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The Cajun holy trinity is - 3 parts onions, 2 parts celery, 1 part green bell pepper. Discover rural Louisiana cooking fundamentals including the perfect roux and 'the trinity'. Master New Orleans and traditional Cajun dishes including Seafood Gumbo, Red Beans and Rice, Jambalaya, Shrimp Creole and Crawfish Etouffee, and even one-of-a-kind family recipes Add to your repertoire the culturally rich cuisine of New Orleans that combines French and exotic West Indies influences. Laissez les bon temps rouler!

606462

01

Materials Cost:$20.00

Class Cost:$47.00

Instructor : David Postada 

Instructional Method: Combo Lecture/Lab

Weekly - Tue 6:00 PM - 9:00 PM (7/12/2016-7/19/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

More information online at:  David's YouTube video



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Master the delicious vegetarian dishes of India. From pakoras and chutney to paneer and palao, your everyday cooking will never be the same. Authentic recipes and hands-on pratice will provide a unique cooking experience. Discover the proper uses and combinations of spice and herbs as you create flavorful delights that will please even the fussiest eater. Time to add India to your weekly menu.

606461

01

Materials Cost:$10.00

Class Cost:$35.00

Instructor : Farhana Sahibzada 

Instructional Method: Combo Lecture/Lab

Weekly - Thu 5:30 PM - 8:30 PM (7/28/2016-7/28/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

More information online at:  Fahana's YouTube video



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Roast, grill and bake veggies, fruit desserts, salads, biscuits, soup (yes, soup) and protein entrees! Think beyond the 'hunk of meat' BBQ and explore the many ways of the grill. Learn about marinades and rubs too. We'll also prepare fabulous picnic salad sides to satisfy both the meat lovers and the vegans! Grilled Summer Gazpacho Soup; Grilled Corn Salsa with Seasonal Seafood; Fabulous Grilled Vegetable Platter; Grilled Pineapple; Kebobs, Grilled Grass Fed Steak with Caramelized onions over Wilted Greens; Chicken Sausage over Spring Greens and Buttermilk Dressing are just some of the dishes you will enjoy preparing in class.

606411

01

Materials Cost:$15.00

Class Cost:$31.00

Instructor : Suzanne (Landry) Lemagie 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 9:30 AM - 12:30 PM (6/4/2016-6/4/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab



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Cook a traditional Argentine 'Asado' (BBQ) beginning with the basics of meat selection, preparation and seasoning, building of the fire and grill set-up, to the finishing touches of classic chimichurri sauce and grilled side dishes. Impress your friends at your next backyard BBQ by grilling like a Gaucho. Learn why Argentines are famous for their BBQ by tasting and re-creating it firsthand.

606419

01

Materials Cost:$10.00

Class Cost:$32.00

Instructor : Rodrigo Gimenez 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 10:00 AM - 1:00 PM (6/25/2016-6/25/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

Please read: This class will feature lamb and pork

More information online at:  Rodrigo's YouTube Video



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Cook a traditional Argentine 'Asado' (BBQ) beginning with the basics of meat selection, preparation and seasoning, building of the fire and grill set-up, to the finishing touches of classic chimichurri sauce and grilled side dishes. Impress your friends at your next backyard BBQ by grilling like a Gaucho. Learn why Argentines are famous for their BBQ by tasting and re-creating it firsthand.

606419

02

Materials Cost:$10.00

Class Cost:$32.00

Instructor : Rodrigo Gimenez 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 10:00 AM - 1:00 PM (7/2/2016-7/2/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

Please read: This class will feature lamb and pork

More information online at:  Rodrigo's YouTube Video



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Cook a traditional Argentine 'Asado' (BBQ) beginning with the basics of meat selection, preparation and seasoning, building of the fire and grill set-up, to the finishing touches of classic chimichurri sauce and grilled side dishes. Impress your friends at your next backyard BBQ by grilling like a Gaucho. Learn why Argentines are famous for their BBQ by tasting and re-creating it firsthand.

606419

03

Materials Cost:$10.00

Class Cost:$32.00

Instructor : Rodrigo Gimenez 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 10:00 AM - 1:00 PM (7/9/2016-7/9/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

Please read: This class will feature lamb and pork

More information online at:  Rodrigo's YouTube Video



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Learn the secrets of tandoori cooking prepared in the authentic Indian and Pakistani tradition. You will discover the variety of grilling options; experience the use of fresh herbs and spice to create tantalizing rubs, condiments and sauces. All menus include accompanying dishes to complete the experience. This unique cooking style will have your family and friends requesting tandoori at every opportunity.

606334

01

Materials Cost:$10.00

Class Cost:$46.00

Instructor : Farhana Sahibzada 

Instructional Method: Combo Lecture/Lab

Weekly - Sat 10:00 AM - 2:00 PM (7/16/2016-7/16/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

More information online at:  Farhana's YouTube video

Farhana's YouTube video



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It is picnic and BBQ season, but who wants to spend hours preparing? Get some help from the Joe down the street and discover all the delicious prepared and easy to prepare options. From casual to elegant you will have the solutions your guests will love and still have time to enjoy the outing yourself.

606414

01

Materials Cost:$12.00

Class Cost:$31.00

Instructor : Suzanne (Landry) Lemagie 

Weekly - Tue 6:00 PM - 9:00 PM (5/31/2016-5/31/2016)

Location : Santa Barbara, Schott Campus Location : 
  Santa Barbara, Schott Campus.

Room :  27 Culinary Lab

More information online at:  Suzanne's YouTube video



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