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East Bay restaurant supply store which has a cooking school attached is giving free cooking demos all day on Saturday and they also have a lovely store that has a sale that day. Just thought I will send this along if you are interested. The time of each demo is there below.

East Bay Restaurant Supply
522 North 12th Street
Sacramento, California 95811
April 4, 2009
Saturday 9:30 - 4:00 pm

Annual Spring Sale!
[Please remember there are no reservations for free classes! Tickets for each class will be given out prior to the start of each class!]
9:30am - 10:30am italy Chef Dina's Italian Stuffed Toast with Mascarpone & Marmalada
Chef Dina will prepare Pain Perdu a l'Italienne (French Toast Italian style) using Colomba Paquale, a scrumptiously sweet, citrus flavored, dove shaped Italian Easter bread topped with coarse sugar & sliced almonds. It's similar to Christmas Panettone but without the raisins. Dina will lavishly fill this traditional Easter bread with marmalada & mascarpone (Italian style orange marmalade & cream cheese). Then she'll serve her remarkable "Italian Stuffed Toast" cooked crisp and golden on the griddle. Learn Dina's delicious Easter creation for Easter or anytime of the year. Quality imported Colomba Pasquale is conveniently available at Corti Brothers in Sacramento for celebrating an Italian style Easter.
11:00am - 12:00pm malaysia Malaysian Curry Puffs with Culinary Instructor Shankari Easwaran
Let Shankari Easwaran, a prominent Culinary Instructor from East Bay Restaurant Supply, Sacramento Natural Foods Co-op & Whole Foods Sacramento, introduce you to Curry Puffs, a delectable Malaysian street food. Known as Karipaps in Malay, these savory turnovers made with flaky pastry are often filled with spiced, minced chicken and potato. Sold in Singapore, Thailand, & India as well, these mouth-watering "puffs" are traditionally deep fried. Shankari however will teach her simpler & healthier version baked to perfection. Come sample Shankari's rendition of this popular savory treat & immerse yourself in the rich culinary traditions & exotic flavors of Malaysia.
12:30pm - 1:30pm usa Chef Andrew Hillman's Small Plates with Seasonal Spring Produce
We welcome Andrew Hillman, Cooking Instructor, Slow Food Member, and Current Sous Chef at Rio City Cafe in Old Sacramento to our Culinary Center. Chef Andrew will showcase local, seasonal spring produce! Using a succulent saute of spring garlic, he will embellish freshly caught grilled Corvina, presenting it on a stunningly simple, small plate. With his vast culinary experience, he'll expound on the first of the year's bountiful crops, highlighting the bright, fresh flavors of a Spring Salad of Daikon, English Peas, Herbs and Tender Greens.

2:00pm - 4:00pm ethiopia indonesia vietnam mexico "The Cooks of Broadway" moderated by notable local Cookbook Author & Capital Public Radio's Host Elaine Corn

Sample Wonderful World Cuisine from Ethiopia, Vietnam, Bali & Mexico in just 2 hours! Elaine Corn hosts 4 Broadway cooks, all of whom have appeared in her public radio series.
Broadway: Around the World in 30 Blocks"

* Zion Taddese, Queen Sheba -- introduces us to injera, eaten only in Ethiopia, and so ancient it's known as Moses bread. Zion will demonstrate how injera is made, then will make a spicy [hot!] quick stew called Lamb Tibs and Ethiopian-style vegetable to eat with injera. Learn about Ethiopia's unique spices.

* Andy Nguyen, Andy Nguyen's Vegetarian Restaurant -- shows us the right way to roll up rice paper with a variety of vegetarian fillings. Learn techniques so you can enjoy your own light-yet-filling rice paper rolls at home, what combinations work best and how to get that special Andyness -- the flair for beauty -- in every roll.
* Putu, Bali Grill -- shows the subtle Balinese spicing know-how behind Coconut Chicken. There's 4 tastes from the ginger family, including lemongrass, for a sauce that packs a real taste sensation.