Arlington Community Education

The southern region of India is known for its coastal beauty, IT industries, and classical Indian music and dance. The food of South India, however, remains a secret to much of the world. Unlike the cuisine of the north, it is distinguished by a greater emphasis on rice as the staple grain, liberal use of coconut and curry leaves, and particularly, coconut oil. More vegetarian-friendly, it incorporates fewer spices and simpler ingredients. Explore this cuisine and learn to make a popular dish called uttapam (rice and lentil crepes made with cream of wheat, cumin, and yogurt), accompanied by a filling of onion and potato bhaji (stew). We will also make semiya pulao,where rice is substituted with vermicelli noodles and cooked with vegetables and spices.

Spend a weekend afternoon focused on the art of putting together an Indian lunch or dinner with step-by-step guidance, from sourcing the ingredients to cooking the meal together. We will make chicken curry with coconut milk, delicately spiced vegetable pulao with basmati rice, and minty cucumber raita to complement the meal. We will round out the meal with store bought papadum and naan breads. This menu is easy to make for friends and family and also elegant for a party. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Make Armenian cookies and coffee while learning about the vibrant, creative culture in Armenia. We’ll knead the dough and learn the technique to sculpt perfectly symmetrical khurebehs, which are traditional Armenian sugar cookies, and mahmours, which are artisan cookies filled with a buttery date and walnut mixture that’s infused with a touch of brown sugar and Madagascar bourbon vanilla. We’ll also make a homemade rosewater infused marshmallow dip and Armenian coffee to pair with our delicious cookies.

Learn to make a warm and comforting Sichuan-style soup broth that will serve as the base of a hot and sour soup, accompanied by rice noodles, seasonal vegetables, and your choice of poached chicken, beef, or pork. Making the broth will be the focus of the class and we’ll spend time creating a beautiful depth of flavor with rice wine, soy sauce, Sichuan pepper, and chopped chilies. Make the soup as spicy or mild as you like. While it simmers, we’ll use a family recipe to prepare pumpkin cakes, traditionally served as a dessert, snack, or breakfast in China. This fried treat requires only three ingredients and is naturally vegan and gluten-free. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Valentine’s Day and chocolate have been intertwined since Richard Cadbury introduced his famous heart-shaped box for the day of love in 1868. Craft your own detailed and delicious chocolates for your special someone as you learn all about chocolate. We’ll cover its cacao bean origins and ethical issues related to sourcing; the science behind and various methods of tempering; casting, sculpting, carving, and coloring techniques; and how to properly store chocolate and prevent blooming. This sweet class is for you, whether you’re interested in improving your confectionery skills, would like to give chocolate art a whirl, just want to indulge your sweetheart, or have more of an academic interest in the topic.

Several Muslim kingdoms were established in northern India when Afghan and Turkish armies from central Asia began making incursions in 1000 AD. The Muslim emperors lived a lavish and extravagant lifestyle where presentation of food was of equal importance to the taste itself. They brought with them a rich cuisine of exotic spices, nuts, and cream, and the clay ovens called tandoor, where delicate breads and hearty meat dishes were prepared. Indian cuisine of North India went through a transformation, adapting and adopting the Mogul banquet of kababs, pulaos, and biryanis. We will prepare vegetable biryani (basmati rice cooked with saffron, vegetables, two types of spice blends, and yogurt), hare mirch ki salan (spicy curry of a variety of peppers in a creamy sauce), and a vermicelli dessert with almonds and pistachio.

Why does scotch taste so good and how do different whiskies taste so different? We will explore the different flavors in whisky by considering their source. Many whiskies are aged in barrels previously used to make sherry, bourbon, port, or even rum. Together, we will try the different sources of scotch’s distinctive flavors and then try the scotch that results from each. Light snacks will be offered.

As we drink wine and taste chocolate together on Valentine’s Day, we will read and consider a range of Shakespeare’s most intimate sonnets to make sense of love in its genuine complexity. Shakespeare gives an exquisite voice to the mysteries of love throughout his works. He engages deeply with the totality of human experience, and collectively we will parse his words and phrases to explore the human understanding of love. No prior experience with Shakespeare is necessary, though you may want to refamiliarize yourself with Romeo and Juliet and Othello, which so beautifully explore the nature of love. Please note: You must be 21 years old to enroll in this class. Tuition includes all food and beverages.

When winter descends upon New England, it is time to pour the wines that can fortify the body, mind, and soul against the cold. Now is the season for bold, contemplative reds: complex Rioja from Spain, powerful Cabernet Sauvignon from Chile, aristocratic Barolo from Italy, aged White Port from Portugal, and more. Come sit, relax, and reflect upon a variety of extraordinary wines from around the world, chosen for their ability to thaw your limbs and warm your spirit. Light snacks will be offered.