----- Original Message ----- From: Dorothy Tague<mailto:ChopWokTalk@msn.com> To: neighborhood-request<mailto:neighborhood-request@highlandparkpa.com> Sent: Thursday, March 22, 2012 2:01 PM Subject: April-May Cooking Classes at Chop, WOK & Talk! Chop, WOK & Talk! 5404 Penn Avenue Pgh., PA 15206 412-362-0679 visit: www.chopwoktalk.com<http://www.chopwoktalk.com/> for more information about private parties & team building events Schedule of 'hands-on' cooking classes. All classes are 3 hours long and you need to come very hungry! 4/17 Thai: Tuesday evening 6:00-9:00 PM/$60.00 chicken & cashew stir fry, mee grob with spicy noodles, steamed mussels with coconut basil broth, fresh spring rolls with chicken & herbs, and coconut banana crepes with a rum butter sauce 4/18 Gourmet pies: Wednesday evening 6:00-9:00 PM/$65.00...bring a dinner plate, rolling pin, and a box or something to transport 5 mini pies and a crostata key lime with a graham cracker crust, black bottom peanut butter mousse pie, amaretto-almond streusel pumpkin pie, peach pie with streusel topping, rum raisin apple pie with a lattice top, and a crostada (Italian free-form tart) 4/19 Mexican: Thursday evening 6:00-9:00 PM/$65.00 roasted pumpkin ancho chili soup, chorizo and goat cheese sopes (masa tartlets), rellenos con picadilla, chipotle bbq ribs, creamy rice with corn & poblanos, apple & sweet cheese empanadas and Mexican hot chocolate 4/21 Moroccan: Saturday 11:00-2:00 PM/$70.00 lamb shish kebabs with pita and tomato salsa, tagine of chicken and dried fruit, sweet cinnamon couscous, b'stilla (sweet chicken and nut phyllo pie), orange, fig, & almond salad, cream filled phyllo dessert with fresh berries, mint tea, and Moroccan coffee 4/22 High Tea: Sunday 2:00-5:00 PM/$55.00 scones with clotted cream and jam, hazelnut shortbread with fleur de sel, smoked turkey tea sandwiches with arugula mayo, smoked salmon tea sandwiches on pumpernickel, cream puffs with deviled ham and pecans, lemon tartlet, chocolate covered strawberries, and a variety of teas 4/23 Tapas: Monday evening 6:00-9:00 PM/$70.00 shrimp in Manzanilla sherry cream sauce, spicy potatoes, chorizo kebabs, baked leeks with Serrano ham, salad with oranges, mint & fennel, roasted sweet onions with Cabrales blue cheese, almonds & chives, fried dessert fritters filled with egg custard, sangria and Spanish coffee 4/26 Vietnamese: Thursday evening 6:00-9:00 PM/$65.00 beef pho, fresh rice paper rolls with chicken & herbs and a peanut dipping sauce, baby back ribs with a spicy orange BBQ sauce, Saigon rice noodles with pork, chicken, asparagus, bok choy, & sprouts, grilled lemongrass beef salad, and lemongrass tea 4/28 Italian: Saturday 11:00-1:00/$60.00 wedding soup, Tuscan panzanella salad, chicken saltimbocca, manicotti made with crepes in a tomato basil butter sauce, Milanese risotto, and a seasonal fruit crostata 4/29 Elegant Brunch: Sunday 2:00-5:00 PM cold peach soup, smoked salmon crepe torte, cheesy potato casserole, grilled chicken packets stuffed with asparagus spears and wrapped in prosciutto, mixed greens with strawberries, pecans, and a plum dressing and lemon crème brulee 4/30 Dim Sum (Chinese appetizers): Monday evening 6:00-9:00 PM/$65.00 scallion pancakes, fried meat savories with apricot sauce, pearl meatballs, beef potstickers with a chili sauce, shu mai steamed dumplings, crab puffs with a blackberry ginger sauce, fried wontons, and wonton soup 5/6 Mother's Day High Tea: Sunday 2:00-5:00 PM/$55.00 sunrise smoothie, scones with clotted cream and jam, variety of tea sandwiches and cream puffs with savory fillings, smoked salmon crepe torte, chocolate covered strawberries, lemon crème brulee and a variety of teas 5/8 Chinese: Tuesday evening 6:00-9:00 PM/$60.00 wonton soup, cold Szechuan peanut noodles, Mandarin beef, honey hoisin ribs, vegetable spring rolls with a lime cilantro sauce, and pork potstickers with chili sauce 5/9 French: Wednesday evening 6:00-9:00 PM/$70.00 savory palmiers with pesto, goat cheese, pine nuts & sun dried tomatoes, French onion soup, quail with grapes in a cognac sauce with potato nests, endive salad with pomegranate vinaigrette, and lemon cream and a chocolate soufflé for dessert