Aurora store brings back culinary courses

Submitted by Prisco’s Fine Foods

“Just Stuff It,” a public cooking class, will open three fall-winter culinary courses Saturday, Oct. 19, at Prisco’s Fine Foods, 1108 Prairie St. in Aurora.

Phyllis Kramer of Aurora, Prisco’s culinary instructor and a former Aurora public school educator, will return to lead the 16th annual series.

The schedule will be: “Just Stuff It” from 8:30 to 10:30 a.m. Oct. 19; “Cocktail Party” from 6:30 to 8:30 p.m. Nov. 15; and “Fake It, Don’t Bake It” from 8:30 to 10:30 a.m. Dec. 7.

Classes meet in the store’s cafe area.

At “Stuff It,” Kramer will demonstrate how to stuff a pork tenderloin, pork chops, meatloaf, chicken breasts and thighs, whole chicken and turkey, flank steak, stuffed winter squash with apples and sweet potatoes and baked stuffed apples.

Rob Prisco, store CEO, will sample wines during the class.

Class cost is $45. Students will receive a $5 voucher to purchase ingredients used in the course.

In “Cocktail Party,” Kramer will showcase appetizers for the upcoming party season. Ingredients will include chicken, beef, pork, fish, seafood, vegetables, and cheese. Flavors from Italy, Mexico and Asia are included.

On the demonstration menu are vegetable Gruyere tart using puff pastry, kebabs of beets and sweet potatoes with balsamic glaze and beef and mushroom crostini with red pepper salsa.

Also scheduled are skewered maple bacon Brussel sprouts, chicken enchilada pie, crispy pork and bacon pops, olive appetizer tree, spicy Asian shrimp, Dijon lemon poached salmon, goat cheese won ton cups, savory cupcake surprise and cranberry-orange bars.

Rob Prisco will sample his Christmas cocktail.

Class cost is $45. Students will receive a $5 voucher to purchase ingredients used in the course

“Fake It, Don’t Bake It” will focus on no-bake desserts. “No precise measurements are needed,” Kramer says, “just lots of creative ideas using prepared ingredients.

“These desserts are big on flavor without being in the kitchen all day,” she added.

She will show quick and easy preparation of salted caramel dark chocolate icebox cake, Boston cream pie, three-layer gelato terrine, individual coconut cranberry cheesecakes, cannoli cream cake and a gelato-coffee drink and dessert combined.

Prisco will sample wines and Prosecco that pair with the desserts.

Class cost is $30. Students will receive a $5 voucher to purchase ingredients used in the course

Call (630) 264-9400 or visit priscosfinefoods.com to register or for more information.