Chapel Hill Cooking Classes - (310) 980-0139

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Tuscan Evening - Demo Class

Tuscan Evening – Demo Class

Crostini with Homemade Ricotta and Marinated Peppers and Olives, Ricotta Gnocchi with Porcini Mushroom Sauce, Tri-Colore Salad with Shaved Parmesan, Braised Chicken with Artichokes, Tiramisu with Shaved Chocolate

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End Of Summer Fish - Demo Class

End Of Summer Fish – Demo Class

Mini Ahi Tuna Burgers with Wasabi Mayonnaise, Crispy Snapper with Caper Dill Sauce, Thai Shrimp Salad with Peanuts and Cilantro, Black Bean and Mango Salad with Lime Vinaigrette, Coconut Meringues with Fresh Berry Sauce

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Asian Fusion - Demo Class

Asian Fusion – Demo Class

 Vietnamese Rice Noodles with Lemongrass Chicken, Thai Garlic Pork, Sticky Coconut Rice, Coconut Cookies

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Public Cooking Class -Dishes of Turkey and Greece

Public Cooking Class -Dishes of Turkey and Greece

Menu: Tzatziki with Za’atar Pita Toasts, Greek Fish Skewers with Lemon and Herbs, Couscous with Arugula, Feta and Cherry Tomato, Turkish Eggplant Salad, Phyllo Cigars with Almond and Date Filling and Cinnamon Cream 

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Entertaining for All- Demo Class

Entertaining for All- Demo Class

Grilled Pesto Shrimp with Mixed Greens and Heirloom Tomatoes, Quinoa Tabouleh with Parsley and Mint, Grilled Citrus Chicken, Papaya Lime Salsa, Chocolate Balsamic Strawberries with Sabayon

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Public Cooking Class - Trip to Tuscany

Public Cooking Class – Trip to Tuscany

Menu: Crostini with Fresh Ricotta and Oven Roasted Peppers, Chicken with Prosciutto and Basil, Fennel and Watercress Salad with Lemon Vinaigrette and Shaved Parmesan, Broccoli Rabe with Garlic, Chocolate Almond Biscotti

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Provençal Dinner Party - Demo Class

Provençal Dinner Party – Demo Class

Steamed Mussels with Shallot, White Wine Sauce and Grilled Bread, Red Snapper in Parchment with Oranges and Olives, Frisee Salad with Warm Chèvre, Asparagus Gruyere Tart,  Bittersweet Chocolate Tart with Chantilly Cream

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Tuscan Favorites- Demo Class

Tuscan Favorites- Demo Class

Crostini with Ricotta and Roasted Peppers, Beef Rollatini with Pine Nuts and Currants, Fennel and Arugula Salad with Lemon and Shaved Parmesan, Amaretti Cake

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Public Cooking Class - Plant Based Dishes for Life

Public Cooking Class – Plant Based Dishes for Life

Menu: Tempeh Saute with Mushrooms and Miso Dressing, Quinoa Kale Fritters, Best Ever Falafel with Tahini Lemon Sauce, Thai Vegetable Curry, Blueberry Crisp

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Cooking for Health - Demo Class - Gluten Free

Cooking for Health – Demo Class – Gluten Free

Vegetable Ginger Soup with Rice Noodles, Roasted Beets with Zat’ar and Grapefruit Vinaigrette, Brown and Wild Rice Pilaf with Currants and Scallions, Glazed Salmon with Miso and Lemon, Crunchy, Almond, Chocolate Chip Cookies – GF

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Indian Vegetarian - Hands on Class

Indian Vegetarian – Hands on Class

Eggplant Pakoras with Tamarind Chutney; Coconut Sesame Rice with Chilies; Roasted Curried Cauliflower with Cumin and Onions; Chana Masala and Creamy Indian Rice Pudding with Date Syrup Contact Midway Kitchen to reserve your space in this class

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Public Cooking Class - Asian Noodles and Dumplings- SOLD OUT

Public Cooking Class – Asian Noodles and Dumplings- SOLD OUT

Menu: Shu Mai Dumplings with Pork, Shrimp and Ginger Potstickers, Thai Rice Noodles with Pickled Onion, Cilantro and Peanuts, Hot and Sour Soup with Lemongrass, Almond Macaroons 

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