci al Caffè (Walnut & Coffee Cake)

For more information and/or to register for Bring a Friend to Italy.

BIG GREEN EGG 101 – Saturday, October 14, 2017 9:00 – 10:30 a.m. w/ Dan Hoffman

Join us for the first class in our newoutdoor kitchen & showroomand we’ll
teach you the basics of the Big GreenEgg. Known as the “Ultimate Cooking
Experience” the Big Green Egg (BGE) is THE choice for a single appliance that
grills, smokes and bakes. In the 101class we will answer your questions and
guide you through everything you need to know to get started using your BGE.
Come hungry – there is plenty to sample for even the heartiest of appetites. Class
fee credited toward the purchase of specially priced, seasoned Big Green Eggs
and 10% off all accessories the day of the event only. Hurry, class size is limited.
Rain or shine!
  • Red Chile Scallops
  • Grown Up PB&J Chicken Satay
  • Pulled Pork 3 Ways
  • Wood-Fired Pizza
  • The Fabulous Four Seared New York Strip Steak
  • Grilled Pineapple w/ Gooey Nutella & Vanilla Ice Cream

For more information and/or to register for Big Green Egg 101.

BIG GREEN EGG 201 – Saturday, October 14, 2017 11:30 a.m. – 1:30 p.m.
w/ Dan Hoffman

Join us for this class in our new outdoor kitchen & showroom and we’ll teach you some more in-depth techniques for using the Big Green Egg. Known as the “Ultimate Cooking Experience” the Big Green Egg (BGE) is THE choice for a single appliance that grills, smokes and bakes. In the 201 class we will share advanced cooking techniques and tips for taking maximum advantage of the BGE – for example: how to reverse sear and how to get your BGE from 0° to 600°F in 5 minutes. Come hungry – there is plenty to sample for even the heartiest of appetites. Class fee credited toward the purchase of specially priced, seasoned Big Green Eggs and 10% off all accessories the day of the event only. Hurry, class size is limited. Rain or shine!

  • Wood-Fired Pizza from Start to Finish w/ Dough Demonstration
  • Cedar-Wrapped Scallops w/ Orange Beurre Blanc
  • Dizzy Dry-Brined Chicken Breast
  • Thai Fresh Tuna Burger w/ Wasabi Mayo
  • Reverse Seared New York Strip Steak
  • Kahlua Chocolate Brownies a la Mode

For more information and/or to register for Big Green Egg 201.

DON’T SIT UNDER THE APPLE TREE LUNCH & LEARN – Wednesday, October 18, 2017 11:00 a.m. – 12:30 p.m.

Don’t sit under the apple tree with anyone else but me. I’ll share with you the perfect fall menu that celebrates the season’s most distinguished fruit.

  • Tangy Apple Cranberry Salad w/ Citrus Dressing and Chia Seeds
  • Creamy Maple Apple Soup
  • Honeycrisp Apple & Smoked Chicken Quesadilla w/ Bacon
  • Caramel Apple Tart w/ Cinnamon Whipped Cream

For more information and/or to register for Don’t Sit Under the Apple Tree.

COOKING BAREFOOT WITH JEFFERY w/ 4-WINE FLIGHT – Friday, January 19, 2018 6:00 – 9:00 p.m. w/ Jeff Groff

Jeff and I are back in the kitchen and this time we’re sharing our twist on recipes from Ina Garten’s latest book Cooking for Jeffrey. Additionally we’re pairing some of our favorite wines with each course. This class will celebrate food, wine and teamwork!

  • Creamy Asparagus & Fennel Soup
  • Maple-Roasted Carrot Salad
  • Seared NY Strip Steak w/ Mustard & Maitakes
  • Roasted Vine Tomatoes
  • Root Vegetable Gratin
  • Vanilla Cream Cheese Pound Cake w/ Red Wine Macerated Berries

For more information and/or to register for Cooking Barefoot with JeffERy w/ 4-Wine Flight.

TACO TUESDAY LUNCH & LEARN – Tuesday, February 20, 2018 11:00 a.m. – 12:30 p.m.

It doesn’t have to be Tuesday to make tacos; but since it is, why not?!? This class will show you that tacos can be much more interesting than you ever imagined…and they can even be for dessert!

  • Carrot & Goat Cheese Taco w/ Red Beet Tortilla
  • Pork Carnitas Tacos w/ Salsa Verde Marmalade
  • “Quickle” – Quick Pickled Veggies
  • Bittersweet Chocolate Dessert Taco

For more information and/or to register for Taco Tuesday Lunch & Learn.

Classes from the past:

INVITO ITALIANO – Sunday, April 7, 2013, 1:00 p.m. to 4:00 p.m.

Italian food is more than spaghetti and meatballs!  Join me as I share my Italian heritage on a plate.  The meal is casual, but the flavors are dressed up.

Menu:

  • Cici with Garlic and Sage
  • Scripelle in Brodo
  • Filled Sirloin Braised in Tomato Sauce
  • Roasted Asparagus w/ Lemon & Parmesan
  • Rosemary Olive Oil Cake

EASY & ELEGANT ENTERTAINING w/Chilean Wine Pairings – Sunday, April 28, 2013, 1:00 p.m. to 4:00 p.m.

Treat yourself and your guests to an elegant meal that is easy to make. Each recipe has minimal ingredients, but yields big, impressive flavors. The meal is paired with wines produced in Chile, which has a unique combination of geography and climate making it ideal for wine making. I consulted with Carolina Herrara, winemaker of Arboleda Vineyards in Chile, for wine pairing recommendations.

Menu:

  • Asparagus En Croute
  • Mixed Green Salad with Pear, Walnuts and Blue Cheese with a Honey Dijon Vinaigrette
  • Fruit Stuffed Pork Loin
  • Gruyere and Roasted Garlic Potato Stacks
  • Apricot and Brandied Fig Crostada

THE HEALTHIER SIDE OF GOURMET: COOKING WITH SUPER FOODS – Saturday, June 1, 2013, 5:00 p.m. to 8:00 p.m. Class number 820.  There are still a few seats available.

Nourishing food can be exciting! Learn to make a meal that incorporates super foods that keep you full, prevent spikes in blood sugar, burn fat, aid digestion, nourish your skin, slow the absorption of carbohydrates, among other things. Food that’s good for you can taste good too!

Menu:

  • Black Bean & Red Lentil Sliders on Frico w/ Avocado Arugula Pesto
  • Quinoa Salad w/ Green Apple, Prosciutto Chips and Pepitas w/ Citrus Vinaigrette
  • Pork Tenderloin w/ Cinnamon Chili Rub
  • Roasted Crimini Mushrooms
  • Sorbet Duo: Watermelon Sorbet & Green Tea Sorbet

ENTERTAINING 101 – Sunday, September 15, 2013, 1:00 p.m. to 4:00 p.m.

Want to be a better host/hostess AND have less stress when entertaining?  Learn the basics and enjoy some delicious nibbles at the same time.  I’ll share my secrets for planning well-rounded menus, setting a beautiful table, scheduling prep work over a few days or weeks to avoid party burnout, paying attention to details, and using technology to take  your event to the next level.

Menu:

  • Cranberry Orange Prosecco Cocktail
  • Pickled Spiced Beets with Whipped Ricotta
  • Antipasto Platter
  • Lavender Lemon Sandwich Cookies

APPLE HARVEST – Friday, October 4, 2013, 6:00 p.m. to 8:30 p.m.

October is the perfect time to experiment with apples and Central PA is the perfect place.  In this class you will sample both savory and sweet apple dishes.  We’ll test the theory that an apple a day keeps the doctor away!

Menu:

  • New Age Waldorf Salad
  • Roasted Mushroom Soup with Apple Cider Stock
  • Pork Loin with Apple Cider Reduction and Crispy Sage
  • Roasted Rutabaga and Potato Puree with Smoked Apple & Shallot Breadcrumb Topping
  • Green Beans with Bacon, Cashews and Dried Apples
  • Apple Cider Ice Cream

BRUNCH FOR OVERNIGHT GUESTS – Sunday, November 17, 2013, 1:00 p.m. to 3:30 p.m.

The holidays bring festive music, time with family, and overnight guests.  Learn how to spoil your house guests with delicious food.  This menu will take the guesswork out of holiday entertaining.

Menu:

  • Bloody Mary with Roasted Tomatoes
  • Mozzarella, Prosciutto and Arugula Pesto Bruschetta
  • Holiday Baked Egg Casserole
  • Bacon & Green Onion Studded Potato Pancakes
  • French Breakfast Puffs
  • Fruit Skewers with Orange Vinaigrette

PIZZA PIZZAZZ – Sunday, January 19, 2014, 1:00 p.m. to 3:30 p.m.

Learn to think outside the [pizza] box!  Discover how interesting flavor combinations can take pizza from ordinary to extraordinary.  You will enjoy tasty pizza from both the oven and the grill and you’ll enjoy beers specially chosen to compliment the flavors of each pizza.  Beer pairings complements of our friends at Alter Ego Brewing Company.

  • Light & Lemony Fennel Salad
  • Potato & Goat Cheese Pizza
  • Ballpark Pizza
  • White Pizza with Asparagus and Egg
  • Asian Chicken Pizza
  • Espresso Panna Cotta

GOING BAREFOOT IN FEBRUARY – Saturday, February 1, 2014, 5:00 p.m. to 8:00 p.m.

You don’t have to kick off you shoes to “go barefoot.”  Join me for a wonderful meal based on the recipes of food icon, Ina Garten, more commonly known as the Barefoot Contessa.  I will put my own spin on some of the Barefoot Contessa’s simple, but tasty dishes.

Menu:

  • Herbal Iced Tea
  • Rosemary Roasted Cashews
  • Mussel Bisque
  • Lemon and Garlic Roasted Chicken with Gravy
  • Potato and Fennel Gratin
  • Oven Roasted Carrots
  • Chocolate Ganache Cupcakes made Almond Joy Style

PASTA PERFECTION – Friday, February 28, 2014, 6:00 – 8:30

Throw your boxed pasta out the window!  I will show you how easy it is to make pasta at home and you will taste for yourself how much better pasta is when you add a little creativity. I will make pasta in three flavors and three different shapes. I will also show you how to make ricotta gnocchi.

As if that weren’t exiting enough, you’ll also enjoy Italian wines paired with each pasta offering.

Menu:

  •  Lemon Goat Cheese Tortellini Salad w/ Roasted Vegetables
  •  Aleppo Pepper Lasagnette Aglio e Olio
  •  Arugula Cannelloni w/ Sausage and Butternut Squash Filling and Sage Cream Sauce
  •  Ricotta, Spinach and Mint Gnocchi Baked w/ Grape Tomatoes
  •  Affogato

TOURING ITALY – Friday, March 21, 2014 – 6:00 – 8:30 pm Let your tastebuds guide you on a gastronomic tour of the regional foods of Italy – the home of the Slow Food Movement.  Enjoy the culinary diversity of a country that takes great pride in the production of local foods using centuries-old artisanal processes.

Menu:

  • Arancini
  • Lentil Soup with Chestnuts
  • Pesto Salad
  • Calamari Ripieni
  • Roman Gnocchi
  • Red Wine Chocolate Cake

WHEN LIFE HANDS YOU LEMONS… – Sunday, April 6, 2014 – 1:00 – 3:30 pm …the best thing to do is cook great food!  Celebrate the tangy taste, fresh aroma and health benefits of lemons in every recipe.  Enjoy the versatility of this wonderful citrus fruit in both savory and sweet dishes.

Menu:

  • Greek Lemon Soup
  • Radish & Arugula Salad with Pecorino & Lemon
  • Pop-Pop’s BBQ Shrimp
  • “Zoodles” with Lemon Basil Sauce
  • New Potatoes with Lemony Gremolata
  • Lemon Filled Lavender Shortbread Cookies

MOTHER’S DAY LUNCHEON – Sunday, May 11, 2014 – Noon – 2:30 pm As a special treat, I am teaching this class with my mom! Wondering what to make for Mother’s Day?  Why not treat mom to this flavorful lunch?

Menu:

  • Cashew Sticks
  • Smoked Chicken Salad in Lettuce Cups
  • Artichoke & Goat Cheese Tart
  • Macarons
  • Lavender Lemon Shortbread Hearts
  • Fizzy Cocktails

PICNIC SANDWICHES – Sunday, May 18th – 1:00 – 3:30 pm
No more boring picnics!  Learn how to make flavorful sandwiches that will delight your friends and family.  Whether you spread out a red and white checked blanket, sit at a wooden picnic table, or enjoy these sandwiches around your kitchen table, they are sure to please!

Menu:

  • Pressed Sandwich with Grilled Veggies and Boursin
  • Orange Marinated Mushroom Salad
  • Coffee Rubbed Beef Tenderloin Sandwich with Horseradish Mayo & Arugula
  • Smoky Potato Salad
  • New England Style Lobstahhhhh Roll
  • Salted Caramel Pudding

COOKOUT WITH A TWIST (Big Green Egg) – Saturday, June 14, 2014 – 1:00 – 4:00 p.m.
Are you tired of the same old hot dogs and hamburgers on the grill? Do your cookouts need a make-over?  We’ll cook some kicked up recipes on the Big Green Egg.  Learn to cook a whole new way using this amazing ceramic grill – it will change the way you approach all your meals – not just your cookouts.  Beer pairings complements of our friends at Alter Ego Brewing Company.

Menu:

  • Grilled Salad with Balsamic Reduction
  • Spicy Chicken Burgers
  • Lemon Rosemary Lamb Burgers
  • Spice Dusted Roasted Potatoes and Onions
  • Prosciutto Wrapped Green Beans
  • Grill-Baked Carrot Cake Whoopie Pies

to see you at the Kitchen Shoppe!

CLASSIC SALADS – Wednesday, June 18th – 11:00 a.m. – 12:30 p.m.
Learn the origins of these classic salads and how to prepare them in new and interesting ways.  Salads don’t only have to play a supporting role in your meals – they can be the star of the show!

Menu:

  • Chicken Caesar Salad
  • Waldorf Salad
  • Wedge Salad
  • Caprese Salad Skewers
  • Focaccia with Grapes
  • Minted Fruit Salad

MEATBALL MADNESS – Saturday, July 19, 2014 – 1:00 – 3:30 p.m.
When you think meatballs, do you think spaghetti?  While they are truly a timeless pair, learn how to serve meatballs in other interesting ways to liven up your dinners.  Cuisines from around the globe inspire the recipes for Meatball Madness.

Menu:

  • Italian Wedding Soup
  • Buffalo Chicken Meatball Salad
  • Easy Garlic Bread
  • Asian Meatballs with Sensational Sesame Noodles
  • Feta & Eggplant Meatballs with Tzatziki Rice
  • Believe It or Not Dessert “Meatballs”

YES YOU MexiCAN – Friday, July 25, 2014 – 5:00 – 7:30
The flavors of Mexico have become firmly rooted in the local cuisine of border-states such as Texas (Tex-Mex) and California, but have also worked their way into the northern U.S. and Canada.  Our menu and cooking techniques for this class have been influenced by Mexican ingredients and traditions.

Menu:

  • Southwest Cheesecake Appetizer
  • Jicama Orange Salad
  • Chicken Fajitas
  • Garlic & Orange Guacamole
  • Classic Red Tomato Rice
  • Garlic & Red Chili Oil
  • Sonoran Refried Beans with Chorizo & Cheese
  • Chocoflan

FOODIE MAKEOVER: COMFORT FOOD – Sunday, October 26, 2014 – 1:00 – 3:30 p.m.

Don’t be fooled by the simple food names:  NACHOS, GRILLED CHEESE w/ TOMATO SOUP, PORK BBQ, FRENCH FRIES, MIXED VEGETABLES, RICE PUDDING;  rather be intrigued. Try to imagine how Janice trans-forms these simple comfort foods so that even foodies will love them. Come, taste for yourself!

  • Nachos (will become Elegant Nachos with Bacon, Maitaki Mushrooms & Cheesy Gruyere Sauce)
  • Tomato Soup with Grilled Cheese (will become Roasted Tomato Soup Gratinee)
  • Pork BBQ (will become Pulled Pork with Asian Influenced Barbeque Mop)
  • French Fries (will become Roasted Rosemary Parmesan Potatoes with Garlic Aioli)
  • Mixed Vegetables (will become Roasted Root Vegetable Salad)
  • Rice Pudding (will become Creamy Coconut Rice with Vanilla Honey & Roasted Pears)

GNOCCHI – HANDS ON – Wednesday, November 19, 20134, 6:00 p.m. to 8:00 p.m.

Italian grandmas aren’t the only ones who can make potato gnocchi! Janice will share what she learned from her Italian grandma and teach you how to make and enjoy potato gnocchi two ways. You’ll roll up your sleeves and learn to make simple potato gnocchi; then you’ll get to try what you made—two ways.

  • Make Potato Gnocchi
  • Gnocchi with Quick Tomato Sauce
  • Fried Gnocchi with Brown Butter & Crispy Sage

THANKSGIVING ON THE BIG GREEN EGG (BGE) – Saturday, November 22, 2014, 5:00 p.m. to 8:00 p.m.

At the holidays, many of us wish for extra oven space. Well, wish no more because you can make some or all of your holiday meal on your BGE.

  • Goat Cheese Stuffed Roasted Figs
  • Butternut Squash Soup with Crispy Chorizo Breadcrumbs
  • Bountiful Brined Turkey Breast
  • Brown Rice & Bacon Stuffed Squash
  • Olive Oil Roasted Brussels Sprouts with Pancetta
  • Pumpkin & Feta Loaf
  • Pumpkin Brown Butter Cupcakes with Cinnamon Cream Icing

HOLIDAY APPETIZERS & DESSERTS IN MINIATURE – Sunday, December 14, 2014, 1:00 p.m. to 4:00 p.m.

No double-dipping in this class! Janice will show you how to make appetizers and desserts that are small in stature but big on taste.

  • Scallop BLT Bites
  • Tangled Thai Salad Shots
  • Delicious Dip Cups with Crudité
  • Cauliflower Puffs with Roasted Red Pepper Aioli
  • Antipasto Skewers with Pesto
  • Personal Peanut Butter Pie
  • Just-a-Bite Baileys Cheesecake

PASTA – HANDS ON – Wednesday, January 21, 2015, 6:00 p.m. to 8:00 p.m.

Sold out

Making pasta is easier than you think. Janice will walk you through making your own pasta dough, rolling the dough, and filling/shaping tortellini. She’ll also show you her secrets for making chicken stock. And, before you leave, you’ll be able to try your tortellini in a simple preparation that is one of Janice’s favorites— Tortellini en Brodo.

  • Make Pasta
  • Roll, Fill & Shape Tortellini
  • Serve Tortellini en Brodo

ITALIAN HOLIDAY WITH WINE PAIRING (3 WINE FLIGHT) – Friday, January 30, 2015, 6:00 p.m. to 9:00 p.m.

Do you need a vacation (or, as the Europeans call it, “holiday”)? Janice may not be able to physically take you to Italy, but she can get there with your taste buds and a little imagination!

  • Pan Fried Gnocchi with Brown Butter & Sage
  • Ricotta Soup
  • Cutlets Stuffed with Artichokes
  • Polenta Lasagna with Blue Cheese
  • Peas with Prosciutto
  • Jeff’s Tempting Tiramisu

FOODIE MAKEOVER: SUPER SUPER BOWL – Sunday, February 1, 2015, 1:00 p.m. to 4:00 p.m.

This class will change the way you think about game-day foods. Janice will make over some Super Bowl standards. No more boring pretzels and chips, guacamole, chili, chicken wings or beer!

  • Cheesy Pretzel Bites with Mustard Sauce
  • Guacamole Salad
  • Chili & Cornbread in a Jar
  • Buffalo Chicken Meatloaf
  • Salt & Vinegar Potatoes
  • Beer & Pretzel Cupcakes

PIZZA – HANDS ON – Wednesday, February 4, 2015, 6:00 p.m. to 8:00 p.m.

Sold out

Don’t settle for the same-old/same-old. Once you learn the basics of pizza making, the sky’s the limit. With a little advance planning and a few minutes of preparation, you can serve up gourmet pizza quickly and easily. Janice will teach you how to make and shape pizza dough, will share some of her ideas for interesting toppings, and will show you how easy it is to cook pizza. Then you’ll get to make an individual-size pizza [a.k.a. pizzette] to enjoy in class.

  • Make Pizza Dough
  • Shape Pizza Dough
  • Cook Individual Pizzas

Macarons Hands On – Wednesday, March 25, 2015 6:00 – 8:00 pm

Sold out

Learning to make this delicate French cookie seems difficult and mysterious, but it doesn’t have to be. Janice will teach you how to make the delicate almond meringues, show you easy steps to making perfect macarons, teach you about the essential ingredients, and give you plenty of ideas for flavors and fillings.

  • Basic Chocolate Macaron Meringues
  • Bittersweet Chocolate Ganache Filling
  • Tipsy Raspberry Filling

Macarons Hands On – Tuesday, March 31, 2015 6:00 – 8:00 pm

The first class (3/25) sold out so quickly, The Kitchen Shoppe & Cooking School added a second session!

Sold out

Learning to make this delicate French cookie seems difficult and mysterious, but it doesn’t have to be. Janice will teach you how to make the delicate almond meringues, show you easy steps to making perfect macarons, teach you about the essential ingredients, and give you plenty of ideas for flavors and fillings.

  • Basic Chocolate Macaron Meringues
  • Bittersweet Chocolate Ganache Filling
  • Tipsy Raspberry Filling

 

These Are a Few of OUR Favorite ThingsSaturday, April 18, 2015 5:00 – 8:00 pm 

Janice enjoys cooking solo; but she also enjoys spending time in the kitchen with her husband, Jeff. For this class, Jeff will join her in teaching and together they’ll make you some of the dishes they serve when they entertain their friends and family.

  • Sun-Dried Tomato & Smoked Cheddar in Phyllo
  • Mixed Greens w/ Baked Goat Cheese & Spicy Orange Vinaigrette
  • Balsamic Brown Sugar Short Ribs
  • Herbed Polenta
  • Roasted Sweet Potatoes and Asparagus
  • Loaded Mudslide Ice Cream

Going Barefoot in April – Sunday, April 26, 2015 1:00 – 4:00 pm

Back by popular demand, Janice will take some of her favorite recipes from television personality and cookbook author, Ina Garten – The Barefoot Contessa – and put her own unique spin on them. She’ll share some of Ina’s favorite cooking and entertaining wisdom and you’ll have a chance to share your love of going barefoot with Janice and the rest of the class!

  • Smokey Lemon Hummus
  • Warm Fig and Arugula Salad w/ Aromatic Vinaigrette
  • Mustard Roasted Halibut w/ Dill and Crispy Prosciutto
  • Pesto Orecchiette w/ Peas
  • Honey Thyme Roasted Cherry Tomatoes
  • Dark Chocolate Terrine w/ Orange Rosemary Sauce

Where in the World is Janice Groff?  Mexico! – Friday, May 1, 2015 6:00 – 9:00 pm 

Italian classes are wildly popular – and with good reason; however, there are many other places with exceptional foods. Join Janice as she introduces you to food from another part of the globe. With your taste buds, you’ll visit the Baha Peninsula, Oaxaca, northern Mexico, Acapulco and other Mexican destinations! The recipes from this class will allow you to bring the flavors of Mexico to your table.

  • Oaxan Gold (pineapple & vanilla) Margarita & Jalapeno Margarita
  • Mexican Shrimp Cocktail
  • Mango and Avocado Salad w/ Blue Cheese
  • Poc-Chuc (Orange Marinated Slow-Cooked Pork) w/ Pickled Onions & Oranges and Grilled Corn Tortillas
  • Garlicky Cilantro Lime Rice
  • Charcoal Grilled Corn w/ Crema, Cheese & Chili
  • Blackberry Tart w/ Goat Cheese & Thyme

Mother’s Day with Mom – Sunday, May 10, 2015 1:00 – 4:00 pm 

What better way to celebrate Mothers’ Day with Mom than to let someone else do the cooking and, better yet, the clean up? Bring your mom or “borrow” Janice’s mom, who will be joining her in teaching this class! They’ll share their love of cooking and some delicious recipes with you.

  • Brandied Shrimp Bisque w/ Shrimp and Herb Garnish
  • Spring Pea Salad w/ Edible Flowers
  • Torte Milanese on a Cloud of Butter and White Wine Sauce
  • Chocolate Espresso Pot de Crème
  • Orange Lamingtons
  • Tea du Jour (to be determined)

Girlz with Grillz – Sunday, June 14, 2015 1:00 – 4:00 pm

Grilling is NOT just for guys . . . grab a girlfriend and join Janice! She’ll teach you about one of her new passions – cooking with fire! You’re sure to enjoy your time around the grill with good friends and great food.

  • Maple Planked Brie w/ Roasted Grapes and Fire Grilled Crostini
  • Grilled Romaine Salad w/ Strawberries and Blue Cheese
  • OBX Pasta w/ Grilled Clams
  • Lemon and Prosciutto-Stuffed Pork Loin
  • Grilled Broccoli w/ Spicy Lime Butter
  • Warm Chocolate Rosemary Pudding

POLENTA MORNING, NOON & NIGHT Sunday, September 27, 2015 1:00 – 4:00 pm

When we think of Italian cooking our minds often go to pasta, which is a key ingredient. This class will highlight an often overlooked Italian favorite – polenta. Janice will demonstrate several recipes that are indicative of the multitude of uses for polenta – you’ll eat it both savory and sweet and you’ll sample it both creamy and crunchy and everywhere in between!

  • Blueberry Polenta Pancakes with Crème Fraiche
  • Baby Greens with Blood Oranges and Sage & Prosciutto Polenta Croutons
  • Gorgonzola Polenta Puffs
  • Lemony Crab Polenta
  • Brussels Sprouts with Chorizo & Toasted Polenta Crumbs
  • Polenta Pound Cake with Red Wine Macerated Berries

WHERE IN THE WORLD IS JANICE GROFF?? SPAIN! w/3-WINE FLIGHT Friday, October 2, 2015 6:00 – 9:00 pm

Janice will continue her culinary trek around the globe and she’s taking you with her – at least through your taste buds! Everyone loves Italian classes; but Spanish cuisine is becoming the hot new thing. Why not join Janice and broaden your culinary horizons? This menu and the wines are sure to get you in a Spanish mood and the recipes are easy enough for you to bring a taste of Spain to your dinner table.

  • Coca (Pizza) with Candied Red Peppers
  • Frisee with Pears & Honeyed Lardons
  • Garbanzo “Bisque” with Paprika Oil
  • Chicken in Almond & Saffron Sauce
  • Potato & Onion Gratin with Oregano Allioli
  • Asparagus with Tangerine Vinaigrette & Pistachio Dust
  • Valencia Orange Tart

COFFEE: IT’S NOT JUST FOR BREAKFAST Sunday, October 25, 2015 1:00 – 4:00 pm

Are you ready for a buzz? A caffeine buzz that is! Coffee is a $20 billion a year industry – it makes the world go around (and around and around and around) and this class is all about using coffee in your cooking – both as the star of the show and as a “backup singer.”

  • Creamy Bacon Pasta with Coffee Rubbed Scallops
  • Caramelized Onion & Butternut Squash Soup w/ Chipotle Coffee Cream
  • Fennel & Prosciutto Salad with Honey -Coffee Vinaigrette
  • Coffee Crusted Filet of Beef
  • Braised Cabbage with Coffee, Molasses & Bacon
  • Cappuccino Cheesecake

MACARONS HANDS-ON Tuesday, November 10, 2015 6:00 – 8:30 pm
This class was such a hit in the spring we’re offering it again. Learning to make this delicate French cookie seems difficult and mysterious, but it doesn’t have to be. Janice will teach you how to make the delicate almond meringues, show you easy steps to making perfect macarons, teach you about the essential ingredients, and give you plenty of ideas for fl avors and fillings.

Sold out

  • Basic Chocolate Macaron Meringues
  • Bittersweet Chocolate Ganache Filling
  • Tipsy Raspberry Filling

PIZZELLE HANDS-ON Tuesday, December 1, 2015 6:00 – 8:00 pm

What do pizzelle cookies, also known as Italian wafer cookies, and Janice Groff have in common?  Both have their roots in the Abruzzo region of Italy!  Not only will you learn to make pizzelle on your own, you will also learn about the history of this delicate cookie.

  •  Traditional Pizzelle
  • Ricotta & Cream Cheese Cannoli Filling
  •  Pizzelle Sandwich Cookies

SALT TASTING Tuesday, January 5, 2016 6:00 – 8:00 pm
Put down that salt shaker and join Janice for a unique experience! Salt can be used for so much more than sprinkling on your food at the table.  But with all the varieties of salt available, it can be confusing to know which salt to use for which dish and how/when to use it!  For example, which salts are best on meats?  Which are best for sweets?  Which salts do you use in cooking or baking and which are best for fi nishing? Janice will guide you through the salting process and answer your salt questions. This is the perfect opportunity to learn about, sample and discuss different varieties of salt. The salts featured are harvested around the world and include sea salts, smoked salts and fl avor-infused salts to use in both savory & sweet preparations – some you never even knew existed!  Each participant will go home with a mini salt kit of all the salts included in the tasting.  Please eat before coming to class; although light refreshments will be served as a vehicle for tasting the different salts, you will not be served a meal.

LADIES WHO LUNCH Sunday, January 24, 2016 1:00 – 4:00 pm

Is there a better way to spend an afternoon than with your girlfriends? This class is the perfect opportunity to get together with one or more of the special ladies in your life. Let’s put our pinkies in the air, sample some delicious food, and enjoy one another’s company.  The menu embraces winter, but also helps you look forward to warmer weather!

  •  Crab Shooters w/ Lemon Caper Mayonnaise
  •  Pina Colada Salad w/ Coconut Vinaigrette
  •  Julia Child’s Pizza Rustica
  • Roasted Cumin-Lime Carrots
  • Ooey-Gooey Coffee Chocolate “Pudding”

50 SHADES OF CHOCOLATE Friday, February 5, 2016 6:00 – 9:00 pm

There’s nothing we desire more than…. chocolate!  This class is just in time to inspire your Valentines Day menu.  Join Janice as she shows you all the wonderful things you can do with white, milk and dark chocolate – not only in desserts, but in savory dishes as well.

  •  Chocolate Martini
  •  Eggplant Chocolate Caponata on Crostini
  •  Roasted Corn & White Chocolate Chowder
  •  Cocoa-Cayenne Rubbed Filet with Dark Chocolate Scotch Sauce
  •  Lavender White Chocolate Mashed Potatoes
  •  Roasted Squash with Cacao Nib Vinaigrette
  •  Triple Chocolate Mousse Flight with Pumpkin Seed & Cacao Nib Brittle

WEEKNIGHT DINNERS WITH JEFF & JAN Sunday, February 21, 2016 1:00 – 4:00 pm

Are you tired of making the same things for dinner over and over and over again? Let Janice and Jeff inspire your weeknight menus. They’ll start with a salad that can be modified to fit any of the entrees, they’ll show you five different main dish ideas (one for each night of the week), and they’ll end with a dessert that is easy enough for a weeknight, but impressive enough for company!

  • Versatile Salad w/Everyone’s Favorite Vinaigrette
  • Meatless Monday: Black Bean & Red Lentil Sliders
  • Everything But the Kitchen Sink Savory Waffles
  • Asian Shrimp & Peanut Rice Bowl
  • What’s in the Fridge? Pasta
  • Massamam Thai Chicken Curry Over White Rice
  • Mocha Chocolate Chip Ice Box “Cake”

SICILIAN PIZZA HANDS-ON Tuesday, February 23, 2015 6:00 – 8:00 pm
Pizza can be thin and crispy or thick and chewy….In this class, Janice will guide you through the thick and chewy world of Sicilian-style pizza. With Sicilian pizza, you get a nice crisp bite and a comforting chewiness that you can’t get with conventional pizza recipes. Not only will you learn to make the dough, but you will also discuss and sample some of the more traditional Sicilian-style pizza toppings.

GOING BAREFOOT IN SPRING Sunday, April 24, 2016 1:00 – 4:00 pm
There’s just something about the new, bright green, spring grass that makes us want to take our shoes off…but that’s not the kind of barefoot we mean.  We’re talking Barefoot Contessa, Ina Garten!  As has become customary in Janice’s “barefoot” classes, she will share with you her spin on Ina Garten’s recipes.

  • Tomato Crostini w/ Whipped Feta
  • Cape Cod Chopped Salad
  • Fresh Pea Soup
  • Baked Shrimp Scampi
  • Straw & Hay w/Gorgonzola
  • Meringues Chantilly

MOTHER’S DAY WITH MIMI Sunday, May 8, 2016 1:00 – 4:00 pm

An annual tradition continues as Janice and her mom – a.k.a. Mimi – team up to celebrate moms!  What a great way to spend the day with the moms in your life!  It will be a time of good company and great food.

  • Pimm’s Cup
  • Shrimp Canapes w/Fennel Butter
  • Cream of Ginger & Corn Soup w/Chili Bean Paste
  • Brie & Blueberry Salad w/ Black Currant Hazelnut Vinaigrette
  • Chicken Cordon Bleu Meatloaf
  • Herbed Rice Cake
  • Linzer Cookies w/ Iced Spiced Coffee

CLEAN YOUR PLATE (CLEAN EATING) – Thursday, September 29, 2016 – 6:00 p.m. to 9:00 p.m.

Clean eating is a lifestyle approach to food that encourages you to enjoy food as close to its natural state as possible; but it doesn’t have to mean flavorless, boring food. Join Janice as she cooks some “clean” recipes that will not only satisfy you, but that you will also be excited to serve to company!

  • TLT Wraps (Tuna, Lettuce and Tomato)
  • Spicy Beef Noodle Soup
  • Apple and Fennel Salad w/ Parmesan and Black Currant Vinaigrette
  • Indian Lentil Burgers w/ Mango Chutney
  • Potato Rounds w/ Fresh Lemon
  • Chocolate Peanut Butter Banana Pie

FREE UP OVEN SPACE FOR THE HOLIDAYS – Thursday, October 20, 2016 – 6:00 p.m. to 9:00 p.m.       Click here to register for FREE UP OVEN SPACE FOR THE HOLIDAYS.

Cooking for the holidays is often hectic and chaotic because every dish needs time in the oven.  Janice will share some delicious holiday-worthy recipes with you that can be made on your grill so that your oven isn’t overworked!

  • Maple-Planked Brie w/ Black Raspberry and Rosemary on Grilled Crostini
  • Grilled Romaine Salad w/ Marinated Chick Peas
  • Bountiful Bourbon-Brined Turkey Breast
  • Savory Sausage and Leek Bread Pudding
  • Olive Oil-Roasted Brussels Sprouts w/ Bacon and Orange Glaze
  • Brown Butter Skillet Spice Cake w/ Sparkling Cranberries and Cream

PAGACH HANDS-ON – Tuesday, January 17, 2017 – 6:00 p.m. to 8:30 p.m.       Click here to register for PAGACH HANDS-ON.

What in the world is Pagach and how do you make it? Pagach is a Ukranian/Slovak flatbread that is served at meatless meals for Advent, Lent and Christmas Eve supper. Traditionally, Pagach has a potato or cabbage filling. The one you will learn to make has a potato and cheese filling—think of it as a comforting pierogi pizza or bread.

SUPER BOWL WITH JEFF & JAN – Sunday, February 5, 2017 – 1:00 p.m. to 4:00 p.m.       Click here to register for SUPER BOWL WITH JEFF & JAN.

It’s time for Janice’s husband to join her in the kitchen again and there’s no better time than Super Bowl Sunday! They’ll make some of their game day favorites for you so your bellies are full by the time the game starts.

  • First Down: Deconstructed Guacamole Salad
  • Second Down: Philly Cheesesteak Soup “Wit Whiz”
  • Third Down: Cheesy Shrimp Ciabatta
  • Fourth Down: Pretzel-Crusted Chicken Bites w/ Brewhouse Mustard
  • Touchdown: Everything’s Bettah w/ Bacon-Stuffed BQ Sausage Bomb
  • Extra Point: Chocolate-Dipped Donuts and Coffee Ice Cream Sandwiches

PERFECTLY PROVENCAL WITH WINE TASTING Friday, February 17 2017 – 6:00 p.m. to 9:00 p.m.       Click here to register for PERFECTLY PROVENCAL.

Spend some time in the south of France with Janice without leaving Central PA. The dishes in this meal feature some classically Provencal ingredients and recipes and they’ll be paired with some delicious French wines too. By the time you’re done, you’ll be longing for a walk between rolling rows of lavender!

  • Double-Baked Cheese Soufflé w/ Parmesan Cream
  • Grated Baby Beet Salad
  • Seared Halibut w/ Spicy Mussel Aioli
  • Luxe French Potatoes w/ Lavender
  • Tian Provencal
  • Blood Orange Sponge Cake

BRING A FRIEND TO SPAIN Tuesday, March 7, 2017 6:00 p.m. – 9:00 p.m.
Click here to register for BRING A FRIEND TO SPAIN

Visit Spain with a friend without having to pack a suitcase or get on a plane. Janice will take your taste buds (and a friend’s taste buds too) to Spain with a wonderful menu of traditionally Spanish foods.

  • Coca (Pizza) w/ Candied Red Peppers
  • Festive Frisee w/ Pears & Honeyed Lardon
  • Comforting Chicken in Almond & Saffron Sauce
  • Smokey Spiced Spanish Potatoes
  • Asparagus w/ Tangerine Vinaigrette & Pistachio Dust
  • Quesada Pasiega (Spanish Catabrian Cheesecake)

BRIDGING THE SEASONS LUNCHEON Wednesday, March 22, 2017 11:00 a.m. – 12:30 p.m.     CANCELLED

It’s not yet Spring, but Winter is warming up. Join Janice as she combines the best of the two seasons into a delightful luncheon menu.

  • Tropical Pina Colada Salad w/ Coconut Vinaigrette
  • Julia Child’s Pleasing Pizza Rustica
  • Oven-Roasted Cumin-Lime Carrots
  • Ooey-Gooey Coffee Chocolate “Pudding”

KENTUCKY DERBY LUNCHEON Thursday, April 20, 2017 11:00 a.m. – 12:30 p.m.
Click here to register for KENTUCKY DERBY LUNCHEON.

The Kentucky Derby is known as “the most exciting two minutes in sports.” This luncheon will be the most tasty & exciting hour and a half in food! You’ll be ready to entertain for the Derby after watching Janice prepare her quintessentially DerbyDay menu.

  • Derby Day Sweet Tea Mint Juleps
  • Win, Place or Show Pimento Cheese Deviled Eggs
  • Front Runner Kentucky Hot Brown Sliders
  • Daily Double Bourbon-Honey Glazed Carrots
  • Backstretch Kentucky Derby Pie

BIG GREEN EGG 101  & BIG GREEN EGG 201 Saturday, April 29, 2017
BGE 101 Either 10:00 a.m. – 11:30 a.m. or Noon – 1:30 p.m.
BGE 201 2:00 p.m. – 3:30 p.m.

Known as the “Ultimate Cooking Experience” the Big Green Egg (BGE) is THE choice for a single appliance that grills, smokes, and bakes. In the 101 class we will answer your questions and guide you through everything you need to know to get started using your BGE. In the 201 class we’ll share advanced cooking techniques and tips for taking maximum advantage of the BGE – for example: how to reverse sear and how to get your BGE from 0 to 600 degrees F in 5 minutes. Come hungry – there is plenty to sample for even the heartiest of appetites. Class fee credited toward the purchase of specially priced, seasoned Big Green Eggs and 10% off all accessories the day of the event only. Hurry, class size is limited. Rain or shine!

BGE 101

  • Pulled Pork 3 Ways
  • Grilled Island Chicken
  • Wasabi Ginger Marinated Shrimp Skewers
  • Wood-Fired Pizza
  • Tropical Pineapple Muffins
  • Easy & Delicious NY Strip Steak

BGE 201

  • Pizza from Start to Finish w/ dough demonstration
  • Grilled Romaine w/ Cider & Molasses-Brined Cedar-Planked Salmon
  • Crispy Pork Belly
  • Dizzy Dry-Brined Chicken
  • Reverse Seared NY Strip Steak
  • Kahlua Chocolate Brownies a la mode

MOTHER’S DAY TEA W/ MIMI Sunday, May 14, 2017 1:00 p.m. – 4:00 p.m.
Click here to register for MOTHER’S DAY TEA W/ MIMI.

Continue the annual tradition of spending Mother’s Day with Janice and her mom! This year they’re throwing a grown-up tea party to celebrate moms. Not only will you enjoy the following dishes, but you’ll enjoy some yummy teas as well.

  • Sweet & Spicy Nut Mix
  • Pinkies Up Tea Sandwich Trio
  • Mini Ham & Cheese Scones w/ Mustard Clotted Cream
  • Lavender Tea Bag Cookies
  • Caramel Macchiato Scones

GOING BAREFOOT IN PARIS LUNCHEON Wednesday, May 24, 2017 11:00 a.m. – 12:30 p.m.     Click here to register for GOING BAREFOOT IN PARIS LUNCHEON.

You’ll think you’re spending an afternoon at a Parisian café while enjoying Janice’s spin on recipes from Ina Garten, The Barefoot Contessa. And since Janice will be newly back from a trip to Paris, she’ll share stories of her adventures as she prepares Ina’s dishes for you.

  • Endive & Pear Salad w/ Champagne Vinaigrette
  • Croque Monsieur Bread Pudding
  • Asparagus w/ Orange Hollandaise
  • Chocolate Orange Mousse

HEALTHY LUNCHBOX LUNCHEON Wednesday, June 7, 2017 11:00 a.m. – 12:30 p.m. Click here to register for HEALTHY LUNCHBOX LUNCHEON.

Are you tired of the same old packed lunch? Join Janice as she shares some ways to add excitement to your lunch box that won’t add unnecessary calories to your diet.

  • Versatile Salad in a Jar
  • Sweet & Spicy Salmon Skewers w/ Coconutty Caulifl ower “Rice”
  • Easy Sesame Snap Peas
  • Almond Butter Chocolate Oat Seed Squares

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10 thoughts on “Classes I’m Teaching

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  8. Oooops! Just found the info about the classes you’ll be teaching. Let me see which of my friends will come along and then I”ll register! They sound delicious!

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