2003 USN Evening Classes: Food, Wine

(scroll down for more class info)
401 CLOSED In the Kitchen of the Wild Boar
402 A Taste of the Caribbean
403 CLOSED Back to Bangkok
404 CLOSEDCuisines of Portuguese Encounters
405 CLOSED American Coastal Cooking
406 Feast for an Arabian Night
407 CLOSEDVegetarian Delights
408 CLOSEDEasy, Elegant Gourmet I
409 CLOSEDEasy, Elegant Gourmet II
410 CLOSEDMediterranean Appetizer Feast
411 CLOSEDFish Cookery I
412 CLOSEDFish Cookery II
413 CLOSEDA Simple Spanish Dinner Party
414 CLOSEDLet's Do Brunch I
415 CLOSEDLet's Do Brunch II
416 Adventures in a Persian Kitchen
417 CLOSEDA Taste of India
418 A Taste of India II
419 CLOSEDEasy Fresh Foods for Family & Friends
420 Dessert Party!
421 The Art of Baking Rugelach I
422 The Art of Baking Rugelach II
423 CLOSEDSimple Gourmet Jams I
424 CLOSEDSimple Gourmet Jams II
425 CLOSEDBe A Wine List Honor Student (White Wines)
426 CLOSEDBe A Wine Line Honor Student (Red Wines)
427 CLOSED Martinis, Manhattans, and More
428 How To Survive A Black Tie Dinner Dance

CLOSED401 In the Kitchen of the Wild Boar
Enjoy the experience of a professional kitchen in this AAA Five Diamond restaurant while learning how to prepare and present classic entrees with the freshest and finest ingredients. You will be involved with hands-on preparation of a fabulous dinner under the guidance of HEAD CHEF ROBERT PRICE. Top the evening off with the perfect soufflé - toasted hazelnut with dark chocolate sauce prepared by PASTRY CHEF AMY BLEVINS, a top ten Culinary Institute of America graduate. Basic culinary skills are required.
Date: Sun, Feb 9, 7:00-9:00 p.m. 1 session
Course Fee: $35 Lab Fee: $35
Location: The Wild Boar Restaurant, 2014 Broadway

402 A Taste of the Caribbean
Get away to the islands in this popular class. Learn how to prepare a spicy Caribbean meal with DONA V. FALL, Ed.,D., and wife of Gallo Fall who owns the African Caribbean Market specializing in African and Caribbean foods, spices, sauces and drinks. A delicious dinner of spicy jerk chicken, rice and peas, with a special dish of mixed island vegetables will be prepared.
Date: Tues, Jan 21, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $20
Location: Class will be held in a private home.

403 Back to Bangkok CLOSED
Experience the flavors of Thailand with SUSAN HUDGENS, a member of the International Association of Culinary Professionals. Susan grew up in Bangkok, Thailand, where her family owned a restaurant. She has taught cooking classes in several American cities and worked with world-renowned chef Hugh Carpenter. Under her expertise you will use traditional Thai ingredients while preparing a wonderful selection of tasty dishes such as Gai Paad Bai Gaprow and Shrimp in Green Curry.
Date: Tues, Mar 11, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $30
Location: Class will be held in a private home.

404 Cuisines of Portuguese Encounters CLOSED
During the 16 century, as Portuguese explorers circled the globe, they introduced new crops, foods, and their culture to three continents. CHERIE HAMILTON, author of the book Cuisines of Portuguese Encounters, will transport you to that other world with a variety of dishes from the Portuguese-speaking countries and territories. Cherie, fluent in Portuguese and guest chef on a televised cooking program in Brazil, will show you how Portuguese recipes and ingredients influenced other cuisines throughout the world.
Date: Tues, Feb 4, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class will be held in a private home.

405 American Coastal CookingCLOSED
For the past several years Chef/Owner SHEILA WARREN of Laurell's fame has shared with students her art of American Coastal Cooking. Now a personal chef and author of two upcoming cookbooks, Sheila will take you on an odyssey into the world of sauces in this class, using fish and shrimp as a base. Learn the secrets of Sheila's Outer Banks Sweet Red Pepper, Jalapeno Molasses, and her ever-popular Bourbon Street Sauces, plus many more. For a special treat, Sheila will share her recipe for Pacific Rim Shrimp Cakes.

Date: Thurs., Feb 13 and Thurs., Feb 20, 7:00-9:00 p.m. 2 sessions
Course Fee: $40 Lab Fee: $35
Location: Classes will be held in a private home.

406 Feast for an Arabian Night
Enjoy preparing a full-course, delicately spiced meal with an aroma that will carry you to the Middle East. AIDA YARED, M.D., a pediatrician at Vanderbilt Hospital, is eager to welcome you to the table with the aromatic flavors of her native cuisine. Sample the mezzeh (appetizer assortment), prepare a kebbeh (a meat dish with cinnamon and pine nuts), a Middle Eastern chicken with rice and almonds, tabbouleh salad and end the evening with baklava and Turkish coffee.
Date: Tues, Jan 28, 6:30-9:00 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class will be held in a private home.

407 Vegetarian DelightsCLOSED
GABRIELLE MITTELSTAEDT, former head chef of Peaceful Planet restaurant, will introduce you to a selection of vegetarian dishes which will be sure to please the palate. Now catering and teaching a variety of cooking classes, Gabrielle will show you how to prepare delectable gourmet vegetarian meals for a healthier you!
Date: Thurs, March 6, 6:30-9:00 p.m. 1 session
Course Fee: $35 Lab Fee: $15
Location: Class will be held in a private home.

408 Easy, Elegant Gourmet ICLOSED
Amaze and impress your friends with newfound culinary skills. ANN COOK CALHOUN has been entertaining guests for more than thirty years at parties large and small, and she's willing to share the use of dead-simple recipes even a kitchen klutz can master. No fuss shortcuts, secret ingredients and speedy preparation techniques will be taught with the assistance of LEE ANN MERRICK who brings ten years of restaurant experience to the class. Lee Ann enjoys creative activities in the kitchen and serves as chef at Christ Church Cathedral. All evidence will be eaten in class, with the exception of recipes, menus and cheat-sheet hints which will be taken home for safekeeping!
Date: Feb. 27, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $25
Location: Class will be held in a private home.

409 Easy, Elegant Gourmet IICLOSED
See description for class #408
Date: Thurs, Jan 30, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $25
Location: Class will be held in a private home.

410 Mediterranean Appetizer FeastCLOSED
Let DEB PAQUETTE, voted Best Chef in the Nashville Scene Reader's Poll, teach you how to prepare fun and easy appetizers, such as Feta Filo, yogurt dips, basmati grape leaves, cod fritters, greek meatballs, and more. Owner and Chef at Zola's for five years, Deb's focus has been on Mediterranean American Cuisine, a taste of both worlds, and she invites you to join her for a spicy and flavorful evening!
Date: Tues, Feb 4, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $25
Location: Class will be held in a private home.

411 Fish Cookery ICLOSED
By special request, CHEF MARGOT MCCORMACK of Margot's Café and Bar, will lead you through a hands-on preparation of fresh fish...everything from grilling, to poaching, to pan roasting. Along the way, you'll prepare wonderful sauces and side dishes as well as learn how to pair the meal with just the right wine. Bringing 20 years of experience in the kitchens of New York, Margot served as Executive Chef at F. Scott's for five years before opening Margot's Café and Bar where this class will be held.
Date: Mon, Jan 20 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $25
Location: Margot's Café and Bar, 1017 Woodland Street

412 Fish Cookery IICLOSED
See description for class #411
Date: Mon, Mar 10, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $25
Location: Margot's Café and Bar, 1017 Woodland Street

413 A Simple Spanish Dinner PartyCLOSED
CHEF KIM TOTZKE is preparing foods she would serve at her own dinner parties and you are invited! Start the evening with a refreshing orange fennel salad, move to the main course of delicious seafood paella, and end the evening with delectable chocolates and coffee! Enjoy this wonderful night of learning and dining with the chef of the award winning restaurant The Yellow Porch, named one of the hottest Nashville restaurants by Nashville Lifestyle magazine and one of the top five restaurants by the City Paper.
Date: Thurs, Feb 27, 7:00-9:00 p.m. 1 session
Course Fee: $35 Lab Fee: $30
Location: Class to be held in a private home.

414 Let's Do Brunch ICLOSED
Would you like to entertain a group of friends, but are tired of preparing the same old thing? Consider brunch! Not quiche and chicken salad, but fresh and exciting dishes that are up-to-date and prepared in advance. MEREDITH EZELL, a full-time ophthalmologist and fabulous cook, loves to organize menus for maximum flavor and ease of preparation. She'll show you how to do all the work in advance so that you too can sit back and sip the mimosas with your guests!
Date: Thurs, Feb 6, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class to be held in a private home.

415 Let's Do Brunch IICLOSED
See description for class #414
Date: Tues, Feb 18 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class to be held in a private home.

416 Adventures in a Persian KitchenRESCHEDULED
With an international background and a love of cooking, AZITA YAZDIAN will introduce you to the flavors of Persia. You will enjoy the preparation and taste of a variety of rice dishes and salads using a wonderful mixture of fresh ingredients under the guidance of this excellent cook.
Date: Thurs, Feb. 6, 7:00-9:00 p.m. 1 session
Course Fee: $35 Lab Fee: $15
Location: Class to be held in a private home.

417 A Taste of India ICLOSED
Tantalize the taste buds by learning how to prepare a full-course Indian meal from appetizers to desserts. In the return of this very popular class TANUJA REDDY, M.D., an avid cook for family and friends, will explore flavorful ingredients and special methods of Indian cooking. Enjoy a wonderful meal as she shares her Indian traditions.
Date: Tues, Jan 28, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class to be held in a private home.

418 A Taste of India II
See description for class #417
Date: Thurs, Feb 6, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class to be held in a private home.

419 Easy Delicious Foods for Family SuppersCLOSED
This class will feature food the entire family will enjoy - especially the cook who doesn't have to spend half a day in the kitchen! Join the Tennessean 's food writer and restaurant critic THAYER WINE for an evening of fresh food fast. Thayer, author of the cookbook The After Five Cook and the syndicated column by the same title, is a member of the International Association of Culinary Professionals. She will share recipes and menu suggestions for wonderful weekday meals.
Date: Sat, Mar 1, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $15
Location: Class to be held in a private home.

420 Dessert Party!
Whether it's a large or small gathering, SAM COLEMAN will set you up for success with his secrets for a fabulous party. As an annual host of two large private parties, Sam, a realtor with French, Christensen, Patterson & Associates, will offer advice on everything from invitations to recipes, to tips on being a host. To top off the evening, you will also prepare a variety of desserts and enjoy sampling them in class!
Date: Tues, Feb 18, 7:30-9:00 p.m. 1 session
Course Fee: $25 Lab Fee: $20
Location: Class to be held in a private home.

421 The Art of Baking Rugelach I
Rave reviews are what DIANE SELOFF has been receiving for years every time she prepares Rugelach. Now she's going to teach you how to make this delicious treat filled with jam, cinnamon, sugar, dried fruit or chocolate chips, and hand rolled into a wonderful crescent-shaped pastry. The best part is the taste-testing in this evening of baking!
Date: Tues, Feb 11, 7:00-9:00 p.m. 1 session
Course Fee: $20 Lab Fee: $5
Location: Class to be held in a private home.

422 The Art of Baking Rugelach II
See description for class #421
Date: Thurs., Mar 6, 7:00-9:00 p.m. 1 session
Course Fee: $25 Lab Fee: $20
Location: Class to be held in a private home.

423 Simple Gourmet Jams ICLOSED
Using basic equipment and ingredients, anyone can create jams and jellies that are unique and delicious! MELANIE SWIFT has won first place for her
blackberry jelly and second place for her strawberry-rhubarb jam at the Tennessee State Fair, and now you can learn her secrets in this class for beginners. A doctor by day, she discovered a "passion for preserves" several years ago and regularly creates gourmet jams for family and friends. She will offer instruction on two types of jams in class and cover all the basics you need to know.
Date: Thurs, Jan 30, 6:30-9:30 p.m. 1 session
Course Fee: $25 Lab Fee: $7
Location: Class to be held in a private home.

424 Simple Gourmet Jams IICLOSED
See description for course #423
Date: Thurs, Feb 27, 6:30-9:30 p.m. 1 session
Course Fee: $35 Lab Fee: $10
Location: Class to be held in a private home.

425 Be A Wine List Honor Student (White Wines)CLOSED
Join award-winning restaurant consultant and owner of Village Wines HOYT HILL on a taster's tour of fine wines from around the world. Learn what qualities make a great wine and how to pair food with the appropriate wine selection. This class will examine white wines. Students must be 21 years or older.
Date: Fri, Jan 24, 7:00-9:00 p.m. 1 session
Course Fee: $25 Lab Fee: $10
Location: Class will be held in a private home.

426 Be A Wine List Honor Student (Red Wines)CLOSED
See description for class #425. This class will focus on red wines. Students must be 21 years or older.
Date: Fri, Jan 31, 7:00-9:00 p.m. 1 session
Course Fee: $25 Lab Fee: $10
Location: Class will be held in a private home.

427 Martinis, Manhattans, and MoreCLOSED
No matter what James Bond said, the connoisseur of classic cocktails knows that "stirred" is definitely preferred to "shaken". Learn the simple science of creating the grandest cocktail mixtures from JOHN BRIDGES, Director of Cultural Affairs in the Mayor's Office of Economic and Community Development and author of How to be a Gentleman: A Contemporary Guide to Common Courtesy. You'll graduate feeling as quick-witted as the Thin Man and light-footed as Fred Astaire. Because samples will be provided, all students must be 21 or older, and designated drivers are encouraged.
Date: Feb 6, 7:00-9:00 p.m. 1 session
Course Fee: $25 Lab Fee: $15
Location: Class will be held in a private home.

428 How to Survive a Black Tie Dinner Dance
The class you've been waiting for! PHILLIP DORROLL of the Dance Connection Ballroom Dance Studio will instruct you on how to get through a black tie evening with style, grace, and savoir-fair. Phillip has taught thousands of Nashvillians how to do everything from swing to salsa, and in this class he will teach the basics that will assist you in having fun at these formal social
gatherings.
Date: Tues, Mar 4, 7:00-8:30 p.m. 1 session
Course Fee: $25
Location: University School of Nashville

2003 USN Evening Classes
January 21 - March 11

Live & Learn:
Classes for the Nashville Community

Which One?
Try these!

2003 USN Evening Classes January 21 - March 11

Live & Learn: Classes for the Nashville Community

Which One? Try these!

2003 USN Evening Classes
January 21 - March 11

Live & Learn:
Classes for the Nashville Community

Which One?
Try these!