Chop, WOK & Talk!
Classes and new menus for fall 2008!
Visit www.chopwoktalk.com for October-December class schedule.
Make a 50% deposit BEFORE AUGUST 31st to avoid the price increase of $5.00 per class….a savings of $5.00-$20.00. Hate to raise prices but I have no option.
Asian Holiday Buffet (2 classes/$110)
Asian Vegetarian: (2 classes/$110) all new recipes
Chinese I: (4 classes/$220)
Chinese II: (3 classes/$165) tentative menu as requests will be honored
Foods of the Kasbah (1 class/$55) Moroccan cuisine--requested by students
Indian: (4 classes/$220)
Thai: (3 classes/$165) except for Pad Thai and the chicken coconut soup all the Thai recipes are new! This will give you a chance to increase your repertoire.
Vietnamese: (3 classes/$165)
MENUS FOR FALL COURSES:
Asian Holiday Buffet: chicken satay, corn fritters with a spicy cucumber sauce, vegetable spring rolls with a spicy orange sauce, steamed chicken dumplings with a Thai peanut sauce, decorated pineapple with seasonal fruits and a dip, grilled lemongrass beef sandwiches with an Asian mayo, herbs, and cucumber on French bread, steamed shrimp dumplings with mango sauce, panko & cashew coated pork slices with a peach ginger sauce, crab puffs with blackberry sauce, steamed pearl meatballs with chili sauce, cold Szechuan peanut noodles, shrimp and snow peas salad with mango , red peppers, macadamia nuts and an Asian dressing.
Asian Vegetarian: vegetable spring roll with peanut sauce, stir fried vegetables with garlic, ginger, and lime, Hunan tofu with black beans and vegetables, vegetarian potstickers, Pad Thai, root vegetables in a red curry, green vegetable curry, sweet and sour fried eggplant, stir fried bean curd with lemongrass, Thai tofu noodle soup, and coconut cake with warm mango sauce and coconut flan with spicy bananas
Chinese I: crab puffs, pork lettuce wraps, honey-hoisin ribs, egg rolls, beef satay, potstickers, panko and cashew crusted pork slices, egg drop soup, hot & sour soup, wonton soup, Szechuan peanut noodles, vegetable lo mein, fried rice, Mandarin beef with red peppers and snow peas, Kung Pao chicken, orange beef, mu shu pork with Mandarin pancakes, mango shrimp, General Tso’s chicken with broccoli, chicken and eggplant with garlic sauce, hunan pork in chili sauce with black beans and crispy noodles, and Asian fusion chocolate fondue with chilies, cinnamon & five spice powder.
Chinese II: (Chinese I is not prerequisite) coconut shrimp, velvet corn soup, steamed dumplings with a spicy mango sauce, polo chicken, kota beef, vegetarian pizza with hoisin sauce, Shantung noodle soup, shrimp toast, shrimp sizzling rice, crabmeat rolls, volcano chicken, green jade fried rice, kan shaw pork, sizzling rice soup, sweet and spicy Asian wings, salmon swallows, Singapore rice sticks, tangerine beef, jalapeno beef, baked buns with pork and apricots, sweet and sour pork, banana wontons with a rum coconut cream sauce, chili shrimp, and Shanghai spring rolls.
Foods of the Kasbah: Sweet cinnamon, raisin, apricot & almond couscous, Phyllo dough layered with almonds, sugar & cinnamon and stuffed with chicken and fresh herbs, Marrakech style lamb shish kebobs with tomato salsa and pita bread, Tagine of lamb, an orange, date, and almond salad with a lemon cinnamon dressing, honey drenched phyllo dough pastries, and mint tea.
Indian: mulligatawny soup, pistachio & apricot biryani, pilau rice, saffron rice, lemon rice, samosas with tamarind sauce, pakoras, tandoori chicken, Chai brined shrimp and mango skewers, roast chicken with almonds, lamb Korma, chicken tikka masala, Punjabi lamb kebabs, paneer matter, butter chicken, lamb korma, paneer shaslik, naan, poori, chick pea chili flatbread, paratha, banana chutney, mango & raisin chutney, tomato date chutney, mint & cucumber riata, tomato riata, spinach riata, gulab jamon (milk balls in syrup), and kheer (rice dessert).
Thai: Fried calamari with spicy coconut dip, lemongrass chicken wings in red curry, pesto salmon skewers with plum sauce, beef satay with peanut sauce, Thai potstickers, five-spice pork roll ups with a cilantro vinaigrette, Thai lettuce wraps, spicy Thai chicken pizza, coconut chicken soup, spicy shrimp wonton soup, Pad Thai, Bangkok noodles, coconut rice, red curry with seafood, yellow chicken curry, beef rending (dry curry), green chicken curry, green mango salad, grilled shrimp & pineapple salad with coconut dressing, black sticky rice, coconut cake with mango sauce, Thai sweet chili ice cream, Thai ice tea, Thai milk tea, & Thai iced coffee.
Vietnamese: Restaurant-style salad rolls with peanut sauce, spicy orange spare ribs, beef fajitas, fried shrimp rolls with nuoc cham, pho (beef & rice noodle soup with sprouts, chilies, & a variety of fresh herbs), chicken noodle soup, sweet & sour shrimp soup, chicken & pork fried rice, beef stew, spiced pork chops, lemongrass beef sandwiches with Asian mayo & herbs, lemongrass shrimp over rice vermicelli & vegetables, sweet & sour pork, oven crisped pork sandwiches on French bread, lemongrass beef noodle salad, caramelized pork & rice noodle salad, fried nutella stuffed bananas flambéed with rum, coconut flan with caramel sauce, upside down cakes with Asian fruits and almond whipped cream, Vietnamese coffee, and a variety of sauces to include nuoc cham.
