In this class, we will learn to make a special occasion dinner that is perfect for a Valentine's Day dinner at home: Pear Tart Blanquefort, Wine Soup, Chicken Beaujolais, Bell Pepper Rice Pilaf and Endive Salad with Walnut Dressing. A selection of French cheeses and fresh fruit will also be served.

February marks the time of year in which carnival festivities take place all over the world.  In the United States, the best and most celebrated of those festivities happens in the great city of New Orleans.  Join us for a Mardi Gras menu of Grilled Andouille Sausage, Red Beans and Rice, and Crabmeat Cheesecake with Pecan Crust and Creole Meuniere Sauce. No carnival celebration is complete without a bit of sugar; our culinary tour to the bayou will end with a classic Bread Pudding with Bourbon Sauce.

This class will focus on how to make gluten free yeast breads that are just as moist and delicious as their gluten containing cousins. Heather Hein will walk you through each step involved in creating warm, mouth watering breads for use in sandwiches, hamburgers and as a side with soups and stews.  Parmesan Shepherd's Bread, Sesame Seed Hamburger Buns and Quinoa or Flax Seed Bread will be served with a delicious vegetable stew to warm your spirit.

Fish is wonderful and truly can be made well without fear!  We will prepare four dishes that you can do well at home—in any kitchen:  Peruvian Style Ceviche Classico (flavors of the Pacific finished in citrus and peppers, very Latin); Seared Yellowfin Tuna (crusted and perfect with a variety of sauces); Snapper Veracruzana (filets, or prepared whole for a marvelous presentation in a green sauce spiced to your taste); American Cod Sautéed with Leeks and a Coconut Twist. Some hands-on instruction will be involved. We'll discuss what fish are safe to eat and which are on environmental watch lists.

Pre-Castro Cuba was a country made up of diverse peoples. Many cultures influenced Cuba's fare including African, Spanish and Caribbean. They have all been foundational to Cuba's own culinary evolution and have, with time, adapted to fit the people of this unique island. You will learn to cook a traditional Cuban meal which will include a Cuban Sandwich appetizer, Arroz con Pollo (Chicken with Yellow Rice), Mejillones al Vino (Mussels in Wine Sauce), Platanos Maduros (Fried Plantains), Bananas al Ron con Helado de Mango (Bananas in Rum with Mango Ice Cream) and Café Espresso Cubano.

Indian cuisine, renowned for its exotic flavors, can seem complicated for any newcomer. In this class, you will learn how to simplify the techniques of Indian cuisine without compromising flavor or authenticity. We'll focus on Indian favorites that you may have tasted in restaurants and wanted to learn how to make at home. You will learn about spices commonly used in Indian food as well as shortcuts and adaptations for turning Indian cuisine into an everyday meal. Learn to make Naan, the soft leavened bread, from scratch, Chicken Masala and Cilantro-Mint Raita. Get hands-on experience making Paneer, the mild Indian cheese, which we will use to make Saag Paneer. The meal will be accompanied by Basmati Rice, Mango Lassi and Madras Style Coffee. Students can take home several spice packets to easily create the dishes at home.