# 37 Thai Street Food (NEW CLASS)
partial participation

Thai cuisine brilliantly uses the law of opposites: pairing hot foods with cool raw vegetables, savory specialties with sweet/spicy chile sauces, and rich, smooth coconut milk with tangy broths. Tonight we’ll make four curry pastes from scratch and, building on this foundation, prepare an array of popular Thai street food that’s in every way comparable to what is sold in the markets of Bangkok and Chiang Mai. Vegetable Pad Thai; Seitan Satays with Thai Peanut Sauce; Spicy Fish Cakes with Honey-Chile Sauce; Galangal Coconut Chicken Soup; Savory Bites in Wild Pepper Leaves (subject to market availability); Pickled Cucumbers; Yellow Curry Shrimp; Vegetables with Green Curry; Mango- Coconut Sorbet; and Durian (Southeast Asia’s beloved yet feared tropical fruit ---subject to market availability). (Some fish, organic chicken & eggs will be used; Thai beer will be served.)

a) Friday, October 16, 6:00 – 9:30 p.m. - or -
b) Saturday, March 27, 1:00 – 4:30 p.m.
Instructor: Jay Weinstein
Fee: $115

# 40 Authentic Indian Curries (NEW CLASS)
hands-on

Curry is a traditional Indian style of cooking in which food is braised with seasonings over low heat and not – as most of us think - a yellow spice that comes in a jar. We’ll make four classic curries, along with exotically spiced side dishes, griddle-baked traditional bread, and the welcome coolness of gingered ice cream. Chicken Curry; Goan Green Coconut Curry with Shrimp; Gujarat-Influenced Sprouted Mung Bean Curry; Northern Style Halibut Spinach Curry; Coconut Green Beans with Mustard Seeds; Cardamom Basmati Rice; Walnut and Yogurt Chutney; Aloo Paratha (Potato-Stuffed Griddle Bread); and Ginger Ice Cream. (Some fish, organic chicken, dairy & eggs will be used; beer will be served.)

a) Wednesday, December 9, 6:30 – 10:00 p.m. - or -
b) Thursday, March 4, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115

# 47 A Festive Italian Menu
hands-on

From one of the world’s most beloved cuisines comes a class that is perfect for the most elegant holiday dinner or just about any time. This meal has something special for both vegetarians and seafood lovers. You’ll learn many techniques for making famous classic dishes with new and interesting twists. Bruschetta with Peperonata; Watercress, Apple and Endive Salad with Gorgonzola; Ribolita Soup (Hearty Tuscan White Bean and Vegetable Soup); Baked Flounder-Pistachio Pesto Roll-Ups; Pumpkin-Portobello Lasagna; Broccoli Rabe with Balsamic-and Rosemary-Roasted Cherry Tomatoes; Braised Cipollini Onions and Grapes in Agrodolce Glaze; and Browned Butter Chocolate Nut Sandwich Cookies. (Organic eggs, dairy and fish will be used; wine will be served.)

Thursday, February 4, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 48 Spices: The Heart and Soul of Indian Cuisine
partial participation

Spices, spices, spices...they are the heartbeat of Indian cooking. A single dish may contain ten or more, exquisitely blended to excite the senses. Explore the many roles spices play in this delicious cuisine with its complex flavors. Richard will discuss the major spices found in the Indian pantry, their supporting cast of aromatics, and other ingredients like coconut and tamarind. As we taste each delicious dish, we’ll experience the brilliant interplay of India’s signature spices. Chole Masala with Green Chile and Cilantro; Tempeh (or Salmon) Baked in Spiced Coconut Milk; Roasted Cauliflower with Ginger, Cumin, Turmeric & Tamarind; Stir-Fried Greens Bangladesh Style (with Black Mustard Seeds, Cumin, Fennel, Fenugreek & Onion Seed); Basmati Rice Pilaf with Cinnamon and Clove; Baked Saffron Custard with Candied Pistachios; and Chai. (Organic dairy & fish will be used; beer will be served.)

Friday, February 12, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $110

# 49 Traditional Indian Breads
hands-on

They can be rich and flaky, puffed and steamy, herbed and crisp, or so delicate they shatter at a touch. But in all their incarnations, hot Indian breads are the perfect accompaniment to Indian food. From the first sip of soup to the last bite of curry, chapati, naan, paratha, and poori are there, a calming presence in the whirl of colors, textures and tastes. We’ll make these traditional breads using authentic ingredients and time-honored techniques. And, because opposites attract, we’ll also make a spicy dhal, herbed and fruit chutneys and a cooling raita. Chapati, Naan, Aloo Paratha; Dahi Poori; Dhal Makhani with Ginger, Green & Black Cardamom and Cinnamon; Mint Chutney; Pear Chutney; and Cucumber Raita. (Organic dairy will be used.)

Saturday, February 20, 1:00 – 4:30 p.m.
Instructor: Richard LaMarita
Fee: $105

# 50 Vegetarian Sushi – Roll Your Own
hands-on

Aside from its pleasing balance of flavors, textures and fresh ingredients, good sushi impresses us as a marvel of construction and presentation. Here’s your opportunity to learn to make it at home. With Mamie’s guidance, you will make thin rolls, inside-out rolls, Inari-zushi and hand rolls using fresh vegetables and other authentic Japanese ingredients such as gourd, shiso leaf, pickled plums and dried shiitake mushrooms. As a special bonus, Mamie will divulge her knowledge of the private language or code sushi restaurant chefs and wait staff share to communicate and calculate the price of your meal. (Sake & optional organic eggs will be used.)

Wednesday, March 10, 6:30 – 10:00 p.m.
Instructor: Mamie Nishide
Fee: $105

# 51 Handmade Pasta – Now That’s Italian
hands-on

Learn the closely guarded secrets of making homemade pasta the way Italian nonnas have for generations. Pasta expert Stefania Patinella will teach you the easy way to make your own pasta dough from various flours to achieve a variety of textures and how to form traditional shapes such as roll-offthe- fork cavatelli, stuffed ravioli, fettuccine, and agnolotti. You’ll also learn useful techniques for mixing and rolling pasta – by hand and by machine. Finally, as a finishing touch you’ll prepare a salad and traditional sauces to accompany your pasta. Cavatelli with Vegetarian Bolognese; Winter Squash- Stuffed Ravioli with Butter-Sage Sauce; Fettuccine with Porcini Mushrooms, Garlic, Olive Oil and Peppers; Agnolotti with Ricotta and Spinach; and Arugula, Fennel and Orange Salad with Balsamic Vinaigrette. (Organic eggs and dairy will be used and wine will be served.)

Thursday, March 11, 6:30 – 10:00 p.m.
Instructor: Stefania Patinella
Fee: $105

# 52 Hand Stretched Strudel From Around the World
hands-on

Hungarian native, chef, and author of the upcoming book Sensual Strudel, Vera Eisenberg will teach students the art of hand-pulled strudel dough as she discusses not only Hungarian strudel, but strudel from other parts of the world. So, from a four-inch piece of dough, with amazement and lots of laughter, students will stretch and pull this remarkable strudel dough to paper thinness to cover a 36” x 36” table and prepare the following world-class strudels: Hungarian Poppy Seed Strudel; Moroccan Apple-Cardamom Strudel; German Custard-Cheese Strudel with Rum Raisins; Greek Wild Greens and Feta Cheese Strudel; and Israeli Ashkenazi Potato Strudel. (Some organic eggs and dairy will be used and wine will be served.)

Tuesday, March 23, 6:30 – 10:00 p.m.
Instructor: Vera Eisenberg
Fee: $110

# 40 The Delectable Dosa: The Art of Making Indian Crepes
hands-on

Long before the advent of American fast food, there was the dosa – a crispy crepe made from rice and lentils. This crunchy, tangy wrapper perfectly complements an array of light yet savory fillings that are perfect for a quick meal. These crepes are satisfying in a way that no burrito or wrap ever could be. We’ll make a variety of dosas and round out our meal with chutneys and a sambar. Traditional Dosa Batter; Dosa Fillings: Spiced Potatoes with Turmeric, Black Mustard Seeds and Cumin; Curried Cauliflower and Spinach; Fricasse of Artichoke Hearts, Fava Beans and Onions; and Avocado, Watercress, Goat Cheese and Olives. Chutneys: Coconut; Tamarind; and Mint; Sambar of Yellow Lentils and Seasonal Vegetables; and Mango- Banana Lassi. (Organic dairy will be used and beer will be served.)

a) Sunday, April 18, 1:00 – 4:30 p.m.
- or -
b) Thursday, July 22, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $110

# 41 The Cherry Blossom Bento Box (NEW RECIPES)
hands-on

It’s April in Japan; cherry blossoms are everywhere and so is Ohanami – cherry blossom viewing. To celebrate this joyful national pastime, Mamie has created an almost-vegan cherry blossom-themed bento box class. Join her in preparing this traditional picnic meal served in a box and learn the lore of Ohanami. Using authentic Japanese ingredients, you’ll prepare Yuba Sansho Yaki (Grilled Yuba and Spinach Roll with Sansho); Nanohana Ohitashi (Spring Greens cooked in Dashi); Renkon Sunomono (Quick-Pickled Lotus Root); Haruno Nishime (Braised Spring Vegetables using Frozen Tofu); Hanami Dango (Tri-Colored Dumplings using Shrimp, Seaweed and Chicken); Onigiri (Japanese Rice Ball wrapped in Nori); andSakura Mochi (Homemade Cherry Blossom Mochi). (Vegan menu except one recipe which uses fish, organic eggs & chicken; sake will be served.)

Thursday, April 22, 6:30 – 10:00 p.m.
Instructor: Mamie Nishide
Fee: $110

# 42 Greek Island Vacation
hands-on

Aren’t you about ready to be transported to the Greek Islands? There’s nothing to pack except for your eager appetite on this tour of the best cuisine these glorious islands have to offer. On this trip you’ll learn how to make a fabulous Greek-inspired menu laced with the freshest flavors of the Mediterranean and Aegean Seas. Sesame-Encrusted Saganaki with Olive-Mint Relish; Chickpea Cakes with Red Pepper Skordalia; Hortopita; Halibut Braised with Pine Nuts, Saffron and Currants; Oregano-Roasted Potato Fans with Tzatziki; Thyme-Braised Baby Artichokes with Morel Mushrooms and Peas; and Baklava Cups with Almond Tapioca Pudding and Strawberry Rhubarb Compote. (Some fish, organic eggs & dairy will be used & wine will be served.)

Monday, May 3, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 43 The Festive Flavors of Cinco de Mayo
hands-on

Let’s party Mexican style! When it comes to the cuisine of Mexico, every day is a salute to the palate and a time for celebration. In this class, students will make two versions of signature sauces served during special Mexican events: a red chile paste to swirl into a variety of dishes, and a green mole as a topping for the fish and stuffed peppers. Tortilla Soup; Strawberry Guacamole with Jicama Chips; Asparagus Quesadillas with Red Chile Salsa Paste; Smoky Caesar Salad with Manchego and Pine Nuts; Black Bean-and Plantain- Stuffed Red Peppers; Coconut-Cornmeal Crusted Tilapia with Tomatillo-Pumpkin Seed Mole; and Coconut Flan with Roasted Banana-Chocolate Sauce. (Some fish, organic dairy and eggs will be used; Mexican beer will be served.)

Wednesday, May 5, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 44 The Fabled Foods of North Africa (NEW CLASS)
hands-on

North Africa tantalizes the senses with brilliant colors and glorious aromas and flavors. Whatever your culinary persuasion, you’re sure to enjoy this splendidly seasoned feast. Tonight, the best-loved dishes of Egypt, Morocco, Libya, and Tunisia are our stepping stones. Bissara (Egyptian and Moroccan Dried and Split Fava Bean Purée) with Pita Toast; Baked Koshari Stuffed Peppers (Egyptian National Dish of Lentils, Rice, and Pasta); Lamb Kofta and Bulgur-Red Lentil Kofta (Sautéed Spicy Patties) with Tahini Sauce; Homemade Preserved Lemons; Braised Moroccan Fish Tagine with Olives and Preserved Lemons; Tunisian Carrot, Olive, and Radish Salad with Cumin, Paprika and Cilantro; andBasbousa (Yogurt Semolina Cake with Lemon Syrup). (Some pastured lamb, fish, organic eggs & dairy willeach be used in one recipe; wine will be served.)

Thursday, May 13, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115

# 45 Homestyle Chinese Vegetarian Cooking
partial participation

Fresh, delicious, comforting and easy-to-prepare dishes have always been the hallmark of Chinese home cooking. Wai will show you how to create a variety of authentic healthy and flavorful dishes that are sure to satisfy every appetite. You’ll learn essential techniques like stir-frying, steaming, and braising as you become familiar with ingredients like daikon, mung bean noodles, fermented black beans, and Asian sauces. Steamed Shiitake & Cabbage Dumplings with Soy- Rice Vinegar Sauce; Bean Curd Rolls “Vegetarian Duck” Stuffed with Dried Shiitake Mushrooms and Bamboo Shoots; Stewed Daikon with Homemade Chinese Five-Spice Blend; Stir-Fried Mung Bean Vermicelli with Bell Peppers; Fresh Wild Mushrooms and Silken Tofu in Black Bean Sauce with Baby Bok Choy; Steamed Jasmine Rice; and Sweet Potato Rice Balls in Sweetened Coconut Soup. (Vegan)

Wednesday, May 19, 6:30 – 10:00 p.m.
Instructor: Wai Chu
Fee: $105

# 46 Handmade Pasta – Now That’s Italian
hands-on

Learn the closely guarded secrets of making homemade pasta the way Italian nonnas have for generations. Pasta expert Stefania Patinella will teach you how to make your own pasta dough from various flours to achieve a variety of textures and how to form cavatelli, ravioli, fettuccine, and agnolotti.You’ll also learn how to mix and roll pasta – by hand and by machine. Cavatelli with Vegetarian Bolognese; Squash-Stuffed Ravioli with Butter-Sage Sauce; Fettuccine with Porcinis, Garlic & Peppers; Agnolotti with Ricotta & Spinach; and Arugula, Fennel & Orange Salad with Balsamic Vinaigrette. (Organic eggs & dairy will be used; wine will be served.)

Friday, June 4, 6:00 – 9:30 p.m.
Instructor: Stefania Patinella
Fee: $110

# 47 Tasting Cultures Along the Ancient Spice Routes
partial participation/colorful discussion

Do the intoxicating scents of spices strike deep notes within you? Then follow your nose and taste buds to these two exceptional classes to help the remarkable Sarah Khan recreate different spice mixtures from points along the ancient spice routes. Exploring the tastes, textures and fragrances of dozens of spices, you’ll learn all about their medicinal and culinary properties and why these treasured seasonings were once prized as highly as gold. Then you’ll roast, grind, and assemble your blends and help Sarah prepare a fabulous meal that showcases each spice mixture in a dish from its country of origin. Steeped in history and tantalizing aromas and flavors, you’ll take home a packet of each spice blend, handouts and recipes from this unforgettable culinary/cultural celebration.

a) Ancient Persia, Northern India & Southern India – Spice Mixtures and Recipes: Persian Advieh in Fragrant Basmati Rice; Yogurt and Eggplant Dip; andTomato, Cucumber and Herb Salad. North IndianGaram Masalain Grilled Chicken Marinated in Spiced Yogurt with Cilantro, Tamarind and Pomegranate Chutney. South IndianSambar Powderin Split Pigeon Pea Sambar. (Organic poultry and dairy will be used.)

Monday, June 14, 6:30 – 10:00 p.m.

b) The Levant (Lebanon, Israel, Palestine, Jordan, and Syria) & North Africa – Spice Mixtures and Recipes: LevantZa’tar and Baharat; Tabbouleh Salad. North AfricanHarissa, Preserved Lemons, Moroccan Ras al- Hanout, Spiced Charmoula; Chicken Tagine with Ras al- Hanout, Preserved Lemons and Green Olives; andBaked Charmoula-Marinated Fish with Potatoes and Tomatoes. (Some organic poultry and fish will be used.)

Tuesday, September 28, 6:30 – 10:00 p.m.
Instructor: Sarah Khan
Fee per class: $110

# 48 Sunny Days in Provence
hands-on

Inspired by the lush Provençal landscape and the native passion for food, the cuisine of Provence is renowned for its vivid colors and tastes. With so many fresh, natural ingredients available, it’s no wonder that so many brilliant and familiar dishes originated there. In this class, you’ll learn to make pizza dough, roll gnocchi, work with phyllo, and more. Meal-In-A-Pot Vegetable Soup with White Beans and Basil Pistou; Pissaladiere (Caramelized Onion Pizzas with Roasted Peppers and Olives); Swiss Chard Gnocchi with Sage Butter; Roasted Asparagus with Balsamic-Pine Nut Reduction; and Light-As-A- Feather Chocolate Mousse with Chocolate Phyllo Cigars. (Some organic eggs & butter will be used; wine will be served.)

Monday, June 28, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 49 Spices: The Heart and Soul of Indian Cuisine
partial participation

Spices, spices, spices…they are the heartbeat of Indian cooking. A single dish may contain ten or more, exquisitely blended to excite the senses. Richard will discuss the major spices found in the Indian pantry and their supporting cast of aromatics. And as we taste each delicious dish, we’ll experience the brilliant interplay of India’s signature spices. Carrot and Onion Curry with Black Mustard Seeds, Ginger and Fennel; Coconut Green Beans with Turmeric, Chiles and Urad Dhal; Bengal-Style Red Lentil Dhal with Cumin, Fenugreek and Red Chile; Kerala Shrimp with Curry Leaves; Cinnamon Basmati Rice Pulao with Raisins and Cashews; Pineapple Chutney; and Carrot-Saffron Halva with Pistachio Nuts and Rose Water. (Organic dairy & optional fish will be used; beer will be served.)

Thursday, July 1, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $110

# 50 Persian Cooking for the Modern Table (NEW RECIPES)
partial participation

Sour cherries, pomegranate syrup, nigella seeds, saffron, barberry, rosewater – these are but a few of the unique ingredients that define Persian cooking. Throughout the centuries, the Persian Empire (modern-day Iran) freely mingled its rich culture with those of China, India, and Eastern Europe. This resulted in a vibrant, delicious and exotic vegetable-centered cuisine. Sour Cherry Spritzers; Cold Pistachio Soup with Mint and Leeks; Radish, Feta and Herb Salad with Pomegranate Syrup-Nigella Seed Vinaigrette and Flatbread; Seared Tempeh Kebabs with Turmeric-Spiced Oil and Mint-Cilantro-Lime Sauce; Saffron, Barberry and Apricot Rice Pilaf with Crispy Potato Crust; and Rhubarb and Rosewater Ice Cream. (Organic eggs & dairy will be used.)

Tuesday, July 20, 6:30 – 10:00 p.m.
Instructor: Louisa Shafia
Fee: $110

# 51 The Very Best of New Mexico (NEW CLASS)
partial participation

While we can’t whisk you off to beautiful Santa Fe for the evening, we can transport you there through Tricia’s food and lore of the Southwest. You’ll learn how to use time-honored techniques and authentic ingredients as you help Tricia prepare enchiladas, quesadillas, posole, a variety of salsas and other regional specialties, and how to pair wines with these dishes. Calabacita Corn Cakes with Queso Blanco Salsa; Black Bean Enchiladas with Tomatillo Sauce; Jicama, Radish and Chayote Salad with Lime Vinaigrette; Quesadillas with Goat Cheese, Pepitas & Red Chile Salsa; Smoky Posole with Lime & Queso Fresco; Salsa Verde and Smoked Tomato Salsa served with Corn Chips; and Dark Chocolate, Pine Nut, and Blue Corn Torte (Dairy will be used; wine will be served.)

Wednesday, July 21, 6:30 – 10:00 p.m.
Instructor: Tricia Brown
Fee: $105

# 52 Healthy Japanese Cooking - Vegan and Gluten-Free (NEW CLASS)
partial participation

The Japanese enjoy some of the world’s healthiest and tastiest food. Their longevity-renowned cuisine features fresh land and sea vegetables, rice, beans, tofu, and enzyme-rich fermented foods, enlivened with delicious homemade sauces. Today you’ll explore the health virtues of daikon, kombu, miso, burdock, and other traditional ingredients; learn how to make perfect brown rice and roll gorgeous vegetarian sushi like an expert; help Chef Hideyo make warishita and ponzu sauces and dashi stock from scratch; and learn the secrets for making wagashi, Japanese sweets that are tiny works of art and use all natural ingredients. Cold Sesame and Cucumber Miso e Noodles; Suno-Mono (Seaweed, Radish and Shiso Salad) with Homemade Ponzu Sauce; Roasted Age-Bitashi; Kinpira-Gobo (Sautéed Shredded Burdock Root and Carrot) with Homemade Warishita Sauce and Sesame Seed; Pan-Fried Tofu Steak with Grated Daikon Sauce; Naturally Pink Vegan Sushi Roll; and Wagashi: Shiro-Goma-Mizu-Yokan. (Vegan & Gluten- Free)

Wednesday, July 28, 6:30 – 10:00 p.m.
Instructor: Hideyo Yamada
Fee: $105

# 53 Vegetarian Tapas Party
hands-on

The Spanish tradition of tapas – small plates of beautiful food to be nibbled with cocktails or between lunch and a late dinner – has found a second home in American food culture. These irresistible finger foods make perfect hors d’oeuvres or appetizers. If you love to entertain – or just want to enjoy these for yourself – you won’t want to miss this opportunity to create a dozen or more all-vegetarian tapas. And Jay’s croqueta and fritter techniques adapt beautifully to other types of dishes. Come and learn how to make Garlic-Laced Mushrooms; Spinach Fritters; Patatas Bravas; Caramelized Onion Toasts; Crispy Battered Zucchini; Sweet Carrot Tempura; Stuffed Squash Blossoms; Fresh Bean Purée with Assorted Raw Vegetables; Poached Asparagus with Goat Cheese, Chives and Olive Oil; Truffled Celeriac Bites; Tiny Greek Salads on Endive Leaves; and Vegetarian Croquetas Filled with Creamy Tempeh Bits. (Some organic eggs, dairy & alcohol will be used; sangría will be served.)

Friday, September 3, 6:00 – 9:30 p.m.
Instructor: Jay Weinstein
Fee: $110

# 54 Handmade Pita Bread + The Best of the Middle East
hands-on

Pita is the original “hold everything” bread which splits open to form a pocket. Learn how to prepare these whole-grain and wholly nutritious breads from scratch. Then, you’ll partner them with the following quintessential Middle Eastern dishes: Handmade Light and Airy Whole Wheat Pita Bread; Dukka (Nut, Seed, and Spice Dipping Sauce); Israeli-Style Hummus with Ful Medames; Braised Chickpeas with Spinach and Preserved Lemons; Pita Fattoush Salad with Dates, Hazelnuts, and Optional Feta; Quinoa Tabouli; Smoky Baba Ghanoush; and Pan-Fried Falafel with Tarator Sauce. (Vegan; optional dairy will be used in one recipe; wine will be served.)

Friday, September 10, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $105

# 55 Extraordinary Mexican Regional Cuisine (NEW CLASS)
partial participation

Gathered from the regions of Oaxaca and the Yucatán, these authentic dishes will introduce you to the lively flavors of a rich and varied cuisine. Every sumptuous mouthful has a tale to tell and a new taste to impart. You’ll learn what to do with nopales, how to prepare masa and make tamales, cook with tomatillos, and work safely with a wide variety of fresh and dried chiles. Stretch your knowledge of Mexican food with Avocado-Tomatillo Salsa with Corn Chips; Spicy Squash Soup with Cilantro-Tofu Crema and Chile Pepitas; Nopales, Poblano and Corn Salad with Jalapeño-Citrus Vinaigrette; Chile Rellenos filled with Brown Rice & Black Bean Guajillo Red Chile Sauté; Corn Tamales stuffed with Mexican Vegetables, Optional Cheese & Red Chile Sauce; and Mexican Chocolate- Chile Mousse. (Vegan; optional dairy will be used.)

Wednesday, September 15, 6:30 – 10:00 p.m.
Instructor: Tricia Brown
Fee: $105

# 56 Authentic Moroccan
hands-on

Myra shares her passion for this North African cuisine famous for its aromatic spices, piquant condiments, healthful grains, herbs and greens. You will make couscous from scratch in a couscousier; prepare an authentic charmoula herb and spice blend; and create a fiery red pepper harissa sauce. Come with us to Marrakesh! 7-Vegetable Stew with Traditional Moroccan- Style Steamed Couscous (Vegetarian and Chicken versions) with Harissa; Baked Fish in Charmoula; Chickpeas in Charmoula Vinaigrette; Orange and Carrot Salad with Rose Water; Tri-Colored Roasted Pepper Salad with Preserved Lemons; and Citrus Semolina Cookies with Drizzled Chocolate. (Fish & optional organic chicken will be used; organic butter & eggs will be used in the dessert; wine will be served.)

Thursday, September 16, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 57 Bold Southwest Vegetarian Entrées
hands-on

As the change of weather looms ahead, this is a great time for these Southwestern just-spicy-enough, somewhat heartier vegetarian main dishes. Guided by Myra, you will stuff chiles, make tamales, roast vegetables, layer tortillas, bake muffins, and way more. These recipes will serve you tirelessly from summer's end right through to spring. Chile Rellenos with Red Ancho Sauce; Vegetable Tortilla Casserole with Anasazi Beans and Tomatillo Sauce; Fresh Corn Tamales with Avocado Salsa; Southwest-Style Roasted Ratatouille over Green Chile-and Corn-Studded Polenta; Eggplant Chili with Corn Muffins; Green Salad with Spiced Pecans and Yellow Pepper Vinaigrette; and Spiced Chocolate Espresso Pudding. (Organic dairy and eggs will be used in some recipes and beer will be served.)

Friday, September 24, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 58 Opa! Classic Greek-Cypriot Meze
hands-on

“Opa” is a Greek word expressing joy and celebration. In Greece, Cyprus, and throughout the Eastern Mediterranean, you’ll hear it often as family and friends enjoy meze – small savory dishes nibbled with a glass of spirits at local tavernas. More than just a snack, mezethes are a key element of this joyful bonding. Our bonding begins with grilled halloum, whole grain pita toasts, and a shot of ouzo as Rea explains how the Mediterranean diet contributes to health and well-being. Tahini Dip (Ground Sesame Seeds with Lemon Juice & Garlic); Talattouri (Yogurt-Cucumber-Garlic Dip); Elliniki Salada (Greek Salad); Dolmadhes Yalantzi (Brown Rice-Stuffed Grape Leaves with Pine Nuts); Garithes Sti Shara (Grilled Shrimp with Lemon, Garlic and Olive Oil); Spanakotyropitakia (Individual Spinach/Cheese Triangles); Eliopita (Olive Pie) andLokmadhes (Honey Balls). (Some organic eggs, dairy, and fish will be used; ouzo will be served.)

Thursday, September 30, 6:30 – 10:00 p.m.
Instructor: Rea Varveris
Fee: $110