COOKING
Anthony
Bourdain Tribute
- CLASS IS SOLD OUT!
CK-01 Class held: Sep 25 3 Hours (1 Session) Thu:
6:30-9:30
Join Chef Matt for this tribute to a food lovers hero! During this fun
filled night of cooking we will learn how make dishes served at Chef Bourdain's
famous restaurant Les Halles. Using classic French techniques we will make
unforgettable French onion soup the right way, seafood in a rich broth, and a
decadent French potato dish. The Cadillac of meats will seal the deal when we
spoil ourselves with Filet Mignon Au Poivre and serve it with a succulent Cognac
sauce. Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Chef Matt McNulty Tuition: $39
Basic Oktoberfest
- NEW CLASS!
CK-02 Class held: Oct 1 3 Hours (1 Session) Wed:
6:30-9:30
Tonight's class will focus on using seasonal items readily available during
the Fall. We will making some delightful wild mushroom Napoleons. Our main dish
will be a beer roasted beef. We will focus on basic knife skills when we make
hot German potato salad and Brats with sautιed peppers and onions. We will
finish with a simple yet succulent cheese course. Please bring to-go containers
and be ready to prepare some tasty food.
Room: Kitchen Instructor: Chef Matt McNulty Tuition: $39
CAKE DECORATING - FUN WITH FROSTING!
- CLASS IS SOLD OUT!
CK-03 Classes begin: Oct 7 (End date: Oct 28) 12 Hours (4 Sessions) Tue:
6:30-9:30
Learn to decorate like the pros. No experience necessary! Each week you will
learn and develop new skills and techniques to help you decorate cakes for all
occasions. You will be expected to bring a cake and frosting each week with the
exception of the first week. A $27.00 kit will be included in your tuition
price. Additional supplies will be discussed on the first night and kits will be
distributed. A $27.00 kit will be included in your tuition price. Additional
supplies will be discussed on the first night and kits will be distributed.
Please bring an apron to each class. Class size is limited to 12 students.
Room: 107 Instructor: Kristen Nason Tuition: $59
Kristen Nason has been a cake decorator for local bakeries for 10 years.
She has been creating cakes for family and friends for over 20 years!
Chinese Cuisine
CK-04 Classes held: Oct 21 & 28 6 Hours (2 Sessions) Tue:
6:30-9:30
This class will focus on popular dishes served in authentic Chinese
restaurants. Recipes for this hands-on class will be simple to follow and
prepare. For appetizers student will learn how to make Beef Teriyaki and Wonton
soup. For main dishes, the class will learn how to make Kung-Pow Shrimp, Beef
with Broccoli, Vegetarian Delight, Seafood fried rice and Chicken & Cashew Nut,
and Fried Wonton skin for dessert. Please bring an apron and take home
containers to class.
Room: Kitchen Instructor: Brenda Wong Tuition: $69
Brenda Wong has experience teaching cooking classes both in Hong Kong and
in Framingham. She has taught a cooking class for the Hong Kong Federation of
Youth Groups and also worked for the Framingham Elementary Summer School
Program, teaching Chinese cooking and culture.
Chocolate
Madness!!!
- CLASS IS SOLD OUT!
CK-05 Class held: Nov 5 3 Hours (1 Session) Wed: 6:30-9:30
Roll up your sleeves for an artistic journey into the world of
chocolate-making! We will handcraft decadent milk and dark chocolate truffles
rolled in pure cocoa, experimenting with sweet orange, cinnamon, vanilla, and
peppermint essences. We'll also create my all-time favorite - caramel cashew
turtles enrobed in velvety chocolate. Last but not least, we'll turn up the heat
with some of the richest, creamiest hot chocolate you've ever tasted-made from
scratch! This is not an event to be missed! Bring a camera if you wish, along
with an apron, take-home containers, and a sweet tooth.
Room: Kitchen Instructor: Neely Cohen Tuition: $39
Neely is an experienced Chocolatier and Caterer. She has studied Culinary
Arts at Le Cordon Bleu in Florence, Italy. Neely is a chocolate connoisseur who
loves creating edible art. She is happiest in a kitchen with others who share
her passion for cooking. Currently, Neely is a Baker at The Biscuit in
Somerville, Massachusetts.
A Christmas Carol
Dinner - NEW CLASS!
CK-06 Class held: Dec 1 3 Hours (1 Session) Mon:
6:30-9:30
Join Chef Steven Caban as he guides you through the makings of Beef
Wellington, a true holiday feast! A dish enveloped in puff pastry and decadence,
this renowned classic will wow your family and guests at any celebration.
Pairings for the main course include horseradish bacon washed potatoes, as well
as sherry glazed carrots. Please bring an apron and take home containers to
class.
Room: Kitchen Instructor: Steven Caban Tuition: $39
Chef Caban is a graduate of the Cambridge School of Culinary Art,
Northeastern University, and has apprenticed at the Excelsior Hotel in Rome. He
is the chef at Catch 22 in Ashland, MA , an Italian American restaurant
featuring the finest ingredients used in traditional preparations. Catch 22 is
open for dinner - Tuesday through Saturday. Off site catering is also available.
You may contact the restaurant @ 508-881-2202 or online at
www.thecatch22restaurant.com.
Contorni: Italian
Side Dishes - NEW CLASS!
CK-07 Class held: Nov 10 3 Hours (1 Session) Mon:
6:30-9:30
Not always sure what to serve on the side? Italians have a very special way
with vegetables, and this class will focus on these wonderful side dishes. The
fall menu will include Broccoli and Cauliflower Gratinate, Sauteed Peas with
Prosciutto Florentine Style, Sauteed Greens with Garlic and Olive Oil and
Smothered Cabbage Venetian Style. If you are looking to round out your menus,
this class will help you do just that! Please bring an apron and take home
containers to class.
Room: Kitchen Instructor: Donna Savastio Tuition: $39
Donna Savastio is a first generation Italian who has used her travel to
Italy to add excitement to her traditional background in Italian family cooking,
and is eager to share it with you. She has been happily cooking for her friends
and family for 30+ years.
Cooking with Beef
- NEW CLASS!
CK-08 Class held: Dec 3 3 Hours (1 Session) Wed:
6:30-9:30
We shall eat like kings tonight! Everyone will have the opportunity to grill
N.Y. strip steaks with the chef's special marinade. Carved flank steak will be
demonstrated so that your guests will talk about it for years. Rich blue cheese
mashed potatoes are on the menu. The best of the best will be on hand this
evening as we partake in Chateaubriand. Bring a healthy appetite with you, an
apron and perhaps a to-go container.
Room: Kitchen Instructor: Chef Matt McNulty Tuition: $39
Chef Matthew McNulty started his culinary career here as a student at
Keefe Technical school in the mid eighties. He has gone on to receive a degree
from Newbury College and a Massachusetts Educator's license. He has worked at
numerous fine restaurants and hotels in Boston, Providence, and Worcester. Matt
is the Executive Sous Chef at the Royal Plaza Hotel and Trade Center in
Marlboro.
CPR for Chicken -
NEW CLASS!
CK-09 Class held: Oct 22 3 Hours (1 Session) Wed:
6:30-9:30
That chicken is NOT dead, it's just bored stiff! Let's give that favorite
fowl the royal treatment. We'll do ground chicken in lettuce leaves cups, mix a
Moroccan spice rub for thighs, make chicken breasts stuffed with mushroom-walnut
stuffing and always looking for how to use leftovers, chicken enchilada
casserole. Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Rosa Menard Tuition: $39
Easy As Pie
CK-10 Class held: Nov 4 3 Hours (1 Session) Tue:
6:30-9:30
Thanksgiving desserts are as Easy As Pie. In this hands-on class you will go
through every step of the pie-making process, from making the dough, to rolling
it out, and baking a pie. We'll make the delicious stand-bys: Creamy Pumpkin,
Apple-Cranberry, Chocolate-Pecan, and others: a Roquefort Leek Tart, Beef and
Mushroom, Pie, Chicken Pot Pie, and Blueberry. Bring a clear Pyrex pie pan, your
favorite rolling pin and a container for samples of the many pies we will be
preparing, as well as an apron.
Room: Kitchen Instructor: Lisa Hachey Tuition: $39
Lisa Hachey owns All Things Delicious Catering in Hopkinton and teaches
cooking to children and adults.
Edible Garnish -
NEW CLASS!
CK-11 Class held: Nov 12 3 Hours (1 Session) Wed:
6:30-9:30
Chef Matt will show you how to carve numerous flowers out of a variety of
vegetables. We'll make a vase out of butternut squash. There will be a
demonstration and hands-on instruction to create an elegant bird from a melon.
We'll learn how to use small knifes and saws to carve pumpkins like a champ! The
focus this evening will be relaxation and basic knife skills. We will also make
a few hors de oeuvres to help us enjoy our art. Please bring an apron and take
home containers to class.
Room: Kitchen Instructor: Chef Matt McNulty Tuition: $39
FEAR OF FISH - NO MORE!
- NEW CLASS!
CK-12 Class held: Oct 14 3 Hours (1 Session) Tue: 6:30-9:30
Are you uncomfortable cooking fish? Come and learn how to cook one of the
healthiest animal proteins recommended by your doctor! You will see how fish can
be the fastest food to cook, and one of the tastiest. We will cook some familiar
ones: salmon, baked with a Greek flavor, cod with a nod to the tomato, and some
less common like mussels in wine and garlic and blue fish with a spicy topping.
The preparations will be simple and very tasty. To accompany these we will
explore healthy side dishes that will complete our meals. Please bring an apron
and take home containers to class.
Room: Kitchen Instructor: Laura Ziman Tuition: $39
Laura hails from NY where she was a chef for over 20 years. She graduated
from SUNY Purchase with a degree in Art History and then was off to Paris to
attend La Varenne, the acclaimed cooking school. She owned the first gourmet
food shop/restaurant in Albany NY, the Unlimited Feast, and has been teaching
cooking classes to all ages since then. When she is not cooking, she teaches art
at the Museum of Fine Arts, Boston.
Feast of the 7
Fishes
CK-13 Class held: Dec 9 3 Hours (1 Session) Tue:
6:30-9:30
The traditional Italian Christmas Eve feast, likely based on the 7
disciples, the feast of the seven fishes utilizes what's available in the
market. We will prepare bacala, scampi, calamari and more. Bring the family
together for a night of delicious celebration. Please bring an apron and take
home containers to class.
Room: Kitchen Instructor: Michael Shammas Tuition: $39
Michael Shammas, a graduate of Johnson and Wales Culinary program, has
been working in restaurants and hotels for over 30 years. Michael has owned 2
restaurants in Maynard as chef, 17 Summer Restaurant and the Maynard Publick
House.
A French Meal a la
Julia - NEW CLASS!
CK-14 Class held: Oct 30 3 Hours (1 Session) Thu:
6:30-9:30
In this meal we will celebrate the great classical French chef, Julia Child.
The dishes we will make will include: the great traditional Soupe a L'Oignon,
Maison followed by Coq au Vin, a salad with a vinaigrette, cheese and ending
with Creme Caramel. These dishes are timeless and "in" and you will learn some
great techniques along with recipes. Whether for your family or for friends,
everyone will be impressed that you've mastered these dishes that never go out
of style. Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Laura Ziman Tuition: $39
Holiday Appetizers
CK-15 Class held: Nov 17 3 Hours (1 Session) Mon:
6:30-9:30
Would you like to learn some quick and easy holiday appetizer recipes for
those upcoming holiday parties? Join us for an evening of fun with food! In this
3 hour session, students will learn how to make 5 quick and easy appetizers that
will be great for those Holiday parties and do not require utensils to enjoy.
Recipes include: Walnut and goat cheese bruschetta, spinach pinwheels, Parmesean
Tuiles, sweet potato fritters, Strawberry Cream Shortcakes (you always need
dessert). Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Regina Marshall Tuition: $39
A HOLIDAY BRUNCH
- THIS CLASS HAS BEEN CANCELED
CK-16 Class held: Oct 16 3 Hours (1 Session) Thu: 6:30-9:30
The winter Social Season is almost upon us. Join Chef Jeff in the kitchen
where we'll discuss the components of a brunch and cook some tasty dishes
including a Tourte Milanaise (puff pastry wrapped omelets), Hoppin' John, Quiche
and more. Please bring containers for leftovers and an apron.
Room: Kitchen Instructor: Jeffrey Hersh Tuition: $39
Chef Jeff (Jeffrey Hersh) is the founder, and now General Manager, of
Food. Glorious Food! Social & Corporate catering company. He has taught classes,
planned large and small functions and been behind the stove for more than twenty
years.
Holiday Cookie
Exchange
CK-17 Class held: Dec 2 3 Hours (1 Session) Tue: 6:30-9:30
No one can say no to a cookie, and the gathering together of friends and
cookies is a tradition worth starting. The idea of a cookie exchange is to
invite over a group of friends, everyone bringing just one type of cookie, and
each guest going home with a whole variety of holiday treats. Tonight we will
bake several different types of cookies - drop cookies, roll outs, filled
cookies, and bars - and learn valuable techniques to ensure each batch of
cookies is perfect. Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Linda Hachey Tuition: $39
Lisa Volpe Hachey is a Cordon Bleu trained cook who currently bakes
breads and desserts for Sauce On Main in the center of Hopkinton. She hosts a
yearly cookie exchange for friends.
INDIAN CUISINE
CK-18 Class held: Oct 15 3 Hours (1 Session) Wed: 6:30-9:30
We will prepare Vegetarian and Non-vegetarian dishes. Join us for an evening
of healthy cooking. Learn the secrets of Garlic and Indian spices to jazz up
your bland meals. The menu includes Tandoori Chicken Tikka Masala, meat and
vegetable cutlets, fritters, vegetarian dishes, and more. Please bring an apron
and take-home containers to class.
Room: Kitchen Instructor: Shaheen Akhtar Tuition: $39
Shaheen Akhtar is an expert in hosting big and elaborate parties.
Teaching is her passion. She teaches cooking to family and friends. She loves to
share her healthy cooking ideas with others.
Italian Food like
Nonnie used to Make!
- NEW CLASS!
CK-19 Class held: Sep 23 3 Hours (1 Session) Tue: 6:30-9:30
Recipes from her hometown in the Marche region of Italy. Simple yet
delicious recipes using ingredients you can buy anywhere. These recipes are all
wonderful for home and for company. We will prepare an Italian Pepper appetizer,
Pasta Fagioli, (a hearty soup) Shrimp Fra Diavolo, (with a unique spicy tomato
sauce) Chicken de Marche, and for dessert a Tiramisu (not my Grandma's but she
would have loved it!) Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Lisa Houtzeel Tuition: $39
Lisa loves to cook for family and friends. Coming from a large Italian
family, food was a big part of her family's get-togethers... an expression of
her Grandma's love!
Let's Travel
the Mediterranean!
- CLASS IS SOLD OUT!
CK-20 Class held: Oct 7 3 Hours (1 Session) Tue: 6:30-9:30
Let's begin our Palate Tour in Barcelona, Spain to sample a tapas and a
drink. We'll stop in Greece for fabulous swordfish and finish our trip in Italy
with a creamy risotto with roasted butternut squash. Are we done?! Not before
enjoying an easy and elegant Almond Panna Cotta cream with berries sauce. An
evening of high flavor-low stress dishes. Please bring an apron and take home
containers to class.
Room: Kitchen Instructor: Rosa Menard Tuition: $39
Living Dangerously
- Cooking Well For People With Allergies -
NEW CLASS!
CK-21 Class held: Oct 2 3 Hours (1 Session) Thu:
6:30-9:30
It is estimated that up to 12 million Americans have allergies to at least
one food. Living with allergies doesn't have to be tasteless anymore. In this
class, you'll learn to make a gorgeous chocolate cake that contains no eggs or
dairy, complete with fudgy chocolate ganache frosting. We'll cook up a chick pea
macadamia "cheese" along with gluten-free crackers as well as a tasty pizza made
with a fully melty 100% dairy free cheese, and whatever toppings you choose.
We'll prepare a fresh and beautiful salad of spring greens and roasted beets to
go alongside. This class will teach you some solid food allergy basics to get
you on the road to antihistamine avoidance. We will prepare: Chick pea/macadamia
nut "cheese", Gluten free crackers, 100% Dairy Free Pizza, Roasted beet &
arugula salad with shallot dressing, and Rich egg/dairy free chocolate cake with
chocolate ganache frosting. Please bring an apron and take home containers to
class.*Please note - some items will contain wheat, gluten, coconut, and nuts.
Room: Kitchen Instructor: Tess Hartwell Tuition: $39
Tess Hartwell-Neuman is a classically trained chef and food stylist with
over 18 years experience in the kitchen. A world traveler and West Coast
transplant, she brings an abundance of global food knowledge to our kitchens.
Ms. Hartwell-Neuman is sincerely passionate about breaking down the barriers to
good food, particularly as they relate to allergies and buying local. Armed with
time-tested recipes and smart substitutions, every class is unique, entertaining
and enjoyable.
Middle Eastern
CUISINE - NEW CLASS!
CK-22 Class held: Oct 29 3 Hours (1 Session) Wed:
6:30-9:30
The Mediterranean diet is healthy and flavorful as well. This class will
show you how to prepare popular home-style dishes such as: Olives and Feta
cheese, Watermelon and feta salad, Stuffed Grape Leaves, Eggplant with yogurt
and pine nuts, and Sayadia-Egyptian spiced fish. Please bring an apron and take
home containers to class.
Room: Kitchen Instructor: Michael Shammas Tuition: $39
New Year's Eve
Dinner
- NEW CLASS!
CK-23 Class held: Dec 10 3 Hours (1 Session) Wed: 6:30-9:30
Why join the crowd for a rushed, often mediocre dinner when you can crank up
the glam at home with an elegant almost totally do-ahead, non-fussy, super-yummy
dinner? We'll serve Crab and Garlic Baked Stuffed Shrimps with a salad of
Arugula, Fennel & Blood Oranges. Dinner is a Rib Eye Roast with Crimini
Mushrooms and a Port Reduction Sauce with Herbed Potatoes and seasonal green
veggie medley. As the last indulgence of the year, we'll end the evening with a
chocolate Creme Brulee for dessert. We'll discuss cooking timetables as well as
wine and champagne pairings for your celebration. Please bring an apron and take
home containers to class.
Room: Kitchen Instructor: Rosa Menard Tuition: $39
NOT YOUR GRANDMOTHERS LASAGNA
- NEW CLASS!
CK-24 Class held: Oct 6 3 Hours (1 Session) Mon: 6:30-9:30
Join Chef Jeff and explore some interesting updated and creative lasagna's. We
will include a rolled lasagna, a white lasagna and even a dessert lasagna!
Please bring containers for leftovers and an apron.
Room: Kitchen Instructor: Jeffrey Hersh Tuition: $39
NOT YOUR ORDINARY CHIPS AND DIP
CK-25 Class held: Oct 27 3 Hours (1 Session) Mon: 6:30-9:30
Do you want to learn how to impress your guests with unique appetizers that
can be made in a half hour or less? Join us for an evening of fun with
appetizers. In the class students will learn how to make 5 easy yet unusual and
tasty appetizers that are great additions to any gathering. Recipes include:
Cheesy Spinach Pinwheels, Cucumber Napoleons, Chicken Wontons, Spicy Fritters
and a few surprises. Please bring an apron and take-home containers to class.
Room: Kitchen Instructor: Regina Marshall Tuition: $39
Regina Marshall has always had a passion for cooking. She has hosted
numerous dinner parties ranging from 4 to 24 guests. Regina has shared her
cooking techniques with a number of audiences throughout the last 6 years
working as a Pampered Chef consultant.
PUFF, PUFF AND AWAY!
- NEW CLASS!
CK-26 Class held: Oct 20 3 Hours (1 Session) Mon: 6:30-9:30
Join Chef Caban as he teaches you the art of chou paste: cream puff pastry.
Included in the course will be recipes for a savory filling of sausage, spinach
and mozzarella, fresh hip cream filling and chocolate mousse. Come and enjoy a
little French Indulgence. Please bring an apron and take home containers to
class.
Room: Kitchen Instructor: Steven Caban Tuition: $39
semi homemade
dessertS
- NEW CLASS!
CK-27 Class held: Nov 19 3 Hours (1 Session) Wed: 6:30-9:30
Impress your family and guests with these "semi homemade" desserts. Your
friends will think you went to a fine French or Italian bakery. These
mouthwatering desserts can be made in no time and you won't believe how easy
they are to make! With the holidays right around the corner, why not make some
as gifts for your friends, teachers, or just a treat for that special someone!
First: we will make mouth watering mini cannoli with real ricotta cheese filling
piped with a pastry bag decorated with mini chocolate chips. There are other
variations you will learn as well. Second: we will make easy mini cream puffs
with real French cream filling piped through a pastry bag with a decorative tip.
Third: A true orange cranberry biscotti, baked then twice toasted with a white
chocolate drizzle. Fourth: A light and delicious angel food cake triffle with
vanilla cream and whipped filling layered with fresh strawberries. Other
variations will also be discussed. Fifth: These lemon filled cupcakes with a
decorative top, coated with a fine dusting of confectioners sugar. Sure to make
your mouth water! These five easy recipes will be covered in one class and you
won't believe how easy it is! Impress yourself as well with this fun class. Each
if these desserts will be completed in one evening. Bring your sweet tooth and
get ready for a laid back evening of fun! Please bring an apron and take home
containers to class.
Room: Kitchen Instructor: Carolina Faricelli Tuition: $39
Carolina grew up in an Italian family with lots of food and deserts. She
learned to cook from her mom and grandmother. She passed this on to one of her
daughters who is studying to be a chef. She has done catering when her children
were babies and still loves to cook and bake!
Simply Tofu
- NEW CLASS!
CK-28 Class held: Nov 3 3 Hours (1 Session) Mon: 6:30-9:30
Who said that tofu can't taste good, be good for you and easy to prepare?
This vegetarian class will teach you how to prepare three easy tofu entrees, an
appetizer and a dessert packed with flavor, such as Korean-style pan-fried tofu,
five-spice tofu with celery, fried tofu with vegetables, tofu skin with
vegetables & mushroom roll for appetizer, and a silky tofu with ginger syrup for
dessert. Afterwards, you will be able to make and eat healthy, delicious
tofu-based dishes for friends and family. Please bring an apron and take home
containers to class.
Room: Kitchen Instructor: Brenda Wong Tuition: $39
Soups On! -
NEW CLASS!
CK-29 Class held: Sep 24 3 Hours (1 Session) Wed:
6:30-9:30
Expand your soup repertoire as the seasons change. We'll start with Spain's
classic chilled garlic and almond soup, perfect for those "Indian summer
evenings." Then as the weather gets nippy, we'll switch to warmer, heartier
soups; Cuban white beans and chorizo, a yummy chicken sausage and spinach with
rice, real French onion soup with a cheesy gratin crust, and my favorite easy,
Bacon and Corn chowder. Each soup with have home made garnishes and/or croutons.
Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Rosa Menard Tuition: $39
Rosa Menard is a professionally trained chef and co-host of The Melting
Pot Cooks, a weekly cooking program on Comcast cable, now in its 7th season and
broadcasting in 8 cities and towns in eastern Massachusetts. She owns The Mango
Muse, a virtual cooking school in Framingham, MA where she teaches cooking
classes in her clients' homes.
Thai Cuisine
CK-30 Classes held: Nov 18 & 25 6 Hours (2 Sessions) Tue:
6:30-9:30
In this class, you will learn how to prepare and make simple delicious Thai
Cuisine. For appetizers, you will learn how to make Thai pan-fried Chicken Wings
and BBQ Beef ( sate ) with peanut sauce. For main dishes, you will learn how to
make Pad Thai ,Fish Fillets in coconut milk, Steamed Mussels with Lemon Grass
Basil and wine, Chicken with Red Curry and Sweet rice with Mango for dessert.
Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Brenda Wong Tuition: $69
Thanksgiving Side
DISHES
CK-31 Class held: Nov 6 3 Hours (1 Session) Thu: 6:30-9:30
Challenge that turkey for center stage with these fabulous side dishes!
Potato and celery root gratin, maple-citrus glazed carrots, andouille
sausage-apple-cranberry dressing, Shredded Brussels Sprouts with caramelized
onions and hazelnuts and a surprise family friendly fall dessert. Please bring
an apron and take home containers to class.
Room: Kitchen Instructor: Rosa Menard Tuition: $39
Three Little Pigs
- NEW CLASS!
CK-32 Class held: Nov 13 3 Hours (1 Session) Thu:
6:30-9:30
Trios are very popular on menus these days. Michael will show you three ways
to prepare Pork to add additional flavor to the other white meat. We will
prepare Porketta (Italian spiced pork) on the grill; Cuban Spiced Pork Loin with
- citrus, cumin, garlic; and Pork Tenderloin Steak with orange pomegranate
sauce. Please bring an apron and take home containers to class.
Room: Kitchen Instructor: Michael Shammas Tuition: $39