Access At CVUHS

Join Evelyn for a flavorful evening learning to make two Japanese-inspired favorites: Katsudon and a no-bake Matcha Tiramisu. The class begins with Katsudon, a comforting rice bowl topped with golden, crispy pork cutlet simmered in a savory-sweet sauce. Along the way, Evelyn will share the origins of pork katsu and demonstrate a special technique to achieve a perfectly crisp cutlet—without the usual kitchen mess or splattering oil that frying often brings. This method will make it easier and more enjoyable to recreate the dish at home. To round out the evening, you’ll prepare a Japanese twist on a classic Italian dessert: no-bake Matcha Tiramisu. Using clever substitutions, Evelyn will guide you through a simple yet elegant recipe that highlights the earthy richness of matcha. The result is a dessert that is not only light and refreshing but also a true crowd-pleaser, perfect for sharing during holidays or special occasions. This class is designed for cooks of all levels who want to discover approachable techniques while enjoying the taste and culture of Japanese cuisine. Come ready to cook, learn, and savor every bite. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu.

Spend an enjoyable evening with Evelyn as you explore the art of creating delicious noodle dishes, beginning with a classic favorite: Chicken and Shrimp Lo Mein. In this hands-on class, you’ll discover the variety of ingredients that can be used to build flavor and texture in lo mein, as well as learn about different noodle types and easy alternatives you can use at home. Evelyn will guide you through techniques that make this dish both approachable and versatile, giving you confidence to recreate it in your own kitchen. To end the evening on a sweet note, you’ll prepare Mango Sago Pomelo Pudding—a refreshing dessert that originated in Hong Kong and has become a modern Asian favorite. This creamy, fruity treat combines the brightness of mango with the delicate textures of sago pearls and pomelo. Along the way, you’ll learn how to properly handle and prepare these delicate ingredients to achieve the perfect balance of flavors and consistency. Whether you’re a beginner or an experienced home cook, this class is designed to expand your skills while treating you to a delicious cultural experience. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is an amazing instructor. She’s passionate about food... and excited to share her knowledge."

Indulge in an evening centered around a warm, comforting bowl of Malaysian Curry Laksa. You will learn how to make this fragrant noodle soup features a richly spiced coconut milk broth, generously layered with shrimp, chicken, tofu, and fresh vegetables—truly a complete and nourishing meal in one bowl. We’ll conclude the evening on a sweet note with pisang goreng, crispy fried banana fritters, a favorite in many Malaysian households. Whether you’re an adventurous cook looking to expand your skills or simply a food lover eager to experience new tastes, this class with Evelyn offers the perfect blend of cooking, culture, and connection. Come hungry, leave inspired, and take home recipes that will transport your kitchen to Malaysia. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Join Evelyn and spend an engaging evening exploring the art of Asian dumplings, beginning with the creation of a versatile base filling that serves as the foundation for a variety of dumpling styles. You’ll learn how this single filling can be shaped and adapted for boiling, steaming, and pan-frying, allowing you to create multiple styles of dumplings with confidence. The class will also cover preparing a flavorful broth for wonton soup and show you how to turn dumplings into a complete, satisfying meal. Whether you’re a beginner or an experienced home cook, this class is designed to expand your skills while treating you to a delicious cultural experience. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is an amazing instructor. She’s passionate about food... and excited to share her knowledge."

Injera is a unique and well-known staple food in Ethiopian & Eritrean cuisine. This spongy sourdough flatbread is a mixture of Teff (nutrient-dense and gluten-free), barley, corn, and self-rising flours. During class Alganesh will demonstrate the steps of the dough making process, including how to mix flours properly, and students will be able to carefully observe the batter as it readies to be baked. Everyone will then take a turn cooking injera before sitting down together to enjoy a dinner prepared by Alganesh. One meat and two vegetarian dishes will be served. This class is a combination of demonstration and participation as Alganesh condenses the extended bread making process into a 1-night class. After Alganesh demonstrates the dough preparation process, a small group of 3-4 students will work together at each cooking station to cook their Injera. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "I loved this class, learned a lot, and would definitely take other classes from her. Wonderful evening of learning and sharing of a different culture. Memorable!" "This was our second class at Access, and second with Alganesh. I can't recommend enough. Alganesh is very warm and welcoming. She has put a lot of thought and consideration into her classes. We had a fun time learning about Eritrean and Ethiopian culture, and learning how to make Injera, the foundation of their cuisine. The best part, of course, was getting to eat our delicious food at the end! Thank you for a wonderful evening!"

This 10-week cooking class will cover cooking safety (including safe cutting techniques), healthy cooking hygiene, and how to cook various simple foods. This course is adapted to be accessible for people with Down syndrome and other intellectual disabilities. The classes will break each cooking task down into manageable steps. Cooking topics may include: no bake cookies, pasta, nachos, coffee/tea, and seasonal treats using a toaster food safety including how to decipher expiration dates, how to know when food is cooked, how to identify mold, how to properly clean the kitchen, how to avoid burning yourself on the stove and pans following steps of a recipe team work in a shared kitchen space memory techniques to remember to turn the stove and oven off. This course will run for 10 weeks and the lessons will build on each other with the chance for lots of repetition. While students will snack during each class, there will not be full meals provided during every class; students are recommended to plan accordingly. Aids are welcome to join a student. A needs assessment covering food sensitivities/allergies, past cooking experiences and more will be part of the registration process. This class is intended for young adults ages 14 and older. June 1st will be a makeup day in case of instructor illness or weather cancellations.

During this frigid time of year we turn to comfort foods for dinner to help keep our evenings warm and get us through to Spring. Roasts, lasagnas, chickens cooked in a pot or a pie or whole in the oven, all of these satisfy, but none of them as much as the humble soup. And no soup is more humble than the provincial classic, French Onion Soup. Concocted from just a few ingredients it is a glowing example of French culinary ingenuity, elevating the inconsequential onion to regal status. All that’s required are some onions, a pot and a little time (and a little thyme). Join us and learn how to make one of the most revered French classics, as well as the science and process behind making stocks and how fish sauce and vinegar can help to elevate any soup you create. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.