Course curriculum

  1. 1

    • Conquering the carb Craze - Chicken and Sausage Skillet with Zucchini, Red Peppers and Wild Rice

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

    • Supercharge Your Salad - Spinach and Arugula Salad with Fuji Green Tea Vinaigrette and Goat Cheese Fritter
  2. 2

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

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

    • Panning the Globe, Thailand - Chicken Satay with Peanut Sauce

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

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

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

    • Brazil - Air Fried Brazilian Empanadas with Hearts of Palm

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

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

    • Pasta Party - Handmade Pasta with Alfredo Sauce

    • Spring Roll Fling!

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

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

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

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

    • Panning the Globe- HAWAII - Ahi Tuna Poke Salad with Cucumber, Edamame and Avocado

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

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

    • Panning the Globe- Thailand

  3. 3

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

    • The Grained Legume - Cooking Grains and Legumes

    • Chop it up! - Introduction to Knife Skills

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

    • A Dicey Situation - Prepping Veggies

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

    • Winner, Winner Chicken Dinner

    • Where's the Beef!?

    • The VEGE-table

    • The Botanical Bistro

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

    • Gone Fishin' - Prepare the fishes to be cooked • Sear Scallop • Sautee Shrimp • Roast Salmon • Olive Oil Poached Tuna

    • Stocking up Your Kitchen - Chefs Healing Chicken Stock; All-Natural Pan Sauce/ Gravy

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

    • Cut it Out! - Easy Fruit Cutting Techniques

    • Plant Protein Powerhouses - Black Bean Pasta with Hemp and Chia Marinara
  4. 4

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

    • Happy Power-Hour - Blueberry Balsamic Shrub with Honey and Ginger; Scallop Ceviche with Red Onion and Avocado.

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

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

    • Burger Bash! - Portobello Brunch Burger with Sunny Egg

    • 30-Minute Meals - Chicken Gyros with Cucumber Sauce

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

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

    • Chicken Piccata with Roasted Carrots and Polenta

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

    • The Steak House - Perfectly Seasoned and Grilled Ribeye Steak and Grilled Wedge Salad with Hand-made Caesar Dressing

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

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

  5. 5

    • 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

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

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

    • 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

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

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

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

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

    • Patio Party - Blackened Skirt Steak Lettuce Wraps with Pico De Gallo

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

    • Easy Breezy Summer Bowls - Almond Butter Buckwheat Bowl with Banana, Granola and Fresh Berries; Spring Green Bowl with White Bean, Olive, Tomato and Feta; Hummus Bowl with Zucchini, Bell Pepper, Artichoke and Capers.

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

    • "Braisenly" BOLD - Classic Beef Burgundy

    • Ill Cheers to That! - Coffee Stout Brownie Bites with Whipped Coconut, Raspberry and Key Lime

    • Grilling Greatness- Peppered Flank Steak with Fresh Horseradish Sauce, Grilled Asparagus and Crushed Sweet Potato
  6. 6

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

    • 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

    • Cinco de Mayo Celebration - Chicken Tacos with Cabbage, Radish and Pineapple Pico de Gallo; Hibiscus Tea with Guajillo, Cinnamon and Clove
  7. 7

    • 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

    • 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

    • 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 - Classic Quiche with Chicken, Spinach and Artichoke
  8. 8

    • The Southern BBQ - Memphis Style BBQ Chicken with Cajun Potato Salad

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

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

Instructor

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.