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SDCI's chef instructors
have come up with some fabulous menus for quick meals, new salad ideas,
party spreads and delicious ways of preparing seafood. These classes
are from10 am-2pm.
30 Minute Meals 1
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April 5
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$100
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Miso Soup with Udon Noodles and Asian Vegetables
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Five Spice Duck Breast with Ginger Soba Noodles
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Thai Shrimp Stir Fry with Coconut Rice
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30 Minute Meals 2
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April 17
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$100
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Spring Vegetable Pasta with Buffalo Mozzarella
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Pesto Chicken Salad with Pine Nuts and Goat Cheese
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Black Bean, Corn and Smoked Turkey Chili
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Salads and Dressings
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May 31
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$100
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Asian Chicken
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Pesto Chicken Salad with Pine Nuts and Goat Cheese
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San Diego Nicoise Salad
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Cooking from the Sea
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May 17
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$125
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Soft Shell Crab with Black Bean and White Corn
Salad
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Fresh Calamari Antipasto with Mushrooms and Artichokes
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Clams and Mussels in a Tomato Fennel Broth
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Spreads, Dips and Chips
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June 21
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$45
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Curried Spinach Dip
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Caramelized Onion Topper
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Morrocan Eggplant Spread
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Pita Chips |
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Lavash |
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Hands On Home Chefs use the same professional kitchens as
our students. Here they taste some of the dishes they
prepared in class.
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