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Culinary Class Schedule: Summer 2008 |
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For Registration: visit the FUHSD
website, call ACE at 408-522-2700, or stop by the office at 591 W. Fremont
Ave, Sunnyvale, CA 94087
For Registration: visit the
SCRC
website, or call 408-615-3140
For Registration: Sign up for pre-registered classes
using your credit card, or by telephone during regular school hours Monday-Friday,
9 AM-4 PM.
Visit the SCAE
website for online registration or call 408-423-3555.
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FUSHD - Cupertino High school |
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Summer 2008 |
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NEW!
Tofu goes Mediterranean (Vegetarian)
Soy protein provides numerous health benefits. This time, Chef
Suzanne has put tofu and soy in her Mediterranean repertoire and is
showing you adventurous and new ways to add soy to your diet, to get
full health benefits and most important enjoy good taste. She is
introducing you to a new tofu world, full of flavors and
versatility. Join her for some
vegetarian home cooked meals: Soy and Spinach-Artichoke Dip with
Whole Grain Breads, Linguini with Edamame in Roasted Garlic Sauce,
Oven Roasted Balsamic Tofu in a Vegetable Medley, Greek Salad with
Tangy Lemon Tofu Dressing and Decadent Chocolate Tofu Mousse
Monday
8/25/2008 from 6 – 9:30 pm
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Savory Crepes for Breakfast, Lunch, or Dinner
A crepe is a thin pancake. It originates from
Brittany, a region in the west of France. Crepes are usually of
two types: sweet crepes made with wheat flour, and savory galettes
made with buckwheat flour. They may then be rolled or folded, and
filled with different ingredients. Crepes are the ultimate in truly
good, truly fast food. In Belgium and France the traditional thin,
tender buckwheat pancakes are cooked in a flash and usually folded
over a variety of simple fillings.
Chef Suzanne will create three mouthwatering fillings to
combine with the crepes right in the pan. Adding a simple salad for
a quick light meal will get you inspired to many more crepes
delights. Smoked Salmon Crepes, Chicken Pesto Crepes and Leek and
Apple Crepes will be made and savored in class.
Wednesday 8/27/08 from 6 – 9:30 |
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Santa Clara
Community Rec |
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Summer 2008 |
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Chinese Flavors in a Wok
Chef Suzanne, is sharing her
most favorite and versatile pan in the kitchen to entertain you with
Chinese culinary treasures, unlocking the spirit of Chinese wok
cooking and will take you into the heart of wok creations with
techniques of old world wok cooking into today’s kitchen. She will
be stir-frying with balance of flavor, texture and unique seared
aromas using authentic
meat, seafood and vegetable dishes cooked just quickly, crisp and
refreshing without oily or overcooked sauces.
Wednesdays 7/2 -9/2008
6-8pm
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Mediterranean Vegetarian Treasures
Chef Suzanne would like to
introduce you to healthy and flavorful vegetarian dishes from around
the Mediterranean rim.
She has selected a mix and match menu for you to enjoy several
specialties from different regions where cooking with olive oil,
cheese, herbs, grains and fresh vegetables, will compliment your
table with flavor and healthfulness. She is taking you on a culinary
trip with Spanish Tapas, Turkish stuffed Eggplants, Israeli
couscous, spicy Sicilian Orange Salad, Greek Bulghur Pilavi (cracked
wheat pilaf with vermicelli), Fried Halloumi cheese from Cyprus with
Caper Vinaigrette, aromatic spiced Moroccan Chickpea Tajine (stew),
Egyptian cabbage Salad,
Konafa (shredded pastry with custard and orange blossom) and
Clafouti aux Cerises (baked Cherry custard) from Provence.
Wednesdays 7/30-8/6/2008 6-8pm
Sensational Salad Suppers
Chef Suzanne will
introduce you to fresh inspirations for satisfying one-dish meals.
Salad suppers are meant to satisfy hungry appetites while providing
nourishing healthful food. An excellent choice for hot summers when
nothing seems quite right. Join us for eye pleasing and great
entertaining salads, quick to make such as Vietnamese Chicken Salad,
Asian noodle salad, Caesar’s salad California style, Turkish cracked
wheat summer salad and more. (Salads can
be adjusted
for vegetarians.)
Wednesdays 8/13 -20/2008
6-8pm
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