1. Adventures In Armenian Cooking Find out which cultures have influenced Armenian cuisine, then learn how to prepare traditional salads, pastries and desserts. View a glossary. There is a wonderful touch of many Near Eastern cultures intermingled with Armenian cooking. Stuffed grape leaves. TOURSHI. mixed pickles. PANDJAR TOURSHI. Pickled Swiss chard http://www.cilicia.com/armo_cookbook.html

Adventures in Armenian Cooking This collection of 200 recipes was originally published in 1973 by St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts as a fund raiser. Introduction MEZA (Appetizers) ABOUR (Soups) AGHTZAN (Salads) ... Complete list of recipes on one page Note from Webmaster. These recipes all use the English (American) system of measurement, as opposed to metric. So below is a link to a site which will help you convert. If you want to buy a normal Armenian cookbook, you can buy one on-line by clicking here Convert US weights to metric INTRODUCTION THE COOKBOOK COMMITTEE Chairman Shirley Setian Co-Chairman Liz Setian Recipe Committee Ann Merigian Helen Meregian Mary Garibian Glossary Naomi Johnson Cover Illustrations Donald Forgue Helpful Hints Margaret Garibian Thanks to all who contributed their recipes to this cookbook; especially to those talented cooks who have always cooked "achkee chahp" (by the eye) and took the time to measure and test their recipes before submitting them. Thanks also to the many typists, proofreaders and aides who helped in the many miscellaneous jobs that were necessary in compiling this cookbook.

2. MEXICO HOT OR NOT - The Cuisine Of Veracruz: A Tasty Blend Of Cultures - MEXICAN an enticing potpourri of cultures. The indigenous, the cooking. Anthropologist Sophie Coe tells us that a combination of saffron, cloves, cinnamon and black pepper was pre-mixed http://www.mexconnect.com/mex_/recipes/puebla/kgveracruzcuisine.html

The Cuisine of Veracruz: A Tasty Blend of Cultures Karen Hursh Graber Her Bio Her Home Page Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. The indigenous, the Afro-Cuban and the Spanish have all contributed to the vibrant good looks, enchanting music and rich culinary traditions of the veracruzanos, or jarochos, as they often refer to themselves. Long before Europeans arrived in Mexico via what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, common cultural forebears of many Mesoamerican ethnic groups, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa , also characterized the indigenous cooking of the area.

3. Mists Bardic Feast 2002-Menu And Intro Dessert Course mixed cultures. The first thing we did on site was make the Sommachiaand the Baklava. Then we set about prepping (but not cooking) the Salmon. http://witch.drak.net/lilinah/MistsBardic02_0-Menu.html

Principality of the Mists Bardic 2002 Mediterranean Tour Feast Menu Conchobhar, the Bard of the Mists and Autocrat for this feast, at which his replacement is chosen, wanted food from different countries in each course. I used this opportunity to pick food cultures that had ties to each other, so the courses wouldn't be too jarring. I decided to begin and end the feast with courses that mixed dishes from all three cultures. Then each feast course would feature one culture. Because this was a bit ambitious, i kept the number of dishes in each of the middle courses to three. First Course - mixed cultures Bread - mix of sourdough bread and dinner rolls Butter - unsalted Mostly Period Cheese Plate : emmenthaler, fontina, munster, provolone Carrot Paste - Anonymous Andalusian Cookbook Meatballs - Anonymous Andalusian Cookbook Sinab - Almond-Honey-Mustard Sauce - Anonymous Andalusian Cookbook Almond-stuffed Prosciutto-wrapped Dates - Catalan Steamed Asparagus - asparagus tossed with olive oil, vinegar, salt - Italian (Apicius, Anthimus, Platina) Second Course - Catalan Salmon Casserole - salmon, orange juice, almonds, pine nuts, raisins, galingal, pepper, ginger, saffron, fresh parsley, fresh mint, fresh marjoram - 16th c. Catalan

4. Mists Bardic Feast 2002-First Course Principality of the Mists Bardic 2002. Mediterranean Tour Feast Menu. FirstCourse mixed cultures. The method of cooking the meatballs varies as well. http://witch.drak.net/lilinah/MistsBardic02_1-Mixed.html

Principality of the Mists Bardic 2002 Mediterranean Tour Feast Menu First Course - mixed cultures Bread - mix of sourdough bread and white dinner rolls (purchased) Butter - unsalted (purchased) Mostly Period Cheese Plate : emmenthaler, fontina, munster, provolone (purchased) Carrot Paste - Anonymous Andalusian Cookbook Meatballs - Anonymous Andalusian Cookbook Sinab - Almond-Honey-Mustard Sauce - Anonymous Andalusian Cookbook Almond-stuffed Prosciutto-wrapped Dates - Catalan Steamed Asparagus - asparagus tossed with olive oil, vinegar, salt - Italian Cheese Sampler Plate This was made of a selection of cheeses which are most likely "period": Emmenthaler - Switzerland, 13th cent Fontina - Italy, 13th cent Munster - France, 13th cent? Provolone - Lombardy - possibly "period", possibly modern Carrot Paste ORIGINAL the 13th c. Anonymous Andalusian cookbook trans. by Charles Perry Take a ratl of carrots, of which you have cleaned the interior. Cook it in a ratl of water, some two boilings, then take it off the fire and let it dry a little, over a sieve. Add it to three ratls of honey, cleaned of its foam, and cook all this until it takes the form of a paste. Then season it with ginger, galingale, cubeb and flowers [of clove?], half an šqiya in all for each ratl. Eat it like a nut at meals. Its benefits: it fortifies coitus and increases desire beautifully; it is admirable. 5 lb. carrots

5. Children Of Mixed Marriages Enjoyed My Mother's cooking and Hospitality. I Have Taken the Best Parts from Both cultures. mixed Marriage Work for the http://www.marriedtoanarab.com/children_text.htm

CHILDREN OF ARAB/WESTERN MARRIAGES WHAT THEY SAID This page is dedicated to stories and experiences of children of mixed Arab/non-Arab marriages. If you are one, we welcome your comments. I Inherited the Gossip Gene There is More Racism Against Arabs My Mother-in-Law First Visualized Me as Entirely Veiled My Mixed Culture Has Exposed Me to Prejudice ... My French Mother Adored my Father Has Your Arabic Name Prejudiced You? In France three Judges rule that the son of an Algerian father and French mother cannot take his father's name because he has blue eyes and light skin. Having an Arabic name would be prejudicial to him, they said. Read the story . Do you have a similar experience? Has your Arabic name prejudiced you in the West? We would like to hear your comments and experiences I INHERITED THE GOSSIP GENE My father is Palestinian, my mother Belgian. I was raised in the USA and am settled in Chicago. My mother language is English but I also speak Arabic and feel 200% Palestinian. My Arabic roots have given me a sense of belonging and pride although I have inherited "the gossip gene"! My parents have been married for 30 years and did not encounter any problems as a result of their cultural differences. We are lucky because my mom has "become" an Arab. She even says "we" when speaking of Arabs. The only problems I faced while growing up was that once in a while there would be idiots who would excuse my bad behavior because "her mom isn't an Arab". I think that the success of mixed Arab/non-Arab marriages depends on how willing the non-Arab is to adapt to the Arab culture. As for my children THEY MUST marry Arabs!

6. Theatres: Guests From Abroad This year special attention will be given to the cultures of mixed eastwest fromthe Cape Verdi Islands and Jakarta, and see cooking demonstrations from http://tongtong.denhaag.org/theatre44.htm

12 - 23 June 2002 * The Hague * The Netherlands Guests from abroad This year special attention will be given to the cultures of mixed east-west-descent that developed at the trading posts of the Portuguese and the Dutch along the route from Europe to the East Indies. You will for instance be able to hear music from the Cape Verdi Islands and Jakarta, and see cooking demonstrations from Malacca (Malaysia), Mozambique, South-Africa and Sri Lanka. Celebrity chef and author Celine Marbeck from Malacca, Malaysia, wil be our special guest to demonstrate recipes from the Cristang cuisine. The Cristang are the Eurasians from Malacca. Burgher Tony Cruse will be our special guest from Sri Lanka: in two English-language presentations he will tell about the history of the Dutch Burghers and read from the work by two Burgher authors, namely Michael Ondaatje and Carl Muller. An exhibition about the mixed cultures will be staged on the Pasar Malam Besar, including video and audio recordings, photographs, and furniture. The new Indonesian province of Banten (Western Java) will send a group of dancers and musicians to give daily shows in our theatres: Grup Kesenian Padingdang Members of Grup Kesenian Padingdang from Banten

7. Special Starter Media And Coccus And Rod Cultures importance in cheese making involving cooking temperatures above 105º F but time for the mixed cultures was compared with coagulation times of the indi http://www.marschall.com/marschall/proceed/pdf/74_02.pdf

8. Apple Pie 4th Of July Shocked that her parents are cooking Chinese food to sell in the family returnswith a lighthearted look at the very American experience of mixed cultures. http://www.chinasprout.com/store/BSC024.html

Chinese Cultural Products and Services Books Music Dolls Apparel ... view details Apple Pie 4th of July Wouldn't it be terrific if children all across America started begging their non-Chinese parents for Chinese food on the 4th of July! Share this story to discuss diversity, and taking pride in what makes our families different and special. No one wants Chinese food on the Fourth of July, I say. We're in apple-pie America, and my parents are cooking chow mein! . . . They just don't get it. Americans do not eat Chinese food on the Fourth of July. Right? Shocked that her parents are cooking Chinese food to sell in the family store on this all-American holiday, a feisty Chinese-American girl tries to tell her mother and father how things really are. But as the parade passes by and fireworks light the sky, she learns a lesson of her own. This award-winning author-illustrator team returns with a lighthearted look at the very American experience of mixed cultures. Full-color illustrations. Ages 4 - 8. Hardcover; English; 40 pages; 11.42" x 8.68"

9. Untitled Document Cheese Without Any Additional Cultures, But Normal Practice Is cooking and Food Links. Regular cooking Workshops in the Kingdom of Atlantia of Different cultures. The Hitchhiker's Guide to Ancient Cookery. Jadwiga's cooking Page http://www.foodsci.uoguelph.ca/cheese/SectionD.htm

10. GoMemphis: Cooking On Tv marinated grilled flank steak, grilled mixed vegetables. A diversified meal fromdifferent cultures; Greek salad 9 am FOOD cooking Live Paul's potato latkes http://www.gomemphis.com/mca/cooking_on_tv/article/0,1426,MCA_497_1598309,00.htm

Home Sports Entertainment Lifestyle ... Restaurant Reviews Use the menu below to find some fun events and diversions. We predict you'll find some great things to do! Find some fun... Art Books Casinos Comics Concerts Crossword General Fun Live Bands Movies About us Contact Customer service Handheld edition ... E.W. Scripps Company newspaper. Other E.W. Scripps sites: HGTV Food Network Do It Yourself Fine Living gomemphis.com traffic is audited by the Audit Bureau of Circulations View our latest audit results. User agreement Privacy statement ... Make Gomemphis.com your home page var zflag_nid="162"; var zflag_cid="200/1"; var zflag_sid="172"; var zflag_width="1"; var zflag_height="1"; var zflag_sz="15";

11. New Member In Memphis, TN - Cooking Club Of America Bulletin Board Quick and easy international, healthy, and drink recipes plus review of online recipe software. These sites will help spice up your cooking with recipes from different cultures. http//www.mixedplate.com/recipes/. This site offers cuisine from Japan to Hawaii. http://bulletin.cookingclub.com/ubb/Forum79/HTML/000483-15.html

Cooking Club of America Bulletin Board New Members New Member in Memphis, TN (Page 15) profile register preferences faq ... search This topic is 61 pages long: next newest topic next oldest topic Author Topic: New Member in Memphis, TN BubbaGourmet posted 06-28-2002 05:55 AM Here are the recipes for my grilled stuffes zucchini and the Maque Chou (Cajun Corn Casserole). In my mind, cooking and eating should not be merely a way to provide sustenance, but a celebration of the bounty that God provides us. The Maque Chou is suh a celebration. While the local corn is readily available and sweet, we revel in it. I hope you enjoy these as much as we do. Grilled stuffed zucchini 4 medium zucchini, split lengthwise, seeds removed with spoon (my son used to call them "Zucchini Boats) 1 medium sweet onion (Texas 1015, Vidalia, Walla Walla)finely diced 4 cloves garlic, finely minced 1 can artichoke bottoms drained, rinsed and diced 1/2 lb portabello mushrooms, finely chopped 1 slice Country Cured ham, diced (Proscuitto or any other ham, may be substituted...you want about 1/2 cup of diced ham) Pepper to taste 2 tbsp Parmagian Reggiano grated 1/2 cup bread crumbs 1 8 oz pkg cream cheese (I use the fat free) In a large skillet, sautee the onions, garlic, artichoke bottoms, mushrooms and ham until the onions are clear and the mushrooms have renderd all their liquid. Strain then return to the skillet. Add the cream cheese and cook until combined. Add the Parmigiana Reggiano and stir well. Begin adding the bread crumbs, a little at the time until you have a mixture that is moist but ABSOLUTELY not runny. Spoon the mixture into the zucchini shells and place over INDIRECT heat on the grill for 20 minutes. NOTE: You may notice that I did not list salt in the recipe. That is because the cheese and the ham both contain enough salt for me and my family. You may wish to taste the stuffing and add salt.

12. GoMemphis: Cooking On Tv cotta with vin santo soaked figs; mixed fruit pandowdy. 9 am FOOD cooking Live Penneand vegetable salad and rosemary stew that melds the cultures of Scotland http://www.gomemphis.com/mca/cooking_on_tv/article/0,1426,MCA_497_1671252,00.htm

Home Sports Entertainment Lifestyle ... Restaurant Reviews Use the menu below to find some fun events and diversions. We predict you'll find some great things to do! Find some fun... Art Books Casinos Comics Concerts Crossword General Fun Live Bands Movies About us Contact Customer service Handheld edition ... E.W. Scripps Company newspaper. Other E.W. Scripps sites: HGTV Food Network Do It Yourself Fine Living gomemphis.com traffic is audited by the Audit Bureau of Circulations View our latest audit results. User agreement Privacy statement ... Make Gomemphis.com your home page var zflag_nid="162"; var zflag_cid="200/1"; var zflag_sid="172"; var zflag_width="1"; var zflag_height="1"; var zflag_sz="15";

13. MIXED FEELINGS mixed Feelings. As I got older I explored both my German and Punjabi cultures andfelt more identity with I enjoyed Indian cooking and German beer as a teenager http://www.darrenduncan.net/d/voices/voices_v1_n4/mixed_feelings.html

Return to Menu Mixed Feelings by David Lau Through university I felt an invisible tug to talk to other people who were raised within two cultures. I was not so surprised to find commonality in our mutual stories of rejection and dismissal. The pernicious thing about the human psyche is it's vulnerability to stray comments. As I stood in line today to sign a religious membership association form, an invigilator leaned aside to the man at his right. He said in Punjabi "Is this guy a Punjabi, he looks like a white guy?" The man to his right, an old family friend who knew my contributions to the community, looked at my disappointed face and realised that I had understood the slur, and snapped back a response, too quick for me to translate in my head. Last week, a trusted co-worker stood beside me and told my client to ignore my advice, inferring that I could not understand his problem of discrimination because I "identified myself as white," that "I didn't care." My client looked at me with new eyes. When I was growing up in a small Vancouver Island town, my father, over a span of years, broached the subject of my culture, or rather, my shared cultures. He told me that he had worried that I would receive poor treatment from both sides of my two cultures due to discrimination. He told me that one uncle of his had told him a very cautionary tale of a German man who married a `dark' woman. "Their child," this uncle said, "was born with

14. Green Thumb Times: Volume 1, Issue 14 Rice, either plain or mixed with other grains, is the staple of all Orientalmeals. In the Oriental cultures, cooking is considered an art. http://www.rexseedco.com/gtt/vol-1_issue-14.htm

Past Issues Index Rex's Seedco Home Our Seed Catalog About Us ... http://rexseedco.com Helping to find the green thumb in all of us. Table of Contents Editor's Comments Chinese, Japanese and Korean Stir-Fry Vegetables Humor for Today Better Business Bureau ... Subscribe/Unsubscribe 1) Editor's Comments: Today our main article looks at stir-fry vegetables. However, I really want to point out our article on Monarch butterflies. This past winter was disastrous for the Monarch population, and they really need our help. As always, if you do have questions, suggestions or ideas, do not hesitate to drop us a note. Rex Gregor GreenThumb@rexseedco.com Tom Krueger gtt@goalsmint.com table of contents 2) Chinese, Japanese and Korean Stir-Fry Vegetables: In the United States the term 'Stir-Fry' is misleading. Thousands of years ago, Chinese cooks learned that in preparing foods quickly, in small amounts, liquid was unnecessary. They would cut bite-sized pieces of ingredients for rapid cooking. This unique method became known as "Chow" (stir-frying in the United States) and was prepared with vegetables, meats, poultry and sea foods. Most of the "Baby" vegetable seeds that followed the Vietnamese people to the United States were a part of the Oriental Culture.

15. Daawat.Com.....Resources...Cooking For Health....Ginger The early Greeks mixed it into breads (hence the Today, many cultures continue torely on ginger for ginger, much like garlic, mellows with cooking, and turns http://www.daawat.com/resources/cookingforhealth/ginger/

Resources Cooking For Health Daawat.Com Recipes ... Join Newsletter Say "ginger" and what immediately comes to mind? Probably ginger tea and ginger chicken. Ginger can add a wonderful zing to all types of dishes, from salads to main dishes. Revered around the world for its pungent taste, ginger (Zingiber officinale) is a natural spice that is also widely prized for its medicinal properties. Since ancient times, traditional healers in a diverse array of cultures have used this plant primarily to help settle upset stomachs. Chinese herbalists have relied on ginger as a medicine and flavoring for more than 2,500 years. The early Greeks mixed it into breads (hence the first gingerbread), and North American colonists sipped nausea-quelling ginger beer, the precursor of modern ginger ale. Today, many cultures continue to rely on ginger for controlling nausea and also for reducing inflammation. A botanical relative of marjoram and turmeric, the ginger plant is indigenous to southeast Asia and is now also extensively cultivated in Jamaica and other tropical areas. It's the plant's aromatic rhizome (or underground stem) that's used for culinary and medicinal purposes. Ginger's long list of curative powers rival its infinite culinary uses. In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the body. Ginger is a component in more than 50% of all traditional Chinese herbal remedies. Today, we are learning what the Chinese have known for 7000 years.

16. The Star Online (CyberKuali): Cooking Up A Storm Down Under Recipes with this article mixed Fruit Meringue adventurous cook Marieke Brugman'scooking school is fusion cuisine of different cultures, Australian included http://thestar.com.my/kuali/recipes/under.html

thestar.com.my Tastes from around the World Home Recipes with this article: Mixed Fruit Meringue Gateaux Pear Tarte Tatin Caramelised Prawns (or Tom Rim) ... Pasta With Walnut Sauce Cooking up a storm Down Under Story and pictures by Majorie Chiew W ELCOME to the kitchens of Marieke Brugman, Loretta Sartori, Meera Freeman and Diana Marsland. Each of the Australian cookery teachers has a different personality, a unique kitchen and of course, different recipes to share. Cooking classes - four in all - were part of the itinerary of a week-long food tour of Victoria, Australia, early last month organised by Malaysian food writer Rohani Jelani who has set up her own company, Foodworks Services. A group of nine, mostly Malaysians, joined the tour. Australian cuisine wasn't the only focus; we learnt to cook Vietnamese and Italian! Brugman, a great Australian chef, conducted a "hands-on" cookery lesson with many willing volunteers, including a few individuals who'd never cooked. At Sartori's cake shop, our lunch comprised two cakes, two tarts and a salad to go! The two males in the group, Datuk Kok Wee Kiat and Peter Abdul Razak Bostock, each sportingly took turns to caramelise the sugar on the banana and coconut brulee tart using a blowtorch. Apparently, the blowtorch is quite a common tool for quick searing in commercial kitchens Down Under.

17. Kitchen Recipes Irish Culture And Customs - World Cultures European a slightly longer cooking time. Ingredients 1 3lb whole salmon, scaled and guttedSea salt and freshly ground black pepper 4 large handfuls of mixed fresh http://www.irishcultureandcustoms.com/2Kitch/rSeafood.html

Traditions, folklore, history and more. If it's Irish, it's here. Or will be! "People will not look forward to posterity who never look backward to their ancestors." -Edmund Burke Quotes Blessings Poetry (Basic Irish) ... Submissions Guide Help keep us free Throughout the site you will see many items available for purchase from well-known merchants such as Amazon . Not interested in what we're featuring? It doesn't matter. Click on any link and then shop for whatever you wish - we will still get credit, if you buy something. Thanks for your help. Irish Seafood Entrees Bantry Bay Mussel Stew Contributed by Hartson Doud The native Irish mussel is served fresh, cooked, or smoked. The Irish variety has a blue shell and a very distinct flavor. Their importance is told through the proverb: Mussels are the food of kings, limpets are the food of peasants. I ngredients: 4 dozen mussels in their shells 2 medium yellow onions, peeled and thinly sliced

18. Kitchen Recipes Irish Culture And Customs - World Cultures European The spices and flavorings will now be mixed with the juices drawn from the beef5. Tie up the meat firmly and place in a Allow to cool in the cooking liquid. http://www.irishcultureandcustoms.com/2Kitch/rBeef.html

Traditions, folklore, history and more. If it's Irish, it's here. Or will be! "People will not look forward to posterity who never look backward to their ancestors." -Edmund Burke Quotes Blessings Poetry (Basic Irish) ... Submissions Guide Help keep us free Throughout the site you will see many items available for purchase from well-known merchants such as Amazon . Not interested in what we're featuring? It doesn't matter. Click on any link and then shop for whatever you wish - we will still get credit, if you buy something. Thanks for your help. I n the truest sense of the word then, this really doesn't qualify as a traditional recipe. But, it has become so closely associated with the Irish and St. Patrick's Day, we'd be remiss not to include it. Ingredients: 4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.

19. Commonlink Find Out - Cultures It's a mixed culture, mixed vibes. This fusion of cultures can also be seen in food pepperpotsoup that originated with the Taino Indians, Jamaican cooking is a http://www.montageplus.co.uk/commonlink/findout/experienceculture.htm

Cultures - Experience Culture How do you experience a mix of cultures in your life? New and exciting things happen as a result of people from different cultures living in the same place. Have you ever listened to the music of Talvin Singh or Youthu Yindi? Talvin Singh http://www.talvin.com Listen to an extract from Talvin Singh's tune "OK" Talvin Singh is 30 years old. He was born and grew up in London. He began playing tabla at the age of five and was sent to India at the age of 16 to follow a traditional education. He later returned to Britain in the 1980s. He moved between different worlds, breakdancing to electro with other young Asians and playing tablas in the world of Indian traditional music. In Britain, Indian traditional musicians didn't want to play with him, because he dared to question them so Talvin decided to go his own way. He began to find work as a musician, playing with musicians from different cultures. "I love Indian culture, and I love my music, but we now live on a planet which is very small. It's a mixed culture, mixed vibes. You just have to study and respect certain traditions, then bring your character across in what you do." (Talvin Singh) "I called my album OK because it's the most common word in the world. You go anywhere in the world and people know what OK is. Music shouldn't have boundaries." (Talvin Singh)

20. Cook's Palette { About Cook's Palette } a Chinese family in Malaysia, a country of mixed ethnic cultures consisting of earlyexposure to multicultural ingredients and cooking techniques will http://www.cookspalette.com/aboutus.html

OUR MISSION Cook's Palette in San Francisco was founded to provide educational, creative and fun cooking classes for adults. Each class will take you on a culinary journey that blends flavors with adventures. In one class, you may learn traditional Asian techniques and ingredients while in another you may learn about the basic techniques in making French desserts. Our philosophy is not only to teach you about the food and techniques of a particular cuisine but also to give you an understanding of the people and culture that created it. After all, you cannot fully enjoy one without the other. We believe that the traditional methods of cooking fresh, organic foods purchased from local farmers create the most delicious and healthy meals. All of our classes are built on this philosophy. In each class, you will learn the techniques by actually doing the cooking under the guidance of the chef. We encourage you to use your senses and intuition because cooking is a creative process, very much like painting a picture. We provide you with the natural, freshest ingredients (the paint), the tools (paint brushes) and the recipes (instructions) as building blocks to your lifetime of creative and delicious cooking experiences.

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