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The Cooking School @ Market Bistro will offer a selection of classes this September

Latham, N.Y., 2015-8-24— /EPR Retail News/ — The Cooking School @ Market Bistro will offer a selection of classes that range from simple cooking skills to more advanced recipes. Recipes consist of ethnic dishes, homemade classics and more. The registration fee for each class ranges from $25 to $55 per student.

Tuesday, September 1; 6 to 9 pm
Hands On: Feel the Burn
Heat up the night with these spicy dishes. Recipes include: spicy black bean soup with chipotle crema, chorizo beef sliders (en fuego!), pickled peppers and onions (escabeche), and chicken tenderloins with roasted poblano-avocado dressing. (Registration: $55 per student (wine and beer served))

Thursday, September 3; 12 to 1 pm
Lunch and Learn: Thai This at Home
Enjoy lunch while watching a demonstration of Thai cooking, with its emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Recipes include: green coconut curry mussels and chicken tikka masala. (Registration: $25 per student)

Friday, September 4; 6 to 9 pm
Hands On: Couples Night Out/Oh, the Pasta-bilities!
Indulge in a romantic kitchen rendezvous with your partner and explore the pasta-bilities. Recipes include: fettuccini bolognaise and penne with pumpkin alfredo sauce, served with salad and dessert. (Registration: $100 per couple (wine served))

Wednesday, September 9; 6 to 9 pm
Hands On: Nothin’ Says Lovin’ Like Something from the Oven!
Homemade desserts made from fresh fall ingredients are the perfect finish to a savory meal…or just a sweet treat. Recipes include: apple-pear cranberry crisp, drunken chocolate cherry bread pudding with bourbon caramel sauce, and pumpkin spice cupcakes with maple cream cheese frosting. Light fare served. (Registration: $55 per student (wine served))

Friday, September 11; 6 to 9 pm
Hands On: Wake Up Little Sushi
Add sushi chef to your skill set and create a Japanese feast. Recipes include: spicy inside-out tuna roll, traditional California roll, orange soy dipping sauce, shiitake edamame miso soup, and Asian cucumber slaw. (Registration: $55 per student (wine served))

Saturday, September 12; 5 to 8 pm
Hands On: The Art of Risotto
Appetizer, entrée, side, even dessert, Chef John will demystify this trendy Northern Italian rice dish. Recipes include: arancini (rice balls) stuffed with mozzarella and prosciutto, dirty risotto with sausage, wild mushrooms and peppers, and chocolate risotto pudding. (Registration: $55 per student (wine served))

Tuesday, September 15; 6 to 9 pm
Hands On: Knife Skills/Slice, Dice, Mince, and More
The most basic cooking begins with good knife handling. Participants will learn basic cuts, knife safety, as well as how to sharpen knives at home. Recipes include: harvest corn sweet potato chowder, grilled chicken with ratatouille, and fruit compote sundae. (Registration: $55 per student (wine served))

Friday, September 18; 12 to 1 pm
Lunch and Learn: A Taste of Italy
Enjoy a classic Italian meal as our chef demonstrates how you can recreate it at home. Recipes include: eggplant rollatini with garlic sautéed broccolini, and citrus-scented cannoli. (Registration: $25 per student)

Tuesday, September 22; 6 to 9 pm
Hands On: Cooking with Herbs
Chef John will provide fresh ideas for using the abundance of herbs still in the garden, as well as basic tips to enhance any dish. Recipes include: oregano-roasted eggplant and tomato focaccia, pierogies in sage brown butter cream sauce, dill poached salmon, and apricot basil tart. (Registration: $55 per student (wine served))

Wednesday, September 23; 6 to 9 pm
Hands On: Family Freezer Meals
With the return of fall and school back in full swing, schedules are crazy. Learn to create freezer-friendly meals that are ready when you are. Recipes include: chicken-brisket stew, twice baked potatoes, and lasagna rolls. (Registration: $55 per student (wine served))

Friday, September 25; 6 to 9 pm
Hands On: Girls Night Out/Cupcake Wars
Who makes the best tasting, best looking cupcakes? Turn simple into fabulous. Bring a friend and vie for bragging rights. Recipes include: vanilla, chocolate, and spice cupcakes and a variety of frostings and fillings. Light fare served. (Registration: $45 per student (wine served))

Saturday, September 26; 4 to 7 pm
Hands On: Farm to Table
Celebrate the flavors of the harvest and create a meal using all the farm-fresh goodness Market Bistro has to offer. Recipes include: beet carpaccio salad with fried goat cheese and candied walnuts, wild mushroom and herb frittata, butternut squash & root vegetable hash, and zucchini fritters with fire roasted pepper. (Registration: $55 per student (wine served))

Tuesday, September 29; 6 to 9 pm
Hands On: The Power of Cauliflower
In Mark Twain’s words, “Cauliflower is nothing but cabbage with a college education.” Learn fun and innovative recipes using this versatile veggie. Recipes include: red and green pizza with cauliflower crust, cauliflower-goat cheese soufflé, and roasted cauliflower with Pappardelle pasta and brown mustard cream. (Registration: $55 per student (wine served))

Pre-registration for all classes is required. Register online at or by visiting The Cooking School @ Market Bistro.

Located in the Latham Price Chopper (873 New Loudon Road, Latham, NY 12110), the Cooking School @ Market Bistro is a state-of-the-art kitchen equipped with hands-on cooking stations where attendees can learn to cook or expand cooking expertise. Each station is fully stocked with appliances, knives, and cooking equipment designed to resemble a home kitchen. Both hands-on and demonstration cooking classes are offered, including classes for children. With a wide variety of themes, classes will be taught by a member of Price Chopper’s Cooking School Culinary Team, as well as guests such as local chefs, nutrition experts, and cookbook authors.


About The Golub Corporation: Based in Schenectady, NY, the Golub Corporation owns and operates 135 Price Chopper and Market 32 grocery stores in New York, Vermont, Connecticut, Pennsylvania, Massachusetts and New Hampshire. The American owned, family-managed company prides itself on longstanding traditions of innovative food merchandising, leadership in community service, and cooperative employee relations. Golub’s 22,000 teammates collectively own more than 47% of the company’s privately held stock, making it one of the nation’s largest privately held corporations that is predominantly employee-owned. For additional information, visit

Maureen Murphy

EPR Retail News