Community Education - Rochester, Minnesota

Ashwini will introduce you to the unique flavors of Indian spices, the "magic powders" her mother uses to transform any dull meal into a feast. A teaspoon of these spices can elevate even the simplest dishes, turning a novice cook into an expert! You will learn how to make these spices from scratch and how to use ready-made options. Students will have the opportunity to taste, touch, smell, and learn about spices such as turmeric, cumin, red chilies, fenugreek, Indian mustard, anise, and more. Recipes will include Chicken Korma (a creamy, rich dish featuring chicken cooked with tomatoes, raisins, cashews, fresh herbs, and spices), Masala Papads (crispy lentil wafers), Gulab Jamun (vanilla-flavored pastry sponge soaked in honey and rose water), Vegetable Biryani (curried rice with vegetables, dried fruit, and nuts), and Shahi Matar Paneer (homemade Indian cheese with green peas cooked in a mild herb and spice sauce). Don’t forget to bring an apron!

Indian cooking is easy, tasty, and versatile. Ashwini will take the mystery out of Indian cooking and share her cooking experiences to combine the exotic and alluring tastes of India with the practical demands of today's lifestyle. Her expertise lies in tasty, home-style and authentic Indian cooking. Recipes include: Malai Kofta (paneer mixed with vegetable balls cooked in delicious sauce), Chicken Vindaloo (chicken and potatoes cooked in tangy curried sauce), Tomato Rice (fragrant basmati rice cooked in tomato, herbs, and spices), Chapatti (grilled Indian whole wheat flatbread), Kanda Bhaji (deep fried onion crisp, pakora, or fritters), and more Indian delicacies. Bring an apron!

This class will discuss the supplies needed make your very own delicious homemade jam, provide a demonstration of the jam-making process, and offer two ways to preserve the jam once it is made. There will be plenty of time for questions and at the end of class, we will sample the jam we make. Each participant will go home with their very own jar of jam.

Autumn Gilliam, Wine Educator, will lead a class on comparative wine tasting. We will taste flights of different varieties to gain an understanding of how these varietals can taste different based on where they are produced. Wine will only be served to those 21+ with ID.

In this class, we will dive into California wines and explore how the different microclimates in California can provide such a wide range of wines to choose from. Wine only served to those 21+ with ID.