COOKING CLASSES FALL 2001

This exciting 8-week course explores the basics of Asian Cooking and goes on to concentrate on three of the main and most popular cuisines of Asia : Indian, Chinese and Thai. The classes begin with an hand-on introduction to the wonderful world of Asian Cooking. Each session will involve a 3/4 course meal which will be prepared by the chef and the students. And yes, the students do get to eat the food. There is lots to eat so do come in hungry!!! The final class will be an Asian Feast with dishes from all over Asia which will be cooked by the students and will feature about 6/7 items from appetizers to desserts. A well organized handout of recipes, shopping lists, pantry basics, food glossary, hints and tips and Asian Shopping Sources around will be provided to each student. The proposed menu for the Course is given below:

Lets go Appetizing - Basics of Asian Cooking Sweet Potato & Pea Samosas with Yogurt Raita Curry-honey glazed Chicken Wings Coconut Rice Basics of Asian Cooking	Indian Cooking Day one - The Chef Cooks Intro to Indian Cooking Tomato Coconut Rasam (Soup) Okra and Tomatoes Chicken Stew Naan Kheer - Indian Rice Pudding	Indian Cooking Day two - Its the audience turn Mango Onion Coriander relish Bengali Pumpkin Masala Beef Tikka Masala Vegetable Pulao Mango Lassi (Smoothie)	Chinese Cooking Day one - The Chef's Turn Basics of Oriental Noodles Chicken Pot Stickers with dipping sauce Egg Plant in chilli garlic sauce Bejing Noodles with meat sauce Green Tea Ice Cream Chili Oil
Chinese Cooking Day two - The Students take to the Wok Sczhwan Chicken Soup Peking Duck Crepes Ginger and soy-seasoned whole steamed fish Spicy green beans with Rice Temples	Thai Cooking Day one - The Chef goes Thai Basics of Thai Cooking - Curry Pastes Thai Mussels with Dry Sherry Grilled Prawns with Chilli and Coriander Sauce Chicken Pad Thai Thai Coconut Custard Brulee	Thai Cooking Day two - The Students Cook Green Papaya Salad Fresh Spring Rolls Green Chicken Curry Jasmine Rice	Asian Feast - A feast of Asian Culinary Delights Hot and Sour Soup Stuffed Squid with Lemongrass Ginger Sauce Spiced Mussels Tandoori Salmon Filets/ Mango Mint Relish Gingered Cucumber Savoury Chick Peas Stuffed Crab & Chilli Crab Pan-fried Scallops with Noodle salad in Chili Jam Indonesian Coconut Beef Coriander Garlic Prawns with Noodles Yellow Rice Indian Masala Tea Fried Plantains with Coconut Milk Chocolate Ginger Lychees

Listen to what the Students had to say: Your class is great because it offers a variety of Asian Cuisine. My favourites: Coconut Rice, Thai Mussels, Mango Ice Cream, Pad Thai - Denise Levesque Terrific Course! Thank you. You really opened my eyes to a whole new world of tastes. Maybe some Vietnamese cooking recipes, otherwise don't change a thing - Kathryn Minns I really enjoyed the addition of the snack at the beginning of each class. Thanks for all the great recipes......again - Silke Schick Great Class. I learnt lots and would take it again - Charlene Chowlinon
The Class of Fall 2001 Cooking up a Storm for the ASIAN FEAST The Students enjoying the cooking and finally getting to taste the fruits of their labour