Vegetarian Cuisine Tues, 8/14/12 6:30pm-9:00pm July 21, 2012

Vegetarian Cuisine $90 Per Person Tues, 8/14/12 6:30pm-9:00pm
OR Thurs, 10/11/12 7pm-9:30pm OR Sun, 12/9/12 2:30pm-5pm
We have been told to eat more vegetables and here are delicious recipes that will have you eating them often and enjoying them much more. These recipes are great for side dishes or entrees. Experience some flavorful:
• Mallorcan Vegetable Stew Baked in Bowls on Crusty French Bread
• Stir-Fried Tofu, Shiitake Mushrooms, Peas, Garlic, Ginger, Soy Sauce, Rice Wine, Chili Sauce
• Grilled Vegetable Ratatouille with Roasted Red Pepper, Yellow/Green Zucchini, Japanese Eggplant, Tomatoes, Basil, Italian Parsley, Rosemary, Thyme, Garlic and Red Onion
• Spicy Black Bean Chili, Onions, Red Bell Peppers, Cumin, Chipotle Chilies, Tomatoes
• Peruvian Chickpea Cakes with Onion, Jalapeno Pepper, Garlic, Cumin and Turmeric
• Lepuy Lentil Soup with Leeks, Onions, Garlic, Turmeric Root and Cumin

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
KIDS SUMMER CAMPS – June 11th -August 16th –AM AND PM
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 Overland6
2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
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