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A Northern Italian Dinner
Our feast will start with two classic appetizers: prosciutto ham and mozzarella cheese (Spiedini alla Romana) and prosciutto wrapped melon to whet your appetite. Then create two creamy risottos using Arborio rice, both the… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - Laurel Severson - Similar
Fondue Fun
Tired of working in the kitchen? Solution - bring fondue to your table! Any time is the right time for fondue - with family, guests or a party. The name comes from the French word "fondre" which means to melt. We will create… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - Laurel Severson - Similar
Gentle Saturday Lunch - April 21, 2012
Order a delicious, gourmet box lunch for just $8.00. This optional lunch, created by TST Creative Catering especially for our Gentle Saturday class participants, includes a deli sandwich, chips, salad, cookie/bar and… learn moreAdult / Food and Nutrition - Spring 2012 - 1 available section - Similar
Knife Skills and Soup Making
Nothing makes cooking more joyful than working with very sharp knives! Join us for an evening of learning about kitchen knives—chances are that you could use an inexpensive but superior upgrade!—sharpening them, and learning… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - Jan Zita Grover - Similar
Make Your Own Baby Food
Make my own baby food?! What about the time? Is it really cheaper? Is it better for my baby? Get the answers to these and other questions while learning practical tips and techniques for preparing baby food at home. This is a… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - Susan Vance - Similar
New Mexico Cooking: Three Traditions, One Fabulous Cuisine
Cooking in New Mexico is a lively synthesis of Spanish, Mexican, pueblo, and colonial influences. It has more recently become one of America's most distinctive cuisines, with its marriage of chiles, beans, corn, and imported… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - Jan Zita Grover - Similar
Pizza and Pasta
Discover some of the best kept secrets to making fantastic pizzas from scratch that have been passed along from Italian chefs. The process is simple, yet the finished product may be the best pizza you have ever made. Learn how… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - David Abdel-Monem
Sensational Soups - Cooking with Chef Dave
Learn how to make soup that is far better than anything you find in a grocery store, plus a whole lot cheaper. See how to make chicken and beef soup and Chef Dave's classic chicken wild rice. Come hungry and bring a beverage if… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - David Abdel-Monem - Similar
Winging It: Improvisatory Cooking 102
You've explored basic cooking techniques in Cooking 101—now you're ready for Winging It, a four-week romp to help you identify the herbs, spices, and flavor combinations of distinctive cuisines so you can play even more freely!… learn moreAdult / Food and Nutrition - Winter 2012 - 1 available section - Jan Zita Grover - Similar