25 minute read
FOOD & WINE
KATRINA K., BASIC DUMPLINGS FROM SCRATCH
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Gluten-Free Vegetarian
Vegan
Our online classes are interactive . You are welcome to cook along in our cooking class by choosing a few or all dishes to cook with or just watch and learn, unless otherwise noted . For demonstration classes, you are welcome to cook along but due to timing and format, instructors may not be able to troubleshoot any issues in real time . You will receive a link and recipe packet prior to the class .
COOKING
BASIC KNIFE SKILLS DEMONSTRATION & DISCUSSION
Lars Liebisch | Private Chef Demonstrations by professional chef, Chef Lars Liebisch will show you how to properly slice, chop and dice . He will demonstrate cutting techniques for a variety of different vegetables . You’ll learn about the many types of knives and how to use them for different tasks. Chef Lars will show you how to sharpen your knives at home and how to take care of them . We recommend cutting vegetables along only if you are comfortable with your own knife and can multitask as the instructor may not troubleshoot any issues in real time . A large cutting board and a chef’s knife are best suited for this class . If possible, follow this class on a larger screen device like a laptop or tablet .
COURSE CODE: KNIF Sec. 01: Monday, 6:30-8:30pm. Apr. 5 | $60
BAGELS AND PRETZELS
Evelyn Schichner | Culinary Instructor Whether you prefer New York bagels or German pretzels, you can easily master them both at home . Bagels and pretzels share similar ingredients and baking techniques even though bagels can be denser and soft pretzels can be doughier . We’ll start with making the dough from scratch and then turn them into different shapes. While we are baking, we’ll talk about how we can flavor them into sweet and savory bagels and pretzels and how we can serve them .
COURSE CODE: BGEL Sec. 01: Saturday, 10am-1pm. May 22 | $60
PIE MAKING AT HOME
Evelyn Schichner | Culinary Instructor Let’s make delicious pies at home . In this online class, you’ll learn how to make strawberry cream pie, hand pie, and galette . We’ll learn how to make pie crust, pastry cream, stable whipped cream, and glaze from scratch . We’ll also talk about blind baking . We’ll use the leftover pie dough to make mini pies so nothing goes to waste . You’ll never buy store-bought pie crust again .
COURSE CODE: HPIE Sec. 01: Saturday, 10am-1pm. May 8 | $60
FRENCH MACARONS AT HOME
Evelyn Schichner | Culinary Instructor French macarons are sweeping the nation . These delicate and colorful almond confectionaries will be a sweet ending to your homemade meal . In this online class, you’ll learn step-by-step techniques to make shells and various fillings including Swiss buttercream and ganache . Impress your family with your delicious macarons .
COURSE CODE: IMCR Sec. 01: Friday, 6-9pm. Apr. 9 | $65
Looking for the Consider a CCAE Gift Certificate! perfect gift? Purchase gift certificates online, over the phone, or in person . Visit ccae .org/gift-certificates for more details .
BRITISH BAKING AT HOME
Evelyn Schichner | Culinary Instructor Get set, bake! Let’s bake together in this online interactive class. We’ll incorporate different baking techniques into British bakeries that will make your baked goods taste great . We’ll start with Victoria sponge cake trifle, British cookies, and delicious cake rolls . We’ll talk about how to twist and incorporate unique ingredients including spices into the baked goods to enhance the flavors. You’ll be sure to become a “star baker” in your own kitchen.
COURSE CODE: BAKE Sec. 01: Saturday, 10am-1pm. Jun. 12 | $60
BRITISH STREET FOOD: CORNISH PASTIES
Evelyn Schichner | Culinary Instructor Cornish pasty is one of the most popular British street foods originated in Cornwall, United Kingdom . Let’s turn your kitchen into an English pub and make three different types of authentic Cornish pasties . We’ll start with making the dough from scratch . While the dough is resting, we’ll prepare fillings starting with beef, potato, and turnip. Then, we’ll make curry filling and vegetable filling. While we bake the Cornish pasties, we’ll make delicious dipping sauce .
COURSE CODE: CNPT Sec. 01: Friday, 6-9pm. Jun. 4 | $60
BOEREGS THREE WAYS: FLAKY ARMENIAN PUFF PASTRY
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com Join Chef Linda, our native Armenian chef instructor and learn how to fold phyllo dough to craft the perfect boereg, a popular Armenian/ Middle Eastern triangle-shaped flaky puff pastry. In this online class, you’ll learn how to make a traditional Armenian cheese boereg, a hearty kielbasa sausage and cabbage-filled one, and a chocolate and pumpkin dessert variation, using an original family recipe .
COURSE CODE: BORK Sec. 01: Sunday, 11am-1pm. Apr. 11 | $60
ASIAN EMPANADAS AND TURKISH BOREKITAS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Turkish Borekitas are delicious hot water shortbread pastry crust filled with cheese and spinach usually served with herb yogurt dip, tomato dip, and eggs . On the other hand, Asian empanadas use a different technique to make the dough. The filling will include ground meat (or shrimps) and vegetables served with delicious dipping sauces . In this online interactive class, we’ll make both Turkish Borekitas and Asian empanadas with different dips and sauces from scratch including the dough . We’ll bake both and enjoy these delicious baked pastries as snacks or entrees .
COURSE CODE: ATEM Sec. 01: Friday, 6-8:30pm. May 7 | $65
Custom Classes
Plan a private zoom class with CCAE! Whether it’s a team building event for your business, a loved one’s birthday, or an online hangout with friends, we can put together the perfect class for you. Find out more at ccae.org/about/rentals.
BOSTON CHOCOLATE HISTORY AND CURBSIDE PICKUP FOR TASTING
Victoria Kichuk | Professional Chocophile, cocoabeantown.com Boston has many historical connections to chocolate, starting with the Revolutionary War and continuing from that point in time, including being the home of the very first chocolate factory in North America and the first forays into commercial white chocolate production . However, expanding our understanding of chocolate includes looking at it from a global perspective . Learn more about chocolate’s sweet local history as well as its complicated global future with this fascinating program brought to you by Victoria Kichuk of Cocoa Beantown . Be prepared to come away from this class with a whole new appreciation of this wonderful fine food!
COURSE CODE: BCAO Sec. 01: Saturday, 2:30-4pm. May 1 | $55 Curbside Pickup: Wednesday, April 28 from 5-6pm at CCAE, 56 Brattle Street, Cambridge, MA
VEGAN GLUTEN-FREE COOKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Gluten free cooking sounds challenging . If we want to make a gluten free meal also vegan, it is almost impossible . But, we’ll make it possible and delicious . In this fun interactive class, we’ll use plant based whole foods ingredients to make delicious meals at home . We’ll make vegan kebab with avocado sauce, delicious lentil soup with vegetables and fresh herbs, and vegan pulled jackfruit served with quinoa pilaf, rainbow coleslaw, and homemade grated vegan mozzarella cheese. We’ll finish the class with peanut butter from scratch and turn it into delicious mousse served with a thin layer of chocolate ganache .
COURSE CODE: VGFC Sec. 01: Sunday, 2-4:30pm. May 9 | $65
COOKING WITH SPIRITS
Lars Liebisch | Private Chef Alcohol enhances the flavor of the food. Unlike wine, spirits add aroma and sweetness to the food . Join Lars and learn how to incorporate different spirits into your everyday cooking . We’ll talk about how to pick and choose which spirits we should use and how much we should add . You’ll learn how to make roasted chicken with bourbon glaze, pork tenderloin with brandy cream sauce, pasta alla vodka, vegetable sides, and poached apples with rum and cinnamon .
COURSE CODE: CKSP Sec. 01: Monday, 6:30-8:30pm. Apr. 26 | $65
INSTANT POT AT HOME: TIPS AND TRICKS
Jacqueline Church | Cooking Instructor, Private Chef Learn how this electric pressure cooker can make it easy to serve meals that taste like you spent all day in the kitchen . With the Instant Pot, you can master eggs in different doneness in no time. We’ll make eggs that peel beautifully, tender BBQ ribs, saffron risotto, and cheesecake . Don’t worry if your Instant Pot is still in the box . The first part of this session will be getting to know your Instant Pot: how it works, which are the essential functions, four pressure release methods and how and when to use them . You’ll receive a handy chart indicating release methods and how and when to use them .
COURSE CODE: INPT Sec. 01: Thursday, 6-8pm. May 13 | $60
COOKING WITH EGGS
Jacqueline Church | Cooking Instructor, Private Chef There’s almost no greater pleasure than a perfect fried egg sandwich, a poached egg, custardy scrambled eggs, but eggs can be so much more. Eggs with different cooking techniques will turn into different delicious dishes . In this online interactive class, we’ll make gougeres, popovers, and shakshuka. We’ll finish the class with delicious clover club cocktails . We’ll also learn what all those egg labels mean–and don’t mean . We’ll cover tips for perfect hard-cooked, poached and scrambled eggs .
COURSE CODE: EGGS Sec. 01: Thursday, 6-8pm. Apr. 8 | $60
NEW ENGLAND FISH AND SEAFOOD
Lars Liebisch | Private Chef Get ready for the season of fresh fish in New England. In this online class with Chef Lars Liebisch, you’ll learn how to buy, clean, prepare, and cook fish and seafood and where to buy them . We’ll make cioppino seafood stew, steamed mussels in white wine tomato sauce, lemon cream cod piccata with asparagus and fresh herb, and shrimp scampi with white wine . Let’s expand your repertoire and enjoy cooking in your kitchen .
COURSE CODE: DFSH Sec. 01: Monday, 6:30-8:30pm. May 24 | $65
NEW ORLEANS FEAST
Diane Manteca | Private Chef, Culinary Instructor Louisiana is a wonderful place that is packed with delicious food and rich culture . We are bringing the taste of New Orleans to your home kitchen . Let’s make a feast this spring and learn about Cajun and Creole styles of cooking . In this online interactive class, we’ll make Creole shrimps served with remoulade sauce, vegetable gumbo, and chicken jambalaya. We’ll finish with banana foster .
COURSE CODE: ORLN Sec. 01: Wednesday, 6-8:30pm. May 19 | $60
FRENCH COOKING AT HOME
Lars Liebisch | Private Chef French techniques are fundamentals . Join Chef Lars Liebisch and learn how to make delicious French classic dishes that you can simply make at home . We’ll make steak au poivre with classic bearnaise sauce, asparagus, and fondant potatoes, roasted lamb with mint persillade and colorful ratatouille, and apple tart tatin . Let’s make some restaurant quality meals in your cozy kitchen .
COURSE CODE: FBIS Sec. 01: Monday, 6:30-8:30pm. May 10 | $65
MAKING PASTA FROM SCRATCH AT HOME
Diane Manteca | Private Chef, Culinary Instructor Take the leap into making pasta from scratch in this online class . You’ll learn about the various flours and different hydrations. We’ll cut different styles of long and short pasta with a pasta machine or by hand . We also will delve into filled pasta including different styles of ravioli. We’ll also talk about how to buy a machine and how to take care of it after use . Q&A is always welcome .
COURSE CODE: QPAS Sec. 01: Friday, 6-8:30pm. Apr. 23 | $60
VEGETARIAN ITALIAN COOKING
Diane Manteca | Private Chef, Culinary Instructor Most Italian dishes are naturally vegetarian . We are bringing the taste of Italy to your home this spring . We’ll make quick, easy, and yummy vegetarian Italian dishes that are high in nutrition and full of vegetables . We’ll start with baked tofu parmesan . We’ll also make Spezzadini (potato, green bean and cannellini stew), pizza escarole pie, vegetarian Bolognese sauce . We’ll finish the class with strawberries in amaretto sauce.
COURSE CODE: ITVT Sec. 01: Thursday, 6-8:30pm. Jun. 3 | $60
GREEK DINNER AT HOME
Diane Manteca | Private Chef, Culinary Instructor Greek cuisine is full of exotic flavors and fresh ingredients of the land and the sea . Join Chef Diane in this interactive online class and learn how to make baked feta (feta psiti), tomato and egg (kagianas), and chicken soulvaki and Greek rice. We’ll finish this class with a delicious Baklava dessert .
COURSE CODE: GREK Sec. 01: Thursday, 6-8:30pm. May 6 | $60
HUNGARIAN KITCHEN
Krisztina Perron | Owner & Chef, the Wooden Spoon Catering Company We’ll bring you right into the heart of European cooking tradition . Krisztina will talk about her family’s recipes and traditions of Hungarian cuisine . We’ll start with traditional Hungarian Gulyásleves (beef Gulyás Soup), one of Hungary’s national dishes . We’ll also make Hungarian noodles with poppy seed sauce (mákos tészta). We’ll finish the class with two side dishes: Hungarian sauteed potatoes and cucumber salad .
COURSE CODE: HNRY Sec. 01: Sunday, 11am-1pm. May 2 | $60
RUSSIAN DUMPLINGS: PELMENI AND VARENIKI
Olga Kharina | Culinary Instructor If you want to explore more about the world of dumplings, let’s try with Pelmini and Vareniki, Russian dumplings . We’ll start with making the dough from scratch . While the dough is resting, we’ll make the meat fillings for Pelmeni and then vegetarian fillings for Vareniki. You’ll learn folding techniques and how to cook them .
COURSE CODE: RNDM Sec. 01: Saturday, 3-5pm. Jun. 5 | $55
PERSIAN CUISINE
Jacqueline Church | Cooking Instructor, Private Chef Persian cuisine is a culinary style unique to Iran, with its diverse population and culinary traditions shared with neighboring countries . In this online interactive class, we’ll talk about spices and herbs central to this cuisine . We’ll start the class with key staples of Persian food . Then, we’ll make herb platter, dip with lavash, Ashre reshteh (bean, herb and noodle soup), Tahdig (Basmati rice with rose petals and barberries), and Fesenjen (Turmeric chicken with sumac and lime) . We’ll wash it down with dried lime gimlet coolers .
COURSE CODE: PERC Sec. 01: Thursday, 6-8pm. May 27 | $60
VEGETARIAN MIDDLE EASTERN MEZZE
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club Middle Eastern cuisine is so rich and vibrant in culture and tradition . Meals are meant to share among families and friends . Join Pooja who grew up in Dubai and learn about spices and cooking techniques in the Arabic world . In this online interactive class, we’ll make cilantro chili hummus, muhammara (roasted red pepper dip), tabbouleh, and baked pita chips from scratch . We’ll also talk about how to serve the mezze .
COURSE CODE: VMEZ Sec. 01: Wednesday, 6-8pm. May 12 | $55
DATE NIGHT IN SOUTHERN SPAIN
Luis de Haro | Spanish Cuisine Expert, Chef Come join chef Luis de Haro, a native chef from Spain and spend time with your beloved one and cook a delicious meal of Southern Spain . You’ll learn all about the authentic dishes and flavors of one of the most fascinating culinary regions . We’ll start with Antonia’s salmorejo (creamy gazpacho from Cordoba), pipirana de jaen (julienne of vegetables with olive oil & sherry vinegar from Jaen), chorizo al vino tinto (chorizo in red wine from Seville), and ajo colorao (red garlic fish stew from Almeria) . Tuition is per pair .
COURSE CODE: SSPN Sec. 01: Friday, 6-8:30pm. May 21 | $95
VEGETARIAN SPANISH PAELLA
Luis de Haro | Spanish Cuisine Expert, Chef Nothing is better than homemade Spanish paella . Join Chef Luis and learn how to make a delicious vegetarian version of the world’s most renowned rice dish . The palate, the nostrils, and the eyes will be highly stimulated with this dish . While paella is cooking, we’ll make delicious salad and sangria. We’ll end our night with Chef Luis’ famous flan. You don’t have to buy a paella pan to make paella . The recipe packet will include options for substitutes and types of pans you can use .
COURSE CODE: VPAE Sec. 01: Friday, 6-8:30pm. Apr. 16 | $60
TEX MEX FIESTA
Diane Manteca | Private Chef, Culinary Instructor Mexican food with Texan influences, Tex Mex, is by far one of the most popular cuisines in the United States . Come learn how to make mouth-watering Tex Mex favorites in this online interactive class . We will make bean, cheese and avocado nachos, Tex-Mex tortilla soup, and chicken mole enchiladas and tamale pie .
FAMILY FUN COOKING SERIES
FRIENDS AND FAMILY: CHOCOLATE ART FOR EASTER
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com Join Linda, a professional chocolate and sugar artist, who will guide you to make chocolate ornaments, ribbons, leaves, flowers and even boxes without needing any special molds . We’ll use basic household items with store-brand chocolates to make decorative chocolate art . The packet will include suggested local chocolate sources that you can buy . The tuition is per device .
COURSE CODE: CHCR Sec. 01: Saturday, 2-4pm. Apr. 3 | $70
PARENT AND CHILD: MUFFINS AND SMOOTHIES
Evelyn Schichner | Culinary Instructor Let’s have your child get hands-on in the kitchen and learn cooking and baking skills from Chef Evelyn . In this online interactive class, your children will learn how to make delicious banana chocolate walnut muffins and smoothies from scratch . We ask parents to stay with your child throughout the class and help prepare ingredients including using a knife and kitchen appliances . Tuition is for a parent and a child .
COURSE CODE: KDBK Sec. 01: Saturday, 10-11am. Apr. 17 | $35
PARENT AND CHILD: FLATBREAD PIZZA
Diane Manteca | Private Chef, Culinary Instructor Let’s have your kids get hands-on in the kitchen and learn cooking and baking skills from Chef Diane . In this online interactive class, your children will learn how to put together 3 delicious types of flatbread pizza which include margarita, ham and cheese, and sausage and veggie pizzas . We ask parents to help your kids prepare ingredients including using a knife and kitchen appliances . Tuition is for a parent and a child .
COURSE CODE: KDPZ Sec. 01: Saturday, 10-11am. May 1 | $35
PARENT AND CHILD: SUSHI MAKING
Olga Kharina | Culinary Instructor Let’s have your kids get hands-on in the kitchen and learn how to roll delicious sushi from Chef Olga . In this online interactive class, your children will learn how to cook sushi rice and roll out different types of sushi including varieties of flavorful and colorful vegetarian sushi roll and colorful ball-shape sushi (Temari) . Tuition is for a parent and a child .
COURSE CODE: KDSH Sec. 01: Saturday, 4-5:30pm. May 22 | $50
INDIAN SNACKS AND MASALA CHAI
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur Indian snacks are part of all Indian diets . Indian households drink chai every day and always make pakoras when it rains . Why is that? In this online interactive class, you’ll learn how to make popular Indian snacks including samosa (stuffed with masala potatoes), pakora (spiced chickpea fritter), pani puri, and delicious green chutney . We’ll also make masala chai to accompany with these delicious snacks . You’ll learn about tea and snack culture in this fun class .
COURSE CODE: INSK Sec. 01: Saturday, 11am-1pm. Jun. 5 | $60
VEGETARIAN ROYAL NORTH INDIAN FEAST
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club North Indian food is rich in flavors and aroma with whole spices, saffron, nuts, cream, milk, and butter. Join Pooja and learn how to build flavors using cooking techniques that were part of the royal Indian heritage . We’ll make palak paneer, aloo ghobi (potato and cauliflower side), and mixed raita.
COURSE CODE: INDC Sec. 01: Saturday, 6-8pm. May 1 | $60
SOUTH INDIAN FEAST
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur Indian cuisine is just as expansive as European cuisine . South Indian food is rich in flavors and aroma with whole spices, mustard seeds, coconut, and curry leaves . In this online class, we’ll make South Indian chicken coconut curry, dal palak (dal and spinach side), aloo gobi mutter (pea potato side), coconut tamarind raita, paratha, and fragrant rice .
COURSE CODE: INSF Sec. 01: Saturday, 4-6pm. Apr. 10 | $60
COASTAL INDIAN COOKING
Karishma Pradhan | Cooking Instructor, Chef, homecookingcollective.com When you think of Indian food, you may think about the rich North Indian curries or South Indian dosas . But India is an incredibly diverse place . The Western coast dishes of India in Maharash-tra feature coconut, spices, and a wide swath of seafood . Join Karishma, our native Indian cooking instructor, and learn how to make coastal Indian food. We’ll make spicy coconut and tomato fish curry, fried spiced crispy potatoes, homemade chapati, and cucumber red onion raita . While we cook, we’ll talk about the history and culture of Indian cuisines .
COURSE CODE: INCS Sec. 01: Thursday, 6-8pm. Apr. 22 | $55
HIMALAYAN FLAVORS NIGHT
Jenny Shrestha | Home Chef, Recipe Curator, @jenchaskitchen There is much more to Himalayan cooking than Himalayan salt block and dumplings . In this online interactive class, join Jenny, our native Nepalese cooking instructor and learn how to make delicious Himalayan full course dinner . We’ll start with talking about essential spices that came from countries around Nepal including India, China, and Tibet . Then, we’ll make Nepalese chicken curry, lentil soup, cumin rice, and green chutney . While we cook, you’ll learn about the history and culture of Himalayan food .
COURSE CODE: HIMA Sec. 01: Saturday, 4-6pm. May 15 | $55
AROUND THE WORLD VIRTUAL DINNER IN CHINATOWN SERIES
Most countries in the world have a Chinatown and each has its own history and ways of operating . We'll travel worldwide Chinatowns, including those in London, Boston, and Bangkok . We’ll talk about history, culture, and food through videos, behind-thescenes stories, and interactive games . After each section, you’ll receive the recipe packet of some dishes we explore .
DINNER IN CHINATOWN: AROUND THE WORLD AND LONDON
Minji Xu | Online Learning Designer, London Chinatown Expert Let’s start the journey of Chinatown by looking through the story of Chinese emigrating to six continents and learn about how Chinatown has expanded throughout the world . Then, we’ll focus on Chinatown in London . We’ll talk about history, art, culture, food, and drinks . We’ll virtually stop by each location to learn about breakfast, lunch, and dinner . You’ll gain insights of world Chinatown and London’s multiculturalism .
COURSE CODE: CHLN Sec. 01: Sunday, 2-3pm. Apr. 25 | $30
DINNER IN CHINATOWN: BOSTON
Jacqueline Church | Cooking Instructor, Private Chef Join Jacqueline, a long-time resident of this neighborhood and learn about history, culture, and tradition of Boston’s Chinatown . Boston’s Chinatown is one of the most vibrant Chinese communities in the US after New York City and San Francisco . Whether it’s dim sum, Vietnamese pho, or delicious dumplings, Chinatown in Boston is a hidden food treasure . Throughout this online interactive class, we’ll also explore restaurants, herbal medicine shops, markets, and interesting stores .
COURSE CODE: CHBT Sec. 01: Sunday, 2-3pm. May 16 | $30
DINNER IN CHINATOWN: BANGKOK
Buay Khanchana | Tour Guide, Bangkok Chinatown Expert Join Buay who has been a resident of Bangkok chinatown for many decades . Bangkok Chinatown has been a landmark of Bangkok for over 200 years . We’ll start our class with the history of this Chinatown . We’ll explore the secret of gold trade and goldsmith as we have over 138 gold shops along this Chinatown road . During the day, it’s about the gold trade . At night, it’s about the food . You’ll learn about types of food on this road and how Thai loyalty has influenced the landscape of this Chinatown.
COURSE CODE: CHBK Sec. 01: Saturday, 7-8pm. Jun. 12 | $30
COOKING IN PAIRS: EVERYDAY ASIAN NOODLES WITH CURBSIDE PICKUP
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com A staple of Asian cuisines, noodles represent longevity and are enjoyed both in everyday cooking and on special occasions . In this online interactive class, we will make Korean chilled soba with refreshing vegetables . We’ll make Singapore egg noodles coconut soup (laksa), flavorful rice noodles stir fried with assorted vegetables. We’ll finish the class with tapioca shredded noodles in coconut milk . While we cook, we’ll talk about different types of noodles and how we cook with them. You’ll also receive an ultimate guide to Asian noodles . Tuition is per pair and includes an ingredient kit . Check out more details at ccae .org .
COURSE CODE: ANOO Sec. 01: Friday, 6-9pm. Apr. 30 | $160 Curbside Pickup: Wednesday, April 28 from 5-6pm at CCAE, 56 Brattle Street, Cambridge, MA.
BASIC DUMPLINGS FROM SCRATCH
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Dumplings are delicious and easy to make during this stay-at-home time . In this online class, you’ll learn techniques and tips for making your own dumplings at home . We’ll start with making the wrappers from scratch . You are welcome to use the store-bought wrappers . But, we encourage you to make the dough along as it uses only flour and water . Ploy will show you how to make colorful dough using real food ingredients for colors. You’ll also learn how to make fillings, fold dumplings, and cook them with different techniques. The online class will not be recorded but a folding tutorial will be sent to all attendees after the class for your own practice .
COURSE CODE: ONDM Sec. 01: Saturday, 11am-1:30pm. Apr. 10 | $65
WOK FROM HOME: INTRODUCTION TO CHINESE CUISINE
Jacqueline Church | Cooking Instructor, Private Chef Chinese cuisine is much more than the generic takeaway . With 30+ distinct Chinese cuisines, there’s much to explore . You’ll learn how to buy, season, and use a wok . You’ll also learn about velveting technique and key tools . From tongue-numbing Sichuan to succulent Cantonese seafood delights, comforting dumplings and wontons, and beyond . We’ll make wontons in two ways: pork wontons in Sichuan chili oil and shrimp wontons in light chicken broth . We’ll also make Cantonese velvet chicken, Hunan vinegar glazed chicken, and Sichuan Dan Dan noodles .
COURSE CODE: CWOK Sec. 01: Thursday, 6-8pm. Jun. 10 | $60
VEGETARIAN JAPANESE COOKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Japanese home cooks always appreciate the health benefits of vegetables and fresh ingredients. We’ll talk about basic pantry ingredients in a Japanese household and where you can buy ingredients locally . In this online interactive class, we’ll make teriyaki tofu with soba noodles salad, vegetarian dumplings (gyoza), and vegetable donburi . We’ll also make Japanese curry including curry roux from scratch. We’ll finish the class with Kanten fruit jelly .
COURSE CODE: JVEG Sec. 01: Friday, 6-8:30pm. Jun. 11 | $65
KOREAN KITCHEN
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com One of the most healthful of the Asian cuisines, tasty Korean cuisine features mainly vegetables and harmonized sauces . In this online interactive class, we’ll learn how to make a variety of delicious Korean dishes . We’ll start with Kimchijeon, a famous Korean kimchi pancake . Then, we’ll make Manduguk, Korean dumpling soups . We’ll make the dumpling wrapper and fillings from scratch. Then, we’ll make bibimbap with beef (or chicken) bulgogi. We’ll finish the class with Korean honey poached pear tea (Baesuk) . There is a vegetarian option for this class .
COURSE CODE: KORK Sec. 01: Saturday, 11am-1:30pm. Apr. 24 | $65
THAI COOKING WITH FRESH HERB AND FARM VISIT IN CHIANGMAI
Luketarn (Rachel) Pornprasert | Chef & Owner, Grandma’s Home Cooking School When it comes to Thai street food, Pad Thai is not what we usually eat in Thailand . Stir fried basil dish is one of the most common dishes in Thailand . Join Luketarn, who will be teaching from Thailand, and learn how to make our popular stir fried basil served with steamed jasmine rice and a Thai style fried egg . We’ll also make chicken coconut soup (Tom Kha Kai) to help tone down the spiciness of the Thai basil dish . While you enjoy your meal, Luketarn will take you to her farm and learn about different types of basil, how to differentiate them, and how to use them in different dishes.
COURSE CODE: TFAM Sec. 01: Saturday, 7-9pm. Apr. 24 | $55
VEGETARIAN/VEGAN THAI COOKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Join Ploy, a native Thai and learn how to make authentic vegetarian Thai street food at home . We’ll make Vegan Larb salad with homemade ground toasted rice, Massaman curry with steamed jasmine rice, vegetable stir fried side dish, sweet banana in coconut sticky rice dumplings, and traditional Thai iced tea . A gluten-free option is available . While the food is cooking, Ploy will show you how palm sugar and coconut milk have been made in Thailand and how we use all parts of coconut trees from roots to fruits in our daily life .
COURSE CODE: VTAI Sec. 01: Saturday, 11am-1:30pm. May 15 | $65
VIETNAMESE STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Embrace the light and delicate flavors of Vietnamese cuisine known for fresh herbs, vegetables, and dipping sauces . Vietnamese dishes share common ingredients but come out differently because of different cooking techniques . In this online interactive class, we’ll make mango salad, lemongrass BBQ pork noodles bowl with fresh herbs (bun thit nuong), Vietnamese beef noodles soup (pho bo), and coconut pudding dessert . Some advance prep is needed if you are planning to make beef noodle soup along .
COURSE CODE: VPHO Sec. 01: Saturday, 4-6:30pm. May 8 | $65
