Williams-Sonoma
March 2012
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
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Redefining Eating Well
Tips for Cutting Vegetables
Science in the Kitchen: Salt & Pepper
Breakfast for Dinner!
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Bright, Fresh Flavors
Technique Class: Cooking with Citrus
(Complimentary; reservations recommended.)
Our Top Fruit Tools
Juicing – Reboot Your Diet!
Greens & Beans – Nutrient-Rich Meals
Enhancing Your Meals with Spices
Science in the Kitchen: Frosting vs. Icing
High-Tech Electrics for Food Lovers
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Getting Ready for St. Patrick’s Day
Technique Class: Classic Cakes
(Complimentary; reservations recommended.)
St. Patrick’s Day Cupcakes
Irish Greens & Potatoes
Light & Luscious Desserts
Cookbook Club: The Beekman 1802 Heirloom Cookbook (selected stores)
(Fee: $75 per person, includes book; reservations required.)
Good-for-You Bread – Irish Soda Bread
Quick & Easy Corned Beef & Cabbage
St. Patrick’s Day Favorite – Corned Beef Hash
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Here Comes Spring!
Technique Class: Sweet & Savory Tarts
(Complimentary; reservations recommended.)
Fruit Smoothies
A Fresh Approach to Lentils
Stews for Spring
New Flavors for Chicken
Hands-On Knife Demo Today
Easter Egg Decorating – Join Us for Inspiration & Hands-On Fun
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Countdown to Spring Holidays
Technique Class: Healthy Cooking for Kids
(Complimentary; reservations recommended.)
Vegetarian Entrées
Spring Risotto in Minutes
Great Deviled Eggs
Passover Inspiration
Festive Side Dishes
Ham How-To
Demonstration Times: Daily at 11:00 AM; unless otherwise noted. For Technique Class Times – Please call your local store.