July, August, September 2014tops.graphics.grocerywebsite.com/G_Community/Cooking...July, August, September 2014 Manager’s Message With a brutal winter and a cold, rainy spring, summer

July, August, September 2014

Manager’s Message With a brutal winter and a cold, rainy spring, summer is FINALLY here! I can’t wait for all of you to see the amazing line-up we have to offer for this brochure. We have summer camps for kid’s from ages 4-teen along with our incredible offerings for adults; both demonstration and hands on. Don’t just sign up for your favorite instructor, check out some of the new-to-us instructors we have welcomed this time too. I can’t wait to see everyone soon.

Elizabeth BauldRochester Cooking School Manager

Kids’ Kitchen PAGEs 2 - 4

NOW is the time to book your favorite week of camp! We have 9 different ones to choose from but why choose just one? Take more than 1 for a fun-filled summer full of cooking! And don’t forget, if you can’t commit to a week of cooking, we still have the Junior Chef and Little Chef classes on Friday nights and Saturday mornings for just 2 hours too!

Adult Classes PAGEs 5 - 8

This quarter we have some fabulous classes that focus on summer eating and cooking into the early fall. We are pleased to welcome back Chef Barb Gill, Chef Jeff Pollinger and Culinary Instructor Usha Shah after a short hiatus. We are also very pleased to welcome Culinary Instructor Deborah Gerlach, Executive Chef Joseph Cippola and Executive Pastry Chef David Romaine to our family of instructors here at The Cooking School. Please come check out some of their classes and welcome them!

Discover Your HealthLocated within the Adult class listings, you will find these types of classes listed with a red title and a next to the title. These classes address eating for various health issues like diabetes, heart ailments, gluten sensitivity, and overall better health. Depending on your health insurance, you can be reimbursed for most of these classes. Check with your health care provider to see what your individual plan covers.

1

♥

TOPS COOKING SCHOOL | ROCHESTER 585-663-5449

2TOPS COOKING SCHOOL | ROCHESTER 585-663-5449

Summer Vacation Cooking Camps

Each week of camp is 4 days long and the food prepared each day will be eaten as a meal that day. All camps end with a graduation ceremony where family can come taste a sampling of the food that was made all week. Each camper will also receive a graduation certificate and gift for their efforts.

*Little Chefs: Ages 4-8, Camps are 2 hours each day for 4 days. Cost is $80 for the week.

**Junior Chefs: Ages 8-12, Camps are 3 hours each day for 4 days. Cost is $125 for the week.

***Aspiring Chefs: Ages 10-teen, Camps are 3 hours each day for 4 days. Cost is $125 for the week.

**WEEK #1: GREAT FOOD TRUCK RALLY for Junior ChefsMon. July 7-Thurs. July 10, 2-5:00pmThis week in the Cooking School, we bring the food trucks inside as we make some foods that are represented from some of our favorite outdoor vendors. Chili Dogs, Man “n” Cheese Cups, Glazed Fruit Cups, French Fries, Chocolate Chip Cookies and Patriot Cupcakes, Chicken Taco Cups, Beef Stuffed Crescents, Vegetable Spiral Sticks, Icy Fruit Pops, Mint Sundae Brownie Squares, Peanut Butter-Filled Brownie Cupcakes, Chicken Gyro, Spicy Meatloaf Sandwich, Chocolate Strawberry Crepes, Cheesecake Brownies, Mini Sausage Quiches, Deluxe Nachos, Fruit Pizza, Hot Corn Dip, Brownies in a Cone, Oatmeal Scotchies, and more…

**WEEK #2: BEACH PARTY for Junior ChefsMon. July 14-Thurs. July 17, 2-5:00pmShake the sand out of your shoes and join us for some delicious and fun picnic food that you can bring on your next outing to the beach. Sunrise Tropical Smoothie, Coconut Crunch Chicken Strips with Creamy, Honey-Mango Dipping Sauce, Mini Shrimp Salad Buns, Red Pepper Oc-topus Dip, Macadamia Croissant Pudding, Pink Crab Cookies, Creamy Orange Cooler, Firecracker Chicken Bites, Fish Tacos with Coleslaw, Sunset Fruit Skewers, Sand Dollar Cookies, S’More Bites, Starfish Dessert Delights, Ocean Blue Smoothie, Gumdrop Fish and Crab Cupcakes, Deviled Egg Boats, Stuffed Pepper Ships, Grilled Burger Bar Sliders, Beach Lemonade, Sunshine Sandwiches Cereal Treat Sandcastle, Chicken Polynesian Skewer, Beach Ball Fruit Pizza, Teddy Bears at the Beach Blue Jello Cups

*WEEK #3: SNACK ATTACK for Little ChefsMon. July 21-Thurs. July 24, 3-5:00pmIf snack time is one of your favorite times of day then this is the summer camp for you. We will be making all kinds of snacks to please every ones hunger pangs. Join us to make savory, sweet, fun and nutritious snacks. Berry-licious Smoothie, No bake Granola bars, banana berry yogurt pops, mini taco bowls, cheesy pizza fondue, ham and cheddar bites, 1,2,3 snack mix, apple brickle dip, mini burgers with lots of toppings, parme-san party mix, sloppy joe nachos, homemade lemonadesnack attack cookies, fruit kabobs with yogurt dip, snack cake

INCREDIBLE SUMMER CAMPS CONTINUE ON THE BACK PAGE!

Kids’ Kitchen

3 TOPS COOKING SCHOOL | ROCHESTER 585-663-5449

Kids’ KitchenKi

ds’ K

itche

n

PrincE And PrincEss PArtyInstructor “Miss Ilene” StellaSaturday, July 12, 10:00am-12:00pm$12 All kids should feel like they are a price or princess with the love of family. Bring your little one this morning as we encourage them to celebrate their royalty! Calzone Crowns, Magic Wands, Fruit Jewels, and Palace Punch

BEAch BonAnzAInstructor “Miss Natalie” ValenteSaturday, July 26, 10:00am-12:00pm$12 Skip the sand in your shoes and the sunburn and come to the Cooking School to enjoy one of the best parts of going to the beach; the yummy food you can bring with you. Sand Dollar Pancakes & Sausage Sandwich, Keep-it-Cool Fruit Cups, Strawberry Cake Cones, Frozen Yogurt Pops

hi Kitty cAt!Instructor “Miss Deborah” GerlachSaturday, August 2, 10:00am-12:00pm$12 Little chefs who love kitties will enjoy this cat themed class. Learn to mix, bake and decorate a “purr-fectly” yummy assortment of treats! Don’t delay, sign up right “meow”. Kitty Kibble Snack Mix, Pretty Kitty Fruit Face, Tuna Fish-Shaped Sandwiches, Cute Cat Cookies, Fur Ball Favorites

FrozEn trEAts And EAtsInstructor “Miss Ilene” StellaSaturday, August 16, 10:00am-12:00pm$12 What better way is there to stay cool during the Dog Days of summer than making up some frozen treats?! Cooling off inside helps you cool off all over. Join us to make these chilly favorites. Banana Pops, Snow Cones, Jeweled Grapes, Smoothie Pops

ExPlorinG doriInstructor “Miss Lisa” DillonSaturday, August 23, 10:00am-12:00pm$12 Hola! Your little explorer will find a cooking adventure awaiting her or him with favorites from Dori’s Mexican heritage. While cooking, your little ones will learn some Spanish too. Little chefs should feel free to wear their favorite Explorer character clothing/costume. These recipes are so delicioso that someone might try to swipe them! Swiper, no swiping!! Boot’s Tropical Fruit Salad, Swiper’s Blueberry Cornbread, Map Burritos, Butterfly Cheesy Quesadillas with Isa’s Green Guacamole, Churro Star Cookies

All AmEricAn Kid FAvoritEsInstructor “Miss Amie” LimingSaturday, September 13, 10:00am-12:00pm$12 Join us this morning and learn how to make some of your favorite foods. You enjoy eating them, so why not come and enjoy making them too. Mom or Dad will appreciate the help the next time one of these things is on your dinner menu. Oven Fried Chicken Fingers with Home Made BBQ Sauce, Cheesy Chili Dog with Home Made Oven French Fries, Build Your Own Burgers, Coca Cola Cake

Johnny APPlEsEEdInstructor “Miss Natalie” ValenteSaturday, September 27, 10:00am-12:00pm$12 Today we celebrate this American pioneer who single-handedly introduced apple trees to a large part of the northeast. Come and enjoy recipes featuring the fruit of his labor. Awesome Apple Meatballs, Amazing Apple Pancakes, Apple-Cinnamon Cupcakes, Mini Apple Pies

LITTLE CHEFS AGES 4–7 Moms and Dads, feel free to leave the little ones at class in The Cooking School in the hands of our capable teachers and assistants; you choose whatever you and your child are most comfortable with.

4

Kids’ KitchenJUNIOR CHEFS AGES 8–15

totAlly rEtro niGhtInstructor “Miss Therese” BertrandFriday, July 11, 6:00pm-8:00pm$15Bring your bell bottoms, afro wig, and disco ball as we throw back to a funky era. Peace signs, zebra prints, smiley faces and rainbows will be making a comeback. Flower Power Sandwiches, Peace Sign/ Tye Dye Cupcakes. Smiley Face Pizza, Rubik’s Cube Crispy Treats, Pac-Man Cookies, Rainbow Pasta

itAliAn FAvoritEsInstructor “Miss Amie” LimingFriday, July 25, 6:00pm-8:00pm$15It’s your night to cook and your family loves Italian. Come tonight and learn how to impress them with some Italian classics and a twist on traditional cannolis. Antipasto Salad, Classic Minestrone Soup, Spaghetti Bolognese, Cheesy Garlic Bread, Cannoli Cupcakes

lEGo mAniA Instructor “Miss Therese” BertrandFriday, August 8, 6:00pm-8:00pm$15Based on the new movie craze, and the dynasty of the building block itself, we will be creating our own designs of the block made with food products. Dragon Scales and Fire Sauce (chips and salsa), Lego Brick Brownies, Wild Child Lucy Sushi, Lego Brick Pizza Squares, Lego Brick Cheese and Crackers, Lego Man Cake Pops

summEr BErriEsInstructor “Miss Amie” LimingFriday, August 22, 6:00pm-8:00pm$15Can’t you just taste “summer” in every fresh berry you taste? Learn a few new recipes featuring our delicious summer berries. Berry Pita Pizzas, Blueberry Buckle Muffins, Summer Salad with Raspberry Vinaigrette, Mixed Berry Cobbler, Strawberry Lemonade

souP And “sAmmy”Instructor “Miss Ilene” StellaFriday, September 12, 6:00pm-8:00pm$15This is a perfect class for back-to-school time. Come and learn how to make some great soups and sandwiches for quick and tasty weekday or weekend breakfasts, lunches or easy dinners. Breakfast Sandwiches, Gazpacho (soup), Classic Grilled Cheese, Home Made Chicken Noodle Soup, Classic Reubens, Potato Chowder

muPPEt mAniA Instructor “Miss Therese” BertrandFriday, September 26, 6:00pm-8:00pm$15Muppet madness is alive and well after the amazing recent movie! Come join us and recreate some of our own designs of these precious adored characters. Kermit’s Green Apples and Dip, Miss Piggy in a Blanket, Animal’s Hairballs, Scooter’s Savory Stagehand Snacks, The Swedish Chef’s Meatballs, Fozzie’s Bear-y Peanut Butter Cookies, Dr. Bunsen Honeydew’s Punch Potion

Kids’ Kitchen


Adult Classes HANDS-ON ♥ DISCOVER YOUR HEALTH

DAYTIME CLASS

*Classes without any symbols are demonstration classes.

sEAFood sAvvy-For thE hEAlth oF it Seafood Specialist Larry Bauld and Celia Topping, RD, CDETuesday, July 1, 7:00-9:00pm MVP members $15/ non-MVP fee $25 Adding seafood to your diet is a great way to eat healthier. This class will take away the fear that most people have of cooking fish. Our instructor will give you information on how to select, handle and cook fresh seafood and our other instructor will give you some great information on how seafood is good for an overall healthy diet. This class also includes a tour of Top’s seafood department and time for answering any seafood questions you may have. Confetti Crab Cakes, Lemon-Garlic Shrimp and Vegetables, Baked Halibut Steaks

HOT AND SPiCY! Culinary Instructor Larry BauldTuesday, July 8, 7:00-9:00pm $25 Hot sauces come in many forms, but no matter what form they are in, we all like the heat. Tonight Larry brings the heat in the form of some local favorites and some of his own favorites. All served with plenty of water and bread on the side... Buffalo Wing Sauce with Chicken Wings, Meat Hot Sauce on Burgers, Pico de Galo with Tortilla Chips, Fra diavlo Sauce with Pasta LET’S ViSiT NAPA VALLEY! Personal Chef Ellen AdamsWednesday, July 9, 7:00-9:00pm $25 Imagine you are enjoying the warm days and cool evenings of Napa Valley! This area is known for its beautiful scenery and great wines and also its great food. Tonight we will be making a vineyard dinner with: Grape harvest flat bread, Rosemary roasted walnuts, Balsamic glazed vegetables, Pork tenderloin with Pinot noir, Upside down peach babycakes

SUmmER SLOW COOKER Culinary Instructor Liz BauldThursday, July 10, 7:00-9:00pm $25 Remember, crockpots aren’t just for cooking in the winter, come see what it can do for summer meals too. Chicken Sausage and Onions with Broccoli Slaw Salad, Greek Sloppy Joe Pitas, Party Potatoes with Creamy Aioli, Loaded Creamed Corn with Tomato and Bacon, Dark Chocolate Fondue with Fresh Summer Fruit Kabobs

hAnds-on nourishinG Gmo-FrEE mEAls Culinary Instructor Usha ShahMonday, July 14, 7:00-9:00pm $25 Genetically modified organisms (GMOs) are plants or animals created through the process of genetic engineering. This experimental technology forces DNA from one species into a different species. Most developed nations do not consider GMOs to be safe. In United States, GMOs are in much as 80% of conventional processed food. A growing body of evidence connects GMOs with health problems, environmental damage, and violation of farmers’ and consumers’ rights. Come and participate in a dialogue to learn more about GMO foods and to be informed consumers. Spinach – Kale – Mushroom Mashed Potatoes, Black Bean, Sweet Potato, and Quinoa Stuffed Bell peppers, Orange and Avocado Gazpacho, Wild Summer Salad

hAnds-on 3-coursE dAtE niGht Executive Chefs Joseph Cippola and David RomaineTuesday, July 15, 7:00-9:00pm $25 We welcome our 2 new executive chefs tonight with an incredible menu fit for the perfect date night. Join us for a mid-week treat as a rescue for the same old week night dinner date. salad | shaved fennel, baby arugula in a pecorino parmesan cup w/ yellow cherry tomato finished with pink sea salt, blood orange & olive oilmain | potato crusted alaskan salmon over creamed leeks & granulated mustard w/ dijon creamdessert | olive oil cake w/ fresh rosemary & citrus glaze, finished with honey pomegranate sauce

NO-COOK SUmmER SOUPS Culinary Instructor Judy Price, Cornell Cooperative ExtensionWednesday, July 16, 7:00-9:00pm $25 Don’t want to turn on the stove? These cold soups will refresh on a hot summer day, and pared with a salad make a delicious addition to any lunch, supper, or dinner party. Chilled Citrus Borscht, Cucumber Yogurt Soup, Honeydew and Lime Bisque, Apricot Soup

BEAT THE HEAT SERiES; EASY SUmmER mEALS Chef Barbara Gill, former owner of the Mulberry MillThursday, July 17, 7:00-9:00pm $25 Barb is back with her no fuss, no muss cooking style. She is one of our most popular instructors here at the Cooking School and we are glad she is back for the summer to share some of her favorite entrees with this series. Sizzling Pork with Raspberry Sauce, Cucumber-Blueberry Feta Salad, Tortellini Salad, Lemon-Raspberry Cake

5

Adul

t Cla

sses

♥


PERFECTLY PEACHY Culinary Instructor Natalie ValenteMonday, July 21, 7:00-9:00pm $25 Peaches are ready for the picking. Come tonight and Natalie will show you some great ways to prepare this wonderful fruit. From the beginning to the end you will be satisfied with these sweet and savory dishes. Carolina Peach Sangria, Party Peach Chicken Salad, Peach and Brie Quesadilla, Grilled Halibut with Peach and pepper salsa, Blueberry Peach Cobbler

GRiLLiNG USiNG mARiNADES, GLAzES, SAUCES AND CHUTNEYS Chef Therese BertrandTuesday, July 22, 7:00-9:00pm $25 Tonight Chef Therese will be showing you how to accents your grilled meats, Seafood, Poultry and Vegetables. Perfect for summertime grilling. Steak with Chimichurri Sauce, Mojito Marinade & Jack Daniels Grill Glaze, Brown Sugar Glazed Salmon, Chicken Breast with Spicy Peach Glaze, Marinated Grilled Vegetables and Mango Chutney

UPSCALE SUmmER PiCNiC Chef Amie LimingWednesday, July 23, 7:00-9:00pm $25 Impress your guests with a gourmet picnic. Pull out all the stops but don’t stress with this easy to prepare, flavorful menu. Shrimp Gazpacho, Gourmet Pressed Sandwiches, Quick Pickles, Watermelon Coolers, Grilled Summer Fruit with Spiced Lemon Cream

mEATLESS mAiN DiSHES UPSCALE SUmmER PiCNiC Culinary Instructor Ilene StellaThursday, July 24, 7:00-9:00pm $25 IYou don’t need meat to make a fabulous meal; come tonight and find out how… Caramelized Onion and Blue Cheese Pizza, Stuffed Peppers, Tomatoes or Eggplant, Spinach Stuffed Pasta Shells, Grilled Apple Cheddar-wiches, Summer Fruit and Barley Salad

hAnds-on AsiAn cooKinG Chef Jeff PollingerTuesday, July 28, 7:00-9:00pm $25 Let’s welcome Chef Jeff back with his amazing Asian Cooking that he learned while stationed in Seattle for a number of years while in the Military. Chinese Pork/Beef Steamed Dumplings, Chinese/Japanese Dipping Sauce (for dumplings/tempura & egg rolls), Chinese Egg Rolls, Stir-Fried Beef With Green Peppers, Fresh Plum Sauce

hAnds-on lEt’s WrAP it uP Culinary Instructor Deborah GerlachWednesday, July 30, 7:00-9:00pm $25 Wraps make a perfect meal for those hot summer days. Fun to make, refreshing to eat and easy to pack for a meal on the go. Tuna with a Twist Wrap, Tarragon Chicken Wrap, Cool Mediterranean Wrap, Creamy Egg Salad Wrap, Turkey, Ham and Cheese Wrap, Southwestern Wrap

BEAT THE HEAT SERiES; SLiDE iNTO HOmE PLATE Chef Barbara Gill, former owner of the Mulberry MillMonday, August 4, 7:00-9:00pm $25 # 2 in the series, come check it out. Lobster Salad, Mini Meatball and Grilled Portabello Sliders, Tuscan Baked Beans, Summer Pasta Salad, Home Made Blueberry Pie

LOBSTER FEST Seafood Specialist Larry BauldTuesday, August 5, 7:00-9:00pm $30 Who doesn’t love lobster? If you don’t, then this isn’t the class for you... Tonight Larry will make bisque, lobster butter (which makes EVERYTHING taste better), and share his secret for perfect lobster tails. Lobster Bisque, Lobster Butter Mashed Potatoes, Perfect Lobster Tails, Prosciutto Wrapped Asparagus

SUmmER BERRiES Chef Amie LimingWednesday, August 6, 7:00-9:00pm $25 What is summer without the flavor of wonderful berries? You will just love all the fun and flavorful ways to use berries in every course. Warm Brie with Honeyed Raspberries and Almonds, Summer Salad with Blueberry Vinaigrette, Blackberry Chicken, Green Beans with Raspberries and Hazelnuts, Berry Napoleons

DATE NiGHT DEmO Personal Chef Ellen AdamsThursday, August 7, 7:00-9:00pm $25 Come with your Significant Other” and learn to create a wonderful meal for 2! Tonight’s menu is: Prosciutto wrapped melon, Green salad with lemon vinaigrette, Roasted asparagus, Mediterranean chicken over angel hair pasta, Fun chocolate and fruit dipping fonduta

6

Adult Classes


7 TOPS COOKING SCHOOL | ROCHESTER 585-663-5449

Adul

t Cla

sses hAnds-on sAlsAs And chutnEys

Culinary Instructor Usha ShahMonday, August 11, 7:00-9:00pm $25 Fresh, juicy, seasonal fruit and vegetables are abundant in the summer to make chutneys, relishes and salsas. Salsas are usually mixtures of raw vegetables and/or fruits. Sometimes they contain onions, herbs and chili peppers. Chutneys are almost always cooked and can contain fruit and vegetables. They usually are made with aromatics like ginger root, cinnamon, cloves, chilies and herbs. Both of them are served cold or at room temperature and are excellent over grilled foods, used as fillings for burritos or quesadillas, as a topping for salads, and of course with chips and breads. Fresh Fruit Salsa, Hot Honey Mango Chutney, Fresh Peach Chutney, Sweet Corn Chipotle Salsa

hAnds-on WoK With mE Culinary Instructor Deborah GerlachThursday, August 14, 7:00-9:00pm $25 Learn how to season your wok and prepare tasty, healthy meals. Take advantage of summer’s fresh veggies and quick-cook them into delicious Asian entrees. Ginger Chicken with Asparagus, Garlic Chicken, Pork with Broccoli, Asian Vegetable Stir Fry, Fried Rice

HONEY; NATURE’S SWEETENER Culinary Instructor Judy Price, Cornell Cooperative ExtensionMonday, August 18, 7:00-9:00pm $25 All the recipes in this meal have something in common. They all have honey as an ingredient. Taste the versatility of honey in an appetizer dip, main course with sides and a dessert. Sweet and Spicy Dip with Vegetables, Ham Loaf, Citrus Honey Carrots, Marinated Rotini Salad, Bread Pudding

SUmmER VEGGiE SALADS Executive Chefs Joseph Cippola and David RomaineTuesday, August 19, 7:00-9:00pm $25 Join us tonight for some upscale side dishes for your next summer meal. These are unique but tasty ways to feature fresh, summer vegetables. Cucumber & quinoa primavera, Heirloom tomato gazpacho, Creamed leeks w/ boursin cheese, Charred cajun corn on the cob, Roasted tomatillo, Fresh chili salsa w/ roasted garlic, Spanish olive oil tostones

hAnds-on cooKinG For 2 Culinary Instructor Ilene StellaWednesday, August 20, 7:00-9:00pm $25 Yes! Everyday cooking IS worth the effort when cooking for only two. Come tonight for fresh, healthy, easy and quick and prepare recipes. Apricot and Almond Stuffed Steak, Lemon Herb Chicken and Veggie Kabobs, Eggplant Rollatini, Easy Mix Whole Wheat Yeast Rolls, Melon Salad with Creamy Apricot Dressing

hAnds-on BurGEr Bistro Chef Therese BertrandThursday, August 21, 7:00-9:00pm $25 Join us as we re-create offerings from a burger bistro! We will add your own local twist and do a rendition of an upscale garbage plate complete with meat sauce. Great ideas for your next cook out! Cheese Stuffed Burger, Spinach Goat Cheese Turkey Burgers, Black Bean Veggie Burger, Sensational Sliders, Bistro Crispy Potatoes

HEALTHiER mEALS UNDER $3 A SERViNG Culinary Instructor Liz BauldWednesday, August 27, 7:00-9:00pm $25 Healthy, inexpensive meals? Sign me up for this! Fast Shrimp Bisque, Pork Steaks with Plum Salsa, Vegetable LasagnaGnocchi, Sweet Corn and Arugula with Cream Sauce

BEAT THE HEAT SERiES; END OF SUmmER FiESTA Chef Barbara Gill, former owner of the Mulberry MillMonday, September 8, 7:00-9:00pm $25 #3 in the series, don’t miss this one! Grilled Fish Tacos, Grilled Chicken Fajitas, Corn and Black Bean Salsa, Easy Rice and Beans, Peach Cobbler with Fresh Whipped Cream

hAnds-on suGAr FrEE dEssErts Culinary Instructor Usha ShahTuesday, September 9, 7:00-9:00pm $25 Sugar is commonly known as an “anti-nutrient,” meaning it uses your body’s stores of essential vitamins and minerals during digestion. So, even when you think you are eating enough healthy foods, you’re really losing more than you’re putting in if your diet contains a lot of sugar. However, the reality is the average American child consumes 21 teaspoons of added sugar per day, just 1 teaspoon less than the average adult! You don’t need sugar to make amazing treats. Come and join us for delicious no sugar added desserts and sweet treats. Heavenly Carrot Cake Baked OatmealLemon Yogurt Mousse with Blueberries and BasilChocolate Avocado MousseMagical Coconut Bars

8

Adult Classes

FOOTBALL GAmE DAY FEAST Personal Chef Ellen AdamsWednesday, September 10, 7:00-9:00pm $25 Take your football snacks up a notch! Sounds like a touchdown for sure! Our game day roster includes: Buffalo chicken chili, Meatball Parmesan casserole, Warm artichoke and jalapeño dip, Sweet-n-sour kielbasa, Chili lime shrimp cups, Pepperoni Stromboli

hAnds-on cAKE dEcorAtinG Culinary Instructor Liz BauldThursday, September 11, 7:00-9:00pm $35 including take-home decorating kit/ $25 if you bring your own supplies Have you always wanted to learn the basics of cake decorating? Did you learn these skills long ago and just want to refresh your memory? Come tonight to learn and have fun! Frosting, Borders, Drop Flowers, Roses, and more

OLiVES Chef Amie LimingMonday, September 15, 7:00-9:00pm $25 Olive lovers, this is your dream come true! We will discuss different kinds of olives, how they are cured and how to use them. We will use a variety of olives in this delicious menu. Roasted Olives, Lemon and Basil Marinated Olives, Avocado and Grapefruit Salad with Olive Vinaigrette, Olive and Lemon Chicken with Couscous, Country Olive Biscuits

SWEET AND SAVORY SOUFFLéS Executive Chefs Joseph Cippola and David RomaineTuesday, September 16, 7:00-9:00pm $25 Soufflés don’t have to be intimidating. Join our chefs tonight to let them show you how fabulous and versatile they can be for a different entrée. Gruyere potato souffle | w/ porcini mushroom, scallion, Peking duck souffle | w/ ginger soy gastrique, Fresh raspberry souffle | finished w/ tahitian vanilla creme anglaise, Dark chocolate souffle | topped with chantilly whipped cream & dutch cocoa

hAnds-on lEt’s GEt rollinG! Culinary Instructor Natalie ValenteWednesday, September 17, 7:00-9:00pm $25 Join us tonight and learn how to create meatballs from all parts of the World. From Japan to Italy, USA to Russia, you won’t want to miss out on the rolling, tasty, good fun. Tsukune (Japanese Chicken Meatballs), Spaghetti and Meatballs, Meatball Subs, Turkey Meatball soup with greens, Meatball Stroganoff, Buffalo Chicken Meatballs

PALEO DiET DONE PLEASANTLY Chef Therese BertrandThursday, September 18, 7:00-9:00pm $25 Paleo is an eating lifestyle that helps achieve optimal health without calorie counting, diet foods, or feelings of deprivation. The “Paleo Diet” avoids processed foods, grains, legumes, and pasteurized dairy; improving your look, feel leading to a lasting weight loss and overall better health. These recipes are gluten free, dairy free, and refined sugar free. Pumpkin Cranberry Muffins, Turkey Bacon Club Salad, Fresh Mango Salsa, Smoky Mexican Tortilla-less Soup, Amazing Meatballs, Macadamia Nut Pesto

hAnds-on APPlE PiE FillinG And morE Culinary Instructor Judy Price, Cornell Cooperative ExtensionMonday, September 22, 7:00-9:00pm $25 It is local apple season! Class members will prepare 2 types of applesauce for tasting, spiced apples rings with pork roast, and apple pie filling. Class members will take home a quart canning jar of apple pie filling and a pint jar of spiced apple rings for eating later in the year. How convenient! Apple Pie Filling (home made and canned), Spiced Apple Rings (home made and canned), Smooth Applesauce (canning directions provided), Chunky Apple Sauce (canning directions provided)

UNiqUE PRODUCE Culinary Instructor Larry BauldTuesday, September 23, 7:00-9:00pm $25 Have you ever wandered through the produce department and seen fruit or vegetables you didn’t recognize? Looked at them and said I wish I knew how to eat that...? Tonight Larry introduces us to some of those odd sorts from the produce department in some new and exciting recipes. Star Fruit Papaya Cream, Kohlrabi Salad with Apple and Hazelnut, Spaghetti Squash Salad with Tomatoes, Peppers and Onions, Seared Scallops with Avocado and Daikon

hAnds-on oh my GAnAchE! Culinary Instructor Ilene StellaWednesday, September 24, 7:00-9:00pm $25 Learn how to make this French staple used for everything from frostings to truffles and much more

CHAmELEON PANCAKES WiTH PANACHE Culinary Instructor Deborah GerlachMonday, September 29, 7:00-9:00pm $25 Take one delicious pancake recipe, change or add a few ingredients for each variation and you get a whole variety of easy gourmet pancakes. Basic Pancake Recipe, Gingerbread Pancakes, Butter Pecan Pancakes, Chocolate Chip Pancakes, Banana Nut Pancakes, Cherry Blossom Pancakes

BiRTHDAY PARTiES AT THE COOKiNG SCHOOL ARE

fun!Trying to plan your child’s birthday party? Let us do the work for you! Call today to book your party.

9

GOOD ONLY AT: The Cooking School at TOPS

3980 Maple Road • Amherst, NY 14226 • 716-515-2000

Amherst

www.topsmarkets.com > Departments > The Cooking School

This certificate may not be redeemed for cash.

If lost or stolen, this certificate cannot be replaced.Gift Certificate

TO:

FROM:

FOR:

EXPIRATION DATE:

AUTHORIZED SIGNATURE:



Amherst




TO:

FROM:

FOR:

EXPIRATION DATE:


Cook Up Some Great Gifts!

Cooking School Gift Certificates“Looking for a wonderful gift for the person who has everything? Purchase a gift certificate from the cooking school where you choose the price, they choose the classes!”

Attention Scout Leaders!The cooking school offers an approved Scout cooking program, from Daises to Cadetttes, which have been revised in accordance with the new scout program. What a fun way to work towards your cooking badges!

Are you looking

for A Community SpaCe

t o r e n t f o r y o u r

NExT GATHERiNG? The Cooking School at TOPS is available for just such events! We

can offer you a private room with a pleasant setting and a flexible

floor plan. Besides the space, add on options include use of the

commercial kitchen with all appliances for making and serving food

for your event. We have hosted showers, birthday parties, Red

Hat & Garden Club meetings, church groups, personal chef video

shoots, and much more.

Call or email today for pricing and availability at

585-663-5449 or [email protected]

Class Registration

10TOPS COOKING SCHOOL | ROCHESTER 585-663-5449

We are able to take credit card payments over the phone. to register for a cooking class at our mt. read Blvd. toPs, please note the following:

•��To�register�by�phone:�Call�The�TOPS�Cooking�School�in� Rochester at 585-663-5449.

•��You�must�provide�a�credit�card�number�and�expiration�date�to�register by phone. Card cannot be debit only – card must have a VISA/MasterCard/American Express/Discover logo. Please have your credit card ready when calling.

•��Preregistration�for�all�classes�is�recommended�at�least� three business days in advance, as the class may be canceled for low attendance after that time.

cancellation Policy•��If�you�cannot�attend�a�class,�you�may�send�a�substitute�

in your place.

•��TOPS�reserves�the�right�to�change�any�menu�or�instructor�or�to�cancel any class at their discretion. The Cooking School will attempt to notify students of cancellations.

•��In�order�to�better�prepare�for�our�classes�and�to�better�serve�our�customers, we now require three business days advance notice if you cannot attend a class or your credit card will be charged. No refunds will be made after that time. Just call The Cooking School and leave your name and the date of the class you need to cancel. We will call to confirm. We regret any inconvenience this may cause.

•�School�is�handicap-accessible.Elizabeth Bauld Cooking School Manager3507 Mt. Read Blvd., Rochester, NY 14616 585-663-5449

Cashier please use PLU 17100

:

Registration is easy and convenient!

Class Registration Form

TOPS BonusPlus® #:

Expiration Date:



Amherst




TO:

FROM:

FOR:

EXPIRATION DATE:




Amherst




TO:

FROM:

FOR:

EXPIRATION DATE:


Summer Vacation Cooking Camps Cont...**WEEK #4: FRIGHTFULLY DELICIOUS for Junior ChefsMon. July 28-Thurs. July 31, 2-5:00pmWhy should we have fun with our food only in the fall around Halloween time? This week we throw caution to the wind and enjoy some scary, gross food that will make you say “Ew” and “Mmm” with every bite! Tombstone Treats, Yummy Mummy Dip, Pumpkin Chip Cake, “Worms for Brains” Spaghetti, Clementine “Pumpkins”, Eyeball Cookies, Mummies on a Stick, Strawberry Ghosts, Caramel Apple Pizza, Witches Delight Snack Mix, Pumpkin-Shaped Cheese Puffs, Bone Crunching Meatballs, Graveyard Veggie Pizza, Leg Bone Breadsticks, Spooky Spider Snacks, Bleeding Heart Brie, Goblin Eyeballs, Wicked Witch Stuffed Potatoes, Wiggly Worm Stir Fry, Pizza Snake, Ham & Cheese Spiders, “Ghosts to Go”, Midnight Mice, Mousse Filled Witches Hats

***WEEK #5: COOKING SKILLS FOR LIFE for Aspiring ChefsMon. Aug. 4-Thurs. Aug. 7, 10am-1:00pmKnowing how to cook is a skill that will serve you well your whole life. In this camp you will learn some great tips and tricks to make your cook-ing experience faster, easier and more efficient. We will learn how to make some amazing breakfasts, luscious lunches, delightful dinners and even do a little baking 101. Join us for these delicious, nutritious family loving recipes! Peaches and cream french toast, morning glory muffins, breakfast strata, fruit and yogurt trifle, sunshine smoothies, mediterranean baked chicken and lemon with rice, chilies rellenos casserole, ham and potato casserole, chicken lettuce wraps, summer delight salad, cantaloupe chicken salad, sausage and veggie packets, fruit pizza, cheesecake bars, almond pear tart, zucchini chip muffins

*WEEK #6: FOOD YOU ROLL for Little ChefsMon. Aug. 11-Thurs. Aug. 14, 10am-12:00pmKids love to play with things that roll; a ball, a truck, a bicycle, just to name a few. Why not take what they love and show them foods they’ll love for the same reason. Party Pinwheels, Sausage Rolls, Cinnamon Raisin Roll-Ups, Quick Chocolate Sandwich Cookies, Corn Dogs, Rock “n” Roll-ers, Sweet Treat Tortillas, Pizza Rollers, Peanut Butter Apple Wraps, Animal Paw Print Cookies, Parmesan Potato Rolls, Party Meatballs, Chicken Tortilla Roll-ups, Mini Chip Snowball Cookies and Cream Cheese Chocolate Chip Pastry Cookies, and more…

*WEEK #7: TALES OF VEGGIES AND FRUITS for Little Chefs Mon. Aug. 18-Thurs. Aug. 21, 10am-12:00pmThe younger you teach kids how tasty vegetables and fruits can be, the better equipped they are for living a healthy lifestyle. Let the kids come to camp this week and we will teach them how yummy “healthy” can be! Mini Egg and Potato Frittatas, Mini Veggie & Cheese Quiches, Cucumber and Tomato Salad, Butternut Squash Mac & Cheese Cups, Mini Veggie Face Pizzas, Pasta with Home Made Marinara Sauce, Cheese Quesadilla with Home Made Salsa, Strawberry Pretzel Salad, Fruit and Marshmallow Kabobs, Peach Cobbler, Apple Crisp, Black Bean Brownies, and more…

***WEEK #8: IT’S YOUR NIGHT TO COOK for Aspiring ChefsMon. Aug. 18-Thurs. Aug. 21, 2-5:00pmGiving your child an opportunity every once in a while to plan and execute a meal benefits everyone involved. This week your child will learn a few basic, full meals that they can easily cook when it’s their night to cook dinner. Spaghetti and Meatballs, Pizza, Sloppy Joes, Mac-n- Cheese, Quesadillas, Tacos, Meatloaf, Potato Chip Chicken Tenders, Chicken Noodle Soup, Corn Dogs, Glazed Carrots, Mashed Potatoes, Roasted Red Potatoes, Corn on the Cob, Garlic Bread, Fruit Salad, Baked Ziti, Chocolate Trifle with Berries and Cream, Ice Cream Cookie Sandwiches, Pudding Parfaits, Dipped Strawberries

**WEEK #9: ONCE UPON A TIME for Junior ChefsMon. Aug. 25-Thurs. Aug. 28 10am-1:00pmMost of us love things that remind us of our childhood; like Disney movies. This week we take that idea and create some incredible foods that are tasty, memorable and just fun. Frozen Creamsicle Smoothie, Mickey’s Breakfast Pizza, Cars Sandwiches, Simba Hummus Platter, Lady and The Tramp Spaghetti-and-Meatball Cupcakes, Magic Cookie Bars, Monster Mike’s Melonade, Egg Rolls with Donald Duck Sauce, Lightning McQueen’s Balsamic Motor Oil Chicken, Frozen Snowball Cupcakes, Snow White’s Magic Wishing Apple Wedges Dipped in Chocolate and Granola, Pirates of the Caribbean Skull Cookies, Mickey and Minnie Fruit Cutouts, Toy Story pizza Planets, Fairy Godmother Wands, Mr. Potato-Head Stuffed Potatoes, Toy Story Alien Cupcakes, Movie Chocolate Toffee Popcorn, Woody’s Sheriff Badge Cookies, Monster University Cupcakes, Cinderella Pumpkin Coach Muffins, Rabbits Honey Glazed Carrots, Winnie the Pooh Honey “Bee-Bee” que Sauce Chicken, Princess Tiaras and Shoes

Documents

July, August, September 2014tops.graphics.grocerywebsite.com/G_Community/Cooking...July, August, September 2014 Manager’s Message With a brutal winter and a cold, rainy spring, summer