Feast on delicious foods from the empires of Kings, Queens and Czars who occupied countries such as France, Austria, Hungary and Russia during the last two centuries.

We will make Blinis with assorted toppings, an Alsatian Tart, Beef Stroganoff, Sweet and Sour Braised Red Cabbage, Spaetzle and a special Viennese Dessert, Sacher Torte.

The cuisines of Morocco, Tunisia, Greece and Turkey will be explored in this session.

Students will have an opportunity to work with Filo Dough and delicious exotic ingredients and spices such as Harissa, Pomegranate Molasses, Sumac, Preserved Lemons, Dried Fruits and Nuts.

We will make Homemade Stuffed Grape Leaves, Walnut and Pomegranate Molasses Dip, Baba-Ghanouj, Bastilla with layers of Filo, Chicken and Almonds, Carrot Salad with Harissa, and Baklava.

Learn to prepare flavorful dishes from Cuba, Mexico, Central and South America.

We will demonstrate Traditional Tamales and Empanadas, and show students how to work with Chiles, Plantains, Black Beans and other Latin American staples.

Recipes will include Empanadas, Corn Tamales, Nut Crusted Chicken stuffed with Prosciutto and Plantains, Black Beans with Epazote, and a classic Red Yam Flan for dessert.

Beyond stir-frys, dim-sum and sushi is a whole new world of cooking from regions such as Viet-Nam, India, Thailand and Maylasia.

In class we will demonstrate how to use and roast Whole Spices, how to make a perfect Curry Dish, how to prepare a flatbread, work with various wrappers, Asian Noodles, Broths and Vegetables.

We will prepare a Pho Soup, Vietnamese Summer Rolls, an Exotic Salad, an Indian Chicken Curry with Basmati Rice, Chapatis and Sticky Rice with Mangoes.