article thumbnailFall 2010 Class Schedule

FallCooking ClassSchedule


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article thumbnailBirthday Adventures

Birthday Adventures - Hands-on cooking with p [ ... ]


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article thumbnail2010 Summer Camp

June 1st - August 13th. Register now!  


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article thumbnailSpecial Events

  Special Seasonal Events 


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article thumbnailWOW! and Wacky Workshops

(Workshops on Wednesdays)


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Wow! Workshops

WOW! 

  • Workshops are 2 hours, from 6:30-8:30pm.
  • Workshops are for adults, unless otherwise specified.
  • All workshops require pre-registration and are hosted at our location. 
  • Please note we require a minimum of 4 participants to hold a scheduled workshop. 
  • If enrollment is low and a workshop does not make, we will contact you and of course provide a full and complete refund of workshop fees. We make the decision to cancel a workshop at the close of business the day before the workshop is scheduled. 
  • Fall Dates:  September 15th, October 27, November 10th, December 1st
  • Details coming soon!

Wacky Wednesdays 

  • Wednesday workshops for Adventures, Explorers, and Jr. & Sr. Trekkers.
  • 90 minutes of random and wacky cooking fun from 6:30-8:00pm.
  • These workshops are drop-off unless otherwise specified. Space limited.
  • Please note we require a minimum of 4 participants to hold a scheduled workshop. 
  • If enrollment is low and a workshop does not make, we will contact you and of course provide a full and complete refund of workshop fees. We make the decision to cancel a workshop at the close of business the day before the workshop is scheduled.
  • Fall Dates: September 8 &  22, October 6 & 20, November 3 & 17
  • Details coming soon!

Registration opens August 1st, 2010. 

 register here

  • Pork & Ginger Wontons w/Chinese Brocolli Slaw.

    Utensils:

    Mixing bowl
    Measuring cups and spoons
    Wooden spoon
    Large sheet parchment paper for wonton work surface
    Saute pan
    Small liquid measuring cup with water
    Pastry brush

    Ingredients:  Pork & Ginger Wontons

    • 12 wonton wrappers
    • 1 cup Napa cabbage, chopped and salted
    • 1/4 tablespoon salt
    • 1/4 pound ground pork (not lean)
    • 1 tablespoon minced ginger
    • 1 tablespoon soy sauce
    • 1 1/2 tablespoons seasame oil
    • 2 tablespoons egg beaters
    • 1 cup chicken stock
    • Seasame oil
    1. Combine all ingredients, except chicken stock and wonton wrappers into mixing bowl.  Mix thoroughly to combine.
    2. Layout wonton wrappers on work surface.  Make sure they aren't over lapping. Place a small amount of filling in the middle of the wrapper. Lightly brush edges with water and up to the filling.  Fold the wrapper in half to form a half moon shape. Pinch edges tightly together.
    3. In a hot saute pan coated with seasame oil place wontons into pan and cook until the bottom is browned. Add chicken stock, being careful not to get burned as the liquid will splatter.  Cover pan with lid.  Check in 5 minutes.  Once the wontons are firm and fully cooked the stock will have evaproated and the bottoms crisped up.
    4. ENJOY!  Makes 12 wontons.  Serve with your favorite dipping sauce and brocolli slaw.
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