Adult A DU LT
NEW | Peru, Spain and France: Round the World The Peruvian Hors D’oeuvre is fried yuquitas with creamy Aji Amarillo Huancaina sauce, followed by a Spanish Entree: Shrimp and Mushroom tapas with garlic and wine. And our French dessert is Crepes Suzette, in Grand Marnier, butter, and orange sauce, Flambe. INSTRUCTOR : Nora Frazier LOCATION Kitchen, Civic Park Community Center $55: 1 class
Class 31187
$16 supply fee due at class
Thu
6:30pm-9:30pm
4/7
A DU LT
A DU LT
NEW | Peruvian Flavors and Italian Dessert
Vietnamese Cooking Series
The appetizer for this class is shrimp flambee over soft yucca, with
Vietnamese cuisine has an East-meets-West combination of subtle
Pisco brandy sauce. You will learn how to buy, peel and store the
tastes and flavors. Plus, while Asian food is generally healthy,
versatile yucca. Your entree: Aji de Gallina, shredded chicken in a
Vietnamese is at the forefront. You’ll learn to use fresh herbs, such
creamy yellow pepper sauce, walnuts, parmesan cheese. And for
as Vietnamese mint-rau ram, basil-rau que, ngo gai, and pick up
dessert: Tiramisu: lady fingers, mascarpone, Kahlua, chocolate,
simple techniques in preparing popular Vietnamese dishes such as
coffee, and creme.
lemongrass chicken, hot and sour seafood soup, clay pot, shrimp fresh spring rolls, green mango salad, and more.
INSTRUCTOR : Nora Frazier
INSTRUCTOR : Chat Mingkwan
LOCATION Kitchen, Civic Park Community Center $55: 1 class
Class 31189
$16 supply fee due at class
Thu
6:30pm-9:30pm
Let’s explore what makes Vietnamese cuisine so popular!
5/5
LOCATION Kitchen, Civic Park Community Center $160: 4 classes
$55 supply fee due at class
Class 31429
6:30pm-9:30pm
Tue
4/5-4/26
A DU LT A DU LT
Spring Sushi Spring is a perfect time for certain fish with maximum fat and sweet flavor. Let’s make our sushi fresh, light, and clean with a
NEW | Wine Analysis–A Journey Through a Glass of Wine
variety of seasonal and local offerings. Learn to prepare fresh
This class uses a power point presentation and five samples of
ingredients for various toppings and learn simple techniques in
very different wines given to each student. The samples are used
making your perfect sushi. With a hands-on approach, we will
to teach students how to recognize and describe aromas, texture,
make Nigiri (finger rolls) and Maki Nori (seaweed rolls) with the
tannins, acids, sugar and alcohol content. The class discusses the
freshest fish and vegetables for your dinner.
body of wine and the general rules on pairing wine with foods. Students are taught the five step tasting technique and tasting
INSTRUCTOR : Chat Mingkwan
guidelines. Proper wine serving temperatures and glassware are
LOCATION Kitchen, Civic Park Community Center $57: 1 class
Class 31444
discussed.
$15 supply fee due at class
Tue
6:30pm-9:30pm
3/22
INSTRUCTOR : Bob Becker, Certified Sommelier and Wine
Specialist LOCATION Club Room, Heather Farm Community Center $55: 1 class
Class 31528
Sat
4:00pm-5:30pm
4/2
LOCATION Lounge, Civic Park Community Center
Class 31529
Fri
5:30pm-7:00pm
5/6
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