January 6: Let's kick off our first virtual cooking class by celebrating Chinese New Year by learning how to make veggie eggrolls and pork dumplings! 
 

February 4: Chickpea Meatballs in Tomato Sauce and Chopped Salad with Red Wine Vinaigrette 

You won't believe it's a vegetarian dish! There is no need to use a "meat substitute" product! Save money, and let's use "real" veggies that taste good! 
 

March 3: Salmon Ochazuke (Green Tea Over Rice) with Sauteed Asian Vegetables

Chef Aric will show you how to elevate a simple Japanese soul food into a "Wow" dish. He will show you how to prepare the fish and cooking techniques, and what "Umami" actually does when you make a simple food. At the end, Chef Aric will show you how to plate and present the dish.
 

April 21: Simple Chicken Breast with Green Beans and Forbbiden Rice

You will learn how to blanch green beans, a little history about Forbbiden Rice, and a very basic Pan Seared Chicken Breast. At the end of the class, Chef Aric will show you a simple sauce to elevate the dish and how to plate it so it looks like a restaurant-quality dish!
 

May 12: Simple Pork Loin with Rapini, Cannellini Beans, and Pork Jus

Who said Pigs are dirty? Chef Aric will tell you how it started, the myth, and his answer. You'll also learn how to tie the meat, make canned beans more tasteful, and sautee vegetables. At the end of the class, Chef Aric will show you a simple sauce to elevate the dish and how to plate it so it looks like a restaurant-quality dish!
 

June 9: Simple Beef with Pan Roasted Potatoes and Brussels sprouts

You will learn how to use blanched veggies to the next level! Chef Aric will talk about the differences between blanching and cooking potatoes. Then, Chef Aric shows you how to cook beef at your favorite temperature. 

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