HEALTHY COOKING SERIES– 4 Wks- Thurs, 9/15/11-10/6/11- 7-9:30pm - $375 September 15, 2011

HEALTHY COOKING SERIES – 4 Weeks - $375
Includes Logo Apron

Thurs, 9/15/11-10/6/11 7:00pm-9:30pm

Emphasis is placed on whole grains and the use of 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

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

Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion - Register On-Line 24 Hours a Day @ www.culinaryclassroom.com/registration
Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes!

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
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
WWW.CULINARYCLASSROOM.COM
WWW.TWITTER.COM@CHEFERICCROWLEY