This Online Orientation should take approximately 40 – 45 minutes. You will also have an opportunity to sign up for Group Advising and/or New Student Orientation after you complete the orientation.
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 Contact Information
Phone: 732.906.2556
Fax: 732.906.2521
Continuing Education
Menu
 Contact Information
Phone: 732.906.2556
Fax: 732.906.2521

Welcome to Today’s Table : Classes for Contemporary Cooks

todays_table_logoPull up a chair and join us for an evening filled with food, fun and facts about cooking and baking for yourself and your family!

In our state-of-the-art culinary demonstration kitchen, observe and learn from our chefs as they create culinary masterpieces. Then…taste and enjoy the evening’s fare and take home the recipes to prepare on your own.

Payment Options

Register for Our Tasting Menu & SAVE MONEY: Choose any three classes (EXCEPT for full-day Saturday classes) and pay only $99 (just $33 per class. You save $21.) Savings are available to students who register with payment for three classes at the same time.

Register à la carte: Pay as you go for individual courses: $40 per class

 

 


 

SPRING 2016 CLASSES

Winter Soups and Stews New Recipes

A steaming hot bowl of soup is all you need to ward off the chill on a cold winter’s night. Discover how simple it is to create a comforting, delicious and nutritious winter soup at home! Recipes include Sancocho (Puerto Rican Chicken and root vegetable soup), Boeuf bourguignon (French beef stew), salmon with leek chowder and more!
Chef : A Krest, Tuition $10 + general fee $30. Total $40.
GCUL 152-02, Thursday, 6:30-9 p.m. January 21

Amazing Braising New Recipes

Learn the art of braising – a simple cooking technique with big flavor results. Turn tough cuts of meat into juicy and tender mouthwatering morsels; make vegetables silky and sweet and create fruits that are saucy and spoon-able. Join food writer Pamela Parseghian as she shares some of her most popular recipes. Recipes include cherry-braised short ribs with bok choy and soba noodles, beer-braised chicken and peas, braised halibut with clams and more! Before long you’ll be praising braising!
Chef : P. Parseghian, Tuition $10 + general fee $30. Total $40.
GCUL 264-03 Wednesday, 6:30-9 p.m., February 3

Taste of America New Recipes

Reconnect with America and discover the varied and delicious dishes from New England, New Mexico, California and the Midwest. We are a wonderfully diverse country and we reflect that diversity in our distinctly regional foods. Join us as we take a cross-country road trip and sample local specialties along the way. Recipes include New England clam chowder, New Mexico rubbed pork tenderloin, California pan-fried goat cheese salad with walnut vinaigrette and Midwestern triple pear pie.
Tuition $10 + general fee $30. Total $40.
GCUL 360-02, Tuesday, 6:30-9 p.m., January 26

Saucier Boot Camp

The ability to make a consistently good sauce is an essential part of becoming a good cook. Learn the five classic mother sauces, how to make them and how to use them. We will be creating pan sauces as well as reviewing the selection and use of the right wines and broths for deglazing.
Chef : A Krest, Tuition $10 + general fee $30. Total $40.
GCUL 083-05 Thursday, 6:30-9 p.m., February 4

One-Dish Dinners New

Learn to make delicious and healthy meals with little fuss and just a few dishes to wash. Chef Nirit will show you how to make crowd-pleasing meals that are virtually stress free. Recipes include Miso glazed salmon with mushroom, peppers and scallions, braised chicken thighs with apricots and olives and more!
Chef : N. Yadin, Tuition $10 + general fee $30. Total $40.
GCUL 162-04 Thursday, 6:30-9 p.m., January 28

Kopy Kat Desserts New

Do you have a craving for some of America’s classic store bought sweets? Come try our homemade versions of peanut butter cups, Oh Henry, Hostess chocolate cupcakes and more!
Chef : P. Yestko, Tuition $10 + general fee $30. Total $40.
GCUL 418-01 Tuesday, 6:30-9 p.m., February 9

Make Ahead Meals Made Easy New Recipes

Are you frequently short on time and stressed out when it comes to putting a meal on the dinner table? No problem. With this course you will learn to be prepared with a few quick dishes that can easily be made ahead of time and then frozen. Recipes include mushroom Bolognese, tomato braised brisket, deep dish apple pie and more!
Chef : D. Greaves Tuition $10 + general fee $30. Total $40.
GCUL 194-02, Thursday, 6:30-9 p.m., February 11

From Beer to Eternity New Recipes

Beer tastes pretty great straight from the glass, but it also adds a subtly sweet flavor to your recipes and enhances stews, sautés and fry ups. Come be amazed as you experience the layers of flavor beer can add to your cooking. Recipes include arugula and radicchio salad with orange and ale vinaigrette, Wisconsin beer cheddar cheese soup, garlic and Belgian white ale steamed shrimp, beer-braised short ribs and chocolate stout cake.
Tuition $10 + general fee $30. Total $40.
GCUL 187-03 Thursday, 6:30-9 p.m. February 25

Polish Food: Beyond Kielbasa and Pierogi New

Join us to sample some traditional Polish fare. Menu includes Polish white borscht (bialy barszcz) bigos (traditional Polish meat stew), golabki, (stuffed cabbage with meat and rice), piernik (Polish ginngerbread), and more!
Chef : D. Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 430-01 Tuesday 6:30-9 p.m., February 16

Sweet Treats from Sicily New

Sicily is an island known for rustic regional cookery, but its desserts are the grand finale of every great meal! Join Chef Donna as she shares some sinfully serious sweets from Sicily. Menu includes Sicilian cassata (ricotta cheese cake with candied fruit),
brioche with gelato cannoli and soft almond cookies! Buon appetito!
Chef : D. Squillaro, Tuition $10 + general fee $30. Total $40.
GCUL 431-01, Tuesday, 6:30-9:30 p.m., March 1

Regions of Italy: Umbria New

Located in the center of Italy, Umbria is a mecca for foodies! With an abundance of olives, black truffles, lentils, unique pork products and exquisite chocolates, Umbria is able to supply the fresh produce that chefs require. Join us for a sample of recipes
from this region including minestra di zucca, farro e verdure (squash and farro soup with greens), penne alla norcina (pork, cream and black truffle sauce), Umbrian sausage bake with fennel and potatoes, biscotti al cioccolate (chocolate biscotti). Bon appetito!
Explore the rustic cookery of Umbria.
Chef : D. Squillaro, Tuition $10 + general fee $30. Total $40.
GCUL 419-01 Thursday, 6:30-9 p.m., February 18

Off The Hook New Recipes

According to The American Heart Association, eating fish at least two times per week is important to your health. Join us and discover many of the tasty cooking methods for fish. Included are steaming, poaching, sautéing, grilling and baking. Healthy accompaniments that include salsas, remoulade and red pepper sauces will be prepared for your enjoyment.
Chef : D. Greaves, Tuition $10 + general fee $30. Total $40.
GCUL 368-02, Thursday, 6:30-9 p.m., March 3

Pork – The Other White Meat

Learn to successfully cook different cuts of pork to juicy perfection and pork friendly sauces to delight the taste buds. Recipes include roast pork tenderloin with white wine and mustard sauce and grilled pork chops with blackberry ginger compote.
Chef : A. Krest, Tuition $10 + general fee $30. Total $40.
GCUL 174-02 Tuesday, 6:30-9 p.m., March 8

Bring on the Greens New

Greens are packed with nutrient-rich, antioxidant-fighting enzymes. they are also versatile and can be adapted to suit each meal…so go ahead… Shake it! Toss it! Roll it! Bake it! Energize your body with these delicious recipes: Lasagna with mustard
greens and kale, morning glory green smoothie, wilted winter green salad and stuffed collard green rolls.
Chef : N. Yadin, Tuition $10 + general fee $30. Total $40.
GCUL 304-03 Tuesday 6:30-9 p.m., February 23

Cooking Local New Recipes

Join Chef Nirit Yadin as she introduces you to local farm fresh foods and food products. Learn how to get the most out of your food dollars and sample delicious local foods: polenta pizza, local cheeses and the ultimate cheese burger.
Chef : N. Yadin, Tuition $10 + general fee $30. Total $40.
GCUL 291-02 Thursday, 6:30-9 p.m., March 10

International Dumplings New Recipes

Dumplings are eaten all around the world, and for very good reason – they’re delicious! Pockets of dough, savory and sweet are sure to be a real treat. In this class you will sample fufu (West African cassava dumplings), Persian chickpeas and chicken balls, kibbe (Lebanese bulgur dumplings with lentils), with Cwiss chard soup and tang yuan, (sweet Chinese black sesame filled dumplings).
Chef : A. Krest, Tuition $10 + general fee $30. Total $40.
GCUL 372-02 Thursday, 6:30-9 p.m., March 17

Regions of Italy: Calabria New

At the southernmost tip of Italy lies Calabria where some of the best Italian food is found. Calabrian cuisine is known for hearty vegetable and pasta dishes, filling soups, fresh seafood, pork, the preferred meat and much more. Join us as we explore the specialties of Calabria! Zuppa di cipolla (onion soup), bruschetta al tonno (tuna and tomato bruschetta), torta con cime di rapa e salsiccia (broccoli rabe and sausage pie with mozzarella and pecorino).
Chef : D. Squillaro, Tuition $10 + general fee $30. Total $40.
GCUL 423-01 Thursday, 6:30-9 p.m., April 14

Cooking Basics: Part I

Developed for new couples, new graduates or anyone else new to cooking, you will learn the essentials of food preparation – the ingredients, equipment and techniques that establish the foundation of simple home cooking. Included is a demonstration of basic knife skills as well as methods for grilling, roasting and broiling.
Tuition $10 + general fee $30. Total $40.
GCUL 033-03 Tuesday, 6:30-9 p.m., March 22

Spring Cleanse Foods

Want to shed winter weight and rejuvenate your body? Join Csilla Bischoff, holistic health coach and founder of shininghealth. com for a delicious spring meal where you will feast on wonderful, cleansing foods that she will prepare using local and seasonal
ingredients. You will learn how to bring proper seasonal foods into your daily life to keep yourself healthier throughout the spring season. She will also share how to nurture, strengthen and tone your liver and gallbladder.
Chef : C. Bischoff, Tuition $10 + general fee $30. Total $40.
GCUL 294-03 Tuesday, 6:30-9 p.m., April 19

Sushi 101 New Recipes

Learn the art of making Sushi at home in this beginner’s guide to basic recipes and techniques required to make delicious and healthy sushi. Impress your friends and family with the amazing food you will be able to prepare, using three different styles, many
different types of fish, and a variety of sauces.
Chef : A Krest, Tuition $10 + general fee $30. Total $40.
GCUL 282-04 Tuesday, 6:30-9 p.m., April 5

Master Salads and Salad Dressings

Whether you want to lose a few pounds, a few more pounds, a few extra pounds or alotta pounds, we can help! Done right, the addition of a salad to any meal enhances the dining experience without adding unnecessary calories. Join us and learn some of the inside tips and tricks that the best chefs use to prepare an exceptional salad. Appetizer salads, entrée salads and vinaigrettes and creamy dressings will be a part of our evening presentation and tasting.
Chef : D. Greaves, Tuition $10 + general fee $30. Total $40.
GCUL 087-05 Thursday, 6:30-9 p.m., April 21

Catalan Cuisine New

Catalonia produces some of Spain’s best dishes such as Catalan pa amb tomàquet (bread with tomatoes) escalivada (Catalan grilled salad), merluza en salsa verde (hake in green sauce), and Crema Catalana (the Spanish version of creme brulee). Join us for a fusion of Roman, Moorish and new world culinary traditions!
Chef : D. Squillaro, Tuition $10 + general fee $30. Total $40.
GCUL 422-01 Thursday, 6:30-9 p.m., April 7

Healthy Desserts that Will Rock Your World but Not Your Blood Sugar

Do you have a sweet tooth? Do you follow a gluten-free, dairy-free, or low-sugar diet? Eliminating those ingredients doesn’t mean you have to miss out on the dessert course. Csilla Bischoff, founder of shininghealth. com, will show you how to make healthier
desserts that will rock your world, but not your blood sugar.
Chef : C. Bischoff, Tuition $10 + general fee $30. Total $40.
GCUL 292-03 Tuesday, 6:30-9 p.m., April 26

America’s Best Chicken Recipes! New Recipes

Whether roasted, fried, baked or slow cooked, chicken is one of America’s most versatile, inexpensive, healthy, easy and delicious dishes. Chicken is perfect for family meals, picnics, soups and special guests. Join us for a demo and tasting of: Buttermilk fried chicken and waffles, old-fashioned chicken pot pie, chicken marsala and chicken Normandy. Don’t chicken out!
Tuition $10 + general fee $30. Total $40.
GCUL 277-03 Tuesday, 6:30-9 p.m., April 12

Lose Weight and Eat Well New Recipes

Don’t get derailed by getting stuck in a rut! Learn to prepare tasty, healthy and low calorie foods that are sure to please the entire family. Fewer calories in a meal doesn’t have to mean less taste.
Chef : D. Greaves, Tuition $10 + general fee $30. Total $40.
GCUL 050-06 Thursday, 6:30-9 p.m., April 28

Neapolitan Cooking New Recipes

Neapolitan cooking traditions have greatly influenced the specialties that you’ll find throughout the region as well as on the East Coast of the United States, where many Italian immigrants settled. This class will feature classic Neapolitan specialties from soup to dessert. Ciao! Zuppa di cozze (mussel in tomato soup) crostini with artichoke paste, mozzarella and roasted tomatoes, spaghetti alla puttanesca (spaghetti with anchovies and olives), mousse di lemoncello.
Tuition $10 + general fee $30. Total $40.
GCUL 298-02 Thursday, 6:30-9 p.m., May 12

May Day Celebration New

May Day is a spring celebration, typically celebrated with maypole dancing to encourage a bountiful planting season. Join us as we welcome spring with recipes that will inspire the first fruitful season: pan seared salmon with lemon caper sauce; arugula, artichoke, and pea salad with champagne vinaigrette; maple roasted carrots and strawberry rhubarb short cake.
Chef : A. Krest, Tuition $10 + general fee $30. Total $40.
GCUL 433-01 Tuesday 6:30-9 p.m., May 3

Green Market Cuisine New Recipes

Get a head start before the summer rolls in with local ingredients from your farmers market. Join Chef Nirit for a fresh take on seasonal produce that is available now! Ingredients include arugula, kohlrabi, strawberries, fava beans, asparagus and
rhubarb.
Chef : N. Yadin, Tuition $10 + general fee $30. Total $40.
GCUL 382-02 Tuesday, 6:30-9 p.m., May 17

Jamin’ Jamaican Cuisine New

Jamaican cuisine is known for its fusion of tasty and spicy flavors. Join us as we explore some of its stand-out dishes: Jerk chicken (dry-rubbed or wet marinated meat with Jamaican jerk spice, a very hot spice mixture), escoveitch fish (pan seared fish tossed with marinated peppery vinaigrette and vegetables), stewed oxtail with onions and butter beans, coconut rice and beans.
Chef : D. Greaves, Tuition $10 + general fee $30. Total $40.
GCUL 425-01, Thursday, 6:30-9 p.m., May 5

No Guts, No Glory: Healing the Digestive System with Real Foods New

If you suffer from intestinal distress or disease (for example, IBS, acid reflux candida or Crohn’s), improper digestion of specific carbohydrates is a likely cause. Health coach Csilla Bischoff will help you discover how to improve digestive disturbances by eating and avoiding specific foods. Review the causes of gut inflammation and learn ways to maintain a healthy digestive environment with a grain-free, vegetable-rich diet. Leave the class with new knowledge, inspiration and actionable tips for living a healthier life.
Chef : C Bischoff, Tuition $10 + general fee $30. Total $40.
GCUL 406-02 Thursday, 6:30-9 p.m., May 19

Latin American Cuisine New Recipes

Latin America includes South and Central America, Mexico and the Caribbean. It is massive and diverse, as is the robust, aromatic, flavorful and sometimes complex food. Join Chef Denise as she presents signature dishes from each country: Colombian pork, beef, and chicken soup (puchero), Uruguayan steak sandwich, Mexican tamales and Caribbean coconut ice cream.
Chef : D. Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 297-03 Tuesday, 6:30-9 p.m., May 10

 


 

FULL-DAY SATURDAY CLASSES

Bagels and More New

New York City is known for its bagels…they say it is all in the water. In this class we will explore various types of bagels and bialys and more.
Tuition $20 + general fee $55. Total $75.
GCUL 427-01 Saturday, 10 a.m.-3 p.m. March 12

Easter Baking New

Easter baking is a tradition in several European countries. This class is a great resource for anyone who wants to bake and learn the background of several Easter treats. Amaze your friends and family this Easter with your new baking skills! Menu includes Chocolate
and Polish babka (a spongy, brioche-like yeast cake baked mainly in Central and Eastern Europe), tsoureki (Greek Easter bread), kulich (traditional Russian Easter cake) and hot cross buns (spiced sweet bun made with currants or raisins).
Chef : P. Parseghian, Tuition $20 + general fee $55. Total $75.
GCUL 386-02 Saturday, 10 a.m.-3 p.m., March 19

 


 

SUMMER 2016 CLASSES

Summer Smoothies That Rock

If you’re looking for a nutritious breakfast, post workout drink, snack or beverage why not try a smoothie? They are super easy and quick to make, and as the temperature is starting to rise outside – smoothies are a great way to keep your kitchen cool and your body nourished. Here are some of the smoothies you’ll get to sample: chocolate raspberry delight, anti-aging beauty elixir smoothie, green goddess smoothie (a basic green smoothie) avocado mint frappe, and more. Join Csillla Bischoff for a fun and delicious class.
Chef : C.Bischoff, Tuition $10 + general fee $30. Total $40.
GCUL 307-02 Monday, 6:30-9 p.m. June 6

Get the Scoop About Ice Cream Making

Learn basic ice cream making techniques and how you can prepare the best ice cream you’ve ever tasted at home with no special equipment! Next…we’ll take our “homemade” ice cream and turn it into wonderful frozen pies, cakes, ice cream sandwiches and more.
Chef : D. Edwards Tuition $10 + general fee $30. Total $40.
GCUL 065-04 Tuesday, 6:30-9 p.m. June 7

Sensational Summer Salads

Tired of the same old potato and pasta salad all summer long? If you are looking for recipes that are fresh, easy and pretty enough for a party, this class is for you. Authentic Greek salad, perfect chopped salad, and Lebanese tabbouleh salad are among the recipes featured, along with homemade dressings to liven any of your own favorite salads.
Tuition $10 + general fee $30. Total $40.
GCUL 200-04 Thursday, 6:30-9 p.m. June 9

Herbs, Herbs, Herbs

Nothing will brighten a dish like a splash of fresh herbs and summer is the perfect time to try some new ways to use these fresh flavors. Enjoy the evening’s tastings that feature herb and cheese frittatas, grilled peaches with tarragon vinaigrette, chilled
lemon verbena tisane and watermelon mint ice pops for dessert.
Tuition $10 + general fee $30. Total $40.
GCUL 201-03 Tuesday, 6:30-9 p.m., June 14

Opposites Attract

Let the basic elements of taste and flavor be your guide to mouthwatering cooking sensations. Opposite flavors play off each other, creating new flavor sensations. In this class you will learn how to pair summer’s best sweet and savory components using stone fruits (fruits where the seed is very large and hard). Savory applications for peaches, plums and cherries will be demonstrated using techniques such as grilling, pickling and pan roasting to prepare spicy slaws, chilled soup and chutney.
Tuition $10 + general fee $30. Total $40.
GCUL 210-02 Tuesday, 6:30-9 p.m., July 12

Not Your Typical Backyard BBQ

Gathering friends and family is one of life’s simple pleasures. Why not host a backyard get together using the seasons freshest ingredients? Join us as we put a new twist on the traditional BBQ cook out with dishes that are perfect for summer entertaining. Menu includes corn, tomato and avocado salsa, grilled pineapple with mango salsa, chicken sliders, lamb sliders and Asian pork sliders.
Chef : D. Edwards Tuition $10 + general fee $30. Total $40.
GCUL 202-02 Thursday, 6:30-9 p.m., June 16

Going with the Grain

Ancient grains are making a comeback and for good reason. They are delicious, nutritious and inexpensive. Your taste buds will relish the creamy texture while savoring the slightly nutty flavor. Let Chef Yadin introduce you to these superstars and show you how to get the most out of them. On the menu is freekeh (wheat that’s harvested while young and green, then roasted over an open fire) salad with fennel and dill, black rice pilaf with mango and mint and farro salad with green olives, heirloom tomatoes and feta.
Tuition $10 + general fee $30. Total $40.
GCUL 313-02 Thursday, 6:30-9 p.m., July 14

Farmers’ Market Finds

Start cooking this summer with delicious ingredients from your local farmers market. Get inspired, learn the seasonality of food and enjoy fresh recipes that are bursting with flavor. Smoky watermelon gazpacho, stuffed summer squash, polenta tart with heirloom tomatoes and greens are a few of the farmers’ market-inspired selections you will sample.
Tuition $10 + general fee $30. Total $40.
GCUL 206-03 Tuesday, 6:30-9 p.m., June 21

From Ocean to Table

Summer’s here and the eating is easy… with delicious ingredients from under the sea. Learn the seasonality of seafood, and enjoy fresh recipes bursting with flavor. Highlighted ingredients include clams, mussels, whole fish grilling techniques and seafood chowders and more.
Tuition $10 + general fee $30. Total $40.
GCUL 314-03 Tuesday, 6:30-9 p.m., July 19

To Thai For

Thai cuisine is well known for its lightly prepared dishes with strong and distinct flavors and spices. Join us as we explore some of the great recipes from Thailand that are perfect for hot summer nights. Recipes include chicken sate with peanut sauce, green papaya salad, shrimp pad Thai and more.
Tuition $10 + general fee $30. Total $40.
GCUL 311-06 Thursday, 6:30-9 p.m., June 23

Berry Berry Good Summer Desserts

We will take advantage of New Jersey’s wonderful fresh fruit by making classic strawberry shortcake, fresh fruit cobblers and blueberry buckle cake.
Tuition $10 + general fee $30. Total $40.
GCUL 113-02 Thursday, 6:30-9:30 p.m., July 21

Summer Grilling Sensations New

Join us for summer grilling made easy and never let them see you sweat! Topics include sauces, marinades and rubs; plan-ahead meals; and entertaining with light foods.
Tuition $10 + general fee $30. Total $40.
GCUL 035-03 Thursday, 6:30-9 p.m., July 7

Intro to Indian Foods

If Indian food intrigues you, or you simply want to learn to cook it for the first time, embark on a journey with us to learn the cuisine of India. Adapted to the needs of today’s kitchen, this class will help you cook delicious Indian food at home with
ease. Recipes include soup with chana dal (yellow split peas) and Indian spiced curry chicken with vegetables and naan (oven-baked flatbread). For dessert, enjoy naan (Indian Ice cream).
Tuition $10 + general fee $30. Total $40.
GCUL 214-02 Tuesday, 6:30-9 p.m., July 26

Eggplant’s World Tour

Eggplant is more than Eggplant parmesan and it is an ingredient used in the cuisine of countries all over the world. Diversify your portfolio with these international recipes: caponata (diced eggplant cooked with onions, garlic, tomatoes, pinenuts, olives,
raisins, capers and parsley) moussaka (eggplant layers with a spiced meat filling topped with a béchamel sauce and then backed), oven baked cutlets parmigiana and Japanese eggplant in garlic sauce.
Tuition $10 + general fee $30. Total $40.
GCUL 216-03 Thursday, 6:30-9:30 p.m. August 11

Panini Heaven

Get the story about preparing Paninis hot off the press! Come explore these toasted Cuban and Italian sandwiches that are filled with a combination of meat, cheese and vegetables. Finish the evening off with mojitos and lemoncello desserts. You won’t
believe how simple and delicious they are to make at home.
Chef : D Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 094-04 Thursday, 6:30-9 p.m., July 28

Cool Foods for Hot Nights

it’s hard to find simple, refreshing and cook-ahead recipes for meals that are sure to impress your family and friends. Demonstration includes recipes and food tastings for marinated grilled minted chicken salad with white peaches and grapes, grilled shrimp with pineapple and poached salmon with summer vegetables.
Tuition $10 + general fee $30. Total $40.
GCUL 038-04 Tuesday, 6:30-9 p.m., August 16

Too Hot to Cook – Mediterranean Salads-as-Meals

Learn to turn summer’s peak harvest into delicious meals. Chef Yadin will teach you to create satisfying, healthy meals-in-a-bowl using a delicious array of seasonal salads sure to please every palate. Recipes include classic Provencal salad with fatoush (bread
salad made from toasted or fried pieces of pita bread), chopped summer vegetables, marinated feta and turkey-potatoes with lemon, capers cornichons and spicy greens.
Chef : N. Yadin, Tuition $10 + general fee $30. Total $40.
GCUL 217-02 Tuesday, 6:30-9 p.m., August 2

Tapas

Enjoy culinary specialties such as croquettes with Serrano ham and mushrooms stuffed with Manchego cheese and garlic shrimp. You will be in for a wonderful culinary treat in this class!
Tuition $10 + general fee $30. Total $40
GCUL 117-04 Thursday, 6:30-9:30 p.m., August 18

The Sprit of Summer – Cooking with Rum and Tequila New

Rum and Tequila are much more than Rum Runners and Margaritas. They are unusual and often misunderstood distilled beverages, with histories and characteristics all on their own. Join us for these two classes where you will learn to pair foods and cook with Rum and Tequila.
Note : Proof of age is required at the time of registration AND again at the door prior to class.
Note : These courses do not qualify for the discount.

Rum New

Demonstration and tastings include passion fruit rum punch, coconut cilantro rice with peel and eat hot pepper shrimp, rum cake with rum whipped cream and caramelized pineapple spears.
Chef : D. Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 322-02 Thursday, 6:30-9 p.m., August 4

Tequila New

Demonstration and tastings include El Diablo (Tequila, cranberry ginger ale and lime), steamed clams with chorizo and tequila, homemade tamales, guava and manchengo phyllo pouches.
Chef : D. Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 323-02 Tuesday, 6:30-9 p.m., August 9