There are some great cooking classes on the not-so-distant horizon. Here are a few of our picks:

San Francisco
June Taylor Hands-on Marmalade Class
Two rare dates - one in March, one in April. This class taught by June Taylor will concentrate on the principles of marmalade preserving and the experiential nature of preserve making. The class will include a tasting and evaluation of a variety of winter citrus for marmalade making, as well as a comparative tasting of a variety of commercially made marmalades. Class is limited to 12 students.
Saturday, March 25, 2006 9:30 AM - 1:30 PM or
Saturday, April, 22, 2006 9:30 AM - 1:30 PM
Cost: $95

New York City
The Institute of Culinary Education
Stylin' Vegetarian Food and Wine Soiree
A new class taught by Peter Berley, author of The Modern Vegetarian Kitchen. Taste world-class biodynamic and organic wines and cook cosmopolitan vegetarian fare. Your parties will never again be the same, as you add to your recipe collection the following dishes: Vegetable Pakoras with Yogurt Dip; Gruyère and Spinach Frittata; Winter Crudités with Tapenade and Lemon Aïoli; Cauliflower Leek Potage with Nut Brown Butter; Shaved Winter Vegetable Salad with Apple and Raisins; Spicy Lentils with Pumpkin and Greens with Three-Grain Pilaf; and Dried Figs in Spiced Red Wine Syrup and Whipped Crème Fraîche.

50 West 23rd Street, NYC
Saturday, March 25 6:00 PM-10:00 PM
Cost: $95
To register call: 212-847-0770

San Francisco Bay Area - San Mateo
Compassionate Cooks Class: Beautiful Beans & Gorgeous Grains
Thursday, March16, 7-9 p.m.
Cost: $50, reservation required
Do you know that white rice is white because it's been stripped of its fiber? Have you ever cooked with millet, amaranth, quinoa, kasha, barley, bulghur, teff? How about brown rice? What about beans and lentils? They're brimming with fiber, protein, and antioxidants, and yet most people don't know the difference between a garbanzo and a fava. If you would like to explore the vast world of the cannellini, great northern, navy, pinto, french lentil, green lentil, and red lentil, this class is for you.

- Quinoa Tabouli
- Chana Masala (Curried Chickpeas)
- Bulgur with Potatoes, Asparagus and Pumpkin Seeds
- Split Pea Soup

Comments (0) | February 24 - 1:35 PM

category: Classes