Classes February 2009 (listed in chronological order)
On this page you can view and buy classes listed for February 2009 (listed in chronological order). Click here to view and buy our Thai Cooking Series in February. Click here to view and buy our Italian Cooking Series in February and March. Click here to view and buy our our classes in March 2009. Click here to view and buy our Professional Level Series in March.
Terms and conditions: Classes are non-refundable. If you cannot attend a class for which you have registered, you must call at least 48 hours prior to the class in order to receive a class credit. 24 hour cancellations or no-shows will be billed in full.
Thai 2 with Ashley Clarke. $ 65 for 1 session ($ 175 for 3 sessions)
Thursday February 19 at 6PM (duration 3 ½ to 4 hours) For more details on this class and our Thai Cooking Series click here.
Eating Healthy and Loving it with Martha Stafford. $ 65 for 1 session
Wednesday February 25 at 10AM (duration 3 to 3 ½ hours).
This class will be repeated on Sunday March 15 at 10:30AM
In this class you will learn to make creamy soups without cream, 3 simple chicken sautés using little fat, grains in the pressure Cooker, leafy greens and roasted fruit desserts. The menu is as follows:
Root Vegetable Soup
Sautéed Chicken Cutlets with Herb Chutney, Chicken Cutlets with Marsala and Mushrooms, Chicken Cutlets with Roasted Red Pepper sauce
Quinoa, Barley and Brown Rice
Braised Collard Greens with Smoked Turkey, Kale with Mustard Seed and Tamari, Chard with Dill
Roasted Fruit Desserts
Thai 3 with Ashley Clarke. $ 65 for 1 session ($ 175 for 3 sessions)
Thursday February 26 at 6PM (duration 3 ½ to 4 hours) For more details on this class and our Thai Cooking Series click here.
Italian – The Flavors of Lombardi with Marisa Catalano$ 65 or 3 part series for $175 Friday February 27 at 6PM (duration 3 to 3 ½ hours) For menu and to view the other Italian classes click HERE.
Beginning Knife Skills with Martha Stafford. $ 45 Saturday February 28 at 10AM (duration 2 to 2 ½ hours)
Learn how to peel, slice, dice, mince, julienne & chiffonade seasonal produce. The class concludes with a light meal prepared with ingredients prepped by the students.
A follow-up course “Intermediate Knife Skills” will be taught on March 14. For details go to the March schedule.
