Tulsa World: Cooking classes

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Cooking classes

Chef NeMar Noulles will teach you how to get out of your Thanksgiving rut with fresh takes on traditional sides in a Friday class at 7 p.m. CORY YOUNG / Tulsa World file

By Staff Reports
Published: 11/4/2009 2:20 AM
Last Modified: 11/4/2009 3:54 AM

If you are interested in cooking classes for children, Sage Culinary Studio offers classes six days a week for children ages 3 to 17. Class times range from weekday mornings, afternoons and evenings to weekend mornings. Sage Culinary Studio is at 3746 S. Peoria Ave. For more information, call 933-5005 or go to tulsaworld.com/sageculinarystudio .

THURSDAY

Pastries for the home baker , 6:30 p.m. at Savory Chef, $47.

FRIDAY

Authentic Indian food , 6:30 p.m. at Savory Chef, $47.

Holiday side dishes , with new takes on old standards like green bean casserole and sweet potatoes with marshmallows. Instead, think sweet potatoes with raisins, dates and brandy, plus many more, 7 p.m. with chef NeMar Noulles, $50.

SATURDAY

Kids in the kitchen , for kids ages 8 to 11, 1 and 3 p.m. at Savory Chef, $30.

Weekend brunch, with spiced polenta, eggs on crostini with rosemary bacon and mimosas, 11:30 a.m. at Stock Pot, $40.

MONDAY

Savory soups , with healthy soups for cool, fall days, 11:30 a.m. and 7 p.m. at Akin's, $10.

TUESDAY

Countdown to the holidays , with hors d'oeuvres, desserts and wine tasting, benefiting the Food Bank, 6 p.m. at the Food Bank, $35.

Hearty autumn soups and stocks , with spinach egg drop soup, tomato and blue cheese soup and ratatouille-lamb sausage stew, 6:30

p.m. at Stock Pot, $40.

NOV. 11

Leftover turkey . New inspiration for leftovers, including turkey enchiladas, tetrazzini and tortilla soup, 7 p.m. with chef NeMar Noulles, $45.

NOV. 12

French cheese and wine , 6:30 p.m. at Stock Pot, $40.

Cake basics for the home baker , 6:30 p.m. at Savory Chef, $47.

Holiday dessert ideas , with tiramisu, sauteed pears with vanilla ice cream and brandy and chocolate pots de creme, 7 p.m. with chef NeMar Noulles, $50.

NOV. 13

What to do with Thanksgiving leftovers , 6:30 p.m. at Savory Chef, $48.

Evening of wine and roses, with mozzarella cheese bread, creamy chicken marsala, carrots Cointreau and hot fruit wine compote with vanilla bean ice cream, 6:30 p.m. at Stock Pot, $40.

NOV. 14

English high tea , hands-on class with pastry, shortbread, tarts, lemon curd, watercress sandwiches and more. Class ends with a sit-down high tea and a take-home plate of goodies, 1 to 6 p.m. with Joyce Jackson, $45.

Young adult cooking classes , for kids ages 12 to 16, 1 and 3 p.m. at Savory Chef, $30.

Holiday dinner , with creamy leek soup, mixed greens with apples and balsamic, salmon with red onion jam, lamb chops with creamed spinach, lavender creme brulee, and two wine pairings, 7 p.m. with chef NeMar Noulles, $75.

NOV. 17

Holiday dinner , 11 a.m. at Savory Chef, $46.

Advanced English high tea , hands-on class with scones, creme fraiche, honey and almond tarts, meat and potato pie,

Cornish pastries, tea sandwiches and more . Class ends with a sit-down high tea and a take-home plate of goodies, 1 to 6 p.m. with Joyce Jackson, $45.

Homebrewing basics , 6:30 p.m. at Stock Pot.

NOV. 18

Holiday breakfast ideas , with crustless Mexican quiche, overnight French toast with Grand Marnier and berries and baked eggs with smoked salmon and caviar, 7 p.m. with chef NeMar Noulles, $55.

NOV. 19

Not your grandma's Thanksgiving dinner , with panzanella salad, Parmigiano Reggiano-crusted chicken piccata, apple and date stuffing and spiced pumpkin mousse trifle, 6:30 p.m. at Stock Pot, $40.

Chowders , including New England-style clam chowder (no cream and no tomatoes), poblano corn chowder and salmon potato chowder, 7 p.m. with chef NeMar Noulles, $50.

NOV. 20

Elegant holiday dinner , 6:30 p.m. at Savory Chef, $47.

NOV. 23

Breads , with healthy recipes for sweet and savory breads, 11:30 a.m. and 7 p.m. at Akin's, $10.

NOV. 24

Great finger foods , 11 a.m. at Savory Chef, $46.

Akin’s, 7807 E. 51st St., 663-4137

Community Food Bank, 1304 N. Kenosha Ave., 585-2800, ext. 109

Joyce Jackson, English cooking, 743-6031, donjoycejackson@sbcglobal.net

NeMar Noulles, 1719 S. Detroit Ave., 583-7893, nemar@swbell.net

Sage Culinary Studio, 3746 S. Peoria Ave., 933-5005

Savory Chef, 8283 S. Memorial Drive, 307-2433

Stock Pot, 7223 E. 41st St., 627-1146

A listing of area cooking classes is featured each month. Send information by the last Wednesday of each month to Natalie Mikles at natalie.mikles@tulsaworld.com.

By Staff Reports

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