HoustonCooking.com and the Village Table

are pleased to present hands-on cooking classes in April!

HoustonCooking.com’s chefs will be teaching at the Village Table's West University location, 5330 Weslayan.  Learn to make the delicious recipes and enjoy a full meal.

All classes begin at 6:30 pm and will last 2 ½ to 3 hours.  Class size is limited to 18 students.  The price is $70 per person.

Payment by credit card is required when you register at www.VillageTable.com!  Due to the limited class size, payment is non-refundable, but you may send someone in your place.

If you are not already registered at the VillageTable.com, go to:    http://www.villagetable.com/registration-submit.do

Register for the session at 6:30 on the desired date.  The session charge will be $70, but you can leave all the meal quantities at zero.  If you wish to bring a guest, go back to the calendar and register a second time for the same session.

Questions?  Email janice@HoustonCooking.com

Thursday, April 3--Dorothy Huang, author of Chinese Cuisine Made Simple, demystifies Chinese cooking and help you in the step-by-step preparation of delectable Chinese favorites.

• Pot-stickers (Pan-fried dumplings) served with ginger soy dipping sauce,

• Kung Pao Chicken--spicy chicken with peanuts

• Stir-fried vegetables

• Beef fried rice

Wednesday, April 9--Paola Giannotti of the Tuscan Table

• Insalata di Aranci e Finocchio (orange and fennel salad )

• Risotto ai Funghi Porcini (risotti with porcini mushrooms)

• Saltimbocca alla Romana--Beef/veal rolled with ham and sage and cooked in wine.

• Tiramisu

Monday, April 28--Suneeta Vaswani presents restaurant favorites from her new book, Complete Book of Indian Cooking.

• Pakoras (Vegetable Fritters)--Delightful battered vegetables fried to crisp perfection and served with a chutney.

• Pork Vindaloo--This fiery, potato-thickened curry is a classic dish of Goa on the west coast, which was occupied by the Portuguese for 460 years.

• Saag Panir (Curried Spinach and Cheese)--Chunks of homemade cheese afloat in creamy spinach. We will make the cheese from scratch.

• Almond Rice Custard--This milk and rice sweet of Kashmir has a new twist with the addition of almond. Light and refreshing, it is quick to make.