2014 Class Calendar - Kings Food Markets

Pantry Providers
KITCHEN BASICS When there’s no time to prepare stocks from
scratch, we rely on Kitchen Basics for homemade flavor.
BLACK PEARL salmon is used in cooking studio recipes to ensure
quality and flavorful results.
THE REPUBLIC OF TEA Founded in 1992, The Republic of Tea
sparked a Tea Revolution. They began by canvassing the most prized
tea gardens of the world for their worthiest leaves. Their mission was
– and is – to see these teas steaming in the cups of men, women
and children everywhere, and to emphasize a sip by sip rather than
gulp by gulp lifestyle.
CABOT For consistent, quality results with our recipes, the cooking
studio relies on Cabot cheeses and butter
COLAVITA For authentic Italian flavor in salads and frying, we use
Colavita vinegars and 100% Italian, extra virgin olive oil. It’s the
brand we prefer.
CUISINART The prestigious Cuisinart is the food processor of
choice at the cooking studio. These machines are state of the art
and always make recipe preparation fun and easy.
DE CECCO pasta and pasta sauces are the cooking studio’s choice
for quality results and excellent flavor.
EARTHBOUND FARM supplies the cooking studio with delicious
organic salad greens, fresh vegetables and raisins.
FIJI WATER It’s always clear and pure, and we serve it during all of
our classes.
GHIRARDELLI premium quality products give all of the cooking
studio’s chocolate recipes a rich, chocolaty flavor.
GREEN MOUNTAIN COFFEE gets its rich flavor from its roasting
process, and it’s the brand we serve exclusively in the cooking
studio.
KING ARTHUR FLOUR King Arthur, America’s oldest flour company, produces top quality flours for all of your baking needs. The
cooking studio is happy to use King Arthur flours in our classes.
SAIL BRAND is the cooking studio’s choice for top quality shrimp.
SAN PELLEGRINO is the sparkling mineral water always on hand at
the cooking studio.
THE SILVER PALATE has a passion for flavorful food. They use
premium quality ingredients in their delicious pasta sauces, salad
dressings, grilling and cooking sauces, ice cream toppings and other
fine products. We are happy to use Silver Palate products in the
cooking studio.
THE SPICE HUNTER brand of seasonings ensures everything at the
cooking studio turns out with top notch flavor.
SUB ZERO/WOLF provides the professional quality appliances in our
Short Hills cooking studio.
TUSCAN DAIRY FARMS dairy products are what the cooking studio
relies on for quality results in all of our cooking and baking.
VITAMIX The cooking studio joins the millions of professional chefs
and at-home cooks who use their Vitamix blenders every day to
make meals easier, faster, and more delicious.
WUSTHOF Preferred by professionals and students at the Cooking
Studio, Wusthof offers knives of unsurpassed quality and design.
P L E A S E TA K E A M O M E N T
TO R E A D O U R C O O K I N G
STUDIO POLICIES:
• S tudents may cancel registrations up to 7 days prior to a
class, after that deadline, no refunds or credits will be
issued. For series classes, the first class date is used to
determine the deadline for all of the classes in the series.
• T he cooking studio reserves the right to cancel a program.
In the event of a cooking studio cancellation, students will
be notified by telephone or e-mail.
• W hen a refund is issued, students who paid by cash or
check will receive a refund check. Those paying by credit
card will be issued a credit towards their account.
• N o children please in our adult classes! As a courtesy to
fellow students and for safety reasons, please do not bring
children with you to class. (See our “Young Chefs” section
for classes designed especially for children.)
• To register for an adult class, you must be at
least 18 years of age.
• A lcoholic beverages are NOT permitted in our
cooking studio classes.
COOKING STUDIO
AT KINGS SHORT HILLS
778 Morris Turnpike
Short Hills, NJ 07078
973-258-4009
Kings Food Markets
Headquarters
700 Lanidex Plaza
Parsippany, NJ 07054
973-463-6500
2014 Class Calendar
BAZZINI nuts are great for cooking and great for snacking. We use
them for both at the cooking studio!
May - August
We stock our pantry with the finest products. The cooking studio
thanks the following companies for providing these items:
Come Share Our Love of Food
Welcome
TO THE COOKING STUDIO
Kings Food Markets introduced the Kings Cooking Studio in 1983 to share with you our passion
for food and cooking. Since its inception, the Cooking Studio has passionately introduced home
cooks of all skill levels to the joys of preparing the world’s finest recipes with the freshest ingredients
available in Kings stores.
Over the last thirty years, Kings Cooking Studio has welcomed many special guest chefs including
such luminaries as Julia Child, Mario Batali and Emeril Lagasse. As the Cooking Studio has grown in
popularity, we have added more classes covering nearly every aspect of cooking and baking.
Today, all of us at the Cooking Studio are thrilled to continue offering the Kings community the very
best educational and entertaining cooking classes, and we look forward to providing all our students
with the skills and inspiration to reach new culinary heights.
Our young chef classes & teen classes provide a great way for parents and grandparents to introduce
children to the joys of cooking. Ask us about our custom birthday parties and private events.
So what are you waiting for? Enroll today and start creating your own gourmet masterpieces!
Randi Jeddis
Cooking Studio Manager
Kings Food Markets
A collection of our favorite covers from the past 30 years.
A F U N L E A R N I N G E N V I RO N M E N T
The layout of the studio encourages active interaction and
participation. Every student in the demonstration classes is able to
stay close to the action with a clear view of the chef. Students in
the participation classes are provided with their own comfortable
working space while remaining close enough to observe and
communicate with the chef.
S TAT E - O F - T H E - A RT C O O K I N G FA C I L I T Y
I N S H O RT H I L L S
All of our Cooking Studio classes and demonstrations are held in
our state-of-the-art cooking facility in Short Hills. The cooking area
is equipped with high-end residential tools and appliances and has
been designed to provide the look and feel of a home kitchen. This
makes it easier for students to apply what they learn in class when
recreating the recipes in their own homes.
3 E A S Y W AY S T O R E G I S T E R
Online: Log on to www.kingsfoodmarkets.com/cooking-studio
Phone: You may register by phone by calling the cooking
studio in Short Hills 973-258-4009, or call our Home Office
973-463-6500, 9 a.m. – 5 p.m., Monday through Friday. Pay
by Visa, MasterCard, American Express or Discover.
In Person: Register at the cooking studio when you shop at
Kings in Short Hills. Pay by check, cash, gift certificate, Visa,
MasterCard, American Express or Discover.
Follow us on Facebook and Twitter for exclusive Cooking Studio
inspiration including special offers, contests, the latest classes and
in store event updates.
Facebook.com/KingsFoodMarkets & @KingsFoodMkts
May
P Participation
D Demonstration
. ecrets of a Home Cook: May S
D
Spring Dinner Party - 401
Menu: Firecracker Shrimp; Salmon and Asparagus
Wellington; Oven Roasted Tomatoes; Berry Crëme
Brulee
Event Date ....... 5/6/14 Time ......... 11:00am-1:00pm
Price .... $50 per person Instructor ............. Amy Currie
Neapolitan Pasta - 402 D
Menu: Make Ahead Neapolitan Lasagna; Pappardelle in Tangy Sweet Tomato Sauce; Midnight
Snack Spaghetti; Pasta Cannoli; Chocolate Shells
Event Date ......... 5/6/14 Time ........... 6:30pm-9:30pm
Price ..... $60 per person Instructor ... Francine Segan
Featured Chef
CAROLE WALTER
. ream Puffs & Beyond
C
Ooh la la!! - 418
D
P
Menu: Petite Peppery Cheese Puffs; Mini
Mushroom filled Chive Puffs; Cream Puffs
with Chocolate Bavarian Cream; Chocolate Glazed Eclairs with Vanilla Bean
Pastry Cream; Paris Brest with Praline
Pastry Cream; Choux Puff Pastry
Event Date ............ 5/18/14
Time ....................... 2:00pm-6:00pm
Price ....................... $85 per person
Instructor ............. Carole Walter
Hot Topics
. sian Street Food - 400 D
A
.Menu: Beef Satay; Peanut Sauce; Asian Chicken
Wings; Fried Kuay Teow (Fried Flat Rice Noodles);
Pisang Goreng (Banana Fritters)
Event Date ........ 5/2/14 Time ........... 11:00am-2:00pm
Price ... $60 per person Instructor ...Nazima Bahadon
Basilico Restaurant - 474 D
Menu: Torta Verde; Focaccia Ripiena; Focaccia
Ligure; Carbonara di Zucchine e Spada; Sformato di
Asparagi; Crostata di Frutta
Event Date .... 5/5/14 Time ............... 6:30pm-9:30pm
Price ................................................................. $60 per person
Instructors .................. Chefs Renato & Mario DeMarco
S U N DAY
Cinque de Mayo - 403 P
Menu: Shrimp & Scallop Cakes w/ Chipotle Crema;
Grilled Fish Tacos w/ all the Fixings; Dry Rub Grilled
Flank Steak w/ Avocado Mango Salsa; Grilled
Orange Chipotle Chicken Quesadillas; Stuffed
Portobello Mushrooms w/ Refried Beans, Tomatoes
& Cheese; Churros w/ Chocolate Dipping Sauce
Event Date ....... 5/7/14 Time ........ 11:00am-2:00pm
Price .... $65 per person Instructor ... Diana Albanese
. veryday Vegetarian - 404 P
E
Menu: Manhattan Vegetable Chowder; Garlic &
Herb Stuffed Mushrooms; Grilled Vegetable
Stromboli; Green Bean Caesar Salad; Vegetable
Fried Rice; Fruit Crisp with Almond Cream
Event Date ....... 5/7/14 Time ............. 6:30pm-9:30pm
Price .. $60 per person Instructor ... Suzanne Lowery
P
. mall Bites, Thai Style - 405
S
Menu: Mee Crob Red Curry Pork Dumplings; Shrimp
Spring Rolls; Thai Stuffed Baked Crabs; Thai Fried
Wontons; Bangkok Style Shrimp Cakes; Saifun
Noodle Salad in Lettuce Cups
Event Date: ..... 5/9/14 Time ...........11:00am-2:00pm
Price ...$65 per person Instructor .......... Daniel Rosati
. urf & Turf Italian Style - 406 P
S
Menu: Zuppa di Clams and Grilled Garlic Bread;
Steak with Rosemary Garlic Rub and Red Wine
Glaze; Linguine with Seafood Ragu; Stuffed
Artichoke Hearts with Pancetta; Arugula Salad
with Oranges, Dried Cherries, Goat Cheese and
Pomegranate Molasses Vinaigrette; Chocolate and
Walnut Torte with Mascarpone Cream and Warm
Chocolate Sauce
Event Date ....... 5/9/14 Time ............. 6:30pm-9:30pm
Price .. $65 per person. Instructor .... Diana Albanese
M O N DAY
Fare for All Seasons: Spring Thaw - 407 D
Menu: Lump Crabmeat Oreganato; Wedge Salad
with Bacon and Honey Blue Cheese Dressing;
Marinated Skirt Steak with Fennel; Chicken Savoy;
Grilled Mexican Corn; Brussel Sprouts with Pancetta
and Raisins; Mad Men Chocolate Chip Cookies
Event Date ..... 5/10/14 Time ............. 6:30pm-9:30pm
Price ... $60 per person Instructor ...... Paul Goodman
. ittle Bubble People - 408 P
L
Menu: Royal Icing; Chocolate Royal Icing; Prize
Winning Icing; Rolled Buttercream Icing; 1-2-3-4
Cake Recipe; Almond Cake; Chocolate Chambord
Cake; Humming Bird Cake; Food Processor Cream
Cheese Frosting; Colette’s Rolled Fondant
Event Date .. 5/12/14 Time ................ 6:30pm-9:30pm
Price ... $60 per person Instructor ... Antoinette Hartman
Italian Kitchen Cooking - 409 D
Menu: Stuffed Pizza with Spinach, Onion and Sun
Dried Tomatoes; Fusilli w/ Tuna, Capers & Artichokes; Fenneled Chicken; Yellow and Green Beans
with Black Olives; Sesame Cookies; Piedmontese
Stuffed Pears.
Event Date ......... 5/13/14 Time ............. 11:00am-2:00pm
Price ........ $65 per person Instructor ............. Arlene Ward
Springtime Bouquet - 410 P
Join Kings most gifted floral designer and learn the
techniques and tricks to making the most perfect
floral designs for spring
Event Date .......... 5/14/14 Time .......... 11:00am-2:00pm
Price ........ $65 per person Instructor ........ Perry Wilkins
. ancy Beef Dinner for Summer - 411 P
F
Menu: Buckwheat Blinis with Homemade Scottish
Salmon Gravlax; Classic Caesar Salad with Homemade English Muffin Croutons; Handmade Shrimp
Tortellini with Homemade Truffle Sage Butter; Oven
Grilled Beef Tenderloin served with Cheesy Potato
Cream Pots; Caramelized Mushroom Tart; Homemade Sweet Mango Doughnuts
Event Date ... 5/16/14 Time ................... 7:00pm-10:00pm
Price ... $65 per person Instructor ..... Steven Capodicasa
Meatless Monday - 469
D
Egalitarian Plate – What is a Meal
Menu: Spring Vegetable Soup; Toasted Quinoa
Pilaf; Hummus Haab; Flash Sauteed Asparagus
Event Date: ..... 5/19/14 Time .......... 6:30pm-9:00pm
Price ...$60 per person Instructor .......... Ina Denburg
. pring Dishes with Pesto - 412 P
S
Menu: Bi-Color Mascarpone Pesto Torte; Classic
Basil Pesto with Bow Ties; Arugula and Artichoke
Pesto stuffed Sole; Apricot and Mint Pesto Chicken
Breasts; Green Bean and Parsley Pesto Potato
Salad; White Chocolate Mint Pesto with Toasted
Almond Shortbread
Event Date .... 5/20/14 Time ......... 11:00am-2:00pm
Price ... $65 per person Instructor ... Suzanne Lowery
T U E S DAY
W E D N E S DAY
Parisian Bistro - 413 P
Menu: Caramelized Onion and Roquefort Tartlets;
Rosemary Pastry Ribbons; Wild Mushroom Soup;
Steak au Poivre; Rosti Potatoes; Roasted Spring
Vegetables; Salad of Mixed Greens with Goat
Cheese Crouton; Flourless Chocolate Cakes with
Sea Salted Caramel Sauce
Event Date ... 5/21/14 Time .......... 11:00am-2:00pm
Price .. $65 per person Instructor ... Kathleen Sanderson
Super Chicken Salads:
Spring & Summer - 414 D
Menu: Southwest Chicken & Veggie Salad; Tropical
Chicken Salad; Chicken and Sesame Noodle Salad;
Grilled Chicken and Garden Vegetable Salad; Sauteed Peach Parfaits with Smoked Cherry Sauce
Event Date ....... 5/28/14 Time .........11:00am-2:00pm
Price ..... $65 per person Instructor ... Catherine Felix
. irls Night Out: Fish Fest - 415 P
G
.Menu: Spicy Mussels Meuniere; Provencal Seafood
Stew; Lemon-Parmesan Tilapia; Crab Cakes with
Red Pepper Remoulade; Pesto stuffed Sole
Event Date ...... 5/29/14 Time ............ 6:30pm-9:30pm
Price .... $60 per person Instructor .. Suzanne Lowery
Dinner on the Patio - 416 P
Menu: Watermelon Gazpacho; Homemade Trofie
with Pesto; Prosciutto wrapped Fish; Fresh Corn
Salad; Roasted Summer Tomatoes; Individual
Strawberry Shortcakes
Event Date .... 5/30/14 Time ......... 6:30pm-9:30pm
Price .. $65 per person Instructor .. Marla Mendelsohn
. apas and Paella Night - 417 P
T
Menu: Mini Meatballs; Chorizo filled Dates in
Bacon; Little Neck Clams with Crusty Bread; Paella
w/ Shrimp, Scallops & Mussels; Grilled Skirt Steak &
Red Pepper Aioli; Potato & Chorizo Tortilla w/Tomato & Avocado Salad; Cream Puffs w/Anisette Honey
Event Date ..... 5/31/14 Time ............ 6:30pm-9:30pm
Price ... $65 per person Instructor ... Diana Albanese
Hawaiian Luau
ages 3-5 with adult - 753 P
.Menu: Aloha Bread; Hawaiian Ambrosia; Sweet &
Sour Chicken Kebobs; Island Paradise Smoothies;
Pineapple Upside Down Cupcakes
Event Date ..... 5/18/14 Time .......... 10:00am-11:30am
Price ......... $50 per pair Instructor ....... Bonnie Laspina
Techniques for Teens
Burger Heaven
P
teen with adult - 754
Menu: Asian Style Salmon Burgers; Short Beef
Sliders; Ground Turkey Meatballs Melt Mini Burgers;
Smashed Potatoes; Sweet Potato Fries
Event Date ........ 5/31/14 Time ............ 2:00pm-5:00pm
Price ............ $75 per pair Instructor ......... Nicole Friday
Dont Forget!
Sign Up For
Summer Camps At
Kings Cooking Studio
Special Guest: Cupcakes
with Allison Robicelli - 246 D
Menu: Brooklyn Blackout; The Pear Mascarpone;
the Estelle Getty and more - Books available for
purchase
Event Date ........ 5/3/14 Time ........... 1:00pm-4:00pm
Price .... $60 per person .Instructor ... Allison Robicelli
For More Information
Visit Us At:
kingsfoodmarkets.com/
cookingstudio
Or Call Us:
973. 258. 4009
Young Chefs
Mother’s Day Brunch
P
ages 3-5 with adult - 750
Menu: Amazing Muffin Cups; Lime Honey Fruit
Salad; Lemon Cured Bars; Raspberry Sweet Tea
Event Date ...... 5/3/14. Time ......... 10:00am-11:30am
Price ....... $50 per pair. Instructor ....... Bonnie Laspina
Intensive Principles
of Cooking - 299
10:00am-2:00pm
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
Celebrate Summer
P
with Cupcakes: ages 9 & up - 752
Menu: Mother’s Day Breakfast in Bed (Cupcakes
Eggs & Fondant Bacon); Memorial Day Picnic Time
(Juicy Hamburger & a Slice of Watermelon); Father’s
Day-Fore (Putting Green Cupcake); Fourth of July
Fireworks (Red, White & Blue Cupcake topped w/
Red, White & Blue Chocolate Fireworks); Labor Day
Celebration (3 - tiered Red, White & Blue Cupcake
Tower)
Event Date ........ 5/10/14 Time ........... 2:00pm-4:00pm
Price ...... $50 per person Instructor ....... Diane Marino
Baking and Desserts
T H U R S DAY
3 Easy Ways to Register
Breakfast in Bed
ages 5-9 with adult - 751 P
Menu: Quiche Muffins; Waffles n’Cream;
Orange Sunrise; Fudge
Event Date ........ 5/10/14 Time ....... 10:00am-12:00pm
Price ............ $50 per pair Instructor ........... Jean Colrick
F R I DAY
1
Asian Street
Food - 400
11:00am-2:00pm
SAT U R DAY
2
Intensive Principles
of Cooking - 304
6:00-10:00pm
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
Special Guest: Cupcakes
with Allison Robicelli - 246
1:00pm-4:00pm
In Person Register when you shop at Kings
4
Basilico
Restaurant - 474
6:30pm-9:30pm
5
. ecrets of a Home
S
Cook: May - Spring
Dinner Party - 401
11:00am-1:00pm
6
Little Bubble
People - 408
6:30pm-9:30pm
12
Italian Kitchen
Cooking - 409
11:00am-2:00pm
7
Everyday
Vegetarian - 404
6:30pm-9:30pm
Neapolitan Pasta - 402
6:30pm-9:30pm
11
Cinque de Mayo - 403
11:00am-2:00pm
13
Springtime
Bouquet - 410
11:00am-2:00pm
Intensive Principles
of Cooking - 300
10:00am-2:00pm
8
Intensive Principles
of Cooking - 301
10:00am-2:00pm
Small Bites,
Thai Style - 405
11:00am-2:00pm
9
Surf & Turf:
Italian Style - 406
6:30pm-9:30pm
Intensive Principles
of Cooking - 305
6:00-10:00pm
14
3
Mother’s Day
Brunch - 750
10:00am-11:30am
15
Fancy Beef Dinner
for Summer - 411
7:00pm-10:00pm
Breakfast in Bed - 751
10:00am-12:00pm
Celebrate Summer
with Cupcakes - 752
2:00pm-4:00pm
Fare for All Seasons:
Spring Thaw - 407
6:30pm-9:30pm
10
16
17
23
24
Intensive Principles
of Cooking - 306
6:00-10:00pm
Hawaiian Luau - 753
10:00am-11:30am
18
Meatless
Monday - 469
6:30pm-9:00pm
19
Spring Dishes
with Pesto - 412
11:00am-2:00pm
20
Parisian Bistro - 413
11:00am-2:00pm
21
22
Cream Puffs & Beyond
Ooh la la!! - 418
2:00pm-6:00pm
25
26
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
27
Super Chicken
Salads for Spring
& Summer - 414
11:00am-2:00pm
28
Girls Night Out:
Fish Fest - 415
6:30pm-9:30pm
29
Dinner on the
Patio - 416
6:30pm-9:30pm
30
Burger Heaven - 754
2:00pm-5:00pm
31
Tapas and Paella
Night - 417
6:30pm-9:30pm
For More Recipes and Ideas, Visit:
www.kingsfoodmarkets.com
Ramen Revolution Beginners Guide to Ramen Noodles 467 P
Menu: Make Your Own Chashu (Pork Belly) for
Ramen; The IrresistibleTasty Ramen Egg; What to
Look for When Boiling Ramen Noodles; Preparing
Your Mis En Place for Ramen; Assembling Shoyu
Ramen; Assembling Tonkotsu Ramen; Assembling
Miso Ramen.
Event Date ........ 6/11/14 Time .......... 6:30pm-9:30pm
Price ........ $60 per person Instructor ........ George Kao
June
P Participation
D Demonstration
Mastering Shellfish - 470 D
Menu: Mussels Meuniere; Grilled Lobster Tails with
Compound Butter; Bacon Wrapped Scallops
Event Date .... 6/12/14 Time .............. 6:30pm-8:30pm
Price.... $50 per person Instructor ......... Nicolle Walker
Hot Topics
Secrets of a Home Cook:
June - Farmer’s Market - 419 D
Menu: Warm Artichoke Dip; Farro, Haloumi and
Roasted Zucchini Salad; Grilled Fish Tacos with
Avocado Salsa; Blueberry Buckle
Event Date .......... 6/4/14 Time ........11:00am-1:00pm
Price ...... $50 per person Instructor ........... Amy Currie
Journey to Asia – 468 D
Menu: Tom Yum (Thai Seafood Soup); Gado Gado
(Warm Indonesian Salad); Kuah Kacang (Creamy
Peanut Dressing); Grilled Chicken Percik (Malaysian
Grilled Chicken); Glutinous Rice Dumplings
Event Date .... 6/13/14 Time ........... 11:00am-2:00pm
Price.... $60 per person Instructor .. Nazima Bahadon
. resh Pasta Workshop - 420 P
F
Menu: Fettuccine with Asparagus and Prosciutto
Sauce; Hand Cut Pappardelle with Mushroom
Sauce; Cavatelli with Tomato and Sausage Ragu;
Spaghetti with Fresh Tomato and Basil Sauce;
Almond and Hazelnut Biscotti
Event Date ........ 6/5/14 Time ..............6:30pm-9:30pm
Price ... $60 per person Instructor .... Diana Albanese
Grilling Alfresco - 424 P
Menu: Grilled Crostini with Handmade Creamy
Herbed Goat Cheese; Grilled Stuffed Portobello
Mushrooms; Garlic Rosemary Rubbed Grilled Beef
Tenderloin; Foil Roasted Potatoes with Cippolini
Onions; Sweet & Spicy Pepperonata Salad;
Amaretto Tiramisu
Event Date ........ 6/13/14 Time .......... 6:30pm-9:30pm
Price ........ $65 per person Instructor ...... Daniel Rosati
Mediterranean Summer - 421 D
Menu: Black and Green Olive Tapenade--France;
Eggplant Manicotti--Sicily; Skewered Rosemary
Branched Swordfish--Greece; Pork Tenderloin with
Sun dried Tomato Glaze--Sardinia; Cold Orange
Zabaglione with Summer Berries--Italy
Event Date ......... 6/6/14 Time ..........11:00am-2:00pm
Price .... $65 per person Instructor ......... Arlene Ward
Summer Chicken Dishes - 422 P
Menu: Ginger Soy Chicken Wings; Waldorf Chicken
Salad; Pulled Chicken Sliders; Tandoori Chicken
Kebobs; Chipotle-BBQ Glazed Chicken Drumsticks;
Prosciutto & Fontina stuffed Chicken Breasts
Event Date ......... 6/6/14 Time ............ 6:30pm-9:30pm
Price .... $65 per person Instructor .......... Maral Banks
Knife Skills - 423 P
One of the most important skills in the kitchen is
the ability to handle a knife. In this workshop, you’ll
learn the correct way to hold a knife for slicing,
dicing and chopping. Discover the importance of
proper storage and how to keep your knives sharp
and ready for any task
Event Date ...... 6/7/14 Time ....... 10:00am-12:00pm
Price .. $65 per person Instructor ... Steven Capodicasa
S U N DAY
Make and Take
Summer Pies - 434
2:00pm-5:00pm
Chocolate for
Father’s Day - 756
10:00am-12:00pm
Meatless Mondays:
Summer Food 471 D
Menu: Cold Borscht; Homemade Labneh; French
Lentil Salad with Goat Feta & Roasted Red Pepper
& Mint; Summer Vegetable Rice Bowl
Event Date ........ 6/16/14 Time .......... 6:30pm-9:00pm
Price ....... $60 per person Instructor ........ Ina Denburg
Savory Italian Tortas - 425 P
Menu: Torta di Carciofi –Artichoke; Torta Torta
Pasqualina-Ligurian Torta with Swiss Chard, Herbs,
Ricotta & Eggs; Erbazzone-Spinach & Sausage Torta; Pizza Gain-Mixed Cured Meat & Cheese Torta;
Tomato Crostata-Rustic Tomato Tart
Event Date ........ 6/17/14 Time ....... 11:00am-2:00pm
Price ....... $65 per person Instructor ....... Daniel Rosati
Sustainable Seafood - 426 P
Menu: Halibut with Tangy Lemon Brown Butter
Sauce and Roasted Fennel; Salmon with Maple
Soy Glaze and Baby Bok Choy on Black Rice; Sea
Bass Provencal Style; Pan Seared Scallops with
Mushrooms; New Potatoes with Pesto; Balsamic
Strawberries with Pistachio Biscotti
Event Date ..... 6/18/14 Time ........... 11:00am-2:00pm
Price ... $65 per person Instructor ...... Diana Albanese
M O N DAY
1
15
9
Meatless
Mondays - 471
6:30pm-9:00pm
P
Outdoor Dining - 428
Menu: Creamed Mushroom Turnovers; Cauliflower
Soup with Prosciutto Crisps; Spice Rubbed Leg of
Lamb with Minted Brown Butter; Scallion Potato
Pancakes; Spinach, Asparagus, Toasted Almond
& Strawberry Salad with Balsamic Vinaigrette;
Pineapple Carrot Cake with Coconut Cream Cheese
Frosting
Event Date ... 6/20/14 Time ............... 6:30pm-9:30pm
Price .... $65 per person Instructor ..... Suzanne Lowery
Sushi Roll Master Adults - 429 P
Menu: Perfect White Rice; Perfect Brown Rice; Sushi
Vinegar Without White Sugar; Colorful Sushi Rice;
How to Cut a Fillet of Fish for Sushi; How to Prepare
and Cut Wild Salmon Filet for Sushi; How to Cut
Tuna for Sushi; Nigiri Sushi with Sliced Fish; Regular
Roll; Colorful Inside Out Vegan Roll; Tuna Roll;
Dragon Roll; Citrus Sorbet
Event Date ....... 6/21/14 Time ............ 6:30pm-9:30pm
Price ..... $75 per person. Instructor ... Hideyo Yamada
Italian Bootcamp - 430 P
Menu: Fruta di Mare Salad; Risotto Primavera;
Penne with Spinach & Ricotta; Tuscan Pork Roast;
Grilled Stuffed Chicken Rolls; Vegetable Crostata;
Tomato Caprese with Pepperonata Sauce; Herb
Focaccia; Apricot & Almond Cake
Event Date ...... 6/22/14 Time ............ 2:00pm-6:00pm
Price .... $75 per person Instructor .... Diana Albanese
Under the Tuscan Sun - 431 P
Menu: Antipasto Variety; Funghi Risotto; Chicken
Under a Brick; Grilled Eggplant with Herbs;
Foccacia; Walnut Olive Oil Cake with Fresh Figs
Event Date ... 6/26/14 Time .............. 11:00am-2:00pm
Price .. $65 per person Instructor ... Kathleen Sanderson
“How Do Chefs Create Restaurant Quality
P
Dishes” with Steven Capodicasa - 432
Menu: Miso Glazed Black Cod; Champagne and
Saffron Infused Steeped Mussels with Garlic Aioli
Croutons; Homemade Cavatelli with Tomato Basil
Shrimp Sauce; Arugula Salad with Warm Red Wine
Dressing with Roast Tomatoes and Shaved Romano
Cheese; Potato Crusted Lamb Loin with Rosemary
Sauce; Crepes Suzette
Event Date ...... 6/27/14 Time ......... 7:00pm-10:00pm
Price .. $65 per person Instructor ... Steven Capodicasa
T U E S DAY
2
8
Vegan Burger & Sides - 427 P
Menu: Lentil Olive Burgers; Quinoa Chickpea Oat
Burgers; Mushroom Walnut Burgers; Sweet Potato
Fries; Coleslaw; Potato Salad
Event Date ...... 6/19/14 Time ............ 6:30pm-9:30pm
Price .... $60 per person Instructor ......... Eileen Mallor
16
W E D N E S DAY
. ands - On Two Part
H
Series: Perfect Summer
Cakes - 435
11:00am-2:00pm
3
Hands-On Two Part
Series: Perfect Summer
Cakes - 436
11:00am-2:00pm
10
Savory Italian
Tortas - 425
11:00am-2:00pm
17
Secrets of a
Home Cook: June
Farmer’s Market - 419
11:00am-1:00pm
Ice Cream
Artisan - 437
11:00am-2:00pm
Summering on the Italian Riviera - 433
P
Menu: Cheese stuffed Flatbread; Penne with Pesto,
Potatoes and Young Green Beans; Fish Riviera
Style; Grilled Steak with Rosemary, Balsamic and
Caramelized Onions; Tomato and Basil Crostata;
Chocolate and Hazelnut Torte
Event Date ..... 6/28/14 Time ............. 6:30pm-9:30pm
Price ... $65 per person Instructor .... Diana Albanese
Baking and Desserts
Make and Take Summer Pies - 434 P
Menu: Classic Pate Brisee; Strawberry Rhubarb
Crumb Pie; Summertime Fruit Cream Tart; Star
Spangled Tartlets; Lattice-Topped Blueberry Pie;
Spiced Peach Pie; Plum Custard Pie
Event Date .......... 6/1/14 Time ........... 2:00pm-5:00pm
Price ...... $65 per person Instructor .... Catherine Felix
. ands-On Two Part Series:
H
Perfect Summer Cakes - 435 & 436 P
Class One Menu: Strawberry Crumble Cake with
Sliced Berries, Cream Cheese Filling & Crunchy
Crumb Topping; Mango Lassi Cake with Mango
Yogurt Mousse Filling; Lemon Coconut Cake; Class
Two Menu: Flourless Chocolate Cake, Chocolate Raspberry Chantilly Cake w/ Raspberries &
Chocolate, Whipped Cream Fillings; Black & White
Cheesecake; Chocolate Roll.
Event Dates ....... 6/3 & 6/10/14
Time ..................... 11:00am-2:00pm
Price ...................... $200 per person, per series
Instructor ........... Nick Malgieri
Ice Cream Artisan.Class - 437 P
Menu: Honey Vanilla with Wild Blueberries Ice
Cream; Maple with Bacon Praline Ice Cream; Cherry
Chocolate and Marshmallow Ice Cream; Triple
Chocolate Black Out Ice Cream; White Chocolate
and Raspberry Ice Cream; Peanut Butter Cup Ice
Cream; Lavendar Vanilla Ice Cream
Event Date ...... 6/11/14 Time ......... 11:00am-2:00pm
Price .... $60 per person Instructor ...... Catherine Felix
Young Chefs
Super Summer Picnic
ages 5-9 with adult - 755 P
Menu: Pasta Salad To Go; Sirloin Sliders; Brownie
Mania; Lemonade Iced Tea
Event Date ......... 6/7/14 Time ............ 2:00pm-4:00pm
Price ........... $50 per pair Instructor ........... Jean Colrick
Chocolate for Father’s Day
ages 9 & up with adult - 756 P
Menu: Rocky Road Fudge; Whoopie Pies; Giant
Oatmeal Chocolate Chip Cookies; Chocolate Tuxedo Strawberries; Black and White Chocolate Bowl;
Individual Baked Alaskas
Event Date ..... 6/8/14 Time ......... 10:00am-12:00pm
Price ....... $50 per pair Instructor ........... Diane Marino
T H U R S DAY
4
Fresh Pasta
Workshop - 420
6:30pm-9:30pm
Sushi Roll Master Kids
ages 8-12 with adult - 758 P
Menu: Perfect Rice; Sushi Vinegar; Colorful Sushi
Rice; Colorful Inside Out California Roll; Dragon Roll;
Smoked Salmon Roll; Hand Roll; Summer Roll; Citrus
Sorbet
Event Date .... 6/21/14 Time .............. 2:00pm-5:00pm
Price ........ $75 per pair Instructor .Instructor
..... Hideyo Yamada
Princess Party II 770 P
Menu: Cinderella’s Potato Mice; Belle’s Beauty and
the Beast Meatballs; Ariel’s “Under the Sea”
Cupcakes; Snow White’s Apple Pink Smoothies
Event Date .... 6/22/14 Time ........... 10:00am-11:30am
Price ........ $50 per pair Instructor .Instructor
........ Bonnie Laspina
“Tiny Treats” ages 3-5 with adult - 759 P
Menu: Hamburger Cookies; Watermelon Snacks;
S’mores; Ice Cream Cones; Strawberry Shakes
Event Date .. 6/28/14 Time ........... 10:00am-11:30am
Price ...... $50 per pair Instructor ........ Bonnie Laspina
Camps for Ages 11-16
Cookie Boot Camp
ages 11-16 3 - day camp 720 - 722 P
Menu: Day One - Drop Cookies - Chocolate Chip,
Oatmeal Raisin Cookies; Snicker Doodles; Double
Chocolate Cherry Drops; Buttered Popcorn & Peanut
Butter & Jelly Cookies; Day Two - Rolled Cookies &
Decorating Tips -Sugar Cookies; Butter Gems; Pinwheels; Pecan Sandwich Cookies w/ Raspberry Jam;
Chocolate Mint Cookie Sandwich; Day Three - Piped
Cookies - Viennese Cookies; Chocolate Vanilla Swirls;
Meringues; Swiss Fingers; Churros
Event Date ................... 6/30, 7/1 & 7/ 2, 2014
Time ................................ 10:00am-1:00pm
Price ................................ $150 per person, per series
Instructor ...................... Diana Albanese
Techniques for Teens
Teens Love Barbecues
P
teen with adult - 760
Menu: Spice Rubbed Baby Back Ribs; Texas Steak;
Kansas City Barbecue Chicken; Potato Salad; Sweet
and Smoky Baked Beans; Easy Pecan Tart
Event Date .. 6/28/14 Time ................ 2:00pm-5:00pm
Price ...... $75 per pair Instructor ....... Diana Albanese
F R I DAY
5
SAT U R DAY
6
Mediterranean
Summer - 421
11:00am-2:00pm
11
Mastering
Shellfish - 470
6:30pm-8:30pm
12
18
Vegan Burger
& Sides - 427
6:30pm-9:30pm
19
Knife Skills - 423
10:00am-12:00pm
7
Super Summer
Picnic - 755
2:00pm-4:00pm
Summer Chicken
Dishes - 422
6:30pm-9:30pm
Journey to Asia - 468
11:00am-2:00pm
13
Father’s Day
Picnic - 757
10:00am-11:30am
14
20
Sushi Roll
Master Kids - 758
2:00pm-5:00pm
21
Grilling Alfresco - 424
6:30pm-9:30pm
Ramen Revolution:
Beginners Guide to
Ramen Noodles - 467
6:30pm-9:30pm
Sustainable
Seafood - 426
11:00am-2:00pm
Father’s Day Picnic
ages 3-5 with adult - 757 P
Menu: Honey BBQ Chicken Nuggets; Two Potato
Oven Fries; Pasta/Tomato Salad; Best Brownies Ever;
Root Beer Floats
Event Date ... 6/14/14 Time .......... 10:00am-11:30am
Price ....... $50 per pair Instructor ....... Bonnie Laspina
Outdoor Dining - 428
6:30pm-9:30pm
Sushi Roll Master
Adults - 429
6:30pm-9:30pm
Princess Party II - 770
10:00am-11:30am
22
23
24
25
Under the Tuscan
Sun - 431
11:00am-2:00pm
Italian Bootcamp - 430
2:00pm-6:00pm
26
“How Do Chefs Create
Restaurant Quality
Dishes” with
Steven Capodicasa - 432
7:00pm-10:00pm
27
“Tiny Treats” - 759
10:00am-11:30am
Teens Love
Barbecues - 760
2:00pm-5:00pm
28
Summering on the
Italian Riviera - 433
6:30pm-9:30pm
29
Cookie
Boot Camp - 720
10:00am-1:00pm
30
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
3 Easy
Ways to
Register
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
In Person Register when you shop at Kings
For More Recipes and Ideas, Visit:
www.kingsfoodmarkets.com
July
P Participation
Brunch on the Grill - 444 P
Menu: Greek Yogurt Parfaits w/Fire Roasted Berries
& Daniel’s Granola; French Ham & Gruyere Savory
Cakes; Cast Iron Skillet Three Cheese Summer
Vegetable Frittata; Homemade Quick Cured Maple
Glazed Bacon; Croissant French Toast w/Caramelized Grilled Peaches; Chilled Grilled Planked Salmon
w/Baby Greens & Green Goddess Dressing
Event Date ........ 7/12/14 Time ....... 11:00am-2:00pm
Price ...... $65 per person Instructor ...... Daniel Rosati
D Demonstration
Hot Topics
Summer Antipasti and Pastas - 438 D
Menu: Antipasti: Melenzane a funghetto; Carpaccio
di finocchio; Crostini di capra; Pastas: Spaghettini
giambotella; Penette al forno con asparagi; Penne ai
pomodorini crudi; Conchiglie alla trapanese; Linguine
ai gamberetti; Dessert: Tortelli di fragile alla ricotta
Event Date .............. 7/8/14 Time ........ 6:30pm-9:30pm
Price ... $75.00 per person Instructor .... Nick Malgieri
Brooklyn Tour - 439
.Daytrip: Brooklyn - the #1 destination in the USA.
Tour with the cooking studio to trendy Brooklyn
neighborhood. Transportation included. More
information on www.kingsfoodmarkets.com
Event Date ..... 7/9/14 Time ................. 9:00am-5:00pm
Price .. $100 per person Tour Guide ........ Marla Mendelsohn
Summer Entertaining with Style – 440 D
Menu: Mustard Crusted Beef Tenderloin on Arugula;
Lobster, Corn & Potato Salad; Pasta Shells w/
Mascarpone & Walnuts; Chicken wrapped w/ Pancetta
in White Wine; Deep Fried Artichoke Hearts w/Lemon
Aioli; Mixed Berry Parfait w/Chambord Sauce
Event Date ............ 7/9/14 Time .......... 6:30pm-9:30pm
Price ....... $65 per person Instructor .............. Jim Russo
Cake Decorating
2 part series for adults - 441 & 442 P
Menu: Week One - Students will learn how to setup
& handle a pastry bag; Practice making star, rosette
& shell borders; Learn to color frosting, make sweet
pea flowers, stems, leaves & roses made on a flower
nail; Week Two - Students will learn how to smoothly
ice cakes; Use skills from week one to design their
own creations; Learn how to inscribe a cake
Event Date ....... 7/10 & 7/17, 2014
Time ................... 6:30pm-9:30pm
Price .................... $130 per person per series
.Instructor ......... Suzanne Lowery
Flavors of Greece.- 443 P
Menu: Avgolemono Soup; Greek Vegetable Salad
with Lemon Dressing; Spanikopita Spinach Pie;
Mousaka Casserole; Karythopita Honey Drenched
Walnut Cake
Event Date ..... 7/11/14 Time .............. 6:30pm-9:30pm
Price ... $65 per person Instructor .... Suzanne Lowery
S U N DAY
Summer Menu for Entertaining - 445 P
Menu: Bruschetta; Homemade Pasta; Pasta with
Lemon, Ricotta & Peas; Arugula Jersey Corn and
Jersey Tomato Salad with Shaved Parmesan; Butterflied Chicken with Rosemary, Lemon and Garlic;
Crepes with Lemon Mascarpone & Raspberry Coulis
Event Date ... 7/12/14 Time ............... 6:30pm-9:30pm
Price ..... $60 per person Instructor ..... Marla Mendelsohn
Chill at the Grill - 446 P
Menu: Grilled Shrimp Salad w/ “Bloody Mary”
Sauce; Mini Grilled Pizz-ettes w/ a Variety of
Toppings; Perfect London Broil w/ Your Choice of
Marinades; Grilled Potato Salad; Grilled Tomato
Basil Salad; Mike’s Caesar’s Salad with Parmesan
Croutons; Grilled Corn Spoon-Bread;
De-Constructed Grilled Fruit Trifle
Event Date ....... 7/15/14 Time ........... 6:30pm-9:30pm
Price ...... $65 per person Instructor ...... Catherine Felix
Seafood on the Grill - 447 P
Menu: Grilled Shrimp with Papaya Barbecue Sauce;
Grilled Salmon with Wilted Arugula, Corn and
Roasted Shallot Vinaigrette; Grilled Sicilian Swordfish with Lemon, Garlic and Oregano Oil; Caribbean
Tuna with Mango Lime Sauce & Tropical Fruit Salsa;
Grilled Potato Salad with Asparagus and Calamata
Olives; Key Lime Pie
Event Date ...... 7/16/14 Time ............ 6:30pm-9:30pm
Price .... $65 per person Instructor ... Diana Albanese
Peaches in Season - 448 P
Menu: Homemade Peach Jam with Flaky Biscuits;
Baby Spinach & Arugula Salad with Grilled Peaches
and Crispy Pancetta; Pan Seared Pork Tenderloin
with Spicy Peach Barbecue Sauce; Grilled Shrimp
with Peach Chipotle Salsa; Sour Cream Country
Cake with Peaches & Cream
Event Date ...... 7/18/14 Time ............ 6:30pm-9:30pm
Price .... $65 per person Instructor ........... Maral Banks
Healthy Japanese
Cooking for Adults 449 P P
Menu: Teriyaki Wild Salmon w/Sesame Flavored
Baby Bok Choy; Spicy Fluke w/Summer Vegetables
wrapped in Parchment Paper; Cold Mung Bean
Noodle Salad in Sour Miso Sauce; Bonito Flake
Dashi Stock; Pan Fried Vegetable Tempura; Spinach
w/Tofu Walnut Sauce; Green Tea Vegan Ice Cream
Event Date .... 7/19/14 Time .............. 6:30pm-9:30pm
Price .. $65 per person Instructor ..... Hideyo Yamada
M O N DAY
6
Summer Baking
Series - 700
10:00am-1:00pm
Art of Pie - 450 P
Menu: Savory Summer Tomato Pie; Leek & Goat
Cheese Tart; Nectarine Mango Lattice Topped Pie;
Free Form Plum Raspberry Crumb Tart; Lemon Ice
Cream Tart
Event Date ........ 7/20/14 Time ....... 11:00am-2:00pm
Price ...... $60 per person Instructor .......... Deb Barrett
. ors d’oeuvres with Pizazz - 451 P
H
Menu: Panini Sticks; Lobster Tacos; Citrus
Marinated Seafood Tinis; Mushroom Cigars; Puff
Pastry Spirals; Southwestern Chicken Skewers
Event Date .... 7/22/14 Time .............. 6:30pm-9:30pm
Price .. $60 per person Instructor .... Marla Mendelsohn
Grilled Summer Meals - 452 D
Menu: Grilled Flat Breads w/ Variety of Toppings;
Grilled Prosciutto wrapped Peaches w/ Balsamic
Glaze; Pesto Grilled Chicken Breasts w/ Roasted
Pepper & Shallot Relish; Cedar Plank Grilled Salmon
w/ Cucumber Lime Salad; Grilled Peaches w/Pecans
& Brown Sugar Crumble over Ice Cream
Event Date .. 7/23/14 Time ................ 6:30pm-9:30pm
Price .... $65 per person Instructor ... Kathleen Sanderson
Summer Seafood - 453 P
Menu: Avocado Boats w/Creole Seafood Salad;
Cataplana of Clams, Tomato, Saffron Broth; Grilled
Shrimp & Swordfish Kebabs w/Lemon Basil Butter;
Corn & Sugar Snap Pea Salad; One, Two, Three
Potato Salad; Miniature Summer Berry Terrines
Event Date ..... 7/24/14 Time ............. 6:30pm-9:30pm
Price .... $65 per person Instructor ........ Daniel Rosati
Chef Steve’s Sizzling Sliders - 454 P
Menu: Steakhouse Grilled Shrimp served with
Roasted Tomato Cocktail Sauce; Trio of Sliders Beef Slider, Lamb Slider and a Pulled Pork Slider;
Homemade Citrus Cole Slaw; Fried Pickle Chips;
Buttermilk Battered Onion Rings; Oven Baked
French Fry Logs; Freshly Baked Chocolate Chip
Cookie Ice Cream Sandwiches w/Caramel Sauce
Event Date .... 7/25/14 Time ............ 7:00pm-10:00pm
Price .. $65 per person Instructor .... Steven Capodicasa
. ozzarella Workshop - 455 P
M
Class Description: Make Your Own Mozzarella –
Stuffed Mozzarella; Take home your own curd.
Event Date .... 7/26/14 Time .............. 6:30pm-9:30pm
Price.... $65 per person Instructor .......................... Staff
Pressure Cook All Summer – 466 D
Menu: Summer Vegetable Soup with Quinoa;
Risotto w/ Baby Artichokes; North Beach Cioppino;
Moroccan Vegetable Stew with Sweet Spices over
Couscous; Blueberry Orange Pudding w/ Strawberry,
Rhubarb Sauce; Peach Cheesecake
Event Date .... 7/30/14 Time .............. 6:30pm-9:30pm
Price.... $65 per person Instructor ........... Arlene Ward
T U E S DAY
7
W E D N E S DAY
13
The Best of Carole:
Superb Summer Fruit
Desserts - 456
2:00pm-6:00pm
Art of Pie - 450
11:00am-2:00pm
Cooking Techniques
For Young Chefs - 705
10:00am-1:00pm
14
Cooking Techniques
Boot Camp - 723
2:00pm-5:00pm
20
Global Adventure
with Firecracker
Challenge - 728
10:00am-1:00pm
21
Born to Bake,
from Cupcakes
to Cakes - 733
10:00am-1:00pm
28
Boardwalk Cupcakes
P
ages 9 & Up - 761
Menu: Mr. Frosty(Chocolate dipped soft serve ice
cream cone); Caramel Corn; Burger w/ All the Fixins
(Juicy Burger w/Lettuce & Tomato); Pizza; Slurpy
Event Date .......... 7/3/14 Time ..... 10:00am-12:00pm
Price ...... $50 per person Instructor ...... Diane Marino
“Let’s Do Brunch”
ages 5-9 with adult - 762 P
Menu: Lemon Ricotta Pancakes; Fresh Fruit Kabobs;
Sour Cream Chocolate Chip Cupcakes; Mango-Strawberry Smoothies
Event Dat .. 7/13/14 Time ............. 10:00am-12:00pm
Price ...... $50 per pair Instructor ....... Marla Mendelsohn
Summer’s Day Tea
ages 9-12 with adult - 763 P
Menu: Assorted Tea Sandwiches; Spinach Quiche;
Chocolate Chip Scones; Hand Stamped Fondant
Cupcakes; Tuxedo Strawberries; Raspberry Iced Tea
Event Date ..... 7/19/14 Time ........ 10:00am-12:00pm
Price ......... $50 per pair Instructor ......... Diane Marino
Easy Veggie & Fish Cooking
for Kids ages 8-12 with adult 764 P
Menu: Crunchy Kale Chips; Cherry Blossom Coleslaw;
Mixed Vegetables with Make Your Own Salad
Dressing in a Jar; Fluke with Summer Vegetables
wrapped in Parchment Paper; Rice Pasta Salad with
Toasted Tahini Dressing
Event Date ..... 7/19/14 Time ............. 2:00pm-5:00pm
Price ......... $75 per pair Instructor .... Hideyo Yamada
Kids Can Cook
Ages 5-9 with adult– 765 P
Menu: Alfredo’s Pasta Kicked-Up; Saucy Chicken
Fingers; Secret Ingredient Cake; Over the Top Sundae
Event Date ..... 7/26/14 Time .........10:00am-12:00pm
Price ......... $50 per pair Instructor ............. Jean Colrick
Cookie
Boot Camp - 722
10:00am-1:00pm
2
Boardwalk
Cupcakes - 761
10:00am-12:00pm
Summer Baking
Series - 701
10:00am-1:00pm
8
Brooklyn Tour - 439
9:00am-3:00pm
Summer Baking
Series - 702
10:00am-1:00pm
9
Summer Baking
Series - 703
10:00am-1:00pm
15
Cooking Techniques
for Young Chefs 5-day camp - 705 - 709 * P
Menu: Day One - Soups & Salads; Day Two - Grilling
& Eggs; Day Three - Steaming & Poaching; Day Four Sauteing & Frying; Day Five - Roasting & Baking
Event Date .............. 7/14, 15, 16, 17 & 18, 2014
Time .......................... 10:00am-1:00pm
Price ........................... $250 per person, per series
Instructor ................. Suzanne Lowery
Camps for Ages 11-16
Cooking Techniques Boot Camp
P
5 day camp - 723 - 727 *
Menu: Day One - Soups & Salads; Day Two Grilling; Day Three - Sauteing, Pan Sauces & Stir
Frying; Day Four- Braising, Steaming & Poaching;
Day Five - Roasting & Sauces
Event Date ................... 7/14, 15, 16, 17 & 18, 2014
Time ............................... 2:00pm-5:00pm
Price ................................ $250 per person, per series
Instructor ...................... Diana Albanese
Global Adventure with Firecracker
Challenge 5 day camp - 728 - 732 * P
Menu: Day One - France; FIRECRACKER
CHALLENGE; Day Two - Mediterranean
FIRECRACKER CHALLENGE; Day Three ItalianFIRECRACKER CHALLENGE; Day FourAmerican; Day Five - PLAN YOUR OWN FEAST!
Event Date .................. 7/21, 22, 23, 24 & 25, 2014
Time .............................. 10:00am-1:00pm
Price ............................... $250 per person, per series
Instructor .................... Marla Mendelsohn
Born to Bake: from Cupcakes to Cakes
P
5 Day Camp - 733 - 737 *
Menu: Day One - Cupcakes; Day Two - Cupcakes w/
Fillings; Day Three - Cake Pops 4 Ways; Day Four Basic Cakes; Day Five - Layered Cakes & Decorating
Event Date .................. 7/28, 29, 30, 31 & 8/1 2014
Time .............................. 10:00am-1:00pm
Price .............................. $250 per person, per series
Instructor .................... Diana Albanese
F R I DAY
3
10
Cake Decorating - 441
6:30pm-9:30pm
16
Summer Baking Series
ages 8-12 5-day camp - 700 - 704 * P
Menu: Day One - Cookies; Day Two - Breads; Day
Three - Pies & Tarts; Day Four - Pastries & Cakes; Day
Five - Pastries & Cakes cont’d
Event Date ...... 7/7, 8, 9, 10 & 11, 2014
Time ................... 10:00am-1:00pm
Price ................... $250 per person, per series
Instructor ......... Suzanne Lowery
*Visit www.kingsfoodmarkets.com/cooking-studio
for Summer Camp Class details
1
Cooking Techniques
For Young Chefs - 708
10:00am-1:00pm
SAT U R DAY
4
11
Summer Baking
Series - 704
10:00am-1:00pm
Cooking Techniques
For Young Chefs - 709
10:00am-1:00pm
Brunch on the
Grill - 444
11:00am-2:00pm
18
Cooking Techniques
Boot Camp - 724
2:00pm-5:00pm
Cooking Techniques
Boot Camp - 725
2:00pm-5:00pm
Cooking Techniques
Boot Camp - 726
2:00pm-5:00pm
Cooking Techniques
Boot Camp - 727
2:00pm-5:00pm
Chill at the Grill - 446
6:30pm-9:30pm
Seafood on the Grill - 447
6:30pm-9:30pm
Cake Decorating - 442
6:30pm-9:30pm
Peaches in Season - 448
6:30pm-9:30pm
Healthy Japanese
Cooking for Adults - 449
6:30pm-9:30pm
Global Adventure
with Firecracker
Challenge - 729
10:00am-1:00pm
22
Born to Bake,
from Cupcakes
to Cakes - 734
10:00am-1:00pm
Cooking Techniques
For Young Chefs - 707
10:00am-1:00pm
Global Adventure
with Firecracker
Challenge - 730
10:00am-1:00pm
Grilled Summer
Meals - 452
6:30pm-9:30pm
29
Born to Bake,
from Cupcakes
to Cakes - 735
10:00am-1:00pm
Pressure Cook All
Summer - 466
6:30pm-9:30pm
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
23
Global Adventure
with Firecracker
Challenge - 731
10:00am-1:00pm
24
Born to Bake,
from Cupcakes
to Cakes - 736
10:00am-1:00pm
25
Chef Steve’s
Sizzling Sliders - 454
7:00pm-10:00pm
Summer Seafood - 453
6:30pm-9:30pm
30
Global Adventure
with Firecracker
Challenge - 732
10:00am-1:00pm
31
12
Summer Menu for
Entertaining - 445
6:30pm-9:30pm
Flavors of Greece.- 443
6:30pm-9:30pm
17
5
Summer’s
Day Tea - 763
10:00am-12:00pm
Easy Veggie &
Fish Cooking - 764
2:00pm-5:00pm
Cooking Techniques
For Young Chefs - 706
10:00am-1:00pm
Hors d’oeuvres
with Pizazz - 451
6:30pm-9:30pm
27
Young Chefs
T H U R S DAY
Summer Entertaining
with Style – 440
6:30pm-9:30pm
Camps for Ages 8-12
The Best of Carole:
Superb Summer Fruit Desserts - 456 P
Menu: Melon & Mascarpone Tart; Chocolate Crumb
Crust; Poached Pears with Raspberry Coulis and
Oatmeal Crumble; Mississippi Delta Double Crusted
Blackberry Cobbler; Flaky Pie Pastry; Walnut topped
Blueberry Cake
Event Date ........ 7/13/14 Time .......... 2:00pm-6:00pm
Price ...... $85 per person Instructor ...... Carole Walter
Cookie
Boot Camp - 721
10:00am-1:00pm
Summer Antipasti
and Pastas - 438
6:30pm-9:30pm
“Let’s Do Brunch” - 762
10:00am-12:00pm
Baking and Desserts
Kids Can Cook - 455
10:00am-12:00pm
19
26
Mozzarella
Workshop - 455
6:30pm-9:30pm
3 Easy Ways to Register
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
In Person Register when you shop at Kings
For More Recipes and Ideas, Visit:
www.kingsfoodmarkets.com
August
P Participation
D Demonstration
Hot Topics
Summer Brunch for Dinner - 457 P
Menu: Lobster Frittata with Leeks & Chives;
Sausage and Roasted Pepper Strata; Brie & Ham
Stuffed French Toast “Monte Cristo” style; Orange
& Cranberry Muffins with Streusel Tops; Almond
Granola, Yogurt & Fresh Fruit Parfait
Event Date .......... 8/1/14 Time ........... 6:30pm-9:30pm
Price ..... $65 per person Instructor .......... Maral Banks
Summer Soirée - 458 D
Menu: Linguine with Oven Roasted Tomatoes and
Basil; Grilled Calamari and Shrimp with Mixed
Greens, Tomatoes, Red Onion and Kalamata Olives;
Spiced Pork Tenderloin with Pineapple Avocado
Salsa; Pan Roasted Chicken Thighs w/ Potatoes,
Rosemary & White Wine; Asparagus & Provolone
Gratin; Fig Gratin with Vanilla Gelato
Event Date .......... 8/6/14 Time ........... 6:30pm-9:30pm
Price ...... $65 per person Instructor .............. Jim Russo
Featured Chef
KATHLEEN SANDERSON
Farm Fresh Suppers - 459
P
Menu: Chopped Salad Vinaigrette:
Cucumbers, Tomatoes, Peppers,
Romaine, Feta; Herb Lemon Orzo
Vegetable Salad with Grilled Shrimp
Kabobs; Pulled BBQ Pork with Farm
Style Slaw; Pasta Salad with Roasted
Tomatoes & Herbs; Fresh Seasonal
Fruit Cobbler with Vanilla Ice Cream
Event Date ............ 8/7/14
Time ....................... 6:30pm-9:30pm
Price ....................... $65 per person
Instructor ............. Kathleen Sanderson
S U N DAY
. legant Backyard Dinner - 460 P
E
Menu: Grilled Spanish Chorizo & Roasted Tomato
Bruschetta;Grilled Baby Lobster Tails with Saffron
Herb Drizzle; Grilled Vegetable & Goat Cheese Tart;
Grilled Rib Eye Steak with Balsamic Glaze; Chopped
Salad with Roasted Olive Vinaigrette; Warm Savory
Potato Salad with Lemon Dressing; Pastry wrapped
Peaches with Vanilla Ice Cream
Event Date ..... 8/8/14 Time ............. 7:00pm-10:00pm
Price ... $65 per person Instructor ... Steven Capodicasa
New Jersey Fresh - 472 P
Menu: Stuffed Zucchini Flowers with Fresh Tomato
Sauce; Prosciutto wrapped Peaches with Basil &
Balsamic; Lobster Fra Diavolo over Linguine; Grilled
Stuffed Pork Tenderloins with Figs & Arugula; Grilled
Potato Salad w/ Artichokes & Olives; Portobello’s
stuffed w/NJ Tomatoes, Mozzarella & Basil Pesto;
Blueberries w/Lemon & Thyme Zabaglione
Event Date .... 8/13/14 Time .............. 6:30pm-9:30pm
Price .. $65 per person Instructor ........... Diana Albanese
M O N DAY
. ishes Inspired from
D
South Indian Cooking - 461 P
Menu: Spicy Potato Balls; Coconut Coriander
Chutney; Malabar Fish Curry; Lemon Rice-South
Indian Style; Sambar; Kheer
Event Date ........ 8/14/14 Time .......... 6:30pm-9:30pm
Price ...... $60 per person Instructor .......... Sondra Sen
Tuscan Steakhouse - 462 P
Menu: Seafood Crostini; Ribollita (Classic Tuscan
Vegetable Soup); Bistecca Fiorentina (Tuscan
Porterhouse Steak with Zesty Salsa Verde); Patate
Saltate (Pan Roasted Rosemary Potatoes);
Mascarpone Creamed Spinach; Lemon Panna Cotta
with Prosecco Marinated Berries
Event Date ........ 8/15/14 Time .......... 6:30pm-9:30pm
Price ...... $65 per person Instructor ...... Daniel Rosati
Grill-icious - 463 P
Menu: Grilled Herb White Pizza; Skewered Steak
& Shrimp with Mango Dipping Sauce; Grilled
Balsamic Vegetable Salad with Capers & Goat
Cheese; Fiery Grilled Corn on the Cob; Teriyaki Pork
Tenderloin; Grilled Pineapple with Brown Sugar Macadamia Nut Topping & Vanilla Ice Cream
Event Date .... 8/16/14 Time .............. 6:30pm-9:30pm
Price .. $65 per person Instructor .... Suzanne Lowery
Mastering Whole Fish - 473 P
Menu: Grilled Branzino; Grav Lox Style Arctic Char;
Lemongrass Snapper
Event Date..... 8/22/14 Time .............. 6:30pm-8:30pm
Price .. $60 per person Instructor ......... Nicolle Walker
Apricots Unlimited - 464 D
Menu: Fresh Apricot Linzertorte: Sliced apricots
in a spiced almond dough; Dried Apricot Pie in a
Sweet Dough Crust; Apricot CrËme Brulee: Fresh
apricots baked under a custard cream and finished
with caramelized sugar; Old Fashioned Apricot Jam;
Viennese Apricot Dumplings in Brioche Dough;
Roman Apricot Granita with Rum Scented Apricot
Compote
Event Date ............. 8/5/14 Time ........ 6:30pm-9:30pm
Price .. $75.00 per person Instructor .... Nick Malgieri
The Best of Carole:
Plums, Plums, Plums - 465 P
Menu: Italian Frangipane Plum; Almond Nut Pastry;
Plum Topped Pound Cake Squares; Plum Rosettes
on Shortbread; Free Form Shortbread Tart Pastry;
Purple Plum Cake
Event Date ........... 8/10/14 Time ....... 2:00pm-6:00pm
Price .. $85.00 per person Instructor ... Carole Walter
W E D N E S DAY
3 Easy
Ways to
Register
Rainbow Party II - 772
10:00am-12:00pm
3
ABC’s of Cooking - 710
10:00am-1:00pm
4
ABC’s of Cooking - 711
10:00am-1:00pm
5
The Best of Carole:
Plums, Plums,
Plums - 465
2:00pm-6:00pm
10
Italian Kitchen
Boot Camp - 738
10:00am-1:00pm
11
Italian Kitchen
Boot Camp - 739
10:00am-1:00pm
12
Around the
World Foods - 715
10:00am-1:00pm
18
Around the
World Foods - 716
10:00am-1:00pm
19
Dim Sum II: Chinese Brunch
Revisited: ages 9 & up - 767 P
Menu: Wonton Soup; Fried Rice; Honey Wings;
Shrimp Toast
Event Date .......... 8/16/14 Time ....10:00am-12:00pm
Price ........ $50 per person Instructor ... Diane Marino
. nd of Summer Finale
E
P
ages 3-5 with adult - 768
.Menu: Jersey Style Hot Dogs; Summer Corn Salad;
Ice Cream Razzle; Lemon Meringue Cookie Cups
Event Date .... 8/23/14 Time ......... 10:00am-11:30am
Price ........ $50 per pair Instructor ...... Bonnie Laspina
ABC’s of Cooking
ages 8-12 - 5 day camp - 710 - 714 P
Menu: Day One - Roasting, Grilling & Broiling Grilled Shrimp with Miso Vinaigrette; Roasted
Carrots; Artichoke and Parmesan Bruschetta; Grilled
Peaches with Honey Lime Sauce; Day Two - Braise,
Fry,& Stir Fry - Homemade Spaghetti; Braised Short
Ribs in Tomato Sauce; Bean and Shrimp Salad;
Stir Fry Chicken & Broccoli; Cheese Blintzes; Day
Three - Sweet & Savory Baking - Confetti Salsa and
Guacamole with Homemade Pita Chips; Tomato
Bruschetta; Fresh Corn and Arugula Salad; Day
Four: Cooking In Color - Crepe Cones; Caprese
Salad; Tomato Roses; Chocolate Roses; Scallion
Brushes; Day Five - PLAN YOUR OWN FEAST
Event Date ..... 8/4, 5, 6, 7 & 8 , 2014
Time .................. 10:00am-1:00pm
Price ................... $250 per person, per series
Instructor ......... Marla Mendelsohn
Born to Bake,
from Cupcakes
to Cakes - 736
10:00am-1:00pm
In Person Register when you shop at Kings
Summer Brunch
for Dinner - 457
6:30pm-9:30pm
973-258-4009, or Home Office 973-463-6500 ,
9 am. - 5 pm., Monday through Friday.
ABC’s of Cooking - 712
10:00am-1:00pm
6
Italian Kitchen
Boot Camp - 740
10:00am-1:00pm
Around the
World Foods - 717
10:00am-1:00pm
ABC’s of Cooking - 713
10:00am-1:00pm
7
Italian Kitchen
Boot Camp - 741
10:00am-1:00pm
14
Around the
World Foods - 718
10:00am-1:00pm
Italian Kitchen Boot Camp
ages 11-16 - 5 day camp - 738 - 742 P
Menu: Day One- Rice Balls; Italian Wedding Soup;
Eggplant Parmesan Sandwiches; Garlic Bread Fries
with Tomato Dipping Sauce; Panini with Tomato
and Mozzarella; Day Two -Homemade Fettuccine;
Homemade Spaghetti; Homemade Cavatelli; Easy
Ravioli; Sauces - Marinara, Meat Sauce Ragu,
Alfredo and Classic Pesto; Day Three - Pizza
Margherita; Three Cheese Pizza; Garlic Knots;
Calzone; Stromboli with Ham & Cheese; Day Four Diana’s Meatballs with Spaghetti & Classic Tomato
Sauce; Chicken Parmesan; Baked Ziti; Sausage &
Peppers; Broccoli Fritters; Day Five - Biscotti; Stuffed
Half Moon Pastries; Lemon Cookies; St. Joseph’s
Fritters w/ Cannoli Cream; Chocolate Eclairs
Event Date ........ 8/11, 12, 13, 14 & 15, 2014
Time .................... 10:00am-1:00pm
Price ..................... $250 per person, per series
Instructor .......... Diana Albanese
SAT U R DAY
1
ABC’s of Cooking - 714
10:00am-1:00pm
Totally Tacos - 766
2:00pm-4:00pm
8
Italian Kitchen
Boot Camp - 742
10:00am-1:00pm
15
Tuscan Steakhouse - 462
6:30pm-9:30pm
Dishes Inspired
from South Indian
Cooking - 461
6:30pm-9:30pm
20
Camps for Ages 11-16
2
9
Elegant Backyard
Dinner - 460
7:00pm-10:00pm
Farm Fresh Suppers - 459
6:30pm-9:30pm
13
Around the World Foods
ages 8-12 - 5 day camp - 715 - 719 P
Menu: Day One - France - Cheese Souffle; Chicken
Francese; Tomatoes Provencale; Crepe with Turkey,
Spinach & Brie; Crepe Cake; Day Two - Mexican Chicken Enchiladas Verde; Mexican Rice;
Churrasco with Chimichurri Sauce; Turkey Tacos; Day
Three - Asian - Won Ton and Won Ton Soup; Stir Fry
Shrimp with Ginger and Parsley; Barbecued Chicken
Wings; Jasmine Rice; Grilled Pineapple; Day Four Italian - Homemade Pasta; Cheese Ravioli; Tomato
Vegetable Sauce; Zucchini Tagliatelle; Tiramisu; Day
Five - American Favorites - Meatballs; Parker House
Rolls; Macaroni and Cheese; Chicken Fingers; Pie
Pastry; Individual Peach Pies
Event Date ........... 8/18, 19, 20, 21 & 22, 2014
Time ....................... 10:00am-1:00pm
Price ....................... $250 per person, per series
Instructor ............. Marla Mendelsohn
F R I DAY
Online kingsfoodmarkets.com/cooking-studio
Phone Call the Cooking Studio in Short Hills
New Jersey Fresh - 472
6:30pm-9:30pm
17
Rainbow Party II
ages 5-9 with adult - 772 P
Menu: Rainbow Pancakes; Rainbow Bagels;
Rainbow Fruit in a Cup; Rainbow Cookies
Event Date ....... 8/3/14 Time ........ 10:00am-12:00pm
Price ........ $50 per pair Instructor ......... Diane Marino
T H U R S DAY
Summer Soirée - 458
6:30pm-9:30pm
Apricots Unlimited - 464
6:30pm-9:30pm
Totally Tacos
P
ages 9-12 with adult - 766
Menu: Pan Fried Shrimp Tacos; Soda Chicken with
Cabbage Slaw; Cobb Salad Taco; Double Trouble
Beef Tacos; Tilapia Fish Tacos
Event Date ....... 8/2/14 Time .............. 2:00pm-4:00pm
Price ........ $75 per pair Instructor ........... Nicole Friday
Camps for Ages 8-12
Baking & Desserts
T U E S DAY
Young Chefs
21
Around the
World Foods - 719
10:00am-1:00pm
Dim Sum II,
Chinese Brunch
Revisited - 767
10:00am-12:00pm
16
Grill - licious - 463
6:30pm-9:30pm
22
End of Summer
Finale - 768
10:00am-11:30am
23
Mastering Whole
Fish - 473
6:30pm-8:30pm
24
25
Facebook.com/KingsFoodMarkets.com
@KingsFoodMkts
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For More Recipes and Ideas, Visit:
www.kingsfoodmarkets.com
Pantry Providers
KITCHEN BASICS When there’s no time to prepare stocks from
scratch, we rely on Kitchen Basics for homemade flavor.
BLACK PEARL salmon is used in cooking studio recipes to ensure
quality and flavorful results.
THE REPUBLIC OF TEA Founded in 1992, The Republic of Tea
sparked a Tea Revolution. They began by canvassing the most prized
tea gardens of the world for their worthiest leaves. Their mission was
– and is – to see these teas steaming in the cups of men, women
and children everywhere, and to emphasize a sip by sip rather than
gulp by gulp lifestyle.
CABOT For consistent, quality results with our recipes, the cooking
studio relies on Cabot cheeses and butter
COLAVITA For authentic Italian flavor in salads and frying, we use
Colavita vinegars and 100% Italian, extra virgin olive oil. It’s the
brand we prefer.
CUISINART The prestigious Cuisinart is the food processor of
choice at the cooking studio. These machines are state of the art
and always make recipe preparation fun and easy.
DE CECCO pasta and pasta sauces are the cooking studio’s choice
for quality results and excellent flavor.
EARTHBOUND FARM supplies the cooking studio with delicious
organic salad greens, fresh vegetables and raisins.
FIJI WATER It’s always clear and pure, and we serve it during all of
our classes.
GHIRARDELLI premium quality products give all of the cooking
studio’s chocolate recipes a rich, chocolaty flavor.
GREEN MOUNTAIN COFFEE gets its rich flavor from its roasting
process, and it’s the brand we serve exclusively in the cooking
studio.
KING ARTHUR FLOUR King Arthur, America’s oldest flour company, produces top quality flours for all of your baking needs. The
cooking studio is happy to use King Arthur flours in our classes.
SAIL BRAND is the cooking studio’s choice for top quality shrimp.
SAN PELLEGRINO is the sparkling mineral water always on hand at
the cooking studio.
THE SILVER PALATE has a passion for flavorful food. They use
premium quality ingredients in their delicious pasta sauces, salad
dressings, grilling and cooking sauces, ice cream toppings and other
fine products. We are happy to use Silver Palate products in the
cooking studio.
THE SPICE HUNTER brand of seasonings ensures everything at the
cooking studio turns out with top notch flavor.
SUB ZERO/WOLF provides the professional quality appliances in our
Short Hills cooking studio.
TUSCAN DAIRY FARMS dairy products are what the cooking studio
relies on for quality results in all of our cooking and baking.
VITAMIX The cooking studio joins the millions of professional chefs
and at-home cooks who use their Vitamix blenders every day to
make meals easier, faster, and more delicious.
WUSTHOF Preferred by professionals and students at the Cooking
Studio, Wusthof offers knives of unsurpassed quality and design.
P L E A S E TA K E A M O M E N T
TO R E A D O U R C O O K I N G
STUDIO POLICIES:
• S tudents may cancel registrations up to 7 days prior to a
class, after that deadline, no refunds or credits will be
issued. For series classes, the first class date is used to
determine the deadline for all of the classes in the series.
• T he cooking studio reserves the right to cancel a program.
In the event of a cooking studio cancellation, students will
be notified by telephone or e-mail.
• W hen a refund is issued, students who paid by cash or
check will receive a refund check. Those paying by credit
card will be issued a credit towards their account.
• N o children please in our adult classes! As a courtesy to
fellow students and for safety reasons, please do not bring
children with you to class. (See our “Young Chefs” section
for classes designed especially for children.)
• To register for an adult class, you must be at
least 18 years of age.
• A lcoholic beverages are NOT permitted in our
cooking studio classes.
COOKING STUDIO
AT KINGS SHORT HILLS
778 Morris Turnpike
Short Hills, NJ 07078
973-258-4009
Kings Food Markets
Headquarters
700 Lanidex Plaza
Parsippany, NJ 07054
973-463-6500
2014 Class Calendar
BAZZINI nuts are great for cooking and great for snacking. We use
them for both at the cooking studio!
May - August
We stock our pantry with the finest products. The cooking studio
thanks the following companies for providing these items:
Come Share Our Love of Food