Events

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Kiss your fear of making yeast breads goodbye!
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Electric Pressure Cooking H.O.M.: Conquering that HUNK’O MEAT!
Electric Pressure Cooking: Chef Alli’s New Week Night Favs!
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Event Details

Electric Pressure Cooking H.O.M.: Conquering that HUNK’O MEAT!
Date: March 24, 2018
Time: 2:00 pm

Details:
So, you attended Chef Alli’s EPC Cooking 101 at The Cooks Nook in Feb and learned some of the basics to get you familiar and cooking with your EPC, but now you want to know MORE!…..You want to conquer what most people long to cook in their EPC: that big, ole hunk of delicious, tender MEAT.
This class:
1. Is just for inexperienced, electric pressure cooker NEWBIES who need some good, basic instruction and confidence to get rolling.
2. Will provide demonstration of how to grab your EPC by the horns to get you pressure cookin’ both a fabulous beef roast a a pork butt, start to finish!   Class fee is $30 Person
Electric Pressure Cooking: Chef Alli’s New Week Night Favs!
Date: March 24, 2018
Time: 10:00 am

Details:
Have you made potato salad in your EPC? Let’s do it! What about Pork Ramen Bowls? Let’s do it! Have you tried Bacon Butternut Cauliflower Soup yet? No?? Well, then, let’s do that, too….along with an ultra-easy appetizer: Cheesy Black Bean Dip! Join Chef Alli in The Cook Nook’s Kitchen for brand new EPC recipes that showcase how great electric pressure cooking absolutely is for rockin’ week nights and dinnertime.   Class fee is $30 person.
Kiss your fear of making yeast breads goodbye!
Date: March 10, 2018
Time: 10:00 am

Details:
Kiss your fear of making yeast breads goodbye.  Learn to  make an easy recipe of yeast dough which will be shaped into two different tantalizing sweet temptations that you will crave:  Old-fashioned, cinnamon, sticky buns with finger-licking, gooey caramel & pecans; and Chocolate hazelnut twists.  Experience not necessary.  Join, Joyce Esfeld for  a demonstration of making these items and then enjoy samples.  Class fee is $25 person.
Phone: 620-241-7180
219 N. Main, McPherson, KS 67460.

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