All classes are 'hands-on', 3 hours long (except for the holiday baking class), and you will eat continuously through the class....so come hungry!!

 

bastilla (sweet chicken & nut pie in phyllo dough), salad with grapefruit, pomegranates, olives, and avocados, Moroccan flatbread, beef kebabs with yogurt sauce, lemon couscous with pignolia nuts, tagine (stew) of lamb with almonds, & prunes, and fig and kahlua crepes for dessert

 

chocolate raspberry scones, variety of teas, egg salad tea sandwich, cream puffs filled with chicken salad, smoked salmon on pumpernickel sandwiches, hazelnut shortbread with fleur de sel, lemon mousse, and chocolate pots de crème

 

antipasto & garlic bread, spaghetti carbonara (eggs & pancetta), homemade cannelloni crepes with ricotta cheese and topped with a quick meat sauce & béchamel sauce, potato gnocchi in a tomato basil butter sauce, Italian ravioli sausage, spinach tagliatelle with cream peas, gorgonzola, & pancetta plus a 'real' Caesar salad made from scratch.

 

The Asian appetizers will be: fresh herb and chicken rice paper wrap, panko coated pork slices,  pork lettuce wraps, beef sates, almond shrimp balls with cherry lemon sauce, Vietnamese spicy orange ribs, crab rangoons with blackberry ginger sauce, fried spring rolls , firecracker shrimp, chili beef wonton purses with plum sauce, pork potstickers with chili sauce, corn fritters with a cucumber and peanut sauce, and peanutty pork baskets

 

 

chicken coconut soup, spring rolls with plum sauce, pad Thai, cashew chicken stir fry, pineapple fried rice, pork sates with peanut sauce, coconut flan with Thai bananas, Chiang Mai noodle soup, bang bang shrimp, pesto salmon with a spicy sour cherry sauce, green chicken curry with vegetables, corn fritters, lime shrimp salad, green mango salad, ice cream with a Thai dessert sauce, tom yum soup, pork panang curry with basil, pineapple & peanuts, steamed chicken dumplings with a peanut sauce, chicken wings with salted mango, mussels steamed in a coconut chili basil broth, mango sticky rice and Thai iced coffee

 

avgolemono (chicken pastina lemon soup), spiced lamb pies with Tzataiki sauce, pork slouvaki (skewers) with honeyed apricots & Greek yogurt, spanikopita, spinach salad with baked feta, walnuts & a tangy lemon dressing plus baklava for dessert

 

Kolachy, rugelach, orange walnut biscotti, dried fruit and rum stollen (German Christmas yeast bread) topped with almonds, a raisin & dried cherry stollen filled with almond paste and topped with brown butter and powdered sugar and a 2 hour nut roll dough........emphasis is on yeast doughs.