FUHSD Adult School | Fall 2019 | Q1 & Q2

10 www.fuhsdadultschool.com Fall 2019 Food And Wine Flavors of North India, Class One North Indian recipes are made with fresh veggies and exotic spices and are visually spectacular and have enticing aromas. Please come and create some vibrant, delightful and authentic North Indian cuisine with Chef Riya. We will make:Amritsari chhole bhature (Chickpea Dish), Dal tadka and chaval (Lentil dish), Lassi (drink), Halwa (dessert)This is a hand’s on and vegetarian class. Course No: 12.1033.11 Instructor: Bhambhani Fee Dates Days Time Location Room Meetings $56 9/12-9/12 Th 6:00-9:00 PM CHS 910 1 Flavors of North India, Class Two North Indian recipes are made with fresh veggies and exotic spices and are visually spectacular and have enticing aromas. Please come and create some vibrant, delightful and authentic North Indian cuisine with Chef Riya. We will make:Paneer Tikka Masala, Green peas Pulao, Veg Raita, Chaas and Kheer.This is a hand’s on and vegetarian class. Course No: 12.1042.12 Instructor: Bhambhani Fee Dates Days Time Location Room Meetings $56 10/17-10/17 Th 6:00-9:00 PM CHS 910 1 Mediterranean Diet: Learn it’s Secrets While Enjoying Cooking Who doesn’t dream of Greek islands, the beach, the sea and a good taverna! The Mediterranean diet is one of the most ancient dietary patterns that when followed in its traditional form promotes longevity, protects against cardiovascular disease, diabetes and certain types of cancer, plus it tastes good! Join Niki in this hand’s on class and learn the secret of the Mediterranean diet while making the authentic Greek salad, Spanakopita (spinach pie), halwa, a traditional dessert made with semolina, cinnamon, honey and raisins. Course No: 12.1073.11 Instructor: Philippa Fee Dates Days Time Location Room Meetings $56 9/26-9/26 Th 6:30-9:00 PM CHS 910 1 Mole Negro The Oaxacan mole is a set of gastronomy moles from the state Oaxaca, Mexico. The mole is a type of sauce that combines chiles and spices, thickened with corn chips, and various meat dishes and vegetables are added. In this hands-on class, Chef Zaida will impart her culinary wisdom as she guides you through a delicious authentic and traditional Oaxacan dinner. Bring containers for leftovers. Gluten Free! Course No: 12.1093.11 Instructor: Soriano Fee Dates Days Time Location Room Meetings $60 9/24-9/24 T 6:30-9:00 PM CHS 910 1 Oaxacan Favorites You’ll use authentic ingredients as you learn how to construct a fresh, palate-cleansing citrus and jicama salad, vegetarian and chicken chile rellenos, vibrant Mexican rice and a classic dessert of crispy cinnamon- crusted churros with a molten chocolate dipping sauce. Bring containers for leftovers. Gluten Free! Course No: 12.1091.21 Instructor: Soriano Fee Dates Days Time Location Room Meetings $60 11/12-11/12 T 6:30-9:00 PM CHS 910 1 Tamale Party Learn the special art of authentic tamale-making in this hands-on class. Master tamales such as: Vegan Tamale with Seasonal Vegetables, Chicken Mole Negro, and Pork! We’ll also make Salsa de arbol and Champurrado, a chocolate-basted atole drink since pre-Columbian times. Bring containers for leftovers. Gluten Free! Course No: 12.1090.21 Instructor: Soriano Fee Dates Days Time Location Room Meetings $60 12/10-12/10 T 6:30-9:00 PM CHS 910 1 COMMUNITY INTEREST What do students in our community interest programs say about FUHSD Adult School? “We got to dabble in different art media, got great feedback from the instructor and got inspiration and help from supportive classmates.” “I enjoy the beautiful flower arrangements we make and the learning environment.” “Great low impact aerobic workout with a teacher who challenged us and consistently changed routines and to keep our brains alert.” “Instructor made it fun learning a new language.” Growing up in India gave Riya Bhambhani a great opportunity to explore and appreciate the different varieties of culinary treats and cuisines. Riya is a medical services professional who is passionate about simple habits that positively impact daily life. Her career in the kitchen started at age of 12 under the guidance of her grandmother and mother. And ever since then her love for food and cooking grew. Now, more than anything, she loves the simplicity of bringing a contented smile to someone’s face as they bite into a delicious homemade meal.