Wednesday, June 20 | 5:00 – 7:30 pm

Kitchen Window Cooking School

2nd Floor inside of Calhoun Square
3001 Hennepin Avenue South | Minneapolis 55408


  • Complimentary food tastings from Uptown restaurants
  • Beer provided by Indeed Brewing Co.
  • Watch a live cooking competition for Uptown’s Top Home Chef
  • Activity provided by Bottle & Bottega Minneapolis




Donte Mearon

Grass Fed Beef Cheesy Burger

Grass fed ground beef
1 slice of bread
1/2 cup of milk
Dash of salt and pepper

Cheese sauce:
Heavy whipping cream
Parmesan cheese
White pepper
Onion and jalapeño

Mix meat and ingredients in a bowl and let sit. Mix wet ingredients in pot on high heat and whisk until thick.
Make burger pattys and place in hot pan. Cook for 3 minutes and flip, place onion and jalapeño in pan until carmelized.
Toast bun and put arugula and mayo on bun/plate. Burger on bun, top with cheese and veggies

Jackie Bergh

Flank Steak Rolls with Garlic Horseradish Sauce

Flank Steak/ Onion/ Bell Peppers
Steak Marinade: 1/2 C Soy Sauce/ 1/2 C oil/ 2T minced garlic/ 3T dark brown sugar/ 2T tomato paste/ 1 T mild chili powder/ 2 t/ ground cumin/ 1/4 t cayenne powder

Slice steak across the grain as thin as possible and add to marinade. Let set for at least 15 minutes. Cut peppers and onions to strips about 1/4″ thick. Remove steak from marinade and tap dry. Add 1-2 pieces of each pepper and onion. Roll up. secure with toothpick. Horseradish sauce: 1 C Sour Cream/ 2 T horseradish/ 1/4 C Chives/ 3 T lime zest, 1 T lime juice, 1/2 t kosher salt/ 1/2 t pepper. Grill steak rolls on grill pan. About 2 minutes per side. Let rest couple minutes and serve with horseradish cream sauce.

Rebecca Feldt

Grilled polenta with roasted shrimp and veggie marinara

1 1/2c polenta
4 1/2c vegetable broth

Bring broth to a boil, lower to a simmer and add the polenta, whisk constantly (mixture will thicken quickly) until thickened continue whisking to remove lumps, pour into greased pan of choice and cool, drizzle with oil and grill lightly

1 stick butter
2T olive oil
2T minced garlic (6 cloves)
2t minced rosemary
1/4t red pepper flakes
1t kosher salt
1/2t black pepper
2 lemons
2 lbs (8- to 10- count) shrimp, peeled, tails on
coarse sea salt and black pepper to taste

Oven to 400F, melt butter in a pan, add oil, garlic, rosemary, red pepper flakes, salt, and pepper, cook on low for 1 min, take off heat and zest 1 lemon into butter mixture, arrange shrimp in one layer (10x13in pan) with only the tails overlapping, pour butter mixture over top of the shrimp, sprinkle with sea salt and black pepper, slice un-zested lemon (1/4in thick) and tuck into shrimp roast 12-15min, cut zested lemon and juice over the shrimp

28oz crushed tomatoes
1t minced basil
1/2t chili powder
1/2t white wine vinegar
1/2t black pepper
1/2t onion powder
1/2t red pepper flakes
1/4t granulated garlic
1/4t fine sea salt
1/4c water or tomato juice
1/4c carrots, cut to similar size of peas
1/4c peas
1/2c onion, diced
chives, chopped, to top

Mix all ingredients, except water (or tom juice), carrot, peas, and onions, into a pot with a lid,  cover and cook over medium heat until simmering, uncover and simmer 25-30 min until thickened, parcook carrots in boiling water, drain and mix with peas and onions, in pan with heated oil and/or butter, caramelize veggies, set aside, if marinara is too thick, add water or tomato juice to thin, once desired consistency, add caramelized vegetables

To serve: grill polenta lightly, spoon veggie marinara over, top with single shrimp, sprinkle sliced chives over top

Brianna Sullivan

Buckwheat Crepes with Leek and Goat Cheese

1 1/4 cup buckwheat flour
1 1/2 cups cold water
Pinch of salt
1 egg
4 leeks
1 Shallot
Optional: white wine
1/2 cup cream
Salt and Pepper
4 ounces of goat cheese, more to top

Mix flour and salt then add a little water at a time, stirring constantly. Add the egg and mix until smooth. Cover the bowl and leave to rest for at least 30 minutes then check the consistency. Coat a warm frying pan with butter. Using a ladle pour batter into the frying pan and turn it and shake so the batter covers the surface. Halfway through cooking turnover.

Clean leeks thoroughly. Chop leeks and shallot. Saute the shallot then add the leeks and cook until very soft. At this point you can add some white wine. When reduced add cream and let cook for a few minutes. Season to taste.
Add leek mixture to the crepes and roll up. Top each crepe with a slice of goat cheese.