Cooking Courses - Evening Series

This second series of The Basics is designed for those of you who like to spend an evening on one subject. In this Course, Jen will teach you a variety of delicious recipes, concentrating on such subjects as cooking Chicken; Fish and Shellfish; Root and Green Vegetables; Pork; Grains and Legumes; and Beef and Lamb. The idea is to give you enough information that you can buy food and cook it with confidence. Of course, you will learn suitable first courses and desserts. Other topics of discussion will be menu planning, timing a meal, and appropriate wines. Jen Knapp will be teaching the series starting on April 9th and Maritess Tse will be teaching the series starting on July 23rd.

This is the very basic Course for those of you who have hesitated to sign up for a cooking class because you felt you didn't know enough. In this Course, you will learn by actually doing the cooking yourself -- with a group of people who are at the same level as you. Topics covered include Soups and Salads; Pasta and Risotto; Roasting and Grilling; Braising and Stewing; Breakfast and Luncheon dishes; and Appetizers and Desserts. (This course is suitable for people who don't eat meat.) In this Course, Maritess will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

In this brand new Six-Week Evening Series, you will learn how easy it is to create healthy and flavorful meals that do not contain any meat. With Jen you will explore some of the world's greatest cuisines from a vegetarian perspective and learn to create exciting menus based on grains, legumes, and other alternate sources of protein. Of course, you will cook with lots of vegetables and fruits. Some of the recipes the class will prepare are Polenta Torte with Puttanesca Sauce; South Indian Fragrant Mixed Vegetable Pilaf with Almonds; Fresh Corn Quinoa Cakes with Savory Tomato Jam; Wild Mushroom Enchiladas with Ancho Chili Cream Sauce; Paneer Curry with Coconut Spice Paste; and Fresh Fig Tart with Rosemary Cornmeal Crust. This Course is suitable for ALL cooks! Sign up now!

If you love France and you love learning about the foods of the various culinary regions of France and you love to have a good time cooking and drinking wine with a like-minded group of people, then this is the Series for you! You see it is the tradition of each culinary region to cook what is growing nearby -- namely; with olive oil in the south; butter in the north; and duck fat in the southwest. Here you will learn about and cook such dishes as from Provence -- Tomato Tart with Capers, Anchovies, and Caramelized Onions; from the Auvergne -- Roasted Pear Salad with Endive, Hazelnuts and St. Agur; from the Loire Valley -- Roasted Trout with Verjus, Grapes and Fennel Gratin; from Gascony -- Saute of Chicken with Cognac and Steeped Prunes; and from Paris -- the classic Tarte au Citron.