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Culinary Program

“Cooking Along the Crooked Road” classes offer children, teens and adults  hands-on, creative experiences that can transform mere nourishment into culinary adventures. Students of all ages acquire valuable life-long skills, taught by local chefs and other accomplished, imaginative cooks. From healthy lifestyle cooking and a variety ethnic culinary classes to bread and pastry making and special youth classes, there is something for everyone in the warmth of the teaching kitchen!

2017 COOKING CLASSES-All Classes 6-9pm/$35 unless otherwise noted.

March 13, 2017 – Irish Cookery with Sheridan Nice register

Irish food is known for the quality and freshness of its ingredients. Most cooking is done without herbs or spices, except for salt and pepper. The staples of the Irish diet have traditionally been potatoes, grains (especially oats), cabbage and dairy products.

Soups of all types play important roles in the Irish diet. Irish soups are thick, hearty, and filling, with potatoes, seafood, and various meats being common ingredients. frequently at Irish meals. Irish stew has been recognized as the national dish for at least two centuries.

Join Sheridan Nice of Mona Lisa’s for a look at the Traditional Irish meal with a few twists. Well known for her soups and stews, Sheridan will lead the class as they prepare a St. Patrick’s Day feast using some of her favorite Irish recipes. With the luck of the Irish, you will be able to secure a spot in this special class!

March 20, 2017 – Authentic Vegetarian Cuisine of India with Bindu Rajan register

Bindu Rajan will be back by popular demand with another of her Indian Cooking Classes which will feature authentic vegetarian cuisine as the class prepares a meal together. Starting with the classic Spinach Pakora( Palak Pakoda) as an appetizer, the class will continue to explore and learn about many of the traditional vegetarian dishes that are popular in India and will prepapre Chappati ( Indian Flat Bread) with Vegetable Kuruma for the main course during the class. The meal will be complete with the class preparing Indian Fresh Fruit Creme. Bindu will discuss her native country’s culture and cuisine and share a cup of special Chai with students!

March 27, 2017 – Traditional and Creative Filipino Cuisine with Hazel Ramos-Cano  register

Filipino Cuisine has recently risen to the forefront in the culinary world. Bad Saint, an outstanding restaurant in Washington, DC, was ranked as one of the top ten restaurants in the country in 2016 by Bon Appetit. This outstanding restaurant serves traditional and creative Filipino food. Hazel Ramos-Cano, a native Filipinian will lead the class in exploring the evolutionary process of Filipino cuisine through centuries of colonization, Eastern trades and westernization which this indigenous Malayo-Polynesian country of over 8,000 islands has gone throughand currently reflects. Hazel will share some of her favorite recipes which make her native cuisine so unique and delicious.

April 3, 2017 – Cooking from the French Countryside with Abigail Hutchinson  register

Abigail Hutchinson, executive chef at the The Olde Farm Golf Club will be teaching her first class with us this spring. Chef Hutchinson also teaches part time at the UT Culinary School and former positions include Biltmore Estates, The Jekyll Island Club and The Ocean Club of Amelia Island.

April 10, 2017 – Antipasto, A Long Italian Tradition with Susan Lachmann  register

Antipasto is the famous Italian tradition of having small bites of delicious and beautiful food before the meal. The literal meaning is “before the meal” and it was introduced in early Italian history to stimulate the appetite before the main course. The Italians love nothing more than sitting down with good friends and good conversation before the meal. In today’s culinary world, antipasto has come to mean small bites that can be served at dinner, tailgate events, cocktail parties or any place where people gather to savor great food and great company!

Susan will share many traditional and new antipasto ideas, including proper marinades, how to blend flavors, aromas and colors to making the pleasing plates. She will also discuss bread and cheese selections as well ideas for presenting meats, vegetables and fruits which the class will prepare to together for the perfect antipasto plates!

April 24, 2017 – Springtime Cooking with the Big Green Egg  register

“ The Big Green Egg stands alone as the highest quality and most versatile outdoor cooking product available today.” Grill, bake , barbeque, roast, smoke and even make pizza as you learn all about this perfect cooking system. Back by popular demand, Becky Nelms and Mick Foran of Alfresco Lifestyles will be lead the class in a night of cooking on The Big Green Egg. The class will prepare and cook together some of her outstanding dishes and enjoy taking home some fabulous recipes just in time for springtime eating! Come and experience first -hand the amazing tastes and rewarding health benefits reaped from this phenomenal year-round cooker.

May 1, 2017 – Small Bites for Spring Celebrations with Susie Buckner  register

Spring is the season of new beginnings, and with that, come celebrations; Tea parties, Wedding Showers, Derby Parties, Graduations, and Cinco de Mayo festivals. This class will show you how to prepare beautiful and simple “Small Bites”, guaranteed to wow your guests. Most of the recipes can be made in advance or frozen, leaving the hostess with plenty of time for what matters most… your guests! After making the recipes, you will learn how to create a beautiful tablescape to showcase your food. Join us for hands on instruction and come for a fun, informative evening with Susie Buckner.

May 8, 2017 – Sushi Fun with the Tavern Chefs  register

Join the chefs from The Tavern for some sushi fun! More info to come soon about this unique, educational culinary experience.

May 15, 2017 – Perfect Pairings with Matt Henry  register

Planning a get-together with friends or a large party is never easy when it comes to choosing what wines to serve with your appetizers. Wine is the second most important element at such events and Matt Henry will be here to lead an instructional demonstration and tasting which will introduce some fail-proof wines that always pair well with a stellar assortment of appetizers.
Take home some new recipes that are sure to impress at your next gathering and go home feeling confident about the wines you choose to accompany them! Don’t miss this exciting new class with Chef Henry.

 

May 22, 2017 – Patio Daddy-O! Grill Master Meat and Brew Pairing with Matt Shy  register

The summer months are just ahead and grill master Matt Shy is offering this unique class on the patio at higher Ed! Learn about proper cuts of meat for the grill with marinades and sauces that can be used to enhance poultry, beef, pork and seafood. We will have a beer expert from Blue Ridge Beverage on hand to discuss and provide samples of beer and ale that would be a perfect pairings for each of Matt’s recipes.. A great way to end our spring classes with a fabulous meal on the patio!

June 19 – June 22, 9AM -12:30PM – Summer Sizzlin’ in the Kitchen Teen Camp register

Enjoy four days of chillin’ and cookin’ in the teaching kitchen with local chefs and culinary experts. Teens,ages 12-17, will learn basic cooking skills, new techniques and tips… as well as turn their creative side up a notch. Using math skills to work on recipes and artisitic flair to create their own new recipes during Jr. Iron Chef games…teens will develop new friendships and team building skills. This class is for every cooking level..from beginner to those who have cooked at home or with friends. On the final day, the class will prepare a buffet lunch for parents to show off the skills that have been developed during the week. Different topics will be covered each day from Breakfast and Baking to Grilling and more! Don’t miss out on adding some spice to your summer at the Summer Sizzlin’ Camp!

Detailed flyer available April 1, 2017. Camp Hours: 9 am -12:30 pm Mon, Tues, Wed 9 am-1:30 pm Thurs

June 26-June 28, 9AM-12PM – Kids in the Kitchen Summer Cooking Camp register

 
By popular demand, we are offering a new Kid’s in The Kitchen Cooking Camp this year for ages 8-12. Modeled after our popular Sizzlin’ in The Kitchen Summer Teen Camp, this camp will be geared to younger children, but with the same format of having a different chef teach an exciting subject each day. From baking to breakfast to fixing lunch, snacks and in between, the kids will learn about simple knife skills, kitchen safety, proper ways to read recipes, measuring, and basic skills. On the last day of camp, parents are invited to lunch! Join us for this fun and educational four days in the kitchen! Meet new friends, get creative and learn focus skills when working with a team! Reserve your spot now!

detailed flyer available April 1, 2017

Dates and times: M-Tu-W- 9:00 to Noon Thursday 9-12:30 with parent lunch.

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