When

Title/Theme

Chef-Instructor

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"Braising: Ragout and Stews"

Braising is the ultimate in heartiness and earthiness, the celebrated cooking method for the year's colder months upcoming. Fill your home with rich aromas and enjoy the pace and relaxation that come from slow cooking. This class will cover, from a multi-cultural perspective, the best ingredients, tools and techniques for satisfying braising - rich and tender, with heady aromas that will fill your home!

"Cambodian Fondue"

Delicious and spectacular, Chau Haun is LOTS of fun - a perfect way of bringing family and friends together to feast on a cold winter's night - and an exotic trump card you'll have tucked up your sleeve when planning your next gathering....

"Gourmet & Gluten-Free!"

We discovered several years ago with the some education and encouragement from a number of earnest guests at The Elephant Walk who were also sufferers of celiac disease and looking for a safe, gourmet meal, The Elephant Walk's Cambodian core menu is already substantially gluten-free! (It certainly doesn't hurt that rice is safe...) With advance planning much of our French menu can be safely adapted as well.

After some gentle prodding from some of our guests who are celiacs, Nadsa took the obvious next step and prepared this Gluten-Free Cooking Class, now a regular part of our "curriculum." - Please join Nadsa as she shares just how easy it is to prepare a rich, exciting, gourmet, gluten-free meal with strong global influences. Just because some traditional pantry staples are off-limits doesn't mean celiacs can't eat just as well as the rest of us!

"The Building Blocks of Cambodian Cuisine, Part 1: The Foundation of Cambodian Cooking"

This class is Part 1 of a series of three classes entitled The Building Blocks of Cambodian Cuisine. Taught in three discrete classes that each stand on their own, the series covers thoroughly the ingredients, techniques and origin of traditional Cambodian cooking. This class will cover: Introduction to Cambodian culinary history and the profound influences of geography, climate, religion and culture - Ingredients, cooking techniques, making a spice paste - Grilling with spice pastes using meats and seafood – with a quick glance at stir frying

"Regional French Cooking: Basque"

Chef Gérard Lopez will take you to the southern Atlantic seacoast and the province of Gascony, perhaps most famous for being home to delicacies such as foie-gras and Armagnac. But there's much more to this rich province on the Spanish border. In part to honor his own father's Spanish heritage and also to indulge his own fascination with this proud Basque sub-culture, Gerard will explore the heady, Spanish-influenced Basque culinary tradition.

"Vegetarian and Vegan Cambodian Cooking"

Cambodian cooking is a versatile, vegetarian delight. In this class Nadsa will share some healthy, tasty vegetarian and vegan recipes that are at once exotic and yet simple enough to include in your everyday repertoire all year 'round!

"The Building Blocks of Cambodian Cuisine, Part 2: Stir-Fry and Steam, with Salads and Pickles"

This class is Part 2 of a series of three classes entitled The Building Blocks of Cambodian Cuisine. Taught in three discrete classes that each stand on their own, the series covers thoroughly the ingredients, techniques and origin of traditional Cambodian cooking. This class will cover: Exploring Chinese influence and striking divergences - Dishes that have strong Chinese influence in techniques and ingredients: stir fries and steamed dishes - Salads, pickles, and dishes featuring dips: authentically Southeast Asian in aspect

"French and Asian Tapas"

Gérard had wanted to teach a tapas class for a long time. But we always discouraged him, arguing that The Elephant Walk is French and Cambodian, not Spanish. Well, the fact that HE is half Spanish – along with a healthy dose of his hot Latin persuasion – finally convinced our sometimes shortsighted “committee” that teaching tapas isn’t so far-fetched after all – not to mention the fact that tapas, or “small plates” menus, are gaining momentum in a wide cultural array of dining rooms in America.

A celebration of Gérard’s Spanish heritage (Gérard is the son of a Spanish father and French mother), this class will explore the pleasure and excitement of meals composed of many small dishes, reflecting his personal heritage, including the influence of The Elephant Walk. Visuals and aromas that seduce, flavors that pop, and an experience that ignites passionate repartee – that’s what tapas is all about.

"The Building Blocks of Cambodian Cuisine, Part 3: Soups and Braises"

This class is Part 3 of a series of three classes entitled The Building Blocks of Cambodian Cuisine. Taught in three discrete classes that each stand on their own, the series covers thoroughly the ingredients, techniques and origin of traditional Cambodian cooking. This class will cover: Exploring Indian influence and subtle divergences - Thicker braises using spice paste of Indian heritage (keing, khar, kroeung), and brothy soups and stews - The unique, earthy depth of Cambodian flavors 

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REDEEM COOKING CLASS GIFT CERTIFICATE

"Cambodian Comfort Food"

In this class Nadsa will share with you just how diverse and satisfying home-style Cambodian cooking can be. Perfect for the cold winter nights, these are the Cambodian dishes Nadsa cooks for herself when she's NOT working - heady and hearty and redolent with exotic spices, these are the dishes that for her "really hit the spot."