21 Please Bring Containers, an Apron, and Dish Towel for All Culinary Classes Soup Du Jour Warm tasty soup on a cold autumn night is the best! Learn how to make homemade Corn Chowder, Kansas City Steak soup, Tomato Basil soup, and Cream of Zucchini. Don’t forget the crusty bread. Wednesday • 6 -9pm • Oct. 24 • $55 CU131-F18 Instructor: Louis Trudeau New England Clam “CHOWDA” Chowder originated in the early 1700s and consisted of vegetables, potatoes, clams and cream. Over the years, many different styles of chowder have evolved, each one very distinctive (tomato-based Manhattan chowder, conch chowder from the Florida Keys, and Caribbean salmon chowder, for example).  Even in New England, clam chowder can range from thin to thick in texture. Find out how to make the best New England clam chowder around - from scratch! You’ll learn everything you need to prepare this quintessential New England classic from knife skills to how to prepare a chowder base that will provide a good consistency once your dairy product is added.  You will be using both fresh and canned clams.   A container will be provided so you can take home some chowder to share with your friends and family. Tuesday • 6:30 - 8:30pm • Oct. 30 • $55 CU43-F18a Instructor: Louis Trudeau Thursday • 6:30 - 8:30pm • Nov. 1 • $55 CU43-F18b Instructor: Louis Trudeau Discovering a Plant Based Diet with Tofu An excellent source of iron, calcium and protein, tofu is a versatile ingredient with many health benefits to offer, however, many people are not sure how to cook with it. Come join us as we make a delicious and simple lo mein and stir fry with tofu. We will also use silken tofu to make a creamy and decadent chocolate mousse. We will review how to purchase, prepare and cook with tofu as well as dispel some of the myths that surround it.   Thursday • 6:30 - 9:30pm • Oct. 11 • $55 CU125-F18 Instructors: Sharon Santello & Michael Trigiano Discovering a Plant Based Diet with Beans Beans are inexpensive and contain an abundance of soluble fiber which can lower cholesterol and triglyceride levels. We will review how to purchase, prepare and cook with beans. We will also make a hearty and delicious three- bean chili using all plant- based ingredients. And for dessert, black bean brownies. Thursday • 6:30 - 9:30pm • Oct. 18 • $55 CU126-F18 Instructors:SharonSantello&MichaelTrigiano Let’s Get Saucey! Learn how to make two Mother Sauces, Bechamel and Veloute. Then use these sauces to prepare Au Gratin Potatoes, Au Gratin Cauliflower, Chicken Alfredo, Pork Piccata, and Chicken Supreme. Wednesday • 6 - 9pm • Oct. 17 • $55 CU124-F18 Instructor: Louis Trudeau Super Foods! Super You! Dinner Party Learn how to prepare two full-course dinners using the best whole foods on the planet, to gain energy, vitality and optimum health. Our Dinner Party course shows students of all culinary levels how to practice “clean eating”, a lifestyle which helps eliminate inflammation, chronic conditions and mood swings from daily life. Let your ordinary kitchen become your sanctuary of health and wellness. You should come “prepared to prepare”, in this luscious, hands-on, healthy food creation course. Our menu for this 2-week course includes: Week 1 • Perfect Pesto Veggie Dip • Field Greens with Citrus-Tahini Dressing • Raw Vegan Teriyaki Noodles • Peanut Butter Cup Truffles Week 2 • Nutri-tella Fruit Dip • Field Greens with Raw Ranch Dressing • Ginger Tamarind Noodle Bowl • Raw Sugar-Crusted Chocolate Tart Our recipes are vegan, no processed food, no extracted oils,  soy- free, gluten-free and grain-free. Based on the research of Julie Daniluk, R.H.N., Joel Fuhrman, M.D., Kim Campbell and T. Colin Campbell, PhD.   2 Tuesdays • 6:30 - 9:30pm • Oct. 23 & Oct. 30 • $95 CU51-F18 Instructor: Amy Karibian