Duluth Cooking Classes at Blue Heron (Spring Schedule)


Schedule of Upcoming Spring Cooking Classes:


Richard Selz. Thursday, April 3, 6:30 P.M.

Join us for an informative evening showcasing both sweet and savory tarts: Lavender and Lemon Curd Tart; Dark Chocolate & Chile Pepper Tart; Goat Cheese, Roasted Bell Pepper & Fennel Tart; and a Smoked Trout & Fennel Tart with a Basil Chive Crust. Additional recipes and demonstrations as time permits.


Eric Goerdt. Thursday, April 10, 6:30 P.M.

This class will feature some of Eric’s favorite cheese and fish creations he serves when entertaining. Simple to prepare, but with great flavor and creative presentation: Smoked Salmon Mousse; Cheese Tile (arranging & pairing techniques); Cheese Torta, a beautiful layered concoction with blue and mascarpone cheeses; and Gravlax-Cured Salmon (how to make it along with some variations on the basic recipe).


Steve Zachar. Thursday, April 17, 11:00 A.M. and repeated at 6:30 P.M.

Just reading the menu for tonight’s class has got my mouth watering… White Asparagus wrapped in Prosciutto; Grilled Shrimp with Watermelon, Cucumber & Poblano Peppers; Chicken Salad Rag Dolls - a fun individual salad for kids and kids at heart; Smoked Lake Trout & Apple-Pear Waldorf Salad; Asian Vegetables with Pan-Seared Ahi Tuna; Roasted Corn & Yukon Gold Potato Salad; Broccoli Coleslaw; and Wild Rice Salad with Summer Fruits & Berries.


Bob Bennett. Thursday, April 24, 6:30 P.M.

Bob’s new menu at Restaurant 301 features “locally inspired cuisine and seasonal classics”. Tonight you’ll have an opportunity to learn more about his approach to cooking as Bob creates fresh spring cuisine using locally available ingredients. Get ready for summer entertaining with some great new recipes and techniques!


Kay Turk. Thursday, May 1, 6:30 P.M.

Enjoy an evening of fresh and flavorful recipes as Kay prepares Chilled Cream of Avocado Soup; Couscous Vegetable Salad with Salsa Vinaigrette; Wine-Drenched Potato Salad with White Wine Vinaigrette; Moroccan Chickpea Stew; Grilled Chicken with Corn & Roasted Pepper Salad; and Smokey Black Bean Salad.

GOOD FOR YOU! (Repeat of class offered May ‘07)

Jan Cohen. Thursday, May 15, 6:30 P.M.

Join Jan as she lets you in on some of her favorite healthy, quick, and easy recipes. There’ll be a refreshing Cold Tomato Soup with Toasted Walnuts, a Mustard Lime Marinade that makes quick work of fish or poultry, fresh ideas for wild rice side dishes, and several spring salads.


Rita B. Thursday, May 22, 6:30 P.M.

Rita B’s flavorful menu is inspired by the cuisine of interior Mexico. This complete company meal will include Ceviche Tacos; a bright Jicama-Melon-Apple Salad; Pork Tenderloin in Adobo Sauce; Corn Pudding; and finished off with a Tres Leches Cake and fresh berries or fruit.

REGISTRATION: Unless otherwise noted, each class costs $25.00. You may register for classes at the store or over the phone (218-722-8799). Payment must be received before we can reserve a place for you in the class. You may use your credit card to pay by phone if you wish. A 10% discount, food samples, and recipes will be given at most classes. If you find you are unable to attend, please notify us 3 days in advance in order to receive a refund (the Monday before the class). Please understand we are unable to make exceptions to this policy. Thank you!

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2 Responses to “Duluth Cooking Classes at Blue Heron (Spring Schedule)”
  1. Jodi Rochon says:

    I am looking for classes on chinese cooking. Myself and 2 friends have wanted to attend for a number of years.

  2. Becky Walker says:

    I would love to find classes on Indian cooking.

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