February in Paris Wild Mushroom and Spinach Pate. Mushrooms contain substances that help boost the immune system and provide anti-cancer protection. Spinach is full of antioxidants and lutein, good for the eyes. Seared and Marinated Tuna in a Black Olive Vinaigrette, served on Mesclun and Walnut Salad. Tuna is full of Omega 3s to help our hearts and walnuts help to lower cholesterol. Creamy White Bean Soup with Whole Wheat Gruyere Croutons and Basil and Garlic Oil. Beans help to lower cholesterol, scavenge free radicals, moderate insulin resistance. and reduce cancer risk. Mussels in a Garlicky Sauce. Low fat protein with the cancer fighting properties of garlic. Pear and Whole Wheat Crepes in a Blueberry Sauce. Blueberries contain the most health protecting antioxidants of all fresh fruits and vegetables. $75 per person, includes hands on instruction, recipes, dinner, and a never-ending help line! Thursday, February 21, 2008 from 6 to 9 p.m. Enroll Now! Et bien sur, parlez Francais! Menu: Crème de soup d'asperges et rouleaux de crabe Trio des legumes rose: beterave, poireaux et chou fleur Poisson roti aux aromates Carrottes dorees a l'ail, piment fume et cumin Oignons rouges farcis Pommes de terre au safran Claufoutis aux cerises avec la glace de crème fraiche Arrivez a 6 heures de 9 heures pour un repas fantastique! COMING SOON! Totally Tomatoes Class Do you love homegrown heirloom tomatoes? How about picking them warm off the vine? Join Janet to pick sun-warmed tomatoes off the vine at the peak of the season at Draper Farm in San Anselmo. You'll pick the produce, and return to my kitchen to cook and share a bountiful lunch. Here are some of dishes we'll make: Italian Tomato Soup; Tomato, Herb, and Gruyere Tart; Stuffed Tomatoes with Ricotta Basil Filling; Grilled Corn and Arugula Salad with Roasted Tomato and Red Pepper Vinaigrette; and, Upside Down Tomato Cake with Crème Chantilly. Healthy & Seasonal Kids Class An after-school program for kindergarten through 10 years old, to teach them how to work with their parents and make simple, healthy food for family meals, lunches, and after-school snacks. We explore the health benefits of the food, where it comes from, and a bit of cultural history of the recipes. Then we all eat together and try to save some food for their parents! Perfectly Provençal Supper California is blessed with a Mediterranean climate, and much of the produce is the same. Let's celebrate our Indian summer days with these wonderful southern French recipes: Roasted Provençal Chickpeas; Sorrel Vichyssoise; Tomatoes Claufouti with a mesclun salad with a sherry- shallot vinaigrette; Grilled Local Fish with Fennel and Tapenade Sauce; Socca Crepes with Ratatouille Filling; and, Plum Tart Tatin with Lemon Verbena Crème Anglaise. Singles Cooking Class Learn how to have fun and improve your health by dining with your favorite person, yourself! All recipes will include instructions on how to create tomorrow's dinners using today's leftovers. Roasted Vegetable Soup; Whole Wheat and Cornmeal Apple Muffins; Grilled Fennel and Spiced Walnuts with Roasted Red Pepper Vinaigrette served over arugula; Grilled Halibut with Herb Salad and Meyer Lemon & Green Olive Salsa; Spicy Broccoli with Crispy Garlic; Pears Poached in Red Wine with Yogurt and Honey Sauce. $80, includes hand-on instructions, recipes, and a sit down, family style dinner. Marin County Bounty Class Join Janet on a delicious sojourn as you explore our local culinary bounty. West Marin is blessed with many family farms, small producers, and artisanal food makers who have made their home on the coast. You'll cook with shellfish from Hog Island Oyster Company, Star Route Farms, and Draper Farm produce, grass fed beef and dairy products from Straus Family Creamery, Point Reyes Original Blue™, and Cowgirl Creamery. We will use McEvoy Ranch Olive Oil and Big Paws vinegars. Moroccan Cooking Class Compote of Artichoke, Orange, Coriander and Mint; Grated Carrot Salad; Grilled Red and Yellow Peppers and Garlic Salad (with cumin, parsley, vinegar, tomatoes and preserved lemons); Lamb Tagine with Green Olives and Preserved Lemons; Baked Whole Fish with Chermoula Sauce (served over eggplant and tomatoes); Couscous Pilaf with Summer Squash; Beghir (crêpes with honey and strawberries). Italian Light Think you have seen it all when it comes to Italian food? Try Sweet and Sour Roasted Pepper Salad on Italian Greens, Pumpkin and Fennel Soup with Crispy Sage Leaves, Penne with Smoked Salmon and Pepper Vodka, and Ricotta Cheesecake with Strawberries. Take the best raw ingredients with the most intense flavors and combine them in ways that maximize taste while minimizing calories. Spring French Bistro Menu Artichoke and Butter Lettuce Salad with Taragon Vinegar; Galettes of Spring Greens and Goat Cheese; Broiled Herb Marinated Lamb Chops; Spring Vegetable Navarin (an elegant French stew); Barley and Wild Mushroom Pilaf; Cherry Claufoutti. More Spring Bistro Menu Country Spring Soup with Fennel, Fava Beans, Yukon Gold Potatoes, Spring Onion, and Peas; Lemon Roasted Asparagus Salad; Poached Salmon with Herb Sauce; Green Tea Jasmine Rice Pilaf; Artichoke Gratin; Rhubarb and Orange Compote with Homemade Frozen Yogurt. More Spring Bistro Menu Offerte en français Asian Light Salad with Creamy Herb Miso Dressing with Edamame, Salmon in Crisp Rice Paper with Sweet and Spicy Sake Essence, Crisp Asian Broccoli, Curried Carrot Pilaf with Currants, Almonds, and Cilantro, Warm Bananas in Coffee Bean Syrup. Italian Light Offerte en français Cooking for Your Life: Thai Dinner Use those spicy flavors to up the taste and lower the fat as you prepare Hot and Sour Shrimp Soup, Papaya Salad, Grilled Chicken with Red Curry Sauce, Rice Noodles with Tofu, Stir Fried Asparagus, and Mango Sorbet. La Cuisine Provençal Délicieuse et bonne pour la santé, c'est une combinaison agréable! Nous utilisons les ingrédients locaux pour faire le menu. Et, bien sur, nous parlons en français pendant la soirée. LE MENU * Pois Chiches de Provence Poëlés (OR au four) * Velouté de Courgettes à la Verveine * Clafouti de Tomates avec Salade de Mesclun et Vinaigrette d'echalottes et du vin de Xeres * Poisson entier Grillé avec Sauce au fenouil et tapenade * Gateau de Viticulteur, avec raisins frais et huile d'olive Autours de Saveurs de Tomate Si vous aimez les vraies tomates, pleines de gout et sans produits chimiques, venez chez Janet pour faire la cuisine avec les tomates provenant de mes amis de "Draper's farm" a San Anselmo. Et, bien sur, parlez en français pendant la soirée. LE MENU * Soupe a la Tomate Italienne * Tarte aux Tomates, Herbes et Fromage de Gruyère * Salade de Maïs Grillé et Arugula avec Vinaigrette de Tomates et Poivrons Rôti * Poisson Grillé avec Sauce de Romesco * Gateau de Tomates Renversé avec Crème Chantilly