I just posted our summer class schedule, and I've got to say, I'm pretty darn excited and hope that you will be too!
I am ethnic food crazy and have added several classes to the schedule that bring those types of food front and center. Check it out:
On Tuesday, June 30, we're introducing a new instructor, Jeff Stratyner (our new veggie guru), to teach you all about International Veggie Picnic Foods. Tired of taking mayo-laden side dishes to picnics and get-togethers? Well, here you go! Jeff is going to demo Fresh Summer Rolls with Sweet & Spicy Dipping Sauce, Marinated Roasted Veggie Sandwich on Fresh Baked Focaccia, Crunchy Jicama and Asian Pear Slaw, & Jelly Doughnut Cupcakes. And did I mention that this one is BRING A FRIEND FOR FREE???
You can also join us as we welcome instructor Rajni Hatti of Simply Delicious Indian as she introduces the flavors and techniques of wonderful Indian cuisine. Rajni teaches a wide variety of Indian cooking classes and has been featured in newspapers, magazines, and on television in Charlestown, WV. In this hands-on class, you'll make Keema Matar with Naan (Spiced Ground Meat and Peas), Dal Tarkari (Lentils with Zucchini), Palak Pulao (Spinach Rice Pilaf), and Mango Lassi (Mango Yogurt Drink). Check this one out on Thursday, July 9.
I'm also rocking it out with another Sushi 101 class on July 31 (learn to wrap and roll like a pro!), and Caroline has a wonderful Make & Take Strawberry Pie class this Thursday, June 11. We need a few more bodies in the class, and at the end, you get to take a strawberry pie home with you. How sweet is that (pun intended :)?
Also on the roster is a tasty Vietnamese Street Foods class (July 10-hands-on) and my special two-day class on Farmer's Market Cooking (July 17 & 18) including a trip to the Baughman's Lane farmer's market to shop before we head back down to The Kitchen Studio to work with what we buy. This one is going to be fantastic!!! Plus, we've got one focused on College Cooking, just in time to give your college student some mad kitchen skillz before they head back to school. Give 'em a break from Ramen noodles and cafeteria food. This is THE class to make them a hit in the dorm.
While I'm at it, I'm also pulling together the calendar for the fall, so if there is somethin' somethin' that you're looking to learn, drop me a line. We'll have some veggie classes, sauces, knife skills, cake decorating & working with fondant, international classes, healthy cooking, soups, pastas, cheesemaking, special multi-week classes for kids and teens and many, many more.
We love our students and are grateful for the opportunity to work with each of you in the kitchen. I'm not joking around when I say that I want you to come play with your food, so give us a try. I think you'll like what you eat!
I have been following your blog since I moved to Frederick last year. In looking at your classes, I was very interested in farmers market cooking. However, I work in D.C. and could not make a
6 p.m. class on Friday. I would encourage you to think about those of us unavailable during the week, but very interested in what you are doing with your classes.
Hey George - great to hear from you! That class is actually meant to start at 6:30, so I've gone ahead and made that change to the class calendar.
It's tricky to figure when to best start classes. I've tried to be commuter-friendly, but still appeal to those folks that are local throughout the day. Almost all of our evening classes start at 6:30 as a happy medium. I hope you can find a way to make this Farmer's Market class work - it's going to be fantastic and even if you're a little late on Friday, I think you'll get a lot from it.
Look forward to meeting you, and thanks again for reading!
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