I’m baaaack!  After taking several weeks to recuperate, I’m just about ready to start holding classes again.  I’m happy to be able to say that since this is the perfect time of year to be cooking…not too hot and not too cold.  For those of you that had your registrations canceled because of my surgery, see the special discount you are eligible to receive if you schedule another class this month. 

We have several recipes to share with you and lots of information, too.  Make sure to look for the articles and recipes later in the newsletter.  We hope to see you in a class soon.

Upcoming classes for March:  -- With a few exceptions, our March class calendar will remain unchanged.  Click March for class details. 

·        Thursday 3/18 & Saturday 3/20 Brazilian Specialties - canceled

·        Tuesday 3/23 BBQ Ribs ($63) - canceled

·        Thursday 3/25 & Saturday 3/27 Polish Pierogi ($63)

·        Tuesday 3/30 & Saturday 4/3 Easter Dinner ($63)

Upcoming classes for April:  -- We are offering classes on Tuesday 9:30 a.m. to 12:30 p.m., Thursday, 6:30 p.m. to 9:30 p.m. and our Saturday classes are from 10:00 a.m. to 1:00 p.m.  To see details, go to April Class Calendar and “mouse over” the class name.

·        Tuesday 3/30 & Saturday 4/3 Easter Dinner class, $63 per person.

·        On Saturday, 4/10, Healthy Italian Dinner,  , $63 per person

·        On Saturday, 4/17, Hearty Dinner Salads , $63 per person.

·        Saturday 4/24, Solar Cooking demonstration and tasting,  special time 11:a.m. to 1:00 p.m., $25 per person

Kids’ and Teen Classes – Our kids’ 8-12 and teen classes are on the calendar so make your plans accordingly.  More information will follow, but we want to give you the dates.  Notice that there is a discount for those who sign up and pay prior to May 15, so be sure to take advantage of that discount.  One other thing…if, for some reason you believe your child belongs in a session that doesn’t include their age, give me a call and we can discuss it.  Sometimes it can be appropriate to have a child sign up in a class that is for a different age group, but it depends upon the child, their maturity and experience in the kitchen.

·        Ages 8-12 Cooking Camp – June 7 – 11; 10:00 a.m. to 12:30 p.m.; $245 week; $225 with early signup discounts – menu tentatively planned is brunch, pasta, party foods, Food Network favorites and build your own class.

·        Ages 8-12 Full Day Cooking Camp – June 21 – June 25; 9:00 a.m. to 3:30 p.m.; $395; $350 with early signup discounts.  Menu set as chicken alfredo, Mexican, pizza, Asian and ravioli along with recipes and fun educational information for the full day.

·        Teens Cooking Camp-- July 12 – 16; 10:00 a.m. to 1:00 p.m.  $260; $240 with early signup discounts – menu tentatively planned is grilling, Mediterranean foods, Party foods, Desserts and a ‘build your own class’ day where the students will pick what they want to make in this class.

If there is enough interest, we may schedule 1 or 3-day sessions for kids too.  Let us know if that is something you would be interested in.

Special Offers – Our specials for the month of March are below.  Also, watch for our Twitter discounts as they are tweeted.  Be sure to mention the discount when signing up.  One discount per class, please.

Sign up for any class in March or April and receive $10 off that class. 

We still have our ongoing special which is -- Sign up a friend who has never taken a class here before, and you will receive $10 off your next class with their paid enrollment.

And…one NEW special….if you had signed up for a class that was canceled or postponed in February or March, take $6 off of the next class you sign up for. The discount is valid for any adult class through July but you must sign up in March.

In the Media – We are scheduled for a few appearances for the remainder of March.  First, we will be on Sonoran Living on Wednesday, March 31.  Don’t forget that Sonoran Living has changed to a new time.  Find us on Channel 15 at 11:00 a.m.  We will be making a perfect brunch item for Easter…blintzes.  They are simple, fun and delicious.

We will also be on the Valley Dish at 4:30 p.m. on Thursday, April 1 on Channel 12.  We will be making one of our hearty dinner salads for the show.  We are still deciding on which one to make, but if you’ve been reading our Facebook and Twitter posts, you will have an idea of what we are making.

If you missed it, we were on the Valley Dish on March 2 where we prepared a vegetarian dish called quinoa stuffed peppers.  Quinoa seemed to cause quite a stir since so many people never heard about this wonderful whole grain food.  Watch our Valley Dish appearance and see our recipe at Vegetarian Stuffed Peppers.  See quinoa--one of nature's perfect foods to learn more about this wonderful grain.

Oh yes, in case you missed it, and with St. Patrick’s Day just around the corner, we want to give you our recipe for Irish soda bread.  It’s easy, delicious and perfect for the upcoming holiday.

I am still posting lots of articles and recipes on my site as Mesa Food Examiner.  I am also starting to put my East Valley restaurant reviews there so you know some great local places to try.  Be sure to stop by, or better yet, subscribe to the Mesa Food Examiner so you will automatically see what we are posting.  It’s free.  Just click where you see ‘subscribe’ to get them automatically. That way you can read what you want, and ignore the others