Chef Kerry’s Cooking Classes-Fall 2010 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 email http://www.ccsf.edu/Services/Continuing_Education/ to view the CCSF online schedule and registration form. Each class costs $55 plus a $10 materials fee. Save $10 by registering at least one week before each class begins. Hope to see you there!
September 7th-FW100, Basic Knife Skills-Basic knife skills are an important component of any culinarian's repertoire. Learning to wield a knife correctly will speed up your prep time, and food products fashioned in uniform shapes and sizes will help guarantee even cooking throughout a dish. Students will also make fun dishes with the food they slice and dice. Chinese Chicken Salad, Fried Fish with Ginger Cucumber Slaw, Fresh Fruit Platter
September 14th-#FW113, Cooking with Heirloom Tomatoes- Tomatoes don’t have to be the unripened, bland, rubber orbs found in some grocery stores. Experience the vibrant color, flavor, and imperfect beauty of naturally grown “love apples”. Featured dishes: Tomato and Basil Bruschetta with Balsamic Reduction, Invigorating Summertime Gazpacho, and Fried Green Tomatoes with Herb Gravy
September 28th- #FW125, Apple Class- Students will have the opportunity to learn about uncommon heirloom varieties of apple freshly picked from an orchard in the East Bay. The class will also cover more conventional apple types and their flavor profiles. Learn to make Apple and Fennel Slaw, Apple and Brie Panini Sandwiches, Apple Tart Tatin, and Apple Ice Cream.
October 5th-#FW287, As The World Churns: Making Ice Cream and Sorbets-Learn how to make Pumpkin Ginger Ice Cream, Blood Orange and Muscato Sorbet, Fresh Fig Ice Cream, and favorite sundae toppers such as Salted Caramel Sauce, Chocolate Fudge Sauce, and Marshmallow Fluff. Email the chef to request your favorite flavor.
October 19th-#FW244, Using Your Noodle: Making Fresh Pasta- Linguini with Pesto, Pumpkin Gnocchi with Sage Butter, Crab Ravioli
October 26th-#FW207, World Series Pizza Party-Learn to make your favorite type of pizza with a variety of crusts, sauces, cheeses, and toppings. Customize your pizza to make it as unique as you are! Featured Recipes: Cracker Crust Pizza, New York Style Pizza, Chicago Style Deep Dish Pizza
November 9th-#FW166, Thai Cuisine- Thai Iced Tea, Green Papaya Salad, Red Thai Tofu Curry, Sticky Rice with Mango
November 16th-#FW157, French Bistro-French Onion Soup, Tuna Au Poivre with Mashed Potatoes, Chocolate Soufflé
November 30th-#FW172, Make Room For ‘Shrooms: Cooking With Mushrooms-Best Ever Stuffed Mushrooms, Savory Mushroom Strudel, Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle
December 7th-#FW128, Edible Gifts-Just in time for the holiday season. Learn to make edible presents that can be easily packaged and mailed to your loved ones. Habanero Jelly, Homemade Almond Roca, Ganache Filled Chocolates, Vanilla Bean Marshmallows
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