Baked not fried, this crispy, crunchy pork cutlet is served on a bed of hot steamed rice with simmered and savory dashi broth with creamy egg in between the rice and cutlet. Come learn how to make this true Japanese comfort food that will warm your heart. Please bring a cooking knife, a deep bowl (Donburi bowl), or 2 containers to take home what is made in class.
Course #: CUL289 | Room:Studio 3 Day of Week | Date | Time:Tu | 7/30/2024 | 10:00 AM - 12:00 PM Seats Available:2 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
A classic Japanese stir-fried noodle dish made of Chinese style wheat noodles, thinly sliced meat, and vegetables such as cabbage, scallions and bean sprouts tossed with a thick sweet-savory sauce. Please bring a large frying pan or a wok, a spatula, a sharp knife for cutting vegetables, and a container to take home your Yaki Soba.
Course #: CUL232 | Room:Studio 3 Day of Week | Date | Time:W | 7/31/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Made with beef, potatoes, carrots, onions and curry roux. More than 150 years ago, the Japanese adapted curry spice of India, and created their own mild and sweet stew-like consistency curry dish eaten over hot rice. It is one of the most popular dishes in Japan, eaten with special pickled cucumber called Fukushinzuke. Please bring a medium size cooking pot, a ladle, a sharp knife for cutting vegetables, and a plastic container to take home your meal.
Course #: CUL230 | Room:Studio 3 Day of Week | Date | Time:Tu | 8/6/2024 | 10:00 AM - 12:00 PM Seats Available:6 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
In this class, participants will learn how to make thick and chewy Udon noodles in dashi broth, topped with seasoned fried tofu, fish cake and scallions. It is one of the most popular classic noodle dishes in Japan. Inari Sushi is a tasty and simple to make sushi without raw fish and Nori seaweed. Serve both at the same time or separately. Please bring a cooking knife, a cooking pot with a lid and a plastic container to take home your meal.
Course #: CUL286 | Room:Studio 3 Day of Week | Date | Time:W | 8/7/2024 | 10:00 AM - 12:00 PM Seats Available:7 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. Please bring a medium size pot, your cooking knife and a plastic container to take home what you made.
Instructor:Shizuka Campagna Course #: CUL251 | Room:Studio 3 Day of Week | Start Date | Time: Th | 8/8/2024 | 10:00 AM - 12:00 PM Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
Known as potstickers in the U.S., these dumplings are juicy on the inside, crispy and golden brown on the outside. They are pan fried and can be served as a main dish, snack or a finger-food appetizer at a dinner party. You will be surprised how fast they disappear! They freeze well too. Please bring a knife and a plastic container to take home what you made.
Instructor:Shizuka Campagna Course #: CUL190 | Room:Studio 3 Day of Week | Start Date | Time: Tu | 8/13/2024 | 10:00 AM - 12:00 PM Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
Summer rolls are fresh, loaded with vegetables, meat, shrimp and even fruits. Various colors penetrating from the rice paper makes this dish extremely attractive and appetizing. Dipped in various sauces makes this a great party appetizer or a family snack. Please bring a cooking knife and a plastic container to take what you made in class.
Course #: CUL192 | Room:Studio 3 Day of Week | Date | Time:W | 8/14/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Scrumptious and filling, this dish is so simple to prepare. Aromatic basil and dried tomato flavors are infused into the chicken. Register for this class and learn how to make this dish. It is a sure crowd pleaser. Note: Please bring a cooking knife, a frying pan with a lid, a spatula, and a plastic container to take home your meal.
Course #: CUL288 | Room:Studio 3 Day of Week | Date | Time:Tu | 9/3/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Three-minute instant ramen became very popular around the world. In this class, however, participants will learn how to make key components of ramen; broth flavored by salt, soy sauce or miso, long yellow wheat noodles, and toppings such as Chashu, nori, wakame, eggs and bean sprouts.
Note: Please bring your cooking knife and a plastic container to take home what you made.
Course #: CUL252 | Room:Studio 3 Day of Week | Date | Time:Tu | 9/10/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
Homemade crispy Japanese Spring Rolls make excellent main dish or an appetizer. Savory fillings wrapped in flour-based pastry sheet and deep-fried, air-fried or baked in the oven until the outer shell is crispy and golden brown.
Instructor:Shizuka Campagna Course #: CUL206 | Room:Studio 3 Day of Week | Start Date | Time: Tu | 9/17/2024 | 10:00 AM - 12:00 PM Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This SUSHI class features rolled sushi called Maki-zushi. No raw fish used. Participants will learn how to prepare sushi rice, and a technique of rolling rice in Nori, to make Futomaki (wide roll) and Hosomaki (thin roll) sushi. Please bring a cooking knife and a plastic container to take home what you made.
Course #: CUL217 | Room:Studio 3 Day of Week | Date | Time:Tu | 9/24/2024 | 10:00 AM - 12:00 PM Seats Available:6 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
In this class you will learn how to cook some of your favorite Asian dishes at home using healthy, inexpensive ingredients and your Instant Pot! If you're looking for something new and exciting to make with your Instant Pot then enroll in this hands-on class and learn how to make quick and easy, delicious and nutritious Asian dishes using the Instant Pot. If you own an instant pot, bring it to class. If you don't own one, you may reserve one from the instructor when you enroll.
Course #: CUL185 | Room:Studio 3 Day of Week | Date | Time:F | 9/27/2024 | 1:00 PM - 4:00 PM Seats Available:5 Ingredients Fee: $13. All fees payable to the instructor on the first date of class.
Known as potstickers in the U.S., these dumplings are juicy on the inside, crispy and golden brown on the outside. They are pan fried and can be served as a main dish, snack or a finger-food appetizer at a dinner party. You will be surprised how fast they disappear! They freeze well too. Please bring a knife and a plastic container to take home what you made.
Course #: CUL190 | Room:Studio 3 Day of Week | Date | Time:Tu | 10/15/2024 | 10:00 AM - 12:00 PM Seats Available:6 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Summer rolls are fresh, loaded with vegetables, meat, shrimp and even fruits. Various colors penetrating from the rice paper makes this dish extremely attractive and appetizing. Dipped in various sauces makes this a great party appetizer or a family snack. Please bring a cooking knife and a plastic container to take what you made in class.
Course #: CUL192 | Room:Studio 3 Day of Week | Date | Time:W | 10/16/2024 | 10:00 AM - 12:00 PM Seats Available:6 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
The Instant Pot has made getting dinner on the table easier than ever. And Italian food is a perfect partner for your Instant Pot ~ think Tuscan soups, one-pot pastas, risotto and more. Enroll in this hands-on cooking class and learn the most important Instant Pot basics while preparing mouthwatering, Italian Instant Pot recipes. If you own an instant pot, bring it to class. If you don’t own one, you may reserve one from the instructor when you enroll.
Course #: CUL212 | Room:Studio 3 Day of Week | Date | Time:Sa | 10/19/2024 | 12:00 PM - 3:00 PM Seats Available:4 Ingredients Fee: $13. All fees payable to the instructor on the first date of class.
A classic Japanese stir-fried noodle dish made of Chinese style wheat noodles, thinly sliced meat, and vegetables such as cabbage, scallions and bean sprouts tossed with a thick sweet-savory sauce. Please bring a large frying pan or a wok, a spatula, a sharp knife for cutting vegetables, and a container to take home your Yaki Soba.
Course #: CUL232 | Room:Studio 3 Day of Week | Date | Time:Tu | 10/22/2024 | 10:00 AM - 12:00 PM Seats Available:9 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
Baked not fried, this crispy, crunchy pork cutlet is served on a bed of hot steamed rice with simmered and savory dashi broth with creamy egg in between the rice and cutlet. Come learn how to make this true Japanese comfort food that will warm your heart. Please bring a cooking knife, a deep bowl (Donburi bowl), or 2 containers to take home what is made in class.
Instructor:Shizuka Campagna Course #: CUL289 | Room:Studio 3 Day of Week | Start Date | Time: Tu | 10/29/2024 | 10:00 AM - 12:00 PM Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. Please bring a medium size pot, your cooking knife and a plastic container to take home what you made.
Instructor:Shizuka Campagna Course #: CUL251 | Room:Studio 3 Day of Week | Start Date | Time: W | 10/30/2024 | 10:00 AM - 12:00 PM Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
Join the class and learn how to make Zohsui. It is a comforting and nourishing meal that instantly reenergizes and restores your energy. This healthy rice soup is cooked in dashi broth with vegetables, eggs, mushrooms and optional meat or seafood. Zohsui will not be found on a restaurant menu. Note: Please bring a cooking knife, a ladle, a cooking pot with a lid and a plastic container to take home your meal.
Instructor:Shizuka Campagna Course #: CUL287 | Room:Studio 3 Day of Week | Start Date | Time: Tu | 11/5/2024 | 10:00 AM - 12:00 PM Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This SUSHI class features rolled sushi called Maki-zushi. No raw fish used. Participants will learn how to prepare sushi rice, and a technique of rolling rice in Nori, to make Futomaki (wide roll) and Hosomaki (thin roll) sushi. Please bring a cooking knife and a plastic container to take home what you made.
Course #: CUL217 | Room:Studio 3 Day of Week | Date | Time:W | 11/6/2024 | 10:00 AM - 12:00 PM Seats Available:6 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Three-minute instant ramen became very popular around the world. In this class, however, participants will learn how to make key components of ramen; broth flavored by salt, soy sauce or miso, long yellow wheat noodles, and toppings such as Chashu, nori, wakame, eggs and bean sprouts.
Note: Please bring your cooking knife and a plastic container to take home what you made.
Course #: CUL252 | Room:Studio 3 Day of Week | Date | Time:M | 11/25/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
In this class, participants will learn how to make thick and chewy Udon noodles in dashi broth, topped with seasoned fried tofu, fish cake and scallions. It is one of the most popular classic noodle dishes in Japan. Inari Sushi is a tasty and simple to make sushi without raw fish and Nori seaweed. Serve both at the same time or separately. Please bring a cooking knife, a cooking pot with a lid and a plastic container to take home your meal.
Course #: CUL286 | Room:Studio 3 Day of Week | Date | Time:Tu | 11/26/2024 | 10:00 AM - 12:00 PM Seats Available:6 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Made with beef, potatoes, carrots, onions and curry roux. More than 150 years ago, the Japanese adapted curry spice of India, and created their own mild and sweet stew-like consistency curry dish eaten over hot rice. It is one of the most popular dishes in Japan, eaten with special pickled cucumber called Fukushinzuke. Please bring a medium size cooking pot, a ladle, a sharp knife for cutting vegetables, and a plastic container to take home your meal.
Course #: CUL230 | Room:Studio 3 Day of Week | Date | Time:Tu | 12/3/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
Homemade crispy Japanese Spring Rolls make excellent main dish or an appetizer. Savory fillings wrapped in flour-based pastry sheet and deep-fried, air-fried or baked in the oven until the outer shell is crispy and golden brown.
Course #: CUL206 | Room:Studio 3 Day of Week | Date | Time:W | 12/4/2024 | 10:00 AM - 12:00 PM Seats Available:5 Ingredients Fee: $15. All fees payable to the instructor on the first date of class.
By registering, I agree to INDEMNIFY AND HOLD HARMLESS Master the Possibilities, Inc., Sidney Colen & Associates, Ltd., On Top of the World Communities, Inc., Horticultural Arts & Park Institute, Inc., Bay Laurel Community Development District, and any of their agents, directors, officers, representatives, volunteers and employees from any and all loss, damage, injury, action or cause of action resulting from the classes, events, or trips and/or equipment owned or operated or permitted to be used or operated or is used or operated. This Release Waiver and Hold Harmless Agreement includes those classes, events, or trips inside or outside of Master the Possibilities, Inc. For the full waiver, visit https://www.masterthepossibilities.org/sites/default/files/PDF/WaiverofLiability.pdf.
If class is cancelled by the participant because of COVID positive results, there will still be a processing fee incurred by the participant.
Baked not fried, this crispy, crunchy pork cutlet is served on a bed of hot steamed rice with simmered and savory dashi broth with creamy egg in between the rice and cutlet. Come learn how to make this true Japanese comfort food that will warm your heart. Please bring a cooking knife, a deep bowl (Donburi bowl), or 2 containers to take home what is made in class.
A classic Japanese stir-fried noodle dish made of Chinese style wheat noodles, thinly sliced meat, and vegetables such as cabbage, scallions and bean sprouts tossed with a thick sweet-savory sauce. Please bring a large frying pan or a wok, a spatula, a sharp knife for cutting vegetables, and a container to take home your Yaki Soba.
Made with beef, potatoes, carrots, onions and curry roux. More than 150 years ago, the Japanese adapted curry spice of India, and created their own mild and sweet stew-like consistency curry dish eaten over hot rice. It is one of the most popular dishes in Japan, eaten with special pickled cucumber called Fukushinzuke. Please bring a medium size cooking pot, a ladle, a sharp knife for cutting vegetables, and a plastic container to take home your meal.
In this class, participants will learn how to make thick and chewy Udon noodles in dashi broth, topped with seasoned fried tofu, fish cake and scallions. It is one of the most popular classic noodle dishes in Japan. Inari Sushi is a tasty and simple to make sushi without raw fish and Nori seaweed. Serve both at the same time or separately. Please bring a cooking knife, a cooking pot with a lid and a plastic container to take home your meal.
Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. Please bring a medium size pot, your cooking knife and a plastic container to take home what you made.
Known as potstickers in the U.S., these dumplings are juicy on the inside, crispy and golden brown on the outside. They are pan fried and can be served as a main dish, snack or a finger-food appetizer at a dinner party. You will be surprised how fast they disappear! They freeze well too. Please bring a knife and a plastic container to take home what you made. 
Summer rolls are fresh, loaded with vegetables, meat, shrimp and even fruits. Various colors penetrating from the rice paper makes this dish extremely attractive and appetizing. Dipped in various sauces makes this a great party appetizer or a family snack. Please bring a cooking knife and a plastic container to take what you made in class.
Scrumptious and filling, this dish is so simple to prepare. Aromatic basil and dried tomato flavors are infused into the chicken. Register for this class and learn how to make this dish. It is a sure crowd pleaser. Note: Please bring a cooking knife, a frying pan with a lid, a spatula, and a plastic container to take home your meal.
Three-minute instant ramen became very popular around the world. In this class, however, participants will learn how to make key components of ramen; broth flavored by salt, soy sauce or miso, long yellow wheat noodles, and toppings such as Chashu, nori, wakame, eggs and bean sprouts. 
Homemade crispy Japanese Spring Rolls make excellent main dish or an appetizer. Savory fillings wrapped in flour-based pastry sheet and deep-fried, air-fried or baked in the oven until the outer shell is crispy and golden brown. 
This SUSHI class features rolled sushi called Maki-zushi. No raw fish used. Participants will learn how to prepare sushi rice, and a technique of rolling rice in Nori, to make Futomaki (wide roll) and Hosomaki (thin roll) sushi. Please bring a cooking knife and a plastic container to take home what you made.
Join the class and learn how to make Zohsui. It is a comforting and nourishing meal that instantly reenergizes and restores your energy. This healthy rice soup is cooked in dashi broth with vegetables, eggs, mushrooms and optional meat or seafood. Zohsui will not be found on a restaurant menu. Note: Please bring a cooking knife, a ladle, a cooking pot with a lid and a plastic container to take home your meal.
