Chef Kerry’s Cooking
Classes-Spring 2012 Schedule
If there's anything I like more than cooking, it's repeat customers!
Please join me at one of my City College of San Francisco cooking classes. Simply call (415) 561-1840 or go to http://www.ccsf.edu/Services/Continuing_Education/ to view the CCSF online schedule and registration form. Save $10 by registering at least one week before each class begins. Hope to see you there!
February 7th-Romantic Desserts-Mexican Chocolate Pie with Pecan Crust and Cinnamon Whipped Cream, Strawberry Rose Gelato with Pistachio Lace Cookies, Upside Down Buttermilk Pear Cakes with Spiced Pear Chips
February 21st-Your Own Mardi Gras Party-Crab Cakes with Sauce Remoulade, Chicken and Andouille Gumbo, Café Du Monde Style Beignets
February 28th-Knife Skills Class-Same description as usual except I'd like to change the menu to: Jicama, Mango, Avocado, and Orange Salad with Yogurt Lime Dressing, Tomato and Basil Bruschetta with Balsamic Drizzle, Beer Battered Onion Rings with Spicy Aioli
March 13th-Gluten Free Desserts-Banana Foster Crepes, Garbanzo Bean Chocolate Flourless Cake with Red Wine Blueberry Sauce, Kiwi Pavlova (Meringue Cake)
March 20th-Sustainable Fish Dishes-This class will feature fresh and innovative dishes based on the recommendations of the Monterey Bay Aquarium's Seafood Watch. Being conscientious about our oceans never tasted so good! Steamed Mussels with Yellow Curry Broth and Purple Sweet Potato Chips, Striped Bass with Fennel Broth, Roasted Mushrooms, Sunchokes, and Thai Basil Pesto, Tuna Sashimi and Lotus Root Stacks with Kecap Manis Aioli and Edamame Puree
April 3rd-French Bistro Class for Vegetarians-Onion Soup Gratinee, Lentil Pate Terrine with Zucchini and Slow Roasted Tomato Coulis, Vanilla Pastry Cream Tartlets with Fresh Fruit
April 10th-Gluten Free Cooking-Mojo Marinated Skirt Steak with Corn and Avocado Relish and Smoked Pepper Sauce, Vietnamese Spring Rolls with Mango, Carrots, and Mint, Fish Tacos with Salsa Verde and Homemade Corn Tortillas
April 24th-Making Classic Sauces-Asparagus with Hollandaise, Tri-tip with Herbed Brown Gravy, Green Salad with Tomato Basil Vinaigrette, Pistachio Crusted Tofu with Smoked Bell Pepper Cream Sauce
May 1st-Using Your Noodle: Making Fresh Pasta-Pumpkin Gnocchi with Sage Butter, Linguine with Fresh Pesto and Pine Nuts, Crab Ravioli with Tomato Cream Sauce
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