Archive

October food classes include preparations for Halloween | TribLIVE.com
News

October food classes include preparations for Halloween

Area cooking schools have announced October classes.

McGinnis Sisters Special Food Stores , 4311 Northern Pike, Monroeville, (412) 858-7000, ext. 7.

  • “Festa Manga Italian Feast,” for children ages 11 to 13, 10 a.m. to noon Oct. 4, $15.

  • “The Art of Food,” 6:30 to 9 p.m. Oct. 7, with garnishing expert Christine Falvo-Warman, $25.

  • “Spooky Halloween Treats,” for children ages 6 to 10, 10 a.m. to noon Oct. 11, costumes optional, $12.

  • “Dueling Italian Divas,” 6:30 to 9 p.m. Oct. 13, featuring Theresa Falvo (“QED Cooks”) and Rita Venturino (from In the Kitchen) for an Italian meal on Columbus Day, $35.

  • “Gifts from the Heart and Hearth,” 10 a.m. to noon Oct. 18, with recipes from Theresa Falvo, including cannoli and cheesecake, $30.

  • “An Appetizing Afternoon with Rita,” 1 to 3 p.m. Oct. 19, with Venturino, featuring classic Italian appetizers for the holidays, $25.

  • “Sensational Seafood Harvest Meal,” 6:30 to 9 p.m. Oct. 23, with Joe Modaffari, on the basics of seafood cooking, $30.

  • “My Fabulous, Casual, Do-Ahead Holiday Party,” 10 a.m. to 12:30 p.m. Oct. 25, featuring Penny Lawrence, $35.

  • “Fall Celiac Cooking Seminar,” 6:30 to 9 p.m. Oct. 28, with registered dietitian Molly Cloherty, featuring soup, crepes, squash and a basic cake with frosting, $15.

    Rania’s To Go Cooking School , 100 Central Square, Mt. Lebanon, (412) 531-2222, www.rania.com. All classes meet from 7 to 9 p.m. and cost $45, except where noted.

  • “Five Recipes With Only Five Ingredients,” Oct. 2, with Rania Harris, featuring scallops, roasted chicken, filet mignon and a potato gratin.

  • “Cafe Giovanni,” Oct. 7, with chef John Vennare preparing a three-course meal.

  • “An Italian Feast,” Oct. 9, with Harris, with Minestra, Risotto and Osso Buco.

  • “The Kid Allegro Kid, Round 1,” Oct. 13, with chef Joe Harris preparing a four-course menu.

  • “Let’s Stay Simple and Easy for Tonight,” Oct. 14, with Harris, featuring simple but upscale dinner party recipes.

  • “Kaya Tropas,” Oct. 21, with Bill Fuller, executive chef, Big Burrito Group.

  • “Grab Your Pot,” Oct. 23, with Harris, featuring soups and chowders.

  • “It’s Kids’ Halloween Party,” 10 a.m. to noon Oct. 25, $25, with chef Stuart Marks, making a Pumpkin Face cake and popcorn balls.

  • “Barbato is Back,” Oct. 27, with chef Michael Barbato of Peppercorns, featuring fish and seafood dishes.

  • “Satisfy Your Cravings,” Oct. 29, with Harris, featuring a lobster tart and Pork Chops Cordon Bleu.

    In the Kitchen , Wexford Plaza, Rt. 19, Marshall, (724) 934-6160, www.inthekitchen.info.

  • “Fall in Tuscany,” 6 p.m. to 8 p.m. Oct. 7, with Rita Venturino, featuring Panzanella (bread salad), $40.

  • “Mr. Cho Prepares Sushi,” 10 a.m. to noon Oct. 11, with Mr. Cho of Koto-Buki Restaurant, featuring his newly bottled ginger dressing, $40.

  • “Hands-On Knife Skills,” 6 to 8 p.m. Oct. 14, with Marty McQuillan, including how to make a healthful vegetable stock and soup, $35.

  • “A Kids In the Kitchen Event — Halloween Treats,” 10 a.m. to noon Oct. 18, with Alyson Sprague, costumes optional, $35.

  • “Brunch,” 6 to 8 p.m. Oct. 22, with Stacy Lawrence, $35.

  • “Pizza-N-Pie,” 6 to 8 p.m. Oct. 23, with Terry Howard, $40.

  • “Homemade Cakes,” 6 to 8 p.m. Oct. 24, with Sprague, including a torte and roulade, $35.

  • “Festive Italian Holiday Appetizers,” 6 to 8 p.m. Oct. 28, with Venturino, $40.

    Crate, 1960 Green Tree Road, Green Tree, (412) 341-5700, www.cratecook.com.

  • “Lunch & Learn,” noon to 1 p.m. Oct. 1, a Southwestern menu, $18.

  • “Meet & Eat,” 6 to 9 p.m. Oct. 2, limited to nine single men and nine single women and featuring a sit-down dinner by chef Christopher Sotkovsky, $55.

  • “Tour of the Strip,” 11 a.m. to 2 p.m. Oct. 7, with the Crate staff, including lunch, $38.

  • “Lunch & Learn,” noon to 1 p.m. Oct. 8, featuring Mediterranean steamed fish, $18.

  • “Riedel Glass Tasting,” 7 to 8:30 p.m. Oct. 9, with Barbara Fredell of Riedel; participants get a free tasting set of glasses, $100.

  • “Holiday Cookie Box,” 11 a.m. to 2 p.m. Oct. 11, with chef Andrea Carros Schrenk baking classic recipes, $40.

  • “Happy Family Sushi,” 1 to 3:30 p.m. Oct. 12, taught by Tony Yeh (and one of his children) from Sushi Three, for an adult with a child age 10 to 20 working together, $80 (includes starter kit).

  • “The ‘Steel’ Chefs,” 6 to 9 p.m. Oct. 13, featuring Debra Mortillardo of Butler’s Secret and chef Bill Fuller, Big Burrito Restaurant Group, $50.

  • “Lunch & Learn — Octoberfish,” noon to 1:30 p.m. Oct. 15, $32.

  • “Sous Chef — The Original Fish Market,” 6:30 to 8:30 p.m. Oct. 16, with sous chef Matt Porco, $25.

  • “Carol’s Favorite Party Buffet Dishes,” 11 a.m. to 2 p.m. Oct. 18, featuring Carol Tabone of Jungle Jim’s Cooking School, Cincinnati, $50.

  • “Lemons — Your Main Squeeze,” 1 to 4 p.m. Oct. 19, with Tabone, $45.

  • “Chefsky’s Food for Thought — The Good Egg,” 6:30 to 9 p.m. Oct. 20, with Sotkovsky playing Dexter Chefsky, professor of food and “mad scientist,” $35. First of three humorous, entertaining classes about food chemistry .

  • “Tuesday Techniques — Pressure Cooker,” 1 to 3 p.m. Oct. 21, with the Crate staff, $38.

  • “Lunch & Learn,” noon to 1 p.m. Oct. 22, Pork Tenderloin with Mustard Sauce, $18.

  • “West Point Market — Akron,” 8:30 a.m. to 5:30 p.m. Oct. 25, with Linda Wernikoff, a bus trip and tour, $55.

  • “Knife Skills,” noon to 1:30 p.m. Oct. 26, with Jeanne Lewis, owner of A Fare to Remember, a hands-on class, $35.

  • “Inn Cooking — Breakfast,” 6:30 to 8:30 p.m. Oct. 27, with Jackie Karkowski, chef at the Inns on Negley, $30.

  • “Lunch & Learn,” noon to 1 p.m. Oct. 29, featuring Hot Buffalo Chicken Sandwiches, $18.


  • TribLIVE commenting policy

    You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

    We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

    While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

    We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

    We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

    We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

    We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

    We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.