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Asian Fusion, Fish & Seafood Series Chat MingKwan Register for Section 256221: 4 meetings, $148 MON, 3/1–3/22, 6:30p–9:30p, PHS 44, limit 15 Using his new cookbook, Asian Fusion, Chat invites you to join his quest for healthy eating. Let's modify popular Asian dishes into light meals and maintain the soul that makes Asian cuisine so uniquely popular. For each meal we will make five dishes from various Asian Cuisines (such as Chinese, Indian, Japanese, Thai, Vietnamese) and make them healthier and more beneficial by using only vegetable, fish, and seafood products. Learn to use different seasonings and herbs from Asia and prepare popular Asian dishes. Bring your sharp chef knife or cleaver and your own non-alcoholic beverage. $45 food fee included in class fee. Back | Top | View Shopping Cart Asian Meals for a Week / Chat Mingkwan Register for Section 255521: 1 meeting, $82 SAT, 1/9, 10:30a–1:30p, PHS 44, limit 12 Not enough time in a day to prepare your meals? Let’s make Asian meals in bulk that last for a week or more. Learn to make delicious meals with easy and simple techniques in preparing food in advance. Learn to properly store, refrigerate, freeze and serve your meal for maximum enjoyment. Let’s make Asian stews, soups, curries, stir-fries, etc. Bring your sharp chef’s knife and non-alcoholic beverage. $15 food fee included in class fee. Back | Top | View Shopping Cart Bountiful Winter Apples / Willow Waldeck 
Register for Section 257421: 3 meetings, $116 TUE, 2/2–2/23, 6:30p–9:30p, PHS 44, limit 12 Winter will be toasty warm with fresh baked tarts, pies, pastries, bread pudding, muffins and cakes all made with apples available to us during the winter months. This is a hands on class. Bring a glass 9-inch pie plate, a paring knife and hot pads to class. No class 2/16. $25 food fee included in class fee. Back | Top | View Shopping Cart Cake Basics Willow Waldeck Register for Section 254121: 4 meetings, $128, TUE, 3/2–3/23, 6:30p–9:30p, PHS 44, limit 12 This class is an introduction to the pleasure of cake baking. We will make a Jelly Roll filled with lemon curd, a classic Pound Cake, an Almond Apple Torte, and a two layer Chocolate Cake. Bring to the first class a jelly roll pan or a half sheet pan, hot pads, and an offset spatula. $25 food fee included in class fee. Back | Top | View Shopping Cart Cooking with Soy & Tofu / Margaret Riesen
Register for Section 257321: 4 meetings, $138, WED, 3/3–3/24, 6:30p–9:30p, PHS 44, limit 12 Demystify this protein-rich legume, as we explore some of the many delicious ways to incorporate soy into our menus. You will have a chance to learn about and taste some of the products currently on the market, as we prepare a representative sampling of soy foods, including protein shakes, pineapple rice with soy protein, Greek moussaka (with roasted eggplant), egg-less "egg salad,” and yummy desserts. $35 food fee included in class fee. Back | Top | View Shopping Cart Global Vegetarian Cuisines / Margaret Riesen
Register for Section 257221: 4 meetings, $148, WED, 2/3–2/24, 6:30p–9:30p, PHS 44, limit 12 Whether or not you're a vegetarian, you'll enjoy this culinary adventure around the world of ethnic cuisines. Add variety and pizzazz to your culinary repertoire as we explore simple, nutritionally balanced cuisines from around the globe. Learn how to combine vegetarian and light dairy proteins, fresh herbs and spices to create quick, easy meals from the wonderful variety of locally grown organic produce. Menus include appetizer, main course, side dishes and the occasional decadent dessert and, of course, good company and stimulating conversation. Menus will include Mediterranean specialties, such as Moroccan tagines (a delicious mix of vegetables and protein, exotic spices and dried fruit), Spanish paella, Spanakopita (Greek phyllo pie with spinach and fetta), eggplant parmigiano, empanadas, hearty salads, with home-made dressings, fruit crisps and warm desserts. Margaret Riesen is owner of The Vegetarian Gourmet, specializing in fine ethnic and vegetarian cuisines from around the world. $45 food fee included in class fee. Back | Top | View Shopping Cart Great Crepes Workshop / Chat Mingkwan Register for Section 251541: 1 meeting, $82, SAT, 3/27, 10:30a–1:30p, PHS 44, limit 12 Crepes can be found in one form or another around the world, and they can be served as an appetizer, snack, salad, main entrée or dessert. Let's try crepes of milk and cream from the West, and crepes of coconut and nectar from the East. Let's try fillings of cheeses and wines from Europe, and fish sauce and toddy from Indochina. Learn how to make different batters and fillings and try your hands on various techniques in spreading and stuffing crepes. We will hands-on prepare most popular crepes from both worlds, such as Blintzes and cheese sauce, Chinese Muu Chu, French sweet crepe suzette with fresh seasonal fruits, Thai and Vietnamese moon crepes. Bring your crepe pan, sharp chef's knife, and your own non-alcoholic beverage. $15 food fee included in class fee. Back | Top | View Shopping Cart Healthy Stir-Fry / Chat Mingkwan Register for Section 252021: 1 meeting, $84 SAT, 1/16, 10:00a–1:30p, PHS 44, limit 12 The Chinese invented the wok and stir-fry cooking technique and all Asian cuisines have adapted and modified this technique to call their own. Stir-frying is a fresh, quick, and easy food preparation using fresh ingredients, little time to cook, and simple techniques. Let’s make delicious and popular Asian stir-fried dishes from Chinese, Japanese, Thai, and Vietnamese cuisines and make them healthier and more personalized by adding our own twists to Beef and Broccoli, Spicy Eggplant and Thai Basil, Chow Mein, Peppered Shrimp, Sweet and Sour, etc. Bring your favorite wok, chef's knife and non-alcoholic beverage. $15 food fee included in class fee. Back | Top | View Shopping Cart Indian Cooking / Meela Shah Register for Section 250641: 1 meeting, $84 SAT, 1/23, 10:00a–1:30p, PHS 44, limit 15 Register for Section 250642: 1 meeting, $84 SAT, 3/20, 10:00a–1:30p, PHS 44, limit 15 Do you love Indian cuisine? Aromatic curries using cumin, coriander, sesame seeds and turmeric; flat breads imbued with fenugreek, mouthwatering appetizers, savory soups, fresh coriander or mint chutneys and decadent desserts laden with almonds, pistachios and cardamom. If you do, please join Meela Shah for these hands-on cooking classes—her passion and knowledge of spices as they relate to Indian cuisine, culture and history is infectious and is a real treat for students. $15 food fee included in class fee. Back | Top | View Shopping Cart The Lighter Side of Mexican Cuisine Rebecca Sibrack Register for Section 253821: 1 meeting, $85 WED, 1/6, 6:30p–9:30p, PHS 44, limit 12 Not all Mexican food is rich and heavy. There are many light and healthy dishes throughout the country's regional cuisines. We will explore ways to bring out the flavors of food without adding excess fat through a variety of cooking methods. We will also discuss ways to lighten up richer traditional foods. Typical market foods get a gourmet slant when we make roasted nopales salad, ceviche, and fish with chile tomatillo sauce cooked in banana leaves. Please bring containers for leftovers. $18 food fee included in class fee. Back | Top | View Shopping Cart Mexican Soups / Rebecca Sibrack Register for Section 253721: 1 meeting, $82 WED, 1/27, 6:30p–9:30p, PHS 44, limit 12 Soups are an integral part of any Mexican main meal, no matter what time of year. They vary from the most simple broth, or caldo, to more complex French influenced creamed soups, or cremas. We will look back to Pre-Hispanic Mexican flavors for a simple, clean, and tasty soup: White Bean Soup with Shrimp and Nopales. We will then explore the Spanish and French culinary influences in a Tortilla soup and a Cream of Poblano chile. Please bring containers for leftovers. $15 food fee included in class fee. Back | Top | View Shopping Cart Moles of Oaxaca / Rebecca Sibrack Register for Section 257141: 2 meetings, $117 SAT, 3/6–3/13, 10:00a–2:00p, PHS 44, limit 12 Oaxaca is known as the "land of seven moles," and in this two week series we will make two of these delicious and complex main dish sauces. First we will make the fresh mole verde, green mole, served with white beans and pork. At our second meeting we will make mole rojo, red mole, served with chicken. We will discuss the rich culinary culture and history of Oaxacan moles, and get to know the many chiles, herbs, and spices of the region. Rice, tortillas, and seasonal salads will accompany our mole. Please bring containers for leftovers. $30 food fee included in class fee. Back | Top | View Shopping Cart New Orleans Cooking / Mary Coe 
Register for Section 051041: 1 meeting, $86 SAT, 2/20, 10:00a–2:00p, PHS 44, limit 12 The wonderful world of New Orleans Cooking will be featured in this course. This is a style of cooking that is hearty, spicy and vibrant. We will prepare the following dinner: Seafood Gumbo, Blackened Red Fish, "Dirty Rice", and Sweet Potato Pecan Pie. $15 food fee included in class fee. Back | Top | View Shopping Cart Nigiri & Sushi / Chat Mingkwan Register for Section 251221: 1 meeting, $82 SAT, 2/27, 10:30a–1:30p, PHS 44, limit 15 After the summer feed, sushi fish are well fed and tastiest. Let's make our sushi fresh, light, and clean with a variety of seasonal and local offerings. Learn to prepare fresh ingredients for various toppings and learn simple techniques in making perfect sushi. We will make Nigiri (finger rolls) and Maki Nori (seaweed rolls) with the freshest fish and vegetables for your dinner, such as ebi, hamachi, inari, maguro, unagi, ikura, tobiko, cucumber roll, spicy roll, California roll, Philadelphia roll. Bring your pointed tip chef knife, bamboo mat, large cutting board, cloth hand towel, non-alcoholic beverage and a take home container. $15 food fee included in class fee. Back | Top | View Shopping Cart Pie Basics—Beginning / Willow Waldeck Register for Section 250821: 4 meetings, $128 TUE, 1/5–1/26, 6:30p–9:30p, PHS 44, limit 12 This is a 4-week hands-on class. You will learn how to make flaky, tender pie dough, pâte brisée, pâte sucrée, galette dough, and a lattice crust. We'll bake galettes, pies, and tarts. You will take home a different pie each week. Please bring a 9-inch glass pie plate, paring knife, and hot pads. Willow Holliman Waldeck is a graduate of the California Culinary Academy with a certificate in Baking and Pastry Arts. She served an externship in the pastry kitchen of the Ritz Carlton Hotel in San Francisco. $25 food fee included in class fee. Back | Top | View Shopping Cart Tamales Party / Rebecca Sibrack Register for Section 254541: 1 meeting, $86 SAT, 1/30, 10:00a–2:00p, PHS 44, limit 12 Making tamales is a lot easier than you might imagine, especially with a lot of hands to help! They are a traditional Mexican party food and always prepared communally, just as we will prepare these three varieties. We'll make chicken tamales with a chile tomato sauce, and sweet dessert tamales made with pineapple and raisins. To round off our meal we will prepare a seasonal salad with a honey-lime vinaigrette. $15 food fee included in class fee. Back | Top | View Shopping Cart Thai Cooking Series—Basic / Chat Mingkwan Section 251021: 4 meetings, $148, THU, 2/11–3/4, 6:30p–9:30p, PHS 44, limit 12 *** CANCELLED *** Recently returned from Thailand with new info, Chat invites you to get into Thai with this 4 week intensive Thai cooking series that begins with simple recipes and basic ingredients and then moves on to more complex recipes of most popular dishes. Learn Thai culinary philosophy and to recognize Thai tastes and flavors by hands on preparing a 5 dish meal each night for your dinner. Learn to use herbs and spices that are unique to Thai cuisine and transform fresh ingredients into delicious dishes. Bring your sharp chef's knife or cleaver and your own non-alcoholic beverage. $45 food fee included in class fee. Back | Top | View Shopping Cart Vegetarian Oaxaca Rebecca Sibrack Register for Section 253941: 2 meetings, $117, SAT, 2/6–2/13, 10:00a–2:00p, PHS 44, limit 12 Prehispanic Mexico subsisted on a mainly vegetarian diet and to this day the native beans, squash, corn, chiles, and tomatoes remain staples. In this class we will explore some delicious vegetarian specialties from Oaxaca. In the first class, roasted tomatillo salsa utilizes classic ingredients and cooking techniques. Memelas are a typical street food, and chiles rellenos with queso fresco are the main event. During the second class we will make a vegetarian version of the rich and complex Mexican main dish sauce, mole coloradito. Learn about the many varieties of Oaxacan chiles, herbs, and spices, as well as the cultural and historical foundations of the dish. We will prepare a seasonal salad, herbal rice, and fresh tortillas to eat along with our mole. Please bring containers for leftovers. $30 food fee included in class fee. Back | Top | View Shopping Cart Vegetarian Thai Cooking / Chat Mingkwan Register for Section 250321: 4 meetings, $148, MON, 1/25–2/22, 6:30p–9:30p, PHS 44, limit 12 Using recipes from his book, Buddha’s Table, Chat Mingkwan, chef, instructor, and author, offers a hands-on cooking class to explore the use of Thai plant-based ingredients. We will convert popular Thai dishes into a delicious vegetarian meal. Learn to use exotic Thai herbs, spices, and seasonings with local fresh garden ingredients. Let’s get healthy together and add this type of cooking to your vegetarian repertoire. Bring your sharp chef's knife or cleaver and your own non-alcoholic beverage. $45 food fee included in class fee. No class 2/15. Back | Top | View Shopping Cart Vegetarian Vietnamese Series / Chat Mingkwan Register for Section 251721: 3 meetings, $126 THU, 3/11–3/25, 6:30p–9:30p, PHS 44, limit 12 Using my cookbook, Vietnamese Vegetarian Fusion, let's modify popular Vietnamese dishes into vegetarian friendly meals and maintain the soul that makes Vietnamese cuisine so trendy these days. In general, Vietnamese food is quite healthy with a lot of fresh herbs and vegetables. In this series, we will make the food healthier and more beneficial by using only vegetables and their by-products. Bring your sharp chef's knife or cleaver and your own non-alcoholic beverage. $35 food fee included in class fee. Back | Top | View Shopping Cart Vietnamese Cooking Series / Chat Mingkwan Register for Section 251121: 4 meetings, $148 THU, 1/21–2/11, 6:30p–9:30p, PHS 44, limit 12 *** DATE CHANGE *** Using recipes from his new book Quick & Easy Vietnamese Cooking, Chat leads a Vietnamese taste exploration. Vietnamese cuisine has a right East meets West combination of subtle tastes and flavors. Let's explore what makes Vietnamese cuisine so popular. Asian food is generally healthy, but Vietnamese is in the forefront. Learn to use fresh herbs, such as vietnamese mint-Rau Ram, basil-RauQue, Ngo Gai and simple techn iques in preparing popular Vietnamese dishes, such as Lemongrass chicken, Hot and Sour seafood soup, Clay pot, Shrimp fresh spring rolls, Papaya and green mango salad, and more. Bring your sharp chef's knife or cleaver and your own non-alcoholic beverage. $45 food fee included in class fee. Back | Top | View Shopping Cart KNITTINGKnitting—Beginning / Kim Huhta
Register for Section 050121: 8 meetings, $119 THU, 1/7–2/25, 7:00p–9:00p, MHS 42, limit 8 Learn the basic skills of knitting, casting on, the knit and purl stitches, casting off, simple pattern stitches, increasing and decreasing, and measuring your gauge. No experience necessary. Bring a skein of worsted weight yarn and a pair of Size 8 knitting needles to the first class. Back | Top | View Shopping Cart Knitting–Intermediate / Kim Huhta Register for Section 050221: 8 meetings, $119 TUE, 1/5–3/2, 7:00p–9:00p, MHS 42, limit 8 Expand your basic knitting skills by learning to knit cables, lace and other fancy pattern stitches, full-fashion shaping, provisional cast-on, i-cord, and other intermediate skills. Students must know how to cast on, knit, purl and cast off. Bring a skein of worsted weight yarn and a pair of Size 8 knitting needles to the first class. No class 2/16. Back | Top | View Shopping Cart Sewing I—Beginning / Kate Ruddle
Register for Section 050421: 8 meetings, $151 WED, 2/3–3/24, 6:00p–9:00p, PHS 27, limit 12 Materials List This class is a sewing class for beginners with little or no sewing experience. Students learn four easy hand stitches and become comfortable with the use of a sewing machine. As this class is an introduction to machine sewing, care and use of your machine will be stressed. Students will leave the class having made a 'boa scarf' and a fancy bag and six other personal projects. Playful creativity will be stressed throughout the class—so come prepared to play! Bring scissors, thread, a marking pencil and a yard of cotton to first class. Back | Top | View Shopping Cart |