Community Education - Rochester, Minnesota

Join Ashwini to create a delicious Indian dish for that special someone in your life. The recipes will include Heart-Shaped Vegetable Cutlet (a delightful appetizer made with a blend of vegetables and spices), Chole (a spiced tangy chickpea curry), Chicken Curry (chicken cooked with onions, garlic, ginger, yogurt, and spices), Rasmalai (Indian cream cheese balls in double cream with pistachios), Saffron Rice (aromatic basmati rice with nuts and spices), and more. Don’t forget to bring an apron!

We will explore grape varietals from around the world, examining how red wine production methods can vary and influence specific tastes and styles. Additionally, we will discuss important factors to consider when reading a wine label while shopping at the store. Wine only served to 21+ with ID.

As a culinary instructor from India, Ashwini Walimbe has been cultivating interest for Indian cooking for over seven years for adults and children in Community Education. Ashwini's classes teach solid skills as participants work hands-on, prepare popular, innovative dishes, and adopt helpful hints. In this course, you'll prepare: Matar Paneer (a homemade cheese (paneer) with green peas cooked in a mildly spiced sauce), Chicken Tikka Masala (Tandoor-cooked chicken simmered in a rich tomato cream sauce), Aloo Gobi (cauliflower and potatoes with fresh ginger, cumin seeds, and seasoning), Samosa (crisp turnovers stuffed with delicately-spiced potatoes, peas, nuts, and herbs), and Chapati/Roti (healthy whole grain wheat floured grilled flatbread).

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 food is one of the world's leading ethnic cuisines, and this class will awaken your senses with the aromatic flavors and tastes of this rich culture. Recipes will include Hara Bhara Kabab (fresh and green patties made with mildly spiced ingredients), Fragrant Pilaf with Standing Spices, Chapatti (a healthy whole grain wheat-floured flatbread), Mulligatawny Soup (a traditional chicken soup with lentils and spices), Vegetable Jalfrazi Masala (garden-fresh vegetables cooked with chopped tomatoes, green peppers, onions, ginger, garlic, and a blend of herbs), and Mango and Pistachio Ice Cream (a delightful Indian-style ice cream packed with sweet mango, pistachio, and rich cream). Don’t forget to bring your 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.