Please be sure to write down the title of the class, code number and section letter, so you will have it handy when you fill out the registration form.

Remember all cooking classes include eating!

Getting Directions
We are providing you with an opportunity to get complete directions and a map from your home to your class. We are doing this with the 17 most popular classroom sites in the Fall term. Following the class description and dates is the location of the class. Sites that are followed by the maps.expedia.com logo are the ones for which you can receive directions. Clicking on the location -- highlighted in blue -- will open up a window in maps.expedia.com. It might take a few moments to launch. You will be asked for a starting point. Fill that in. Scroll down to the destination point. The address of the end point will already be filled in. Continue to scroll down and click on “Get Driving Directions,” and you will be provided with detailed instructions and a map, which can be printed. However, we are experiencing a glitch with the program. You can still get directions by clicking on the location, except you will have to fill in the state and zip code of the end point. All Cooking classes are in 19119. You can also click on the Locations link at the bottom of the page and that will take you to the current locations page. Classes with an * are at the instructor’s home and directions will be given after registering for the class.

So You Want to Be a Vegetarian

CK01. Have you considered adopting a vegetarian diet but don’t know where to start? Are you concerned about getting enough protein and other nutrients? Do you wonder what those strange-sounding foods are (like tofu, tempeh, and seitan)? Are you curious about how a vegetarian diet can benefit other people, animals, and the environment? Then this class is for you. Learn the basics of vegetarian living. Alternatives to dairy and eggs will also be discussed. Free food samples, reference materials, and recipes (along with tips on preparing the dishes) will be provided during the first session. The second session will be a potluck dinner. We’ll each prepare one of the recipes at home. Then we’ll gather to share the dishes and spend the evening enjoying and discussing vegetarian food.

Sheryl Richman has been a vegetarian for 10 years and a vegan (one who eats no animal products including dairy and eggs) for 5 years. She is past president of C.A.R.E., a local volunteer group that promotes a vegetarian/vegan lifestyle. Jane Gaspari has been a vegetarian for 12 years and a vegan for 10 years. She is a member of C.A.R.E.

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Chauncey Smith (far right) raising a glass with his students.

Sweets of New Orleans

CK02. If you have been to New Orleans you’ve likely enjoyed Beignets and Calas. They can be a breakfast treat or anytime during the day. Now you can learn to make them yourself, along with French Bread Pudding and Pecan Cocoons! There is a $5 materials fee payable to the instructor.

Chauncey Smith has been cooking and enjoying Cajun food for 11 years and loves to share.

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Baking Bread Without Wheat

CK03. Many people are finding that they cannot tolerate wheat, but do just fine with alternative grains like spelt, triticale, and kamut. Learn more about these grains, as well as the basics of bread-baking. I will teach you the tricks of the trade to get a good rise out of a yeast bread, as well as tips on making the breads you love, including bagels, peasant breads, baguettes and pizza dough. The class will cover both yeast breads and quickbreads using a variety of grains. This is a class appropriate for both beginners and for those who have some experience baking breads. Please note that this is not a class appropriate for celiacs, since all of the grains used do contain gluten. We will bake different breads in each class. Students will receive recipes and instructions for all of the breads baked in both classes. There is a $7 materials fee payable to the instructor.

Eva Chweber has been baking all of her own bread since 1994. She has been teaching people how to adjust their diets to accommodate food allergies since 1995. Eva is in the process of writing a cookbook for people with food intolerances.

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Vegan Holiday Meal

CK04. Surprise your friends and family with a special holiday dinner using no animal products! Learn how to make a tasty meal low in fat and calories. This class will take you from soup to nuts! Holiday roast, and pumpkin pie will be highlighted along with soup and side dises. There is a $7 materials fee payable to the instructor.

Delmer Gill is Executive Chef/Food Services Manager at the Franklin Institute, and has been featured on Chef John Coleman’s Saturday radio show, Table Talk, on WHYY.

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What to Do With Tofu

CK05. Tofu has been hailed as a cholesterol-lowering element, and is especially helpful to relax the body and reduce stress. This class focuses on the versatility of cooking with tofu, tempeh, and other soybean products. From appetizers to rich main courses to luscious desserts, tofu is a reliable whole food. Tofu has long been known as an aid in the relief of premenstrual tension and menopausal symptoms. There is a $5 materials fee payable to the instructor.

Anita Devine, M.S.S., has devoted 15 years to the practice of macrobiotic food. She studied with Christina Pirello, host of WHYY’s Christina Cooks, and with Denny Waxman, macrobiotic counselor and author of Ten Steps to Strengthen Your Health.

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Ilene Ogando-Cohen (in front), Rosemary Hughes and Delmer Gill

Primi Piatti: Pasta and Beyond

CK06. The classic Italian menu is as carefully orchestrated as a great opera--from the first notes of the “overture” (antipasto) to the final aria of the “closing act” (secondo piatto). As in opera, the “first act” (primo piatti) introduces the plot, characters, and themes of the evening’s entertainment and sustains our interest with drama and subtlety. In this class, the “two Italian girls” will explore the classic first course masterpieces of regional Italian cuisine--polenta, risotto, gnocchi, and more. Ilene and Rosemary will join in their usual “duet” of humor and commentary while participants roll up their sleeves for a real hands-on culinary experience. As a special treat, this class will feature Rosemary’s favorite Andrea Boccelli CDs. Vivo per lei, la musica! Vivo per lei, la cucina!

California native Ilene Ogando-Cohen is a Mt. Airy resident and freelance baker and caterer. Rosemary Hughes is the former owner of a business specializing in cookie trays for weddings and parties.

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New World Wines

CK07. Join Cresheim Cottage Café for an evening of international wines and delicious food! Instructor Gordon Peterson of Lauber Imports will teach you proper tasting techniques, differentiation between grape varietals, and proper food and wine pairing for more delectable dining. Whether you are new to wine tasting or if you have joined us for other wine events in the past, you are sure to enjoy the different regional spotlight of the evening. Focusing primarily upon wines from South America, Gordon will compare the wines from Argentina, Chile, and even Uruguay with similar varietals from other parts of the world. Wines from countries such as Argentina and Chile have burst upon the scene with their exceptionally fruit-driven flavor with terrific value, leaving particular ease upon the wallet. Wines will be paired with Cresheim Cottage Café delights of pasta, cheese, fruit, and chocolates.

Gordon Peterson is a wine consultant with Lauber Imports, a New Jersey-based fine wine importer and wholesaler. He has 8 years of experience in the wine industry, having worked as a wholesaler, supplier, and for a winery itself.

Cresheim Cottage Café, a colonial home built in 1748 and turned into a restaurant in 1996, offers seasonal American cuisine in a comfortable historic setting. Their extensive international wine list offers more than 45 bottles from 14 distinct wine regions, ranging from Oregon to New Zealand, South Africa to France.

Learn some new skills in our Cake Decorating class

The Wilton Method of Cake Decorating

CK08. Learn how to frost a cake smoothly, and to make borders, drop flowers, figure piping, and a rose. A $25-$30 materials fee is payable to the instructor which covers a decorating kit and supplies.

Carolyn Randolph has decorated cakes for over 20 years. She works as an independent teacher with Wilton, a company providing cake-decorating supplies since 1929.

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Not Just Pie!

CK09. Just Desserts presents how to make the best pie ever! Learn how to make flaky and flavored crust and how to work with Filo dough. You will learn finishing touches like Meringue and presentation. You will go home with a crust to fill with your choice of seasonal ingredients! Class limit is 10, so sign up early!

Iris Johnson, of Just Desserts will show you how to work with a variety of crusts and decorations to help you make the best desserts ever. There is a $7 materials fee payable to the instructor.

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