Vincent E. Walz
los_angeles, ca
- Gender: Male
- Interested In: Neither
- Member since: 2007-01-24 00:00:00
- Last log-in: 2007-09-13 00:00:00
- Events: 17
Events:
Culinary Basics - Home Ec Revitalized
Where: Chef Eric's Culinary Classroom
Date: 2007-04-30 19:00:00
Type:
ARE YOU ARE A BEGINNER? YOU CAN COOK! LET US SHOW YOU HOW. ***Great for Newlyweds, Couples, High School/College Students*** ***(and anyone who never learned to cook)*** CULINARY BASICS – Home Ec Revitalized - $350 – Includes Logo Apron Mon, 3/5/07-3/26/07 7:00pm-10:00pm Mon, 4/2/07-4/23/07 7:00pm-10:00pm Sat, 4/7/07-4/28/07 2:00pm-5:00pm Mon, 4/30/07-5/21/07 7:00pm-10:00pm Mon, 6/4/07-6/25/07 7:00pm-10:00pm Mon, 7/9/07-7/30/07 7:00pm-10:00pm This series meets once weekly, 3 hours each day, for 4 weeks. The classes are designed for the novice cook with little or no culinary experience and a desire to learn and enjoy cooking. The recipes focus on easy-to-prepare meals and include basic cooking techniques such as roasting, grilling and baking. Preparation is key as many of the steps can be done in advance to save time and many ingredients can be purchased ready-to-cook for ease in the kitchen. You’ll be happy with your ability as you immediately start making recipes on day one after some knife skills instruction and practice. Kitchen Sanitation and Safety are discussed every class. Due to the popular nature of this series, we cannot allow any class make ups – we are sorry. Should you miss a class, you will receive the recipes and should feel free to contact Chef Eric with any questions you may have regarding cooking methods and recipe execution. Class #1 - Basic knife skills and meal preparation. Learn how professionals Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Also explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. We learn many cooking techniques for easily-prepared meals with chicken and beef on our first night in the kitchen: Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes ease us into cooking with these delicious recipes. Class #2 - Basic sanitation, safety and cooking techniques with Fish and Shellfish. Recipes include Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. Fish never tasted so good and was so easy to prepare – these recipes will become favorites very quickly and will impress your friends with your cooking style as we learn to plate these dishes for maximum eye appeal. Class #3 – Hearty Potatoes and Light Home Made Pastas are added to the menu as you make the following recipes with incredibly delicious and easy accompanying Sauces: Fresh Home Made Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree. Lighter versions of these hearty dishes are discussed as we eat our fill of the Home Made Pastas, Sauces and Potato dishes that will become staples of your diet. Class #4 – This final class show students how quickly and easily international meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during previous classes. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with home made Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends.
Dead Meadow, Spindrift, The Black Pine
Where: Little Radio Warehouse
Date: 2007-07-22 12:00:00
Type:
Upside, Her Alibye, Jane Friday, A Story Beneath
Where: Knitting Factory
Date: 2007-06-28 20:00:00
Type:
all ages
San Fernando Bridal Expo
Where: City of San Fernando
Date: 2007-04-14 10:00:00
Type:
The San Fernando Bridal Expo features some of San Fernando's hidden bridal treasures. A great variety of exhibitors makes this a one stop shop for any bride. Activities from fashion shows, dance lessons, a kid's zone and live entertainment assure fun for the whole family; even the groom!
Joe Satriani
Where: Roxy Theatre
Date: 2007-08-17 20:00:00
Type:
Surfing with the Alien 20th Anniversary Tickets on sale 7/15 (10am) at satriani.com
Upside, Her Alibye, Jane Friday, A Story Beneath
Where: Knitting Factory
Date: 2007-06-28 20:00:00
Type:
all ages
Liam Steel: Coisceim Dance Theater
Where: University of California, Irvine Irvine Barclay Theater
Date: 2008-02-26 20:00:00
Type:
This award-winning evening, bursting with high-octane choreography,is both brutal and touching -- and at times, hilarious. Virtuoso choreographer Liam Steel directs the six performers of CoisCeim in a show that tries to untangle the complexity of human relationships.
Chana Pecker
Where: Temple Bar
Date: 2008-05-08 20:30:00
Type:
Mojacar Flamenco is a dynamic group of flamenco artists led by guitarist Stephen Dick and dancer Katerina Tomas.