Cooking Classes

Spring 2013 Cooking Class Schedule

Please have your credit card or gift certificate number, and the class date you wish to enroll in ready when you call.  All information regarding the classes is included in the description.  If no menu is listed, then it will not be available until the evening of the class. All classes begin at 6:30 p.m. and last approximately 2.5-3 hours unless otherwise noted.  If you are late, please call us at 360-0765 and we will unlock the door and let you into the class.  Please do not leave voicemail messages for classes; we will NOT reserve spaces via voicemail.  We provide ice water and glasses; you are welcome to bring any beverage of your choice.

All of our cooking classes are observation only

except for the knife skills classes.

All students will receive a 10% storewide discount the night of the class!

Please note our policy regarding payment of classes:

For cancellations, you must call before 6p.m. the Thursday prior to the class in order not to be charged.  We will charge your credit card or redeem your gift certificate at 6pm the Thursday before the class.  If you are signing up friends for the classes, please note that we will charge your card for all the spaces being held under your credit card number.  It is your responsibility, if you do not want your card to be charged for all spaces under your name, for you to have your friends call us with their credit card information.  The international pantry reserves the right to charge your card for spaces reserved under your card number.  (If you need to cancel after the cancellation policy, please call so we can try to fill your space. IF we are able to fill your space, you will receive a store credit for the amount charged to your card or in the amount of your gift certificate that was redeemed.)

*The tables for the classes are set-up by 5pm so if you would like special seating, please come early to reserve your spot(s).

Tuesday, February 12^th  Valentine’s Day Dinner $45- - Executive Chef Ryan Lawson of Cheever’s Catering

Happy Valentine’s Day!  Ryan will demonstrate a delicious meal that won’t leave you too full for dessert, because everyone loves a good dessert!  He will show you how to make a deconstructed chocolate dessert and strawberry pomegranate cannoli!

 Wednesday, February 13^th  Valentine’s Day Dinner GLUTEN FREE $45- - Executive Chef Ryan Lawson  of Cheever’s Catering

This is a repeat of Ryan’s Tuesday Feb. 12 class, but “Gluten Free”.

You are welcome to sign up for both of his classes to learn how to make a delicious gluten free meal. (If you sign up for both classes you will be charged for two classes.)

 Tuesday, February 19^th  Ultimate Italian Pizza $45- Chef Ahmad Farnia of Museum Café

Pizza is not just for casual events. Chef Ahmad will create new & exciting pizzas that can be served for all occasions.

Wednesday, February 20^th Ultimate Italian Pizza$45- Chef Ahmad Farnia of Museum Café

(This class is a repeat of the Tuesday, February 19^th class.)

Monday, February 25^th Pasta! $45- Chef Ryan Parrott, former executive chef of Iguana and Deep Fork Grill restaurants, currently executive chef of Local restaurant, which prides itself on making creative American cuisine using locally sourced &  sustainable ingredients.

Tuesday, February 26^th Pasta! $45- Chef Ryan Parrott, former executive chef of Iguana and Deep Fork Grill restaurants, currently executive chef of Local restaurant, which prides itself on making creative American cuisine using locally sourced &  sustainable ingredients.

(This class is a repeat of the Monday, February 25^th class.)

Monday, March 4^th  Traditional Thai $45- Koi Strickland, chef & owner of Thai Thai, Norman’s newest Thai restaurant

 Join Koi as she teaches you the basics of Thai cooking.  Her authentic dishes as well as her charm will dazzle you! Menu includes: Ka Nom Jeeb (Thai dim sum); Massaman curry with chicken; Garlic stir fry with shrimp & vegetable and a tapioca dessert.

Wednesday, March 6^th The Art of Sushi $45- Matt Joplin, O’Asian Fusion’s Master Sushi Chef

 Matt will demonstrate sushi rolling.  Guests will enjoy fresh, expertly prepared sushi rolls, sashimi (which is raw seafood thinly sliced) and nigiri (which is a type of Japanese dish made with sushi rice and fresh fish. The sushi rice is hand formed into a small clump, and the fish is sliced and pressed on top of it.)

Thursday, March 7^th Hearty Comfort Food $45- Chef Teri Fermo, graduate of the CIA with honors and owner of Bohemia, Moveable Feast Caterers in Tulsa

 Join Tulsa Chef Teri Fermo for a hearty meal for those chilly Spring nights: potato soup with braised and seared garlic, caramelized sherry onion and rosemary parmesan crackers; chopped salad with bacon, Stilton, hard cooked egg, avocado and candied pecans drizzled with aged balsamic vinegar and olive oil; Drambuie braised beef brisket on polenta with pan sauce & ratatouille; and Mommy's angel food cake with coffee icing. The focus of this meal will be development of flavor.

Wednesday, March 13^th Mexican Madness $45- Emilio Salinas, owner of Pepe Delgados

 This is not one of our traditional cooking classes;

his classes are known for their noise level & party atmosphere.

Please note that Emilio does not provide written recipes.

He brings you his favorites from his restaurant on Campus Corner!  If you have been to Emilio’s

classes in the past, you know how much of a fiesta they are!

Tuesday, March  26^th Cookin’ Cajun $45- Chef  Bill Forster previously of Royal Bavarian Restaurant; classically trained French chef & a graduate of a culinary school in Washington, D.C.

 Take a stroll down Bourbon Street as Bill prepares traditional Cajun grillades, shrimp n’ grits followed by King Cake complete with a baby (plastic, not real!)

It will be fabulous. I gha-rawn-tee!

Thursday, March 28^th Cookin’ Cajun $45- Chef Bill Forster previously of Royal Bavarian Restaurant; classically trained French chef & a graduate of a culinary school in Washington, D.C.

(This is a repeat of the Tuesday, March 26^th class.)

Monday, April 1^st Filipino Feast $45- Chef Teri Fermo, graduate of the CIA with honors and owner of Bohemia, Moveable Feast Caterers in Tulsa

 Join Chef Teri Fermo for an Asian fusion meal. Filipino food is not widely available in our neck of the woods, so find out what it's all about: Jasmine Rice; Lumpia (Mommy's veggie, shrimp and pork spring rolls) served with garlic vinegar dipping sauce; Bachoy (pork and ginger broth with garlic and onion); Chicken Adobo (garlic soy glazed chicken); Kare Kare (oxtail stew in peanut butter paprika sauce with green beans and eggplant--also served with a Fear Factor ingredient, "bagoong."

Wednesday, April 3rd Knife Skills Class $45 4PM-6PM- Doug Stadnyck, Representative from Zwilling, J.A. Henckels 

Doug will teach you how to be more efficient in the kitchen by using your cutlery properly.  Each class is limited to 8 students, who will be provided with fruits and vegetables, a cutting board and 5 different style knives. During the class Doug will teach you how to properly handle the cutlery and he will provide individual attention to each student.  This hands-on class is the perfect way to become proficient in the kitchen!  Each class is between an hour and forty-five minutes to two hours long. Chop! chop! because this class will fill quickly!

Note that this class begins at 4pm. Due to space limitations, if you are late to this class, you will not be able to stay for the next class.

Wednesday, April 3rd Knife Skills Class $45 6:30PM-8:30PM- Doug Stadnyck, Representative from Zwilling, J.A. Henckels 

 Doug will teach you how to be more efficient in the kitchen by using your cutlery properly.  Each class is limited to 8 students who will be provided for use during the class with fruits and vegetables, a cutting board and 5 different style knives. Doug will teach you how properly handle the cutlery and he will provide individual attention to each student.  This hands-on class is the perfect way to become proficient in the kitchen!  Each class is between an hour and forty-five minutes to two hours long. Chop! chop! because this class will fill quickly!

Note that this class begins at 6:30pm. 

Tuesday, April 9^th Tuscan Cooking $45- Chef Ahmad Farnia of Museum Café

 Learn the essentials of Tuscan cooking. Tuscan-style cooking evolved from "la cucina povera," or peasant cooking. The cuisine relies on home-grown ingredients, prepared fresh with nothing left to waste.

(This is a repeat of the Tuesday, April 9^th class.)

Wednesday, April 17th Mexican Madness $45- 

Emilio Salinas, owner of Pepe Delgados

(This is a repeat of the Wednesday, March 13th class.)

Monday, April 22^nd  South of the Border $45- Greg England, exclusive i.p. chef

It’s time to head south of the border with Greg.  From marvelous margaritas to robust ranchero sauce & everything in between, you’ll learn a muy bueno menu ideal for your next fiesta!

Tuesday, April 23^rd Derby Days $45- Kris Abbey of Abbey Road Catering

 Celebrate the Kentucky Derby in Oklahoma as Kris prepares cocktail party foods perfect for any occasion! Hats encouraged!  Best hat wins a $10 gift certificate to the i.p.!

Monday, May 6^th Traditional Thai $45- Koi Strickland, chef & owner of Thai Thai, Norman’s newest Thai restaurant

 Join Koi as she teaches you the basics of Thai cooking.  Her authentic dishes as well as her charm will dazzle you!Menu includes: Chicken satay; Larb chicken; Pad Kee Mao with Shrimp; Tom Jude tofu and banana in coconut milk for dessert.

Chef Lyon, is a graduate of The Coach House, who studied & apprenticed under local celebrity chef Kurt Fleishfressor.  She will focus the Brunch menu on fresh, seasonal ingredients to get your body happy, healthy, and summer-ready.

Wednesday, May 15^st Farmer’s Market $45- Chef Ryan Parrott, former executive chef of Iguana and Deep Fork Grill restaurants, currently executive chef of Local restaurant, which prides itself on making creative American cuisine using locally sourced &  sustainable ingredients.

Monday, May 20^th  South of the Border $45- Greg England, exclusive i.p. chef

(This is a repeat of the Monday, April 22^nd class.)

Tuesday, May 21st Farmer’s Market $45- Chef Ryan Parrott, former executive chef of Iguana and Deep Fork Grill restaurants, currently executive chef of Local restaurant, which prides itself on making creative American cuisine using locally sourced &  sustainable ingredients.