Fall Schedule of Cooking Classes

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THE CENTER FOR INFORMED FOOD CHOICES'

FALL SCHEDULE OF COOKING CLASSES

 

We are pleased to announce our fall schedule of classes, open to the public.

We are offering classes in three locations: Oakland, San Francisco, and Palo

Alto. To register, please print the form at the bottom of this message and

mail it to us, as we cannot yet accept registrations online. Thank you!

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Location: Oakland

Telegraph Community Center, 5316 Telegraph Ave. at 53rd St.

 

Japanese-Style Cooking, with Cheryl Beere

Saturday, November 3, 2001, 10am-1pm

 

Impress your friends with homemade sushi without the fear of eating raw

fish! Learn how to prepare quick-and-easy soups and salads in the Japanese

style. Instructor Cheryl Beere has years of catering experience and teaches

a full course in international vegetarian cooking. Come learn from the best!

 

On the Menu:

 

· Veggie Sushi

· Miso Soup

· Wakame Seaweed & Cucumber Salad

· Soba Noodles

· Kabocha Squash

 

Soulful Southern Cooking, with Shukriyyah Sodiyo

Saturday, November 10, 2001, 10am-1pm

 

You don't have to sacrifice the flavor and satisfaction of your favorite

Southern-style dishes when you leave out the meat. Learn how to keep the

soul, but lose the fat! Shukiryyah Sodiyo has years of experience cooking

healthier versions of traditional soul food and is currently working on a

vegetarian soul food cookbook.

 

On the Menu:

 

· Southern Smothered Delight - Tofu & Mushrooms

· Thick Southern Gravy

· Mashed Potatoes

· Vegetable Medley

· Corn Cakes

 

Cooking in Season, with Linda Hillel

Saturday, December 1, 2001, 10am-1pm

 

Every fruit and vegetable has its peak time of year for freshness and

quality. This class will feature the wonderful array of produce that thrives

in cold weather, including dark leafy greens, root vegetables, and winter

salad ingredients. Learn where to find the best ingredients, how to select

them, and how to use them in fresh and exciting preparations. Linda Hillel

teaches classes around the Bay Area, specializing in Mediterranean-style

cooking.

 

On the Menu:

 

· Kale Pesto with Crostini & Pasta

· Lemony Kohlrabi Cubes

· Silken Root Vegetable Soup

· Winter Greens Salad with Shallot-Champagne Vinaigrette

· Roasted Root Vegetables

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Location: San Francisco

Seventh-Day Adventist Church, 2889 California St. at Broderick

(near Divisadero; enter on Broderick)

 

Cooking in Season for the Holidays and Beyond, with Alka Chandna

Parts I and II, Sunday, December 2 and 9, 2001, 10am-1pm

 

For many of us, the month of December brings the pressure of what to cook

for friends and family at holiday time, along with the mystery of just what

to do with cold-weather produce. In this two-part series, you'll learn how

to prepare delicious alternatives to the usual fat-laden holiday fare.

You'll also learn how to turn winter vegetables into warm and hearty comfort

foods for everyday meal ideas. Alka Chandna is an engaging and talented

instructor with many years of experience teaching plant-based cooking.

You'll be inspired to expand your culinary horizons!

 

On the menu--Part I, December 2:

 

· Potato & Seed Pate

· Mediterranean-Style Bulgur Wheat Salad

· Tofu Shepard's Pie

· Saffron-Spiked Moroccan Stew

· Warm Apple Crisp

 

On the menu--Part II, December 9:

 

· Tofu Turkey

· Brown Rice Stuffing

· Mushroom Gravy

· Savory-Stuffed Squash

· Pumpkin Pie

 

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Location: Palo Alto

775 Northampton Drive; email info for directions.

 

Fabulous Plant-based Meals for the Holidays, with Kay Bushnell

Parts I and II, Saturday, November 3 and 10, 2001, 10am-1pm

 

Stumped about what to cook for your friends and family at holiday time? Then

these classes are for you! Learn how to prepare delicious alternatives to

the usual fat-laden holiday fare. You don't have to sacrifice the flavor of

traditional holiday meals to eat healthfully. Instructor Kay Bushnell has

many years of experience teaching plant-based cooking and is the author of

Meatless Burgers, Turnovers and Other Treats.

 

On the menu--Part I, November 3:

 

· Butternut Tomato Lentil Soup

· Brown Rice Salad with Black-Eyed Peas

· Glorious Greens with Pine Nuts and Raisins

· Baked Potato Fans with Creamy Cashew Sauce

· Cranberry-Orange Scones

 

On the menu--Part II, November 10:

 

· Broccoli Bisque

· Tofu Turkey Breasts

· Holiday Dressing with Sage Gravy

· Yam Casserole

· Pumpkin Pie

 

 

Classes include expert cooking demonstrations, tastings, recipes, resources,

and lots of fun! All recipes are completely plant-based.

 

Cost: $45 per class.

Advanced registration required. Limited scholarships available.

Call (510) 465-0322 or email info for more information.

 

Please print and mail this form to register for classes:

 

FALL COOKING CLASSES REGISTRATION FORM

 

Please return by October 26 for the November classes and by November 26 for

the December classes. Register early, as space is limited!

 

Name: _____________

 

Address: ___________

 

City: _______________

 

State: ___________ Zip: ____________________________

 

Phone: ____________

 

Email: _____________

 

 

Enclosed is my check to " CIFC " for $45 per class, for

 

Oakland Classes: Nov. 3 _____ Nov. 10 _____ Dec. 2 ______

 

San Francisco Classes: Dec. 2 _____ Dec. 9 _____

 

Palo Alto Classes: Nov. 3 _____ Nov. 10 _____

 

Mail to: CIFC, PO Box 16053, Oakland, CA 94610

 

Questions? Call (510) 465-0322 or email info.

 

For more information about the Center for Informed Food Choices, visit

www.informedeating.org.