The theme of the classes will be the history and techniques of Celtic and Welsh Cooking. Flavorful recipes will be demonstrated with the class enjoying generous samples.

Join Ken Thorne, Welsh born and Food Editor of Ninnau - the Welsh American Newspaper, for fun times while enjoying the taste of the very best of these ethnic foods. Learn to prepare the recipes that have become favorites in many families. Recipes provided to take home.

We will plan a series of classes with lamb initially as the main theme. Even if you have never tasted lamb, we will convince you this is a delicious alternative for your menus. We will try to keep everything as easy as possible while making the results rewarding.

Our next class will feature a whole Braised Lamb Shank. This flavorful cut is aromatically slow cooked until it is ready to just fall off the bone. We will use a recipe by Welsh Chef Gareth Johns of the 18^th Century stagecoach inn – The Wynnstay in Mid Wales. Gareth likes to use wine in his recipes and this one is no exception! Ken will show you the features to look for when buying a shank. To complement the lamb we will serve a wonderful sauce –Red Wine Based, Fused With Natural Lamb Juices, Root Veggies and Herbs. We will also serve a Homemade Style Traditional Mint Sauce by Crosse & Blackwell – C&B has promised to gift a bottle of sauce to each attendee – use some, take the rest home! Yummy! This dish cries for mashed potatoes! We are ready with a Herbal Potato Onion Mash With Bruised Mint and a Hint of Welsh Caviar (Bara Lawr/Laverbread). To finish the plate, a wonderful healthy green winter veggie served full flavored – Shredded Brussels Sprouts Almondine with Herbs, Chive and Bacon!

On arrival, waiting for you will be a bowl of steaming hot Welsh soup – Cockle and Surf Clam Chowder with Shrimp Garnish and Crusty Bread. Another Gareth Johns recipe! A cockle is tiny clam found on the southwest coast of Wales – they are a Welsh favorite – people eat them walking down the street at summer resorts. We will show you how easy it is to prepare this fabulous soup. For our dish, we will use Greenland Cockles for their ready availability in the US.

Our dessert course will feature A Pear Cooked in Mulled Wine Served With Lemon Sorbet Drizzled with Pear/Wine Syrup and A Walkers Scottish Short Bread Cookie! Enjoy a full size dessert serving. You’ll love it and it’s so easy to make at home!

Class will start at 6:30 pm. There will be generous samples offered for tasting – so come hungry! Each class is $28 per person (includes a full size 1 1/4 lb shank each!). Please bring a knife, fork and spoons (soup, dessert and teaspoon). Bring a friend for a fun evening! Wine or beer allowed so bring a favorite beverage! We will have some wine on hand: Chardonnay (dry), a dry red wine and a semi-sweet White Zinfandel - donations requested to offset cost of each glass of wine. Please bring a wine glass!

Home phone – 440 255-2214. Cell phone on January 24: 440 478-4703.

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Yes. I would like to attend the January 24, 2005 Class.

Name………………………………………………… Phone Number…………………..

Address…………………………………………………………………………………...

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Please find enclosed a check / money order for $…………………… ($28 per person).

Please make payable to "Thorne & Associates" and send to: Ken Thorne, 8814 Norwood Drive, Mentor, OH 44060. Phone 440 255-2214.Class limited to 20. Reservations deadline: January 17!