Upcoming Classes
Chef Nanci offers some evening cooking experiences through De Anza College at the teaching kitchen of Sur La Table. Each evening class walks through creating gourmet dishes and then lets you sample each one. You will walk away with the recipes, a knowledge of how to make them, as well as some tips from the professionals.
You can find a list of classes below and register online using the class number at the De Anza College short courses site.
Here is a recent video from one of Chef Nanci's classes:
Chef Nanci offers some evening cooking experiences through De Anza College at the teaching kitchen of Sur La Table. Each evening class walks through creating gourmet dishes and then lets you sample each one. You will walk away with the recipes, a knowledge of how to make them, as well as some tips from the professionals.
You can find a list of classes below and register online using the class number at the De Anza College short courses site.
Here is a recent video from one of Chef Nanci's classes:
And here are some pictures from recent classes:
An Attentive Class
Scallops with Asparagus and Rice
Prepping the Tuna
The Finished Tuna
Tasting the Tuna
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Comfort Foods to Feed Your Soul
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Monday, January 30, 6:30pm-9:00pm
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Menu: Mixed Greens with Peas, Corn, Tomatoes & Creamy Green Goddess Dressing; Risotto Cakes; Chicken Pillard with Chive Mustard Sauce; Mixed Grilled Vegetables with Goat Cheese and Garlic; Pineapple Upside down Cake with Salted Caramel Ice Cream
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Join Chef Nanci and staff as we break bread together in this class designed to feed and nurture the soul. Food can nurture and show love, and it always draws a crowd at Chef Nanci’s house! Here are a few of her favorite recipes she cooks up when entertaining!
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Tasty Tapas from Spain
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Monday, February 6, 6:30pm-9:00pm
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Menu: Pan Payes Tostado con Tomate (Toasted Garlic Bread with Crushed Tomatoes); Prawn Croquettes (Fried Dumplings); Patatas Bravas (Spicy Potatoes); Spicy Sausage and Cheese Tortilla; Pestiños (Sweet Spanish Fritters); Peach and Orange Sangria
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Join Chef Nanci as we celebrate the foods of Barcelona, Spain. Chef Nanci visited the beautiful region in the fall and is eager to share her favorite Catalonian foods that are simplistic, rich with flavor and fun to make!
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Delicious Dumpings
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Sunday, February 19, 3:00pm-6:00pm
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Menu: Grandma's Chicken and Herb Dumplings; Potstickers with Ginger Sauce; Ham Croquettas with Spicy Tomato Sauce; Somosa's with Cilantro Chutney; Blueberries with Dumplings
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Sweet, savory, delicious! Dumplings are universal in any language. Chef Nanci and staff will be teaching some of our favorite dumpling recipes from around the world in this class dedicated to these scrumptious little delights!
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The Heart of Tuscany
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Monday, February 27, 6:30pm-9:00pm
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Menu: Sweet Onion Soup; Asparagus and Ricotta Flan with Basil Sauce; Florentine Steak; Cannellini Beans with Sage and Pancetta; Crespelle (Crêpes) with Spinach Filling & Cream Sauce; Tiramisu
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Join Chef Nanci and staff as we travel to the heart of Tuscany to sample some of its best creations in food. With recipes inspired by locally grown foods and with seasonality in mind, Tuscan foods are simplistic, rich and full of fresh flavors. We will also offer some wonderful Italian wines to be paired with the main dish of the evening.
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Cooking Fundamentals: A Three-Part Series
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Mondays, March 5, 12, and 19, 6:30pm-9:00pm
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Menus: Part 1: A Well-Stocked Pantry Homemade Stocks; Quick and Easy Pasta Sauces (Basil Tomato, Creamy Mushroom and Chicken, Arugula Pesto); Chicken, Lemon and Greek Oregano; Soup; Risotto Milanese Part 2: Sauces 101 - How to Roast, Braise & Fry Buttermilk Fried Chicken w/Herb gravy; Roasted Pork Loin with Madeira Sauce; Chili Verde (Pork in Green Sauce); Sauteed Sea Scallops with Chive & Lemon Butter Sauce Part 3: Baking Baked Penne with Four-Cheese Sauce; Chicken & Polenta with Mushrooms and Asparagus; Whoopie Pie; Baked Apples with Caramel Sauce |
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Novice, intermediate and advanced cooks alike will take home some valuable tools and lessons from this three-part cooking series covering basic cooking techniques and principles. Chef Nanci will start with the foundation of good cooking, including how to stock your pantry, must have kitchen tools and accessories as well as making homemade stocks. We will advance from there and cover sauces, everyday cooking, how to cook for a crowd and even add a few baking lessons! This series is not to be missed for those wishing to expand their culinary knowledge.
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More Steakhouse Favorites
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Monday, March 26, 6:30pm-9:00pm
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Menu: Apricot Glazed Lamb Lollipops; Garlic Prawns; Crab Bisque with Puff Pastry; Rib Eye Steak with Balsamic Glaze; Lobster Thermador; Gourmet Mac-n-Cheese
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Exquisite seafood and the finest meats have long been the symbol of luxury in steakhouse dining! Chef Nanci and staff will bring you some of the best restaurant recipes featuring a few of these fine delicacies.
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Fresh from the Farmer's Market
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Monday, April 2, 6:30pm-9:00pm
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Menu: Crisp Apple Salad with Hazelnuts and Gorgonzola Cheese; Pasta Primavera with Homemade Ricotta Cheese; Whole Baked Fish with a Melange of Fresh Vegetables; Asparagus Fritta; Fresh Fruit Crisp
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April showers bring spring goodies from farmer’s markets! Chef Nanci will be cooking up some wonderful, fresh dishes featuring her farmer’s market finds. Menu may vary but students can expect some great food ideas utilizing the freshest ingredients available.
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