Cooking, Food & Wines Specialty Foods
appetizers Spice Up Your Party with Flavory Savory Dips and Spreads Low on fuss, high on impact, the vibrant
flavors of these appetizers are inspired by interna- tional cuisines. Learn how 5 ingredients and 10 min- utes of your time can add zip to your menus. Make and enjoy Jimmy’s own spicy mango mole; apricot, pecan, cranberry chutney; an extraordinary cheese ball for all seasons and other make-ahead treats.
Jim Musumeci, Cooking Instructor; Owner of “Flavory Savory”
Friday, 11:30 am to 1:30 pm, 11/19 CW51093 Creutzburg Center . . . . . . 1 session, $25
sushi
Creative Sushi Clinic Sushi need not be an exotic culinary adventure en- joyed only in Japanese restaurants. Learn traditional and modern preparation techniques to create perfect sushi for your family and friends in this hands-on workshop. New techniques and new recipes included for returning students. Food fee ($15) payable to instructor.
Fukue (Fay) Toyozato, Chef, Owner, Japanese Cooking Catering
Saturday, 9:30 am to 1 pm, 10/2 CW61018 Creutzburg Center . . . . . . 1 session, $57
Thai cooking
Thai Cooking Experience the flavors of Bangkok. Learn how to pre- pare your favorite Thai recipes. Discover exotic Thai spices. Find out where and how to buy the necessary ingredients to create these dishes at home. Enjoy a Thai meal each week. Recipes provided.
Tom Voravolya, Professional Restaurateur Tuesdays, 6:15 pm to 7:15 pm, starts 9/21 CW22010 Lower Merion HS . . . . . . . . 5 weeks, $82
Japanese cooking Zen Vegetarian Clinic
Join Fay for hands-on preparation of savory vegetar- ian dishes, Zen style! These healthy, easy recipes use tofu, sea and land vegetables (no fish, animal or dairy). Enjoy them as appetizers, main courses or side dishes. All new recipes provided. Food fee ($12) payable to instructor.
Fukue (Fay) Toyozato, Chef, Owner, Japanese Cooking Catering
Saturday, 9:30 am to 12:30 pm, 10/16 CW61019 Creutzburg Center . . . . . . 1 session, $55
holiday baking
Holiday Gifts from the Kitchen Create and give delicious homemade
treats this holiday season! Learn recipes for desserts such as hot fudge sauce, peanut brittle and individu- ally baked cakes. Sarah will provide baking and pack- aging tips to ensure success, as well as recipes and delicious samples.
Sarah Altman, Owner Sarah Bakes Wednesday, 6:30 pm to 9 pm, 11/17 CW32203 Harriton HS . . . . . . . . . . . . 1 session, $45
gingerbread
Gingerbread: Cakes, Cookies and Confections to Spice Up Any Season
Gingerbread is the perfect holiday treat, but why limit this deliciously varied dessert to the fall and winter months? Jennifer shares some spicy favorites with you, such as gingersnaps and moist gingerbread cake. She also introduces you to some new ways with gingerbread, including chocolate ginger crinkle cookies, Burgundian-spiced caramels and gingerbread ice cream. Food fee ($7) payable to instructor.
Jennifer Lindner McGlinn, Cookbook Author, Food Writer, Freelance Pastry Chef
Saturday, 1:30 pm to 3:30 pm, 10/2 CW61123 Creutzburg Center . . . . . . . 1 session, $39
To Register:
www.MainLineSchoolNight.org
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