24 minute read
FOOD & WINE
Demo
Gluten-Free Vegetarian
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Vegan
—LINDA H., SPANISH PAELLA
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 .
COOKING
BASIC KNIFE SKILLS
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. Jun. 21 | $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 interactive 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, 6-8:30pm. Jun. 25 | $65
AFTERNOON TEA
Evelyn Schichner | Culinary Instructor Tea and pastries are a match made in heaven. Let’s bring a British vibe to your home kitchen and make delicious afternoon pastries paired with your favorite tea. We’ll make English tea sandwiches, scones with cream and jam, and sweet pastries including entremets and tartlets .
COURSE CODE: ATEA Sec. 01: Sunday, 1-4pm. Aug. 15 | $65
ARMENIAN COOKIES AND COFFEE
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com Join Chef Linda, our native Armenian chef instructor, and learn how to make Armenian cookies and coffee while learning about the vibrant creative culture in Armenia. We’ll be kneading and learning the technique to sculpt perfectly symmetrical khurebehs, which are traditional Armenian sugar cookies, and mahmours, which are artisan, filled cookies that use a similar shaping technique as kuftehs. The cookies are filled with a buttery date and walnut mixture. We’ll serve the cookies with homemade rosewater infused marshmallow dip. We’ll also make Armenian coffee to pair with these delicious cookies .
COURSE CODE: AMCK Sec. 01: Sunday, 11am-1pm. Jun. 27 | $60
SUMMER FRIED SNACKS: CANNOLI AND CHURROS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Nothing is better than having delicious snacks in the afternoon during summertime. We’ll make two popular fried snacks from scratch. We’ll make chocolate cannoli with ricotta mascarpone cream and churros with chocolate sauce and vanilla cream sauce. You don’t need cannoli molds to cook along. We’ll make homemade molds for our cannoli. We’ll talk about options and techniques to make your own flavors and sauces for both snacks.
COURSE CODE: FRSN Sec. 01: Saturday, 3-5pm. Jul. 31 | $65
CHOCOLATE HALVAH COMPASSION CRUNCH TART WITH SUGAR ART
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com As seen on episode 2 of Food Network’s Candy Land, our CCAE instructor, Chef Linda has been cast as a sugar artist. We’ll make a variation of the triple lemon compassion crush tart she made on the show, using her original chocolate halvah recipe . The magical touch of this tart came from her unique sugar art and backstories for the confections. You’ll learn how to make all the components of this tart including tart crust, chocolate halvah custard, meringue, and sugar art. You’ll hear the story behind the show, the cast, and the cause to raise awareness of global issues, such as safe water, through her partnership with the nonprofit Pure Water for the World.
COURSE CODE: TART Sec. 01: Saturday, 4-6pm. Aug. 28 | $60
BEAUTIFUL ROYAL ICING FLOWERS ON COOKIES
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Let’s elevate your cookies with beautiful royal icing flowers. You’ll learn how to create a number of different royal icing flowers including apple blossoms, primroses, dahlias and more and we’ll use them on cookies. You can choose to flood your cookies in advance and use it plain. Once you understand the foundation of royal icing flowers, you can replicate the techniques as decorations on cookies, cupcakes, or cakes. You can use the same techniques for buttercream icing. You’ll need basic supplies including royal icing, a flower nail, multiple decorating tips, and cookies . Detailed instructions, recipes, and a supply list will be emailed to you prior to the class along with the Zoom link .
COURSE CODE: ICIN Sec. 01: Thursday, 6-8pm. Jun. 24 | $50
FLORAL BUTTERCREAM CUPCAKES USING RUSSIAN TIPS
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
You’ll learn the secret of the beautiful buttercream flowers that look sophisticated but actually very easy to make. We’ll talk about different Russian piping tips and how each tip will create a different look on cupcakes. You’ll learn how to color and squeeze the buttercream in a proper way to get beautiful flowers like magic. You’ll need basic supplies including buttercream, multiple Russian decorating tips, and plain cupcakes . Detailed instructions, recipes, and a supply list will be emailed to you prior to the class along with the Zoom link .
COURSE CODE: CUPR Sec. 01: Thursday, 6-8pm. Aug. 12 | $50
MATCHA & MOCKTAILS
Kelly Franson | Matcha and Slow Food Content Creator @matchaandmoi Let’s explore the magical world of matcha with Kelly who is a matcha lover, a slow foodie, and a supporter of sustainable food. You’ll learn about the history and culture of matcha in Japan and how to source good quality matcha in the USA. You’ll learn a proper way to make two traditional matcha teas including usucha and koicha. Then, we’ll turn the matcha tea into three different mocktails. We’ll talk about how to incorporate matcha in our daily food and drinks .
COURSE CODE: MCHA Sec. 01: Saturday, 11am-12pm. Jun. 26 | $35
MASSACHUSETTS CHOCOLATE HISTORY WITH A TASTING KIT
Victoria Kichuk | Professional Chocophile, cocoabeantown.com The state of Massachusetts 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: CHMA Sec. 01: Saturday, 3-4:30pm. Aug. 21 | $55 Tasting Kit Pickup on Wednesday, 5-6pm. Aug. 18 at CCAE
CHARCUTERIE BOARD WITH CABOT CHEESE
Cabot Educational Team | cabotcheese.coop 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. You can easily impress your guests or just delightfully enjoy the cheese board with your family. Let’s build your charcuterie board together and 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 . Registering by June 14 to receive the kit before the online class . If you register after June 14, you might receive the kit after the class. The kit will include 3 bars of Cabot’s award-winning cheddar cheese packed with a cheese slicer and chop chop board .
COURSE CODE: CBOT Sec. 01: Saturday, 3-4pm. Jun. 26 | $35
COOKING AND BAKING WITH FRESH HERBS
Evelyn Schichner | Culinary Instructor Let’s make the most out of the bountiful fresh herbs this summer. We’ll make delicious steak with herb butter and chimichurri sauce, a refreshing salad, freshly baked herb crackers and dips, and decorative summer focaccia . While we cook, we will talk about how to store and cook with different fresh herbs.
COURSE CODE: HBCK Sec. 01: Saturday, 11am-2pm. Jul. 17 | $65
OUTDOOR AND OFFSITE CLASSES
GRILLICIOUS! SUMMER BBQ PARTY
Lars Liebisch | Private Chef Come and learn about techniques for grilling and marinating BBQ steaks in our CCAE open space courtyard . We’ll grill and enjoy steaks, chicken kebabs, and shrimp skewers . Chef Lars will reveal his techniques to make homemade BBQ sauces, marinades, and rubs. We’ll also prepare side dishes including collard green coleslaw, watermelon salad, Mexican grilled corn, and grilled peaches with cinnamon sugar butter. The final touch will be mojitos with fresh mint and lime .
COURSE CODE: GRLL Sec. 01: Monday, 5:30-8:30pm. Aug. 30 | $100
HISTORICAL TOUR AND PIZZA IN THE NORTH END
Elliot Savitzky | Culinary Instructor, Chinatown Expert This historical tour is as much about history as it is about pizza. We’ll learn about the history of the North End and wind up sampling pizza from 3 of the best pizza restaurants. We’ll talk about history from the 17th century by visiting many sites within the one square mile of the neighborhood . The tour will convene on Cross Street between Hanover and Salem Streets . The tuition includes the cost of pizza, taxes, tip, and admission fee to the Old North Church (depending on Covid restrictions at that time .) 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: NRTH Sec. 01: Saturday, 10:30am-2:30pm. Jun. 26 | $80
MANY WAYS TO COOK LOBSTERS
Lars Liebisch | Private Chef If you are bored with steamed lobsters with butter, come and join this class to explore a new world of cooking lobsters. You will learn different techniques to cook lobsters from preparation to serving. You’ll also learn how to break down the lobsters before and after cooking. Let’s cook up some lobstah in our CCAE open space courtyard .
COURSE CODE: LOBS Sec. 01: Monday, 6-9pm. Aug. 9 | $125
SUMMER BBQ AND SIDE DISHES AT HOME
Diane Manteca | Private Chef, Culinary Instructor Getting ready for the summer party . Join Diane and learn about techniques for grilling and marinating BBQ ribs . We will make spicy dry rubbed ribs with homemade BBQ sauce, roasted sweet potato salad, BBQ style baked beans, lemon poppy seed slaw, and New England blueberry and nectarine crisp. The final touch will be mojitos with fresh mint and lime .
COURSE CODE: BBQS Sec. 01: Thursday, 6-8:30pm. Jul. 1 | $65
BOSTON CHINATOWN: SUGAR RUSH TOUR
Jacqueline Church | Cooking Instructor, Private Chef Enjoy a walking tour of Boston Chinatown . We will be visiting many different locations and retail establishments that specialize in desserts and sweet snacks . We will stop by and take out some sweet treats including sweet waffles, boba tea, rolled ice cream, and more. During the walk, we’ll talk about the menu and how to order for each type of sweet treat so you can come back and enjoy Chinatown on your own . Please see the section description for the meeting point . Tuition includes the cost of food, 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: CHSW Sec. 01: Sunday, 2-5pm. Jul. 18 | $85
HISTORICAL AND ARCHITECTURAL TOUR AND DINNER IN CHINATOWN
Elliot Savitzky | Culinary Instructor, Chinatown Expert The tour includes the history of Chinatown from 1840’s till today and the major events that impacted its development . The history can be traced by observing its architecture, anywhere from Anglo-Saxon brick buildings to the art deco style incorporated into the garment district office buildings. The walking tour will take 1 hour and 15 minutes and followed by dinner in Chinatown . The tour will convene at Pai Fung Arch at the end of Beach Street in front of the Hot Pot Buffet restaurant. The Tuition includes the cost of dinner, soft drinks, 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: CHTC Sec. 01: Thursday, 6-9:30pm. Jul. 22 | $90
INSTANT POTS 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 chicken adobo with jasmine rice, kabocha squash with caramel sauce, and pineapple upside down cake. 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 .
COOKING WITH SALMON AT HOME
Lars Liebisch | Private Chef Salmon is an exceptional fish. It makes healthy meals that cook quickly and taste great. We’ll talk about how to buy fresh salmon and how to prepare them . Lars will start with how to break down the whole salmon into different cuts. Then, we’ll make salmon crudo with fennel and celery, potato crusted seared salmon, baker’s rub salmon served with caramelized fennel and garlic sautéed spinach. We’ll also talk about how to select fresh cuts at the market and proper methods for handling and storage .
COURSE CODE: FSHS Sec. 01: Monday, 6-8:30pm. Aug. 16 | $65
SOUTHERN COMFORT FOOD
Diane Manteca | Private Chef, Culinary Instructor Rich and hearty flavors of Southern food bring warmth to New England home cooking . Diane will share her love of Southern food and cooking techniques. In this online interactive class, we’ll make fried green tomatoes with jalapeno lime aioli, low country bouillabaisse, collard greens with smoked ham, creamy grits & cheese, and ‘nilla banana pudding .
COURSE CODE: STHS Sec. 01: Thursday, 6-8:30pm. Aug. 5 | $65
SUMMER PICNIC IN PARIS
Evelyn Schichner | Culinary Instructor It’s about time to enjoy nice weather and fresh air. Whether you are planning to set up your picnic basket or picnic table in your courtyard or in a public garden, it’s always fun to bring your homemade French food. In this online interactive class, we’ll make the ultimate crudité platter filled with a white bean dip and a rainbow of vegetables. We’ll also make a cheese and fruit plate, assorted mini quiches, and cookies .
COURSE CODE: PICP Sec. 01: Saturday, 11am-2pm. Jul. 31 | $65
MAKING VEGAN PASTA IN THE SICILY FARM
Fabio Santuccio and Annarella Susini | Farmers and Chefs, Zisolhouse Farm
In Zisolhouse farm, fresh ingredients are the key elements to make delicious and nutritious food and wine . Before we start making pasta, let’s have a quick tour of this farm and see how olive and lemon trees have been cultivated . In this online interactive class live from Sicily, Fabio and Annarella will teach you how to make pasta from scratch using semolina flour. Then, we’ll turn our pasta into Tagliolini al limone. While we cook, we’ll also talk about the history of Southern Italian gastronomy where the Mediterranean diet came from .
COURSE CODE: VPAS Sec. 01: Saturday, 10am-11:30am. Jun. 19 | $45
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.
ITALIAN COOKING FROM FARMERS’ MARKET
Diane Manteca | Private Chef, Culinary Instructor Explore the wonders of farm to table cuisine in New England . Summer is the best time for the bountiful produce and vegetables. We will highlight different vegetables from your local farmers’ markets prepared with ease with the taste of Italy. We’ll make baked zucchini, fresh basil, and mushroom frittata, Tuscan beans, escarole, and heirloom tomatoes with rigatoni, Sicilian stuffed peppers with roasted eggplant, rice, and seasonal vegetables, baked summer squash and parmesan casserole .
COURSE CODE: LOCF Sec. 01: Thursday, 6-8:30pm. Aug. 26 | $65
BUBBLE AND BRUNCH: RUSSIAN IN STYLE
Olga Kharina | Culinary Instructor Sunday morning is the best time to get up, relax, and have a delicious brunch. How’s about doing a virtual trip to Russia and making Russian brunch in the comfort of your own kitchen? In this online interactive class, we’ll make Blini and Blintzes (Russian pancake), Mannaya Kasha (semolina porridge) served with jam or fresh fruits, Sharlotka (Russian apple cake). We’ll start with making a summer cocktail and get ready for the delicious brunch in style .
COURSE CODE: RBRN Sec. 01: Sunday, 11am-1pm. Aug. 1 | $55
CLASSIC SPANISH TAPAS
Luis de Haro | Spanish Cuisine Expert, Chef Friends, family, and food are a way of life in Spain and nothing signifies that better than classic tapas - little bites with big flavor! Learn how to make regional tapas including gambas al ajillo (garlic shrimp with sherry, parsley & olive oil), stuffed piquillos (fire roasted peppers with bonito tuna & capers), tortilla espanola classica, croquetas (jamón serrano or drunken goat cheese), chorizo a la sidra (chorizo cooked in cider), and Spanish flan. We’ll pair them with authentic homemade Sangria .
COURSE CODE: TAPA Sec. 01: Friday, 6-8:30pm. Jul. 23 | $60
BRUNCH IN SPAIN WITH SPARKLES
Luis de Haro | Spanish Cuisine Expert, Chef With different plating styles and flavors with fire and sparkles, we’ll have fun learning and making brunch. We’ll begin with magdalenas, Spanish lemon cupcakes. We’ll make Spanish potato salad where this recipe is like no other. We’ll also make famous tortilla espanola, Spanish omelet. We’ll bake huevos flamenca, Andalusian flamenco eggs in a sofrito bed with layers of chorizo and serrano ham . A special Spanish flan will crown our brunch. Natural orange juice and cava from Catalonia will make mimosas .
COURSE CODE: SBRN Sec. 01: Sunday, 11am-1:30pm. Aug. 22 | $60
AFRICAN COOKING: FLAVORS OF CAMEROON
Mirabel Mainoh | Owner and Chef, motherlandcookingxperience.com African countries are diverse in culture and rich in traditions . We’ll take you to Cameroon and experience Cameroonian culture through cooking, storytelling, and music . Join Mirabel, the founder of Motherland Cooking Xperience, the only African cultural experience in America. We’ll make Cameroon chicken potato hot pot, a one-pot dish of chicken and potatoes cooked in tomato sauce, fresh herbs, and lots of vegetables. We’ll also make sweet banana puff puff and finish up our meal with a delicious cocktail. While you sip your cocktail, you’ll enjoy a live music performance from Mirabel .
COURSE CODE: CMRN Sec. 01: Wednesday, 6-8:30pm. Aug. 11 | $60
SUDANESE SNACKS: SAMBUXAS, SIDE DISH, AND DRINK
Gladys Shahtou | Chef & Owner, SAMBUXA NYC, samosanyc.com Every culture has Sambuxa . Whether you want to call it samosa, sambusak, empanada, dumpling, piroshki or spanakopita, filled pastry baked or fried is an international favorite . Join Gladys, a native Sudanese chef, and learn how to make crispy Sambuxas, multiple crispy thin layers filled with beef or sweet potato filling served with yogurt sauce. We’ll also make a side dish and delicious drink to accompany our delicious Sudanese samosas . While we cook, Gladys will share her story of African food culture and how Sudanese food got influence from across the African continent.
COURSE CODE: SABU Sec. 01: Wednesday, 6-8pm. Jun. 23 | $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, spiced chickpea labneh dip, and baked pita chips from scratch. We’ll also talk about how to serve the mezze .
COURSE CODE: VMEZ Sec. 01: Friday, 6-8pm. Aug. 27 | $60
TURKISH PIZZA: PIDE
Didem Hosgel | Chef and Owner, tastefulsini.com When it comes to Turkish street food, Pide is one of the most beloved street foods of all time . Join Chef Didem, our native Turkish chef, who will be teaching how to make these Turkish pizzas with her intuitive knowledge of Turkish cuisines and her cooking experience working with Chef Ana Sortun at Sofra and Oleana restaurant. We’ll start with making the dough from scratch. While the dough is resting, we’ll prepare the different fillings including cheese, spinach, and ground meat .
COURSE CODE: PIDE Sec. 01: Friday, 6-8pm. Jun. 18 | $60
NORTH INDIAN FEAST
Karishma Pradhan | Cooking Instructor, Chef, homecookingcollective.com Indian cuisine is just as expansive as European cuisine . North Indian food is rich in flavors and aroma with whole spices, saffron, nuts, cream, milk, and butter. Join Karishma, our native Indian cooking instructor and learn how to make chicken tikka kabob with cilantro-mint chutney, aloo gobi (potato and cauliflower stir fry), and spiced pulao with peas. We’ll finish the class with refreshing creamy cardamom and pistachio lassi . Vegetarian options are available .
COURSE CODE: INDF Sec. 01: Friday, 6-8pm. Jul. 16 | $60
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, 11am-1pm. Jul. 18 | $65
INDIAN STREET FOOD: PURI AND CHAAT
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club When we talk about Indian street food, we’ll think about Mumbai as the center of Indian street food full of carts on the street . In this online interactive class, we’ll make sweet tamarind chutney, cilantro chutney, pani puri water, and crunchy masala rice crispy mix. You’ll learn how to assemble bhel puri, dahi papdi chaat, and pani puri .
COURSE CODE: PURI Sec. 01: Saturday, 4-6pm. Aug. 7 | $60
INDIAN DAL FAVORITES
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur Dal or lentils are staple pantry ingredients of Indian households . They are delicious and high in protein . In this online interactive class, join Ashwini, our native Indian cooking instructor and learn how to use different dal to make a full course meal. We’ll start with Sundal, a South Indian salad appetizer using black or white chickpea. Then, we’ll make Karamani curry using Black Eyed Pea served with masala khichadi (basmati rice and moong dal with vegetables). We’ll finish up the class with one of the most popular South Indian desserts, Dal Ladoo using urad dal .
COURSE CODE: IDAL Sec. 01: Saturday, 11am-1pm. Aug. 14 | $60
SRI LANKAN FEAST AND CEYLON CINNAMON FARM EXPERIENCE
Rupert Beeley | Founder and Owner, Cinnamon Hill Farm, cinnamonhill.com Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Sri Lankan food is known for the extensive use of fresh herbs, spices, vegetables, rice, and fruits. We’ll make Sri Lankan chicken curry, red lentil dal with turmeric and ginger, caramelized onion jam relish (seeni sambal), and coconut roti. We’ll finish the class with a spicy Ceylon cinnamon drink. While you sip the cinnamon herbal tea and enjoy the meal, our special guest, Rupert will take you to his Cinnamon Hill Farm in Sri Lanka. You’ll see how the Ceylon cinnamon has been harvested and processed before exporting to the world market. You’ll appreciate this wonderful spice even more after this unique experience .
COURSE CODE: CEYL Sec. 01: Wednesday, 6-9:15pm. Jun. 30 | $70
VEGETARIAN ASIAN SNACKS WITH CABOT CHEESE AND INGREDIENT KIT
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Cheese is one of the secret ingredients for many dishes including Asian food, especially when we use local high-quality cheeses. You’ll learn how to make Asian snacks incorporating different award-winning cheddar cheese from Cabot. We’ll make cheesy crispy rice rolls with mushroom and veggies, baked vegetarian Asian hand pies with scallion cheesy filling served with sweet and sour sauce, Korean spicy crispy cauliflowers with cheese sauce, and sweet lassi (refreshing yogurt drink) with different flavor options. Tuition includes the ingredient kit which includes award-winning cheddar cheese sponsored by Cabot, a Cabot VIP coupon, and pre-portion ingredients . Check ccae .org for full details .
COURSE CODE: ASCB Sec. 01: Saturday, 11am-1:30pm. Aug. 21 | $90 Ingredient kit pickup on Wednesday, 5-6pm. Aug. 18 at CCAE
Looking for the Consider a CCAE perfect gift? Gift Certificate! Purchase gift certificates online, over the phone, or in person . Visit ccae .org/gift-certificates for more details .
SOUTHEAST ASIAN FOOD IN FILMS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Fawn Veerasunthorn | Head of Story Southeast Asian culture has a strong sense of community through food as food is the ultimate expression of unity and bringing together culture, people, and history . Join our guest, Fawn Veerasunthorn, the Head of Story from Walt Disney Animation Studios who will talk about the story and food behind a recent animated movie she worked on . Ploy will teach you the hands-on part making five-taste soup made with fresh herbs served with steamed jasmine rice. We’ll also make chicken satay with delicious dipping sauce and steamed curry cake. We’ll finish the class with sweet coconut rice dumplings. These dishes are found in many Southeast Asian countries. We’ll talk about the names of these dishes in those countries and the variances that made each dish different.
COURSE CODE: RAYA Sec. 01: Saturday, 5-7:30pm. Jun. 19 | $65
BASIC DUMPLINGS FROM SCRATCH
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Dumplings are delicious and easy to make during this stay-at-home time. You’ll learn techniques and tips for making your own dumplings at home. We’ll start with making the wrappers from scratch. 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, 6-8:30pm. Jun. 26 | $60
CHINESE STEAMED BAO
Jacqueline Church | Cooking Instructor, Private Chef Steamed buns (Bao) are a popular food item in China . Chinese use steamers to make plain, savory, and sweet Bao in a variety of shapes and sizes. Steamed bao dough is a yeasted dough. We’ll make a couple of fillings and techniques for delicious sweet and savory steamed buns including lobster gua bao with sriracha butter, char siu chicken bao, lop cheong bao (sausage bun), and pan-fried pork and scallion mini buns (baozi). While our first set of Bao steam, we’ll work on assembling the second .
COURSE CODE: BBAO Sec. 01: Thursday, 6-8:30pm. Jul. 29 | $65
MORE THAN MALA: SICHUAN COOKING AT HOME
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, whose hometown is this Sichuan city. It’s not just about the 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 dish. We’ll serve the dish with steamed rice.
COURSE CODE: SCHN Sec. 01: Saturday, 5-7pm. Aug. 21 | $60
