Eastern European cooking class

During this class, Samira Hradsky gives this cuisine justice. She gives Eastern European a new meaning and lifts it up to a higher level. This is a cuisine that is misunderstood by so many. Samira has picked up the favorites of Eastern European specialties and given them the Samira twist- using yogurt instead of sour cream, less butter and almost no meat fat, especially since none of us work very had on the farm and therefore need the "heat generating" food.

One special feature about the dishes that are included in this class is that they can all be prepared a day or hours ahead of time. One of Samira's previous clients, who was of Polish origin, couldn't eat enough of the sea food pierogis prepared during class. She said after eating more than ten; "I would never dare tell my mother this but these pierogis are the best I have ever eaten in my life."

This class's menu features:

• Russian Black Bread
• Eggplant and Pepper Caviar
• Fish Pierogis with Yogurt and Dill Sauce
• Beef Borscht
• Seafood Pierogis with Yogurt, Dill and White Wine Sauce
• Hungarian Chicken Paprika
• Stuffed roasted bell peppers
• Cabbage Rolls
• Pot Roast with Dumplings
• Cold Cucumber Dill Salad
• Hungarian Walnut Pudding
• Walnut Stuffed Pancakes with Chocolate Sauce
• Slovakian Toasted Hazelnut Cookies