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Cooking
NEW!
Love & Chocolate
Decadent, Delicious Indulgence
Just in
time for the
holidays,
Chef Trusan
brings you
the ultimate
chocolate
cooking
class. Like
an extraordinary recipe, Trusan’s unique
blending of tantalizing favors and inspired
presentation make his creations special.
Learn about the sensual properties of
chocolate and find out how you can simplify
romantic cooking to treat your loved ones
with the food of gods and goddesses. Join
this perfect marriage of cooking and food
lore/love—a decadent chocolate indulgence
cooking class that turns celebrations into
experiences.
Trusan
has been a popular
cooking instructor at CFU for several years.
$51 Non-Member
$39 Member
$12 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6208AH: One Thu., 6–9PM 12/8
6208AI: One Tue., 6–9PM 1/17
Bread Baking Basics
There is nothing more satisfying than baking
your own bread. It’s a fun and rewarding
way to nurture yourself, friends and family.
In each session of this hands-on class
create different quick yeast breads and a
wide variety of slow-rise breads that take
little time and effort to sculpt into your own
masterpiece. Take one or all sessions. In
one session make scratch pizza, focaccia
bread, and French baguettes. In another
session it’s fluffy pita bread, ciabatta rolls,
and rustic flatbread. The final session
is advanced baking where you have the
opportunity to create Parker house rolls,
pain d’epi
, and
batard
with a variety of mix-
ins (cranberry, nuts, olives, raisins).
Lorry
Woods
, former owner and executive chef of
Elwoods Gastro Pub and Scratch Bakery in
Miami, shares her secret tricks of the trade
that she spent years perfecting. She’ll show
you how you can let the refrigerator do the
work and make breads that will rival any
commercial bakery.
$48 Non-Member
$36 Member
$15 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6023J: One Mon., 6–9PM 10/10
(Pita bread, flatbread, & ciabatta rolls)
6023K: One Sat., 1:30–4:30PM 11/12
(Parker house rolls)
6023L: One Sat., 1:30–4:30PM 12/17
(scratch pizza, baguettes)
6023M: One Mon., 6–9PM 1/9
(Pita bread, flatbread, & ciabatta rolls)
Knife Skills
Tips, Tricks, & Techniques Used by
Professional Chefs
Beginning and experienced home cooks
can save time in the kitchen while working
safely and with confidence. Start by learning
how to select the right knife for you and
the task. Move on to proper knife handling
techniques, safety tips, proper knife care,
sharpening, and storage. Students will learn
to slice, dice, fine dice/brunoise, chop,
mince, julienne, stick/batonette, and fine
shred/chiffonade, and make a recipe in
class that uses many of these techniques.
If you have a good chef knife, bring it to
class as each one is as individual as you are.
Also, bring a cutting board if you have one.
Trusan
has spent many years in the culinary
world working with world-class chefs and
offers private, in-home cooking classes,
as well as personal chef and catering
services. He is excited to share his love
and knowledge of cooking along with his
experiences and stories. The materials fee
includes food and handouts.
$57 Non-Member
$45 Member
$8 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6250CH: One Sat., 1:30–4:30PM 10/15
6250CI: One Sat., 1:30–4:30PM 11/19
6250CJ: One Sun., 1:30–4:30PM 1/15
Bountiful Breakfast &
Brunch Dishes
Breakfast is the most important meal of
the day, and can also be the most delicious!
This demonstration and hands-on class
will teach you to make classic and creative
morning items that are as fun to make
as they are to eat. Learn the difference
between a French omelet and an American
omelet. Baked egg dishes such as frittatas
and shirred egg are also on the menu. While
the class concentrates on egg dishes, we
will also delve into as many other morning
delights, such as pastries, grains and
proteins as time allows. A professional
chef,
Trusan
has taught CFU’s popular
knife skills class for years. His philosophy
is “to empower students with knowledge
and techniques to become confident cooks
in their kitchen and inspire them to cook
wholesome and nutritious food.” All items
are easy to make, but will make a big
impression at your next breakfast or brunch
gathering, or be a fabulous treat just for
you!
$51 Non-Member
$39 Member
$15 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6251K: One Sat., 9AM–12PM 10/15
6251L: One Sat., 9AM–12PM 11/19
6251M: One Sun., 9AM–12PM 1/15
Tantalizing Tapas
Join the Small Plate Revolution!
Tapas originated in Spain as small plates
typically served with cocktails. Spain
contains 17 regions and each has their
own unique variance of tapas highlighting
local ingredients and exploiting influence
from other neighboring countries. This
culinary adventure begins with the ABCs
of tapas. The Andalucia session features a
Spanish tortilla, as well as
pollo ajillo
, and
albondigas
. In the Basque tapas session
make
gambas ajillo
, bacon-wrapped stuffed
dates, and crispy croquettas. The Catalonia
session features
patatas brava
,
san jacobo
,
and marinated
petter montaditos
.
Lorry
Woods
, former owner and executive chef of
Elwoods Gastro Pub and Scratch Bakery in
Miami, shares the passion she experienced
participating in the Estrella Dam Taste of
Tapas annual event of Miami. Share the
final meal with classmates while sampling
wines and/or sangria that complement the
complex flavors of your creations.
$48 Non-Member
$36 Member
$15 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6150K: One Mon., 6–8:30PM 10/24 (Basque)
6150L: One Thu., 6–8:30PM 11/17 (Catalonia)
6150M: One Mon., 6–8:30PM 12/5 (Andalucia)
6150N: One Thu., 6–8:30PM 1/26 (Basque)
Let’s Have an Okonomiyaki
Party!
Okonomiyaki (oh-
coe-no-me-yah-key)
is a traditional
Japanese dish,
sometimes called
“Japanese pancake”
or “Japanese pizza,”
but it’s actually more like an omelet or
frittata, crispy on the outside and soft
on the inside. Mainly associated with the
Kansai and Hiroshima areas of Japan, it is
served at Japanese pubs and small local
shops all over Japan. Toppings and batters
tend to vary according to the region. If you
enjoy playing with different ways to make
a dish, okonomiyaki is for you; the word
literally means, “something grilled as you
like it.”
Susan-sensei
frequented her local
okonomiyaki shops weekly while living
in downtown Hiroshima City. She travels
regularly to Japan for pleasure and work as
a food marketing professional. Also learn
about Japanese culture and how to say the
ingredients in Japanese!
$51 Non-Member
$39 Member
$20 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6202A: One Sat., 9AM–12PM 10/22
6202B: One Sat., 9AM–12PM 11/12
6202C: One Sun., 1:30–4:30PM 1/22
