October Classes at The Maya Kitchen

Cheesecake, Donuts and Pate Choux at The Maya Kitchen

It’s a busy month this October at The Maya Kitchen.

Basic Culinary is on October 6-9 and October 20-23, Tuesday to Friday, 9am-3pm. Learn Cooking Fundamentals and International Standard Techniques of meal preparation from soup, salad, pasta, main courses, sandwiches to desserts for Home and Institutional Scale Kitchens. The class includes a workshop and the course fee is P8,000.

Cheesecake Fundamentals is on October 10, Saturday, 9am-1pm with hands-on group workshop for P1,499. Learn to make and bake Basic Graham Cracker Crust, Basic Cheesecake, Red Velvet Cheesecake, Brownie Bars, Mini Cheesecakes and Cheesecake Toppings (Blueberry, Strawberry and Chocolate Glaze.

Basic Baking is on October13-16 and 27-30, Tuesday to Friday, 9am-2pm. Learn Basic Baking Techniques applicable to small and commercial scale production of recipes and formulations of quick breads, pies, cookies, cakes and other bread varieties. Attend the class with workshop for a fee of P7,000.

Bars and Cookies is on October 17, Saturday, 9am-1pm with hands-on, group workshop for P1,499. Learn to prepare Oatmeal Raisin Cookies, Snickerdoodles, Food for the Gods, Coconut Fantasy Bars and Butterscotch Brownies.

Donuts is on October 24, Saturday, 9am-1pm with hands-on, group workshop for P1,199. Learn to make Jelly-Filled Donuts, Glazed Donuts, Donut Balls, Cream-Filled Donuts and Bicho-Bicho.

Pate Choux Class of Eclairs, Cream Puffs, Profiteroles and Churros with hands-on, group workshop is on October 31, Saturday, 9am-1pm. Class fee is P1,199.

For more information on this and on other course offerings, log on to www.themayakitchen.com, e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday on the 8/F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 892-1185 / 892-5011 local 108 / Mobile No. +63947 835 2290.

Boracay's Hidden Gem: Mama's Fish House

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7-Eleven Introduces City Blends

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RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

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