NOVEMBER-DECEMBER CLASSES all classes are 'hand's on 5-6 dishes prepared per class most classes are 3 hours long a few classes run 4 hours in length call 412-362-0679 to register or e-mail chopwoktalk@msn.com<mailto:chopwoktalk@msn.com> These are the week-end dates available for private parties of 6-10 people (call for a list of menu selections) . parties may be reserved during the week on days that classes are not scheduled . Friday and Saturday evening classes start at 6:00, 6:30. or 7:00 PM (your choice) . Sunday classes can be held in the afternoon or early evening . October: 31 November: 14, 15, 21 December: 19, 21, 26, 28, 29, 30, 31 January: 2, 3, 17, 25, 30 OCTOBER CLASSES ARE SOLD OUT EXCEPT FOR THE FOLLOWING: 10/15 THAI...2 seats available 10/23 Moroccan...6 seats available 10/25 Date Night Dining...4 seats available Please visit www.chopwoktalk.com<http://www.chopwoktalk.com/> for menus, class time & cost. Call 412-362-0679 to register. NOVEMBER CLASSES: please check'class schedules/menus' at www.chopwoktalk.com<http://www.chopwoktalk.com/> for pricing, starting time, length of class, etc. Or, call 412-362-0679. 11/2 Chinese: sizzling rice soup, Kung Poa pork, love bird shrimp with two sauces over a bird's nest, pork & pineapple sates with a peanut sauce, beef & veggie stir fry and mango wontons with a lime sauce. 11/4 Moroccan Dinner: beef and lamb phyllo appetizers, salad with romaine, oranges & pomegranates, b'stila (sweet chicken & nut pie), chicken tagine with pears, sweet cinnamon couscous, almond filled phyllo pastries, Moroccan tea and Moroccan coffee. 11/5 Hand-Made Pasta Class/BYOB: bruschetta with tomatoes & basil, tortellini soup, pici (hand-rolled semolina spaghetti) with broccoli, pancetta and fried crumbs, fettuccine with butternut squash, pancetta & sage sauce, and cheese ravioli with a tomato butter basil sauce. 11/6 Thai (Gluten Free): tom yum shrimp soup, green mango salad, pork lettuce wraps, pineapple fried rice and pesto salmon with a sweet and spicy glaze. 11/8 & 11/22 Date Night Dining/BYOB: sweet potato soup with rum cream, fig glazed turkey, sausage & cornbread stuffing, potato & pear gratin, glazed cranberry-orange carrots, beet & citrus salad over Bibb lettuce and garnished with pistachios plus a pecan bacon tart with ice cream. 11/9 French Baking: chocolate soufflés, pesto and dried tomato & palmiers, sweet palmiers, quiche Lorraine & salad (lunch), cherry clafouti, Normande pear tart and pate a choux (cream puffs). Bring a couple containers to take home your goodies! 11/10 Dim Sum: shrimp egg rolls, coconut shrimp with a ginger sauce, pork pot stickers with a chili sauce, steamed chicken dumplings with a lime-cilantro sauce, crab rangoons with a blackberry ginger sauce, pork lettuce wraps and wonton soup. 11/11 Spanish Dinner (gluten free) roasted onions with Cabrales blue cheese, almonds & balsamic drizzle, lamb skewers with a pomegranate vinaigrette, tortilla (potato, egg, onion & chorizo omelet), orange, raisin & olive salad plus a Spanish flan for dessert. 11/12 Mexican: chicken tortilla soup, jalapeno poppers, mango & jicama salad, pork loin in a green mole sauce, potato, poblano & corn gratin plus a tequila banana Foster for dessert. 11/13 Holiday Dinner (gluten free): goat milk brie appetizer, stuffed turkey roll with a cherry cranberry sauce, candied bacon sweet potatoes, roasted Brussels sprouts and a pecan pie 11/16 & 11/30 Holiday Baking (yeast doughs): mini nut rolls, Yukon gold cinnamon buns, rugelach, cherry almond stollen, and a dried fruit & rum stollen. Lunch will be a turkey & apple sandwich on whole wheat bread with a walnut herb mayo. Bring containers for your goodies! 11/18 Thai: bang, bang shrimp, grilled lemongrass chicken skewers, herbal rice noodles, spicy sweet & sour shrimp, Massaman beef curry over jasmine rice and a coconut crème caramel with a pineapple-basil topping. 11/19 Spanish Dinner: Mushroom crostini, shrimp & chorizo fideous (similar to paella but made with spaghetti), roasted onions with Cabrales blue cheese, almonds and a balsamic drizzle, chicken Marbella with olives, prunes, and saffron rice, churros, Spanish hot chocolate, and sangria. 11/20 Tuscan Dinner (recipes from my culinary studies in Italy!) grilled pizzettas with arugula, prosciutto & pears, home-made ravioli with a butter pistachio sauce, Hunter style chicken, risotto Milanese, grilled vegetables, and cantucci & gelato for dessert 11/23 French Dinner: (appropriate wine served with each course) tapenade palmiers, French onion soup, beef Provencal with home-made pappardelle, salad course with three cheese selections, poached pear in red wine with crème fraiche for dessert. DECEMBER CLASSES: please check'class schedules/menus' at www.chopwoktalk.com<http://www.chopwoktalk.com/> for pricing, starting time, length of class, etc. Or, call 412-362-0679. 12/1 Thai: Thai corn chowder, chicken dumplings with a peanut sauce, fish curry, shrimp & mango noodle salad, golden purses with a sweet chili sauce & mango BBQ chicken. 12/2 Greek: meatball appetizer with a lemon sauce, Greek lemon soup, baked chicken with orzo, Green panzanella salad, fried potato and feta patties with dill sauce and custard roll-up in phyllo for dessert. 12/3 Hand-Made Pasta Class: bruschetta with tomatoes & basil, tortellini soup, pici (hand-rolled semolina spaghetti) with broccoli, pancetta and fried crumbs, fettuccine with butternut squash, pancetta & sage sauce, and cheese ravioli with a tomato butter basil sauce. 12/5, 12/6, & 12/7: Feast of the Seven Fishes/BYOB: fried calamari, bruschetta with tuna, green olives & tangerines, seafood lasagna roll-ups in a brandied basil cream sauce, mixed greens with Parmesan crisps, cioppino (seafood stew), home-made foccacia, and limoncello tiramisu. 12/8 Holiday Dinner (gluten free): goat milk brie appetizer, stuffed turkey roll with a cherry cranberry sauce, candied bacon sweet potatoes, roasted Brussel sprouts and a pecan pie 12/9 Tuscan Dinner (recipes from my culinary studies in Italy!)/BYOB: grilled pizzettas with arugula, prosciutto & pears, home-made ravioli with a butter pistachio sauce, Hunter style chicken, risotto Milanese, grilled vegetables, and cantucci (similar to biscotti) & gelato for dessert 12/12 & 12/13 Date Night Dining/BYOB: shrimp corn chowder, beef wellington with mushroom duxelle topped with a bordelaise sauce, potatoes au gratin, broccoli with a lemon vinaigrette and garlicky crumbs, arugula salad with caramelized shallots, cornbread croutons & fig dressing plus vanilla panna cotta with seasonal berries in a red wine-black pepper reduction. 12/15 Indian Dinner: beef samosas with a mint chutney, naan, butter chicken, pilau rice with mixed nuts, matter paneer, kheer with mango, plus a chutney & riata. 12/19 Spanish Dinner: mushroom crostini with a garlic aioli, shrimp & chorizo fideous (spaghetti paella), roasted onions with Cabrales blue cheese, balsamic drizzle and almonds, chicken Marbella with olives & prunes, saffron rice, churros, hot chocolate & sangria. Wishing Everyone a Happy Holiday Season! Dorothy, Marianne, Karen, Gulzat & Paul .