Our Hands on Home Chef students learn to cook in the same fully-equipped instructional kitchens as our Professional Students. Courses last from 2 to 4 hours. Students should wear comfortable shoes and come prepared to cook.
| 30 Minute Main Courses and Sides |
Oct 18 |
$125
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SDCI, Inc. Chef Instructor Kjeld Petersen returns with a hands on class in 30 Minute Main Courses and Sides featuring exciting and quick meals for the whole family. Quick and easy preparation and cooking is featured in our menu as we prepare:
• Chicken with a trio of peppers and Spanish olives, herb rice pilaf
• Stuffed Pork Cutlet with mustard maple sauce, creamed spinach with onion
• Thai spiced Beef with snow peas, glass noodles and Asian fruit salad
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| Do Ahead Hors d’ oeuvres |
Oct 25 |
$125
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Do Ahead Hors d’ oeuvres features three different do ahead menu items that are perfect for any upcoming celebration when you just don’t have a lot of time. Your SDCI, Inc. staff Chef Instructor will lead the class in the preparation and presentation of these exciting and easy to do ahead hors’ d’ouvres:
• Bruschetta with White Beans, Olives, Tomato and Montrachet
• Prosciutto wrapped Shrimp with Dijon Pesto and herb cream
• Tandoori Chicken with Peppers and Cucumber Raita
• Brie, Papaya and Onion Quesadilla with Avocado Tomatillo Salsa
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| Soups-Fall Classics |
Dec 06 |
$125
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Soups-Fall Classics: You and your SDCI, Inc. staff Chef Instructor will explore three of the most popular soups and stews in our extensive repertoire. You will learn hands on to produce:
• Black Bean, Bourbon and Ham Soup with Yogurt Cream
• Classic Cassoulet with Pork, Duck, Sausage and Vegetables
• Tomato and Basil Cream Soup with Crouton
• Roasted Chicken Stew with Pearl Onions and Grain Mustard
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| 30-Minute Healthy Cuisine |
Sep 13 |
$125
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30-Minute Healthy Cuisine: 30 minutes is all you need to prepare each of these super healthy dishes! We’ve included a range of items that you can easily fit into your next healthy dinner party.
• Ginger Tarragon Broth with Orange and Sherry
• Veal Scallops with Cranberry and Citrus Compote, wild Mushroom Orzo
• Potato wrapped Salmon filets with garlic eggplant and red pepper oil
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| Chef David Abella of Roy's of La Jolla shares some of his recipes in a cooking for fun class. |
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