CREATVE CHINESE COOKING CLASSES-SPRING 2011
Thank you for your interest in our classes. We plan to begin our celebration of the Chinese
New Year, which begins February Third, with the kick-off of our Spring classes. We look
forward to your joining us as we begin our third year. All classes are held in the kitchen of
our home overlooking the ponds in St. James. Your class fee is inclusive and includes all
ingredients and equipment. All you have to furnish is your apron, your sense of humor, your
enthusiasm and your appetite!
The article in the Star News about our courses generated considerable interest. Accordingly,
our first three offerings of our Creative Chinese Cooking Series will be “Basics of Chinese
Cooking”. This course introduces the new student to the ingredients, equipment, techniques
and methodology of Chinese cooking. Class size is limited to 9 students to insure hands-on-
learning and in each class of the series students will learn how to prepare and taste 3 dishes
- a soup, a fried- rice and an entree. The course objective is “To enable the student to
prepare a 3 course meal for a dinner party for six”.
For Session I, the classes will be at 11:00 am on successive Tuesdays, Feb. 8 th, 15th and
22nd. The menu for each class is as follows.
Class 1 Class 2 Class 3
Egg Drop Soup Watercress Pork Soup Hot and Sour Soup
Vegetable Fried Rice Ham and Egg Fried Rice Pork Fried Rice
Soy Sauce Chicken Chicken with Peanuts Crispy Orange Beef
(Kung Pao Chicken)
Session II will be at 11:00 am on successive Thursdays, Feb. 10th, 17th and 24th. The menus
will be identical to Session I above.
March classes will feature 2 sessions of “Creative Cooking Classic Chinese Dishes”
featuring many of your favorites. These courses are designed to expand and refine the
techniques learned in the Basics Course and introduce additional techniques.
For Session III, the classes will begin at 11:00 am on Tuesday, March 8 th and 15th. The
menu for each of these classes is:
Class 1 Class 2
General Tsao’s Chicken Pork Shreds with Black Bean Sauce
Szechuan Spicy Steamed Whole Fish Dragon-fire Noodles with Shrimp
Sweet and Sour Pork Beef with Broccoli
Session IV will begin at 11:00 am on Tuesday, March 22 nd and 29th. The menus will be
identical to Session III above.
Class fees are $35 per class ($90 Series of 3 classes, $65 for Series of 2 classes) payable at
time of registration. Classes are limited to 9 students and will be filled in the order that
registrations and fees are received. A credit for a future class will be issued if notice of
cancellation is received a minimum of 24 hours prior to the class AND we are able to replace
you. Please send registration and check payable to M M DONOVAN to 3215 E Lagoon Ct.,
Southport, NC 28461. Please call 253 0794 for questions or additional information. Directions
will be sent with your registration confirmation
Registration For Creative Chinese Cooking Classes
PLEASE USE A SEPARATE REGISTRATION FORM FOR EACH PERSON
“Basics of Chinese Cooking” Please circle the date for each class you wish to take.
Session I: Tuesdays Feb. 8, 15 and 22
Session II: Thursdays Feb 10, 17 and 24
Individual class fees are $35. The fee for the series of 3 classes is $90.
“Cooking Classic Chinese Dishes” Please circle the date for each class you wish to take.
Session III: Tuesdays March 8 and 15
Session IV: Tuesdays March 22 and 29
Individual class fees are $35. The fee for the series of 2 classes is $65.
Total fees_____ _ Please enclose your check payable to M.M. Donovan for this amount
and mail or deliver it to 3215 E Lagoon Ct., Southport, NC 28461.
Your Name:
Your Address:
Phone Number(s):
Your email Address:
Registrations will be completed and confirmed in the order received. Space is limited to
insure you a “hands-on” learning experience. You will be wait-listed if the class filled.
You may reach us at 253-0794 or jedenterprises@earthlink.net.
Thank you for your interest in our classes. We wish you and yours Health and Prosperity in
the New Year of the Hare!
Chefs Woo Chin and Sum Yung Chik ( Jerry and Missy Donovan )