San Diego Culinary Institute, Inc.

All Classes are 10-2 pm Unless Noted Otherwise

Basic Knife Skills: Chef Kurt Waefler of San Diego Culinary Institute - $45

Learn to properly use different kinds of knives, sharpening techniques and master proper

cutting techniques including julienne, battonet and dice.

12/14 10-12 pm

French Cooking Series: Chef Drew Ellsworth of San Diego Catering Concepts - $125

This series will focus on the basic cooking techniques and applying them to a variety of foods.

10/12 Provence

Ø Bouillabaisse with Rouille

Ø Tapenade

Ø Pasta Pistou

Ø Classic Chocolate Mousse with Lace Cookies

10/26 Alsace/Lorraine

Ø Quiche Lorraine

Ø Hands Made Charcuterie with Saurkraut and Potatoes

Ø Vanilla Custard and Fresh Fruit Tart

11/09 Brittany/Normandy

Ø Pork Tenderloin with Cider Apples and Onions

Ø Filet of Sole Normandy

Ø Crepes

11/23 Burgundy

Ø Coq au Vin

Ø Escargot in Herb Garlic Butter

Ø Poached Pears in Red Wine Syrup

Italian Cooking Series: Nadia Frigeri - $125

Explore some seasonal ingredients to enhance your Italian dishes as well as some techniques that will make you look like a professional.

11/09 Mushrooms

Ø Stuffed Portobellini Mushrooms with Red Bell Pepper Sauce

Ø Wild Mushrooms

Ø Cheese Stuffed Chicken Breast with Mushroom Marsala Sauce

12/14 Holiday Italian Cooking

Ø Winter Squash Soup with Cheese Crostini

Ø Stuffed Cornish Game Hens with Orange Sauce

Ø Almond Pine Nut Cresents

Asian Cuisine Series: Instructor Risa Picone - $95

Come explore the lands of the orient and their cuisines.

10/26 Foods of Thailand

Ø Thai Hot and Sour Shrimp Soup (Dom Yam Gung)

Ø Chicken Satay with Peanut Sauce (Kai Satay)

Ø Steamed Salmon in Red Curry Coconut Milk and Thai Cinnamon Basil (Haw Mok)

11/23 Foods of China

Ø Won Ton Soup with Pork and Watercress

Ø Vegetable Stir Fry with Chinese Mushrooms and Bok Choy

Ø Crispy Spring Roll with Ground Turkey

12/07 Foods of Vietnam

Ø Pho (Beef Noodle Soup)

Ø Fresh Vegetable Spring Rolls

Ø Chicken Coconut Yellow Curry Sauce

Holiday Cooking Series:

In the many months to come we will teach you how to make the entire holiday season fun as well as very tasty.

10/12 Fruits and Vegetable Carving – Instructor Risa Picone - $55 per person or $75 per adult and 1 child at least 10 years of age.

Learn the techniques to carve your own centerpieces and add a special touch to any event. Just in time for Halloween.

You will carve your own pumpkin as well as learn about the tools and techniques of this incredible art form.

11/02 Traditional Hanukah Foods – Chef Sara Polczynski - $75

These traditional favorites can be enjoyed at any time of the year but have a special meaning during Hanukah.

Ø Potato Latkes with Sour Cream and Homemade Applesauce

Ø Soufganiot (Jelly Filled Doughnuts)

Ø Cheese Blintzes

11/02 Thanksgiving Sides – Chef Kjeld Petersen of San Diego Culinary Institute - $75

Looking for some new ideas to dress up your Thanksgiving table this year? Here are some ideas that will liven up your holiday meal.

Ø Celery Root and Potato Au Gratin

Ø Individual Layered Vegetable Ramekins

Ø Sausage and Fennel Stuffing

Ø Poached Pear Cranberry Sauce

12/14 Christmas Cookies and Sweets – Chef Sara Polczynski - $95

These decadent treats will make great gifts for the holidays!

Ø Jam Filled Sugar Cookies

Ø Sesame Gingersnaps

Ø Sprits Wreaths

Ø Chocolate Peppermint Bark

12/21 News Years Eve Dinner – Chef Kjeld - $125

Ø Preparing a delicious meal for family or friends is a great and memorable way to start out the New Year. Learn some new techniques in creating this delicious menu.

Ø Sweet Potato Soup with Orange Crème Fraiche

Ø Beef Tenderloin with Roasted Shallots and Brocolini

Ø Wild Mushroom Risotto

Ø Amaretto- Truffle Filled Poached Pear

Other Cooking Classes:

10/19 Chicken 101- Chef Kurt Waefler - $125

Learn the technique of using a boning knife and cutting a whole chicken into pieces. Create fabulous dishes using all parts of the chicken.

Ø Sautéed “ Airline” Chicken Breasts Pomodoro

Ø Grilled White Wine Marinated Chicken Thighs

Ø Teriyaki Chicken Thighs

Ø Smokey Stuffed Drumsticks

10/19 Gourmet Vegetarian – Chef Kjeld - $125

This Seasonal meatless menu touches on many techniques of the kitchen, including pasta making, candies nits, and caramelizing onions. Don’t miss this one.

Ø Caramelized Onion, Goat Cheese and Pesto Tart on Baby Greens with Balsamic Dressing

Ø Pumpkin Raviolis with Dried Cranberry and Candied Walnut Cream Sauce

Ø Rum Baked Apples with Cinnamon Crème Anglaise

11/16 Soups- Chef Kurt Waefler - $125

Learn to create a wonderful soup, bisque and Chowder just in time for the cooler weather.

Ø Roasted Butternut Squash Soup with Mascarpone

Ø Acorn Squash Apple Bisque

Ø Corn and Oyster Chowder

SDCI Summer Hands on Home Chef Course Schedule