By Melissa Gilman

Lynn Otteson believes in using what she’s got.
“I was at a commission meeting and someone offered up a goose. I took it,” she said. She planned to deep fry it that weekend.

She’s also not averse to using pre-sliced mushrooms and canned tomatoes in what she calls semi-homemade meals.

Her low-key approach was appreciated by the dozen people attending a Fall Comfort Food cooking class hosted by husband-wife team Lynn and John Otteson. The demonstration featured three soups — Chef John’s Award-Winning Chili, Wild Rice Chicken Soup and Guinness Beef Stew — along with red and white wine and plenty of laughs at Mackenthun’s Fine Foods in Waconia.

“If a parsley farmer gets sued can they garnish his wages?” asked John. Groaners like that one were sprinkled throughout the three-hour class, one of several offered through Mackenthun’s new Culinary Classics Cooking School.

The Ottesons, veterans of cooking and restaurant management, demonstrated how to use their endless variety of spices, which are carried by stores like Mackenthun’s, Radermacher’s Fresh Market in Jordan, Kowalski’s Markets and several smaller locations.

The group was composed of women and one man from Waconia, Excelsior and Chaska. They watched the cooking demo live and on a TV screen while snacking on crackers and spicy sweet dip.

Kathy Albright is director of the Culinary School. She formerly owned Kitchen Sync, which specialized in cooking classes and sold high-end kitchen wares. The classes were a great success, Albright said, but eventually the business closed. Albright and Kim Mackenthun starting talking about offering cooking classes at Mackenthun’s about two years ago. When the expansion and remodel went through a demonstration kitchen was included. Classes started in June.

“The food can be very simple or very elegant,” Albright said. “I think people are a little intimidated by cooking. It’s taking these fabulous-sounding meals and showing them how simple it is. If you can read a recipe, you can cook.”

Customers have been coming as singles, couples or as groups of small friends. The atmosphere at Fall Comfort Foods was casual and chatty. Some people attend to minutely observe how the chef prepares the food, while others treat the event as a girls’ or couples’ night out, sipping samples of wine or beer.

The classes are a collaboration between the chefs and Albright and typically reflect the chef’s specialty, which may be Italian, French, Chinese, Thai or Indian. Themed classes are also offered, like holiday entertaining and appetizers.

Jayne Walte of Waconia has taken several classes from the cooking school, as well as the Fall Comfort Foods course.

“They’re actually foods and recipes that you can cook at home,” she said.

Contact Melissa Gilman at mgilman@swpub.com.

Upcoming classes
Location: Mackenthun’s Fine Foods, 851 Marketplace Dr., Waconia
Information: 952-442-2512 or www.mackenthuns.com.

“Soups and Breads”
 Instructor:  Terry John Zila
6-9 p.m. Tuesday, Oct. 21
Cost:  $55 - Wine Samples will be offered
 
Terry will guide you through the mysteries of soup-making, demonstrating basic stock, cream, rustic soups, and legumes. We will also cover quick breads to accompany the soups. This will be a great class for anyone who loves soup (who doesn’t?). Both fun and informative, don’t miss this one.  The menu will include:  Butternut Squash Soup, Grilled Steak and Black Bean Chili, Creamed Corn Cornbread, Cream-less Creamy Mushroom Soup with Sautéed Bread Croutons, Rustic Tomato Soup with Crunchy Tortilla Strips, Cheddar Jalapeño Biscuits and Homemade Chicken Wild Rice Soup.
 
“Little Italy”
Instructor:  Chef Jonathan Locke
6-9 p.m. Wednesday, Nov. 5
Cost:  $60 - Wine Samples will be offered
 
Straight from San Francisco’s “Little Italy” come an authentic variety of Italian delicacies.   The menu will begin with an Antipasto Salad.  The soup course is a Pasta e Fagioli.  Next, a pasta of Spaghetti Carbonara (the classic recipe with cream sauce and pancetta), followed by the entrée; Sole Dore with brandy and capers.  Last but certainly not least, a Ginger Poached Pear with Mascarpone cheese for desert.  Jon’s expertise and passion for this ethnic cuisine may compel you to cry, “Alla Salute” (Here’s to you)! 
 
“Elegant Dinner for 12”
Instructor:  Chef Emily Streeter
6-9 p.m. Wednesday, Nov. 12
Cost:  $60 - Wine Samples will be offered
 
Chef Emily Streeter will share her culinary expertise with us for an elegant Holiday Dinner menu to include a Caramelized Apple and Parsnip Soup, Apple-Brandy Chutney Roasted Autumn Squash in Phyllo with Candied Pecans, Squash, Chevre, Baby Greens and Fresh Herbs, a Palette Cleanser of Champagne, Fresh Fruit Sorbet and Mint.  Next is on entrée of Beef Wellington which will be a roasted Beef Tenderloin Wrapped in Puff Pastry and a red wine Demi Glace and finishing the evening with a La Bette Noire; “The Black Beast” and Port Wine Soaked Cherries.  Impress your family and friends with this elegant holiday dinner that can be prepared ahead of time.  A night to remember!