dear readers, when it comes to cooking classes, i like trying new classes each and every month at draegers, south city recreation center, cooking at the market demos,williams-sonoma free demos at Stonestown SF and Whole foods in Cupertino nearby my side job at via west. these classes i will be advance student trying out new things making new friends with some advance or novice students and a lot of chefs learning about their culinary background plus i will be doing 2 hands on classes at via west and 1 demo at the neighborhood community BBQ in july, but let's first have the list of new classes for feb-april so here it is
williams sonoma stonesown SF
all classes start at 11am each sunday
Big Bowls of Chili
February 5
Chili con carne (which means "chili with meat") is an American favorite with many regional variations. Easy to make, hearty and versatile, chili can be as fun to garnish as it is to eat. We will teach you about the profiles of different chili powders and how to enjoy them, how to make a basic chili plus delicious variations including vegetarian, and ideas for tasty toppings.
What's in Season: Winter Vegetables
February 12
If winter vegetables are a mystery to you, join us for a class that uncovers the wonders of these tasty and hearty foods. Learn how to select, prepare and enjoy what's in season now – from squashes to greens. This class will make your winter produce shopping more interesting and your winter meals more delicious!
Knife Skills
February 19
A sharp edge, the correct grip, proper placement and safety – these are all part of good knife skills. This class will begin with correct positioning – of you, your knife and the food – then move on to serious slicing, dicing and chopping, as well as more advanced cuts such as chiffonade, julienne and more! We offer complimentary sharpening at this class. Please bring your favorite knife, and we will be happy to sharpen it for you. Please note: Limit 1 knife per customer.
Fresh, Fast & Easy Pasta
February 26
Pasta for most home cooks is a way to get dinner on the table quickly – so why not learn some delicious new pasta recipes to liven up your weeknight meals? We'll teach you how to make pasta alla Norma (pasta with eggplant), as well as a few other Williams-Sonoma favorites.
Risottos
March 11
The classic Italian rice dish is especially welcome when the weather is still cold. Versatile risotto can be embellished with savory ingredients, including cheeses, vegetables, meats and seafood, or can be turned into dessert with sweet additions like dried fruit and chocolate. Have leftovers? Make crispy rice balls called arancini. As you'll discover in this class, risotto can quickly become a mainstay of your cooking repertoire.
Sweet & Savory Tarts
March 25
Tarts can be either sweet or savory, and this class will show you how to make both! Learn how to make savory tarts such as quiche, as well as sweet fruit tarts perfect for a spring gathering. We'll explore the different types of crusts, including classic pâte brisée, shortbread and crumb crusts, and explain how to work with
Whole foods Stevens creek- cupertino
Wednesday, February 1st
Salt for Finishing
5-7PM $15
In today’s cuisine we are finding salt making its way up the food chain and into culinary stardom! Not only is salt a very important traditional ingredient, it is being served as a bold addition to many fine dining treats.
Looking to learn the difference of iodized salt and kosher? Wondering when you can dig out that beautiful Himalayan pink salt you got for Christmas this year? Have no fear, we will be adding them to several sweet and savory recipes as well as making some of our own flavor infused salts.
Saturday, February 4th
Appetizers and Finger Foods
5-7PM $15
Superbowl Sunday is right around the corner! Cheer on your favorite team in culinary style like baked tortilla chips and fresh salsa, cheesy spinach dip, and bacon and bleu cheese sliders
Wednesday, February 15th
Sweetened by fruit
5-7PM $20
Who says you need sugar to be happy? With the many reasons to avoid extra sugar these days, why not skip it when we can? No matter what time of day or what you are craving, there will always be a fruity way to substitute that sweet little ingredient!
What’s on the menu:
Carrot cupcakes
Sorbet sundaes
Hawaiian sweet bread
new leaf and draegers
Everyday Gourmet Easter Brunch
Tues. Mar. 27, 6 p.m. $20.00 per person
Chef Amy Fothergill will teach you her secrets to creating a successful and elegant brunch with more flavor and less fuss
•Cinnamon waffles with caramelized bananas (gluten-free)
•Ham and swiss crustless quiche
•Chard and quinoa salad
Ode to Nigella
San Mateo
Friday, April 27, 2012 , 11 am-12:30 pm
(demo) $40.00
Total Spaces Available: 30
Class Code: SM0427
Griddled Eggplant with Feta, Mint and Red Chili
Slow-Roasted Garlic and Lemon Chicken with Couscous Pilaf
Raspberry and Lemongrass Trifle
okay now i have my own coming up so here it is
March 4th- Healthy cooking with Special needs adults at via west (private event)
march 16th- healthy cooking with special needs children at via west (privare event)
will be teaching children/adults safety in the kitchen, how to make delicious meals and healthy at the same time i will be sharing some of my own, plus some of my staff will share me the recipes so i can use them for the program. this is a hands on class for my job.
July TBA- Salsa making cooking demo at the West winston manor community BBQ at clay park South san francisco (free of charge and demonstration class)
will be teaching neighborhood event goes how to make delicious earthy salsas they can make with ethier fish of chicken but for my demo were going to use tortilla chips. so the menu for this is my Aunt's tomato salsa fresca and Canraloupe salsa so recipe sheets will be there at the bbq.
so thats all for classes from others chefs to mine. so have a good one! Ava
No comments:
Post a Comment