November Classes
Chocolate! Chocolate!
Thursday · November 1 · 7-9 PM
taught by Debjani Bhaduri
Chocolate is the ultimate dessert. Who doesn't love it? Debjani will take
you from dinner, to dessert, to a late night snack, with her gastronomic
chocolate recipes. The evening will begin with chocolate ravioli - an
appetizer, and followed by chocolate fettuccine and quick chicken mole as
the main course, chocolate cream and marscapone in phyllo cups, and
culminate with chocolate milk shake as dessert. Enjoy chocolate, every which
way with recipes that look fanciful and yet do not take forever to cook.
$15 per person, $13 for Merc Owners & seniors
Kids & Parents in the New Merc HANDS ON CLASS
Kitchen Make Lunch
Saturday · November 3 · 11AM - 1PM
taught by Hilary Kass
Let's get together on a cool fall morning to rustle up a fine, healthy
lunch. Parents and children will work side-by-side to create Fresh Vegetable
Soup; Delicious Savory Crepes; and Special Sweet Crepes. Together we will do
it all-chop, blend, stir, and simmer and finally sit down together and
enjoy. Each family will also take the fixings for their own soup and a few
prepared crepes to finish at home. Come enjoy this hands-on experience. This
class is designed for a parent/child team of one adult and one child, age 6
or older. Please bring your own knife, cutting board and aprons. Class size
limited to 10 pairs.
$30 per team, $25 if the adult is a Merc Owner or senior
Tofu Basics 2
(rescheduled from 10/25/07)
Monday · November 5 · 7-9 PM
taught by Nancy O'Connor
If you missed our Tofu Basics class in September, or if you came and
want even more ideas, then join us for another fun beginner tofu cooking
class. Nancy will demonstrate and the class will sample
Tofu Sloppy Joe, Tofu Spaghetti Balls, Spicy Fried Tofu, Gabey Steaks with
Miso Gravy and (even though it's not tofu) Tempeh Reubens. Guaranteed fun
and safe - you needn't be afraid of tofu! Each class participant will
receive a complimentary pound of locally made Central Soyfoods tofu to take
home and enjoy!
$15 per person, $13 for Merc Owners & seniors
Holiday Open House
Tuesday · November 6 · 7-9 PM
taught by Bonnie Sparrman
Come and be inspired to host your own "Holiday Open House" by joining us for
this class based on a festive menu of hors d'oeuvres. Bonnie will teach
cooking and baking techniques as she prepares what you will sample. The menu
includes: Jarlsburg Swiss & Onion Tart, Brie and Lingonberries baked in Puff
Pastry, Gougeres (savory French cheese puffs), Smoked Salmon & Lemon Caper
Canapes and for a sweet finish; Pecan Tassie Tarts. Each of these delicious
items will be easy for you to duplicate in your own kitchen as you welcome
guests for the holidays!
$15 per person, $13 for Merc Owners & seniors
Holiday Side Dishes
Wednesday · November 7 · 7-9 PM
taught by Paige Vandegrift
Turkey may be the centerpiece but side dishes can really make a meal
special, so learn how to elevate side dishes to center stage. You'll get
lots of planning and organizational tips to make your feast go smoothly.
Paige will prepare and you'll sample; Classic Mashed Potatoes, Green Beans
with Caramelized Onions & Bacon, Twice Baked Sweet Potatoes with Apples,
Beet Salad with Arugula, Walnuts & Blue Cheese Dressing, and Butternut
Squash & Potato Gratin. Lumpy mashed potatoes will be a thing of the past!
$18 per person, $15 for co-op members & seniors
Two Scones & a Fruit Sauce LIMITED HANDS ON
Thursday · November 8 · 10AM - Noon
taught by Hilary Kass
Learn to make two very different scones - Oat Scones made in a skillet and
Lemon Ginger Scones baked in the oven. These are both nice served with a
warm Swedish Dried Fruit Sauce. In this limited hands-on class you will have
the opportunity to work with these dough to get a feel for making them at
home. Please bring an apron to class.
$15 per person, $13 for co-op members & seniors
Herbs and Body Systems
Thursday · November 8 · 7-8:30 PM
taught by Bob Liebert
Going through the general body systems (respiratory, digestive, etc.), the
talk will emphasize herbs that are specific tonics for these systems and
organs. An easy-to-understand approach is used in discussing the unique
properties of each herb discussed; taking a lot of the guesswork out of what
herb to turn to. The focus will be on herbs that are common to Kansas and
the Ozarks, where Bob Liebert resides at his herb farm. The talk will
include a hand-out that outlines the body systems and herbs to be looked to
as tonics and specifics for them.
$12 per person, $10 for co-op members & seniors
Thanksgiving Basics including the Turkey
Wednesday · November 14 · 7-9 PM
taught by Paige Vandegrift
If you'd like to take the stress out of holiday entertaining this is the
class for you. Paige will provide organizational tips to make planning and
preparing a big meal a little easier. She'll prepare (and show you how to
carve) a Brined & Roasted Turkey, served with Shiitake Mushroom Gravy and
Cranberry-Pecan Dressing. Paige will talk about variations on the gravy and
dressing. She'll top the class off with a demonstration, and sampling, of
Classic Pumpkin Pie. After this class you'll be able to enjoy entertaining.
$23 per person, $20 for co-op members & seniors
Quantum Leap: Moving Beyond Fear
Thursday · November 15 · 7-9 PM
taught by Marybeth Bethel
How many times has fear held you back from trying something new
or going after a cherished goal? This class offers tools to diminish the
paralyzing power of fear and anxiety. By understanding anxiety as a normal
and necessary aspect of growth and change, we can learn to work with it
instead of letting it stop us in our tracks. We'll discuss ways to create
empowering thoughts and develop courage. You'll learn how effective
risk-taking and mental toughness can be used to break through fears, freeing
you to move forward. This interactive
class will include discussion and guided imagery.
$12 per person, $10 for Merc Owners & seniors
