C O O K I N G
NOTE: Our participation style classes allow you to learn as you cook. Cleanup is minimal. Food fees are included in the registration fee, so don’t come full! No refunds will be given for missed classes. Classes are listed in date order.
TASTE OF NORTHERN ITALY: LANGUAGE, FOOD, CULTURE AND LOGISTICS FOR THE TRAVELER
Instructor: Nelly Capra ( onehappyfamily@mac.com )
Nelly Capra will lead you on a tour of the Northern regions of Italy without having to board a plane. Sample the food, learn about customs, geography, climate, books to read, how to dress, what to buy. Learn to say a few essential phrases and pronounce Italian sounds. Typical appetizers/snack foods will be provided and you will even be able to pick up some cooking tips. Bring your questions, maps, traveling plans. Nelly has a wealth of information to share that can make a difference in your experience of Italy.
SPRING QUARTER ONLY
One session: March 31
Monday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
BASIC COOKING TECHNIQUES
Instructor: Linda Nanfria ( lnanfria@netzero.com )
If you’ve ever wondered how to braise or poach a piece of meat, (or why you’d want to), this class is for you. Learn basic cooking techniques in a single class. Through demonstration and discussion you see how-to before you need to use the technique. Then with guidance, you practice what you’ve learned by preparing simple delicious recipes: Roasted Red Pepper Pesto, Steamed Fish, Poached Chicken and Pears, Sauteed Zucchini with Shallots and Wine, and Braised Pears. Doing your own cooking saves money, fat, calories, and is healthier than processed or take-out meals. Bring leftover containers.
SPRING QUARTER ONLY
One session: April 2
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
A NIGHT IN OAXACA
Instructor: Ron Kent ( rontkent@yahoo.com ), ( www.theoaxacankitchen.com )
Don’t miss spring’s only offering by the Kents! Experience some of Mexico’s extraordinary and surprisingly subtle flavor combinations with The Oaxacan Kitchen owner and chef Ron Kent. He will guide you through an elegant menu that will include Tiny Hors d’Oeuvres Tamales; Antojitos of Molotes with Chorizo and Potatoes, topped with Black Beans and Fresh Guacamole; Fresh Local Fish Wrapped in Banana Leaves with Hoja Santa Leaves; Mexican Rice; and “Popocatepetl” Mexican Chocolate Lava Cake. Quench your thirst with Agua de Horchata. Catch Ron and Zaida Kent at both Palo Alto’s Farmers’ Markets. Bring containers for delicious leftovers.
SPRING QUARTER ONLY
One session: April 7
Monday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
COOKING DELICIOUSLY FOR YOUR HEALTH
Instructor: Linda Nanfria ( lnanfria@netzero.com )
Accept the challenge—good health can be translated into delicious flavors. This class introduces you to delectable recipes while discussing eating to promote health. The instructor guides you in preparing healthy recipes with tips on reducing fat and sugar. We’ll prepare Rainbow Salad, Scalloped Eggplant, oven-baked Chicken Cutlets and Dutch Pancakes with Fruit for dessert. Taste new foods, learn cooking methods and shortcuts, prepare less common foods with guidance, ask questions and get realistic answers. Bring containers for leftovers.
SPRING QUARTER ONLY
One session: April 9
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
TASTE OF SOUTHERN ITALY: LANGUAGE, FOOD, CULTURE AND LOGISTICS FOR THE TRAVELER
Instructor: Nelly Capra ( onehappyfamily@mac.com )
Nelly Capra will lead you on a tour of the Southern regions of Italy without having to board a plane. Sample the food, learn about customs, geography, climate, books to read, how to dress, what to buy. Learn to say a few essential phrases and pronounce Italian sounds. Typical appetizers/snack foods will be provided and you will even be able to pick up some cooking tips. Bring your questions, maps, traveling plans. Nelly has a wealth of information to share that can make a difference in your experience of Italy.
SPRING QUARTER ONLY
One session: April 14
Monday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
PASTA, PESTO AND SAUCES
Instructor: Linda Nanfria ( lnanfria@netzero.com )
When Italians think of eating pasta, they don’t limit it to tomato sauce. Linda Nanfria, a lifelong cook of Sicilian heritage, will explain and demonstrate how to turn vegetables, seafood (and, of course, tomatoes) into spectacular sauces that will have friends and family members begging for your secrets. A 10-minute vegetable pasta will be demonstrated, along with a basic marinara sauce, with variations discussed. Then the class will make Seafood Pasta with Garlic; Roasted Red Pepper Pesto; Gremolata—a pesto with applications for pasta, soup and dips; Sicilian Pasta Timbale; as well as additional recipes. Hors d’oeuvres will be provided. Bring those leftover containers.
SPRING QUARTER ONLY
One session: April 16
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
FOOD FOR THE BODY, FOOD FOR THE SPIRIT FENG SHUI AND FOOD: EXPRESSING FRIENDSHIP
Instructor: Nelly Capra ( onehappyfamily@mac.com )
Nelly Capra is teaming up with feng shui expert Marsha Golangco and offering a joint class in which you will be able to explore, through lecture and interactive participation, the various aspects of life and learn to distinguish and express your intentions and vision both in your life and in the kitchen. In this class you will explore: how to create a harmonious environment in which food is prepared, offered and eaten; the symbolism and meaning of food—say it with food, the poetry of food; and how to design a menu expressing your intention and vision—culinary techniques to realize your menu.
SPRING QUARTER ONLY
One session: April 21
Monday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
SUSHI MAKING AT ITS BEST
Instructor: Yannette Fichou Edwards ( yannette@culinary-events.com ), ( www.culinary-events.com )
In the ten years Chef Fichou has been teaching this class, it has remained one of our most popular picks. Learn how to make Classic Maki rolls—Ahi Tuna, Shiitake, Cucumber-plus California Roll, Philadelphia Roll and more! We will also make Miso Soup with Tofu and Seaweed. Asian Cabbage will be our tantalizing salad of the evening. Sushi—for the health of your body and your brain. Bring containers for leftovers.
SPRING QUARTER ONLY
One session: April 22
Tuesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
FRENCH PROVENCAL VEGETARIAN
Instructor: Linda Nanfria ( lnanfria@netzero.com )
Discover how to make exquisite dishes which go light on herbs without losing any delicious flavors. In this class we will prepare a full meal: Eggplant Caviar on Garlic Toast, Boiled Artichokes with Herbed Aoli, Provenal Tomatoes, Pistou Soup, and Grilled Polenta with Sage and Mushroom Sauce. Hors d’oeuvres will be provided. Bring leftover containers.
SPRING QUARTER ONLY
One session: April 23
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
FOOD FOR THE BODY, FOOD FOR THE SPIRIT FENG SHUI AND FOOD: EXPRESSING LOVE
Instructor: Nelly Capra ( onehappyfamily@mac.com )
Nelly Capra is teaming up with feng shui expert Marsha Golangco and offering a joint class in which you will be able to explore, through lecture and interactive participation, the various aspects of life and learn to distinguish and express your intentions and vision both in your life and in the kitchen. In this class you will explore: how to create a harmonious environment in which food is prepared, offered and eaten; the symbolism and meaning of food—say it with food, the poetry of food; and how to design a menu expressing your intention and vision culinary techniques to realize your menu.
SPRING QUARTER ONLY
One session: April 28
Monday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
EVENING IN SPAIN
Instructor: Yannette Fichou Edwards ( yannette@culinary-events.com ), ( www.culinary-events.com )
Have you ever been to Spain? This is the closest Spanish experience you will have, without the jet lag! Tonight we will make Tapas of Smoked Almonds Stuffed in Dates Wrapped in Savory Bacon and broiled to perfection. In addition you’ll learn Roasted Red Pepper Tapenade with Olives, and a classic Paella with Chicken, Seafood and Sausages—a perfect light rendition of the Spanish dish. We will conclude with a perfect Coffee Flan, and Chef Fichou will share the best recipe for Sangria for you to try at home! Bring containers for possible leftovers.
SPRING QUARTER ONLY
One session: April 29
Tuesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
COOKING FOR SINGLES
Instructor: Yannette Fichou Edwards ( yannette@culinary-events.com ), ( www.culinary-events.com )
Cooking for one, maybe for two? No problem. Tonight you will get a chance to meet other people cooking for one in a fun informative way. We are going to make zippy, tasty chicken prepared two delicious ways, both not time-consuming after a long day at work. The first one is Chicken Saltimbocca, a flattened chicken breast with savory sage leaves, prosciutto and Parmesan cheese—light and fabulous! We will also make classic Chicken Marsala with fresh mushrooms in a pan-seared fashion with marsala—perfect for a crowd, or just you! We will also make an Avocado Salad with papaya in the avocado shell itself-fun and festive. Scallops for one? Sure, especially when it’s a sure-to-please dish made Asian style with ginger. Yum. Bring containers for possible leftovers.
SPRING QUARTER ONLY
One session: May 6
Tuesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
INDIAN COOKING
Instructors: Ramesh and Bharati Joshi
If you think Indian food is too spicy or high in fat, think again! This husband and wife chef team will take the mystery out of aromatic, mild, low fat and nutritious Indian cuisine. In this class you will learn from experts how to prepare delicious Chicken Curry, Pullao (rice), Puri (fluffy bread), Chole (spicy garbanzo beans), Aaloo Gobi (potatoes and cauliflower) and much more. Come taste and enjoy! Bring leftover containers.
SPRING QUARTER ONLY
One session: May 7
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
SOUTHEAST ASIAN CUISINE
Instructor: Yannette Fichou Edwards ( yannette@culinary-events.com ), ( www.culinary-events.com )
This class brings Thailand, Vietnam, and Myanmar together like never before! Chef Fichou has been to all these places recently and wants to share with you the secrets of: Red Thai Curry Paste with Chicken and Bamboo Shoots; Burmese Fish with Chilies, Tomatoes and Cilantro; and our chef’s absolute favorite, “Le Tonkin” Clay Pot Pork—a slow-cooked, savory, caramelized pork dish. The finale is Vietnamese Chicken Balls with Dipping Sauce and Cilantro. Bring containers for possible leftovers.
SPRING QUARTER ONLY
One session: May 13
Tuesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
INDIAN CHAAT (SAVORY SNACKS)
Instructors: Ramesh and Bharati Joshi
Chaat literally means “to lick.” Chaat is the word used across India to refer to small plates of savory snacks, typically served at the side of the road from stalls or carts. Most chaat originated in North India, but they are now eaten across the country. Some believe that the chaat in Bombay is the best; Bhel Puri, most favored among chaat, was created by Gujarati migrants to Bombay. Professional chef couple Bharat and Ramesh Joshi, Gujarati immigrants to California, will teach you mouth-watering popular chaats like Bhel Puri, Dahl Puri, Pani Puri, Chole Samosa, Dahivada Papadichaat and Sev Puri. Bring containers for leftovers.
SPRING QUARTER ONLY
One session: May 14
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
BRILLIANT, BEST, BUDGET-MINDED DISHES!
Instructor: Yannette Fichou Edwards ( yannette@culinary-events.com ), ( www.culinary-events.com )
These dishes will not break the bank, and yet are unique and taste superb. Learn some Greek cooking with this savory stylish Stew from Corfu: Beef Pastitsada, a slowly cooked dish that has tomato and cinnamon in it. Shrimp over Orzo Pasta with Scallions and Feta Cheese is a wonderful one pot dish that will have your guests asking for the recipe. Pan-seared Chicken Breast with Radicchio and Fennel Mustard Sauce is next on the menu and last, a vegetarians delight—Lentil and Brown Rice Casserole with Onions, Swiss Cheese and Fine Herbs. Serve it alone or with your favorite meat dish. Bring containers for possible leftovers.
SPRING QUARTER ONLY
One session: May 20
Tuesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
QUICK FISH AND CHICKEN
Instructor: Linda Nanfria ( lnanfria@netzero.com )
Come learn to make quick and delicious healthy meals in 20 minutes with simple recipes. Sauteeing, poaching, grilling, baking and broiling techniques will be incorporated in the creation of Tossed Salad Nioise, Chicken Vesuvio, foil packet meals with fish or chicken, Mediterranean Fish Bake, Chicken Tagine with Orange Couscous, and Baja Fish Tacos. No experience necessary; hors d’oeuvres will be provided. Bring containers for leftovers.
SPRING QUARTER ONLY
One session: May 21
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
MALAYSIAN CUISINE
Instructor: Cindy Roberts ( cinroberts@sbcglobal.net )
Travel to Southeast Asia’s culinary crossroads in this class. Malaysian cuisine encompasses flavors from India, Indonesia, Singapore and China in addition to traditional dishes of the Malay people. This will be a true adventure as together we cook Tahu Goren (Fried Bean Curd Salad), Mee Goreng (Fried Noodles with Spicy Shrimp), Murtabak (Curry Spiced Beef in Pastry), Gulai Ikan (Fish Curry with Okra, Tomatoes and Mint) and Ayam Basil (Basil Chicken). Bring containers for leftovers.
SPRING QUARTER ONLY
One session: May 28
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
SUMMER SALADS FROM AROUND THE WORLD
Instructor: Yannette Fichou Edwards ( yannette@culinary-events.com ), ( www.culinary-events.com )
Summer heat is just around the bend, and we want to make healthy, unique salads without turning on the oven, or cooktops! Tonight we will travel to some exotic places via our palates. We will prepare South Seas Thai Beef Salad that will rock your taste buds! Asian Cabbage Slaw with Snow Peas, Sliced Almonds, Cilantro and Creamy Ginger Dressing is next on the menu. Travel south of the border for spicy Spinach, Corn and Roasted Red Pepper Salad. One more winner on our trip around the world—Fusion Salad, which combines artichokes, asparagus and edamame in a delicious vinaigrette. Leftover containers you bring will be filled.
SPRING QUARTER ONLY
One session: June 3
Tuesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
SENSATIONAL SUMMER DESSERTS
Instructor: Cindy Roberts ( cinroberts@sbcglobal.net )
Enjoy summer’s bounty with the tantalizing desserts you’ll learn in this class. You can be the judge on whether they are sinful or solely sensational. To make these recipes at home, visit your local farmers’ market or your neighbor’s fruit tree. In this class we’ll explore the tricks and techniques of making Apricot Souffle, Raspberry Galette, Raspberry Brownie Cake and Sour Cream Peach Pie. Bring leftover containers to share (or not!) these treats later.
SPRING QUARTER ONLY
One session: June 4
Wednesday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
PICNIC IN THE PARK
Instructor: Cindy Roberts ( cinroberts@sbcglobal.net )
Whether you’re picnicking in the park or at a lovely concert in Stern Grove it’s nice to bring fabulous homemade dishes. In this class we’ll learn some interesting yet easy ways to spice up your next picnic. Together we’ll make Marinated Zucchini, Eggplant and Peppers with Hoisin Sauce, Spicy Chicken Noodles, Baguette Sandwich with Roasted Eggplant, Tomato with Pesto and finish off with Ooey Gooey Brownies. Bring leftover containers.
SPRING QUARTER ONLY
One session: June 9
Monday: 6:30–9 p.m.
Palo Alto HS Rm 103: $45
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