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
 
 
These are the week-end dates available for private parties of 6-10 people (call for a list of menu selections)
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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 for menus, class time & cost.  Call 412-362-0679 to register.
   
 
NOVEMBER CLASSES:  please check 'class schedules/menus' at 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 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
 
 
 
 
 
 
 
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