Chef-Instructor Renee Marton wrote the just-published and comprehensive "Rice: A Global History." Now she'll teach you everything you ever wanted to know about the universal grain, including how to cook it, how to use it as a utensil, how to drink it, and even...how to eat it? A 20-year veteran of the restaurant and catering worlds, Chef Renee will lead you through the preparation of a rice-centric meal with dishes including: Pilaf with Golden Raisins and Pine Nuts; Gumbo; Philippine Sweet Rice Flour Cakes; Horchata (a Mexican drink); Chinese Pearly Meatballs; Singapore Noodles with Shrimp and Roast Pork; and Thai Sticky Rice with Green Curried Tofu and Vegetables. At the end of the class, everyone will receive their own copy of "Rice: A Global History"!
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