SENSATIONAL SOUPS
Frances Brown

It’s time to try a selection of interesting soups – some hearty, some light, some hot, some cold – that can be a full meal or a starter to a meal. Chef Frances Brown’s tearoom was famous for the soups she made, all of which were seasonal. And since winter is the best time of the year for soup, grab a bowl and a big spoon, as you will not want to miss even a droplet of the tasty soups that Chef Brown will make. On the menu will be a variety of soups such as pumpkin coconut, black bean bisque, strawberry guava (cold), spicy tomato and a chunky kale with winter vegetables. 

6:00 to 9:00 p.m.
Wednesday, January 18 (one session)
Registration deadline: Monday, January 16
Fee: Member, $45; Non-member, $60 

SUPER-DUPER CHILI WEATHER COOKING
Chris Bulgarin

There is nothing like eating a big bowl of chili with all the fixin’s on one of our cool weather nights here inSouth Florida, or maybe on that Big Game Day on Sunday, February 5th. Chef Chris will be making some “touchdowns” of his own with these new chili recipes. You’ll learn to make chicken chili (for the low-cal conscious), sausage chili and for a Creole kick, bacon gumbo chili. And of course, jalapeño cornbread will be the sponge to soak up all those delicious spices.

6:00 to 9:00 p.m.
Wednesday, January 25 (one session)
Registration deadline: Monday, January 23
Fee: Member, $45; Non-member, $60 

STRAWBERRY SWEETHEARTS: PRESERVES, COOKIES AND CHEESECAKES
Renée Joslyn

In this class, Renée will teach you to make and preserve a classic strawberry jam, using the season’s bounty of flavorfulFloridastrawberries. She’ll use that jam to make easy, yet elegant and fun, Valentine’s Day treats. Strawberry linzer cookies and mini strawberry cheesecakes will impress your sweetheart and delight kids and adults alike. 

6:00 to 9:00 p.m.
Wednesday, February 1 (one session)
Registration deadline: Friday, January 27
Fee: Member, $45; Non-member, $60 

JAPANESE COMFORT FOOD
Johnson Teh

As the cooler weather approaches, who doesn't look forward to a warm, home-cooked meal? Let Chef Johnson Teh show you how to do this Japanese style. Do you know most of the foods you eat in Japanese restaurants are never really eaten in Japanese homes? If you want to have a taste of what Japanese families have for dinner, just join this class. Included are okonomiyaki, or Japanese savory pancakes, chirashi zushi (the only really sushi prepared at home), and a savory beef curry rice. Also included are a couple of quick vegetable side dishes that will add a boost to any meal.

6:00 to 9:00 p.m.
Thursday, February 2 (one session)
Registration deadline: Friday, January 27
Fee: Member, $45; Non-member, $60

POP! GO THE CAKE POPS
Renée Joslyn

Grownups love ‘em and kids go crazy for Cake Pops, the hottest dessert craze since the cupcake! It’s so easy to make these little gems and dress them up for any occasion – Easter, baby or bridal showers, kids’ birthday parties, Sunday brunch – they’re just the right size for children of all ages. And, Renée will show you a “shortcut recipe” that will make even the baking novice look like a pro! Class participants will be popping these little wonders into their mouths during the class. 

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

HARVEST GARDEN EASTER FEAST
Chris Bulgarin

You’ll love coming home from the farmer’s market with a bounty of fresh herbs and veggies, and then creating this Easter or springtime feast for family and friends. Our talented Chef Chris will show you how to make baby organic spinach and strawberry salad, followed by fresh garden-picked rosemary-marinated lamb loin chops served with grilled asparagus, and a new potato and spring onion gratin drizzled and finished with white truffle oil. Just the inspiration you need to start planning your family holiday meal. 

6:00 to 9:00 p.m.
Wednesday, March 21 (one session)
Registration deadline: Thursday, March 15
Fee: Member, $45; Non-member, $60 

BOLD AND SPICY: SZECHUAN COOKERY
Johnson Teh

Are spicy, sumptuous foods pleasing to your palette? Let Chef Teh take the mystery out of preparing this intriguing style of food originating from Sichuan, China. Listen and watch as he prepares classic Szechuandishes that are just as spicy as they are bold with flavor. On the menu are mapo tofu stew,Szechuanpoached chicken, and garlic-chili beef. 

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

POTSTICKERS
Johnson Teh

These are the ultimate finger foods. They are easy and fun to make and they freeze beautifully. Keep some on hand for an easy appetizer or as an ingredient for a main dish. On the menu will be kimchee dumplings, vegetarian watercress and tofu potstickers, traditional pork and beef gyoza, and chicken and wild mushroom potstickers. Bring along a friend and enjoy making and eating these tasty treats. 

6:00 to 9:00 p.m.
Thursday, April 12 (one session)
Registration deadline, Friday, April 6
Fee: Member, $45; Non-member, $60 

PRESERVING THE BEST OF THE SEASON: YES YOU CAN “CAN”
Renée Joslyn

What’s showing up in the farmers’ markets and grocery stores right now? Fresh produce, that’s what – and lots of it! Using a minimum of special equipment, Renée will teach you safe, basic canning techniques (using the boiling water canning method) to preserve the best of Florida’s 2012 spring bounty for your enjoyment all year-round. Jam and vegetable pickles are guaranteed to be involved! 

6:00 to 9:00 p.m.
Tuesday, April 17 (one session)
Registration deadline: Wednesday, April 11
Fee: Member, $45; Non-member, $60 

MOTHERS’ DAY VIENNESE DESSERT TABLE
Frances Brown

Want to treat Mom to something truly special? Learn how to prepare a memorable dessert table in time for Mothers’ Day. Chef Brown will show you how to make various curds using lemon, passion fruit and mango to accompany a simplified version of pretty petits fours. She’ll also make her sinfully good scones with marmalade and clotted cream. Who wouldn’t want to be at this table of tasty treats on Mom’s special day.

6:00 to 9:00 p.m.
Wednesday, April 25 (one session)
Registration deadline: Friday, April 20
Fee: Member, $45; Non-member, $60 

FRUIT AND VEGETABLE CARVING: GARNISHING 101
Billo Jolly

By using the bounty of our South Florida winter crops, students will master the art of garnishing. In this hands-on class you will learn how to garnish food platters by creating designs using fruit and vegetables. Billo will demonstrate and then guide her students in this hands-on class. You’ll come out a master learning these amazing techniques. 

9:30 a.m. to 1:00 p.m.
Saturday, April 28 (one session)
Registration deadline: Friday, April 23
Fee: Member, $50; Non-member, $70 

FISH TALES: SEAFOOD PREPARED THREE WAYS
Chris Bulgarin

For starters we will have a Florida Mahi-Mahi Ceviche served with homemade tortilla chips, followed by a Crispy Skin Florida Yellowtail served on a crispy Polenta cake and finish with a Florida Sauce Vierge (a twist to a classic recipe). As an Entree we will have Pan-Seared Herb-Crusted Seabass served on a warm spinach and pancetta salad and drizzled with adijonpancetta sauce. 

6:00 to 9:00 p.m.
Wednesday, May 2 (one session)
Registration deadline: Thursday, April 26
Fee: Member, $45; Non-member, $60 

A TYPICAL SOUTH INDIAN MEAL
Billo Jolly

It’s time to venture on yet another journey with Billo as she takes your taste buds to the southern part ofIndia. Once there, you will learn how to make a dosa (a rice batter pancake with spicy potato filling) that will be served with sambhar (a lentil soup with vegetables and tamarind juice) and accompanied by a mild coconut chutney. This will be a hands-on class, so don’t forget to bring your aprons. 

9:30 a.m. to 1:00 p.m.
Saturday, May 19 (one session)
Registration deadline: Friday, May 11
Fee: Member, $45; Non-member, $60 

CALLING ALL EXPRESS LANE COOKS: USING 12 ITEMS OR LESS
Frances Brown

We’re keeping it simple but delicious! After this class, you’ll be dashing through the grocery store express lane and creating a sumptuous meal in short order. A must-take class for anyone who enjoys great meals but has little time to make them. Now, you’ll have time for both! 

6:00 to 9:00 p.m.
Wednesday, May 23 (one session)
Registration deadline: Thursday, May 17
Fee: Member, $45; Non-member, $60