Schedule of Classes

Chop. WOK & Talk!

Private & Corporate Party Plans

Schedule of Classes

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Team Building Sessions

‘HANDS-ON’ CLASSES

FALL/WINTER 2007 SCHEDULE

Dorothy Tague’s

Chop,WOK & Talk!

The only totally ‘hands-on’ Cooking School in the area!

CLASS POLICIES:

· Payment in full is due within 5 days of registration.

· mail checks to: 5404 Penn Avenue Pittsburgh PA 15206

· Absolutely NO REFUNDS for a missed class—a make-up date will be offered.

· A ‘GIFT CERTIFICATE PROGRAM’ for 4-8 classes is being offered that will save you $10.00 a class! These certificates are good until 12/15/2010, NO REFUNDS but they are transferable. Gift Certificates for 1-3 classes are at the regular cost listed under class prices.

· Hours of class:

· Class Prices:

‘ GIFT CERTIFICATE PROGRAM’

SAVINGS of $10.00 a class!!

Mix and match classes however you want!

MARRAKESH EXPRESS: 8 CLASSES FOR $400.00...A SAVINGS OF $80.00!

BANGKOK BUFFET: 6 CLASSES FOR $300.00...A SAVINGS OF $60.00!

SHANGHAI SPECIAL: 4 CLASSES FOR $200.00...A SAVINGS OF $40.00!

THE FOLLOWING CLASSES ARE EXCLUDED:

Chinese New Year, Holiday Cookies, Wedding Cookies, private dinner parties, and corporate luncheons/dinners.

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For CCAC CLASSES please scroll to the very bottom of this page to see the dates and menus. Please register through CCAC.

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SCHEDULE OF CLASSES for CHOP, WOK & TALK!:

NOVEMBER:

Tapas & Paella……………………………..5th (1 seats available)………….Thursday evening/6:30 PM

Greek Dinner………………………..7th…(2 seats available)…………...Saturday afternoon/1:00 PM

Moroccan Dinner………………..11th…(2 seats available)…………...Wednesday evening/6:30 PM

Thai series………………………….17, 24, & 12/1…………..…………………...Tuesday evenings/6:30 PM

Holiday Cookies & Lunch…21st…(sold out)…...…….….Saturday afternoon/1:00-5:00 PM

Sushi Series………………………..25 & 12/2……………………………………Wednesday evenings/6:30 PM

DECEMBER:

Dim Sum Series……………..10,17(3 seats available)…………………...Thursday evenings/6:30 PM

Holiday Cookies……………..4th (3 seats available)……...Friday evening/6:00 PM-10:00 PM

Greek Dinner……………………………………..9th……………………………………Wednesday evening/6:30 PM

Moroccan……...……………………………………..11th………………………………..Friday evening/6:30 PM

Holiday Cookies & Lunch………………..12th……………………….Saturday afternoon/1:00-5:00 PM

Tapas & Paella………………………………..16th……………………………..Wednesday evening/6:30 PM

JANUARY:

Tapas & Paella……………………………………….5th…………………………………Tuesday evening/6:30 PM

Chinese Series……………………………...6, 13, 20, 27……………………Wednesday evening/6:30PM

Moroccan Dinner……………………………..12th…………………………………..Tuesday evening/6:30 PM

Thai Series…………………………………...14, 21, 28……………………..Thursday evening/6:30 PM

Greek Dinner………………………….18th (2 seats available)……………….Monday evening/6:30 PM

Vietnamese Dinner…………………………………...22nd……………………….Friday evening/6:30 PM

Chinese New Year Party…………………………….29th…………………………..Friday evening/6:30 PM

Chinese New Year Party………………………..30th……………………………...Saturday evening/6:30 PM

Chinese New Year Party…………...31st… (3 seats available)…….Sunday /4:00-7:00 PM

FEBRUARY:

Thai Series………………………………...6, 13, 20………………………………..Saturday afternoons/1:00 PM

Chinese Series…………………………….8, 15, 22, & 3/1………………….Monday evenings/6:30 PM

Sushi Series……………………………….9, 16…………………………………………...Tuesday evenings/6:30 PM

Moroccan Dinner………………………….11…………………………………………..Thursday evening/6:30 PM

Greek Dinner…………………………………………….18………………………………..Thursday evening/6:30 PM

Pierogies & Light Dinner…………………………..19……………………………………….Friday evening/6:30 PM

Tapas & Paella…………………………………...21……………………………………..Sunday afternoon/2:00 PM

Dim Sum…………………………….24, 3/3…………………………………………...Wednesday evening/6:30 PM

MARCH:

Tapas & Paella…………………………………………..2……………………………………...Tuesday evening/6:30 PM

Chinese Series………………………………….4. 11. 18. 25…………………………..Thursday evening/6:30 PM

Pierogies & Lunch……………………..7………………………………………...Sunday afternoon/2:00 PM

Thai Series……………………………………..9, 16, 23………………………………..Tuesday evenings/6:30 PM

Wedding Cookies & Lunch…………..13………………….Saturday afternoon/ 1:00-5:00 PM

Moroccan Dinner……………………………………...14………………………………...Sunday afternoon/2:00 PM

Vietnamese Dinner…………………………………..15……………………………………..Monday evening/6:30 PM

Wedding Cookies………………………………….20……………………...Saturday afternoon/1:00-5:00 PM

Greek Dinner………………………………………...24…………………………….Wednesday evening/6:30 PM

Wedding Cookies & Light Dinner………………….25………………...Friday evening/6:00-10:00 PM

APRIL:

Wedding Cookies & Lunch…………….11……………..…………...Sunday afternoon/2:00-6:00 PM

Thai Series………………………………………………..12, 19, 26……………………….Monday evening/6:30 PM

Tapas & Paella…………………………………………….14………………………….Wednesday evening/6:30 PM

Greek Dinner…………………………………………..15…………………………………..Thursday evening/6:30 PM

Chinese Series………………………………..16, 23, 30, & 5/7……………….Friday evenings/6:30 PM

Moroccan Dinner……………………………………...24………………………..Saturday afternoon/1:00 PM

Vietnamese Dinner…………………………………….29………………………………Thursday evening/6:30 PM

SAMPLE MENUS for FALL/WINTER 2009/2010:

CHINESE SERIES/4 CLASSES: (features all the popular dishes)

Crab puffs with a blackberry ginger sauce, pork lettuce wraps, honey-hoisin ribs, egg rolls, steamed chicken dumplings with a lime-cilantro sauce, potstickers, egg drop soup, hot and sour soup, wonton soup, cold Szechuan peanut noodles, vegetable lo mein, fried rice, Mandarin beef, Kung Pao chicken, happy family with chicken, shrimp, and beef, orange beef, mu shu pork, mango shrimp with red peppers and snow peas, lichee pork, General Tso’s chicken with broccoli, pineapple fish with almonds, lemon chicken, shrimp and eggplant in a garlic sauce, hunan pork in chili sauce with black beans and vegetables, and banana wontons with a rum coconut cream sauce.

THE ART OF DIM SUM SERIES/2 CLASSES:(Southeast Asian appetizers from Thailand, Vietnam, and China)

Honey hoisin ribs, Thai peanut sates, steamed dumplings with mango sauce, potstickers, panko and cashew coated pork slices, crab rangoons, steamed chicken dumplings, red curry wings/chicken planks, Vietnamese fresh salad rolls with shrimp and a peanut sauce, Thai fried spring rolls with a spicy plum sauce, pork lettuce wraps, Chinese pizza, egg rolls, beef sates, Thai firecracker shrimp, and all the special sauces to accompany the appetizers.

THAI SERIES/3 CLASSES: (Hot & spicy!)

Peanut crusted shrimp and mango salad, spring rolls, pesto salmon with plum sauce, chicken satay with peanut sauce, spicy coconut chicken soup, Tom Yum (hot & sour) soup, Pad Thai, corn cakes with a sweet and spicy cucumber and peanut sauce, steamed chicken dumplings with peanut sauce, spicy sweet and sour shrimp, green chicken curry, Panang beef curry, pork & pineapple red curry, sticky rice with mangoes, coconut flan with Thai bananas, mango wontons with chili lime sauce, seafood mango stir fry, firecracker beef salad, pineapple fried rice, Thai ice tea, Thai ice coffee, and Thai milk tea.

SUSHI/2 CLASSES: (Japanese & American style) made with some raw fish, cooked seafood, a variety of meats, and vegetables).

Sushi rice, nigiri (finger sushi with salmon, tuna, barbequed eel, and shrimp), a variety of small, large, and inside-out rolls to include the California roll, rooster roll with barbequed chicken,, spicy tuna roll, cowboy roll with beef, sesame shrimp and mango roll, vegetarian roll with feta cheese, tomatoes, and pine nuts, sushi in a box, sushi kebobs with smoked salmon and chives and Asian pear and prosciutto, hand-rolled sushi, sushi pizza, and a deep-fried chunky monkey ice cream dessert sushi roll.

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SAMPLE MENUS FOR 1 DAY/NIGHT CLASSES:

HOLIDAY COOKIE CLASS by MARTHA with a light meal/4 hrs: (new class)

Chocolate macaroons from France, cold yeast dough mini nut rolls from Slovenia, fried krystickies from Poland, coconut and peanut cookies drizzled with white chocolate from Costa Rica, refrigerated raspberry swirl cookies, orange meltaway tea cookies from England, and almond tassies from Italy. Please bring Tupperware or cookie tins for your cookies.

WEDDING COOKIE CLASS by MARTHA with a light meal/4 hrs (new class )

Learn to make and decorate petit fours, marzipan fruit, baklava, pineapple filled cream puffs, almond meltaways, lady locks, and lemon raspberry teacakes. Please bring Tupperware or cookie tins for your cookies.

MORROCCAN DINNER/3 hrs: (repeated but features new recipes)

Beef and lamb appetizers in phyllo dough, minty tomatoes and cucumber salad, tagine of lamb with honey and apricots topped with yogurt and preserved lemon sauce, individual b’stilas (sweet chicken and nut pie with cinnamon in a phyllo crust), couscous with olives, scallions, mint, and preserved lemon, dried fruit tart with an orange cardamom whipped cream, and Moroccan mint tea.

GREEK DINNER/3 hrs: (new class)

Onion and cheese pies, fried zucchini and cheese patties with a yogurt and cucumber dip, gyros on pita bread with tzatziki sauce, moussaka (layered eggplant and ground beef casserole with a béchamel sauce) traditional Greek salad with cucumbers, feta cheese, tomatoes, and green peppers, and a ricotta cheese and honey tart with a dried fruit sauce.

VIETNAMESE DINNER/3 hrs: (a ‘meat-lovers’ dream with mild Asian flavors, wonderful soups, sandwiches, and desserts)

Pho (soup) with beef and rice noodles, Vietnamese lemongrass beef street sandwiches with herbs, chilies, and an Asian mayo on French bread, spicy orange spare ribs, Saigon noodles with pork, chicken, shrimp and vegetables, fresh spring rolls with vegetables, noodles, shrimp, and a peanut sauce. individual upside-down cakes with Asian fruits and an almond whipped cream, and Vietnamese coffee.

TAPAS & PAELLA CLASS/3 hrs: (new class )

Marinated olives and cheese, spinach and chorizo empanadas, grilled shrimp in garlic mayonnaise, Spanish omelet, stuffed mushrooms, paella (chicken seafood saffron rice casserole), and sangria.

PIEROGIES & LUNCH: (new class)

Enjoy a nice lunch/light dinner while you make a variety of Pierogies. You will also sample some of the pierogies but you need to bring containers to take home your delicious goodies!

CHINESE NEW YEAR CELEBRATION/3 hrs:(featuring peking duck and the famous Shanghai soup dumplings!—don’t miss this class!!!)

Peking duck in Mandarin pancakes, famous Shanghai soup dumplings, pork lettuce wraps, crispy and spicy jalapeno beef, volcano chicken (flambéed) with red peppers, snow peas and pineapple in a sweet and sour sauce, fried rice and a ginger hot fudge sundae with pineapple.

To register for Chop, WOK & Talk! classes call Dorothy at:

412-362-0679

DATES & MENUS for CCAC CLASSES

Please register directly with CCAC: 412-237-2670

Classes are held at Chop, WOK & Talk!

11/18 MOROCCAN DINNER: chicken tagine with apricots and almonds, beef shish kebabs with cherry tomatoes, peppers, pearl onions, and mushrooms, couscous with herbs and lemon, roasted sweet tomatoes. bastila (sweet chicken and nut pie in phyllo dough), and chocolate sesame scones for dessert.

3/5 CHINESE DINNER: hot and sour soup, honey hoisin ribs, pork potstickers with a chili sauce, cold Szechuan peanut noodles, mango shrimp with onions, snow peas, and red peppers in a sweet and spicy sauce, and General Tso’s chicken with broccoli.

3/29 TAPAS & PAELLA: marinated olives and cheese with crusty bread, spinach and chorizo empanadas, grilled shrimp with a garlic mayonnaise, Spanish potato and onion omelet, stuffed mushrooms, Paella (chicken, seafood, and saffron rice dish), and sangria

4/21 THAI DINNER: Thai spring rolls with a spicy plum sauce, spicy chicken and coconut soup, green mango salad, steamed chicken dumplings with a peanut sauce, Pad Thai with shrimp,

and green curry with beef and vegetables.

4/27 MOROCCAN DINNER: chicken tagine with apricots and almonds, lamb shish kebabs with pita bread and a tomato salsa, salad with oranges and figs in a citrus dressing, chicken bastila (sweet chicken and nut pie in phyllo dough), sweet cinnamon couscous with dried fruits and nuts, dried fruit tart with an orange cardamom whipped cream, and Moroccan coffee.