Evening Classes

 

All class ingredients are used with Organic meats, dairy and vegetables 

Wednesday, January 8, 6:30pm-8:30pm, Italian Arancini Rice Balls with tomato sauce dipping sauce,$65 Arancini are stuffed risotto rice balls which are coated with bread crumbs and then deep fried. We will stuff them with cheese and a meat ragu filling. The resulting arancini named for the “little oranges” that they resemble  explode with each crunchy, cheese-filled bite. Perfect for entertaining in the cold winter months of  the new year.

Thursday, January 16, 6:30 – 8:30pm, Sourdough Know How Class, $65, There are a myriad of uses for sourdough. Not only does it make delicious bread, but added to muffins, pancakes, crepes, cakes the list goes on. You will learn how to use this miracle potion to benefit your health and well being. We will prepare, carrot cake muffins, and chocolate chip cookies as well as a sourdough mini loaf.

Tuesday, January 21, 6:30 – 8:30pm, The Arab Table Class, $65 Learn the flavors of the region of Palestine. Listen to my journey told about the culture and people of Israel. You will learn how to make my friend Bishara’s falafel, one of the most popular foods in the middle east. Also an eggplant salad with a tangy sweet pomegranate syrup, and a traditional salad using garbanzo beans which is one of their protein packed staple. We’ll stuff falafel in homemade pita and share stories of our culinary adventures.

Thursday, January 23,  6:30pm-8:30pm, Hungarian Stuffed Cabbage, $85, This is another family tradition that is worth sharing. Many hands make light work so we’ll get the job done quickly. Delicious variety of meat and rice fill cabbage leaves and served with a paprika sauce. Join me for this one of a kind cooking class.

Monday, February 3, 6:30-8:30pm, Indian Vegetarian Meals, $65, We will make popular Indian vegetarian dishes, full of spices and flavor. The Hindu’s believe in reincarnation which means their family member may be a chicken or cow that is why they are vegetarian. I believe that vegetarian should not be flavorless and that is why I chose the Indian cuisine. We will make Rogan Josh with chickpeas a flavorful madras, and spinach saag with paneer, ground spinach and yogurt for a unique healthy dish and the beloved naan bread.

Thursday, February 6, 6:30-8:30pm, Chinese Meal, $85, You may not have eaten authentic Chinese food at anytime, however you’ll be pleased to know that it can be done at home. We’ll make steamed pork bao with a snowy white dough with a bbq pork filling, also a Southern China chicken breast with fried basil and Sichuan peppercorns, lastly a zucchini pancake fried with a light batter for a delicious treat. Kěkǒu (tasty)

Tuesday, February 11, 6:30-8:30pm, Chili Rellenos with red sauce, $85, You won’t be disappointed with this truly authentic relleno and red sauce. Eating out won’t be an option when you make them for yourself. Dark green, mild pasilla chili stuffed with jack cheese and dipped in a pillowy egg batter and fried, laid atop a rich, red, smoky sauce. An exotic adventure awaits, you will think you’ve arrived in Tijuana after this meal.

Thursday, February 13, 6:30pm-8:30pm, Learning the Magic of Sourdough, $65, There are a myriad of uses for sourdough. Not only does it make delicious bread, but added to muffins, pancakes, crepes, cakes the list goes on. You will learn how to use this miracle potion to benefit your health and well being. We will prepare, carrot cake muffins, and chocolate chip cookies as well as a sourdough mini loaf.

Tuesday, February 18th, 6:30-8:30pm, Eclair Delight, $65, You’ll make choux filled with homemade pastry cream and topped with a chocolate glaze.  For an elegant dessert fresh or frozen for later to impress your dinner guests. Learn the technique of choux and become an expert in making this beautiful puff pastries treat.

Thursday, February 20th, 6:30pm-8:30pm, Plant Based Eating, $65, Why not give your body a break form all that heavy food you ate over the holidays. Substitute bad fat for Forks over Knives protein enriched foods. We’ll make a Mexican Meatless Pozole with smoked tempeh, a variety of dried chilies that will deliver a fragrant taste. Topped with avocado, cilantro, cabbage and radishes for a truly authentic flavor. Also, a Red Lentil and Sweet Potato Curry, with a sprinkling of fresh cilantro and squeeze of lime to brighten up this lively flavored stew.

Tuesday, February 25th, 6:30pm-8:30pm, Chicken and andouille Sausage Gumbo, $85, Impress everyone with an original Chef Paul Prudhomme’s Louisiana gumbo. You’ll learn how to craft a flavorful roux, taking it to various shades. Also, what they call the “trinity” and how to deliver a truly authentic gumbo that will feed the cajun in you!


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