25 minute read
Cooking
Food & Wine
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—CLAIRE S., AFTERNOON TEA
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 online classes, you will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Our in-person cooking classes will take place in the kitchen at 56 Brattle Street at a limited capacity.
COOKING
BASIC KNIFE SKILLS
Didem Hosgel | Chef and Owner, tastefulsini.com Honing your knife skills is the most important way to finesse your artistry in the kitchen. Through a combination of demonstration and class practice, you will learn how to chop, dice, and slice like a pro. Chef Didem Hosgel will demonstrate cutting techniques for a variety of different vegetables which you will then practice on your individual cutting board. You’ll learn about sharpening your knife, the many different types of knives and their applications, as well as general knife care. We’ll make a meal which showcases all of the cuts including baked chicken, sautéed vegetables, and a winter salad.
COURSE CODE: KNIF Sec. 01: Thursday, 6-9pm. Jan. 27 | $100
BASIC COOKING SKILLS AND TECHNIQUES
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Develop classic cooking skills that will help you understand recipes and improvise, including essential knife skills, cuts of meat, where to shop, and kitchen equipment. The first two nights will emphasize learning how to use knives effectively. Each night of this hands-on cooking class, students will make a complete meal from appetizer to dessert. Recipes will include: BBQ braised chicken, carrot ginger soup, chocolate chip cookies, salsa, chili, shredded winter salad, salisbury steak with mushroom or onion gravy, many muffins, pan seared sirloin steak and much more.
COURSE CODE: BCST Sec. 01: 6 Thursdays, 6-9pm. Begins Feb. 17 | $350
COOKIE DECORATING: ROYAL ICING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Come join cookie extraordinaire, Sandra Frezza, to learn how to decorate cookies for holidays, birthdays, and special celebrations using royal icing. Sandra will demonstrate a variety of techniques which you will then use to create your own design on your cookies. If you are actively participating in the class, please have royal icing and cookies in the shape of your choice ready to decorate before the class begins. You’ll receive a recipe on how to make plain royal icing and cookies before class as well as a supply list.
COURSE CODE: BRIC Sec. 01: Wednesday, 6-8pm. Jan. 26 | $50
ALL ABOUT CHOCOLATE: TARTS AND ART
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Learn all the basics about chocolate, from its cacao bean origins to tempering methods to basic casting, sculpting, and coloring techniques. We’ll also bake up a decorative and whimsical chocolate halvah tart, which is a unique recipe created by CCAE chocolate and sugar artist, Linda Khachadurian. The chocolate tart is a variation of the triple lemon compassion crunch tart she made on episode 2 of the Food Network series Candy Land. You’ll learn how to make all the components of the tart, including tart crust, chocolate halvah custard, meringue, and bubble sugar art.
COURSE CODE: TARA Sec. 01: Tuesday, 6-8:30pm. Feb. 8 | $85
ITALY’S DOLCE VITA: ITALIAN DESSERTS
Diane Manteca | Private Chef, Culinary Instructor Italians love ending their meals with desserts. Let’s make classic Italian desserts at home in this online class. We’ll make tiramisu, Italian fruit crostata, ricotta pie, and citrus olive oil chiffon cake. We’ll also talk about how to store these delicious desserts. Please feel free to pick one or two or all desserts to bake along or just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link.
COURSE CODE: ITDS Sec. 01: Wednesday, 6-8:30pm. Feb. 9 | $60
PARISIAN MACARONS
Evelyn Schichner | Culinary Instructor French macarons are sweeping the nation! These delicate and colorful almond confectioneries can be a sweet ending to a meal or just a snack. You’ll learn step-by-step techniques to make macaron shells and two fillings including buttercream and chocolate ganache.
COURSE CODE: MACA Sec. 01: Tuesday, 6-9pm. Feb. 22 | $85
SCIENCE & ART OF SUGAR SCULPTURES
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Watch a sugar piece come to life as you learn the basic science of isomalt, a sugar derived from sugar beets, and why this compound disaccharide is a more durable and glossier option for sculptures than sucrose. Students will also learn casting, pulling, and blowtorching techniques and various coloring options, including the use of edible markers.
MASTERING PIES
Evelyn Schichner | Culinary Instructor Share the love with your friends and family with delicious homemade pies! In this hands-on class, we will learn different techniques for making crusts and fillings. We’ll make fruit hand pies, comforting coconut custard pie, and the iconic Pennsylvania Dutch shoofly pie.
COURSE CODE: PIES Sec. 01: Tuesday, 6-9pm. Mar. 15 | $60
CAKE DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Learning the art of cake decoration is a wonderful way to impress friends and family with gorgeous cakes for all occasions. Join us in the CCAE kitchen to learn how to prepare icing, color, level, fill and frost a cake. We’ll start with different piping techniques including stars, rosettes, shells, drop flowers and leaves. Then you will decorate your own cake with guidance from Sandra. Bring a 6, 7, or 8-inch unfrosted single layer cake to class and a box or cake carrier to transport your finished cake. Icing and tools to use in class will be supplied. You’ll take home instructions and decorating tools including tips, bags, couplers and a cake circle.
COURSE CODE: BTER Sec. 01: Tuesday, 6-9pm. Mar. 22 | $95
BRIOCHE
Evelyn Schichner | Culinary Instructor Perhaps the best-known French sweet dough, brioche, is as light as it is rich. We will address the careful scaling, vigorous kneading, shaping, and baking of an assortment of pastries including brioche à tête, sticky bun, and braided bread. We’ll make the brioche dough from scratch and then Evelyn will show you how to shape and bake into different pastries.
COURSE CODE: BRIO Sec. 01: Wednesday, 6-9pm. Mar. 23 | $100
VALENTINE'S DAY COOKING AND BAKING CLASSES
BÛCHE DE VALENTIN
Evelyn Schichner | Culinary Instructor You’ve heard of a Bûche de Noël—how about a Bûche de Valentin? In this class we will make a sponge cake roll with a cream and fresh fruit filling. To decorate the cake, we will make some Valentine’s Day themed treats such as heart shaped meringues, sugared cranberries, marzipan decorations and special valentine cookies. A treat for the eyes and more importantly a treat to eat!
COURSE CODE: BDVA Sec. 01: Thursday, 6-9pm. Feb. 10 | $85
DATE NIGHT: A TASTE OF 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 from 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 lightly marinated in extra virgin olive oil, egg yolk & sherry vinegar from Jaen), chorizo al vino tinto (chorizo in red wine from Seville), and ajo colorao (red garlic fish stew from Almeria). Our wines are D.O. from Spain and will finish with Orange Olive oil tortes from Seville and cinnamon ice cream.
COURSE CODE: NGHT Sec. 01: Friday, 6-9pm. Feb. 11 | $180 per pair
BOSTON CHOCOLATE HISTORY AND TASTING
Victoria Kichuk | Professional Chocophile, cocoabeantown.com Boston has many historical connections to chocolate, starting with the Revolutionary War and continuing on to become the home of the very first chocolate factory in North America. 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 class brought to you by Victoria Kichuk of Cocoa Beantown. Be prepared to come away from this class with a deeper understanding of how to taste chocolate as well as its historical and cultural significance. This class includes a tasting kit that must be picked up on Wednesday, February 9, from 4-6pm at CCAE, 56 Brattle Street, Cambridge, MA. Registration for this class closes on Monday, February 7, at 6pm. Please sign up early.
COURSE CODE: BCAO Sec. 01: Saturday, 1-2:30pm. Feb. 12 | $65
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VALENTINE’S DAY: SPARKLING WINE WITH KIT PICKUP
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Let’s spark your Valentine’s Day date with this fizzy wine tasting. We’ll talk about methods for making sparkling wines, regions where they are produced, and how to best enjoy them. We’ll see why having a glass of sparkling wine makes us feel special and more alive. This online interactive class includes the sparkling wine tasting kit with small tasting bottles and a few tasty bites. Each pair will pick up the sampling kit at CCAE, 56 Brattle Street, Cambridge MA on Thursday, February 10, 4-6pm. Registration for this class will close on Sunday, February 6.
COURSE CODE: VDAY Sec. 01: Sunday, 5-7:30pm. Feb. 13 | $160 per pair
VALENTINE’S ITALIAN DINNER
Diane Manteca | Private Chef, Culinary Instructor Love is in the air and no one can pull off a romantic meal like the Italians. In this class, we will prepare dishes to celebrate a sweet Valentine’s at home. We’ll make fennel, radicchio, and parmesan salad, chicken saltimbocca, roasted tomato and porcini risotto, and braised artichokes and peas with fresh basil. We’ll finish the class with amaretto chocolate truffles and a glass of Italian wine. We encourage you to cook along in this class. Don’t forget to have a glass of wine and some snacks if you plan to just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link. Tuition is per person.
COURSE CODE: ICRO Sec. 01: Monday, 4-6:30pm. Feb. 14 | $70
TURKISH KITCHEN
Didem Hosgel | Chef and Owner, tastefulsini.com Turkish cuisine is full of texture, flavors, and aroma. Join Chef Didem, our native Turkish chef, who will be teaching you how to make homemade staple meals with her intuitive knowledge of Turkish cuisine and her cooking experience working with Chef Ana Sortun at restaurants Sofra and Oleana. We’ll make lentil soup, quick root vegetable pickles and manti, a Turkish ravioli, with garlic yogurt and tomato brown butter.
COURSE CODE: TKHC Sec. 01: Thursday, 6:30-8:30pm. Jan. 13 | $120
PERSIAN CUISINE
Jacqueline Church | Cooking Instructor, Private Chef Persian cuisine is deeply steeped in tradition and ancestry. The flavors, textures and colors are tantalizing. Saffron, turmeric, pomegranate, cardamom—how can one resist a crispy rice tahdig with rose petals? In this class we’ll make fesenjan (a pomegranate walnut stew), a tahdig rice dish with the crispy bottom, rose petals and barberries, and gondi (Persian “matzoh balls”) made with chickpeas and chicken.
COURSE CODE: PERS Sec. 01: Friday, 6-9pm. Jan. 14 | $65
COASTAL INDIAN COOKING
Karishma Pradhan | Cooking Instructor, Chef, @homecookingcollective 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 flavors of each region are unique. One such region is on the Western coast of India in Maharashtra, where dishes 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: Tuesday, 6-9pm. Jan. 18 | $100
INDIAN CHICKEN CURRY
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur The richness and flavor of South Indian food is mainly attributed to the large array of spices and natural ingredients. In this online class we’ll make delicious chicken curry three different ways. We’ll start with making chicken curry powder from scratch. Then, we’ll make restaurant-style chicken curry, pepper chicken curry, and south Indian chicken curry. We’ll serve the curry with steamed basmati rice. We’ll talk about the history and culture of the food in India and the different styles of cuisines and health benefits of Indian spices.
COURSE CODE: INDS Sec. 01: Sunday, 11am-1pm. Jan. 23 | $100
Private Cooking Classes
Want to arrange a private cooking class? Visit ccae.org/about/rentals or email info@ccae.org.
RUSSIAN DUMPLINGS: PELMENI AND VARENIKI
Olga Kharina | Culinary Instructor Described as the "heart of Russian cuisine," there is nothing quite so cozy and comforting as Russian dumplings, pelmeni and vareniki. This class will begin 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. Olga will discuss folding techniques and how to best cook and serve the dumplings. Come meet your new favorite comfort food!
COURSE CODE: RNDM Sec. 01: Thursday, 6-8pm. Feb. 3 | $90
CHINESE COOKING: FLAVORS OF MALA
Jacqueline Church | Cooking Instructor, Private Chef Mala is a Chinese flavor profile that includes numbing (Ma) and spicy (La) flavors. Did you know Sichuan peppercorns are not true peppercorns? We’ll learn more about this and other iconic ingredients. Famous chili peppers from the Sichuan region will also be used, and we’ll review other key ingredients of the Sichuan pantry. Learn the key and often overlooked ingredient to make authentic Dan Dan noodles (either pork or vegetarian); Yu xiang or “fish fragrant” pork or chicken (vegetarians can choose eggplant); sour and hot “flower tofu” soup. You are welcome to cook along in this online class or just watch and learn. The list of ingredients and special sourcing tips will be sent prior to the class along with the Zoom link.
COURSE CODE: MALA Sec. 01: Friday, 6-9pm. Feb. 4 | $70
TURKISH STREET FOOD: SPICE IT UP
Didem Hosgel | Chef and Owner, tastefulsini.com Learning how to balance the complexity of many different spices is an invaluable skill in the kitchen. This class will explore the expansive world of Turkish spice from your own kitchen. Chef Didem, our native Turkish chef, will be teaching you how to use spice in your everyday cooking with her intuitive knowledge of Turkish cuisines and her cooking experience working with Chef Ana Sortun at Sofra and Oleana restaurant. The menu includes a hearty lentil soup, butternut squash borek, and root vegetable slaw with pomegranate molasses vinaigrette. You are welcome to cook along or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: TKST Sec. 01: Sunday, 3-5pm. Feb. 6 | $65
DIM SUM FOR BEGINNERS
Jade Li | Cooking Instructor and Chef, @yucancook Dim Sum is a wonderful way to experience how diverse and flavorful Chinese cuisine can be. Dim Sum includes snacks and small dishes of different flavors and textures along with tea over conversation. In this fun hands-on class, we’ll talk about the history, etiquette and classic dishes of Dim Sum. We’ll make popular dim sum dishes from Jade’s hometown including steamed spareribs with rice flour, pearl meatballs, a vegetable side dish, and a tomato egg drop soup.
COURSE CODE: DIMS Sec. 01: Saturday, 4-7pm. Feb. 12 | $110
DINNER IN CHINATOWN:
CHINESE NEW YEAR SPECIAL EDITION
Elliot Savitzky | Culinary Instructor, Chinatown Expert Let's spend the afternoon strolling through Boston's Chinatown on the day of the Chinese New Year parade. We will be visiting many different locations and retail establishments during the tour such as dim sum, BBQ, Pho, hot pot, noodle shops, as well as restaurants of various cuisines. We will also stop by bakeries, bubble tea shops, herbal medicine shops, live poultry markets, grocery stores and a ginseng coop. During the last stop, we’ll enjoy a delicious dim sum together. We’ll talk about the menu and how to order, so you can come back and enjoy Chinatown on your own. The plan might be slightly changed regarding the parade and the weather condition. Please see the section description for the meeting point. Tuition includes the cost of dinner, taxes, and tip. The instructor will send a welcome information package via email one day prior to the class. Students are asked to follow Massachusetts State Guidelines regarding social distancing and to wear a mask throughout the class.
COURSE CODE: CHTN Sec. 01: Sunday, 11am-2pm. Feb. 13 | $85
VEGETARIAN/VEGAN THAI COOKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Thai restaurants have become wildly popular in the United States, and yet cooking Thai street food at home can be a challenge, especially for vegetarians. Join Ploy, a native Thai who will teach you the skills and authentic recipes to recreate your vegetarian Thai dishes at home. You’ll also learn about where to shop locally for the freshest ingredients. We’ll make Thai fresh rolls with peanut sauce, green curry and steamed jasmine rice, veggie Pad Thai, and mango sticky rice. 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. You are welcome to cook along in this class or just watch and learn.
COURSE CODE: VTAI Sec. 02: Saturday, 4-6:30pm. Feb. 19 | $65
MORE THAN MALA: SICHUAN COOKING
Jade Li | Cooking Instructor and Chef, @yucancook Chengdu in Sichuan has been recognized by UNESCO as the city of gastronomy because of its sophisticated cooking. Join Jade, our native Chinese instructor, who is originally from Chengdu. She will explain why there is more to this cuisine than the famous chili oil and Sichuan peppercorns. Sichuan cuisine is about the complexity of seven factors: spicy, flowery, salty, sour, sweet, bitter, and smoky. We’ll make Sichuan style salad, Kung Pao chicken, mapo tofu, and mixed vegetables side dishes. We’ll serve the dish with steamed rice.
COURSE CODE: SCHN Sec. 01: Sunday, 12-2pm. Feb. 20 | $65
KIMBAP: KOREAN SUSHI ROLLS
Ploy Khunisorn | Ploy's Kitchen, ployskitchen.com Kimbap is a popular street food in South Korea that is nutritiously delicious and a great choice for a to-go lunch. Unlike Japanese sushi, Korean Kimbap always contains cooked meat. You will learn every step from scratch including rice, egg roll, protein, and vegetables. We’ll make classic kimchi, tuna, and vegetarian Kimbap. We’ll also make delicious dipping sauce to serve with these flavorful Korean sushi rolls.
COURSE CODE: KBAP Sec. 01: Saturday, 11am-12:30pm. Feb. 26 | $65
DUMPLINGS AND WONTONS
Jade Li | Cooking Instructor and Chef, @yucancook Join Jade, our native Chinese instructor, and learn about the fundamentals of Chinese dumplings and wontons. We’ll pinch, squeeze, and pleat our way to a succulent and satisfying meal. We will make traditional boiled dumplings served with soy dipping sauces, pan-fry dumplings for crispy potstickers, and shrimp wontons for an authentic wonton soup. Using pork, Napa cabbage, Chinese chives, & seafood, we’ll make various traditional fillings from scratch. Enjoy a dumpling feast in this introductory class and take home the rest.
COURSE CODE: CHND Sec. 01: Saturday, 6-9pm. Feb. 26 | $100
CHINESE STEAMED BAO
Jade Li | Cooking Instructor and Chef, @yucancook Come see for yourself why steamed buns (Bao) are such a popular staple in Chinese cuisine. We will use traditional steamers to make plain, savory, and sweet Bao in a variety of shapes and sizes. We’ll make the yeasted dough from scratch and turn them into delicious sweet and savory steamed buns including tofu and glass noodles bao, hanamaki spring onion and Sichuan pepper bao, and red bean paste bao. You’ll learn different folding techniques and how to steam them.
COURSE CODE: BBAO Sec. 01: Saturday, 12-3:30pm. Mar. 5 | $100
GLUTEN FREE MASALA DOSA, IDLY, AND UTTAPAM
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur Let’s spend a Sunday morning and learn how to make dosa from scratch. Delicious and gluten-free, masala dosas are crisp and fluffy rice and lentil wraps filled with a spicy potato curry and served with creamy coconut chutney. With their combination of easy-to-digest protein and curried vegetables, these popular crêpes make for a healthy, light meal. We’ll use the same batter to make idly and uttapam, South Indian favorite breakfast dishes.
COURSE CODE: DOSA Sec. 01: Sunday, 12-2pm. Mar. 6 | $55
INDONESIA: BALINESE RITUALS AND VEGAN SALAD
Ayu Martiasih and Ngurah Wijaya Indonesia has recently become one of the world’s top travel destinations, in part due to its fresh, flavorful and cravable cuisine. Join Ayu and Ngurah as they welcome you into their Balinese home and show you how local concepts, rituals, and nature influence Balinese culture and food. You’ll learn how to make Ayu’s delicious Gado Gado, a vegan salad with peanut sauce, using traditional tools and fresh ingredients. You’ll also learn about how family tradition is an important part of their daily practice. At the end of the session, Ngurah will take you on a quick tour to see their home and the beauty of Bali nature.
COURSE CODE: BALI Sec. 01: Monday, 7-9pm. Mar. 7 | $35
JAPANESE SUKIYAKI AND SIDE DISHES
Ploy Khunisorn | Ploy's Kitchen, ployskitchen.com Sukiyaki is one of the most popular styles of Japanese food in Japan. The dish exquisitely balances flavors of savory meat, sweet vegetables, and salty umami dashi broth. Out of the many different styles to cook and serve sukiyaki, we will finish it in a pot on the stovetop and serve it at the table. You can use chicken, beef, pork, seafood or tofu. While sukiyaki is cooking, we’ll make Japanese spinach salad with sesame dressing (Gomaae), Japanese seasoned rice, sesame dipping sauce, and soy dipping sauce. We’ll finish the class with matcha fudge for a dessert. We’ll also talk about different styles to make and serve the sukiyaki.
COURSE CODE: JPSY Sec. 01: Saturday, 4-6pm. Mar. 12 | $65
TRADITIONAL RUSSIAN CUISINE
Olga Kharina | Culinary Instructor Few cuisines are more suited for winter than Russian cuisine. Come learn about traditional Russian staples with our native Russian chef, Olga Kharina. We'll make the famous Russian salad with the curiously French name, Oliver, as well as classic beef stroganoff. To finish off the night, we will prepare a delicious Russian apple cake, sharlotka.
COURSE CODE: RSSN Sec. 01: Sunday, 2-4pm. Mar. 13 | $100
MANTE TWO WAYS: TRADITIONAL AND VEGAN
Linda Khachadurian | Chipper Confections Sugar Art, @chipperconfections Mante (or manti) is a popular, boat-shaped Armenian dumpling that was first brought to the country as a result of cultural interaction between Armenians and Mongols during the 13th century. In this class, we will whip up two iterations: a traditional, beef-filled mante, and a vegan mushroom version.
COURSE CODE: MANT Sec. 01: Monday, 6-8pm. Mar. 14 | $60
HAVANA NIGHTS: CUBAN COOKING
Diane Manteca | Private Chef, Culinary Instructor Cuban food is truly a mixed bag of wonderful tastes, combining flavors from Spain, Africa, the Caribbean, and Native American Taino food. In this hands-on class, we’ll make guiso de maiz (Cuban corn chowder), picadillo classico (Cuban savory beef), morosy christiano (rice and black beans), platanos mauros (fried plantains), and pastel de limones creollos de cazo bueso (the original key lime pie).
COURSE CODE: CBAN Sec. 01: Wednesday, 6-8:30pm. Jan. 12 | $65
WARMING WINTER SOUPS
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Knowing the fundamentals of good soup is essential for your winter meal rotations. In this class you’ll learn how to make a wonderful vegetable broth which will be used in the soups we make along with some store-bought alternatives. We’ll have a creamy roasted veggie soup, a Mediterranean fish soup, a split pea and ham soup plus more. We’ll also make some cornbread muffins to accompany our soups.
COURSE CODE: WSOU Sec. 01: Thursday, 6-9pm. Jan. 20 | $65
VEGETARIAN SPANISH PAELLA
Luis de Haro | Spanish Cuisine Expert, Chef Nothing is better than homemade Spanish paella to share with family and friends. Join Chef Luis and learn how to make the world’s most renowned rice dish, Spanish Paella. This vegetarian version full of flavors is a delicious take on classic paella and can be made without a traditional paella pan. Come cook along and see why the heady aroma and sumptuous flavors of paella have cemented this dish as a Spanish staple. While the paella is cooking, we’ll make a delicious salad and authentic sangria. We’ll end our sweet night with some olive oil tortes and orange marmalade from Seville.
COURSE CODE: VPAE Sec. 01: Friday, 6-9pm. Jan. 21 | $100
SAUERKRAUT AND KIMCHI WORKSHOP
Norah Ylang | Fermentationist, Educator, @fermentsbynorah Fermented foods are rich in probiotic bacteria and enzymes that help maintain intestinal flora, improve the digestive system, and enhance the immune system. Join Norah, our fermentation expert, who will guide you through the process of fermenting sauerkraut and kimchi. While we prepare our ferments, Norah will discuss the science behind sauerkraut and kimchi. You’ll learn about the differences and similarities of both fermented products. You are welcome to follow along and make sauerkraut and/ or kimchi or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: VFIZ Sec. 01: Saturday, 1-3pm. Jan. 22 | $55
WINTER SAVORY PIES
Jacqueline Church | Cooking Instructor, Private Chef Warming and comforting, savory pies are always welcome at the winter table. In this session we’ll make a spiffed-up version of traditional Shepherd’s Pie with beautiful piped potato topping. We’ll also make vegetable pot pies with puff pastry crowns, and a seafood pot pie with...wait for it...tater tot topping. Each of these delicious and hearty winter pies will become part of your regular rotation. You are welcome to make pies along in this online class or just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link.
COURSE CODE: WPIE Sec. 01: Tuesday, 6-9pm. Jan. 25 | $65
COOKING WITH ROSÉ
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Spend Saturday night in and learn how to cook with rosé! In this hands-on class, we’ll start with marinated goat cheese with herbs and spices served with crackers. Then we will make winter salad with roasted vegetables and rosé vinaigrette, hearty vegetable soup, rosé shrimp scampi with fettuccine, and rosé poached apples served with vanilla ice cream. We’ll finish the class with a rosé cocktail.
COURSE CODE: LUVV Sec. 01: Saturday, 4-6:30pm. Jan. 29 | $65
GNOCCHI THREE WAYS
Diane Manteca | Private Chef, Culinary Instructor Let’s learn how to make homemade gnocchi like an Italian. In this online class, Chef Diane will teach you how to make three different types of gnocchi: classic potato gnocchi, butternut squash gnocchi, and Tuscan spinach and ricotta gnocchi. Chef Diane will show you how to make sauces including Bolognese, marinara, and brown butter sage. We’ll also talk about equipment to make your homemade gnocchi, including a potato ricer, a fork, and a gnocchi paddle. You are welcome to make gnocchi along in this online class or just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link.
COURSE CODE: GNOC Sec. 01: Sunday, 4-6:30 pm. Jan. 30 | $65
SOUTH AFRICA: MAGIC SHOW AND DESSERT
Natalie and Chad Burgers South Africa is rich in diversity in both culture and language. Aside from gold, Johannesburg has a vibrant variety of fun festivals with food, music, and arts. Join Natalie and Chad and learn about interesting destinations in Johannesburg as well as how to pronounce a few easy Afrikaans words. Then we will whip up a traditional South African peppermint crisp tart. This dessert is often served at a South African wedding, but it’s also great as a snack. We’ll finish this experience with a fun interactive magic show.
COURSE CODE: MDSA Sec. 01: Saturday, 1-2pm. Feb. 5 | $30
YOU MAY ALSO BE INTERESTED IN INTRODUCTION TO CARD MAGIC ON PAGE 51
CHARCUTERIE BOARD WITH CABOT CHEESE
Cabot Educational Team We eat with eyes first as we use all sensory systems—taste, smell, vision, auditory, and touch to enjoy food. A beautiful charcuterie board helps stimulate the taste bud. Let’s take the scare out of creating a deliciously creative arrangement. You’ll learn about varieties of Cabot cheese that pair well with nuts, crackers, or even salami. The cheese kit is sponsored by Cabot and will be shipped directly to your home. If you register before January 8, you will receive the kit before the class. Any registrations after January 8, the cheese kit shipping will be processed after the class which will take about 2 weeks to arrive. The kit will include 3 bars of Cabot’s award-winning cheddar cheese packed with some treats. No withdrawal is allowed after January 8.
COURSE CODE: CBOT Sec. 01: Saturday, 3-4pm. Feb. 5 | $40
KOMBUCHA
Norah Ylang | Fermentationist, Educator, @fermentsbynorah Fermented beverages are rich in probiotic bacteria and enzymes that help maintain intestinal flora, improve the digestive system, and enhance the immune system. Join Norah, our fermentation expert, who will guide you through the process of brewing kombucha at home. Norah will discuss the science and history of kombucha and share some of her favorite flavoring ideas. You are welcome to follow along with your own kombucha SCOBY and starter liquid or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: KOMB Sec. 01: Saturday, 3-5pm. Mar. 5 | $50
TAMALES
Jacqueline Church | Cooking Instructor, Private Chef Join our tamalada pequneña: a small tamale party! Old and new join together as we learn tried-and-true tips and techniques. We’ll make two types of tamales (one classic chicken and corn, and one vegetarian sweet potato and black bean) and learn about Masa and nixtamalization. We’ll also enjoy pico de gallo and micheladas and you’ll learn a secret for making pico de gallo in March that tastes like summer tomato salsa!
