Page 9 - De Anza College Community Education: Summer/Fall 2018
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Students will join with community members in learning all about  eld guides and using binoculars to identify birds found in Santa Clara County. Participants will also become acquainted with di erent categories of birds, methods used to identify them and step- by-step processes for quickly noting bird characteristics for subsequent identi cation in  eld guides. Related  eld trips provide an opportunity for guided  eldwork.
Instructor: Larry Spivak is a long-time naturalist with more than 20 years of experience as a Santa Clara County birding enthusiast. He has taught birding for the Santa Clara Valley Audubon Society and others.
Cost: $169
Class Requirements: Must be age 14 or older. Students under 18 must take this class with an adult who has also registered.
Dates, times and locations: Classroom sessions on Oct. 3, 10, 17 and 24, Nov. 7 and 14 (six Wednesdays; no class on Oct. 31), 7-9 p.m., at De Anza College. Field trips on Oct. 13, 20 and 27 (three Saturdays), 9 a.m.-noon, locations to be announced.
 ese classes will introduce the student to basic Italian cooking techniques and teach useful tips. Students will get to cook and taste all dishes in class. Students will receive copies of each recipe to take home.
Instructor: Maria Luisa Manca is a native of Sicily and loves to share Italian cooking traditions. She has taught cooking classes all over the South Bay and Peninsula.
Cost: Varies by class.
Materials fee: Varies by class.  is includes
delicious samples, recipes and Italian sodas.
Class requirements: Must be 13 or older. Students under 18 must take this class with an adult who has also registered.
Dec. 7 (Friday), 6-9 p.m.
Cost: $69
Materials fee: $20 (payable to instructor)
 e “Feast of the Seven Fishes” has been a ritual passed on for generations. During the holiday season, Italian families gather for a Christmas Vigil, with only  sh dishes on the menu. Join us for this very special cooking event!
• Castelvetrano olives stu ed with anchovies and capers, marinated in olive oil and herbs
• Octopus and potato salad
• Tomatoes stu ed with tuna
• Linguini with clams and garlic
• Grilled scallops with lemony salsa verde
• Shrimp Marsala, housewife style
• Sword sh with olives, capers and tomato sauce
FRESH PASTA AT HOME (437*) Sept. 28 (Friday), 6-8:30 p.m. Cost: $59
Materials fee: $15 (payable to instructor)
Italians are world-famous for pasta, and with good reason: Whether it’s light, ethereal egg noodles or hearty  lled pastas, fresh pasta made the traditional Italian way rarely disappoints. In this class, we’ll learn to make two ideal pastas and pair each with their ideal sauce.
• Bruschetta with roasted cherry tomatoes and balsamic vinegar
• Homemade ricotta and spinach ravioli in light tomato sauce and fresh basil
• Homemade garganelli with ham and peas in creamy sauce
• Crepes with chocolate cream and strawberries
  *Use the class number (a er each course title) when registering online. 5

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