Classes at
Whatcom Community College

Friday, April 18, 2008. 6:30 – 8:30 pm
Thai Dinner Party

This evening is dedicated to the rich colors, sweet and spicy flavors and fresh ingredients found in Thai cooking. Buffet menu includes shrimp and orange salad, cucumber boats with lemon beef, steamed chicken with homemade green curry in banana leaves, fried Jasmine rice with pineapple and lemon grass tea.

Thursday, April 24, 2008. 9 am – 5 pm
Culinary Road Trip

Chinatown, Vancouver, B.C.
Walk the busy streets and enjoy the sights and sounds of historical Chinatown in Vancouver B.C.. Lunch at one of Chinatowns landmark resatuarnats, visit the Dr, Sun Yet Sen calssic Cinese garden and browse through shops and markets.

Wednesday, May 21, 2008. 6 – 9 pm
Cooking In Season, Fresh from the Garden

Meet Mary Ellen at Joe's Garden where we will stroll through the garden, select fresh produce and then proceed to the Sehome kitchen to make dinner using the fresh vegetables. Enjoy a gingery carrot soup, focaccia bread with Prosciutto, spinach and feta. Farro (wheatberries) with a green onion sauce and roasted radishes, and greens with baked goat cheese.

To sign up for classes visit:
Whatcom Community College

Classes at the
Community Food Coop

Thursday, April 10, 2008. 6:30 – 9 pm
Candy Making

Can't imagine spending a small fortune on candies? Make your own! Really, the only difficult part to making these candies is impulse control. This is a hands-on course, and everyone will have the opportunity to leave with an assortment of candy samples -- of course, getting them home is another issue. Candy recipes include Candy recipes include Chocolate Caramels, Chocolate Hazelnut Bars, English Butter Chocolate Toffee, Chocolate Orange Truffles, Raspberry Truffles, Mint Truffles, Divinity, Pulled Mints, and Orange Candy. Learn to robe chocolates and store candy for extended periods.

Wednesday, May 7, 2008. 6:30 – 8:30 pm
The Bites of Spring

Using the freshest seasonal ingredients from the garden--asparagus, herbs, morel mushrooms, baby greens, and strawberries and rhubarb--we will be creating a spring tonic soup with tender baby greens, a morel mushroom gratin, spot prawns in lime tarragon sauce wrapped in lettuce leaves, creamy lemon risotto with asparagus and a strawberry rhubarb tart. Join us to celebrate primavera!

To sign up for classes visit:
Community Food Coop