19 South Indian Cooking Kerala is a lush green region on the south west coast of India. Kerala is often referred to as “God’s own country” due to the variety and abundance of spices, paddy fields, and coconut palms.  The cuisine of Kerala is incredibly diverse, utilizing coconut, chili, and spices.  Kerala Cuisine I We will learn to make delicious appam, which is a bread similar to the crepe but made with rice flour and coconut milk and fermented with yeast.  The appam will be served with a chicken curry in a coconut milk gravy.  This is an ideal dish for a brunch or special holiday gatherings! Tuesday • 6:30 - 9:30pm • April 3 • $59 CU119-S18 Instructor:MaryVadakekalam Kerala Cuisine II It’s all about coconuts! Kerala is actually named after the coconut tree with “Kera” meaning Coconut tree and “Alam” meaning land, hence the name “Land of Coconut Trees”. Coconut is healthy and delicious, and we will explore this superfoodís culinary diversity by making Coconut Shrimp Curry, Beans Thoran, and Coconut Chutney that feature the coconut. Thursday • 6:30 - 9:30pm • April 5 • $59 CU120-S18 Instructor: Mary Vadakekalam Cook Once, Eat All Week Learn how to prepare healthy meals that will set you up for the week. Meal prep saves you money and time and you stay nourished with delicious food. Each week we will prepare three meals that can be eaten for lunch or dinner throughout the week. Dishes will include soups/ stews, casseroles, healthy salads & sides and comfort food. Week 1: Turkey Meatballs with Marinara over Spiralized Zucchini Noodles, Chicken, Broccoli & Cauliflower Rice Casserole, Mexican Beef Stuffed Peppers Week 2: Beef & Broccoli Stir Fry with Asian Zucchini Noodles, Turkey Sweet Potato Chili, Orange Chicken with Cauliflower Fried Rice 2 Mondays • 6 - 9pm • April 2 - April 9 • $95 CU115-S18 Instructor: Danielle Moskowitz Fresh Cheese and Homemade Butter Making your own fresh cheese and butter is one of the simplest and most delicious ways to get back to basics in your own kitchen while wowing your dinner guests and family! We’ll make fresh herbed and honey butter, classic farmer’s cheese, and scrumptious fresh mozzarella while we discuss the biology of cheese, how to source quality milk, and what to do with your delectable fresh creations. Please bring at least two containers to take home your kitchen booty! Thursday • 6:30 - 9:30pm • March 29 • $55 CU14-S18a Instructor: Sammy Barrett Thursday • 6:30 - 9:30pm • April 12 • $55 CU14-S18b Instructor: Sammy Barrett Knife Skills for the Home Cook Using knives skillfully is essential for cooks, yet many people have never mastered proper techniques. Because knives form the foundation of a well-equipped kitchen, selection, care, and sharpening are as important as learning to use them properly. Learn how to slice, dice, and chop fruit, vegetables, and herbs safely and efficiently. Feel free to bring your own knife to class. Wednesday • 6 - 8pm • March 7 • $49 CU36-S18 Instructor: Louis Trudeau Please Bring Containers, an Apron, and Dish Towel for All Culinary Classes Bundled Classes • $106 Continued…