Course curriculum

  1. 1
    • Employee or Member Registration

    • Let's get cooking!

    • Table of Contents:

  2. 2
    • Cooking to Boost Your Mood

    • Eat to Defeat Inflammation

  3. 3
    • Metabolism Reset with Megan

    • Highway to Health: The Gut-Brain Connection with Megan

    • Eat to Defeat Inflammation

  4. 4
    • Chop it up: Introduction to Knife Skills

    • A Dicey Situation: Prepping Veggies

    • Cut it Out: Easy Fruit Cutting Techniques

    • The Grained Legume: Cooking Grains and Legumes

    • The VEGE-table: Roasted Roots; Poached Broccoli; Sauté Onion + Mushroom; Grilled Asparagus; Rubbed Kale

    • The Botanical Bistro: Broil Squash; Sauté Zucchini + Bell Pepper; Tomato Sauce; Puree Cucumber Sauce

    • The Frugal Carnivore: Truss, Spatchcock and 8-cut Chicken

    • Winner, Winner Chicken Dinner: 4 ways to cook chicken

    • Where's the Beef: Braised Chuck, Seared Filet; Grilled Patty

    • Gone Fishin: 4 ways to cook fish • Sear Scallop • Sauté Shrimp • Roast Salmon • Poach Tuna

    • Stocking Your Kitchen: Chef's Healing Chicken Stock; Pan Sauce/ Gravy

  5. 5
    • Plant Protein Power Hour: Herbed Vegetable Soup with Lentils, Quinoa and Basil Pesto

    • Fighting Inflammation with Food: Mediterranean Tuna Salad with Capers, Olives and Tomato

    • Fighting Inflammation with Food: Sweet Potato and Black Bean Burger with Tomato and Quick Pickle

    • Fighting Inflammation with Food: White Bean and Chicken Chili with Orange, Chipotle and Cilantro

    • Conquering the Carb Craze: Chicken and Sausage Skillet with Zucchini, Red Peppers and Wild Rice

    • Conquering the Carb Craze: Grilled Flank Steak Salad with Avocado, Tomato and Bleu Cheese

    • Conquering the Carb Craze: Roasted Chicken Caprese with Tomato, Fresh Mozzarella, Basil and Aged Balsamic

    • Conquering the Carb Craze: Zucchini Pesto with Lemon Poached Shrimp and White Asparagus

    • Conquering the Carb Craze: Classic Quiche with Chicken, Spinach and Artichoke

  6. 6
    • Plant Protein Powerhouses: White Bean Breakfast Hash with Chipotle, Sunny Egg (optional) and Sweet Potato

    • Easy-Bake Breakfast: Sausage, Mushroom and Spinach Breakfast Casserole with Rosemary and Sage

    • Breakfast for Lunch? YES! Spinach Frittata with Asparagus, Frizee, and Red Pepper Puree

    • Rise-N-Shine: Cowboy Breakfast

  7. 7
    • E.A.T.C.O.B.B.: Traditional Cobb Salad with Grilled Chicken, Tomato, Avocado and Bacon

    • Supercharge Your Salad: Spinach and Arugula Salad with Fuji Green Tea Vinaigrette and Goat Cheese Fritter

    • Simple Gourmet Ready to Eat Lunches: Grilled Chicken, Apple, Radish and Sherry Vinaigrette

    • Simple Gourmet Ready to Eat Lunches: Hummus Bowl with Grilled Shrimp, Tomato, Cucumber and Basil

    • Easy Breezy Summer Bowls: Almond Butter Buckwheat Bowl with Banana, Granola and Fresh Berries; Spring Green Mediterranean Bowl; Veggie Hummus Bowl with Artichoke and Capers.

    • 30-Minute Meals: Chicken Gyros with Cucumber Sauce

    • Pro Approach to Meal Prep: Pork Tenderloin with Dijon, Roasted Cauliflower, and Saffron Risotto

    • Cast Iron Cookery: Hash with Kielbasa, Cabbage and Green Chilies

    • Plant Protein Powerhouses: Black Bean Pasta with Hemp and Chia Marinara

    • Burger Bash: Portobello Brunch Burger with Sunny Egg

    • Chicken Piccata with Roasted Carrots and Polenta

    • The Steak House: Perfectly Seasoned Grilled Ribeye Steak + Grilled Wedge Salad with Handmade Caesar Dressing

    • Cabernet is King: Mini-Meatloaf with Cabernet Ketchup; Cabernet Poached Pear with Mascarpone and Pistachio

  8. 8
    • Healthy Frozen Treats: Coconut Banana Ice Cream with Avocado, Blueberries & Honey Roasted Walnuts; Acai Mousse with Granola and Fresh Berries

    • 4th of July Celebration: Cilantro Lime Shrimp Skewers with Zucchini and Grilled Mexican Sweet Corn with Cotija Cheese

    • Happy Power-Hour: Blueberry Balsamic Shrub with Honey and Ginger; Grilled Shrimp with Citrus Vinaigrette and Serrano Chili

    • Patio Party: Mini Chorizo Tostadas with Tomato, Avocado and Cilantro

    • Patio Party: Blackened Skirt Steak Lettuce Wraps with Pico de Gallo

    • Chillin with my Grill: Pork Tenderloin with Pineapple Avocado and Mixed Greens

    • Grilling Greatness: Sweet and Spicy BBQ Chicken Wings with Handmade Buttermilk Ranch Dressing

    • Grilling Greatness: Beef and Chorizo Sliders with Cheddar and Preserved Red Onion

    • Grilling Greatness: Peppered Flank Steak with Fresh Horseradish Sauce, Grilled Asparagus and Crushed Sweet Potato

    • Campfire Cuisine: Churrasco Skirt Steak with Chimichurri Sauce; Coal Roasted Potatoes and Carrots with Fresh Herbs.

    • Charcoal Cookery: Szechuan and Rosemary Hanger Steak with Grilled Asparagus, Barbequed Potatoes and Chive Crème Fraiche and Horseradish

    • Summer Soup and Salad: Classic Chilled Gazpacho Soup and Panzanella Salad with Tomato, Cucumber and Basil.

  9. 9
    • I'll Cheers to That: Coffee Stout Brownie Bites with Whipped Coconut, Raspberry and Key Lime

    • "Braisenly" BOLD: Classic Beef Burgundy

    • Winter Wonderland: Seared Sea Scallop with Cauliflower Puree, Winter Greens and Cherry Glaze

    • Be My Valentine: Rosemary Lambchop with Seared Sea Scallop and Purple Potato

  10. 10
    • Spring Roll Fling!

    • 30-Minute Meals: Chicken Chow Mein with Carrot, Broccoli, and Bamboo Shoots

    • 30-Minute Meals: Five Spice Chicken Fried Rice with Broccoli

    • Thailand: Chicken Satay with Peanut Sauce

    • Burger Bash: Vietnamese-Style Bánh Mì Burgers with Thai Chili slaw

    • Sensational Sushi: Sushi Rice; Spicy Tuna Roll; Rainbow Roll

    • North African Grill: Grilled Moroccan Veggie Platter with Charmoula Aioli

    • The North African Grill: Grilled Moroccan Veggie Platter with Chicken Skewer and Charmoula Aioli

    • Brazil: Air Fried Brazilian Empanadas with Hearts of Palm

    • The Brazilian BBQ: Spicy BBQ Chicken with Charred Cauliflower and Brazilian Piri Piri Sauce

    • 30-Minute Meals: Shredded Chicken Enchiladas with Homemade sauce, Cilantro, and Red Onion

    • 30-Minute Meals: Chilaquiles with Mexican Crema, Avocado and Lime

    • Taco Tuesday: Walleye Tacos with Lemon Aioli and Shaved Purple Cabbage

    • Cinco de Mayo Celebration: Chicken Tacos with Cabbage, Radish and Pineapple Pico de Gallo; Hibiscus Tea with Guajillo, Cinnamon and Clove

    • Taco Tuesday: Grilled Fish Tacos with Radish, Avocado and Sweet Smoked Aioli

    • Taco Tuesday: Instantpot Barbacoa Tacos with Hand-made Tortillas and Fresh Guacamole

    • Pasta Party: Handmade Pasta with Alfredo Sauce

    • Vino Italiano: Ligurian Seafood Stew with Shrimp, Chorizo and Seabass

    • Tapas and Vino: Air Fried Potato Croquettes with Manchego Cheese, Ham and Lemon Aioli

  11. 11
    • The Southern BBQ: Memphis Style BBQ Chicken with Cajun Potato Salad

    • One-Pot Wonders: Classic Chicken Gumbo with Bell Pepper and Andouille

    • One Pot Wonders: San Franciscan Cioppino with Mussels, Shrimp and Seabass

    • Comfort Kitchen: Minnesota Wild Rice Soup with Carrots and Parsnips

    • A Taste of Sonoma: Mini Crab Cakes with Roasted Red Pepper, Scallion and Chardonnay Aioli

    • HAWAII: Ahi Tuna Poke Salad with Cucumber, Edamame and Avocado

  12. 12
    • Stress Free Thanksgiving Dinner: Sautéed Turkey Breast with Cranberry, Green Beans and Fingerling Potato with Pan Gravy

    • Healthy Holiday Apps: Grilled Citrus Shrimp Skewer; Chocolate Dipped Strawberry

    • Tis the Season: Mini-Crab Cakes with Saffron Aioli and Baby Greens

    • Ease and Elegance: Dijon Rubbed Lamb Chop with Juniper and Classic Ratatouille


Culinary Maestro

Jeremy Reinicke

Chef Jeremy takes a “back to basics” approach to cooking whole fresh foods. He passionately believes whatever you eat should taste delicious, and that preparing food should be fun and relaxing. He wants to take your culinary skills to the next level and improve your health while doing it. As a classically trained chef, Jeremy knows the art of cooking but likes to keep things simple and loves to teach and celebrate his students’ successes. Chef Jeremy has a broad food background, from Chef Instructor at Le Cordon Bleu to Restaurant Manager to Culinary Education Manager for the largest healthcare provider in Minnesota. In his early days, he worked at Tim McKee’s Solera in Minneapolis and Robert Mondavi and Julia Child’s “COPIA” in Napa Valley. Chef Jeremy’s students love his sense of humor and engaging teaching style, and he definitely has a fan club. If you take a cooking class, you will be sure to find out what his kitchen pet peeves are. When not in the kitchen, Jeremy loves being by the water. His favorite spot is at his cabin in Wisconsin or taking his boat out on the local lakes. And, of course, he loves checking out the cuisine at any restaurant.