September 8, 2022
|January||China||Kung Pao Chicken & Potsticker||Custom Fortune Cookies|
|February||France||Classic French Cassoulet||Macarons|
|March||New Orleans||Jambalaya & Hushpuppies||King Cake|
|April||Thailand||Shrimp Pad Thai||Thai Crème Caramel|
|May||Mexico||Green Chili Tamales & Tableside Guacamole||Churros|
|June||Italy||Chicken Alfredo with Homemade noodles||Cannoli|
|July||Greece||Lamb Kabobs with Tzatziki Sauce||Baklava|
|August||India||Tandoori Chicken Bowls||Gulab Jamun|
|September||Spain||Paella||Burnt Basque Cheesecake|
|October||Germany||Pork Schnitzel & Spaetzle||Apple Strudel|
|November||England||Sheppard Pie & Yorkie Puddings||Traditional English Trifle|
|December||Best in the World!||Holiday Appetizers||Croquembouche|
Students will learn to make entree from specific country or region. Focusing on flavors, spices, and cooking techniques made famous in that particular area.
Upon check-in, students are provided aprons and storage for personal items before visiting the handwashing station. Beverages will be self-served prior to settling into a thoroughly cleaned and sanitized workspace. Class will begin with a brief presentation; providing overview, background information, project relevance, and sample uses. Tools and materials will be distributed before instructor takes the class step-by-step through process of creating dish, before each attendee is served dinner portion with dessert from the region to follow.