Introduction to Thai Cuisine
Wednesdays, May 8, 15, 22 & 29, 2013 | $150 | 6:00 to 8:00pm
With the popularity of Thai food increasing, there's no better time than now to learn how to prepare this tasty Asian fare. Chef Peng Jones from Asian Cookery will teach you how to balance hot, sour, salty and sweet flavors in this vibrant cuisine. This hands-on class is a four-part series. Please bring a chef's knife, a paring knife and apron.
Monday, May 13, 2013 | $65 | 6:00 to 8:00pm
Time for graduation parties, family gatherings and summer celebrations! Chef Don Louis, independent chef and consultant, will inspire you with out-of-the-ordinary summer appetizers in this demonstration class. Your guests are sure to enjoy these tasty bites at your next soiree.
Thursday, May 16, 2013 | $65 | 6:00 to 8:00pm
Join Chef Alan Roettinger as he shares some of his innovative ways to prepare healthful dishes using the wonderful greens available to us this time of year. In this demonstration class, you will sample refreshing springtime dishes such as Green Curry Salad and Asparagus with Cannellini, just to name a few. Chef Alan is author of Omega-3 Cuisine and Speed Vegan. He has 28 plus years of experience as personal chef. Follow his blog on Vegan Ascent.
Monday, May 20, 2013 | $65 | 6:15 to 8:15pm
In this hands-on class, Chef Angela Valencia will instruct you in creating beautiful fruit tarts. In addition to learning the techniques of making a tart crust, you will also learn to cook pastry cream, lemon curd and chocolate fillings. Please bring an apron.
Thursday, May 23, 2013 | $65 | 6:00 to 8:00pm
Does the idea of cooking seafood intimidate you, or do you want fresh ideas for serving fish to your family or friends? Let Chefs Kathy Anderson and Stephanie VanIwaarden demonstrate various ways to prepare seafood dishes – mussels, cioppino, and salmon. You will go home with a new confidence for preparing your next seafood dinner.
Food Fermentation Basics
Thursday, May 30, 2013 | $65 | 6:00 to 8:00pm
Your grandmother did it, maybe your mother even did it, and now Elizabeth Roberts, Natural Food Chef, will teach you how to do it. Fermentation, that is. Foodies and frugal shoppers alike will enjoy this class where you learn the skills needed to make simple, delicious, and healthy, probiotic-packed foods. Learn to make flavorful almond-mint chutney, pickled veggies, and sauerkraut so yummy your family will actually want to eat it. If you can chop and measure, you can master the skill of fermenting food naturally. This is a demonstration class.
Monday, June 3, 2013 | $65 | 6:00 to 8:00pm
Get a taste of Northern Africa as Chef Heather Mitchell, Certified Natural Chef, demonstrates the techniques and preparation of popular Moroccan food. You will enjoy the rich spices characteristic of Moroccan cuisine in dishes such as Carrot Salad with Harrisa-Lemon Dressing and Lamb Tagine. Each student will also learn how to make a Ras el Hanout (spice blend) and take some home. This fiery fare is not for the sensitive palate.
Wednesdays, June 5, 12, 19 & 26, 2013 | $150 | 6:15 to 8:15pm
Learn the basics of meal preparation in this 4-session, hands-on class taught by Chef Angela Valencia from Tinta de Toro. You will learn knife skills, food safety, and pantry set up, along with meal planning. A different menu is prepared each class. Please bring an apron, a paring knife and a chef's knife.
Wine & Charred Fare With A Spring Flair
Thursday, June 6, 2013 | $70 | 6:00 to 8:00pm
Join Jeff Knight, Chef and Sommelier, as he demonstrates the art of pairing fine wine with grilled and charred gourmet dishes. You will experience delicious creations such as Lemon Pepper Honey Smoked Salmon Bruschetta, Chargrilled Medallions of Marinated Pork… and more, each combined with specially selected wines. Chef Jeff’s past experiences include that of Executive Chef and General Manager of The Craftwood Inn, writing food and wine pairings for The Gazette, and is currently a representative of Grand Vin, a supplier of fine wine.
Cold Summer Soups
Monday, June 10, 2013 | $65 | 6:00 to 8:00pm
Soup is more than comfort food on a cold winter day. Now is the time to experience refreshing soups to cool you off on a hot summer afternoon. Let Chefs Kathy Anderson and Stephanie VanIwaarden from Crazy Good Chefs demonstrate how to prepare cold soups from savory to sweet, such as Southwestern Corn and Shrimp to Pineapple Kiwi Soup and more.
Monday, June 24, 2013 | $70 | 6:00 to 8:00pm
Let Chef Jason Gust, Executive Chef of Tapateria transport you to sunny Spain as he demonstrates the steps to preparing beautiful paella. You will also explore a variety of meats and cheeses from Spain. Wine will be served in this demonstration class.