Whatever the case may be, you'd be wise to check out the classes being hosted by 2 of my absolute favorite specialty stores!
PotteryBarn Spring Decorating Class
Call your local store for details - Cost: FREE!
SUNDAY, JANUARY 20: Learn tips on updating and accessorizing your home. Class time is limited, so be sure to call your local store for class times and to reserve your space.
Cooking Classes at Williams-Sonoma
Bridgewater Commons Mall, NJ - All Classes 7pm to 9pm - Cost: $55 per class
WEDNESDAY, JANUARY 30 - Bowl Game Party: Host a party for the big game this year. We guarantee that fans will cheer when you present this spread of wonderfully spicy fare) On the menu: Chipotle Guacamole, Fresh Tomato and Chile Salsa, Mexican Meatball Soup and Chicken Enchiladas. Presented by: Chef Maral Apelian Banks
SUNDAY, FEBRUARY 10 - Foods of the World New Orleans: This dinner menu features dishes from one of America's most beloved culinary cities, New Orleans. From our Foods of the World: New Orleans book, the recipes combine traditional flavors with contemporary flair. On the menu: French-Fried Eggplant, Cheese Grits Souffle, New Orleans-Style Barbecued Shrimp and Bourbon Pecan Tart. Presented by: Chef Maral Apelian Banks
MONDAY, FEBRUARY 11 - Seasonal Dinner Citrus: At the peak of flavor in winter, citrus is perfect for enlivening both savory and sweet foods. Our dinner menu features orange, lemon and grapefruit in a variety of exceptional dishes. On the menu: Citrus Salad with Mint and Red Onions, Lemon Zest Spinach, Sauteed Scallops with Lemon Beurre Blanc and Lemon Pound Cake. Presented by: Chef Michael A. J. Greene
MONDAY, FEBRUARY 25 - The Versatile Panini: A favorite in Italy, panini are sandwiches filled with meats, cheeses, vegetables and other ingredients, then grilled to crisp perfection. We'll show you how to use a panini press to create simple appetizers, savory sandwiches and even a delectable chocolate treat. On the menu: Ligurian Panini, Tapenade Crostini, Pressed Croque Madame and Chocolate-Banana Croissant Panini. Presented by: Chef Michael A.J.Greene
SUNDAY, MARCH 9 - Easy Easter Dinner: For your Easter dinner this year, streamline preparation by purchasing a baked ham from a local market. Then round out the meal with a few irresistible dishes that you make yourself. On the menu: Popovers, Frisee Salad with Bacon, Potato and Onion Gratin and Coconut Cupcakes. Presented by: Chef Maral Apelian Banks
MONDAY, MARCH 10 - Food Made Fast Vegetarian: Part of our Food Made Fast cookbook series, Vegetarian is a comprehensive collection of simple-to-prepare meatless entrees that take advantage of seasonal produce and bold spices. We will show you how to make a few of these satisfying dishes. On the menu: Red Pepper and Goat Cheese Frittata, Tofu Stir-Fry with Black Bean Sauce, Chickpea and Sweet Potato Curry and Wild Mushroom Risotto with Peas. Presented by: Chef Michael A. J. Greene
MONDAY, APRIL 7 - Fresh Pasta: More tender and lighter than its dried counterpart, fresh pasta is easier to make at home than you might imagine. You'll learn to prepare pasta from scratch along with some simple sauces that complement fresh pasta perfectly. On the menu: Fresh Pasta, Fresh Spinach Pasta, Wild-Greens Filled Ravioli with Walnut Sauce and Zucchini Lasagna. Presented by: Chef Michael A. J. Greene
SUNDAY, APRIL 20 - Festive Spring Brunch: Welcome the arrival of spring with this festive brunch. Our menu showcases fresh ingredients of the season, including slender asparagus, tender young greens and ripe berries. On the menu: Two Berry Smoothie, Farmers' Market Greens with Goat Cheese Toasts, Cinnamon-Buttermilk Muffins and Asparagus and Potato Frittata. Presented by: Chef Maral Apelian Banks
MONDAY, APRIL 28 - A Simple Spring Dinner: Invite a few friends over to enjoy the fresh bounty of the new season. This simple spring dinner includes dishes that you can prepare in advance, so you can serve a memorable meal in no time. On the menu: Warm Black Olives, Asparagus Soup, Torn Pasta with Zucchini and Arugula and Lemon Angel Food Cake. Presented by: Chef Michael A.J. Greene