Page 1

MARCH–APRIL 2019 CL ASS SC HEDULE

Registration begins 9:00 AM, TUESDAY, FEBRUARY 12

AT DIERBERGS.COM

BOGEY HILLS (BH) 636-669-0049

DES PERES (DP) 314-238-0440

EDWARDSVILLE (ED) 618-307-3818

SOUTHROADS (SR) 314-849-3698

WEST OAK (WO) 314-432-6505

2021 Zumbehl Road Saint Charles , MO 63303

1080 Lindemann Road Des Peres , MO 63131

6671 Edwardsville Crossing Dr. Edwardsville , IL 62025

12420 Tesson Ferry Road Saint Louis , MO 63128

11481 Olive Boulevard Creve Coeur , MO 63141


CONTENTS EAT. LIVE. WELL.™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Discover great food that you can feel good about.

THE SEASONAL TABLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5 Here are the flavors that are happening this spring.

THE ART OF COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Get to know your ingredients and brush up on your techniques.

BAKING FROM SCRATC H . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 You don’t need to be a pastry chef to make bakery-like treats from scratch.

WORLD FL AVORS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Where in the world? Join us for a culinary adventure and find out!

C HEERS!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Here’s to what’s new in the world of great beers, trendy cocktails, and incredible wines.

WEEKENDS IN THE KITC HEN. . . . . . . . . . . . . . . . . . . . . . . . . 8 A lot of great food happens between Friday and Sunday.

DATE NIGHT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Don’t just have dinner together, make dinner together.

GIRLS’ NIGHT OUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Grab your girlfriends, roll up your sleeves, and cook some fabulous fun.

C HEFS, & RESTAURATEURS, & AUTHORS. . . . . . . . . . . . . . . . . 10 Pull up a seat in our kitchen to meet some of Saint Louis’ culinary pros.

OUT TO LUNC H . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Have a great lunch with us and you’ll have easy weeknight dinner recipes to take home.

KIDS IN THE KITC HEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Fun cooking classes for children grades K-8th.

MARC H CALENDAR . . . . . . . . . . . . . . . . . . . . . . . . . . . 12–13 APRIL CALENDAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14–15

Good nutrition is an important part of leading a healthy lifestyle. We have long recognized the importance of a nutritious, well-balanced diet as the foundation of good health. Our Eat. Live. Well. Team keeps up to date with the latest trends in food, nutrition, and health. They share their knowledge along with an abundance of good tasting, healthy recipes in classes and store tours to help you make good food choices.

STORE TOURS LEARN TO SHOP FOR A HEALTHIER YOU! Are you concerned about diabetes and heart disease? Not sure about what you should and shouldn’t eat? End your confusion by joining us for a store tour that will focus on how to make better choices, read labels, and plan meals. A St. Luke’s Hospital Dietitian will lead the tour and answer questions. $5

• Meet at the Cooking School • Receive a $5 Dierbergs gift card at the end of the tour. (Must be present at tour to receive gift card.) Visit Dierbergs.com or call 314-238-0440 for more. BH Wed., Mar. 27 6:30-8:00 PM DP Wed., Mar. 27 10:00-11:30 AM SR Wed., Apr. 24 10:00-11:30 AM WO Wed., Apr. 24 6:30-8:00 PM Gloris Xynos, MS, RD, CDE, St. Luke’s Hospital Instructor for Dierbergs since 2012

• ALL ADULT CLASSES ARE DEMONSTRATION

UNLESS OTHERWISE NOTED IN D ESCRIPTION.

• HANDS-ON CLASSES

ROLL UP YOUR SLEEVES BECAUSE YOU’RE

DOING THE COOKING IN THESE CLASSES.

• ALL CHILDREN’S CLASSES ARE HANDS-ON.

INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS

BOGEY HILLS (BH)

636-669-0049

Sally Bruns

DES PERES (DP)

314-238-0440

Christie Maggi

EDWARDSVILLE (ED)

618-307-3818

Loretta Evans

SOUTHROADS (SR)

314-849-3698

Jennifer Kassel

WEST OAK (WO)

314-432-6505

Beth Wilkinson

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

2


EAT. LIVE. WELL. ™ MEATLESS MONDAY

WARM PL ANT-BASED SOUPS

What do Oprah, Sir Paul McCartney, and Giada DiLaurentis have in common? They – and lots of other celebrities – go “meatless” every Monday. Why not be part of the in-crowd?

A hearty, healthy soup is like a bowl full of love. And what’s not to love about what’s simmering here. Susan will show you how to prepare soul-warming, nutrient-packed homemade soups that are just right for cold winter nights. Plus you’ll learn dairy-free, gluten-free options to fuel the whole family.

Cuban Sweet Potato & Black Bean Chili • Pennette with Cauliflower Ragu • Moo Shu Vegetables • Vegetable Stromboli • Dark Chocolate Almond Butter Cups $38

Winter Minestrone • Warming Greens & Herbs Soup • Cashew Corn Chowder • Spicy Coconut Black Bean Soup $38

BH Mon., Apr. 29 6:30-8:30 DP Mon., Mar. 25 6:30-8:30 SR Mon., Apr. 15 6:30-8:30 WO Mon., Apr. 1 6:30-8:30 Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006

PM PM PM PM

Dana Medaris, RD Missouri Baptist Medical Center Instructor for Dierbergs since 2012

THE SMART KITC HEN: C HIC KEN SPECIALTIES* Eating lighter doesn’t have to mean light on flavor. Plus, these recipes are Weight Watchers friendly! Cashew Chicken Stir-Fry over Garlic Butter Zoodles • Chicken Marsala Meatballs • Lemon Herb Grilled Chicken with Grilled Lemon Slices & Lemon Herb Oven Potatoes • Taco Tuesday Shredded Salsa Chicken with Avocado Cream • Butterfinger Soft Serve Cups $40 ED Tues., Mar. 26 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

THESE ARE PALEO SAL ADS Skip the pre-fab foods made from stuff you can’t pronounce. Eat well the Paleo way – fresh, nutritionally-dense foods that make you feel great without all the processed stuff. These tasty salads are as real as it gets! Antipasto Chopped Salad • Toasted Pecan Chicken Salad with Paleo Mayonnaise • Balsamic Grilled Steak Salad • Sun-Dried Tomato Egg Salad,• Tomato, Cucumber, & Avocado Salad • Paleo Lemon Bars $38 WO Fri., Apr. 12 11:00 AM-1:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

DP Sat., Mar. 23 12:00-2:00 PM Susan Caciano, MS, RD, LD Instructor for Dierbergs since 2018

PL ANT-TASTIC PL ATES Fill your plate with these quick plantbased pairings that are nutritionally balanced and full of anti-inflammatory spices. Find out how eating well can make you feel great. Golden Curry Coconut Dal • Blackened Broccoli with Butternut Squash Cashew Sauce & Coconut Bacon • Rustic ThreeGrain Rolls • Turmeric Ginger Tea $38 DP Sat., Apr. 13 12:00-2:00 PM Susan Caciano, MS, RD, LD Instructor for Dierbergs since 2018

HEALTHY T WIST ON BRUNC H Hands-On Class

Wake up to morning favorites with this fabulous gluten-free brunch. Eating gluten free doesn’t have to be overwhelming. Linda helps you change the way you eat – and the way you feel – simply by replacing a few ingredients with delicious gluten-free options. Easy Cheesy Frittata • Herb Roasted Vegetables • Cinnamon Swirl Breakfast Cake • Carrot Cake Muffins • Sparkling Strawberry Smoothies $38 BH Sun., Mar. 10 12:00-2:00 PM DP Sat., Apr. 27 11:00 AM-1:00 PM WO Sat., Apr. 6 11:00 AM-1:00 PM Linda Daniels, Culinary Professional Gluten Free Blogger Instructor for Dierbergs since 2018

THE BOUNTIFUL BREAD BASKET Hands-On Class

Are you looking for that perfect loaf of homemade gluten-free bread? It can be hard to find but Linda has created some simple and gluten-free bread recipes that are delicious and nutritious. Since there is nothing better than the smell and taste of fresh, homemade bread, it’s important to have bread recipes you can trust when you are going gluten free.

EASY & DELICIOUS GLUTEN-FREE MUFFINS

SPRING INTO A NEW WAY OF LIFE

Is there anything more versatile – or well loved? Muffins are perfect for breakfast, an afternoon snack, or in a pinch, even dessert. These are the recipes that every gluten-free baker needs in their repertoire.

The advent of spring brings fresh, green brilliance to your table making every meal sparkle with new life. Caryn’s new, fresh, and healthy recipes help you enjoy what the season has to offer for springtime dinners. You can have a nutritious, flavor-packed, plant-based meal every night of the week.

Hands-On Class

Blueberry Muffins • Fluffy Banana Muffins • Lemon Ricotta Muffins • Cinnamon Donut Muffins • Chocolate Chip Muffins $36 BH Thurs., Apr. 11 6:30-8:30 PM DP Tues., Mar. 19 6:30-8:30 PM WO Wed., Apr. 3 6:30-8:30 PM Linda Daniels, Culinary Professional Gluten Free Blogger Instructor for Dierbergs since 2018

REINVENTING DESSERTS

3

Gingered Quinoa with Asparagus & Chickpeas • Curried Cauliflower & Hummus Pitas • Italian Orzo with Greens & Feta Cheese • Chinese Tofu with Baby Greens & Brown Rice • Miso, White Bean, & Kale Soup $40 DP

Wed., Apr. 17

6:30-8:30 PM

SR Mon., Apr. 8 6:30-8:30 PM Caryn Dugan, STLVegGirl™ Instructor for Dierbergs since 2012

Hands-On Class

Eliminating gluten from your diet doesn’t have to mean giving up sweet indulgences. Linda’s decadent, irresistible, and crowd-pleasing glutenfree desserts will meet all your special occasion needs this spring. Sweeten up your life with one of her delicious gluten-free goodies. Triple Chocolate Brownies • Simple Vanilla Cake • Brown Sugar Blondies • Dark Chocolate Cake with Silky Ganache • Chocolate Chunk Cookies $36 ED Sun., Apr. 14 1:00-3:00 PM Linda Daniels, Culinary Professional Gluten Free Blogger Instructor for Dierbergs since 2018

PL ANT-BASED 101 – BUDGET FRIENDLY MEALS

Queen’s Cuisine Tea Room presents…

VEGAN INDIAN FARE

Vegetables are an integral part of Indian cuisine. Jane shares secrets to making traditional Indian dishes so you can easily prepare and enjoy authentic flavors of Indian cuisine in your own kitchen. Onion Bhaji with Cucumber Mint Raita (Deep-Fried Onion Fritters with Mint & Cucumber Yogurt Dipping Sauce) • Chana Masala (Chickpea Curry) • Traditional Navratan Korma (Vegetable Korma) • Fragrant Basmati Rice $38 SR Mon., Mar. 4 6:30-8:30 PM Jane Muscroft, Owner Queen’s Cuisine Tea Room Edwardsville IL Instructor for Dierbergs since 2006

Hands-On Class

Delicious and affordable plant-based dishes don’t have to make you feel deprived. They can be inexpensive as well as easy and quick to whip up. Caryn shares ways to incorporate vegetables in your meals without breaking the bank. Fill your plate with her flavorful and satisfying vegetable meals that are budget-friendly and perfect for dinner on cool spring evenings. Spinach Potato Tacos • Mexican Black Bean & Corn Soup • Chilled Peanut Noodles • Burrito Bowls • Falafel with Spicy Cilantro Pesto $40 BH Thurs., Mar. 21 6:30-8:30 PM DP Thurs., Mar. 14 6:30-8:30 PM Caryn Dugan, STLVegGirl™ Instructor for Dierbergs since 2012

Gluten-Free Baguettes • Burger Buns • Dinner Rolls • Focaccia $36 SR Sun., Mar. 24 1:00-3:00 PM Linda Daniels, Culinary Professional Gluten Free Blogger Instructor for Dierbergs since 2018

Hands-On Class

* Back by popular demand.

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

Queen’s Cuisine Tea Room presents…

VEGETARIAN CAST IRON

As the most versatile tool in your kitchen, cast iron cookware is ideal for vegetarian cooking. Jane will get you started with her vegetarian dishes and help you reap the rewards of a healthier lifestyle. Thin & Crispy Veggie Pizza • Greek Flatbread with Homemade Hummus • Caramelized Brussels Sprouts • Drop Scones (Sweet Mini Pancakes) $38 BH Mon., Mar. 25 6:30-8:30 PM ED Mon., Apr. 29 6:30-8:30 PM SR Wed., Apr. 17 6:30-8:30 PM Jane Muscroft, Owner Queen’s Cuisine Tea Room Edwardsville IL Instructor for Dierbergs since 2006


THE SEASONAL TABLE CASUAL RESTAURANT FAVORITES AT HOME

ST. PATRIC K’S DAY FEAST – GO BEYOND CORNED BEEF

You order them whenever you go out. Wouldn’t it be fun to make them at home? Sally solves the mystery on how to create some popular restaurantquality dishes. You’ll love every bite!

For St. Patrick’s Day, consider going beyond the usual corned beef and cabbage and try one of these unique, Irish-inspired recipes. Suzanne explores other aspects of Celtic cuisine and is serving up some of her all-time favorite Irish specialties.

Bacon Wrapped Stuffed Shrimp with Dipping Sauce • Pecan Crusted Chicken Salad with Mixed Green & Fresh Berries • Penne Rustica with Grilled Chicken & Shrimp • BBQ Chicken Pizza • White Chocolate Walnut Brownies with Warm Maple Sauce $42

Cheddar & Guinness Dip • ’Cress Soup • White Fish with Mustard Cream Sauce • Irish Champ (Creamy Mashed Potatoes) • Herb Soda Bread • Chocolate Cream Cheese Stout Beer Brownies $40

BH Tues., Mar. 5 6:30-8:30 PM ED Mon., Mar. 18 6:30-8:30 PM SR Thurs., Apr. 11 6:30-8:30 PM WO Thurs., Mar. 7 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

BH Thurs., Mar. 7 6:30-8:30 PM SR Fri., Mar. 15 11:00 AM-1:00 PM WO Mon., Mar. 11 6:30-8:30 PM Suzanne Corbett, Cookbook Author & Certified Culinary Professional Instructor for Dierbergs since 1988

ELEGANT EASTER DINNER

LIGHT & LEMONY*

From maple glazed ham to refreshing lemon cake, here’s what to cook on Easter Sunday. Ham is a staple on Easter dinner tables, and Sally takes that classic and gives it a fresh new twist. Find all the recipes you need to make your Easter meal memorable. Deluxe Bacon Stuffed Deviled Eggs • Raspberry Pretzel Salad • Baked Ham with Maple Sugar Crust • Smoked Gouda au Gratin Potatoes • Honey Roasted Glazed Baby Carrots • Sugar Snap Peas with Fresh Mint • Four-Layer Lemon Split Cake with Buttercream Icing $42 BH Mon., Apr. 15 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

WHEN SALLY MAKES DINNER… SPRING CELEBRATION* Just when we thought it might never happen, but it’s finally starting to feel like spring. And that alone is reason to celebrate! Sally’s rounded up essential spring dinner party recipes that you should add to your recipe box. Spring Salad with Raspberry Poppy Seed Dressing • Panko Encrusted Beef with Red Wine Reduction Sauce • Roasted Potatoes with Tomato Basil Feta • Green Beans with Smoked Almonds • White Cheddar Biscuits • Lemon Tart with Kiwi & Fresh Berries $42 BH Mon., Apr. 22 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

Fresh, sunny, and lemon-inspired creations are on today’s menu – just in time for spring. Lemons appear as a garnish on countless plates, and its juice flavors untold dishes. They seems destined to play a supporting role. It’s time for lemons to take center stage and prove that its bright, tart flavor can be the star of a dish. Caesar Salad in Parmesan Cups • Lemon Mustard Glazed Salmon • Citrus-Kissed Asparagus • Savory Lemon Herb Scones • Lemon Galette • Lemon Lavender Shortbread $40 BH Tues., Apr. 30 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007 SR Tues., Mar. 5 6:30-8:30 PM SR Fri., Apr. 26 11:00 AM-1:00 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

BISTRO NIGHT AT HOME Simple dishes with an elegant twist are what bistro food is all about. And when they’re this easy to make, you’ll want to skip the trip to the restaurant and relax at home. Be sure to grab a baguette or two and a bottle of wine for a true bistro experience. Shrimp & Scallop Scampi • Steak with Brandy Peppercorn Sauce • Blue Cheese Potato Gratin • Green Beans with Caramelized Onions & Shiitake Mushrooms • Tiramisu $42 ED Wed., Apr. 3 11:00 AM-1:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

THINK GREEN FOR SPRING After a long cold winter, give your kitchen what it deserves – a bold splash of color. It’s hard not to get excited about spring’s bounty of fresh green produce. Jennifer’s dinner party recipes draw on the abundance of seasonal produce, starting with a light appetizer and ending with a refreshing dessert. Discover just how easy it is being green! Spinach & Pesto Goat Cheese Torte • Grains & Green Salad with Citrus Vinaigrette • Pistachio Crusted Pork Tenderloin • Rosemary Roasted New Potatoes • Grilled Asparagus Gremolata • Grasshopper Tarts $40 BH Fri., Mar. 8 11:00 AM-1:00 PM ED Thurs., Apr. 25 6:30-8:30 PM SR Thurs., Apr. 18 11:00 AM-1:00 PM SR Mon., Apr. 29 6:30-8:30 PM WO Tues., Mar. 12 6:30-8:30 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

HEALTHY DINNERS ON A DIME One of the best ways to rein in your budget and also eat healthy is to cook at home. Even on a tight budget, you can put a healthy (and delicious) dinner on the table every night. It’s easy with a few expert money-saving tips and these creative low-cost meals. You’ll feel good about what you eat – and you won’t break the bank. Basic Pizza Dough • Spicy Sausage & Olive Calzones • Spring Veggie Frittata with Goat Cheese • Chesapeake Lemon Chicken • Parmesan Herb Roasted Potatoes • Spring Smoothies with Berries & Greens • Oatmeal Chocolate Chunk Cookie Bars $38 BH Tues., Apr. 9 6:30-8:30 PM SR Fri., Apr. 12 11:00 AM-1:00 PM WO Mon., Apr. 15 6:30-8:30 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

ONE-POT DINNERS: PASTA EDITION Make use of your favorite pot and create scrumptious main entrées featuring pasta. You’ll learn how to use the popular pantry staple, dried pasta, and turn it into something wonderful. Making a one-pot meal is so easy – all you have to do is prepare the ingredients, then let it cook while you relax. Comforting one-pot meals have never been easier. Lemony Chicken Noodle Soup • Bacon, Ranch, & Chicken Pasta • Cacio e Pepe (Cheese & Pepper Pasta) • American Goulash • Dessert from Dierbergs Bakehouse $38

JUST ONE DISH – ALL FOR ONE, ONE FOR ALL! These delicious spring recipes are fresh, fabulous, and all made in one dish (bowl, skillet, sheet pan, or cake pan). These great family meal ideas come together quickly and once you’re done, clean-up is a breeze. All you need is a pan and a plan to make something really tasty for dinner. Citrus & Shrimp Salad (in a bowl) • Chicken & Tomato Florentine Pasta (in a deep skillet or pot) • Cheesy Herbed Chicken Strudel (in a sheet pan) • Roasted Broccolini (in a sheet pan) • Pineapple Upside-Down Cake (in a cake pan) $40 BH Fri., Apr. 26 11:00 AM-1:00 DP Tues., Apr. 2 6:30-8:30 SR Thurs., Mar. 28 11:00 AM-1:00 WO Mon., Apr. 29 6:30-8:30 Liz Parker, Culinary Professional Instructor for Dierbergs since 2016

PM PM PM PM

DRESS UP YOUR DAY WITH A SAL AD With spring right around the corner, it’s time to start thinking about lighter, fresher foods. But that doesn’t mean you have to settle for a plate of plain greens with barely anything on them. These salad recipes include unique combinations of delicious, satisfying ingredients. You’ll not only feel good about eating these nourishing recipes – you’ll crave them all season long! Coconut Chicken Tropical Salad with Pineapple Vinaigrette • Pineapple Cucumber Salad • Mexican Street Corn Salad • Strawberry Watermelon Basil Salad • Tuna Cabbage Salad • Orzo Chickpea Salad $38 BH Wed., Apr. 3 6:30-8:30 DP Tues., Apr. 9 6:30-8:30 ED Thurs., Mar. 21 6:30-8:30 SR Tues., Mar. 12 6:30-8:30 WO Thurs., Mar. 14 6:30-8:30 Lindsay Schardan, Culinary Professional Instructor for Dierbergs since 2013

PM PM PM PM PM

DID YOU KNOW… For the freshest greens, wrap in damp paper towels before storing in plastic bags.

WO Wed., Mar. 20 6:30-8:30 PM Eluka Moore, Culinary Professional Instructor for Dierbergs since 2015

* Back by popular demand. BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

4


THE SEASONAL TABLE MISSOURI BEEF INDUSTRY COUNCIL

SMALL BITES ON THE PATIO

SEAFOOD FRIDAYS

Whether you take it outside or keep it cool in the kitchen, your place is the place to be for a terrific get-together with friends. Lindsay’s quick and creative finger foods and small plates are just the right bites for a warm spring evening. Her new delicious recipes are sure to dazzle your guests.

A day without meat doesn’t have to feel like a fast – instead, make it a feast with one of Suzanne’s delicious seafood dishes. You don’t have to let great flavor Missouri Beef Industry Council presents… be one of the things you give up this year. Fill the plates up this Lenten season WEEKEND PART Y: BEEF & WINE PAIRING with these superb seafood entrées. It’s time to boldly go into the universe of Shrimp au Gratin • Shreveport Creole dinner parties. Beef is the star ingredient Stuffed Shrimp • Grilled Scallop Salad of this class. And when it’s paired with with Citrus Vinaigrette • Cajun Seafood wine, it opens up a whole new world Pasta • Whitefish Croquettes with of flavors and sensations. This tasting Caper Aïoli $42 dinner puts the fun back in entertaining. BH Mon., Apr. 1 6:30-8:30 PM Join us for a taste of the good life!

Peach Moon Cocktail • BBQ Chicken Pizza Crostini • Pulled Pork Stuffed Sweet Potatoes • Sweet & Spicy Jalapeño Poppers • BBQ Ham & Pineapple Kabobs • Glazed Peaches & Cream Bars $38 DP Tues., Apr. 30 6:30-8:30 ED Sat., Apr. 27 12:00-2:00 SR Thurs., Apr. 25 6:30-8:30 WO Thurs., Apr. 18 6:30-8:30 Lindsay Schardan, Culinary Professional Instructor for Dierbergs since 2013

PM PM PM PM

SR Fri., Mar. 8 11:00 AM-1:00 PM SR Mon., Mar. 18 6:30-8:30 PM WO Mon., Apr. 8 6:30-8:30 PM Suzanne Corbett, Cookbook Author & Certified Culinary Professional Instructor for Dierbergs since 1988

FROM THE SEA

THE COMFORT KITC HEN Chilly? Nothing warms you up like an old-fashioned, home-cooked meal. When comfort food is what you crave, try these exciting new recipes that come together quickly and fight off the winter chill. Chef Beth shares some comforting dishes from her favorite place – her own kitchen!

Are you’re running out of great seafood ideas to make for dinner? Have no fear! Let these succulent seafood recipes takes center stage on your table. They are simple enough for weeknights yet spectacular enough for company. Serve one of these fabulous fish dishes and get ready to reel in the compliments!

Shepherd’s Pie • Chicken Cordon Bleu • Spaghetti Carbonara • Broccoli with Cheese Sauce • Glazed Chocolate Mini Bundt Cakes $40

Smoked Salmon & Chard Flatbread • Panko Cod with Cauliflower Carrot Mash • Quick Scallop Noodle Toss • Broiled Swordfish with Oven-Roasted Tomato Sauce • Honey Pistachio Roasted Pears $42

BH Tues., Mar. 26 6:30-8:30 ED Tues., Mar. 12 6:30-8:30 SR Thurs., Mar. 7 11:00 AM-1:00 WO Mon., Mar. 4 6:30-8:30 Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

PM PM PM PM

SENSATIONAL SPRING DINNER As the days start to get longer and the temperatures warmer, springtime cooking gives you a chance to make a crowd-pleasing meal that celebrates the season. Set your table with a taste of spring that’s just right for company entertaining. Balsamic Fig Compote over Prosciutto & Chevre • Pork Wellingtons with Champagne Mustard Sauce • Garlic Roasted Potatoes • Lemony Green Beans with Frizzled Leeks • Lemon Ricotta Napoleons with Blackberries $40 WO Tues., Apr. 16 6:30-8:30 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

Beef-Stuffed Flaky Pinwheels with Pesto • Four Season Beef & Brussels Sprout Chopped Salad • Beef Tenderloin with Wine Braised Onions & Herb Cheese • Coconut Caramel Banana Cobbler $45 DP Fri., Mar. 8 7:00-9:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

Missouri Beef Industry Council presents…

PL AYING WITH FIRE – BEEF ON THE GRILL

Tantalizing steak kabobs sizzling on the grill, melt-in-your-mouth flank steak, heartwarming chuck roast. Is your mouth watering yet? Beef is one of the most versatile meats there is. And when cooked on the grill, it rises to a whole new level. Grilling beef makes for the most heavenly dishes this side of paradise!. Grecian Beef Strip Steak & Mushroom Kabobs • Balsamic Marinated Flank on Roasted Tomato Panzanella Salad • Grilled Cajun Chuck Roast with Spicy Cheddar Grits • Grilled Berry Pie with White Chocolate Whipped Cream $45 DP Mon., Apr. 29 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

DID YOU KNOW… To keep foods from sticking when sautéing, heat the skillet for 30 seconds, then add the food.

ED Mon., Apr. 1 6:30-8:30 PM SR Wed., Apr. 3 6:30-8:30 PM WO Wed., Mar. 27 6:30-8:30 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

FUN IN THE KITC HEN LUXURIOUS SPA -TACUL AR Hands-On Class

Indulge in Champagne and appetizers while you create fabulous smelling beauty products with essential oils and a few other common ingredients. Isn’t it time to pamper yourself in luxury and create a life that makes you happy from the inside out. Lavender Bath Jellies • Charcoal Coffee Scrub • Vanilla Rose Salt Soak • Lemon Sugar Scrub • Just-Add-Water Sensitive Skin Face Mask $40 WO Tues., Apr. 9 6:30-8:30 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

SPRING FLORAL CENTERPIECE & TABLESCAPE Hands-On Class

Learn to arrange flowers like a pro. Dierbergs Signature Florist, Keith Parris lets you in on a few designer secrets for stunning tablescapes as you create a beautiful arrangement to take home using an assortment of fresh seasonal flowers. (Lunch will also be served.) Italian Salad with Asiago Peppercorn Dressing • Spinach Ravioli Lasagna • Pineapple Upside-Down Sundaes $55 ED Fri., Mar. 29 12:00-2:00 PM ED Sat., Apr. 6 12:00-2:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997 With Special Guest Instructor Keith Parris, Dierbergs Signature Florist

5

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)


THE ART OF COOKING AIR FRYER: THE EASY WAY TO COOK

THE BASICS: KNIFE SKILLS*

HANDMADE PASTA , PLEASE!*

Whether you are new to the world of air fryers or you have learned the basics, Loretta has everyday air fryer recipes so you can feed your family healthier meals without compromising the amazing fried flavor we all crave. Making great cooking choices has never been easier!

Good knives are the foundation of a well-equipped kitchen. And learning to use them like a pro can save you time and make cooking even more fun! And given the amount of time it spends in your hand, it’s definitely worth making sure you wield your knife in the safe and efficient manner. (Bring a cutting board and chef’s knife to class to help prepare this tasty menu.)

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta. You’ll soon be making pasta with the confidence and skill of an Italian grandmother in no time!

Smoked Gouda Spread-Stuffed Chicken Breasts • Sausage & Provel French Bread Pizzas • Chicken Chimichangas with Salsa Guacamole Cream • Buffalo Air-Fried Cauliflower • Air Fryer Mug Peach Crisps $40 BH Mon., Mar. 18 6:30-8:30 PM ED Wed., Mar. 13 6:30-8:30 PM ED Fri., Mar. 22 11:00 AM-1:00 PM SR Thurs., Mar. 21 11:00 AM-1:00 PM WO Tues., Apr. 2 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

INSTANT POT: THE BASICS* Did you get an Instant Pot for Christmas and haven’t even taken it out of the box yet? This class is for you. Learn the basics of the electric pressure cooker and tasty family-friendly recipes too! Classic Pot Roast • White Bean Chicken Chili • Pork Carnitas • Chicken & Pancetta Risotto with Lemon • Greg’s Crazy Good Brownies from Dierbergs Bakehouse for dessert $40 WO Fri., Mar. 1 11:00 AM-1:00 PM WO Wed., Mar. 13 6:30-8:30 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

CAST IRON COOKING: THE ONLY WAY TO GO! Cast iron cooking – it’s not just for grandmas anymore! Inexpensive and designed to retain heat, cast iron is the perfect pan for even cooking and incredibly flavorful results. This versatile kitchen heavyweight can do it all – fry, sear, sauté, and even bake! Treated with care and seasoned regularly, cast iron cookware can last for years and years, even becoming family heirlooms. Banana Bread Skillet Pancake with Chocolate Syrup • Deep Dish Sausage & Mushroom Pizza • Buffalo Cauliflower Bites with Ranch Cream Cheese Sauce • Cheddar Cornbread with New Orleans Seafood Cream Sauce • Pineapple UpsideDown Cake with Rum Caramel $42 DP Sun., Apr. 28 1:00-3:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

Hands-On Class

Potato, Corn, & Ham Chowder • Mixed Greens, Oranges & Avocado with Citrus Vinaigrette • Pasta Primavera • Layered Apple-Caramel Tart $42 BH Tues., Apr. 23 6:00-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

Hands-On Class

Italian Three-Meat Stuffed Tortellini with Alfredo • Tagliatelle with Bolognese • Butternut Squash Stuffed Ravioli with Brown Butter & Sage • Classic Italian Salad • Handmade Stuffed Cannoli with Fresh Made Sweet Ricotta with Chocolate & Cherries $45 BH Tues., Mar. 12 6:00-8:30 PM Sally & Barry Bruns, Instructors

SPRING PASTA WORKSHOP Hands-On Class

PIZZA! THE ULTIMATE AMERICAN PIE Hands-On Class

Pizza remains one of America’s favorite foods. Millions of people eat pizza but mostly out at restaurants. Why not learn how to make your own scrumptious pizzas? Come roll up your sleeves and create lots of different, easy-to-cook pizza recipes that you can make at home. You’ll discover – making your own pizza is just plain fun! Grilled Flatbread with Fig Jam, Prosciutto, & Goat Cheese • Hand-Tossed Southwest BBQ Chicken Pizza • Thin Crust Hawaiian Pizza • Chopped House Salad with Sweet Pepper Vinaigrette • Triple Chocolate Brownies $45 DP Mon., Mar. 18 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

AROUND THE WORLD DUMPLINGS Hands-On Class

From Central Europe to Asia and everywhere in between, we’ve rounded up favorite dumpling recipes. Though they come in all shapes and sizes, dumplings are a near-universal culinary constant – almost every culture has one. Whatever cuisine you most love, Christie’s collection of dumplings can be savored as an appetizer, dinner, or dessert. Sichuan Spicy Pork Wonton Soup • Potato Onion Pierogies with Herb Butter • Steamed Shrimp & Green Onion Siu Mai • Indian Vegetable Samosas with Mango Curry Chutney • Cider Poached Dumplings with Caramelized Apples $45

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen. Christie shows you how to roll out dough, cut and form pasta shapes, along with delicious fillings and delectable sauces. Making pasta at home has never been easier, more fun, or more delicious. Penne Pasta with Shrimp, Feta, Asparagus, & Artichokes • Homemade Spaghetti with Spinach & Lemon Cream Sauce • Homemade Fettuccine in Fennel Broth with Roasted Chicken • Cucumber Olive Salad with Pickled Red Onion • Apricot Walnut Biscotti $45 DP Mon., Apr. 1 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

MAKING FRESH PASTA BY HAND Just one bite of fresh pasta and you will never want to buy premade pasta again. Sally shows you how easy it is to make fresh pasta dough at home along with fabulous recipes for perfect fillings and sauces. Loaded with her tips and techniques for rolling, cutting, and shaping the dough, you’ll soon be creating amazing pasta meals for your family any night of the week – and have fun doing it! Rigatoni with Arrabiata Sauce • Pasta Carbonara • Pasta Primavera • Classic Italian Salad • Homemade Italian Bread • Chocolate-Dipped Stuffed Cannoli $42 BH Thurs., Mar. 21 11:00 AM-1:00 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

DAY IN THE KITC HEN SERIOUSLY SEAFOOD* Hands-On Class

Tour the seafood department for the catch of the season, learn how to select, store, and cook your favorites, then step into our kitchen to create a medley of flavorful dishes. Shrimp Pasta with Garlic Red Pepper Cream Sauce • Pistachio-Crusted Seared Scallops • Steamed Mussels with Saffron Chorizo Broth • Hoisin-Glazed Grilled Tuna • Pan-Roasted Cod with Ratatouille • Salmon with Apple Cider Barbecue Sauce • Chipotle Lime Tilapia Tacos • Lobster Risotto • Crab Bisque • Trout Stuffed with Wild Mushrooms • Crawfish & Andouille Jambalaya • Fresh Clam Chowder with Bacon & Leeks $125 DP Sat., Mar. 16 11:00 AM-3:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

CL ASSIC ITALIAN* Hands-On Class

Want to cook Italian classics? From pasta to polenta, crostini to cannoli, we’ll cover all of your favorites to create a fantastic Italian feast. Experience the joy of Italian cuisine. Caponata Crostini • Housemade Pasta with Marinara & Meatballs • Four-Cheese & Roasted Tomato Lasagna • Risotto Milanese • Mozzarella-Filled Arancini • Potato Gnocchi with Pesto • Pizza Margherita with Fresh Dough • Osso Buco on Creamy Blue Cheese Polenta • Tuscan Grilled Chicken with Braised Greens • Cannoli • Tiramisu $100 DP Sat., Apr. 6 11:00 AM-3:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

DID YOU KNOW… Get your knives professional sharpened to maintain their edge. A sharper knife is sader to use than a dull knife.

DP Mon., Apr. 22 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

6


BAKING FROM SCRATC H CANDY BAR CUPCAKES

BEIGNETS & BELLINIS*

Lindsay raided the candy aisle for her latest collection of cupcakes. We’ll do the baking so you can have more time to perfect your decorating skills. You’ll take home your sweet creations to share. Snickers Cupcakes • Reese’s Peanut Butter Cup Cupcakes • Junior Mint Cupcakes • Hershey’s Cookies & Cream Cupcakes • Mounds Cupcakes $40

What a perfect brunch combination! Try a Homemade Bellini Bar as a beautiful and delicious (and EASY) way to dress up any brunch! And nothing beats homemade beignets! These soft, puffy, pillowy, and crazy delicious squares of fried dough are breakfast served with powdered sugar on top! This duo is perfect for any weekend morning!

DP Fri., Mar. 1 6:30-8:30 PM Lindsay Schardan Certified Pastry Chef Dierbergs European Bakery Instructor for Dierbergs since 2013

Beignets with Mascarpone Filling • Beignets with Chocolate Hazelnut Filling • Amaretto & Orange Bellini • Peach Bellini • Smoked Salmon Frittata with Goat Cheese & Zucchini $40

Hands-On Class

IT’S PI DAY! March 14th (3.14) may be Pi Day but in our kitchen, it’s Pie Day! Our formula for celebrating this mathematical constant – and spot on the calendar – is creating a delectable assortment of sweet and savory pies you won’t want to miss. Homemade Flaky Pastry Dough • Baked Chicken Salad Pie • Quick & Easy Shepard’s Pie • Lemon Cream Pie • Oatmeal Cookie Pie • Spinach Salad with Lemon Vinaigrette $38 SR Thurs., Mar. 14 11:00 AM-1:00 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

OH, YOU SWEET THINGS! Greet the new season with a little something sweet, like one of these very special desserts. Christie mixes together plenty of fresh with just the right amount of rich for perfect desserts that say “Spring is here!” Strawberry Limoncello Custard Layer Cake • Blueberry Rhubarb Pie with Ginger Crumb Topping • Coconut Cream Trifle • Piña Colada Cheesecake with Rum-Glazed Pineapple • Lemon Crinkle Cookies $40 DP Mon., Apr. 8 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

THE SWEET LIFE – CL ASSIC FRENC H PASTRIES Sally shares her secrets for creating classic French pastries that are so easy to make and so hard to resist. Discover your inner pastry chef and wow friends and family with these homemade French delights. Éclairs with Pastry Cream & Chocolate Ganache • Meringue Napoleons with White Chocolate Mousse & Fresh Berries • French Apple Tart • French Dip Sandwiches & Salad $40 BH Tues., Mar. 19 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

7

Hands-On Class

DP Sun., Apr. 14 12:00-2:00 PM Sarah Hulme, Culinary Professional Instructor for Dierbergs since 2018

SPRING BAKING – FROM SWEET TO SAVORY Spring has sprung and it’s time to get your bake on! Start the new season with these sweet and savory treats that make celebrating special occasions a breeze. Whether you’re baking entrées for breakfast or brunch, or bakeryworthy goodies for birthdays or family gatherings, these home-baked recipes make entertaining a cakewalk. Egg, Ham, & Cheese Puff Pastry Tarts • Bacon, Potato, & Gruyère Quiche • Vanilla Texas Sheet Cake with Creamy Vanilla Buttercream • Berry Tart with Lemon Curd Mascarpone • Lemon-Lime Mint Spiked Lemonade $40 BH Wed., Mar. 27 11:00 AM-1:00 PM ED Tues., Apr. 16 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

GLORIOUS SHORTCAKES – A LITTLE SLICE OF HEAVEN Hands-On Class

Sarah’s made-by-hand shortcakes are created with simple ingredients and are absolutely scrumptious when fruits are fresh and in-season. These beloved classics may just become your go-to for summer and definitely worth a try. Buttermilk Shortcakes with Whipped Ricotta & Fresh Berry Compote • Peach ’n Cream Shortcakes with Honey-Balsamic Glaze • Shortcakes with Key Lime Pastry Cream • Roasted Tomato, Basil, & Goat Cheese Frittata $40

WORLD FL AVORS HANDS-ON SUSHI, SUSHI HANDS-ON*

ROUTE 66 – THE MOTHER ROAD*

A little practice and some expert advice is all it takes to create your own sushi favorites at home. You won’t want to miss these terrific recipes.

Join Loretta for some stops along this world-famous highway. Come get your kicks with fabulous flavors from formerly famous places along the Mother Road. Delicious culinary discoveries from The Road will give you a taste of life on Route 66: The Main Street of America.

Hands-On Class

Garlic Edamame • Dynamite Roll with Spicy Tuna & Chili Mango Sauce • Boston Roll with Shrimp, Cucumber, & Avocado • Tijuana Hand Roll with Yellow Tail & Jalapeño $40 DP Mon., Mar. 4 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

Baked Onion Dip • Creamy Broccoli Soup • Family-Style Pot Roast with Egg Noodles • Savory Carrots au Gratin • Tin Roof Caramel Brownies à la Mode $40 ED Tues., Mar. 5 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

TACO TUESDAY

THE ASIAN KITC HEN Put down the phone and give the delivery guy a rest. You can prepare a fast, delicious Asian-inspired dinner at home. Start with everyday ingredients (that you can pronounce) and turn them into these delicious Asian classics. Summer Mai Tai • Shrimp Rangoon in Wonton Cups • Ramen Napa Cabbage Salad • Soy Marinated Pork Tenderloin with Apricot Almond Relish • Seared Scallops with Asian Vinaigrette • Banana, Strawberry, & Nutella Wontons $40 BH Sun., Apr. 7 12:00-2:00 DP Tues., Mar. 12 6:30-8:30 SR Wed., Mar. 20 11:00 AM-1:00 WO Mon., Mar. 18 6:30-8:30 Liz Parker, Culinary Professional Instructor for Dierbergs since 2016

PM PM PM PM

Hands-On Class

Discover the reason why tortillas are served at virtually every Mexican meal. It’s because almost everything can – and should be – tucked into a homemade tortilla. So come learn to make homemade flour and corn tortillas from scratch and get lots of bright, fresh filling ideas. Take this weeknight institution to a whole new level. Que delicioso! Grilled Avocado Guacamole • Homemade Corn & Flour Tortillas • Chipotle Grilled Pork Tacos with Tropical Salsa • Fish Tacos with Lime Cilantro Sour Cream & Roasted Pepper Salsa • Black Bean & Sweet Potato Nachos with Queso $42 DP Tues., Mar. 26 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

RUSTIC SICILIAN FL AVORS Some of America’s best-loved Italian foods come from Sicily. The essence of Sicilian cooking is simplicity, transforming regional ingredients into amazing dishes. Sally serves up a taste of this sunny island at its best with her homemade specialties. You’ll discover a passion for Italy in every bite! Pasta e Fagioli Soup • Chopped Salad with Fresh Basil Vinaigrette • Italian Beef • Rigatoni Carbonara • Rosemary-Parmesan Focaccia Bread • Raspberry Gelato

$40

BH Mon., Apr. 8 6:30-8:30 PM ED Wed., Mar. 27 11:00 AM-1:00 PM SR Tues., Apr. 2 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

BH Sun., Apr. 28 1:00-3:00 PM DP Mon., Apr. 15 6:30-8:30 PM WO Sun., Mar. 31 1:00-3:00 PM Sarah Hulme, Culinary Professional Instructor for Dierbergs since 2018

TAMALES, SANGRIA , & CERVEZA 2019* Hands-On Class

Popular in southwestern and Mexican cooking, tamales – little packages of corn masa dough – are quickly becoming one of America’s favorite wrapped foods. They are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. It’s true that good things do come in small packages. Olé! Rosé Sangria • Roasted Tomato Guacamole with Chips • Red Chile & Pork Tamale • Wild Mushroom Tamale • Avocado Lime Crema • Fresh Pico de Gallo • Double Chocolate Pecan Tamale with Brown Butter Praline Sauce Plus you’ll enjoy a tasting of Mexican Beers courtesy of Rrëy. $42 WO Fri., Apr. 26 6:30-9:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

* Back by popular demand.

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)


C HEERS! ANHEUSER-BUSCH ST. PADDY’S DAY BEER TASTING DINNER Break out the green! Celebrate with a fantastic dinner of Irish-inspired foods and toast St. Patrick’s Day with fine Anheuser-Busch beers. Our beer expert will explain how beers are made and show you how to pair them with your favorite foods. Hearty Reuben Dip • Warm Spinach Salad with Apples & Bacon • Shepherd’s Pie • Irish Soda Bread • Baileys Irish Cream Brownies $40 BH Thurs., Mar. 14 6:30-8:30 PM Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007 With Special Guest Instructor Mike Amad, Brewmaster Anheuser-Busch InBev Brewery Instructor for Dierbergs since 2010

PART Y TIME WITH RUM & TEQUIL A* Say farewell to winter and take a culinary trip with us to the islands. This simple tropical menu captures the amazing flavors and unique spirit of paradise! Dive into these sun-drenched, party-perfect recipes. The only thing missing is the sand between your toes. Tropical Tiki Tini Cocktail • Pink Palomas Cocktail • Tequila Chicken Wings • Margarita Fruit Salad • Oven BBQ Brisket • Rancher’s Potato Salad • Black Bottom Rum Mousse Pie $42 BH Thurs., Apr. 25 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

Location Wines present…

FOOD & WINE PAIRING FROM AROUND THE WORLD Join us to gain insight in how the characteristics of a dish play a role in making a memorable wine pairing to enhance the dining experience. You’ll explore the world in a wine glass! Mixed Green Salad with Warm Goat Cheese & Roasted Berries (California) • Chicken & Artichoke Paella with Roasted Red Pepper Aïoli (Spain) • Shrimp Salad on Grilled Bread with Marinated Cucumbers (New Zealand) • Cannoli with Chocolate Mascarpone Cream & Pistachios (Italy) $45 ED Thurs., Apr. 4 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

WEEKENDS IN THE KITC HEN Beam Suntory presents…

TRENDY SIPS, SMALL PL ATES & ST YLISH BITES Hands-On Class

Start your party off right with these easyto-prepare and impressive-to-serve finger food recipes. Add popular cocktails for a splash of fun at your next appetizer gathering. Your guests will break into smiles when they see the stunning spread on your spring party table. Crostini with Baked Mozzarella, Pancetta, & Lemon Fennel Slaw • Lobster Salad with Herb Oil in Fillo Cups • Asian Crab Cakes with Wasabi Relish & Cucumber Salad • Grilled Beef & Zucchini Skewers with Mint Dressing • Stilton Crackers with Fig Jam & Fresh Berries $42 DP Thurs., Mar. 21 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014 With Special Guest Instructor Steve Eades, Territory Manager, Beam Suntory

Angel’s Envy Bourbon presents…

DIVINELY INSPIRED DINNER Hands-On Class

Kick your meals to whole new level by adding a touch of Angel’s Envy to your recipes. Christie presents this award-winning bourbon as a distinctive ingredient in her spirited appetizer, salad, and dessert recipes. Turn your party into the event of the season. Bourbon Buffalo Cauliflower Fritters • Brussels Sprout Salad with Apples, Candied Walnuts, & Bourbon Bacon Dressing • Fettuccine Alfredo with Smoked Mushroom Cream Sauce & Seared Salmon • Chocolate Torte with Bourbon Caramel Sauce $42 DP Thurs., Apr. 11 6:30-8:30 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014 With Special Guest Instructor Clare Noble, Angel’s Envy Whiskey Guardian

Burgers’ Smokehouse presents…

BOURBON & BACON* Explore two favorite Southern flavors in this high-proof cooking adventure. Sally’s amazing recipes use one (or both) of these smoky ingredients. This class is a must for anyone who loves either bourbon or bacon – or both! Vanilla Old Fashioned • Maple-Bourbon Smash • Kentucky Special • Spinach Salad with Bacon, Blue Cheese, & Bourbon Vinaigrette • Braised Beef Brisket with Bourbon-Peach Glaze • Bourbon & Maple Braised Brussels Sprouts with Bacon • Bacon Bourbon Brownies with Pecans $40 BH Wed., Apr. 24 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

FRIDAY NIGHT DINE: PIZZA – EAT OUTSIDE THE BOX*

SUNDAY FUNDAY: LIGHT & FL AKY BISCUITS

Roll up your sleeves and create your own handmade pizza crust. Then add the toppings. Keep it classic or get a little creative and try something new.

Homemade biscuits are super easy to make and taste quite amazing. While they’re beloved for breakfast, biscuits make the perfect side dish for any meal, any time of day. Nothing says hospitality on a plate more than Southern biscuits.

Hands-On Class

Basic & Easy Pizza Crust • STL Favorite Pepperoni Pizza • BBQ Chicken Pizza • Pizza Margherita • Cauliflower Crusted Veggie Pizza • Chocolate Chip Cookie Pizza with Nutella Drizzle $40 ED Fri., Mar. 15 7:00-9:00 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997

FRIDAY NIGHT DINE: GO-TO SPRING ENTRÉES Get rave reviews at your next party with a fabulous entrée. The hardest part will be deciding which of Sally’s memorable main courses to make first! Pork Saltimbocca with Polenta • Handmade Three-Meat & Spinach Ravioli with Basil Marinara Sauce • Grilled Salmon with Tropical Fruit Salsa • Asparagus Fettuccine Carbonara • Peach Upside-Down Cake with Homemade Butterscotch Sauce $42 BH Fri., Mar. 29 6:30-8:30 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

FRIDAY NIGHT DINE: FRENC H BISTRO Serve simple dishes for dinner by taking inspiration from French bistros. These classic French foods paired with French wines can easily be made at home. Grilled Artichokes with Béarnaise Sauce • Mini-Smoked Salmon Croque Monsieur • Heirloom Tomato & Goat Cheese Tart on Haricots Verts & Hazelnut Salad • Gnocchi with Herb Butter Sauce • Scallops & Grilled Summer Squash • Raspberry Clafoutis $40 DP Fri., Apr. 5 7:00-9:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

SATURDAY NIGHT DINE: SPRINGTIME SEAFOOD Looking for seafood dishes that are nothing short of sublime? Go beyond the expected and make some truly wolf-down worthy seafood dishes.

Hands-On Class

Southern Buttermilk Biscuits with Sausage Gravy • Angel Biscuits with Cinnamon Crust • Blueberry White Chocolate Scones • Cornmeal Chive Biscuits • Crunchy Sweet Potato Maple Biscuits $40 DP Sun., Mar. 3 12:00-2:00 PM Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

SUNDAY FUNDAY: WAKE UP TO BRUNC H* Need an excuse to rise and shine? Instead of cowering under the covers, warm up on a chilly morning with an indulgent feast for family and friends. After all, breakfast is the most important meal of the day. Start your Sunday off right and join us for brunch. Blushing Mimosas • Crème Brûlée French Toast • Baked Breakfast Enchiladas • Loaded Breakfast Hash • Savory Ricotta, Bacon, Spinach, & Pesto Crêpes • Sweet Whipped Mascarpone with Vanilla Bourbon Strawberries Crêpes $40 WO Sun., Mar. 10 12:00-2:00 PM Sarah Hulme, Culinary Professional Instructor for Dierbergs since 2018

SUNDAY FUNDAY: A PERFECT WEEKEND BRUNC H When the weekend rolls around, you don’t want another bowl of cereal. Start the day strong with a real breakfast like this fabulous morning feast. Sally put a modern spin on the classic brunch with these simple recipes. So stay in your jammies just a little longer and linger over these wonderful weekend breakfast dishes. Caribbean Cooler • Tropical Fruit Salad • Roasted Tomato Caprese Frittata • Lemon Blueberry Cinnamon Rolls with Cream Cheese Icing • Caramelized Onion, Wild Mushroom, Apple, & Gruyère Bites • Bananas Foster Buttermilk Pancakes $40 BH Sun., Mar. 24 12:00-2:00 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007

Honey Whiskey Ginger Lemonade • Mini Caprese Sandwiches with Crab • Tequila Marinated Shrimp with Queso & Tortillas • Lemon & Tarragon Dressed Lobster Rolls • Penne Pasta with Dill Cream & Smoked Salmon • Blueberry Shortcake with White Chocolate & Lemon Cream $45 DP Sat., Mar. 30 7:00-9:00 PM Sarah Hulme, Culinary Professional Instructor for Dierbergs since 2018

* Back by popular demand.

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

8


DATE NIGHT FROM THE RESTAURANT MENU: A TASTE OF THE LOU Hands-On Class MUC H-LOVED ITALIAN Hands-On Class

No need to make a trip to The Hill for Italian tonight because anything they can do, you can do better. Simply spend a little time in our kitchen and you’ll get the menu, guidance, and confidence to prepare your own restaurant-style Italian meal at home. Limoncello Martini • Skewered Tortellini & Shrimp with Pesto Dipping Sauce • Classic Caesar Salad with Parmesan Crisps • Chicken Marsala en Croûte • Green Beans Gremolata • Dark Chocolate Frangelico Lava Cakes for each couple $100 BH Fri., Apr. 12 7:00-9:00 PM Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007 ED Fri., Apr. 5 7:00-9:00 PM Loretta & Tim Evans, Instructors SR Fri., Mar. 29 7:00-9:00 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998 WO Sat., Apr. 13 7:00-9:00 PM Eluka Moore, Culinary Professional Instructor for Dierbergs since 2015

Nancy has reimagined classic St. Louis dishes in the most stylish way. You’ll love her deliciously sophisticated take on this favorite hometown fare. World’s Fair Iced Tea (aka Long Island) • St. Louis Italian Salad with Provel Cheese • Bobby’s Creole Shrimp Remoulade • Del Pietro’s Grilled Asparagus & Portabella Mushrooms with Balsamic Vinaigrette • The Pasta House Co. Pasta con Broccoli • The Hill Gooey Butter Cake for each couple $100 DP Sat., Apr. 6 7:00-9:00 PM Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006

THE ULTIMATE MEAT & POTATO DINNER Hands-On Class

Combining two favorites – a perfectly cooked steak with updated mashed sweet potatoes – results in a scrumptious meal. Add cheesy biscuits and a homemade pie, and you’ll have a winning dinner for friends. In this truly hands-on class, you’ll will work in groups of four to create the entire dinner menu. Balsamic Glazed Rib-Eyes with Seared Tomatoes • Mashed Sweet Potatoes with Goat Cheese, Rosemary, & Olive Oil • Cheesy Peppered Biscuits • Easy Key Lime Pie for each couple $100 WO Sat., Apr. 6 7:00-9:00 PM Chef Beth Wilkinson Dierbergs Culinary Professional School of Cooking Manager since 2015

MAKE IT MEXICAN! Hands-On Class

Mention Mexican food and everybody smiles. So why not have a little fun this weekend? Spice up your life with the big flavors of these authentic south-ofthe-border specialties. Sangria • Homemade Guacamole & Chips • Salsa Fresca • Baja Fish Tacos • Fried Plantains with Homemade Ketchup • Empanaditas with Picadillo • Homemade Fried Churros for each couple $100 BH Sat., Mar. 23 7:00-9:00 PM SR Fri., Apr. 5 7:00-9:00 PM WO Fri., Mar. 22 7:00-9:00 PM Nancy Raben, DTR, Culinary Professional Instructor for Dierbergs since 2006

RUM AWAY Add a splash of the Caribbean’s favorite spirit to this fun-in-the-sun menu! We’re stirring up some fresh and fruity cocktails and savory dishes for your next party. Dark & Stormy Cocktail • Cajun Lemonade • Mango Pomegranate Guacamole with Fresh Lime Tortilla Chips • Coconut Chicken Skewers with Mango Chutney • Pasta with Spicy Lobster Sauce • Curry Vegetable Samosas • Pineapple Beignets with Ginger Lemongrass Cream for each couple $100 DP Sat., Mar. 9 7:00-9:00 PM Sarah Hulme, Culinary Professional Instructor for Dierbergs since 2018

COZY DINNER AT HOME Learn how to create a cozy dinner for two or a small group with a few special ingredients to take it to the next level. Roasted Pork with Mustard Tarragon Cream Sauce • Creamy Mashed Potatoes • Bacon-Wrapped Green Bean Bundles • Honey Roasted Apples with Vanilla Ice Cream & Toasted Almonds for each couple $90 WO Fri., Mar. 8 7:00-9:00 PM Eluka Moore, Culinary Professional Instructor for Dierbergs since 2015

DINNER & WINE – UPDATED ITALIAN FARE Bring the taste of Italy to your dinner table. Paired with wine, each superb course of inspiring Italian recipes are perfect for any occasion. Shrimp Scampi served with Relax Pinot Grigio • Italian Salad with Basil Vinaigrette served with Z. Alexander Brown Sauvignon Blanc • Handmade Tagliatelle Bolognese with Prosciutto-Provolone topped Focaccia served with Mercer Red Blend & Noble Vines 667 Pinot Noir • Three-Layer Cannoli Cake served with Schmitt Sohne Auslese Riesling for each couple $100 BH Fri., Apr. 5 7:00-9:00 PM Sally Bruns, Dierbergs Culinary Professional School of Cooking Manager since 2007 With Special Guest Instructor Rick Schenk, CSW Certified Sommelier, Certified Cicerone Delicato Family Vineyards Instructor for Dierbergs since 2006

GIRLS’ NIGHT OUT SPRINGTIME IN PARIS

AT THE TIKI LOUNGE

L ADIES WHO BRUNC H

This simple menu with elegant touches has a French accent that anyone can master. Paired with just the right wine, dinner is chic, easy, and oh so French!

Mix the cocktails and light the torches — it’s tiki time! If you can’t escape to the tropics, here’s a island supper to get you out of a rut and into a sunnier state of mind. There’s only one rule of tiki culture – you have to have fun with the food.

Do you really need a reason to get together with the girls? Gather your gal pals at our place for a time to revive, replenish – and not go shopping for a change. You’ll learn how to turn everyday ingredients into something special, along with planning tips and tricks to execute an impressive brunch menu for any occasion.

Hands-On Class

Classic French Onion Soup • Salade Niçoise • Coq Au Vin • Haricots Verts with Toasted Almonds • Yeast Rolls with Gruyère Barbarossa Rum Punch • Tropical Breeze Daiquiri • Singapore Sling • Grilled & Thyme • Lemon Berry Clafouti $42 Coconut Shrimp • Maui Gazpacho BH Thurs., Mar. 28 6:30-8:30 PM Shooters • Guava Glazed Salmon with Chef Linda Walton, Cookbook Author Mango Veggie Salad • Tiki Pineapple Instructor for Dierbergs since 2007 & Macadamia Nut Tarts $40 ED Thurs., Apr. 11 6:30-8:30 PM Loretta Evans, Dierbergs Culinary Professional School of Cooking Manager since 1997 SR Thurs., Mar. 28 6:30-8:30 PM Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

DP Thurs., Apr. 4 6:30-8:30 PM Lindsay Schardan, Culinary Professional Instructor for Dierbergs since 2013

Darling Clementine Mocktail • Berry Patch Fruit Salad with Whipped Greek Yogurt • Sausage, Cheese, & Greens Croissant Casserole • Ultimate Breakfast Potatoes • Fluffy Carrot Cake Muffins $38 WO Tues., Apr. 30 6:30-8:30 PM Eluka Moore, Culinary Professional Instructor for Dierbergs since 2015

WO Thurs., Mar. 28 6:30-8:30 PM Eluka Moore, Culinary Professional Instructor for Dierbergs since 2015

9

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

DID YOU KNOW… Use metal measuring cups for the most precise measurements. Plastic cups can warp over time.


C HEFS, RESTAURATEURS, & AUTHORS TONY’S

FRIDAY NIGHT BITES

Tony’s Restaurant in downtown St. Louis is renowned for its impeccable service and superb menu. Join Chef Gerard and his wife, Theresa, as they prepare this elegant feast.

Meatless Fridays during Lent don’t have to be difficult. See just how easy going meatless can be with Chef Lee’s take on this Lenten tradition. Keep these succulent seafood and filling vegetarian dinner ideas close at hand through the season and you’ll satisfy your wildest dreams. These main dishes may be meatless, but they’re still hearty

Tony’s Salad • Chicken with Artichokes & Peas • Romano Fettuccine Alfredo • Grand Marnier Soufflés $50 DP Thurs., Apr. 18 7:00-9:30 PM WO Thurs., Mar. 21 7:00-9:30 PM Executive Chef Gerard Germain Tony’s Restaurant – St. Louis MO Instructor for Dierbergs since 1978

C HEF JAC K MAC’S SPRING TABLE Chef Jack Mac’s eclectic menu is largely responsible for the surge in popularity at The Boathouse in Forest Park. Join this talented and entertaining chef as he shares a casually classy menu with a lot of spring flair – perfect for weekend entertaining. Spring Asparagus Lemon Tart with Morel Mushroom Ragout • Tuscan Chicken Thighs Cacciatore • Grana Creamy Polenta topped with Flash-Fried Artichoke Hearts • Blueberry Crumb Cake with Royal Icing $50 DP Wed., Apr. 3 6:30-8:30 PM WO Tues., Apr. 23 6:30-8:30 PM Executive Chef Jack West MacMurray III The Boathouse in Forest Park Instructor for Dierbergs since 2004

Roasted Vegetable Salad • Shrimp & Lobster Risotto • Eggplant Lasagna • Mediterranean-Style Tilapia • Chocolate Waffles & Coffee Ice Cream $40 BH Mon., Mar. 11 6:30-8:30 PM DP Wed., Mar. 20 6:30-8:30 PM ED Thurs., Mar. 28 6:30-8:30 PM Chef Lee Gustin, Owner Mise en Place Hospitality Services Instructor for Dierbergs since 2018

WAKE UP YOUR SENSES Make use of fresh spring produce, herbs, and spices to excite and wake up your senses. This bright and refreshing dinner party menu takes advantage of the colorful greens and vegetables that are in season this time of year, starting with fresh salad greens and ending with a refreshing spring dessert. This delicious season of eating will awaken your taste buds after winter’s heavy meals. Field Green Salad with Avocado Ranch Dressing • Bar Harbor Roasted Chicken • Salt Boiled Red Potatoes with Sun-Dried Tomato Pesto • Thyme & Lemon Zested Asparagus • Orange-Infused Pineapple Upside-Down Cake $40 DP Thurs., Apr. 25 6:30-8:30 PM ED Tues., Apr. 30 6:30-8:30 PM Chef Lee Gustin, Owner Mise en Place Hospitality Services Instructor for Dierbergs since 2018

THE LUC K OF THE IRISH

OH, LÀ , LÀ! – IT’S FRENCH!

What are your plans for St. Patrick’s Day this year? Join us for lunch and celebrate the luck of the Irish with our delicious and easy St. Patrick’s Day recipes.

Take a break from your busy day and enjoy these simple French dishes that are truly sublime.

BH Thurs., Mar. 14 11:30 AM-12:30 SR Fri., Mar. 1 11:30 AM-12:30 SR Wed., Mar. 13 11:30 AM-12:30 WO Thurs., Mar. 14 11:30 AM-12:30 Dierbergs Culinary Professional

PM PM PM PM

Rosalie Serving presents…

ITALIAN SPRING IN NAPLES

Cooking in season is what Chef Linda (a.k.a. The Herb Lady) does best! So it comes as no surprise that every dish on her menu explodes with the flavors of seasonably available herbs: Scarborough Fair (parsley, sage, rosemary, and thyme). She shares some of her favorite spring dishes with you in this fragrant and flavorful class. Her cookbook, Cooking Through the Seasons with Herbs ($10), will be available for purchase at each class. (Cash or check only. No credit or debit cards.) Mushroom Parmesan Bruschetta • Salad of Spring Greens • Pork Tenderloin with Herb Pesto • Emerald Asparagus Rice • Thyme Veggie Bundles • Strawberry Cheesecake Tarts $40 BH Wed., Mar. 20 11:00 AM-1:00 BH Wed., Apr. 17 6:30-8:30 ED Wed., Apr. 10 11:00 AM-1:00 SR Wed., Mar. 27 11:00 AM-1:00 Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007

PM PM PM PM

CITIES IN A SONG: NEW YORK, NEW YORK* Start spreading the news and make your reservation to enjoy Linda’s classic NYC menu inspired by the city that never sleeps. Classic Manhattan Shrimp Toasts • Spinach Waldorf Salad • Beef Wellington • Gouda Mashed Potatoes • New York-Style Cheesecake $42 BH Tues., Apr. 2 6:30-8:30 PM Chef Linda Walton, Cookbook Author Instructor for Dierbergs since 2007

The rich cuisine of Naples can satisfy any food lover. This beautiful Mediterranean city offers countless famous and traditional must-eat foods that use the freshest seasonal ingredients and basic cooking techniques. Rosalie showcases the natural flavors of the food in her authentic Neapolitan menu. Her cookbook, Rosalie Serving Best Loved Italian ($24.95 retail), will be available for purchase at each class. Caponata (Marinated Eggplant Compote with Pita Wedges) • Chicken Gnocchi Soup with Alfredo Broth • Italian Breaded Chicken Rolls (Stuffed with Spinach, Prosciutto, & Provel Cheese) • Sugared Pecan Balls $40 BH Wed., Mar. 13 6:30-8:30 PM SR Tues., Apr. 9 6:30-8:30 PM Rosalie Fiorino Harpole, Cookbook Author Rosalie Serving Italian, Rosalie Serving Country, & Rosalie Serving Best Loved Italian Instructor for Dierbergs since 2008

WINE & DINE WITH SAUCE MAGAZINE What’s trending on the St. Louis food scene this spring? Sauce Magazine knows. Join us for an evening of cooking, eating, and talking about fabulous recipes to serve this season. Glenn Bardgett, contributor to Sauce, will pair wine varietals to complement each course. $65 DP Fri., Mar. 22 6:30-9:00 PM Heather Hughes, Managing Editor Sauce Magazine – St. Louis MO Instructor for Dierbergs since 2016 Meera Nagarajan, Art Director Sauce Magazine – St. Louis MO Instructor for Dierbergs since 2014 Glenn Bardgett, Wine Director Annie Gunn’s & Smokehouse Market Chesterfield MO Instructor for Dierbergs since 2012 Christie Maggi Dierbergs Culinary Event Center Chef Culinary Event Center Manager since 2014

OUT TO LUNC H

Stacked Reuben Sandwiches • Oven-Fried Potato Wedges • Key Lime Tart $20

COOKING THROUGH THE SEASONS WITH HERBS

French Dip Sandwiches with Au Jus • Salad Louise • Chocolate Glazed Profiteroles (Cream Puffs) filled with White Chocolate Mousse $20 BH Thurs., Apr. 18 11:30 AM-12:30 ED Wed., Apr. 17 11:30 AM-12:30 SR Thurs., Apr. 4 11:30 AM-12:30 SR Tues., Apr. 23 11:30 AM-12:30 WO Thurs., Apr. 11 11:30 AM-12:30 Dierbergs Culinary Professional

DID YOU KNOW… After cutting onions or garlic, rub your hands on stainless to remove the odor.

PM PM PM PM PM

* Back by popular demand.

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

10


YOUNG CHEF Grades 5th-8th

It’s time for a showdown, so bring your game. We’ll bake the cupcakes and round up the decorations, then you’ll use teamwork and creativity to do the rest. Each participant takes home six decorated cupcakes. $30 BH Sat., Mar. 16 ED Fri., Apr. 26 SR Sat., Apr. 27 10:00 WO Fri., Apr. 5 Dierbergs Culinary Staff

RAINBOW-LICIOUS

1:30-3:30 6:30-8:30 AM-12:00 6:00-8:00

PM PM PM PM

Grades 2nd-5th

RED Spaghetti Sauce & Meatballs • ORANGE Cheesy Garlic Bread • YELLOW Banana Split Parfaits • GREEN Beans Parmesan • BLUE Berry Muffins with Crumb Topping • INDIGO & VIOLET Grape Juice Punch $30 BH ED

Sat., Apr. 27 Sat., Mar. 16

1:30-3:30 PM 1:00-3:00 PM

SR Sat., Mar. 23 1:00-3:00 PM WO Sat., Mar. 9 11:00 AM-1:00 PM Dierbergs Culinary Staff

BUNNY TRAIL BREAKFAST Grades 2nd-5th

Bunny Leaf Fruit Salad • Peachy Keen French Toast • Caramelized Sausages • Scrambled Egg Nests • Blue Bird Nests • Bunny Breakfast Sundaes $30 SR Sat., Apr. 6 1:00-3:00 PM WO Sat., Mar. 23 11:00 AM-1:00 PM Dierbergs Culinary Staff

FAMILY AFFAIR

Easter Bunny Cake

$30

WO Sat., Apr. 13 11:00 AM-1:00 PM Becky Setzer, Dierbergs Bakery Manager & Cake Decorator Instructor for Dierbergs since 2018

BH Sat., Mar. 30 10:00 AM-12:00 PM SR Sat., Mar. 23 10:00 AM-12:00 PM WO Sat., Mar. 2 1:00-3:00 PM Dierbergs Culinary Staff

MY FAVORITE THINGS Parent & Child Grades 5th-8th

Crab Rangoon • Fiesta Fruit Salad with Honey Lime Dressing • Two-Topping Personal Pizzas • Pasta with Creamy Garlic Sauce • Chocolate Lava Cake for each team of two $60 AM-12:00 6:30-8:30 AM-12:00 6:00-8:00

PM PM PM PM

For Families Living with Type 1 Diabetes: Breakfast is the most important meal of the day. We have a number of quick and healthy breakfast food ideas, so you can whip up something nutritious in no time. So start the morning off on the right foot and give yourself the energy you need to tackle the day. Grab ’n Go Breakfast Bars • WalkingOut-the-Door Breakfast Taco • Berry Good Morning Fruit Salad • Rise ’n Shine Ham & Egg Cups • 5 Minutes to Go Yogurt Compote for each team of two $60 SR Sat., Mar. 2 10:00 AM-12:00 PM Jessica Kassel T1D mom and dietetic student at Fontbonne University Instructor for Dierbergs since 2017 Jennifer Kassel, Dierbergs Culinary Professional School of Cooking Manager since 1998

Parent & Child Grades K-4th

Mom’s Cinnamon Coffeecake • Dad’s Favorite Frittata • Sister’s Spring Fruit Kabobs • Brother’s Sunny Asparagus Salad • Gram’s Easy Pork Sausage • Gramp’s Eye-Opener Smoothies for each team of two $60 BH Sat., Mar. 16 10:00 AM-12:00 ED Fri., Mar. 8 6:30-8:30 SR Sat., Mar. 16 10:00 AM-12:00 WO Sat., Mar. 16 11:00 AM-1:00 Dierbergs Culinary Staff

PM PM PM PM

Bunny Bread Bowl Dip & Dunkers • Hoppy Easter Deviled Eggs • Bunny Chicken Bundles • Bunny Trail Mix • Brownies ’n Cream Bunny Cupcakes for each team of two $60

Hop on down the bunny trail and join us for a festive baking session. You’ll make this adorable bunny cake that will be a gorgeous centerpiece for any Easter table. It’s so cute, you’ll almost feel bad eating it!

Parent & Child Grades K-12th

BREAKFAST SCRAMBLE

SPRINGTIME FAMILY BRUNC H

Parent & Child Grades K-4th

Grades 2nd & Up

Cheesy Pita Chips with Dip • Garden Patch Salad with Croutons • Stromboli Sandwich • Blueberry Streusel Muffins • Baked Chocolate Pudding for each team of two $60

BH Sat., Apr. 27 10:00 ED Fri., Mar. 29 SR Sat., Apr. 13 10:00 WO Fri., Mar. 15 Dierbergs Culinary Staff

HOP TO IT! EASTER BUNNY CAKE

T1D Community Kitchen: Cook, Connect, Enjoy!

Parent & Child Grades 5th-8th

CUPCAKE WARS

JUNIOR CHEF

SPRING BAKE- A -THON

BH Sat., Apr. 13 10:00 AM-12:00 ED Fri., Apr. 12 6:30-8:30 SR Sat., Apr. 6 10:00 AM-12:00 WO Sat., Mar. 30 11:00 AM-1:00 Dierbergs Culinary Staff

PM PM PM PM

Kids in the Kitchen DIERBERGS SC HOOL OF COOKING HAS THE RECIPE FOR A CROWD-PLEASING PART Y! ALL AGES WILL ENJOY OUR COMPLETE BIRTHDAY PAC KAGES.

Make your child’s party extra special with optional take-home treats. • Petite Chef: Ages 5 & 6 • Junior Chef: Ages 7 to 10 • Young Chef: Ages 11 to 14 (Prices vary by age group)

VISIT DIERBERGS.COM/SC HOOL FOR MENUS AND DETAILS OR CALL TO SET UP YOUR PART Y TODAY!

HUNGRY FOR COOKING FUN THIS SUMMER? It’s going to be a delicious summer in our kitchen. Don’t miss out on exciting fun classes for children. Look for information in our May-June brochure available in stores on Thursday, April 4. Registration begins on Tuesday, April 9.

11

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)


MARC H 2019 CALENDAR BOGEY HILLS (BH)

DES PERES (DP)

S U N DAY

EDWARDSVILLE (ED)

M O N DAY

SOUTHROADS (SR)

T U E S DAY

WEST OAK (WO)

W E D N E S DAY

T H U R S DAY

3

4

Sunday Funday: Light & Flaky Biscuits DP 12:00-2:00 PM P.8

5

Hands-On Sushi, Sushi Hands-On* DP 6:30-8:30 PM

P.7

Queen’s Cuisine Tea Room presents…

Vegan Indian Fare SR 6:30-8:30 PM

The Comfort Kitchen WO 6:30-8:30 PM

10 Healthy Twist on Brunch BH 12:00-2:00 PM

P.3

Sunday Funday: Wake Up to Brunch* WO 12:00-2:00 PM P.8

17

P.6 P.6

The Asian Kitchen DP 6:30-8:30 PM

13 P.6 P.7

14 Out to Lunch: The Luck of the Irish BH 11:30 AM-12:30 PM

P.9

Anheuser-Busch St. Paddy’s Day Beer Tasting Dinner BH 6:30-8:30 PM

P.8

P.9

Plant-Based 101 – Budget Friendly Meals DP 6:30-8:30 PM

P.3

P.6

It’s Pi Day! SR 11:00 AM-1:00 PM

P.7

Out to Lunch: The Luck of the Irish WO 11:30 AM-12:30 PM

P.9

Dress Up Your Day with a Salad WO 6:30-8:30 PM

P.4

Rosalie Serving Presents…

Italian Spring in Naples BH 6:30-8:30 PM Air Fryer: The Easy Way to Cook ED 6:30-8:30 PM

The Comfort Kitchen ED 6:30-8:30 PM

P.5

Dress Up Your Day with a Salad SR 6:30-8:30 PM

Out to Lunch: The Luck of the Irish SR 11:30 AM-12:30 PM

P.4

Think Green for Spring WO 6:30-8:30 PM

Instant Pot: The Basics* WO 6:30-8:30 PM

P.4

P.10 P.6

20

The Sweet Life – Classic French Pastries BH 6:30-8:30 PM P.7 Easy & Delicious Gluten-Free Muffins DP 6:30-8:30 PM P.3

21

Cooking Through the Seasons with Herbs BH 11:00 AM-1:00 PM P.10

Making Fresh Pasta by Hand BH 11:00 AM-1:00 PM

Friday Night Bites DP 6:30-8:30 PM

Plant-Based 101 – Budget Friendly Meals BH 6:30-8:30 PM P.3

P.10

P.6

Beam Suntory presents…

Casual Restaurant Favorites at Home ED 6:30-8:30 PM P.4

The Asian Kitchen SR 11:00 AM-1:00 PM

P.7

Trendy Sips, Small Plates & Stylish Bites DP 6:30-8:30 PM P.8

Seafood Fridays SR 6:30-8:30 PM

P.5

One-Pot Dinners: Pasta Edition WO 6:30-8:30 PM

P.4

Dress Up Your Day with a Salad ED 6:30-8:30 PM

P.4

The Asian Kitchen WO 6:30-8:30 PM

P.7

Air Fryer: The Easy Way to Cook SR 11:00 AM-1:00 PM

P.6

Tony’s WO

26

Queen’s Cuisine Tea Room presents…

P.8

Vegetarian Cast Iron BH 6:30-8:30 PM

P.3

Meatless Monday DP 6:30-8:30 PM

P.7

Casual Restaurant Favorites at Home WO 6:30-8:30 PM P.4

19

25

31 Glorious Shortcakes – A Little Slice of Heaven WO 1:00-3:00 PM

P.4

18

24

P.4

Handmade Pasta, Please! BH 6:00-8:30 PM

St. Patrick’s Day Feast – Go Beyond Corned Beef WO 6:30-8:30 PM

P.5

Light & Lemony* SR 6:30-8:30 PM

The Comfort Kitchen SR 11:00 AM-1:00 PM

Friday Night Bites BH 6:30-8:30 PM

P.10

P.4

P.7

12

Pizza! The Ultimate American Pie DP 6:30-8:30 PM

The Bountiful Bread Basket SR 1:00-3:00 PM

P.5

7 St. Patrick’s Day Feast – Go Beyond Corned Beef BH 6:30-8:30 PM

Route 66 – The Mother Road* ED 6:30-8:30 PM

11

Air Fryer: The Easy Way to Cook BH 6:30-8:30 PM

Sunday Funday: A Perfect Weekend Brunch BH 12:00-2:00 PM

P.3

6

Casual Restaurant Favorites at Home BH 6:30-8:30 PM P.4

P.3 P.3

7:00-9:30 PM

P.10

The Comfort Kitchen BH 6:30-8:30 PM

P.5

2 7 Spring Baking – From Sweet to Savory 28 BH 11:00 AM-1:00 PM P.7

Taco Tuesday DP 6:30-8:30 PM

P.7

Learn to Shop for a Healthier You! Tour BH 6:30-8:00 PM P.2

Girls’ Night Out: Springtime in Paris BH 6:30-8:30 PM P.9

The Smart Kitchen: Chicken Specialties* ED 6:30-8:30 PM P.3

Learn to Shop for a Healthier You! Tour DP 10:00-11:30 AM P.2

Friday Night Bites ED 6:30-8:30 PM

Rustic Sicilian Flavors ED 11:00 AM-1:00 PM

P.7

Just One Dish – All for One, One for All! SR 11:00 AM-1:00 PM P.4

Cooking Through the Seasons with Herbs SR 11:00 AM-1:00 PM P.10

Girls’ Night Out: Springtime in Paris SR 6:30-8:30 PM P.9

From the Sea WO 6:30-8:30 PM

Girls’ Night Out: Springtime in Paris WO 6:30-8:30 PM P.9

P.5

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

P.10

12


F R I DAY

Classes You’ll Love! DIERBERGS SC HOOL OF COOKING PROS CAN HELP PL AN YOUR NEXT DATE NIGHT, BRIDAL/BABY SHOWER OR CORPORATE EVENT WITH A FUN AND UNIQUE CULINARY-INSPIRED EVENT!

S AT U R DAY

1 2 Candy Bar Cupcakes DP 6:30-8:30 PM

P.7

Out to Lunch: The Luck of the Irish SR 11:30 AM-12:30 PM

P.9

Instant Pot: The Basics* WO 11:00 AM-1:00 PM

T1D Community Kitchen:

Breakfast Scramble (Parent & Child Grades K-12th) SR 10:00 AM-12:00 PM

P.11

P.6

Spring Bake-a-thon (Parent & Child Grades 5th-8th) WO 1:00-3:00 PM

P.11

P.4

Date Night: Rum Away DP 7:00-9:00 PM

8

9

Think Green for Spring BH 11:00 AM-1:00 PM

Missouri Beef Industry Council presents…

Weekend Party: Beef & Wine Pairing DP 7:00-9:00 PM P.5 Springtime Family Brunch (Parent & Child Grades K-4th) ED 6:30-8:30 PM

Rainbow-licious (Grades 2nd-5th) WO 11:00 AM-1:00 PM

P.9 P.11

P.11

Seafood Fridays SR 11:00 AM-1:00 PM

P.5

Date Night: Cozy Dinner at Home WO 7:00-9:00 PM

P.9

15

16

Friday Night Dine: Pizza – Eat Outside the Box* ED 7:00-9:00 PM

P.8

St. Patrick’s Day Feast – Go Beyond Corned Beef SR 11:00 AM-1:00 PM

P.4

My Favorite Things (Parent & Child Grades 5th-8th) WO 6:00-8:00 PM

P.11

22

Springtime Family Brunch (Parent & Child Grades K-4th) BH 10:00 AM-12:00 PM

P.11

Cupcake Wars (Grades 5th-8th) BH 1:30-3:30 PM

P.11

Day in the Kitchen: Seriously Seafood* DP 11:00 AM-3:00 PM P.6 Rainbow-licious (Grades 2nd-5th) ED 1:00-3:00 PM

P.11

Springtime Family Brunch (Parent & Child Grades K-4th) SR 10:00 AM-12:00 PM

P.11

Springtime Family Brunch (Parent & Child Grades K-4th) WO 11:00 AM-1:00 PM

P.11

23

Wine & Dine with Sauce Magazine DP 6:30-9:00 PM P.10

Date Night: Make It Mexican! BH 7:00-9:00 PM

P.9

Air Fryer: The Easy Way to Cook ED 11:00 AM-1:00 PM

Warm Plant-Based Soups DP 12:00-2:00 PM

P.3

Date Night: Make It Mexican! WO 7:00-9:00 PM

P.6 P.9

Spring Bake-a-thon (Parent & Child Grades 5th-8th) SR 10:00 AM-12:00 PM

P.11

Rainbow-licious (Grades 2nd-5th) SR 1:00-3:00 PM

P.11

Bunny Trail Breakfast (Grades 2nd-5th) WO 11:00 AM-1:00 PM P.11

29

30

Friday Night Dine: Go-To Spring Entrées BH 6:30-8:30 PM P.8 Spring Floral Centerpiece & Tablescape ED 12:00-2:00 PM P.5 My Favorite Things (Parent & Child Grades 5th-8th) ED 6:30-8:30 PM

P.11

Date Night: From the Restaurant Menu – Much-Loved Italian SR 7:00-9:00 PM P.9

13

Spring Bake-a-thon (Parent & Child Grades 5th-8th) BH 10:00 AM-12:00 PM Saturday Night Dine: Springtime Seafood DP 7:00-9:00 PM

P.11

P.8

Hop to It! (Parent & Child Grades K-4th) WO 11:00 AM-1:00 PM P.11

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

SIG N UP NOW AT DIERBERGS.COM


APRIL 2019 CALENDAR BOGEY HILLS (BH)

DES PERES (DP)

EDWARDSVILLE (ED)

SOUTHROADS (SR)

WEST OAK (WO)

S U N DAY

M O N DAY

T U E S DAY

W E D N E S DAY

T H U R S DAY

1

2

3

4

Seafood Fridays BH 6:30-8:30 PM

P.5

Cities in a Song: New York, New York* BH 6:30-8:30 PM P.10

Dress Up Your Day with a Salad BH 6:30-8:30 PM

Spring Pasta Workshop DP 6:30-8:30 PM

P.6

Just One Dish – All for One, One for All! DP 6:30-8:30 PM P.4

Chef Jack Mac’s Spring Table DP 6:30-8:30 PM

From the Sea ED 6:30-8:30 PM

P.5

Rustic Sicilian Flavors SR 6:30-8:30 PM

P.7

Bistro Night at Home ED 11:00 AM-1:00 PM

P.4

Meatless Monday WO 6:30-8:30 PM

P.3

Air Fryer: The Easy Way to Cook WO 6:30-8:30 PM

P.6

From the Sea SR 6:30-8:30 PM

P.5

P.4

Girls’ Night Out: At the Tiki Lounge DP 6:30-8:30 PM P.9

P.10

Location Wines present… Food & Wine Pairing from Around the World

ED

6:30-8:30 PM

P.8

Out to Lunch: Oh, Là, Là! – It’s French! SR 11:30 AM-12:30 PM P.9

Easy & Delicious Gluten-Free Muffins WO 6:30-8:30 PM P.3

7 8 9 10 11 The Asian Kitchen BH 12:00-2:00 PM

P.7

Rustic Sicilian Flavors BH 6:30-8:30 PM

P.7

Healthy Dinners on a Dime BH 6:30-8:30 PM

P.4

Oh, You Sweet Things! DP 6:30-8:30 PM

P.7

Dress Up Your Day with a Salad DP 6:30-8:30 PM

P.4

Spring into a New Way of Life SR 6:30-8:30 PM

P.3

Seafood Fridays WO 6:30-8:30 PM

P.5

Cooking Through the Seasons with Herbs ED 11:00 AM-1:00 PM P.10

Easy & Delicious Gluten-Free Muffins BH 6:30-8:30 PM P.3 Angel’s Envy Bourbon presents…

Divinely Inspired Dinner DP 6:30-8:30 PM

Rosalie Serving presents…

P.8

Italian Spring in Naples SR 6:30-8:30 PM

P.10

Girls’ Night Out: Springtime in Paris ED 6:30-8:30 PM P.9

Luxurious Spa-tacular WO 6:30-8:30 PM

P.5

Casual Restaurant Favorites at Home SR 6:30-8:30 PM P.4 Out to Lunch: Oh, Là, Là! – It’s French! WO 11:30 AM-12:30 PM P.9

14

15

Beignets & Bellinis* DP 12:00-2:00 PM

P.7

Reinventing Desserts ED 1:00-3:00 PM

P.3

21

HAPPY EASTER

Elegant Easter Dinner BH 6:30-8:30 PM

P.4

Glorious Shortcakes – A Little Slice of Heaven DP 6:30-8:30 PM

P.7

Meatless Monday SR 6:30-8:30 PM

P.3

Healthy Dinners on a Dime WO 6:30-8:30 PM

P.4

Spring Baking – From Sweet to Savory ED 6:30-8:30 PM P.7

Cooking Through the Seasons with Herbs BH 6:30-8:30 PM P.10

Out to Lunch: Oh, Là, Là! – It’s French! BH 11:30 AM-12:30 PM P.9

Sensational Spring Dinner WO 6:30-8:30 PM

Spring into a New Way of Life DP 6:30-8:30 PM

Tony’s DP

When Sally Makes Dinner… Spring Celebration* BH 6:30-8:30 PM

P.4

The Basics: Knife Skills* BH 6:00-8:30 PM

Around the World Dumplings DP 6:30-8:30 PM

P.6

29 Meatless Monday BH 6:30-8:30 PM

P.5

P.3

P.6

P.10

7:00-9:30 PM

P.10

Think Green for Spring SR 11:00 AM-1:00 PM

P.4

Queen’s Cuisine Tea Room presents…

Small Bites on the Patio WO 6:30-8:30 PM

P.5

P.3

24

Out to Lunch: Oh, Là, Là! – It’s French! SR 11:30 AM-12:30 PM P.9 Chef Jack Mac’s Spring Table WO 6:30-8:30 PM

18

Out to Lunch: Oh, Là, Là! – It’s French! ED 11:30 AM-12:30 PM P.9 Vegetarian Cast Iron SR 6:30-8:30 PM

23

Glorious Shortcakes – A Little Slice of Heaven BH 1:00-3:00 PM

Cast Iron Cooking: The Only Way to Go! DP 1:00-3:00 PM P.6

17

22

28 P.7

16

25

Burgers’ Smokehouse presents…

Bourbon & Bacon BH 6:30-8:30 PM

P.8

Learn to Shop for a Healthier You! Tour SR 10:00-11:30 AM P.2 Learn to Shop for a Healthier You! Tour WO 6:30-8:00 PM P.2

Party Time with Rum & Tequila* BH 6:30-8:30 PM

P.8

Wake Up Your Senses DP 6:30-8:30 PM

P.10

Think Green for Spring ED 6:30-8:30 PM

P.4

Small Bites on the Patio SR 6:30-8:30 PM

P.5

3 0 P.3

Missouri Beef Industry Council presents…

Playing with Fire – Beef on the Grill DP 6:30-8:30 PM P.5 Queen’s Cuisine Tea Room presents…

Vegetarian Cast Iron ED 6:30-8:30 PM

P.3

Think Green for Spring SR 6:30-8:30 PM

P.4

Light & Lemony* BH 6:30-8:30 PM

P.4

Small Bites on the Patio DP 6:30-8:30 PM

P.5

Wake Up Your Senses ED 6:30-8:30 PM

P.10

Girls’ Night Out: Ladies Who Brunch WO 6:30-8:30 PM P.9

Just One Dish – All for One, One for All! WO 6:30-8:30 PM P.4

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)

14


S C H OOL OF COOK IN G MAY –JUN E B ROC H URE Available Thursday, April 4

at all Dierbergs Stores and Dierbergs.com

F R I DAY

S AT U R DAY

5

6

Date Night: Dinner & Wine – Updated Italian Fare BH 7:00-9:00 PM

P.9

Friday Night Dine: French Bistro DP 7:00-9:00 PM

P.8

Date Night: From the Restaurant Menu – Much-Loved Italian ED 7:00-9:00 PM P.9 Date Night: Make It Mexican! SR 7:00-9:00 PM Cupcake Wars (Grades 5th-8th) WO 6:00-8:00 PM

P.9

Day in the Kitchen: Classic Italian* DP 11:00 AM-3:00 PM Date Night: A Taste of the Lou DP 7:00-9:00 PM

Registration begins 9:00 AM, Tuesday, April 9

POLICIES P.6 P.9

Spring Floral Centerpiece & Tablescape ED 12:00-2:00 PM P.5 Hop to It! (Parent & Child Grades K-4th) SR 10:00 AM-12:00 PM P.11 Bunny Trail Breakfast (Grades 2nd-5th) SR 1:00-3:00 PM P.11

P.11

1 2 1 3 Date Night: From the Restaurant Menu – Much-Loved Italian BH 7:00-9:00 PM P.9 Hop to It! (Parent & Child Grades K-4th) ED 6:30-8:30 PM P.11 Healthy Dinners on a Dime SR 11:00 AM-1:00 PM These Are Paleo Salads WO 11:00 AM-1:00 PM

Hop to It! (Parent & Child Grades K-4th) BH 10:00 AM-12:00 PM P.11 Plant-tastic Plates DP 12:00-2:00 PM

P.3

P.3

Date Night: The Ultimate Meat & Potato Dinner WO 7:00-9:00 PM

P.9

ADULT CL ASSES • • • • • • • •

A separate account is needed for each School of Cooking location Register online (Dierbergs.com/school) using credit card. Register by phone (636-812-1336) using credit card or Dierbergs Gift Card. Register in person using credit card, Dierbergs Gift Card, cash, or check. Payment is required at time of registration. Sign up for the wait list if a class is sold out; you will not be charged. If a seat becomes available, everyone on the wait list will be notified by email, and the seat will be filled on a first come basis. Reserve a chair for yourself and one other registered guest no earlier than 30 minutes prior to class. Check in begins 10 minutes prior to class.

C HILDREN’S CL ASSES

P.4

My Favorite Things (Parent & Child Grades 5th-8th) SR 10:00 AM-12:00 PM

P.3

Easter Bunny Cake (Grades 2nd- & Up) WO 11:00 AM-1:00 PM P.11

P.11

Date Night: From the Restaurant Menu – Much-Loved Italian WO 7:00-9:00 PM P.9

19

Healthy Twist on Brunch WO 11:00 AM-1:00 PM

20

Children’s Class Waiver: All children age 18 and younger are required to have a completed Children’s Waiver to participate in classes at Dierbergs School of Cooking. Please bring the completed form (available at www. dierbergs.com/school) when your child attends a class.

• • • • •

Follow grade requirements according to the grade your child attended last fall. Parents accompany their child to class only for Parent/Child classes. Appropriate dress includes closed toe shoes and long hair tied back. Check in begins 10 minutes prior to class. Pick up your child at the School of Cooking promptly at the end of class.

CANCELL ATION • • •

26

27

Just One Dish – All for One, One for All! BH 11:00 AM-1:00 PM P.4

My Favorite Things (Parent & Child Grades 5th-8th) BH 10:00 AM-12:00 PM

P.11 P.11

Cupcake Wars (Grades 5th-8th) ED 6:30-8:30 PM

P.11

Rainbow-licious (Grades 2nd-5th) BH 1:30-3:30 PM

Light & Lemony* SR 11:00 AM-1:00 PM

P.4

Healthy Twist on Brunch DP 11:00 AM-1:00 PM

P.3

Small Bites on the Patio ED 12:00-2:00 PM

P.5

Tamales, Sangria, & Cerveza 2019* WO 6:30-9:00 PM P.7

Cupcake Wars (Grades 5th-8th) SR 10:00 AM-12:00 PM

P.11

Dierbergs reserves the right to cancel a class due to enrollment or emergency situations, including inclement weather. Cancellations or transfers are accepted up to 4 days prior to class. If you are unable to attend a class, you may send a substitute in your place.

REFUNDS • • •

Cancel online at least 4 days prior to class and receive full credit in your online School of Cooking account. Cancel by phone at least 4 days prior to class and receive either full credit in your online School of Cooking account or a full refund on your credit card. If you cancel less than 4 days prior to class or are a no-show, we regret that we are unable to refund any portion of your registration fee.

INCLEMENT WEATHER POLICY • In the event of inclement winter weather conditions or predictions, each Dierbergs School of Cooking location will determine whether or not to cancel a class approximately 4 hours prior to the start of the class. • We make every reasonable effort to conduct classes as scheduled. • If the class is canceled, Dierbergs will attempt to notify all enrolled students. • If class is held and you choose not to attend, we will mail the class recipes to you.

15

BOGEY HILLS (BH) | DES PERES (DP) | EDWARDSVILLE (ED) | SOUTHROADS (SR) | WEST OAK (WO)


The School of Cooking webpage has a new look • EA SY TO N AV IGAT E • U S ER FR IE ND LY • LOTS O F G RE AT C L ASSE S

Click to discover more!

We’d love to see what you’re cooking.

@ Dierbergs

@ dierbergs_markets

Dierbergs Markets

Profile for Dierbergs Markets

Dierbergs School of Cooking March-April 2019 Class Brochure  

Join us for our newest cooking classes this March and April at Dierbergs School of Cooking. Browse our offerings and then register at Dierbe...

Dierbergs School of Cooking March-April 2019 Class Brochure  

Join us for our newest cooking classes this March and April at Dierbergs School of Cooking. Browse our offerings and then register at Dierbe...