Monday, August 8, 2011


Registration is required for all classes. To register call 801-587-5433 or visit
Sushi Making: Learn the Basics
See how easy making sushi at home can be. Learn techniques such as how to safely cut fish and keep your ingredients fresh as we roll up our sleeves and make spicy tuna rolls, vegetable rolls, and California rolls with king crab and avocado. We'll also experiment with nigiri sushi. You'll leave with recipes for perfect sushi rice, vinegar for the rice, and sauces for rolls, as well as tips for where to purchase all the ingredients you'll need for your next sushi party. And the best part: You may take home all you make! Class meets at Gygi, 3500 S 300 W, SLC. Tuition $80.00
Monday                       9/26/11                      6:00pm-8:30pm

French Cooking Made Easy
If Julia and Julie can do it, so can you. In this class we'll cook a classic French dinner while having fun and sharing our favorite cooking stories. Bring your favorite knife, as we'll practice knife skills as well. Rev up your taste buds for toasts aux champignons (sauteed mushrooms with toast points), Vichyssoise (cold leek and potato soup), salade de betteare rotis de limon vinaigrette (roasted beet salad with lime vinaigrette), coq au vin au nouille (chicken braised in wine sauce with noodles), and brocolis a la Milanaise (broccoli topped with seasoned bread crumbs and cheese). For desert: crepes Suzette (classic orange crepes). Arrive hungry! Class meets at Gygi, 3500 S 300 W, SLC. Tuition $80.00
Thursday                     10/13/11                    6:00pm – 9:00pm

Green Tea for Life
The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. Today, scientific research in both Asia and the West is providing hard evidence for the health benefits long associated with green tea, with studies showing that it inhibits the growth of cancer cells, lowers cholesterol levels, prevents tooth decay, and helps people burn more calories. But all green teas are not created equal. In this class, you'll discover the difference among Chinese green, Japanese green, and flavored green teas, as well as the difference among low-, middle-, and high-quality Japanese and Chinese tea. Learn how to properly steep green teas as we taste, taste, and taste some more. Class meets at The Tea Grotto, 2030 S 900 E, SLC. Tuition $37.00
Sunday                                    10/16/11                    10:00am-12:00pm

Artisan Bread Making
Inspire your senses with the aroma, taste, and texture of freshly baked whole-grain artisan breads. But beware! Store-bought bread will never satisfy you again. We will make three European breads: a Kalmata olive boule crafted from a fermented sponge; a French epi with a seeded crust fashioned into a sheaf of wheat, in which individual pieces can be easily torn off; and currant orange rolls with a hint of anise shaped into elegant scrolls. We will cover a foolproof, step-by-step process, from the grinding of whole grains and fermentation to the shaping and baking of the dough. We will mix and knead using a bread machine as well as a stand mixer and bake using steam for a crisp crust. We'll demonstrate a variety of practices for both lean and enriched dough and discuss variations for each recipe so you can craft your own signature loaf. They are so easy, you'll find yourself making fresh bread regularly! We'll sample all we make; arrive hungry. Class meets at 8805 Blue Jay Lane, Sandy, UT (private residence). Tuition $74.00
Monday                       10/17/11                    6:00pm-9:00pm

How to Make Pasta
Want a sure-fire way to please your palette? Homemade pastas! In this hands-on class, we'll make fettuccine al'ouvo the traditional way, then use basic rolling machines to make sheets for stuffed pastas such as raviolis and angolottis. Once our pasta is prepared, we will focus on fresh pan sauces, pestos, tapenades, and pasta fillings featuring local ingredients such as farmstead and artisanal cheeses, heritage pork and poultry, and organic produce from urban farms. Finally, we will discuss how to find the freshest seasonal ingredients without spending a fortune. Bring your favorite rolling pin! This hands-on class requires 48-hour advance registration. Class meets at NuNooz Pasta, 1422 S 800 W, Woods Cross. Tuition $70.00
Monday                       10/24/11                    6:00pm-9:00pm

No comments: