Morning Call - Allentown, Pa. I know I'd feel like celebrating if my kitchen got a makeover, so it's no wonder Trexler-Haines is throwing an impressive kitchen party at its new Regional Kitchen Showroom containing 11 kitchens equipped with the latest in high-end appliances. And the best part about the party is that you're invited! At the array of grand-opening events in the store's 6635 Tilghman St., Upper Macungie Township, location, guests will have the opportunity to enjoy free cooking classes as well as attend a special $45-per-person session with internationally known Chef Walter Staib, who has written several cookbooks and is the proprietor of Philadelphia's historic City Tavern. They'll also be welcome to explore all of the new kitchens. The free cooking classes will give guests the chance to hone all sorts of culinary skills, from last-minute ways to pep up their menus for Super Bowl parties as well as to make foods look picture perfect. If you're interested in attending any of the free sessions, or the session with Staib, you must make a reservation by calling 1- 877-TREXLER, ext 1120 or 1113, or by stopping in at the showroom near Fogelsville. In addition to Staib's presentation, two of the area's best- known cookbook authors, a prominent food stylist and two instructors from a local cooking school will conduct classes. David Joachim, author of "The Tailgater's Cookbook" and a grilling expert for the American Tailgating Association, will be the first to present classes at noon, 12:45 p.m. and 1:30 p.m. Friday. He'll provide tips on throwing a tailgate party at home that will be unforgettable, including some menu-planning tips and cooking- ahead techniques so that you'll be able to enjoy the party rather than slaving over the food. After the classes, he'll answer questions and sign copies of his tailgating cookbook as well as "Fresh Choices" and "The Food Substitutions Bible." Italian cooking expert Sharon Sanders and author of "Cooking Up an Italian Life: Simple Pleasures of Italy in Recipes and Stories," will show her classes how to harness a good saute pan and high heat to make perfect golden brown scaloppine (thinly cut slices of veal, chicken, pork or turkey) in less than two minutes, and then will demonstrate several easy pan sauces that will provide the finishing touches to these fast but elegant entrees. Among the sauces will be Marsala, limone (lemon) and alla funghi (mushroom). Her sessions will be 5:30, 6:15 and 7 p.m. Feb. 9. Staib, a seasoned culinary veteran and the driving force that has made City Tavern a well-known Philadelphia dining destination, has spent years researching the nation's historic cuisine and the original 18th-century tavern that today's City Tavern re-creates. From 5:30-7 p.m. Feb. 17 he will discuss the City Tavern's role in history and the impact early presidents had on American cuisine, and prepare John Adams' Crab and Corn Chowder, a turkey stew Martha Washington made for George and Burgundy Poached Pears with Madeira Sabayon, a favorite of Thomas Jefferson's. No one knows better than Dan Macey that people "eat" with their eyes before morsels of food ever go into their mouths. The Bucks County based food stylist who has worked with culinary celebrities including Emeril Lagasse, Lidia Bastianich, Jacque Pepin and Tyler Florence, has mastered all sorts of techniques to create food that not only is delicious-tasting but will work up people's appetites before they take their first bites and will share them at noon, 12:45 and 1:30 p.m. Feb. 25. During his classes, he will make Blueberry Soup, Bacon-Wrapped Roasted Pineapple, an Asparagus Gruyere Tart, Spicy Asian Lettuce Cups and Grilled Bruschetta with Goat Cheese, Walnuts and Honey. Jim Zebert and Robyn Cavallaro, who own and operate Sagra Cooking School in Easton, will spend their time in the Trexler-Haines Kitchens giving their students new breakfast ideas. They'll prepare Banana Crunch Muffins, Hawaiian Macadamia Nut Cinnamon Rolls and Granola Truffles, all from make-ahead recipes that provide superior- tasting grab-and-go foods. The pair also will be available to sign copies of their cookbook, "Taste of Victory," which is a collection of favorite NASCAR race-day recipes from drivers and fans all over the country. Their demonstrations will be at 9, 9:45 and 10:30 a.m. March 4. diane.stoneback@mcall.com 610-820-6526 THE DETAILS KITCHEN PARTY Check out the culinary pros participating in the grand opening at the Trexler-Haines Kitchen and don't wait long to make reservations for the sessions you'd like to attend, because space is limited. Call 1-877-TREXLER, ext. 1120 or 1113, to save your place. David Joachim, "Tailgating at Home for Super Bowl XL," noon, 12:45 and 1:30 p.m. Friday. Free. Sharon Sanders, "All About Scaloppine" -- Italian Cooking, 5:30, 6:15 and 7 p.m. Feb. 9. Free. Chef Walter Staib, "Cooking with History -- America's First Presidents' Favorites," 5:30 to 7 p.m. Feb. 17. (Tickets for this session are $45). Dan Macey, "Secrets of a Food Stylist ... Recipes and Tips For Making Your Food Picture-Perfect," noon, 12:45 and 1:30 p.m. Feb. 25. Free. Jim Zebert and Robyn Cavallaro, "Breakfast ... Start Your Day Right," 9, 9:45 and 10:30 a.m. March 4. Free. |