The Classy Gourmet

2011-11-17T12:26:00.001-06:00

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2011-09-01T13:20:00.001-05:00

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Turkey Burgers

2010-05-12T06:42:00.001-05:00

Hi, this is Colleen Cleek, the CLASSY GOURMET with What's in season. Coffee and the good morning show here on 1110 KFAB.

Its Turkey season and my son Owen and Poppy bagged a big one this year along with a few small Jake's.

It's time for turkey burgers and fajitas. Most of the turkey meat is ground; I can then add it to chili and breakfast burritos but the winner at our house in Teriyaki Burgers.

Add 1 egg to every pound of ground meat, along with ¼ cup teriyaki sauce, ¼ cup BBQ sauce, and 1/3 cup or more or finely processed bread crumbs. Salt and pepper as you grill.

Use and indoor grill pan so you can keenly control the temperature. High heat is used just at the beginning to mark then Low & Slow until done. They burn easily with all the sauce and egg.

Serve with your favorite condiments and grandmas' refrigerator pickles.

Teriyaki Turkey Burgers, that's what's in season until next time, I'm Colleen Cleek, the CLASSY GOURMET here on 1110 KFAB.

Morrell Mushrooms

2010-05-12T06:37:00.001-05:00

Hi,

This is Colleen Cleek The CLASSY GOURMET with What's in Season.

Are you out looking for Mushrooms?

Morrell mushroom hunting is a family activity that can be fun and profitable.

Fresh mushrooms sprout up once a year and are sold between $50- $75 dollars a pond depending on the yield.

Often called sponge mushrooms, these distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them.

They can be found in low lying moist areas, in Nebraska they are line the rivers and moist forest lands. Growing up I would ride my horse along the Missouri river flat lands, tie 5 gallon buckets to my saddle and hunt all day.

The mushrooms can be battered and pan fried or dried and used all year round.

Morrell Mushrooms that's What's in Season, until next time this is Colleen Cleek The CLASSY GOURMET, here on 1110 KFAB

Mangos

2010-05-12T06:36:00.001-05:00

It's that time of the year when Mangos are what's in season.

Mangoes account for approximately half of all tropical fruits produced worldwide.

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while under-ripe with green peels unripened fruits are also pickled and made into jams and marmalade. The best way to cut a mango called the hedgehog method cut around the hairy fibrous seed then cross hatch the mango with its skin on and turn it inside out, creating the hedgehog. Peel and eat.

The waxy leaves of the Mango tree are used for decorations in floral arrangements and wedding ceremonies.

Over the next month or so the prices of Mango's will drop from $1.99 each to $ .69-.89.

Be sure to check out the KFAB What's in Season page for Colleen's mango Margaritas and Mango Cosmo's.

Until next time I'm Colleen Cleek, The CLASSY GOURMET with What's in Season here on 1110 KFAB.

Happy St. Patricks Day from The CLASSY GOURMET

2010-03-17T09:17:00.005-05:00

Here is a fabulous way to go green the natural healthy way, a great appetizer of spinach and cornbeef.

St. Patricks Day Spinach Wreaths

1 Package frozen spinach or 1 lb. wilted fresh, squeezed dry with paper towel

1/2 Cup reduced fat mozzarella cheese-shredded

1/3 Cup reduced fat cream cheese

1-Tablespoon Parmesan cheese-grated

1-Tablespoon Onion-finely chopped

1/4 Teaspoon Garlic powder

24 Slices cooked corned beef-sliced thin

1/3 Cup Sweet red pepper-diced small

Method

Preheat oven to 350 degrees.
Spray 24-miniature muffin cup tin with nonstick cooking spray.
Reserve 1/2 of diced red peppers to garnish top of each wreath.
Mix all ingredients together except corned beef and red pepper, until blended
Cut each corned beef slice into halves or thirds.
Shape each slice into each of the 24 miniature muffin pan cups bake for 8-10 min until dry and edges start to crisp, this will form a cup.
Fill each with 1 1/2 teaspoon of spinach mixture.
Garnish each with a sprinkle of red pepper.
Bake 15 minutes or until heated through. Serve warm

Serves 24

Tip: These can be prepared the day before and refrigerated until just before the party when you are ready to bake.

*Do not use Fat Free products as they have too many additives and fillers.

The Food Network also has a few better ways to go green this holiday, to get the recipes click here.

Have a Safe and Happy Holiday!

Colleen Cleek

The CLASSY GOURMET

It’s looking like spring.. The birds are back!

2010-03-03T07:23:00.006-06:00

Hi, this is Colleen Cleek, The Classy Gourmet with "What's in Season"

The birds are back.
This weekend I was so excited to see eight robins sitting in the maple tree in my back yard.
With one of the worst winters in record and the snow piles littering the landscape, they birds may have trouble locating food.
Here is a list of household foods that birds are attracted to.

Bread Products	Wrens, mocking birds, thrashers, sparrows, warblers, tanagers, titmice, towhees, creepers, robins, blackbirds, kinglets, cardinals, grosbeaks, buntings, chickadees, bluebirds, thrushes
Suet (rendered from beef fat)	Woodpeckers, wrens, warblers, tanagers, nuthatch, creepers, chickadees, orioles, titmice, mockingbirds, cardinals, goldfinches, bluebirds, grosbeaks, buntings
Peanuts and peanut butter	Towhees, goldfinches, cardinals, chickadees, wrens, sparrows, titmice, grosbeaks, buntings, juncos
Berries	Wax wings, robins, bluebirds, thrushes
Raisins and currants	Wax wings, orioles, robins, bluebirds, thrushes
Nuts	Creepers, towhees, juncos, thrashes, mockingbirds, warblers, woodpeckers
Apples	Wax wings, mockingbirds, thrashers, wrens, cardinals, grosbeaks, buntings
Fruit	Tanagers, orioles, woodpeckers, mockingbirds, thrashers, warblers, cardinals, grosbeaks, buntings, goldfinches, finches

You can make your own bird food feeder or Wild Bird Shish kabob

Ingredients: apples, oranges, pears, grapes, prunes, dried fruit, berries, summer squash or any other fresh fruits that you have around your kitchen or garden.

Slice the larger items into manageable sizes and poke a hole in the center of each piece. Then tie a large knot in one end of a 3 to 4 foot piece of butchers twine. Run the twine through your fruits and vegetables. Then simply hang your stringed treats over a tree branch and watch as your feathered friends feast on your new offering.

Log onto the "What's in Season" page on the KFAB website and down load a complete list of feather friendly foods along with a few recipes.
Until next time, this is Colleen Cleek, The Classy Gourmet with "What's in Season" here on 1110 KFAB.

Leeks are Whats in Season

2010-03-02T09:22:00.003-06:00

The leek is a vegetable from the onion family.

The white part of shaft or stem is edible along with a bit of the light green stalk. The dark green upper leaves are bitter but can be used as garnish. Also call ramps, they have a beautiful flower if let go to seed.

Creamy Potato, Leek and Fennel Soup

6 Leeks, washed and chopped

4 Tbs. unsalted butter

8 Medium russet potatoes, peeled and chopped

5 cups Vegetable stock

2 Cups heavy whipping cream

1 cup chopped fresh Fennel

3 Ribs celery, chopped

2 Bay leaves

2 Scallions, finely sliced for garnish

Salt and pepper to taste

Method:

1. Using a large soup pot or stockpot place on a medium-high heat and melt 3 tbs. of the butter and cook the leeks, celery and fennel until soft and fragrant.

2. Add the potatoes and vegetable stock and simmer until the potatoes are soft.
3. Add the bay leaves and cream and bring to the boil for about 5 minutes.
4. Ladle the soup out in small batches into your blender and puree until smooth. Continue to do this until all the soup is pureed.

5. Add the remaining tbs. of butter and whisk until fully combined. Salt and pepper to taste and garnish with the sliced scallions.

Caramelized Leek and Roasted Fennel Soup with White Beans

2 Tbs. Olive Oil

2 Cups Cooked White Beans

2 Leeks, sliced thin

1 Head Fennel, roasted and diced

2 Cups Tomato Juice

2 Cups Chicken Stock

2 Bay Leaves

1 Cup Dry Red Wine

½ Cup Tomato Paste

2 tsp. Chopped Fresh Rosemary

2 tsp. Chopped Fresh Oregano

Salt and Pepper to taste

Method:

1. Preheat the oven to 375 degrees and in a small roasting pan place the bulb only part of the fennel in the pan. Drizzle with olive oil and season with salt and pepper. Roast the fennel in the oven for about 20-30 minutes or until fork tender. When done remove from heat and allow to cool until it’s easy to handle. Dice into small pieces.

2. Heat the oil in a large saucepan over a medium heat. Add the leeks and gently caramelize. This will take about 15 minutes.

3. When the leeks are caramelized add the fennel and tomato paste and cook for about 5 minutes. Add the red wine and allow to reduce until almost dry.

4. Then add the chicken stock, bay leaf and tomato juice and simmer for about 10 minutes. Add the white beans and continue to simmer for another 5 minutes.

5. Check for seasoning and add the herbs. Serve immediately.

What's in Season

2010-03-02T07:31:00.000-06:00

HISTORY OF POT LUCK

We didn't have enough time in last Mondays Whats In Season feature to hear the entire history of pot luck. So here is the web-only extended version with Colleen Cleek, The CLASSY GOURMET.
Listen and enjoy!

Click Here to hear the full segment.

Whats in Season Fat Tuesday Colleens All Natural Hurricane

2010-02-16T09:13:00.007-06:00

Colleens version of Pat O'Brien's Hurricane

2 oz. Dark Rum2 oz. Light Rum2 oz Pineapple juice
2 oz. Orange Juice
1 T. Simple syrup (equal part water & sugar boiled to thick)
1 T. Grenadine *
Garnish with a Cherry, Orange slice and Pineapple chunk

Preparation:

Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the
cocktail shaker liquor first.
Shake well
Strain into a hurricane glass.
Garnish with a cherry and an orange slice and a wedge of pineapple.

Chef notes: Many recipes are calling for passion fruit instead of the pineapple juice; this is a new twist on an old favorite.
* I use STIRRINGS brand, all natural, cane sugar, no corn syrup.

Chocolate Recipe's Milwaukee/NARI

2010-02-15T10:56:00.001-06:00

Colleen Cleek’s Chocolate Favorites Savory and Sweet.

Thanks to all the participants in the Milwaukee NARI Home Improvement and Remodeling Show. The house was packed and some may have missed the recipe packet so here they are...... Coming soon!

Colleen Cleek’s Chocolate Favorites Savory and Sweet.

Met Chef Tre Wilcox from top chef and an all time favorite of mine Master Gardener, Paul James of "Gardening by the Yard".

See the White & Dark Chocolate Fondue Videos on YouTube; they are also posted in the blog archive.

I will be adding recipes and videos in the next few days.

Colleen's Valentine's Day White & Dark Chocolate Fondue Videos

2010-02-09T12:21:00.002-06:00

Happy Valentine's day!
I'm headed to Milwaukee. Look for the White Chocolate Bread Pudding video and recipe coming soon....

Chef Colleen Cleek, the Classy Gourmet and season five Hells Kitchen contestant, answered your questions on cooking. Also get a first-hand lesson during Cleek's cooking demonstrations at the Milwaukee/NARI Home Improvement Show at State Fair Park on Friday, Feb. 12 at 3 and 7 p.m. and Saturday, Feb. 13 at noon and 4:30 p.m.

For the Kids: Chocolate Fondue
Serve 4-6

8 ounces Semi-sweet Chocolate

Juice and Zest of one Orange

1 Cup Heavy Whipping Cream *

Method:
1. In your fondue pot, bring the orange juice, zest and cream to simmer.( can be done in a sauce pot and transferred if not cast iron fondue pot)
2. Add the chocolate and stir continuously until the chocolate is melted and well combined.
3. Serve this with Pound Cake *

*Chef Tips:
*Simple substitutions for healthy eating,

1 cup cream = ½ cup half and half plus ½ cup preferred milk
*Serve with fresh strawberries, pineapple and other fruits.
Kids love marshmallows, graham crackers, butter cookies, brownie balls

For the Adults: White-Chocolate and Mascarpone Fondue

Serves 6-8

2/3 Cup Mascarpone Cheese

½ Cup Whipping Cream

12 oz. Good-quality White Chocolate Bars; broken into small pieces

2 Tbs. Coffee Flavored Liqueur

1-2 Tbs. Brandy or Cognac

Method:
1. Stir the mascarpone cheese in a small bowl and set aside.
2. Pour the cream into a heavy-bottomed saucepan and place on low heat. When the cream begins to simmer, remove from the pan and add the chocolate pieces. Let the chocolate soften in the hot cream for about 5 minutes. Stir until smooth.
3. Using a wire whisk, blend in the mascarpone in three portions and place over a warm burner for about 30 seconds to warm the fondue, stirring constantly.
4. Pour into a pre warmed chocolate fondue pot.

Colleen Cleek "Hell's Kitchen

2010-02-03T15:00:00.000-06:00

Colleen Cleek "Hells Kitchen" contestant

Wednesday, Feb. 3, noon Read More.

Chef Colleen Cleek, the Classy Gourmet and season five “Hell’s Kitchen” contestant, answers your questions on cooking. Also get a first-hand lesson during Cleek's cooking demonstrations at the Milwaukee/NARI Home Improvement Show at State Fair Park on Friday, Feb. 12 at 3 and 7 p.m. and Saturday, Feb. 13 at noon and 4:30 p.m.

Colleen Cleek, a mother of three, doesn't let this little thing stop her from striving to be a perfectionist. A native of Papillion, Nebraska, she owns and teaches at her own cooking school, The Classy Gourmet. Her culinary experience, which spans nearly 15 years, is not a product of any culinary school as she is self-taught. According to her, she didn't choose cooking; it chose her.

Cleek was one of the 16 chefs that competed on FOX’s reality show “Hell's Kitchen” during its fifth season, becoming a target of chef, and host, Gordon Ramsay on the season premiere, when she told him that she also teaches manners, after he insulted her signature dish.

McCormick Spices Trends 2010

2010-01-28T09:17:00.002-06:00

Hi, this is Colleen Cleek, The CLASSY GOURMET with "What's in Season".

The flavor experts at McCormick have teamed up with leading chefs, food bloggers and other culinary authorities to identify

This Forecast 2010 marks a milestone -- it's the 10th anniversary of prolific flavor reports from the company.

"The year in flavor will be heavily influenced by bitter, warm and earthy notes," said Kevan Vetter, executive chef at McCormick. "We see America's palates embracing stronger flavors -- high-impact combinations that are anything but subtle.

For example, bold bitter greens will be appreciated for their assertiveness, tamed with the licorice-like addition of caraway -- one of the 10 pairings in this year's report. The warm and earthy duo of roasted cumin and chickpeas is another expression of the year's big flavors."

'Always in season,' one of the key trends identified, recognizes the increased availability of high-quality canned, pickled, preserved, frozen and dried ingredients. "This means year-round flavor is always at the ready -- quicker and more accessible than ever before," Vetter said.

Leading trends in the McCormick Flavor Forecast 2010 include:

In is the New Out -- Big flavors and new definitions of "dinner party" bring the best of restaurant meals home
Always in Season -- Preserving the peak of ripeness for year-round enjoyment, fresh at the ready
Meatless on the Menu -- Mixing up the center of the plate
Ethnic Sizzle -- Tastes of the global grill, appearing in a backyard near you
New Comfort Cuisine -- A renewed appreciation for the integrity of ingredients and cooking techniques
Where the Cocktail Meets the Kitchen -- Shaken or stirred, tasteful inspiration takes on new forms

Click here to get the rest of the Kevin's top 10 predictions. Until next time, this is Colleen Cleek, The CLASSY GOURMET with "What's in Season".

What's in Season

2010-01-28T09:04:00.002-06:00

Hi, this is Colleen Cleek, The CLASSY GOURMET with "What's in Season".

O the smell of a heart winter stew warms the heart. This past weekend I made country style ribs stew. My youngest ran down the stairs, nose in the air, asking "Mom, What smells so good?"

Bone in country style ribs were on sale for 1.98 a pound and just couldn't be passed up. To get the most flavor, season the meat with salt & pepper and sear in a hot cassolle pan (a thick enamel cover cast iron pan) until browned on all 4 sides, remove from pan. And deglaze with ½ cup white wine or 1 bottle of beer. Add 3 large carrots peeled and cut to 4 inches and 3 stalks of celery cut to 4 in, and 2 small onions cut into quarters.

Place the veggies in the bottom, put the ribs back in on top; add 3-4 cups of stock.

Place in a 425 degree oven for 30 min then turn over down to 320 and cook for 2 hrs, or until tender.

There you have it stewed bone in country style ribs. Great served with Roasted baby reds.

For the recipe log onto the KFAB website and click on what's in season.

Until next time, this is Colleen Cleek, The CLASSY GOURMET with "What's in Season".

Stewed Country Style Ribs

2010-01-25T13:55:00.000-06:00

Hi, This is Colleen Cleek, The Classy Gourmet with "What's In Season" Country Style Ribs.

Country Style Rib Recipe:

Stewed Country Style Bone in Ribs

1 teaspoon salt

1/4 teaspoon pepper

5 pound country style ribs

2 or 3 tablespoons fat or oil

2 onions, sliced, or 10-12 small white onions, peeled

1 or 2 carrots, scraped and cubed

Herbs and other seasonings as desired

2 cup liquid (wine, stock, tomatoes, vegetable broth, etc.)

Other vegetables as desired

Method:

1. Season meat with the salt and pepper then brown meat on all sides in the hot fat or oil. Set on a plate.

2. Add the onions, cover and cook over low heat 10 minutes.

3. Add the carrots, herbs, seasonings and liquid.

4. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender on stove top or place in 420 oven for 30 min reduce heat to 325 and cook for 2 hours.

5. Add additional desired vegetables such as potato, turnips or parsnips during the last 30 or 40 minutes.

Pot Roast Variations

1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.

2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.

3. For the liquid, use 1/2 cup liquid from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 cup beef stock. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.

4. For the liquid, use half dry vermouth, half chicken stock.

Fuel Your Fitness- New Years Resolution

2010-01-15T08:51:00.003-06:00

LVC Mag will be featuring Colleen Cleek, The Classy Gourrmet on WOW-T during the Saturday Morning News 01/16/10. I will post the 4 minute spot on YouTube next week, find links at TCG and LVC Mag.

Name: New Year's Resolution Cuisine

Category: Hands-On Classes

Date: 01-21-2010

Time: 06:30 PM - 09:00 PM

Fee: $60.00 per person

Description: Fuel for Fitness - THIS CLASS HAS BEEN MOVED FROM 12/07/2010 to 12/21/2010 DUE TO THE SNOW & WEATHER.

Please make reservations today to join us as this class is already 2/3 full.

This class is for those who are trying to get back on track with their fitness goals as well as those who are currently living a healthy lifestyle but looking to broaden their recipe box. In this class we will teach you how to cut calories but not flavor. Dieting can lead to being burned out so we will help you keep a healthy lifestyle while being able to enjoy gourmet delicious food.

All menu items are 30 minutes or less and are healthy and delicious.

Start the morning off right.

Artichoke & Red Pepper Frittata with Crisp Tortilla and Salsa (Make Larger for the weekend. Make in muffin cups for the week.)Nothing in the kitchen as basic and brilliant as an egg.

Work Out Smoothie Vita Mix (not so lucky place ice in bag and crush with hammer.)

Take a lunch every other day.

Thai Lettuce Wraps with Satay Pork Strips- only 199 calories and 6 grams fat

Flat Bread Pizzas- Greek Style with Roasted Red Pepper Hummus, Feta, & Roasted Chicken OR Spicy Shrimp Lavosh

Afternoon Snack

Roasted Red Pepper Hummus with Crudites- The power of Beans

Trail Mix- the power of Nuts

Sensible Dinners

Fish 101- Adding Fruit Chutneys or Compotes -boost fiber, antioxidants and vitamins

The Skinny on Pork- Healthy Helpings- Lean meals in Minutes

Chicken- Pork- Or Beef ? Chicken can be over rated!

Menu items for Sensible Dinners: Spicy Orange Beef with Brown Rice, Tropical Stir-Fried Pork Loin, Seared Mahi-Mahi with Green Gazpacho Sauce

Highlighted material will be made hands on with students so they can try their hand at few healthy cooking techniques: Bake, Saute, Broil, Stir Fry, Sear, and Sauce

Lots of great informational hand-outs along with sample tastings of all menu items.

The Sony Reader

2010-01-15T08:43:00.000-06:00

Hi, this is Colleen Cleek, The CLASSY GOURMET with "What's in Season".

Going green with the new Sony Reader. Collecting cookbooks and recipes is taken to a new level with this environmentally friendly gadget that will store up to 350 of your favorite books.

Read all about it- Digital copies of newspapers like the New York Times and Washington Post can be down loaded.

Borrow from the library- Access local libraries to brows, check out and download eBooks.

Endless books- Sony and Google offer over 1 million free books to keep you reading for years to come.

More than just books- Downloadable mpeg, PDF, and pics, the sky is the limit or should I say the memory chip!

My first two eBook titles were Insatiable, by Gael Greene the New Yorker Restaurant critic and Food Rules, by Michael Pollan, two of my favorite writer.

Excited to get reading, I downloaded the program and charged the device. What should have been a 15 min installation turned into 3 hours on the phone with Sony. The device wasn’t recognized due to an internal memory issue. Together with the online tech support we tried to reset and sync but ended up retuning it to Borders for a new one.

Not a big deal, I traded the silver for the red and was browsing The Reader Library (the eBooks Store) in minutes. Picking out a book was much more difficult than a stroll down the aisle at the local book store.

Pros:

• Free books, literary favorites, history and instructional lead the way with many great titles I would not purchase but would love to read.

• 350 books in one place is amazing. The computer library will hold more and you can rotate then in –and- out of your own library.

• Saving the trees, papperless is lean and green.

• eBooks cost 30% less on average some up to 75% less.

• More living space! I collect books like my husband collects movies, they are everywhere in our house.

Cons:

• Takes some getting used to when reading, I bought the leather case to simulate a real book, it did help.

• It’s a new shopping experience; it took me 3 hours to choose two books. I was pickier then when I actually could hold the book in my hands and flip the pages.

• What will I do with all the bookshelves in the house?

Until next time, this is Colleen Cleek, The CLASSY GOURMET with “What’s in Season”.

Thanksgiving Wishes from The CLASSY GOURMET!

2009-11-30T09:41:00.000-06:00

They are calling this cyber Monday, but for me it’s back to work. The following audio went out Thanksgiving morning and I see it fitting to begin the holiday season. Our days will become busy until Christmas and then my family, staff and self will be able to just breathe.

A Thanksgiving message from Colleen Cleek, The CLASSY GOURMET.

Work continues with the CO-Op Kitchen, Catering, and New Cooking Classes while I try to sync the websites to share information between, TCG, KFAB, the Blog, Facebook, YouTube and Twitter in my attempt to crush it.

If you are not a The Classy Gourmet Newsletter fan read the latest edition and sign up! It is the best way to learn about new events, classes and discounts. Inside-AMP150 Dinner with HK5 Cleveland Critic Review, Guy Fieri, recipes and more.......

Good things come to those who CLICK it, so stay tuned!

Thanksgiving Leftovers

2009-11-27T12:25:00.001-06:00

Hi, this is Colleen Cleek, The CLASSY GOURMET with “What’s in Season.” Let’s talk about what to do with the holiday leftovers. My family will put up with leftovers once, then I need to

RE-CREATE-What’s that mean…. I turn it into a new dish! The best way to do this is to assess what you have.

• How much is left. Small amounts can be added to soups, omelets, stir-fries, and garnish a salad.

• Larger amounts can make casseroles, become the salad or separated into smaller containers to freeze.

PACKAGE PROPERLY – Do this immediate- do not let the food sit in the fridge all week and then decide to freeze …. It may be too late.

• Use an air light container, Tupperware or freezer bags. Liquids can be placed in bags but should be frozen lying flat on a sheet tray until solid. Then I stack them upright in a plastic shoe box in the freezer for easy identification.

Mark everything with tape and black sharpie. Label should have date, contents, and use by dates .This will help you make the best re-created dish possible and keep your family healthy.

Until next time…This is Colleen Cleek , The CLASSY GOURMET with “What’s in Season” here on 1110 KFAB.

Holiday Entertaining from Colleen Cleek, The CLASSY GOURMET

2009-11-24T08:06:00.000-06:00

Holiday Entertaining at The Classy Gourmet wouldn't be complete without a over-the-top Cheese Board.

Get a head start this holiday season with some tips and recipes with make a head sweets and treats for those last minute guest and holiday parties.

Anytime Appetizers

Purchase and assortment of hard and soft cheese from your local grocery or specialty shop. Airtight containers are the key to storing cheese, wrapped each cheese individually in parchment paper, label and date with a sharpie and place each in its own airtight plastic bag or storage container, store in the cheese draw of your refrigerated. This will extend the life of most cheese and they will stay fresh for up to 3 weeks.

Chef Tip: If the cheese has a rind, leave it on. It will protect it during storage and help in identification. Most cheeses are stamped with a sell by date on the package. The general rule is the harder the cheese the longer it will last in storage.

Firm and hard cheeses have less moisture and can be stored for longer periods. For instance, sharp cheddar may keep for weeks in your refrigerator, if properly wrapped. For longer storage, cheese can be frozen, but expect a quality compromise. Freezing usually destroys the texture and affects the flavor and aroma.

Assorted Cheese with Asian Apricot Dipping Sauce

½ lb. Each Asiago, Smoked Cheddar, Cheshire, Manchego, and Blue Cheese

1 Pkg. Lavosh or table wafer crackers

2/3 cup apricot preserves or puree

11/2 tablespoon water

2 teaspoons fresh lime juice

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/2 teaspoon minced fresh ginger

Optional: Grapes and fresh baked bread to garnish

Method:

Combine all ingredients in a blender or food processor blend until smooth.

Quick Tip: For quick preparation use a deep bowl and emulsification blender.

Colleen's Favorite Thanksgiving Recipes

2009-11-23T19:59:00.000-06:00

Sweet Potatoe Pie (pictured with The Classy Gourmet Special Coffee Blend)

For this and a few other holiday favorites CLICK HERE!
Until next time.... This is Colleen Cleek, The CLASSY GOURMET with "What's in Season".

Let's Talk Turkey

2009-11-22T19:45:00.002-06:00

Hi, this is Colleen Cleek The CLASSY GOURMET with "What’s in Season".

With the holidays just a round the corner, Let’s Talk Turkey!

This popular Thanksgiving tradition scares so many novice cooks but is truly one of the easiest dishes to prepare, no different than roasting a whole chicken just a larger bird with a longer cooking time.

As a culinary instructor I am asked more questions about Turkey than any other, and I have sot out some wonderful references the most popular and informative is the Let’s Talk Turkey PDF put out by the USDA. I have a link to it on the KFAB What’s in Season webpage so check it out.

From Fresh vs. frozen, stuffed or non- stuffed, cooking times, and temperatures are covered here. Personally I prefer to brine my turkey and lock in all the juices for a moist and delicious bird. I do however, cut way back on the salt; the recipe you will find posted along with the PDF has 1/3 of the salt content from the original recipe.

The secret to my turkey and any other roasted poultry is my special rub! The CLASSY GOURMET Poultry Spice rub sends it over the top.

For fabulous Fingerling Potatoes Recipes visit the website at http://www.rpespud.com/

For Additional Recipes visit www.theclassygourmet.com and The CLASSY GOURMET BLOG.

Have a wonderful Thanksgiving!

Colleen Cleek

The CLASSY GOURMET

Colleen's Mulled Spice Recipe

2009-11-21T20:09:00.001-06:00

Hi this is Colleen Cleek The CLASSY GOURMET with "What’s in Season".

Mulled Wine, a sure bet to get you through the season with a toast and a smile!

A nice warm cup of mulled wine or cider will relax and welcome guests and offer a warm and inviting smells to fill your home. Here is a wonderful recipe for mulling spice to give as Thanksgiving or Christmas gifts the recipe make 14 bags.

Mulling Spices

Ingredients

3 boxes (1 ounce each) cinnamon sticks

6 whole nutmegs (1 ounce)

1/3 cup each chopped dried orange and lemon peel

1/4 cup each whole allspice and whole cloves

2 Tbsp finely chopped, crystallized ginger (1 ounce)

14 Sachet bags or 5 inch squares Double layer cheese cloth

14 10 inch long pieces butchers twine

Method:

Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags.

To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag. To mull cider use 8 cups of your favorite cider.

This recipe is posted online at 1110 KFAB .com click on What’s in Season Until next time this is Colleen Cleek the CLASSY GOURMET here on 1110 KFAB.

Hooray Puree Goes Diabetic!

2009-10-14T20:30:00.006-05:00

Who would have thought a simple organic pureed vegetable would make a mother and a chef so happy. Tonight when Owen my youngest, "Ummmedd and Awwwed" over the Pork Pinwheel with Butternut Squash Puree, I remembered why I became a chef.

"There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here: to love each other and eat each others food and say it was good." Story People, Brain Andreas 2000

This recipe was created by Colleen Cleek, The CLASSY GOURMET for a Cooking Demonstration tomorrow at the Columbus Nebraska Hospital. October 15th, 2009.

Yes, I know it may just baby food to you but to Owen and I it was the sugar! Chefs have been making purees to dress up plates, flavor a sauce or just to add color; for years. The Butternut Squash Puree with the apples, onions and wine reduction were icing on the cake and I didn't do a thing, one less step to a fabulous flavorful dish. Just garnish!

Diabetes Awareness Day

4:00 p.m. to 8:00 p.m. at Agricultural Park

4:30 Diabetes and Your Weight -

How to Win the Weight Battle’’

JOAN PLUMMER, rd , lmnt , cde

Columbus Community Hospital

5:30 COOKING DEMONSTRATION

CHEF COLLEEN CLEEK
The Classy Gourmet in Omaha
Sponsored by Nebraska Pork Producers

Pinwheel Pork Tenderloin with Apples, Onions, Provolone,

Butternut Squash Puree and Herb White Wine Sauce

2 # Pork Tenderloin
2 Onions, julienned
2 cloves garlic, crushed
1 ½ -cup Apples sliced thin, skins on
4-6 sliced of Provolone Cheese
Sage leaves, some whole some chiffinade
Salt and Pepper to taste
2 Tbs. Olive Oil
2 Table spoons White wine

Method:

1. Take the Pork Tenderloin and trim the uneven ends. Next fillet the tenderloin by cutting a slit in the side and turning slightly as you continue to cut. This will result in the tenderloin being flat and rectangular in shape.

2. Place the tenderloin in a large plastic bag or between two pieces of plastic wrap, using a mallet; pound the tenderloin to ¼ inch thickness. Remove the tenderloin from the bag and transfer to a cutting board.

3. Lay the outside skin up and the pretty pink side down. Salt and Pepper the meat. Let sit covered.

4. In a large sauté pan heat olive oil add onions cook for 3 min. add garlic sauté for 3 min. add apples cook until brown but NOT soft.

5. Sprinkle herbs over tenderloin and layer cheese, then apple mixture. Roll the tenderloin up as tight as you can and tie it with butchers twine to secure. Salt and pepper.

6. Place the pork tenderloin back in the preheated skillet with olive oil, just to the smoke point. This is important so that you obtain good color and assures the flavor by searing the meat.

7. After all the sides have been seared add wine, cover and place into a preheated oven at 350 degrees F. for about 20 minutes. The cooking time may vary depending on the thickness of the roll.

8. When the pork is done to 147 deg F remove from the oven and allow the cooked tenderloin to rest for about 5 minutes. Remove the string and cut into ¾ inch wedges and serve with your favorite starch. Finish with the sauce.

White Wine & Herb Sauce

1-Cup Dry White Wine
2 Shallots, chopped
1 Tbs. Fresh Herbs, chopped
2 T. Unsalted Butter, cut into small pieces
1 Tablespoon Dijon mustard
1/2 tsp. Salt
¼ tsp. Ground White Pepper

Method:

1. Using the Hot saucepan with drippings, combine the wine, shallots and herbs. Over medium high heat, reduce the liquid until about ½ cup remains.

2. Lower the heat and slowly whisk the butter into the mixture one piece at a time. Careful not to allow the mixture to boil or get too cold. The temperature must not change.

3. Salt and pepper and taste. Strain and serve.

Swirl the Butternut Squash Puree on the plate, place the pork, sauce and apples. Serves 4-5 Enjoy!

Comfort Food Classic

2009-10-05T19:34:00.005-05:00

Read the OWH Article

These Chefs are a peeling! Potato's that is!
Colleen Cleek of Classy Gourmet Culinary Arts Center , Emcee
Molly Cavanaugh of Channel 94.1 Radio, The Big PartyMorning Show, Emcee

– Nancy Hemesath, executive director of Ted E. Bear Hollow

– Honorary Event Chairs;
Council Bluffs Mayor Tom Hanafan
Former Omaha Mayor Mike Fahey

That's right this years confort food was a potato.

Six of Omaha's Top Chefs battled it out at the Ted.E. Bear Hollow Comfort Food Classic on Sunday evening. Each year the chefs are given a specific "Comfort Food" and asked to put a twist on it, they are judged by the Guests on Plate Presentation, Taste and Uniqueness.

This years six chefs were:
Dario Schicke: Dario’s Brasserie, Vicki Swartz: Brunettes Bistro, John Ursick: Stokes & Twisted Fork, Paul Plekach: 1020, Jessica Joyce: Confluence Bistro, Arnold Davis: The Mattress Factory.

The dishes were all wonderful but the crowd favorite and this years winner was Jessica Joyce from Confluence Bistro in Bellevue.

Thank you to all the Ted E. Bear Hollow Supporters

New Features on the The CLASSY GOURMET Blog

2009-10-05T17:34:00.001-05:00

Yes, we added color and a few new options including the Video Bar.
You can watch The CLASSY GOURMET Channel YouTube favorites.
Catch Colleen Cleek on Twitter.

VIP Cooking Club

2009-09-17T08:15:00.003-05:00

The CLASSY GOURMET VIP Cooking Club Membership/ 12 mos

After 7 years The CLASSY GOURMET is proud to offer the VIP Cooking Club Membership. We are looking for 100 of our most loyal cooking classes students to become part of a new culinary cooking club with all the fringe benefits.

VIP COOKING CLUB MEMBERSHIP Read More....

GIRLS NIGHT OUT at The CLASSY GOURMET

2009-08-26T15:44:00.004-05:00

Tonight is GIRLS NIGHT OUT at The CLASSY GOURMET. I'm looking forward to cooking great food with a whole new set of ladies. Be sure to try Colleen's Kicken Sangria in the recipes packet below.

Theme-Calling all Beach Bums- The women of The Classy Gourmet welcome you to join us for a night filled with fun, food, and wine. This is a limited hands-on class, where we teach you how to make fabulous recipes that can easily be recreated at home for your family or friends. Grab a friend or two and treat yourself to an evening of laughter and good food. Ladies sip on a cup of The Classy Gourmet�s special coffee blend or a glass of wine while chatting with your girlfriends and learning new and exciting cooking techniques. We do all the shopping and clean up the mess, because we know that Girls just want to have fun!

GNO- Girls Night Out- Limited Hands-on - Cocktail Parties Straight up! Tonight�s theme: Calling All Beach Bums- An Island cocktail party is like a miniature vacation from real life- especially if it has a get -a way-from -it �all desert island theme. Prime everyone with a fruity drink, play a little steel-band music and everyone will be in a laid- back vacation mode in no time.

MENU:

Colleens Summer Fun Sangrias

Chickpea Cilantro Dip with Cudites

Grilled Spricy Shrimp with Pineapple Salsa

Hoisin Marinated Pork and Asparagus Kabobs

Drunken Fresh Fruit Martinis

Click here for GNO Recipe Packet!

NewsRadio 1110 KFAB - Nebraska's Superstation

2009-07-30T07:25:00.001-05:00

NewsRadio 1110 KFAB - Nebraska's Superstation

Shared via AddThis

Check out the What's in Season.

Kids In The Kitchen Summer Cooking Camp

2009-06-25T12:34:00.017-05:00

Having trouble posting the video CLICK HERE TO WATCH VIDEO ON YOUTUBE!The CLASSY GOURMET Kids in the Kitchen Summer Camp 2009

Whipping up summer fun, this years kids cooking camp ages 5-9 is the best ever.
How do you like your eggs? The kids learned to make eggs sunny side up, over easy, medium, over hard and scrambled. They played restaurant serving each other bacon, eggs and pancakes, with the eggs mad to order. Dont forget the one of a kind fruit smoothie recipe they created in class.
Dessert day found us folding and frosting…. Lots of frosting! The kids made Monster cookies that are gluten free. What’s Gluten Free? was the question of the day and what better way to learn about flour and gluten then by making a cake and cookies in the same day. O ya and eating all the mistakes.
What is the difference between and Herb and Spice? Ask your kids… they know! They made homemade Boursin Cheese, Roast beef and spinach pinwheels, and Bunny in the Strawberry Patch Salad.
Putting all the skills together the Homemade Marinara and Meatballs were the talk-of-the-town during What’s for Lunch. Let’s have a party thanks to all who came and sampled the week’s creations. The kids did a fabulous job. Have a great summer and Keep on Cookin!

Wow.. an updated tool on Google and YouTube has made it a bit difficult to add audio to your project, but we are now set and ready to show you the New Kids Camp Video for 2009.
Yes, we know the word Gourmet is misspelled but Owen age 11 the producer and editor has decided to move on.....Please forgive! his words.

The CLASSY GOURMET Quiche

2009-04-08T11:45:00.005-05:00

Watch Colleen & Gina whip up an easy quiche to enjoy this holiday. For these and other recipes go to The CLASSY GOURMET YOUTUBE.

The girls at Epicurious

2009-03-06T18:51:00.007-06:00

Check it out, Colleen and the girls are up front and personal with Tanya Steel of Epicurious.com. Each one of us has a profile page and you can too, join us and become part of the EPI Network, share and rate recipes, leave messages on the fridge door, and check out some wonderful cooking videos.

Meeting Tanya and the team was an experience of a life time. They invited us to have lunch at the famous Conde Nast Lunchroom, the building is home to Bon Appetit, Gourmet and Epicuirous.com. The girls and were treated to a fresh chef station buffet with cook to order dishes as well as a guest chef station.

More to come....

Colleen talks with Judy A La Carte

2009-03-05T17:31:00.005-06:00

Judy a la Carte on Business Talk Radio Network

Click here to Listen to Judy & Colleen talk about Hell's Kitchen.

Colleen talks with Judy about what it was like cooking with Chef Gordon Ramsey on Season 5 of Hell's Kitchen.

Was he always rude and mean spirited?

Did she ever cook anything right?

What were the other contestants like?

Listen and get the scoop.

Just a little bit about Judy......

Having grown up in the restaurant business in Ventura, CA, Judy pursued her love of the hospitality business and obtained a degree in Hotel Restaurant Management from Santa Barbara Community College, and received her teaching credentials in food and food technology from the University of California.
Judy went on to write a monthly feature on entertaining for Emeril Lagasse on emeril.com for three years.
Judy finds delight in the simple pleasures of the table. Above all Judy enjoys entertaining at home and dining out with friends. Judy is member of the following associations: *Association of Culinary Professionals *International Food Wine & Travel Writers Association *American Women in Radio and Television *Women's Chefs & Restaurateurs *American Culinary Federation Judy is the author of numerous cookbooks including The Guiltless Gourmet, The Flavor Secret and Fast and Fabulous.

The CLASSY GOURMET Culinary Boot Camps

2009-02-13T11:24:00.003-06:00

CULINARY BOOT CAMP

Individual Class $65 or 5 Class Series $325 (includes $29.99 Culinary Boot Camp Book, and The CLASSY GOURMET VIP Cooking Club Card)

Evening Class dates: Evening Class dates:

Meet every other Tuesday in April 4/7, 4/14, 4/2, 4/28 and 5/5
& Thursday in May 5/7, 5/14, /5/21, 5/28 and 6/4 at 6:30pm
Then For a special Week Long Summer Boot Camp Nightly July 22-26^th with a Friday Invite a Guest Dinner Party.

CULINARY BOOT CAMP
Based on the book written by Martha Rose Shulman, a Julia Child Award-wining cookbook author, learn the secrets of The Culinary Institute of Americas popular week-long "Boot Camp" course- five days of dynamic hands-on instruction in a cooking basics that helps teach the non-professional cook to think like a chef.

This five class course takes students along on a personal journey revealing the tips, tricks, cooking techniques, and recipes as well as functional insights on the professional cooking world. This course gives students a "step up" in the kitchen.

Day 1 ORIENTATION

Learning about the Boot Camp

Learning about The CLASSY GOURMET
Learning about kitchen teamwork
INTO THE KITCHEN
Stock Broths and Sautéing
Getting our assignments
Enjoy a little Dinner

Day 2 SOUPS AND FRYING
Soups and Frying
Tour of the proper equipment
Menu Development
Soup Sampler
Short assignment

Day 3 DRY HEAT
Roasting, Grilling and Broiling
Writing Recipes
Menu Development

Day 4 MOIST HEAT
Braising, Stewing, Poaching, Simmering, and Steaming
Wine and Food Pairings
Menu Development

Day 5 OUR FINAL EXAM
Basics Skills review Techniques
Basics Cuts review Knife Skills
Working with Specific Ingredients

Additional Boot Camp Recipes Stocks & Sauces, Soups & Appetizers, Entrees, Side Dishes, We will be working with Beef, Fish, Lamb, Pork & Duck

Colleen Cleek Omaha Life Interview Chef Tom Douglas

2009-02-09T19:08:00.005-06:00

I got a change to interview Big Tom Douglas, 2008 Restaurateur of the year!

I started the satellite interview with light chatter, the traditional station hellos and " hay, chef we cooked together at Peter Kumps ICE House in New York for the 2005 Share Our Strength National Conference of Leaders." it was hard to forget, the smallest chef standing right next to the tallest chef, I looked like a dwarf. No worries, this kind man wore cowboy boots and I was instantly at ease. Here is what he had to say about his new Starbucks roast and his plans for the Thanksgiving Holiday!

http://www.kptm.com/global/video/popup/pop_playerLaunch.asp?vt1=v&clipFormat=flv&clipId1=3149626&at1=Sales - Dining&h1=Restaurateur of the Year

Eating Healthy for the Holidays

2009-01-07T21:13:00.003-06:00

The day was filled with phone calls, photo shots and interviews. Owen my youngest son cooked dinner tonight and I don't believe I've ever had box mac n cheese taste so good! Thank you baby.

The Omaha World Herald published this article in the December 13th, 2008 Healthwise Magazine. Eating Healthy for the Holiday's a "FRESH TAKE ON HOLIDAY FARE".

Colleen on Fox News at 4 & 9 pm, Hell's Kitchen

2008-12-16T22:39:00.001-06:00

I did my first interview yesterday and it aired on the Fox 42 4 and 9 news.

This appeared on the Classy website yesterday.

"Catch Fox 42 News Anchor Amanda Muller's Interview with Hell's Kitchen Contestant Colleen Cleek. Watch the interview online at www.kptm.com. Click on the "Omaha Life Host Featured on Fox's Hell's …." in the video viewer box. Then look for more tonight at 9 pm. "

I'm not sure how long the interview will be on http://www.kptm.com/ so check it out sometime soon.

Thanks to those of you who have emailed your regards, I'm going to need your support when Ramsey gets a hold of me. Until tomorrow.

Colleen

Tune-In to See Me on Hell's Kitchen

2008-12-15T22:34:00.003-06:00

Tune-In to See Me on Hell's Kitchen, Thursdays 8-9 PM CST on FOX.

The waiting is over, Fox released the names of the Hell's Kitchen contestants today. My nerves are once again on overdrive, my thoughts drift back and forth through time and I await my fate. What role will I take on the Season 5 primer of Hell's Kitchen? You'll have to TUNE-IN TO SEE ME ON HELL'S KITCHEN, Thursdays 9:00-10:00 PM ET/PT on FOX.
http://www.fox.com/hellskitchen/

Welcome to The CLASSY GOURMET

2008-11-23T20:27:00.000-06:00

Founded in 2002 and located in the Clocktower Village, The Classy Gourmet is Omaha's finest recreational cooking school. In the last seven years, The Classy Gourmet has won several awards including multiple winner of the VNA Art & Soup competition; Taste of the Nation Chef Completion, our cooking school has also enjoyed wide acclaim for its SAVEUR cooking classes and preparations of regional cuisine.

You can now choose from a wealth of educational programs designed specifically for the busy professional, wine lovers, the deeply passionate home cook, and grill masters. The Classy Gourmet will offer Classes for people with time on their hands, and for those who only have a few hours to spare. Our Cooking School offers an extraordinary diversity of subjects and caters to every skill level from the novice to the connoisseur.

As quoted in Wine Spectator Magazine “Cooking Classes are a new kind of Night Out” not only to learn the art of cooking but to meet new friends and enjoy great food prepared in a hands-on learning environment with one of the areas top Chefs.

Our guest chefs are from all walks of the culinary world; executive chefs from award-winning Omaha restaurants, cookbook authors, and noted authorities in their fields. But more importantly, they are enthusiastic about food, wine and the sharing of their knowledge with you, the student.

I'm Colleen Cleek and I look forward to sharing good food, good wine and good fun. This Blog will be filled with lots of recipes, stories and the inside scoop of "What's Going on at The CLASSY!"

Enjoy!

2004-03-22T12:50:00.001-06:00

The CLASSY GOURMETS Colleen Cleek at The Omaha Home Show 3/24-3/28

The CLASSY GOURMET Owner, Colleen Cleek on stage live for four Demonstrations.We will be taking Registrations for Cooking Classes and will offer Special Discount and Coupons during our show times. Don’t Miss It!Culinary Teaching Demonstrations Get ready for an entertaining and educational experience at our International Chef’s Cooking School. You’ll get a behind-the-scenes look as the finest international, national and local chefs showcase their culinary arts and techniques.The 2004 Omaha Home Show will be March 24th - 28, 2004 at the new Convention Center/Arena in downtown Omaha.Wednesday, March 24th 6PM- Chef Landry Cajun Cooking Wednesday, March 24th 8PM- Jane Butel Southwest Cuisine Thursday, March 25th 6PM- Chef Landry with Cajun Cooking Thursday, March25th 8PM- Jane Butel Southwest Cooking Friday, March 26th 2PM- Colleen Cleek, Owner of The CLASSY GOURMET Friday, March 26th 4PM- Chef Landry with Cajun Cooking Friday, March 26th 6PM- Colleen Cleek, Owner of The CLASSY GOURMET Friday, March 26th 8PM- Chef Landry Cajun Cooking Saturday, March 27th 12 PM- Chef Chris Pullings Exec. Chef of Levy’s Qwest Center Saturday, March 27th 2PM- Chef Landry Cajun Cooking Saturday, March 27th 4 PM- Colleen Cleek, Owner of The CLASSY GOURMET Saturday, March 27th 6PM- Chef Landry Cajun Cooking Saturday, March 27th 8 PM-Chef Chris Pullings Exec. Chef of Levy’s Qwest Center Sunday, March 28th 12PM- Colleen Cleek, Owner of The CLASSY GOURMET Sunday, March 28th 2PM- Chef Landry Cajun Cooking Sunday, March 28th 4PM-Chef Chris Pullings Exec. Chef of Levy’s Qwest Center“I am very excited to be involved with this event, don’t miss your change to see the big names and the local talents.” Colleen Cleek

TCG Win's VNA Art and Soup

2004-02-29T12:59:00.000-06:00

Cory's Winning Recipe for VNA ART & SOUP A Recipe For Caring 02/29/04
WE WON! Thanks to my wonderful staff and the city of Omaha!VNA ART & SOUP A Recipe For Caring Sunday, February 29, 20045:00pm-8:00pm Holiday Inn Central Convention Center72nd & Grover Street Executive Chef Cory Guyer of The CLASSY GOURMET will be serving up a wonderful Smoked Gouda & Corn Chowder. He is this years Nebraska Beef Councils Flat-Iron Chef Winner, and winner of VNA ART & SOUP 2002. Wish him luck and cheer him on! Hope to see you there.

Taste of Home Cooking School

2004-02-10T12:40:00.002-06:00

2/10/2004
Taste of Home Cooking School, March 4, 04
Get Ready Omaha/Council Bluffs The Classy Gourmet is proud to help sponsor and support Taste of Home Cooking School Sponsored by the Jennie Edmundson Auxiliary
March 4, 2004Mid-America Center4:00pm-7:00pm Doors open / Booth Expo7:00pm-9:00pm Cooking Demonstration Colleen Cleek, Owner of The Classy Gourmet and Chef & Event Coordinator of The Classy Gourmet, Katie Kiviranta will assist on stage We have waited so long don’t miss this opportunity. Here is your chance to “whip up” a recipe for success. Taste of Home is the most popular cooking school in the country. Over 250,000 people attend year after year. This two hour program is filed with great recipes, products, and decorating ideas. Professional Home Economist Michelle Goggins will present the program in an informative, entertaining way!STOP BY THE CLASSY GOURMET BOOTH FOR SPECIAL CLASS AND PRODUCT DISCOUNTS!For more information click on the link http://www.tasteofhome.com/cooking-schools/

Fall Home & Garden Expo - Spotlight on Great Chefs

2003-10-10T12:07:00.000-05:00

Fall Home & Garden Expo - Spotlight on Great Chefs
Join us at the Fall Home & Garden Expo as The Classy Gourmet presents "Spotlight on Great Chefs" - sponsored by M.U.D. and presented by The Classy Gourmet. Friday, October 10 - 5 PM to 9PM, Saturday, October 11 - 11 AM to 9 PM, Sunday, October 12 - 11 AM to 5 PM.See cooking demonstrations by Executive Chef, Cory Guyer of The Classy Gourmet, Chef Brian O'Malley of The Classy Gourmet, Chef Brad Benson of The Daily Grill, along with great chefs from other area restaurants. Colleen Cleek, owner of The Classy Gourmet, will be featuring holiday wines and great new kitchen gizmos and gadgets. Stop by for special offers and discounts and register to win an $800 Executive Chef package. Look for more information on Chefs and cooking school times coming soon. Hope to see you there!