Fairchild would like to express their appreciation to Whole Foods Market–Coral Gables for providing food products for the various cooking classes. 

QUICK AND DELICIOUS ASIAN MEALS
Johnson Teh

Does the mystery of Asian food prevent you from cooking it at home? Let Chef Johnson Teh show you how to get dinner on the table in less than one hour using three pantry staples. He will teach you some tricks to make delicious Thai favorites such as Penang beef curry with jasmine rice, shrimp noodle soup and chicken wings for your family at home any night of the week. 

6:00 to 9:00 p.m.
Wednesday, June 23 (one session)
Registration deadline: Friday, June 18
Fee: Members, $45; Non-members, $60 

LET’S FIRE UP THE GRILL!
Chris Bulgarin

There is just something special about grilled foods. Let Chef Chris show you how to get ready for BBQ greatness with some new recipe ideas. Impress your guests with grilled vegetable Mediterranean, grilled beef “entrana,” grilled chicken paillard, Dutch baby potato salad, and what better way to end a real grilled feast than with grilled à la mode” with homemade Madagascar vanilla bean ice cream. We guarantee that a finger lickin’ time will be had by all. 

6:00 to 9:00 p.m.
Wednesday, June 30 (one session)
Registration deadline: Friday, June 25
Fee: Members, $50; Non-members, $65 

FISH CURRIES FROM THE COASTAL KITCHENS OF INDIA
Billo Jolly

Chef Billo fans will not want to miss this special fish class. Come and experience the culture and history of “The Curry Coast” of India where fish and rice are the staple foods. Venture into preparing regional fish curries from Goa, Kerala and Calcutta. You will be amazed how the flavors of the curries change as your taste buds travel to different regions of the same country. 

10:00 a.m. to 1:00 p.m.
Saturday, July 17 (one session)
Registration deadline: Tuesday, July 13
Fee: Members, $50; Non-members, $65 

SUCCULENT INDIAN DISHES USING MANGOS
Billo Jolly

South Florida’s King of Fruit – the mango, will be the main ingredient for Chef Billo’s repertoire today. Just as we know that Indian cooking methods vary from region to region, the versatile mango is a featured ingredient for such Indian dishes as mango daal, mango chicken/fish, the ever popular green mango chutney, mango lassi and mouth-watering mango ice cream. Don’t let those mangos go to waste; learn how to whip up a new dish Indian style. 

10:00 a.m. to 1:00 p.m.
Saturday, July 24 (one session)
Registration deadline: Friday, July 16
Fee: Members, $45; Non-members, $60 

A TASTE OF FILIPINO CUISINE
Johnson Teh

Did you know that Filipino food is the original East meets West cuisine? Long before the catch phrase was popularized here, Filipinos were creating their own blend of Asian food enhanced by European influences. Chef Johnson will tempt your taste buds with favorites such as chicken adobo (classic chicken stew with bay leaves and black peppercorns), pinakbet (braised vegetables) and lumpia (fried spring rolls). This will be a culinary evening that you won’t soon forget. 

6:00 to 9:00 p.m.
Thursday, July 29 (one session)
Registration deadline: Friday, July 23
Fee: Members, $45; Non-members, $60

SALMON – IT’S SO GOOD!
Chris Bulgarin

High in protein and loaded with the “good” fats, we know that salmon is a highly nutritious food. Since salmon is so good for us, Chef Chris of Delicious Catering is going to show us how to prepare it three different ways. We’ll start with appetizers of Hawaiian salmon poke with root chips, then prepare a smoked salmon mousse - served in a cucumber cup with horseradish sauce, and finish with a grilled salmon glazed with a guava BBQ sauce and served with wild rice and spinach sauté. If you are a lover of salmon you won’t want to miss this class. This class sponsored by Golden Rule Seafood. 

6:00 to 9:00 p.m.
Wednesday, August 4 (one session)
Registration deadline: Wednesday, July 28
Fee: Members, $45; Non-members, $60 

SUSHI FAMILY FUN – LET THE GOOD TIMES ROLL
Johnson Teh

Do you want to have a sushi party at home? It’s actually a lot easier than you think. In fact, it’s so easy that children can participate. Let Johnson teach you how to have an authentic sushi party like they do in Japan. Here’s a hint: no rolling skills are required. Bring your appetite and a sense of fun as Johnson shows you how to make sushi rice, prepare ingredients, and host your very own sushi night. This class is suitable for children age 8 and up when accompanied by an adult. 

6:00 to 9:00 p.m.
Thursday, August 12 (one session)
Registration deadline: Friday, August 6
Fee: Members, $40; Members child, $20;
Non-members, $55; Non-members child, $35 

THE JOYS OF SOY
Johnson Teh

No food is more versatile or vital to the cuisine of East Asia than soy. It is eaten fresh, dried, made into milk, pulverized into flour, fermented, and brewed into sauces. If you enjoy tofu but can’t seem to figure out what to do with it once you’re home, this class is for you. Learn about the different products and how to use them to make your own feast at home. Chef Teh will prepare a variety of menu items such as stuffed tofu pockets, tofu terrine, farm-style miso soup and many more surprises. This class is vegan. 

6:00 to 9:00 p.m.
Thursday, September 16 (one session)
Registration deadline: Friday, September 10
Fee: Members, $45; Non-members, $60 

PUERTO RICAN ISLAND CUISINE
Sean Bernal

¡Ay bendito! Executive Chef Sean Bernal of The Oceanaire Seafood Room will have your taste buds doing the merengue with authentic dishes sure to entice. Send your taste buds on a journey to this tropical island with some Bacalaito Frito (cod fritters), Mofongo (mashed plantains with pork) and a side dish such as arroz con gandules (rice with pigeon peas) or yuca. End this delicious voyage with a coconut flan that will have you saying, "que rico!" 

6:00 to 9:00 p.m.
Thursday, September 23 (one session)
Registration deadline: Friday, September 17
Fee: Members, $45; Non-members, $60 

ONE BITE WONDERS – AMUSE BOUCHES
Alicia Cabase-Toledo

Not quite an hors d'oeuvre nor an appetizer, the amuse bouche is meant to tantalize your taste buds in one flavorful serving. In this 3 hour course offering, Chef Alicia will introduce you to a variety of bites for you to enjoy and learn to prepare such as roasted fig with parmesan; cold tomato soup with ginger; pancetta crisp with goat cheese and pear; jalapeno arepa topped with chorizo and crema; red and yellow pepper olive tapenade on crisp triangle point; stacked ratatouille; crispy cream cheese and chicken bite with guava sauce; and potato nests with poached quail egg and bacon. 

6:00 to 9:00 p.m.
Wednesday, October 6 (one session)
Registration deadline: Friday, September 24
Fee: Members, $55; Non-members, $70 

VEGETARIAN FOOD THAT NON-VEGETARIANS WILL LOVE
Johnson Teh

Enjoy the health benefits of eating less meat as Chef Johnson shows you how to create fabulous Asian inspired vegetarian dishes so delicious that you will not even miss the meat. His creations will include spinach potstickers, wild mushroom salad with avocado dressing and curried sweet potato soup. This class is vegan. 

6:00 to 9:00 p.m.
Thursday, October 7 (one session)
Registration deadline: Friday, October 1
Fee: Members, $45; Non-members, $60 

PIES AND TARTS – A COLLECTION OF DELICIOUS RECIPES
Frances Brown

From the simple to the extravagant, sweet to savory, the key to a great pie or tart lies in the crust. Learn the secrets of a great crust; explore some traditional and non-traditional crusts and then discover some old and new ways to fill them. Our talented Pastry Chef will help you simplify your holiday baking needs. Whether you are entertaining for two or twenty, staying seasonal and local or getting creatively adventurous, let’s roll up our sleeves and start rolling some dough. 

6:00 to 9:00 p.m.
Wednesday, October 13 (one session)
Registration deadline: Friday, October 8
Fee: Members, $45; Non-members, $60 

SAMOSAS AND PAKORAS – INDIA’S FAVORITE SNACKS
Billo Jolly

Explore the history and background of these traditional and distinctive Indian recipes and then get ready to roll up your sleeves as you learn how to prepare them. In this hands-on class Billo will gently guide you in the creation of these very popular Indian snacks along with the tasty compliments of chutneys made from tamarind and mint. The best part of this class will be enjoying the snacks and taking home Billo’s delicious recipes. 

10:00 a.m. to 1:00 p.m.
Saturday, October 16 (one session)
Registration deadline: Friday, October 8
Fee: Members, $40; Non-members, $55 

THANKSGIVING DINNER MADE EASY
Chris Bulgarin

Thanksgiving is just around the corner so let’s sharpen our knife skills as we also learn a quick and easy way to make “Tom” turkey into dinner. Chef Chris will show you how to debone a turkey and create turkey with spinach and feta stuffing in one half, and traditional walnut apple stuffing in the other. Of course there will be gravy, double cranberry-apple sauce, roasted garlic goat cheese mashed potatoes, brown butter asparagus sauté and apple tarte tatin à la mode. What better way to give thanks than to learn new recipes to serve to our families.

6:00 to 9:00 p.m.
Wednesday, November 3 (one session)
Registration deadline: Friday, October 29
Fee: Members, $55; Non-members, $70 

ENTERTAINING WITH CUPCAKES FOR THE HOLIDAYS
Frances Brown

Cupcakes always bring a smile to one’s face, so let these delightful little treats be your next holiday baking inspiration. Celebrate the holidays with charming and interesting cupcakes that are easy and fun. Whether you are entertaining or being entertained, make them the stars of the event on your table or as a gift. Cupcake flavors match any holiday event this season. 

6:00 to 9:00 p.m.
Thursday, November 4 (one session)
Registration deadline: Friday, October 29
Fee: Members, $45; Non-members, $60 

WINE AND FOOD FOR THE HOLIDAYS: PAIRINGS BOTH CLASSIC AND DARING
Steve Stein

Our Thanksgiving and Christmas menus - with dishes that range from salty to sweet, turkey, ham and lechon to cranberry sauce, sweet potatoes and oyster dressing - present a true challenge for wine pairing. This evening will be filled with good wine, good food and lots of “research” as we seek the perfect matches. We are certain to taste the classics including Chardonnay, Pinot Noir and Zinfandel. But we’ll also experiment with wines that might include Torrontes, Vouvray, and perhaps even a Rosé. And what about a sparkling Moscato for dessert? The price includes an impressive array of holiday delights and libations. 

6:00 to 9:00 p.m.
Thursday, November 18 (one session)
Registration deadline: Friday, November 12
Fee: Members, $60; Non-members, $80 

HOLIDAY TEA PARTY
Frances Brown

Are you planning on entertaining for the holidays? Then do something different and have a Tea Party. Chef Frances will guide you through her melt-in-your mouth recipes. Learn simple and fabulous ways to make Tea Sandwiches, Scones, Mini cakes, cookies and savories that will have your guests talking about your Holiday Tea Party all season long. 

6:00 to 9:00 p.m.
Tuesday, November 30 (one session)
Registration deadline: Tuesday, November 23
Fee: Members, $45; Non-members, $60 

SMALL BITES + BIG DRINKS = OLD SCHOOL COCKTAIL PARTY
Laura Lafata

La Diva Cucina (aka Laura Lafata) will have you dusting off that cocktail shaker and that old hors d’oeuvres tray. In the 1950’ and 60’ cocktail parties were all the rage. Think cool jazz, The Rat Pack, cheese balls and pitchers of cold martinis! La Diva Cucina will take you back to those days for a lively class filled with swing and style. Old school canapés like pigs-in-a-blanket, hot cheese olive puffs and Swedish meatballs will be reborn with a tropical twist! Manhattans, Whiskey Sours and Tom Collins’, classic cocktails one and all, will be presented with panache and party-throwing secrets will be revealed. Just in time for the holidays La Diva will get you inspired to have one “cool” cocktail party. This class will fill quickly. 

6:00 to 9:00 p.m.
Thursday, December 9 (one session)
Registration deadline: Thursday, December 2
Fee: Members, $45; Non-members, $60