Thursday, February 24, 2011
Week off of class
We are taking one week off before starting the next class. Class starts again on March 8th with Mexican Cuisine! Can't wait!
Monday, February 21, 2011
Tuesday's Class - 2/22/11
Looking forward to tomorrows class - Whiskey Peppercorn Steak,,,,,, mmmmm good!
Saturday, February 19, 2011
Deadline for $10 Discount of Cooking Class
The deadline for the $10 Discount on the Chef Zees Cooking Class scheduled to start on 3/8 is Tuesday, February 22nd. If you sign up by then, the class is only $35! Contact Judy Mc Clelland at 951-696-3805 ext. 5194 to sign up. If you have any questions regarding the class, contact Chef Zees at chefzees@yahoo.com.
Sunday, February 13, 2011
February 22, March 8 and 15 Recipes
I can now announce the recipes that will be prepared for the next three classes:
February 22:
Pomme de Terre Marie Harel (this is an incredible potato dish!)
Steak with Whiskey Peppercorn Sauce
Apple Tart
Mexican Cuisine starts for two weeks on 3/8 - here's the lineup!
March 8:
Creamy Poblanos
Carnitas
Sweet Corn Cake
March 15:
Irene's Special Rice
Chile Relleno's
Mexican Crab Cakes
February 22:
Pomme de Terre Marie Harel (this is an incredible potato dish!)
Steak with Whiskey Peppercorn Sauce
Apple Tart
Mexican Cuisine starts for two weeks on 3/8 - here's the lineup!
March 8:
Creamy Poblanos
Carnitas
Sweet Corn Cake
March 15:
Irene's Special Rice
Chile Relleno's
Mexican Crab Cakes
Friday, February 11, 2011
Tuesday's Menu - Cooking Class on 2/15/11
The menu has been set for next Tuesday's class:
Souffle au fromage - Cheese Souffle
Porc au frui sec - Pork with dried fruits
French Apple Pie
MMMMMmmmmmm Good!
Souffle au fromage - Cheese Souffle
Porc au frui sec - Pork with dried fruits
French Apple Pie
MMMMMmmmmmm Good!
Thursday, February 10, 2011
Chocolate Mousse and More
Tuesday night we made choclate mousse - what a wonderful way to finish a great meal! Next week we are going to be having Porc with dried fruits. Can't wait to share this recipe with the students!
At the first class of the next session on March 8th, we will start out making Carnitas. It is a recipe that I learned in a class I took in Temecula. It has always been one of my favorites and I'm so glad to pass it on to others.
Register early for the class and you will get a $10 discount on the price of the class.
At the first class of the next session on March 8th, we will start out making Carnitas. It is a recipe that I learned in a class I took in Temecula. It has always been one of my favorites and I'm so glad to pass it on to others.
Register early for the class and you will get a $10 discount on the price of the class.
Friday, February 4, 2011
New Cooking Class Announcement
Here's the information for the upcoming class - starting on 3/8/11.
Murrieta Valley Unified, Adult Ed. Department announces a new Cooking Class featuring Mexican and Italian Cooking starting March 8th from 5:30-8 pm, for 4 consecutive Tuesdays. Cost is $45, a $10 discount is available if you sign up 2 weeks prior to class. You must to sign up prior to start of class by calling Judy McClelland at 951-696-3805 ext. 5194. There is a $5 fee in class each week to cover the cost of the food purchased. More info contact chefzees@yahoo.com.
Murrieta Valley Unified, Adult Ed. Department announces a new Cooking Class featuring Mexican and Italian Cooking starting March 8th from 5:30-8 pm, for 4 consecutive Tuesdays. Cost is $45, a $10 discount is available if you sign up 2 weeks prior to class. You must to sign up prior to start of class by calling Judy McClelland at 951-696-3805 ext. 5194. There is a $5 fee in class each week to cover the cost of the food purchased. More info contact chefzees@yahoo.com.
Thursday, February 3, 2011
French Cooking Class - Week 2 Menu
I have settled on the menu for Tuesday's Class - here it is!
Gratin a al Bretonne
Beef Bourguignon
Mousse au Chocolat
The Mousse has to be prepared and refrigerated for at least six hours prior to eating so,,, I will prepare it ahead of time and take it to class. Then, in class, we will make another one so that the students will know how to do it at home.
Gratin a al Bretonne
Beef Bourguignon
Mousse au Chocolat
The Mousse has to be prepared and refrigerated for at least six hours prior to eating so,,, I will prepare it ahead of time and take it to class. Then, in class, we will make another one so that the students will know how to do it at home.
Subscribe to:
Posts (Atom)