2366 Pelham Avenue
Los Angeles, California 90064

Cooking for Two (or One) $90 Per Person

Sat, 4/13/13 2:30-5pm

Need to cook at home because of the economy? Eat better with these time-saving recipes designed to add some spice to your mealtime, keep your budget intact and not take forever to make.

Enjoy some variety for your palate with some delicious menus like:

•Roasted Chile and Shrimp Flambé
•Brown Rice Milanese and Roasted Tomatoes
•Miso-Glazed Chicken Breasts with Spicy Sesame Sauce
•Asian Stir-Fried Vegetables
•Salmon Steaks with Butter, Pepper and Sautéed Pears, Apples and Limes – Delicious!
•Asparagus and Long Grain Rice Pilaf
•Dessert is Tangy Citrus Soufflé

WELCOME TO THE CULINARY CLASSROOM
*A PRIVATE COOKING SCHOOL*
WHERE WE TEACH COOKING CLASSES TO THE MASSES

CHANGING THE WAY LOS ANGELES EATS, ONE RECIPE AT A TIME

Bring your creativity and questions as you explore Cooking and Pastry/Baking
to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef

18-Week Master Chef Program – Certification Program
10-Week Master Baking/Pastry Program – Certification Program
Recreational Cooking AND Baking Classes
Couples Romantic Date Night Dinner Classes
4-Week Culinary Basics Cooking Series
4-Week Healthy Cooking Series
4-Week VEGAN/Vegetarian Series ***NEW***
Team Building Events for Corporations
Private Cooking Parties/Celebrations for Adults

Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ https://www.culinaryclassroom.com/registration
Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes!

Cook Well, Eat Well and BE Well! With Chef Eric Crowley

www.culinaryclassroom.com
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico - Parking Just North of Pico on Overland
2366 PELHAM AVENUE - LOS ANGELES, CA 90064 -- PHONE: 310-470-2640 - FAX: 310-470-2642
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM -- WWW.TWITTER.COM@CHEFERICCROWLEY

Added by culinaryclassroom on March 26, 2013

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