33 minute read
FOOD & WINE
Demo
Gluten-Free Vegetarian
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Vegan
“Nicely curated recipes, well presented, with cooking tips and techniques snuck in along the way.” —NATALIE S., ONE-POT MEALS WITH CAST IRON
Our online classes are interactive. You are welcome to cook along in our cooking classes or just watch and learn, unless otherwise noted. For demonstration
classes, you are welcome to cook along but due to timing and format, instructors may not be able to troubleshoot any issues in real time. You will receive a link and recipe packet prior to the class. For curbside pickup classes, the pickup location is at CCAE, 56 Brattle Street, Cambridge. Nothing is better than the buttery aroma in the kitchen during the win-
COOKING
BASIC KNIFE SKILLS DEMONSTRATION & DISCUSSION
Lars Liebisch | Private Chef Demonstrations by professional chef, Chef Lars, will show you how to chop, dice, and slice. He will show you how to cut different vegetables. You’ll learn about the variety of knife almond confectionaries will be a sweet ending to your homemade
types, how and for which tasks to use them. Chef Lars will show you how to sharpen your knives at home and how to take care of them.
COURSE CODE: KNIF Sec. 01: Monday, 6:30–8:30pm. Jan. 11 | $60
ARTISAN BAKING AT HOME
Evelyn Schichner | Culinary Instructor Nothing is better than baking fresh artisan bread at home before holidays. In this online interactive class, we’ll tackle artisan yeast breads from around the Mediterranean, including baguettes, batards, and cream. You have to have puff pastry before class. You’ll receive a
focaccia. You’ll learn about concepts, terms, and techniques to bake the delicious bread at home. During the first part of the class, Chef Evelyn will show you how to shape the dough and bake the dough. In the second half of the class, you are welcome to make the dough along. You’ll let the dough rise and bake the dough after the class.
COURSE CODE: ARTI Sec. 01: Sunday, 10am–1pm. Mar. 14 | $55
CROISSANT AT HOME
Evelyn Schichner | Culinary Instructor Spend your Saturday at home learning how to make an assortment of flakey ham and swiss croissants, and decadent chocolate croissants. We’ll also talk about how to store the dough and croissant for later. During the first part of the class, Chef Evelyn will show you how to turn the dough into different shapes and flavors. In the second half of the class, you are welcome to make the yeasted dough along and laminate the dough. You’ll finish the rest of the lamination and bake the croissant after the class.
COURSE CODE: ICRC Sec. 01: Saturday, 12:30–3:30pm. Mar. 27 | $55
WINTER SAVORY PIES
Jacqueline Church | Cooking Instructor, Private Chef ter. In this online class, you’ll learn how to make savory pies including Shepherd’s Pie with piped potato topping, rich vegetable pot pie with puff pastry crowns, and Chilean Pastel de Choclo—Beef and corn pie. We’ll talk about how to store the pies.
COURSE CODE: WPIE Sec. 01: Thursday, 6–8:30pm. Jan. 14 | $60
FRENCH MACARONS AT HOME
Evelyn Schichner | Culinary Instructor French macarons are sweeping the nation. These delicate and colorful meal. In this online class, you’ll learn step-by-step techniques to make shells and various fillings including Swiss buttercream and ganache. Impress your family with your delicious macarons.
COURSE CODE: IMCR Sec. 01: Friday, 6–8:30pm. Feb. 19 | $60
GATEAU ST. HONORÉ
Evelyn Schichner | Culinary Instructor Stay sweet and learn how to make St. Honoré, a classic French dessert that combines essential French pastry techniques into one dessert. You’ll learn how to make puff pastry, pate a choux, pastry cream, caramelized sugar, and whipped exquisite sweet and savory croissants, including almond croissants,
recipe to make puff pastry on your own or you are welcome to buy a store-bought puff pastry.
COURSE CODE: STNR Sec. 01: Sunday, 1–4pm. Jan. 17 | $55
ROYAL ICING BRUSH EMBROIDERY COOKIES
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Brush embroidery is impressive on a cake or a cookie for any celebration. This simple and easy-to-do lace effect achieves a dramatic result. You’ll learn how to create brush embroidery using royal icing on cookies. This paintbrush technique will create a stunning look on your cookies. We’ll practice the technique then create your design onto your cookies.
COURSE CODE: BRBM Sec. 01: Thursday, 6–7:30pm. Feb. 25 | $40
MASTERING BUTTERCREAMS
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
There are many different types of buttercream and each one of them is good in a different way. In this online interactive class, we’ll make our familiar American buttercream. Then, we’ll make fluffy Swiss meringue buttercream. Then, we’ll make fluffier and stable Italian buttercream. You’ll learn different techniques to make them and we’ll talk about how to store the buttercream for your future use. You are welcome to make buttercreams along or just watch and learn.
COURSE CODE: FROS Sec. 01: Thursday, 6–8pm. Jan. 21 | $50
Sandra Frezza | Certified Instructor, Sandra’s Sweet Sensations
Adorn your cupcakes with realistic-looking succulent plants made out of buttercream. You’ll learn to make a variety of cactus plants and desert roses. This class includes decorating tools that are necessary for decorating cupcakes. You’ll need to have unfrosted cupcakes and buttercream before class. Tuition includes the decorating kit. You’ll receive a recipe on how to prepare the buttercream before class. We’ll adjust the consistency together in class.
COURSE CODE: CUPS Sec. 01: Friday, 6–8pm. Mar. 12 | $70 Curbside Pickup on Wednesday, March 10 from 5–6pm
COOKING WITH CANNABIS AT HOME WITH CURBSIDE PICKUP
Melissa Smith | Cannabis Enthusiast, Attorney Infuse your own cannabis cooking oil at home with tools you probably already have in your kitchen, and learn how to incorporate your infusions into your home cooking. We will also take a peek into your spice cupboards and pantries to brainstorm cannabis-friendly concoctions together. While your oil is busy infusing at home, Melissa will demonstrate how to make an inspirational pesto and talk about how to make her popular BBQ sauce. This class includes a kit that contains the instructor’s own pesto and BBQ sauce; you will add your own cannabis-infused oil once you are ready. We’ll also talk about different ways to use the sauces and how to include this medicinal herb in almost anything you cook at home.
COURSE CODE: PODS Sec. 01: Saturday, 2:30–4pm. Jan. 23 | $85 Curbside Pickup on Wednesday, January 20 from 5–6pm
NEW ENGLAND CHOCOLATE HISTORY AND CURBSIDE PICKUP FOR TASTING
Victoria Kichuk | Professional Chocophile, cocoabeantown.com
New England 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 America and 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. Be prepared to come away from this class with a whole new appreciation of this wonderful fine food! The tuition includes the chocolate tasting kit.
COURSE CODE: CHNE Sec. 01: Saturday, 1:30–3pm. Feb. 6 | $55 Curbside Pickup on Wednesday, February 3 from 5–6pm
COOKING WITH WINE
Lars Liebisch | Private Chef Everything works with a glass of wine, especially before Valentine’s. The food will also taste even better if you add a splash of wine. Why does wine make everything taste great? Let’s find out about this secret of cooking with wine in this online class. You’ll learn how to make goat cheese crostini with red wine balsamic glaze, classic coq au vin with creamy potato puree, pan seared fish with lemon white wine caper sauce and sauteed zucchini strips, and white wine poached pears with winter spices. We’ll toast with a glass of the wine of your choice!
COURSE CODE: CKWN Sec. 01: Monday, 6:30–8:30pm. Feb. 8 | $60
SUPER BOWL ENTERTAINING
Olga Kharina | Culinary Instructor Make this upcoming Super Bowl a memorable party! In this online interactive class, we’ll make crowd-pleaser appetizers including chicken ginger meatball bites, guacamole shrimp wonton cups, and buffalo chicken sliders. Toast your team’s touchdowns with a sparkling drink. Let’s get ready to impress your guests for the Super Bowl party.
COURSE CODE: SBSB Sec. 01: Sunday, 11am–1pm. Feb. 7 | $60
ART OF CHEESE BOARD
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
We eat with eyes first as we use all sensory systems – taste, smell, vision, auditory, and touch to enjoy food. A beautiful cheese board helps stimulate the taste bud. You can easily impress your guests or just delightfully enjoy the cheese board with your family. Let’s build your cheese board together with your favorite cheese, charcuterie, and condiments. You’ll receive a supply list and suggest items for the cheese board in the confirmation email after registration. Your beautiful board will be ready just in time for the game.
COURSE CODE: ELEG Sec. 01: Sunday, 2–3:30pm. Feb. 7 | $40
FOOD AND CULTURAL EXPERIENCES
Let’s Zoom in and explore the food and culture from around the world. Flights are on hold, but our connections are not. We’ll bring the local food and culture to your home. Join our local chefs from different continents for an hour experience and learn about their food and culture. We’ll take you to South Africa, Indonesia, Mexico, Thailand, and Italy. Stay connected.
SOUTH AFRICA: MAGIC SHOW AND DESSERT
Natalie Burgers and Chad Burgers | Date Night Ideas Creator and Professional Magician South Africa is rich in culture and diversity in both culture and languages. Aside from gold, Johannesburg has a great variety of fun festivals with food, music, and arts. Join Natalie and Chad to learn about their precious way of life. We’ll start with learning about easy Afrikaans words and some interesting destinations in Johannesburg through fun quizzes. Then, you’ll learn how to whip up traditional South African peppermint crisp tart as this dessert is often served at a South African wedding, but it’s also great as a snack. We’ll finish this experience with a fun interactive magic show.
COURSE CODE: MDSA Sec. 01: Saturday, 11am–12pm. Jan. 16 | $30
INDONESIA: BALINESE RITUALS AND VEGAN SALAD
Ayu Martiasih and Ngurah Wijaya | Cooking Instructor, Canang Sari Homestay Bali
Indonesia became one of the world’s top travel destinations. Join Ayu and Ngurah as they will welcome you to their home and will show you how local concepts, rituals, and nature influence Balinese culture and food. You’ll learn how to make Ayu’s delicious Gado Gado, vegan salad with peanut sauce using traditional tools and fresh ingredients. You’ll also learn about their family tradition as an important part of their daily practice. At the end of the session, Ngurah will take you on a quick tour to see their home and the beauty of Bali nature.
COURSE CODE: BALI Sec. 01: Saturday, 6–7pm. Jan. 30 | $30
THAILAND: DRIED SQUID AND SECRET SAUCE
Hasnah Wansuk | Hua Khao Dang Village Seafood is one of the main exporting products of Thailand. Join Hasnah and hear about the story of dried squid and her hometown in a small village in the South of Thailand. In the first half of the experience, you’ll see the location to dry squid and the process of natural preservation that helps increase the value of the squid products. You’ll have a chance to see the outdoor scene and the indoor production while she talks about the culture and tradition of local people. After that, Hasnah will show you how to cook dried squid with an ancient rolling machine and how to make secret sauce to serve along with the roller squid.
COURSE CODE: SQID Sec. 01: Saturday, 7–8pm. Feb. 27 | $30
ITALY: SICILY FARM AND ALMOND MILK
Fabio Santuccio and Annarella Susini | Farmers and Chefs, Zisolhouse Farm
In Zisolhouse farm, fresh ingredients are the key elements to make delicious and nutritious food and wine. Almonds were cultivated in Sicily before BC and have a reputation for its sweetness. Let’s have a quick tour of this farm and learn how to make almond milk from scratch. You’ll experience the huge difference between homemade almond milk and a store bought one. Fabio and Annarella will share their perspectives about sustainability of almond farming and their family recipes from the medieval time to cook with almond pulps. Sustainable farming has zero waste.
COURSE CODE: ZISL Sec. 01: Saturday, 10:30–11:30am. Mar. 27 | $30
MEXICO: OAXACA AND MOLE ALMENDRADO
Carina Santiago | Chef, Tierra Antigua Mexican gastronomy was recognized as an intangible cultural heritage of humanity by UNESCO. Oaxaca is considered as the gastronomic capital of Mexico and best known for its seven classic types of mole. Join Carina and learn about the mole, culinary customs, and wool rugs. Carina will show you how to use traditional Zapotec cooking techniques to make simple yet delicious mole almendrado that you can also duplicate in your home kitchen. Let’s explore about the mole tradition in her outdoor kitchen with open fire where the magic happens.
COURSE CODE: OAXA Sec. 01: Saturday, 11am–12pm. Feb. 6 | $30
ONE-POT MEALS WITH CAST IRON
Lars Liebisch | Private Chef Cast iron skillet is one of the chef’s favorite cookware. It’s a great cookware during stay-at-home time like this. In this online class, you’ll learn how to make braised chicken in Dijon mustard sauce, sweet potato and spinach skillet, cast iron seared ribeye steak, and delicious upside-down tart. We’ll talk about different types of cast iron pans and how to buy, use, maintain, and—importantly—season them.
COURSE CODE: FE26 Sec. 01: Monday, 6:30–8:30pm. Mar. 22 | $60
INSTANT POTS AT HOME: TIPS AND TRICKS
Yoshiko Sullivan | Private Chef, Cooking Instructor Let’s make delicious quick and easy comfort food using an Instant Pot. We’ll make chicken marsala and creamy mashed potato. We’ll finish our sweet night with a surprise dessert. Whether you have the Instant Pot or plan to buy one, this class can help you explore more delicious dishes. Yoshiko will also demonstrate how to use different functions of the Instant Pot with a Q&A session.
COURSE CODE: INPT Sec. 01: Wednesday, 6–7:30pm. Jan. 27 | $40
WARMING WINTER SOUPS
Jacqueline Church | Cooking Instructor, Private Chef Winter is definitely the time for warm, comforting soups. In this online interactive class, we will make white bean and escarole soup (minestrone) and clam chowder. You’ll also learn how to make broth from bones and/or vegetables for umami (savory) and will turn into a clear soup. You’ll leave the class with a confidence in making delicious basic stock and tips to choose and store-bought alternatives. Let’s make this winter filled with delicious warming soups. You’ll receive a recipe to make homemade stock to be ready before class.
COURSE CODE: WSOU Sec. 01: Thursday, 6–8:30pm. Mar. 11 | $60
CHICKEN FIVE WAYS
Lars Liebisch | Private Chef If you love chicken and would like to take your next meals to a different level, this class is for you. Chef Lars will show you how to break down the whole chicken. Then, we’ll turn different parts of the chicken into flavorful meals. You’ll learn how to perfectly sear chicken breast for juicy and tender results. We’ll make prosciutto wrapped, pesto marinated chicken breast and oven roasted basil lemon chicken legs with scallions and tomato. We will also make a classic chicken soup with the carcasses. You’ll also learn how to roast the whole chicken for the best flavors and juicy texture.
COURSE CODE: CHCK Sec. 01: Monday, 6:30–8:30pm. Jan. 25 | $60
SIMPLY SEAFOOD
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Let’s take the mystery out of buying and cooking seafood. We’ll bring the seashore right into your kitchen. In this online interactive class, you’ll learn how to incorporate fish and seafood into your everyday delicious meals. We’ll talk about seasonality, wild versus aquaculture/ farmed, and freshness of fish and seafood. We’ll make green salad with salmon, Mediterranean three fish soup, and Normandy mussels. While we cook, we’ll also talk about and how to properly store and handle seafood.
A TASTE OF FRANCE
Evelyn Schichner | Culinary Instructor Enjoy the authentic tastes of France in your home kitchen. In this online interactive class, we’ll make delicious mixed vegetables tart baked with goat cheese, fish fillet with creamy shallots and white wine sauce served with green risotto, and poached pear, chocolate ganache and roasted almonds. We’ll toast with a glass of French wine to celebrate our delicious dinner together.
COURSE CODE: FRNC Sec. 01: Saturday, 3–6pm. Feb. 13 | $60
RAVIOLI WORKSHOP
Diane Manteca | Private Chef, Culinary Instructor Italy boasts delicious ravioli from all regions. In this online interactive class, we’ll start making pasta dough from scratch and then we’ll turn the dough into a sheet so that we can shape different styles of ravioli including large, square, half-moon ravioli filled with ricotta spinach, pumpkin, and wild mushrooms. We’ll finish with different sauces including vodka sauce, parmesan cream sauce, and roasted pepper pesto.
COURSE CODE: RAVI Sec. 01: Friday, 6–8:30pm. Jan. 15 | $50
GNOCCHI THREE WAYS WITH BOLOGNESE
Diane Manteca | Private Chef, Culinary Instructor Let’s learn how to make homemade gnocchi like an Italian. In this online class, Chef Diane will teach you techniques to make different types of gnocchi, such as classic potato gnocchi, butternut squash gnocchi, and Tuscan spinach and ricotta gnocchi. Chef Diane will show you how to make sauces including Bolognese, marinara, and brown butter sage. We’ll also talk about equipment to make your homemade gnocchi, including a potato ricer, a fork, and a gnocchi paddle.
COURSE CODE: GNOC Sec. 01: Friday, 6–8:30pm. Mar. 19 | $50
ITALIAN FARMHOUSE DINNER
Diane Manteca | Private Chef, Culinary Instructor Let’s cook more vegetables in your cozy kitchen. We are bringing the taste of Italy to your home this winter. We’ll make quick, easy, and yummy Italian dishes that are high in nutrition and full of vegetables. We’ll start with grilled bruschetta with mascarpone, wild mushrooms, and baby arugula. We’ll also make homemade pici pasta with pork ragu (no pasta machine required) and broccoli rabe with cannellini beans. We’ll finish the class with umbrian pastry wrapped pears, and stuffed with fig jam.
COURSE CODE: HFAM Sec. 01: Saturday, 4–6:30pm. Mar. 27 | $55
ZUPPE ITALIANE
Diane Manteca | Private Chef, Culinary Instructor Join Chef Diane in this interactive online class live from her Italian kitchen. We will learn to make the traditional soups of the Italian households including Tuscan Ribollita soup, escarole and white bean soup, classic minestrone, and Italian wedding soup. Nothing is better than warm Italian soups and stews this fall.
COURSE CODE: ZUPE Sec. 01: Friday, 6–8:30pm. Feb. 5 | $55
ITALY’S DOLCE VITA: ITALIAN DESSERTS
Diane Manteca | Private Chef, Culinary Instructor Italians love ending their meals with desserts. Let’s make classic Italian desserts at home in this online interactive class. We’ll make tiramisu, Italian fruit crostata, ricotta pie, and citrus olive oil chiffon cake. We’ll also talk about how to store these delicious desserts.
COURSE CODE: ITDS Sec. 01: Sunday, 11am–1:30pm. Feb. 21 | $60
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 rouladen (German beef roulade stuffed with bacon, onion and pickles with rich gravy), semmel knödel (German bread dumplings), and apfel rotkohl (steamed red cabbage with apple). We’ll finish the class with bienenstich kuchen (a German cake with almond honey crust and cream filling).
COURSE CODE: GRMC Sec. 01: Monday, 6:30–8:30pm. Mar. 8 | $65
HUNGARIAN KITCHEN
Krisztina Perron | Owner & Chef, the Wooden Spoon Catering Company
We’ll bring you right into the heart of European cooking tradition. Krisztina will talk about her family’s recipes and traditions of Hungarian cuisine. We’ll start with breaded and fried meatloaf bites (fasirt) as a delicious appetizer. We’ll also make traditional gulyás soup with nokedli (dumplings). We’ll have a sweet ending with palacsinta, Hungarian crepes with sweetened cheese filling.
COURSE CODE: HNRY Sec. 01: Sunday, 11am–1pm. Feb. 28 | $60
ARMENIAN SOUP AND HISTORY
Linda Khachadurian | Chipper Confections Sugar Art, chipperconfections.com Join Chef Linda, our native Armenian chef instructor and learn how to make Madzoon Ov Kufteh, meatball yogurt soup with fresh mint in your cozy kitchen. We’ll start with making the chicken broth. While the broth is cooking, we’ll make hand-shaped kuftehs. We’ll talk about different cooking techniques and shapes of the delicious meatballs. Through our cooking process, you’ll learn about the history of Armenian food and Middle Eastern culture that has influenced the food. We’ll finish the class with Armenian coffee.
COURSE CODE: AMSP Sec. 01: Sunday, 11am–1pm. Jan. 31 | $55
RUSSIAN DUMPLINGS: PELMENI AND VARENIKI
Olga Kharina | Culinary Instructor If you want to explore more about the world of dumplings, let’s try with Pelmini and Vareniki, Russian dumplings. We’ll start with making the dough from scratch. While the dough is resting, we’ll make the meat fillings for Pelmeni and then vegetarian fillings for Vareniki. You’ll learn folding techniques and how to cook them.
COURSE CODE: RNDM Sec. 01: Saturday, 3–5pm. Mar. 6 | $55
VALENTINE’S SPECIALS
SUNDAY BRUNCH IN STYLE
Olga Kharina | Culinary Instructor Sunday morning is the best time to get up, relax, and have a delicious brunch. How about a sweet roll or slice of coffee cake? Skip the trip to the bakery and learn how to whip up some classic brunch in this class. We’ll make strawberry sangria, gazpacho, pancakes with caviar and tiramisu. Start brewing the coffee and we’ll learn how to make delicious brunch in style.
COURSE CODE: BRUN Sec. 01: Sunday, 10am–12pm. Feb. 14 | $50
VALENTINE’S ITALIAN DINNER
Diane Manteca | Private Chef, Culinary Instructor Love is in the air and no one can pull off a romantic meal like the Italians. In this class, we will prepare dishes to celebrate a sweet Valentine’s at home. We’ll make fennel, radicchio, and parmesan salad, chicken saltimbocca, roasted tomato and porcini risotto, and braised artichokes and peas with fresh basil. We’ll finish the class with amaretto chocolate truffles and a glass of Italian wine.
COURSE CODE: ICRO Sec. 01: Sunday, 4–6:30pm. Feb. 14 | $60
DINNER IN CHINATOWN:
CHINESE NEW YEAR SPECIAL EDITION
Elliot Savitzky | Culinary Instructor, Chinatown Expert
Let’s spend a walking tour of Boston Chinatown on Valentine’s and the day of Chinese New Year parade. We will be visiting many different locations and retail establishments during the tour such as dim sum, BBQ, Pho, hot pot, noodle shops, as well as restaurants of various cuisines. We will also stop by bakeries, bubble tea shops, herbal medicine shops, live poultry markets, grocery stores and a ginseng coop. During the last stop, we’ll enjoy a delicious dim sum together. . We’ll talk about the menu and how to order, so you can come back and enjoy Chinatown on your own. The plan might be slightly changed regarding the parade and the weather condition. Please see the section description for the meeting point. Tuition includes the cost of dinner, taxes, and tip. The instructor will send a welcome information package via email one day prior to the class. Students are asked to follow Massachusetts State Guidelines regarding social distancing and to wear a mask throughout the class.
COURSE CODE: CHTN Sec. 01: Sunday, 10am–1pm. Feb. 14 | $85
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. 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. Any pan at home will work fine.
COURSE CODE: PAEL Sec. 01: Friday, 6–8:30pm. Jan. 29 | $60
BARCELONA: DISCOVERING CATALONIAN FOOD
Luis de Haro | Spanish Cuisine Expert, Chef Barcelona, within the region of Catalonia is known in culinary circles as the capital of the Mediterranean diet. We’ll begin with a Marcona almonds tapa and a glass of Catalonian cava. Will prepare pa amb tomaquet tomato and garlic bread, butifarra amb mongetes (Catalan sausage with white beans), espinacas catalana (Spinach with pine nuts and golden raisin) and a Barcelona seafood fideuà. We’ll end the class by tasting the quintessential dessert crema catalana.
COURSE CODE: BCEL Sec. 01: Friday, 6–8:30pm. Feb. 12 | $60
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, 6–8:30pm. Mar. 5 | $60
TRADITIONAL BRAZILIAN CUISINE
Adriana Katekawa | Chef, Health Coach, adrianakatekawa.com
Brazilian food is known as a multicultural cuisine due to its rich immigration culture. Join Adriana, a native Brazilian chef who has worked at a 2-stars Michelin restaurant in Sao Paulo and learn all the secrets to cook traditional dishes. We’ll make passion fruit caipirinha, savory and sweet tapioca crepe, escondidinho (Brazilian gratin with meat and cheese), brigadeiro. You’ll also learn where and how to shop for those ingredients.
COURSE CODE: BRZL Sec. 01: Saturday, 11am–1pm. Feb. 27 | $65
ARGENTINIAN AND CHILEAN EMPANADAS
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
There are many types of Empanadas and commonly seen in Southern European, Latin American, Indonesian and Filipino cultures. In this online interactive class, we’ll make Argentinian and Chilean empanadas. We’ll be making two styles of flour dough from scratch. We’ll also make two different fillings. You’ll learn different folding techniques and can go creative. While we bake our empanadas, we’ll make two different sauces: Argentinian chimichurri and Chilean pebre.
COURSE CODE: EMCA Sec. 01: Friday, 6–8:30pm. Jan. 22 | $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 online interactive 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).
MASALA DOSAS
Ashwini Ramanisankar | Cooking Instructor and Entrepreneur
Let’s spend a sweet Saturday morning and learn how to make dosa from scratch. Delicious and gluten-free, masala dosais are crisp and fluffy rice and lentil wraps filled with a spicy potato curry and served with creamy coconut chutney. With their combination of easy-to-digest protein and curried vegetables, these popular crêpes make for a healthy, light meal.
COURSE CODE: DOSA Sec. 01: Sunday, 11am–1pm. Mar. 7 | $50
VEGETARIAN ROYAL NORTH INDIAN FEAST
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club North Indian food is rich in flavors and aroma with whole spices, saffron, nuts, cream, milk, and butter. Join Pooja and learn how to build flavors using cooking techniques that were part of the royal Indian heritage. We’ll make Hara Bhara kebabs with mint chutney. Then, we’ll make Shani paneer makhani, the royal butter paneer that is creamy and flavorful. She will share tips on how to make butter chicken using the same gravy. We’ll finish the class with Badaam Sheera, a rich almond dessert.
COURSE CODE: INDC Sec. 01: Saturday, 4–6pm. Feb. 6 | $55
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. 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: Saturday, 11am–1pm. Jan. 23 | $50
BOLLYWOOD TADKA INDIAN STREET FOOD
Pooja Bhatia | Chef, Entrepreneur, and Blogger, Varah Cook Club When we talk about Indian street food, we’ll think about Mumbai as the center of Indian street food full of carts on the street. We’ll be making two different famous Indian Frankies, also known as Kathi rolls. We’ll make paneer Kathi rolls, a warm, flaky, (readymade) paratha filled with spicy paneer with gravy, mint chutney, and caramelized onions. Then, we’ll finish up with a veggie frankie filled with potato kebabs, mint chutney, and pickled onions. Before we roll, we’ll sprinkle some cheese!
COURSE CODE: INMS Sec. 01: Saturday, 4–6pm. Mar. 20 | $50
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.
MOMO: NEPALESE DUMPLINGS
Jenny Shrestha | Home Chef, Recipe Curator, @jenchaskitchen
Momo, Nepalese dumpling is one of the most popular dishes in Nepal. Join Jenny, our native Nepalese cooking instructor in this online interactive class and make Momo from scratch. We’ll start with making the dumpling wrapper from scratch. While the dough is resting, we’ll make the delicious signature sauce. Then, we’ll make the chicken filling and learn how to fold. We also have vegetarian and vegan options. While we steam delicious Nepalese dumplings, we’ll talk about the culture and history of this popular Momo.
COURSE CODE: MOMO Sec. 01: Saturday, 4–6pm. Feb. 20 | $55
MAKING NOODLES FROM SCRATCH:
HAND-PULLED AND UDON
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
If you love noodles and want to make them from scratch, this class is for you. We’ll start with making the noodle dough from just all purpose flour and water. We’ll talk about types of flour and techniques that make each type of noodles different. We’ll turn the dough into Biang Biang hand-pulled noodles, Lamian hand-pulled noodles, and Udon noodles. We’ll serve the noodles with homemade sauce and delicious shoyu broth. Vegetarian and vegan options are available.
COURSE CODE: NODL Sec. 01: Thursday, 6–8:30pm. Feb. 11 | $60
CHINESE STEAMED BAO
Jacqueline Church | Cooking Instructor, Private Chef 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. Some advance prep is needed if you plan to cook along. In this online interactive class, we’ll make a couple of fillings and techniques for delicious sweet and savory steamed buns including scallion rolls (hanamaki), savory pork buns, and sweet red bean buns. While our first Bao steam, we’ll work on assembling the second.
COURSE CODE: BBAO Sec. 01: Thursday, 6–8:30pm. Feb. 4 | $60
BASIC DUMPLINGS FROM SCRATCH
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Dumplings are delicious and easy to make during this stay-at-home time. In this online class, you’ll learn techniques and tips for making your own dumplings at home. We’ll start with making the wrappers from scratch. You’ll learn how to make colorful dough using real food ingredients for colors. You’ll also learn how to make fillings, fold dumplings into over 10 designs, and cook them with different techniques. The online class will not be recorded but a folding tutorial will be sent after the class for your own practice.
COURSE CODE: ONDM Sec. 01: Saturday, 11am–1:30pm. Jan. 30 | $60
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CHINESE SOUP DUMPLINGS: XIAO LONG BAO
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Soup dumplings or Xiao Long Bao are the famous food in Shanghai. With a single bite, you’ll get juicy delicious broth with delicious pork filling full of flavors. Let’s learn how to make them at home in your own kitchen. In this online interactive class, we’ll make wrappers from scratch and make delicious mouthwatering soup fillings together. While we fold, you’ll learn about the history and culture of Xiaolong Bao. We’ll enjoy our homemade soup dumplings with homemade dipping sauce. Some advance prep is needed if you plan to cook along.
COURSE CODE: CHSD Sec. 01: Saturday, 11am–1:30pm. Feb. 13 | $60
CHINESE COOKING: FLAVORS OF MALA
Jacqueline Church | Cooking Instructor, Private Chef Mala is Chinese flavor profile that includes numbing (Ma) and spicy (La) flavors. Did you know Sichuan peppercorns are not true peppercorns? We’ll learn more about this and other iconic ingredients. Famous chili peppers from the Sichuan region will also be used, and we’ll review other key ingredients of the Sichuan pantry. Chengdu of Sichuan has been recognized by UNESCO as the city of gastronomy because of the sophistication of cooking. Let’s explore the unique cooking techniques and learn how to make wontons in chili oil, Xinjiang cumin lamb, Gan Bian Si Ji Dou (dry-fried green beans).
COURSE CODE: MALA Sec. 01: Thursday, 6–8:30pm. Feb. 18 | $60
A TASTE OF JAPAN
Yoshiko Sullivan | Private Chef, Cooking Instructor Join Yoshiko, our native Japanese cooking instructor who will bring a taste of Japan to your home kitchen. Japanese food is known for cooking techniques that are simple but delicious. In this online interactive class, we’ll make delicious teriyaki chicken and will turn into teriyaki chicken donburi and teriyaki pizza. While pizza is baking, we’ll make miso soup. We’ll finish the class with a sweet Japanese dessert, Matcha green tea pudding. You’ll need to cook rice and/or make pizza dough before class.
COURSE CODE: JPAN Sec. 01: Wednesday, 6–7:30pm. Feb. 10 | $40
JAPANESE RAMEN AT HOME
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
This class is not about instant ramen noodles. It is about traditional homemade Japanese ramen where we’ll start making ramen soup broth and fresh ramen noodles from scratch. We’ll make Tonkotsu ramen, the rich and creamy pork bone broth ramen served with delicious chashu pork belly, slow-cooked pork shoulder, and marinated soft-boiled eggs. We’ll talk about various toppings and how to apply different cooking techniques to make ramen at home. There are vegetarian and vegan options for miso broth.
COURSE CODE: RAME Sec. 01: Saturday, 11am–1:30pm. Mar. 20 | $65
SUSHI FOR BEGINNERS
Yoshiko Sullivan | Private Chef, Cooking Instructor We’ll have fun creating the art of rolling sushi. You will learn every step from preparing ingredients and cooking each sushi component including sushi rice and Japanese egg roll (tamago). You’ll also learn how to roll and properly cut California roll and hoso maki. You’ll receive the recipe to make the sushi rice that has to be done before class. You’ll receive a zoom link and a recipe packet including kitchen tools and sushi mat prior to the class. This class is not using raw fish. The imitation crab will be optional to use.
COURSE CODE: MAKI Sec. 01: Thursday, 6–7:30pm. Mar. 4 | $45
KOREAN BBQ FEAST
Jacqueline Church | Cooking Instructor, Private Chef Korean BBQ is a popular food to make indoor during the winter in Korea. We’ll start with an introduction to the key Korean pantry items. In online interactive class, we’ll focus on two key Korean BBQ favorites: Samgyeopsal-Gui (sweet and hot marinated pork belly) and Bulgogi (marinated beef) as well as a dipping sauce, Ssamjang that will instantly become your favorite condiment. We’ll wrap our grilled meats with lettuce cups, rice, and herbs. You’ll receive the recipes for side dishes (Banchan), rice, and soup to make ahead.
COURSE CODE: KBBQ Sec. 01: Thursday, 6–8:30pm. Jan. 28 | $65
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. In this fun interactive online class, you’ll learn how to make Thai fresh rolls with peanut sauce, chicken coconut soup (Tom Kha Kai), Pad Thai with chicken, and mango sticky rice.These dishes are also naturally gluten free.
COURSE CODE: AROI Sec. 01: Saturday, 11am–1:30pm. Mar. 6 | $65
VEGETARIAN/VEGAN THAI COOKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Thai restaurants have become wildly popular in the United States, and yet cooking Thai street food at home can be a challenge—especially for vegetarians. You’ll gain the skills and recipes to recreate your favorite vegetarian Thai dishes at home. You’ll also learn about where to shop locally for the freshest ingredients. In this online interactive class, we’ll make Thai fresh rolls with peanut sauce, Khao Soi (noodle curry soup), Pad Thai, and Thai dessert. A gluten-free option is available.
COURSE CODE: VTAI Sec. 01: Saturday, 11am–1:30pm. Mar. 13 | $65
VIETNAMESE CUISINE AT HOME
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 shrimp spring rolls, Vietnamese caramelized meatballs with fresh herb noodles salad bowl, coconut chicken curry with steamed jasmine rice, and sweet mango dessert. These dishes are also naturally gluten free.
COURSE CODE: VIET Sec. 01: Friday, 6–8:30pm. Feb. 26 | $65
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Join us to explore Singapore through footsteps of the Crazy Rich Asians movie. In this online interactive class, we’ll bring a hawker center to your kitchen through different movie scenes. We’ll make popular Singapore street food including chicken satay and kaya toast (coconut jam snack). We’ll also make popiah, Singaporean roll where we’ll also make the wrapper skin from scratch. While we cook, we’ll talk and learn through fun quizzes about different locations on the movie including the hotel that originated Singapore Sling. We’ll toast with this homemade gin-based cocktail together at the end of the class.
COURSE CODE: SGPR Sec. 01: Saturday, 11am–1:30pm. Feb. 20 | $60
GLUTEN FREE COOKING AND BAKING
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Stop spending a fortune in the gluten-free aisle at the grocery store! Entrees, side dishes, snacks and baked goods—you name it, we’ll cover it. In addition to cooking some delicious gluten free dishes, we’ll talk about resources, options, what labels say (and don’t say) and recipe substitutions. In this interactive online class, we’ll make cranberry fennel salad, chipotle chicken soup, roasted chicken breast with herb crust served with wild rice pilaf, kale chips, gluten free yeasted bread, and mini pear cobbler.
COURSE CODE: GFCB Sec. 01: Sunday, 11am–1:30pm. Jan. 24 | $60
PLANT-BASED VEGAN
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Unlike some highly processed vegan products, plant-based vegan ingredients are whole foods and high in nutrition. We’ll make crudité with homemade spicy vegan mayo and mutabal shamandar (beet tahini dip), chickpea tomato coconut curry soup, warm cauliflower rice with falafel, roasted sweet potato, kale chips, and homemade vegan tzatziki sauce, and mini apple maple crisp. We’ll also talk about how to get complete protein and how to make vegan yogurt from scratch.
COURSE CODE: VEGB Sec. 01: Saturday, 4–6:30pm. Jan. 16 | $60
