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<DIV><FONT face=Arial size=2><FONT face="Times New Roman" size=3>*Moscow Food
Co-op Sponsors Cooking Classes: Ethnic Cuisine*<BR><BR>The Moscow Food Co-op is
sponsoring a series of four cooking classes <BR>this fall, featuring ethnic
cuisine. Each class will include a 1 ½ hour <BR>cooking session with sampling
and discussion. All classes are held in <BR>the kitchen of the Unitarian
Universalist Church of the Palouse. The <BR>cost is $21 per class. Registration
is required; register with any Co-op <BR>cashier at 121 East Fifth Street in
downtown Moscow. Enrollment is <BR>limited to 20 per
class.<BR><BR>_Classes:_<BR>*/Korean Home Cooking/*, taught by Joohee Park, 5:30
- 7 p.m, Wednesday, <BR>October 15.<BR>*Featured recipes: *Kimchi, Japchae
(sweet potato noodles with mixed <BR>vegetables), Bulgogi (marinated sliced
beef), Shikhae (ginger cinnamon <BR>tea).<BR>Instructor Joohee Park, native of
Seoul, Korea, started cooking when she <BR>moved to the United States five years
ago for graduate school. She is a <BR>food fanatic, who loves to experiment with
different flavors.<BR>*/ /*<BR>*/Indian Home Cooking/*, taught by Jaya
Natarajan, 4 – 5:30 p.m., <BR>Saturday, October 18.<BR>*Featured recipes:*
Pakora (Vegetable Fritters), Chole (chick-peas in <BR>gravy) with Vegetable
Pulaav (Indian basmati rice), Mango Milkshakes & <BR>Badaam Burfi (Almond
Cookies).<BR>Instructor Jaya Natarajan loves cooking tasty meals for her family
using <BR>the principles of simplicity, nutrition, speed and creativity. As a
<BR>vegetarian, she also loves to explore meat-free recipes from different
<BR>cultures that use these time-saving and healthy-cooking
principles.<BR><BR>*/Japanese Sushi/*, taught by Lisa Beyeler, 5:30 - 7 p.m.,
Wednesday, <BR>October 22.<BR>*Featured Recipes: */Nigiri-zushi /(hand-formed
sushi)/, Maki-zushi <BR>/(rolled sushi), /Gunkan-maki/ (hand-formed sushi
wrapped with dried <BR>seaweed) and /Inari-zushi/ (stuffed fried
tofu).<BR>Instructor Lisa Beyeler spent her early years in Tokyo and learned the
<BR>art of Japanese cuisine from her mother and the art of eating from her
<BR>father. She now picks up tips and tricks from her brother who is a sushi
<BR>chef in Manhattan.<BR><BR>*/Japanese Home Cooking/*, taught by Lisa Beyeler,
5:30 - 7 p.m., <BR>Wednesday, October 29.<BR>*Featured Recipes:* /Dobin Mushi/
(clear broth), /Chawanmushi/ (savory <BR>egg custard), /Tempura/ (deep-fried
seafood & vegetables) and <BR>/Kushi-dango/ (sweet dumplings).<BR>Instructor
Lisa Beyeler spent her early years in Tokyo and learned the <BR>art of Japanese
cuisine from her mother and the art of eating from her <BR>father.<BR><BR>For
more information, contact Jennifer Whitney, Moscow Food Co-op <BR>Cooking Class
Coordinator at 882-1942 or via email at <BR></FONT><A
href="mailto:jenwhitney@gmail.com"><FONT face="Times New Roman"
size=3>jenwhitney@gmail.com</FONT></A><FONT face="Times New Roman" size=3>
<</FONT><A href="mailto:jenwhitney@gmail.com"><FONT face="Times New Roman"
size=3>mailto:jenwhitney@gmail.com</FONT></A><FONT face="Times New Roman"
size=3>>.</FONT><BR><BR></FONT></DIV></BODY></HTML>