Thanks for your interest in New Pioneer cooking classes, demonstrations and lectures!
Registration is required. You can register online using PayPal by clicking on the Event Calendar link at the left or contact Stephanie Catlett at 338-9441, ext. 36, or scatlett@newpi.com. Classes are held at the Coralville store unless otherwise noted.
Thai Favorites
with Chef Elizabeth Weinberg
Tues., Jan. 27, 6-8pm
$15/person
Join Chef Elizabeth Weinberg as she explores the ingredients that make Thai cooking shine: lemongrass, coconut milk (learn about the various kinds), fish sauce, rice vinegar, Thai sweet chili sauce, and toasted sesame oil. Join Liz as she demonstrates the preparation of Green Curry Chicken, Spicy Shrimp Soup with Rice Noodles, and Beef Satay with Peanut Dipping Sauce.
Cooking of Southern India
with Preethi Vaidyanathan
Thurs., Jan. 29, 6-8pm
$15/person
This menu of food from southern India is fast to make and fun to eat! A native of Bangalore, Preethi will start with a demonstration of the preparation of Spicy Peanut Salad, featuring peanuts, onions, chilies, and cilantro, and then prepare Egg Curry, featuring hard-boiled eggs in a spicy sauce served over rice. Plain rice is fine, but Preethi will show Lemon Rice is even better! Next, she will prepare the traditional dish Poriyal, a finely chopped stir-fry of green beans and carrots seasoned with asafoetida, mustard seed, and green chilies. For dessert Preethi will demonstrate the preparation of the candy-like coconut squares called Barfi. Sample size portions will be served.
Easy Ethiopian Dinner
with Mimi Getachew
Tues., Feb. 3, 6-8pm
$15/person
Not all Ethiopian food is spicy hot! Join Mimi Getachew as she demonstrates the preparation of easy, mellow recipes from her native Ethiopia. Mimi will prepare Ethiopian Lamb Tips, Traditional Salad, Orange Lentils with Cumin and Garlic, and the potato, carrots, red beats and cabbage curry known as Alechia. Sample size portions will be served.
Outstanding Red Wine from Around the World
with Jay Berry
Thurs., Feb. 5, 6-8pm
$20/person
The chill of winter and the thrill of romance meet on Valentine’s Day. Join wine enthusiast Jay Berry as he offers samples of some of the best red wines from around the world, with commentary on what distinguishes each as noteworthy. The wines will range in price from $10 to $50, and will be accompanied by outstanding cheeses and bakehouse bread.
Winter Weekend Brunch
with Genie Maybanks
Tues., Feb. 10, 6-8pm
$15/person
Cheer your winter weekends with a fabulous brunch menu for eight by local foodie Genie Maybanks. Our menu is easy and hearty: Egg Strata with Cheddar Cheese and Pork Sausage, Crispy Hash Brown Potatoes with Fresh Herbs, Winter Citrus Freeze, and for dessert, Handmade Dessert Crepes filled with Bananas and Chocolate Hazelnut Spread. We’ll learn how to prepare Mimosa and Raspberry Bellini for a mid-winter toast. Sample size portions will be served.
Set the Mood with Finger Food!
with Tim Palmer
Thurs., Feb. 12, 6-8pm
$25/person
Are finger foods the ultimate aphrodisiac? Join Tim Palmer of Clover Hill Creations as he prepares enticing food you can eat and serve with your bare hands. Arouse your taste buds with Fresh Oysters and Chipotle Mignonette. Enjoy a mini Tapas Plate with Roasted Garlic, Tomato, Feta, Olives, Seared Shrimp, and Bruschetta. Next, try exotic Roasted Figs with Maytag Blue Cheese and Prosciutto. Speaking of finger licking good, try Boneless Pork Fingers with Tim’s Secret Sauce. Sweet conclusions include Triple Dipped Cheesecake Suckers and Double Dipped Chocolate Strawberry Tuxedos. Sample size portions will be served.
Gumbo and Beignets from Augusta Restaurant
with Chef Ben Halperin
Tues., Feb. 17, 6-8pm
$15/person
Chef Ben Halperin traveled the world and was happily settled in New Orleans when Katrina required a new plan. This new plan was opening the Augusta Restaurant in Oxford, Iowa. Join Chef Ben as he takes file powder (ground sassafras), sausage, okra, and abundant seafood from the Gulf to create the uniquely American taste of Seafood Gumbo. Then observe the preparation and taste a sample of Crawfish Beignets, a savory fritter filled with crawfish. We’ll also enjoy salad with Creole Mustard Vinaigrette dressing, and conclude with Cherry Amaretto Bread Pudding, which features Crème Brulee as the custard base with Crème Anglaise as the topping.
Indian Chicken Tandoori Dinner
with Pramod Sarin
Thurs., Feb. 19, 6-8pm
$15/person
Pramod Sarin loves to prepare dishes from her native region of Punjab, India. In this class, you will discover the appearance, scent, and flavor of spices favored in Indian cooking, as well how to release the flavor of the spices to season food. Learn the basics of Indian meal planning and the role of condiments and side dishes like Chutney and Cucumber Raita. Pramod will prepare Chicken Tandoori, Aloo Gobi (spiced cauliflower and potato), and Chapati (flat bread). Samples of chai and beer will accompany the meal.
Louisiana Creole Mardi Gras
with Candace Ellis
Tues., Feb. 24, 6-8pm
$15/person
Louisiana Creole cooking reflects the combined culinary influence of African, French and Spanish cuisines. Join Candace Ellis as she celebrates her Creole heritage with a menu sure to please. Candace will demonstrate the preparation of Na'wlins Ya Ka Mein Soup, Chicken and Beef Jambalaya Rice, Shrimp Stuffed Peppers, and Collard Greens. We’ll sample non-alcoholic Ariel sparkling wine and King Cake. Sample size portions will be served.
Up from the Chair:
How Diet Changes Helped my Multiple Sclerosis
with Dr. Terry Wahls
Thurs., Feb. 26, 6-8pm
$15/person
Dr. Terry Wahls, a general internal medicine physician at the Iowa City VA and an associate clinical professor at the University of Iowa Carver College of Medicine, has battled progressive multiple sclerosis for more than a decade. Dr. Wahls did research to identify the nutrients most important to promote mitochondrial health—and created a program of combined use of specific supplements and a diet rich in those specific nutrients. Join Dr. Wahls as she explains the dietary modifications she feels have helped her, and learn how improving mitochondrial health may lead to dramatic improvements in other chronic diseases, including neurological diseases, auto-immune diseases, diabetes, hypertension, and heart disease. We’ll conclude the class with a demonstration of preparation of some food particularly rich in micronutrients.
Hands-On: Vegetarian Sushi Roll with Various Fillings,
with David Burt, Tues., Mar. 10, 6-8pm, $15/person
Dazzle your guests with platters of homemade sushi! Sushi Roll, also called Nori Maki, features seasoned rice and various fillings rolled up in sheets of toasted nori, a sea vegetable formed into paper-like sheets. The roll is then sliced crosswise to reveal the filling. Students will have a chance to try their hand under the supervision of instructor David Burt, Chef at The Red Avocado restaurant.
Sustainable Seafood Favorites, with Chris Jeffrey
Thurs., Mar. 12, 6-8pm, $15/person
New Pioneer takes pride in the fact that we offer sustainably produced seafood. Join Iowa City store Meat and Seafood Manager Chris Jeffrey as he explains the concerns behind the "sustainable seafood" approach and demonstrates the preparation of some of his family's favorite recipes. Chris will prepare farm-raised Tilapia in two recipes; Baked Lemon Parmesan Tilapia and Spicy Tilapia Tacos. Chris loves the delicate flavor of trout from the artesian springs of the Rushing Waters trout farm. These fish sail down from Wisconsin by Fed Ex! Watch and then sample Chris' Baked Trout with Sage and Apple Dressing, and Pan-Fried Trout. Samples of Bakehouse bread and pleasing wines will be served.
Pizza from Scratch, with Chad Clark
Thurs., Mar. 26, 6-8pm, $15/person
Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will use an electric mixer to prepare the yeast-leavened dough. He’ll share his opinions on the best mix of cheese and discuss how to season the pizza sauce. Come learn how to make the best pizza ever at home, with the opportunity to use excellent ingredients and customize the pie to suit your crowd.
Entertain with Savory Danish Open-Face Sandwiches,
with Birgit Brun Coffman, Tues., Mar. 31, 6-8pm, $20/person
The Danish open-face sandwich (in Danish “Smørrebrød”), loosely translated as “bread with a spread” is as much a part of the Danish cuisine as pasta is of Italian cuisine. At its simplest, a Smørrebrød is a piece of buttered bread with a slice of meat, fish, vegetable, or cheese with a garnish. In this class native Dane Birgit Brun Coffman will focus on elaborate sandwiches suitable for entertaining. We will make 3-4 different sandwiches and show how to combine them for that special occasion meal. Suitable beverages will be suggested.
Hands-On: Thai Spring Rolls, with Chef Elizabeth Weinberg
Thurs., Apr. 2, 6-8pm, $15/person
Thai spring rolls feature fresh and delicately flavored ingredients wrapped in translucent rice noodles accompanied by dipping sauces such as spicy peanut. Join Chef Elizabeth Weinberg as she demonstrates the preparation of spring rolls with shrimp, pork, bean thread noodles, lettuce, mint, and cilantro. Learn to create a beautiful presentation by placing the ingredients artistically within the rice noodle wrapper. Make and eat a unique roll using your favorite ingredients in this hands-on class.
Sunday Roast Chicken Dinner, with Lindsay Rice
Tues., Apr. 7, 6-8pm, $15/person
Locally raised whole roast chicken makes a popular Sunday dinner! Join Nourishing Spirits chef Lindsay Rice as she reveals simple secrets to produce tender lemon-infused chicken with a brown tasty skin. Lindsay will demonstrate the preparation of Lemon Rosemary Roast Chicken, Crisp Potatoes, and Mixed Greens with Walnut Sauté. Sample size portions will be served. We’ll pair our dishes with a good California Cabernet and enjoy Lemon Pudding for dessert.