Mei’s up-coming Cooking Classes:

“From Farm To Table - The Bounty of Fall Harvest”
Many Americans are becoming aware of the importance of sustainable agriculture to healthy eating, and are learning to incorporate locally-grown and seasonal food into their diets. In this class, Wendy Krupnick who is the gardening master will take us on a tour at Santa Rosa Jr. College organic Shone Farm and then transform the harvested produces into array of delectable dishes. Recipes include Grilled Gourmet Mushroom with Smoked Bell pepper, Stir-fry Prawn with Fall Vegetables, Indian Lentil stew, Thai Green curry, lemon Sabayon with Fall Stone-fruits.

Please see Calendar below for dates

Healthy Asian Cooking in 30 minutes
“ Imagine coming home at the end of a tiring and busy day knowing that you will be able to enjoy delicious home-cooked meals that are not time-consuming and complicated. In this class, you will learn the secret techniques to make creative variations of different recipes. Recipes: Grilled Steak with Mango Salad, Fresh Spring Roll with Prawn, Pad Thai, Malaysia Penang Curry.”

Please see Calendar below for dates

“Slow Cooker Cuisine”
Wouldn’t be nice to come home after a long day at work and have dinner ready to put on the table? Learn how to prepare a hearty, satisfying meal ahead of time in your slow-cooker. This isn’t your mother’s crock-pot. We’ll explore sophisticated global flavors using local, seasoning produce. Recipes include Mexican Pot Roast, Chicken in Champagne, Thai Red Curry with Pumpkin and Chinese Forbidden Rice.

Please see Calendar below for dates