‘Open to the Public’ – Creative Culinary Classes

SAVE THE WORLD; COOK DINNER TONIGHT!

Bundle-up for a Winter of impressive and juicy culinary workshops! Beginners and experienced cooks with a passion for protein who are eager to learn from a classically trained chef are welcome. Learn cutting-edge culinary techniques through interactive, hands-on workshops.

The following classes are capped at 10 students per class (because these workshops are designed to be small and intimate; you will receive much more personalized attention) so register EARLY.

 Workshops are suitable for Ages 18 and over.

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Chicken Rochicken rouladeulades in Dijon Sauce:

Let’s face it, eating the same food prepared the same-old-way day-after-day gets boring! Roulades make big impact both in terms of flavor and appearance. Come and lean the technique and the amazing things you can do with thin cuts of meat.

Note: $15 supply fee payable to instructor at workshop.

#53831 • Thursday • January 14 • 6:30-9 pm • $35/$41 • Rockville Sr. Ctr./Moulton

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 Coq au Vin (kohk oh VAHN) Flambé (Chicken in Wine):

Winter is the perfect season to serve this hearty chicken stew. Pouring liquor over a sumptuous dish and igniting it upon serving?! WOW! What a show stopper! It’s EASY to do but you MUST learn the skill, otherwise don’t try this at home.

Note: $15 supply fee payable to instructor at workshop

#53832 • Thursday • January 28 • 6:30-9 pm • $35/$41 • Rockville Sr. Ctr./Moulton

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 Boeuf Bourguignon [Boof boor-gee-NYON] (Beef in Wine):

Talk about the perfect dish for a bone-numbing, freezing, winter night! Sounds like fancy French food; but it’s quick, easy and uses an inexpensive cut of meat. It only looks fancy and smells intoxicating. Come and learn the art of braising from Chef Lynda.

Note: $15 supply fee payable to the instructor at workshop.

#53833 • Thursday • February 11  • 6:30-9 pm • $35/$41 • Rockville Sr. Ctr./Moulton

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Tuscan Stuffed Flank Steak:

This is a beautiful and dramatic dish! Come and learn the skill of butterflying budget-priced beef and layering it with vegetables, meat and herbs before roasting it to an extravagant delight. Served in a Marsala sauce that will give you a standing ovation.

Note: $15 supply fee payable to instructor at workshop.

#53834 • Thursday • February 25• 6:30-9 PM • $35/$41 • Rockville Sr. Ctr./Moulton

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 Fruit & Cheese Stuffed Pork Loin:

The upper-back section is one of the most tender & juicy cuts of pork, but it must be handled correctly or it can be dry and tasteless. The stuffing combinations are endless and flavorful – limited only by your imagination. Learn to make this scrumptious entree!

Note: $15 supply fee payable to instructor at workshop.

#53849 • Thursday • March 3 • 6:30-9 PM • $35/$41 • Rockville Sr. Ctr./Moulton

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Pretzel Crusted Pork Chop w/ Mustard Orange Cream Sauce:

What is not to love about this exceptional, knock-out of a dish? Adapted from the signature-creation of a notable chef in Colorado ski country; this outstanding meal packs out his restaurant every night. Come and learn the mouthwatering secrets.

Note: $15 supply fee payable to instructor at workshop.

#53850 • Thursday • March 17 • 6:30-9 PM • $35/$41 • Rockville Sr. Ctr./Moulton

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 HERE IS THE REGISTRATION FORM: http://brochures.lerntools.com/pdf_uploads/Finalwinter%2020145.pdf

Main Line: 240-314-8620 • www.rockvillemd.gov/recreation • Fax: 240-314-8659

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Fall Culinary Classes (SOLD OUT in two days!)

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In the grand history of mankind;
COOKING changed everything!

The transformation from;

“Stand back & let the big dog eat!”

to “Pull up a chair; there is plenty for everyone!”

eating for twoThis concept placed ALL of humankind
on a very different path!

Through cooking; our compassion
has become our strength!

This year’s Fall Culinary Classes offer a few morsels for EVERYONE!

Join Chef Lynda for an evening of culinary delights! ALL beginner and experienced cooks who are eager to learn are welcome! Come and learn culinary techniques through interactive, hands-on workshops. Ages 18 and over.

The following scheduled ‘Open to the Public’ Fall  Culinary Hands-on Workshops are to be held at:

The Rockville Sr. Ctr. Teaching Kitchen, 1150 Carnation Drive, Rockville, MD 20850, (Main Phone) 240-314-8800.

To enroll in any or all of the following classes, download the REGISTRATION FORM (link below) and FAX to 240-341-8659.

Or call the MAIN LINE 240-314-8620 ~ Hurry, space is very limited. Classes are quickly sold-out and wait-listed.

http://www.rockvillemd.gov/DocumentCenter/View/10684

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Super-Quick ‘Sourdough’ Bread – #52872

Whether you are an experienced cook or not you can make your house smell like a European bakery. Chef Lynda will have you making bread in less time than it takes to make toast! Using this technique; you can make wonderful fresh Organic breads every meal and STILL HAVE A LIFE.

Note: $15 supply fee payable to the Chef at the workshop.

#52872 – Thursday – 9/24 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

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Artisian Flatbread – #52873

Why go to a restaurant where they use soybean flour and oil?!? Learn to make healthy and delicious artisan flatbread in a matter of minutes. Chef Lynda shares with you her creative method that will put a healthy, mouth-watering delight on your table in far less time than it takes even for pizza delivery. You have NEVER seen a technique this quick and this easy!

Note: $15 supply fee payable to the Chef at the workshop.

#52873 – Thursday – 10/8 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

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Homemade PASTA Made with Ancient [easy to digest gluten] Grains – #52874

If you think that making homemade pasta is one of those intimidating skills and are afraid to try; just wait until you see this incredibly fool-proof method. This flawless dough is perfect for everything from spaghetti to ravioli, and it is SO MUCH FUN to make! The best part is the 13,000 year old ingredients! Even sensitive guts can digest this yummy food packed with protein, minerals and vitamins!

Note: $15 supply fee payable to the Chef at the workshop.

#52874 – Thursday – 10/22 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

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French Apple Clafouti (kla-fooTEE) – #52875

Nothing says FALL more than apples and apple pie. This classic French treat is the easiest pie ever! If an apple a day keeps the doctor away is a good reason; this delicious, rustic dessert will give you an even better reason to indulge in the season’s bounty.

Note: $15 supply fee payable to the Chef at the workshop.

#52875 – Thursday – 11/12 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

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French Lemon Soufflé – #53035

Many home cooks have never made a soufflé, thinking that they are impossibly difficult to prepare. But they are not as daunting as people think. Of course Chef Lynda she has a unique technique; come and learn what it is. You will amaze your family and dinner guests!

Note: $15 supply fee payable to the Chef at the workshop.

#53035 – Thursday – 11/19 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

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This years ‘Open to the Public’ Fall 2015 Culinary Hands-on Workshops are to be held at:

The Rockville Sr. Ctr. Teaching Kitchen, 1150 Carnation Drive, Rockville, MD 20850, (Main Phone) 240-314-8800.

To enroll in any or all of the following classes, download the REGISTRATION FORM (link below) and FAX to 240-341-8659.

Or call the MAIN LINE 240-314-8620 ~ Hurry, space is very limited. Classes are quickly sold-out and wait-listed.

http://www.rockvillemd.gov/DocumentCenter/View/10684

Looking forward to Fun in the Kitchen with YOU!chefLynda

*PRIVATE [individual or group] hands-on workshops or classes are available by appointment only. Fees range from $35 – $75 per person/per class depending on number of participants and curriculum factors. For availability contact Chef Lynda at

jlmoulton at comcast dot net

(coded to reduce unwanted spam) :-)

 

~Chef Lynda

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