TASTY TRAVELS
Summer is the time when minds start to wander towards travel and vacation. A great way to escape without the packing and hassle is to take a quick trip into our kitchen to enjoy a culinary adventure. Tour the countryside of France and Italy, or the exotic shores of the Caribbean. Experience the food and flavors of a far away land without leaving town.

Classic French Bistro
Thursday, July 12, 5:30 p.m. - 9:30 p.m.
Hands on. Cost $115
Previous Class Creations: Gougères (Tiny Cheese Puffs); Quiche Lorraine; Onion Soup Gratin; Ratatouille; Coq au Vin; Tarte Tatin and more.

Al Fresco Summer Supper
Tuesday, July 17, 5:30 - 9:00 p.m.
Hands on. Cost $115
Menu: Heirloom Tomato Bisque, Stone Fruit Summer Salad, Grilled Chicken with Smoked Tomato Salsa, Italian Almond Cookies.

Caribbean Flavors
Thursday, July 26, 5:30 p.m. - 9:00 p.m.
Hands on. Cost $95
Menu: Fried Plantains with Tomato Salsa and Guacamole; Jicama Slaw; Puerto Rican Caldo Gallego; Caribbean Coconut Curry Sauce over Tuna; Manchego Cheese Grits; Mango Upside Down Cake.

Sushi Madness
Wednesday, August 8, 6:00 - 9:00 p.m.
Hands on. Cost $115
Menu: Sushi Rice; Uramaki-Zushi (sushi with rice on the outside); Maki-Zushi (rolled sushi); Nigiri-Zushi (finger sushi); Spicy Tuna Roll Marinade; Amazu Shoga (Pickled Ginger).

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Ingredients:

1 Tbs olive oil
3/4 cup leeks, chopped, white and light green only (about 1 medium leek)
1 tsp coriander seeds
1¼ lbs yellow squash coarsely chopped
1 pint vegetable stock or water (or 14-ounce can vegetable broth)

For garnish:
¼ cup sour cream or crème fraiche
½ tsp finely grated lemon peel

Method:

1. Heat oil in a heavy large sauce pan over medium heat.
2. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes.
3. Add squash; season with salt and pepper and sauté until squash begins to soften, about 3 minutes.
4. Add stock or water. Bring to a boil, reduce heat to medium and simmer uncovered until squash is soft, about 10 minutes.
5. Working in batches, puree soup in blender until smooth. Be careful to not cover tightly when blending hot items. Leave a gap for the steam to escape. Transfer to a bowl and chill uncovered until cold, about 3 hours.

For more recipes, visit the recipe section of our website!

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