One class with a few spots left is the "Cocktails and Spirits" class that I'm teaching with David Paine, "Mr. Martini." The class will be held in the totally phat house of some USN parents next Wednesday, Feb. 9, from 7 to 8 p.m.. We'll be tasting our way through five basic spirits and then David will be mixing classic cocktails using some top shelf liquors. Unlike the classes I remember from college, I guarantee that you'll go home with more door prizes than my Chem 31 prof ever offered. Seriously, you'll head home with recipes, glassware, booze and some other swag that I've gathered through a year of attending liquor launches. There are still 4 or 5 spots available, so head here for more information and here to register.
If you're more interested in food than drink, USN has also added some new classes since they first published the catalog, including "Soup By the Soup Lady" and two classes from everybody's favorite Deb Paquette titled "Surprisingly Vegetarian." I've taken two of Chef Deb's classes in the past and they are highly entertaining, plus the menus look outstanding.
Another new class that might interest you is one called "Grow, Eat, Love: Gardening & Home Food Production" taught by Peter Anderson from Gardens of Babylon. Topics to be covered include vegetable seasonality, crop rotation, square foot gardening, herbs, composting, perennial vegetables, creation of food friendly yard environments, tools selection, cost savings strategies, food preservation and storage.
Viking Cooking School has also recently announced a series of "Around the World" cooking classes, including tours of the cuisines of Italy, China, Provence, Mexico, India and Thailand. If you want to stamp your culinary passport with any of these events, check out the schedule here.
Finally, if you've got a hankering for something Cajun, Chef John Chapman is teaching a cooking school/luncheon/wine tasting this Saturday February 5 at Chappy's on Church in the Napoleon Room starting at 11:00 am. Chef Chappy will teach you some tricks and techniques of Cajun and Creole cuisine while you enjoy accompanying wines and eat the fruits of your labors. Seating is limited, so for more information and reservations call 322-9932.
With all these educational opportunities abounding, there's plenty of ways to satisfy your intellectual and gastronomical curiosities.