8 minute read
Wine, Beer & Spirits
JAPANESE COOKING: SUMMER FAVORITES
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Cool down and relax this summer with delicious Japanese food at home. We’ll start with Japanese Yakitori (grilled chicken skewers). Then, we’ll make famous chicken tonkatsu with delicious homemade sauce. We’ll stay refreshed and make Hiyashi Chuka (Japanese cold ramen) from scratch including ramen noodles, components, and sauce. We’ll finish the class with Mo-Tea-To cocktail or mocktail. We’ll also talk about how to incorporate Japanese tea into other types of cocktails . Vegetarian options are available .
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COURSE CODE: JPSM Sec. 01: Saturday, 11am-1:30pm. Jul. 24 | $65
THAI STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com The sights, sounds, and flavors of Thailand burst through its street food . Often called the street food capital of the world, Bangkok’s signature cuisine offers unique ingredients, cooking styles, and dish garnishes . Join Ploy, a native Thai who will teach you how to make authentic dishes. We’ll make Mar-Hor, an authentic refreshing appetizer which is made from stir fried ground meat served on top of cubed pineapples, crispy Pad Thai with chicken, and pad panang curry with steamed jasmine rice. We’ll finish our meal with coconut dessert shooter with tapioca pearls and fresh corn .
COURSE CODE: AROI Sec. 01: Saturday, 11am-1:30pm. Aug. 7 | $65
VEGETARIAN/VEGAN THAI COOKING AND FARM VISIT IN CHIANGMAI
Luketarn (Rachael) Pornprasert | Chef & Owner, Grandma’s Home Cooking School
Join Luketarn, who will be teaching from her farm in Chiangmai, Thailand and learn how to make one of the most requested dishes, Thai popular papaya salad. You’ll also learn how to cook sticky rice to serve with papaya salad and turn the rice to mango sticky rice . Luketarn will also demonstrate how to dye the rice using natural ingredients . While you enjoy your meal, Luketarn will take you to her farm and learn about different types of fresh herbs, how to differentiate them, and how to use them in different dishes. You have an option to add shrimps to your salad .
COURSE CODE: TFAM Sec. 01: Saturday, 7-9pm. Aug. 14 | $55
Ai Xuan (Spring) and Hieu Vu Trong | Culinary Instructors and Local Tour Guides
Join Spring and Hieu who will be teaching the class from Ho Chi Min City . They will talk about Vietnamese culture and history from the Vietnamese perspectives. We’ll make Vietnamese coconut coffee smoothie and the popular Vietnamese snack. While you enjoy the food, you’ll hear the story through food, hidden gems, and bittersweet untold stories about the Vietnam War (called the American War in Vietnam) through a fun, educational, interactive tour using pre-recorded videos and photos . This class will help you understand the Vietnamese perspectives and will help you plan a trip better in the future .
COURSE CODE: HCMC Sec. 01: Sunday, 11am-1pm. Aug. 8 | $55
FERMENTATION 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 .
COURSE CODE: VFIZ Sec. 01: Saturday, 3-5:30pm. Jul. 17 | $60
WINE, BEER & SPIRITS
For a tasting class with ingredient/tasting kits, the registration will be closed on the Monday before the class date. If you don’t want the tasting kit, please email us at info@ccae.org to register with the kit fee waived.
BASIC COCKTAILS WITH INGREDIENT KITS
Brendan O’Toole | Beer Specialist and Spirit Professional Anyone can mix! Through hands-on mixing and tasting, you will learn proper cocktail techniques. We’ll make different drinks based on different techniques and a different base spirit: vodka, gin, and whiskey. You will make a variety of cocktails and taste your own creations. This class includes the ingredients kit including spirits, cordials/mixers, and fruits for making cocktails. You’ll only need basic supplies at home including glassware, shaker/strainer (or a glass with a spoon), and jigger/measuring cup .
COURSE CODE: BMIX Sec. 01: Friday, 7-8:30pm. Aug. 6 | $65
COCKTAILS NIGHT: GIN AND GENDER
Alejandra Toro and Daniela Castaneda | Bartenders Gin has a long history in America, so do cocktails . Join Alejandra and Daniela, a queer Latinx couple who have bartended for over 10 years and learn how to make 3 delicious gin cocktails step by step. We’ll talk about history and background of each cocktail and how the gender stereotypes influence how the cocktails have been made until today. We’ll also talk about the glassware of each cocktail and the story behind it . Each cocktail will lead us to the meaningful conversation and how each of us can make a difference as a citizen of the world. One drink at a time .
COURSE CODE: GINC Sec. 01: Saturday, 3-4:30pm. Aug. 14 | $45
DATE NIGHT: SPARKLING WINE TASTING WITH A TASTING KIT
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Let’s spark your Saturday evening in this date night wine tasting session. We’ll talk about methods for making sparkling wines, regions where they are produced and when and how to best enjoy them. We’ll see why having a glass of sparkling wine makes us feel special and more alive . To enhance the experience of learning and tasting sparkling wine, this class includes the sparkling wine tasting kit with small tasting bottles to sample which will be different wine bottles from the previous terms . Returning students are welcome . The tuition includes the tasting kit for 2 people .
DATE NIGHT: FINE WINE AND CHEESE ON A BUDGET WITH A TASTING KIT
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Let’s spend a fun evening tasting wines and cheeses. We’ll sample sparkling, white, and rose wines as well as assorted local cheeses. We’ll also make a delicious wine cocktail. You’ll learn how to buy fine wine on a budget. You’ll also learn how to taste and how to best enjoy them . To enhance the experience of learning and tasting, this class includes the wine and cheese tasting kit . The tuition includes the tasting kit for 2 people .
COURSE CODE: WCPB Sec. 01: Saturday, 7-8:30pm. Aug. 28 | $135 per pair
WINES OF GEORGIA
Lika Tsinamdzgvrishvili | Wine Specialist and Manager, Wildvine Georgian Winery The country of Georgia was the first wine making country in the world . Georgian wine regions have ancient winemaking traditions and customs that result in unique refreshing white or even full-bodied red wines . This class is a blend of wine education and immersion into a new culture! We’ll explore this ancient method of wine making in a very engaging way with the combination of local Georgian traditions and culture. We’ll also talk about grape varieties that can produce interesting wine varieties . While you learn about what makes Georgian wine so special, you are welcome to sip through some suggested Georgian wines . The suggested list of Georgian wine will be sent to you prior to the class .
COURSE CODE: WIGE Sec. 01: Friday, 7-9pm. Jun. 25 | $50
MEZCAL TASTING AND COCKTAILS WITH A TASTING KIT
Brendan O’Toole | Beer Specialist and Spirit Professional Every trendy bar has begun making mezcal a big part of their offerings, but often with little effort to explain this wonderful spirit . We'll demystify mezcal with a guided tasting, as well as discussion of its history and production. We’ll also talk about the differences between mezcal and tequila. Most importantly, we'll learn how to add mezcal to your home cocktail menu by mixing a few drinks together . Tuition includes a tasting kit and ingredients to make cocktails .
AMERICAN WHISKEY TASTING WITH CURBSIDE PICKUP
Brendan O’Toole | Beer Specialist and Spirit Professional Bourbon is often dismissed as what your folks drank with ginger ale or what Pop used to spice up his eggnog, but there is a world of American whiskey out there as diverse and exceptional as anything from across the Atlantic . American whiskey including bourbon, rye, and beyond. We’ll talk about a wide variety of whiskeys specially selected by an expert bartender . Tuition includes the tasting kit .
COURSE CODE: BRBN Sec. 01: Friday, 7-9pm. Aug. 27 | $85
AMERICAN CRAFT BEER CULTURE
Elle Thomas | Owner, @AirBrewNB, airbrewnb.com Join us in the exploration of American craft beer culture! Ever wondered how beer is different from other fermented drinks? This course is for anyone who wants to increase their appreciation for craft beer . While you enjoy your favorite beer, we will explore how to taste beer like a beer judge, introduce the main ingredients of beer, and discuss how to read a brewery beer board . Let’s have a drink and learn some fun beer trivia.
COURSE CODE: USCB Sec. 01: Saturday, 2-4pm. Jun. 19 | $50
HISTORY OF WOMEN IN BEER
Elle Thomas | Owner, @AirBrewNB, airbrewnb.com Although perceived as a male dominated industry, historically women have played a significant role in beer production. Join us as we highlight the stories of prominent women who contributed to the evolution of current brewing practices . We will have fun beer trivia so grab a drink and let’s chat about the history of women in beer from 4000 BC to present .
COURSE CODE: WMBR Sec. 01: Wednesday, 7-9pm. Jul. 21 | $50
EXPLORE THE WORLD WITH BEER
Elle Thomas | Owner, @AirBrewNB, airbrewnb.com Beer is the most widely consumed alcoholic beverage in the world! Let’s explore the world with beer together! With over 100 distinct styles of beer in the world, we’ll explore the international history of popular beer styles. Let’s discuss traditional brewing practices, the modern craft beer movement and fun beer facts from different regions of the world including Asia, Europe, Africa, North America, and South America . We will also discuss the history of popular beer styles and how you can pair beer with food. You will walk away knowing how to curate your own beer and food pairings .
COURSE CODE: WDBR Sec. 01: Wednesday, 7-9pm. Aug. 18 | $50
