Heny Sison's Culinary School
 
Lifestyle Courses
May 2016
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Heny Sison Culinary School
33 Bonny Serrano, Crame, QC
TECHNIQUES OF FINE COOKING I (Featuring Chicken)
by: Chef Vicki Villanueva
  BASIC CAKES & ICINGS FOR BEGINNERS
by: Heny Sison
May 2, 2016
8 am - 3 pm

Hands-on preparation and cooking of chicken. Each student shall be assigned whole chicken to butcher and debone. Learn how to grill, roast, stew, fry, sauté, steam and make sauces.

Recipes include: Chicken Gallantina, Chicken Cordon Bleu, Chicken Sate, Classic Roasted Herb Chicken, Chicken Caesar Salad, Chicken Fricasse and Chicken Teriyaki.

Hands-on class. Please bring apron, hand towel and food containers.

P3,200
May 3, 2016
9 am - 1:30 pm

Recipes: Butter Cake with Butter Icing, Moist Chocolate Cake with Fudge Icing, Mocha Cake with No-Melt Butter Icing, Lemon Chiffon Cake with Boiled Icing & Sponge Cake with Whipped Cream Icing.

Demonstration class only. Please bring food containers.

P2,240
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BROWNIES & BARS
by: Heny Sison
  SECRETS NO MORE!
by: Heny Sison
May 3, 2016
2:30 pm – 5 pm

Recipes: Chewy Moist Brownies, Carrot Cake Bars with Cream Cheese Icing, Lemon Cheesecake Bars, Brownies with Caramel Center & Butterscotch Bars

Demonstration class only. Please bring food containers.

P2,240
  May 4, 2016
9 am – 4 pm

Recipes: Decadent Chocolate Cake with Fudge Icing & Caramel Sauce, Lemon Torte, Ensaymada, Almond Sans Rival, Strawberry Shortcake & Ube Cake.

Demonstration class only. Please bring food containers.

P3,360
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BEGINNERS 3-LAYER FONDANT WEDDING CAKE
by: Chef Aggy Villabona
  GLUTEN FREE COOKING & BAKING - Back to Basic Series Part I
by: Chef Patricia Loanzon
May 4, 2016
10 am – 6 pm

You will learn how to bake, ganache, cover, set-up and decorate a 3-tier fondant cake. Learn how to make edible LACE from scratch.V
Recipes: Chocolate Mud Cake, Chocolate Ganache, Royal Icing, Marshmallow Fondant and Gum Paste

Pre-requisite: Beginners Fondant Cake. Please bring apron, hand towel, rolling pin, pizza cutter and scissors.

P5,040
May 5, 2016
3 pm - 9 pm

Recipes: Stocks, Fumets, Waffles, Creamy Vegetable Soup, Chicken and Bell Pepper Pilaf, Chocolate Cupcake, Almond Madeleine and Banana Muffins

Demonstration class only. Please bring food containers.

P2,800
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CAKE DECORATING COURSE I
by: Heny Sison
  NEW CLASS! EASY THAI COOKING
By: Chef Chariya Thaikupt
May 5, 6, 2016
9 am - 4 pm

Learn the basics of cake decorating: icing, color, star, shell, dots, outline and scallop borders; the rose, figure piping: clowns & booties. Each student will bake & decorate a character birthday cake.

Full participation. Please bring apron and hand towel.

P6,720
  May 6, 2016
3 pm – 7 pm

Recipes includes: Bagoong Rice, Chicken Green Curry, Tom Yum Soup, Tilapia with Tamarind Sauce, Papaya Salad and Thai Halo-Halo.

Demonstration class only. Please bring food containers.

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CAFE HITS - FEATURING PASTA
by: Chef Vicki Villanueva
  EXCLUSIVELY SYLVANNAS – A WORKSHOP CLASS
by: Chef Juan Carlo Estagle
May 10, 2016
8 am – 3 pm

Join us for a cooking workshop as we set up a professional kitchen for your cafe/restaurant style. Learn portioning and batch cooking catering or for one serving portion. Learn to cook pasta and its complementary sauces. Recipes includes: Spaghetti with Meatballs, Seafood Marinara, Puttanesca, Arabiatta, Vodka and Tomato Cream Sauce, Basil Pesto with Grilled Chicken, Linguini with Shrimp and Garlic, Wild Mushroom Ragu, Seafood in White Wine Cream Sauce and Spinach Lasagna.

Please bring your apron, towel and food containers.

P3,360
  May 10, 2016
10 am – 4 pm

Discover and explore the wonderful possibilities with sylvannas. From classics to other flavors and new tastes. In this class, we will learn how to make Classic Vanilla Sylvannas, Strawberry Sylvannas, Mango Sylvannas, Chocolate Sylvannas, Ube Sylvannas; plus tips on creating your own original flavor.

Please bring your apron, towel and food containers.

P2,800
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BEGINNERS FONDANT CAKE
by: Chef Aggy Villabona
  INTRODUCTION TO JAPANESE COOKING
by: Chef Koichi Kondo
May 11, 2016
10 am – 5 pm

Learn how to bake, ganache, cover and decorate a cake with fondant.

Recipes: Cream Cheese Pound Cake, Chocolate Ganache, Marshmallow Fondant, Royal Icing and Gum Paste.

Please bring rolling pin, pizza cutter, cake smoother, hand towel and apron. Full participation.

P3,920
  May 11, 2016
3 pm – 9 pm

Recipes: Sushi, Sashimi, Sukiyaki, Miso Soup, Tempura, Teriyaki, Udon Noodles in Clay Pot, Chicken Teriyaki & Japanese Fried Rice.

Demonstration class only. Please bring food containers.

P2,800
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ITALIAN PIZZA CLASS WORKSHOP
by: Chef Giorgio Bucciarelli
  BACK-TO-SCHOOL BAON Part 1
by: Chef Katherine Sion
May 12, 2016
3 pm – 9 pm

In this class you will learn the history, concept and design of pizza making. Learn how to make pizza dough, tomato base sauce, white sauce base: preparation, set up a pizza counter, know the ingredients and toppings.

Recipes: Pizza Margherita, Pizza alla Napoletana, Pizza Picantina, Pizza Agli Asparagi, Pizza ai Quattro Formaggi, Pizza Quattro Stagioni, Pizza Vegetariana, La Gibiana Pizza, Pizza Gorgonzola Cipolle, Pizza Calzone Farcito & Pizza ai Frutti de Mare.

Demonstration with student participation. Please bring apron, hand towel & food containers.

P2,800
  May 13, 2016
3 pm – 9 pm

Learn how to combine different meals to make your school baon more exciting & healthy.

Recipes: Roast Chicken, Sizzling Pork Steak, Fresh Lumpiang Shanghai, Fried Fillet with Bacon and Cheese on Toast, Salisbury Steak with Mushroom Sauce and Fresh Salad Greens

Demonstration class only. Please bring food containers.

P3,200
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NEW CLASS! ITALIAN SEAFOOD & FISH
by: Chef Luigi Nasuti
  New Class! Best Cookies – A Workshop Class
by: Chef Vicki Villanueva
May 14, 2016
3 pm – 9 pm

During this course, we will prepare a complete Italian Mediterranean style. Recipes: Antipasto di Mare (Seafood Appetizer), Cacciucco con Crostini di Pane (Seafood Soup with Tomato Sauce), hand-made Red Ravioli filled with Salmon, Squid and Shrimps, Linguine Seafood, Salmon au Gratin in Oven, Sea Bass al Cartoccio (Sea Bass in Aluminum Foil) and Seared Peppercorn Tuna.

Demonstration class only. Please bring food containers.

P3,500
  May 16, 2016
3 pm – 9 pm

*

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THE PIE AND TART WORKSHOP
by: Chef Juan Carlo Estagle
  FAST & EASY WAY TO PREPARE SANDWICHES
by: Chef Katherine Sion
May 16, 2016
10 am - 4 pm

Learn how to make dramatically flaky and deliciously fruity pies. In this class, each student will be making and bringing home four pies. We will be cutting and rolling dough for Double Crust Pineapple Pie, Lettice-Top Apple Pie, Sabanana Streusel Pie, and Open-faced Strawberry Fruit tart.

Maximum of 12 students only. Hands-on class. Please bring hand towel, apron and boxes.

P4,500
May 17, 2016
10 am – 4 pm

Learn the art of making sandwich from savory to dessert. We will also teach you how to prepare and pack it safely.

Filling: Chicken, Egg, Tuna, Shrimp, Sausages, Pan Grilled Meats, Vegetarian, Cold Cuts

-Different Cheeses/ Spreads Combination
-Regular Clubhouse to Panini Style

Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,800
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PANADERO & PANADERIA
by: Chef Vicki Villanueva
  BACK-TO-SCHOOL BAON Part 2
by: Chef Katherine Sion
May 17, 18, 19, 2016
8 am – 3 pm

A hands-on approach on bread baking. Learn to work with yeast, different flours and create various dough.

Day 1 – Bread Basic Techniques and Food Costing*
Day 2 – Monggo Loaf, Pan de Mongo, Pan de Ube, Kabayan, Pan de Regla, Pan de Tsokolate, Malunggay Pandesal and Cheese Pandesal
Day 3 – Tasty, Pan de Coco, Pan de Siosa, Bitso-Bitso, Monay, Toasted Asado Pao, and Bread Pudding

Hands-on class. Please bring apron, hand towel, ballpen, notebook and calculator.

*Prerequisite: Day 1 (Bread Basics Technique and Food Costing)

P10,184 for 3 days
P3,920 for Day 1 / P3,400 for Day 2 & 3
  May 19, 2016
3 pm - 9 pm

Recipes: Chicken Cordon Bleu, Grilled Pork Liempo, Relyenong Bangus, Beef Bulgogi, Buttered Vegetables and Potato Salad.

Demonstration class only. Please bring food containers.

P3,200
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ARTISANAL BREAD BAKING WORKSHOP
by: Jacqueline H. Alleje
  DELI IN A BOTTLE (Let’s Bottle Up 2!)
by: Chef Juan Carlo Estagle
May 20, 2016
9 am - 4 pm

Nothing equals the satisfaction of home baked breads. In this class you will learn how to bake savory and sweet quick breads. This class is a must for all who wants to complete their skill of healthy cooking. This class will teach you how to prepare the most delicious healthy breads. And, if you want to turn it into a small business, we teach you how to.

Recipes: Whole Wheat Sandwich Bread, Yogurt Graham, Herb-Onion-Bacon Bread, Yogurt Graham Bread, Bread Sticks, Focaccia, Whole Wheat Swiss Quark, Raisin Bread and Mango Tea Bread.

Demonstration with student participation. Please bring apron and food container.

P3,000
  May 23, 2016
1:30 pm – 5 pm

A follow up course on the Bottle Up Class. Here we will learn how to make the classic Dulong in Olive Oil, Fish Roe with Sundried Tomatoes, Pomodorro Salsa with Tinapa, Bangus Sardines in Tomato Sauce, Special Bagoong (from scratch) and a special Chocolate Vodka drink.

Demonstration class only. Please bring food containers.

P2,240
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ESPRESSO 101
by: Mr. Ernesto A. Mesina Jr. , Coffee Concepts Specialist, will share his 10 years of experience in the coffee business.
  LET’S BOTTLE UP!
by: Chef Juan Carlo Estagle
May 21, 2016
3 pm - 9 pm

This class will give you a broad understanding of specialty coffee, including its history, how it is harvested and processed, where it is grown and its similarity to fine wine in tasting notes, aromas, body, acidity, etc. We will also educate you on how to brew the best cup, how to best purchase and store your coffees. Students will walk away from this class with a comprehensive knowledge of the passion, labor and processes it takes to grow and prepare outstanding coffee.

Hot Coffee: Espresso, Café Americano, Cappuccino, Café Latte, Café Mocha, Macchiato, Ristretto, Doppio/Double Espresso and Espresso on Panna; Hot Non-Espresso based Drinks: Hot Chocolate, Steamers & Hot White Chocolate;

Iced Coffee: Iced Café Latte, Iced Mochaccino & Caramel Fudge Latte; Slushed Coffee and Smoothies: Choco Vanilla Freeze, Strawberry Avalanche, Cookie Crumble.

Demonstration class only.

P3,360
May 23, 2016
9 am - 1 pm

Putting up food for future enjoyment is a decidedly old-fashioned pursuit. Yet more and more cooks today are rediscovering it and even making a business out of it. In this course, you’ll learn everything you need to know to bottle and preserve food efficiently, safely, beautifully; and of course; with delicious results. The outcome is sure to be a rainbow of jars filled with Dalandan Marmalade, Ginger Marmalade, Bacalao Filipino, Tawilis Sardines, Tuyo Pasta Salsa, Tomato Pasta Salsa, and even pickled onions and quail eggs.

Demonstration class only. Please bring food containers.

P2,240
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NEW CLASS! CATERING 3 FEATURING SHOWSTOPPER CATERING DISHES WORKSHOP
by: Chef Vicki Villanueva
  TEA TIME GRAVITY DEFYING CAKE
by: Chef Aggy Villabona
May 24, 2016
8 am - 3 pm

Recipes: Crown Roast of Pork, Roast Turkey with Italian Sausage, Apple and Craisins Stuffing, Gravy, Paella alla Valenciana, Timbale Pasta, Salt Crusted Norwegian Salmon & Canonigo with Crème Anglaise.

Each student will make their own Crown Roast of Pork.

Hands-on. Please bring apron, hand towel and food containers.

P4,250
  May 25, 2016
10 am – 6 pm

Learn how to make a gravity defying cake and basic edible hand painting.
Tools needed: artist brush round #00, artist brush round#4, artist brush flat #2, fondant embosser, gum paste flower cutter set, food color gel (Peotraco or any brand), hand towel and apron.

Pre-requisite: Beginners Fondant Cake. Full participation.

P4,900
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THE ART OF RAMEN
by: Chef Koichi Kondo
  PINOY SIZZLERS
by: Chef Katherine Sion
May 26, 2016
3 pm - 9 pm

Recipes: Basic Tonkotsu (Pork Bone Soup Stock), Dashi Stock, Teriyaki Sauce, Miso Mix, Chashu (Rolled Pork Belly); Ramen: Miso Ramen, Shoyu Ramen, Tonkotsu Ramen, Hiyashi Chuka Ramen

Demonstration class only. Please bring food containers.

P2,800
May 26, 2016
10 am - 4 pm

Recipes: Sizzling Sisig, Sizzling Pusit, Sizzling Beef Tips, Sizzling Garlic Chicken, Sizzling Pork Chop, Java Rice, Pinoy Fried Rice.

Demonstration class only. Please bring food containers.

P2,800
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NEW CLASS! HOW TO MAKE A BETTER BURGER
by: Chef Jacqueline H. Alleje
  MUFFIN WORKSHOP
by: Jacqueline H. Alleje
May 27, 2016
9 am – 12 pm

Discover and learn a new way of enjoying burgers. They are different, tasty and healthy.

Recipes: Green Chilli Chicken Burger with Orange-Chilli and 3-pepper Cheddar Cheese Curd; Apple and Curry Chicken Burger; Tuna Burger with Sweet Ginger Sauce, Tofu Burger with Chilli-Eggplant Jam and Home-made Ketchup; Pork Burgers stuffed with Cheddar Cheese curd.

Demonstration class only. Please bring food containers.

P2,800
May 27, 2016
1 pm – 4 pm

Recipes: Banana Yogurt Muffin, Chocolate-Ricotta Muffin, Spicy Raisin Muffin, Cocoa-Nut-Oatmeal Muffin, Sweet Potato-Walnut Muffin, Parmesan-Tomato Muffin, Chocolate-Cinnamon Muffin, and Low Fat Muffins: Herbed Brown Rice, Carrot-Orange and Raisin Bran Muffin.

Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,800
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NEW CLASS! ITALIAN SAUSAGES
by: Chef Luigi Nasuti
  MEAT PROCESSING I
by: Chef Vicki Villanueva
May 28, 2016
3 pm – 9 pm

Learn the different ways to process and marinate meat.
Sausages: Mezzana, Quintana, Punta di Coltello, Calabrese and Beef Parmigiano

Applications: Tagliatelle con Salsiccia in Crema di Zucca, Salsiccia alla Griglia and Salciccia in Padella

Demonstration with student participation.

P3,300
May 30, 2016
3 pm – 9 pm

Open a rewarding all day dining (tapsilog) or home based business. Apply the new concepts, principles and techniques of making a Longanisa, Tocino, Corned Beef, Tapa, Luncheon Meat, Embotido from scratch. The preparation of Ice Tea, Atchara and flavored rice, and lunch is included.

Demonstration class only. Reservation is required! Please bring food containers.

P3,200
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NEW CLASS! LAYERS OF CROISSANTS, DANISH AND PUFF PASTRIES
by: Chef Juan Carlo Estagle
  FRESH PASTA WORKSHOP
by: Chef Giorgio Bucciarelli
May 30-31-June 1
8 am – 2 pm

In this three-day course, students will learn how to professionally create layered laminated doughs like Puff Pastries, Croissant dough and Danish pastries. You will discover the secrets in making light and crispy puff pastry. Each student will prepare, roll and bake their own Croissants, Pain au Chocolat, Bear Claws, Vol-Au-Vents, Sticky Buns, Napoleones, Argellanas, and Elephant’s Ears; under the close supervision of our chef instructor.

No basic baking knowledge required. Maximum of 16 students only. Hands-on class. Please bring apron, hand towel & food containers.

p12,000
  May 31, 2016
3 pm – 9 pm

Learn how to make pasta egg dough, green spinach dough, black pasta dough, different kinds of pastas: lasagna, green lasagna, ravioli, tortellini, cannelloni, and fettuccine: green & black, stuffing’s for ravioli, tortellini and cannelloni. Sauces for lasagna, tortellini, ravioli & cannelloni. Recipes: Carbonara, Boscaiola, Arrabiata, Primavera, Bolognese, Puttanesca, Aglio & Olio, Pesto – Tigullio, Pomodoro, Vesuviana, Alfredo, and Frutti di Mare.

Demonstration with student participation. Please bring apron, hand towel and food containers.

P2,800
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Baking & Cooking for Teens
33 Bonny Serrano, Crame, QC
SUMMER FUN - BAKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
  SUMMER FUN - COOKING WORKSHOP FOR TEENS
by: Chef Patricia Loanzon
May 11, 12, 13, 2016
8 am - 2 pm

Ages: 13 years old & up

Enjoy the summer with friends and Chef Patty as you learn how to bake simple but yummy desserts. 3-days of baking fun from cookies and bars to cakes and frozen desserts.

Day 1- Cookies & Bars: Double Chocolate Chip Cookies, Mexican Cookies, Chocolate Malt Cookies, Food for the Gods, Brownie Nut Bar, Velvet Crinkles;
Day 2- Piece of Cake: Molten Chocolate, Carrot Cupcake with Cream Cheese icing, Orange Seed Cake, Scooter Pies;
Day 3- Special Desserts: Piped Butter Cookies, Turtle Pie, Summer Panna Cotta, Strawberry Shortcake, Old Fashioned Ice Cream Sandwiches

Hands-on class. Includes apron, hand towel & food containers.

P9,600
May 16, 17, 18,2016
8 am - 2 pm

Ages: 13 years old & up

Summer cooking will never be as fun. Learn how to cook and meet new friends as you spend time with Chef Patty in the kitchen. Cooking workshop 1 is full hands on with recipes of your favorite Japanese dishes like sushi and Kamameshi Rice and more. Impress with Mediterranean cuisine like authentic Spanish Paella and Garlic Chicken. Learn to make the light and delectable Chiffon Cheesecake for dessert, Prawn Gratin, Roast Chicken with Gravy and Baby Back Ribs and so much more. Reservations are required. Don’t be the last; we have limited seats for a better learning experience.

Day 1 - Japanese: Chicken Kamameshi Rice, Sushi, Japanese Gyoza with Black Vinegar Dipping Sauce, Tonjiru (Pork Soup), Asparagus and Bacon, & Shrimp and Bean Sprouts
Day 2- Mediterranean: Garlic Chicken, Paella, Chicken Chasseur, Ceasar’s Salad, and Salpicao
Day 3 – Dishes to Impress: Herb Roast Chicken, Baked BBQ Ribs, Bean and Salsa Rice Salad, and Light and Airy Chiffon Cheesecake.

Hands-on class. Includes apron, hand towel & food containers.

P9,600
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JUNIOR CAFÉ WORKSHOP (BAKING CLASS)
by: Chef Patricia Loanzon
  JUNIOR BISTRO WORKSHOP (COOKING CLASS)
by: Chef Patricia Loanzon
May 26, 27, 28,2016
8 am - 2 pm

Ages: 13 years old & up

Learn the basics and unleash your creativity. You will learn base recipes for chiffon cakes, gelato and cookie dough leading participants to create their own signature variant. It’s the fun way to learn.

Day 1- Cakes: Chocolate Chiffon, Coffee and Red Velvet
Day 2– Cookies: Plain Chewy, Oatmeal and Chocolate
Day 3- Gelato Bar

Hands-on class. Includes apron, hand towel & food containers.

P9,000
  May 30, 31, 2016 - June 1, 2016
8 am - 2 pm

Ages: 13 years old & up

Day 1 – Tapas and Small Plates: Roasted Pork Belly Bites, Gambas al Ajillo, Ham Croquettas, Garlic Parmesan Wings, Dynamite Roll
Day 2 – Soups & Sandwiches: Hot Shrimp Sandwich, Kofta Gyro, Beef with French Dip, Shrimp Bisque, Mushroom Soup
Day 3 – Pasta: Fresh Pasta, Fresh Gnocchi, Seafood Pasta, Charlie Chan Sauce, Mushrooms and Ham in White Sauce

Hands-on class. Includes apron, hand towel & food containers.

P9,300
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Baking & Cooking for Kids
33 Bonny Serrano, Crame, QC
LITTLE CHEFS - BAKING WORKSHOP FOR KIDS
by: Chef Carrie Madrid
  LITTLE CHEFS 2 - COOKING WORKSHOP FOR KIDS
by: Chef Carrie Madrid
May 12, 13, 14 2016
9 am - 3 pm

Ages: 5 to 12 years old

Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations.

Day 1 – Chocolate Crinkles, Madeleines, Chocolate Whoopie Pie & Peanut Butter Swirl Chocolate Chip Cookies
Day 2 – Blueberry Cheesecake, Black & White Cupcake, Rainbow Sprinkle Cupcake and Triple Layer Brownies
Day 3 – Apple Pie, Blueberry Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt

Hands-on class. Includes apron, hand towel & food containers.

Welcome to the wonderful world of culinary for KIDS. We have prepared child-friendly recipes and baking activities that will surely make any parent proud. Your children will surely enjoy this 3-day HANDS-ON courses. They will experience a variety of baking methods as they create delicious desserts together. They will measure and mix ingredients, use a variety of kitchen tools and machines, and it will give future foodies the confidence to experiment with their own creations.

Day 1 – Chocolate Crinkles, Madeleines, Chocolate Whoopie Pie & Peanut Butter Swirl Chocolate Chip Cookies
Day 2 – Blueberry Cheesecake, Black & White Cupcake, Rainbow Sprinkle Cupcake and Triple Layer Brownies
Day 3 – Apple Pie, Blueberry Muffins with Streusel Topping, Banana Cream Pie and Red Velvet Bundt

Hands-on class. Includes apron, hand towel & food containers.

P9,600
May 19, 20, 21,2016
9 am - 3 pm

Ages: 5 to 12 years old

DAY 1 BREAKFAST - Sausage Crepe, Strawberry Muffin, Cinnamon French Toast, Corned Beef Fritata
DAY 2 SOUTHERN COMFORT – Southern Crispy Fried Chicken, Garlic mashed potatoes, Brown gravy, Corned Bread and Red Velvet Cupcakes
DAY 3 LIVING ITALIAN – Rissotto, Mushroom Gnocchi, Brushchetta and Panna Cotta with Chocolate Sauce.

Hands-on class. Includes apron, hand towel & food containers.

P9,600
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LITTLE CHEFS 2 - BAKING WORKSHOP FOR KIDS
by: Chef Carrie Madrid
   
May 23, 24, 25, 2016
9 am - 3 pm

Ages: 5 to 12 years old

Day 1 – Almond Biscotti dipped in Chocolate, Ajores de Dulce de Leche, Chocolate Macadamia Cookie & Peanut Butter Swirl Bar
Day 2 – Orange Walnut Bundt Cake, Chocolate Chip Scones, Neopolitan Cupcakes and Chocolate Pudding
Day 3- Peach Apple Galette, Mixed Berry Pavlova and Cinnamon Rolls with Cream Cheese Frosting

Hands-on class. Includes apron, hand towel & food containers.

P9,600
 
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HENY SISON DESSERTERIE @ VICTORINO’S RESTAURANT
# 106 Scout Rallos corner 11th Jamboree Sts, Brgy. Sacred Heart, Quezon City
     
   
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"Jivin' in the Kitchen" Composer: Maritess Salientes c 2012 
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