Hi, everyone.  Spring and summer are the perfect time to get great fruits and vegetables.  As the weather heats up, our selection of local produce expands to include so much more.  We can already get asparagus, strawberries, artichokes and rhubarb, and I have noticed that other berries and fruits are becoming more prevalent in our stores now, too.  It sure does make me want to turn on the oven while I still can.

There are a few weeks remaining to book your children in our summer cooking classes.  Prices go up on 5/16 so be sure to check out our schedule while there is still time to receive the discounts.

We are getting ready to set up classes for the rest of the year.  If you have any that you want to see, let us know as soon as you can.  Besides some current favorites such as Italian Night and lots of appetizer classes, we’ve gotten so many requests for a cheesecake class, we will be scheduling one in the Fall.

This month, we are including a recipe that we did for Sonoran Living.  It’s for Moo Shoo Chicken in Tortillas.  It’s simple, quick and tasty.  You will find the recipe at the end of the newsletter.

Seasonal Fruits – Rhubarb – We always cook with rhubarb as if it was a fruit, but it is technically a vegetable.  If you do not think you have ever seen it in the grocery store, you probably have.  It looks like red celery stalks.  Rhubarb can be found in Spring and Summer.  It has a tart and acidic flavor that is used in both desserts and savory dishes.

Choose crisp stalks that are bright red.  Leaves should look fresh, but don’t eat them.  Rhubarb leaves are toxic so make sure to remove and discard any that remain on the stalks.   Store rhubarb in the refrigerator for up to 3 days.

Rhubarb and strawberries are a natural pairing.  We are making strawberry/rhubarb crumble in our Salmon class so if you have never worked with rhubarb, this is your chance. 

May Adult Classes – We are offering classes on Tuesday and Thursday 9:30 a.m. to 12:30 p.m., and our Saturday classes are from 10:00 a.m. to 1:00 p.m.  For menus, ‘mouse over’ the class name at May Class Calendar.

If you love salmon, be sure to sign up for our Saturday 5/2— Grilled Salmon class.  We will make a wonderful cedar planked salmon meal.  $63 per person. 

Prepare yourself for summer entertaining with our Pool Party Appetizers class.  We will feature some great recipes that work well in our hot summer.  This class is scheduled on Tue 5/5 and again on Sat 5/9 —$63 per person. 

Were you born without the ‘grilling gene’?  If so, come to our Grilling Basics class.  You will learn how to grill foods correctly. Our focus will be on making various types of meats, but we will also make sides and desserts.  Classes are scheduled on Tue 5/12 and repeated on  Sat 5/16.  $63 per person.  This makes a great early Father’s Day gift for the guy in your life.

If you love to entertain but don’t want to spend the whole time in the kitchen, plan on attending our Memorial Day BBQ on Tue 5/19 and repeated on Sat 5/23.  We will prepare a great grilled meal that won’t take you away from your guests.  $63 per person. 

Plan on attending our Hearty Dinner Salads III on Thurs 5/28 where we will make some of my favorite salads including a fajita salad, chicken salad and Thai beef salad.  The cost for this class is $63 per person.

Upcoming Adult Classes for June – Our focus for June is on the kids, but we still want to have something adults will enjoy, too.  We are offering classes on Thursday 9:30 a.m. to 12:30 p.m.  For menus, ‘mouse over’ the class name at June Class Calendar.

On Thu 6/18 from 9:30 a.m to 12:30 p.m. we are offering a class on Ice Cream where we will prepare ice cream desserts using both homemade and purchased ice cream. $63 per person

Upcoming Kids and Teen Classes for June and July – We are offering half day, half day with full day options and 3 day sessions.  For menus, ‘mouse over’ the class name at June Class Calendar and July Calendar.

The week of 6/1 thru 6/5 we are offering Cooking Boot Camp for Ages 8-12 (Menu 1).  This class has two options; half day and full day.  The half day class runs from 10:00 a.m. to 12:30 p.m.  If you choose the optional full day session, kids arrive at 9:00 a.m. and stay until 3:30 p.m.   During the extra time, they will learn lots of information that will help them be better cooks/bakers.  They will practice these skills in the afternoon when they prepare an afternoon snack.  Half day session is $225/week until 5/15; $245/week after 5/15; The Full day session is an additional $100.

On Mon 6/8 thru Wed 6/10 we wil have our Ages 8-12 Mini Cooking Camp.  This session is from 10:00 a.m. to 12:30 p.m. The cost is $145/session before 5/15; $155 after.

On Mon 6/22 thru Fri 6/26 we have scheduled Ages 13 & Up Cooking Boot Camp.  This session runs from 10:00 a.m. to 1:00 p.m.  The cost is $240/week before 5/15; $260 after.

On Mon 6/29 thru Wed 7/1 we are holding another Ages 8-12 Mini Cooking Camp.  This session runs from 10:00 a.m. to 12:30 p.m..  The cost is $145/session before 5/15; $155 after.

Please go to July Calendar to see details on the classes we are offering for kids in July.

Keep in mind that we hold private classes for kids, too.  Give us a call so we can design a schedule and menu to fit your child’s needs. 

Special Offers – Our specials for the month of May are below.  One discount per class, please.

For May, we are offering a super duper special on adult classes.  Sign up two friends who have never taken a class here before and YOU will receive your next class F-R-E-E.  Not valid on previous registrations. 

Sign up for any adult class in May and receive $6 off that class.  Not valid on previous registrations. 

Don’t forget the savings on our kids and teen classes if you sign up and pay by 5/15.  Prices go up on 5/16.

Private groups – we love to hold private group sessions and hold them at my place or yours.  We can accommodate up to 12 at our location.  If you would like more information on private classes, give us a call.  We can plan special menus to fit your needs.

In the Media – We are still limiting the TV and radio shows we are doing but with grilling season upon us we are doing a few spots this month.

The first is Channel 12 News at 5:40 a.m. on Monday May 4.  We will be talking about interesting items you can make on the grill.  If you are not awake at that time, set up your recorder.  We will not be talking about burgers!

Then, we will be on Sonoran Living audience show on May 8 at 9:00 a.m.  This is another live audience telecast at 9 a.m. on Channel 15.  We will be handing out gifts to a few lucky audience members.  So, if you’d like to attend the Sonoran Living live audience show, go to the Sonoran Living website (www.sonoranliving.com) to sign up.  You will have a great time….and it’s free, too.

Off topic, we had an article about our trip published in the Arizona Republic on 4/26/2009.  To see the article check out  http://tinyurl.com/chq2o2.  We also took some cooking classes while in Asia, so look for some related classes here in the future. 

Do you twitter?  If so, follow us to see what we’re up to.  Find us at http://twitter.com/SimplyImprssve.  My twitter tweets will also be found on my Facebook page (become my friend…Judy Toth).  We will be offering special deals thru Twitter this month so get ‘plugged in’ today.

Thanks -- I would like to thank you for your continued support of Simply Impressive Cooking School.  Have a great Spring and hope to see you soon. 

Recipe of the Month:

Sonoran Living called a while back and asked me to come up with a recipe for using leftovers.  Since I am the queen of turning leftovers into something completely new, I was happy to oblige.  The recipe I made was Moo Shoo Chicken with tortillas.  This is mild, but if you like spicy things, add some Sriracha for the perfect amount of heat.  It’s a perfect way to use leftover chicken, but will also work with pork.  If you would like to see the clip from the show, go to their website at http://tinyurl.com/d49ape.

Moo Shoo Chicken in Tortillas

Serves 4-6

	Stir fry sauce
6 tbsp	Soy sauce
6 tbsp	Oyster sauce
2 tbsp	Hoisin sauce
2 tsp	Red wine vinegar
	Chili paste, to taste, optional
	OR
1 cup	Bottled stir fry sauce
	Moo Shoo Ingredients
2	Chicken breasts, cooked and shredded (about 12 oz)
1 tbsp	Vegetable oil
8 oz	Mushrooms, sliced
1 clove	Garlic, minced
16 oz	Broccoli coleslaw
10 oz	Coleslaw mix
	Tortillas, crepes or Mandarin pancakes, if available
	Garnishes
4	Green onions, sliced, green part only
	Extra hoisin sauce for drizzling

For the stir fry sauce, mix soy sauce, oyster sauce, hoisin sauce, red wine vinegar and chili paste, if using,  together in a small bowl.  Set aside.  Optionally use bottled stir fry sauce.

Pour about half of the stir fry sauce over the shredded chicken.  Stir to coat.  Set aside for about 5 minutes to infuse the flavor into the chicken.

Meanwhile heat 1 tablespoon of oil in a large, deep skillet or wok over medium-high heat.  Add mushrooms and saute for about 3 minutes.  Add garlic and saute about 30 seconds.  Add broccoli coleslaw and coleslaw mix and saute until vegetables are tender crisp; about 5 minutes.

Add the remaining stir fry sauce to the vegetable mixture, then stir in the chicken.  Heat through. 

Heat tortillas in the microwave for a few seconds to warm, if desired.  Spoon Moo Shoo chicken on to tortilla and drizzle with stir fry sauce.  Sprinkle with green onions and roll up.  Serve immediately.