OCTOBER
NOVEMBER
OCTOBER 2 - TUES 6:30 PM  -- $50
Chef Chu's Restaurant Favorites
Chef Lawrance chu shows you how to prepare his customers' most popular all-time favorites.
  • Appetizer: Chef Chu's famous Chicken Salad
        Potstickers with Chef Chu's Dipping Sauce
  • Soup: Hot & Sour
  • Mu Shu Beef with Mandarin Pancakes
  • Hong Kong-style Pan-fried Angel-hair Noodles
    		•
     
    OCTOBER 9 - TUES 6:30 PM  -- $50
    More Restaurant Favs
    Chef Chu demystifies Candied Pecans with Prawns and shows you the way to make the best Black Pepper Steak. You can't go wrong with this menu!
  • Appetizer: Minced Chicken In Lettuce Cup
  • Soup: Three-delight Sizzling Rice Soup
  • Candied Pecans with Prawns
  • Black Pepper Steak
  • South Sea Angel-Hair Rice Noodles
    		•

    OCTOBER 16 - TUES 6:30 PM  -- $65
    SIGNATURE BANQUET DELICACIES
    Chef chu leads you through the intricaties of this master class. The dishes go beyond basic -- you will earn how to prepare elegant banquet dishes that have earned a legendary reputation for the restaurant.
  • Appetizer: Pan-seared Rack of Lamb with Lemon Grass Accents
  • Soup: Double-boiled, Double Mushrooms In
           Double-Rich Chicken Consomme
  • Crispy Boneless Squab Stuffed with Eight - Treasure Glutinous Rice
  • Empress Vegetables in Potato Nest
  • Chef Chu's Lovers' Prawns - prawns
           served two ways: mild and spicy
  • Sweet & Sour Dragon Fish
  • Dessert: Poached Pear with Loquat Syrup
    		•

    OCTOBER 23 - TUES 6:30 PM  -- $55
    JOHN LE - Asian Chef Series
    John is Chef-Owner of three Seasons contemporary Vietramese cuisine in San Francisco and Palo Alto. He also operates I Tapas & Wine Bar in  Palo Alto, which serves unique tapas showcasing Vietnamese, Asian and European influences.

    The Food of Vietnam:
    the first true fusion culsine
  • Appetizer: Quail Satay (Semi-boneless)
  • BO LUC LAC - Shaking Beef with Watercress &
           Cherry Tomatoes
  • Caramelized Shrimp with Onion, Bell Pepper,
           Fresh Garlic & Chill Caramel Sauce
  • Grilled Mekong Basa with Fresh Mango Salsa
           and Sweet & Sour Sauce
  • Eggplant with Bell Pepper. Shiitake Mushrooms
           & Coconut Sauce
  • Dessert: Roasted Papaya with Coconut Tapioca
          Vietnamese Iced Coffee
    		•

    OCTOBER 30 - TUES 6:30 PM  -- $65
    SEAFOOD EXTRAVAGANZA
    Chef Chu repeats this ever-popular class for seafood lovers! Learn everything there is to know about seafood, from buying and handling seafood wisely, to enjoying our best dishes.

  • Appetizer: Dungeness Crab with
           Golden Garlic Crust
  • Soup: Kabocha Seafood Bisque
  • Fresh Pacific Oyster in Half-shell
  • Maine Lobster & Seafood Yee-Mein
  • Honey Miso-glazed Sea Bass
  • Canton Seafood Medley over Fried Rice
    		•

    NOVEMBER 6 - TUES 6:30 PM  -- $50
    Chinese Pastries
    Ever wonder how you can make delicious pastries served in dim sum? We present unique soft, steamed buns and baked flaky pastries to serve your family and friends.
     
  • Steamed Barbecued Pork Buns
  • Longevity Peach Buns
  • Steamed Sliver-Thread Buns
  • Curried Beef Turnovers (Crescents)
  • Flaky Buns Stuffed with Shredded Daikon
  • Shanghai Sesame Crab Buns
    		•

    NOVEMBER 13 - TUES 6:30 PM  -- $55
    JOYCE JUE - Asian Chef Series
    Joyce is a renowned cookbook author, professional culinary consultant and heads up Pan-Asian Food & Travel. She has garnered the 2001 IACP Best International Cookbook Award for her latest cookbook, Severing Southeast Asia
    Savor Southeast Asian Cooking
  • Appetizer: Thai LAAP - lemongrass minced
           chicken with mint & cilontro in lettuce cups
  • Soup: Vietnamese CANH CHUA CA-pine-
           apple sour fish soup with tomato
  • Salad: Thai YUM WOON SEN - glass noodles
           salad with shiitake mushrooms, shrimp &
           greenbeans
  • Main Entrée: CHOO-CHEE PLA-red curry
           salmon & mushrooms
  • Dessert: Mango Sorbet with Candied Ginger
    		•


    Gift Certificates
    Envelope enclosed Gift Certificates are available at the restaurant for you to give as a special gift to express your appreciation, love or heartfelt congratulations

    No expiration date
    NOVEMBER 20 - TUES 6:30 PM  -- $55
    KHAI DUONG - Asian Chef Series
    Chef Khai Duong of Ana Mandarain San Francisco's Ghirardelli Square shares his exquisite Vietnamese creations. Khai utilizes his French training to present the best Modern Vietnamese Cuisine.
     Indochine Night
  • Appetizer: CHA GIO - Vietnamese Spring Rolls
  • Soup: SOUP MANG CUA - Crab & Asparagus
  • Salad: GOI VIT CHUOI - Banana Blossom
           Salad with Duck
  • Main Entrée: BANH XEO - Vietnamese crepe
           stuffed with seafood
  • Dessert: CHE THAP CAM TRAI CAY - Tropical
           fruits mixed with coconut milk
    		•

    Please register early!

    Class Fees are listed per person,
    for each class as stated above

    Asian Chef Series Classes are  $55 per person

    Chef Chu's Fall Cooking Class
    c/o Arlene McKellar
    355 Quay Lane, Redwood City, CA 94065-1012

    Additional brochures can be sent to you or
    are available at the restaurant.

    Please call or e-mail Arlene if you have any questions.
    Phone: 650 592-1437
    Email: arlenemc@ix.netcom.com