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<DIV><FONT face=Arial size=2> Ethnic Cooking Classes </FONT></DIV>
<DIV><FONT face=Arial size=2>Moscow Food Co-op</FONT></DIV>
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<DIV style="FONT: 10pt arial"><BR><BR>It's finally starting to feel like fall
with the days just slipping by and our next 4 What's Cookin'! classes are
right around the corner. In fact, our first class, Korean Homecooking,
starts next Wednesday! We're already preparing the Kimchi... the
following Saturday you can enjoy Indian Homecooking, including mango
milkshakes and an almond cooking dessert. It has also been our good
fortune this fall to find a Japanese chef to teach us authentic sushi on
Wednesday the 22nd and Japanese Homecooking, featuring the tasty mushroom,
<I>Matsutake</I> on Wednesday the 29th. If one of these makes your mouth
water, be sure to sign-up with one of the Co-op's friendly cashiers!
<BR><BR>Register with any cashier at the Moscow Food Co-op --</DIV>
<DIV style="FONT: 10pt arial">Jennifer Whitney<BR>Cooking Class
Coordinator<BR><BR>*****************************************<BR></DIV>
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<P class=MsoNormal><B>Korean Homecooking</B></P>
<P class=MsoNormal><B><U>Featured Recipes:</U></B><U>
<SPAN> </SPAN>Kimchi, Japchae (sweet potato noodles w/ mixed vegetables),
Bulgogi (marinated sliced beef), Shikhae (ginger cinnamon tea).</U></P>
<P class=MsoNormal>In this class, you will learn to cook some staple Korean
foods, such as Japchae and Bulgogi, which are traditional special-event foods
that have become popular everyday dishes.<SPAN> </SPAN>With simple
alterations to the ingredients, Japchae can become a vegan meal, and the sauce
for Bulgogi can also be used in mushroom and/or tofu sautés, making it a
versatile Korean staple. Of course, no Korean menu would be complete without
Kimchi and rice; learn to make both in this traditional cooking class.</P>
<P class=MsoNormal><B>Instructor:</B><SPAN> </SPAN>Joohee Park is a
doctoral student enrolled at the University of Wisconsin - Madison
currently residing in Pullman while writing her dissertation on Theatre for
Young Audiences. A native of Seoul, Korea, she started cooking when
she moved to the US five years ago for graduate school. She is a food fanatic,
who loves to experiment with different flavors. When she is not cooking or
writing, she likes to go grocery shopping.</P>
<P style="MARGIN: 0in 0in 0pt"><B>Date:<SPAN> </SPAN></B>Wednesday,
October 15<SUP>th</SUP><SPAN> </SPAN></P>
<P style="MARGIN: 0in 0in 0pt"><B>Time:<SPAN> </SPAN></B>5:30 pm-7pm</P>
<P style="MARGIN: 0in 0in 0pt"><B>Place:<SPAN> </SPAN></B>UU Church's
basement</P>
<P
style="MARGIN: 0in 0in 0pt"><SPAN>
</SPAN>420 E. 2<SUP>nd</SUP> St., Moscow</P>
<P class=MsoNormal><B>Cost:<SPAN> </SPAN></B>$21; register w/ any Co-op
cashier<B> </B></P>
<P class=MsoNormal><B></B> </P>
<P class=MsoNormal><B>Indian Homecooking</B></P>
<P class=MsoNormal><B><U>Featured Recipes:</U></B><U><SPAN>
</SPAN>Pakora (Vegetable Fritters), Chole (chick-peas in gravy) w/ Vegetable
Pulaav (Indian basmati rice), Mango Milkshakes & Badaam Burfi (Almond
Cookies).</U></P>
<P class=MsoNormal>Learn about some of India's popular and savory dishes that
are also quick and easy to prepare!<SPAN> </SPAN>While sipping a tasty
mango milkshake, you'll sample authentic vegetarian recipes that use simple
Indian spices and common vegetables available in most grocery stores followed
by a traditional Indian dessert.</P>
<P class=MsoNormal><B>Instructor:</B> Jaya Natarajan loves cooking tasty meals
for her family using the principles of simplicity, nutrition, speed and
creativity.<SPAN> </SPAN>As a vegetarian, she also loves to explore
meat-free recipes from different cultures that use these time-saving and
healthy cooking principles.<SPAN> </SPAN></P>
<P style="MARGIN: 0in 0in 0pt"><B>Date:<SPAN> </SPAN></B>Saturday,
October 18<SUP>th</SUP><SPAN> </SPAN></P>
<P style="MARGIN: 0in 0in 0pt"><B>Time:<SPAN> </SPAN></B>4 pm-5:30
pm</P>
<P style="MARGIN: 0in 0in 0pt"><B>Place:<SPAN> </SPAN></B>UU Church's
basement</P>
<P
style="MARGIN: 0in 0in 0pt"><SPAN>
</SPAN>420 E. 2<SUP>nd</SUP> St., Moscow</P>
<P style="MARGIN: 0in 0in 0pt"><B>Cost:<SPAN> </SPAN></B>$21; register
w/ any Co-op cashier</P>
<P class=MsoNormal> </P>
<P class=MsoNormal><B>Japanese Sushi </B></P>
<P class=MsoNormal><B><U>Featured Recipes:<SPAN>
</SPAN></U></B><I><U>Nigiri-zushi </U></I><U>(hand-formed sushi)<I>,
Maki-zushi </I>(rolled sushi), <I>Gunkan-maki</I> (hand-formed sushi wrapped
w/ dried seaweed) & <I>Inari-zushi</I> (stuffed fried tofu).</U></P>
<P class=MsoNormal>Impress friends and family with your mastery of sushi
etiquette in this interactive and fun-spirited Japanese sushi
class.<SPAN> </SPAN>We invite you to sample <I>mecha </I>(premium green
tea) while you learn to make four types of traditional Japanese
sushi.<SPAN> </SPAN>This class will provide you with a foundational
understanding of sushi preparation so that you can create a myriad of sushi
combinations at home.<SPAN> </SPAN>You might enter this class a
<I>gai-jin</I> (foreigner), but you will leave a <I>nihon-jin</I>
(Japanese).</P>
<P class=MsoNormal><B>Instructor:</B><SPAN> </SPAN>According to her
family and friends, Lisa Beyeler is a sushi snob.<SPAN> </SPAN>She spent
her early years in Tokyo and learned the art of Japanese cuisine from her
mother and the art of eating from her father.<SPAN> </SPAN>She now picks
up tips and tricks from her brother who is a sushi chef in
Manhattan.<SPAN> </SPAN>Lisa is pursuing graduate studies at New Saint
Andrews College.</P>
<P style="MARGIN: 0in 0in 0pt"><B>Date:<SPAN> </SPAN></B>Wednesday,
October 22<SUP>nd</SUP> </P>
<P style="MARGIN: 0in 0in 0pt"><B>Time:<SPAN> </SPAN></B>5:30 pm-7pm</P>
<P style="MARGIN: 0in 0in 0pt"><B>Place:<SPAN> </SPAN></B>UU Church's
basement</P>
<P
style="MARGIN: 0in 0in 0pt"><SPAN>
</SPAN>420 E. 2<SUP>nd</SUP> St., Moscow</P>
<P style="MARGIN: 0in 0in 0pt"><B>Cost:<SPAN> </SPAN></B>$21; register
w/ any Co-op cashier</P>
<P class=MsoNormal> </P>
<P class=MsoNormal><B>Japanese Homecooking</B></P>
<P class=MsoNormal><B><U>Featured Recipes:</U></B><U><SPAN>
</SPAN><I>Dobin Mushi</I> (clear broth), <I>Chawanmushi</I> (savory egg
custard), <I>Tempura</I> (deep-fried seafood & vegetables)
& <I>Kushi-dango</I> (sweet dumplings).<B></B></U></P>
<P class=MsoNormal><I>Katei-ryori</I> (Japanese homecooking) has a
long-standing tradition of being passed from grandmother, mother, to daughter.
Essential to this tradition is the preparation of meals that reflect the
seasons, which, in turn, dictate the food to be served as well as its
presentation.<SPAN> </SPAN>In this class you will learn to prepare a
traditional autumn meal featuring <I>Matsutake</I> mushrooms, a much
sought-after fall delicacy in Japan. We will discuss cooking materials
and utensils, ingredients and seasonings, preparation techniques as well as
how these meals are to be served and eaten. This class is for anyone
that appreciates<BR>Japanese culture or wishes to enjoy authentic Japanese
meals.<BR><B>Instructor:</B><SPAN> </SPAN>Lisa Beyeler</P>
<P style="MARGIN: 0in 0in 0pt"><B>Date:<SPAN> </SPAN></B>Wednesday,
October 29<SUP>th</SUP><SPAN> </SPAN></P>
<P style="MARGIN: 0in 0in 0pt"><B>Time:<SPAN> </SPAN></B>5:30 pm-7pm</P>
<P style="MARGIN: 0in 0in 0pt"><B>Place:<SPAN> </SPAN></B>UU Church's
basement</P>
<P
style="MARGIN: 0in 0in 0pt"><SPAN>
</SPAN>420 E. 2<SUP>nd</SUP> St., Moscow</P><B><SPAN
style="FONT-SIZE: 12pt; FONT-FAMILY: 'Times New Roman'">Cost:<SPAN>
</SPAN></SPAN></B><SPAN
style="FONT-SIZE: 12pt; FONT-FAMILY: 'Times New Roman'">$21; register w/ any
Co-op
cashier</SPAN><BR>**********************************************************************************************************************************************************<BR><BR></DIV></BLOCKQUOTE></BODY></HTML>