Next Stage Arts brings back its cooking series
On Feb. 12, Chocolate celebration, 6 to 9 p.m. Learn all about chocolate, in time for Valentine's Day, including how to melt chocolate, learn the different types of chocolate and when to use each. Menu: chocolate fallen souffle cake; chocolate espresso pots de cream; salted caramels dipped in dark chocolate; Chocolate cups; Hot fudge sauce; fruit dipped in different chocolates; chocolate coated bacon, pretzels, crackers.
On March 19, an evening of Vietnamese cooking and explore this healthy clean cuisine with great flavors. Menu: Fresh spring rolls (filled with veggies, seafood and/or sausage); chicken pho (Vietnamese chicken soup); fried rice with crab and vegetables; stir-fried pork balls with vegetables and noodles; bananas with coconut milk custard.
The class will dine together and wine will be included. The classes are held at Next Stage's recently completely renovated state-of-the art commercial kitchen.
Instructor Linda Stavely has traveled and studied in France, Italy, Mexico, the Middle East and the Caribbean, as well as studying at the Vermont Culinary Center. She has worked with Julia Child when she visited Dublin in the '90s. She is currently writing her first book on her food, travel and catering adventures. Linda helped start the Common Ground restaurant in Brattleboro, started and ran The Portable Feast at the Colony Mill Marketplace in Keene, and has been teaching cooking classes in the Keene area for many years. Her classes are fun and informative.
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