HEALTHY COOKING SERIES – 4 Wks - $375 -Sat, 2/25/12 - 2-4:30pm - Come Cook with Chef Eric Crowley February 25, 2012

HEALTHY COOKING SERIES – 4 Weeks - $375
Sat, 2/25/12-3/17/12 2:00pm-4:30pm
Emphasis is placed on whole grains and Healthy Cooking Oils

Class #1 - Dry Heat Cooking and Sauces; Roasting/Grilling - Students learn Grilling and Roasting of Meats and Fish. Procuring, storing, marinating and serving are also covered.
•Herb-Coated Pan-Roasted Chicken with Champagne Swiss Chard and Scallion-Cilantro Barley Pilaf
•Whole Roasted Fish, Bombay Style with Stir-Fried Cauliflower with Green Peas and Ginger
•Roasted Tomatoes with Garlic and Basil Oil
•Oaxacan-Style Grilled Chicken Breasts with Rice Pilaf with Pico De Gallo
•Roasted Corn with Jalapenos, Garlic, Lime and Cilantro

Class #2 - Frying Techniques; Stir Frying, Deep Frying, Pan-Frying - In this session, students will prepare recipes using a Wok. Practical application of Healthy Fried Foods and Oils will also be taught.
•Thai-Style Stir-Fried Chicken with Basil and Chiles
•Sugar Snap Peas with Mixed Wild Mushrooms
•Brown Rice Pilaf with Oyster Mushrooms
•Whole Fish - Deep Fried (Trout, Rock Cod or Catfish) with Ginger, Sake, Soy Sauce and Lemon Juice
•Roasted Asparagus with Lime Ponzu Sauce
•Phyllo Dough Spring Rolls with Mushrooms and Chile-Peanut Coconut Sauce

Class #3 - Moist Heat Techniques and Combinations; Steaming, Poaching, Braising, Stewing - The benefits of poaching and steaming are practiced. Stews and other braised dishes are also covered in this session.
•Tagine of Fish with Preserved Lemons, Olives and Chermoula
•Quinoa Pilaf
•Citrus-Braised Flank Steak with Vegetables
•Wheat Polenta
•Hot and Spicy Vegetables with Ginger, Garlic, Chili Sauce and Sesame Oil
•Stir-Fried Barley Pilaf with Red Bell Pepper, Shallot, Carrot, Celery, and Olive Oil

Class #4 - Vegetables, Whole Grains and Vegetable Entrees - Here students will focus solely on vegetables and grains and how to prepare satisfying meals from them.
•Grilled Portobello Mushrooms stuffed with Black Beans, Tomatoes, Roasted Corn and Chilies
•Wheat Crepes with Wild Mushrooms and Chile Cream Sauce
•Roasted Eggplant stuffed with Beluga Lentils with Garlic, Ginger, Curry Leaves, and Turmeric Root
•Home Made Whole Wheat Fettuccine with Roasted Corn, Chiles and Cilantro

“I came into this experience nervous and uneasy in the kitchen. I’m happy to say that I’ve emerged bold and confident! Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining. On a side note, this class is also great to take with a significant other. It’s a fun and creative way to spice up a relationship!” Eléni Constantine, Culinary Master Chef Graduate

“For the aspiring Chef or the Home Cook, Culinary Chef I is a class that everyone should take. Chef Eric and his staff are more than hospitable. The knowledge you gain and the people you meet make you want to come back for more every week.”
Shayna Kay, Culinary Master Chef Graduate, Culinary Institute of America Student

 
WELCOME TO THE CULINARY CLASSROOM
WHERE WE TEACH COOKING CLASSES TO THE MASSES

CHANGING THE WAY WE EAT, ONE MENU AT A TIME

Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career or to impress your friends with your SKILLS as a Master Chef or Pastry Chef

All Classes are HANDS-ON/Participation
18-Week Culinary Master Chef Program – Certification Program
10-Week Culinary Baking/Pastry Program – Certification Program
Recreational Cooking Classes
Recreational Baking/Pastry Classes
Couples Romantic Date Night Dinner Classes
4-Week Culinary Basics Series
4-Week Healthy Cooking Series
4-Week International Cuisine Series
Team Building Events for Corporations
Private Cooking Parties/Celebrations for Adults
Intimate Setting / 12 Students in Class

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Cook Well, Eat Well and BE Well! with Chef Eric Crowley

Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico
Parking Just North of Pico on Overland
2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
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