Chop. WOK & Talk!

Private & Corporate Party Plans

Schedule of Classes
Classes

Menus for Each Class

Team Building Sessions
Text Box: CHINESE/$60.00 JANUARY MENU/class 6: lemon chicken, beef wontons with a plum sauce, cashew coated pork slices with a peach ginger sauce, spicy pork & fruit with onions, snap peas and shrimp fried rice. FEBRUARY MENU/class 5: Chinese pizza, sweet and sour lichee chicken, golden fingers (beef sates), Hunan pork stir fry with green beans, carrots, and black beans, and beef shao mai with chili sauce. MARCH MENU/class 4: pineapple chicken, shrimp sizzling rice, mu shu pork, shrimp egg rolls with apricot sauce and orange beef with broccoli. APRIL MENU/class 3: hot and sour soup, lo mein, steamed chicken dumplings with lime cilantro sauce, sweet and sour shrimp, and General Tso’s chicken with broccoli. MAY MENU/class 2 : wonton soup, cold Szechuan peanut noodles, Mandarin beef, honey hoisin ribs, vegetable spring rolls with a lime cilantro sauce, and pork potstickers with chili sauce. JUNE MENU/class 1: lettuce wraps, Kung Pao pork, Mango shrimp, vegetarian fried rice, shrimp swallows with lemon cherry sauce, and crab rangoons with a blackberry ginger sauce. CHINESE NEW YEAR CELEBRATION/$75.00: Velvet chicken and corn soup, peking duck with Mandarin pancakes, sui mai (steamed chicken dumplings) fiery Kung Poa lobster and shrimp, lichee chicken, steamed rice and deep fried spiced banana rolls with hot fudge sauce. DIM SUM/$65.00: scallion pancakes, fried meat savories with apricot sauce, pearl meatballs, beef potstickers with a chili sauce, shu mai steamed dumplings, crab puffs with a blackberry ginger sauce and fried wontons and wonton soup. ELEGANT BRUNCH/$60.00 cold peach soup, smoked salmon crepe torte, cheesy potato casserole, grilled chicken packets stuffed with asparagus spears and wrapped in prosciutto, mixed greens with strawberries, caramelized pecans, & a plum dressing, and lemon crème brulee. SPECIAL OCCASION DINNER:/$70.00 Creamy butternut squash and apple soup topped with rum crème fraiche, pork roast with fig and pistachio stuffing, spinach salad with pear, pancetta, and a warm port dressing, cranberry walnut chutney, plus a chocolate almond soufflé torte for dessert. FRENCH/$70.00: Savory palmiers with pesto, goat cheese, pine nuts & sun dried tomatoes, French onion soup, quail (tastes like chicken!!) with grapes in a cognac sauce with potato nests, endive salad with pomegranate vinaigrette & lemon cream and a chocolate soufflé for dessert. HIGH TEA/$55.00: scones with clotted cream and jam, hazelnut shortbread with fleur de sel, smoked turkey tea sandwich with arugula mayo, smoked salmon tea sandwich on pumpernickel, cream puffs with deviled ham and pecans, lemon tartlets and chocolate covered strawberries. ITALIAN/$60.00: Wedding soup, Tuscan panzanella salad, chicken saltimbocca (cutlets with sage, prosciutto, mushrooms & marsala wine sauce), manicotti made with crepes in a tomato basil butter sauce, Milanese risotto and a seasonal fruit crostata. KOREAN/$60.00: beef bulgogi, scallion pancakes with soy dipping sauce, Asian pear kimchi, Korean dumplings, vegetable rice noodle stir fry, and spicy chicken soup. MEXICAN/$65.00: roasted pumpkin ancho chile soup, chorizo, potato & goat cheese sopes (tartlets with masa), rellenos con picadilla (stuffed poblanos with sauce), chipotle BBQ ribs, creamy rice with corn & poblanos, and apple and sweet cheese empanadas with Mexican hot chocolate. MOROCCAN/$70.00: lamb shish kebabs with red pepper puree, tagine of chicken with pomegranates and walnuts, lemon couscous with pignolia nuts, & raisins, fried briouts (sweet chicken filling rolled in spring roll wrappers), tangerine, parsley & olive salad, dried fruit tart with orange cardamom cream, mint tea and Moroccan coffee. GOURMET PIES/$65.00 (a dinner plate, a rolling pin, and box/boxes large enough to transport 5 mini pies and a crostata) key lime pie with graham cracker crumb crust, black bottom peanut butter mousse pie, amaretto-almond streusel pumpkin pie, peach pie with streusel topping, rum raisin apple pie with lattice top, and fruit crostada, SALADS & SANDWICHES/$50.00 warm croissant with roasted turkey, apple, and brie, Vietnamese lemongrass beef sandwiches with lettuce, herbs, and Asian mayo on French bread, panini of prosciutto, mozzarella, & citrus tapenade, Thai lemongrass salad with shrimp, tomato, avocado, & watermelon salad, and mixed greens with caramelized pecans, goat cheese, raspberries, and a plum dressing. SOUPS & FLATBREADS/$50.00 creamy butternut squash and green apple soup with rum crème fraiche, roasted red pepper soup with Sambucca cream, caramelized onion flatbread, flatbread with shrimp and white bean hummus, crisp rosemary flatbread, and flatbread with honey, figs, prosciutto, and arugula. TAPAS/$70.00: shrimp in Manzanilla sherry cream sauce, patatas bravas (spicy potatoes), chorizo kebabs, baked leeks with Serrano ham, salad with oranges, mint and fennel, roasted sweet onions with Cabrales blue cheese, almonds & chives, fried dessert fritters filled with egg custard, sangria and Spanish coffee. THAI/$60.00: JANUARY MENU/class 1: chicken coconut soup, fried spring rolls with a spicy plum sauce, green chicken curry, shrimp pad Thai, corn fritters with a cucumber sauce, and coconut flan with Thai bananas. FEBRUARY MENU:/class 2 pineapple fried rice, pork panang curry with pineapple and red peppers, pesto salmon with a spicy cherry sauce, peanutty pork baskets, firecracker beef salad with rice noodles, and mango sticky rice. MARCH MENU/class 3: tom yum soup, sweet and sour pork, peanut crusted shrimp with mango salad, chicken and lichee curry, lemongrass salad and ice cream with a spicy Thai topping. APRIL MENU/class 4: chicken and cashew stir fry, mee grob with spicy noodles, steamed mussels with coconut basil broth, fresh spring rolls with chicken & herbs, and coconut banana crepes with a rum butter sauce. MAY MENU/class 5: bang bang shrimp, pork sates with peanut sauce, Thai pasta salad, spicy sweet and sour shrimp, Thai pizza, and peanut-tamarind grilled chicken. JUNE MENU/class 6: pork pad siewe, beef panang curry, Thai salad packages, shrimp & lichee fried dumplings with a sweet chili dipping sauce, mango BBQ chicken, and coconut rice VALENTINE DINNER FOR TWO/$130.00 per couple: Shrimp bisque, Cornish game hen, asparagus hollandaise, garlic rosemary potatoes, mixed greens with caramelized shallots, figs, walnuts, & blue cheese topped with polenta croutons, and chocolate tulip cups filled with ice cream and topped with Godiva liquor and chocolate covered strawberries. VIETNAMESE/$65.00: beef pho (soup with rice noodles, herbs and chilies), fresh rice paper rolls with chicken & herbs and a peanut dipping sauce, baby back ribs with a spicy orange BBQ sauce, Saigon rice noodles with pork, chicken, asparagus, bok choy and sprouts, and grilled lemongrass beef salad, and lemongrass tea. WORKING WITH CHOCOLATE/$70.00: chocolate tulip cups, Snicker’s bar, caramel turtle bars, chocolate covered strawberries, no-fail chocolate fudge, chocolate fondue with candied orange peel, raspberries, and almond macaroons, and chocolate nutella candy. Bring containers to take home some ‘goodies’. 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’ Cooking School in the area!

 

Chop, WOK & Talk!

5404 Penn Avenue

Pittsburgh, PA 15206

412-362-0679 

E-mail:  paultague@msn.com