To sign up for a class, click to register below. If you have any problems registering, call me at 323.229.2688, or email me at patricia@worldfeasts.com There is a minimum class size of 4, and a maximum of 8.
“But I Don’t Cook, I Thaw” #1
This is the first of the beginner’s classes. We review equipment, knife skills, flavor foundations, cooking methods, and some cooking terms (what’s a “mis en place” anyway?). You get a lot of tips to make preparation faster and easier. Tonight it’s all about the skillet and wok.
Students make two sautéed chicken dishes – a chicken mushroom Marsala or sauteed chicken with lemon and rosemary, along with herbed rice. Students also make a Thai coconut chicken curry with vegetables and a lemongrass-ginger rice. And if you’re adventurous, try the ultimate in hot fast cooking: stir-fried spicy beans with oyster sauce, black mushrooms, and almonds. We cover stir-fry flavor layering to wok maintenance. This class brings together different flavors, knife techniques, and ingredients. We serve sparkling wine and a Pinot Grigiot.
$75.00
Sunday, July 25, 10:00 am – 1:00 pm or Saturday, August 7, 10:00 am – 1:00 pm
“But I Don’t Cook, I Thaw” #2
This is pasta and soup/gumbo night. We start with a review of knife skills. The class covers various shapes and types of pasta, as well as matching sauces with different kinds of pasta. Students make 1-2 quick pasta sauces – choose turkey sausage and mascarpone; fresh zucchini ribbons with lemon and black pepepr; broccoli rabe, pancetta, and pine nuts; basic tomato with fresh basil; or eggplant, pesto, and Parmesan. Students then can choose to make a ginger carrot soup with spiced honey yogurt, or a seafood and sausage gumbo that will knock you out. I’ll provide the orange espresso brownies. Sparkling wine and Gewurtztraminer.
$75.00
Classes: Friday, July 16, 7:00-10:00 pm or Saturday, September 25, noon – 3:00 pm
And no, you don’t have to be a beginner to take these classes. If the menus appeal to you, sign up! Sign up to take both Class #1 and Class #2 for $125.00
Aromatic India
Many people want to cook Indian food, but wonder if they have to buy 28 new spices and install a special oven. You don’t have to. This is an incredibly diverse cuisine with vivid flavors using seasonal ingredients. This class reviews the basic ingredients and spices for many dishes. And where to buy the ingredients.
Students make a Garam Masala and a curry powder to use in class and take home and learn simple spice combinations. The menu also includes cashew chicken curry, spicy cauliflower, rice with herbs and spices, cooling cucumber raita, and fresh mint and cilantro chutney. Students can also make gingered chickpeas, eggplant and spinach served with crisp papadams. Purchased sweets. Try Indian beer and a hibiscus martini.
$80.00
Sunday, August 1, noon - 3:00 pm or Sunday, September 12, noon – 3:00 pm
A Taste of China
We introduce basic ingredients – fresh and dried shiitake, chilis, hoisin, oyster sauce, various soy sauces, and oils. We cover stir-fry techniques and making a Chinese chicken soup stock. The menu includes hot and sour wonton soup, fried spring rolls with plum sauce and mustard sauce (we can also fry some of the wontons), Szechuan cucumber salad, stir- fried oyster beef with bok choy, and ginger rice. Sometimes we add a Thai shrimp and vegetable curry. Surprise dessert. We cover where to buy ingredients and how to organize the meal so it all comes out at the same time. Serving a champagne ginger cocktail and Tsingtao beer.
$80.00
Sunday, July 18, noon – 3:00 pm or Saturday, August 21 10:00 am – 1:00 pm
Indulge in Italy
How about appetizers of crostini topped with tapenade, or minced proscuitto mushroom red pepper and white wine? Figs grilled with marsala, or cold figs stuffed with goat cheese and drizzed with honey? Then on to creamy mushroom and radiccio risotto. Spicy Sicilian chicken. Eggplant involtini stuffed with a Parmesan ricotta filling atop a fresh tomato sauce. Learn to make basil (and other) pesto. Finish with a yummy cannoli. Pinot Grigiot and Punt e Mes.
$80.00
Saturday, July 24, 10:00 am – 1:00 pm or Sunday, October 3, noon – 3:00 pm
Fresh and Simple
Looking for something a little cooler on hot days? Something simple after a lazy Saturday? What about these dishes?
Grilled shrimp with mango sauce
Tomatoes stuffed with orzo, black olives and herbs
Linguini and zucchini ribbons with lemon and black pepper
Watermelon, arugula, and feta salad
Grilled halibut with lemon-onion-fennel marmalade
Grilled peaches or apricots with ginger creme fraiche.
Sangria and silly rum drinks with umbrellas
$80.00
Saturday, August 14, 10:00 am – 1:00 pm
Mostly Vegetarian Appetizers
An appetizer party that lets you enjoy your friends. Make-ahead items to make the party a snap. Sesame tuna on cucumber rounds, 6-layer Bombay cheese spread on crisp apples, black olive tapenade, Thai lettuce wraps, sun-dried tomato ricotta dip, caprese crostini, stuffed mushrooms, fried won tons, zucchini pancakes, hummus, and blue cheese pecan crackers, depending on how many students there are.
$70.00
Saturday, July 31, 10:00 am – 1:00 pm