Chanhassen, Minn. (Feb. 25) - Discover the diverse use of plants and garden-fresh ingredients in the world’s cuisines in spring cooking classes offered at the Minnesota Landscape Arboretum. Chef instructors bring years of cooking experience and cultural perspective, as well as a passion and commitment to use sustainable, high-quality wholesome foods. Enjoy a three- or four-course meal with three complementary wines. Must be 21 years or older. All classes take place in the Harvest Kitchen of the Marion Andrus Learning Center. Fee per class is $50 member or $60 non-member. To register, call the Arboretum Education office at 952-443-1422. Here are upcoming classes:
Italian Cooking 101. Chef: Antonio Cecconi. Thursday, March 6, 6:30 - 9 p.m. Enjoy a culinary tour of Italy including pasta made from scratch, a Puttanesca sauce, Chicken Piccata with Lemon Sauce, Spinach Basil Salad with Fresh Herb Dressing, and Strawberries Zabaione with Marsala Wine Sauce.
Just Like Nonna's: Roman Comfort Foods. Chef: Georgia Pavoloni. Thursday, March 13, 6:30 - 9 p.m. Discover Georgia's secrets to creating regional Roman dishes that she has been perfecting for years. Menu: Pasta Carbonara, Carpaccio di Manzo with Arugula, Broccoletti (rapini), and Crostata di Ricotta.
A Chinese Dinner for Entertaining. Instructor: Shirley Kooyman. Thursday, March 20, 6:30 - 9 p.m. Menu: Chinese Tea, Spring Onion Pancakes, Shrimp Chips, Watercress Soup, Rice, Barbecue Pork Ribs, Steamed Whole Fish, Tofu and Vegetables in Oyster Sauce, Sweet and Sour Fish, Kung Pao Chicken, Egg Foo Young, Fruit Melange.
Traditional Chinese Appetizers. Instructor: Shirley Kooyman. Thursday, March 27, 6:30 - 9 p.m. Menu: Chinese Tea, Marbled Tea Eggs, Fried Tofu with Dipping Sauce, Barbecue Chicken Wings, Steamed Dumplings, Pot Stickers, Turnip Cakes, Cold Noodles with Sauce, Egg Rolls, Grass Jelly in Syrup.
Greek Cooking. Chef: Anna Christoforides, Founder and Owner, Gardens of Salonica. Thursday, April 10, 6:30 – 9 p.m. Menu: Boughatsa Tyri (fillo wrapped feta cheese pastry), Melitzanokeftedes (fried eggplant croquettes), Horiatiki (tomato, cucumber salad), Arni kai Katsiki Krasato (lamb and goat shanks in wine sauce), Sirangli Strifto (rolled and coiled baklavas), Greek coffee.
Cooking Classes – page 2Crazy About Curry. Chef: Raghavan Iyer. Thursday, April 24, 6:30 - 9 p.m. Join Raghavan Iyer, CCP, one of the nation's top culinary instructors, as he presents spectacular curries from his newly-released book “660 Curries.” Menu: Flame-Toasted Lentil Wafers with Shredded Cucumbers Soused in Yogurt and Fresh Mint, Spiced Lamb Chops with a Fenugreek Sauce, Stewed Potatoes, Carrots, and Peas in Spiced Coconut Milk, Buttery Spinach and Red Onions Stewed with Basmati Rice, and Pineapple-Golden Raisins with Red Chiles over premium ice cream.
Greek Cooking. Chef: Anna Christoforides, Founder and Owner, Gardens of Salonica. Thursday, May 8, 6:30 – 9 p.m. Menu: Octopodi (octopus), Spanakopitakia (appetizer sized spinach pastries), Maroulosalata (green salad), Pipperies (roasted red peppers), Kleftiko (lamb braised in parchment paper with vegetables), Boughatsa Crema (original Boughatsa cream pastry), Greek Coffee
Quick and Easy Curries. Chef: Raghavan Iyer. Thursday, May 22, 6:30 - 9 p.m. Here's a great way to incorporate easy curries into your weekday meal routine - for the vegetarian and meat-eater alike. Menu: Cabbage and Cucumber "Slaw" with Roasted Peanuts, Yellow Split Peas with Golden Raisins, Potatoes and Spinach in a Garlic-Red Chile Sauce, Braised Okra and Tomatoes, Basmati Rice with Saffron.
To register, call the Arboretum Education office at 952-443-1422.
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