| SouthCenter Upcoming Classes | | 7/12-15
Kids Cooking Camp |
Bellevue
Upcoming Classes | |
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Greetings!
Thank you so much! A couple weeks ago I let you all know that we were looking for some new spaces for classes. So many of you wrote in with your ideas and great suggestions!
I am grateful not only for the locations you turned me on to but also the new ideas for our next steps. We will be changing our class program after this quarter and will be experimenting with new ways to combine food, culture, nutrition and folks together for a great sensory experience. For the immediate future I've moved some Seattle classes to the Albert Lee Appliance store in Southcenter. Also I've reopened our cooking camp for kids, which I'm really looking forward to. More on all that below. If you would like a cooking camp for teens, we are ready and able but would like to hear from you if you have interest. We would schedule it for July or August.
Our Everyday Asian Pantry classes are really taking off. We are in a testing phase at Uwajimaya Renton so if you like the idea, like the concept, please come and check us out and bring your freinds. Look at these reviews, folks are having a blast!
"Loved the class...it was simple enough and the ingredients were easy enough to obtain (via the shopping bag - LOVE that idea) that a couple days later I made the dish for my family who LOVED it! Yay, NuCulinary! - Thank you. :-)"
- Lorraine, Thai Pantry Class
Toby's & Naomi's wit & humor add interest to their demos. I have filleted many fish, but Toby demonstrated techniques that I wasn't aware of before. I went home inspired to try new ingredients & ideas. Good job! - Pat, Japanese Pantry Class Toby was GREAT! He kept the show moving right along and interesting. I appreciated his personal views on some of the foods, spices, etc that were used. The Fried Rice recipe appeared to be average to complex for me; in the class however, the recipe seemed so much simpler in the doing. Or, maybe the Chef was that good at making it seem effortless. Hmm ... I shall be finding out tomorrow night! - Steven, Chinese Pantry Class
Building Community through Cuisine, Naomi |
New Dates for Summer Classes
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We're adjusting our Everyday Asian class schedule to better match up with the store specials Uwajimaya has in the works. This means lower prices on the ingredients in our featured recipes and an even better deal for our students!
Here are the affected classes with their new dates:
July 15th: The Southeast Asia Pantry: Bún Thịt Bò Xào
(beef noodle bowl salad)
July 29th: The Hawaiian Pantry: Leaf Wrapped Kalua Pig and Lomi Lomi Salmon with Poi
Aug. 12th: The Malay Pantry: Sambal Udang (Prawn
saute in chili shallot sambal)
Click here for our class calendar with recipe descriptions and pictures!
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New Location -
NuKids Cooking Camp | |  We've moved our Cooking Camp for Junior Chefs to our new location at the Albert Lee Appliance Culinary Event Center at Southcenter.We just finished our Mastering the Art of Sushi last Saturday and with all the newest kitchen amenities; cameras and counter room; we are set to cook in their state-of-the-art home kitchen. It is a perfect spot to host our young cooks and for their parents there is easy access to I-5 and I-405; free parking; great eye candy for new appliances; and a huge shopping district next door!
Our theme for camp is global culture and cuisine. We'll focus on a different area of the globe each day, learning unique and wonderful customs and dishes. Children will be exposed to healthy and adventurous eating while giving them the how-to of everyday cooking techniques, proper and safe knife skills, and a clean-as-you-go mindset. We top it with a big dollop of fun, sprinkled with creativity, for an engaging culinary experience for our young apprentices.
An example camp menu -- Fun Foods Asian-styleOur four day camp fee includes: recipes; lunch daily; certificate of completion. Class is 2½ hours each day. Space is limited. Cost for the week is $200.
Don't wait! Sign up your Junior Chef today! |
New Location -
Asian Grilling | |
Albert Lee Appliance continues to be such a fantastic partner in culinary education. Their Culinary Center inside their Southcenter store is a perfect place for our ongoing corporate team building and private classes and now will house our summer grilling class. Check our calendar for more of our classes in the near future.
Tuesday, July 27th: Asian Grilling
What makes Asian Grilling different? The method is fast, economical, and foods are cooked through verses rare in Western style grilling. Come learn how to manage the heat, capture the umami factor, and how to penetrate flavor into your foods. Sign up here. |
Spring Rolls!
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These simple Thai spring rolls need no cooking, just a few newly sprouted herbs and vegetables, rice wrappers and small cooked prawns from your fish counter. Make the dipping sauce and you have a roll-your-own appetizer in just 30 minutes. Serve with a crisp Sauvingon Blanc or Pinot Gris as their slight sweetness pairs nicely with the vinegar and chili in the dipping sauce. Maybe be can coax in the good weather!
Fresh Spring Shrimp Spring Rolls with Sweet Chili Sauce
16 small cooked prawns 2 ounces dried mung bean vermicelli 2 cups hot water 8 dried rice paper wrappers 16 fresh Thai basil leaves 1 cup fresh coriander leaves (cilantro) 1 medium carrot, cut short julienne 1 tablespoon grated lime zest 2 tablespoons sweet chili sauce
Dipping Sauce 1/3 cup cold water 1 teaspoon sugar 2 tablespoons fish sauce 1 tablespoon white vinegar 1 small red chili, finely chopped 1 tablespoon chopped fresh coriander - Soak vermicelli in hot water 10 minutes and drain.
- To make rolls: Dip rice paper wrapper into lukewarm water until softened and place on work surface. Put in 2 shrimp, 2 basil leaves, coriander, carrot strips, lime rind and vermicelli. Spoon on chili sauce. Fold in two sides and roll up. Place on serving dish, sprinkle with cold water to keep moist and cover with plastic wrap.
- To make Dipping Sauce: Place cold water in small bowl; add sugar, stir until dissolved. Stir in fish sauce, vinegar, chili and coriander leaves.
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