Wok on the wild side

Final restaurant visit for Winter 2012

2012-02-07T12:12:00.000-08:00

FINAL WINTER 2012 RESTAURANT: TUESDAY, february 14th , 1 - 3 pm
New East Buffet
555 Montrose Ct - EL CAJON - 619 588-5988
Our Valentine Day visit is in response for restaurants more convenient for our majority East County dwellers. We have been doing buffets as a last class for many years, and this one was last visited by our class in 2008.
Like most of the Asian mega-buffets which have erupted in our county in the past few years, NEW EAST BUFFET offers Chinese and Japanese favorites, along with American standards, something for everyone. In addition, there is a full sushi bar and a Mongolian BBQ where you select the ingredients you wish and they are grilled before your eyes. Though there is NO extra charge for this, a Tip Jar is nearby if you wish to reward the chef for the personal attention.
MSG does not seem to be a problem here, as it is in many of the other Asian buffets around town. Beer and wine are available.
The seniors in our class will be happy to know there is a 10% discount for those who admit to 60+. The lunch buffet is usually $7.36 for adults, but on Valentine’s Day it is dinner all day, so it will be $10.99. This means more items so this can be a real deal with your discount.

HOW TO GET THERE:
From I-8, take MAGNOLIA AVE EXIT 17C. Turn RIGHT onto MAGNOLIA Avenue. At next corner, turn RIGHT onto MADISON AVE. Turn RIGHT onto MONTROSE CT. NEW EAST BUFFET is next to a Motel 6 off Madison near Magnolia. Plenty of parking!
LUCILE Voicemail: 619 282-9934 E-mail: lcheng@guhsd.net

Asian class update

2012-02-07T12:09:00.000-08:00

On Monday, Feb 6th, we responded to many requests for Kung Pao Chicken. All five kitchens had very tasty results. The hottest was made by the gluten-free kitchen; this may have been because they had to omit a couple of sweet sauces, and sweet does temper heat... We had this with Jasmine rice and Lichee Tea.

Veggie Class update

2012-02-07T12:06:00.000-08:00

Thursday, Feb 2nd, we responded to a request for using lots of eggs and fresh veggies; we made Tortilla Espanola a Spanish omelet, and Gazpacho Andaluz, Spain's famous cold soup. We topped it off with calming chamomile tea. Flavors brought back great memories of Spain...

Restaurant 5 of 6 announced

2012-01-31T16:16:00.000-08:00

RESTAURANT VISIT #5 of 6: TUESDAY, FEBRUARY 7th, 1 - 3 pm
Soltan Banoo
ECLECTIC PERSIAN CUISINE
4645 Park Blvd - San Diego

This restaurant was last visited by our class in 2006. Mahin, Rosanne, & Sanam, mother and daughters, welcome you to this exotic Persian restaurant. It actually began as Café Caspian, across the street from its present location. In 2003, they had the opportunity of acquiring the present property, and they have made it into a dining destination welcoming many San Diegans with its tempting Persian cuisine.

Iranian (Persian) cuisine may be characterized by a resourceful use of fresh herbs and spices, and fresh and dried fruits in its preparation of its famous rice (polo) dishes and stews. A variety of appetizers are usually served as part of a meal. Meats are liberally but judiciously spiced before preparation. Persian dishes always tickle the palate with a brilliant sweet and sour aromatic fusion. Rice is a very important part of each meal and may be served white or with saffron and other spices.

Soltan’s take out menu was on order, so we have extracted lunch selections and recommendations from www.soltanbanoo.com. You’ll be able to view the complete menu at the restaurant.

Lunch Recommendations:
Healthy Half Plate (Lunch Only) – ½ of the DailySpecial with ½ a mixed green salad. $8.95 Add $1 for any of our other salads. (Add $3 for Goat cheese, Banoo or Salmon)
Sambosas - Two bread pockets filled with spinach, potatoes, green peas, curry and spices, Served with mast o’ khiar and a small salad. $8.25 add chicken to salad $2.25 or tofu $1.50
Soup & Salad – Cup of our pomegranate soup with pita and a small green salad. $6.95Add chicken to salad for $2.50. You can choose any of our salads for $2 more. Please add $3 for Goat Cheese, Banoo or Salmon salad.
Mixed Veggie Wrap – Tofu, hummus, mixed greens, tomatoes, tabouli, and avocado topped with our popular soy ginger dressing. $7.95
Middle Eastern Chicken Wrap – Chicken, hummus, tabouli, feta, olives, lettuce and tomato, wrapped in an herb tortilla and Served with pita chips. $8.95
Olivieh Wrap – Our delicious salad of chicken, potatoes, free range eggs, green peas and pickles mixed with mayo and lemon juice wrapped in a whole wheat tortilla with lettuce and tomato $7.95
Combinations
Soup & Salad – Cup of pomegranate soup with pita bread and a small green salad. $6.95
Middle Eastern Platter – Hummus, tabouli, four dolmehs, small salad topped with feta and olives, served with pita bread. $8.95
Salat Olivieh – A recipe of chicken, potatoes, free range eggs, green peas and pickles mixed with mayo and lemon juice, served with pita bread and a small salad. $8.95
Sambosas – Two bread pockets filled with spinach, potatoes, green peas, curry & spices, Served with Mast o’ khiar & a small salad. $8.25 Add chicken to salad$2.00 or tofu $1.50
Soup
Pomegranate Soup – Our famous Ash Anar is a hearty mix of lentils, beans, wheat, spinach, and herbs cooked with pomegranate juice, served with pita bread. Cup $2.75 Bowl $5.95
Appetizers
Hummus - Tasty dip of garbanzo beans blended with creamy sesame, lemon juice & garlic, served with pita bread. $5.95 with olives, garlic and herbs $6.95 with sun-dried tomatoes and olives $6.95
Baba Ghanoush - Tasty blend of baked eggplant, tahini, garlic and lemon, topped with olive oil, served with pita bread. $5.95
Dolmeh – Rice and herbs hand wrapped in grape leaves, served with pita bread. 8 for $5.95
Tabouli - Bulgur wheat, parsley & tomatoes with lemon juice & olive oil served with pita $5.95
Mast o’ khiar – A dip of plain low fat yogurt mixed with cucumbers and mint, served with pita bread. $5.95
Potato Pancakes (koo-koo) - We added quinoa (a high protein grain) and dill to the traditional recipe. Free-range eggs and wheat are included in the batter. 3 patties $5.95
Salads
Green Mixed Salad - Healthy spring mixed greens with olives, tomatoes, walnuts and feta, with our soy ginger dressing or balsamic and olive oil. Small $4.50 Large $6.95
Middle Eastern Green Salad – Mixed greens with feta cheese, tomatoes, tabouli and dolmehs served with balsamic and olive oil. $8.95 Add chicken for $2
Vegan Salad - Mixed greens with tomatoes, olives, avocado and firm, baked tofu, topped with vegan pita chips with our delicious soy ginger dressing on side. $8.95
Chicken Salad - Healthy greens with chicken breast, tomatoes, feta, and olives topped with soy ginger or balsamic vinegar and olive oil. $8.95
Seasoned Salmon Salad – Chilled hot-smoked Wild Alaskan salmon over a salad of greens with feta, tomatoes and olives served with ginger soy dressing. $10.95
Strawberry Tabouli Salad –Refreshing salad of mixed greens, topped with tabouli, strawberries and walnuts, served with raspberry vinaigrette dressing. $8.95 Add chicken for $2.50 or tofu for $1.50 (We substitute other fruits when strawberries are out of season)
Goat Cheese Salad – A huge bed of mixed greens topped with pears, strawberries, walnuts and broiled goat cheese on top of baguette with a sweet vinaigrette dressing. $9.95Add chicken for $2.50
Banoo Salad – The ultimate raw salad with mixed greens, broccoli, shredded carrots, cucumbers, tomatoes, avocado, raw walnuts, raw sunflower seeds & quinoa tossed with our soy ginger dressing $9.95 Add chicken for $2.50
Daily Specials - Tuesday
Fesenjoon (Pomegranate Stew) – This bewildering dish comes with chicken or tofu (the veg. version also includes wheat gluten and mushrooms) mired in a brown puree of walnuts and pomegranate served with basmati rice. $8.95

Soltan Banoo’s interior makes you feel as if you were sitting in a friend’s home. Mahin, Sanam or Roxane will usually be on hand to welcome you.

HOW TO GET THERE:
SOLTAN BANOO is near the north end of Park Blvd at Adams Avenue. You may use I-15 to Adams Avenue, then continue west on Adams to Park. You may use 805 and exit on El Cajon Blvd. Continue west on El Cajon Blvd to Park, and turn right to 4645. You may use I-8 and take the Texas exit. From Texas turn right onto Adams Avenue, and continue to Park. To avoid freeways, go west on El Cajon Blvd to Park Blvd; turn RIGHT on Park Blvd, and 4645 is less than a quarter mile away.
RESTAURANT HAS NO PUBLIC PARKING! STREET PARKING IS CATCH-AS-CATCH-CAN. PREPARE TO WALK A BIT. BRING QUARTERS FOR METERS as there are some metered spaces nearby.

To change/cancel: LUCILE Voicemail 619 282-9934 E-mail lcheng@guhsd.net.

SUPER SATURDAY SUCCESS

2012-01-28T12:49:00.000-08:00

Today we made Crepes from Scratch. We made one dinner crepe with shredded chicken, sauteed mushrooms and Mornay sauce, one veggie crepe (one kitchen opted for a breakfast crepe), and one dessert crepe. Everyone was encouraged to use his/her own creativity to create crepes from a a selection of fresh fruits and vegetables. We had the traditional Lunar New Year chrysanthemum tea to continue welcoming the Year of the Dragon.

Veggie Class off and running

2012-01-28T12:47:00.000-08:00

What can be better than a potsticker pot to celebrate the Lunar New Year - this year is the Year of the Dragon, the most propitious of all. We made two different vegetarian potstickers and everyone had a great time. Everyone enjoyed the traditional New Year chrysanthemum tea.

Lunar Year of the Dragon welcomed in Asian cooking class

2012-01-24T15:51:00.001-08:00

We rang in the propitious Year of the Dragon with a tummy warming dumpling soup. We made the traditional New Year Chrysanthemum tea. The class is quite full, but we managed well for a first night.

Restaurant 4 of 6 announced

2012-01-24T15:46:00.000-08:00

RESTAURANT VISIT #4 of 6: TUESDAY, JANUARY 31st, 1 pm & 2 pm
The Village House KALINA
Ukrainian/Russian Cuisine
8302 Parkway Dr – La Mesa – 619 461-1100

This restaurant was suggested by a class member. There are very few Russian restaurants in town so this is a welcome addition to our restaurant scene. The chef had been cooking at Pomegranate which has been offering Russian Georgian cuisine for many years, but which our class could not visit because it served dinner only. With Kalina, we can at last explore authentic Russian Ukrainian cuisine.

IMPORTANT! The owner of this very small restaurant has agreed to handle our group in TWO sittings. Group 1 will arrive at 1 pm, and Group 2 will arrive at 2 pm. You will be issued a ticket for your time of arrival. Please adhere to the time assigned to avoid conflicts and extended waits.

Russian (and Ukrainian) food is known for its resourceful field to fork cooking. Vegetables, especially root veggies, are used in deliciously inviting ways. The cooked veggie salads are very different from the green salads we are accustomed to ordering. Olivier (potato salad) and Kavkaz (beet salad) are definitely worth a try. Borscht of course is a great favorite for all beet soup lovers. Dumpling lovers will find Pelmeni, meat filled dumplings, and Pirogy, potato cheese dumplings. You will have a good selection of Russian, Ukrainia, and Georgian meat specialties, including the popular cabbage rolls, chicken Kiev, and Strogonoff. Shashlik, the famous skewered seasoned meat is available. Desserts include a delicious variation of the baked apple; this one is filled with dried fruits and nuts, and drizzled with honey before baking. This is a good place to try Turkish coffee. The teas are delicious. You can opt to try an eastern European cold drink also.

Kalina’s menu which gives detailed descriptions of menu items.

The Village House KALINA looks exactly like its name; you really feel as if you were sitting in someone’s farmhouse. You are made to feel completely at home by your hostess, who is happy to answer any questions you may have on the menu, Russian Ukrainian cuisine, or the restaurant itself.

HOW TO GET THERE:
Kalina is located in a tiny strip mall with a tiny parking lot; plan to find parking on an adjacent lot. It is just where you turn onto Parkway Dr from Jackson & Fletcher Pkwy. It is across the street from Best Buy on Parkway Drive OFF Fletcher Pkwy. Note that it is kitty corner from Vine Ripe Market which has MANY Russian deli and bakery items as there is a Russian baker on staff.

To change or cancel: LUCILE Voicemail: 619 282-9934 E-mail lcheng@guhsd.net

Next restaurant visit

2012-01-17T10:55:00.000-08:00

RESTAURANT VISIT #3 of 6: TUESDAY, JANUARY 24th, 1 - 3 pm
Grandma Tofu & Korean BBQ
4425 Convoy St #218 – San Diego

This restaurant is a favorite of local Korean residents because of its focus on both the tofu stews and the typical barbecue. Their specialties also include the stone pot dishes where the rice and ingredients are placed into sizzling stone pots so they develop a lovely aromatic crust.

Korean food is favored by non-Koreans primarily for its bulgogi, seasoned meat usually barbecued at the table. Among Koreans the tofu stews are the security blanket food, the dish that reminds one of home, and indeed, of Grandma. The tofu and your topping of choice are placed into a sizzling pot and topped with a raw egg, which cooks immediately because the pot is so hot. Here at Grandma, the accompanying rice is served in a sizzling stone pot, and your request a bit of water to make a toasty flavored soft rice. Korean cuisine features a generous use of garlic, ginger, green onions, soy sauce, sugar, and sesame (both seeds and oil).

Grandma’s menu gives detailed descriptions of menu items. Please note that the Tofu Stew Combos generously serve two persons. Also note that you may choose your degree of heat with “white” meaning the total omission of chili pepper. All meals are accompanied by a wide assortment of side dishes called “banchan.” These will always include kimchi.

Check all the food descriptions on your menu, as you may find something you may not have tried before. Korean pancakes are unusual, and noodle offerings include different kinds of noodles made from a tuber resembling a yam, from buckwheat, and from wheat.

Grandma Tofu has a box on each table containing the traditional Korean dining tools, stainless steel chopsticks and a long handled soup spoon. Your efficient wait staff will bring you a fork and answer your menu questions.

HOW TO GET THERE:
Grandma is found in a smallish strip mall with its own parking (sometimes congested). It is easily reached via 15 or 805, exiting on Balboa.

Grandma will be able to take care of us without staggered arrivals, but again, dishes are prepared to order, so, PATIENCE, PATIENCE, PATIENCE…

To change or cancel: LUCILE Voicemail: 619 282-9934 E-mail: lcheng@guhsd.net

Asian class filled; room in other classes

2012-01-16T21:04:00.000-08:00

Just to let you know the Asian cooking class is filled. There is plenty of room in the Vegetarian class. Also, Crepes from Scratch, scheduled for a Super Saturday on January 28th, has plenty of room. Please tell your friends!

Restaurant 2 of 6 announced

2012-01-10T11:54:00.000-08:00

Restaurant #2 of 6 Tuesday, January 17, 2012, 1-3 pm
Taste of African Cuisine
5241 University Ave - San Diego 619 583-5788

This is an authentic, no-frills African eatery, targeting a sizeable African population in City Heights. Somali owner, Chef Gass works as a chef at a downtown Hyatt Hotel; he serves his fellow expatriate Africans the familiar food they love.

There is no printed menu. Chef Gass has agreed to do up a family style meal of typical African dishes for us. There’ll be beef, lamb, chicken and fish dishes, with the typical accompaniments. The charge is $8 per head, including tax, you may add a tip.

Somali cuisine, because of its East African location, reflects strong Middle Eastern and Asian influences. Meats and fish are mainly fried, grilled or stewed. Spices are judiciously used, and these include cumin, cardamom, turmeric, ginger, cinnamon, chilies. Accompaniments may include a banana and rice, pasta or some kind of bread. The breads may include chapati (flat unleavened like a tortilla), injera (pancake make of fermented tef grain) and a delightful yeasted bread called mufo fresh off the griddle. Somali food is usually eaten with the right hand, but we, of course, will receive cutlery settings.

HOW TO GET THERE:
This is just west of 54th & University. Take I-8 West or 94 West to College Avenue. From I-8 go SOUTH on College to University From 94 West go NORTH on College to University. Continue WEST on University to 5241.

The restaurant is in the corner of a tiny strip mall with a small parking lot. NOTE: THERE IS NO SIGN! NO VISIBLE NUMBER! Look for the ROCK CITY BEER & WINE sign in the tiny strip mall. The restaurant is at the easternmost corner. The parking lot is very small; you may have to park on the street in front (no meters).

First restaurant visit announced

2012-01-03T16:57:00.000-08:00

RESTAURANT VISIT #1 of 6: TUESDAY, JANUARY 10th, 1 - 3 pm
Bangkok Orchid Thai Cuisine
www.bangkokorhidthaicuisine.com
9168 Fletcher Pkwy – La Mesa - 619 667-1064

This Thai restaurant has been recommended by several class members. This is one of many Thai eateries appearing on the La Mesa scene.

Thai food is best known for its generous use of fresh aromatics such as lemon grass, kaffir lime and galanga root. It is equally famous for the liberal use of the fierce bird eye chili, that tiny killer chili pepper. Thai curries are favored for their sweetness from being based on coconut milk. At Bangkok Orchid traditionally spicy dishes are offered with the option of requesting your own level of heat.

Bangkok Orchid’s menu gives detailed descriptions of menu items. LUNCH SPECIALS starting at $5.99 are a great value.

Note that in both the LUNCH SPECIALS and ENTREES sections, the price depends upon the meat or non-meat protein featured.

When ordering from the LUNCH SPECIALS salad, soup and appetizer are included. When ordering off the regular menu there is a much wider choice. Tom Yum (hot sour soup) and Tom Kha (coconut soup) are both offered along with other tempting soups. Salads include the Larbs made from chopped beef or chicken flavored with roasted rice and fresh herbs. Starters are especially tempting here with some very exotic offerings. The HOUSE SPECIALTIES include some dishes not found on other restaurant menus. The rest of the menu is more traditional but no less tempting. NOTE: Many like to order family style: each person at the table chooses a different entrée and everyone shares, splitting the bill.

Bangkok Orchid Thai has an extremely courteous staff, eager to help you understand the menu.

HOW TO GET THERE:
Bangkok Orchid is located in a strip mall which houses Michael’s and a Soup Plantation at Fletcher Parkway & Dallas St. Plenty of parking.

Bangkok Orchid will be able to take care of us without staggered arrivals, but again, dishes are prepared to order, so, PATIENCE, PATIENCE, PATIENCE…

To change or cancel: Voicemail: 619 282-9934 E-mail: lcheng@guhsd.net
Stay in touch: www.wuvinawok.blogspot.com

Note starting dates for cooking classes

2011-12-27T18:45:00.000-08:00

Please note that my cooking classes are beginning later in the Winter trimester: January 23rd to March 26th for the Chinese & Asian class and January 26th to March 15th for the International Vegetarian cooking class.

There is plenty of room in the Veggie class and just a few spaces in the Asian.

The International Dining class is full, and that one begins on January 3rd with an orientation meeting.

Looking forward to seeing you all!

Grossmont Adult catalog now online

2011-11-14T12:02:00.001-08:00

Just a short note to let you know that the Grossmont Adult School Winter session catalog may now be viewed online: http://adultschool.guhsd.net/. My classes are still Asian on Mondays, Vegetarian on Thursdays, and International Dining (visits to ethnic restaurants) on Tuesdays. I will also do one morning Super Saturday session on Crepes from Scratch. Please tell your friends!

Veggie Class Field Trip Instructions

2011-10-28T21:13:00.000-07:00

November 3rd IS OUR FIELD TRIP
Do NOT come to Foothills.
Go directly to the following site. Be sure to sign the roll.
6 – 8:30 pm: Northgate Gonzalez Market

1410 S 43rd St - San Diego
www.northgatemarkets.com
Though not specifically a vegetarian source, this is one of the best produce sections in the city, so should be considered as a good source for vegetable selections. The store has everything needed for South and Central American cuisine, including preparation tools. Of particular interest is the availability of cheeses and creams in bulk. There are both a tortilla factory and a bakery on the premises. Vegetarians can find soy chorizo here as well as textured vegetable protein (TVP) a popular meat substitute.

The very large deli features take out items. There is also a taco shop selling food and authentic Mexican beverages which may be taken out or eaten in the large dining area. We will be having our meal here.

HOW TO GET THERE:
This branch of NORTHGATE GONZALEZ MARKET is at the very end of the 805 South 43rd Street Exit 11B. This is the exit just after Imperial. When you exit the freeway, go straight into the parking lot at the very end of the off ramp. This lot is very large, but is often crowded.

Guests & family members are welcome!

NOTE: Northgate Gonzalez is opening a new branch on Friday, October 28th at 5403 University Avenue. Check this out on your own.

QUESTIONS?
Lucile: Voicemail - 619-282-9934
www.wuvinawok.blogspot.com
...much better, e-mail her at: lchengi@guhsd.net

Field Trip announced at last cooking session

2011-10-24T21:28:00.000-07:00

We wrapped up our cooking sessions with Lotus Leaf Chicken Rice, steaming our pre-soaked glutinous rice first, then again wrapped with a tasty filling inside large lotus leaves. We also had a tasting of some drinks familiar to Asians but a little strange for non-Asians: cold basil and white fungus drinks and hot almond flavored soy milk and a hot red date (jujube) tea.

The field trip notes follow:

OCTOBER 31st IS OUR FIELD TRIP!
Do NOT come to Foothills
Go directly to the following sites keeping to the approximate time line:

6-7 pm: WORLD FOODS Supermarket - 5245 El Cajon Blvd
This Vietnamese market is a source for international foods, with an emphasis on Asian (Chinese, Thai, Vietnamese). Extremely competitive prices on meats, live butcher service, not packaged meats. Excellent seafood. Good produce department.

7-8:30 pm: PHO CA DAO - 5225 El Cajon Blvd
Authentic Vietnamese noodle house. Menu has good instructions on building your own pho (typical Vietnamese beef noodle bowl). Many other tempting selections, as well as colorful boba drinks and Vietnamese desserts. Helpful staff members answer your menu questions.

Guests & family members are welcome!

GETTING AROUND:
From I-8, you may choose the COLLEGE AVE exit, turn RIGHT (WEST) on El Cajon Blvd and proceed to the strip mall with the PHO CA DAO sign (LEFT side of street). Find a parking spot on the large lot serving both WORLD FOODS and PHO CA DAO. Alternatively, you may take the long drive westward along El Cajon Blvd.

QUESTIONS?
619 282-9934 (voicemail)
lcheng@guhsd.net

NOTE: Remember this will be Halloween night so be aware of more pedestrian traffic.

Huevos Rancheros

2011-10-22T09:51:00.000-07:00

We responded to a request for Huevos Rancheros with the classic Mexican fried eggs smothered with a beautiful cooked fresh tomato sauce. This was accompanied by yummy refried black beans. We made iced jamaica (hibiscus) for our drink, and we got to try prickly pears.

Sinks all cleared!

2011-10-17T20:43:00.001-07:00

We were prepared for the clogged drains, but they got cleaned out and they're working beautifully! We made our orange chicken and had it with jasmine rice and gunpowder green tea. It worked out fine for everyone. Christopher helped with the deep-frying and that made it faster and more efficient. Thanks everyone, for the cleanup!

Thanks, Vicki, for the picture of your kitchen's beautiful presentation!

Sink drain problems in Room 10

2011-10-15T16:11:00.000-07:00

Forgot to mention that our sink drains were really slow on Monday last; by Thursday, we were asked by Admin not to use them. They offered us the Teachers Lounge for washups.

So we got innovative: we used large bowls in the sinks and captured all our prep water and tossed it on the lawn just outside the door. We used the Ninja. One bowl was only for onions. One was for spinach. The third was for mango lassi. All five kitchens used each bowl in turn. I just took home all the bowls and knives and parts to wash.

Three teams used the Teachers Lounge, and the others just washed using our tossing-out-the-door system for getting rid of the water. So it took just a tad longer, but everything got finished.

Veggie class attendance off...

2011-10-13T21:10:00.000-07:00

We had a minimal crew but we kept open all five kitchens! We made Palak Paneer and had it with chapati which puffed up when we heated it. We also got to try Kerala brown rice. Interesting flavor and texture. Such large grains. No wonder they call it Kerala "fat" rice...

Our mango lassis were great to beat the heat.

Hope everyone shows up next week. I will probably cut down on the amount of food.

Our final restaurant visit this semester...

2011-10-13T10:10:00.000-07:00

Budget Blues Buster #6 of 6 Tuesday, October 18, 2011, 1-3 pm
Crown Buffet
6502 El Cajon Blvd – College Area - www.crownbuffet.net

The “Coming Soon” signs have come down, and Crown Buffet is finally open (October 3rd) in time to be our last destination of this Budget Blues Buster semester. The lunch buffet price is $8.99, which places it at our upper limit in our attempt to enjoy a meal for under $10. (You will go over limit if you order a beverage.)

This is truly an international experience with food from Asia, Mexico, Russia, Armenia, and even good ol’ American meat loaf and mashed potatoes! The most interesting feature might be the Mongolian BBQ and and burger bar where your food is cooked to order from ingredients you select. Just as you enter there is a beautiful sushi table. The hot foods begin with varied appetizers followed by entrees some familiar, some less familiar. (On the third day of operation signs had not yet been put up, and you had to ask what you were eating.) The cook-to-order area had a separate section for Mongolian BBQ and for custom burgers. The salad and dessert bars are very tempting.

ONE THING TO KEEP IN MIND DURING OUR VISIT IS THAT CROWN BUFFET WILL HAVE BEEN IN OPERATION ONLY 15 DAYS. WE KNOW THAT GETTING A RESTAURANT RUNNING TAKES TIME. THEREFORE, IF EVERYTHING IS NOT QUITE UP TO YOUR EXPECTATIONS, IT MIGHT BE BECAUSE OF INEXPERIENCE. THE MANAGEMENT IS AT THE STAGE WHERE THEY APPRECIATE YOUR CONSTRUCTIVE CRITICISM AND REASONABLE SUGGESTIONS. YOUR FEEDBACK CAN HELP IF OFFERED AS A CONTRIBUTION RATHER THAN AS A GRIEVANCE.

Crown Buffet is housed in a unique structure in a small strip mall. The management put a great deal of thought and effort into creating a lovely atmosphere for the diner. The main dining area has a wall decorated with beautiful enamel work (clearly by one artist). Besides regular seating there is a nice party room. Seating is quite comfortable.

The host and wait staff are courteous and cheerful and try to make your experience pleasant. You are seated as you enter and your drink order is taken. Your emptied plates are cleared promptly.

Crown Buffet serves breakfast ($7.99), lunch ($8.99) and dinner ($11.99). Beverages are extra.

GETTING THERE: At 6502 El Cajon Blvd in the Rolando/College area, Crown Buffet is easy to find. From I-8 or 94 take College exit to El Cajon Blvd. Continue EAST on El Cajon Blvd until you see (on your left) the building in the picture above and find parking in the ample lot. Or from points east you may take the leisurely way by driving down the length of El Cajon Blvd; the restaurant will be on your right after you pass Rolando.

Monday update

2011-10-13T10:07:00.001-07:00

Our class made Vietnamese beef noodle salad. It was beautiful, and tasted great! We had it with Vietnamese iced coffee - Cafe Sua Da. Everyone loved that.

Missed Veggie update

2011-10-05T07:48:00.000-07:00

Last Thursday, September 29th, our class members created beautiful from scratch ravioli (one kitchen did tortellini) stuffed with a delicious butternut squash filling and sauced with a creamy pesto, also from scratch. We enjoyed this with a simple baby green salad with our own balsamic vinaigrette. Soothing chamomile tea was our beverage.

Restaurant 5 of 6 announced

2011-10-04T17:45:00.000-07:00

BUDGET BLUES BUSTER #5 of 6:
TUESDAY, October 11, 2011, 1-3 PM
Tita’s Kitchenette
Filipino Home Cooking
2720 East Plaza Blvd - National City

TITA’s KITCHENETTE is one of the busiest Filipino eateries in National City, which has a population close to 20% Filipino. TITA serves turo turo (point point) style, meaning you choose your selections by pointing at them. Filipino favorites are replenished constantly, assuring hot, fresh food, no steam table fatigue. TITA’s is a popular gathering place for Filipino families because besides the delicious home cooking, it also has a separate ice cream stand, serving Filipino flavors of ice cream, including one made of purple yam!

There is no printed menu, but combo and a la carte prices are posted on the wall board. You merely look over the day’s offerings of popular Filipino favorites, then select from them. The basic 2-item combo comes to $7, tax included. A la carte prices vary and beverages and desserts are additional. Be sure to let the server know if you want noodles (pancit) as your starch, or she will start with two large scoops of rice. Tita’s accepts CASH ONLY!

Because the lines are so long, the servers don’t have much time for answering questions. Be sure to walk up and down BEHIND the line first to make up your mind; otherwise you’re sure to get some very impatient glares if not from the servers, from others in line behind you. You can probably get away with asking if it’s chicken or pork, but nothing more detailed than this.

Offerings can change, but will include fish dishes and many stew-like selections, such as adobo (chicken or pork in a soy and vinegar sauce), sinigang (a tamarind flavored stew), and kare kare (a meat stew with peanut sauce). TITA’s is famous for its open flame BBQ chicken and pork, so you might consider BBQ as one of your item selections. There is very little here for the vegetarian though your sweet tooth might enjoy the turon (sweet banana lumpia) 3 for $1.50. Other desserts are $3.50.

Be warned that the portions here are gargantuan. You will be taking home perhaps two thirds of your food. You are not asked whether you wish to eat in or take out. All meals are packed for take-out, though most clients dine in the spacious restaurant. You will surely notice, however, that almost everyone eats some and takes the rest home. Something else you might to take home might be some bread from Valerio’s Bakery, next door.

HOW TO GET THERE:
Take 805 South to Plaza Blvd. Turn LEFT onto Plaza and continue EAST about a quarter mile. Just past Euclid on your right, you will see FAMILY LOOMPYA MARKET in a long, skinny strip mall. Turn in the first driveway and TITA’s will be just a few steps from FAMILY LOOMPYA. There is more parking in the extension behind FAMILY LOOMPYA. The parking lot is very busy any time any day.

Lucile: 619-282-9934 lcheng@guhsd.net

Asian class update

2011-10-03T20:51:00.000-07:00

We made Siu Mai and Green Onion Pancakes this week. We had it with Bo Nay tea, and enjoyed some luscious dragon fruit. Such a delicious treat! Again thanks to all for the cleanup help, and thanks to Melissa for this great picture!!!

Restaurant #4 of 6 announced

2011-09-27T10:59:00.000-07:00

Budget Blues Buster #4 of 6: TUESDAY, October 4th, 2011, 12:30-2:30 pm

Ottavio’s Cucina Italiana
101 Jamacha Rd - El Cajon - 619 444-9522

BECAUSE OTTAVIO’S BUFFET IS FROM 12-2 PM, WE ARE CHANGING OUR CLASS TIME TO 12:30 - 2:30 PM. PLEASE PLAN YOUR ARRIVAL WITHIN THAT TIME FRAME. THANKS!

In trying to adhere to our $10 limit for our Budget Blues Buster series, all-you-can-eat buffets are
the logical choice. Most of these are Asian. Ottavio’s now has an Italian lunch buffet for $7.95. Adding a drink will put you over budget, or you may go over budget and order off menu.

Ottavio’s lunch buffet offers several hot dishes and sides, including two pasta dishes, but the strength is in the variety of made up salads, some with pasta. Also you may make your own green salad with blue cheese dressing or mixed baby greens with a nice balsamic vinaigrette. There are thin crust pizza slices for the taking. Though no dessert items are offered, there are slices of sweet oranges.

One serious complaint about this buffet from a very short person: It is an impromptu set-up, and most of it is on a very high service counter, and anyone five feet tall or under will find it a real challenge to serve him/herself with ease.

Ottavio’s is quite spacious and can easily seat our large group in comfortable booths or at tables. The staff is very courteous and helpful.

HOW TO GET THERE:
Ottavio’s is at the intersection of East Main and Jamacha Rd. If approaching from East Main, cross Jamacha and enter the parking lot from Main. If approaching from Jamacha, enter the lot just before reaching the corner. Plenty of parking.

To confirm or cancel for next week, please contact
LUCILE 619 282-9934 E-mail: lcheng@guhsd.net

Asian cooking update

2011-09-27T10:52:00.000-07:00

Our third class featured Black Bean Garlic Chicken in response to a request for "anything with black bean garlic sauce." This sauce is especially good in tofu, seafood and vegetable dishes and it worked nicely with our chicken with asparagus and long beans. We cooked jasmine rice to accompany the dish, and we sampled refreshing slices of Asian pears. Our tea was Ba Mu Dan, the delicate white tea so favored in China.

Super Saturday PASTA MACHINE MAGIC

2011-09-25T15:04:00.000-07:00

Yesterday's PASTA MACHINE class was so much fun! We had 7 in the class. A basic dough making process was demonstrated. Shaping and cutting methods were shown: tortellini folding, ravioli making, farfalle, and noodles. Everyone went home with some regular pasta, some spinach pasta, some ravioli and tortellini.

During class, we all sampled chocolate pasta! The dough was made by substituting cocoa for some of the flour and chocolate syrup for some of the egg.

The main thing we passed on was that for egg pasta, Italian Type 00 flour should be used. All purpose flour plus semolina may be used for eggless pasta, using 2/3 AP flour and 1/3 semolina.

The most fun was seeing the different equipment brought in; there were some very sophisticated electric machines, and some which only were for extruding long pasta of all different shapes.

Looking forward to the next Super Saturday...

Budget Blues Buster #3 announced

2011-09-20T11:26:00.000-07:00

BUDGET BLUES BUSTER #3 OF 6:

TUESDAY, SEPTEMBER 27, 2011, 1-3 pm

Aqui es Texcoco

Barbacoa de Borrego – Authentic Mexican Lamb Barbecue

1043 Broadway, #108 – Chula Vista

http://www.aquiestexcoco.com/ (Watch videos!)

We in San Diego tend to think of Mexican food in terms of tacos and enchiladas, neglecting the fact that Mexican food spans a rich horizon of regional cuisines. The barbacoa of Texcoco is a great example. The English word barbecue actually comes from barbacoa with roots in Taino pre-Columbian culture. Texcoco is a city near Mexico City. Texcoco is famous for its lamb barbecue, herbed and spiced and slow cooked with maguey leaves to an unbelievable tenderness.

Aqui es Texcoco is one of very few restaurants in the United States to receive the Authentic Mexican Restaurant certification from the Federal Government of Mexico.

Please remember that since the lamb is the specialty, other meats are not usually served. In keeping with a local (Texcoco) tradition grilled quails are now served, as well as mixiotes which include rabbit and chicken cooked wrapped in parchment. The lamb broth is typically served with most selections and is made from the juices from the barbecue with the addition of garbanzo and rice.

Sides include a very unusual cactus salad which is definitely worth a try.

Vegetarians will find really delicious meatless treats in the Quesadilla section: you may order a plain quesadilla, or some filled with huitlacoche (called corn truffle), zucchini flowers, mushrooms, or poblano pepper slices. Three of these small quesadillas usually constitute a meal.

Everything here including the salsas is made in-house. The only exception might be the Niederfrank ice creams from a South Bay creamery famous for its creation of new flavors. They have created the Jamaica Sorbet just for Aqui es Texcoco. (Jaimaica is the traditional Mexican beverage made from hibiscus flowers.) Canned and bottled sodas are available, but most of the other beverages are made in-house.

HOW TO GET THERE:

From 5 or 805 South take L Street exit and continue to Broadway (east from 5, west from 805). Turn onto Broadway going south. Just south of Moss, you will see the large sign on you left. Turn left into the parking lot.

LUCILE 619 282-9934 E-mail: lcheng@guhsd.net

Thai favorites in cooking class

2011-09-20T11:17:00.000-07:00

On Monday, September 19th, our class tried its collective hand at three of the most popular Thai menu choices. We made a Pad Thai with chicken and shrimp, a Tom Kha Ga chicken coconut soup, and Thai boba tea from scratch. Everyone had fun, and we saw five spectacular presentations!

Veggie class, at last!

2011-09-15T20:55:00.000-07:00

After the blackout blacked out our first class last week, we finally got going. We made a Turkish bulgur pilaf and we had it with roasted herbed eggplant. And we made the spa cucumber water which really cooled us down after all the cooking...

The Ooooops factor: After the blackout, I took home the student folders and name badges, and forgot to pack them today. So we'll have to wait till next week to learn each others' names.

First Restaurant Visit Announced

2011-09-13T11:29:00.000-07:00

RESTAURANT VISIT #2 of 6: TUESDAY, SEPTEMBER 20th 1 - 3 pm

CHOPSTIX TOO

4380 KEARNY MESA RD - #300 - SAN DIEGO

CHOPSTIX TOO was spawned by CHOPSTIX which has been serving Japanese noodle favorites on Convoy Street for many years. CHOPSTIX TOO’s emphasis is on sushi, especially in very low priced combos, making it perfect for our Budget Blues Buster series. We last visited Chopstix Too in January of 2010. Our visit was made memorable by a rare rainstorm; at least two of our members’ umbrellas were turned inside out by the wind in the short walk from the car to the restaurant.

CHOPSTIX TOO’s management has asked us to arrive LATER rather than earlier, since they feed a large lunch crowd which peaks between 12 and 1 pm.

Chopstix Too's menu has NO prices over $10! Here is a little glossary to help you choose.
Teriyaki can be chicken, meat or shellfish grilled after marinating in a sweetened soy sauce mixture.
Tempura is shrimp, fish and/or vegetables dipped in a light batter and deep fried.
Katsu is meat, chicken or fish breaded with panko (coarse bread crumbs), then deep fried.
Sushi is rice mixed with vinegar, then formed or rolled into bite-size portions, with various fillings, usually seafood. It is often prepared with sashimi, raw fish.
Edamame is fresh soy bean in the pod, boiled lightly to cook.
Mabo Bowl is rice topped with tofu with minced meat in a spicy bean sauce.

CHOPSTIX TOO’s specialty is the Crunchy Roll which is one of many North American versions of sushi. It is a reverse roll (rice outside the seaweed) with avocado, imitation crab, cucumber, which is served with spicy mayonnaise sauce and topped with crumbs from deep fried breading.

You will be in a strip mall anchored by MITSUWA MARKETPLACE and including BOOK OFF. MITSUWA is a good-sized Japanese supermarket surrounded by a book store and shops featuring typical Japanese food, household and electronics, and health items including the toilets that wash and dry your bottom! BOOK OFF is a Japan-based, global book, dvd, and cd recycler buying books from customers, then using a time line to reduce the prices until they drop to a dollar. Here, you are likely to find a current best seller hardback on the dollar shelf!

HOW TO GET THERE:
From 805-North, BALBOA EAST (CA-274E) exit. Continue EAST on Balboa and in about a mile, turn RIGHT onto MERCURY Street, which becomes KEARNY MESA Road. Just past Armour St you will enter on your RIGHT, the LARGE strip mall parking lot. CHOPSTIX TOO is in a smaller building to your right. Plenty of parking!

Questions? LUCILE 619 282-9934 E-mail: lcheng@guhsd.net

Asian cooking class off and running

2011-09-13T07:28:00.000-07:00

We had 28 eager class members working in 5 kitchens to produce chicken lettuce wraps. They made lichee tea and an impromptu (not on recipe handout) spa cucumber water. We also got to try rambutan, Queen Victoria's favorite fruit from Malaysia. The fruit has a menacing appearance with the hairy shell protecting a luscious aromatic fruit.

Veggie Class Opening Blacked Out

2011-09-09T11:51:00.000-07:00

We arrived early to check out Room 10. Was filling ice trays at 3:38 pm when everything went black. Waited with other staff in teachers' lounge and we were asked to close down at 4 pm. Took over an hour to get home carrying all the food and supplies. Luckily, not too much of it was perishable. Looking forward to resuming next Thursday, Sept 15 at 6 pm in Room 10.

First restaurant visit announced

2011-09-06T08:15:00.000-07:00

Budget Blues Buster #1 of 6 Tuesday, September 13, 2011, 1-3 pm
The Kebab Shop
9450 Mira Mesa Blvd – Mira Mesa - www.thekebabshop.com

The Kebab Shop has been in business in downtown San Diego for some time. However, its location at 9th and Market made it difficult for our class to schedule a visit there, mainly for the lack of parking. Its Mira Mesa location is in a strip mall, and has a great deal of parking nearby, so we selected The Kebab Shop as our first restaurant visit for our new Budget Blues Buster series (meals at or under $10).

Visitors to Turkey will remember seeing kebab shops in every neighborhood.

These places served the popular döner kebab and shawarma. These were mostly street stalls; you walked up, placed your order, and walked off happily munching on your goodies. These shops eventually made their way to other parts of Europe, and now it is virtually impossible to visit a street market in Germany, Austria or the UK and not find at least one kebab stand.

Before we go any further, we have to stop and insert a tiny language lesson to help you make your selection next week. From www.thekebabshop.com, we learn that: “The origins of the terms “shawarma” and “döner kebab” are very similar. Shawarma comes from the Turkish term “çevirme”, which means ‘turning something.’ On the other hand, “döner” means ‘turning itself.’
In the past century, the rotisserie did not turn itself; someone was turning it, so Turks called it 'çevirme.’ But nowadays, it turns itself so Turks called it 'döner' whereas Arabs continued using the old Turkish term “shawarma.” Adding the word “kebab” (grilled meat in Turkish), means that “döner kebab” simply means “turning grilled meat.” This said, there are no differences between shawarma and döner kebab except those that individuals have created. At The Kebab Shop shawarma is a sandwich with soft fluffy bread. The döner kebab is wrapped in flat bread like a wrap. YUM.”

The Kebab Shop offers döner and shawarma filled with your choice of lamb, chicken or falafel (vegetarian chickpea balls). In addition, menu items include shish kebab and rotisserie plates, Iskender kebab described as a Turkish favorite featuring lamb and pita bread. There are hot sides to choose from: delicious fries, aromatic saffron rice, and piping hot falafels. Fresh made-in-house salads include exotic and delectable Mediterranean favorites. Small groups can even order a large salad assortment to share. Desserts are limited, and there is wine and beer if you want to go over budget.

How to get there:
Take 15 North to Mira Mesa Blvd Exit 16. Turn LEFT (west) onto Mira Mesa Blvd continuing on Mira Mesa about a half mile. Turn RIGHT into the Ralph’s parking lot. The Kebab Shop is just east of Ralph’s entrance. Lots of parking.

For class updates, visit www.wuvinawok.blogspot.com

Classes filling up!

2011-09-02T13:40:00.000-07:00

At this point (Sept 2nd) the dining class and the Asian cooking class are both filled. There are still slots in the vegetarian cooking class, and lots more space in the Super Saturday (Sept 24th) pasta machine class. Please tell your friends about this one!

Registrations open

2011-08-23T10:13:00.001-07:00

Registrations have been open almost a week, and classes are filling well. The International Dining is almost full. There is still room in both the Asian and the Vegetarian classes. Very few are signed up for the Super Saturday (Sept 24th) pasta making class. Please tell any interested parties about this class.

Beat the heat!

2011-08-06T09:34:00.000-07:00

This beverage cooler (a spa favorite) is sugar free and c-h-e-a-p and BEST OF ALL - EASY TO MAKE! Thinly slice about half a medium cucumber, skin and all, into a liter of water; put it in the fridge overnite. This drink cools you much more quickly than any sugared drink. You can add more water till the flavor weakens.

FALL CATALOG ONLINE!

2011-08-05T10:55:00.003-07:00

The Fall 2011 catalog may now be viewed online: http://adultschool.guhsd.net. Registrations begin on August 17th. Here is a list of my classes:

Chinese and Asian Cooking
Featuring the most often requested recipes from
teacher's 35 years of teaching cooking classes. Make your
own request and learn how to make your favorite Asian
dish. Authentic recipes with techniques adapted for the
American kitchen.
FOOTHILLS ADULT CENTER 588-3500
(8 sessions)
M 6:00-8:30 pm 9/12-10/31 #100200
Rm 10 $53 Cheng, L.

International Vegetarian Cooking
NEW!
Emphasizes meatless meals from cultures which historically
avoid meat for religious or other reasons. Meatless variations
of international favorites will be offered. Also considers the
use of meat substitutes, including soy and gluten (wheat)
products.
FOOTHILLS ADULT CENTER 588-3500
(8 sessions)
Th 6:00-8:30 pm 9/08-10/27 #100100
Rm 10 $53 Cheng, L

International Cuisine
Restaurant Tours. Explore and discuss differences
between national cuisines as related to their cultures and
origins. This is a No Fee class because the students visit a
different restaurant every week. The teacher meets with
the new students the first day at La Mesa Enrichment
Center to register and give them a syllabus.Meal costs and
transportation are students' responsibility.
Class 1-Orientation - 1:00 - 2:00 pm Classes 2-7 Restaurant
visits
LA MESA ADULT ENRICHMENT CENTER 667-1322
T 1:00-3:00 pm 9/06-10/18 #180015
No fee Cheng, L.

SUPER SATURDAY SEPTEMBER 24,2011
PASTA MACHINE MAGIC
You inherited/received a pasta machine and you're afraid of it?
Bring it to class and you'll find out how easy it is to make your
own pasta, ravioli, tortellini, and more. Be sure your machine is
clean and ready to go. Bring along any accessories that came
with your machine.
Instructor: Lucile Cheng
9am-12 noon #221457 Fee $30

Summer class wrap

2011-08-05T10:50:00.000-07:00

"It's a Wrap" is always the name of our last class in each session. This time it was the ever-popular Vietnamese Spring Roll, a delightful noodle salad wrapped in rice paper. We prepared two different beverage coolers popular throughout Asia: Basil seed drink, and Thai limeade. It was great using our rice paper dividers to make it easier to wrap our rolls. And some combined the two drinks, with an innovative Thai limeade with basil seeds!

Catching up...

2011-07-21T15:35:00.001-07:00

Last week, we made Japan's favorite summer meal: cold soba with dipping sauce. We added an additional peanutty sauce which may be used with other noodles. We also made seaweed salad and Japan's favorite hot weather drink, Mugicha, iced barley tea.

Last night we made Filipino fresh lumpia: delicate crepes filled with a meat and veggie filling and elaborated with ground peanuts and a sweet sauce. Our drink was the Philippines' summer cooler made from shredded melon. Very refreshing! Oh, and again, the men finished first...

Satay featured at Class #2

2011-07-06T22:15:00.000-07:00

Our second summer class featured Satay, the Indonesian meat-on-a-stick favorite. We caused quite a stir in the school, as the aromas wafted through the building. Though we used the smokeless indoor grill pans, some people reported smoke and the principal came running in. It really wasn't smoke, just the smell of barbecue.

We made our own peanut sauce for dipping our yummy skewered shrimp, chicken and beef.

We also tried very typical Asian coolers: Grass Jelly, a not-too-appetizing looking black "jello" made from a grass in the mint family and served with a choice of pandan, jasmine or salak syrup; Ai Yu Jelly, a more delicious looking green "jello" made from a fruit in the fig family. We also sampled drinks made from both Grass Jelly and Ai Yu. Jelly. As predicted, the black was not a favorite of the majority, though it is an immense favorite among all Asians.

Summer Asian cooking class off and running...

2011-07-01T12:55:00.001-07:00

Wednesday June 29th was our first class. We had a very full class. The five kitchen teams turned out a beautiful and very tasty Thai chicken salad (Larb gai), which we enjoyed with Jasmine rice. We also made Thai Boba Tea! We cooked the bobas and "built" our teas, topping them off with whipped cream. The male only kitchen finished first! Is that a GUHSD staff member reaching for his share?

SUPER SATURDAY SUCCESS

2011-06-25T14:20:00.000-07:00

This morning's Super Saturday class went over very well with twelve pretty experienced cooks. We called it Summer Fruit Fantasies. We made a Hungarian inspired peach soup, a salad featuring grilled chicken with orange sections and fennel, and a pineapple Romanoff.

In the class, we tackled the bugaboos of chunking a pineapple, dicing a mango, macerating fruit, peeling peaches easily, sectioning oranges, zesting citrus fruit, and a lot more.

This was a great group, especially when it came to cleanup help. It was a lot of fun.

Summer classes

2011-06-13T09:57:00.000-07:00

As of today, the 5-week Asian class is full. The Super Saturday Fruit Fantasies is still open. Please tell your friends.

Summer SUPER SATURDAY class

2011-05-20T09:15:00.000-07:00

I will be teaching a Super Saturday morning session only on June 25th.

SUMMER FRUIT FANTASIES
Using summer's fruit bounties in salads, desserts, and more...

9 am to 12 noon, Room 10, Foothills
$30 fee

Register ONLINE or in person at Foothills Adult School, 1550 Melody Lane, El Cajon

SUMMER COOKING CLASS!

2011-05-20T09:06:00.000-07:00

I will be teaching a class at Foothills this summer:
Summertime Asian Favorites
5 weeks beginning on June 29th
Fee: $30
Wednesdays 6 - 8:30 pm
Room 10, Foothills Adult School

Register ONLINE or in person at Foothills, 1550 Melody Lane, El Cajon

Field Trip Thursday, May 26th

2011-05-20T09:04:00.000-07:00

May 26th IS OUR FIELD TRIP
Do NOT come to Helix
Go directly to the following sites keeping to the approximate time line. Just be sure to sign the roll at one of the sites.

6 - 7 pm: 99 RANCH MARKET - 7330 Clairemont Mesa Blvd - San Diego
This is a good source for vegetarian items. Many Asians are Buddhists who do not eat meat. Many Asians are lactose intolerant. There is a wide variety of soy and gluten meats and vegetarian foods and snacks, ready-to-eat.

7:15 - 9 pm: SIPZ Asian Fuzion Café - 5501 Clairemont Mesa Blvd - San Diego
This vegetarian, vegan-friendly is popular with vegetarians who have meat-eating friends they like to dine with. Though no meat is served here, meat eaters love the variety of the menu, and the food is so delicious, they do not miss the meat! Yes, there is a vegetarian sushi menu…

GETTING AROUND:
99 RANCH MARKET is just east of 805 on Clairemont Mesa Blvd. At the 805 exit, turn RIGHT and get immediately in the LEFT LANE. You may pass the market (you will see it on your left) and make a U-turn to enter the parking lot in front. Alternatively, you may turn left after you pass the market and continue to the street behind and enter the large parking lot in back.
SIPZ is in a small strip mall less than a mile away from 99 Ranch. Exit parking lot on Clairemont Mesa Blvd and go WEST almost one mile. As soon as you cross over 805 you will see a strip mall to your left. Make a U-turn to enter the parking lot of the strip mall. There is plenty of parking.

Guests & family members are welcome!

QUESTIONS?
Lucile: Voicemail - 619-282-9934
...much better, e-mail her at: lcheng@guhsd.net

Goodbye Helix!

2011-05-20T08:57:00.001-07:00

Last night, my great students helped transfer everything from my Room 500 cabinets to my car! So much stuff, such a small car... We have left Helix forever. Helix Adult is moving to Steele Canyon. My veggie class will continue at Foothills starting in fall.

Our wrap up class at Helix was crepes! We made savory crepes wrapped around a pea, lettuce and veggie sausage filling. Our yummy dessert crepes were made with fresh mango and berries in a creamy sauce made from Fage yogurt, mango pulp and Triple Sec.

THANKS to ALL who did such a quick job of filling my car. Now I have to empty it...

Final restaurant visit for Spring trimester

2011-05-17T10:49:00.000-07:00

Today's visit to Phat Restaurant, a Viet all-you-can-eat will be the last for our Spring trimester. If you missed the class and wish to rate the restaurants visited please e-mail me loszi@pacbell.net.

Restaurants visited this trimester were: Mission Gorge Cafe - Greek, Mexican, American; Flavors of East Africa - Kenyan; El Salvadoreno - Salvadorean; Opera Patisserie - French; Ali Baba - Iraqi; and Phat Restaurant - Vietnamese.

Cooking classes update

2011-05-17T10:43:00.000-07:00

Last week's veggie class enjoyed a trip to Spain by making two of the most popular dishes of Spain: Gazpacho Andaluz and Tortilla Espanola. The Gazpacho is the famous (and nutritious)cold soup, a great recipe for summer, and the Tortilla is a potato onion omelet made like a cake. We enjoyed Te de Manzanilla (chamomile tea) which is such a favorite in Spain.

Our Asian class this Monday wrapped up the semester with Sushi. Everyone had fun making the California rolls and the Reverse roll. We made a great seaweed salad with its sesame accents (sesame oil, black and white seeds). Of course, the tea was Genmai, roasted rice tea.

Asian Class Field Trip Instructions

2011-05-16T13:34:00.000-07:00

May 23rd IS OUR FIELD TRIP
Do NOT come to Foothills
Go directly to the following sites keeping to the approximate time line. Just be sure to sign the roll at one of the sites.

6 - 7 pm: 99 RANCH MARKET - 7330 Clairemont Mesa Blvd - San Diego
A good one-stop destination for all your Asian cooking needs. Because it is such a large market, no attempt will be made to stay together as a group. We will try to answer as many questions as we can. You will be given a CHECKLIST of market highlights.

7 - 8:30 pm: SAM WOO BBQ Restaurant - 7330 Clairemont Mesa Blvd - San Diego
In the same building as 99 Ranch Market, SAM WOO is one of San Diego’s most popular gathering places for Asians, young and old. It is typical of the kind of restaurants Asians go to when they want lots of good, cheap food, and they want it fast!

HOW TO GET THERE:
Take 805 North and exit on Clairemont Mesa Blvd. Continue EAST on Clairemont Mesa Blvd to 2nd traffic light on Ruffner Street. You may make a U-turn and enter the FRONT parking lot, OR you may turn left onto Ruffner and turn LEFT at boulevard stop (Convoy Ct) to enter REAR parking lot. This is a large parking lot, but it is often quite busy.

Guests & family members are welcome!

QUESTIONS?
Lucile: 619-282-9934 (voicemail)
E-mail: lcheng@guhsd.net

Super Saturday coming right up!

2011-05-11T18:21:00.000-07:00

This Saturday, we're doing a morning session called Cooking 101, targeting those who are a bit afraid of cooking. We hope to dispel some of their fears.

In the afternoon we are doing Let's Wrap! We will do 3 wrapped foods: Vietnamese spring rolls, Mediterranean veggie wraps, and scrumptious fresh fruit crepes.

Looking forward to meeting all the enrollees...

LAST Restaurant this semester

2011-05-10T10:20:00.000-07:00

LAST Restaurant this semester: Tuesday, May 17, 2011, 1-3 pm
Phat Restaurant
4633 Convoy St – Kearny Mesa - www.phatrestaurant.com

This establishment was recommended by a class member who said it was “fun.” It is fun because it is a buffet, but instead of the usual fare at Asian buffets, Phat offers great samplings of very authentic, traditional Vietnamese dishes, some found in Viet snack shops, but rarely on restaurant menus.

Phat does have a menu for those who would rather not try the buffet. See the menu on www.phatrestaurant.com for good descriptions of their offerings.
The Dinner buffet at $14.88 offers a seafood hot pot. In this style of table-top cooking you choose your foods raw and you cook them in hot broth on a portable stove on your table. (Japanese and Korean hot pots are usually start at $20 so this is a real bargain.)

The Lunch buffet is $9.88 per person, with 10% off for seniors. Following is taken from Phat’s website:
Lunch Buffet includes: Beef Noodle Soup, Chicken Noodle Soup, Spicy Beef Noodle Soup, Curry Chicken, Beef Stew, Tomato Basil Soup, Thick Noodle Crab Soup, Tamarind Fish Soup, Chicken Porridge, Fish Porridge, Spare Ribs Stew, Char Grilled Chicken, Pork, Meat Ball, Spicy Lemon Grass Fish, Beef Wrapped in Grape Leaves, Salted Shrimp, Garlic Chicken Wings, Caramel Fish, Sauteed Spare Ribs, Vietnamese Crepe, Shrimp Rolls, Egg Rolls, Ginger Chicken Wings, Pork Chop, Chicken Lettuce Wrap, Fried Rice, Stir Fried Noodle, Vietnamese Sandwiches, and all Kinds of Authentic Rice Cake, Desserts, and Fruits.......

Vegetarians might ask which buffet items are meatless, but they might be happier ordering off the menu as most Asian restaurants are able to make substitutions for meat.

Beer is served at Phat; other beverages include the young coconut juice, Viet iced coffee, Thai tea, and the usual Viet dessert drinks.

How to get there:

From 805 take Balboa Ave exit toward CA-274; keep right at fork. Follow signs for CA-274 E/Balboa Ave E and merge onto Balboa Ave. Turn left onto Convoy St. PHAT is at the rear of a tiny strip mall on your right.

Asian cooking class update

2011-05-10T10:13:00.000-07:00

Last night's class featured the much requested Orange Chicken. Because we were unable to find the dried orange peel in 3 stores, we did it with fresh oranges! The orange flavor came through just perfectly. It was accompanied by white jasmine rice. We also had an Asian herbal tea sampling. Six varieties were brought in and the class enjoyed trying these.

Veggie Class Update

2011-05-09T07:44:00.000-07:00

Last Thursday's class featured an okra coconut curry accompanied by chana dal, basmati rice, carrot mustard seed salad, and cilantro chutney. In the world of Indian cuisine, the heat level was about 1 on a scale of 1-10. We made and enjoyed mango lassi while preparing the meal.

Restaurant Visit #5 announced

2011-05-03T19:12:00.000-07:00

Restaurant #5 of 6 Tuesday, May 10, 2011, 1-3 pm
Ali Baba Family Restaurant
421 E. Main St – El Cajon - www.alibabahalal.com

A bewildering number of Arabic language business signs are on both sides of the street as you drive along El Cajon’s East Main Street. Most of these establishments are Iraqi, supplying the needs of the Iraqi population in our East County (about a quarter of the population is Iraqi, most Chaldean Christian). Ali Baba was a welcome addition to the food scene, and has gained a huge following of non-Arabic diners along with its Iraqi clientele.

Class members received a handout menu showing the restaurant’s offerings. Note that there is a listing of “Feast” offerings, and that these are a much greater value than ordering entrees individually. These come to about $14 per person, plus tax and tip, and beverages are additional. These Feasts include beef and chicken choices and generous portions of hummus, salad, burghel (bulghur) and rice, and of course, their eye-popping fresh baked bread.

The menu gives a very good description of most of the dishes. While you may think of kabobs as chunks of meat, you’ll see on the menu that here, kabobs are ground meat on a skewer, while tekka means chunks of meat on a skewer. Shawarma is the layered, spiced meat shaved from a vertical grill. An interesting sounding item is Chicken Cream Chop, and this, we discover, is sliced up chicken schnitzel.

Vegetarians are always happy to find large selections here of tasty and satisfying food.

Beverages include the intriguing listing of Ali Baba Blood Juice; who among us has the courage to try that one?
Shanena is an unsweetened carbonated yogurt drink which is reputedly very good for digestion. Sure, it is an acquired taste, but once acquired, it may become a habit…

How to get there:

Most of you are East county folk, so know how to get here. For the benighted few coming from other locations, take I-8 East to Magnolia Ave exit. Choose Magnolia Ave South ramp. Turn RIGHT on N. Magnolia, then LEFT onto E. Main St. Just ahead you will see ALI BABA on your right at Avocado Ave. ALI BABA has a tiny parking lot and plenty of nearby street parking.

Cooking classes update

2011-05-03T19:04:00.000-07:00

Last Thursday, we made a meal of meze: Fatoosh, the toasted pita salad; White Bean Plaki, Turkish white beans; Hummus; and spinach potato pastries. The recipe was written for phyllo dough, but we picked up puff pastry by mistake. It was serendipitously much better.

The fun part: we tried different tisanes (botanical caffeine-free teas) and the favorite was one made from mixed dried flowers.

On Monday, it was hot, so we made a great hot weather meal from Vietnam, Bun, a noodle salad topped with lemon grass beef. We made Vietnamese iced coffee, and tried a sweet rice banana dessert steamed in banana leaf.

Restaurant Visit #4 announced

2011-04-26T12:15:00.000-07:00

Restaurant #4 of 6 Tuesday, May 3rd, 2011, 12:30-2:30 pm
Opera Patisserie Café
9254 Scranton Rd, Ste 101 – Sorrento Valley

Opera Patisserie wins kudos for its great desserts, especially the colorful French macarons (not coconut macaroons) made from almond meal. If you’ve ever attended a function where tiny French pastries were served, they most likely came from Opera Patisserie. Aside from that, the French café menu is unbeatable. The listings are so tempting that it is really difficult to choose.

See the online menu at www.operapatisserie.com. Remember that this is a patisserie, a pastry shop, so save room for a sweet treat (or choose some to take home). The salads are distinctively French, including one with duck confit, the French specialty which takes days to prepare. The crepes, sandwiches and specialties are served with a small salad with a delicious Dijon vinaigrette dressing. Sandwiches are particularly inventive. Specialties include French menu standards such as Quiche Lorraine, Croque Monsieur and Croque Madame. It is a café, so expect to find your coffee bar favorites with all the trimmings…

Opera Patisserie serves staffers from Sorrento Valley’s big corporations, so is usually packed at lunchtime. However, they serve up meals very efficiently, so it is safe for us to show up as a group. Please note that the beginning time will be 12:30 pm, since the café closes at 2:30. If you cannot show up at 12:30 just appear at your usual time and this will relieve the ordering and seating pressure at this busy establishment.

The café manages to feel French even though it is situated in a business park strip mall, surrounded by other eateries. There is seating both inside and outside on the pleasant patio. Order at the counter, then find yourself a table. Your order will be delivered to you.

How to get there:
Take 805 North to Mira Mesa Blvd EAST; turn RIGHT onto Scranton Rd. Use the large business park parking lot on your right.

Class updates

2011-04-26T12:12:00.001-07:00

The week before Spring Break, both classes made Thai Pineapple Fried Rice, with the vegetarians using a mock chicken. Vegetarians also added Spring Rolls. Both classes made Thai Boba Tea.

This week, the Asian class had a Potsticker Party! They made potstickers with a turkey filling, a vegetarian filling, and a shrimp filling. They enjoyed these with Pu Erh tea.

Restaurant Visit #3 announced

2011-04-12T09:24:00.000-07:00

Restaurant #3 of 6 Tuesday, April 26, 2011, 1-3 pm

April 19th is a school holiday – Spring Break

El Salvadoreño – Authentic El Salvador Cuisine

2845 Imperial Avenue – Grant Hill

http://www.elsalvadorenosd.com/

Our class first visited El Salvadoreño when it first opened in La Mesa in 1995. Soon after, it moved to an Imperial Avenue address. In 2005, the owners were able to purchase the building next door. They transformed it into the present restaurant with its airy brightness and welcoming décor. There is no handout menu available, but the website (see above) has good photographs of many dishes with good descriptions.

When looking over your menu, remember to dismiss a lot of what you already know from Mexican menus. For instance, chicharron in Mexico is fried pork rinds, while chicharron in El Salvador is made from lean pork meat. Salvadorean tamales are similar, but much creamier than Mexican, and steamed in banana leaves rather than corn husks. Enchiladas are layered instead of rolled.

Perhaps the flagship menu item is the Pupusa, two small corn cakes wrapped lovingly around the filling of your choice, then grilled. These are always served with curtido, similar to our coleslaw, but with more inspired spicing. Some people open up the cooked pupusa and add curtido to the stuffing, while others simply accompany each bite with a bit of curtido. Yuca (yucca) and plantain appear often on your menu. Fried sliced plantains are called tajadas. Casamiento (marriage) means beans wedded with rice. Salvadorean crema is similar to French crème fraiche, and is a delicious garnish for many menu items.

We suggest that larger groups think about ordering the antojitos tipicos which is a sampler of the most typical dishes from El Salvador. Individuals might add more from the pupusa or other pages to make up a meal. Be sure to leave room for the dessert! The Empanadas are indescribably delicious and one order may serve 3 persons.

Beverages include Kolachampan, El Salvador’s answer to Coca Cola (which you may also order). Other drinks include more typical fruit drinks like Ensalada which is juice with chunks of fresh fruit.

How to get there: From 94 take 28th Street exit. Westbound, take 28th St Exit, turn left onto 28th Street and left onto Imperial (half mile). Eastbound, take 28th St Exit, at end of exit ramp, turn left onto 28th Street and left onto Imperial (half mile). Handicap parking is in the parking lot in the alley behind the restaurant, accessible from either 28th or 29th St. There is a lot of street parking – no meters.

Asian cooking class update

2011-04-12T09:21:00.000-07:00

We made a beautiful presentation of Thai fried rice with chicken served in the fresh pineapple shell. It was as tasty as it was beautiful. We made Thai boba tea topped with whipped cream. We also tasted some Thai rolled cookies, coconut and pandanus flavored.

Vegetarian Class update

2011-04-12T09:18:00.000-07:00

Great turnout for our second class. We had sopes layered with our own refried black beans, soy chorizo potatoes, and pico de gallo. We topped these with wonderful Mexican crema. We also made our own jamaica drink from dried hibiscus flowers.

Restaurant Visit #2 announced

2011-04-05T22:26:00.000-07:00

Restaurant #2 of 6 Tuesday, April 12, 2011, 12:30-3 pm FLAVORS of EAST AFRICA – Kenyan Cuisine 2302 El Cajon Blvd – North Park www.flavorsofeastafrica.com This restaurant opened on the site which housed Pomegranate, a Russian Georgian restaurant. When Pomegranate expanded into Petrushka on the same block, FLAVORS of EAST AFRICA opened. The chef had been serving Kenyan food at farmers markets around town; now with his own establishment, he is able to expand his menu in a very welcoming atmosphere. There is no handout menu available, but the website (see above) has some really good descriptions of the cuisine as well as of the individual dishes. There are great pictures of the food items as well. Be sure to watch the 5 minute video travelogue Welcome to Magical Kenya. It has spectacular wild animal footage along with the glorious scenic coverage. When you receive your menu at the restaurant, you will find very good food descriptions. Basically, you will need to learn three words: Wali – a gently spiced rice pilaf; Chapati – African flat bread similar to a flour tortilla; Ugali – a dense white corn meal mush, cooked completely bland to go with sauce dishes. The sauces are varied: curry, creamy coconut, and tomato based, to list a few. The skewered specialties (Nyama Choma) are very popular with the clientele (as they are at the farmers markets). Appetizers include sambusas, the popular fried dumplings with a variety of fillings. There are only two desserts listed, a mini cheese cake in assorted flavors and a sweet sambusa. Beverage listings offer Chai spicy or mild, and African coffee, along with fruit drinks. We will have to arrive in shifts here to help them with order taking from our large group. They were promised 10 persons arriving in three shifts. You may sign for 12:30, 1:15, or 1:45 pm for your arrival. Good news: they will issue separate checks.

How to get there: From 94 take I-805 North to El Cajon Blvd; turn LEFT on El Cajon Blvd; continue about ¾ mile to #2302 (Louisiana St). From I-8 take I-805 South to El Cajon Blvd; turn RIGHT on El Cajon Blvd; continue about ¾ mile to #2302. Street parking ONLY – no meters.

Asian cooking class update

2011-04-05T22:24:00.000-07:00

On Monday April 4th, we filled a request for Broccoli Beef. Everyone's dish turned out beautifully. Best part was everyone learned how easy it is to do a typical stir fry dish. We enjoyed this with jasmine rice and green gunpowder tea.

Vegetarian Class update

2011-04-01T09:37:00.000-07:00

With 32 signed up, our Veggie class is underway. We had 6 kitchens open to created Tempeh Lettuce Wraps. We enjoyed these with Lichee tea. We covered the requests of the daytime teacher (in the cooking room) to return everything to its proper location, clean and dry.

LAST SEMESTER RESTAURANT SURVEY RESULTS

2011-04-01T09:28:00.000-07:00

WINTER 2010-11 RESTAURANT SURVEY RESULTS

These percentages represent the total scored by each restaurant divided by the perfect score according to number responding. Each class member rated each restaurant on Food, Service, Value and Ambience, giving 1 to 5 points (1 the least favorable, 5 the most favorable

HARITNA Mediterranean: 85% 21 responding

SUPER COCINA Mexican Home Cooking: 69% 20 responding

HIMALAYAN CUISINE: 80% 21 responding

CHAMORRO GRILL: Guamanian 63% 20 responding

ANTIQUE THAI Cuisine: 97% 17 responding

RUDFORD’s American Comfort Food: 90% 24 responding

Following are excerpts from comments entered by class members:

HARITNA: “Excellent food & value” “Smoky!” “Good experience & exposure” “…polite service…food was great! …smoke from kitchen…” “…chick & beef were a little too dry…rest was excellent” “Very good!”

SUPER COCINA: “Very good, enjoyed it” “…too hot and stuffy” “…really neat that you can try food first” “…ambience needs to be improved & upgraded” “personal favorite” “very disappointing” “not good experience”

HIMALAYAN CUISINE: “personal favorite” “Excellent food great!” “Good” “Small portions, food was OK not excellent…servers nice & accommodating” “OK” “…would not go back…”

CHAMORRO GRILL: “…only place where counter person remembers your name!” “No vegi selections all meat!” “Very good” “Hated plastic containers, food not very good…” “They were so nice and the food was truly excellent”

ANTIQUE THAI CUISINE: “It’s a go again” “a place to take out-of-town visitors!” “Good” “Nicely designed and the food was excellent” “like it food was great very nice”

RUDFORD’S: “Everything was excellent” “Very enjoyable all American place” “great service” “Much like a 50’s diner” “Love it Love it!! Enjoyed very much”

Restaurant Visit #1 announced

2011-03-29T15:58:00.000-07:00

Restaurant #1 of 6 MISSION GORGE CAFÉ Greek, American & Mexican Specialties 6171 Mission Gorge Road - Grantville

Tuesday, April 5, 2011, 1-3 pm

For our first restaurant visit, we get 3-in-1 with Mission Gorge Café’s triple specialty offering; actually if you count the Italian frittata selections, you might add a fourth. This triplet menu had been offered at Frank’s Happy Chef which was at this same location for many years. They closed a few years back, and some stalwart staff members kept the concept alive at MIRAMAR CAFÉ near the Miramar Air Station. In the meantime, an Indian buffet tried the Mission Gorge location and didn’t make it. So some old Happy Chef crew (with new owners) had the opportunity to re-open at their old location. Class members at our orientation meeting on Tuesday, March 29th, received a copy of Mission Gorge Café’s eclectic menu. The original Happy Chef specialized in fresh fish offerings, and these are still available along with the Greek and Mexican specialties which cover the spectrum of the most popular dishes in these cuisines. The American menu has typical comfort food like Meatloaf and Mashed Potatoes and Liver and Onions. Like most American-style diners, Mission Gorge serves breakfast all day, and the breakfast menu is truly impressive. The servings here are generous and the prices (most under $10) assure a real value. HOW TO GET THERE Mission Gorge Café is on the Vandever side of a small strip mall at Mission Gorge Road and Vandever. This is the same plaza that houses Soup Plantation. From I-8 take Exit 8 for FAIRMOUNT AVE. Follow signs for Fairmount North and Mission Gorge Road. Mission Gorge Café will be on your RIGHT as you approach Vandever. Enter the parking lot from Mission Gorge or from Vandever. Parking is ample, but lot gets crowded at mealtimes.

Asian class off and running

2011-03-29T07:31:00.000-07:00

We had a great turnout at the opening class on Monday the 28th. There were three no-shows; we'll look for them next week. We made an easy chicken rice pot; however two of the rice cookers were too small and the dish had to be "rescued" on the stovetop. It tasted good, and some even got to take samples home. We enjoyed the rice with Lichee tea and we tried the Asian brown pear.

FIELD TRIP MONDAY MARCH 21st

2011-03-20T10:50:00.001-07:00

MARCH 21st IS OUR FIELD TRIP
Do NOT come to Foothills
Go directly to the following sites keeping to the approximate time line.
Be sure to SIGN THE ROLL at either site.

6 - 7 pm: WORLD FOODS Supermarket - 5245 El Cajon Blvd - San Diego
A good one-stop destination for all your Asian cooking needs, including food and tools.

7 - 8:30 pm: PHO CA DAO - 5223 El Cajon Blvd - San Diego
Authentic Vietnamese cooking.

Why a Field Trip?
The primary object of this FIELD TRIP is to introduce you to a neighborhood where there is a large Asian population. Hence, a wide selection of authentic foods, ingredients, tools and equipment will be available at very reasonable prices.
When you go to specialty shops, such as gourmet shops, you may be greatly overcharged. When you go to a non-ethnic market for ethnic food items, there is not enough selection, and not enough turnover to guarantee freshness.
Our restaurant visit gives us an opportunity to savor authentic dishes prepared by professionals. This should help you in your own preparations of the dishes we are learning in class.

GETTING AROUND:
Both sites are in the same location, sharing the same parking lot. The market is set back from the street, but look for the PHO CA DAO sign for the parking lot.

From I-8, exit on College Ave; continue SOUTH on College Ave to El Cajon Blvd. Turn RIGHT (west) onto El Cajon Blvd, continue to 5223 ON YOUR LEFT (PHO CA DAO sign).

From 94, exit on College Ave; continue NORTH on College Ave to El Cajon Blvd. Turn LEFT (west) onto El Cajon Blvd, continue to 5223 ON YOUR LEFT (PHO CA DAO sign).

Guests & family members are welcome!
QUESTIONS?
Lucile: 619-282-9934
...better, e-mail her at: lcheng@guhsd.net

Registration open for all classes

2011-03-13T20:57:00.000-07:00

Classes are already filling up. Register online by visiting www.adultschool.guhsd.net. View the schedule, then register online. Not just my classes; there are LOTS of exciting classes to choose from. Check out the Super Saturday listings too.

So much catching up!

2011-03-13T20:47:00.000-07:00

Our Veggie class field trip to Vine Ripe Market yielded a pleasant surprise: we discovered the new housewares department upstairs! Found lots of interesting things at very low prices. Check this out if you're into ethnic kitchen stuff.

Our Asian class made Korean Chap Jae (yam noodles) with bulgogi beef. We had this with kim chee and corn tea. To complete the Korean experience, we had Korean pop corn!

The following week, we made Thai fish cakes and Chicken Larb (Thai salad). These were both delicious with Jasmine rice and Thai limeade with its explosion of sweet, tart and bitter flavors.

Class updates

2011-02-24T14:11:00.001-08:00

Our final Veggie cooking class was wrapped up with the making of Maltese Pastizzi, a yummy street pastry from the island of Malta. We did a ricotta filling and a pea filling. Both were delicious. In answer to a student request, we made polenta stacks with a quick and easy puttanesca sauce and topped with shaved Asiago cheese. We topped this off with South African rooibos (redbush) tea.

Our Asian class was off to celebrate the Presidents Day holiday. We're back on Monday the 28th.

Our FIELD TRIP today will be to VINE RIPE Market, and we will have a vegetarian family feast at the adjacent restaurant BAZAAR MEDITERRANEAN CUISINE.

2011-02-15T09:57:00.000-08:00

DINING CLASS RESTAURANT SURVEY
During this Winter 2011 trimester, our class the six restaurants listed below. Some class members asked if they could rate the restaurants visited. Therefore, if you complete the following ANONYMOUS survey questions, YOUR ANSWERS WILL BE PUBLISHED on this blog. Simply rate each subject by circling 1 to 5, with 1 as the lowest, and 5 as the highest.

NOTE: I can't figure out how to make this site interactive, so you may vote by sending a COMMENT (press Post a Comment) with the restaurant name, and your rating for each item. Thanks for participating!

Haritna Mediterranean
Food 1 2 3 4 5
Service 1 2 3 4 5
Value 1 2 3 4 5
Ambience 1 2 3 4 5
Comments:

Super Cocina Mexican Home Cooking
Food 1 2 3 4 5
Service 1 2 3 4 5
Value 1 2 3 4 5
Ambience 1 2 3 4 5
Comments:

Himalayan Cuisine
Food 1 2 3 4 5
Service 1 2 3 4 5
Value 1 2 3 4 5
Ambience 1 2 3 4 5
Comments:

Chamorro Grill
Food 1 2 3 4 5
Service 1 2 3 4 5
Value 1 2 3 4 5
Ambience 1 2 3 4 5
Comments:

Antique Thai Cuisine
Food 1 2 3 4 5
Service 1 2 3 4 5
Value 1 2 3 4 5
Ambience 1 2 3 4 5
Comments:

Legend: Rudford’s
Food 1 2 3 4 5
Service 1 2 3 4 5
Value 1 2 3 4 5
Ambience 1 2 3 4 5
Comments:

Cooking classes update

2011-02-15T09:48:00.001-08:00

Last Thursday's Veggie class created a quinoa pilaf, learning a basic rice technique using this super nutritious grain-like seed. We made a Middle Eastern green bean and tomato dish to accompany our pilaf, and a Arabic style cucumber tomato salad. Our tea was Arab style black tea with mint sweetened with lump sugar.

On Monday, our Asian class returned to create Thai Drunken Noodles, that spicy dish which may be a cure for hangovers. Also, we made Beef Tomato Chow Mein. We learned two different noodle techniques, one wherein the noodles are cooked together with the other ingredients, and the other where lightly fried noodles are topped with separately cooked meats and veggies. Our tea was Pu Erh, a beautifully flavored red tea. We also tried a variety of Asian pears.

Final restaurant visit for Winter trimester

2011-02-08T09:38:00.000-08:00

FINAL RESTAURANT VISIT of WINTER SEMESTER
TUESDAY, FEBRUARY 15TH – 1-3 pm
Dining the Legends - restaurants in continuous operation for 25 years or longer
Rudford’s Restaurant Estab. 1949
2900 El Cajon Blvd – North Park
www.rudfords.com
Now 62 years old, RUDFORD’s first opened in 1949 as a spinoff of HOB NOB HILL (Bankers Hill) which opened in 1944. The same owners still operate both establishments. Both serve American comfort food, with Hob Nob Hill targeting “social” dining out, and Rudford’s running 7 days a week, 24 hours a day for those seeking a hearty meal at any hour. Generations of San Diegans have been fed at or worked at both these establishments. At Rudford’s, American diner favorites like Roast Turkey Dinner or Home-made Chicken and Dumplings keep old timers and families coming in for a comfort food fix.

While other restaurants have gone trendy with fusion menus, Rudford’s continues to serve the familiar dishes of your childhood. This semester, we have had food from Palestine, Mexico, Himalayas, Guam and Thailand. For our last class, we will return to our homeland for the American diner comfort food foreign travelers want to try when they come to America.

Rudford’s American diner ambience still has counter seating. The rest of the seating is in booths. The management has offered our class the use of a section in the rear of the restaurant. When you arrive, be sure to tell them you are with our class so you may be shown to the booths in the special section.

You are receiving a copy of RUDFORD‘s menu, including the Breakfast “served anytime.” Prices, though higher than you remember from your childhood, are still a good value, considering the portions are large, and DINNER prices include soup or salad, potatoes, vegetables, hot roll, plus a dessert choice. Please note that the LUNCHEON prices do NOT include dessert.

HOW TO GET THERE:
From points east, take 94 West to 805 North. Exit at El Cajon Blvd and turn LEFT onto El Cajon Blvd. RUDFORD’s is about a quarter mile ahead on the right side of the street. RUDFORD’s has its own parking lot on Kansas St., and there is plenty of street parking with meters. Alternate: I-8 to 805 South; exit El Cajon Blvd and turn RIGHT onto El Cajon Blvd.

Cooking classes update

2011-02-08T09:32:00.000-08:00

This Monday was a holiday, no Asian cooking class...

Last Thursday's Veggie class celebrated Chinese New Year with a dumpling party. We began with spring rolls (egg rolls). Our potstickers were a traditional vegetarian one and we added one filled with an edamame spinach mixture.

We had the traditional chrysanthemum tea sweetened with rock sugar. Of course our tables were centered by tangerines with leaves attached.

We finished so late the Principal came down to see if something was wrong. Our cleanup and packing crew worked overtime (time-and-a-half times zero).

Restaurant Visit #5 announced

2011-02-02T12:51:00.000-08:00

RESTAURANT VISIT #5 of 6: TUESDAY, FEBRUARY 8th, 1 - 3 pm
Antique Thai Cuisine
www.AntiqueThaiCuisine.com [beautiful website!]
3373 Rosecrans St - Pt Loma

It‘s been too long since this class has visited a Thai restaurant. Thai cuisine has become so popular that it is no longer surprising to hear a little toddler claiming Pad Thai as his favorite food.

Thai food is best known for its generous use of fresh aromatics such as lemon grass, kaffir lime and galanga root. It is equally famous for the liberal use of the fierce bird eye chili, that tiny killer chili pepper. Thai curries are favored for their sweetness from the introduction of coconut milk.

Antique Thai’s menu which gives detailed descriptions of menu items. Please be sure to check out the LUNCH SPECIALS for a great value.

Note that in both the LUNCH SPECIALS and ENTREES sections, price of the meal depends upon the meat or non-meat featured.

When ordering from the LUNCH SPECIALS salad, soup and appetizer are included. When ordering off the regular menu there is a much wider choice. Tom Yum (hot sour soup) and Tom Kha (coconut soup) are both offered along with other tempting soups. Salads include the Larbs made from chopped pork or chicken flavored with roasted rice and spices. Starters include the must-try Angel Wings (stuffed chicken wings). The section called “MODERN THAI” lists the restaurant’s creative veering off the traditional path to present foods with a new ageThai flair. The rest of the menu is more traditional but no less tempting.

When ordering off the regular menu many like to order family style: each person designates an entrée and everyone shares, splitting the bill.

Antique Thai Cuisine has lovely décor and an extremely courteous staff. Don’t hesitate to ask for help if you have a problem with the menu.

HOW TO GET THERE:
Antique Thai Cuisine is located in the large Loma Square shopping center on the southeast corner of Midway & Rosecrans (Henry’s and TJ Maxx are there). The restaurant is behind the Chevron station. Plenty of parking. From I-8 exit on Rosecrans and continue to Midway, left on Midway and enter first driveway. From I-5 exit Pacific Highway to Barnett and turn onto Midway and pass the Post Office to Loma Square. Enter first or second driveway. Antique Thai is next to the building which once housed a Sizzler restaurant.

Antique Thai has assured us they will be able to take care of us without staggered arrivals, but again, PATIENCE, PATIENCE, PATIENCE…

So much going on!

2011-02-01T08:29:00.000-08:00

Last Thursday's Veggie class made Red Rice and Black Beans seasoned with soy chorizo and topped with Mexican sour cream, tomatoes and cilantro. We accompanied this with a salad of jicama and mango, and we made our own Jamaica (hibiscus) drink from scratch, that is, from real dried hibiscus blossoms.

Then for SUPER SATURDAY "Soup's On!", our five kitchens each created the American comfort food Chicken and Dumplings, the exotic Tom Yum Gung (Thai Hot Sour Shrimp Soup), and a yummy dessert soup with fresh mangoes, almond milk, coconut milk, and yogurt, served over ice and garnished with fresh blueberries and mint leaves.

Last night, Monday, we made Orange Chicken. Sous Chefs Mike & Jim took over the deep fry stations. We had the Orange Chicken with jasmine rice. We talked a bit about different rices and how to cook them. With Chinese New Year coming up, we had typical coconut candies and pomelos for a sweet and prosperous year ahead.

Restaurant Visit #4 announced

2011-01-25T20:20:00.000-08:00

RESTAURANT VISIT #4 of 6: TUESDAY, FEBRUARY 1st, 1 - 3 pm
CHAMORRO GRILL
www.chamorrogrill.net
6628 Mission Gorge Rd, Ste C - San Diego

A Chamorro is a native Guamanian. Chamorro is also used to describe the culture of Guam, the largest island in Micronesia. Though Guam is now a United States Territory, Chamorrans proudly cling to their culture and cuisine. This class first experienced Chamorro food at the Islander Grill near Balboa Park, but that restaurant is now closed. The owners of Chamorro Grill have for years been catering Chamorran food at local islander parties. They recently opened Chamorro Grill.

Chamorro cuisine features lots of barbecuing, spices, lemon, vinegar, and coconut-all so much a part of island culture. Chamorrans love their spicy finadene sauce, a combination of lemon juice or vinegar, soy sauce, chili peppers, and green onions. At Chamorro Grill, they bottle their own, and it is sold at the restaurant and in markets.

You are receiving a copy of Chamorro Grill’s menu with nice descriptions of menu items (see Catering Menu section). The most universally recognized Chamorran specialty may arguably be Chicken Kelaguen with red rice. This tangy dish is made from freshly barbecued chicken pieces in a spicy lemony dressing. The red rice is colored with annato seeds (sometimes called achuete or achiote) and cooked with onions and garlic. Perhaps equally famous are the barbecue specialties.

Though Chamorro Grill features a Chocolate Banana Lumpia (fried, wrapped banana) as a dessert, Guam’s most beloved contribution to the international world of sweet endings might be Latiya, a cake topped with a delicious custard.

HOW TO GET THERE:
Chamorro Grill is a short walk from Kaiser Zion Hospital in a tiny strip mall. Take I-8 to 15 North to Friars Road East. Continue east to Mission Gorge; turn left onto Mission Gorge, continue to Zion, turn left at Zion, and immediately turn into the first driveway on your RIGHT. Chamorro Grill is on your right. Plenty of parking. Alternatively, exit I-8 at Fairmount Mission Gorge; continue on Mission Gorge to the intersection with Friars. Try to be in the middle lace (designated right turn); turn right and be prepared to turn left at Zion at the traffic light. Enter the first driveway on your right.

Chamorro Grill’s staff has assured us they will be able to take care of us without staggered arrivals, but again, PATIENCE, PATIENCE, PATIENCE…

To change or cancel: LUCILE 619 282-9934 E-mail: loszi@pacbell.net

Asian class resumes after holiday

2011-01-25T20:15:00.000-08:00

Our second class section responded to a request for meatballs. We did Vietnamese meatballs made from pork with the addition of roasted rice powder (thinh) and sesame oil for an unusual flavor. These were skewered and broiled. We served them Vietnamese style wrapped with fresh herbs, pepper slices and pickled carrot shreds. These wraps were then dipped in individual bowls of Nuoc Cham, Vietnamese dipping sauce made from fresh limes and fish sauce. To top it all off, we made Vietnamese iced coffee with boba pearls. Many happy faces...

Vegetarian Class update

2011-01-25T20:06:00.000-08:00

Last Thursday's class featured a goulash made with soy "meat" (textured vegetable protein) and vegetarian sausage. Class members had a choice of TVP "beef" or "chicken" and some used a little of each. The goulash was delicious over buttered egg noodles. We made an orange fennel salad learning how to section oranges. Assorted tisanes (tea-free, caffeine free herbal teas) were brought in, but most of the class chose to enjoy a mixture of flowers from Syria. This tisane was made from camomile, rose petals, sage,marshmallow, and lemon verbena. So aromatic, and so relaxing.

Vegetarian Class update

2011-01-18T09:59:00.000-08:00

Our second session was a Chinese menu featuring Pineapple Walnut Tofu, Mock Chicken with Black Bean Garlic Sauce, and brown rice. We learned about different meat substitutes, including those made from gluten and soy. We learned how to properly brew green tea, using a lower water temperature.

Restaurant Visit January 25th

2011-01-18T09:54:00.000-08:00

Restaurant Visit #3 of 6
Tuesday, January 25th, 1-3 pm
Himalayan Cuisine
Nepalese, Indian & Tibetan Restaurant
7918 El Cajon Blvd - Ste P - La Mesa

“Namaste” is the reverential greeting each customer receives upon entering this transplanted bit of the Himalayas. The greeting is delivered by a costumed staff member with head bowed, and palms pressed together.

The Himalayas is the immense mountain range traversing several countries, including Nepal, India and Tibet. The cuisines of these countries are similar but with regional differences. Fans of Indian food will find most of their favorites here, such as tandoori (cooked in a clay oven) Curries are called tarkari. Nepalese and Tibetan variations are in the sauces and spices used.

When you order, you will be asked to designate the degree of “heat” in the spiciness on a scale of 1 to 10. If you’re a real wimp, don’t be afraid to ask for the lowest. You will be asked also to designate naan (freshly baked puffy bread) or basmati rice.
Rice dishes (Biryani) are accompanied by raita a delicious yogurt sauce with hints of cucumber, carrot, and mint.

There are daily lunch specials; however you are being given a full menu so that you may see the explanations of the dishes. Since almost half of Himalayan people are non-meat eaters, the vegetarian specialties are so good that they are selected by non-vegetarians.

When ordering off the regular menu, diners often each order an entrée to be shared by the table; this way, more dishes may be tried.

There are only four desserts offered, but they are truly authentic. These include a creamy cheese cake, Gulab Jamun (honey soaked fried dough balls), rice pudding, and Indian style ice cream.

Chai drinkers will want to try the authentic Masala Chai. Yogurt lovers should try the Lassi drinks, Plain or Mango flavored.

Himalayan Cuisine has been tastefully decorated to transport you to the Himalayas. The restaurant is smallish, but will be able to handle our class. PLEASE BE PATIENT if you have to wait for a seat.

HOW TO GET THERE:
Himalayan Cuisine may be found in the strip mall housing Burlington Coat Factory and Toritos. Enter on El Cajon Blvd just west of Baltimore. There is plenty of free parking.

International Dining Class - Next Restaurant

2011-01-11T20:46:00.000-08:00

We had a very happy group at Haritna Mediterranean today; we overloaded on delicious food including scrumptious desserts.

Next week's restaurant:
RESTAURANT VISIT #2 OF 6: TUESDAY, JANUARY 17, 2011, 1-3 pm
SUPER COCINA
Comida Casera Mexicana (Mexican Home Cooking)
3627 University Avenue - North Park

This class has visited a Vietnamese restaurant and an Eritrean restaurant in this same location. Before that, it was a Japanese restaurant. SUPER COCINA, which started in a small corner shop off Fairmount, moved into this location, when displaced by urban redevelopment in 2000.

Here you will find Mexican families and working singles frequenting their own favorite kind of eatery: those serving guisados, stew-like preparations, or, real comida casera , “home” cooking.
Guisado establishments usually display small quantities of prepared offerings, which are replenished as they are depleted. These include juicy slow-cooked meat dishes, served with rice and beans. There are vegetarian alternatives but meats are usually the mainstay at these shops.
Items that do not hold up on a steam table are prepared as they are ordered. These include antojitos (snack items), such as quesadillas, tortilla cheese melts; or sopes, small corn patties topped with the filling of your choice.

Some guisado shops charge by the pound (por libras). You stop the ladle when you see what you can eat; the dish is weighed, then rice, beans and tortillas are added. At SUPER COCINA you pay fixed prices for meal items. You can get a hearty meal with rice, beans and tortillas for $7.99. Instead of the combination, you may opt for a delicious and hearty soup (menudo, pozole) with tortillas or an antojito plate, selected from the posted list. When your order is handed you, you slide your tray past the condiment section, where you load up on cilantro, radishes, onions, lime wedges. You may request a beverage, then pay and enjoy your meal.

Though you will recognize some of the offerings, remember this is NOT your usual taco shop. Don’t expect to find what you get Roberto’s or the many other ‘Bertos around town. You come to these shops when you need real home cooking, tummy-pleasing, filling food like Abuelita (Gramdma) makes.

There is no printed menu; you simply point at what you want. The servers are happy to explain unfamiliar dishes. If unsure, you will be offered a taste, to help you decide. Asking for a sample is a smart option to avoid getting something too spicy.

Though the food is incomparable, this is not your fine dining destination: no fine china, no cloth napkins, no wait-staff, just servers and a cashier. It is customary to leave some change in the tip jar for the hard-working kitchen staff.

HOW TO GET THERE:
From 15 or 805 exit at University Ave. Continue WEST on University to #3627 midway between 36th St & Cherokee Ave. Super Cocina shares a small parking lot. Lots of street parking with no meters.

Asian class overflowing

2011-01-11T07:49:00.001-08:00

The class is pretty crowded, but everyone was happy. We had Chinese Water Dumpling Soup, so nice on a cold night! Mike Dalton saved the day by making an emergency run for dumpling skins (hard to find in El Cajon).

We had aromatic lichee tea, and everyone had a great time getting to know one another.

Thanks to everyone who helped setting up, and cleaning up and packing the car. Greatly appreciated!

First week report

2011-01-10T12:35:00.000-08:00

Our Dining class is filled; we're suggesting that those who are interested might keep checking this blog for restaurant visit announcements. Then go to the restaurant on your own, but not at the time our class is there.

Our Veggie class still has room if anyone is interested. At our first meeting last Thursday, January 6th, we made a pomegranate lentil soup, full of flavor and nutrition. We accompanied this with za'atar pie fresh from Vine Ripe Market's bakery. Then we made our own anti-flu tea, mixing sage for coughs, licorice to soothe the throat, and mint to open up air passages.

Our First restaurant visit

2011-01-04T10:00:00.000-08:00

Restaurant Visit #1 of 6
Tuesday, January 11th, 1-3 pm
Haritna MEDITERRANEAN
7303 El Cajon Blvd - La Mesa

Haritna opened in mid-December 2010, so is definitely the new kid on the block. The food and service here definitely belie its novice status. In this short time, Haritna has already earned a five-star rating from its first dining patrons.

The hosts, Ekhlas and Yousef, explain that “Haritna” in Arabic means “the neighborhood” suggesting that patrons will find a real home here. To help make our class feel at home, they have offered to feed us family style for $10 per person, PLUS beverage, tax and tip. This will include the typical assortment of appetizer dishes plus a Palestinian specialty.

Palestinian cuisine share some common threads with other Middle Eastern cuisines, particularly in the variety of appetizer-like dishes, mostly cooked vegetables. Palestinian cuisine also boasts some food not found in those other cuisines; here, at Haritna, you will be served freshly baked flattened rounds of bread, found only in Palestinian cuisine. These are much plumper than pita, and a bread lover’s delight.

At Haritna, they serve a daily Palestinian special along with the more familiar kabob entrees. The kabobs (skewers) include kifta (spiced ground beef) and chicken. Entrees are served with basmati rice. There is also a House Specialty BBQ Chicken.

Yousef is particularly proud of Haritna’s assortment of Palestinian sweets; he points out that the knafeh quickly becomes most diners’ favorite. This is made with wheat shreds and sweet cream cheese. There is also harisseh, a semolina almond pastry; ghraybeh, a variation of Greece’s kourambiedes (butter cookie); flaky nutty baklawa; and warbat, a flaky creamy delicacy.

Descriptions of many items may be found on the restaurant’s menu, part of which is reproduced on the reverse of the handout received by class attendees.

If you have a hankering for a hookah, Haritna has a patio area for your aromatic pipe pleasure. There is also free Wi-Fi.

HOW TO GET THERE:
This is in the location that successively housed two different Mexican restaurants (La Fogata, then San Marcos, yep, both gone). Take your favorite way to get to the southeast corner of 73rd and El Cajon Blvd. There is plenty of street parking, and a few spaces behind the restaurant.

2011-01-04T09:53:00.000-08:00

Welcome to the WINTER 2011 Trimester of the
International Dining Class

The goal of this class is to introduce you to different cultures by trying their diverse foods. After this orientation, there will be SIX restaurant visits. All restaurant visits will be on TUESDAYS between 1 and 3 pm. We try NOT to arrive before 1 pm in order to avoid conflict with the restaurant‘s lunch rush. We usually try to feature a few “good buys” with lunch for under $10 including tax and tip. We also will visit one or two restaurants where you may expect to pay up to $20 including tax and tip. Whenever possible, you will be given a copy of the restaurant menu.

NOTE: YOUR ATTENDANCE IS VERY IMPORTANT. PLEASE TRY TO ATTEND ALL OF OUR SIX SUBSEQUENT MEETINGS. NORMAL ABSENCES (ILLNESS, APPOINTMENTS, ETC.) OF COURSE ARE ACCEPTABLE.

General Information

TRANSPORTATION: For all classes, you will provide your own transportation or form your own car pools. If you don’t have a group to travel with, speak out, and we will ask around the class to see if rides can be arranged. It will be your own responsibility to exchange phone numbers to keep in touch in case of cancellations or change of plans.

NON-REGISTERED GUESTS: Because our enrollment is so large, it is better that you do NOT bring guests to our restaurant visits. You might return to the restaurants with your guests at another date and time. Exceptions will be made for out-of-town visitors, emergency caregivers, etc.

RESERVATIONS: With the size of our class, we usually make reservations a week ahead. On occasion, we may resort to STAGGERED ARRIVAL TIMES because of difficulties getting served as a large group. Many ethnic restaurants are family-run and short staffed. If we schedule one of these restaurants, you may be assigned a specific arrival time. Buffets/self-serve restaurants OR fully staffed LARGE restaurants are usually able to handle our numbers.

TIPPING: Many restaurants automatically add a gratuity when reservations are made for six or more persons. This now ranges from 18% to 20%. Since we usually have to make a reservation, this rule will definitely affect out class.

SEPARATE CHECKS: Many restaurants will NOT issue separate checks on group reservations. Be prepared to accept billing for the table and divide the bill according to your own calculations, taking care to include tax, tip and beverage, when appropriate. A simple way to calculate the tip is to double the tax charged on your bill.

“Patience is bitter, but its fruit is sweet.” Jean Jacques Rousseau
When 30+ people enter a restaurant, they should not all expect to be served immediately.
In most ethnic restaurants, the food is prepared to order, and this needs time.
Patience is the most important requisite for taking this class…

Happy New Year!

2010-12-30T23:17:00.000-08:00

A peaceful 2011 to you all. As of now there are still openings in all my classes, so register online if you wish to join us. We are also doing a Super Saturday: SOUP'S ON!

Oooops!

2010-12-07T08:18:00.000-08:00

On the previous post about registration, starting date for Chinese & Asian Cooking was given as 1/3/11; NO NO NO! That should be January 10th! Please register online and we'll see you on the 10th.

Registration open for all classes

2010-12-06T09:02:00.001-08:00

You may now register online or at an adult school site for these classes:
Chinese & Asian Cooking beginning on January 3rd - Foothills Adult Center
World International Cuisine (visits to ethnic restaurants) Orientation on January 4th at La Mesa Adult Enrichment Center
Vegetarian Gourmet Cooking beginning on January 6th - Helix Adult Center

Look forward to seeing you! Tell your friends...

ASIAN COOKING CLASS FIELD TRIP UPDATE!

2010-11-01T13:56:00.000-07:00

NOVEMBER 1st IS OUR FIELD TRIP

Do NOT go to Foothills
Go directly to the following sites keeping to the approximate time line. Just be sure to sign the roll at one of the sites.

6 - 7 pm: 99 RANCH MARKET - 7330 Clairemont Mesa Blvd - San Diego
A good one-stop destination for all your Asian cooking needs. Because it is such a large market, no attempt will be made to stay together as a group. We will try to answer as many questions as we can. You will be given a CHECKLIST of market highlights.

7 - 8:30 pm: SAM WOO BBQ Restaurant - 7330 Clairemont Mesa Blvd - San Diego
In the same building as 99 Ranch Market, SAM WOO is one of San Diego’s most popular gathering places for Asians, young and old. It is typical of the kind of restaurants Asians go to when they want lots of good, cheap food, and they want it fast!

GETTING AROUND:
Take 805 North and exit on Clairemont Mesa Blvd. Continue EAST on Clairemont Mesa Blvd to 2nd traffic light on Ruffner Street. You may make a U-turn and enter the FRONT parking lot, OR you may turn left onto Ruffner and turn LEFT at boulevard stop (Convoy Ct) to enter REAR parking lot. This is a large parking lot, but it is often quite busy.

Guests & family members are welcome!

Asian Cooking Field Trip

2010-11-01T13:24:00.001-07:00

I've been having a lot of computer AND modem peoblems! I'm finally able to post this on my iPad.

To those of you who missed class last Monday, tonight's class is a field trip. We will meet at 6 pm at 99 Ranch Market. This is at 7330 Clairemont Mesa Blvd.

I am going to keep trying to fix my dexktop so that I can post the entire instruction. Please check back or just meet us at 6 at 99 Ranch Market.

Veggie Class FIELD TRIP

2010-10-22T15:59:00.001-07:00

October 28th IS OUR FIELD TRIP
Do NOT come to Helix
Go directly to the following sites keeping to the approximate time line. Just be sure to sign the roll at one of the sites.

6 - 7 pm: 99 RANCH MARKET - 7330 Clairemont Mesa Blvd - San Diego
This is a good source for vegetarian items. Many Asians are Buddhists who do not eat meat. Many Asians are lactose intolerant. There is a wide variety of soy and gluten meats and vegetarian foods and snacks, ready-to-eat.

7:15 - 9 pm: SIPZ Asian Fuzion Café - 5501 Clairemont Mesa Blvd - San Diego
This vegetarian, vegan-friendly is popular with vegetarians who have meat-eating friends they like to dine with. Though no meat is served here, meat eaters love the variety of the menu, and the food is so delicious, they do not miss the meat! Yes, there is a vegetarian sushi menu…

GETTING AROUND:
99 RANCH MARKET is just east of 805 on Clairemont Mesa Blvd. At the 805 exit, turn RIGHT and get immediately in the LEFT LANE. You may pass the market (you will see it on your left) and make a U-turn to enter the parking lot in front. Alternatively, you may turn left after you pass the market and continue to the street behind and enter the large parking lot in back.
SIPZ is in a small strip mall less than a mile away from 99 Ranch. Exit parking lot on Clairemont Mesa Blvd and go WEST almost one mile. As soon as you cross over 805 you will see a strip mall to your left. Make a U-turn to enter the parking lot of the strip mall. There is plenty of parking.

Guests & family members are welcome!
QUESTIONS?
Lucile: 619-282-9934
...much better, e-mail her at: loszi@pacbell.net

International Dining classes resume in January

2010-10-22T15:55:00.000-07:00

We had our last meeting for 2010 at Jasmine for Dim Sum. Some ordered off the menu at different tables, while a group of 10 enjoyed the Dim Sum experience at a large table. We got to try many savory and sweet goodies with our Bo Nay tea.

Watch this post for the announcement of our Winter session. You will be able to register online (or in person) beginning December 1st.

Asian Cooking Class

2010-10-22T15:52:00.000-07:00

On Monday, October 18th, our five kitchens created a Thai Soup Double Header: Tom Yum Kung (Hot & Sour Shrimp Soup) and Tom Kha Kai (Chicken Coconut Soup). We enjoyed both soups with brown jasmine rice. We also made Thai limeade.

Veggie Class

2010-10-14T21:50:00.000-07:00

Tonight, October 14th, we made Kasha Varnishkes, Spicy Roasted Eggplant, and Tabouli. We made our own digestive tea with mint and licorice. Lots of food was packed to take home, as this is all better the next day.

Restaurant vist #6 of 6 anounced

2010-10-14T21:48:00.000-07:00

Restaurant Visit #6 of 6
Tuesday, October 19th, 1-3 pm
JASMINE Seafood & Dim Sum
4609 Convoy Street, San Diego 858 268-0888
www.jasminefood.com

As promised during our orientation meeting, we are closing this semester with DIM SUM. DIM SUM is Chinese brunch, and is featured every morning through early afternoon. You do not order Dim Sum from a menu. Instead, Dim Sum is wheeled to your table by servers with different carts, and different offerings. The server will show you her wares, and you make your selection, which will be marked on your tab. The dishes are small bites of food (see picture). The Cantonese words are “dim” to dot and “sum” the heart. This leads us to think we’re only lightly tapping our hearts with these treats, steamed, fried, savory, and sweet. Yes, “sweet.” Here you can really eat dessert first!

All persons at the table share in the items selected. Therefore, make sure your selection is agreed upon by others at your table. THE TOTAL OF THE CHECK IS DIVIDED BY THE NUMBER SEATED. Hence, it is a good idea not to begin ordering if all members are not present. A tip is usually left. Dim Sum usually averages $8-11 per person (including tax and tip), depending on how many items are selected. Be sure to order enough, but NO MORE than your table will eat. Checks are not totaled until you request it.

Conviviality is an important aspect of Dim Sum, so do NOT sit or order alone. If you order alone, you will not be able to try as many items. The number of items on each plate varies considerably, and it is ALWAYS acceptable to ask the server to cut some items into 2 or more pieces. Do NOT hesitate to ask for a fork if you cannot manage chopsticks.

The Cantonese name for this meal is YUM CHA which means “yum” - to drink and “cha” - tea. Hence, the most important part of this meal is the tea. The Cantonese favorite for taking with Dim Sum is BO NAY (PU ERH in Mandarin). This is a black tea which is compressed into bricks before drying. It is reputed to aid digestion, especially of fatty foods. When you tea runs low, simply pop up the teapot lid, and it is quickly refilled.

NOTE: NO STAGGERED ARRIVALS. If you not wish the Dim Sum experience, you may order off the menu. We have reserved two large tables for Dim Sum only. Smaller tables may be set up for non-Dim Sum participants.

HOW TO GET THERE:
JASMINE is located on Convoy just North of Balboa Ave. Take 805, exit at Balboa. Turn RIGHT and proceed east on Balboa to Convoy; then turn left. From 163, exit on Balboa and proceed west to Convoy; then turn right. Plenty of parking.

Restaurant vist #6 of 6 anounced

2010-10-12T21:10:00.000-07:00

Restaurant Visit #6 of 6
Tuesday, October 19th, 1-3 pm
JASMINE Seafood & Dim Sum
4609 Convoy Street, San Diego 858 268-0888
www.jasminefood.com

As promised during our orientation meeting, we are closing this semester with DIM SUM. DIM SUM is Chinese brunch, and is featured every morning through early afternoon. You do not order Dim Sum from a menu. Instead, Dim Sum is wheeled to your table by servers with different carts, and different offerings. The server will show you her wares, and you make your selection, which will be marked on your tab. The dishes are small bites of food (see picture). The Cantonese words are “dim” to dot and “sum” the heart. This leads us to think we’re only lightly tapping our hearts with these treats, steamed, fried, savory, and sweet. Yes, “sweet.” Here you can really eat dessert first!

All persons at the table share in the items selected. Therefore, make sure your selection is agreed upon by others at your table. THE TOTAL OF THE CHECK IS DIVIDED BY THE NUMBER SEATED. Hence, it is a good idea not to begin ordering if all members are not present. A tip is usually left. Dim Sum usually averages $8-11 per person (including tax and tip), depending on how many items are selected. Be sure to order enough, but NO MORE than your table will eat. Checks are not totaled until you request it.

Conviviality is an important aspect of Dim Sum, so do NOT sit or order alone. If you order alone, you will not be able to try as many items. The number of items on each plate varies considerably, and it is ALWAYS acceptable to ask the server to cut some items into 2 or more pieces. Do NOT hesitate to ask for a fork if you cannot manage chopsticks.

The Cantonese name for this meal is YUM CHA which means “yum” - to drink and “cha” - tea. Hence, the most important part of this meal is the tea. The Cantonese favorite for taking with Dim Sum is BO NAY (PU ERH in Mandarin). This is a black tea which is compressed into bricks before drying. It is reputed to aid digestion, especially of fatty foods. When you tea runs low, simply pop up the teapot lid, and it is quickly refilled.

NOTE: NO STAGGERED ARRIVALS. If you not wish the Dim Sum experience, you may order off the menu. We have reserved two large tables for Dim Sum only. Smaller tables may be set up for non-Dim Sum participants.

HOW TO GET THERE:
JASMINE is located on Convoy just North of Balboa Ave. Take 805, exit at Balboa. Turn RIGHT and proceed east on Balboa to Convoy; then turn left. From 163, exit on Balboa and proceed west to Convoy; then turn right. Plenty of parking.