April • May • June • 2010 • TopsMarkets.com
3507 Mt. Read Blvd. • Rochester, NY
585•663•5449
April, May, June
at the Cooking School
kids’ kitchen
Message from
the Manager
As I look over the myriad of
classes we have to offer here at
the Cooking School this quarter,
it makes me smile thinking
of warmer weather, outdoor
activities, cooking on the grill
and eating out on the deck
again after a LONG Rochester
Winter. I know a lot of you are
thinking, “We grill and have fun
outdoors during the winter.”
Well, not me! I like to hibernate
inside when it’s cold outside
so spring and summer are
something I really look forward
to. Here at the Cooking School,
we have some superb classes
to celebrate “coming out of
hibernation” for all ages. This
brochure has classes that
give you new cooking ideas for
Easter, Mother’s Day, Father’s
Day, picnicking, and more.
Aren’t you tired of the same
old, same old dinners and party
menus? Come to us for new
ideas and solutions. You’ll be
glad you did! Don’t forget…we
also offer GIFT CERTIFICATES
for any dollar amount for all
your GIFT needs!
page 3
adult classes
page 5
WOW! What a wide variety of classes you have
to choose from this time around! In response to
customer comments, we continue to offer more
Hands-on classes for those of you who like to
“get in up to your elbows” when you try a new recipe.
For those of you who would rather just “sit back and
enjoy”, we have many classes for you as well.
We aim to please everyone! Because party season
is quickly approaching, we have many classes that
will help you with your event planning such as
cake decorating, chocolate making, shower
menus, catering and much more. Call that friend
or relative who you always do your parties with
and bring them too!
your health
Elizabeth Bauld
Cooking School Manager
page 9
2
There are a couple of things you want to focus on when
looking at this section. First of all, our SUMMER CAMP
PREVIEW is listed by week, time, theme, and age. We
had such a successful camp season last summer, we
are offering 9 different camps this year! Take a look,
plan ahead, and sign up EARLY so you get the camp
or camps of your choice. Second, back by popular
demand, we are again offering our once a month
Parent’s and Kid’s Night Out. During this time, parents
can drop the kids off for 3 hours while the kids make
their own dinner, play games or watch a movie. Plan a
night out where EVERYONE will be happy!
We have recently heard from regular customers that
some insurance companies will actually pay for you to
come to our “healthy” classes. We don’t know which
companies this applies to, but be sure to check this
out to see if your policy has this benefit. We are again
offering a few vegetarian classes, as well as classes
that focus on different areas of health concerns in
everyday life such as high blood pressure, diabetes
and heart disease. Check out the classes we have
to offer and give us a call to register to further your
health education the tasty way.
Cooking School
585.663.5449
kids’ kitchen
little chefs ages 4-7
Moms and Dads, feel free to leave
the little ones at class in the Cooking
School in the hands of our capable
teachers and assistants while you do
some stress-free grocery shopping,
or you can stay and watch the fun.
You choose whatever you and your
child are most comfortable with.
** Check out the NEW LOWER COST **
Easter Treats and Easter Egg Hunt
Instructor Graceann Frederico
Saturday, April 3, 10 AM-12 PM
OR 1:30–3:30 PM
$12
This similar class last year was
SO popular, we decided to offer it
TWICE this year; choose the morning
or afternoon session. First, your child
will make and eat a couple of yummy
Easter treats. Then, after they take a
short walk around the store looking for
the Easter Bunny, they will come back
to the Cooking School for an Easter
Egg Hunt! Fun for all; don’t miss out,
sign up early!
Chick and Egg Cupcakes, Easter Bunny
Pudding Desserts, Easter Morning
Apple-wich, Bunny Trail Slush
Pizza Palooza
Instructor Rosanne Battisti-Baxter
Saturday, April 17, 10 AM-12 PM
$12
Pizza lovers everywhere join us for
a one-of-a-kind celebration of…you
guessed it, PIZZA! Kids of all ages
usually love pizza. Bring the little ones
this morning, and with the help of
Miss Rosanne, they will make a couple
of new kinds of this favorite food that
they may ask for again and again.
Pizza Pinwheels, Bubble Up Pizza,
Stuffed Pizza, Bacon Cheeseburger
Pizza, Apple Dessert Pizza
Cooking School
585.663.5449
Parent’s & Kid’s Night Out
**Minimum age of 4 years old.**
$20 one child/$35 two children/
$50 three children when registered
together (do not have to be siblings)
Mom and Dad, are the kids always
complaining that THEY never get to
go out for a night-on-the-town like
you do and are stuck at home with
a babysitter? On the 3rd Saturday
of each month, bring the kids to the
TOPS Cooking School and go out for
some quiet time. We will have a great
time with the kids making and eating
an easy dinner. Then, after we eat
and clean up, we will play either a
Mother’s Day Brunch
Instructor Natalie Valente
Saturday, May 8, 10 AM-12 PM
$12
Many have
experienced
one of the best
“Mommy”
moments when
your little child
makes you breakfast on that special day
of the year just for moms. Bring them to
the Cooking School this morning and let
Miss Natalie show them a couple new
ideas for your one-of-a-kind meal made
with little hands and great, big hearts.
(Dad may want to come and watch so he
can help too!)
Raspberry Cream Muffins, Ham &
Cheddar Cups, Creamy Lettuce Salad,
“Love Mommy” Cookies, Mother’s Day Punch
Fun with Cereal
Instructor Rosanne Battisti-Baxter
Saturday, May 22, 10 AM-12 PM
$12
It’s OK to take your favorite cereal out
of the pantry, but this morning, we want
you to put down the bowls of milk and
the spoons. Instead, Miss Rosanne will
show you a whole new way to enjoy your
favorite cereals for breakfast, lunch,
snack…anytime!
Crunchy Hot Dog Nuggets, Applesauce
Muffins, Best Ever Chocolate Cookies,
Parmesan Cheese Chex Mix, Very
Berry Parfaits
game like Candy
Bar Bingo or
Charades or
watch a popular
G/PG movie
complete with
popcorn and
candy! Take
some time for yourselves and be
confident that the kids will be safe and
have a GREAT time!
Class size is limited, register early.
Saturday, April 17th, 6-9 PM
Saturday, May 15th, 6-9 PM
Saturday, June 19th, 6-9 PM
Day at the Zoo
Instructor Amie Liming
Saturday, June 12, 10 AM-12 PM
$12
Do you hear that? The sounds of the
Wild are calling you! It’s always a good
time to go to the Zoo! Who doesn’t love
seeing all the different animals and the
fun things they do? Well this morning,
Miss Amie is bringing the “zoo” to you.
She has some fun recipes that will make
us think of our favorite zoo animals.
“Monkeying Around” Banana Rollups,
Hungry Lion Sandwiches, Bird Seed
Salad, Brown Bear Bites, Elephant Ears
Bugs, Bugs, Bugs
Instructor Graceann Frederico
Saturday, June 26, 10 AM-12 PM
$12
Ewwww…bugs are yucky! Well, usually
they are, but today in the Cooking
School, bugs are tasty! What? That’s
gross…we don’t eat bugs! Today you will,
but it won’t be gross. Miss Graceann
shows us how to make some fun foods
that look like bugs but taste delicious.
Ladybug Cookies, Caterpillar Sub
Sandwiches, Bugs in a Blanket,
Peanut Butter Bumblebees
3
kids’ kitchen
aspiring chefs ages 10 and up
These classes are designed for the
Junior Chef who is more experienced in
the kitchen than other kids their age
and want more of a Cooking Challenge.
They will get more culinary freedom
when it comes to recipe substitutions,
seasoning, presentation as well as
prep and cooking methods. Great for
teens or tweens!
junior chefs ages 8-12
Spring Break at the Beach
Instructor Amie Liming
Friday, April 9, 6-8 PM
$15
Not all of us are lucky enough to go
somewhere warm for Spring Break.
If you are one of those people, you’ll be
lucky tonight if you come to the Cooking
School where we will dream of warm,
sandy beaches while we make and eat
food fit for snacking on a beach blanket
under the sunny skies.
Pirate Ship Sandwich, Sea Shell Salad,
Beach Comber’s Snack Loot, Florida
Orange Muffins, Sunshine Punch
Party Under the Sea
Instructor Natalie Valente
Friday, April 23, 6-8 PM
$15
Come tonight and enjoy some treasures
from the deep blue sea. If you like sand,
surf and underwater adventure, this is
the class for you! Crabby Treasure Ball,
Texas Shore Wagon Wheels, Crabby
Patties, Sponge Cookies, Bikini Trifle
Special Mother’s Day Dinner
Instructor Deanna Salamone
Friday, May 7, 6-8 PM
$15
Our moms do SO much for us, come
tonight and let Miss Deanna show us
how to make an absolutely delicious
meal for mom this Mother’s Day.
With or without help from dad, Grandma,
or another sibling, you will be able to
make a gourmet meal that mom will be
talking about for years to come.
Chicken French with Rice Pilaf, Garlic
Bread, Blanched Green Beans, and
Mini Lemon Meringue Cakes
4
Knick-Knack Festival
Instructor Graceann Frederico
Friday, May 21, 6-8 PM
$15
For those of you who love to watch your
favorite TV shows, come tonight and
make some food that will be wonderfully
tasty, quick-to-make and easy. You will
be clamoring for more when you sit
down to munch in front of your favorite
shows. Remember, TV in moderation...
then get out and play!
No-Rush Pizza Stix, Chicken Ranch
Pizza, Monster Quesadillas for the
Troops, Spongy Burger Bites
An Abundance of Baking
Instructor Liz Bauld
Friday, June 11, 6-8 PM
$15
When you’re in the mood for something
sweet and the cupboard is bare, make
something fresh baked instead. This
class helps you make some of the best
desserts to conquer your sweet tooth
and taste MUCH better than anything
store bought. Just remember, sweets
in moderation are best.
Cinnamon Buns, Chocolate Chip
Muffins, Apple Crisp, Banana Bread,
Raspberry Squares, Easy Lemon Bars
End of School Slam
Instructor Natalie Valente
Friday, June 25, 6-8 PM
$15
That final school bell has rung and you
are FREE for the Summer! Tonight we
are celebrating that fact by showing
you how to make some fun, new morsels
fit for snacking or easy lunches. Come
and party with us tonight.
Confetti Cheese Salsa, Party Glazed
Meatballs, BLT Macaroni Salad, Cookie
Dough Cupcakes, Pool Party Cake
Mexican Night
Instructor Deanna Salamone
Friday, April 16, 4-6 PM
$18
Ole! It’s all about the fresh ingredients
and spices tonight. Once you make
your own tacos and nachos from
scratch, you won’t be able to do the
drive-thru ever again.
Nachos, Home made Guacamole Dip,
Beef and Chicken Tacos, Spanish Rice,
Fruit Smoothies
Italian Night
Instructor Liz Bauld
Friday, May 28, 4-6 PM
$18
MMMMMM! Italian comfort foods are
the best, aren’t they?! Learn how to
make these items from scratch and see
how easy it can be. You’ll want to make
recipes time and time again.
Chicken Parmesan, Marinara Sauce
from Scratch, Lasagna, Caesar Salad,
Garlic Bread
School’s Out Celebration
Instructor Graceann Frederico
Friday, June 18, 4-6 PM
$18
Woo hoo! Now that school is out for
the summer, you will be looking for
something to fill your stomachs now
that you don’t have the school cafeteria
to go to each day. And I PROMISE, you’ll
like what you make MUCH better than
what you’ve had at school!
Chili dog nachos, Buffalo Chicken Salad,
School’s Out S’more Pizza, Lunch Ladies
Warm Potato Salad
Cooking School
585.663.5449
adult featured daytime classes
the lunch bunch
(Formerly the Senior Luncheon Series; now open to ALL ages)
Executive Chef Barbara Gill
Twice a month from 11 AM-1 PM
$15 per class
Twice a month, Barbara continues
to delight us with her tried and true
recipes and “no nonsense” form
of cooking. These luncheons have
become quite popular as Barbara’s
following grows each month. Come
check it out for yourself and taste
what everyone is talking about.
Invite a friend or two, or bring a
group and spend a couple of hours
here at the Cooking School for a
pleasant, relaxing afternoon. We
can accommodate most Senior
Groups, Bible Study groups, Red Hat
Societies, Stay-at-Home Mom clubs,
and more. Hot and cold beverages
are also included.
Tuesday, April 6: MIX-IT UP ITALIAN
Toscana Soup, Baked ParmesanCrusted Chicken, Baked Sweet
Potato Fries, Southern Fried Green
Beans, Chocolate Walnut Pie
Tuesday, May 4: NEW TWISTS
Parmesan, Walnut, & Arugula
Baskets, Beef Teriyaki, Veggie
Noodle Side Dish, Easy Strawberry
Napoleons
Friday, April 23: SPRING BRUNCH
Company Fruit Salad, Baked
Omelet Roll, Buttermilk Pancakes
with Raspberry Sauce, Rhubarb
Crumb Coffee Cake
Friday, May 28: TAKING IT OUTSIDE
Spinach & Walnut Salad with Thyme
Vinaigrette, Blackberry Barbecued
Pork Tenderloin, Fruit Studded Rice
Pilaf, Broccoli & Squash Medley
Cooking School
585.663.5449
Friday, June 4: COME ON SUMMER
Avocado Salad with Heirloom
Tomatoes, Grilled Tilapia with
Pineapple Salsa, Oven Roasted
Vegetables, Sour Cream Cheese
Puffs, Summer Peach Pie Twisters
Tuesday, June 22:
SOUTH OF THE BORDER
Gazpacho, Mexican Layered
Salad, Grilled Chicken Fajitas,
Guacamole, Cornbread, Berry
Cheesecake Parfaits
Cooking with Julia Luncheon Series
Personal Chef Ellen Adams
11 AM-1 PM
$15 per class
$25 with wine sampling
Thursday, April 15
Smoked Salmon on a toasted
baguette, Filet of Sole with Shrimp
Mousseline, Seasonal Vegetable,
Strawberry Napoleons
In this daytime series featuring
recipes from “Mastering the Art of
French Cooking by Julia Childs,”
Ellen will not only recreate some
of these recipes made famous by
this charming cook, but will also
try to recreate some of the charm
and fun Julia always exuded while
instructing. Live it up and come
check out all 3 classes!
Monday, May 17
Salad Nicoise served with French
Bread, Quiche Lorraine, Cornucopia
Puffs with French Pastry Creme
Wednesday, June 23
Cream of Cucumber Soup, Poached
Chicken in a Mornay Sauce served
with a Side of Pasta, Chocolate
Souffle
5
adult hands-on classes
Hands-On Entertaining
with Pate a Choux
Personal Chef Mary Beth Brinkerhoff
Monday, April 5, 7-9 PM
$25 class only
$35 with wine sampling
Pate a Choux or Choux paste is a basic
dough that can be used to make both
savory and sweet treats. It is versatile,
impressive to serve and so very easy
to make once you learn the technique!
Savory Herb Puffs with Smoked
Salmon Mousse, Cheese Gougeres
(Cheese Puffs), Puffs with Curried
Onions, Classic Eclairs, Profiteroles with
Chocolate Ganache
Hands-On Tarts
Instructor Rosanne Battisti-Baxter
Thursday, April 8, 7-9 PM
$25
While many
of you are
having fond
recollections
of the Handson Christmas
Cookie class
you took from Rosanne, tonight she
is offering a different kind of sweet
instruction; Tarts! Come learn how to
make large or individual tarts using
various crusts, methods and fillings. You
will be glad you did!
Apple Crumble Tart, Creamy Fruit Tart,
Spinach Tart, Coffee Pecan Tart, Pear
and Ginger Cream Tart
Hands-On Light-n-Tasty Spa Cuisine
Instructor Graceann Frederico
Thursday, April 15, 7-9 PM
$25
Have you ever gone to a spa and after
a relaxing, refreshing day had one
of the fabulous meals from the Spa
Restaurant? Well, tonight you are in
for a treat! Sorry we can’t provide the
massages, etc., but we CAN provide you
with an incredible menu that is fresh,
healthy and fun to make. If cooking is
relaxing to you, bring a friend or two
and come for a wonderful evening.
Whole Wheat Spaghetti with
Lemon, Basil and Salmon, Spa Pork
Chops Stuffed with Goat Cheese,
Healthy Panzanella, Guiltless,
Warm, Flourless Cake
6
Hands-On Make-n-Mold Chocolate
Making 101
Instructor Liz Bauld, Manager
Monday, April 26, 7-9 PM
$25
Have you always wanted to learn how to
make your own chocolate candy treats?
Tonight Liz will show you four different
ways to melt chocolate wafers and turn
them into attractive, unique and tasty sweet
confections. These will look professional
enough to give as gifts to friends and
family or party favors for graduations,
wedding showers, baby showers…the
possibilities are endless! You will learn
about layering, painting, shells, fillings,
and more. Be prepared to take home a
container of your fabulous creations!
Hands-On Dove Chocolates
Instructor Donna Cummiskey,
Independent Chocolatier
Thursday, May 27, 7-9 PM
$25
When was the last time you had or even
heard of a Hot Buttered Rum? Tonight
we will use Dove Chocolate products
to create this delicious and soothing
rum drink that is sure to warm you
after a hard day of work or play. We will
also make Dark and White Chocolate
Martinis to indulge in as a delicious
after dinner drink, or to accompany
White Chocolate Molten Lava Cakes
and Classic Chocolate Truffles that are
perfect for a special anniversary dinner
or date night.
Hands-On Delightful Desserts
Instructor Beth Sherry, Pampered Chef®
Independent Consultant
Wednesday, May 5, 7-9 PM
$25
Do you have a sweet tooth? Then this
class is for you! Join us and create
some of Pampered Chef’s best dessert
recipes straight from our cookbooks!
Learn four different ways you can make
desserts, hot and cold! You will get to
use our wonderful kitchen tools yourself
to see how easy it can be to whip up a
dessert for your family or company in a
snap! Please join us for a lot of fun and
great flavors!
Chocolate Peanut Butter Torte, Mini
Carrot Cake Cups, Taffy Apple Pizza
and Chocolate Banana Cream Trifle
Hands-On Cake Decorating 101
Instructor Liz Bauld, Manager
Monday, June 7, 7-9 PM
$25 bring your own decorating kit
$35 includes your own decorating kit
to bring home
Learning how to decorate a cake is a
skill that you will practice and use your
whole life. Come tonight and learn the
basics of cake decorating. Skills that will
be taught include frosting, shell borders,
writing, roses and other flowers, leaves
and stems. You will go home with a cake
decorated with your new talents.
Hands-On “Eat Out at Home”
Restaurant Secrets
Personal Chef Ellen Adams
Tuesday, May 11, 7-9 PM
$25 class only
$35 with wine sampling
Tonight is the night to learn the secrets
the chain restaurants don’t want you
to know! We will give you the special
recipes for making all your favorites that
you usually have to go out for – so you
can stay home and eat fabulous.
Red Lobster Cheese Biscuits,
TGI Fridays’ French Onion Soup, Olive
Garden’s Fettuccine Alfredo, PF Chang’s
Shrimp and Melon with Candied Walnuts
and Reese’s Peanut Butter Cups
Hands-On Bridal Shower
Personal Chef Ellen Adams
Wednesday, June 9, 7-9 PM
$25 with non-alcoholic punch
$35 with wine punch
Instead of those formal restaurant
showers, come tonight and learn how
to create your own personal, beautiful
bridal shower buffet that will please
everyone. Before the bride walks down
the aisle, treat her, her family and her
friends to a one of a kind, “happily ever
after” menu and food presentation.
Blueberry-Almond Scones, Quiche
Lorraine, Mediterranean Pasta, Asian
Bok Choy Salad, Chocolate Dipped
Tuxedo’d Strawberries
Hands-On Strawberries Galore
Instructor Molly Oliver,
Ayurvedics Educator
Wednesday, June 23, 7-9 PM
$25
**See the Discover Your Health section
for more details**
Cooking School
585.663.5449
adult demonstration classes
Spring Tea
Executive Chef Amie Liming
Thursday, April 1, 7-9 PM
$20
This is such a LOVELY way to start off
the month of April. Amie’s Spring Tea
class has been very popular the last
couple of years. Again, she will show
you some new finger foods that are so
wonderful to make if you are having
company over for an afternoon tea or
even a light lunch. Of course, we will
also have a nice selection of teas for
you to choose from.
Apple-Swiss Turkey Tea Sandwiches,
Roasted Red Pepper Triangles, Artichoke
Wonton Cups, Crab Crescents, Lemon Tea
Cakes, Coconut-Glazed Orange Scones
Pastries
Chef Tom Noto, Culinary Instructor
Tuesday, April 6, 7-9 PM
$20
Have you ever had one of these
decadent pastries for dessert and
wanted to know how to make them
yourself? Well, tonight is your opportunity
to do just that. Tom is an experienced
baker who will deftly show you how easy
these are to make at home.
Napoleons, Éclair Paste for Cream
Puffs and Éclairs, Cannolis, both Cream
and Cheese
Feelin’ French?
Instructor Deanna Salamone,
Owner of Pastabilities
Wednesday, April 7, 7-9 PM
$20 class
$30 with wine sampling
Bonjour! Tonight is all about some of
your favorite foods with “French” flair.
We welcome you to get in the spirit of
the evening, but berets are optional.
Fancy French Dip with Garlic Cheese
Spread on Toasted Baguette, French
Onion Soup, Chicken French, Spinach,
Mixed Greens, Walnut and Craisin Salad
with a Zesty, Sweet French Dressing
Staying Healthy by Eating Extremely
Powerful Foods – 2-Part Workshop
Instructor Judy Price,
Cornell Cooperative Extension
Monday, April 12, 7-9 PM, Session 1
AND
Monday, April 19, 7-9 PM, Session 2
$20 for one/$35 for both classes
**See the Discover Your Health section
for more details**
Cooking School
585.663.5449
Cooking for High Blood Pressure
Instructor Anne Marie Egan, RD, CDE
Tuesday, April 13, 7-9 PM
$20
**See the Discover Your Health section
for more details**
All About Legumes
Instructor Molly Oliver,
Ayurvedic Educator
Wednesday, April 14, 7-9 PM
$20
**See the Discover Your Health section
for more details**
Low-Carb Meals
Instructor Natalie Valente
Tuesday, April 20, 7-9 PM
$20
**See the Discover Your Health section
for more details**
Cinco de Mayo Party
Personal Chef Ellen Adams
Thursday, April 22, 7-9 PM
$20
“Hola Amigo!” Are you ready for a Mexican
Fiesta? Tonight we will be making some
specialties from “South of the Border”
that you can serve at your own Cinco
de Mayo party to those hard-to-please
friends or family members. Homemade
Guacamole, Spicy Black Beans, Chicken
Acapulco, Mexican Rice and Mexican
Hot Chocolate Cupcakes
Let’s Wrap!
Instructor
Vicki Paine
Tuesday,
April 27, 7-9 PM
$20
Tired of the
same old bread
for sandwiches? Learn to use wraps
for every day use and even for special
occasions. These recipes can be made
for one or for a crowd, with too many
varieties to list. This unique alternative
to bread or rolls can be used for brunch,
lunch, dinner and anything in between.
Tie it all up with a sweet wrap that will
surely impress.
Classic Breakfast Wrap, Beef and Blue
Cheese Wrap, Classic Chicken Caesar
Wrap, Dessert Wrap
New Orleans Cuisine – 2-Part Series
Seafood Specialist Larry Bauld
Wednesday, April 28, 7-9 PM
$25
Cajun or Creole…what’s the difference?
In this series, inspired by a recent trip,
Larry will take us on a journey through
the Bayous of Louisiana. Learn more
about the Immigrants from the North
and from Europe and the culture that
influenced their cooking. Sign up for
both nights as you won’t want to
miss a thing!
PART 1 – CAJUN: Cajun Jambalaya,
Crawfish Etouffee, Chicken, Ham and
Oyster Gumbo, Eula Mae’s Maque
Choux, Cajun Beignets
Part 2 – CREOLE: on May 19th
(see details on that date)
BEEF – It’s What’s for Breakfast,
Lunch AND Dinner!
Instructor Jean O’Toole,
National Beef Council
Thursday, April 29, 6-8 PM
$20
Come tonight and have the opportunity
to see beef used in a number of ways.
Tonight, Jean will make a stir fry recipe,
a ground beef recipe, a deli roast beef
recipe, and a one-dish meal. We will
have flavors kids love and easy fixings;
it should cover all the bases and be
delicious!
Beef, Arugula and Spinach Lasagna,
Get-Up and Go Beef Burritos, Beefy
PB&J Wraps, Beef, Cheese and Veggie
Wraps, Easy Baked Beef, Bean and
Corn Quesadillas
Dinner Napa Style;
Recipes from Michael Chiarello
Personal Chef Mary Beth Brinkerhoff
Monday, May 3, 7-9 PM
$20 class only
$30 with wine sampling
Chef Chiarello is known for his
“Easy Entertaining” way of cooking
using local, seasonal, and fresh
ingredients to make delicious meals
that make people feel welcome and
special in your kitchen. With Spring
finally here, let’s celebrate the best of
the season with this delicious menu.
Poached Garlic Soup, Grilled Lamb
Chops with Crispy Rosemary, Roasted
Asparagus Bundles wrapped in
Prosciutto, Lemony Smashed Potatoes,
Strawberry and Rhubarb Crostada
7
adult demonstration classes
Specialty Cakes
Chef Tom Noto, Culinary Instructor
Tuesday, May 4, 7-9 PM
$20
Are you looking for that special cake
either for the family or to bring to that
block party that will impress everyone?
Well, come tonight and let Tom give
you a couple of options that will awe
anyone who sees and tastes it!
Rum Cake, White Cake with Whipped
Cream Frosting and Chocolate Ganache,
Chocolate Cake with Raspberry Filling
and Fudge Icing, Boston Cream Cake
Picnic Dishes to Celebrate Summer
Personal Chef Brenda Monahan
Thursday, May 6, 7-9 PM
$20
These dishes are easily portable to your
favorite picnic spot to share with family
and friends! Find the ingredients at your
local farmer’s market.
Farm Stand Veggie Potato Salad, Quick
Mustard Piccalilli with Grilled Sausage,
Three-Pea Salad with Ham, Creamy
Chicken Tarragon Salad with Grapes,
Triple-Berry Crisp with Almond Streudel
Food Processor-Oven; A Twosome
for Fast, Fun, Fabulous Food
Personal Chef Christine Burns
Monday, May 10, 7-9 PM
$20
Inspired by Ina, Tyler, and Claire, this
Food 2gether class pairs 2 kitchen
appliances to make fabulous food
that’s fun to make, fast on prep, and
easy on clean-up. No matter what the
assignment, whoever is in the kitchen
with you will share in the pleasure of
cooking and eating 2gether. Use 1
saucepan, 1 roasting pan and 2 sheet
pans lined with foil. That’s it!
Roasted Asparagus with Prosciutto,
Pesto Spinach and Pea Salad, Roasted
Vegetables and Chicken with Roasted
Tomato Sauce, Rosemary Parmesan
Shortbread with Roasted Berries
Eat Your Greens-Delicious
Springtime Tonics for Good Health
Instructor Molly Oliver, Ayurvedic
Educator
Wednesday, May 12, 7-9 PM
$20
**See the Discover Your Health section
for more details**
8
Bed-n-Breakfast Break at Home
Instructor Graceann Frederico
Thursday, May 13, 7-9 PM
$20
If you‘ve ever stayed at a Bed and
Breakfast, remember how fancy
breakfasts look and how fabulous
they taste because you don’t have to
make them? Why reminisce when you
can easily make these superb recipes
at home to spoil yourself and your
family even if you can’t get away?
You deserve it!
Breakfast Bread Pudding, Pomegranate
Breakfast Soda, Breakfast Berry Pizza,
Italian Breakfast Skewers
Fix-It and Forget-It; Crockpot Meals
Instructor Liz Bauld, Manager
Monday, May 17, 7-9 PM
$20
Contrary to what many people think,
slow cookers aren’t just for comfort
foods and wintertime meals. This
fabulous small kitchen appliance is
perfect for quick, easy meals year
round. Come tonight and taste some
new and delicious entrees.
Santa Fe Stew, Ham-n-Cola, Stuffed
Chicken Rolls, Four Beans and Sausage,
Pizza Potatoes, Peach Cobbler
Cooking for Diabetes
AND Heart Disease
Instructor Anne Marie Egan, RD, CDE
Tuesday, May 18, 7-9 PM
$20
**See the Discover Your Health section
for more details**
New Orleans Cuisine – 2-Part Series
Seafood Specialist Larry Bauld
Wednesday, May 19, 7-9 PM
$25
Cajun or Creole…what’s the difference?
In this series, inspired by a recent trip
to New Orleans, Larry will take us on a
journey through the Bayous of Louisiana.
Learn more about the Immigrants from
the North and from Europe and the
culture that influenced their cooking.
Sign up for both nights as you won’t
want to miss a thing!
PART 1 – CAJUN: April 28
(see details on that date)
PART 2 – CREOLE: Creole Shrimp
and Sausage Jambalaya, Oysters
Rockefeller, Catfish Spicy Puffs, French
Quarter Festival Pasta,
Creole Cheesecake
Pork 101
Instructor Natalie Valente
Thursday, May 20, 7-9 PM
$20
Natalie already taught us some new
things we can do with chicken last
quarter. Now, she is going to give us
some new ideas about how we can
prepare “the other white meat,” pork.
Come get some new ideas on how
to use those chops or tenderloin in
your freezer.
Pork Tenderloin Salad, Panko
Crusted Pork Chops with Creamy Herb
Dressing, Lemongrass Pork, Stuffed
Heritage Pork Chops
Scrumptious Spring/Summer Brunch
Chef Therese Bertrand
Monday, May 24, 7-9 PM
$20
Throw the perfect shower, host a friend’s
get-together or just treat your family to
a yummy mid-morning feast. So special
they won’t forget it…but so easy they’ll
never have to know!
Parmesan Potato Pancakes, Mini
Individual Frittatas, Fruit Kabobs with
Yogurt Dip, Strawberry Bread, Apple
Strudel, and Champagne Lemonade
Celebrate Red, White and Blue
Instructor Vicki Paine
Tuesday, May 25, 7-9 PM
$20 class only
$30 with beer sampling
The month of May seems to be the
kick-off for summer. With Memorial Day,
it also has that patriotic appeal to use
foods with red, white and blue. Come
tonight to enjoy some new options for
your Memorial Day celebration in this
color-driven class.
Blueberry Muffins or Pancakes, Tomato
Salad with Fresh Mozzarella, Red, White
and Blue Jello Salad, Classic Flag Cake
Cooking School
585.663.5449
adult demonstration classes
Make it and Take it
Executive Chef Amie Liming
Wednesday, May 26, 7-9 PM
$20
Next time you reach for the picnic
basket, think about making something
beyond the same old sandwiches and
potato salad. Come tonight and let
Amie give you some new ideas for a fun,
summer way to “eat out.”
Raspberry Mint Cooler, Basil Chicken
Sandwiches, BLT Bow Tie Pasta Salad,
Sesame Slaw, Tiramisu Brownies
Catering for Your Event
Chef Tom Noto, Culinary Instructor
Tuesday, June 1, 7-9 PM
$20
“Tis the season for those large family
and friends get-togethers celebrating
graduations, first communions,
confirmations, and weddings.” Why pay
someone else to make something when
you can do it yourself? With his vast
catering experience, Tom will show us
how to cook large amounts of food for
20-200 people.
Baked Chicken and Sausage, BBQ or
Au Jus Roast Beef, Potatoes, Pasta,
Vegetables and Tossed Salad
Cooking from the Garden
Personal Chef Mary Beth Brinkerhoff
Thursday, June 3, 7-9 PM
$20
Summer is here and gardens are
beginning to burst with fresh fruits
and vegetables. Whether you have a
garden of your own, visit the Public
Market or just shop at the TOPS Produce
Department, gorgeous, delicious,
satisfying dishes are just minutes away!
Roasted Vegetable Tart with Blue
Cheese, Chipotle Pork Tenderloin
with Confetti Corn Pancakes, Sicilian
Eggplant Involtini with Roasted Red
Pepper Coulis, Strawberry Tiramisu
with Basil Syrup
Fruit Desserts
Instructors Vicki and Hillary Paine
Tuesday, June 8, 7-9 PM
$20
Fruit is good for you, right? It’s
recommended that we eat a couple of
servings a day, right? Well, this may not
be the healthiest way to eat your fruits,
but I can guarantee that it will be the
most delicious way to eat your fruits!
Key Lime Pie, White Chocolate Fruit
Tart, Strawberry Trifle, Easy Batter
Fruit Cobbler
Low-Carb Italian
Instructor Natalie Valente
Thursday, June 10, 7-9 PM
$20
**See details in the Discover Your
Health section**
A Little Something on the Side…
Instructor Rosanne Battisti-Baxter
Wednesday, June 2, 7-9 PM
$20
From classic to creative, Rosanne will
show us that these side dishes are new
and exciting and the results are delicious!
Come tonight and enjoy a twist on some
of your favorite side dishes.
Mediterranean Greek Salad, Spicy
Bean Salsa, Basil Roasted Pepper and
Monterey Jack Cornbread, Cashew
Raisin Rice Pilaf, Baja Stuffed Potatoes
Cooking School
585.663.5449
Grilled Chicken Breast; 10 Menu Ideas
Chef Therese Bertrand
Monday, June 14, 7-9 PM
$20
Learn to batch cook grilled chicken
breast that you can either do on your
stove top, your George Foreman grill or
outdoors. Then, freeze leftovers so any
weeknight you can pull them out and
make a delicious dinner in half the time!
Options are endless for appetizers,
lunch or hearty meals. Healthy too!
Grilled Portabella Sandwich with
Chicken and Artichoke, Chicken Wing
Dip, White Chicken Chili, ChickenBroccoli Aglio with Fettuccine,
Grilled Chicken Salad with Orange
Poppyseed Dressing and many more
ideas given at class!
Cooking for Diabetes
Instructor Anne Marie Egan, RD, CDE
Tuesday, June 15, 7-9 PM
$20
**See details in the Discover Your
Health section**
Party on the Patio with a Mexican Flair
Instructor Deanna Salamone,
Owner of Pastabilities
Wednesday, June 16, 7-9 PM
$20 class
$30 with Mexican beer sampling
Invite a few friends over for a little
fiesta on the patio! Deanna has some
entrees from South of the Border to
show you that will have your guests
saying, “Muy Bueno!”
Mexican Tamale Beef Pie, Easy Salsa
Salad, Fresh Avocado, Black Bean, and
Corn Relish, Sopapillas Drizzled with
Honey (Mexican Sweet Fried Dough)
Cooking with the Barefoot Contessa
Instructor Graceann Frederico
Thursday, June 17, 7-9 PM
$20
Ina Garten (or as she’s better known
as, The Barefoot Contessa) is a delight
to watch on the Food Network. She
has written some fantastic cookbooks
and her recipes are the inspiration for
tonight’s class. Come get a taste of
what you usually only get to see on TV.
Chicken Salad Veronique, Bruschetta
with Sauteed Sweet Peppers and
Creamy Gorgonzola, Beatty’s Chocolate
Cake, Linguine with Shrimp Scampi
9
adult demonstration classes
Patio Dinner
Executive Chef Amie Liming
Monday, June 21, 7-9 PM
$20
Eating out on the deck or the patio in
the summertime gives us that “eating
out” feeling without ever leaving home.
Amie will give you some new ideas for
that very casual “eating out” experience
right in your own backyard.
Strawberry Lemonade Cooler, Grilled
Chicken with Curried Pineapple and
Stone Fruit Chutney, Balsamic Glazed
Salmon, Green Beans with Sundried
Tomatoes and Almond Vinaigrette,
Summer Fruit Salad with Chilled Red
Wine Dressing, Strawberry Yogurt Pie
Fourth of July Cookout
Seafood Specialist Larry Bauld
Tuesday, June 22, 7-9 PM
$25 class only
$35 with beer sampling
Tired of the same old cookouts? Tonight
Larry spices things up with some very
unique recipes that will impress even the
most discerning palate. Come hungry
and experience the taste of summer
seafood and fresh vegetables on the grill!
Lobster Bisque, Cajun Salt Potatoes,
Grilled Seasoned Corn on the Cob,
Grilled Clams, Snapper in Banana Leaf
Fix-It and Forget-It;
Camping with your Crockpot
Instructor Liz Bauld, Manager
Thursday, June 24, 7-9 PM
$20
With the economy the way it is, camping
is an inexpensive and excellent way to
spend some time away with the family.
Not feeling like a vacation because
you still have to cook? Not if you bring
along your slow cooker and let IT do the
cooking for you. These are all family
approved recipes that Liz has made
while camping herself.
Overnight Breakfast Casserole,
Shredded Chicken Tacos, BBQ
Fall-Off-The-Bone Ribs, Cranberry Pork
Tenderloin, Black Forest Cake
Throw a Backyard Kabob Party
Personal Chef Brenda Monahan
Monday, June 28, 7-9 PM
$20 class only
$30 with beer sampling
Prepare a variety of kabobs ahead of
time for company to cook themselves
on the grill, or have your guests create
their own.
Use quick cooking meats like a pork
loin, chicken, beef, or shrimp, and
fresh vegetables from the garden or
farmers market along with a variety
of marinades and sauces to create
delicious kabobs. Round out the menu
with a side of Confetti Orzo, Salad
Greens, and Grilled Corn
Cook Like a Restaurant Chef
Chef Therese Bertrand
Tuesday, June 29, 7-9 PM
$20
Learn some great tricks of the trade
that can cross into many other menu
ideas and dazzle your friends and family.
Not only is this 5-star food, but it’s easy
and costs you 75% less than what it
would if you were dining out; just what
you need in this economy!
French Onion Soup, London Broil with
Bordelaise Sauce, Dutchess Potatoes,
Roasted Vegetables, Peanut Butter Pie
discover your health
Staying Healthy by Eating Extremely Powerful Foods – 2-Part Workshop
Instructor Judy Price,
Cornell Cooperative Extension
Monday, April 12, 7-9 PM, Session 1 AND
Monday, April 19, 7-9 PM, Session 2
$20 for one/$35 for both classes
Who said healthy eating can’t be easy and taste good? There are many lists
that include the top 10, 12 or 16 Powerful Foods. We will prepare and taste
easy-to-make recipes that include many of them in this two-part workshop.
Judy is a Certified Family and Consumer Scientist who has taught nutrition,
food preservation and food safety for over 40 years. Come to both classes
for the full benefits.
Session 1: Strawberry Banana Shake, Cream of Broccoli Soup,
Pumpkin Muffins, Blueberry Crisp
Session 2: Peach Smoothie, Salmon Bisque, Sweet Potato and Apple Bake,
Spinach Bake
10
Cooking for High Blood Pressure
Instructor Anne Marie Egan, RD, CDE
Tuesday, April 13, 7-9 PM
$20
Join Anne Marie tonight as she goes
over the DASH (Dietary Approaches
to Stop Hypertension) guidelines for
high blood pressure. She will talk
about planning meals that are not only
sensitive to the hypertensive person,
but the whole family will enjoy.
Superlative Spinach Salad, Pizza
with Broccoli and Peppers, Chicken
Cacciatore, Frosted Banana Bars
Cooking School
585.663.5449
discover your health
**Certain insurance companies are now reimbursing their customers for taking these “Healthy” classes as part of
their “Healthy Choice options.” Check with your insurance company to see if you qualify for this deduction when
taking one or more of these classes.**
All About Legumes
Instructor Molly Oliver,
Ayurvedic Educator
Wednesday, April 14, 7-9 PM
$20
This class is vegetarian. Legumes are
a class of vegetables that includes
beans, peas and lentils and are among
the most versatile and nutritious foods
available. Legumes are typically low
in fat, contain no cholesterol, and are
high in folate, potassium, iron and
magnesium. They also contain beneficial
fats and soluble and insoluble fiber.
A good source of protein, legumes
can be a healthy substitute for meat,
which has more fat and cholesterol.
As well as trying some tasty foods,
we will address various techniques
to prevent bean-related gas as well!
Chickpea Salad, White Bean Hummus,
Spinach Lentil Soup, Authentic Refried
Beans, and Daifuku (a Japanese, sweet,
red bean paste dessert)
Low-Carb Meals
Instructor Natalie Valente
Tuesday, April 20, 7-9 PM
$20
Eating a diet that is lower in
carbohydrates has been shown to aid
people in their weight loss goals. In
Natalie’s 1st of 2 classes on the subject,
she will prepare a delicious menu for you
to try. She has gotten rave reviews on
her “healthy” entrees; they don’t taste
like you’re eating healthier; but you are!
Sunny Peach Soup, Sweet Potato,
Sausage and Apple Stew, Asparagus
and White Bean Frittata, Spicy Shrimp
and Rice Salad, Pan Roasted Chicken
with Squash and Chard Salad with
Bacon Vinaigrette
Cooking School
585.663.5449
Eat Your Greens – Delicious
Springtime Tonics for Good Health
Instructor Molly Oliver,
Ayurvedic Educator
Wednesday, May 12, 7-9 PM
$20
This class is vegetarian. A green diet
would comprise mostly vegetables and
fruits, and whole grains which would be
a diet that’s waistline friendly. Eating
green can definitely be more healthy.
Tonight let Molly show you some
fantastic recipes that can help you eat
“greener.”
Dandelion Salad, Arugula Frittata,
Beans and Greens, Kale Chips, Caldo
Verde Soup, and Super-Green Broth
Cooking for Diabetes
AND Heart Disease
Instructor Anne Marie Egan, RD, CDE
Tuesday, May 18, 7-9 PM
$20
We always hear that we should be eating
more chicken and fish as part
of a healthier diet. Tonight Anne Marie
will prepare two chicken dishes and
two fish dishes finished off with a
sweet treat that will fit right into a
healthy diet and will be enjoyed by
every member of the family.
Chicken and Mango Wrap, Chicken
French, Baked Salmon with Ginger
Fruit Relish, Sautéed Tilapia with
Honey Scallion Dressing, Chocolate
Cheesecake Cupcakes
Low-Carb Italian
Instructor Natalie Valente
Thursday, June 10, 7-9 PM
$20
In this second class of low-carb menu
options, Natalie cooks some traditional
Italian food. By making a few small
changes to the usual recipes, she
makes them taste just as good only
better for you. Come taste for yourself.
Tuscan Meatloaf, Butternut Gnocchi
with Sage, Chicken and Beans with
Traditional Abruzzi Tomato Sauce,
Shrimp Fra Diavolo, Tiramisu
Cooking for Diabetes
Instructor Anne Marie Egan, RD, CDE
Tuesday, June 15, 7-9 PM
$20
As the weather changes for the better
and gets warmer, our tastes change
as well. Anne Marie will prepare some
summer dishes that will help control
blood glucose levels, cholesterol, blood
pressure and weight. Who knew that
eating this good could also be so good
for you in many ways!
Salad with Strawberries and Sesame
Dressing, Tortellini-Cauliflower Toss,
Chicken and Zucchini Bake, Fresh
Strawberry Pie
Hands-On Strawberries Galore
Instructor Molly Oliver,
Ayurvedics Educator
Wednesday, June 23, 7-9 PM
$25
This is a vegetarian class featuring
strawberries from local growers.
Strawberries are not only a favorite of
many because of their sweet taste, but
they are a healthy food choice because
they are low in calories, high in Vitamins
A & C, and folic acid. Molly has prepared
some fabulous recipes for you to make
and try. Learn how to perfect an old
favorite like shortcake or maybe try
something new like a strawberry salad.
Either way, you’ll be glad you did.
Strawberry Shortcake,
Strawberry-Rhubarb Pie, Strawberry
Shakes, Strawberry Freezer Jam,
Strawberry Salad with Homemade
Poppyseed Dressing
11
meet our chefs and instructors
Ellen Adams
Chef Ellen is the owner of “A Red Hot
Dish… and Great Food Too” in Webster,
NY. Her Personal Chef business
specializes in creating meals suited to
an individual or a family’s dietary needs.
She prepares custom menus for people
too busy to cook and can either work in
your home or deliver your entrees and
side dishes already prepared, ready to
be reheated. Chef Ellen has a Culinary
Degree from Pikes Peak Community
College in Colorado Springs, CO and
has also attended a 3-month Cooking
Program in Northern Italy at the Italian
Culinary Institute for Foreigners (ICIF).
She interned at the Villa Serbelloni on
Lake Como in Bellagio, Italy. Ellen also
spent 20 years as an Air Force Officer
and has traveled to 24 foreign countries.
You can learn more about Chef Ellen at
www.redhotdish.com.
Patti Battista
Chef Patti Battista of the Delicious
Gourmet, PCS, has been serving
Monroe County for 8 years. She is also
a caterer and enjoys the challenges of
her profession. From small weddings,
showers, and graduations, to the busy
families and bachelors who want to
eat healthier, Chef Patti handles it
all. She is the President of the local
Western NY chapter of the United States
Personal Chefs Association as well as a
Certified Personal Chef herself. Prior to
becoming a personal chef, she owned a
pizzeria for 8 years. When not cooking,
she enjoys photography, music, travel
and spending time with her daughter,
Toni, who is 12.
Rosanne Battisti-Baxter
Rosanne, a native of Rochester, grew up
in an Italian family where life centered
on food. From an early age, she loved
to cook and bake for her family. Her
interest in food grew through high school
and she decided to become a Family
and Consumer Scientist. She enrolled
in SUNY Plattsburgh and graduated in
1978 with a degree in Home Economics
Education. She then taught locally at
Cardinal Mooney High School and later
12
at the Jewish Community Center. During
that time, she had several original
recipes win local cooking contests.
Since 1982, her primary focus has been
raising her three sons, Scott, Alex, and
Nick. Over the years, she has prepared
an estimated 25,000 meals for these
boys! In 2005, she entered and won
a cooking contest for QVC and her
recipe for “No Wing Chicken Wing Dip”
is published in the “Best of the Best
QVC Family Cookbook”. She has been a
member of the American Association of
Family and Consumer Sciences for 28
years and has served on the board of
its local chapter, the NYS Association of
Family and Consumer Sciences-Central
Western District, for the past 9 years.
Rosanne’s ability to choose and prepare
appealing family recipes, combined
with her humorous life stories, have
made her a very popular cooking
instructor here at the TOPS Cooking
School where she teaches adult as
well as children’s classes.
Elizabeth Bauld
Liz has been at the Cooking School
for a total of 7 years. She started out
assisting classes, then started teaching
adult and children’s classes, and finally
became the Cooking School Manager
2 years ago. She absolutely loves her
job, which is evident in everything she
does here. Liz could barely boil water or
scramble an egg when she got married
22 years ago, but what began as a
learned skill based on a necessity for
feeding a young family, turned into a love
for cooking, trying all kinds of foods, and
especially entertaining. She learned to
cook over the years using a combination
of cookbooks borrowed from the library,
tried-and-true recipes from family and
friends, and her willing family of guinea
pigs. Liz’s early training and work history
was in a restaurant as a waitress and in
a bakery decorating cakes. Liz’s family is
her pride and joy: husband, Larry (who
happens to be our resident “Seafood
Expert”), son, Christopher, 21, and
daughters, Amanda, 18, and Chelsea,
11. In her free time, she loves traveling,
trying out new restaurants, playing cards,
reading sappy love stories, watching
adventure movies, and snuggling with
her 2 cats, but most importantly,
spending precious time with her family
and friends. First and foremost, Liz
thanks God for all the blessings He has
given her in her life!
Larry Bauld
Larry has worked in the retail end of the
food industry for more than 20 years.
He has gained vast knowledge and
experience from working with produce,
seafood, and natural foods. He loves
teaching classes at the Cooking School
on all subjects, but is particularly fond
of educating people on how to cook
seafood. He has found that many
people enjoy eating different kinds of
fish, but are unfamiliar with different
ways to prepare it. Larry is considered
our “Resident Seafood Expert” which
includes knowledge in choosing,
prepping, preparing and eating all kinds
of fish. He even has a lot of fun facts
about all different types of seafood that
he shares with customers at his classes.
In his free time, he is a BIG sports fan
who enthusiastically supports his native
sports teams, the Boston Red Sox,
Celtics, and Bruins, but follows football
closer to home with the Buffalo Bills.
He also loves playing (and winning)
Texas Hold ‘Em Poker with friends.
Therese Bertrand
Therese has just recently joined our
family of instructors here at the Cooking
School. She brings with her vast
experience in the food & restaurant
business. She attended Culinary School
at Schoolcraft College in Michigan and
went on to train at the 5-star Vineyard
Restaurant in Southfield, Michigan. Most
recently, Therese worked as the Chef at
LaRocca’s Restaurant and Party House.
In the past, she has also worked as a
chef at The Marriott Hotel and Banquet
Center, Bootlegger’s and even the shortlived “Fast Ferry.” She is very proud to
have received the 5-Star Culinary Award
while working at the Fleming Point
Retirement Community. We are thrilled
to have her working here with us.
Cooking School
585.663.5449
meet our chefs and instructors
Mary Beth Brinkerhoff
Mary Beth is a personal chef and
owner of For Goodness Taste, Inc.
Personal Chef Service and a lifelong
“foodie!”, Mary Beth loves cooking for
busy people and bringing them back to
the kitchen to enjoy their meals again.
She also enjoys teaching people how
to cook. From kids to adults, private
lessons to groups, she has helped many
people conquer their fear of cooking
and introduced them to new techniques,
new foods, and new flavors. Specializing
in fresh, nutritious and delicious dishes
that are easy to prepare and share, Chef
Mary Beth loves sharing her passion for
good food with others.
Christine Burns
Chef Christine brings her years of
teaching experience and love of
enjoying food together in the kitchen to
the Cooking School at TOPS. She has
taught in classrooms at various levels,
from kindergarten, middle school, and
high school to graduate school where
she has been on the faculty of the
University of Rochester Medical School
for over 30 years. Chef Christine studied
cooking at the School of Mom learning
traditional Italian cooking techniques
from her mother and a touch of classic
French approaches from her Nonna. She
customizes meals for families with young
children and designs dinner delivery
baskets for all occasions. Chef Christine
is proud to say that without a doubt,
teaching students that “food together is
better” tops her list of teaching roles.
Debbie Credit
Debbie has loved food and cooking
for as long as she can remember. “I
prepared my first big meal on my own
when I was 12 years old from a Chinese
cookbook that my grandmother gave me.
Speaking of my grandmother, she was
my greatest inspiration; most of my best
recipes came from her. As a matter of
fact, 40 years later, I am STILL making
the pizza dough, homemade pasta, pie
and countless other things she taught
me to make.” When Debbie isn’t at home
cooking, you will find her spending time
with her husband and family. They enjoy
traveling and exploring our beautiful
local parks (Highland is her personal
Cooking School
585.663.5449
favorite). During the school year,
Debbie teaches Family and Consumer
Sciences at Cosgrove Middle School in
Spencerport. Go Rangers!
Anne Marie Egan
Anne Marie works as a Registered
Dietician and a Certified Diabetes
Educator. She received her Bachelor’s
Degree at Russell Sage College in Troy,
NY and did her dietetic internship at
the Mayo Clinic. She currently works in
the Cardiac Rehabilitation and Fitness
Program at Rochester General Hospital.
She enjoys helping people learn that
foods that are good for you can taste
good too. Anne Marie teaches Diabetes
and Heart Healthy classes here at
the Cooking School. When she is not
working, Anne Marie spends time with
her family, is a Brownie leader and
volunteers at her children’s school.
She loves taking long walks and
hiking with her family.
Graceann Frederico
Graceann is a native Rochestarian
and our resident “foodie.” At an early
age, she could be found learning the art
of cooking from her grandmothers Grace
and Ann, as well as her mother, Barbara.
This is where her love of food, cooking
and entertaining began. Throughout
the years, Graceann could be found
fine-tuning her recipes in the kitchens
of many friends and colleagues who
were professional chefs and restaurant
proprietors in the Upstate New York
area. Although her career moved her
into an executive level, she continued
culminating her hobby of cooking. Her
love of hospitality and party planning
paired well with her love of good food
and her skills became well known. At
the age of 38, she decided to leave
the office behind to do what she loves.
Her wit, recipes, and thoughts on life
have been featured in several national
magazines. She can be found preparing
homemade meals for her friends, church
and family alike.
Barbara Gill
Barbara has been in the food
service industry for almost 50 years
and has been one of the chefs here at
the Cooking School for over 6
years. She is the former owner of the
Mulberry Mill, which was located on
Dewey Avenue. The Mill specialized in
home-style cooking, serving breakfast,
lunch and afternoon tea, catering to
many on the west side of Rochester.
After closing in 2004, she was the
chef in her husband’s restaurant,
Thyme in the Garden at 1600 East
Avenue. Barbara is currently the chef
for the Town of Perinton Senior Lunch
program. “It is almost like owning my
own restaurant again. I create my own
menus and use my own recipes.”
Kathleen Krauss
Kathleen is a Certified Personal Chef
and the owner of Savory Suppers
Personal Chef Service. She is a Premier
member of the United States Personal
Chef Association and has successfully
completed personal chef courses
from the Culinary Business Academy.
Kathleen is also a Certified Food Safety
Manager. She has been a personal chef
for 4 years and provides these services
to senior citizens, busy professionals
and for any special occasions.
Kathleen has also conducted cooking
classes and demonstrations for
individuals and groups.
Amie Liming
Executive Chef Amie Liming grew up
in a family that loved to cook. She
taught herself at a young age how to
bake and prepare a variety of ethnic
dishes as well as cake decorating and
creating elaborate garnishes. Amie
attended Monroe Community College
where she earned an Associates
Degree in Applied Food Science and
graduated with Honors. She has worked
as a Chef for Gateway Banquet and
Conference Center, Marriott Hotels
and most recently, as Executive Chef
at the Century Club of Rochester.
Amie has a vast collection of recipes
and entertaining ideas that she has
compiled and enjoys sharing. In her
private time, she keeps very busy raising
twins, 4-year-old daughters, Ashley and
Emily, with her husband, Bob.
13
meet our chefs and instructors
Brenda Monahan
Personal Chef Brenda Monahan is
owner and operator of My Thyme,
Your Place Personal Chef Service.
In transitioning to her new career as
a personal chef, Brenda brings nearly
20 years of creative experience as
a Senior Graphic Designer for local
higher education institutions. Growing
up, Brenda had a passion for cooking
and baking for family and friends and
now enjoys using her artistic skills in
a new way to prepare personalized,
homemade meals for busy professional,
families, retirees, and those with special
dietary needs or preferences. She also
prepares customized menus for small
gatherings such as appetizer or dinner
parties, luncheons, special occasions
and in-home, hands-on cooking classes.
Brenda enjoys spending quality time
with her two career-minded children,
Mia and Seth, and a lovable, energetic,
yellow lab, Meghan (who enjoys
homemade “people” food). Brenda
has been a member of the United
States Personal Chef Association since
2004, and graduated from the Culinary
Business Institute in 2005.
Molly Oliver
Molly has recently completed a 2-year
intensive training program at the
Ayurvedic Institute in Albuquerque,
NM with Dr. Vasant Lad, BAMS.
Her studies included ayurveda theory
with emphasis on clinical practice,
anatomy, pathophysiology, yoga and
Sanskrit. She is a registered yoga
teacher with the Yoga Alliance. A lifelong
passionate cook, Molly has focused on
the healing aspects of food during her
studies. Years of gardening experience
help Molly truly understand herbs
and the importance of eating food
grown close to home. Her experience
as an educator imbue Molly’s classes
with thoughtful, accessible, and
compassionate presence. Molly is a
lifelong resident of Western New York.
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Vicki Paine
Vicki is new to the Cooking School
this quarter and we are very pleased to
welcome her. She comes to us because
she loves to cook, bake and be busy in
the kitchen. She is always looking for
new food adventures, especially trying
new ideas for the holidays with all the
wonderful recipes that are available.
Vicki is the mother of 2 grown daughters
and has been married for 32 years.
She is keeping busier than usual these
days helping her eldest daughter
plan a wedding that will take place in
September of this year. Recently faced
with Empty Nest Syndrome, cooking
has turned a new page at home. Family
size meals have turned into dinners for
two. She is excited about cooking at
the School, she says “It will give me the
chance to cook for a group again!”
Vicki is a wonderful cook who is anxious
to share some of her favorite recipes
with you!
Deanna Salamone
Deanna is the creator/owner of
PASTAbilities which she started in
2007. “Cooking with my children was
always enjoyable, fun, and creative —
it was a learning time for all of us.
Since cooking is a passion of mine,
I always encouraged my boys to enjoy
the time creating their own meals —
especially pasta. Pasta is a favorite
since my husband’s family has a small
family pasta business. For over 30
years they have made the freshest,
most delicious pasta. As we would
work at the pasta factory, the boys
would come along and work with the
dough. We started making shapes with
cookie cutters and pizza cutters, so
they could create their own. This gave
them confidence and encouraged them
to cook, making homemade foods part
of their lives. This is great for them —
they’re building life-long, healthy eating
habits. I wanted to share this experience
with other children and adults… hence,
PASTAbilities was created.”
Beth Sherry
Beth has been an independent
consultant with The Pampered Chef® for
nine years! She believes she has one
of the best jobs in the world... she gets
to cook for families and their friends,
showing them great ways to stretch their
budgets, create delicious recipes in the
“pampered” way and help bring their
families back to the dinner table where
their lives can be shared. Beth enjoys
sharing recipes, product demonstrations,
food tips and business opportunities,
and working with everyone from kids
to grandmas makes it exciting and
new every time! She has met the
most wonderful people along the
way... all who have helped shape both
her business and her life... and she is
looking forward to meeting you!
Natalie Valente
Natalie has been cooking for
family and friends for over 20 years.
Her husband, Chuck, is a Professional
Body Building Athlete, Personal Trainer
and Nutrition Coach, who is the owner
of Maximum Fitness gym in East
Rochester. (He also occasionally teamteaches classes here with Natalie on
The Diet Doc Weight Loss and Nutrition
System which is featured at his gym.)
She has become an expert in taking
healthy foods and turning them into
delicious meals as a home cook.
She is a devoted mother of 3 girls who
finds enjoyment in home schooling them
and teaching them all there is to know
about cooking good, nutritious foods.
Natalie teaches both adult and kids’
classes here at the Cooking School.
Cooking School
585.663.5449
Class registration
is easy and
convenient.
We are able to take payment over the phone using
your credit card. To register for a cooking class at
our Mt. Read Blvd. TOPS, please note the following:
Cancellation Policy
•If you cannot attend a class, you may send a substitute
in your place.
•To register by phone: Call the TOPS Cooking School in
Rochester at 585.663.5449.
•TOPS reserves the right to change any menu or instructor,
or to cancel any class at their discretion. The Cooking School
will attempt to notify students of cancellations.
•You must provide a credit card number and expiration date
to register by phone using your credit card. Please have your
credit card ready.
•Pre-registration for all classes is recommended at least
5 days in advance, as the class may be cancelled for low
attendance after that time.
•In order to better prepare for our classes and to better serve
our customers, we now require a 3 day advance notice
if you cannot attend a class or your credit card will be
charged. No refunds will be made after that time. Just call
the Cooking School and leave your name and the date of the
class you need to cancel. We will call to confirm. We regret
any inconvenience this may cause.
•School is handicapped accessible.
Elizabeth Bauld
Cooking School Manager
3507 Mt. Read Blvd., Rochester, NY, 14616
585•663•5449
:
Cashier please use PLU 17100
Cooking School
585.663.5449
15
SPRING BREAK COOKING MINI-CAMP
Each mini-camp includes: daily preparation of themed recipes, daily lunch
of food prepared that day, kitchen clean-up and set-up for next day, games,
puzzles, and more as well as last day Graduation Luncheon for families.
For Junior & Aspiring Chefs (ages 8-11 and 12-15)
Little Hamster Camp
Monday, April 19th-Thursday, April 22nd
10 AM-1 PM
$125 per child
Mr. Squiggles Mighty Mites, Num Nums Beef and Cheese Crescents, Chunk’s
Sloppy Joe Pizza, Pipsqueak’s Shepherds Pie, Patches Potato Patch Soup,
Jilly’s Chicken Green Bean Casserole, Scoodles South of the Border Casserole,
Winkie’s Chocolate Chocolate Chip Cookies, Nugget’s Butterscotch Cookie
Nuggets, Hamster Dance Waikiki Meatballs, and more…
SUMMER CAMP PREVIEW
Summer is one of our favorite times of the year here at the Cooking School! We
get to have many, many kids here for a 4-day week at a time teaching them how
to cook and shop while being healthy and safe in the kitchen, all while having
LOADS of FUN!
** The following is a list of what we are going to offer. Keep an eye out in-store and
online as more details and full camp menus will be available in the next brochure. **
Week
Time
Age
6/28 – 7/01
10 AM–12 PM
7/12 – 7/15
2–5 PM
8-11 & 12-15 yrs. old
7/19 – 7/22
2–5 PM
7/26 – 7/29
1–3 PM
4-8 yrs. old
8/09 – 8/12
10 AM–1 PM
8/16 – 8/19
2–5 PM
8/23 – 8/26
10 AM–12 PM
8/30 – 9/02
10 AM–1 PM
8/30 – 9/02
2–5 PM
Theme
Little Chef
4-8 yrs. old
Animal Planet
Jr. Chef
Camp Knick-Knack
8-11 & 12-15 yrs. old
Jr. Chef
Road Trip
Across the USA
Little Chef
Little Mouse and Friends
Aspiring Chef
Food Network
Throwdown Challenge
Jr. Chef
Fun in the Sun –
Summertime Sports
4-8 yrs. old
Little Chef
Josefina and Jose’s
Fiesta
Jr. Chef
Beach Party Blowout
Aspiring Chef
Go Green –
Let’s Recycle!
10 yrs. & older
8-11 & 12-15 yrs. old
8-11 & 12-15 yrs. old
10 yrs. & older
Grab your friends and sign up early to guarantee your spots – space is limited!
Birthday parties
at the Cooking
School are fun!
Trying to plan your child’s
birthday party? Let us do
the work for you!
The Cooking School at
TOPS will help you make
your child’s next birthday
party one to remember.
We offer themed cooking
classes specially
designed for children
ages 5 ­and older that
are sure to please your
birthday crowd.
We have all the perfect
ingredients to make your
child’s party a hit – all
we need is you!
Call for details and
available dates. Ages 5
and older.