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

Tuscany Vegetarian (Private Class) - Tuesday, March 9

It's official! Pizza, pasta and panini have conquered America. Beyond tomatoes and cheese, we've gone from Neapolitan to Northern Italian to Tuscan.

The Menu:

• Panini Two Ways (Roasted Red Peppers, Arucula and Goat Cheese) and (Roasted Portobello Mushrooms, Tapanade, Arucula and Fontina Cheese)
• Fusilli with Roasted Red Pepper Sauce and Grilled Vegetables
• Plum Pizza with Grated White Chocolate

THAILAND

Thai food is imaginative and intriguing, expressing a playful deftness with the complexities of flavor and texture.

The Menu:

• Fresh Mussels steamed with Lemongrass
• Chicken in Green Curry with Shredded Bamboo Shoots
• Thai Basil and Fresh Chilies with Drunken Noodles (spicy beef noodles with lime leaf)
• Steamed Jasmine Rice

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