Williamsport gourmet specialty store, Now We're Cooking, is taking registrations for its September classes. David Hirsch from the Moosewood Collective returns with a fall menu, and he will happily sign Moosewood cookbooks bought at the store or brought from home, at the class.
In addition, September marks the fourth anniversary of the opening of Now We're Cooking and to celebrate this landmark, the store is offering 10 percent off all in-stock, regularly priced merchandise during this week.
Upcoming classes include:
6 to 9 p.m. Sept. 15 - Fall Into Mexico with Scott Willard. Chef Willard will prepare a Mexican feast for entertaining featuring avocado and shrimp salad with basil vinaigrette; roasted chicken tamale pie with roasted tomato and poblano chile sauce, served with a white bean, corn and rice pilaf; and for dessert, churros with an orange and honey dipping sauce.
6 to 9 p.m. Sept. 18 - Fall Bounty with David Hirsch. Hirsch, of the famed Moosewood Collective in Ithaca, N.Y., is back with a fall menu. His menu will feature chilled fennel vichyssoise; vegetable turnover: greens, tofu, sun-dried tomato in phyllo; heirloom tomatoes with red onion and mint; lemony green beans; pasta with zucchini; and mascarpone and berry parfait.
10 a.m. to 1 p.m. Sept. 20 - Grilled Gourmet Pizzas with Kevin Nash. This is a class for those who haven't tried grilling pizza, or who love grilled pizza and are looking for new toppings and ways to serve it. An unexpected treat from the grill.
6 to 9 p.m. Sept. 22 - Let's Do Brunch Together Again with Scott Brouse and Mike Benfer. Brunch is a relaxing way to entertain and Brouse and Benfer offer the following to help participants plan their fall and holiday get-togethers: bananas Foster with upside-down French toast with warm vanilla sauce; poached eggs with creamy polenta, roasted asparagus and bearnaise sauce; wild mushroom, leek, bacon and boursin cheese tart; and pancetta, olive, parmesan and garlic bread strata.
6 to 9 p.m. Sept. 29 - Dinner in Key West with Scott Brouse. Chef Brouse will present an elegant menu inspired by his time in the Keys: Key lime Caesar salad with coconut croutons; conch fritters with spicy tartar sauce; jerk mahi-mahi with onion and peppadew jam; grilled wahoo burger with pineapple caramelized onions; and Key lime and vanilla creme brulee.
6 to 8:30 p.m. Sept. 30 - Lamb Lovers with Alison Kaminski. Kaminsky will showcase healthy ways to use lamb in this class. Dishes include stuffed zucchini with ground lamb and rice filling, grilled marinated lamb chops, slow-cooked leg of lamb doused with garlic cloves and dolmades with lemon egg sauce.
For more information or to register for classes, call 322-0700 or visit the store at 457 River Ave. The store's Web site is www.nwcook.com.