Monthly Morsels: September

Morsels is a monthly listing of culinary news and events in the Corridor. Events are presumed free unless otherwise noted. Upload information to www.thegazette.com/calendar.

First Avenue Wine House

3412 First Ave. NE, Cedar Rapids, (319) 298-9463, www.1stavenuewinehouse.com:

• Wine Tasting and ALS Fundraiser - 5:30 to 8 p.m. Sept. 7. Appetizers included. Live music by The Knews. Reservations required at firstavenuewinehouse@msn.com or (319) 298-9463. $20.

Cooking in the Kitchen with Nina

460 Hickory Ct., Robins. Call (319) 393-7675 or email swankohler@cs.com. All classes taught by culinary professional Nina Swan-Kohler. Registration required for all classes:

Mastering Marinades - 6 to 9 p.m. Sept. 5. On the menu: Caribbean Flank Steak, Italian-Herb Pork Tenderloin, Teriyaki-Sesame Turkey Tenderloin, Maple and Honey Maple-Plank Chicken. $50.

Asian Favorites - 6 to 9 p.m. Sept. 7. On the menu: Coconut Shrimp with Pina Colada Sauce, Thai-Style Chicken and Potato Soup, Thai-style Pineapple Fried Rice and Sweet and Sour Chicken and Vegetables. $50.

Tailgating Favorites - 6 to 9 p.m. Sept. 11. On the menu: Black Bean Salsa, Kick-Off Bloody-Mary Brisket, Game “Thyme” Biscuits Squares and Touchdown Turnovers. A cookbook is provided with class fee. $50.

New-Fashioned Savory Pot Pies - 6 to 9 p.m. Sept. 12. On the menu: Italian Chicken Pot Pie; Beef and Rosemary Pot Pie; Southwestern Chicken Pot Pie and Irish Shepherd's Pie. $45.

Kid's Cook Italian - 1 to 3:30 p.m. Sept. 15. For kids ages 6 to 14. On the menu: Bruschetta with Tomato-Basil Topping, Gourmet Italian Salad, Fettuccini con Broccoli and Tutti-Frutti Cake. $45.

Cooking with Fresh Herbs and Pork - 6 to 8:30 p.m. Sept. 18. Learn how to combine herbs with different cuts of pork - bone-in and boneless chops, pork tenderloin and ground pork. On the menu: Lemon-Tarragon Pork Chops, Thai-style Lettuce Wraps, Italian Pork Tenderloin, Tomato Chutney Pork Chops. $50.

Italian Main-Dish Favorites - 6 to 9 p.m. Sept. 20. On the menu: Gnocchi with Fresh Basil and Tomatoes, Italian Chicken in Puff Pastry with Balsamic Reduction, Chicken Piccata and Portabella Mushroom Risotto. $50.

The Thrill of Grilling on Wood Planks - 6 to 8:30 p.m. Sept. 21. On the menu: Cedar-Plank BBQ Salmon, Maple-Plank Pork Chops, Maple-Plank Italian Tilapia and Cedar-Plank Chicken. $50.

30-Minute Meals - 6 to 8:30 p.m. Sept. 27. On the menu: Maple-Glazed Pork Medallions, Teriyaki Beef and Noodle Soup, Easy Skillet Lasagna, Panko-CoatedChicken with Fruit Salsa. $45.

Hands-On Muffins - 10 a.m. to 1 p.m. Sept. 29. On the menu: Mixed Berry Yogurt Muffins, Heart-Healthy Oat and Bran Muffins, Sticky Pecan Muffins. $50.

Hy-Vee Cooking & Lifestyle School

5050 Edgewood Rd. NE, Cedar Rapids. To register for a class (required), call customer service at (319) 378-0762:

Exploring Eggplant - 6 to 7 p.m. Sept. 5. Explore the nutrition, selection, preparation and storage of eggplants with Hy-Vee dietitian Christy Frese. She will make a spread with the flesh of the eggplant seasoned with fresh ingredients, a simple main-dish baked eggplant dish and a side dish that combines eggplant with other seasonal vegetables. $5.

Goose Island Beer Dinner - 6 p.m. Sept. 6. Paul DeVries, western regional sales director for the Goose Island Beer Co. will pair his beer with food prepared by chefs Vic Kuper and Andy Deutmeyer. The menu: Grilled shrimp lettuce wraps with carrot, cilantro and roasted chili aioli paired with Sofie; steamed mussels with crispy bacon, grilled onion and toasted baguette paired with Matilda; peppercorn rubbed pork tenderloin with grilled zucchini, roasted mushroom and quinoa paired with Pepe Nero; Cocoa rubbed lamb with cracked wheat, dried fruit chutney and blue cheese brussels sprouts paired with Pere Jaques. Must be 21 and older. $55.

You Say Tomato - 6 to 8 p.m. Sept. 11. You say tomato, Chef Gaby Weir says gazpacho - cold tomato soup; fried green tomatoes with fresh garlic and herb aioli; oven-dried tomatoes marinated in olive oil and garlic; tomato salad and Tostada a la Catalana - shredded tomato served over toast and cured ham. $15.

Give Me Bacon or Give Me Death - 6 to 8 p.m. Sept. 12. Chef Elizabeth Hill will demonstrate how to make bacon infused bourbon for a bacon old fashioned. Also watch her make bacon enveloped stuffed dates and fresh cod with a rich caper beurre blanc garnished with bacon roses. For dessert, learn to make bacon and (vanilla) beans ice cream. Must be 21 to sample cocktails. $20.

Autumn Harvest Fest - 6 to 8:30 p.m. Sept. 13. Chef Liz Clark draws inspiration from the northeast corner of France for a classic choucroute garnie, a one-dish meal of savory wine-soaked sauerkraut, pork cuts and sausages. Also enjoy Baba au Rhum for dessert and a composed salad of autumn greens with toasted walnuts, new season apples and Muenster cheese to cleanse the palate. Paired with a glass of dry riesling or hard cider. Must be 21 and over for alcohol. $25.

Sunday Supper: Tapas and Paella - 4 to 6:30 p.m. Sept. 16. Participants will prepare one of courses under the guidance of Chef Denise Bushnell. On the menu: Gratin de Escalivada - oven baked red peppers, tomato, eggplant and onions with goat cheese; Gambas al Ajillo - garlic shrimp; zucchini fritters with lemon aioli; mushroom, roasted garlic and Manchego flatbreads; paella with chorizo, chicken and mussels, all are accompanied with Peach Sangria. Class is limited to 12 participants. $40.

Nutrition Needs for the Female Athlete - 6 to 7 p.m. Sept. 18. Female athletes spend hours in practices and workouts but fall short when it comes to giving their muscles the right mix of nutrients from food and fluids. Julie Gallagher, Hy-Vee dietitian, will offer targeted nutrition tips for female athletes. Topics will include: requirements for macronutrients (carbs, protein, and fat) and micronutrients (vitamin & minerals such as calcium, iron, and vitamin D), complications of nutritional deficiencies (female athlete triad: amenorrhea, disordered eating, and osteoporosis), and healthy weight control guidelines. Free.

Kids' Kitchen Takeover - 6 to 7 p.m. Sept. 25. For ages 3 to 7. Must be accompanied by an adult. Make fresh salsa with dietitian Christy Frese. Make a traditional garden salsa and one with surprising ingredients. Class is limited to 10 participants. $5.

Authentic Mexican Cooking - 6 to 8 p.m. Sept. 26. Chef Elizabeth Hill has decided to give away some of her most guarded secrets to Mexican cooking. Start off with the perfect margarita, then learn to make fresh guacamole, creamy poblano and corn queso fundido and get your hands covered in a little flour as you help make fresh tortillas. The pièce de résistance will be chicken covered in adobo sauce. Must be 21 to sample cocktail. $20.

Creative Cakes - 6 to 8 p.m. Sept. 27. Make and take a sports or flower-themed cupcake cake and carve and decorate a two-layer baby cake and make into an animal character. Professional Hy-Vee decorator, Patty Hammond, will share frosting, piping and other techniques. Disposable bags and tips (leaf, circle, star, writing) are provided in class. Heavy-duty pastry bags will be available for purchase in class. $25.

Easy Entertaining - 10 a.m. to noon Sept. 29. Martha Wolf, co-owner of the Ivy Bake Shoppe and Cafe located in Fort Madison and West Burlington, will prepare sour dough boulle “stuffed” with cheese, garlic and green onion; pumpkin tureen, portabella mushroom stuffed with stir-fried spinach and garlic, mascarpone cheese, sugared walnuts and blue cheese and a flourless chocolate mousse cake. $20.

Waterfront Hy-Vee

1720 Waterfront Dr., Iowa City; (319) 354-7601.

Gourmet Garden Herbs - 6 to 8 p.m. Sept. 6. Chef Sandy and dietitian, Kym Wroble, cook with fresh herbs. $5.

Children's Cook ‘n' Book Club - 10:30 a.m. to noon Sept. 18. Read “The Little Red Hen” and make a loaf of bread. Suggested ages are 3 to 5 but all ages are welcome. Register at customer service or (319) 354-7601.

Kirkwood Community College Continuing Education

Cedar Rapids. Call (319) 398-1022 or go to Kirkwood.edu/ce. Registration required for all classes:

The Culinary Experience - 6 to 8:30 p.m. Sept. 10, 17, 24 and Oct. 1, The Hotel at Kirkwood Center, Room 191. The Discovering Kitchen Basics series is a class for those who want more kitchen confidence. Take the four-course series for $239 or each class separately for $69. Sept. 10: Appetizers and knife basics. Sept. 17: Soups and salads. Sept. 24: Entrees. Oct. 1: Desserts.

Discovering Pasta - 6 to 8 p.m. Sept. 11, 25 and Oct. 9, The Hotel at Kirkwood Center, Room 191. Explore different types of pasta with Chef Andres by learning how to prepare handmade pasta and stuffed pasta, as well as different international noodles and dumplings. Register for the Discovering Pasta Series for $129 or each class individually for $49. Classes included: Classic Handmade Pasta (Sept. 11), Stuffed Pasta (Sept. 25) and International Noodles (Oct. 9). Additional materials fee of $10 to $15 per class.

Discovering Breads Series - 6 to 8:30 p.m. Sept. 12, 19 and 26, The Hotel at Kirkwood Center, Room 191. From white to wheat and baguettes to flatbreads, the Discovering Breads series will explore a variety of breads and rolls. Register for the entire series for $129 or each class individually for $49. Classes included: Bread Basics (Sept. 12). Advanced Breads (Sept. 19) and Breakfast Breads (Sept. 26. Additional materials fee of $10 to $15 per class.

New Pioneer Co-op

1101 Second St., Coralville, (319) 338-9441, Newpi.com Registration required for all classes:

Hands-On: Spring Rolls - 6 to 8 p.m. Sept. 6. Join Roxane Mitten as she demonstrates the preparation of Thai spring rolls with shrimp, pork, bean thread noodles, lettuce, mint, cilantro, and other fresh, local ingredients. Learn to create a beautiful presentation by placing the ingredients artistically within the rice noodle wrapper. $15.

Civil War Meal - 6 to 8 p.m. Sept. 18. What foods fueled the Civil War? Join historic cookery enthusiast Kathrine Moermond of the Old Capitol Museum as she demonstrates the preparation of Hardtack, which will be served with co-op beef jerky, as well as Hog and Hominy, and Wild Greens Salad. She will demonstrate the preparation of Lincoln's Cake, reportedly served by Mary Lincoln to Abraham Lincoln when they were courting. Beverages will include Homemade Ginger Ale and Chicory “Coffee.” $15.

We Love Bacon - 6 to 8 p.m. Sept. 20. Join Genie Maybanks and learn about and sample pancetta, prosciutto, and thick cut bacon; try the unique double smoked Nueske's, hailed as one of the top 10 bacons in the nation. She will demonstrate the preparation of Bacon Wrapped Dates, prosciutto Wrapped Asparagus, Spicy Squash Soup with Bacon Crumbles, prosciutto and Gruyere Soufflé-style Dutch Pancake, and Alambres. Sample size portions will be served. $25.

Fresh Italian Pasta 101 - 6 to 8 p.m. Sept. 25. Join Chef Gianluca Baroncini as he shares the secrets of preparing fresh pasta from dough to sauce. He will bring his pasta machine to mix and roll two types of pasta: fettuccini, and chitarra spaghetti. Sample the pasta with two quick and fun sauces: Fresh Basil and Tomato, and Parmesan Pancetta. $25.