HOLIDAY APPETIZERS FOR THE SEASON
Christopher Bulgarin

With the holiday season just around the corner, now is the time to spruce up your usual menu with some new and exciting appetizers for the upcoming festivities. Chef Chris will prepare baked brie with an apricot honey glaze; sweet Florida lobster croquetas, a tropical twist on traditional Cuban croquetas, served with key lime aioli; Panzarotti, a classic Italian fried ravioli stuffed with prosciutto and mozzarella, served with a golden tomato sauce; and a sun dried tomato bruscetta.

6:00 to 9:00 p.m.
Thursday, December 3 (one session)
Registration deadline: Monday, November 30
Fee: Members, $45; Non-members, $60

COOKING WITH WHOLE GRAINS TODAY
Pam Manresa

Chef Pam will introduce you to the wonderful culinary world of whole grains. You’ll be trying some new tastes and textures such as quinoa pilaf with pine nuts, grilled chicken kabobs with wheat berries and grapefruit salad, tomatoes stuffed with millet, peas and parmesan or curry-scented fruited millet salad, as well as a short grain brown rice pudding.

6:30 to 9:00 p.m.
Thursday, January 14 (one session)
Registration deadline: Monday, January 11
Fee: Members, $45; Non-members, $60

CULINARY TRAVELS THROUGH THAILAND
Christopher Bulgarin

Impress your friends and family with those favorite menu items that you order at your much loved Thai restaurant. Let Chef Chris show you how to prepare Thai basil chicken with cashews, from the capital of Bangkok; and stir fry prawns with tamarind, chives, and vegetables, from the Phuket region in the southern provinces. Finally, to round out your meal from Thailand, you will learn to make jasmine coconut rice,a staple on every menu.

6:00 to 9:00 p.m.
Thursday, January 28 (one session)
Registration deadline: Friday, January 22
Fee: Members, $45; Non-members, $60

FROM FARM TO YOUR FORK – VEGETARIAN MEALS TO REDUCE YOUR CARBON FOOTPRINT
Erin Healy

Fairchild’s Erin Healy will teach you how to create tasty, healthy meals, and show you how to classify food botanically and reduce your carbon footprint by choosing local, seasonal ingredients. The course will include a brief “kitchen botany” classification activity, followed by a carbon footprint calculation and practical information on local South Florida farms, seasonal crops and community-supported agriculture (CSAs). Be prepared to cook and ask questions about how your food choices affect the environment. If time allows she will also prepare a raw, or “live food”, side dish.

6:00 to 9:00 p.m.
Wednesday, February 3 (one session)
Registration deadline: Friday, January 29
Fee: Members, $45; Non-members, $65

INDIAN MEAT CURRIES IN A PRESSURE COOKER
Billo Jolly

Curry, in Indian cooking, is anything with gravy. Chef Billo will prepare quick curry recipes using the mysterious pressure cooker. Billo will take the fear out of using the kitchen’s best appliance. She will create various curries using chicken, beef and goat or lamb. So get your taste buds fired up for these exciting curry dishes. Class size is limited.

10:00 a.m. to 1:00 p.m.
Saturday, February 6 (one session)
Registration deadline: Friday, January 29
Fee: Members, $50; Non-members, $65

SPAIN’S TASTY LITTLE DISHES – TAPAS
Pam Manresa

Great flavors from Spain are sampled in these little dishes. This is a wonderful way to entertain guests. Some are traditional and some may have a delightful twist: shrimp and green onion pancakes; grilled vegetables with Romesco Sauce; pan con tomato; chickpea and chorizo salad; serrano wrapped melon balls; roasted piquillo peppers stuffed with Spanish tuna and capers; and Membrillo, Manchego skewers with toasted almonds.

6:30 to 9:30 p.m.
Wednesday, February 10 (one session)
Registration deadline: Friday, February 5
Fee: Members, $45; Non-members, $60

CHEF JOHNSON TEH’S VIETNAMESE FAVORITES
Johnson Teh

Learn how to make Pho, Vietnam’s most recognized and beloved beef noodle soup. You will not believe how easy, economical and delicious this dish can be. To accompany your noodle soup, Johnson will share some recipes for simple appetizers to round out your meal.

6:00 to 9:00 p.m.
Thursday, February 18 (one session)
Registration deadline: Friday, February 12
Fee: Members, $45; Non-members, $60

YOUR CHICKEN HAS BEEN COOKED – INDIAN STYLE
Billo Jolly

Chef Billo will enchant you with stories from her native India as she also explains how to make three popular chicken dishes from her country. Saag is a delicious dish that consists of chicken and spinach, and is usually served with Paranthus. Billo will then take you to the Nawabi kitchens and prepare for you chicken do piazz, which simply means a double dose of cooked  onions with chicken and gravy. Finally, she will prepare the famous Tandoori chicken, chicken marinated in yogurt, then seasoned with tandoori masala (a fiery red-colored combination of cayenne pepper and red chili powder). Fans of Chef Billo will not want to miss this class.

10:00 a.m. to 1:30 p.m.
Saturday, February 20 (one session)
Registration deadline: Friday, February 15
Fee: Members, $50; Non-members, $65

A MOROCCAN NIGHT AT FAIRCHILD
Christopher Bulgarin

Learn the secrets and traditions of Moroccan cooking! Chef Christopher, of Delicious Catering, will take you on a journey that will unravel the mysteries of Moroccan cooking. He will teach you how to make a tajine plate (a North African dish that is slow cooked, resulting in a delicious falling-off-the-bone meat and vegetables-in-a-sauce dish), dried fruit couscous and more. As a finale, you will enjoy tasting all that has been prepared.

6:00 to 9:00 p.m.
Wednesday, February 24 (one session)
Registration deadline: Friday, February 19
Fee: Members, $45; Non-members, $65

SUSHI ‘ROUND THE CLOCK WITH CHEF JOHNSON TEH
Johnson Teh

Host your own sushi party at home. It’s much easier than you think. Let Johnson teach you the tricks to making sushi with friends simple and fun. He will take the class from the very basics right on through to a finished sushi assortment that any host would be proud to serve. This will be a hands-on class. At the end of class students will enjoy the sushi that they have prepared during the class.

10:00 a.m. to 1:00 p.m.
Friday, February 26 (one session)
Registration deadline: Monday, February 22
Fee: Members, $45; Non-members, $60

THE CULINARY ART OF DIM SUM
Pam Manresa

There is just something intriguing about the flavors from Asia. Get yourself ready to prepare these dishes at home once you have discovered how to make them in this hands-on class. Items such as Sunomono (Asian cucumber salad), chicken
pot stickers, crab wonton soup, and “Roll Your Own” Vietnamese spring rolls with a sesame soy dipping sauce are on the menu. Chef Pam will share her recipes and tell you where to buy the ingredients.

6:30 to 9:30 p.m.
Thursday, March 18 (one session)
Registration deadline: Friday, March12
Fee: Members, $45; Non-members, $65

INDIAN CUISINE USING BASMATI RICE
Billo Jolly

Pulao is the Indian version of arroz con pollo. Unlike biryani, the pulao preparation is not so lengthy, but just as tasty. Ms. Jolly will make two styles of pulao, one with chicken and one for vegetarians. She will also share with her students her delicious “homemade” yogurt recipe. To accompany this delightful meal she’ll prepare three styles of raita – potato raita, cucumber raita and boondi raita – a quick and easy side dish for any Indian meal.

9:30 a.m. to 1:00 p.m.
Saturday, March 20 (one session)
Registration deadline: Monday, March 15
Fee: Members, $40; Non-members, $55

A GREEK EASTER DINNER
Chris Bulgarin

We’ll take a journey to Greece and prepare a traditional Easter dinner with our talented Chef Chris. He will show us how to make a marinated leg of lamb finished with a lemon orange glaze, mint scented orzo pasta, a vegetable medley sautéed in garlic and “evoo” and yummy roasted rosemary potatoes. After sampling this feast, you too can start to plan your family holiday meal.

6:00 to 9:00 p.m.
Wednesday, March 24 (one session)
Registration deadline: Friday, March19
Fee: Members, $50; Non-members, $65

CHEF TEH’S KOREAN DELICACIES
Johnson Teh

If you like to barbeque, this is the class for you. Unlike American BBQ, Korean Barbeque is cooked at the table, where everyone can join in on the fun. Learn how to make delicious marinated meats for your feast along with traditional accompaniments that complete a fabulous Korean meal.

10:00 a.m. to 1:00 p.m.
Friday, March 26 (one session)
Registration deadline: Monday, March 22
Fee: Members, $45; Non-members, $65

CUSTARDS – A RICH FAMILY! (THE BASICS)
Frances Brown

The beginnings of so many wonderful dishes, both sweet and savory, are custard based…that magical blend of eggs and milk. Our talented Pastry Chef will demonstrate how subtle changes in just these two ingredients can create the most amazing savories and desserts. Start with basic custards and build your skills in future classes. Chef Frances will tease our palettes with her recipes of crème anglaise, pastry cream, crème brulee and savory steamed custard. YUM!

10:30 a.m. to 1:30 p.m.
Thursday, April 1 (one session)
Registration deadline: Friday, March 26
Fee: Members, $45; Non-members, $60

SPICES…A JOURNEY TO THE EAST
Frances Brown

Join us as we travel on a spice-filled adventure down the Silk Road. Discover how to use more spices in new and interesting ways in your everyday meals. Chef Frances will tantalize our senses as we taste and smell, mix and match and discuss their uses in various recipes. From breakfast to dessert there is a whole new world to discover. During class, Chef Frances will create spiced oatmeal, black bean and sweet potato soup, chicken with herbs de Provence and coconut rice pudding.

6:30 to 9:00 p.m.
Wednesday, April 14 (one session)
Registration deadline: Friday, April 9
Fee: Members, $45; Non-members, $60

MEDITERRANEAN GOURMET NORTH
Christopher Bulgarin

What better way to enjoy a sampling of Mediterranean fare than to let Chef Chris show us how to prepare dishes from various countries in the region. From Italy, he will make butternut squash risotto finished with mascarpone. From France, he will prepare asparagus spears and a choice of herb crusted fish or chicken, with a sauce vierge. And our meal would not be complete without the addition of a mixed Greek hortiki salad with mint lemon vinaigrette.

6:00 to 9:00 p.m.
Wednesday, April 21 (one session)
Registration deadline: Friday, April 16
Fee: Members, $45; Non-members, $60

BRUNCH FOR A CROWD – CREATING A FABULOUS GOURMET BRUNCH
Frances Brown

Come join us and learn new recipes that you can create just in time to WOW Mom on Mother’s Day. This class will teach you an easy, fun and delicious way to make an upscale, restaurant-style brunch at home for a crowd. In fine dining style, delight the moms in the family with a special brunch that’s made with love. Our talented Chef Frances will create such items as tomato Camembert tart, spiced coffee cake, yogurt parfait, breakfast strata, spinach salad with smoked salmon and toasted pecans and finally, passion fruit Mimosas.

10:30 a.m. to 1:30 p.m.
Tuesday, April 27 (one session)
Registration deadline: Friday, April 23
Fee: Members, $45; Non-members, $60