Needed: Class Assistants

NEEDED: CLASS ASSISTANTS IN EXCHANGE FOR FREE CLASSES. LEARN WHILE YOU WORK! HELP PREP AND ASSIST. HOURS: 6:30 PM TO APPROXIMATELY 11 PM. MUST BE NEAT, ORGANIZED, QUICK AND HAVE A SENSE OF HUMOR. EXPERIENCE NOT NECESSARY. CALL PHYLLIS TO DISCUSS DATES. (202) 483-7282.

East Meets West: Thursday, Oct. 28

A Blend of Oriental and Occidental flavors, the Pacific Rim is quickly becoming part of the American food experience!

The Menu:

• Goat Cheese Salad with Lemongrass Dressing
• Grilled Tenderloin of Pork with Mango-Melon Salsa
• Chili Corn Cakes
• Chocolate Sushi with Jasmine Rice pudding and Marinated Fruit in Rum Syrup

North Africa / Vegetarian: Tuesday, Oct. 12

Prepare dishes combining a myriad of spices. Enjoy the sumptuous food and flavors of Morocco, Algeria and Tunisia.
The Menu:

• Garlic, Egg, and Cheese Betzels (phylo Triangles)
• Tangine of Potatoes, Peas, and Artichoke Hearts with Preserved Lemon Rings (a sweet and savory stew)
• Couscous with Caramelized Onions and Raisins
• Mhalbi (custard with orange flower water)
  

California Cuisine: Thursday, Sept. 30

San Francisco and the Bay Area encompass a legendary group of fine restaurants. This class brings to life dishes from the restaurants of one of the world's most exciting and influential food areas.

The Menu:

• Parmigiano-Reggiano Crisps with Goat Cheese Mousse, The French Laundry
• San Francisco's Cioppino with Crusty Italian Bread, Rose Pistola
• Mango Tarte Tatin, Foreign Cinema

Thai Tastes: Thursday, Sept. 16

In the coastal town of Phuket, on the southern tip of Thailand, we sampled these delicacies.

The Menu:

• Yellow Curry Noodles with Beef
• Mussels on the Half Shell with Lemongrass-Gralic Butter
• Corn and Shrimp Fritters
• Jasmine Rice
  
• Caramelized Pineapple with Grand Marnier Ginger Sauce

Trattoria / Vegertarian: Tuesday, September 14

Italian home-style cooking at its finest; lusty, full of flavor and character, this menu celebrates the earth's bounty and lends itself easily to vegetarian palates.

The Menu:

• Zuppa di Ceci con Erbe (Chick Pea Soup w/ Herbs)
  
• Zucchini Frittata (A Hearty Combination of Vegetables, Zucchini and Eggs)
• Insalate di Rinforzo (Cauliflower Salad)
  
• Folded Pear Tart w/ Mascarpone & Toasted Almonds

Boston Meets Chesapeake Thursday, June 10

The Washington DC Alumni Chapter of a Boston University prepared this menu:

• Chilled Fresh Corn & Buttermilk Chowder with Maryland Crab
• Pan Seared Rock Fish with Red Pepper Sauce and Pea Pods
• Crispy Corn Fritters
• Virginia Gentleman Pecan Pie

Hi Phyllis,

Thank you so much for a wonderful evening. Everyone really enjoyed the food and friends. It really brought everyone together. Some of us were meeting for the first time and I think it was a wonderful setting for us to do so.

I will be sure to get in touch with your colleagues when I arrive in Hawaii. Thank you again!

Sincerely,

Linda

Malaysia - - Thurday, May 6

A magical mingling and balancing of flavors are all present in Malaysian cooking.

The Menu:

• Chicken Curry Soup with Rice Noodles (Curry Mee)
• Stir-Fried Shrimp with Tamarind and Chilies (Sambal Udang)
• Cucumber and Pineapple Salad with Citrus Dressing
• Steamed Rice

HAWAII (Thursday, April 15)

The land of sun, sand, and blue waters is also at the center of today's newest trend in cooking: the food of the Pacific Rim.

The Menu:

• Ahi Tuna in Rice Paper Rolls
• Crusty Pork Tenderloin with Pineapple-Mango-Macadamia Nut Relish
• Risotto with Shitakes and Sugar Snap Peas
• Passionfruit Creme Brulee w/ Candied Ginger

Spring Fever

Spring often brings an urge to try fresh ways with food.

The Menu:

• Dandelion and Goat Cheese Salad
• Butterflied Leg of Lamb with Garlic and Rosemary Crust
• First of the Season Roasted Asparagus with Mustard Seed Vinaigrette
• Rhubarb-Strawberry Crumble