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Cooking
Cooking Malaysian
The Perfect Blend of Asian Flavors
Located in the heart of Southeast Asia,
Malaysia is melting pot of many popular
and delicious food cultures: Indian, Chinese,
Portuguese, Indonesian, and Thai (but
without the heat). Rich in coconut, kaffir
lime, and spices, Malaysian food is an
accessible and easily prepared cuisine.
Join native Musa Sapari, and learn how
to cook a meal typical of this region’s
delicious cuisine. The menu will vary slightly
depending on seasonal availability but will
always contain a main dish curry (beef,
chicken, or fish), rice, a salad and spiced
tea. Leave with recipes and an authentic
introduction to a new world cuisine.
Musa
Sapari
learned to cook at his mother’s
knee while growing up in a small village
in Malaysia. He refined his palatte and his
skills cooking in cafes in Kuala Lampur and
at Wolfgang Puck’s in the US. Join him for a
fun and tasty trip to Malaysia!
$41 Non-Member
$29 Member
$15 materials fee paid in class
CFU LOWRY
: Near 1st & Quebec
6217U: One Wed., 6-9PM 10/21
6217V: One Mon., 6-9PM 11/30
6217W: One Wed., 6-9PM 1/6
Easy Healthy Japanese
Home Cooking
The traditional Japanese diet has been
described as not only healthy but also even
healing. Learn the wisdom of traditional
Japanese homemakers by preparing simple,
balanced meals. In each class, make a
meal that includes many vegetable dishes
prepared in a variety of healthful ways:
vinegared, dressed, and simmered, together
with rice, soup, fish or chicken dishes, and
a dessert if there is time. The menu rotates
with the seasons, allowing you to repeat the
class and expand your cooking repertoire.
All classes feature lots of vegetable dishes,
but note dates where classes are entirely
vegetarian or contain some fish preparation
or seasonings.
Keiko “Kiki” Amend
was
born to a family of Buddhist monks in
Kyoto, Japan. She learned cooking from
her mother, the owner of a restaurant at an
historic temple. In addition to her creative
recipes, she shares Zen Buddhist diet
philosophy, information about common
ingredients used in Japanese cooking. Enjoy
a meal at the end of the class with your
classmates.
$48 Non-Member
$36 Member
$18 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6201R: One Sat., 1:30-4:30PM 10/24 (chicken & fish)
6201S: One Sat., 9AM-12PM 11/21 (fish)
6201T: One Sat., 9AM-12PM 1/23 (vegetarian)
6201U: One Sat., 9AM-12PM 2/27 (chicken & fish)
NEW! Korean Cooking Made
Easy
Jay Leno
made fun of it
on the Tonight
Show, but
Korean food
is showing
up on menus
everywhere as American diners embrace
the combination of sweet, salty, sour,
acidic, and spicy flavors. Now you can
take some the authentic tastes of Korea
home with you. Prepare dumplings and
scallion pancakes, barbeque a bulgogi
entrée (marinated thinly sliced ribeye)
with rice, and make a quick simple kim
chi, the classic Korean pickled side dish.
Use ingredients from your local grocer
or enhance the flavors with some key
ingredients from local Asian markets.
The class uses easy to follow recipes and
handouts include shopping tips for local
grocers to source ingredients. The instructor
will also show you how to easily turn these
recipes into fusion (Kalbi tacos made
famous by Korilla and Kogi food trucks in
NY and LA).
Yong Sin Kim
is the principal
cook of Yong’s Test Kitchen and has been
cooking since she was 12. She has a love
and passion for all things food and enjoys
sharing her knowledge and creations with
anyone who is daring to try.
$41 Non-Member
$29 Member
$30 materials fee payabe in class
CFU LOWRY
: Near 1st & Quebec
6392A: One Wed., 6-8:30PM 12/9
6392B: One Wed., 6-8:30PM 1/27
Beginning Cake Decorating
Never buy a birthday or special occasion
cake again! This fun class introduces you
to the basics of cake decorating including
proper cake icing techniques and a variety
of decorative designs, borders, and flowers.
You’ll have lots of time to practice on a
flat surface, and then put it all together by
icing and decorating your own 6” cake to
take home.
Jim Hoppers
has over 30 years’
experience in the cake decorating industry,
including 21 years as a pastry chef. He has
run his own home-based cake business, and
designed and executed thousands of high-
end designs including fancy wedding cakes
and cakes for custom occasions. Learn from
a pro and get started on this fun hobby
or lucrative business! The $25 materials
fee includes a basic decorating kit to take
home, practice icing, and a 6” cake.
$51 Non-Member
$39 Member
$25 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
1956Q: One Sat., 9AM-12PM 10/17
1956R: One Sun., 1:30-4:30PM 11/15
Chocolate Fantasy
Create your own chocolate shop at home
for a fraction of the cost and using the
ingredients of your choice. Discover
the latest chocolate tastes, trends, and
techniques from around the world. Work
with different chocolate types and and
flavors to create several chocolate treats,
indulge in a formal chocolate tasting,
show and tell, and a chocolate dessert bar
at the end of class. Each month’s menu
will include seasonal holiday selections
of gourmet chocolate barks, bon-bons or
truffles, molded chocolates, and grownup-
up versions of our favorite candy bars. See
date listings for general themes.
Robin
Vives
, is a personal chef, cooking instructor
for children and adults, recipe developer,
and food historian for over 20 years. She is
excited to show you how to create your very
own luscious chocolate creations.
$56 Non-Member
$44 Member
$21 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6208AE: One Sun., 1:30-5PM 10/11 (Halloween)
6208AF: One Sun., 1:30-5PM 12/13 (holiday)
6208AG: One Sat., 1:30-5PM 2/6 (Valentine’s Day)
Tea for the Duchess of
Bedfordshire
“There are few hours in life more agreeable
than the hour dedicated to the ceremony
known as afternoon tea.” – Henry James,
The Portrait of a Lady.
Tables laden
with fresh
scones, jams,
cakes and dainty
sandwiches, all
to be washed
down with pots
of
tea at four o’clock in the afternoon, is a
truly great British tradition.
Rachel Iacino
,
a local British resident and Cordon Bleu
chef, will teach you how to prepare some
of the classic teatime favorites that she
grew up with in her native country. Class is
demonstration and some hands-on. Enjoy
the fruits of your labor with your fellow
students over a pot of fresh tea. On the
menu: Raspberry Victoria Sponge Cake;
Lemon Pistachio Macaroons; Scones with
Cherries and Dark Chocolate; Fresh Cherry
Compote; Sandwiches: Egg with Black
Olives, and Cucumber with Dill and Mint
Cream Cheese; and a selection of English
teas.
$51 Non-Member
$39 Member
$14 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6200BE: One Sun., 1:30-4:30PM 11/8
6200BF: One Sun., 1:30-4:30PM 1/10
Last chance for Beginning Cake Decorating!
