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L O O K AT B A C K C O V E R F O R E X T R A S AV I N G S !

3RD QUARTER 2013 CURRICULUM • JULY 1ST - OCTOBER 15TH

COME CELEBRATE OUR 36TH ANNIVERSARY!

Years

20% OFF* SHOPPING SPREE FOR YOU AND A FRIEND

Choose any one day between now and September 1st to bring your friend in for a 20% OFF SHOPPING SPREE. • *15% OFF electrics, cookware sets and cutlery sets • One coupon per customer • Coupon must be presented for discount • One day only • In store merchandise only • May not be combined with any other offer • Excludes Gift Cards and Classes • Expires 9/1/13

50% OFF Look inside for a schedule of special events, special offers, EXTRA coupon, month long giveaways and more! We want to say thank you for being with us for all of these years.

ONE COOKING CLASS OF YOUR CHOICE

EXCLUSIVE OFFER for YOU and a FRIEND

(VALID FOR UP TO TWO SEATS IN ONE CLASS!)

• Excludes tours • One coupon per customer. • Phone and instore orders only • Expires 7/15/13

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS


Notes From Ron & Devora... Dear friends: As fellow foodies and lovers of international cuisine, we want to remind you on your summer and fall travels to ask about cooking classes and places to dine. Our neighbors are going to Spain this fall, and we shared information about a cooking class in Barcelona that we enjoyed a few years back. Sharing that experience with them allowed us to go back to Spain in our minds! Food and sharing the experience is one of the many joys of travel. Bringing back some new recipes is great fun.  Check out Phillis’ class on Peruvian food for one hot new international food trend. Ron is part of a newly formed group, “Culinary Historians of San Diego”. It is open to all and just getting started. The first event was held at Anthony Star of the Sea Room, and had Kenny Alameda speaking about the fascinating history of the Tuna Industry here in San Diego. There is more to come, and we will keep you informed! Check out their website; chsandiego.com. Summer brings delicious produce from our gardens and Phillis Carey will be teaching some exciting classes featuring the bounty of the season. Summertime BBQ season is here, so get your grilling groove on in one of these great classes. We have lots of items in the store to support this outdoor sport like smoker chips, skewers, burger presses and more. Accessorize your BBQ! Vegan you say? Come check out Jen Felmley’s class on 9/20! We have lots of classes for special dietary preferences. See pages 16 and 17 of this curriculum for a break down. Our friends Ingrid Croce, and chef James Clark will be slated for the “good-bye” class for Croce’s on 9/9. She will be starting a new venture, and we will be excited to see what she has in store for us down the road. Best wishes Ingrid!

WE WILL NOT BE UNDERSOLD! If you find a lower price anywhere within 45 days of purchase, bring in a printed or electronic proof, and we will refund the difference. VISITING CHEFS AND COOKBOOK AUTHORS AT GREAT NEWS! Classes with VISITING CHEFS are noted with a ¬. Classes with COOKBOOK AUTHORS are noted with a!. Be sure to purchase your copies to have signed by the Instructor! These classes are a great way for students to learn, first hand, the secrets of masters. Come join us for an evening of fine food and fun. Katherine Humphus Exec. Chef Bo Beau and 100 Wines Bistro…7/1, 9/23 Phillis Carey author of Fast and Fabulous Chicken Breasts… too many dates to list, see inside for class details Ingrid Croce and James Clark Owner and Exec. Chef of Croce’s Restaurant and Jazz Bar, author of Thyme in a Bottle and Photographs and Memories…7/8, 9/9 George Geary Award Winning Culinary Tour Guide & author of 350 Best Salads & Dressings, Cheesecake Bible, 150 Best Donut Recipes, Complete Baking Cookbook and more…7/10, 7/13, 8/19, 9/14, 9/17 Diane Phillips James Beard Award Nominee and author of The Easy Pressure Cooker Cookbook; Slow Cooker: Best Cookbook Ever; Mediterranean Slow Cooker, Happy Holidays and You’ve Got it Made and more…7/12, 8/3, 8/23 Mineko Moreno author of Sushi for Dummies …7/10, 7/20, 8/10, 8/21, 9/7, 9/21, 9/30

We have stocked over 1000 new items just in the first half of the year. Soda makers from Soda Stream! Molecular gastronomy kits and ingredients, new sizes in Wellness soft floor mats… the list is long.

Stan Glenn and Chris Brill of Iowa Meat Farms and Siesel’s…7/22, 8/26, 9/16, 10/14

Our 36 year anniversary is this summer and we are having a month long sale-a-bration. Come see all of the fantastic items we have lined up and the special $36 dollar classes!

Tommy Gomes Local Catalina Offshore Products Fishmonger and Jennifer Felmley Culinary Instructor and Certified Culinary Nutritionist… 7/26, 9/13

We thank you for your business. We strive to be the best retailer in the housewares industry providing you with the latest information on food trends, recipes and equipment. Let us know what we can do for you! Warmly, Devora and Ron

Colette Christian Pastry Specialist…7/21, 9/1

Hugh Carpenter author of Hot Wok, Great Ribs, Fast Fish and Hot BBQ and more…8/23, 8/24 Jenny Engel and Heather Goldberg owners of SPORK FOOD and authors of Spork- Fed… 9/12 Wusthof Representative… 9/19 Vitamix Representative… 9/22 Deborah Schneider Executive Chef and Partner of SOL Mexican Cocina & author of Amor y Tacos, Mexican Slow Cooker and more… 10/2

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WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS


July

!¬MEDITERRANEAN TAPAS WITH CROCE’S INGRID CROCE & JAMES CLARK #1307082 MON JUL. 8, 6PM $49

¬SUMMERTIME STONE FRUIT WITH BO-BEAU KATHERINE HUMPHUS #1307012 MON JUL. 1, 6PM $49

Recipes: Buffalo Mozzarella with Balsamic Glazed Plums, Toasted Pine Nuts and Mint; Arugula Shaved Fennel and Apricot Salad; Brined Pork Chop with Brown Butter Mashed Potatoes; Black Garlic Romesco with Grilled Peaches; Seared Duck Breast with Plum Reduction, Roasted Shallots and Cauliflower Puree; “Peaches n Cream” Balsamic Marinated Peaches and Nectarines with Lemon Zest, White Balsamic Vinegar and Mascarpone Mousse.

ºRIHANDS-ON BASIC KNIFE SKILLS KATHERINE EMENEGGER #1307021 TUE JUL. 2, 10:30AM $44

Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives. * Please bring a sharp Chef’s knife to class. This is a 3 hour class. STUDENTS WILL RECEIVE A $25 VOUCHER FOR ANY KNIFE PURCHASE OVER $100 THE DAY OF CLASS.

!INDEPENDENCE DAY GRILLING PHILLIS CAREY #1307022 TUE JUL. 2, 6PM $36

IHANDS-ON SAUSAGE MAKING MARY ANN VITALE #1307032 WED JUL. 3, 6PM $49 Recipes: Sicilian Sausage; Breakfast Sausage; Chicken Apple Sausage. *Students will take home a pound of sausage.

!IHANDS-ON FRIDAY NIGHT DINNER PARTY: SUMMER ENTERTAINING PHILLIS CAREY #1307052 FRI JUL. 5, 6PM $49

Recipes: Arugula Salad with Fresh Nectarines, Feta and Raspberry Vinaigrette; Savory Parmesan Rosemary Scones; Crab and Mascarpone Stuffed Halibut with Almond Chive Crust; Lemony Risotto with Parmesan and Black Pepper; Orange Crepes with Macerated Blueberries with Grand Marnier Mascarpone Cream.

RIHANDS ON TAMALES ll KATHERINE EMMENEGGER #1307063 SAT JUL. 6, 11AM $49

Recipes: Banana Leaf Wrapped Chipotle Pork; Traditional Chicken with Green Olives and Potatoes; Southwestern Shrimp and Cilantro Pesto; Plantain with Roasted Corn and Black Beans; Mexican Chocolate with Kahlúa Spiked Raisins. This class is partially hands on and limited to 40 people, please bring an apron. Students will be bringing home one of each tamale. STUDENTS WILL RECEIVE a 25% DISCOUNT ON ANY FISSLER PRESSURE COOKER PURCHASED THE DAY OF CLASS.

ºRICALLING ALL KIDS: SERENDIPITY DAVID CHURCH SUN JUL. 7, 11AM $44 adult (an adult must attend with child) $44 child (ages 6-12)

#1307073

Recipes: Warm Crab Dip; Hot Pizza Dip; Spicy Chicken Meatballs with Avocado Dip; Dipped Chocolate Treats. *This is a 3 hour hands-on class. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

!RHOT OFF THE ITALIAN GRILL PHILLIS CAREY #1307091 TUE JUL. 9, 10:30AM $44

Recipes: Grilled Flatbread with White Bean Hummus, Caramelized Onions, Black Olives, Sun-Dried Tomatoes and Slivered Arugula; Florentine Marinated Skirt Steak with Garlic and Rosemary drizzled with Balsamic Glaze and sprinkled with Gorgonzola Cheese on Wilted Garlic Spinach; Grilled Lemony Herb Marinated Salmon Fillets with Lemon Piccata Caper Sauce; Grilled Eggplant, Zucchini and Yellow Pepper Lasagna with Puttanesca Sauce and Pesto; Vanilla Bean Panna Cotta with Blackberry Zinfandel Sauce.

DINNER PARTY WITH A PLAN – MEDETERRANEAN SUMMER KATHERINE EMMENEGGER #1307092 TUE JUL. 9, 6PM $36

Recipes: Tomatillo and Shrimp Gazpacho; Spinach Salad with Grilled Onion and Tahini-Caper Dressing; Paprika and Coriander Marinated Grilled Lamb; Quinoa Pilaf with Radicchio; Pistachio and Apricot Purses with Lavender-Orange Scented Syrup.

!RNIJIYA JAPANESE MARKET TOUR AND LUNCH MINEKO MORENO #1307104 WED JUL. 10, 9AM $44

Mineko will share a wealth of information about Japanese vegetables, sushi grade fish, sliced meats, seasonings, condiments and rice, as she guides you through the Nijiya market. Then Mineko will take you for a traditional Japanese lunch at Sakura Restaurant. The first part of this class is a standing/walking tour so wear closed toe comfortable shoes, bring a sweater (IT IS COLD). Meet in front of Nijiya Japanese Market at 3860 Convoy St. 3 blocks south of Balboa. Lunch Menu: Shrimp and Assorted Vegetable Tempura with Dipping Sauce; Miso-Marinated Grilled Salmon; Lettuce Salad with Sakura House Dressing; Japanese Pickles: Tofu and Wakame Miso Soup; Japanese Rice and Ice Cream. Class is limited to 24 people so sign up now.

JULY

Recipes: Grilled Caprese Tomato Stacks with Basil Sauce; Grilled Pork Tenderloin with Bourbon Brown Sugar BBQ Glaze on Corn Maque Choux; Cajun Rubbed Salmon with Pecan Praline Sauce and Dirty Rice with Sausage and Peppers; Florentine Steaks with Garlic Rosemary Rub, Lemons and Creamy Spinach Sauce; Red, White and Blue Sour Cream Orange Drop Shortcakes with Whipped Cream.

Recipes: Asparagus Wrapped with Citrus Cured Salmon, Whipped Goat Cheese, Crispy Capers and Meyer Lemon Segments; Shaved Prosciutto with Grilled Artichokes, Asparagus, Red Wine Poached Onions and Baby Arugula, Drizzled with Olive oil, Red Wine Reduction and Manchego Cheese; Spice Rubbed Pork Tenderloin with Wilted Greens and Pickled Peaches; Marinated Calamari with Fennel Apple Salad. Recipes subject to change.

!¬IT’S ALL ABOUT THE BACON GEORGE GEARY #1307102 WED JUL. 10, 6PM $49 Recipes: Baked Maple and Bacon Donuts; Sweet Onion Bacon Jam on Baguettes; Chicken Corn Chowder; Hot Bacon Dressing Tossed on Field Greens; Bacon and New Potato Salad.

RBEST OF THE DECADES – MILLENIUM THE RETURN OF COMFORT FOOD KATHERINE EMMENEGGER #1307111 THU JUL. 11, 10:30AM $36 Recipes: Roasted Cauliflower Soup; Chipotle Grilled Chicken Cobb Salad; BLT Mac n' Cheese; Savory Smoked Salmon Bread Pudding; Black Berry Crème Brûlée.

!PACIFIC RIM SUMMER GATHERING PHILLIS CAREY #1307112 THU JUL.11, 6PM $44

Recipes: Coconut Lime Shrimp Satay and Spinach Salad with Ginger Orange Dressing and Won Ton Crisps; Grilled Filet Mignon with Thai Chili Maitre d’ Butter; Grilled Portobello Mushroom and Cilantro Sesame Noodles with Bell Peppers, Carrots, Snap Peas and Ginger Chili Sauce; Caramelized Pineapple Rum Tiramisu with Toasted Coconut.

Great News! is proud to feature electrics by:

Experience the Perfect Espresso at Home with Nespresso. Our Price $199 3

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS


!IT’S IN THE FARMERS’ MARKET BAG! DIANE PHILLIPS #1307122 FRI JUL. 12, 6PM $59

Recipes: Diane will surprise you with a lovely meal from start to finish made from the freshest picks of the week from Specialty Produce’s farmer’s market bag. *STUDENTS WILL GO HOME WITH A SPECIALTY PRODUCE FARMERS’ MARKET BAG AT A VALUE OF $20. EACH STUDENT WILL BE ENTERED TO WIN ONE SET OF PROGRESSIVE PRODUCE KEEPERS VALED AT $34!

!¬ARTISAN LOS ANGELES TOUR: FROM TAMALES TO COFFEE ROASTING Award Winning George Geary Culinary Tours #1307134 SAT JUL. 13, 8:30AM-6:00PM $130

Venturing into Downtown Los Angeles has changed in the past few years with up and coming food establishments. We will explore the nooks and crannies of this historic city. Arrive to the store about 8:30 for coffee and pastry. We depart at exactly 9:00am by deluxe motor coach (restroom facilities on board) towards Los Angeles. Our focus is to find and taste the best that Los Angeles has to offer. Our first area will be East LA, from the area’s best tortilla factory to hot tamales. We will consume it all! Then into the Core of Downtown Los Angeles for a tour of a coffee roasting facility, bread bakers and a French pastry shop to sample the colorful macaroons. Lunch will be on your own (approx. $12) at the award winning Phillipes ‘Home of the French Dip” operating for almost 100 years! Ample time will be given for a self tour of Olvera Street (LA’s First Street home to Mexican Candies and goods), The Historic Union Station, (Step back into the 40s in this last great train stations or China Town for herbs and teas). We will now be off to Home Boy Industries, a short stop for you to experience the “HomeBoy and HomeGirl” experience. This facility is home to a café, school and event center. We will feast on some pastry or homeboy salsas! Our last stop will be Grand Central Market for a walking tour to many many food stalls from Moles to spices. George will also conduct a waking tour of the ground floor of the famous Bradbury Building seen in so many movies like last years award winning film ‘The Artist.” We will depart from Los Angeles via The Great White Way Theater District for all to see what is happening for the future of the city. Tour is limited to age 16 and above. All transportation, samples where indicated and private tours, award winning tour guide, all tipping and more is inclusive (except for lunch). All destinations and tours are subject to change. If we do have to change the tour we will substitute of equal or greater value. If the motor coach is changed, we will notify you in advance. Arrival back to the store is an estimate, as we cannot control the traffic. The tour is limited to 50 seats so reserve today. NO CANCELLATIONS CAN BE REFUNDED AFTER JUNE 1ST. Wear comfortable shoes as we will be walking and getting on and off the motor coach.

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JULY

!REASY BREEZY COOKING FROM THE GRILL PHILLIS CAREY #1307133 SAT JUL.13, 11AM $44

Recipes: Porcini Crusted Chicken Breasts with Penne with Zucchini and Grilled Portobellos; Ancho-Rubbed Pork Tenderloin with Jalapeno Jelly Lime Glaze; Greek Marinated Salmon on a Bed of Spinach Rice with Lemon and Dill topped with Feta; Marmalade BBQ Sauced Flank Steak; Strawberry Shortcakes with Chocolate Biscuits, Sweet Cream and a Chocolate Drizzle.

GRILLIN' AND CHILL'N- RECIPES FROM THE GREAT NEWS! COOKBOOK KATHERINE EMMENEGGER #1307152 MON JUL. 15, 6PM $36

Recipes: Tea-Smoked Scallops Nested in Vegetable Noodles; Alder-Planked Salmon with Roasted Peach Chimichurri; Whole Stripped Bass (upon availability) with Chardonnay-Caper Beurre Blanc; Lemon-Thyme Semifreddo. Great News! is proud to feature fine kitchen tools by:

• Amazing stainless steel garlic press with extra large basket, no need to peel the cloves! #12782, Our Price $44.94

!RSIZZLING CHICKEN PHILLIS CAREY #1307161 TUE JUL. 16, 10:30AM $44 Recipes: Hoisin Grilled Chicken Asian Pasta Salad with Peppers, Carrots, Snap Peas and Ginger Cilantro Dressing; Lemon and Oregano Chicken Breasts with Greek Tomato Feta Salsa; Moroccan Marinated Chicken Breasts with Harrisa Yogurt Sauce; Sweet Jalapeno Orange Glazed Chicken Breasts with Jalapeno Jelly Pico de Gallo; Chipotle-Orange Glazed Grilled Chicken Breasts with Grilled Zucchini and Poblano Chili, Quinoa Salad with Honey Mustard Dressing.

SUMMERTIME SHOWSTOPPING FISH JESSICA RHOMBERG #1307162 TUE JUL. 16, 6PM $44 Recipes: Mahi Mahi Lime Cilantro Ceviche with Fresh Tortilla Chips; Blackened Yellowtail Fish Sandwich with Coleslaw, Tomato and Avocado on an Artisan Roll; Grilled Spicy Buttered Corn on the Cob with Shaved Parmesan Cheese; Grilled Salmon with an Avocado, Tomato, Corn, and Green Onion Salsa; Cookies & Cream Popsicles.

ONE GREAT SAUCE- 5 GREAT RECIPES MARY ANN VITALE #1307172 WED JUL. 17, 6PM $44

Recipes: Mother Red Sauce with Penne; Mushroom and Red Wine Sauce with Fusilli; Classic Bolognese with Spaghetti; Rigatoni alla Vodka; Puttanesca with Linguini.

º!RIMMERSION BLENDER AND FOOD PROCESSOR DEMONSTRATION PHILLIS CAREY- FEATURING BAMIX AND CUISINART THU JUL. 18, 10:30AM

FREE

Join us in the kitchen to learn more about what your BAMIX immersion blender and Cuisinart food processors can do for you in this one hour demonstration. Students will leave with a wealth of knowledge but there will be no tastings provided. This is a one hour demonstration.

!LOCAL SAN DIEGO BOUNTY #1 AVOCADO AND CITRUS PHILLIS CAREY #1307182 THU JUL. 18, 6PM $44 Recipes: Risotto with Avocado Tomato Salsa and Citrus Grilled Shrimp; Chicken Monterey Baked Breasts with Avocado and Jack Cheese Sauce; Black Bean, Jicama, Corn and Fresh Herb Salad with Lime/Orange Vinaigrette; Orange Mascarpone Cream with Pistachios and Orange Supremes; Lemon and Lime Curd Filled Tarts with Fresh Berries and Whipped Cream.

!IHANDS-ON FRIDAY NIGHT DINNER PARTY BURGERS AND SIDES PHILLIS CAREY #1307192 FRI JUL. 19, 6PM $49

Recipes: Caesar Chicken Burger with Red Onion and Basil on Sourdough Rolls with Caesar Coleslaw with Tangy Caper Dressing; BBQ Pork Burger with Cheddar Cheese and Shredded Lettuce with BBQ Pinto Bean Salad; Southwest Turkey Burger with Pepper Jack Cheese with Chipotle Potato Salad with Fresh Corn; Teriyaki Beef Burger with Ginger Sauce with Asian Bow Tie Pasta Salad with Julienne Vegetables and Cilantro Dressing.

!RIHANDS-ON BASIC SUSHI MINEKO MORENO #1307203 SAT JUL. 20, 1PM $65

Recipes: Sushi Rice; Inari Zushi (rice stuffed tofu pocket); Kappa Maki (cucumber roll); Tekka Maki (tuna roll); California Roll. *STUDENTS WILL RECEIVE A COMPLIMENTARY SUSHI MAT VALUED AT $4. This is a 3 hour class.

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WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS


RMOUTH WATERING MACARONS COLETTE CHRISTIAN #1307213 SUN JUL. 21, 11AM $44

Recipes: Vanilla Macaron with Vanilla Bean Buttercream; Coffee Macarons with Salted Caramel; Chocolate Macarons with Ganache; Pistachio Macarons with Strawberries.

¬STEAKS! STEAKS! STEAKS! WITH IOWA MEAT FARMS STAN GLENN & CHRIS BRILL #1307222 MON JUL. 22, 6PM $49

Recipes: Tasting-Dry Aged Ribeye; Comparative Tasting-Prime vs. Choice; Cattleman’s Cut Top Sirloin; Pan Seared, Gorgonzola Stuffed Bacon Wrapped Filets with Balsamic Vinegar Reduction; Hanger Steak with a Merlot, Wild Mushroom Sauce; Grilled Flat Iron Steak With Homemade Steak Sauce. Recipes subject to change due to availability

º!RQUICK AND EASY LUNCH- PATIO DINING PHILLIS CAREY #1307231 TUE JUL. 23, 11:30AM $33

Recipes: Roasted Eggplant and Red and Yellow Pepper Salad with Pesto Dressing and Pine Nuts; Shrimp, Feta and Tomatoes with Fresh Oregano and Penne al Fresco; Focaccia with Marinated Artichoke Hearts, Garlic and Asiago Cheese; Blueberry Lemon Tart with Almond Crust.

XRUSTIC AND HEALTHY PASTA VICTORIA EAST #1307232 TUE JUL. 23, 6PM $44 Recipes: Pumpkin Pasta with Creamy Bacon & Leek Pappardelle; Orecchiette with Kale & Parmesan Bread Crumbs; Mini Veal and Ricotta Baked Ziti topped with Bubbly Mozzarella; Ceasar Salad with Classic Dressing Garlic Croutons.

Recipes: Chicken Fajita Salad with Sautéed Onion and Red Peppers served with a Fresh Salsa Dressing topped with Cheddar Cheese and Avocado; Rotelle Pasta Salad with Edamame, Fresh Vegetables, Feta and Parmesan Cheese tossed with Basil Vinaigrette Dressing; Quinoa and Spinach Salad with Creamy Lemon Dressing; Chicken Salad with Apples, Cranberries, Onions and Celery with a Creamy Dressing served on a slice of Fresh Whole Wheat Bread; Fruit Salad with Cappie’s “secret dressing” topped with Fresh Whipped Cream and Toasted Almonds. All with a heart healthy twist!

!XSUMMER VEGETARIAN-VEGAN PHILLIS CAREY #1307252 THU JUL. 25, 6PM $44

Recipes: Asian Baked Avocado Fries and Cilantro Ginger Black Bean Slaw Wraps; Individual Grilled Pizzas with Basil Pesto, Cashew Artichoke Ricotta, Daiya Mozzarella Cheese, and Tomatoes; Black Bean, Sweet Potato and Tempeh Oat Burgers with Roasted Garlic Aioli and Arugula; Grilled Vegetable and White Bean Bow Tie Pasta Salad with Tofu Feta Cheese; Fresh Peach Crisp with Oatmeal Topping and Coconut Milk Ice Cream.

¬COOKING SEAFOOD WITH CATALINA OFFSHORE- JULY TOMMY GOMES & JENNIFER FELMLEY #1307262 FRI JUL. 26, 6PM $49

Recipes: Grilled Jumbo Mexican White Shrimp Cocktail with Classic Red and White Cocktail Sauces; Cedar Plank Baked Salmon with Citrus Buerre Blanc and Grilled Kale; Herb Marinated Grilled Swordfish on Rosemary Skewers with Roasted Red Pepper Vinaigrette; Spicy Harissa Steamed Clams with Grilled Bread and Garlic Aioli  *Tommy will be donating his teaching fee to Urban Slow- Foods San Diego. Recipes subject to change due to availability.

Recipes: Fresh Blueberry Salad with Fresh Fennel, Prosciutto and Melon with Ricotta and Honey Crostini with Lemon Zest and Black Pepper; Grilled Flat Iron Steak with Pinot Noir Sauce, Crispy Shallots, Pt. Reyes Blue Cheese and Roasted Red Grapes; Herb Roasted Salmon with Yogurt Sauce and Cherry Tomatoes on Israeli Couscous with Feta; Fresh Blackberry Ketchup Glazed Herb Marinated Butterflied Pork Tenderloin; Panna Cotta topped with Riesling Poached Grapes.

RSAUCE IT UP KATHERINE EMMENEGGER #1307283 SUN JUL. 28, 2PM $44

Recipes: Grilled Filet Mignon with "Gyu dare" (Japanese beef sauce); Broiled True Cod with Roasted Garlic and Preserved Lemon Sauce; Grilled Pork Tenderloin with Blazing Blackberry-Jalapeño Glaze; Grilled Chicken with Cherry-Chipotle Sauce; Arbol Chile and Salted Caramel Sauce over Chocolate Chunk Ice Cream.

IHANDS ON MEXICAN STREET FOOD JENNIFER FELMLEY #1307292 MON JUL. 29, 6PM $49 Recipes: Ceviche Tostada; Chicken Tacos Al Pastor; Aqua Fresca; Mexican Fruit Cup with Chili Lime Salt; Sweet Tamales.

!RWARM WEATHER SALADS WITH GRILLED MEATS PHILLIS CAREY #1307301 TUE JUL. 30, 10:30AM $44

Recipes: Chopped Nicoise Salad with Grilled Shrimp, Red Potatoes, Green Beans, Olives, Tomatoes and Mustard Caper Dressing; Cobb Salad with Mustard Crusted Grilled Chicken, Grape Tomatoes, Bacon, Feta Cheese and Lemon Sherry Dressing with Quick Garlic Cheddar Drop Biscuits; Blue Cheese and Lemon Sherry Dressing; Grilled Steak Spinach Salad with Grilled Onions, Corn and Tomatoes with Creamy Blue Cheese Garlic Dressing; Chocolate Chip Cookie Dough Brownies.

JULY

XMAIN DISH SALADS WITH A HEALTHY TWIST CAPPIE GEIS #1307242 TUE JUL. 24, 6PM $44

!RSUMMER WINE COUNTRY CUISINE PHILLIS CAREY #1307273 SAT JUL. 27, 11AM $44

MOLECULAR GASTRONOMY & SOUS VIDE DEMONSTRATION KATHERINE EMMENEGGER #1307302 TUE JUL. 30, 6PM $20

Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct dishes and cocktails, enabling one to create mojito bubbles, balsamic vinegar pearls, or chocolate spaghetti. Technology to prepare precisely cooked meats and vegetables, and espuma foam sauces all can now be made easily at home. *STUDENTS WILL RECEIVE A $10 VOUCHER WHEN THEY ATTEND CLASS. STUDENTS WILL ALSO HAVE 2 OPPORTUNITIES TO WIN A MOLECULAR KIT VALUED AT $60 THAT WILL BE RAFFLED OFF IN CLASS.

TASTY TOMATOES-THE ART OF THE HEIRLOOM MARY ANN VITALE #1307312 WED JUL. 31, 6PM $44

Recipes: Grilled Smoked Mozzarella and Heirloom Tomato Sandwich with Heirloom Tomato Salsa; Four Tomato Salad with Baked Ricotta; Baby Bocconcini and Tomato Pie with Pesto; Panzanella - Tuscan Bread and Tomato Salad; Fennel and Tri Color Tomatoes with Cannellini Beans. Great News! is proud to feature fine cutlery by:

Ceramic Blade Stays Sharper up to 15 Times Longer Than Traditional Knives. 3 inch Ceramic Paring Knives Available in Assorted Colors. Our price $19.94. 5

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

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ºRIHANDS-ON CAKE DECORATING & PIPING AISSA SHELBURN #1308043 SUN AUG. 4, 11AM $59

Learn how to decorate a cake with straight sides, smooth tops and beautifully piped decorations! Aissa will also show you how to crumb coat, level, split and fill your cake layers. This is a hands-on class where you will practice pastry bag techniques and piping with several tips to make stars, shells and drop flowers. This is a 4 hour class. Students MUST bring one 8 or 9 inch round white cake at least 1.5 inches tall, an apron, and a container to take your piped flowers home. *STUDENTS WILL RECEIVE AN ICING BAG, FLOWER NAIL AND TIPS NEEDED FOR CLASS, VALUED AT $17.

SUMMERTIME BISTRO JESSICA RHOMBERG #1308052 MON AUG. 5, 6PM $44 Recipes: Roasted Pepper Gazpacho; “Rocking Guac” Rock-Shrimp Guacamole with Soy Sauce Wonton Chips; Grilled Rib Eye with Fresh Mozzarella, Cherry Tomatoes, and Arugula; Sautéed Garlic Lemon Spinach; Seasonal Berry Fruit Crisp with Grand Marnier Ice Cream.

!RLITTLE BITES- SUMMER APPETIZERS AND FINGERFOODS PHILLIS CAREY #1308061 TUE AUG. 6, 10:30AM $44

AUGUST

August

RJUST PEACHY DESSERTS KATHERINE EMMENEGGER #1308011 THU AUG. 1, 10:30AM $44

IBASIC KNIFE SKILLS KATHERINE EMMENEGGER #1308062 TUE AUG. 6, 6PM $44

Recipes: Grilled Peach Galette with Blueberry Sauce; Peach-Jalapeño Ice Pops; Peach and Berry Merlot Crisp; Peach Creamcicle Parfait; Lemon-Thyme Peach Bars.

Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives. Please bring a sharp chef's knife to class. This is a 3 hour class. Students will receive a $25 voucher for any knife purchase over $100 the day of class.

!IHANDS-ON SUMMER SEAFOOD PHILLIS CAREY #1308012 THU AUG. 1, 6PM $49

XMOCK SEAFOOD FAVORITES LIZ GARY #1308072 WED AUG. 7, 6PM $44

Recipes: Cedar Plank Salmon with Spanish Red Pepper Caper Sauce; Cajun Rubbed Grilled Scallops with Lemon Thyme Beurre Blanc; Grilled Halibut with Green Mustard Sauce; Ginger Shrimp Wrapped in Bacon with “the best” Teriyaki Sauce; Italian Chopped Salad with Oregano Vinaigrette; Fresh Raspberry Lemon Curd Fool.

!IHANDS-ON FRIDAY NIGHT DINNER PARTYSAN DIEGO DINING PHILLIS CAREY #1308022 FRI AUG. 2, 6PM $49

Recipes: Grilled Shrimp Cocktail with Horseradish Cocktail Sauce; Chopped Romaine Salad with Green Goddess Dressing; Dry Rubbed Rib Eye Steaks with Fresh Tomato Ancho Chili BBQ Sauce; Yukon Gold and Roasted Poblano Gratin; Zucchini and Corn Sauté; Flourless Chocolate Cake with Ice Cream and Homemade Caramel Sauce.

!RITALIAN AL FRESCOCELEBRATING FOODS OF ITALY DIANE PHILLIPS #1308033 SAT AUG. 3, 11AM $44 Recipes: Frittata of Zucchini with fried Zucchini Flowers; Involini of Eggplant and Smoked Mozzarella with Sun Dried Tomato Sauce (smoked mozzarella wrapped in eggplant); Drunken Chicken, Marinated, Roasted and basted in Orvieto Bianco (wine sauce); Mache Salad with Red Wine Viniagrette and Shaved Pecorino Cheese; Pancetta Sauteed Rainbow Chard; Peach Crostata (Italian style peach pie) with Vanilla Ice Cream. 6

Recipes: Bite-Size Wasabi Crab Cakes with Ginger Cilantro Aioli; Grilled White Pizza with Roasted Garlic Purée, Mozzarella, Asiago and Ricotta Cheeses Topped with Arugula, Prosciutto and Truffle Oil; Portobello Mushroom and Guacamole Street Tacos with Cilantro and Red Onions; Greek Lavash Spirals with Shrimp, Feta, Spinach, Cucumber and Roasted Peppers; Bacon Wrapped Havarati Cheese Stuffed Apricots.

Recipes: Vegan Sushi; Thai Spring Rolls; Baja Style No Fish Tacos; Spanish Paella; New England Lobster-Free Bisque.   

!LOCAL SAN DIEGO BOUNTY #2- TOMATOES AND CORN PHILLIS CAREY #1308082 THU AUG. 8, 6PM $44 Recipes: Corn on the Cob with Garlic and Parmesan Cheese; Penne with Fresh Tomatoes, Basil and Fresh Mozzarella; Bacon and Heirloom Tomato Tart with Cheddar Topping; Grilled Mole-Rubbed Steak Salad with Tomato, Corn and Avocado Relish and Poblano Cilantro Vinaigrette; Tuscan Grilled Chicken Breasts on Creamy Polenta with Charred Corn and Fresh Tomato Vinaigrette.

XCAVEMAN CUISINE KATHERINE EMMENEGGER #1308092 FRI AUG. 9, 6PM $44

Recipes: Asian Pulled Chicken Lettuce Wraps with Cucumber Slaw; Shrimp and Quinoa Paella; Grilled Achiote Rubbed Pork Ribs with Watermelon BBQ Sauce; Fennel Dusted Seared Scallops with Red Beet Noodles; Slow Cooker Braised Beef with Sun-Dried Tomatoes. Great News! is proud to feature fine cookware by:

Elegant Copper Cookware Designed to Meet the Needs of the Most Discerning Professional & Household Chefs.

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º!RIHANDS-ON TEMPURA MINEKO MORENO #1308103 SAT AUG. 10, 1PM $49

Recipes: Assorted Seafood and Vegetable Tempura using Shrimp, Red Snapper, Shiitake Mushrooms, Bell Pepper, Kabocha and Scallions; Mixed Vegetable Tempura Pancake (Yasai no Kakiage); Traditional Tempura Dipping Sauce; Green Tea Salt and Dried Red Shiso Salt (Matcha and Yukari Salt). This is a 3 hour class.

ºRICALLING ALL KIDS: FOOD FROM THE MOVIES DAVID CHURCH #1308113 SUN AUG. 11, 11AM $44 adult (an adult must attend with child) $44 child (ages 6-12) Recipes: Cloudy with a Chance of Meatballs; Fried Green Tomatoes; Mystic Pizza; Apple Dumpling Gang. *This is a 3 hour hands-on class. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

XRUSTIC AND HEALTHY SUMMER PICNIC VICTORIA EAST #1308122 MON AUG. 12, 6PM $44 Recipes: Bahn Mi Sandwiches with Sriracha Aioli; Apple & Cabbage Slaw with Yogurt Dressing; Marinated Watermelon, Purple Potato & Asparagus Salad; Cherry & Cheese Turnovers.

!RTUSCAN SUMMER GRILL PHILLIS CAREY #1308131 TUE AUG. 13, 10:30AM $44

DE-MYSTIFYING CONVECTION COOKING SALLY AULT AND #1308132 KATHERINE EMMENEGGER TUE AUG. 13, 6PM $44 Recipes: Red Pepper Feta and Kalamata Olive Gougères; Oven Roasted Lemon Herb Chicken; Rosemary and Garlic Roasted Fingerling Potatoes; Balsamic Glazed Tomatoes; Chocolate-Toffee Chunk Cookies.

PANCETTA-ITALY’S BACON MARY ANN VITALE #1308142 WED AUG. 14, 6PM $44

Recipes: Mixed Field Greens with Grilled Radicchio and Pancetta Vinaigrette With a Soft Egg; Lemon Papardelle With Broccoli Rabe and Pancetta; Pancetta Roasted Whole Chicken with Walnut Stuffing; Roasted Potatoes with Red Onions Garlic and Pancetta.

XRTALK'N TOFU KATHERINE EMMENEGGER #1308151 THU AUG. 15, 10:30AM $44

Recipes: Grilled Romaine and Carrot Salad with Creamy Sesame Tofu Dressing; Tofu and Spinach Stuffed Shells; Lemongrass and Tofu Curry; Breaded Tofu a la Parmigiana; Chocolate-Pistachio Tofu Ice Cream.

!SUMMERTIME FISH GRILL PHILLIS CAREY #1308152 THU AUG. 15, 6PM $49

Recipes: Grilled Oysters with Garlic Butter and Parmesan Cheese; Prosciutto Wrapped Tilapia with Green Herb Sauce; Grilled Scallops with Hot Pepper Aioli and Lemony Bread Crumbs; Halibut with Mango Ginger Peach Salsa; Fresh Fish Tacos with Lime Cilantro Sour Cream Sauce, Cabbage and Tomatoes.

Recipes: White Bean Hummus Topped with Caramelized Onions, Kalamata Olives and Pita Chips; Greek-Spiced Salmon Topped with Grilled Vegetable Salad and Feta Cheese Spinach Rice with Lemon and Dill; Dried Apricot and Nut Baklava Bites with Cinnamon Blueberry Sauce.

!RSTEAKS ON THE BARBIE PHILLIS CAREY #1308173 SAT AUG. 17, 11AM $49

Recipes: Steakhouse Rubbed Filet Mignon topped with Red Onion Marmalade and Blue Cheese Crumbles; Bourbon Brown Sugar Marinated and Sauced Flank Steak; Spicy Asian Skirt Steak Strips with Sweet Mirin Sesame Ginger Marinade and Toasted Sesame Seeds; Chimichurri Marinated New York Steaks with Argentine Black Beans with Cilantro and Tomatoes; Dulce de Leche Double Chocolate Brownies.

RITHE BASICS OF HOMEMADE PASTA KATHERINE EMMENEGGER #1308183 SUN AUG. 18, 2PM $49

Recipes: Lemon-Thyme Fettuccini; Red Pepper-Ricotta Gnocchi; Southwestern Chicken Ravioli. This class is hands on and limited to 32 people, please bring an apron.

!¬GETTING SAUCY GEORGE GEARY #1308192 MON AUG. 19, 6PM $49 Recipes: Orange Blossom Vinaigrette; Red French Tomato Dressing; Feta Cheese Dressing; Roasted Garlic Pasta Sauce on Penne; Chicken and Dried Plum Sauce on Rotelle; Vodka Sauce on BowTie Pasta.

º!RQUICK AND EASY LUNCH- IT’S PEACHY! PHILLIS CAREY #1308201 TUE AUG. 20, 11:30AM $33

Recipes: Arugula Salad with Grapes, Fennel, Toasted Pecans and Peach Vinaigrette; Ginger Peach and Chicken Sauté with Israeli Couscous; Warm Peach Shortcakes with Bourbon-Brown Sugar Cream.

AUGUST

Recipes: Grilled Halibut with Artichoke and Olive Caponata; Porterhouse Steak alla Florentina with Parmesan Cream Spinach Sauce and Roasted Potatoes; Porcini Crusted Grilled Chicken Breasts; Polenta with Sausage, Mushroom and Tomato Ragu; Apricot Jam Crostata with Amaretto Cream.

!IHANDS-ON FRIDAY NIGHT DINNER PARTYGREEK FLAVORS PHILLIS CAREY #1308162 FRI AUG. 16, 6PM $49

COOKING WITH BEER KATHERINE EMMENEGGER #1308202 TUE AUG. 20, 6PM $44

A portion of the proceeds for this class will be donated to the Les Dames d’ Escoffier International, San Diego Chapter. The Les Dames d' Escoffier International, San Diego Chapter is a non-profit organization leading the way to excellence in food, beverage, and hospitality through education and yearly donations in the form of scholarships. Recipes: Spinach Salad with Warm Pepper Crusted Goat Cheese and Raspberry Lambic Vinaigrette; Ale Braised Bratwursts with Mashed Potatoes and Sweet Onion Confit; Guinness and Chile Pulled Pork Sopes; Lager Shrimp and Fennel Risotto; Stout Caramel Apple Cake.

º!¬IHANDS-ON HOMEMADE SOBA MINEKO MORENO #1308212 WED AUG. 21, 6PM $49

Students will be making their own soba noodles to take home and will taste Mineko’s homemade soba and her favorite store brand for a comparison. Recipes: Homemade Fresh Soba; Cold Soba Noodle served with Traditional Dipping Sauce and Wasabi ( Zaru Soba); Hot Soba Noodle Soup with Japanese Long Onion and Seven Flavored Chile Powder (Kake Soba). *This is a 3 hour class Great News! is proud to feature fine cookware by:

This Non-Stick Cookware Browns & Sears Unlike Any Other Non-Stick Surface.

8 inch Fry Pan Our Price: $39.99 • Suggested Retail: $85.00 • Deal Ends 6/30/13

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RBERRIED TREASURES KATHERINE EMMENEGGER #1308221 THU AUG. 22, 10:30AM $44

!RHOT OFF THE GRILL PHILLIS CAREY #1308271 TUE AUG. 27, 10:30AM $44

!LOCAL SAN DIEGO BOUNTY #3 LOCAL SEAFOOD AND SHELLFISH PHILLIS CAREY #1308222 THU AUG. 22, 6PM $44

XEASY AND DELICIOUS FAMILY DINNERS WITH A HEALTHY TWIST CAPPIE GEIS #1308272 TUE AUG. 27, 6PM $44

Recipes: Homemade Thyme and Mint Scented Blueberry-Lemonade; Bruised Kale Salad with Roasted Raspberries and Caramelized Shallots; Grilled Salmon Tacos with Blackberry Jalapeño Salsa; Grilled Chicken with Blueberry Ginger Chutney; Strawberry-Basil Quinoa Pilaf with Pine Nutes; Four Berry and Macha Green Tea Ice Cream.

Recipes: Mussels Marinara with Fresh Tomatoes and Basil and Ciabatta Toasts; San Diego Cioppino with Local Seafood in a Fresh Pepper and Tomato Chipotle Broth; Halibut in a Sicilian Sauce with Tomatoes, Olives, Raisins, Pine Nuts and Capers; Steamed White Sea Bass with Pineapple-Orange Soy Sauce; Lemon Shortcakes with Fresh Berries and Cream.

!RIT’S IN THE FARMERS’ MARKET BAG! DIANE PHILLIPS #1308231 FRI AUG. 23, 10:30AM $59

Recipes: Diane will surprise you with a lovely meal from start to finish made from the freshest picks of the week from Specialty Produce’s farmer’s market bag. *STUDENTS WILL GO HOME WITH A SPECIALTY PRODUCE FARMERS’ MARKET BAG AT A VALUE OF $20. EACH STUDENT WILL BE ENTERED TO WIN A SET OF 2 ROGRESSIVE PRODUCE KEEPERS VALUED AT $34!

!¬EASY ENTREES FOR GREAT SUMMER PARTIES WITH HUGH CARPENTER HUGH CARPENTER #1308232 FRI AUG. 23, 6PM $49 AUGUST

Recipes: Thai Seafood Risotto with Lemon Grass, Basil, and Chiles; Grilled Pork Tenderloin with Mexican Cinnamon Orange Sauce; Seared Tuna with Tropical Salsa; Roast Chicken with Green Mole Sauce; Crisp Chocolate Purses with Berry Glaze and Vanilla Bean Ice Cream.

!R¬SUMMER BBQ PARTY WITH HUGH CARPENTER HUGH CARPENTER #1308243 SAT AUG. 24, 11AM $49

Recipes: BBQ Chicken Satay with Watermelon Relish; Barbecue Chinese Chili Shrimp with Charred Orange Segments; BBQ Halibut with Thai Spicy Tomato Relish; BBQ Pork Tenderloin with Indian Curry Rub and a CilantroLime ZigZag; BBQ Asparagus with Sesame Lemon Sauce Glaze; Homemade Grand Marnier Chocolate Ice Cream.

RANNUAL RUMMAGE SALE SUN AUG. 25, 9:30AM

FREE

Only once a year does this amazing opportunity come around! Come spend the morning with us and hunt for treasure. We have bargains beyond your wildest dreams. This used equipment sale offers products up to 90% off of their original price. Products may be scratched, dented, and used, but you never know what you might find! Don’t miss out on this special day. This event is not advertised to the public. It is just for YOU, our loyal Great News! customers.

¬RIBBIN’ IT WITH IOWA MEAT FARMS STAN GLENN & CHRIS BRILL #1308262 MON AUG. 26, 6PM $49

Recipes: Asian Style Babyback Ribs; French Country Style Lamb Ribs With Mustard/ Breadcrumb Crust; Regular Spareribs (boiling method) with Sauce; Babyback Ribs (steaming method) with Sauce; Double-Cut Beef Ribs; Country Pork Ribs with Beans. Recipes subject to change due to availability. Great News! is proud to feature fine mills by:

Peugeot Salt and Mills are the Choice of Food Profesionals and Discerning Cooks Around the World. Paris U Select Mills Available in Assorted Sizes and Colors Starting at $41.94

Recipes: Bacon Beef Burgers with Bacon Balsamic Onions; Kansas CityStyle BBQ Ribs with Sweet Spice Rub and Honey Spice BBQ Sauce; Bacon Wrapped Grilled Tuna with Lemon Butter Baste; Spiced Rubbed Chicken Breasts with Quick Chipotle BBQ Sauce; Chili-Rubbed Top Sirloin with Corn, Poblano Chili and Sun-Dried Tomato Ragout.

Recipes: Lemon Pepper Chicken served with Pesto Potatoes; Pan Fried, Texas Rubbed Salmon; Turkey Burgers Served with Salad and a Creamy Pesto Dressing; Black Bean Six Layer Appetizer; Chocolate Chip Cookies (Cappie’s verison of a swapped out Tollhouse cookie). All with a heart healthy twist!

WHISKY KITCHEN MARY ANN VITALE #1308282 WED AUG. 28, 6PM $49

Recipes: Whisky Baked Figs with Gorgonzola Dulce and Prosciutto; Whisky Wild Mushroom Chicken; Parmesan Pork with a Whisky Tomato Sauce; Melody of Roasted Vegetables with Whisky Mustard and Horseradish Sauce; Pine Nut Toffee Whisky Tart.

XRALL FIRED UP – VEGAN STYLE KATHERINE EMMENEGGER #1308291 THU AUG. 29, 10:30AM $44

Recipes: Grilled Radicchio Salad with Watermelon and Raspberry Vinaigrette; Chile-Lime Marinated Tofu Steak Sandwiches with Kale and Daikon Slaw; Smoked Eggplant, Pepper, and Zucchini Skewers with Herbed Balsamic Mop; Grilled Squash and Artichoke Polenta; Lemon scented Charred Corn and Bean Salad with Quinoa and Almonds.

!CUCINA RUSTICA- CASUAL ITALIAN FARE PHILLIS CAREY #1308292 THU AUG. 29, 6PM $44

Recipes: Shrimp and Cannellini Bean Salad with Basil Balsamic Dressing; Butterflied Tuscan Lemon and Rosemary Chicken served with Linguini al Fresco with Tomatoes, Arugula, Olives and Aged Balsamic; Grilled Pork Medallions and Portobello Mushroom, Corn and Spinach Risotto with Fresh Rosemary and Parmesan Cheese; Tiramisu Cake Roll with Mascarpone Amaretto Cream Filling.

!IHANDS-ON FRIDAY NIGHT DINNER PARTYEND OF SUMMER BBQ PHILLIS CAREY #1308302 FRI AUG. 30, 6PM $49 Recipes: Watermelonade; Creole Spiced Baby Back Ribs with Cajun BBQ Sauce; Smoky Bacon Cheddar Cheese (all mixed into the beef) Burgers with Chipotle Mayo; Sweet Pickle French Dressing Potato Salad; Massaged Kale and Mango Salad with Honey-Lemon Dressing; Red Raspberry, White Cheesecake and Blueberry Tart.

RXFARM TO TABLE WITH SUZIE’S FARM VEGETARIAN COOKING CLASS JENNIFER FELMLEY #1308313 SAT AUG. 31, 11AM $44

Join Chef Jenn, culinary nutritionist and local cooking school teacher, for a farm fresh, organic Vegetarian cooking class. CSA stands for Community Supported Agriculture and like many small farms Suzie’s Farm relies on the support of CSA Shareholders to keep the farm moving forward. By being a CSA shareholder, you’ll receive a CSA box bursting with freshly harvested produce, including items grown specifically for you. Come pledge support to local farmers and learn to feed yourself and your family with healthy, delicious, and local produce from Suzie’s Farm. The best part of a CSA box is you never know what your will get (that means no menus in advance), it is a great opportunity learn about some new veggies you may have never thought to try. Come learn about which of Suzie’s Farms CSA’s right for you. Recipes: Chef Jenn will create a vegetarian meal from start to finish using the produce that was handpicked for the CSA boxes that week.

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JULY

CALENDAR

AUGUST

9

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SEPTEMBER

CALENDAR

OCTOBER

QUARTER 4 RELEASED FIRST WEEK IN SEPTEMBER...

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September

RCLASSIC CROISSANTS COLETTE CHRISTIAN #1309013 SUN SEP 1, 11AM $44 Recipes: Classic Parisian Croissant; Ham and Cheese Croissant; Pain au Chocolat Croissnt; Almond Croissant.

!IHANDS-ON RISOTTO FOR ALL SEASONS PHILLIS CAREY #1309032 TUE SEP. 3, 6PM $49

ºRICALLING ALL KIDS: CHIPS AND PRETZELS DAVID CHURCH #1309083 SUN SEP. 8, 11AM $44 adult (an adult must attend with child) $44 child (ages 6-12)

Recipes: Oven Fried Onion Rings with a Crushed Potato Chip Coating; Pretzel Dogs; Mac & Cheese Carbonara with Potato Crust; Rolo Pretzel Turtles. *This is a 3 hour hands-on class. Please bring an apron. Everyone must register; you may register 2 children per adult attending.

!¬NEW RECIPES FROM CROCE'S PARK WEST INGRID CROCE & JAMES CLARK #1309092 SUN SEP. 9, 6PM $49

Recipes: Spinach Arancini (Italian Fried Rice Balls) Stuffed with Fontina Cheese; Risotto Primavera with Prosciutto, Asparagus, Leeks and Peas; Summer Risotto with Shrimp, Zucchini, Red Peppers and Fresh Corn; Autumn Risotto with Caramelized Butternut Squash, Bacon and Sage; Wintertime Risotto Bolognese with Tomato-Meat Sauce and Fresh Basil.

Recipes: Hummus Sampler (black bean cumin, roasted red pepper and spinach feta hummus) served with Grilled Yogurt Flatbread; Salmorejo (thick puree of tomatoes, garlic and bread topped with soft boiled egg and parlsey); Smoked Salmon Deviled Eggs on Shaved Prosciutto, Crispy Capers and Smoked Paprika; Seared Prime Flat Iron Steak with Forest Mushrooms, Baby Spinach, with a Bacon and Shallot Vinaigrette; Caramelized Figs with Balsamic Caramel and Housemade Mascarpone Ice Cream.

TYLER FLORENCE COOKBOOK FAVORITES KATHERINE EMMENEGGER #1309042 WED SEP. 4, 6PM $44

SAVORY AND SWEET PIES AND TARTS KATHERINE EMMENEGGER #1309102 TUE SEP. 10, 6PM $44

Recipes: White Cheddar Gougères with Apple Pulp, Prosciutto, and Sage; Baby Beets, Avocado, Grapefruit Quinoa and Sorrel; Butternut Squash Tortellini with Lentils and Yogurt and Sumac; Zucchini Pickled Cherries, Ricotta and Basil with Pan Roasted Pork Chop; Rocky Road Mousse.

Join us in the kitchen to learn more about what your juicers and kitchen aid stand mixers can do for you in this one hour demonstration. *Students will leave with a wealth of knowledge but there will be no tastings provided. This is a one hour demonstration.

CATCHIN’ COD KATHERINE EMMENEGGER #1309052 THU SEP. 5, 6PM $44

Recipes: Miso Glazed Black Cod with Seared Spinach; Oven Roasted True Cod with Herbed Red Pepper Pesto and Panko Crust; Deep Fried Lager Battered Atlantic Cod and Chips with Malt Vinegar; Wine and Vegetable Braised Lingcod with Parsley Mashed Potatoes; Brown Butter Sautéed Rock Cod with Garlic Sauce.

RUSTIC AND HEALTHY ROMANTIC DINING VICTORIA EAST #1309062 FRI SEP. 6, 6PM $44

Recipes: Curried Pumpkin Soup with Crème Fraiche and Pepitas; Gorgonzola Stuffed Figs Wrapped in Proscuitto with a Balsamic Glaze; Lobster Mac & Cheese, Salmon Wrapped in Phyllo; Chocolate Mousse Parfaits.

!RIHANDS-ON SUMMER SUSHI ROLLS MINEKO MORENO #1309073 SAT SEP. 7, 1PM $65

Recipes: Roast Beef and Lettuce Hand-Roll with Wasabi Mayo; Mango, Jicama, Cucumber Hand-Roll with Jalapeno Lime Dressing; Soy-Ginger Marinated Grilled Shrimp and Thai Basil Hand Roll; Hawaiian Ahi Poke Hand Roll; Greek Yogurt with Strawberry Coulis. Great News! is proud to feature fine electrics by:

IHANDS-ON SAUSAGE MAKING MARY ANN VITALE #1309112 WED SEP. 11, 6PM $49 Recipes: Sicilian Sausage; Breakfast Sausage; Chicken Apple Sausage. *Students will take home a pound of uncooked sausage.

AUTUMN BISTRO JESSICA RHOMBERG #1309121 THU SEP. 12, 10:30AM $36

SEPTEMBER

ºRJUICING & KITCHENAID DEMONSTRATION KATHERINE EMMENEGGER THU SEP. 5, 10:30AM FREE

Recipes: Lamb Shepherd's Pie with Sweet Corn Crust; Caramelized Onion, Tomato and Fennel Tart; Four Apple Pie with Sharp Cheddar Crust; CherryAmaretto Pie; Chocolate Crunch Tarts.

Recipes: Hearty Turkey Chile; Roasted Eggplant, Bell Pepper Goat Cheese Panini on Rosemary Bread; Creamy Polenta; Whole Roasted Herbed Lemon Chicken; Dark Chocolate Truffles with Fleur de Sel.

º!¬MEXI-CALI CUISINE, GONE VEGAN WITH SPORK FOODS JENNY ENGEL & HEATHER GOLDBERG #1309122 THU SEP. 12, 6PM $49

Recipes: Crispy Baked Jalapeño Poppers; Melty Mexican Queso Dip with Pinto Beans Served with Tortilla Chips; Baja Avocado Tacos with House Pickled Purple Onions; Crispy Jicama and Radish Slaw with a Tangy Lime Vinaigrette and Toasted Pepitas; Sugar and Salt Rimmed Mini Margarita Cupcakes.

¬COOKING SEAFOOD WITH CATALINA OFFSHORESEPTEMBER TOMMY GOMES & JENNIFER FELMLEY #1309132 FRI SEP. 13, 6PM $49

Recipes: Hand Chopped Salmon Burger with Arugula, Rice Wine Vinegar Pickled Cucumbers and Wasabi Mayonnaise; Bay Scallop Stuffed Halibut with Coriander and Carrot Purée; Creamy Baja Stone Crab Risotto with Roasted Asparagus; Thai Steamed Fish (whole local fish steamed with spicy cilantro and lemon grass). *Tommy will be donating his teaching fee to Urban Slow- Foods San Diego. Recipes subject to change due to availability.

SAVE TREES AND MONEY Receive the Curriculum Early

and get Special Promotions

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!¬Artisan Los Angeles Tour: From Tamales to Coffee Roasting Award Winning George Geary Culinary Tours #1309144 SAT SEP. 14, 8:30AM-6:00PM

XITALIAN FEAST WITH A HEALTHY TWIST CAPPIE GEIS #1309182 WED SEP. 18, 6PM $44 $130

SEPTEMBER

Venturing into Downtown Los Angeles has changed in the past few years with up and coming food establishments. We will explore the nooks and crannies of this historic city. Arrive to the store about 8:30 for coffee and pastry. We depart at exactly 9:00am by deluxe motor coach (restroom facilities on board) towards Los Angeles. Our focus is to find and taste the best that Los Angeles has to offer. Our first area will be East LA, from the area’s best tortilla factory to hot tamales. We will consume it all! Then into the Core of Downtown Los Angeles for a tour of a coffee roasting facility, bread bakers and a French pastry shop to sample the colorful macaroons. Lunch will be on your own (approx. $12) at the award winning Phillipes ‘Home of the French Dip” operating for almost 100 years! Ample time will be given for a self tour of Olvera Street (LA’s First Street home to Mexican Candies and goods), The Historic Union Station, (Step back into the 40s in this last great train stations or China Town for herbs and teas). We will now be off to Home Boy Industries, a short stop for you to experience the “HomeBoy and HomeGirl” experience. This facility is home to a café, school and event center. We will feast on some pastry or homeboy salsas! Our last stop will be Grand Central Market for a walking tour to many many food stalls from Moles to spices. George will also conduct a waking tour of the ground floor of the famous Bradbury Building seen in so many movies like last years award winning film ‘The Artist.” We will depart from Los Angeles via The Great White Way Theater District for all to see what is happening for the future of the city. Tour is limited to age 16 and above. All transportation, samples where indicated and private tours, award winning tour guide, all tipping and more is inclusive (except for lunch). All destinations and tours are subject to change. If we do have to change the tour we will substitute of equal or greater value. If the motor coach is changed, we will notify you in advance. Arrival back to the store is an estimate, as we cannot control the traffic. The tour is limited to 50 seats so reserve today. NO CANCELLATIONS CAN BE REFUNDED AFTER AUGUST 1ST. Wear comfortable shoes as we will be walking and getting on and off the motor coach.

ºRIBASIC KNIFE SKILLS KATHERINE EMMENEGGER #1209143 SAT SEP. 14, 11AM $44

Learn the complete basics of handling and caring for knives, including which knives to have in your kitchen and which to use for each job. This class teaches you how to chop, dice, slice, julienne, and chiffonade, as well as which cuts are appropriate for different dishes. You will learn how to sharpen and maintain your knives. Please bring a sharp chef's knife to class. This is a 3 hour class. Students will receive a $25 voucher for any knife purchase over $100 the day of class.

¬THE “MAN” CLASS STAN GLENN & CHRIS BRILL #1309162 MON SEP. 16, 6PM $49 Recipes: Barbecued Ribs; Grilled Steaks; Chili; Spaghetti Sauce; Ground Meat Patty Comparison and More "Manly" stuff! Recipes subject to change due to availability.

RXGLUTEN FREE BAKING KATHERINE EMMENEGGER #1309171 TUE SEP. 17, 10:30AM $39

Recipes: Pineapple Upside-Down Cake; Old-Fashioned Blueberry Coffee Cake; Lemon-Poppy Seed Muffins; Chocolate Devil's Food Cake with Hazelnuts.

!¬PUMPKIN PALOOZA GEORGE GEARY #1309172 TUE SEP. 17, 6PM $49 Recipes: Pumpkin Pecan Pie with a Flakey Crust; Pumpkin Loaf Bread with Cream Cheese Drizzle; Pumpkin Kahlua Custards with Nutmeg Cream; Maple Pumpkin Cheesecake; Pecan Pumpkin Harvest Cookies.  

Recipes: Risotto Primavera made with Sundried Tomato and Parmesan Cheese; Lasagna made with a Spicy Red Sauce, Ricotta, Parmesan and Mozzarella Cheeses; Linguine with Artichoke Pesto Cream Sauce and Grilled Chicken; Roasted Zucchini Halves topped with Roasted Garlic and Parmesan Cheese; Cannoli Tarts. All with a heart healthy twist!

IFREE HANDS ON KITCHEN TOOL DEMONSTRATIONS WITH SPECIAL GUESTS WUSTHOF REPRESENTATIVE AND MORE THU SEP. 19, 10AM-1PM FREE

We are opening up our Cooking School doors for you to try out our fun and essential kitchen tools on display and decide which ones are your favorites. Come get your hands on some of our favorite knives so they can become your favorites too! Join us for one on one time with product experts, and a chance to win! Take a photo during our FREE event using your favorite tool, post on our facebook wall and be entered to win a $50 Great News! Shopping Spree!

NO STRESS PRESSURE COOKING KATHERINE EMMENEGGER #1309192 THU SEP. 19, 6PM $44

Recipes: Smoky Chicken and Olive Tamales; Ancho Chile scented Pork Chops and Apple Sauce; Brown Rice and Wheat Berry Pilaf; Chocolate-Cinnamon Crème Brûlée. *STUDENTS WILL RECEIVE A 25% DISCOUNT ON ANY FISSLER PRESSUE COOKER THE DAY OF CLASS.

XIHANDS ON LAST DAYS OF SUMMER VEGAN COOK OUT JENNIFER FELMLEY #1309202 FRI SEP. 20, 6PM $44 Recipes: Green Bean Potato Salad with Herb Dijon Dressing; Homemade Vegan Cheese Burgers; New England Style Baked Beans; Quick Dill Pickles; Seasonal Fruit Pie with Coconut Whipped Cream.

!RIHANDS-ON BASIC SUSHI MINEKO MORENO #1309213 SAT SEP. 21, 1PM $65

Recipes: Sushi Rice; Inari Zushi (rice stuffed tofu pocket); Kappa Maki (cucumber roll); Tekka Maki (tuna roll); California Roll. *STUDENTS WILL RECEIVE A COMPLIMENTARY SUSHI MAT VALUED AT $4. This is a 3 hour class.

RVITAMIX DEMONSTRATION DIANE HAWORTH & MICHAEL VARBAEK SUN SEP. 22 #1309221 11:00AM-12:30PM $10 SUN SEP. 22 #1309222 1:30PM-3PM $10

Diane Haworth is whole food nutritionist who has been a spokesperson for Vita-Mix Corporation for the past eleven years in the United States, Asia and Europe. An inspiration to many throughout the years as an authority on fitness and nutrition, she has touched the lives of thousands, encouraging all towards new levels of health, fitness, and well-being. She is also a Certified Culinary Arts Chef & Chef Instructor specializing in raw food preparation. Michael Varbaek is certified in Whole Food Nutrition and is a Culinary Arts Chef Instructor as well, specializing in rawfood and whole food plant based preparation.  Michael helps others stay healthy both here in the United States as well as abroad, where he consults on whole food nutrition, sports performance and healthy lifestyles with his partner Diane Haworth, co-owner of The Vibrant Kitchen,  A Longer Healthy Life, and A Vibrant World, businesses dedicated to giving people tools and knowledge to achieve optimum health. STUDENTS WILL RECEIVE A $5 GREAT NEWS! VOUCHER TO BE USED WITHIN 7 DAYS AFTER THE DEMONSTRATION. Recipes: Strawberry Agua Fresca; Spring Green Smoothie; Strawberry –Tomato Soup Shooters; Nut Butter; Orange Vanilla Vinaigrette; Fennel, Apple, and Radish Chopped Salad; Tortilla Soup; Roasted Red Pepper Hummus; Virgin Frozen Blue Vodka Lemonade; Kale and Basil Pesto; Vanilla Coffee Frappé; Mixed Fruit and Chocolate Freeze. Recipes subject to change.

12

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¬FALL FLAVORS WITH BO-BEAU AND 100 WINES HILLCREST KATHERINE HUMPHUS #1309232 MON SEP. 23, 6PM $49

Recipes: Autumn Inspired Panzanella Salad with Baby Mixed Greens, Roasted Squash, Beets and Pepitas with a White Balsamic Vinaigrette; Beer n Brat Mediterranean Mussels with Caramelized Onions, Whole Grain Mustard, Red Jalapenos, and Racer 5 IPA; Almond Crusted Portabella Mushrooms over Arugula with Rosemary, Thyme, and Lemon Juice; Boeuf Bourguignon – (braised short ribs with baby carrots, pearl onions, pancetta, and red wine sauce) served with Butternut-Yukon Mashed Potatoes; -Fresh Out of the Oven Cinnamon Rolls Baked Upside Down with Brown Sugar, Cinnamon, and Candied Pecans topped with Vanilla Icing.

!RSALMON SPECIALTIES PHILLIS CAREY #1309241 TUE SEP. 24, 10:30AM $44

Recipes: Wasabi Salmon Patties with Ginger-Wasabi Aioli; Pecan Crusted Salmon with Sweet Pepper Aioli; Mascarpone Spinach Stuffed Salmon Fillets with Butter Crumb Topping; Maple-Orange Glazed Salmon with an Almond Crust; Salmon Pinwheels with Lemon Dill Beurre Blanc.

GETTING STARTED IN THE KITCHEN I – BOILING, SIMMERING, AND STEAMING KATHERINE EMMENEGGER #1309242 TUE SEP. 24, 6PM $44

SOUPS ON! MARY ANN VITALE #1309252 WED SEP. 25, 6PM $44

Recipes: Shrimp Gazpacho with Jalapeno, Avocado and Cilantro served with Cotijo Fricos; Tomato Crab Bisque with Lobster Garnish; Pasta Fagioli (Italian pasta and bean soup); Chipotle Chicken Tortilla Soup served with a Jalapeño, Cheddar, Corn Cake Wedge .

BODACIOUS BACON KATHERINE EMMENEGGER #1309261 THU SEP. 26, 10:30AM $44 Recipes: Deep Fried Bacon Wrapped Artichoke Hearts with Lemon-Chive Dipping Sauce; BLT Salad with Smoky Ranch Dressing; Grilled Buffalo Chicken-Bacon Burger with Blue Cheese Spread and Celery Slaw; Roasted Bacon, Red Pepper, and Caramelized Shallot Stuffed Mushrooms; ChipotleChocolate and Salted Caramel Bacon Sundae.

!HAVE FUN WITH SAUCES! PHILLIS CAREY #1309262 THU SEP. 26, 6PM $44

Recipes: Achiote Seasoned Salmon Fillets with Orange Saffron Beurre Blanc; Rack of Lamb with Ancho Chili Blackberry Port Sauce; Chicken Breasts Flambé in Tarragon Tomato Wine Sauce; Soy-Glazed Pan-Roasted Pork Tenderloins with Shiitake Mushroom Hollandaise Sauce; Chocolate-Chocolate Chip Torte with Chocolate Caramel Sauce and Ice Cream.

!IHANDS-ON FRIDAY NIGHT DINNER PARTYMOROCCAN CUISINE PHILLIS CAREY #1309272 FRI SEP. 27, 6PM $49

Recipes: Saffron Chicken Tagine with Quick Preserved Lemons and Green Olives; Lamb Kebabs with Harissa Yogurt Sauce; Apricot Almond Couscous with Fresh Mint; Warm Carrot and Spinach Salad with Honey Orange Dressing; Walnut Date Cake with Fresh Orange Slices and Orange Honey Cream.

Recipes: Soupe au Pistou (Vegetable Soup with White Beans and Vermicelli topped with Pesto); Gougere (Cream Puff Bread Ring with Gruyere Cheese); Poulet a la Marengo with Fresh Tomatoes and Mushrooms; Halibut a la Provencal with Herbes de Provence on Mixed Greens with an Olive Vinaigrette; Tomatoes Provencal (Baked Tomatoes Stuffed with Breadcrumbs and Herbs); Dark Cherry Clafouti (Custard-like cake with fruit).

RIHANDS-ON GLUTEN FREE PASTAS KATHERINE EMMENEGGER #1309293 SUN SEP. 29, 2PM $49

Dust off the pasta rollers and Gnocchi Paddles! In this class, you will learn HANDS-ON to make homemade gluten free pastas. Recipes: Potato Gnocchi with Thyme and Caramelized Onion Sauce; Roasted Vegetable and Ricotta Stuffed Ravioli with Vodka Marinara; Homemade Fettuccini Primavera. *This is a hands-on class and limited to 32 people. Please bring an apron.

!¬IHANDS ON JAPANESE DUMPLINGS- GYOZA MINEKO MORENO #1309302 MON SEP. 30, 6PM $49

Recipes: Pan- Fried Pork Gyoza with Ginger-Soy Dipping Sauce; Steamed Assorted Vegetable Gyoza with Spicy Miso Dipping Sauce; Deep- Fried Tofu Gyoza with Ponzu Sauce; Boiled Shrimp Dumplings with Spicy Yuzu Dipping Sauce. This is a 3 hour class

October

!ROKTOBERFEST CELEBRATION PHILLIS CAREY #1310011 TUE OCT. 1, 10:30AM $44 Recipes: Beer and White Cheddar Fondue with Smoked Sausage, Pickles, Apples, Cauliflower and Rye Bread Dippers; Pork Scallops Stuffed with Ham and Gouda topped with a Creamy Mustard Sauce; German Beer and Onion Fried Potatoes; Sautéed Kale with Garlic, Shallots and Capers; Apple and Dried Cranberry Strudel with Caramel Sauce and Ice Cream.

SEPTEMBER / OCTOBER

Recipes: Hearty Chicken and Vegetable Soup; Fettuccini Alfredo with Fresh Steamed Vegetables; Sweet Potato Salad; Orange-Spiced Rice Pudding. *Sign up for all 5 Getting Started in the Kitchen Series Classes and receive a 10% discount.

!RFRENCH COOKING FROM BURGUNDY AND PROVENCE PHILLIS CAREY #1309283 SAT SEP. 28, 11AM $44

GETTING STARTED IN THE KITCHEN II – POACHING, BRAISING, AND STEWING MOIST HEAT COOKING II KATHERINE EMMENEGGER #1310012 TUE OCT. 1, 6PM $44 Recipes: Pesto Poached Eggs; Hungarian Beef Stew; "Coq Au Vin", Wine Braised Chicken; Riesling Poached Pears with Cinnamon Ice Cream. *Sign up for all 5 Getting Started in the Kitchen Series Classes and receive a 10% discount.

!¬SUPER TACOS DEBORAH SCHNEIDER #1310022 WED OCT. 2, 6PM $49

Recipes: Carnitas Tacos with Salsa Verde; Grilled Fish Taco Zarandeado with Cucumber-Pineapple Salsa, Salsa Quemada and Avocado-Cilantro Salsa; Carne Asada Tacos "Vampiros" with Guacamole, Chipotle Salsa, Cotija Cheese and Pico de Gallo; Slow-Cooker Black Mole 'Enmoladas' with Shredded Chicken, Queso Fresco and Crema; Roasted Squash and Poblano Chile Taco 'Dorado'; Black Beans with Epazote; Iced Cafe de Olla (Mexican Coffee) with Whipped Cream.

WE WILL NOT BE UNDERSOLD! We price match! If you find a lower price anywhere within 45 days of purchase, bring in a printed or electronic proof, and we will refund the difference. 13

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!DISCOVER PERUVIAN FOOD PHILLIS CAREY #1310032 THU OCT. 3, 6PM $44

Recipes: Shrimp, Corn and Potato Chowder with Aji Amarillo Chili; Chicken Skewers with Peppers, Onions and Mushrooms and Aji Dipping Sauce and Garlic Quinoa; Lomo Saltado—Beef Toss with Tomatoes and Chilies served with French Fries and Rice; Alfajores—Butter Cookies Sandwiched with Dulce De Leche.

!IHANDS-ON FRIDAY NIGHT DINNER PARTYCOUPLES COOK NEW ORLEANS STYLE PHILLIS CAREY #1310042 FRI OCT. 4, 6PM $49

Recipes: Cajun Shrimp and Corn Chowder; NOLA Spiced Garlic Bread; Cajun Rolled Chicken Breasts with Creole Tomato Sauce; Creamy Grits with Fresh Herbs; Sautéed Kale with Bacon and Garlic; Bananas Foster Shortcakes.

RIHANDS-ON PIZZA PARTY THAT DELIVERS FEATURING THE EMILE HENRY PIZZA STONE KATHERINE EMMENEGGER #1310053 SAT OCT. 5, 11AM $49

Recipes: Thin and Thick Crust Dough, Made with Whole Wheat, White, and Corn Flours; Toppings to include: Assorted Sauces, Pestos, Meats, Vegetables, and Cheeses. Additional recipes for specific pizzas will be offered as well. This hands-on class is limited to 32 people. Please bring an apron. *STUDENTS WILL RECEIVE A 25% DISCOUNT ON AN EMILE HENRY PIZZA STONE PURCHASE THE DAY OF CLASS.

RXFARM TO TABLE WITH SUZIE’S FARM VEGETARIAN COOKING CLASS JENNIFER FELMLEY #1310063 SUN OCT. 6, 11AM $44 OCTOBER

Join Chef Jenn, culinary nutritionist and local cooking school teacher, for a farm fresh, organic Vegetarian cooking class. CSA stands for Community Supported Agriculture and like many small farms Suzie’s Farm relies on the support of CSA Shareholders to keep the farm moving forward. By being a CSA shareholder, you’ll receive a CSA box bursting with freshly harvested produce, including items grown specifically for you. Come pledge support to local farmers and learn to feed yourself and your family with healthy, delicious, and local produce from Suzie’s Farm. The best part of a CSA box is you never know what your will get (that means no menus in advance), it is a great opportunity learn about some new veggies you may have never thought to try. Come learn about which of Suzie’s Farms CSA’s right for you. Recipes: Chef Jenn will create a vegetarian meal from start to finish using the produce that was handpicked for the CSA boxes that week.

XRUSTIC AND HEALTHY SEAFOOD VICTORIA EAST #1310072 MON OCT. 7, 6PM $44

Recipes: Chorizo & Clams Steamed in a White Wine Broth with Crusty Bread; Cod Cakes with Lemon- Caper Roulade Topped with a Microgreen Salad; Coconut Curry Shrimp with Jasmine Rice; Honey-Hoisin Roasted Salmon with Broccoli Soba Noodles.

!RBLUE CHEESE FAVORITES PHILLIS CAREY #1310081 TUE OCT. 8, 10:30AM $49

Recipes: Italian Cobb Salad with Chicken, Salami, Artichokes Hearts, Tomatoes and Gorgonzola Vinaigrette; Herb-Marinated Skirt Steak with Blue Cheese, Onion and Chive Relish and Balsamic Glaze; Bacon and Roquefort Stuffed Oven-Fried Chicken Breast Bundles; Blackened Salmon Fillets with Blue Cheese Sauce; Pt. Reyes Blue Cheese and Mascarpone Crostini Topped with Cabernet Fig Compote.

Great News! is proud to feature fine bakeware by:

This Pizza Stone Produces Perfectly Crispy Crusts. Able to Withstand Exceptionally High Heat, it can be Used in the Oven, on the Grill and it's Dishwasher Safe. Our Price $49.94 14

GETTING STARTED IN THE KITCHEN III – SAUTÉ, FRY, AND STIR-FRY KATHERINE EMMENEGGER #1310082 TUE OCT. 8, 6PM $44 Recipes: Sautéed Filet of Fish Amandine; Hoisin Beef and Pepper Stir-Fry; Louisiana Corn Cakes; Deep Fried Shrimp Tempura. *Sign up for all 5 Getting Started in the Kitchen Series Classes and receive a 10% discount.

MEATBALL MADNESS MARY ANN VITALE #1310092 WED OCT. 9, 6PM $44 Recipes: Sweet and Sour Meatballs; Buffalo Chicken Meatballs with Hot Sauce; Asian Meatballs with Sesame Lime Dipping Sauce; Grilled Lamb and Herbed Meatballs with Cool Cucumber and Mint Dip; Beefy Meatballs with Crimini Mushroom and Pancetta Sauce.

RHOMEMADE YOGURT 101 KATHERINE EMMENEGGER #1310101 THU OCT. 10, 10:30AM $36

Learn how to make your own yogurt from the comfort of your own kitchen. Then enjoy these delicious recipes made with the homemade yogurt! Recipes: Homemade Yogurt; Pistachio Yogurt Cheese; Warm Grilled Zucchini Salad with Dilled Feta Dressing and Pine Nuts; Tandoori Spiced Grilled Chicken; Glazed Apricot Tarts. *Students will receive a 20% discount on any yogurt maker purchase the day of class.

!CASSEROLES- THOSE ONE DISH WONDERS PHILLIS CAREY #1310102 THU OCT. 10, 6PM $44

Recipes: Salsa Chicken Tortilla Bake with Black Beans and Roasted Poblanos; Reuben Mac and Cheese with Corned Beef and Dark Rye Crumb Topping; Spanakopita Lasagna with Lasagna Noodles, Ricotta and Feta Cheeses; Sausage and Mushroom Tortellini Bake with Pesto and Fontina Cheese; Butterscotch Apple Pecan Crisp. *STUDENTS WILL HAVE A CHANCE TO WIN ONE OF TWO SETS OF LE CREUSET POTERIE BAKERS VALUED AT $72 BY ATTENDING CLASS.

OPERA CLASSICS – PAGLIACCI NICOLAS M. REVELES #1310112 KATHERINE EMMENEGGER FRI OCT. 11, 6PM $49

“Crazed clown murders wife in front of live audience” are the headlines of this story. One of the most powerful operas is set in Calabria, where simple fresh foods become culinary master pieces. Recipes: "Insalata di Polipi" Octopus Salad; "Timballo Calabrese" Layered Pasta, Eggplant and Cheese; "Pesce Spada alla Bagnarese" Roasted Swordfish Olive Oil, Caper, and Lemon Sauce; "Zucca con Menta" Roasted Winter Squash with Mint; Mixed Berry Gelato. *SIGN UP FOR ALL 4 OPERA CLASSIC CLASSES AT ONE TIME AND RECEIVE A 10% DISCOUNT. IN PARTNERSHIP WITH:

!RGRILLED CHEESE AND AUTUMN SOUPS PHILLIS CAREY #1310123 SAT OCT. 12, 11AM $44

Recipes: Caprese Panini with Basil Pesto, Tomatoes and Fresh Mozzarella and a Parmesan Crust with Tuscan Vegetable Soup with White Beans and Crispy Prosciutto Topping; Buffalo Chicken Grilled Cheese with Yukon Gold Potato and Celery Soup with Blue Cheese; San Marzano Tomato Soup with Basil Butter Crusted Fontina Grilled Cheese Croutons.

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ºRIHANDS-ON CAKE DECORATING & PIPING AISSA SHELBURN #1310133 SUN OCT. 13, 11AM $59

Learn how to decorate a cake with straight sides, smooth tops and beautifully piped decorations! Aissa will also show you how to crumb coat, level, split and fill your cake layers. This is a hands-on class where you will practice pastry bag techniques and piping with several tips to make stars, shells and drop flowers. This is a 4 hour class. Students MUST bring one 8 or 9 inch round white cake at least 1.5 inches tall, an apron, and a container to take your piped flowers home. *STUDENTS WILL RECEIVE AN ICING BAG, FLOWER NAIL AND TIPS NEEDED FOR CLASS, VALUED AT $17.

¬THE ART OF BRAISING STAN GLENN & CHRIS BRILL #1310142 MON OCT. 14, 6PM $49

Recipes: Mushroom Stuffed Boneless Breast of Veal; Short Ribs Bourguignon; Moroccan Braised Lamb Shanks with Cous Cous; Braised Guinea Fowl. *Recipes subject to change due to availability.

!RDELIGHTFUL FALL ENTREES PHILLIS CAREY #1310151 TUE OCT. 15, 10:30AM $44

Recipes: Pistachio Crusted Salmon Fillets with Apricot Glaze; Chicken Lyonnaise (Chicken Breasts Sautéed in a Vinegar, Tomato Wine Sauce); Pork Tenderloin with Chili-Orange Hoisin Glaze on Asian Orange Sesame Noodles; Sirloin Steak with Red Wine, Rosemary Mustard Sauce and Potato and Wild Mushroom Gratin with Boursin Cheese; Brown Sugar Spiced Bread Pudding with Dried Cherries and Chocolate Sauce.

Recipes: Oven Roasted BBQ Chicken; Roasted Seasonal Vegetables; Grilled Tri-Tip with Chimichurri Sauce; Broiled Fish with Lemon Caper Sauce. *Sign up for all 5 Getting Started in the Kitchen Series Classes and receive a 10% discount.

GETTING STARTED IN THE KITCHEN V – THE MOTHER SAUCES KATHERINE EMMENEGGER #1310222 TUE OCT. 22, 6PM $44

Is it truly a magic elixir or just a bottle of cheap Bordeaux? This delightful comedy, from the composer of last season’s The Daughter of the Regiment, overflows with melody and famous arias including the heartbreaking “Una furtiva lagrima”, a favorite of tenors and audiences. Set In the Basque Region, we'll savor the flavor and prepare dishes with the elixir! Recipes: Crab, Shrimp, and Sausage Stuffed Clams; Pipérade Salad with Sherry Vinaigrette; Braised Chicken with Hot Paprika and Olives; Roasted Potatoes and Beans; Fruit Compote over Ice Cream. *Sign up for all 4 Opera Classics classes at one time and receive a 10% discount.

OPERA CLASSICS – A MASKED BALL NICOLAS M. REVELES #1312132 KATHERINE EMMENEGGER FRI DEC. 13, 6PM $49

The music of A Masked Ball is some of Verdi’s best in this powerful, threatening, dangerous, and romantic opera. It was inspired by the real-life assassination of Sweden's King Gustav III. Bring a mask if you like; Chef Katherine will create the Smörgåsbord. Recipes: Dilled Herring; Shrimp and Salmon Torte; Mushroom Dusted Seared Pork Tenderloin Canapés with Crème Fraîche; Swedish Cheese Tarts; Cranberry Filled Butter-Almond Cake. *Sign up for all 4 Opera Classics classes at one time and receive a 10% discount.

OPERA CLASSICS – DON QUIXOTE NICOLAS M. REVELES #1401102 KATHERINE EMMENEGGER FRI JAN 10, 6PM $49

OCTOBER

GETTING STARTED IN THE KITCHEN IV – ROASTING, BROILING, AND GRILLING KATHERINE EMMENEGGER #1310152 TUE OCT. 15, 6PM $44

OPERA CLASSICS – THE ELIXIR OF LOVE NICOLAS M. REVELES #1311152 KATHERINE EMMENEGGER FRI NOV. 15, 6PM $49

In the magical world of Don Quixote’s Spain, the eccentric knight pursues his impossible dream of capturing the heart of Dulcinea, his idealized woman. Nicolas Reveles will guide you through the story and music while Chef Katherine prepares the flavors of Spain. Recipes: Seafood Cakes with Saffron Aioli; Chorizo & Manchego Skewers; Serrano Ham wrapped Figs; Goat Cheese Stuffed Piquillo Peppers; Fried Eggplant with Smoked Paprika Honey; Caramel Cheesecake with Port Drizzle. *Sign up for all 4 Opera Classics classes at one time and receive a 10% discount

Recipes: Grilled Fish with Dill Sauce; Macaroni and Sharp Cheddar Sauce; Steamed Seasonal Vegetables with Hollandaise Sauce; Chicken Marsala; Linguine with Rich Tomato Sauce. *Sign up for all 5 Getting Started in the Kitchen Series Classes and receive a 10% discount.

IN PARTNERSHIP WITH:

BRIDAL & GIFT REGISTRY Wedding, Shower, Anniversary, Birthday, etc. YOU LOVE SHOPPING AT GREAT NEWS, SO... Please allow our knowledgeable kitchenware consultants to aid and guide you in the selection of the best kitchen tools and accessories for your needs.

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15


HANDS-ON: FRIDAY NIGHT DINNER PARTY CLASSES-I

This series is loads of fun! Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! Class will be broken down into groups and each group will prepare part of the menu. You will receive recipes and an overview on all recipes by Phillis Carey. THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON. See individual class menus inside for more details. HANDS-ON FRIDAY NIGHT DINNER PARTY: SUMMER ENTERTAINING FRI JUL. 5, 6PM $49

FRIDAY NIGHT DINNER PARTIES / GETTING STARTED IN THE KITCHEN / OTHER HANDS ON CLASSES 16

GETTING STARTED IN THE KITCHEN SERIES (WITH UPDATED MENUS!)

Need to learn how to cook or brush up on your cooking skills? Take our five class series “Getting Started in the Kitchen” and learn everything you need to know! Sign up for all five classes at once and receive a 10% discount off the total! If you’ve wanted to learn how to cook or need a little more confidence in the kitchen, then this is for you! Sign up now! Taken this series before? We've updated the menus so you can still learn more!

HANDS-ON FRIDAY NIGHT DINNER PARTY: BURGERS AND SIDES FRI JUL. 19, 6PM $49

GETTING STARTED IN THE KITCHEN- MOIST HEAT COOKING I TUE SEP. 24, 6PM $44

HANDS-ON FRIDAY NIGHT DINNER PARTY: SAN DIEGO DINING FRI AUG. 2, 6PM $49

GETTING STARTED IN THE KITCHEN- MOIST HEAT COOKING I TUE OCT. 1, 6PM $44

HANDS-ON FRIDAY NIGHT DINNER PARTY: GREEK FLAVORS FRI AUG. 16, 6PM $49

GETTING STARTED IN THE KITCHEN III- SAUTÉ, FRY AND STIR-FRY TUE OCT. 8, 6PM $44

HANDS-ON FRIDAY NIGHT DINNER PARTY: END OF SUMMER BBQ FRI AUG. 30, 6PM $49 HANDS-ON FRIDAY NIGHT DINNER PARTY: MOROCCAN CUISINE FRI SEP. 27, 6PM $49

GETTING STARTED IN THE KITCHEN IV- ROASTING, BROILING AND GRILLING TUE OCT. 15, 6PM $44

HANDS-ON FRIDAY NIGHT DINNER PARTY: COUPLES COOK NEW ORLEANS STYLE FRI OCT. 4, 6PM $49

GETTING STARTED IN THE KITCHEN V- THE MOTHER SAUCES TUE OCT. 22, 6PM $44

MORE HANDS-ON CLASSES-I

Get your hands on the fun! Here is a quick list of more hands on classes provided at Great News! These classes have limited seating so sign up soon. Please bring an apron. See individual class menus inside for more details. BASIC KNIFE SKILLS- Katherine Emmenegger TUE JUL. 2, 10:30AM $44

HANDS-ON RISOTTO FOR ALL SEASONS- Phillis Carey TUE SEP. 3, 6PM $49

HANDS ON- SAUSAGE- Mary Ann Vitale WED JUL. 3, 6PM $49

HANDS ON- SUMMER SUSHI ROLLS- Mineko Moreno SAT SEP. 7, 1PM $65

HANDS-ON TAMALES II- Katherine Emmenegger SAT JUL. 6, 11AM $49

CALLING ALL KIDS: CHIPS AND PRETZELS- David Church SUN SEP. 8, 11AM $44 adult (an adult must attend with child) $44 child (ages 6-12)

CALLING ALL KIDS: SERENDIPITY- David Church SUN JUL 7, 11AM $44 BASIC SUSHI- Mineko Moreno SAT JUL. 20, 1PM $65 MEXICAN STREET FOOD- Jennifer Felmley MON JUL. 29, 6PM $49 HANDS-ON SUMMER SEAFOOD- Phillis Carey THU AUG. 1, 6PM $49

HANDS-ON SAUSAGE MAKING- Mary Ann Vitale WED SEP 11, 6PM $49 BASIC KNIFE SKILLS – Katherine Emmenegger SAT SEP. 14, 11AM $44 FREE HANDS ON KITCHEN TOOL DEMONSTRATIONS WITH SPECIAL GUESTS THU SEP. 19, 10AM-1PM FREE

HANDS-ON CAKE DECORATING & PIPING- Aissa Shelburn SUN AUG. 4, 11AM $59

HANDS ON LAST DAYS OF SUMMER VEGAN COOK OUT- Jennifer Felmley FRI SEP. 20, 6PM $44

BASIC KNIFE SKILLS – Katherine Emmenegger TUE AUG. 6, 6PM $44

HANDS-ON BASIC SUSHI- Mineko Moreno SAT SEP. 21, 1PM $65

HANDS-ON TEMPURA- Mineko Moreno SAT AUG. 10, 1PM $49

HANDS-ON GLUTEN FREE PASTAS- Katherine Emmenegger SUN SEP. 29, 2PM $49

CALLING ALL KIDS: FOOD FROM THE MOVIES- David Church SUN AUG. 11, 11AM $44 adult (an adult must attend with child) $44 child (ages 6-12)

HANDS ON JAPANESE DUMPLINGS- GYOZA- Mineko Moreno MON SEP. 30, 6PM $49

THE BASICS OF HOMEMADE PASTA- Katherine Emmenegger SUN AUG. 18, 2PM $49

HANDS-ON PIZZA PARTY THAT DELIVERS FEATURING THE EMILE HENRY PIZZA STONE - Katherine Emmenegger SAT OCT. 5, 11AM $49

HANDS-ON HOMEMADE SOBA- Mineko Moreno WED AUG. 21, 6PM $49

HANDS-ON CAKE DECORATING & PIPING – Aissa Shelburn SUN OCT. 13, 11AM $59

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SPECIALTY DIET CLASSES-X

The following classes include specialty diet menus. See individual class menus inside for more details. RUSTIC AND HEALTHY PASTA- Victoria East TUE JUL. 23, 6PM $44 MAIN DISH SALADS WITH A HEALTHY TWIST- Cappie Geis TUE JUL. 24, 6PM $44 SUMMER VEGETARIAN-VEGAN- Phillis Carey THU JUL. 25, 6PM $44

FARM TO TABLE WITH SUZIE’S FARM VEGETARIAN COOKING CLASS- Jennifer Felmley SAT AUG. 31, 11AM $44 RUSTIC AND HEALTHY ROMANTIC DINING- Victoria East FRI SEP. 6, 6PM $44 MEXI-CALI CUISINE, GONE VEGAN WITH SPORK FOODS - Jenny Engel & Heather Goldberg THU SEP. 12, 6PM $44

FABULOUS FAUX SEAFOOD- Liz Gary WED AUG. 7, 6PM $44 CAVEMAN CUISINE (PALEO DIET)- Katherine Emmenegger FRI AUG. 9, 6PM $44

ITALIAN FEAST WITH A HEALTHY TWIST - Cappie Geis WED SEP. 18, 6PM $44 HANDS ON LAST DAYS OF SUMMER VEGAN COOK OUT- Jennifer Felmley FRI SEP. 20, 6PM $44

TALK'N TOFU- Katherine Emmenegger THU AUG. 15, 10:30AM $44

HANDS-ON GLUTEN FREE PASTAS- Katherine Emmenegger SUN SEP. 29, 2PM $49

EASY AND DELICIOUS FAMILY DINNERS WITH A HEALTHY TWIST- Cappie Geis TUE AUG. 27, 6PM $44

FARM TO TABLE WITH SUZIE’S FARM VEGETARIAN COOKING CLASS- Jennifer Felmley SUN OCT. 6, 11AM $44

ALL FIRED UP – VEGAN STYLE- Katherine Emmenegger THU AUG. 29, 10:30AM $44

RUSTIC AND HEALTHY SEAFOOD- Victoria East MON OCT. 7, 6PM $44

LOWER PRICED CLASSES

Check out our lower priced classes and FREE events. See descriptions in curriculum for more details. INDEPENDENCE DAY GRILLING -Phillis Carey TUE JUL. 2, 6PM $36

QUICK AND EASY LUNCH- IT’S PEACHY! - Phillis Carey TUE AUG. 20, 11:30AM $33

DINNER PARTY WITH A PLAN – MEDETERRANEAN SUMMER -Katherine Emmenegger TUE JUL. 9, 6PM $36

ANNUAL RUMMAGE SALE SUN AUG. 25, 9:30AM FREE JUICING & KITCHEN AID DEMONSTRATION -Katherine Emmenegger THU SEP. 5, 10:30AM $10

BEST OF THE DECADES- MILLENIUM THE RETURN OF COMFORT FOOD - Katherine Emmenegger THU JUL 11, 10:30AM $36

AUTUMN BISTRO - Jessica Rhomberg THU SEP. 12, 10:30AM $36

GRILLIN’ AND CHILL'N- RECIPES FROM THE GREAT NEWS! COOKBOOK -Katherine Emmenegger MON JUL. 15, 6PM $36

GLUTEN FREE BAKING -Katherine Emmenegger TUE SEP. 17, 10:30AM $39 FREE HANDS ON KITCHEN TOOL DEMONSTRATIONS WITH SPECIAL GUESTS- Wusthof Representative THU SEP. 19, 10AM-1PM FREE

IMMERSION BLENDER AND FOOD PROCESSOR DEMONSTRATION- Phillis Carey THU JUL. 18, 10:30AM $10

VITAMIX DEMONSTRATIONS- Vitamix Representatives SUN SEP. 22 11:00AM-12:30PM and 1:30PM-3PM $10

QUICK AND EASY LUNCH- PATIO DINING- Phillis Carey TUE JUL. 23, 11:30AM $33 MOLECULAR GASTRONOMY & SOUS VIDE DEMONSTRATIONKatherine Emmenegger TUE JUL. 30, 6PM $10

OFFSITE TOURS

Join us for some of our offsite tours. Please read description in curriclulm for more details! NIJIYA MARKET TOUR- Mineko Moreno WED JUL 10, 9AM $44 ARTISAN LOS ANGELES TOUR: FROM TAMALES TO COFFEE ROASTING- George Geary SAT SEP 14, 8:30AM-6PM $130

HOMEADE YOGURT 101 -Katherine Emmenegger THU OCT. 10, 10:30AM $36

SPECIALTY DIET CLASSES / LOWER PRICED CLASSES / TOURS / OPERA SERIES

RUSTIC AND HEALTHY SUMMER PICINIC- Victoria East MON AUG. 12, 6PM $44

GLUTEN FREE BAKING - Katherine Emmenegger TUE SEP. 17, 10:30AM $44

SAN DIEGO OPERA SERIES

Great News! and San Diego opera partner together to celebrate the music, cuisine and culture featured in the San Diego Opera Season productions of Pagliacci, The Elixir of Love, A Masked Ball, Don Quixote and SIGN UP FOR ALL 4 CLASSES AT ONCE AND RECEIVE A 10% DISCOUNT OFF OF THE TOTAL! OPERA CLASSICS – PAGLIACCI FRI OCT. 11, 6PM $49

OPERA CLASSICS – A MASKED BALL FRI DEC. 13, 6PM $49

OPERA CLASSICS – THE ELIXIR OF LOVE FRI NOV. 15, 6PM $49

OPERA CLASSICS – DON QUIXOTE FRI JAN. 10, 6PM $49

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS

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MEET THE CHEFS AISSA SHELBURN: Born and raised in the Philippines, Aissa has been baking since she was 10 years old. In 2011, she moved to San Diego to study Culinary Arts at The Art Institute of California. Since then she has worked at Great News! Cooking School, where she enjoys teaching. This year Aissa will be opening Aissa’s Sweet Shop a local to-order bakeshop! CAPPIE GEIS: Cappie Geis is a "swap out queen" certified in Nutrition and Fitness, Cappie enjoys taking some of our favorites from fat to fabulous, and believes that you do not have to forgo flavor to enjoy healthy, nutritious foods. Take one of her classes with us to find out how you too can cut the fat and enjoy the fab! COLETTE CHRISTIAN: A native of Chicago, Colette began working in restaurants at the young age of fourteen where she discovered her passion for food. After receiving her degree from the New England Culinary Institute, she moved to Orange County where she was a chef at acclaimed restaurant Il Fornaio. DEBORAH SCHNEIDER: Deborah is Executive Chef and Partner of SOL Mexican Cocina in Newport Beach and Scottsdale, Arizona. SOLITA Margaritas & Tacos will open in Huntington Beach this summer. She is the author of Baja! Cooking on the Edge; the James-Beard nominated Cooking with the Seasons at Rancho La Puerta; her little 'party book' Amor y Tacos;  and her newest book The Mexican Slow Cooker.

MEET THE CHEFS

DAVID CHURCH: David started in the restaurant industry at age 16. He enjoys his rewarding career as a personal chef, caterer and cooking instructor. He currently teaches all of the children’s classes here at Great News! He has a refreshingly entertaining approach to teaching. DIANE PHILLIPS: As a James Beard Award Nominee and cookbook author, Diane travels the world as a student and teacher of all things cooking. With a nickname like the “Diva of Do-Ahead” it is no wonder that she lives by the motto “Cooking Shouldn’t Feel Like a Root Canal,” and has maintained a passion for the culinary arts for the past 25+ years. GEORGE GEARY: George is author to nine cookbooks and is a Media Chef on TV Food shows coast to coast. Currently he teaches around the country and on the seven seas aboard the Holland America Cruise Lines. George also runs an award winning tour company taking foodies all over the world and major cities of America. HEATHER GOLDBERG & JENNY ENGEL: Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny and Heather. Their delicious, innovative cuisine emphasizes organic, local, and seasonal ingredients. Heather and Jenny were also named winners at the 2010 Veggie Awards and just came out with their new cookbook, Spork-Fed. HUGH CARPENTER: Hugh was awarded ‘Cooking School Teacher of the Year’ by the International Association of Culinary Professionals in 2010. Hugh has been teaching all over North America for the past 37 years and is the author of 15 cookbooks including Hot Wok, and Hot Barbecue. INGRID CROCE & JAMES CLARK: Croce's Restaurant & Jazz Bar continues to pay tribute to Jim Croce and his music by serving delicious contemporary American cuisine and offering live music nightly to friends and visitors from around the world. Owner Ingrid Croce and Executive Chef James Clark team up to create truly inspired dishes celebrating the best foods each season has to offer. JENNIFER FELMLEY: Jenn is a talented and versatile young chef who loves speaking about food as much as she loves cooking. With degrees in both Culinary Arts & Culinary Nutrition, she is as well rounded as she is fun.

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JESSICA RHOMBERG: After graduating from the Culinary Institute of America in NY, Jessica worked for Charlie Palmer in Las Vegas honing her culinary skills. She then became the Executive Chef for a Costa Rican resort where she explored new and exotic international flavors. She made her way to San Diego and has been the Kitchen Manager for Great News for several years. Her passion and style of cooking can be described as Fresh American Bistro! KATHERINE EMMENEGGER: Katherine has had a love of cooking since her early youth.  Her experience after a culinary apprenticeship began in restaurants and other food service institutions.  She has been teaching for the past 20 years and serves as the Executive Chef of Great News!  Katherine has also been featured on cooking segments for our local news stations. KATHERINE HUMPHUS: Executive Chef Katherine, is native to San Diego and attended Le Cordon Bleu, Paris, France. Here she developed her personal creativity while mastering the classic, yet intricate, French techniques and methods. The Cohn Group recognized her drive and talent and she landed the job as Executive Chef for their new French Restaurant Bo-beau kitchen and 100 Wines. MARY ANN VITALE: Mary Ann Vitale owns two fantastic Italian businesses, La Taverna and Sorella della Taverna, in La Jolla. La Taverna is a cozy restaurant and Sorella della Taverna is a gourmet deli; some how she finds time to teach various classes at Great News on a regular basis. Her focus is on using great ingredients, seasoning often and simple techniques. Mary Ann’s savory cooking is fantastic and her baking is legendary! MINEKO MORENO: As a co-author of Sushi for Dummies, Mineko is a master Japanese cooking. From Sushi etiquette to Japanese home cooking, her classes are always a hit with our cooking school students who love her discerning taste, and passion for traditional recipes blending with modern techniques. NICHOLAS REVELES: Composer, pianist and arts educator Nicolas is a San Diego County native. He holds a doctorate in piano from the Manhattan School of Music in New York and spent five seasons as the pianist for Mikhail Baryshnikov and the White Oak Dance Project. A former professor of music at the University of San Diego, Dr. Reveles is currently the Geisel Director of Education and Outreach for San Diego Opera and is the host of “OperaTalk with Nick Reveles” on UCSD-TV. PHILLIS CAREY: Phillis Carey has worked in the culinary arts field since 1975 as an author of several cookbooks and numerous articles in magazines and newspapers and as a cooking instructor at Great News.  Her recipes focus on easy-yet-elegant ideas for everyday as well as gourmet meals--all prepared with a minimum of fuss. STAN GLENN & CHRIS BRILL: Stan supervises and is the “master meat-cutter” at Iowa Meat Farm and Siesel’s Old Fashioned Meats. As chef/instructor at the San Diego Culinary Institute, Chris brings his formal training and 27 years of experience to his position as chef at Iowa Meat Farms and Siesel’s Old Fashioned Meats. TOMMY GOMES: Tommy comes from a fishing family and has been around fish all of his life. San Diego Magazine had nominated him as one of the top 50 people to watch in 2011. Tommy teaches our students how to buy fresh seafood and what to look for in freshness and how to trust a true fishmonger. VICTORIA EAST: Rustic on Purpose, Healthy on Accident means that good,

honest foods can be done artfully and economically. A native Californian, Victoria has worked with some of the finest San Diego kitchens.  As a private chef and cooking instructor, Victoria shares her healthy focus by teaching people that delicious food can also be good for you.

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS


INFO

REGISTRATION Payment must be made at the time of registration. Reservations cannot be held without payment in full. To sign up with the cooking school at Great News!: • Call (858) 270-1582 ext 3 and reserve your space at least 24 hours in advance with your Visa, Mastercard, Discover Card or American Express. • Stop by our store at the cashier registers to pay by check or cash. • If paying with a Gift Certificate, it MUST accompany your reservation to hold that space. You may use a credit card to pay for that space and receive a credit card refund immediately upon presentation of the Gift Certificate. Please note the date & time of classes. • If paying with a Great News! gift card you must provide the number on the back of the gift card. • Register on-line at www.great-news.com. WE DO NOT SEND REMINDERS OR CLASS CONFIRMATIONS. THE CLASSES All classes are held in our state-of-the-art kitchen. Printed recipes will be provided and there will be tasting of the dishes prepared in class. Complimentary beverages will be served during class. Teachers reserve the right to alter menus due to seasonal availability of ingredients. Classes are demonstration (we do all the cooking) unless specified as hands-on or partially hands-on (where you help with the cooking). Unless otherwise specified classes are 2 to 2 1/2 hours.

DISCOUNTS • SAVE 10% on all regularly priced merchandise on the day you attend class. If multiple discounts are possible, only one discount applies. Discounts do not apply to future class registration. MAILING LIST If you would like to be added to our mailing list, complete the form on our website at www.great-news.com or call (858) 270-1582 ext 3. If you would like to receive the cucciculum via Email please call the store or sign up online. NOW you can also sign up for Super Promotion Emails for products at the lowest prices while still receiving the Curriculum in the mail. LIABILITY Cooking is dangerous due to the presence of sharp implements, flames, hot substances, spills and slippery floors. Great News! will not be held liable for any loss, injury or damage to students or their property, due to any act or omission by Great News! Inc., its agents or its employees. PRIVATE EVENTS Custom cooking classes available for private groups such as private parties, wedding showers, or business functions. Programs and menus tailored to meet your needs. Call for details at (858) 270-1582 ext. 108. WE CANNOT ALLOW ANY ALCOHOLIC BEVERAGES TO BE CONSUMED IN CLASS. PLEASE DO NOT BRING OUTSIDE ALCOHOL INTO ANY CLASS. IT’S EASY TO “LIKE” US ON FACEBOOK- JUST SEARCH GREAT NEWS. WATCH US ON YOUTUBE- JUST SEARCH GREATNEWS4COOKS FOLLOW US ON TWITTER: WWW.TWITTER.COM/GREATNEWS4COOKS

The following are symbols used to denote classes:

IHands-On

!Cookbook Author

ºClass Will Be Longer Or

XSpecialty Diet

¬Celebrity Chef

WE DON'T LIKE TRAFFIC EITHER See website for alternate route into P.B. avoiding Garnet.

RDaytime Classes

Shorter than 2.5 Hours

CHILDREN Children under 6 years old will not be admitted to classes. All children over 6 years old must be registered for the class and must be accompanied by a paid adult to attend class. PLEASE, NO BABIES ALLOWED DURING CLASS. CANCELLATIONS A reservation cancelled 72 hours in advance of class entitles you to a full refund or you may switch your reservation to another available class (selected at time of cancellation) with appropriate payment for any additional costs. If you do not cancel before the 72 hour period or can not send a replacement, you will be charged a $15 cancelation fee. Recipes for the unattended class available upon request. There are no refunds or transfers with less than 72 hours notice. Great News! reserves the right to cancel any class not meeting minimum enrollment. In such case, prepaid class fees will be refunded or transfered to another class.

Great News! Pacific Plaza (Garnet Ave. @ Jewell St.) 1788 Garnet Ave San Diego, CA 92109 Tel (858) 270-1582 ext 3 • Fax (858) 270-6815 • Toll Free (888) 478-2433 www.great-news.com • E-Mail: customerservice@great-news.com

Hours: Monday - Friday 9:30-9 Saturday 9:30-6 Sunday 9:30-6

WE PRICE MATCH • SEE WEBSITE FOR DETAILS • WWW.GREAT-NEWS.COM (858) 270-1582 EXT 3 •

WWW.FACEBOOK.COM/GREATNEWS


LIKE US ON FACEBOOK FOR ACCESS TO RECIPES, SPECIALS AND EVENTS AT GREAT NEWS!

DON’T FORGET ABOUT OUR REWARDS PROGRAM Become a FREE CLASS CLUB MEMBER Attend 10 classes receive one FREE Restrictions apply see card for details

GET COOKING! Get Your Friends and Family To Join You. Great News! offers private parties tailored to your needs. Let us plan your private cooking class for birthday parties, parties; bridal showers, baby showers, retirements, or just a good time with friends.

Call for details at (858) 270-1582, ext 108.

132 CLASSES

INCLUDING 29 HANDS ON CLASSES AND 57 DAY CLASSES

RUMMAGE & USED EQUIPMENT SCRATCHES, DENTS, IRREGULARS & RETURNS

Save Up To

90% OFF original prices Not Adve rtis The Publi ed To Just For c. Our Mail You, ing Custome List rs!

SUNDAY

AUGUST 25TH

9:30am until Sold Out

Q3 2013 New Cooking Classes!  

New Cooking Classes June 1, 2013 to October 15, 2013.

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