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Culinary Underground Newsletter
February 2013
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Recipe of the Month
Chinese New Year is coming up this weekend - it's the Year of the Snake! No, we're not cooking up a snake - we're not that adventuresome - but we do like to do a nice, homey braised dish for this winter holiday.
Chinese Oxtail Stew is perfect for the crockpot and, if you've never had oxtail, you're in for a treat. Read more . . .
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Beyond Basics Series Starts Again
Step up your skills in the Beyond Basics series. The instructors were all remarking last week on what a blast this series is; we love to teach it because the techniques are so much fun and the flavors are so bold and exciting.
(Six Wednesdays, February 27 - April 3)
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Kitchen Gadget:
Japanese Mandoline
We recently hosted a hands-on baby shower celebration for Jocelyn, one of our invaluable class assistants. On the menu were appetizer Onion Sandwiches. The secret to these simple, incredibly delicious appetizers is thinly, thinly sliced sweet onion. This is a job for our Japanese mandolin. Lightweight, inexpensive, and incredibly sharp, we bring this out for tasks where the food processor slicing disc simply won't do, like homemade potato chips, zucchini salad, and...onion sandwiches.
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| New! Friday Couples Nights
Couples Nights have been so popular that we've added some Friday night sessions as well.
Please note that the Friday Couples Nights begin at 7:00 PM - a little later start so that you don't have to rush right over from work. It's a great way to unwind after the long work week.
French Brasserie, Southeast Asian Bistro, Chicago Steakhouse, St. Patrick's Day . . . Check them out on the website! (And our friends at Julio's Liquors over in Westborough are still our go-to guys for wine and beer recommendations for these classes.)
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Taste of Metrowest 
Culinary Underground will be participating in the third annual Taste of Metrowest, March 12 at the Sheraton-Tara. Stop by our table and sample our wares.
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February Kids Camp 2013!
How to keep them busy during February vacation? It's easy! Sign your kids up for the last remaining spots in our Cheese Workshop and Chinese Restaurant. Give them some free-time fun and good kitchen skills they can use at home. (And, don't forget about April school vacation week. It'll be here before you know it!)
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French Pastry Series
Our Artisan Bread series was so popular that we're offering a three-class series on French pastry this winter. We'll cover the science and technique behind the classics: pate a choux, puff pastry, danish, croissants, and so much more. Ooooh la la! Three monthly full-day classes (Mar 3, Apr 7, May 5) from 10AM to 3PM .
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