Chinese Cuisine

Enjoy a 3-4 course menu with complementary wines.  Must be 21 years or older.
Location: Harvest Kitchen, Marion Andrus Learning Center
Fee per Class: $50 member, $60 non-member

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.

About the Instructor
Shirley Mah Kooyman has been cooking since the age of 9.  She grew up in a traditional Chinese household eating and appreciating Chinese cuisine.  Although her background is Cantonese cooking, she also enjoys other Chinese regional dishes.

Shirley has presented cooking classes and demonstrations, Chinese dinners for fundraisers, and twice cooked a Chinese meal for 120 people at Camp Treetops in Lake Placid, New York.  She travels widely, both domestically and internationally, to gain appreciation and understanding of other cultures and cuisines from around the world.