Culinary Arts

Personal Enrichment

Offered through Continuing Education

@ Florissant Valley | Off-Site

Get cooking! Our Culinary Arts classes are brimming with flavor from instructors who will share their knowledge, techniques and tips with you, giving you the confidence you need to make cooking a simple, fun and creative experience! Explore areas like Baker’s Delight, International Flavors, the Main Event, Appetizers and Sides, and Tips and Tricks.

Program Coordinator

Continuing Education

Phone

314-984-7777

Register and pay online now

Call 314-984-7777 to register for spring classes by phone, or click the button above to register and pay online.

Click on the section names below to view our culinary courses:

Cake Decorating

Cake Decorating for Fun or Profit: Beginning

Unleash your creativity with cake decorating! This introductory course includes instruction and practice in the use of basic tools to torte, fill and ice your cakes. Decorate them with flowers, writing, figure piping and borders to make your cakes creative, casual, elegant or romantic. Join for fun or for the rewards of starting your own business. Supplies extra.
FOOD:701 | 4 sessions | $42 Age 60+ | $69 Regular
P02 | M 6-8:30 p.m. | Teri Wiley | Feb. 25-March 25 | Nottingham School, 106
• NOTE: No class 3/18.

Cake Decorating for Fun or Profit: Beginning and Intermediate

Unleash your creativity with cake decorating! This combined course begins with instruction and practice in the use of basic tools to torte, fill and ice your cakes. Decorate them with flowers, writing and borders to make your cakes creative, casual, elegant or romantic. Then, you'll enhance your artistic skills and creative abilities with the icing rose, run sugar techniques, figure piping and basket weave. More as time permits. Join for fun or for the rewards of starting your own business. Supplies extra.
FOOD:701 | 8 sessions | $47.50 Age 60+ | $75 Regular
P01 | Tu 6:30-9 p.m. | Carla Soll | Feb. 26-April 23 | FV-SC, Private Dining Rm A
• NOTE: No class 3/19.

Cake Decorating for Fun or Profit: Intermediate

Enhance your artistic skills and creative abilities in this intermediate level class. Learn the icing rose, run sugar techniques, additional flowers and basket weave. More as time permits. Basic cake decorating skills required. Supplies extra.
FOOD:702 | 4 sessions | $42 Age 60+ | $69 Regular
P01 | M 6-8:30 p.m. | Teri Wiley | April 1-22 | Nottingham School, 106

Cake Decorating for Fun or Profit: Contemporary Wedding Cakes

What wedding cake styles are modern brides requesting? Come join us to learn contemporary wedding cake designs that are requested by brides and featured on Pinterest and the Knot. Designs include bling and ribbon wrap, ombre effect, shimmer, and fondant appliques. You'll also learn about pricing, support, transportation and set up. A bonus: helpful resources and links will be provided to help aid those students who desire to start a small cake business. The first class is informational and a supply list will be given. Prerequisite: Beginning Cake Decorating.
FOOD:704 | 3 sessions | $41.50 Age 60+ | $59 Regular
P01 | Tu 6:30-9 p.m. | Carla Soll | April 30-May 14 | FV-SC, Private Dining Rm A

Icings and Fillings

Looking to expand your repertoire of icings and fillings? This is the class for you! Come learn to make Italian buttercream, ganache, lemon curd and chocolate mousse. You'll enjoy taste testing lots of samples! Class is a combination of demonstration and hands-on. There will be plenty of taste testing plus you can take some home for later. (Bring containers). Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:705 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Su 11 a.m.-4 p.m. | Debra Hennen | March 24 | Culinary Arts House, Studio

Baker's Delight

Valentine's Day Cookies

Looking for sweets for your sweetie? Love and the smell of cookies baking is in the air as Valentine's Day is right around the corner! In this class, you will learn tips and tricks for cookie baking and decorating. You will learn how to bake flat, pretty and tasty cookies that will be perfect for the love in your life! Your cookies are sure to delight your friends and family in delightful Valentine's Day shapes and colors. Bring a cookie sheet with sides to take your creations home.
FOOD:708 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | Su 1-4 p.m. | Teri Wiley | Feb. 10 | Culinary Arts House, Studio

German Pastries

German pastries range from cakes to strudels to puddings. They're perfect when you want to have a variety of choices on hand for your guests. In this class, we'll explore each of these as we make bee sting cake (with almonds and honey), bread pudding with cherries, easy vanilla sauce, fruit pudding and traditional apple strudel. Class is a combination of demonstration and hands-on. There will be plenty of taste testing plus you can take some home for later. (Bring containers).
FOOD:705 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | Th 6-9 p.m. | Debra Hennen | Feb. 28 | Culinary Arts House, Studio

Spring has Sprung! Spring Cookies

Welcome to spring! Learn to make beautiful iced sugar cookies in this class along with tips and tricks for cookie baking and decorating. You will learn how to bake flat, pretty and tasty cookies that will be perfect for the your upcoming bridal showers, baby showers, Easter and Mother's Day events! Your cookies are sure to delight your friends and family in delightful spring-inspired shapes and pastel colors. Bring a cookie sheet with sides to take your creations home.
FOOD:708 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Su 1-4 p.m. | Teri Wiley | March 10 | Culinary Arts House, Studio

Delicious Dates

Dates not only taste great but have numerous health benefits. In this class we will explore several date-based recipes to satisfy our sweet tooth without the processed sugar. We will make a rich chocolate date-walnut cake, date caramels, almond-stuffed dates and a date energy bar recipe with flexible mix-in options. Please bring a container with you to take treats home. Class is hands-on. Be sure to save the date!
FOOD:765 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | Sa 9 a.m.-noon | Lisa Payne | March 2 | Culinary Arts House, Studio

Pie Day: Mini Pies!

Let's celebrate mini pies! We will make mini pies using a variety of crusts and fillings. Be ready for spring entertaining with these light and delicious bite-size treats. We'll make mixed berry tartlets, tangerine chiffon mini pies, mini strawberry pies with sugar cookie crust and more. They're perfect for any day or any party! Class is a combination of demonstration and hands-on. There will be plenty of taste testing plus you can take some home for later. (Bring containers).
FOOD:705 | 1 session | $41.50 Age 60+ | $49 Regular
P03 | Sa 9 a.m.-noon | Debra Hennen | April 13 | Culinary Arts House, Studio

Bread Baking: Flatbreads

There are hundreds of types of flatbreads that are made worldwide. The texture of flatbreads varies from crispy, puffy, soft, flaky, tender or light. Come learn the history and variations of pizzas and flatbreads and how to ensure that yours turn out perfectly in your home oven. The class is going to concentrate on pizza, pita, focaccia and lavash. If time allows, we can experiment with breadsticks. Class is a combination of demonstration and hands-on. Bring take-home containers or sealable bags.
FOOD:706 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | W 10 a.m.-1 p.m. | Dianne Johnson | April 10 | Culinary Arts House, Studio

Bread Baking: Whole Grain Artisan

Do you love bread and are looking for a healthier option? Look no further! This bread baking class will focus on whole-grain artisan breads. Whole grain breads are healthier but do have some baking challenges. One of the baking methods we will be using is using a Dutch oven. The breads covered in this class include multi-grain, rye and sprouted whole-wheat. The class is a combination of demonstration and hands-on participation. Bring a container for samples to take home.
FOOD:706 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Sa 10 a.m.-1 p.m. | Dianne Johnson | May 11 | Culinary Arts House, Studio

Cooking with Friends

Couples Cook: Mardi Gras NOLA Cooking

Just in time for Mardi Gras, grab your partner and let's visit the Big Easy for date night! Get a taste of New Orleans cuisine making a savory and delicious chicken andouille sausage gumbo. Learn the process of developing the complex flavors that go into a rich and robust authentic NOLA gumbo. Then finish the night with the sweet goodness of peach pecan bread pudding with a caramel bourbon sauce. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:755 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | F 6-9 p.m. | Brittany Coates | March 1 | Culinary Arts House, Studio

Cook: Caribbean Nights

Explore the Caribbean islands for date night! Imagine the sand between your toes and ocean breeze blowing, while dining on delicious traditional Caribbean cuisine. We will start with a small bite appetizer of spicy Panamanian shrimp followed by a savory entree of Caribbean fish curry and rice. Please bring a container. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:755 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | F 6-9 p.m. | Brittany Coates | April 12 | Culinary Arts House, Studio

Girls Night Out: Dessert Shots

Bring your BFFs and come prepared to taste-test every one of these surprisingly simple, sweet little treasures. From fresh fruit to caramel to cheesecake, we'll show you how to mini-size favorite springtime desserts in a way that elicits a resounding "wow!" at your next party. We'll make strawberry shortcake mini cheesecake shots, key lime pie shots, salted caramel ice cream shots, cake batter cheesecake shots, lemon meringue pie shots and bananas foster shots! There will be plenty of taste testing plus you can take some home for later. (Bring containers). Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:765 | 1 session | $41.50 Age 60+ | $49 Regular
P03 |  F 6-9 p.m. | Debra Hennen | May 3 | Culinary Arts House, Studio

Cooking Essentials

Introductory Knife Skills

Are you ready to do more cooking at home but feel unsure of yourself when it comes to techniques for using a chef's knife safely and effectively? Then this class is for you. In this class, the instructor will discuss knife safety and demonstrate a variety of classic cuts and simple cutting techniques. You will learn how to use a knife safely, how to properly care for a knife and how to recognize quality when shopping for a knife. And then, you will practice simple knife cuts with your very own chef knife that will be yours to keep for attending this class. By the end of this class, you will be able to safely dice an onion and turn carrots, celery and potatoes into uniform pieces of whatever size you want with confidence. There will be plenty of time for practice, questions and one-on-one guidance as you practice your knife skills while making soup, salad and garlic bread for a tasty dinner. Class includes a lecture, independent practice and hands-on cooking.
FOOD:747 | 1 session | $66 Age 60+ | $75 Regular
P01 | W 6-9:30 p.m. | Michelle Melton | March 6 | Kirkwood Sr. HS, C 191

What's in Your Spice Cabinet? An Exploration of Spices A-Z

Have you ever stared at the hundreds of little bottles in the spice aisle at your grocery store perplexed and thinking, "What does that smell/taste like and what can you do with it?". Come find out! In this exploratory course, you'll experience a wide variety of spices from anise to turmeric. You'll learn about all those spices that have perplexed you, what they taste and smell like, what types of foods and cuisines to use them with and, of course, how to cook with them hands-on to make awesome dishes like smoked paprika seared tilapia, saffron risotto, Vietnamese lemongrass chicken, Jamaican jerk pasta and more! Come hungry and bring take-home containers. Class is hands-on and includes both cooking and a lecture/discussion of spices.
FOOD:747 | 1 session | $38.50 Age 60+ | $49 Regular
P02 | W 6-9:30 p.m. | Michelle Melton | March 27 | Kirkwood Sr. HS, C 191

Modern Day Sauce Masters

Become a modern day sauce master by learning the basics of how to make sauces from scratch, using modern day ingredients with classic techniques. In this class, you will learn how to make all of the foundation sauces that the instructor uses regularly in her own cooking, including pizza sauce, beefy spaghetti sauce, garlic butter sauce, pan sauces for chicken and beef, white cream sauce, cheese sauce and emulsion dressing, as well as how to adjust the flavors and seasonings of each sauce to best suit your tastes and meals. (This is a "modern" sauce class because we will save time by making our sauces with pre-made broths and stock-bases.) You will also learn how to thicken sauces with roux, a corn starch slurry, and a dressing-style emulsion, as well as when to use each thickening method in your own cooking. This class includes a lecture, demonstration, hands-on cooking and a gourmet dinner. We will talk about sauce making principles, the instructor will demonstrate the foundation sauces and then you will make the sauces along with pastas and mix-ins for a gourmet Italian pasta dinner with salad and garlic bread.
FOOD:747 | 1 session | $38.50 Age 60+ | $49 Regular
P03 | W 6-9:30 p.m. | Michelle Melton | May 15 | Kirkwood Sr. HS, C 191

Cheese Making

Magnificent Mozzarella!

With modern methods, mozzarella is an instant-gratification cheese. You can make it and enjoy it in one sitting. We will be doing just that in this class as we create fresh mozzarella from milk and use it in several recipes to make a full meal. We will be using our mozzarella in an appetizer, salad, main dish and dessert that we will serve at the conclusion of the class. The class is hands-on and you will be stretching your cheese-making skills! Please bring a container. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:765 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Sa 10 a.m.-1 p.m. | Lisa Payne | April 6 | Culinary Arts House, Studio

Sips and Pours

Roast Your Own Coffee

Warning: this class will spoil your tastebuds for delicious coffee! After taking the class, you will never go back to commercial coffees! Toasting coffee is easier than it sounds and you can do it right in your own home. In this class, you will learn the process of roasting your own coffee, the different methods of roasting coffee and their advantages and disadvantages, the characteristics of different green coffees (and where you can find them!) and how you grind your own coffee. There is an entire sub-culture of people roasting their own coffee. Become part of it and enjoy your coffee even more! Bring a container to take home your own roasted coffee.
FOOD:765 | 1 session | $29 Age 60+ | $39 Regular
P07 | Tu 6:30-9:30 p.m. | Roy Lenox | Feb. 26 | Kirkwood HS, C-191
• NOTE: Classroom has changed.

Main Event Meals

Lemon Lovers Dinner

Fall in love with lemon as you learn a handful of recipes that spotlight this extraordinary fruit in savory and sweet dishes! In this class, you will prepare and enjoy lemon parmesan dip, chicken piccata with lemon basil spaghetti, lemon poppyseed broccoli salad, lemon brownies and lemon souffle.
FOOD:765 | 1 session | $39 Age 60+ | $49 Regular
P05 | Tu 6:30-9:30 p.m. | Suzanne Corbett | Jan. 22 | Kirkwood Sr. HS, C 191

Fish Fry Supper

Learn to make perfectly fried fish just in time for those upcoming fish frys with your friends and family! In this class you will prepare and enjoy beer battered cod with classic tartar sauce, Cajun fried catfish with remoulade sauce, pimento mac 'n cheese, sweet and sour slaw and caramel pan cake. Please bring containers.
FOOD:765 | 1 session | $39 Age 60+ | $49 Regular
P06 | Tu 6:30-9:30 p.m. | Suzanne Corbett | March 5 | Kirkwood Sr. HS, C 191

Dining Out: American Menu Classics

How great would it be to serve your family their favorite restaurant items right at your own dinner table, with the added advantages of quiet family time together without the restaurant prices? Come learn how to make classic yeasty dinner rolls like the ones at your favorite buffet, fried cheese wedges (we'll make them in pepperjack and provel) with arrabbiata sauce, perfectly breaded chicken tenders with homemade ranch dipping sauce, juicy gourmet hamburgers, steakhouse macaroni and cheese, stuffed mushrooms, Caesar salad, perfectly cooked zesty steamed broccoli, fish and chips, chocolate lava cake and more. Come hungry and bring take-home containers. Class includes lots of hands-on cooking.
FOOD:765 | 1 session | $38.50 Age 60+ | $49 Regular
P04 | W 6:30-9:30 p.m. | Michelle Melton | April 3 | Kirkwood Sr. HS, C 191

Spring Luncheon

Start your spring off learning new recipes that are the perfect meal for your next luncheon event or family gathering! In this class, you will prepare and enjoy sun-dried tomato spread with pita chips, bourbon glazed salmon, pineapple fried rice, green beans with pancetta and pine nuts, and carrot cakes with cream cheese. Please bring a container. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:742 | 1 session | $41.50 Age 60+ | $49 Regular
P03 Th 11 a.m.-2 p.m. | Elizabeth Parker | April 4 | Culinary Arts House, Studio
• NOTE: Day, time and date have been changed.
P04 | Tu 6-9 p.m. | Elizabeth Parker | May 14 | Kirkwood Sr. HS, C 191
• NOTE: Date has changed.

Spring Dinner

Start off your spring with learning new recipes that are the perfect meal for a special family dinner or evening event! In this class, you will prepare and enjoy hearts of palm dip, apple and spinach salad with smoked almonds and tossed with fig vinaigrette, soy marinated blackberry pork tenderloin, potatoes au gratin, and creamy lemon tarts with Oreo crusts. Please bring a container.
FOOD:742 | 1 session | $41.50 Age 60+ | $49 Regular
P05 | Tu 6-9 p.m. | Elizabeth Parker | May 7 | Kirkwood Sr. HS, C 191
P02 | Th 6-9 p.m. | Elizabeth Parker | May 9 | Culinary Arts House, Studio
• NOTE: Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.

Brunch at Tiffany's B&B Recipes

Impress your guests with a show-stopping start to the day with unbelievably easy brunch recipes that rival the best bed and breakfast inns in the country! Learn how to make dulce de leche French toast casserole, crab cake eggs Benedict, whipped lemon chiffon fruit dip with fresh fruit and ranch herb roasted potatoes. Enjoy hearty helpings of each dish in class and be prepared to go back to your home and be a morning culinary star! Class is demonstration with some hands-on. Please bring containers. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:725 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | Sa 9:30 a.m.-12:30 p.m. | Tiffany Smith | May 18 | Culinary Arts House, Studio

One-Skillet Creations

You'll enjoy one skillet dishes. Your great new recipes will include turkey quinoa skillet, green salad, chocolate whoopie pies. Bring take-home containers.
FOOD:723 | 1 session | $25 Age 60+ | $35 Regular
P01 | M 6-9 p.m. | Latoya Chauncey | April 15 | Lindbergh Sr. HS, 128

Baked Delights

Celebrate spring with delicious new recipes. These can be yours at home after you learn how to make them yourself! Class 1: baked chicken, spinach, cheese casserole, roasted beets and pineapple upside-down cake. Class 2: chicken and rice casserole, broccoli raisin salad and chocolate sundaes. Bring take-home containers.
FOOD:723 | 2 sessions | $48 Age 60+ | $65 Regular
P02 | M 6-9 p.m. | Latoya Chauncey | May 6-13 | Lindbergh Sr. HS, 128

Vegetables: Meals and Sides

Irresistible Vegetables: Who Knew?

Are you tired of cooking corn, broccoli, carrots and peas the same way every night? Re-discover the wonders of veggies through simple, often quick recipes that will leave your family coming back for more. Put excitement and variety back into your mealtimes with over a dozen recipes that you'll try in this class like roasted lemon pepper cauliflower, bacon wrapped asparagus, Chinese green beans, sauteed Marsala Brussels sprouts, roasted tomato basil soup, chocolate zucchini bread, Creole carrots, zesty steamed broccoli, crab stuffed mushrooms, cauliflower au gratin and much more! Come hungry and bring take-home containers. Class includes a discussion on best practices for roasting, sauteeing, and selecting quality vegetables when shopping and lots of hands-on cooking.
FOOD:735 | 1 session | $38.50 Age 60+ | $49 Regular
P01 | W 6:30-9:30 p.m. | Michelle Melton | Feb. 20 | Kirkwood Sr. HS, C 191

More Irresistible Vegetables

Would you like more new ideas for ways to make vegetables the star of your meals or the centerpiece of a tasty snack? Re-discover the wonders of veggies through simple, often quick recipes that will leave your family coming back for more. In this class, we will make over a dozen tasty veggie recipes including restaurant favorites and gourmet appetizers like parmesan baked green bean fries, baby bell peppers stuffed with Gouda, cream cheese and chorizo, balsamic roasted tomatoes, roasted lemon garlic broccoli, garlic baked mushrooms, Cajun corn succotash, twice baked potato casserole, black bean brownies and much more. Come hungry and bring take-home containers. Class includes a discussion on how to clean, cut, and cook various fresh veggies as well as lots of hands-on cooking.
FOOD:735 | 1 session | $38.50 Age 60+ | $49 Regular
P02 | W 6:30-9:30 p.m. | Michelle Melton | March 13 | Kirkwood Sr. HS, C 191

Even More Irresistible Vegetables

Would you like even more new ideas for ways to make vegetables the star of your meals or the centerpiece of a tasty snack? In this class, the third installment of irresistible vegetables, we will continue to explore the wonderful world of veggies, with one more set of over a dozen delicious veggie recipes that will leave your family coming back for more. Our recipes will include honey Sriracha roasted carrots, melt-in-your-mouth gold potatoes, sesame orange broccoli, cheddar zucchini corn muffins, mushroom flatbread, pesto parmesan spaghetti squash, carrot cake cupcakes with cream cheese frosting and much more. Come hungry and bring take-home containers. Class includes a discussion on how to clean, cut, and cook various fresh veggies as well as lots of hands-on cooking.
FOOD:735 | 1 session | $38.50 Age 60+ | $49 Regular
P03 | W 6:30-9:30 p.m. | Michelle Melton | May 8 | Kirkwood Sr. HS, C 191

International Flavors

Thai Time

Come and create signature Thai dishes that are easy to master! Prepare and enjoy Thai beef with basil, red curry, rice paper spring rolls, tom kha gai (chicken coconut soup) and larb gai (chicken wraps). Please bring containers.
FOOD:734 | 1 session | $38 Age 60+ | $49 Regular
P04 | Tu 6:30-9:30 p.m. | Suzanne Corbett | Feb. 19 | Kirkwood Sr. HS, C 191

Chinese Take-Out At Home II with Japanese Fusion

Addicted to your favorite take-out items at your local Chinese or Japanese restaurant, but looking to save some cash or perhaps eat a little bit healthier? Learn how to make your Asian take-out favorites at home with fresh vegetables and, sometimes, less oil. In this class, we'll learn how to make crab Rangoon, pork pot stickers, Japanese onion soup, hot and sour soup, chicken Yaki udon, beef kung pao, orange chicken, white chocolate fried banana wontons for dessert, and more. Come hungry and bring take-home containers.
FOOD:734 | 1 session | $38.50 Age 60+ | $49 Regular
P03 | W 6:30-9:30 p.m. | Michelle Melton | Feb. 27 | Kirkwood Sr. HS, C 191

Mediterranean Tapas

Whether you know them as mezes, tapas or hors d'oeuvres, they all are small plates to be enjoyed with friends and family. Travel the Mediterranean through food! Come join us for a fun, hands-on tour through France, Greece, Spain and Italy. In this class, you will prepare marinated mushrooms, lamb meatballs with tzatziki yogurt cucumber sauce, Spanish tortillas, garlic shrimp, tomato pesto bruschetta and marinated olives. Enjoy the adventurous creations we make for lunch and enjoy with a beverage of your choice (BYOB). Please bring a container. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Sa 10 a.m.-1 p.m. | March 30 | Culinary Arts House, Studio

Moroccan Tea Time

Did you know Morocco was the first major importer of green tea worldwide? Tea time is essential in Moroccan culture where it has been made into a unique art form. Green tea combined with fresh herbs (mint being the most popular) is served alongside an assortment of finger foods. In this authentic and unique class, you'll learn the art of preparing and serving a proper pot of Moroccan tea. And to complete this delightful culinary experience, you'll help prepare and enjoy accompanying teatime treats such as date and almond cookies, savory pastries, msemen (Moroccan pancake) and more! Class is hands-on. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:722 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Su 2-5 p.m. | Lisa Payne | April 28 | Culinary Arts House, Kitchen

Totally Tamales

Just in time for Cinco De Mayo, learn how to make and host a tamale making party! We will make tamales with different fillings (meat filled and vegetarian) with sauces and salsas that are easy and delicious! Learn the process of tamale making and take home plenty for friends and family. Also, learn how to make a Mexican street corn salad and a delicious Mexican dessert that is the perfect complement for your tamales and any Mexican dish. Tamales are the perfect make-ahead-and-freeze dish. This class is part demonstration and part hands-on. Please bring a container to take home extra goodies. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:734 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | Sa 10 a.m.-1 p.m. | Tiffany Smith | April 27 | Culinary Arts House, Studio

A Taste of India: Vegan Meal

Liven up your vegan selections at home by learning how to cook these delicious and exotic dishes! In this class you will prepare samosa wraps made with peas and potato filling; sweet potato/potato hash, a delicious pancake made with potato, sweet potato and nuts; matar chaat, dried peas soaked and cooked with spices; cheela, chickpea flour pancakes seasoned with spices and onions; and tomato chutney, a sweet and sour tomato relish. Bring containers and your appetite for these mouth-watering Indian dishes!
FOOD:733 | 1 session | $39 Age 60+ | $49 Regular
P03 | M 6-9 p.m. | Seema Shintre | March 4 | Lindbergh Sr. HS, 128

A Taste of India: Vegetarian Dishes

Do you love to try something different on meatless Mondays? In this class, learn to make a feast of Indian vegetarian dishes for not only meatless Mondays, but every day of the week! In this class you will prepare mixed vegetable korma, mixed vegetables cooked with spices and cream; matar paneer, Indian cheese/paneer cooked with peas and aromatic spices; pulav, aromatic Basmati rice cooked with variety of veggies and spices; dal bada, split chickpea/chana dal fritters; dal tadka, two types of lentils seasoned with aromatic spices; and raita, a blend of carrot, cabbage and cucumber in yogurt with spices. Enjoy this meal with ready-made naan. Bring containers and your appetite for these mouth-watering Indian dishes!
FOOD:733 | 1 session | $39 Age 60+ | $49 Regular
P04 | M 6-9 p.m. | Seema Shintre | March 25 | Lindbergh Sr. HS, 128

Delicious Indian Favorites

Spice up your dinner options with these Indian dishes that are sure to liven up your next meal. In this class, you will prepare chicken pulav, chicken cooked with aromatic basmati rice and spices; egg curry, boiled eggs in a delicious curry sauce; fish curry, fish cooked with yogurt, spices and raisins; and pepper chicken, chicken cooked with peppercorn and aromatic spices all served with naan bread. Bring containers and your appetite for these mouth-watering Indian dishes!
FOOD:733 | 1 session | $39 Age 60+ | $49 Regular
P05 | M 6-9 p.m. | Seema Shintre | April 1 | Lindbergh Sr. HS, 128

Indian Street Food

Do you love Indian cuisine? Want to add a healthy, simple and savory snack to your culinary repertoire? Come learn how to make chaat, the most popular Indian street food. From a Hindi word meaning "to lick" or "to devour with relish," this finger-licking snack blends sweet and savory flavors to create a nuanced dish that will satiate all your cravings. Served hot or cold, chaat is made with vegetables and garbanzo beans, topped with spicy and sweet date and tamarind chutney and mint chutney, and garnished with an assortment of spices and toppings. Pav bhaji, another favorite fast food that originated in Mumbai, is a spicy mixture of vegetables, usually cooked on a tava or cast iron skillet and served with soft bread rolls. In this class, you will experience the true flavor of India, as you prepare two great summertime foods, pani puri and falooda. Class is hands-on. Please bring a container. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:733 | 1 session | $41.50 Age 60+ | $49 Regular
P01 | F 6-9 p.m. | Prabha Pergadia | April 26 | Culinary Arts House, Studio

Vegetarian Thali

In Indian cuisine, the thali is an assortment of dishes that seeks to capture six flavors on a large single platter: sweet, bitter, sour, astringent and spicy. Gujarati thalis are a popular and healthy dish, typically composed of dairy, pulses, grains and seasonal vegetables. In this class, we will prepare yellow dal kadhi, which is similar to soup and made with yogurt and chickpea flour. Both dishes are served with plain basmati rice. A favorite dish on a gujarathi thali is shreek and puri (strained yogurt blended with saffron and cardamom and served with hot puris, an Indian fry bread made with whole wheat flour). You will learn to cook simple yet satisfying vegetables such as spinach and squash, eggplant and sweet potato, methi (fenugreek) pakoras and carrot salad. Please bring a container. Park on Hartford or Hampton. Flagpole in front. The Culinary Arts House has an exterior staircase that is used for entry into the facility.
FOOD:733 | 1 session | $41.50 Age 60+ | $49 Regular
P02 | Tu 6-9 p.m. | Prabha Pergadia | May 14 | Culinary Arts House, Studio

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