COUNTRY FRENCH CUISINE-SOLD OUT
Chris Bulgarin

Explore the French countryside with Chef Christopher Bulgarin of Delicious Catering. The journey will begin with a warm goat cheese tart on a mixed green salad, finished with a cherry balsamic glaze. For the main course we will have a grilled onglet (hangar steak) served on truffled mashed potatoes with grilled asparagus and finished with a shallot demi sauce. The night will end with everyone’s favorite—a classic vanilla bean crème brûlée. Voilà!

6:00 to 9:00 p.m.-SOLD OUT
Wednesday, January 30 (one session)
Registration deadline: Friday, January 25
Fee: Member, $45; Non-member, $60

NO PRESSURE MEAT SOUPS: CHEF BILLO STYLE
Billo Jolly

Learn how easy it is to make tasty soups by watching Chef Billo use a pressure cooker. She’ll take the mystery out of using this tried but true kitchen appliance that locks in nutrients and flavor but decreases your time in cooking them. See how easy it is to make soups using chicken, beef and fish along with our seasonal vegetables. Soup lovers and Chef Billo fans will not want to miss this delicious and fun class.

9:30 a.m. to 1:00 p.m.
Saturday, February 2 (one session)
Registration deadline: Friday, January 25
Fee: Member, $45; Non-member, $60

FILIPINO COMFORT FOOD
Johnson Teh

Perfect for cold weather, this cuisine prepared by Chef Johnson will warm all parts of your body and especially your soul. Students will be enjoying pork adobo (which is the national dish of the Philippines), braised pumpkin in coconut milk, pancit (stir-fried noodles with ground chicken and green beans) and kare kare (braised oxtails with a rich peanut sauce).

6:00 to 9:00 p.m.
Tuesday, February 12 (one session)
Registration deadline: Thursday, February 7
Fee: Member, $45; Non-member, $60

NEW ENGLAND SEAFOOD BAKE-SOLD OUT
Chris Bulgarin

Learn how to bring this traditional meal into your home. Chef Bulgarin will show the class how easy it is to prepare this New England specialty with lobster, corn, potatoes, mussels, clam chowder and of course, to end a perfect meal, some blueberry pie. Join us for this delicious seafood meal.

6:00 to 9:00 p.m.-SOLD OUT
Wednesday, February 27 (one session)
Registration deadline: Friday, February 22
Fee: Member, $50; Non-member, $65

ASIAN STREET FOOD
Johnson Teh

Learn how to make simple and delicious street food you can make in your home anytime. Your taste buds will be delighted with such fare as authentic chicken satay with peanut sauce and cucumber relish, Japanese Okonomiyaki (savory pancakes), Korean Toppoki (spicy rice cakes), classic shrimp fried rice and Sambal Ikan teri (Indonesian anchovies and peanuts).

6:00 to 9:00 p.m.
Wednesday, March 6 (one session)
Registration deadline: Thursday, February 28
Fee: Member, $45; Non-member, $60

MOROCCAN NIGHT AT FAIRCHILD
Chris Bulgarin

Moroccan food is an extremely refined cuisine due to interaction with other cultures over the centuries. The night will begin with a tuna borek with spicy harissa yogurt. The next course will be a beef short rib tajine made with dried fruit and will conclude with a Moroccan mint tea. You’ll soon impress your friends with a new and unique menu.

6:00 to 9:00 p.m.
Wednesday, April 3 (one session)
Registration deadline: Friday, March 29
Fee: Member, $45; Non-member, $60

A PASSAGE TO INDIA: A TYPICAL SOUTH INDIAN MEAL
Billo Jolly

Students will be taking a quick trip to South India as Chef Billo tells them of her travels. Our experienced chef will delight students with a classic meal of dosa; a rice batter pancake with a spicy potato filling which is served with sambhar; a lentil soup with vegetables and tamarind juice along with mouthwatering coconut chutney. Students, this is a hands-on class where you will be making your own dosas—so bring your aprons along with for an adventurous spirit of adventure to South India.

9:30 a.m. to 1:00 p.m.
Saturday, April 6 (one session)
Registration deadline: Friday, March 29
Fee: Member, $45; Non-member, $60

INSPRIED BY GENGHIS KHAN: A SPRING MONGOLIAN BARBECUE
Johnson Teh

Asians love to barbecue, but Asian barbecue is totally different than its American counterpart. It’s more like indoor grilling at the table with friends. Come learn how to put together your own indoor barbecue with the flavors of the spring season. Chef Johnson will feature lamb, asparagus, spring onions and other seasonal vegetables in this new cuisine offering.

6:00 to 9:00 p.m.
Tuesday, April 23 (one session)
Registration deadline: Thursday, April 18
Fee: Member, $45; Non-member, $60

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.

9:30 a.m. to 1:00 p.m.
Saturday, April 27 (one session)
Registration deadline: Monday, April 22
Fee: Member, $50; Non-member, $65

RISOTTO FOR BEGINNERS
Chris Bulgarin

It’s easy to cook your own risotto dishes, and in this informative class Chef Chris will teach you how. We’ll start with a parmesan risotto cake and roasted red pepper risotto, both finished with freshly grated parmesan cheese, then move on to a butternut squash risotto finished with creamy Mascarpone. As a finale, he will prepare a dessert chocolate risotto pudding. Then, of course, the tasting will begin!

6:00 to 9:00 p.m.
Wednesday, May 1 (one session)
Registration deadline: Friday, April 26
Fee: Member, $45; Non-member, $60

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 a pressure cooker. She will create various curries using chicken, beef, goat and lamb. So get your taste buds fired up for these exciting curry dishes. Class size is limited.

9:30 a.m. to 1:00 p.m.
Saturday, May 11 (one session)
Registration deadline: Monday, May 6
Fee: Member, $45; Non-member, $60