Corn and the 3 Sisters
Monday, August 27, 2007 6:30-9:30 p.m.
This class celebrates ingredients unique to the Americas. Margaret Visser, in her book Much Depends on Dinner, notes how over and over again early explorers were amazed at the ingenuity and efficiency of native Indian farmers. Tribes would prepare the earth in mounds and plant corn. A few days later they would plant beans and squash. When the plants emerged from the mound, the corn grew straight and strong, the beans climbed the corn stalks, and the squash trailed down the sides of the mound and covered the flat land between—keeping it shaded and moist. On the menu, among other dishes, are New World Risotto with Spicy Pepper Broth and Fresh Corn Ice Cream with Pine Nut and Lace Cookies that honor this kinship.

Spanish Flavors
Wednesday, October 10, 2007 6:30-9:30 p.m.
Until recent times, the cooking of Spain was a mystery to many Americans. The cuisines of France, Italy, India, China, and Thailand are better known because immigrants carried their food customs with them to North America, while Spaniards took theirs to Mexico and South America. Spanish cooking, however, is not Hispanic—though they share a similar l anguage. It's very different from Mexican food. For example, it rarely contains hot chiles. It is profoundly Mediterranean, based on olive oil, seafood, and game, artisan cheese, cured meats, and a broadly diverse world of wine. The influence of North African spices adds a distinctive character to this part of the world. Tapas will start the menu, with a Bacalau preparation and other recipes. We'll also sample some of the special wines of Spain.

A Unique Holiday Dinner
Monday, November 19, 2007 6:30-9:30 p.m.
In this class we'll depart from our beloved turkey with cranberry sauce and mashed potatoes and explore some seasonal recipes that just might change the traditions around your house.

Space is limited. For information and reservations, please call Cathy Reynolds at 707.566.2619.