Monday, January 18th - Best of ThaiThai cuisine is often thought of as a
difficult cuisine to prepare, but in this class you  will learn to make
Thai classics right in your own kitchen! Your family will beg you to
make these fabulous dishes over and over again as you discover just how
simple it is to make a satisfying Thai meal at home.
Menu:Shrimp and Lemon Grass Soup; Drunken Noodles; Sweet and Sour Salad; Penang Beef; Coconut Custard
Style: Hands on Participation
Instructor: Robyn Webb
Time: 7:00pm - 10:00pm
Click here to Register: Best of Thai
Tuesday, January 19th - Vegan Favorites and Exotics
 You don't have to give up your favorite
dishes when going vegan - you can make vegan versions of all your
favorites and restaurant classics. In this class, you'll learn how to
fix an appetizer and two mains, using meat substitutes and learning
adapted cooking techniques. We'll also describe some of the other meat
substitutes on the market and give tips on which ones do better in
different kinds of dishes.
Menu:Khoorshoor(Mongolian Turnovers); Lasagnas; Chicken Cacciatore; Mixed Berries and Port Wine.
Style: Hands on Participation
Instructor:Judith Bienvenu
Time: 7:00pm - 10:00pm
Click here to Register: Vegan Favorites and Exotics
Wednesday, January 20th - Basic Knife Skills with Open Kitchen's Executive Chef: Chef Bernard
From
beginner to seasoned professional, everyone who likes to spend time in
the  kitchen knows how important it is to have good knife skills. In
this class, you will learn the basics of knife usage, handling, care
and safety as well as all the cuts that will make your food look and
taste better. And of course, you'll be cooking and sampling the foods
you slice in class! Whether you're just getting started, or need a
refresher course, this class will give you the  confidence to cut like a
pro!
Menu: Samplings of items sliced and diced in class
Style: Hands on Participation
Instructor: Chef Bernard Henry
Time: 7:00pm - 10:00pm
Click here to Register: Basic Knife Skills
Monday, January 25th - Young Budding Chefs Round the World: Italian Cuisine
Garlic, onions, olive oil, basil, parsley,
etc. Savor, Flavor, and Cook with the  ingredients that are truly regarded as
the basis of good Italian cooking.
Learn to make pasta and meat dishes that will inspire you.
Menu: Marinara Sauce; Bechamel Sauce; Beef
Meatballs; Pasta; Zuppa Inglese
Style: Hands on Participation
Instructor: Ann Godfrey
Time: 7:00pm - 10:00 pm
Click here to Register: Young Budding Chefs Round the World: Italian Cuisine
Tuesday, January 26th -
Sweets for Your Sweetie
 Shower your sweetie with sweets you make yourself! Chef Angie Lee will show you how to make several simple handmade candies that will be sure to impress your loved ones. Valentine's Day is just around the corner, so what better way to say "I Love You" than with a box of candy that truly comes from your heart?
Menu: Red Wine Infused Dark Chocolate Truffles - Chocolate Coated Almond Brittle - Peppermint Marshmallows - Salted Chocolate Bark with Nuts and Dried Fruit
Style: Hands on Participation
Instructor: Angie Lee
Time: 7:00 pm - 10:00 pm
Click here to Register: Sweets for Your Sweetie
Wednesday, January 27th -
Alsatian Food and Wine Pairing Dinner
Alsace,
a region in north-eastern France, is located on the banks of the Upper
Rhine alongside the borders of Germany and Switzerland. Wines from the
Alsace region are prized for their terroir-
the unique characteristics of climate, geography, and history that
distinguish Alsatian vineyards from all others. Alsace produces white
grape varietals, offshoots of the German Gewürztraminer and Riesling,
that are sought-after for their floral and spicy qualities. Open
Kitchen's Executive Chef Bernard Henry, who was born and raised on a
dairy farm in Alsace-Lorraine, has created a special food and wine menu
that evokes Alsace's unparalleled beauty and singular flavors.
Click here for menu and to register: Alsatian Food and Wine Pairing Dinner
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