VEGETARIAN THAI (Tuesday, Feb. 23)

Titillating and tantalizing, the cooking of Thailand is one of Asia's best kept secrets. Dishes range from very hot to gentle and mild.

The Menu:

• Fresh Spring Rolls with Dipping Sauce
• Vegetarian Pad Thai (Stir-fried Thai noodles)
• Thai Cucumber Salad

VALENTINES DAY (Thursday, Feb. 4)

Invite your nearest and dearest to this feast for a memorable holiday meal.

The Menu:

• Fennel, Pear and Toasted Pecan Salad with Champagne Vinaigrette Dressing
• Grilled Quail with Figs and Proscuitto
• Butternut Sqush Saffron Risotto
• Decadent Molten Chocolate Truffle Cakes.
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INDIA Thursday, Jan. 14

Experience the very best of Rajasthani cuisine, dishes regal enough for a rajah and enticing for the traveler and cook alike!

The Menu:

• Rogan Josh (a classic spicy lamb dish)
  
• Punjabi Baigan Pyaz (spicy eggplant with potatoes and onions)
  Basmati Pulau (basmati rice with raisins and cashews)
  
• Kheer (Indian rice pudding with almonds, raisins, pistachio and cardamom seeds.

Spa Cuisine

Trendy, upbeat, lighter in fat and better tasting than you ever thought possible, these dishes are adapted from select spas across the country.

The menu:

• Tomato and Tangerine Soup
  
• Oven Poached Halibut with Aromatic Vegetables
  
• Israeli Couscous Salad


• Provencal Cherry Tart

Vegetarian Party Time! Dec. 15

Another great class right before the holidays, featuring an especially festive and colorful vegetarian menu. We had a great time!

The Menu:

• Crostini Duo; two types of toasted Italian bread. (Gorgonzola and pine nut, and Sun-dried tomato pesto).
• Chunky Vegetarian Paella with eggplant, peppers, zucchini, sweet potato, and peas.
  
• "Very Berry Tipsy Trifle" (layers of rum-soaked pound cake with vanilla custard, whipped cream, and topped with strawberries, blackberries, and blueberries.

Black Tie Dinner: December 03

We had a wonderful time in our latest class, creating a variety of dishes specially tailored for the upcoming holiday season.

The Menu Included:

• Edge-seared ahi tuna wrapped in seaweed with a spicy sesame aioli and topped with green onion,
• Crusted pork tenderloin with an orange zest and rosemary gremolata,
• Luxuriously rich wasabi-smashed potatoes topped with flying fish roe,
• Vietamese style sauteed baby bok-choy
• and a White Chocolate Sundried Cherry Bread Pudding Brulee for dessert.

Thanks to everyone who attended and helped to cook such a superb meal! I hope my class provided you with a few ideas for the holidays.

Hope to see you back soon,
~Phyllis

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