Chop. WOK & Talk!

Private Party Plans

Schedule of Classes

Menus for Each Class

Corporate Team Building Sessions
Text Box: BRUNCH/$60.00: Cold strawberry soup, Yukon gold cinnamon rolls, ham with bourbon-molasses-pecan glaze, asparagus hollandaise, sweet potato soufflé, chocolate hazelnut (Nutella) filled crepes with fresh berries, coffee and a variety of teas. CAJUN-CREOLE/$65.00: Fried green tomatoes with shrimp remoulade, chicken and sausage gumbo, andouille stuffed pork tenderloin with rosemary butter glaze, maque choux (corn), dirty rice, and Bananas Foster for dessert. CHINESE/$60.00: March: Orange chicken, beef wontons with a plum sauce, cashew coated pork slices with a peach ginger sauce, stir fry of pork with lychees, pineapple, and onions in a spicy sauce, and shrimp fried rice. April: Wonton soup, cold Szechuan peanut noodles, Hunan shrimp with black beans, honey hoisin ribs, happy family with Chinese vegetables, and pork pot stickers with chili sauce. May: Hot and sour soup, vegetable lo mein, steamed chicken dumplings with lime cilantro sauce, sweet and sour shrimp, and General Tso’s chicken with broccoli June: Sizzling rice soup, volcano chicken with pineapple and red peppers, beef sates, hunan pork stir fry with green beans, carrots, and black beans, plus coconut shrimp. DATE NIGHT DINING/$130.00 PER COUPLE/BYOB: March: Spinach-artichoke fondue, rosemary crusted rack of lamb with grapes & balsamic glaze, sweet potato soufflé, Meyer lemon glazed green beans, spinach salad, plus a peach-blueberry crumble tart with ice cream. April: wedding soup, stacked tomato salad with ricotta salata, mixed green salad with Parmesan frico chips, osso bucco with creamy polenta, and an individual white Russian tiramisu for dessert. May: Thai pork baskets with peanuts, corn fritters with a cucumber salsa, pesto salmon with a spicy plum sauce, green mango salad, Thai pineapple fried rice, and coconut custard with a raspberry coulis. June: Stovetop Clambake! (red potatoes, fresh corn, chorizo sausage, leeks, littleneck clams, steamer clams, mussels, large shrimp and lobster) heirloom tomato salad, cornbread, watermelon, and blueberry cobbler with ice cream. (BYO BEER) EASTER DINNER IN ITALY $75.00/BYOB: Bellini cocktail, stracciatella (soup), egg stuffed Easter bread, roasted lamb, ravioli with lemon cream sauce, peas and asparagus, fresh artichoke and baby greens with lemon vinaigrette and frico chips. After dinner you will learn how to decorate a traditional lamb cake for dessert. GERMAN/$65.00: Beer and cheddar fondue with pretzel sticks & sausages, homemade applesauce, pork roast with knodels (potato dumplings), red cabbage, wilted lettuce salad, plus German apple strudel for dessert. GREEK/$65.00: Avgolemono soup (lemon orzo soup), spanakopita appetizers, lamb lettuce wraps, pastitsio (lasagna with ground beef), Greek panzanella salad, and baklava for dessert. HIGH TEA/$50.00: Vodka sunrise smoothie, scones with clotted cream and jam, tea sandwiches (deviled ham and pecan, smoked turkey with arugula mayo, & Boursin cheese with apple on walnut raisin bread), lemon scented mascarpone cream puffs, chocolate covered strawberries, and raspberry coconut swirl cookies. INDIAN/$65.00: Punjabi chicken kebabs with mint sauce, naan, chicken tikka masala, lamb korma, mango chutney, mint riata, saffron rice and gulab jamon for dessert. ITALIAN/$65.00: Arancini (risotto balls) with marinara, shrimp Marsala style with tomatoes, currants, capers, pine nuts, basil & mint, creamy risotto, Italian herb salad with pancetta crisps, homemade gnocchi with peas, prosciutto & chanterelle mushrooms, plus an individual budini (strawberries, mascarpone cheese, almond cookies & Marsala wine) for dessert. MEXICAN/$65.00: Tortilla soup, spicy pepperjack quesadillas, flautas, chicken with chocolate mole sauce over rice, jicama-mango salad, plus tres leches cake with whipped topping and fresh berries for dessert. MOROCCAN/$70.00: Minted lamb and mushroom kebabs, fig and orange salad, Moroccan flatbread, sweet cinnamon couscous, chicken tagine with almonds and apricots, b’stilla (sweet chicken and nut pie), mint tea and Moroccan spiced coffee. PIEROGIES & OTHER POLISH FAVORITES/$65.00: A variety of pierogies, stuffed cabbage, borscht (soup), haluski (cabbage and noodles) and paczki (Polish donuts) for dessert. TAPAS & PAELLA/$70.00: Endive leaves stuffed with oranges, olives, almonds, parsley and honey, baked sweet onions with Cabrales blue cheese, almonds, chives, and a balsamic drizzle, fried cheese sandwiches with Manchego cheese and quince paste, chicken and chorizo empanadas, paella with chorizo, mussels, chicken, shrimp and saffron rice, sangria, and Spanish flan with oranges. THAI/$60.00: March: pork panang curry with pineapple and red peppers, pesto salmon with a spicy cherry sauce, pineapple fried rice, peanutty pork baskets, lemongrass salad, and mango sticky rice. April: Chicken and cashew stir fry, mee grob (crispy noodles), steamed mussels/shrimp with coconut basil broth, fresh spring rolls with chicken, avocado and mango with a chili mint dipping sauce, and coconut banana crepes with a rum butter sauce. May: Bang Bang Shrimp, pork sates with peanut sauce, Thai herbal noodles, spicy sweet and sour shrimp, and peanut-tamarind grilled chicken and coconut flan with Thai bananas. June: Coconut laksa (soup) with shrimp, chicken filled wonton baskets, beef panang curry, peanut noodle salad, shrimp and lychee fried spring rolls with a sweet chili dipping sauce, and mango BBQ chicken. VALENTINE’S DAY DINNER FOR TWO/$140 COUPLE: Lobster bisque with a puff pastry crust, steak au poive, Duchess potatoes, green beans almandine, arugula-orange salad with fig-bacon dressing, plus vanilla bean panna cotta topped with a mixed berry wine sauce, and chocolate covered strawberries.. VIETNAMESE/$65.00: Fisherman’s soup (sweet & sour shrimp soup), green papaya salad, Vietnamese beef fajitas, braised chicken in caramel sauce over white rice, coconut rice pudding with sautéed mango, lemongrass tea and Vietnamese coffee. To register for Chop, WOK & Talk! classes call Dorothy at 412-362-0679 ChopWokTalk@msn.com

Dorothy Tague’s

Chop,WOK & Talk!

The only totally ‘hands-on’ Ethnic Cooking School in the area!