CULINARY BASICS COOKING SERIES #1 - 4 Weeks - Sun, 7/8-7/29 10AM-12:30PM Only $375! July 8, 2012

CULINARY BASICS COOKING SERIES - $375 – 4 Weeks – Includes Free Apron
Sun, 7/8/12-7/29/12 10AM-12:30PM
• Classes are designed for the novice cook with little or no culinary experience
• Meets once weekly – 2 ½ hours - 4 weeks
• Easy-to-prepare Meals and Basic Cooking Techniques - Roasting, Grilling, Baking
• Knife Skills Instruction and Practice
Class #1 - Basic Knife Skills and Meal Preparation. Learn how to Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes. Class #2 –. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with homemade Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice. Class #3 – Hearty Potatoes and Light Home Made Pastas and Sauces: Fresh Homemade Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree - lighter versions of these hearty dishes are discussed. Class #4 Fish and Shellfish recipes: Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté.