4wk Healthy Cooking Series - starts 3/28/11 March 17, 2011

HEALTHY COOKING SERIES – 4 Weeks - $375 - Includes Logo Apron
Mon, 3/28/11-4/18/11 7:00pm-10:00pm
Thurs, 6/9/11-6/30/11 7:00pm-10:00pm
Looking for a fun and food-filled Healthy Cooking Series? Chef Eric designed this program to fill a void – many of his students want even more knowledge from him about Healthy Cooking. So, Chef Eric created a wonderful, healthy series for those who want more information packed into four weeks. This series meets once weekly, 3 hours each day, for 4 weeks. This course combines hands-on practical knowledge with the same support and encouragement from Chef Eric that students have come to know and love. Basic Knife Skills are helpful in this program. Emphasis throughout the series is placed on whole grains and the use of healthy cooking oils. Due to the popular nature of this series, we cannot allow any class make ups – we are sorry. Should you miss a class, you will receive the recipes and should feel free to contact Chef Eric with any questions you may have regarding cooking methods and recipe execution. Class #1 - Dry Heat Cooking and Sauces; Roasting/Grilling - Students learn Grilling and Roasting of Meats and Fish. Procuring, storing, marinating and serving are also covered. Herb-Coated Pan-Roasted Chicken with Chevre Polenta and Champagne Swiss Chard; Scallion-Cilantro Barley Pilaf; Whole Roasted Fish, Bombay Style; Stir-Fried Cauliflower with Green Peas and Ginger; Whole-Roasted Chicken with Kalamata Olives, Cumin, Cardamom, Coriander, Mint Leaves and Vanilla Sauce; Roasted Tomatoes with Garlic and Basil Oil; Oaxacan-Style Grilled Chicken Breasts; Rice Pilaf with Pico De Gallo; Roasted Corn with Jalapenos, Garlic, Lime and Cilantro. Class #2 - Frying Techniques; Stir Frying, Deep Frying, Pan-Frying - In this session, students will prepare recipes using a Wok. Practical application of Healthy Fried Foods and Oils will also be taught. Whole Fish - Deep Fried (Trout, Rock Cod or Catfish) with Ginger, Sake, Soy Sauce and Lemon Juice; Roasted Asparagus with Lime Ponzu Sauce; Brown Rice Pilaf with Oyster Mushrooms; Pan-Fried Chicken with Herb Crust and Creamy Mustard Sauce; Sugar Snap Peas with Mixed Wild Mushrooms; Thai-Style Stir-Fried Chicken with Basil and Chiles; Wild and Brown Rice Pilaf with Cranberries; Mushroom Spring Rolls with Coconut Sauce. Class #3 - Moist Heat Techniques and Combinations; Steaming, Poaching, Braising, Stewing - The benefits of poaching and steaming are practiced. Stews and other braised dishes are also covered in this session. Tagine of Fish with Preserved Lemons, Olives and Chermoula; Quinoa Pilaf. Chicken Stew with Pineapple and Tomato; Hot and Spicy Vegetables with Ginger, Garlic, Chili Sauce and Sesame Oil; Stir-Fried Barley Pilaf with Red Bell Pepper, Shallot, Carrot, Celery, and Olive Oil; Citrus-Braised Flank Steak with Mixed Vegetables and Wheat Polenta. Class #4 - Vegetables, Whole Grains and Vegetable Entrees - While some basic vegetable dishes are covered in classes 1-3, here students will focus solely on vegetables and grains and how to prepare satisfying meals from them. Grilled Portobello Mushrooms stuffed with Black Beans, Tomatoes, Roasted Corn and Chilies, Wheat Crepes with Wild Mushrooms and Chile Cream Sauce, Roasted Eggplant stuffed with Beluga Lentils with Garlic, Ginger, Mushrooms, Lemon, Zest, Curry Powder, Curry Leaves, Cinnamon and Turmeric Root; Wheat Fettuccine with Roasted Corn, Chiles and Cilantro.

WELCOME TO THE CULINARY CLASSROOM

Offering Professional and Recreational Cooking Classes for the Masses.
Whether your desire is to take our Single Recreational Cooking or Baking/Pastry Classes,
4-Week Beginner’s Series, Multi-Week Culinary Chef and Culinary Baking/Pastry Programs,
4-Week Healthy Cooking Series or our 4-Week International Cuisine Series, or 4-Week Advanced Baking/Pastry Series we provide all the service, ingredients and equipment you need to learn to succeed in today's restaurant kitchens and master techniques that you can use at home. Classes encompass current cooking trends and recipes so that your meals taste fantastic. Bring your creativity and questions as you explore Cooking and Baking/Pastry to start a new career or just impress your friends with your new skills as a Chef or Baker/Pastry Chef.
Come Cook and Bake with us while making new friends and having fun!

We also host Team Building Events for Corporations and Private Cooking Celebrations for Adults.
We invite you to stop by and see why people as far away as Catalina Island, San Diego, Santa Barbara, Temecula, New York, Colorado, Wyoming, Hawaii and even Dubai and Israel take the time to learn from
CHEF ERIC at the CULINARY CLASSROOM.

WHY THE CULINARY CLASSROOM?

• Professional Commercial Kitchen and Equipment – Wolf Ranges
• CHEF ERIC’s Credentials, Experience, Culinary Wisdom and Great Team
• Culinary Chef Certification Program-20 wks
• Culinary Basics – for Beginners – 4 Weeks
• Baking/Pastry Certification Program-10 Wks
• Advanced Baking Series – 4 Weeks

• Healthy Cooking Series – 4 Weeks
• International Cuisine Series – 4 Weeks
• Recreational Classes – Cooking/Baking/Pastry
• Special Couples Nights – Romantic Setting
• Cooking Parties for Groups–Adults Only
• Team Building Events for Corporations
• Kids/Teens/Baking/Cooking Summer Camps
• Convenient Parking/Freeway Close-405/10
Maintaining student and client satisfaction is our primary goal at
The CULINARY CLASSROOM

We look forward to seeing you here - Until then, eat well and be well!

GIFT CERTIFICATES AVAILABLE VIA EMAIL – THE PERFECT GIFT FOR ANY OCCASION

Call, e-Mail or Register On-Line 24 Hours a Day
Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes!

1 Block East of Overland, Just North of Pico - Convenient Parking Just North on Overland

2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
WWW.CULINARYCLASSROOM.COM