New Cooking Classes at Fort Rouge Leisure Centre for Winter 2011

All programs below are demonstration with a small portion sample-tasting. Duration of the class is from 6:30 to 9:30 p.m.

Sushi I

Learn to prepare vinegared rice and four different kinds of rolled sushi, including Traditional Maki, Inside-out Maki and Temaki. (contains seafood but no raw fish)

Thur, Feb 17

Hearty Soup

Deluxe Chinese Hot and Sour Soup, Thai Country Soup with Shrimp, Japanese Hearty Soup with Chicken.

Thur, Feb 24

Chinese Hot Pot Meal

Learn to prepare and serve a fun, delicious and healthy meal at the table. A variety of seafood, meat, vegetables and noodles will be cooked in a pot in special broth(s) and served with different dipping sauces. 3 hot pot dipping sauces will also be taught.

Thur, Mar 3

Thai Cuisine III

Vermicelli Soup with Shrimp and Meat Ball, Panang Curry with Chicken, Stir-fried Beef with Mixed Vegetables.

Mon, Mar 7

Chinese Chicken Dishes I

Lemon Chicken, Chicken Fried Rice, Stir-fried Chicken with Black Bean Sauce.

Thur, Mar 10

Asian Noodle I

Indonesian Stir-fried Noodle with Chicken and Shrimp, Stir-fried Rice Vermicelli Singapore Style (curry flavour), Stir-fried Thai Noodle with Chili, Pork and Vegetables.

Mon, Mar 14

Asian Cuisine I

Malaysian Fried Chicken with Spicy Coconut Sauce, Indonesian Hot and Spicy Fish, Korean Rice Dish with Beef and Vegetables (Bimbimbap).

Thur, March 17

Chinese Vegetarian Dishes II

Vegetarian Hot and Sour Soup, Stir-fried Mixed Vegetables with Black Bean Sauce, Pan-fried Tofu with Button Mushroom and Baby Bok Choy.

Mon, Mar 21

Japanese Appetizer II (New)

Sushi Pizza, Japanese BBQ Pork, Boiled Spinach with Sesame Dressing.

Thur, Mar 24

Salmon Dishes (New)

Tea-smoked Salmon with Avocado Salsa, Thai Green Salmon Curry, Seared Salmon with Mixed Greens and Chili oil

Mon, Mar 28