LOCAL FLAVORS

Celebrate summer with friends and family by eating locally and seasonally. Your summer parties and everyday meals will shine with ideas inspired by our classes and the bounty of a Wisconsin summer. Bring a friend or come by yourself and meet others who share the passion for new ideas and good food.

Registration for this session will begin on SATURDAY, JUNE 20th at 5:30 p.m.. Make sure to have all your forms in by that time for the best selection of classes! Registration forms may be downloaded online from our website: www.orangetreeimports.com. All forms must be either faxed (608-255-8404), mailed or dropped off. Remember, classes are assigned randomly by computer from all the completed forms received by that time and on first-come, first served thereafter.

Improve your chances of getting the classes you want by following these tips:

*Please include ALL required personal information. If registering with a friend, that information needs to be included as well, including work phone numbers. Forms sent in separately have no guarantee of being registered together and forms missing required information will be returned. Don’t forget to include the three digit verification number on the back of your card if paying by credit card! If paying with a gift card, please enclose it with your form.

*Limit your group size to just two people. There are only 8-10 spots in each class, and for this reason, we will only register groups of three after the initial registration has taken place.

*Offer a second or third choice (indicating your preference on the form), and be sure to indicate the TOTAL NUMBER OF CLASSES DESIRED IN THE REQUIRED SPACE.

Don’t forget that as a Cooking School Student, you receive a 10% discount on all white or red-tagged merchandise (excluding electrics) on the day of your class. The store will remain open for ½ hour after class and the Orange Tree Imports staff is available for any questions or assistance you may need.

Enjoy!

Gretchen Harrell
Cooking School Director

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MEET OUR CHEFS & INSTRUCTORS

Angelo Cattaneo is the Executive Chef and co-owner of True Food. He was the Executive Chef at the Blue Marlin, helped to open Sardine, and is also the founder and head chef of Flambe Personal Chef Services. He placed 2nd in the Dueling Chef Competition in the 2007 Food and Wine Show. Born in San Diego, Angelo’s cooking has been influenced by his extensive travels thru Mexico, the Caribbean and the Mediterranean.

Liz Chapa currently has a Pastry stand at the North-side Farmer’s Market from May-October. She is also the Pastry Chef for the Alchemy Café, as well as catering wedding and special occasion desserts. She has been in the food and wine industry for twenty years including training under Charlie Trotter.

Laurie Conrad has been teaching cooking classes for years both privately and with corporations, and is the owner of The Blue Daisy, a catering and culinary company. She prides herself in using only the freshest ingredients, along with organic and locally grown foods.

Angie Derr is the Pastry Chef (and Bread Baker) at Lombardino’s Restaurant. She is a MATC graduate and has worked in the catering industry as well as opening the Bakery at Hospice Care.

Susie Feest is in her eleventh year as an instructor at MATC’s Culinary School in the Baking and Pastry Arts Department. Susie brings the same joy of teaching to her loyal Orange Tree Imports students as she does to her students at MATC. Susie is also the Dessert Chef at Bunky’s Café.

Wave Kasprzak and his wife Jane have owned The Dining Room at 209 Main in Monticello since 1996. Wave started cooking at the age of sixteen and especially loves different ethnic cuisines, and takes a very simple and organized approach to food.

Joe Learned is currently the Manager of Culinary Experiences at Promega Corporation. He was formerly the Executive Chef at Ocean Grill. He is a First Level Sommelier, and also owns his own Karate School.

Kum Ng is an experienced instructor in Asian Cuisines (including Chinese, Indian, Thai, Vietnamese, Indonosian, and Japanese) and has been featured in many local publications. He is an instructor at both UW Health and MATC.

Patrick O’Halloran started in the restaurant industry at the age of sixteen. Travel has always been an inspiration to Patrick, and time spent on a small northern Italian farm and in Oaxaca, Mexico has reinforced his commitment to authentic cuisine using the finest local ingredients. Patrick is the Executive Chef and owner of Lombardino’s Restaurant.

Huma Siddiqui was born in Pakistan. She is the host of the first locally produced weekly Pakistani Cooking show, ‘White Jasmine Everyday Cooking’; author of Jasmine in Her Hair, a book about the culture and cuisine of Pakistan; and President of White Jasmine, a mail order spice company.

ORANGE TREE IMPORTS PROUDLY FEATURES THESE WISCONSIN- MADE PRODUCTS: