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CENTER FOR ASIAN CULINARY STUDIES MARCH 2010 SCHEDULE

on March 14, 2010

MARCH 2010

March 5 FRI – Cheesecakes with a Difference: Get ready to learn these utterly delightful & creative cheesecakes from Adoree Cheong-Uy’s kitchen: Mango Cheesecake, Pandan Cheesecake, Langka Cheesecake, Dalandan Curd Cheesecake, Ube Mousse Cheesecake, Green Tea Cheesecake. Fee P1,700 from 10am – 3pm

March 7 SUN – Chinese Meals Made Easy 3: Let Asian Cuisine Chef Adrian Lim guide you on this fun, step by step workshop where you will learn: Deep-fried Shrimp Spring Rolls, Braised Seafood Soup, Sweet & Sour Pork with Fresh Fruits, Braised Sea Cucumber with Chestnuts & Pacific Clams in Abalone Sauce, Yeung Chow Style Fried Rice, Braised Broccolli with Dried Scallops & Shimeji Mushrooms. Fee: 2,000 10am – 3pm.

March 8 MON – Truly Italian 1: Summers in Florence, Italy is what made Chef China Cojuangco create this unique and authentic class! You will learn unique Italian dishes that is delicious and easy to do! Italian Seafood Salad, Italian Grape Salad, Marinated Eggplants, Baked Penne with Chicken & Cheese, Fettucine alla Goffredo, Roasted Tomato & Garlic, Breakfast Bruschetta and Strawberries Italian Style. Fee: 1,800 from 10-4pm

March 10 WED – Chocolate Temptations: Learn how to make different kinds of rich, delectable chocolate cakes perfect for entertaining and small businesses from Chef Adoree Chong Uy. Recipes include Chocolate Peanut Butter Dome, Chocolate Blitz Torte, Flourless Chocolate Cake with Caramel Sauce, Fudgy Chocolate Cake, Graham Chocolate Cake & Double Chocolate Rum Cake! Fee: P 2,000 from 10am – 4pm

March 12 FRI – Low & Sugarfree Desserts: This is the perfect time to indulge without much guilt! Learn these great low & sugarfree desserts from Chef Gino Gonzalez: Coffee Panna Cotta, Chocolate Ice Cream, Creme Brulee, Chocolate Souffle, Coffee Jelly with Orange Cream, Crepes with Amaretto Creme and Chocolate Sauce. P1,700 from 10am – 3pm

March 14 SUN – Chinese Meals Made Easy 4: Learn the step by step methods of Chinese Cooking with Chef Adrian Lim in this workshop: Deep-fried Bean Curd Sheet Rolls w/ Shrimps, Braised Pumpkin Soup w/ Sea Cucumber & Chicken, Steamed Chicken Fillet w/ Yunnan Ham in Lotus Leaf, Wok Baked Fresh Crab w/ Ginger & Spring Onion, Fried Crispy Noodle w/ Assorted Seafood, Braised Eggplants w/ Minced Pork & Chilli Sauce in Casserole. Fee: 2,000 from 10-4pm

March 15 MON – Truly Italian 2: Summers in Florence, Italy is what made Chef China Cojuangco create this unique and authentic class! You will learn unique Italian dishes that is delicious and easy to do! Potato Soup, Rice Croquettes with Mozzarella, Spaghetti alla Vongole, Ricotta and Spinach Crepe, Empress/Stuffed Mushrooms Cornflake Crusted Sole Fillets, Steak with Mushrooms, Panna Cotta. P1,800 from 10am – 3pm.

March 21 SUN – Chinese Meals Made Easy 5: Part 5 of this hands-on workshop. Chef Adrian will be teaching: Steamed Chicken Feet in Black Bean Sauce, Double-boiled Chicken Soup w/ Snow Fungus, Steamed Minced Pork w/ Diced Abalone, Prawns Salad w/ Fresh Fruit, Fried Rice w/ Diced Garoupa & Salted Fish, Simmered Seasonal Vegetables w/ Yunnan Ham in Bouillon. Fee P 2,000 from 10am-4pm

March 22 MON – Truly Italian 3: Summers in Florence, Italy is what made Chef China Cojuangco create this unique and authentic class! You will learn Italian dishes that is delicious and easy to do! Bagna Cauda, Gazpacho, Baked Brie with Caramelized Onions, Calamari Braised in Tomato Sauce, Linguine with Prawns and Dill, Lamb & Potato Stew, Simple Risotto. Fee: P1,800 from 10am – 2pm

March 24 WED – All About Sate: Let Chef Gene Gonzalez teach you one of the most interesting Southeast Asian Dishes of all time: The SATE! Learn: Sate Sauce, Sate Babi, Sate Tum, Sate Ayam, Sambal Tomate, Base be Sampi, Base bi Pasih, Acar, Bumbu Bali, Nasi Lemak, Nasi Goreng Estimewa, Apam Balik, Basi be Siap. P1,900.00 from 10am – 2pm.

March 28 SUN – Chinese Meals Made Easy 6: Part 6 of this hands-on workshop. Chef Adrian will be teaching: Deep-fried Glutinous Dumplings w/ Assorted Meat, Boiled Garoupa Fillet Soup w/ Bean Curd & Tomato, Wok-fried Beef Fillet in Mandarin Sauce, Deep-fried Fish Fillet w/ Sweet & Sour Sauce, Stewed E-Fu Noodle w/ Dried Scallops & Fresh Shimeji Mushrooms, S.F. Kale w/ Minced Salted Fish. Fee: P 2,000 10am – 3pm

CENTER FOR CULINARY ARTS STUDIES
455 P GUEVARRA ST. SAN JUAN CITY PHILIPPINES
7269326/7255089
cacs@cacschef.com


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