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Bon Appetit, by way of Williams-Sonoma

Williams-Sonoma's schedule of Autumn cooking classes has been released!  These are perfect opportunities to learn new culinary techniques to surprise your fiance/hubby with during the holiday season.  Classes include demonstrations and samples of featured dishes, as well as printed recipes to take home with you.  Space is limited, so make your reservation right away.  Each class is $55.

The following schedule is for Bridgewater Commons, New Jersey (908.707.9222).  If you're interested in classes in other locations, call your local Williams-Sonoma store for information.

TUESDAY, SEPTEMBER 16 - Gastropub Cooking
A culinary trend that began in London in the 1990s, gastropub cuisine has won over diners with innovative, well-executed dishes rooted in traditional pub fare, with influences from other European cuisines. On the menu: Mesclun, Arugula, and Fennel with Prosciutto and Pear Vinaigrette, Aubergine and Tomato Stacks, Roasted Chicken with Bacon, and Warm Molten Chocolate Cakes.
Presented by: Chef David Ritter

SUNDAY, SEPTEMBER 14 - Fall Dinner Party
From our New Flavors cookbook series, this dinner party menu shows off autumn ingredients at their seasonal best, including wild mushrooms, hearty root vegetables, and sugar pie pumpkins. Best of all, you can do some of the prep work in advance. On the menu: Warm Wild Mushroom Salad with Bacon Vinaigrette, Roasted Beets with Orange and Herbed Goat Cheese, Porter-Braised Chicken Thighs with Root Vegetables, and Brown Sugar Pumpkin Pie with Toasted Pecan Crust.
Presented by: Chef Maral Apelian Banks

MONDAY, SEPTEMBER 22 - A Farm-Fresh Supper
Supporting local farming is garnering much attention these days, so head to your farmers' market and pick up the ingredients for a seasonal supper. From our New Flavors cookbook series, these recipes allow the fresh flavors to shine. On the menu: Chickpea Dip with Toasted Cumin and Pomegranate, Sauteed Broccoli Rabe with Garlic, Anchovies, and Chile Flakes, and Braised Chicken with Apples, Cider, and Brandy
Presented by: Chef Michael A. J. Greene

SUNDAY, OCTOBER 5 - Autumn Brunch
These brunch recipes, from our Essentials of Breakfast and Brunch cookbook, are just right for a simple weekend meal or a house full of guests. Some of the dishes can be prepared the night before, so even the cook can enjoy a few extra winks! On the menu: Fresh Citrus Spritzers, Scrambled Eggs with Spinach and White Cheddar, Almond Breakfast Cake, and Savory Brioche Pudding with Prosciutto.
Presented by: Chef Maral Apelian Banks

MONDAY, OCTOBER 13 - Making Pizza at Home
Learn to make pizza that rivals the finest pizzerias! Once you master basic crust and sauce recipes, the possibilities are limited only by your imagination. On the menu: Thin-Crust Pizza Dough, Simple Tomato Sauce, Pizzette with Garlic, Mushrooms, and Goat Cheese, and Sausage and Artichoke Calzone.
Presented by: Chef Michael A. J. Greene

TUESDAY, OCTOBER 7 - Dinner in France
French cuisine is beloved for a good reason: The food is rich, delicious, and immensely satisfying. You'll learn to prepare some classic dishes using recipes from our Taste of the World cookbook. On the menu: Wild Mushrooms Tartlets, Potato Gratin, Braised Chicken with Shallots, and Poached Pears in Spiced Red Wine.
Presented by: Chef David Ritter

MONDAY, OCTOBER 20 - Williams-Sonoma Family Meals: A Simple Supper
Our new book, Williams-Sonoma Family Meals, encourages families to share the pleasures of cooking together. This simple supper features seasonal ingredients, from fresh herbs to butternut squash, and ends with a decadent chocolate treat that is a guaranteed crowd-pleaser. On the menu: Grilled Vegetable Antipasto, Herbed Garden Salad with Goat Cheese, Roasted Butternut and Bacon Pasta, and The Best Hot Chocolate with Marshmallows.
Presented by: Chef Michael A. J. Greene

MONDAY, OCTOBER 27 - Cocktail-Party Hors d'Oeuvres
During the holidays, you can never have too many recipes for hors d'oeuvres. To help you expand your repertoire, we selected these savory starters from our new book Mix Shake Stir; they're perfect for serving at cocktail parties or before a formal dinner. On the menu: Fried Green Olives, Crostini with Root Vegetables and Goat Cheese, Dried Cherry, Bacon, and Pecan Mix, and Warm Tomato Chutney Dip.
Presented by: Chef Michael A. J. Greene

SUNDAY, NOVEMBER 9 - Williams-Sonoma Family Meals: Casual Get-Together
From our new Williams-Sonoma Family Meals cookbook, this dinner menu encourages the entire family to cook together. There are simple tasks for everyone, and the team effort will produce scrumptious results. On the menu: Hummus and Pita Bread, Tabbouleh, Chicken Kebobs, and Chocolate-Striped Pudding Cups.
Presented by: Chef Maral Apelian Banks
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