Continuing Education
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A DESSERT TEA
One Night Brandy Chandler
Join us for this delightful Southern Dessert Tea with a variety of Southern sweets to sample. Learn how to make fresh teas and tips for hosting a Southern Dessert Tea of your own. Come have an evening of fun and enjoy meeting new friends. Take home a door prize and/or gift and recipe booklet! Don’t miss out on this Tea Party and a night you will always remember! A $15 materials fee will be payable to the instructor the night of class. Class size limited to 10.
Tuesday, April 1 7:00-8:30 pm. $10**
D102
A NIGHT IN TUSCANY
One Night Susan Parrillo
Learn the finer points of Italian style cooking from the Tuscan region paying special attention to the traditional techniques and ingredients of Tuscany. Come hungry to class and bring your favorite knife as we will be working hard to create a several-course meal! This evening will be sponsored by the Olde Bryan Inn. Materials fee of $15 will be payable to instructor the night of class. Class size limited to 25.
Wednesday, March 26 6:30-9:30 p.m. $10** Maple Avenue O257
BREADMAKING WITHOUT TEARS
One Night Dolly Adriatico
Is there a much loved, but rarely used bread machine (ABM) lurking in your pantry? Do you love the taste and smell of freshly made bread, but hate that boxy square that comes out of your bread pan? Would you like to learn to make healthy, nutritious, preservative-free delicious bread right in your own kitchen without using a mix? If you answered “yes” to any of these questions, then come join us and ignite your breadmaking creativity gene! Banish your fears of working with yeast and dough forever! Spend an evening learning to make a variety of breads, rolls, pizza dough and yes…even cinnamon buns using your ABM. Discover an abundance of tips, tricks and techniques for adding nutrition and flavor, shaping, altering texture of crust and crumb and trouble-shooting your breadmaking, as well as numerous recipes and internet resources. Bring your ABM and its instructions (you must know loaf size capacity for your machine as ingredients are pre-measured). By the end of the night, you’ll have a delicious bread that you made without using a mix, and you’ll have a wealth of information to guide you into the tasty world of making your own bread. Yes, you can make good bread ~ let me show you how! Materials fee of $15 payable to instructor the night of class. Class size limited to 15.
Session I: Monday, February 25 or
Session II: Monday, March 3
6:00-9:30 p.m. $10**
D201
CAKE DECORATING MADE EASY
One Night Debbie Coye
Join Debbie and learn the basics of cake decorating including borders and flowers. Discover tips on the correct way to frost your cake for the optimum appearance! Come to class with an unfrosted two layer cake and your favorite spatula. Materials fee of $25 payable to instructor the night of class will cover all frostings, take-home box, bags and tips for your future cake decorating endeavors. Please provide your email address when registering for class. Class size limited to 10.
Session I: Tuesday, March 11 or
Session II: Tuesday, March 25
6:30-9:30 p.m. $10**
D201
CREATIVE COOKING WITH YOUR OWN HOMEGROWN HERBS
One Night Suzanne Balet-Haight/Susan Dugan
Join Suzanne and Susan for this fun-filled evening preparing and eating a meal made with fresh homegrown herbs. Not only will you enjoy eating the fruits of your labor, you will also make your own container herb garden so you can share these great foods with your family too! Materials fee of $40 payable to the instructor includes not only your meal, but the container herb garden products as well. Class size limited to 12.
Session I: Tuesday, April 1 or
Session II: Thursday, April 10
6:30-9:30 p.m. $10**
D201
DESSERT CREPES
One Night Amy Kantor, Chef and Co-owner
The Omelette King Catering Co.
The art of crepe-making is best illustrated with dessert, and what better ingredients than locally produced blueberries, apples and maple syrup – this one served with bananas? We’ll also prepare a few chocolate surprises for the cacao bean aficionados among us. Materials fee of $16 payable to instructor the night of class. Class size limited to 15.
Thursday, March 13 6:30-9:30 p.m. $10** D201
DINNER CREPES
One Night Amy Kantor, Chef and Co-Owner
The Omelette King Catering Co.
Tired of serving pork chops and meatloaf for dinner? Perk up your nightly menu with savory, easy-to-make international crepes that taste so good you may consider preparing some for a party! We’ll be making several of this caterer’s favorites: chicken/broccoli alfredo, Thai peanut veggie, shrimp with veggies in holain stir fry sauce and feta with roasted veggies and balsamic dressing. Materials fee of $16 payable instructor the night of class. Class size limited to 15.
Thursday, March 6 6:30-9:30 p.m. $10** D201
INDIAN APPETIZERS
One Night Bhavani Kurtz
There is onion rings and then there is pakoras. Indian cooking is the art of combining the right spices to get the desired taste. Changing an ingredient or two will create something totally new. Come join this class and learn how to make Vegetable Pakoras, Bajjia, Kababs and Lemon Chicken. Please bring your favorite knife and non-stick sauté pan. Materials fee of $15 payable to instructor the night of class. Spice packets will be available for purchase for $10 if preordered. Class size limited to 20.
Tuesday, March 18 6:30-9:30 p.m. $10** D201
MALAI KOFTA AND MORE
Two Nights Bhavani Kurtz
Indian cooking is the art of combining the right spices to get the desired taste. It can be healthy, delicious and fun to cook. Scicy does not necessarily mean hot. Keep in mind cinnamon is a spice. Come join this class and spend the evening making multiple Indian dishes. We will make MALAI KOFTA and, with time permitting, we will make paneer and parrotta (bread). Bring your favorite knife and non-stick pot/sauce pan. Materials fee of $25 payable to instructor the night of class. Spice packets will be available for purchase for $10 if preordered. Class size limited to 20.
Tuesday, March 4
and Wednesday, March 5 6:30-9:30 p.m. $15** D201