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The world traveller
Yary will share kitchen stories from her homeland of Cuba as she applies her professional chef skills to preparing healthy, exciting dishes from Cuba and the Caribbean. We’ll start with a refreshing Avocado, Onion and Grapefruit Salad with Red Wine Vinaigrette. The main course is a Cuban specialty — Enchilado de Mariscos (spicy tomato seafood stew) served with Arroz Caribeño (Caribbean rice with coconut, lime and peppers). Flan de Coco (coconut flan) is a soothing finish to this marvelous meal. With seafood, dairy and eggs.
Emilia Romagna is a region rich in culinary tradition and the origin of three revered ingredients: Parmigiano-Reggiano cheese, balsamic vinegar and prosciutto. Join Paola to recreate some of the famed Emilia Romagna fresh pastas as part of an irresistible Northern Italian menu. You’ll work hands-on making fresh pasta for Tortelloni Romagnoli (ravioli filled with Parmesan with butter and truffle salt); Tagliatelle Pasta with Bolognese Sauce; and Fragole al Balsamico (strawberries with balsamic drizzle and vanilla ice cream). With meat, dairy and eggs.
New recipes! Start the year off celebrating the joy of cooking together. In this fun class, you’ll be working hands-on to make the freshest, lightest gnocchi (say nee-o’-kee), little Italian dumplings, lightly cooked and bathed in delectable sauces. Going beyond the more common potato gnocchi, we’ll be preparing new varieties this round — Sweet Potato Gnocchi with Brown Butter Sage and Gnocchi Alla Romana (Semolina Gnocchi) with Béchamel Sauce. Vegetarian with dairy and eggs.
Join Chef Lynne for a hands-on tribute to one of Spain’s signature dishes. You’ll learn how to perfectly cook paella rice (and all the other ingredients joining the party) as you help prepare two paella recipes sure to find a space in your “favorites” file — Chicken, Chorizo and Smoked Paprika Paella; and Seafood and Saffron Paella. Your paella will be perfectly accompanied by Orange, Fennel and Olive Salad; an array of almond-studded dark chocolate for dessert; and samplings of two specially chosen Spanish wines. With meat, seafood, dairy and eggs.
Treat your taste buds as Uma shows you how to put together an enticing Indian menu. We’ll start with a warm bowl of Daal (Lentil) Soup while Uma demonstrates how to prepare Chicken Korma (chicken in a delightful yogurt and tomato-based sauce) and Baby Spinach Raita. Then join Uma at the kitchen counter to make Roti, a traditional Indian flatbread. Dessert is Rasmalai — sweetened and baked ricotta cheese, spiced with cardamom and saffron and perfumed with rosewater. With poultry and dairy; no eggs.
Irina learned from her mother and grandmother in Moscow how to make dumplings, one of Russia’s most popular dishes. We’ll start by making an easy dough to prepare two varieties of dumpling: Pelmeni (filled with beef and pork) and Vareniki (filled with mushroom and onion). We’ll also make lamb-filled Buuz, or Pozy, the ethnic Buryat specialty dish that’s a cousin to momos (Tibetan steamed dumplings) and popular near the Russian-Mongolian border. Served with a crisp, refreshing Radish, Egg and Scallion Salad, you’ll see how satisfying Russian cuisine can be. With meat, dairy and eggs.
Szechuan cuisine, from the southwestern province in China, is world-renowned for its diverse, intense and fiery flavors. In this class, we’ll focus on Szechuan-style stir-frying while learning different traditional cooking skills for each dish. Using key ingredients such as chiles, peppercorns, garlic, ginger and pickles, we’ll make Wok-seared Prawns Braised in Garlicky Pickled Pepper Sauce; Peppercorn and Chile-spiced Crisp-tender Shredded Beef; and Sliced Chicken with Pickled Ginger in Spicy Soy Caramel Sauce. With meat, poultry, seafood and eggs; no dairy.
Come join us for a trip to Oaxaca, home of the seven moles! Jennifer, who lived in Mexico for years, will teach you simple shortcuts to make mole a more doable recipe in the middle of a busy life. You’ll start by learning how to prepare tender chicken and homemade broth to be used in the prep of three different mole sauces: Mole Coloradito (Red Mole), Mole Almendrado (Almond Mole) and Mole Negro (Black Mole), all enjoyed with tortillas or rice. With poultry, dairy and eggs.
Pranee will demystify Thai cooking using essential Thai ingredients and techniques. She’ll guide you step by step in preparing three classic Thai standards while discussing the balance of primary flavors (sweet, sour, salty and spicy). Enjoy Phad Thai (stir-fried rice noodles with Phad Thai sauce, tofu, peanuts and green onion); Tom Yum Goong (spicy sweet and sour soup with lemongrass, galangal and lime leaves); and Gaeng Phed Gai (red curry with chicken, bamboo shoots and lime leaves.) With poultry, seafood and eggs; no dairy.