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COOKINGA Taste of Exotic Morocco  / Mary CoeRegister for Section 052641: 1 meeting, $72.00 Sat, 7/19, 10:00a – 2:00p, PHS 44, limit 15 Come to our make believe Kasbah for some exotic Moroccan food and a sense of the rituals that make the meal special. We will pour warm water over your hands before you eat. With some bread you will scoop up some of the Moroccan Eggplant, Tabbouleh Salad and Middle East Lamb Stew. You will also get to eat some Bastilla – phyllo dough stuffed with chicken and almonds, dusted with powdered sugar and cinnamon – it is a fragrant treat exotic to Western tastes. We will finish up the meal with Baklava and honey mint tea. You will learn how to make all of these dishes in this 4-hour class. $12 food fee included in class fee. Back | Top | View Shopping Cart Apricots, Peaches Nectarines& Plums / Willow Waldeck  Register for Section 254721: 4 meeting, $150.00 Wed, 7/16 – 8/6, 6:30p – 9:30p, PHS 44, limit 10 In this hands-on class the students will be using locally grown stone fruit. We’ll make nectarine up-side down cake, an apricot tart with frangipane (the frangipane is made from pistachios), a cherry galette, and a peach nectarine pie. I will demo how to make a peach sorbet. Students should bring a 9” glass pie plate, a paring knife, and an apron on the first night. Class fee includes $30 food fee. Back | Top | View Shopping Cart Asian Grills & BBQ / Chat Mingkwan Register for Section 250721: 1 meeting, $57.00, Tue, 6/24, 6:30p – 9:30p, PHS 44, limit 12 Just in time for summer BBQ! Outdoor grilling is a popular cooking technique in Asia and often happens year round using rubs and marinades. Learn to season with Asian herbs & spices such as lemongrass, kaffir, five-spice, curry, sweet soy, etc. and make a variety of grilled foods from around Asia. We will prepare marinades, rubs, and tenderizers for a variety of meats, seafood, and vegetables--Thai pork and Beef Satay with Peanut Sauce, Beef Teriyaki, Mussel with Curry Paste, Lemongrass Chicken, Fish in Banana Leaves, etc. $12 food fee included in class fee. Back | Top | View Shopping Cart Asian Stir-Fries / Chat Mingkwan Register for Section 252021: 1 meeting, $57.00 Mon, 7/21, 6:30p – 9:30p, PHS 44, limit 12 Chinese invented wok and stir-fry cooking and all Asian cuisines 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, Vietnamese cuisine, etc. and make them healthier and more personalized by adding your own twists, such as Beef and Asparagus, Spicy Eggplant and Thai Basil, Noodles and Sweet Soy Gravy, Lemon Shrimp, Sweet and Sour Pork. Bring your favorite wok, chef knife and non-alcoholic beverage. $12 food fee included in class fee. Back | Top | View Shopping Cart Bread Workshop—Baguettes Willow Waldeck Register for Section 254641: 1 meeting, $75.00, Sat, 6/28, 9:30a – 1:30p, PHS 44, limit 10 This is a hands-on-class. You will learn how to make a baguette from scratch. Bring a half sheet pan to bake your bread on. Class fee includes $15 food fee. Back | Top | View Shopping Cart Great Soups / Chat Mingkwan Register for Section 253321: 1 meeting, $57.00, Thu, 7/31, 6:30p – 9:30p, PHS 44, limit 12 From the lightest to creamiest, the mildest to tastiest, and the clearest to chunkiest, we will make all sorts of soup in this hands-on cooking class. Let’s make a cream soup from Europe, Mediterranean Seafood, Chinese dumplings, Japan Udon, hot and sour from Southeast Asia, etc. Learn easy ways to transform fresh ingredients, herbs and spices into delicious liquid such as Tomato Roquefort with Lemongrass Garlic Bread, Bouillabaisse with Seasonal Seafood, Siamese Ginger Coconut Cream Soup, etc. $12 food fee included in class fee. Back | Top | View Shopping Cart Indian Cooking— Appetizers, Chutneys & Desserts Meela Shah Register for Section 250641: 1 meeting, $68.00 Sat, 8/2, 10:00a – 1:30p, PHS 44, limit 15 In this hands-on class, you will learn to make delicious appetizers using exotic Indian spices such as ajwain, asafoetida, coriander, cumin, fennel, fenugreek, garam masala, turmeric, etc.; fresh chutneys; and decadent desserts laden with almonds, cardamom, pistachios, rose water, saff ron, etc. Class fee includes $15 food fee. Back | Top | View Shopping Cart Japanese Homestyle Cooking—Seasonal Miso Soups / Ayako Iino Register for Section 252721: 1 meeting, $62.00, Tue, 8/5, 6:30p – 9:30p, PHS 44, limit 12 Experience the way Japanese mothers and grandmothers cook for their families. Japanese home cooks are very experienced: they dish out a variety of healthy tasty dishes with a deep love of the every day experience of eating. Do you know how to pick up the right kind of miso from the shelves of Asian markets? What is your favorite miso soup? Do you only know the miso soup with seaweed and tofu that you get at sushi restaurants? Join this class and learn more about this tasty Japanese bean paste. Miso soup is an everyday breakfast item and made with seasonal vegetables and proteins (e.g., Sweet young onion with white miso in the springtime, fried eggplant and shiso with Hacho miso in the summer). This class is to help you become familiar with miso and be able to add seasonal miso soups in your repertoire with ever changing variation. The class is hands-on and we will sit down to a fulfilling dinner that we make together. Class fee includes $17 food fee. Back | Top | View Shopping Cart Japanese Homestyle Cooking—Summer Cold Noodles / Ayako Iino Register for Section 254921: 1 meeting, $62.00 Mon, 6/30, 6:30p – 9:30p, PHS 44, limit 12 Experience the way Japanese mothers and grandmothers cook for their families. Japanese home cooks are very experienced; they cook up a variety of healthy tasty dishes with a deep love of the every day experience of eating. In Japan’s hot and humid summertime, cold noodle is their favorite thing to eat. You will learn to cook a variety of cold noodle dishes such as zarusoba (soba noodle with strong dipping sauce), hiyashichuka (egg noodle with a variety of toppings with dashi-ginger sauce), and fried summer vegetable somen (very thin flour noodles with marinated vegetables). This is also a great class to learn how to make Dashi (Japanese stock). The class is hands-on and we will sit down to a fulfilling dinner that we make together. Class fee includes $17 food fee. Back | Top | View Shopping Cart Mexican Soups & Stews Rebecca Sibrack Register for Section 253721: 1 meeting, $68.00 Tue, 6/17, 6:00p – 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 Prehispanic 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. $15 food fee included in class fee. Back | Top | View Shopping Cart Summer Berries / Willow Waldeck Register for Section 254821: 4 meetings, $150.00 Wed, 6/18 – 7/9, 6:30p – 9:30p, PHS 44, limit 10 The student will have the opportunity to explore summer’s berries. We will make sabayon to serve with fresh raspberries, a Three Layer Lavender Compote made with fresh lavender and local honey, a blueberry galette, a raspberry tart, and a lattice top blackberry pie. Bring a container to the first class so that you can take home your sabayon. Class fee includes $30 food fee. Back | Top | View Shopping Cart Summer Sushi / Chat Mingkwan Register for Section 250521: 1 meeting, $57.00 Thu, 6/19, 6:30p – 9:30p, PHS 44, limit 12 Summer is the time of abundance for sushi ingredients, both fresh caught from the sea and fresh picked from the garden. 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 your perfect sushi. With a hands-on approach, we will make Nigiri (finger rolls) and Maki Nori (seaweed rolls) with the freshest fish and vegetables for your luncheon--Nigiri: ebi, hamachi, inari, maguro, tamago, unagi; Gunkan Nigiri: ikura, tobiko, uni; Hosomaki: cucumber roll, spicy roll; and Uramaki: California roll, Philadelphia roll. Bring your pointed-tip chef knife, bamboo mat, cutting board, cloth hand towel, non-alcoholic beverage and a to-go box. $12 food fee included in class fee. Back | Top | View Shopping Cart Tamales / Rebecca Sibrack Register for Section 254541: 1 meeting, $75.00 Sat, 7/26, 10:00a – 2:00p, PHS 44, limit 12 Making tamales is actually 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 will start simply with an herbal tamale that will be served with a smoky roasted tomatillo salsa. Then on to a mole and chicken tamal, and end with a sweet dessert tamale made with pineapple and raisins. Class fee includes $15 food fee. Back | Top | View Shopping Cart Thai Cooking Series—Basic Chat Mingkwan Register for Section 251021: 4 meetings, $165.00 Tue, 7/8 – 7/29, 6:30p – 9:30p, PHS 44, limit 12 Learn to understand Thai culinary culture and recognize Thai tastes and flavors by hands-on preparing a delicious Thai meal. Let’s make popular dishes with a traditional and classical touch, which is seldom found outside Thailand. Learn to use basic Thai herbs, spices, and seasonings such as lemongrass, galangal, kaffir, fish sauce, and tamarind. Transform fresh ingredients into exotic Thai dishes such as Hot and Sour Squid Salad (Yum Pla Muk), Chicken with Thai Ginger Soup (Tom Kha Gai), Stir–fried Eggplants with Sweet Basil (Pad Kra Pow), Green Curry Shellfish (Kew Wan Tale), etc. 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 The Lighter Side of Mexican Cuisine / Rebecca Sibrack Register for Section 253821: 1 meeting, $68.00 Tue, 7/1, 6:00p – 9:30p, PHS 44, limit 12 Not all Mexican food is rich, heavy, and full of fat. There are actually 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 sauce cooked in banana leaves. $15 food fee included in class fee. Back | Top | View Shopping Cart Vegetarian Oaxaca / Rebecca Sibrack Register for Section 253941: 1 meeting, $75.00, Sat, 7/12, 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. 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. $15 food fee included in class fee. Back | Top | View Shopping Cart Vegetarian Sushi / Chat Mingkwan Register for Section 252121: 1 meeting, $57.00 Mon, 7/28, 6:30p – 9:30p, PHS 44, limit 12 Let’s transform fresh, light, and clean sushi into vegetarian meals. Learn to make the tasty sushi rice and use simple techniques to make Nigiri (finger sushi) and Maki Nori (rolled sushi) with seaweed. We will use fresh local ingredients to create the art of Japanese eating and to prepare favorite dishes, such as cucumber roll, avocado roll, spicy roll, sesame seed roll, green mango roll, etc. Bring your sharp pointed-tip chef knife, bamboo mat, large cutting board, linen hand towel, non-alcoholic beverage, and a to-go box. $12 food fee included in class fee. Back | Top | View Shopping Cart Vietnamese Cooking Series Chat Mingkwan Register for Section 251121: 4 meetings, $165.00 Thu, 6/26 – 7/24, 6:30p – 9:30p, PHS 44, limit 12 With influences from Chinese and French, Vietnamese cuisine has an East meets West combination of subtle tastes and flavors. Let’s explore what make 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-Rau Que, Ngo Gai and simple techniques 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 knife or cleaver and your own non-alcoholic beverage. $45 food fee included in class fee. No class 7/17. Back | Top | View Shopping Cart Vietnamese Vegetarian Series Chat Mingkwan Register for Section 251721: 4 meetings, $165.00 Mon, 6/16 – 7/14, 6:30p – 9:30p, PHS 44, limit 12 Using a new 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 even more healthy and beneficial by using only vegetables and their by-products. Bring your sharp chef knife or cleaver and your own non-alcoholic beverage. No class 6/30. Back | Top | View Shopping Cart Wonderful Casseroles / Mary Coe Register for Section 052441: 1 meeting, $72.00 Sat, 6/21, 10:00a – 2:00p, PHS 44, limit 15 The casserole is making a great comeback. They are easy to prepare, can be made ahead and will serve many people. Popular during the 40’s and 50’s casseroles lost popularity as ethnic and California cuisine came into vogue. Casseroles almost disappeared. Due to our very busy schedules casseroles are making a comeback. During this 4-hour class we will prepare the following: Monterey Crab Casserole, Tamale Pie Casserole, Ham and Asparagus Casserole, Egg and Spinach Casserole and Chicken Casserole. $12 food fee included in class fee. Back | Top | View Shopping Cart We are currently not offering Terry Paulding's cooking classes at Piedmont Adult School. Please visit her website at www.pauldingandcompany.com SEWINGSewing I—Beginning / Geraldine Ivory Register for Section 050421: 7 meetings, $96.00 Wed, 6/18 – 7/30, 6:30p – 9:00p, PHS 27, limit 8 Register for Section 050422: 7 meetings, $96.00 Thu, 6/19 – 7/31, 6:30p – 9:00p, PHS 27, limit 8 Register for Section 050441: 7 meetings, $96.00 Sat, 6/21 – 8/2, 9:00a – 11:30a, PHS 27, limit 8 Students will learn the fundamentals of sewing. Learn to make a garment, make darts, pleats, gathering, put in a zipper, set in a sleeve, make a pocket, and complete your first garment. Please bring the following to the first class: 2 yards unbleached muslin, 1 yard of knit interfacing, scissors (Fiskars, available at JoAnn Fabrics), pins, pin cushion, thread, needles for hand sewing, tape measure, seam rippers and a sewing machine if you have one. Back | Top | View Shopping Cart |