#65539 Hands notch kick yearit upathis your for Super Party! Bowl ice Dips;, Veggie FlatbreadsChili;’ Greatof and, CauliflowerSpicy Can Poppers; ‘’Betterthe Than modern twist: -day game favoritesclassic a with making thein play team is yourand Whether brew.small bites night of Bearded Wonder’, a ‘Theaka forNoble, Alum, Matt Join Maggieand Trumer Brewer Pils and NVCS Maggie and Brewer Matt Play Saturday, January25 January Don’t miss the chance to chance the miss Pilsner. Don’t Trumer-cold off Pairings -off -on

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Rib Mania Rib Mania Thursday, January 30 Hands dishes that you can add to your repertoire. Mustard and White Wine will be the new one-pot DijonShallots and Mushrooms,with Chicken in Prunes,Braised BelgianApricots BeerBeef and with Lemons, FavaBeans and SwissChard, Pork Stew Spring Artichokes,Vegetable withStewMeyer TunisianChickpeas, Meatballs Spinach and with Grapes, BraisedGreen Quail and . great complete a tosalad, simple a flavors;worldadd we’ll to contemporary and from the flavors to of home classics perfect “stew”from the make techniques to entertaining. In this class we will focus on for two,largeforeven four or a group for Winter the perfectis fortime one-pot …perfect Chef BarbaraAlexander #65526 Hands grill! recipes that willyouhave dusting off yoursummer condiments willyouleave with oflots great new relishes great sides, some salads, and Along with backyards!own our in right here Asia to America and Glazesvariety ona Ribs that span of from Latin Finishing Spice Sauces, Shakes, and MopRubs, Chef Adam will guide through you a varietyof Dry yourrepertoire. to spice some and add recipes rib summer flavor! It's to time break awayfrom your old little a thanwinter withmonotony theof break up Valley can wegrill year round andwhatbetter wayto blues those winterawayGrill BusbyChef Adam #65519 – Pot” “One Tuesday, January 28

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Thursday, February 20 Thursday, February 27 Tuesday, March 4 “Pop- Up ” Modern French Bistro Blademaster II – You Know You’re Ready Dungeness Crab Mania! Chefs Barbara Alexander and Adam Busby Chef Adam Busby Chef Barbara Alexander This Pop-Up Restaurant is the perfect class for Perhaps you’ve taken the original Blademaster or Yes it is Dungeness Crab Season in the Bay Area, all you enthusiasts --part demonstration-- maybe you didn't, but you've been as an avid and a great time to learn new recipes for one of the part reality cooking show, you will be in the home chef for some time and wondering what the most famous delicacies of our coastline. Join Chef midst of 2 chefs cooking together to serve you a next step would be....the time has come to take your Barbara for an evening of fun, simple and 6- course dinner and reveal their secrets for skills to the next level and introduce you to “entertaining-friendly” crab recipes. Look forward to simple entertaining. You will receive all recipes Blademaster 2. This class is suitable for all levels and Wok-Fried Chili Crab, Spaghetti with Warm Crab and and may be invited to join in the plating, or stir Chef Adam will pace the class so that everyone can Meyer Lemon Crème Fraîche, Roasted Garlic Crab, the sauce! If you are looking for a fun Valentine follow along and get concentrated knife skill practice Twice Baked Crab and Gruyere Soufflé and an Gift Idea, this just might be it! You will share an and supervision. aromatic Thai Crab and Coconut Salad. Register evening with fellow foodies; , tasting wines In this class we turn our attention to some of the finer early for this sure fire sell out class and bring your and watching 2 chefs prepare a modern nuances of knife control: accurate small dice, the appetites for this delicious, hands-on crab-fest! California using only the freshest, farm- elusive brunoise, the oblique cut, perfect julienne, Hands-on grown, seasonal ingredients with a very modern turned zucchini, and chiffonade. This is a great #65520 6:00pm - 9:30pm $85 twist!! Tonight’s menu is a “hats off” to the class for those interested in progressing their knife Classic French Culinary training of both chefs, handling skills and learning a more professional and with a very modern twist!! safe approach to knife handling. Come learn with the Thursday, March 6 Tonight’s Pop Up is meant to chase those February Master, the "Blade Master", for this fun-packed Royal Thai blues away. Come and have a delicious 6 course evening that's sure to take your skills up a notch! Chef Achira Sajjattanawat menu of comforting, and oh-so-French-Bistro . Hands-on Living in the Napa Valley our love of Thai food is Some fun kitchen stories, great food and #65536 6:00pm - 9:30pm $75 unfortunately met with very few options for dining. We conversation might just be the best cure for those are thrilled to have secured Achira, an alumnus of the

February doldrums. Cooking School with his amazing knowledge of Thai Cuisine to take you on a culinary journey through the Tonight’s menu: March streets of Bangkok and beyond. Tonight’s menu will Amuse include: Mieng Kham (Crispy Shredded Coconut on Truffled New Season Organic Asparagus Saturday, March 1 Kale Leaf); Sakoo Sai Moo (Thai Pork and Peanut Perfect Buttercream Cake Decorating Dumpling); Green Papaya Salad; Mango Salad; House Smoked Sablefish with Celeriac Puree and Pastry Chef Penelope Jane Orsini Bankok Green Curry; Classic Street Pad Thai; Mock Fumet Vin Rouge Always wanted to learn how to make a perfect Pomegranate. buttercream cake? This class will teach the basics Hands-on Duck Confit in a crisp Potato Crust with Warm Lentil of how to make a perfect structured cake with #65554 6:00pm-9:30pm $75 and Goat Cheese Ragout yummy fillings and different ways to decorate. Your cake will look professionally finished when you have Baby Gem Lettuce with Moutarde Monte, Apple learned the basics of how to hold a piping bag and Saturday, March 8 Wood Bacon and Butter Croutons use it, have smooth edges to your cake and learn Kids in the Kitchen – Teen Blademaster – New! different ways to decorate a cake. Chef Maggie Chutz Profiteroles with Gianduja Ice Cream, Bitter Hands-on This class is for your eager young chef who has Chocolate Sauce and Fleur de Sel-Hazelnut #65546 10:30am-2:00pm $75 passion but could use some practice with the chef's Caramel favorite tool, the knife. Build competence and Demo & Dinner confidence during this hands-on introduction to the #65516 6:00pm - 9:30pm $100 Refund Policy backbone of all cooking. Basic knife skills such as Requests for a refund on a fee-based class not cancelled by

the college must be made at least five (5) consecutive how to hold the knife correctly, positioning and knife working days prior to the beginning of the class. No refunds safety as well as slicing, dicing, chopping and more can be made on request made after that date. A $5 per will be covered in this 2 hour, hands-on class. person processing fee will be retained on all refunds unless #65540 12:00 - 2:00pm $60 the class is cancelled or meeting times are changed by the college.

Monday, March 10 Cooking Al Forno Saturday, March 15 Monday, March 24 Chef Chef Dominic Orsini Everyday Japanese Home Cooking – New! Mexican It’s time to fire up your wood oven from its winter Chef Ken Woytisek Chef Lui Hussong hibernation. Time to move on from only making pizza Join Chef Ken—who spends almost half his year in Ensenada is home to the famous Hussong Bar where in your home-wood oven. In tonight’s class, Chef Asia--for a brand new class in simple Japanese home they invented the Margarita! Chef Lui will not only Dominic Orsini will show you a variety of spring cooking. A brief description of the readily available show you how to make the original, but will guide you recipes that teach you how to roast and grill in your ingredients will get us started then on to making our through the wonderful street food that Ensenada is wood oven at home. We will also make pasta and favourite Japanese specialties such as: Miso Soup, known for! All those tempting little stalls lining the some gelato. This class in not just limited to the wood Chawan Mushi, Chicken Karaage, Okonomiyaki, streets---well frequented by the locals—is where we oven. If you don’t own a wood oven there is no need Yakisoba and Miso Marinated Cod. All Chef Ken’s base the food that we will be doing tonight. We’ll use to worry, all of these recipes are versatile enough to recipes are simple to prepare and delicious to eat. fresh and delicious ingredients to make scrumptious recreate in your home kitchen ovens as well. Register for this brand new class and add exciting Baja street food: Tacos de Birria y su Jugo (Spiced Tonight’s Menu: new recipes to your repertoire for everyday or a Braised Beef Tacos with Consommé) Tostadas de Ceviche de Pescado y Camaron (Shrimp and Fish Wine-Barrel-Plank Salmon – Avocado Vinaigrette unique dinner party! Ceviche Tostadas), Tortas de Carne Asada (Grilled Roasted Fennel, Carrots, Radishes and Citrus Hands -on Beef Sandwich), the world’s best fish tacos-- Phenix #65551 10:30 am – 2:00pm $75 Crispy Fried Mahi-Mahi Tacos, Seafood Soup, Spaghetti Alla Chitarra Smoked Marlin Tostadas with Cheese, Puerco al Lamb Meatballs, Olives, Feta, and Spinach Saturday, March 22 Pastor seasoned with Achiote and Lime, Famous Croissants! Hussong Salsa, Tomatillo Salsa, Pickled Onions, to Wood Grilled Quail – Orange-Ginger Lacquer Pastry Chef Krista Garcia name but a few! Bring an appetite and roll up your Over Faro Salad with Squash and Dried Cherries One of the rarest and most satisfying finds at a sleeves for this one! bakeshop has got to be the perfectly made Roasted Baby-Beet Salad – Smoked Pistachio Croissant: crispy and golden on the outside, tender #65553 6:00pm – 9:30pm $75 Vinaigrette and buttery in the center. The process of creating this exquisite croissant is both mysterious and a little Roasted Artichokes – Meyer Lemon & Garlic daunting – come to this brand new class offered by Chef and Pastry Chef Krista Garcia and discover the Garden Carrot Cake & Cinnamon Gelato secrets that make this incredible pastry delicious and April Candied Walnuts, Cream Cheese Mousse, Golden do-able. Each participant will be making their own Raisins and Cinnamon Gelato dough to take home with them, shaping and baking Tuesday, April 8 Hands-on dough made in class. At the end of class we will Indian Plate #65548 6:00pm - 9:30pm $85 enjoy plain Croissants (for the purists!) true French Chef Barbara Alexander Frangipane Croissant, and Ham and Cheese Come and join Chef Barbara on a foray into one of

Croissants. her favorite —that of the rich spiced cuisine of Wednesday, March 12 Hands-on the Indian continent. The “Thali” is a one person plate Mangia Pasta! #65542 10:30am – 2:00pm $75 with rice pilaf as the core and many small bowls Chef Kim Wiss containing a wide range of curries, samosa pastries, Fresh or dried there are a few rules to follow when chutneys, yogurt sauces, and breads and can be both preparing pasta for a delicious culinary experience. vegetarian and non-vegetarian. In this class we will Students will use both fresh and dried pasta during create a wonderful array of these items along with a their journey toward a better understanding of when to discussion of the wide variety of spices used in this use dried versus fresh and what type of sauce is a cuisine and end the evening with a traditional Thali perfect pairing for each type of pasta. Students will meal, Lassi. prepare pastas such as Penne Rigate with Pancetta Hands-on and Spicy Peppers, Vegetarian Stuffed Pasta Shells #665525 6:00pm - 9:30pm $75 in a Fragrant Sauce for a delicious one pot wonder, Maltagliati with Heirloom Tomato and Basil, Carbonara with Tagliatelle, a 200 year old Tuscan Gnudi and Passatelli served in a rich chicken broth. Hands-on #65549 6:00pm – 9:30 pm $75

Wednesday, April 9 Saturday, April 12 Saturday, April 19 Hey Cupcake!! Asian Street Food Kids in the Kitchen – Bake Shop! Chef Krista Garcia Chef Ken Woytisek Chef Maggie Chutz Back by Popular Demand!! Join in on this all new Back by popular demand is this class on Asian Street Love a fresh-baked scone at home? Why not let your and exciting class with Chef Krista Garcia who will Food! Throughout Southeast Asia, stands and little kids bake them? This fun Saturday class will teach dazzle you with an array of scrumptious cupcakes. sidewalk cafes line the streets and it is in these your young baker how to move on from the chocolate These creations “take the cake”—their unique flavors streets crowded with throngs of vendors that you will chip cookie into treats. In this morning and decorations make them perfect gifts, served as find some of the best food in all of Asia. From the baking intensive we will produce Blueberry Scones, elegant or in place of traditional special streets of Saigon, you will savor the popular “Sizzling Cinnamon Rolls and Coffee Cake Muffins and blend occasion cakes for parties and celebrations. Crepe” and refreshing and delicate Salad Rolls. We a Healthy Smoothie while we wait for everything to Cupcakes are “IN”—come and see why this rage is will also try Grilled Shrimp on Sugarcane and Scallop bake. Save room for a delicious treat at parent pick- sweeping through the pastry of America and Toasts from Shanghai, and Thai Stuffed Chicken up! beyond. In this fun and easy to replicate class, Chef Wings as well as street foods from Chef Ken’s latest #65541 10:00am – 12:00pm $60 Krista will share the secrets of her favorites: trips to Singapore and Taiwan. “Cappuccino” Cupcake, Lemon Cloud Cupcakes with #65552 10:30am – 2:00pm $75 Lemon Curd, “Hostess with the Mostest”—Double May

Chocolate with Vanilla Cream Filling, Whipped Cream Thursday, May 1 Vanilla Bean Cupcake with Raspberry Filling and Tuesday, April 15 Just Say No to Feedlot Meat! Rose Petal Butter cream. The class will learn creative Simple Rustic Desserts for Entertaining Be Your Own Butcher and Stock Your Freezer fillings, frostings and decorations for the cupcakes, Pastry Chef Penelope Jane Orsini Chef Adam Busby taking home a sample box of their work. Register It is always hard to host a party let alone make all the Have you read the Omnivore’s Dilemma, watched early for this sure fire sell out! Hands-on food look tasty and pretty at the same time. This Food Inc. or are just plain sick of the way we are #65543 6:00pm - 9:30pm $75 class will teach how to plate desserts for your dinner raising livestock in this country? Do you shudder at guests and look great. This class will teach basic grocery store prices, and wonder where you can buy plating and what the key elements are in a plated quality, natural, pasture raised meat that actually is . You will learn how to make Olive Oil cake raised by a farmer rather with your health and well- with seasonal fruit, whipped crème fraiche and a being in mind? Well, this class is for you. Spend the Thursday, April 10 drizzle of balsamic. You will also learn how to make a evening with Chef Adam and not only learn the basic How Chefs Fish lemon poppyseed scone with a mascarpone filling butchery skills to break down pork, lamb and beef, but Chef Adam Busby served with a vanilla blueberry ice cream. A new and exciting class from Master Chef Adam go home with a cooler full of high quality, naturally Hands-on Busby; this time he is giving a lesson in sustainable raised, hormone and antibiotic free meat. At the Napa #65547 6:00pm – 9:30pm $75 fish butchery and cookery. Chef Adam will spend this Valley Cooking School we source only the finest evening showing you special chef’s techniques that quality meat from our suppliers Preferred Meats and Del Monte Meat, who supply Michelin quality are used exclusively in high end to get the Wednesday, April 16 restaurants in the Bay Area. Tonight you will butcher fish tasting so good. Choosing the right fish and What’s in your Veggie Box? a rack of Beeler Farms Natural Pork into delicious seafood for the right cooking method; tonight’s skills Chef Kim Wiss bone in and boneless chops, French of Martin will include, Stove Top Smoking, Crispy Skin, Potato Ever wonder what to do with all that zucchini you Emigh’s Dixon pasture raised Lamb into chops, grind Crusted, Pan Roasted and Aromatically Steamed and have growing in your backyard? Or what to do with 4 pounds of lamb shoulder for awesome lamb will broaden your repertoire for fish cookery. Sign up Kale—one of the most nutritious greens available to burgers, cut tasty steaks from Storm Hill and Niman early for this much requested Fish Cookery class. culinarians? Join this hands-on class as we prepare Ranch ½ Rib Eye (6+pounds), and ½ New York Strip Hands-on international dishes using such vegetables as fennel, (5+ pounds) as well as grind 5# house-aged natural #65537 6:00pm – 9:30pm $75 chard, kale and zucchini, radishes, tomatoes, squash chuck for burgers. Here’s the kicker....you get to take and sweet potatoes. Peppers, potatoes and lentils will it all home with you! All fresh, premium farm raised also play a starring role. No meat in this class—it is meats, cut and packaged for your freezer. You’ll go all vegetables all evening long. Each student will home with over $450.00 of custom cut meats---the leave with a repertoire of recipes destined to create class is essentially FREE. We’ll finish the evening healthier family meals. with a light . Make sure to bring something to Hands-on carry all your meat home—a cooler is a great idea! #65550 6:00pm - 9:30pm $75 Hands-on #65535 6:00pm – 9:30pm $495

Saturday, March 8 Wednesday, April 16 JANUARY Teen Blademasters What’s in you Veggie Box? Chef Maggie Chutz Chef Kim Wiss Saturday, January 25 Play-off Pairings Monday, March 10 Saturday, April 19 Chef Maggie & Brewer Matt from Trumer Pilsner Cooking Al Forno Kid’s Bake Shop Chef Dominic Orsini Chef Maggie Chutz Tuesday, January 28 “One Pot” Chef’s Slow Cooked Meals Wednesday, March 12 Chef Barbara Alexander Mangia Pasta! Chef Kim Wiss MAY Thursday, January 30 Saturday, March 15 Rib Mania! Thursday, May 1 Everyday Japanese Home Cooking Chef Adam Busby Just Say No to Feedlot Meat! Chef Ken Woytisek Butchery with a Master Chef Chef Adam Busby Saturday, March 22

Croissants! FEBRUARY Pastry Chef Krista Garcia Saturday, February 1 Kids in the Kitchen – Confections for Valentines Pastry Chef Penelope Jane Orsini Monday, March 24

Mexican Street Food Saturday, February 8 Chef Lui Hussong NVCS All Things Chocolate! Pastry Chef Stephen Durfee Student APRIL Restaurant Thursday, February 20 “Pop-Up Restaurant” Modern French Bistro Tuesday, April 8 Chefs Barbara Alexander and Adam Busby Indian Thali Plate Student Spring Luncheon Chef Barbara Alexander 8 Course Tasting Menu Thursday, February 27 from our Blademaster II – You Know You’re Ready Wednesday, April 9 Sustainable Kitchen Chef Adam Busby Hey Cupcake! Local Wines Pastry Chef Krista Garcia $40.00 Thursday, April 10 MARCH How Chefs Cook Fish May 6 – 23, 2013 Saturday, March 1 Chef Adam Busby Tuesday– Friday Perfect Buttercream Cake Decorating 12 or 12:20 seatings Pastry Chef Penelope Jane Orsini Saturday, April 12 Asian Street Food Tuesday, March 4 Chef Ken Woytisek Napa Valley College, Dungeness Crab Mania!! Upper Valley Campus Chef Barbara Alexander Tuesday, April 15 Simple Rustic Desserts for Entertaining Call for reservations Pastry Chef Penelope Jane Orsini nd Thursday, March 6 Tuesday, April 22

Royal Thai Cuisine 9 am- 4 pm Chef Achira Sajjatanawat Visit our website for upcoming events Taken on “first call” basis napavalleycookingschool.org (707) 967-2903

OUR DISTINGUISHED CHEFS

CHEF BARBARA ALEXANDER CHEF ADAM BUSBY, CMC PASTRY CHEF STEPHEN DURFEE NAPA VALLEY COOKING SCHOOL EXECUTIVE CHEF GUEST INSTRUCTOR NAPA VALLEY COOKING SCHOOL CHEF INSTRUCTOR CIA Executive Chef of the Napa Valley Cooking School, comes Certified Master Chef, launched into his long culinary career is currently working as a Pastry Chef Instructor at the acclaimed from a long background of restaurants and Cooking Schools. in the revered kitchens of Michelin Star Restaurant Des Culinary Institute of America at Greystone. Prior to his teaching She has headed the culinary programs at the Napa Valley Gourmets in Dijon, Burgundy and Jacques Cagna in Paris. engagement, Stephen Durfee worked for over five years at The Cooking School for the last 10 years, expanding the culinary After working with some of France’s top chefs he returned to French Laundry in Yountville, CA, rotating through the various offerings considerably and is most proud of the wonderful his native Canada to open his own award winning and kitchen stations and eventually becoming pastry chef of the variety of culinary experts that make up the faculty of the internationally acclaimed restaurant, Star Anise. Chef Adam popular restaurant. He won the 1998 James Beard Award for Food Enthusiast Program. Prior to her directorship at the spent 8 years as Director of Education and Executive Chef of “Pastry Chef of the Year” and was named one of the “10 Best Napa Valley Cooking School, Chef Barbara was an the talented team of instructors at the Culinary Institute of Pastry Chefs in America” in 1999 by Pastry Art & Design. Other instructor at the Culinary Institute of America at Greystone, America at Greystone. In January 2004 Chef Adam received professional experience includes working as pastry chef of the and instructed for five years at the acclaimed Dubrulle the honor of Certified Master Chef…one of only 61 in Wheatleigh Hotel in Lenox, MA, and as a pastry instructor at Culinary Institute of Canada, after returning from a seven- America! Peter Kump’s New York Cooking School, where he earned his year stint in award winning hotels and restaurants in Certificate in Pastry/Baking in 1991. Chef Durfee has also Australia and England. CHEF KEN WOYTISEK travelled and worked in France, during which time he CHEF INSTRUCTOR CIA apprenticed at restaurants in Paris and Chambery. CHEF MAGGIE CHUTZ Chef Ken has been a professional cook and chef for the last NAPA VALLEY COOKING SCHOOL INSTRUCTOR twenty years. He has worked in many well-known Bay Area PASTRY CHEF KRISTA GARCIA Maggie, a Pennsylvania native, came to NVCS with a duel restaurants during his career, such as Zuni Cafe, Square One, THE FRENCH LAUNDRY background in marketing and sustainable agriculture. She China Moon Cafe, and Campton Place Hotel. Currently, he is a Chef Garcia is a California native and alumni of the second graduated from Napa Valley Cooking School at the top of her Chef Instructor at the Culinary Institute of America at class at Napa Valley Cooking School (1997). Chef Garcia class as the Valedictorian and the recipient of the Belle Rhodes Greystone where he teaches both Mediterranean and Asian received her Bachelor of Arts in English Literature writing her Scholarship and is currently an Assistant Chef Instructor in the Cuisines having traveled extensively in those regions of the thesis on the symbolism of food in literature. While attending Professional Culinary Program. Maggie is our resident “Kids in world. culinary school, she wrote a monthly food column for the St. the Kitchen Chef”, and we are lucky to have secured her to CHEF KIM WISS Helena Star entitled, “The Inquisitive Palate: A Monthly share her passion for educating young people and adults about Exploration of Food and Lore in the Napa Valley.” as well as ANTINORI NAPA VALLEY WINE ESTATE the total food cycle from seed to plate. A 30 year veteran in the food and wine industry, Chef Kim was heading the pastry department at the famed Catahoula. A born and raised in New Orleans. She is a graduate of the move to Seattle in 1998, Chef worked as Pastry Chef at the CHEF ACHIRA SAJJATANAWAT University of New Orleans, where she earned a Bachelor of renowned French restaurant, Campagne. Although she AUBERGE DU SOLEIL Science in Hotel, Restaurant and Tourism Management, then thoroughly enjoyed her experiences in the Pacific Northwest, she was eager to return to wine country. Chef Garcia has was born in Bangkok, Thailand and spent many years cooking went on to graduate from the Napa Valley Cooking School taught professional students and food enthusiasts at Santa traditional Thai food with his family. When Achira decided that where she graduated with honors and as Valedictorian of her Rosa Junior College, Sur la Table, and at the Napa Valley he wanted to pursue a culinary career he attended the class. After graduation, she set her sights on Florence, Italy, Cooking School. Currently, Chef Krista is part of the talented professional Thai Culinary program at Dusit Thani College. where she learned traditional Tuscan cuisine under the team of pastry chefs at the French Laundry. Upon graduation he secured a job at the prestigious Dusit tutelage of Chef Luciano Ghinassi at the world-renowned Buca Thani Hotel, where he trained under Thai master chef Surasak Lapi. Kim returned to Napa Valley as Culinary Director and Kongsawat, perfecting the ancient craft of Thai Royal Cuisine. Business Manager for Antinori Family’s Antica Napa Valley PASTRY CHEF PENELOPE JANE ORSINI Achira moved to the Napa Valley to attend the Napa Valley wine estate, representing the Antinori Family as guest chef at FREELANCE PASTRY CHEF Cooking School to further enhance his career. Currently, such restaurants as Procacci in Tuscany, Castello della Sala in Chef Penelope is a freelance pastry chef here in the Napa Achira is part of the talented kitchen team at The Auberge du Orvieto and Peppoli at Pebble Beach. She also teaches both Valley. She has been baking professionally for over 12 years Soliel. It is Achira’s dream to open a California-Thai Tuscan and Southern Cuisine to professional wine trade and received her training at The Culinary Institute of America, Restaurant and we sure hope he chooses to do it here! students and food enthusiasts. St. Helena. Her industry experience started in Napa Valley and CHEF DOMINIC ORSINI CHEF LUDWIG HUSSONG later took to New York City. In the kitchens of Grammercy , The River Cafe and the renowned St Regis Hotel, she SILVER OAK WINERY EXECUTIVE CHEF ADJUNCT INSTRUCTOR developed her skills and refined her style. She had a wedding is currently the Winery Chef at Silver Oak Cellars. Dominic’s Chef Lui is an alumni of the Napa Valley Cooking School, who cake business for several years, Penelope Jane Designer talent and skills have been honed in the Kitchens of New York works as an adjunct Chef Instructor. He resides in Ensenada, Cakes & Truffles. Penelope is passionate about using only all City, Sonoma County and the Napa Valley. A graduate of the Mexico where he runs Cirio a private catering company. In natural ingredients at their peak of the season quality. Her Culinary Institute of America in Hyde Park, Dominic’s focus at addition, he works as an owner/winemaker in the award cake work has been in Martha Stewart’s Weddings Magazine, Silver Oak is to create and recipes that “let the wine winning San Rafael winery in the Ojos Negros Valley, and as Wine Country Weddings Magazine, weddingchicks.com, shine.” Orchestrating many events each month ranging from an owner/manager of the famous Hussong Bar in Ensenada as BorrowedAndBlue.com, and Stylemepretty.com for two to receptions for 200, Dominic describes his well as the busy Ojos Negros Wine Bar. Lui’s family—a blend Penelope likes to teach pastry students to always have fun and style as “garden soulful”. Chef Orsini has passed the of Lebanese, German and Mexican—has created in him a love relax when making desserts. “Don’t stress or worry about Introductory Sommelier Course of the Court of Master of food and wine and he brings his expertise to the Napa Valley making a mistake…” If you make an error or up, don’t Sommeliers and currently resides in Napa. Cooking School. worry, “…everything can be fixed.”

NAME: LAST______FIRST______MI:_____

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MALE ______FEMALE ______TERM: ___SPRING ___SUMMER ___FALL 20___

Have you lived continuously in California for ONE YEAR prior to the first day of classes? □ Yes □ No Date Moved to California______

If no, will you be living in California during the period of attendance in the class(es) you are enrolling in today? □ Yes □ No

ENROLLMENT FORM 2900 2900 - REGISTRATION # CLASS NAME START DATE/TIME FEES FOOD ENTHUSIAST ENROLLMENT APPLICATION

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1088 CollegeAvenue St. Helena, California 94574 967 (707) CALL: PLEASE BY A PHONE, CLASS FOR REGISTER TO FAX: (707) 967 - FAX: (707) AUTHORIZED SIGNATURE: ______

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SPRING 2014