25 Mushrooms cooking classes are designed for your household help or cook, but others are welcome to join too. *
Basic cooking on Thursdays from 10 AM-3 PM
October 14, 2010: Pasta Basics
Baked beef lasagna, smoked salmon with basil in olive oil, aligue pasta with prawns and sundried tomatoes, carbonarra fettuccine, seafood in pesto cream sauce, puttanesca
+ Basic knife skills, table setting—formal and casual, formal dining etiquette
October 21: Japanese
California maki, kani salad, tonkatsu, chicken teriyaki, prawn tempura, kaki age, beef sukiyaki, Japanese rried Rice
+ Weekly Menu planning & Kids lunch box preparation
![Japanese]()
October 28: Filipino Comfort Food
Chicken BBQ with java rice, beef kare-kare with homemade bagoong, rellenong Bangus with green peas and tomato sauce, crispy lechon wawali, authentic Bicol laing, guinataang halo-halo
+ Table service, basic waitering, napkin folding, party buffet setup
![Filipino 2]()
November 4: Thai
Pomelo salad, tom yum soup, bagoong rice, steamed fish with coriander, chili and garlic; phad Thai, Thai green chicken curry, Thai sticky rice with mango
+ Recycling basics, kitchen hygiene, and personal Hygiene
Advanced Classes through out the week, from 10 AM-3 PM
October 19, Tuesday: Spanish Restaurant recipes
Mushrooms al ajillo, tenderloin salpicao, Iberian Chicken, Paella Valenciana, Callos Madrilena, churros con chocolate
![Spanish]()
Oct 20, Wednesday: Japanese (Special extra class)
California maki, kani salad, tonkatsu, chicken teriyaki, prawn tempura, kaki age, beef sukiyaki, Japanese fried rice
October 26, Tuesday: NEW!!! Christmas giveaways
9 Easy recipes for homemade holiday gifts. Delicious, low-cost edible gifts, complete with creative wrapping and packaging.
Truffle-scented chicken liver paté, Oreo/blueberry/cherry cheesecake, chocolate crinkles, baked brie with walnuts and cranberries, cookie mix giveaways, dulong in olive oil
Bonus recipe: gourmet tuyo salsa in olive oil
![christmas gifts]()
November 9, Tuesday: NEW!!! Healthy Living 2/Low Fat Cooking
Sopa de Mariscos (seafood soup), chicken kabob with yogurt garlic cream sauce served with rice pilaf, fish fillet with parsley sauce served with vegetables and roasted garlic mashed potatoes, minced chicken wrapped in crispy lettuce, Indonesian chicken or pork saté, Hainanese chicken rice with three sauces
![Healthy Lifestyle]()
November 11, Thursday: Korean
Bibimbap, Beef Bulgogi, Pork Bulgogi, Chap Chae, Kalbi Jim (Korean Beef Stew), Pajeon (seafood pancake)
![Korean]()
November 16, Tuesday: NEW!!!! Persian
Hummus with pita bread, Moutabal (grilled eggplant dip), homemade beef or chicken shawarma with garlic cream sauce and chilli sauce (no need for shawarma griller), chicken kabob with basmati rice and grilled tomatoes, beef kabob with buttered basmati rice, chicken tandoori
![persian]()
November 18, Thursday: NEW!!! Holiday Entertaining
Cesar salad with herbed croutons, paella 3 ways—Paella Valenciana, Paella Negra with aioli sauce topped with squid rings and jamon Serrano bits, Paella Montana (Lamb) with grilled asparagus, Prime Rib Roast with gravy, roasted Potatoes, Yorkshire pudding and creamed spinach, chicken marsala, fresh fruit panna cotta
![christmas dinner]()
November 23, Tuesday: NEW!!! Mexican
Tacos and nachos, shredded beef burritos, chicken enchilada with Mexican rice, chorizo quesadilla with Pico de Gallo, 7-layer dip with crispy tortillas, beef, chicken and prawn fajitas with homemade tortillas, guacamole and homemade salsa
![mexican]()
November 25, Thursday: NEW!!! Filipino 2
Fresh vegetable lumpia with homemade wrapper, chicken inasal, crispy pork or chicken adobo flakes with garlic rice, pork sisig, sizzling pusit, tuna sisig, Bicol Express, assorted turon
![filipino2]()
November 30, Tuesday: NEW!! Kids' lunch, snacks and dinners
Spaghetti with meatballs, chicken cordon bleu with gravy, tenderloin tips with mushroom gravy served with mashed potatoes, roasted chicken with gravy served with buttered carrots and corn, homemade corn dogs, freshly baked oatmeal chocolate chip cookies
December 2, Thursday: Oriental dinners
Create your own Mongolian barbecue buffet and more
Mongolian buffet with complete condiments and sauces, braised pork belly with anise flavored sauce, crispy lemon chicken, deep fried tilapia with two sauce (tamarind and coriander), crispy noodles with beef and vegetables, Gula Melaka
![oriental dinners]()
December 7, Tuesday: Vietnamese
Vietnamese pomelo and crab salad, fresh spring rolls with spicy peanut dip, Kung Pao chicken, breaded tofu with mushroom sauce, Mekong River fish with yellow bean sauce, Vietnamese grilled pork and chicken with fried rice and spring rolls served with sweet Nuoc Cham dip
![Vietnamese]()
December 9, Thursday: Chinese
Shrimp and pork siomai, chicken and sweet corn soup, Peking noodles with meat and vegetables, sweet and sour pork, stir-fry shrimp with green peas, Yang Chow fried rice, homemade buchi
December 14, Tuesday: American
New England Clam Chowder, fall-off-the-bone barbecued baby back ribs with roasted garlic mashed potatoes, beer battered fish and chips, quarter pounder beef burger with Parmesan fries and crispy onion rings, Buffalo wings with blue cheese dip, baked macaroni and cheese
![American]()
*All classes are held at the Valle Verde 5 park/community center.
Fees are inclusive of all ingredients, guaranteed tasting portions for take home are allocated for all students who have booked or called in advance.
PHP 1,100/day for Basic or Advanced classes
PHP 4,000 for Basic course with training (once a week for 4 weeks)
PHP 4,000 for Advanced Cooking course (any 4 classes of your choice, additional classes @ PHO 1,000/class only)
PHP 95 for Cookbook/Manual (optional for those taking full courses only)
PHP 35 for lunch (optional)
To reserve, call Marlene or Thelma at 631-4822 or text (0917) 811-9797.
To know more, visit their Facebook.
Basic cooking on Thursdays from 10 AM-3 PM
October 14, 2010: Pasta Basics
Baked beef lasagna, smoked salmon with basil in olive oil, aligue pasta with prawns and sundried tomatoes, carbonarra fettuccine, seafood in pesto cream sauce, puttanesca
+ Basic knife skills, table setting—formal and casual, formal dining etiquette
October 21: Japanese
California maki, kani salad, tonkatsu, chicken teriyaki, prawn tempura, kaki age, beef sukiyaki, Japanese rried Rice
+ Weekly Menu planning & Kids lunch box preparation
October 28: Filipino Comfort Food
Chicken BBQ with java rice, beef kare-kare with homemade bagoong, rellenong Bangus with green peas and tomato sauce, crispy lechon wawali, authentic Bicol laing, guinataang halo-halo
+ Table service, basic waitering, napkin folding, party buffet setup
November 4: Thai
Pomelo salad, tom yum soup, bagoong rice, steamed fish with coriander, chili and garlic; phad Thai, Thai green chicken curry, Thai sticky rice with mango
+ Recycling basics, kitchen hygiene, and personal Hygiene
Advanced Classes through out the week, from 10 AM-3 PM
October 19, Tuesday: Spanish Restaurant recipes
Mushrooms al ajillo, tenderloin salpicao, Iberian Chicken, Paella Valenciana, Callos Madrilena, churros con chocolate
Oct 20, Wednesday: Japanese (Special extra class)
California maki, kani salad, tonkatsu, chicken teriyaki, prawn tempura, kaki age, beef sukiyaki, Japanese fried rice
October 26, Tuesday: NEW!!! Christmas giveaways
9 Easy recipes for homemade holiday gifts. Delicious, low-cost edible gifts, complete with creative wrapping and packaging.
Truffle-scented chicken liver paté, Oreo/blueberry/cherry cheesecake, chocolate crinkles, baked brie with walnuts and cranberries, cookie mix giveaways, dulong in olive oil
Bonus recipe: gourmet tuyo salsa in olive oil
November 9, Tuesday: NEW!!! Healthy Living 2/Low Fat Cooking
Sopa de Mariscos (seafood soup), chicken kabob with yogurt garlic cream sauce served with rice pilaf, fish fillet with parsley sauce served with vegetables and roasted garlic mashed potatoes, minced chicken wrapped in crispy lettuce, Indonesian chicken or pork saté, Hainanese chicken rice with three sauces
November 11, Thursday: Korean
Bibimbap, Beef Bulgogi, Pork Bulgogi, Chap Chae, Kalbi Jim (Korean Beef Stew), Pajeon (seafood pancake)
November 16, Tuesday: NEW!!!! Persian
Hummus with pita bread, Moutabal (grilled eggplant dip), homemade beef or chicken shawarma with garlic cream sauce and chilli sauce (no need for shawarma griller), chicken kabob with basmati rice and grilled tomatoes, beef kabob with buttered basmati rice, chicken tandoori
November 18, Thursday: NEW!!! Holiday Entertaining
Cesar salad with herbed croutons, paella 3 ways—Paella Valenciana, Paella Negra with aioli sauce topped with squid rings and jamon Serrano bits, Paella Montana (Lamb) with grilled asparagus, Prime Rib Roast with gravy, roasted Potatoes, Yorkshire pudding and creamed spinach, chicken marsala, fresh fruit panna cotta
November 23, Tuesday: NEW!!! Mexican
Tacos and nachos, shredded beef burritos, chicken enchilada with Mexican rice, chorizo quesadilla with Pico de Gallo, 7-layer dip with crispy tortillas, beef, chicken and prawn fajitas with homemade tortillas, guacamole and homemade salsa
November 25, Thursday: NEW!!! Filipino 2
Fresh vegetable lumpia with homemade wrapper, chicken inasal, crispy pork or chicken adobo flakes with garlic rice, pork sisig, sizzling pusit, tuna sisig, Bicol Express, assorted turon
November 30, Tuesday: NEW!! Kids' lunch, snacks and dinners
Spaghetti with meatballs, chicken cordon bleu with gravy, tenderloin tips with mushroom gravy served with mashed potatoes, roasted chicken with gravy served with buttered carrots and corn, homemade corn dogs, freshly baked oatmeal chocolate chip cookies
December 2, Thursday: Oriental dinners
Create your own Mongolian barbecue buffet and more
Mongolian buffet with complete condiments and sauces, braised pork belly with anise flavored sauce, crispy lemon chicken, deep fried tilapia with two sauce (tamarind and coriander), crispy noodles with beef and vegetables, Gula Melaka
December 7, Tuesday: Vietnamese
Vietnamese pomelo and crab salad, fresh spring rolls with spicy peanut dip, Kung Pao chicken, breaded tofu with mushroom sauce, Mekong River fish with yellow bean sauce, Vietnamese grilled pork and chicken with fried rice and spring rolls served with sweet Nuoc Cham dip
December 9, Thursday: Chinese
Shrimp and pork siomai, chicken and sweet corn soup, Peking noodles with meat and vegetables, sweet and sour pork, stir-fry shrimp with green peas, Yang Chow fried rice, homemade buchi
December 14, Tuesday: American
New England Clam Chowder, fall-off-the-bone barbecued baby back ribs with roasted garlic mashed potatoes, beer battered fish and chips, quarter pounder beef burger with Parmesan fries and crispy onion rings, Buffalo wings with blue cheese dip, baked macaroni and cheese
*All classes are held at the Valle Verde 5 park/community center.
Fees are inclusive of all ingredients, guaranteed tasting portions for take home are allocated for all students who have booked or called in advance.
PHP 1,100/day for Basic or Advanced classes
PHP 4,000 for Basic course with training (once a week for 4 weeks)
PHP 4,000 for Advanced Cooking course (any 4 classes of your choice, additional classes @ PHO 1,000/class only)
PHP 95 for Cookbook/Manual (optional for those taking full courses only)
PHP 35 for lunch (optional)
To reserve, call Marlene or Thelma at 631-4822 or text (0917) 811-9797.
To know more, visit their Facebook.