Italian, Middle Eastern, Wholistic, Lobster, Duck Cooking - scroll down!

Biscotti di Prato
Participants will learn to make Biscotti di Prato, a typical biscotti of Tuscany consisting of almond and chocolate chips. The instructor will talk about different ingredients that can be added to biscotti (i.e. different nuts and berry and chocolate combinations) for variations. Instructor will provide bags and ribbon to package the cookies to bring home for Valentines. Please bring an apron, knife, measuring cup, stirring spoon, and spatula. A food fee of approximately $10 is payable to the instructor at class. Taught by Laura Bonechi. Laura Bonechi is from Florence and has a degree in Applied Art from the Florence Institute of Art. She has been a museum and tour guide, an interpreter, and chef.
1 Session $29 (Ridgefield Sr./Disab. $22) + $ food fee
Fri., 2/10 from 10:30 a.m. to 12:00 noon; Venus Bldg.

Ravioli
Come learn to make ravioli filled with artichokes, garlic, onion, and a little mozzarella cheese. Taste some and bring some home. Please bring an apron, knife, measuring cup, stirring spoon, rolling pin, and spatula. A food fee of approximately $10 is payable to the instructor at class. Taught by Laura Bonechi. Laura Bonechi is from Florence and has a degree in Applied Art from the Florence Institute of Art. She has been a museum and tour guide, an interpreter, and chef.
1 Session $29 (Ridgefield Sr./Disab. $22) + $ food fee
Fri., 3/2 from 10:30 a.m. to 12:00 noon; Venus Bldg.

Checkerboard Cookies
Participants will learn to make Italian Checkerboard Cookies consisting of small squares of vanilla and chocolate and Spiral cookies (same dough, but different shapes) round cookies with spirals of vanilla and chocolate. Instructor will provide bags and ribbon to package the cookies to bring home for spring holidays. Please bring an apron, knife, measuring cup, stirring spoon, rolling pin, and spatula. A food fee of approximately $10 is payable to the instructor at class. Taught by Laura Bonechi. Laura Bonechi is from Florence and has a degree in Applied Art from the Florence Institute of Art. She has been a museum and tour guide, an interpreter, and chef.
1 Session $29 (Ridgefield Sr./Disab. $22) + $ food fee
Fri., 3/30 from 10:30 a.m. to 12:00 noon; Venus Bldg.

Pizza
Come learn to make Pizza Magherita. We will make the dough topped with tomato, mozzarella, and fresh basil. Please bring an apron, knife, measuring cup, stirring spoon, spatula, rolling pin, and a pizza pan. A food fee of approximately $10 is payable to the instructor at class. Taught by Laura Bonechi. Laura Bonechi is from Florence and has a degree in Applied Art from the Florence Institute of Art. She has been a museum and tour guide, an interpreter, and chef.
1 Session $29 (Ridgefield Sr./Disab. $22) + $ food fee
Fri., 4/27 from 10:30 a.m. to 12:00 noon; Venus Bldg.

Setting Up the Wholistic Kitchen
This class highlights the needed utensils and machines, kitchen and pantry stocking and hygiene, the continuous kitchen, sauces and rubs, and cooking in the dark. Plus, Chef Tor will divulge the preparation and uses of the secret ingredient you cannot buy: toasted shitake mushroom powder! Whole grains, barley, millet and quinoa are discussed and readied for a nutritious breakfast of porridge, risotto, and rice substitute. highlights the needed utensils and machines, kitchen and pantry stocking and hygiene, the continuous kitchen, sauces and rubs, and cooking in the dark. Participants should bring a 10” skillet, 2 wooden spoons, bath towel, cutting board, Chef’s knife, work plate, dinner plate, table knife, fork, spoon and napkin, plus a $ 10.00 food fee to class. Taught by Tor Sporre. Tor Sporre is a private wholistic chef and resident of Ridgefield. He has demonstrated his cooking techniques on TV and created several cooking shows as well. In addition to lobster, his other specialties are fitness and performance California-Mediter-Asian Spa Cuisine.
1 Session $33 (Ridgefield Sr./Disab. $24) + $ food fee
Mon., 4/2 from 6:30 to 9:00 p.m.; Scott Ridge

Lobster! Breakfast, Lunch and Dinner!
One of Chef Tor’s most popular seminars, done on both coasts and in Europe, and for TV in the LA and NY areas. Covering all aspects of lobster cookery (including microwave) and how to get three dishes out of one 1 1/2 lb. lobster (actually four dishes as the making of lobster stock is demonstrated for future sauces or soup). Morning eggs with lobster sweetbreads and caviar. Lobster salad with fresh horseradish and may sauce. Lobster Umido with soba noodles. Participants should bring a 10” skillet, 2 wooden spoons, bath towel, cutting board, chef’s knife, work plate, dinner plate, table knife, fork, spoon and napkin, and a $15 food fee to class. Taught by Tor Sporre. Tor Sporre is a private wholistic chef and resident of Ridgefield. He has demonstrated his cooking techniques on TV and created several cooking shows as well. In addition to lobster, his other specialties are fitness and performance California-Mediter-Asian Spa Cuisine.
1 Session $33 (Ridgefield Sr./Disab. $24) + $ food fee
Tue., 4/24 from 6:30 to 9:00 p.m.; Scott Ridge

Duck, Simply
Chef Tor discusses and demonstrates purchasing, handling, aging, preparation, refrigerator drying, marinating, serving and sauce preparation. Includes Duck Meatballs Indochine for the appetizer. Also, Roast Duck with Cabernet reduction sauce, Alsation Braised Savoy Cabbage, Puree of root vegetables, and a dessert of homemade blueberry frappe. Participants should bring a 10” skillet, 2 wooden spoons, bath towel, cutting board, chef’s knife, work plate, dinner plate, table knife, fork, spoon and napkin, and a $15 food fee to class. Taught by Tor Sporre. Tor Sporre is a private wholistic chef and resident of Ridgefield. He has demonstrated his cooking techniques on TV and created several cooking shows as well. In addition to lobster, his other specialties are fitness and performance California-Mediter-Asian Spa Cuisine.
1 Session $33 (Ridgefield Sr./Disab. $24) + $ food fee
Mon., 4/30 from 6:30 to 9:00 p.m.; Scott Ridge

Middle Eastern Cuisine

Middle Eastern Cuisine
If you would like to try authentic Middle Eastern recipes, then this course is for you. Each recipe has healthy ingredients seasoned with spices and herbs to enrich the flavor. Enjoy eating Hummus, Falafel, Baba Ghanoush , and Kafta in your home with these simple recipes. Supplies provided by instructor for a fee of $10-12 payable at each class. Taught by Nevin Naguib. Nevin Naguib is from Egypt where she was a language instructor and social worker. In addition to teaching Arabic in the U.S., she enjoys sharing her skills and enjoyment of Middle Eastern cuisine.

Kafta and Baba Ghanoush
1 Session $31 (Ridgefield Sr./Disab. $23) + $ mtls.
Thur., 4/12 from 6:30 to 8:30 p.m.; Scott Ridge

Flafel and Hummus
1 Session $31 (Ridgefield Sr./Disab. $23) + $ mtls.
Thur., 4/26 from 6:30 to 8:30 p.m.; Scott Ridge

Cake Decorating

Spring Cupcake Decorating Class
Celebrate Valentine’s Day or the arrival of spring with a night of fun learning to decorate cupcakes for various occasions. This is a hands-on class where you can be creative. Bring your own cupcakes and container plus, aprons and hair-cover. Use the icing, and tools provided in class. Return home with edible samples of what ever you choose – valentine decor, graduation cap, butterfly, ladybug, bunny, duck, chick, memorial wreath, communion symbol, picnic basket, flower spray, umbrella, bridal ornament, happy sun or baseball. Other supplies provided by instructor for a fee of $7-10 payable at class. Taught by Theresa Obert. Taught by Theresa Obert, a former art teacher who has been teaching cake decorating as well as arts and crafts in lower Fairfield County for several years just for fun. She has worked in various creative arts with people of all ages from pre-schoolers to senior citizens.
1 Session $31 (Ridgefield Sr./Disab. $23) + $ mtls.
Mon., 2/6 from 7:00 to 9:00 p.m.; East Ridge Middle School
Mon., 3/19 from 7:00 to 9:00 p.m.; East Ridge Middle School

Cake Decorating for Beginners
In this class you will learn how to decorate cakes that look great. Using a pastry bag, learn how to make stars, borders, ruffles, basket weave, flower gardens, animals, and more. After the first instruction session, students will bring a baked cake each week to decorate in class with specific icing prepared at home. Have fun. Supply list provided at first class. Possible cakes to decorate include a bakery style cake, character cake, sheet cake, doll cake, and cupcakes. Taught by Theresa Obert, a former art teacher who has been teaching cake decorating as well as arts and crafts in lower Fairfield County for several years just for fun. She has worked in various creative arts with people of all ages from pre-schoolers to senior citizens.
5 Sessions $ 97 (Ridgefield Sr./Disab. $73)
Please call (203) 431-9995 for Spring 2012 dates.

Session 1: Demonstration of Tools & Techniques
Receive and review recipes and the list of supplies and the best way to use the tools of the trade to learn that cake decorating can be easy.

Session 2: Bakery Style Cake
Learn how to fill a cake successfully and make borders to look like your cake came from a bakery.

Sessions 3, 4 & 5: Three of the Four Below

Character Cake - The easiset and most colorful cake you will ever make for children and adults is a cake using a specially shaped pan and stars, starts, stars.
Sheet Cake - The sheet cake becomes a pretty picture, a patchwork quilt or whimsical enterprise. Cookie cutters make the process even easier.
Doll Cake - Make a cake in a bowl that becomes a beautiful edible skirt for a fashion doll. Practice borders, flowers, and more.
Cupcakes - Experiment with dozens of ideas to make your cupcakes unique. Make clowns, animals, goofy designs, or an elegant motif using the pastry bag and tips plus candies.

Cake Decorating Part 2
This class is for those who took the previous cake decorating course. Practice and learn more. Try your hand at making roses. Choose to make a tiered cake, a specialty cake with your name or holiday design, more cupcakes and baskets. The possibilities are endless. Using pastry bags and supplies from the orientation class, students will bring a baked cake each week to decorate in class with icing prepared at home. Call for icing recipe for first class if you did not take one of Theresa’s previous classes. Taught by Theresa Obert, a former art teacher who has been teaching cake decorating as well as arts and crafts in lower Fairfield County for several years just for fun. She has worked in various creative arts with people of all ages from pre-schoolers to senior citizens.
3 Sessions $ 61 (Ridgefield Sr./Disab. $ 46)
Please call (203) 431-9995 for Spring 2012 dates.

Nutrition

Are You Gluten Free?
The gluten-free lifestyle is taking our nation by storm! Come learn the FACTS about the gluten-free lifestyle from a Registered Dietitian with her Masters in Food in Nutrition. This class is for those with Celiac Disease, Gluten Intolerance, or those who simply want to change the way they eat or learn more about gluten-free living. We will discuss how to eat healthfully while adhering to a gluten-free diet. Product reviews, cooking tips, local restaurant suggestions and the key to successfully staying gluten-free will make this session full of useful information! Materials fee of $3 includes educational materials (Cash only). Taught by Meg Whitbeck. Meg Whitbeck is a Registered Dietitian with her Masters in Food in Nutrition.
1 Session $31 (Ridgefield Sr./Disab. $23)
Thur., 2/9 from 7:00 to 9:00 p.m.; Veterans Park School

The Grocery Store Tour
Learn how to navigate Ridgefield’s biggest grocery store, Stop and Shop, while keeping healthful eating in mind! This 90-minute tour takes the time to explore the supermarket and navigate through the thousands of choices on the shelves. You will leave this tour with newfound label reading skills which will help you to quickly determine if a food is a healthful choice for you. Explore budget-friendly ways to shop for nutritious foods that will appeal to the entire family and your dietary needs. This tour is in partnership with Stop and Shop. We will meet by the bakery and produce section! Time for questions with the store manager at the end of the tour is included! Materials fee of $3 (cash only) includes educational materials. Taught by Meg Whitbeck. Meg Whitbeck is a Registered Dietitian with her Masters in Food in Nutrition. Advance registration required. Class size limited.
1 Session $31 (Ridgefield Sr./Disab. $23)
Wed., 2/15 from 10:00 to 11:45 a.m.; Stop & Shop, Ridgefield
Tue., 3/8 from 10:00 to 11:45 a.m.; Stop & Shop, Ridgefield

Detoxification, Cleansing and Fasting
The art of purification and fasting has been used in the east for thousands of years. Benefits include bringing the body and mind under control and rejuvenating the body. Much of our energy is devoted to digestion. Resting and cleansing the digestive system releases toxic accumulation which frees the body for self healing. Explore principles of detoxification and cleansing and their effects on your wellness. Taught by Dre Dretzin. Dre Dretzin is a Certified Holistic Health Counselor who practices holistic nutrition, healing and yoga in Connecticut and is also staff nutrition resource for the local health food store, Nature’s Temptations.
1 Session $31 (Ridgefield Sr./Disab. $23)
Wed., 3/7 from 7:00 to 9:00 p.m.; East Ridge Middle School