Janos Cooking School Class Schedule Fall 2009, Winter and Spring 2010
Janos Cooking School is informative, fun, entertaining and a great wayto get to know Janos Wilder and learn some of his recipes and cooking tips. Each class lasts about two and one half hours and consists of discussion, cooking demonstration, beverage pairing and a tasting of the items that have been demonstrated.
Cooking classes are $50.00 each
Please call 520-615-6100. Reservations can not be made on line.
Except where noted all classes will take place at Janos Restaurant. Seating is classroom style with no assigned or reserved seating.
II December 12 Janos Cooks Julia Child's Recipies
III: January 16: J BAR Favorites: J BAR Nachos, Yucatan Chicken, Chili
- Cilantro Slaw, Roasted Corn Vinaigrette, Chorizo Black Beans and the J BAR Margarita
Tuesday, February 16 The Learning Curve: Cooking Class with Bob Bernhardt. The Pleasures of Food and Music
- This special class, through The Learning Curve brings together Janos and his friend and former conductor of the Tucson Symphony Orchestra, Bob Bernhardt. Bob is currently in his fourteenth season as Music Director and Conductor for the Chattanooga Symphony and Opera and serves as Principal Pops Conductor of the Louisville Orchestra.
- For this class Janos and Bob will be inspiring each other to bring out the best of food and music. Janos will create dishes for which the Maestro will select musical accompaniments. The Maestro will then select music for the chef to cook to.
- Following the demonstrations you will be invited to sit and sample the dishes Janos has created while listening to the musical selections they’ve inspired.
- Reservations are $49.00 per person through The Learning Curve at 777-5817 or on their website www.thelearningcurvetucson.com
- Marinades, Cures, Brines, Spice Rubs, Recados and Pastes. These are the building blocks of our cooking. Learn how we use them to create the big, distinctive flavors of the region.
V: March 27: The Southwest Pantry Part 2:
- Salsa, Relishes, Vinaigrettes, Syrups and Side Dishes. More building blocks of our cooking. Learn the recipes we use to add dimension, depth and flavor to our dishes.
VI: April 24 Spring Dishes at Janos:
- Every Spring we are re-inspired by the ingredients that come into season this time of year. We lighten up our menus, bring in both foraged and cultivated foods and also look to our local gardeners to create our Spring menus.
VII: May 8 Cooking With Vegetables and Understanding the Tucson Garden.
- Come meet some of our local growers and see what they’re growing this spring. They’ll discuss some of the unique challenges and opportunities of growing vegetables in Southern Arizona. Janos will cook vegetarian dishes using their produce.
