AMHERST 3980 Maple Road/ N. Bailey Phone: 716-515-2000WEST SENECA 355 Orchard Park Road Phone: 716-517-3006

TOPS COOKING SCHOOL ONLINE - TopsMarkets.com > Departments > The Cooking School

Cooking ClassesJANUARY • FEBRUARY • MARCH • 2018 CLASS CALENDAR

Healthy Lifestyle ClassesSuperbowl SnacksCake Decorating ClassesBreakfast with theEaster Bunny

. . .And More!

Cooking Classes

KIDS KITCHEN PAGE 2-6Calling all kids to the Cooking School! The winter winds are blowing, but it’s warm inside the Cooking School! We’ve got some great classes for you; we have classes tailored for all age groups, starting at age 3, as well as our “Kids Night Out” classes for the Future Chefs. Sign up for our camps during the school breaks and have fun creating your own lunches!

DISCOVER YOUR HEALTH PAGE 9-10Eat well and stay fit this winter season. We offer an array of health-related classes for both adults and families. These classes are taught by Registered Dieticians; they have a wealth of information to give you, and the classes are covered in part by some local health insurances! Our “Family Cooks Together” series includes the whole family! Whether it is Diabetes, Healthy Heart, learning to Eat Well, or getting the families to Cook Together at meal time, we have the classes for you! Meet our newest Dietician, Ann Marie Nowicki, who has loads of experience and information to share!

ADULT CLASSES PAGE 11-12The holiday season is over; you’ve eaten your fill, and you wonder what can I do to get back on track? Come join us at the Cooking School! We have some new and exciting Instructors that are offering classes with an ethnic twist, classes that will fit your budget, hands -on, heartwarming menus; something for everyone!

I hope the holidays were good to you. As we welcome in the New Year, how manyof you made New Year’s Resolutions to change your lifestyle by eating healthy, exercising more AND having fun doing it? We can help you with some of the above. Our classes this quarter are packed with healthy, nutritious meals that you can prepare yourselves in no time at all. Our Healthy Lifestyle section has Dieticians offering Diabetic, Healthy Heart, Family Cooks and Eat Well Stay Fit Programs. The fun is in attending the classes, learning new techniques, meeting people, and tasting these fine creations made right beforeyour eyes!

Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School, a “Good Cook is Born Each Day!”

Grace Hanusin Regional Cooking School Manager

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KIDS’ KITCHEN - KID’S NIGHT OUT

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LITTLE CHEFS AGES 3-6 with Caregiver

Culinary Instructor Ashlee Lipka, AmherstCulinary Instructor Linda Duncan, West SenecaFor children this young, one parent or caregiver per child is required to remain in the Cooking School at no additional charge. For additional adults, a $5 charge will be implemented, as seating is limited. Pricing may be different for adults as stated, as in our teas and brunches, where the adults are also eating. Please BRING sneakers; NO wet boots or wet shoes allowed in the cooking school for safety.

SNOWY DAY/ BOOK READINGSaturday, January 20, 11am-12:30 pm$13 per Little ChefSnowflakes are coming down in many shapes, and snowmen are ready to be made. Take time to come inside and make these recipes that will warm you up. Snowflake Quesadilla, Snowman Dip with Veggies, Pretzel and Marshmallow Snowflakes

HAPPY HEART DAY/BOOK READINGSaturday, February 10, 11am-12:30pm$13 per Little ChefValentine’s Day is full of love and so is our healthier recipes. Come in and we will show our love of food through your own creations and our help. Miniature Heart Pizzas with Heart Shaped Carrot Chips, Strawberry Yogurt Cream Parfait, Chocolate Dipped Strawberries

These classes will be held in both schools on the dates listed. Parents are required to inform us of any food allergies at the time of registration. We will try our best to accommodate food allergies with substitutions.We DO NOT use any peanut/ nut products in our recipes, however we do use products that may be madein a factory where those products are made. Children with long hair, please tie it back before class. Please have child bring sneakers for safety reasons. No wet boots/shoes allowed in school. Please tell us if you have any coupons or gift certificates at time of registration, as coupons are not taken with some classes, including all camps.

KIDS’ KITCHEN

SPRING IS ALMOST HERE/BOOK READINGSaturday, March 3, 11am-12:30pm$13 per Little ChefSpring is slowly marching in with an array of colors andso are our early Spring recipes! Spring Confetti Soup,Veggie and Fruit Muffins, Rainbow Fruit Skewers with a Dip

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FUTURE CHEFSAGES 7 & UPCulinary Instructors:Karen Gold - AmherstLinda Duncan - West Seneca

Children of this age attend the class without an adult, as we teachthem independence in the kitchen skills. Parents are required to informus of any food allergies at the time of registration. We will try our best to accommodate. Classes are held in both schools on the same day, unless stated. Please have child bring sneakers for safety reasons; no wet boots/shoes are allowed in the schoolfor safety.

A TASTE OF BROTHERHOOD CAMPMonday, January 15, 10am-1pm$30 per Future ChefMartin Luther King Jr. was a very well-known manwho wanted unity of all men, no matter whatpart of the rainbow they came from. Let’s makesome of his favorites plus a rainbow dessert wewill all love. “Fried” Chicken Strips,Candied Sweet Potatoes,Southern Green Beans withHam, Two IngredientsBiscuits, Rainbow Crispy Bars

CELEBRATION OF HEARTSThursday, February 8, 6-8 pm$16 per Future ChefsWith all the sad world events happening now,our love and respect for one another is soimportant to have these days. Let’s show ourlove by preparing heart shaped recipes andcelebrating the love we have inside our ownhearts! Heart-Shaped Hot DogVegetable Soup, Heart ShapedSmoked Turkey Grilled Cheese,“Fond of You “Chocolate Fonduewith Heart Shaped Fruit

WHEN SPRING COMES MARCHIN’ INThursday, March 15, 6-8pm$16 per Future ChefSoon spring will be marchin’ in and the CookingSchool is marching in with somedelicious recipes. Spring Salad,Bread Blossoms, Honey BBQMeatball Blossoms, Fruit Trifle

Easter Bunny!Breakfast with the

PRE-REGISTERFOR THIS CLASSNOW!

$9 per adult, $8 for Future Chefs ages 7-10,$5 for Little Chefs ages 3-6 (no children under 3 please). No strollers will fit intothe schools.

SATURDAY, MARCH 2410-11:30 AM • AMHERST

SATURDAY, MARCH 1710-11:30 AM • WEST SENECA

Easter is coming and so is the Easter Bunny!Hop on into the Cooking School for breakfastand color a hard boiled Easter egg with theEaster Bunny! Hoppin’ Good Pancakeswith Assorted Toppings, Sunny Sausage,Springtime Yogurt & Fruit Parfait, Hard BoiledEgg to decorate, Coffee, Tea, Juice for children

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FUTURE CHEFS

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DAY 1 - Dough MagicTuesday, February 20, 10am-1pm$30 per Future ChefWe will be making different types of dough. What is your favorite? Salad Stuffed Popovers, Bread in a Bag, (for Ham or Turkey Sandwich), Lemon Crack Cookies, Easy Cherry Turnovers DAY 2 - Waffle Magic

Wednesday, February 21, 10am-1pm$30 per Future ChefYou can waffle this? There are many foods you can waffle. You will be surprised at what you can do with a waffle iron. Scrambled Egg Pile Ups, Apple-Sage Breakfast Sausage Patties, Cheese Mashed Potato Waffles, Garlic Bread Waffle Sticks

AGES 7 & UPInstructors: Ashlee Lipka, Amherst, Linda Duncan, West SenecaPlease have child bring sneakers for safety reasons.No wet shoes/boots allowed.

FOR FUTURE CHEFS

BAKING & WAFFLING MAGICLearning new and different ways to bake and waffle. Dust off the waffle iron, get your baking pans readyand have fun making AND eating these recipes.

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6-9 PM AGES 7 - 14Instructors: Karen Gold - Amherst, Linda Duncan - West Seneca

Kid’s Night Out! OFFERED ATAMHERST & WEST SENECACOOKING SCHOOLS!

Come join us for a special dinner & games/movie night right here in the cooking schools!Each month we will have a special dinner theme that you will help prepare. After eatingand helping clean up, we will play/watch selected games/movies. Bring a friend and addto the fun!! (MOVIES ONLY IN AMHERST)

$25 for one child, $45 for two children and $65 for three children (please register allchildren in your group at the same time to get the discount) No coupons allowed for morethan 1 child, as it is already discounted. PLEASE BRING DRY SNEAKERS WITH YOU. NO WETSHOES/BOOTS ALLOWED IN THE SCHOOL FOR SAFETY. WINTER WONDERLAND Saturday, January 27, 6-9pmA winter’s day of building a snowman, or maybea snow house, or maybe catching snowflakes onyour tongue is a great part of winter. Whateverit may be you will need to come inside and warm up. Come in out of the cold, cook some fun warm foodand enjoy a few games. Tacos in a Bag with Chips,Cheesy Rice, Homemade Salsa, Flour Tortilla ApplePie, Cinnamon and Sugar Popcorn

THIS AND THATSaturday, February 3, 6-9pmIt is a little of this and that which makes it delicious in the end.Play a few games of this and that to complete the duo. Ham and Cheese in a Muffin Cup, Potato Stackers, Individual Fruit Crisps,Hot Chocolate and Dippers, Parmesan Popcorn

MARCH INTO SPRING Saturday, March 10, 6-9pmLet’s march into Spring and enjoy this exciting time with new games and recipes. Green Salad, Spaghetti Bacon Mini Pies,Crispy Cheese Bread, Chocolate Cheesecake Pudding Pie

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KIDS’ KITCHEN - KID’S NIGHT OUT

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STUFFED FLANK STEAK

PLEASE CALL GRACE HANUSIN AT (716) 515-2000 FOR MORE INFORMATION

ATTENTION VENDORSThis page can be purchased for your company’s recipes.

Greek Stuffed Beef Flank Steak PREP 30 mins COOK 35 mins READY IN 1 hr.

INGREDIENTS:1 1/2 pounds (to 2 lb.) flank steak

1 jar (12 oz) roasted red peppers, drained and chopped

3 cloves garlic, minced

1 tablespoon Greek seasoning

6-8 ounces feta cheese

Kitchen twine

Olive oil

1 -10 oz. pkg. Tops frozen chopped spinach,thawed, drained and squeezed

DIRECTIONS:Preheat oven to 350ºF. Trim fat from steak. Cut horizontally through centerof steak, cutting to, but not through other side; open flat as you would a book. Place steak between two pieces of plastic wrap; flatten to an even thickness using a meat mallet. In a mixing bowl, combine spinach, red peppers, feta, garlic, and Greek seasoning. Mix thoroughly. Sprinkle the spinach mixture on the open faced steak, leaving a 1 inch margin around outside edges. Fold up the steak back up and roll jellyroll style; secure with kitchen twine.

Place on parchment lined baking sheet; brush steak generously with olive oil and bake 35 minutes or until cooking thermometer reaches medium rare - 145°F. Remove from oven and allow to rest for 5 minutes.

Place on a serving platter and remove the kitchen twine. Cut into 1 inch slices and serve immediately, with rice or cous cous.

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COOK’S CORNER - RECIPES

Cook’s Corner

PLEASE CALL GRACE HANUSIN AT (716) 515-2000 FOR MORE INFORMATION

EAT TO YOUR HEART’S CONTENT Ann Marie Nowicki, MS, RD

FAMILY COOKS TOGETHER (Hands-on) FAMILY/KIDS 8 & UP Sarah Stimpson, RD, CDN

These classes will be geared to all family members, starting at age 8. Children ages8 to 16 must be accompanied by an adult. In years past, family time was always spent around the dinner table, where conversations would be personal in nature, where families could feel close to each other. Family life today is all too busy, with less time spent on families eating meals together, more time going to the nearest fast food place. If each family member had a role in getting a healthy meal on the dinner table, there would be more time available to stay home and enjoy the meal together. Let us helpyou start getting back to family basics, while enjoying the healthy meal that you helped to prepare! (Please bring closed toed shoes like sneakers; hair must be pulled back if long. NO WET BOOTS/SHOES allowed for safety reasons.

These classes are covered under the Healthy Lifestyle classes. All Insurance informationwill be needed for all attending, and will be taken when you reserve the class,along with your credit card information. The cost without covered Insurance for the Family Cooks classes is$30 per adult, $16 per child ages 8-15 years. GRAIN, THE WHOLE GRAIN, AND NOTHING BUT THE GRAINFriday, January 12, 6-8:30 pm AmherstWant to start eating more whole grains but don’t know quick easy recipes for it? Join our Registered Dietician in learning how to prepare these simple quick recipes the whole family will love. Learn what the different parts of the whole grain are and how to shop, prepare, and enjoy whole grains more in your household! Baked Oatmeal Cups*,ABC Meatball Soup, Baked Chicken with Apples and Barley, Cinnamon andSugar Popped Sorghum*

SOUP FOR THE SOUL AND THE BODY TOO!Monday, February 12, 6-8:30 pm AmherstSoups are a great food to incorporate into your family’s weekly meal plan. Learn how to prepare some quick healthy soups and the health and immune boosting benefits of soups! These recipes are sure to be one’s the whole family will love! Smoked Gouda Broccoli Soup*, Southwestern Chicken Soup, Loaded Baked Potato Soup

NATIONAL NUTRITION MONTHFriday, March 9, 6-8:30 pm AmherstJoin our Registered Dietician in discussing the basicfoundations of a well-balanced diet. Discuss theUSDA’s MyPlate diagram and enjoy thesedelicious easy recipes the whole family willlove! Everyone will enjoy putting these recipe together! Spinach Mandarin Orange Salad,Garlic Parmesan Spaghetti Squash, SpinachLasagna Roll Ups*, Chocolate Zucchini Brownies*

These great classes taught by a Registered Dietitian are covered in part by select local Health Insurance Companies. (Please call the Cooking School for details). Come join us to learn how to make good lifestyle choices. Included in each class is information and handouts on the class topic, along with a generous sampling of each recipe made. Some classes offer product samples as well.

Your Healthy LifestyleYOUR HEALTHY LIFESTYLE NUTRITION EXPERTS We have a staff of Registered Dietitians and nutrition experts who teachall of the Your Healthy Lifestyle classes at the Cooking Schools.

GET ON TRACK WITH THE AMERICAN HEART ASSOCIATION RECOMMENDATIONSTuesday, January 16, 6-8:30 pm Amherst$30 without InsuranceIn this class the registered dietitian will discuss the American Heart Association recommendations through food selection and healthier meal preparation techniques. A healthy diet and lifestyle are your best weapons to fight cardiovascular disease and the following recipes are heart healthy:White Bean and Eggplant Hummus*, Lemon Chickenand Cinnamon Glazed Root Vegetables, Carrot Cupcakeswith Cream Cheese Frosting*

SPOT THE SALT; USE A DASH OF FLAVOR*Thursday, February 15, 6-8:30 pm Amherst$30 without InsuranceThis class will discuss the DASH dietary guidelines andits health benefits in order to reduce added sodium. These recipes are lower in sodium and saturated fat while incorporating more fruits and vegetables into your diet: Stuffed Mushrooms*, Sicilian Cauliflower Pasta*,Garlic Broccoli*, Spiced Apple Bean Muffins*

WEIGHING IN ON HEART HEALTHTuesday, March 6, 6-8:30 pm Amherst$30 without InsuranceThis month’s class will cover the link between weight status and cardiovascular risk. The registered dietitian will educate the class on proper cooking techniques and identify food selection to reduce overall calorie intake for optimal weight management. Roasted Beet Salad*, Garlic Parmesan Zucchini Noodles*, Roasted Garlic Chicken, Dark Chocolate Covered Bananas*

* Vegetarian Friendly Recipe or Class

* Vegetarian Friendly Recipe or Class9

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Sarah Stimpson, RD, CDNAnn Marie Nowicki, MS, RD

PLEASE NOTE- due to continued low attendance and subsequentcancelled health classes, The Healthy Lifestyle Classes will onlybe available in the Amherst Cooking School, starting January 2018.We regret any inconvenience this may cause.

* Vegetarian Friendly Recipe or Class 10

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HEALTHY LIFESTYLE

DIABETIC COOKING Ann Marie Nowicki, MS, RD

EAT WELL, STAY FIT Sarah Stimpson. RD, CDN

UNDERSTANDING DIABETESThursday, January 25, 6-8:30 pm Amherst$30 without insuraceThis class will help educate you on the common signs and symptoms of diabetes. These diabetic friendly recipes are provided as part of a dietary approach to preventing high blood sugar.Sweet Potato Soup*, BalsamicChicken, Roasted Carrots withWalnuts*, Orange-Spiced MiniBrownie-Cakes*

SUGAR SUBSTITUTES*Tuesday, February 6, 6-8:30 pm Amherst$30 without insuraceThis class is aimed at providing education about the variety of sugar substitutes. The registered dietitian will discuss the safety of sugar alternatives, what foods they’re in, and how to use them to your advantage. Sugar can be substituted or omitted in the following recipes: White Bean Spread & Whole Wheat Pita Chips*, Easy Pasta and Pepper Primavera*, Peanut Butter Swirl Chocolate Brownies*.

WHAT DO THE NUMBERS MEAN?Thursday March 22, 6-8:30 pm Amherst$30 without insuraceThis class will provide you with information on monitoring your blood glucose. What your fasting and post-prandial (after-meal) numbers mean and how to maintain stable levels. These recipes will help keep your level throughout your day: Oven Roasted Green Beans*, Chicken and Orzo Skillet Dinner, Sugarless Spice Cake*.

EAT HEALTHY STAY FITMonday, January 29, 6-8:30 pm Amherst$30 without insuranceLet’s learn how to start a healthy meal plan to assist you with starting 2018 on the right foot to good health. Learn about some great national programs that are available to promote good healthfor you and your family. Enjoy thesedelicious recipes our RegisteredDietician will prepare for all to try!Barley Hoppin John*, PaprikaChicken with Brussels Sprouts,Frozen Peanut Butter Banana Treat*

AUTO IMMUNE DISORDERS;HOW TO REDUCE INFLAMMATION IN YOUR DIETTuesday, February 27, 6-8:30 pm Amherst$30 without insuranceArthritis and thyroid disease are on the rise in WNY and throughout the nation. Learn a few simple changes you can take to make your diet less inflammatory and enjoy some great recipes that our Registered Dietician will prepare. Also, learn about which supplements are advised for inflammatory conditions. Orange-Sesame Salmon with Quinoa, Broccolini, Oatmeal Peanut Butter Balls*

LIVING WITH FOOD ALLERGIESTuesday, March 27, 6-8:30 pm Amherst$30 without insuranceThis class is tailored to those living with food allergies or living witha family member who suffers from food allergies. The delicious recipesin the class are dairy and nut free. Attendees will learn about the food allergy reaction and what resources are available to those family members living with food allergies. Split Pea Soup with Chorizo, Lemon Thyme Roasted Chicken with Fingerlings,Cranberry Orange Cookies*

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SUSAN’S LASAGNA PARTYCulinary Instructor Susan VernonWednesday, January 10, 6-8:30 pm AmherstWednesday, January 17, 6-8:30 pm West Seneca$30 per personAt your next pot luck why not make it exclusively Lasagna? Not the lasagna that comes to mind, but creative layered dishes that are sure to WOW the most finicky eater! Traditional Italian Lasagna with Smooth Marinara, Mexican Lasagna with Queso Sauce, No Noodle Lasagna Made with Fresh Veggies and Alfredo Sauce, Dessert Lasagna-Susan’s Surprise!

ASIAN COOKING MADE EASYCulinary Instructor Karen GoldThursday, January 18, 6:00-8:30 pm AmherstThursday, January 25, 6:00-8:30 pm West Seneca$30 per personAsian cooking is not difficult…it’s just unique in its style, spices and sauces, and ultimately its complex flavors. Join our Culinary Instructor this evening as we travel across the ocean to discover some new tastes and how these dishes can be simply made in your own kitchen! Asian Zucchini Noodle Shrimp Stir -Fry, Easy Beef Broccoli, Vietnamese Chicken Salad

SUPER FOOTBALL SUNDAY GOES WILD!Culinary Instructor Karen GoldTuesday, January 23, 6:00-8:30 pm AmherstFriday, January 19, 6:00-8:30 pm West Seneca$30 per personThis is the day that all football fans wait for – not just to watch the game, the commercials, or the half-time entertainment… but, more importantly, to eat the food!! This class will give you a few new and simple ideas to liven up any party table! Go Bills!! Oven Baked Supreme Pizza Dip with Homemade Dough Dippers, Stuffed Hot Banana Pepper Dip with Homemade Pita Chips, Cherry Cheesecake Dip, Sriracha Stout Beer Chex Mix

SOUP AND SANDWICH!Culinary Instructor Susan VernonWednesday, January 31, 6:00-8:30 pm AmherstFriday, January 26, 6:00-8:30 pm West Seneca$30 per personNothing taste better on a cold winter day than a hot bowl of homemade soup. Add a tasty sandwich and call it dinner. These are Susan’s favorite recipes created right in her kitchen. Tomato Basil and Orzo Soup paired with Grilled Sharp Cheddar Toast, Cream of Broccoli Soup paired with Ham, Cream Cheese and Scallion Sandwich, Minestrone Soup paired with a Turkey Melt Sandwich

Hands-on Adult ClassesThe adult classes are designed for adults aged 18 yrs. and up for safety reasons. Any children aged 16 -17 yearsold may come accompanied by an adult, but may not operate any small appliances. Children aged 16 and undermay sign up for the Family Cooks classes with an adult or our Future Chef classes without an adult. Thank you foryour understanding. PLEASE BRING LOAFER TYPE SHOE/SNEAKERS. WET BOOTS/SHOES are notallowed for safety reasons. Please come with hair pulled back if long.

Cake Decorating 101 – Parts 1 & 2Culinary Instructor Abbi HoffmanIf you want to learn how to cut, fill, frost, and decoratea cake than this 2 part series is for you! Our Pastry Chefwill walk you through step-by-step how to do this, andgive pointers and suggestion along the way so next timeyou can wow somebody with your own cake creation!Cakes are provided; please bring a box to take yourcakes home in! You may bring in your own tips if youhave them.

PART ONE- THE BASICSFriday, January 19, 6:30-8:30 pm AmherstTuesday, January 23, 6:30-8:30 pm West Seneca$30 per personWe will learn the proper way to frost and fill a cake.

PART TWO- THE COMPLETED CAKE CREATION!Friday, January 26, 6:30-8:30 pm AmherstTuesday, January 30, 6:30-8:30 pm West Seneca$30 per personLet’s take this a step further and learn how to makeborders, buttercream roses, and writing techniqueson cakes.

BIG FLAVORS IN THE BIG EASY OF N’AWLINSCulinary Instructor Karen GoldFriday, February 2, 6-8:30 pm AmherstFriday, February 9, 6-8:30 pm West Seneca$30 per personMy husband is from Clara, Mississippi and New Orleans was a place he called home for many years. His momma would say, “…the kitchen is the heart and soul of our house with lotsa love and lotsa food!” Southern Style Fried Chicken, Fresh Creamed Corn, Dirty Rice, Custard Rice Puddin’

SWEETS FOR YOUR SWEETIECulinary Instructor Abbi HoffmanFriday, February 9, 6-8:30 pm AmherstThursday, February 1, 6-8:30 pm West Seneca$30 per personThinking of that special someone? Come learn how to make the perfect desserts for your special Valentine’s Day dinner. Molten Lava Cake, Mini Chocolate Covered Strawberry Cheesecakes, Sweet Crepes served with an Apple Cider Sauce

CHINESE NEW YEAR; THE YEAROF THE DOGCulinary Instructor Susan VernonFriday, February 16, 6-8:30 pm AmherstWednesday, February 7, 6-8:30 pm West Seneca$30 per personIn this class, you will learn the art of the takeout only youwon’t need to leave the house! Egg Drop Soup with Crispy Noodles, Vegetable Eggrolls, Spicy Orange Chicken with Sticky Rice, Chocolate Dipped Fortune Cookies

NOT JUST FISH FRY FRIDAYSCulinary Instructor Karen GoldFriday, February 23, 6-8:30 pm AmherstFriday, February 16, 6-8:30 pm West Seneca$30 per personFor those who follow the Lenten meatless Friday, prefera meatless meal, or just like fish or seafood, here’s a classyou’re sure to enjoy! Vinaigrette Coleslaw, Fish Tacoswith Cilantro Lime Sauce, Crispy Coconut Shrimp with Mango Sauce, Original Old Bay Crab Cakes

NONNA’S ITALIAN KITCHENCulinary Instructor Susan VernonWednesday, February 28, 6-8:30 pm AmherstFriday, February 2, 6-8:30 pm West Seneca$30 per personIt was a tradition in our family to go to Nonna’s house after church. All of us children would be in the kitchen stealing meatballs out of the saucepan. I still remember the smell ofmy favorite treats. In this class I will share all my funny stories as we cook up an authentic Italian feast! Italian Olive Salad with Sharp Provolone Cheese, Baked Rigatoni and Ricotta Cheese with Basil, Parmesan Stuffed Meatballs in Sauce, Italian Love Cake

ST. PATRICKS DAY DESSERTSCulinary Instructor Abbi HoffmanThursday, March 1, 6-8:30 pm AmherstTuesday, March 6, 6-8:30 pm West Seneca$30 per personWant to spruce up your table for your St. Patrick’s Dayparty since it’s always a huge celebration in Buffalo. Learnhow to make traditional and nontraditional desserts thatwill be all the talk of your party! Irish Soda Bread, Baileys Irish Cream Macaroons, Mint Chocolate Pot de Crème

SUMMER IN WINTER DELIGHTSCulinary Instructor Abbi HoffmanThursday, March 8, 6-8:30 pm AmherstTuesday, March 13, 6-8:30 pm West Seneca$30 per personIf you are missing the warmth of the summer come andlearn how to make the perfect desserts to bring that sunshine back to your life! In this class you’ll learn how to make these mouthwatering desserts! Banana Cream Pie, Blueberry Shortcake, Haupia (a Hawaiian dessert) with Raspberry Sauce

COOKING WITH PARCHMENTCulinary Instructor Karen GoldTuesday, March 13, 6-8:30 pm AmherstTuesday, March 27, 6-8:30 pm West Seneca$30 per personThe French call it “en papillote”, the Italians “al cartocci”,but we simply say - “Cooking in Parchment”! These recipes are perfect make-ahead dinners you can pop in the oven for a mess-free meal anytime! Stacked Veggies, Shrimp in White Wine and Oranges, Winter Roots Pilaf, Amaretto Flavored Baked Fruit

WELCOME SPRINGCulinary Instructor Susan VernonFriday, March 16, 6-8:30 pm AmherstWednesday, March 21, 6-8:30 pm West Seneca$30 per personAfter a long winter we all welcome the promise of spring along with new recipe ideas. Susan has put together a menu that is sure to delight! Spinach Strawberry Salad, Asparagus with Olive Gremolata, Sundried Tomato and Goat Cheese Stuffed Chicken Breast, Pineapple Rhubarb Upside Down Cake

EASTER DELIGHTS FROM EASTERN EUROPECulinary Instructor Karen GoldMonday, March 19, 6-8:30 pm AmherstFriday, March 9, 6-8:30 pm West Seneca$30 per personMy family is of Polish descent and with that brings numerous recipes that are common at our table at Easter time. This class gives me the opportunity to share with you some of the common baked goods that my grandmothers, my mother, and now I prepare for our family table. Please join me as I share my treasured recipes with you. Braided Egg Challah Yeast Bread, Raspberry-Cream Roulade (Malna Piskotatekercs), Fruit & Cheese Filled Sweet Rolls (Kolace)

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HANDS-ON ADULT CLASSES

REGIONAL COOKING SCHOOL MANAGERGRACE HANUSINGrace is our Regional Cooking School Manager. She is locatedat Tops Cooking School in Amherst, NY. Her culinary background includes working as a line cook, Kitchen Manager and Sous Chef in many area restaurants. In 1995, she placed second in the New York Division of The National Beef Cook off Contest, with her Beef and Barley Mulligan recipe. Her Onion Soup recipe was featured in the Buffalo News by Janice Okin, food critic. Grace has appeared on local TV shows and events, and does live cooking demos, while promoting the Cooking School. She coordinates with Instructors/companies and writes the calendar each quarter, schedules the classes, manages and supervises day to day operations of the Cooking Schools in Amherst and West Seneca as well.

COORDINATORNOREEN MALLIANoreen is our Cooking School Coordinator for the West Seneca Cooking School. She comes to us with a background in restaurant operation, with 29 years’ experience. Noreen and her husband Sal owned Sal Franco’s Restaurant in Orchard Park, where Noreen worked in various positions. Noreen schedules the customers and manages day to day operations of the cooking schoolin West Seneca.

KIDS INSTRUCTOR LINDA DUNCANBeing a mother of 5 has given Linda lots of experience with children. Linda teaches the kid’s classes, Scout programs and birthday partiesin West Seneca. She also teaches the special needs population.

CULINARY & KIDS INSTRUCTOR KAREN GOLDKaren has appeared on the Martha Stewart Show as a result of winning 1st Place for Polish Placek at the Buffalo Polish Heritage Festival. She’s gone on to win additional 1st, 2nd, and 3rd place ribbons for various other Polish dishes. She was selected as The Buffalo News Cook of the Month for preparing authentic Mexican cuisine which she learned while living in South Texas for 23 years. Karen has won numerous other blue, red, and white ribbons at the Erie County Fair in canning and doublecrust pies. Karen teaches adult classes, the future chef classes, birthday parties and Scouts in Amherst.

CULINARY INSTRUCTOR JUDY HANDZLIKJudy has semi-retired as a Kids Instructor from the Amherst Cooking School, but she still keeps busy designing the kid’s menus for all theKids Kitchen classes.

CULINARY INSTRUCTOR ABIGAIL HOFFMANAbbi graduated from the Culinary Institute of America in Hyde Park, New York in May 2017, where she was taught all aspects of baking techniques. Abbi’s specialty is decorating cakes and cupcakes.Abbiis showing off her talents at Muscoreils Bakery. Please welcome Abbito the Cooking School, just in time for holiday baking!

KIDS INSTRUCTOR ASHLEE LIPKAAshlee is a Family and Consumer Science teacher in the Sweet Home Middle School. She also has a background in the Culinary Arts. Ashlee will be teaching birthday parties, the Little Chef classes as well as the kid’s winter, spring and summer camps in Amherst. We welcome herto the Cooking School!

CULINARY INSTRUCTOR SUSAN VERNONSusan started as one of our Amherst cooking school assistants and comes from a long line of family cooks. Although second generation Italian, Susan is a self-proclaimed food explorer. She seeks out different cooking techniques from all the different cultures of the world. Her motto is anything can be prepared with the proper technique and ingredients. Susan teaches adult and the Aspiring Chef classes.

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Meet Our Chefs & Instructors

Registration is Easy and Convenient!We are able to take payment over the phone using your credit card. To register for a cookingclass at either our Amherst TOPS or- West Seneca TOPS, please note the following:

To register by phone:

• Call the TOPS Cooking School in Amherst at 716-515-2000 or the TOPS Cooking School in West Seneca at 716-517-3006. Please call the school where you want to register at.

• You must provide a credit card number and expiration date to register by phone using your credit card. Card cannot be debit/credit unless you will have sufficient money in your account 2 business days before your class — card must have a VISA/MasterCard/American Express/ Discover logo. Please have your credit card ready when calling. PLEASE DO NOT LEAVE YOUR CREDIT CARD INFORMATION ON OUR VOICEMAIL. We will call you back promptly for your payment information.

• Please register for classes by calling The Cooking School during business hours. Registration is easy. Just call The Cooking School that you want to attend or stop by during the day when shopping, and we will be glad to register you. We discourage paying for classes ahead of time in the event the class is not held. Your credit card will not be charged until 2 business days before the class. If you wish to pay by cash the day of the class, please tell us when registering so your credit card is not charged. You must come in before the class starts to pick up your registration form and take it up to the service desk to pay. Pre-registration for all classes is recommended at least five days in advance, as the class may be full or canceled for low attendance after that time.

We discourage walk-ins, as the class may have been already cancelled due to low attendance or already filled. We purchase ingredients based on the number of registered participants and may not have enough ingredients prepared for added customers. Accepting walk-ins are at the discretion of the Instructor. You will have to pay before the class starts if the Instructor can fit you in. Please call a few days ahead during business hours to pre-register to avoid being turned away, especially with the kid’s classes.

Both schools are handicapped accessible.

Cancellation Policy• If you cannot attend a class, you may send a substitute in your place, except for Your Health classes. The substitute must have approved health insurance coverage given to us before the class or you will be charged in full for the class.

• TOPS reserves the right to change any menu or instructor or to cancel any class at their discretion. The Cooking School will make every attempt to notify students of cancellations. Please document your reservations, as we do not call you unless the class is cancelled. We ask for a confirmation call back to us in that case. We have no control over walk-ins.

• In order to better prepare for our classes and to better serve our customers, we now require 3 business days advance notice if you cannot attend a class, as your credit card will be charged the next day. No refunds will be made after that time. Just call The Cooking School and leave your name and the date of the class you are canceling. We will call to confirm. We regret any inconvenience this may cause. Cancelling a class at the last minute may put us in a position to cancel the entire class if we have less than 6 customers.

CouponsA maximum of 6 coupons are allowed per family party/person per year. You MUST tell us thatyou have a valid coupon (with expiration date) AT THE TIME OF REGISTRATION, so we can register you and charge your card accordingly which is 2 business days before the class. You must pay by credit card if you have a coupon for the adult classes, and the coupon must be brought in the day of the class, in order to get the discount. If you forget your coupon, you will be charged the full price. Thank you for your cooperation and understanding.

Register Early!Some classes fill quickly and others may not be held due to low registration. We have no control over walk-ins if the class has been cancelled.

Grace HanusinRegional Cooking School Manager3980 Maple Road / N. BaileyAmherst, NY 14226716-515-2000

Noreen MalliaCooking School Coordinator355 Orchard Park RoadWest Seneca, NY 14224716-517-3006

General Information and EtiquetteIn hands-on participation classes, students should wear casual clothing and comfortable shoes. You may not wear open-toe shoes or sandals. This is for your protection and safety. We provide full-length bib aprons for use during class.

For health and safety reasons any food prepared in the cooking school must be eaten in class with the exception of take home classes as stated. Thank you for your understanding.

Please silence all cell phones when classes are in session. Please keep talking to a minimum so that others may hear the instructors during class. Small children are not allowed in adult classes. If you need to use your cell phone, please exit The Cooking School while talking. We appreciate your cooperation as we strive to give you the best classes possible.

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CLASS REGISTRATION

Class Registration

TOPS Cooking Schools offeran approved Scout cooking program,that has been revised in accordance

with the new scout program.

What a fun way to work towardyour cooking badges!

Please Call the Cooking Schools at 515-2000 for additional program information.

Easter Bunny!Breakfast with the

PRE-REGISTERFOR THIS CLASSNOW!

$9 per adult, $8 for Future Chefs ages 7-10,$5 for Little Chefs ages 3-6 (no children under 3 please).No strollers will fit into the schools.

SATURDAY, MARCH 1710-11:30 AM • WEST SENECA

SATURDAY, MARCH 2410-11:30 AM • AMHERST

SEE PAGE 4 FOR MORE DETAILS!

Please call Grace Hanusin, at 515-2000 for more info and to schedule an interview.

TOPS Cooking Schools have flexible part time assistant positionsopen in our Amherst and West Seneca Cooking schools.Must be available some days/ early evenings/weekends.

Food prep/ service experience a plus

PART TIME ASSISTANT POSITIONS