Have you ever wished you could make Chinese food at home that’s as good if not better than what you get at Chinese restaurants? Well, now you can! In this course, you’ll become familiar with exotic Chinese ingredients, cooking tools (and where to buy them), Chinese cooking techniques, and learn the same method Chinese chefs use to make hundreds of different delicious meals from memory using a few basic techniques. Please come to class prepared to chop veggies, mix sauces, and sample our creations in the classroom. Recipes will be provided. Please bring two containers to take home your creations.
Fee: $75 (Plus $10 materials fee to instructor for cost of food each class)
Course: RCULI 4047 Sec. C80
3 Mon., Apr. 9 - 23, 6:30-9 pm
Instructor: John Luneau
Indian Cooking infuses spices, healthy vegetarian ingredients, and ayurvedic principles of living. We’ll experiment with a multitude of Indian spices and ingredients, covering soups, lentils, main dishes, and desserts. Taught by a native of India, this hands-on class will cover the history of dishes and the Indian culture. We’ll sit down to savor your Indian creations and take home the recipes to try at home. All new recipes! Please bring two containers to take home your creations.
Fee: $75 (Plus $10 materials fee to instructor for cost of food each class)
Course: RCULI 4083 Sec. C80
3 Thurs., Mar. 15- 29, 6:30-9 pm
Instructor: Neelam Jain, Shop of India
New One Night Course
Learn to cook Jamican dishes like Chicken Curry, Jerked Chicken, Beef Patty and more! Sure to feature Fusion cooking as a native of Thailand and her Jamaican-born husband share this unique cuisine that features the best of African, European, Indian and Chinese cooking. We’ll cover appetizers, entrees, soups, and desserts. Bring an apron and container to take home your finished dish. The food will be sampled and recipes provided.
Fee: $25 (plus $25 to instructor for cost of food each class)
Course: RCULI 4150 Sec. C80
Thurs, May 10, 6:30-9 pm
Instructor: Darien & Phensri Francis, Thai Chef
The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of countries surrounding the Mediterranean Sea such as Greece, Southern Italy, South of France, Tunisia, Morocco, Spain. The diet rich in fruit , vegetable and grain emphasizes fresh ingredients. The use of extra virgin olive oil as the principal source of fat, dairy products (principally cheese and yogurt), and eggs, red meat, fish and poultry consumed in low to moderate amounts, and wine consumed in low to moderate amounts. We will learn to cook dishes from those various regions Prepare appetizer, main course, and dessert from 4 regions, the Provence region of France, Greece, Italy and Tunisia. Please bring an apron and a container to take home your finished dish. The food will be sampled and recipes provided.
Fee: $125 (Plus $15- $20 fee to instructor for cost of food for each class)
Course: RCULI 4090 Sec. C80
4 Tues., Apr. 24- May 15, 6-9 pm
Instructor: Michele Manasse, born and raised in the Mediterranean region
One Night Course- Two Sessions to Choose From!
Learn how to make delicious pierogis from scratch, working from a traditional recipe with fillings from classic to modern- even vegetarian. A dash of Polish culture and customs and take home recipes to share the fun! Please bring an apron and containers to bring home your creations.
Fee: $20 (Plus $10 materials fee to instructor for cost of food)
Course: RCULI 4041 Sec. C80
Mon, May 14, 7-9 pm
Course: RCULI 4041 Sec. C81
Weds, June 6, 7-9 pm
Instructor: Julia Babij
One Night Course
Learn to make the perfect Sushi! Demonstration and hands-on preparation of traditional rolled, modern rolled, and hand molded sushi. Great exposure to Japanese culture and customs. Bring your own knife, cutting board, and bamboo mat (if available) to class.
Fee: $25 (plus $15 to instructor for cost of food)
Course: RCULI 4002 Sec. C80
Weds., Apr. 18, 6:30-9:00 pm
Instructor: Fukue (Fay) Toyozato
Learn to cook fantastic Thai food through hands-on demonstrations of the most popular dishes. Taught by a native of Thailand who owns her own restaurant and has been featured in The New York Times, the class will provide recipes and the “tricks of the trade” to authentic Thai cooking. We’ll cover appetizers, entrees, soups, and desserts. All new recipes each session!
Fee: $50 (plus $30 to instructor for cost of food each class)
Course: RCULI 4037 Sec. C80
2 Thurs, April 12 & 26, 6:30-9 pm
Instructor: Phensri Francis, Thai Chef
One Night Course
This unique style of cooking uses no meat, fish, or dairy products. Only the freshest ingredients using various vegetables from the land and the sea will be used. A deliciously flavored a healthy cooking experience.
Fee: $25 (plus $12-15 to instructor for cost of food)
Course: RCULI 4003 Sec. C80
Weds, May 2, 6:30-9 pm
Instructor: Fukue (Fay) Toyozato
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