[Vision2020] ethnic cuisine cooking classes

[Bill London]

The Moscow Food Co-op is sponsoring a series of cooking classes this 
fall, featuring the preparation of meats in various ethnic cuisines. 
Each class will include a cooking session with sampling and discussion. 
All classes are held in the kitchen of the Unitarian Universalist Church 
of the Palouse, 420 East Second Street, Moscow, Idaho. The cost is $24 
per class ($21 for Co-op members). Registration is required; register 
with any Co-op cashier at 121 East Fifth Street in downtown Moscow. 
Enrollment is limited to 20 per class.

_Classes:_
*/Bulgarian Cured Meats & Sausages/*, taught by Yanko Kranov, 4 - 5:30 
p.m., Saturday, October 3.
*Featured recipes: *Soudjuk/Nadenitsa (cured/fresh sausage), Starez (Old 
Man-cured stuffed stomach), Karnatche (spiral shaped lamb sausage).
Instructor Yanko Kranov is from Sofia, Bulgaria and works in the 
Department of Physics at the University of Idaho. In his spare time he 
enjoys preparing cured meats, breads, and sweets for his children.
*/ /*
*/Polish Cuisine/*, taught by Witold Ferens, 5:30 - 7 p.m., Wednesday, 
October 14.
*Featured recipes:* European Style Hamburgers, Kopytka (Hooflets) & 
Carrot Salad.
Instructor Witold Ferens, a microbiologist, spends his time writing 
about the wonders of science and in his spare time enjoys classical 
guitar, folk songs and the chemistry of cooking.

*/Middle Eastern Cuisine/*, taught by Rula Awwad-Rafferty, 4 - 5:30 
p.m., Saturday, October 17.
*Featured recipes:* Hummus, Fattoush (spring salad), Qouzie (rice w/ 
chicken & peas), & Eish es-Saraya (cream pudding w/ pistachios).
Instructor Rula Awwad-Rafferty is an associate professor of Landscape 
Architecture and Bioregional Planning and Community Design at the 
University of Idaho. A Palestinian American, she grew up in a culture of 
home cooked meals and fresh foods, made to nourish the body and soul, 
without measuring cups or spoons.

*/Japanese Sushi/*, taught by Lisa Beyeler, 4 - 5:30 p.m., Saturday, 
October 24.
*Featured recipes:* /Nigiri-zushi /(hand-formed sushi)/, Maki-zushi 
/(rolled sushi), /Gunkan-maki/ (hand-formed sushi wrapped w/ dried 
seaweed) & /Inari-zushi/ (stuffed fried tofu).
Instructor Lisa Beyeler spent her early years in Tokyo and learned the 
art of Japanese cuisine from her mother and the art of eating from her 
father. She now picks up tips and tricks from her brother who is a sushi 
chef in Manhattan.

For more information, contact Jennifer Whitney, Moscow Food Co-op 
Cooking Class Coordinator at 882-1942 or via email at 
jenwhitney at gmail.com <mailto:jenwhitney at gmail.com>.
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