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JANUARY FEBRUARY MARCH 2017 CLASS CALENDARCooking ClassesGet Back on Track, withHealthy Lifestyle Classes!Future Chef - Winter Camps!Vietnamese Cooking!The Easter Bunny is Coming!(See Page 6 for Details). . . And More!AMHERSTWEST SENECA3980 Maple Road/ N. Bailey Phone: 716-515-2000355 Orchard Park Road Phone: 716-517-3006TOPS COOKING SCHOOL ONLINE - TopsMarkets.com Departments The Cooking School
MESSAGE FROM THE MANAGERMessage from theManagerI hope the holidays were good to you. As we welcome in the New Year, how many ofyou made New Year’s Resolutions to change your lifestyle by eating healthy, exercisingmore AND having fun doing it! We can help you with some of the above. Our classes thisquarter are packed with healthy, nutritious meals that you can prepare yourselves in notime at all. Our Healthy Lifestyle section has Dieticians offering Diabetic, Healthy Heart,Family Cooks and Eat Well Stay Fit Programs. The fun is in attending the classes, learningnew techniques, meeting people, and tasting these fine creations made right before youreyes!Whether you are a novice cook or a seasoned pro, the Cooking School can offer younew ideas for great taste creations, so come on in, bring a friend, join in the party, andhave some fun, where at The Cooking School, a “A Good Cook is Born each Day!”Grace HanusinRegional Cooking School ManagerTOPS COOKING SCHOOL AMHERST 716-515-2000 WEST SENECA 716-517-3006KIDS KITCHEN PAGE 2-7Calling all kids to the Cooking School! The winter winds are blowing, but it’s warminside the Cooking School! We’ve got some great classes for you; we have classestailored for all age groups, starting at age 3, as well as our “Kids Night Out” classes forthe Future Chefs. Sign up for our camps during the school breaks and have fun creatingyour own lunches! We have also brought back the Aspiring Chefs program for theolder chefs.1HEALTHY LIFESTYLE PAGE 9-10Eat well and stay fit this winter season. We offer an array of health-related classesfor both adults and families. These classes are taught by Registered Dieticians; theyhave a wealth of information to give you, and the classes are covered in part by somelocal health insurances! Our “Family Cooks Together” series includes the whole family!Whether it is Diabetes, Healthy Heart, learning to eat well, or getting the families tocook together at meal time, we have the classes for you! Meet our newest Dietician,Drew Hemler, who has loads of experience and information to share!ADULT CLASSES PAGE 11-12The holiday season is over; you’ve eaten your fill, and you wonder what can I do to getback on track? Come join us at the Cooking School! We have some new and excitingInstructors that are offering classes with an ethnic twist, classes that will fit your budget,hands-on, heartwarming menus; something for everyone!
6-9 PM AGES 7-14Instructors: Karen Gold - Amherst, Linda Duncan - West SenecaOFFEREDAMHERST & W ATEST SECOOKNECAING SCHOOLS!Come join us for a special dinner & games/movie night right here in the cooking schools!Each month we will have a special dinner theme that you will help prepare. After eatingand helping clean up, we will play/watch selected games/movies. Bring a friend and addto the fun!! (MOVIES ONLY IN AMHERST. Please remember to bring sneakers to class andhave hair pulled back. No wet shoes/boots for safety reasons).KIDS’ KITCHEN - KID’S NIGHT OUTKid’s Night Out! 25 for one child, 45 for two children and 65 for three children (please register allchildren in your group at the same time to get the discount)WINTER CARNIVALSaturday, January 28, 6-9pmWe may not be able to go outside and haveour carnival, but we can enjoy making carnivalfood and playing some carnival games. CornDog Waffles, Baked French Fries, PineappleSnowflakes, Cotton Candy Lemonade, KettlecornCRAZY MIXED-UP FOOD AND BINGOSaturday, March 11, 6-9pmCrazy recipes that make food taste good in a short time.Let’s have some crazy fun! Soupe Salsa Noodles (SopaSeca de Fideo), Toad Stool Salad, Banana Split ona Stick, PopcornAMHERST 716-515-2000 Dory’s memory is not always the best. She knows shewas separated from her parents as a child. Her friends,Nemo, Marlin and Tank try to help her find her parents.Hank Octodogs, Green Seaweed (Green Spaghetti),Sweet Sushi, Fishy Snack Mix, Popcorn Saturday, February 4, 6-9pmTOPS COOKING SCHOOL(Dory Movie Shown in Amherst School Only)WEST SENECA 716-517-3006FINDING DORY/GAMES/MOVIE2
KIDS’ KITCHENKids’ KitchenThese classes will be held in both schools on the dates listed. Parents are required to inform us of any foodallergies at the time of registration. We will try our best to accommodate food allergies with substitutions.We DO NOT use any peanut/nut products in our recipes, however we do use products that may bemade in a factory where those products are made. Children with long hair, please tie it back before class.Please have child bring sneakers for safety reasons. No wet shoes/boots allowed.Please tell us if you have any coupons or gift certificates at time of registration, as coupons are not takenwith some classes, including all camps.There has been a number of parents/students inquiring about classes for an older age group, as some ofour regular students have aged out of the future chef program. We used to have classes for this age group,but due to lack of interest they were phased out. We are willing to give it a try again so check out theASPIRING CHEF CLASS for ages 12 and up!LITTLE CHEFSAGES 3-6 WITH PARENTInstructors: Camille Suszek, Amherst,Linda Duncan, West SenecaTOPS COOKING SCHOOL AMHERST 716-515-2000 WEST SENECA 716-517-3006For children this young, one parent or guardian perchild is required to remain in the Cooking Schoolat no additional charge. For additional adults, a 5charge will be implemented, as seating is limited.Pricing may be different for adults as stated, as inour teas and brunches, where the adults are alsoeating. Please remember, sneakers areneeded in the school for safety, no wetshoes/boots allowed.3POKE’MON/BOOK READINGSaturday, January 14, 11am-12:30pm 13 per Little ChefRevival of the original Pokémon characters is due.There are so many versions but the originals arethe best. You are the trainer of these favorites.Small Squirtle Sliders, Staryu Veggie Stars, PikachuBanana Ears Dipped Chocolate, Evee and JigglypuffGelatin FluffSECRET LIFE OF PETS MEETSVALENTINES DAY/BOOK READINGSaturday, February 11, 11am-12:30pm 13 per Little ChefThese adorable pets want to celebrate Valentine’sDay with you. We can celebrate with yours andtheir favorite foods. Max and Pops’ Hot DogHearts, Sweet Pea’s Pasta Snowball’s Carrots,Chloe’s Cat Treats (White Trail Mix)SUPER WHY’S COOKING ADVENTURE/BOOK READINGSaturday, March 25, 11am-12:30pm 13 per Little ChefSuper Why has come into the cooking school and madean adventure just for you. The question is: Where is themuffin cups baked? Come in to help solve the question.Broccoli Chicken Cups, Tiny Pizza Muffins, Cookie CupsFilled with Fruit
AGES 7 & UPInstructors: Karen Gold - Amherst,Linda Duncan - West SenecaChildren of this age attend the class without an adult,as we teach them independence in the kitchen skills.Parents are required to inform us of any food allergiesat the time of registration. We will try our best toaccommodate. Classes are held in both schoolson the same day. Please have child bringsneakers for safety reasons. No wet shoes/boots are allowed in the school.2 INGREDIENT RECIPESThursday, February 2, 6-8pm 16 per Future ChefWhat? You can make yummy food with only2 ingredients? These recipes are simple as well asdelicious. You will repeat these often and createyour own add-ins. Never Fail Biscuits, Spicy CheeseCrackers, Chicken and Noodle Soup, Hershey Kiss PiesCHINESE NEW YEAR,YEAR OF THE ROOSTERCAMPMonday, January 16, 10am-1pm 30 per Future ChefIn the year of the fire rooster,you must work hard and thingswill pay off. Asian Honey Chicken,Vegetable Lo-Mein Noodles,Easy Asian Dumplings,Chinese Egg CakeFUTURE CHEFS & ASPIRING CHEFSFUTURE CHEFSEASY DESSERTSThursday, March 16, 6-8pm 16 per Future ChefThese fun and easy desserts can be made in a jiffywhile dinner is cooking on the stove or in the crockpot.Pumpkin Chocolate Donuts, Banana Cream Bars,Pineapple Upside Down ParfaitAspiring ChefsAGES 12 & UPAMHERST 716-515-2000 With Easter around the corner, we know you willwant to help with the brunch. Your mom (or dad)will welcome the help and when you make theseyour whole family will say YUM! Very BerrySmoothie, Cheesy Potato Egg Bake, MiniApple Turnovers, Apple Puff Pancakes Wednesday, March 22, 6-8pm 18 per Aspiring ChefTOPS COOKING SCHOOLSPRING HOLIDAY BRUNCHWEST SENECA 716-517-3006Instructors: Susan Vernon - AmherstLinda Duncan - West Seneca4
KIDS’ KITCHENAGES 7 & UPFOR FUTURECHEFSInstructors: Ashlee Lipka, Amherst, Linda Duncan, West SenecaPlease have child bring sneakers for safety reasons. No wet shoes/boots allowed.SOUPS AND SUCHWednesday, February 22, 10am-1pm 30 per Future ChefThe love of soup warms the soul. While it is cold andcrisp outside let’s make a warm bowl of soup and somecrusty bread. Lasagna Soup, Italian Cheese Bread,Confetti Soup with a Cheddar Herbed Monkey Bread,3 Ingredient Sugar CookiesPANCAKE DAYThursday, February 23, 10am-1pm 30 per Future ChefTOPS COOKING SCHOOL AMHERST 716-515-2000 WEST SENECA 716-517-3006Pancakes can be for breakfast, lunch and dinner.Let’s explore the possibilities for an anytime treat fora meal. Ginormous Fluffy Pancake with ChocolateChips, Sausage Stuffed Pancakes, Net Pancakes(Roti Rala), Veggie Pancake5
Easter Bunny!FUTURE CHEFSBreakfast with the 8 per adult, 7 for Future Chefs ages 7-10, 5 for Little Chefs ages 3-6 (no childrenunder 3 please). No strollers will fit intothe schools.SATURDAY, APRIL 110 -11:30 AM AMHERSTSATURDAY, APRIL 810 -11:30 AM WEST SENECA TOPS COOKING SCHOOLPRE-REGFOR THI ISTERS CLASSNOW!AMHERST 716-515-2000 WEST SENECA 716-517-3006Easter is coming and so is the Easter Bunny!Hop on into the Cooking School for breakfastand color a hard boiled Easter egg with theEaster Bunny! Hoppin’ Good Pancakes withAssorted Toppings, Sunny Sausage, Springtime Yogurt & Fruit Parfait, Hard Boiled Eggto Decorate, Coffee, Tea, Juice for Children6
KIDS’ KITCHENBIRTHDAYPARTIESAT THE COOKINGSCHOOL AREF UN !The Cooking School offers an approved Scout cookingprogram, that has been revised in accordance withthe new scout program. What a fun way to worktoward your cooking badges!TOPS COOKING SCHOOL AMHERST 716-515-2000 WEST SENECA 716-517-3006Trying to plan your child’s birthday party?Let us do the work for you! Call today to book your party.7PLEASE CALL THE COOKING SCHOOLS FOR ADDITIONAL PROGRAM INFORMATION
COOK’S CORNER - RECIPESCook’s CornerPanettone French Toast(Serves 4 - 5)Ingredients:1/2 purchased panettone, about 1 lb.3 eggs1 cup milkGrated zest of 1 orange1/2 cup fresh orange juice1 Tbs. Cointreau or other orange liqueur (optional)3 Tbs. granulated sugar1/4 tsp. ground cinnamonFreshly grated nutmeg, to tasteSoftened unsalted butter for brushingConfectioners’ sugar for dustingWarm maple syrup for servingDirections:Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slicesin half. In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau,granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls)and add the bread slices. Soak, turning once, about 10 seconds per side.Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the breadslices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices overagain and cook for a few minutes more per side until browned to your taste. Using a slotted metal spatula,transfer the French toast to serving plates, place them in the oven and turn the oven to 200 F. Repeat to cookthe remaining bread slices. Dust the french toast with confectioners’ sugar. Serve immediately with maple syrup.Italian Turkey Sausage and Escarole Soup¼ teaspoon ground black pepper42 ounces low-sodium chicken broth4 cups escarole, torn (about 3 ounces)2 tablespoons grated fresh parmesan cheese* PLEASE CALL GRACE HANUSIN AT (716) 515-2000 FOR MORE INFORMATION.TOPS COOKING SCHOOL Directions:Remove casings from sausage. Heat oil in a Dutch Oven over medium- high heat. Add sausage, onion and garlic;cook 4 minutes, stirring to crumble. Stir in 1 cup water, pasta, tomatoes, italian seasoning, pepper, and broth.Bring to a boil; reduce heat, then stir in escarole. Simmer 10 minutes or until escarole and pasta are tender.Top with grated parmesan cheese.AMHERST 716-515-2000 Ingredients:8 ounces turkey sausage2 teaspoons olive oil¾ cup finely chopped onion1 garlic clove, minced1 cup water1 cup TOPS whole wheat pasta, dry-small shaped1 cup chopped plum tomatoes1 teaspoon dried Italian seasoningWEST SENECA 716-517-3006Cooking Light magazine, March 2007 Adapted by Tops Cooking School8
HEALTHY LIFESTYLEYour Healthy LifestyleYOUR HEALTHY LIFESTYLE NUTRITION EXPERTSWe have a staff of Registered Dietitians and nutrition experts whoteach all of the Your Healthy Lifestyle classes at the Cooking Schools.Laura Gill, MS, RD, CDNSarah Stimpson, RD, CDNDrew Hemler, RDThese great classes taught by a Registered Dietitian are covered in part by select localHealth Insurance Companies. (Please call the Cooking School for details). Come joinus to learn how to make good lifestyle choices. Included in each class is informationand handouts on the class topic, along with a generous sampling of each recipemade. Some classes offer product samples as well.EAT TO YOUR HEART’S CONTENTDrew Hemler, RD - Amherst Laura Gill, RD - West SenecaNEW YEAR, NEW YOU: HEART HEALTHY MEALSON A BUDGETWednesday, January 11, 6-8:30pm AmherstTuesday, January 31, 6-8:30 pm West Seneca 30 per
Instructors: Susan Vernon - Amherst Linda Duncan - West Seneca 4 FUTURE CHEFS & ASPIRING CHEFS TOPS COOKING SCHOOL AMHERST 716-515-2000 WEST SENECA
