28 minute read
Cooking
Food & Wine
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—CECELIA, VIETNAMESE STREET FOOD
Our online classes are interactive. You are welcome to cook along in our cooking class by choosing a few or all dishes to cook with or just watch and learn, unless otherwise noted. For online classes, you will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Our in-person cooking classes will take place in the kitchen at 56 Brattle Street at a limited capacity.
COOKING
BASIC KNIFE SKILLS
Lars Liebisch | Private Chef Through a combination of demonstration and class practice, learn how to chop, dice, and slice like a pro. Chef Lars Liebisch will demonstrate cutting techniques for a variety of different vegetables. Then, you will practice on your individual cutting board. You’ll learn about the many types of knives and how to use them for different tasks. Chef Lars will show you how to sharpen your knives and how to take care of them. We’ll use all the cuts to make a nice dinner and enjoy the food at the end of the class.
COURSE CODE: KNIF Sec. 01: Monday, 6-9pm. Sep. 27 | $100
PUFF PASTRY
Evelyn Schichner | Culinary Instructor Puff pastry has multiple buttery layers baked up beautifully to light, flaky, and crispy perfection. We will make traditional full puffs from scratch. Then, turn your laminated dough into delicious turnovers, Danish, palmiers, or any creative pastries. We’ll also talk about store-bought puff pastry and quick puff, and how to use them. We’ll enjoy and take home all the pastries you make.
COURSE CODE: PUFF Sec. 01: Sunday, 11am-2pm. Oct. 24 | $65
PORTUGUESE AND HONG KONG EGG TARTS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Pastel de Nata has become Portugal’s iconic caramelized custard tarts whereas Hong Kong egg tarts are so popular with smooth and glossy tops. Pastel de Nata is using puff pastry while Hong Kong egg tart is using shortcrust pastry. In this online interactive class, we’ll start with making Pastel de Nata puff pastry from scratch. While the puff pastry is resting, we’ll make shortcrust pastry. We’ll make two types of egg custards. While we bake, we’ll make delicious Sangria to pair with Pastel de Nata. We’ll also talk about tea that can pair well with Hong Kong egg tarts.
COURSE CODE: EGGT Sec. 01: Saturday, 3-5:30pm. Sep. 18 | $65
NO KNEAD BREADS
Evelyn Schichner | Culinary Instructor Baking fresh artisan bread is a joy. But nothing is better than making bread that requires no kneading which means you will save time and energy to prepare other things for holidays. In this class, we’ll make no knead baguettes, Pain de Mie, and Pissaladière Niçoise. You’ll also learn about concepts, terms, and techniques to bake the delicious bread at home.
COURSE CODE: NOKN Sec. 01: Saturday, 11am-2pm. Dec. 18 | $100
PARISIAN MACARONS
Evelyn Schichner | Culinary Instructor French macarons are sweeping the nation! These delicate and colorful almond confectionaries will be a sweet ending to a meal or just a snack. You’ll learn step-by-step techniques to make macaron shells and two fillings including buttercream and chocolate ganache. You’ll leave the class with a box of treats.
COURSE CODE: MACA Sec. 01: Saturday, 11am-2pm. Oct. 2 | $100
JAPANESE BAKING AT HOME
Evelyn Schichner | Culinary Instructor Japanese baking techniques are unique and totally different from French or American baking techniques. With minimal ingredients, we can whip up dedicated baked goods. In this online interactive class, we’ll make Japanese roll cake with whipped cream and fruit filling. We’ll also make a famous Japanese cheese tart. These delicious baked goods pair very well with Japanese green tea.
COURSE CODE: JPBK Sec. 01: Saturday, 11am-2pm. Nov. 6 | $65
BISCOTTI AND ITALIAN COOKIES
Diane Manteca | Private Chef, Culinary Instructor Italians have a sweet tooth and their meals frequently have a sweet ending. You will learn how to make Diane’s famous biscotti and Italian cookies. Each cookie will highlight different techniques and style. These cookies will be a great addition to your holiday party or as a snack. We’ll make double baked biscotti, angelini cookies (lemon anise glazed cookies), sesame cookies, and Zaleti (Venetian Christmas cookies). The varieties of cookies are endless.
COURSE CODE: ITHO Sec. 01: Saturday, 11am-2pm. Dec. 4 | $100
OKTOBERFEST: GERMAN BAKING AND BEER PAIRING
Evelyn Schichner | Culinary Instructor Over six million people celebrate Oktoberfest every year, the largest beer festival in the world in Munich. We’ll celebrate together this year baking some fun with Chef Evelyn. We’ll make German soft pretzels, beer cheese soup, beer cheese spread, flammkuchen (known as German pizza in the US), and German apple cake, Apfelkuchen. we’ll enjoy our food together with German beer.
COURSE CODE: OKTB Sec. 01: Saturday, 11am-2pm. Oct. 9 | $125
FALL IN LOVE WITH PIES
Evelyn Schichner | Culinary Instructor Fall into the season with pies. Share the love with your friends and family with delicious homemade pies. In this hands-on class, we will learn different techniques for making pies and fillings. We’ll make Dutch apple, double crust tart cherry pie, and blueberry galette.
COURSE CODE: PIES Sec. 01: Saturday, 11am-2pm. Nov. 20 | $100
PARENT AND CHILD:
SUGAR SCIENCE EXPERIMENT
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com Science geeks and sugar fiends rejoice! During this class we will explore the science of spherification, and how the combination of sodium alginate and calcium chloride can create dessert caviar from liquids such as fruit juice or chocolate milk by forming gelatinous membranes around the liquid drops. We will also whip up a couple of different dessert foams and mousses using N2O, and learn about the reaction that occurs when protein and nitrous oxide collide. As our final experiment, we will bake two iterations of the same cookie or cake recipe; one with “table sugar,” which is comprised entirely of sucrose, and one with coconut palm sugar, which contains 71% sucrose, in order to compare and contrast how sucrose levels can affect flavor, texture, and density. Tuition is for a parent and a child.
COURSE CODE: KDSC Sec. 01: Thursday, 6-8:30pm. Dec. 9 | $80
PARENT AND CHILD: REPURPOSED HALLOWEEN CANDY SCULPTURES
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com Bring your leftover Halloween stash to this class and learn how to turn it into a candy sculpture of your design. We will melt hard candy and learn how to cast it in silicone molds, and also sculpt soft, chewy candy into flowers, fruits, and small figurines. Each parent and child pair will leave the class with their own unique sculpture that will last for many months, and can be used as a decoration, cake topper, or given as a gift. Please bring whatever Halloween candy you have—except pieces that are made of chocolate—with you to class. We will also have extra candy on hand to supplement each family’s collection. Tuition is for a parent and a child.
COURSE CODE: KDSG Sec. 01: Wednesday, 6-8pm. Nov. 3 | $80
HALLOWEEN CUPCAKES DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Come join us for this Spooktacular cupcake class. You will learn how to decorate Halloween cupcakes using buttercream frosting. You will be shown the techniques needed to create pumpkins, mummies, monsters, spider webs, and eyeballs. Bring 10-12 unfrosted cupcakes to class, as well as a box or cupcake carrier to transport finished cupcakes. Icing will be supplied by the instructor. You will take home decorating tools, including tips and bags, plus your cupcake masterpieces!
COURSE CODE: HWCP Sec. 01: Wednesday, 6-8pm. Oct. 27 | $80
CAKE DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
You’ll learn how to prepare icing, color, level, fill and frost a cake. We’ll start with different piping techniques including stars, rosettes, shells, drop flowers and leaves. Then, you’ll decorate your cake with guidance from Sandra. Bring a 6, 7, or 8 inch unfrosted single layer cake to class and a box or cake carrier to transport your finished cake. Icing and tools to use in class will be supplied. You’ll take home instructions and decorating tools including tips, bags, couplers and a cake circle.
HOLIDAYS COOKING AND BAKING CLASSES
THANKSGIVING SIDES, APPETIZERS, AND DESSERTS
Diane Manteca | Private Chef, Culinary Instructor Learn to bring your Thanksgiving side dishes to a new level! In this hands-on class, we will learn to make apricot and chestnut stuffing, root mash, sautéed green beans with sage and orange essence, cranberry chutney and pumpkin bread pudding for dessert. We will also roast a turkey breast, and make some delicious gravy to go with your dinner.
COURSE CODE: CTHX Sec. 01: Tuesday, 6-9pm. Nov. 16 | $100
EASY HOLIDAY COOKIES
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Everyone likes to have festive cookies on hand around the holidays, but it’s hard to find time to bake. With a little planning, some super simple recipes, and a few baker’s tips, you can bake a variety of cookies in a single afternoon or evening. Learn to make sugar cookies, gourmet chocolate chip cookies, coconut macaroons, no-bake rum balls, and more. We’ll experiment with rolled, cut, decorated, drop, and bar cookies. And best of all, you’ll get to take home a box of cookies.
COURSE CODE: HOCO Sec. 01: Friday, 6-9pm. Dec. 10 | $100
FRIENDS AND FAMILY SERIES:
MEXICAN TAMALES
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Homemade tamales are the real deal. They are delicious, fun, and festive. It’s a magical moment where family members gather and help assemble tamales in the kitchen. We’ll be making authentic pork tamales, chicken mole tamales, green chile and cheese tamales, and sweet tamales. We’ll learn different techniques to cook tamales and how to adapt recipes to make your own favorites. While tamales are cooking, Ploy will show how to make simple Manchamanteles mole from scratch. In this class, we encourage families, roommates, and households to attend this class and cook along together. The tuition is per device.
COURSE CODE: TMAL Sec. 01: Sunday, 2-4:30pm. Dec. 12 | $95
HOLIDAY CUPCAKES DECORATING
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Learn several hand-piping techniques to add a variety of eye-catching Holiday themed designs to your cupcakes such as poinsettias, snowmen, Santa hat and more. Using assorted decorating tips, we’ll adorn your sweet treats with vibrant, colorful icing and sugar sprinkles. Please have 10-12 unfrosted cupcakes before class. The list of supplies will be sent to you 5 days before the class starts.
COURSE CODE: CUPH Sec. 01: Wednesday, 6-8pm. Dec. 15 | $50
BOSTON CHOCOLATE HISTORY AND TASTING
Victoria Kichuk | Professional Chocophile, cocoabeantown.com Boston has many historical connections to chocolate, starting with the Revolutionary War and continuing from that point in time, including being the home of the very first chocolate factory in North Americaand the first forays into commercial white chocolate production. However, expanding our understanding of chocolate includes looking at it from a global perspective. Learn more about chocolate’s sweet local history as well as its complicated global future with this fascinating program brought to you by Victoria Kichuk of Cocoa Beantown. Be prepared to come away from this class with a whole new appreciation of this wonderful fine food!
COURSE CODE: BCAO Sec. 01: Saturday, 1-2:30pm. Dec. 11 | $65
CHARCUTERIE BOARD WITH CABOT CHEESE
Cabot Educational Team | cabotcheese.coop We eat with eyes first as we use all sensory systems—taste, smell, vision, auditory, and touch to enjoy food. A beautiful charcuterie board helps stimulate the taste bud. Let’s take the scare out of creating a deliciously creative arrangement. You’ll learn about varieties of Cabot cheese that pair well with nuts, crackers, or even salami. The cheese kit is sponsored by Cabot and will be shipped directly to your home. If you register before October 3, you will receive the kit before the class. Any registrations after October 3, the cheese kit shipping will be processed after the class which will take about 2 weeks to arrive. The kit will include 3 bars of Cabot’s award-winning cheddar cheese packed with some treats. No withdrawal is allowed after October 3.
COURSE CODE: CBOT Sec. 01: Saturday, 3-4pm. Oct. 30 | $30
MAKING PASTA FROM SCRATCH
Diane Manteca | Private Chef, Culinary Instructor Take the leap into making pasta from scratch. You’ll learn about the various flours and different hydrations. We’ll cut different styles of long and short pasta with a pasta machine or by hand. We also will delve into filled pasta including different styles of ravioli. We’ll also make roasted pepper cream sauce and Italian marinara sauce to serve with our fresh pasta. We’ll also talk about how to buy a machine and how to take care of it after use.
COURSE CODE: PASC Sec. 01: Thursday, 6-9pm. Sep. 30 | $100
COOKING WITH CAST IRON
Lars Liebisch | Private Chef Cast iron skillet is one of the chef’s favorite cookware. It maintains unparalleled heat retention as you can apply many cooking techniques to perfect your cooking. It is important to have the right techniques to maximize the nonstick properties on the cast iron. We’ll make cast iron skillet phyllo pie with squash, kale, feta and goat cheese, original dutch baby, upside-down apple tart, braised chicken in Dijon mustard sauce, sweet potato and spinach skillet with eggs, and cast iron seared steak. We’ll talk about different types of cast iron pans and how to buy, use, maintain, and—importantly—season them.
COURSE CODE: IRON Sec. 01: Monday, 6-9pm. Oct. 18 | $120
SIMPLY VEGAN
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com We’ll learn how to create quick, easy, and delicious vegan meals that are high in nutrition without being heavy on our wallets. You’ll leave with all the knowledge you need to seamlessly add more plant-based dishes without having to rearrange their lives. We’ll start with homemade pita chips from scratch served with vegetable salsa. We’ll also make vegetable coconut soup and warm cauliflower rice served with homemade soy glazed salt and pepper tofu, Nikkei ceviche, and nutritional salad. We’ll finish the class with spiced poached apples.
COURSE CODE: SVEG Sec. 01: Sunday, 3-5:30pm. Nov. 7 | $65
BEYOND BROWNIES: COOKING WITH CANNABIS
Melissa Smith | Cannabis Enthusiast, Attorney Learn about the various benefits of edible cannabis in a safe, educational, hands-on cooking and tasting experience. You’ll learn a technique for infusing oil with cannabis that you can recreate at home. We’ll use cannabis-infused cooking oil to create delicious meals. You must bring any amount of your own cannabis if you want to make your own infusions, but you have the option of observing the class without consuming cannabis. You must be 21+ to take this class. Bring your ID. Disclaimer: This class and venue are in compliance with all MA State Laws. No cannabis may be bought or sold with the venue or on the property.
COURSE CODE: WEED Sec. 01: Saturday, 5-8pm. Oct. 23 | $110
SEASONAL COOKING WITH NEW ENGLAND APPLES
Diane Manteca | Private Chef, Culinary Instructor Apples are not just for snacking. Learn to use our bounty of New England apples to create a delicious full course dinner. In this online interactive class, we will use Macintosh, Cortland, Honey Crisp and more to make our full course dinner which will include a baked brie and apple cranberry compote, butternut squash and apple bisque, maple glazed chicken with sautéed apples, mashed sweet potato, parsnip & apples and a French Normandy apple tart. We’ll talk about flavor profiles of each apple and how to substitute if you cannot find the exact apples at your local market.
COURSE CODE: CKPL Sec. 01: Friday, 6-8pm. Oct. 8 | $60
COOKING WITH THE FIRST LADIES: ROSALYNN CARTER IN THE KITCHEN
Sarah Morgan | @cookingwiththefirstladies Join Sarah Morgan who has a passion for the first ladies and learn about Rosalynn Carter and her time in the Rockin’ 70s in this online interactive class. While Sarah talks about the life and influence of first lady Rosalynn Carter and her advocate for several causes, we’ll make Rosalynn Carter’s favorite dishes including a Plains Georgia Cheese Ring, Peanut Butter Pie, and Carter’s Cornbread. We’ll finish the class with a peanut themed cocktail. You are welcome to pick one, a few, or all dishes to cook along or just watch and learn.
COURSE CODE: FTRC Sec. 01: Wednesday, 6-7:30pm. Oct. 6 | $40
VEGETARIAN ITALIAN COOKING
Diane Manteca | Private Chef, Culinary Instructor Most Italian dishes are naturally vegetarian. We are bringing the taste of Italy to your home this spring. We’ll make quick, easy, and yummy vegetarian Italian dishes that are high in nutrition and full of vegetables. We’ll start with baked tofu parmesan. We’ll also make Spezzadini (potato, green bean and cannellini stew), pizza escarole pie, vegetarian Bolognese sauce. We’ll finish the class with strawberries in amaretto sauce. You are welcome to cook along in this online class or just watch and learn. The list of ingredients needed will be sent prior to the class along with the Zoom link.
COURSE CODE: ITVT Sec. 01: Thursday, 6-8:30pm. Oct. 28 | $60
HAVANA NIGHTS: CUBAN COOKING
Diane Manteca | Private Chef, Culinary Instructor Cuban food is truly a mixed bag of wonderful tastes, combining flavors from Spain, Africa, the Caribbean, and Native American Taino food. In this hands-on class, we’ll make guiso de maiz (Cuban corn chowder), picadillo classico (Cuban savory beef), morosy christiano (rice and black beans), platanos mauros (fried plantains), and pastel de limones creollos de cazo bueso (the original key lime pie).
COURSE CODE: CBAN Sec. 01: Thursday, 6-9pm. Nov. 4 | $100
ITALIAN FALL SOUPS
Diane Manteca | Private Chef, Culinary Instructor The Italians are famous for their flavorful and healthy soups. This fall, enjoy a warm bowl of homemade soup and learn the techniques of great soup making! In this hands-on cooking class, we’ll make porcini and potato, pumpkin and farro, Italian sweet sausage and gnocchi, and Bolognese style pasta fagioli. Chef Diane will go over how to freeze and store your soups, and how to warm them up.
COURSE CODE: ISOU Sec. 01: Thursday, 6-9pm. Oct. 21 | $100
AUTHENTIC GERMAN CUISINE
Lars Liebisch | Private Chef When we think about Germany, we think about beer and bratwurst. There is more to German food than just sausage. Join Chef Lars, a native German chef, and learn how to make authentic German food. We’ll make cucumber salad with dill sour cream, German warm potato salad with bacon, Wiener Schnitzel, and Spatzle mad just like Oma. We’ll finish the class with apple strudel.
COURSE CODE: GRMC Sec. 01: Monday, 6-9pm. Nov. 8 | $120
SPANISH PAELLA
Luis de Haro | Spanish Cuisine Expert, Chef Nothing is better than homemade Spanish paella in a cozy kitchen this winter. Join Chef Luis and learn how to make the world’s most renowned rice dish, Paella Mixta. Our version contains scallops, shrimp, fish, mussels, chicken, saffron, pimientos, peas, tomatoes, and more. The palate, the nostrils, and the eyes will be highly stimulated with this dish. You are welcome to use any pan you have at home. While paella is cooking, we’ll make delicious salad and sangria. We’ll end our sweet night with Chef Luis’ famous flan.You don’t have to buy a paella pan to make paella.
COURSE CODE: PAEL Sec. 01: Friday, 6-9pm. Sep. 24 | $100
A TASTE OF SOUTHERN SPAIN
Luis de Haro | Spanish Cuisine Expert, Chef Come join chef Luis de Haro, a native chef from Spain and spend time with your beloved one and cook a delicious meal of Southern Spain. You’ll learn all about the authentic dishes and flavors of one of the most fascinating culinary regions. We’ll start with Antonia’s salmorejo (creamy gazpacho from Cordoba), pipirana de jaen (julienne of vegetables with olive oil & sherry vinegar from Jaen), chorizo al vino tinto (chorizo in red wine from Seville), and ajo colorao (red garlic fish stew from Almeria). Tuition is per pair.
COURSE CODE: SSPN Sec. 01: Friday, 6-9pm. Dec. 3 | $100
VEGETARIAN SPANISH TAPAS
Luis de Haro | Spanish Cuisine Expert, Chef Madrid of Spain is home to many vegetarian restaurants. Most tapas bars offer vegetarian tapas and some dishes are naturally vegetarian. In this class, we’ll learn various types of vegetarian tapas including tortilla paisana with exotic vegetables, a toasted tapa with sauteed mushrooms in sherry over real aioli. We’ll also make sweet versatile piquillo peppers in various ways. We’ll also make pisto manchego and a classic Spanish Flan on top of our vegetarian parade.
COURSE CODE: VTPS Sec. 01: Friday, 6-9pm. Oct. 15 | $100
TURKISH STREET FOOD: SPICE IT UP
Didem Hosgel | Chef and Owner, tastefulsini.com Let’s spice up your dinner and learn how to make Turkish street food in the comfort of your own kitchen. Join Chef Didem, our native Turkish chef, who will be teaching how to use spice in your everyday cooking with her intuitive knowledge of Turkish cuisines and her cooking experience working with Chef Ana Sortun at Sofra and Oleana restaurant. We’ll make chicken shwarma, tahini yogurt, shepard salad, and celeriac and carrot fritters. You are welcome to cook along or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: TKST Sec. 01: Wednesday, 6-8pm. Sep. 29 | $60
TURKISH KITCHEN
Didem Hosgel | Chef and Owner, tastefulsini.com Turkish cuisine is full of texture, flavors, and aroma. Join Chef Didem, our native Turkish chef, who will be teaching how to make homemade staple meals with her intuitive knowledge of Turkish cuisines and her cooking experience working with Chef Ana Sortun at Sofra and Oleana restaurant. We’ll make lentil soup and quick root vegetable pickle. We’ll also have fun rolling out manti, Turkish ravioli, with garlic yogurt and tomato brown butter.
COURSE CODE: TKHC Sec. 01: Wednesday, 6-9pm. Nov. 10 | $120
AFRICAN COOKING: FLAVORS OF CAMEROON
Mirabel Umenei | Owner and Chef, Motherland Cooking Xperience African countries are diverse in culture and rich in traditions. We’ll take you to Cameroon and experience Cameroonian culture through cooking, storytelling, and music. Join Mirabel, the founder of Motherland Cooking Xperience, the only African cultural experience in America in this online interactive class. We’ll make Cameroon chicken potato hot pot, a one-pot dish of chicken and potatoes cooked in tomato sauce, fresh herbs, and lots of vegetables. We’ll also make sweet banana puff puff and finish up our meal with a delicious cocktail. While you sip your cocktail, you’ll enjoy a live music performance from Myra Mirabel.
COURSE CODE: CMRN Sec. 01: Wednesday, 6-8:30pm. Oct. 13 | $60
SUDANESE SNACKS: SAMBUXAS, SIDE DISH, AND DRINK
Gladys Shahtou | Chef & Owner, SAMBUXA NYC, samosanyc.com Every culture has Sambuxa. Whether you want to call it samosa, sambusak, empanada, dumpling, piroshki or Spanakopita, filled pastry baked or fried is an international favorite. Join Gladys, a native Sudanese chef, and learn how to make crispy Sambuxas, multiple crispy thin layers filled with beef or sweet potato filling served with yogurt sauce. We’ll also make a side dish and delicious drink to accompany our delicious Sudanese samosas. While we cook, Gladys will share her story of African food culture and how Sudanese food got influence from across the African continent.
COURSE CODE: SABU Sec. 01: Wednesday, 6-8pm. Oct. 20 | $60
INDIAN CHICKEN CURRY
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur The richness and flavor of South Indian food is mainly attributed to the large array of spices and natural ingredients. In this online interactive class, we’ll make delicious chicken curry in 3 different ways. We’ll start with making chicken curry powder from scratch. Then, we’ll make restaurant-style chicken curry, pepper chicken curry, and south Indian chicken curry. We’ll serve the curry with steamed basmati rice. We’ll talk about the history and culture of the food in India that differentiate different styles of food and health benefits of Indian spices.
COURSE CODE: INDS Sec. 01: Sunday, 11am-1pm. Nov. 14 | $60
NORTH INDIAN FEAST
Karishma Pradhan | Cooking Instructor, Chef, homecookingcollective.com Indian cuisine is just as expansive as European cuisine. North Indian food is rich in flavors and aroma with whole spices, saffron, nuts, cream, milk, and butter. Join Karishma, our native Indian cooking instructor and learn how to make chicken makhani (butter chicken) and aloo gobi (potato and cauliflower side dish). You’ll also learn how to knead the dough to make garlic naan to serve with the curry.
COURSE CODE: INDF Sec. 01: Saturday, 11am-2pm. Sep. 18 | $100
SOUTHERN INDIAN VEGETARIAN HARVEST (THALI)
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur Experience a traditional south Indian lunch thali which includes six varieties of taste in one meal. This long-standing combination of dishes provides complete nutrition, minimises cravings and aids digestion. Join us to cook and learn this menu: Rice, a lentil based soup-like gravy made from different vegetables, a lentil based accompaniment made from bottle gourd, stir fry made with carrot and beans, a deep fry dish made with potatoes and peas and a yummy, digestive soup with tamarind juice.
COURSE CODE: TALI Sec. 01: Sunday, 11am-1:30pm. Oct. 17 | $60
DUMPLINGS AND WONTONS
Jade Li | Cooking Instructor and Chef, @yucancook Join Jade, our native Chinese instructor and learn about the fundamentals of Chinese dumplings and wontons. We’ll pinch, squeeze, and pleat our way to a succulent and satisfying meal. We will make traditional boiled dumplings served with soy dipping sauces, pan-fry others for crispy potstickers, and prepare shrimp wontons in an authentic wonton soup. Using pork, napa cabbage, Chinese chives, & seafood, we’ll make various traditional fillings from scratch. Enjoy a dumpling feast in this introductory class and take home the rest.
COURSE CODE: CHND Sec. 01: Saturday, 11am-2pm. Sep. 25 | $100
CHINESE STEAMED BAO
Jade Li | Cooking Instructor and Chef, @yucancook Steamed buns (Bao) are a popular food item in China. Chinese use steamers to make plain, savory, and sweet Bao in a variety of shapes and sizes. Steamed bao dough is a yeasted dough. We’ll make the dough from scratch and turn the dough into delicious sweet and savory steamed buns including tofu and glass noodles bao, hanamaki spring onion and Sichuan pepper bao, and red bean paste bao. You’ll learn different folding techniques and how to steam them.
COURSE CODE: BBAO Sec. 01: Saturday, 11am-2pm. Oct. 16 | $100
DIM SUM FOR BEGINNERS
Jade Li | Cooking Instructor and Chef, @yucancook Dim Sum is a popular style of Chinese cuisine. It includes snacks and small dishes of different flavors and textures along with tea over conversation. In this fun hands-on class, we’ll talk about the history, etiquette and classics of Dim Sum. We’ll make popular dim sum dishes from Jade’s hometown including steamed spareribs with rice flour, pearl meatballs, a vegetable side dish, and a tomato egg drop soup.
COURSE CODE: DIMS Sec. 01: Saturday, 11am-2pm. Nov. 13 | $110
JAPANESE RAMEN: TANTANMEN AT HOME
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com This class is not about instant ramen noodles. Instead, this class is about traditional homemade Japanese ramen where we’ll start making ramen soup broth and fresh ramen noodles from scratch. In this interactive online class, you’ll learn how to make tantanmen ramen, creamy and spicy sesame ramen. You’ll also learn how to make delicious spicy miso ground pork served with marinated soft-boiled eggs. We’ll talk about various toppings and how to apply different cooking techniques to make ramen at home. You are welcome to use chicken or meat substitutes for vegetarian or vegan. No prep work is required before class.
COURSE CODE: RAME Sec. 01: Saturday, 4-6pm. Dec. 11 | $65
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SUSHI FOR BEGINNERS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com We’ll have fun creating this art of rolling in this online interactive class together at home. You will learn every step from preparing ingredients and cooking each sushi component including sushi rice and Japanese egg roll (tamago). While we roll out 5 styles of sushi, we’ll talk about the history and culture behind this long Japanese tradition. You’ll also learn how to properly cut and serve each style of maki sushi. The packet will also include step-bystep rolling directions, guides to buy sushi-grade fish, and suggestions for fillings, proteins, and substitute ingredients.
COURSE CODE: MAKI Sec. 01: Sunday, 11am-12:30pm. Sep. 26 | $50
THAI STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com The sights, sounds, and flavors of Thailand burst through its street food. Often called the street food capital of the world, Bangkok’s signature cuisine offers unique ingredients, cooking styles, and dish garnishes. Join Ploy, a native Thai who will teach you how to make authentic recipes that Thai people cook in Thailand. In this fun interactive online class, We’ll make Thai spicy salad, green curry with chicken served with steamed jasmine rice, Pad Thai with chicken, and Thai dessert. We’ll finish our meal with Thai iced tea. This menu is also gluten free.
COURSE CODE: AROI Sec. 01: Saturday, 4-6:30pm. Nov. 13 | $65
VIETNAMESE STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Embrace the light and delicate flavors of Vietnamese cuisine known for fresh herbs, vegetables, and dipping sauces. Vietnamese dishes share common ingredients but come out differently because of different cooking techniques. In this online interactive class, we’ll make sweet and sour rainbow salad, Vietnamese caramelized chicken with ginger (ga kho), Vietnamese chicken noodle soup (pho ga), and Vietnamese avocado mousse with coconut cream (kem bo).
COURSE CODE: VPHO Sec. 01: Saturday, 4-6:30pm. Dec. 4 | $65
SINGAPORE STREET FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Let’s bring a hawker center to your kitchen and learn to make popular Singapore street food. In this online interactive class, we’ll start with making Laksa paste from scratch and turn the paste to the popular Singapore Laksa with chicken and shrimps. While we let Laksa cook, we’ll make Char Kway Teow, stir fried rice noodles with shrimps. Vegetarian and vegan options are available.
COURSE CODE: SGPR Sec. 01: Saturday, 4-6pm. Oct. 16 | $60
Custom Classes
Plan a private zoom class with CCAE! Whether it’s a team building event for your business, a loved one’s birthday, or an online hangout with friends, we can put together the perfect class for you. Find out more at ccae.org/about/rentals.
VEGETARIAN INDONESIAN FOOD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com Indonesia food is full of diverse cultures and traditions. The food is different in each region and incorporates a lot of spices, fresh herbs, and fresh ingredients. In this online interactive class, we’ll make Balinese and Javanese food from scratch including the spice herb paste. We’ll make sambal goreng tempeh (sweet and spicy tempeh in tomato sauce), Jukut Jepang Bali (Balinese chayote soup), Sayur Lodeh (vegetable curry), and Longtong (rice cake). We’ll finish the class with bubur sumsum, creamy rice pudding with palm sugar syrup. While we cook, we’ll talk about the differences between Balinese and Javanese cooking styles.
COURSE CODE: INDO Sec. 01: Saturday, 3-5:30pm. Sep. 25 | $65
FERMENTATION WORKSHOP: TEMPEH
Norah Ylang | Fermentationist, Educator, @fermentsbynorah Fermented foods are rich in probiotic bacteria and enzymes that help maintain intestinal flora, improve the digestive system, and enhance the immune system. Some are instead rich in prebiotics such as tempeh. Join Norah, our fermentation expert, who will guide you through the process of fermenting tempeh. While we prepare the tempeh, Norah will discuss the science and history of tempeh. You are welcome to make tempeh along or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: VFTP Sec. 01: Saturday, 3-5pm. Oct. 2 | $50
FERMENTATION WORKSHOP:
MISO, AMAZAKE, AND SHIO KOJI
Norah Ylang | Fermentationist, Educator, @fermentsbynorah Fermented foods are rich in probiotic bacteria and enzymes that help maintain intestinal flora, improve the digestive system, and enhance the immune system. Some are also rich in prebiotics thanks to a mold known as koji. Join Norah, our fermentation expert, who will guide you through the process of making three short-term koji ferments: shio koji, miso, and amazake. Norah will explain about the science and history of koji and their different applications. You are welcome to pick one or two or all to make along or just watch and learn. The list of ingredients needed will be emailed to you prior to the class along with the Zoom link.
COURSE CODE: VFSY Sec. 01: Saturday, 3-5pm. Oct. 23 | $50
HISTORICAL TOUR AND PIZZA IN NORTH END
Elliot Savitzky | Culinary Instructor, Chinatown Expert This historical tour is as much about history as it is about pizza. We’ll learn about the history of the North End and wind up sampling pizza from 3 of the best pizza restaurants. We’ll talk about history from the 17th century by visiting many sites within the one square mile of the neighborhood. The tour will convene on Cross Street between Hanover and Salem Streets. The tuition includes the cost of pizza, taxes, tip, and admission fee to the Old North Church (depending on Covid restrictions at that time.) The instructor will send a welcome information package via email one day prior to the class.
COURSE CODE: NRTH Sec. 01: Saturday, 10:30am-2:30pm. Oct. 2 | $90
