A series of evening classes, from March to June, see dates below.
Every culture has a way of wrapping up simple ingredients into small parcels, which once cooked by various methods; steaming, boiling, baking and frying, create meals that so often come to symbolize the way that country or region eats. Beyond the ravioli of various Italian regions there are the (countless) dumplings of China and other parts of Asia, the Samosas of India, Polish Pierogi and Russian Pelmeni.
This series of evening classes will be simple, short and lots of fun. Each class will end around the long table with glass of wine and the fruits of our labours. Class size is limited to 8 people, you can click on the links to book.
Email firstname.lastname@example.org for more details.
Vietnamese Rice Paper & Spring Rolls with Amanda Wotring, Fri 2 March
Special Syrian class with Jumana from Hummstown, Thur 12 April. This is a fundraising class to help the crowdfunding effort that is aiming to give Hummustown its own kitchen and outlet. This booking link will take you to the crowdfunding site – first 8 people to donate 50 euro making writing a note saying COOKING CLASS will join us on the evening of Thursday 12 April.
Lebanese with Josephine and Rita from Saj Stories – Wednesday 6 June from 7pm. An evening making Fatayer – traditional Lebanese savoury parcels, authentic Manaeesh bread and a crunchy Fattoush salad, with dinner and wine. Click on the date to book or email email@example.com for info.
Indian and Mauritian with Vima Narrainen from Vimas food, date to be announced
Polish Pierogi with Danka Ajzenman Cinque, date to be announced
Chinese Pot Sticker Dumplings with Vanessa Miles, Thursday 14 June