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4-Week Vegetarian/Vegan Cooking Series - Tuesday 7pm 10/7/14

Chef Eric's Culinary Classroom - Culinary School - Westside - LA - Since 2003

Tuesday, October 7, 2014 from 7:00 PM to 9:30 PM (PDT)

Los Angeles, CA

4-Week Vegetarian/Vegan Cooking Series - Tuesday 7pm...

Ticket Information

Ticket Type Sales End Price Fee Quantity
Vegetarian/Vegan Series Ended $350.00 $20.24

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Event Details

Vegetarian COOKING SERIES - $350 -- 4 Weeks
Tuesday, 10/7/14 - 10/28/14 7:00pm-9:30pm

• Meets once weekly -- 2 ½ hours - 4 weeks
• Easy-to-prepare Meals and Basic Cooking Techniques - Roasting, Sautéing, Grilling, Baking
• Preparation is key as steps are done in advance to save time
• Many ingredients can be purchased ready-to-cook for ease in the kitchen
• Knife Skills Instruction and Practice

Everyone has been told to eat more Vegetables and to simplify their diets by eating Meatless Meals more often for their Health and Well-Being. Chef Eric has spent years working on some VEGAN / Vegetarian Recipes that are tasty and use unique ingredients for extra FLAVOR! Come join us for this exciting Series that will have you loving to cook and eat Healthier AT HOME!

Class #1 -- Dry Heat Cooking, Stir-Frying, Roasting. Topics Covered - Students learn Dry Cooking Techniques, Stir-Frying and Roasting of Vegetables and Cooking Whole Grains. Procuring, storing and serving are also covered. Quality factors when selecting produce are emphasized.
• Crispy Roasted Potatoes Bravas with Spicy Picante Tomato Sauce
• Aloo Gohbi Masala-Filled Samosas with Mint Coriander Sauce
• Lepuy Lentils with Garlic, Turmeric Root and Cumin on Rice Pilaf with Bulgur
• Asian-Style Spicy Peanut Rice Noodle Salad
• Roasted Asparagus Walnut and Avocado Salad with Parmesan Shavings

Class #2 -- Pasta, Rice, Sauce Making and Curry Making. Topics Covered - Students learn Pasta Making and Sauce Making; Thai-Style Curry Making and Indian-Style Curry Making.
• Fresh Spinach Pasta All'Amatriciana
• Punjab-Style Baby Vegetables in Coconut Curry Sauce with Traditional Basmati Rice
• Mallorcan Vegan Cabbage Stew Baked on top of Crusty French Bread
• Stir-Fried Tofu and Vegetables with Thai Green Curry Paste and Coconut Milk

Class #3 -- Appetizer Preparation; Sautéing Techniques, Baking Techniques. Topics Covered - Students learn Appetizer Techniques; Bread Making and Phyllo Dough Techniques are stressed.
• Mushroom Duxelle-Stuffed Squash
• Caramelized Onion and Olive Pissaladiere
• Crispy Potato, Carrot and Scallion Cakes with Feta Cheese, Kalamata Olives
• Cheese-Stuffed Portobello Mushrooms
• VEGAN Naan Bread
• Vegetarian Naan Bread

Class #4 -- Meal Preparation; Sautéing Techniques, Cheese Making Techniques. Topics Covered - Students learn Meal Preparation Techniques; Cheese Making and techniques are stressed.
• Vegetable Paella with Brown Rice
• Roasted Garlic and Mushroom Flan
• Gazpacho"Consomme"/
• Baked Eggplant, Zucchini and Potato Tortino
• VEGAN Cashew Cheese /VEGAN Almond Cheese

- Other Cooking Courses -

CULINARY BASICS COOKING SERIES - $350 -- 4 Weeks
Monday, 9/8/14-9/29/14 7:00pm-9:30pm
Monday, 10/6/14-10/27/14 7:00pm-9:30pm
Monday, 1/5/15-1/26/15 7:00pm-9:30pm
• Classes are designed for the novice cook with little or no culinary experience
• Meets once weekly -- 2 ½ hours - 4 weeks
• Easy-to-prepare Meals and Basic Cooking Techniques
- Roasting, Sautéing, Grilling, Baking
• Preparation is key as steps are done in advance to save time
• Many ingredients can be purchased ready-to-cook for ease in the kitchen
• Knife Skills Instruction and Practice

Class #1 - Basic Knife Skills and Meal Preparation. Learn how to Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. Learn many cooking techniques for easily-prepared meals with chicken and beef: Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes ease us into cooking with these delicious recipes.

Class #2 -- This class shows students how quickly and easily International Meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during the previous class. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with homemade Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom's Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice -- these recipes will quickly become favorites and will impress your friends with your cooking style.

Class #3 -- Hearty Potatoes and Light Home Made Pastas and Sauces are added to the menu with delicious accompanying Sauces: Fresh Home Made Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree - lighter versions of these hearty dishes are discussed.

Class #4 -- Final class covers basic sanitation, safety and cooking techniques with Fish and Shellfish recipes: Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends. Feel free to bring some wine for the end of the last class.

"A great intro class with no stress and a ton of new recipes to try for the first time.
I cooked for 14 people and they loved it. Great new friends, too!" Jonathan Lee, Culinary Basics' Graduate


WELCOME TO THE CULINARY CLASSROOM

*A PRIVATE COOKING SCHOOL*

WHERE WE TEACH COOKING CLASSES TO THE MASSES

 

CHANGING THE WAY LOS ANGELES EATS, ONE RECIPE AT A TIME

 

Bring your creativity and questions as you explore Cooking and Pastry/Baking

to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef

 

18-Week Master Chef Program - Certification Program

10-Week Master Baking/Pastry Program - Certification Program

Recreational Cooking AND Baking Classes

Couples Romantic Date Night Dinner Classes

4-Week Culinary Basics Cooking Series

4-Week Healthy Cooking Series

4-Week Vegetarian Series

Team Building Events for CORPORATIONS

Private Cooking Parties/Celebrations for Adults

KIDS Summer COOKING CAMPS

 

Gift Certificates Available Via Email - The Perfect Gift for ANY Occasion

Register On-Line 24 Hours a Day @ www.culinaryclassroom.com

Sign up for our Newsletter - we'll send you Class Listings and Seasonal Recipes!

 

Cook Well, Eat Well and BE Well! With Chef Eric Crowley

 

www.culinaryclassroom.com

Convenient Parking/Freeway Close-405/10

1 Block East of Overland, Just North of Pico

Parking Just North of Pico on Overland

2366 Pelham Avenue - Los Angeles, CA 90064

Phone: 310-470-2640 - Fax: 310-470-2642

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Have questions about 4-Week Vegetarian/Vegan Cooking Series - Tuesday 7pm 10/7/14? Contact Chef Eric's Culinary Classroom - Culinary School - Westside - LA - Since 2003

When & Where


Chef Eric's Culinary Classroom
2366 Pelham Ave
Los Angeles, CA 90064

Tuesday, October 7, 2014 from 7:00 PM to 9:30 PM (PDT)


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