Summary of Classes Offered:
 

Sat.  05/06/06 12:00-2:30 Rolls and Pockets $40
Sun. 05/07/06 12:30-3:00 Chinese Cooking at Home $45
Sat.  05/13/06 12:00-2:30 Sushi at Home $50
Sun. 05/14/06 12:30-3:00 Chinese Cooking 101 $50
Sat.  05/20/06 12:00-2:30 Chinese Seafood Cooking $55
Sun. 05/21/06 12:30-3:00 Tofu-It's not a four letter word $40
Sun. 05/28/06 12:30-3:00 Thai Cusine 101 $50

10% discount rate for group of 5 people and above.

“Tasting” means that the student will get to taste everything that’s demonstrated or discussed in class.  Keep in mind that our students rarely go away hungry! You may be served the samples one at a time or all at one time at the end of class.

Suggested Arrival time for classes.  We suggested arriving about 10-15 minutes prior to the class start time list in this schedule.

Attire: For hands-on classes, comfortable clothing and kitchen-safe shoes are required.

Class Descriptions:

A Special Mother's Day - CHINESE COOKING 101 -

"Limited Hands-On"

Take that very special mother in your life out for a Mother's Day celebration that she'll remember.  Treat her to a combination of cooking class and delicious lunch.  On the plate Eric will serve spring rolls, Beef with broccoli in oyster sauce, Honey Chicken and Kung Pao Shrimp.  What a great way to honor our mothers.  Register early on this as this class will fill quickly.

Sun. 05/14/06 12:30-3:00  $50

Instructor: Eric Wang

ROLLS AND POCKETS - "Hands-On"

This class is designed to share some of our most loved appetizer recipes such as Egg Rolls, Spring Rolls, Vietnames Spring Rolls (non-fry) with peanut dipping sauce, Crab Rangoons, pan fried Pot Stickers with different fillings, basil chicken in lettuce wrap and Wontons, among many others. (Tasting)

Sat 05/06/06 12:00 – 2:30  $40

Instructor: Grace Allen

CHINESE COOKING AT HOME - “Limited Hands-On”

Join us this afternoon as we pay homage to the time-honored traditions of Chinese home cooking. Recognized today for its inventiveness, seasonal ingredients and comforting nature, Chinese cuisine grows every more popular in America. This afternoon, Chef Eric Wang (China Pearl Restaurant and Bar) will teach you the techniques of preparing such favorites as Egg Rolls, Spring Rolls, Crab Rangoon, Kung Pao chicken, Broccoli and Beef in Oyster Sauce, General Tsao's Chicken and Vegetable Fried Rice. With a quick trip to your supermarket or an Asian market you’ll be ready to cook a genuine Chinese dinner in your own home! (Tasting)

Sun. 05/07/06 12:30 – 3:00 $45

Instructor: Eric Wang

SUSHI AT HOME - “Hands-On”

This much requested class on making Sushi will be taught by an experienced sushi chef Phil Lin who has practiced the art of Sushi making for 6 years. We’ll learn all about Sushi; how to make different types of rolls, how to steam rice, the use of Wasabi, techniques of hand rolling, Sushi ingredients and presentation. We’ll sample such favorites as California and Philadelphia Rolls, Shrimp Tempura Rolls, Sashimi, Sushi and Tempura, among many others. Who said you can’t find great Sushi in the South-East? Now you can find it in your kitchen. (Tasting)

Sat. 05/13/06 12:00 – 2:30 $50

Instructor: Phil Lin

CHINESE SEAFOOD COOKING

Who doesn’t long for a nicely prepared seafood dish? Here’s a class where you will learn the right way to cook with seafood. Chef Eric Wang (China Pearl Restaurant & Bar) will walk you through all the basics of cooking with seafood. You’ll learn how and where to buy seafood, how to store it, cleaning techniques, prepping, cooking and much more. He’ll cover all the bases as he teaches you some of his favorite recipes such as Seafood Corn Soup, Fish Fillet with Szechwan Sauce, Salt & Pepper Crispy Squid, Basil Shrimp in Lettuce Wrap and Seafood in Birds Nest. (Tasting)

Sat. 05/20/06 12:00 – 2:30 $55

Instructor: Eric Wang

TOFU - ITS NOT A FOUR LETTER WORD 

The studies prove Tofu is an incredibly healthful ingredient.  Its been around for 1000 years so why are westerners so apprehensive about it?

Perhaps it's because we don't understand it.  This is a favorite class of mine because it will change the way you feel about Tofu.  You will know that Tofu is versatile, simple to make, takes very little time and (much to your surprise) tastes great.  We will make Pearl of Tofu, Mapo Tofu, Agedashi Tofu (Japanese style fried Tofu, Sweet and Sour Crispy Tofu.  (Tasting)

Sun. 05/21/06 12:30-3:00 $40

Instructor:  Eric Wang

THAI CUISINE 101

Information coming soon!