TheBurg

34 | theburgnews.com | 05.18 I n my circle of friends, I'm the one who usually does the cooking. at's not a complaint, as chopping, tasting and experimenting all speak to my Zen, as long as I have sufficient time, that is. Another challenge is adding new dishes to the rotation. Time and time again, I seem to revert to the same old recipe rut. is is when I start thinking about cooking classes to help me expand my repertoire. Fortunately, several of our area's top chefs are ready to lend a hand, taking time out from their busy cooking lives to assist an amateur like me. cornerstone cooKIng Chuck LaPorta started out as a guest chef at the Cornerstone Coffeehouse and was so well received that he was asked to return often. By 2004, he was the chef-in-residence and has been conducting classes focused around a theme ever since. For instance, "Relaxing in the Caribbean" might involve menu items like jerk chicken and island paella, and "Springtime in Paris" might be based on five different dishes that one might encounter in France. For his day job, LaPorta oversees operations in the dietary department of Life Care Hospitals, so you can fairly say that working with food is his passion, an enthusiasm that shows in his classes. "I've been cooking since I was 2 and even had an Easy-Bake Oven," he said, with a laugh. After each demonstration, LaPorta offers participants a sample of each of the various dishes that he creates. "As we roll through the different dishes, everyone gets to eat very well and most people leave full," he said. e social aspect is a key part of the fun for LaPorta. "I love the interaction, the laughing and joking around, watching people make new friendships and the fact that, for three hours, we all can step away from the craziness of the world and really enjoy the food," he said. e Cornerstone Coffeehouse is located at 2133 Market St., Camp Hill. To learn about upcoming classes, visit www.thecornerstonecoffeehouse.com/cooking. A VIsIt to InDIA Leena Shenoy, owner of one of Harrisburg's longest-operating restaurants, has been paving a path towards a greater understanding of India one cooking class at a time. In March, she conducted her 50th class at her Shipoke restaurant. With the help of a large screen TV, guests observed some of the various techniques she uses to make dishes like fruit chaat, beans poriyal and lemon pepper chicken. In between stirring and sautéing, Shenoy took the opportunity to share information on where to buy the various products that she uses, explaining how some of them can be beneficial to one's health. "In southern India, we believe that coconut is good for cholesterol and can also be used as a beauty treatment," she said. "It's good for hair and tightens your skin." Shenoy then held up mustard seed, touting its respective health benefits. "Mustard seed is good for your system when ground into a paste and mixed with honey; it's a good detox," she said. "Turmeric is also good as an antibiotic and, when mixed with yogurt and honey, can be used as a facial mask." Plate Class Slice, dice and learn from some of our area's top chefs. bY stePhAnIe KALInA-metZger Passage to India

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