Just what I was looking for! Thank you very much for the Sierra Select link and the other suggestions. I have just signed up for their class on April 25 - am a fairly accomplished home baker, but figure that this may be a good class that runs through all the various functions and which settings are best for what. Also - I am hoping there is a trick to be able to set the timer for more than 1 hr at a time! Would love to meet you at a class one of these days! Thanks so much!

I live in B'ham. Cullinard does NOT off the weekend cooking classes anymore :o( Went by there couple times, before Christmas, and they have ended that, booo! Was gonna give my DS and his wife a gift certificate for a weekend class. I HAD taken 4 weekend classes there, and so enjoyed! The Cullinard does have a bakery right next door to their restaurant and cooking school. DS lives close by, and picks up baked good to take to his office. Savages of Homewood, is a well established bakery. Excellent cakes, etc. TOPS! And I agree with Kathy, Edgar's is excellent as well. Here is a link that might be useful: Savage bakery

Thank you all so much for your replies and ideas. The phyllo dough demo went over very well last year and we did not have anyone in the group of 20? (ages 30-60) who had ever used it. They all seemed to really enjoy seeing it used and had a lot of questions. I talked briefly about puff pasty and none had used that either, so hence, this year it is. A few of the ladies are good cooks but cook basic southern cooking. I have no idea if anyone will actually make anything I show, but it is fun and entertaining! The cured salmon made me laugh...must be a northern thing. Now if I made jerky venison.... One of my close friends always brings something to our groups that is lovely, one year she brought smoked salmon and lots of garnishes...beautifully presented. It went untouched. Dh and I pigged out afterward on it. Most social occasions seem to have an abundance of chocolate fountains, m&m's, hotdogs, store bought french onion dip... So, I did think about yeast rolls and I may do a savory filling for the turnovers. But not mushroom (sorry Ann, but I appreciate the recipe- I like mushrooms as much as you like carrots) I would like do something really easy but if possible, not bready. Can't do canned biscuits- just hate them. (I know, P. Farm puff pastry isn't much better!) I have a recipe for ranch dressing, rosemary grilled chicken that is a little different, may do that on skewers. Hmmm, how to use a pastry bag? How to pipe whipped cream into strawberries? Caramelized onion dip? Stuffed, rolled, turkey breast? (I like this idea) I truly am reading and pondering everyone's ideas. Thank you so much.

Friend and I took 4 classes at local culinary school. Two of the favorite classes were Pizza Pizza and Taste of Tuscany! They served you fresh pastries and coffee before class. We were divided into teams of two, four at each station. Stopped for lunch break, which they served. Finished up, and we got to box up everything we made to take home. Plus the chef apron and hat, whatever it is called. Sadly they quit offering those weekend classes.