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 15.
Wednesday, April 14 6:30-8:30 p.m. $10**
D102
A NEW TWIST ON SALADS
One Night Amy Kantor, Chef and Co-owner
The Omelette King Catering Co.
Join us to make Endamame salad with black beans, corn and onion in chili vinaigrette, Asian noodle with spicy Thai peanut sauce, Orzo salad with kalamata olives, artichokes and sundried tomatoes…and tossed romaine salad with toasted pecans, gorgonzola and diced pears in honey vinaigrette. All big hits on the catering menu! A materials fee of $15 payable to Amy Kantor should be included with your registration. Class size limited to 15.
Thursday, April 15 6:30-9:30 p.m. $10**
D201
CHICKEN WITH A GOURMET SAUCE FOR EVERY NIGHT
One Night Amy Kantor, Chef and Co-owner
The Omelette King Catering Co.
Back by popular demand! Wondering how restaurants make those “killer” gourmet sauces for chicken? You too can create menu classics such as chicken marsala, ala vodka picatta, ala orange and orange hazelnut creme, in minutes. Join local caterer Amy Kantor to find out how! Dinner will never be the same for family or company! A materials fee of $16 payable to Amy Kantor should be included with your registration. Class size limited to 15.
Tuesday, March 23 6:30-9:30 p.m. $10**
D201
CHINESE APPETIZERS
One Night Yit Khum Amin (Jenny)
Join us for this new experience in Chinese cooking! We’ll make some wonderful Chinese appetizers, such as spring rolls and chicken fingers. Please bring your favorite knife and come to class hungry! A materials fee of $15 will be payable to the instructor the night of class. Please bring to-go containers with you. Class size limited to 15.
Wednesday, March 31 6:30-9:30 p.m. $10**`
D201
CHINESE STIR FRY
One
Night Yit Khum Amin
(Jenny)
Join us for this experience in Chinese cooking! We’ll make Chicken Lo Mein with Wonton Soup as an appetizer to enjoy! A materials fee of $15 will be payable to the instructor the night of class. Please bring to-go containers with you. Class size limited to 15.
Wednesday, March 24 6:30-9:30 p.m. $10**
D201
CLASSIC ITALIAN SOUPS
One Night John and Cathy Lanci,
Formerly Lanci’s Ristorante
During these cold weeks ahead learn how to create three different forms of classic Italian soups: Quick boiled, Stracciatella alla Marche, an Italian version of egg drop with grated parmesan and lemon; Pureed, Passata di Ceci, Umbrian chic pea soup with rosemary, pancetta and garlic croutons and Slow cooked, Tuscan Ribolitta, thick bread, vegetable and bean soup. Recipes and wine pairing suggestions included. $15 materials fee payable to instructor the night of class.
Wednesday, February 24 6:30-9:00 p.m. $10**
Maple Avenue O257
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 $24 payable to the instructor includes not only your meal, but the container herb garden products as well.
Tuesday, March 30 6:30-9:30 p.m. $10**
D201
DIFFERENT PESTO RECIPES…IT’S NOT JUST FOR BASIL ANYMORE!
One Night John and Cathy Lanci
Formerly Lanci’s Ristorante
Everyone thinks that pesto has to be limited to basil. Pesto is the Italian word for pound/press and it doesn’t have to be limited to just using basil. Tonight we’ll explore different ingredients for pesto and their imaginative uses. How about arugula pesto, cilantro lime pesto, sage walnut pesto and mint pistachio pesto? Discover how versatile these new pesto creations can be…salads, soups, sandwich spreads and, of course, pasta/rice dishes. Recipes and wine pairing included. $15 materials fee payable to instructor the night of class.
Wednesday, March 3 6:30-9:00 p.m. $10**
Maple Avenue O257
FUN WITH PHYLLO DOUGH
One Night Amy Kantor, Chef and Co-Owner
The Omelette King Catering Co.
Back by popular demand…Greek phyllo lamb lasagna with tomatoes, herbs and feta. Sounds difficult but it’s easy working with this versatile thin pastry dough. We’ll also make the Greek favorite spanikopita, spinach and feta pie, and the crowd pleasing appetizer of brie cheese wrapped in phyllo dough with raspberry preserves. A materials fee of $16 payable to Amy Kantor should be included when sending in your registration. Class size limited to 15.
Thursday, February 25 6:30-9:30 p.m. $10**
D201
PENNY-PINCHING YOUR WAY TO SCANDALOUSLY GOOD FOOD
One Night Dolly Adriatico
Do you really want a rosemary-garlic-red onion-parmesan focaccia tonight but don’t want to create a big gap in your weekly food budget? (make your own for about 60₵) Do you really love that spice blend, but feel guilty paying almost $5.00 for it? (make your own for under 50₵). Learn how to get better use from your crockpot and create delicious stews/soups/sauces and even desserts. Learn when and how to skimp/substitute on ingredients while creating gourmet-worthy meals. Come join us for an evening filled with tasty treats and ideas for maximizing food storage, saving money, time and maybe even your sanity while preparing deliciously frugal goodies right in your own kitchen - great recipes included. Choose to refuse paying top dollar for foods that you can simply and cheaply re-create at home! Materials fee of $12 payable to instructor the night of class.
Tuesday, March 9 6:00-8:30 p.m. $10**
D201
SOUP’S ON!
One Night Amy Kantor
Stretch your food budget with soup in lean economic times. We’ll put up a pot of three traditional favorites: mushroom barley in a rich golden broth with sherry, butternut squash with dream and splash of hazelnut liqueur and split pea made from scratch with turkey bones and pan juices. Bring your own microwaveable containe4rs for taking some home. Materials fee of !6 payable to Amy Kantor should be included when sending in your registration.
Thursday, March 18 6:30-9:30 p.m. $10**
D201
THAI FOR DUMMIES
One Night Amy Kantor
Exotic, yes. Difficult, no! Pad Thai, with its piquant, nutty flavor, has delighted and intrigued American restaurant goers since the 90’s. But the dish of rice noodles, eggs, shrimp and chicken (and loads of veggies), is not that hard to make. There will be two bonus entrees: Thai Coconut Curry with green chili paste and Noodles in a Secret Spicy Peanut Sauce. Several unique seasonings in each dish will open your palate to entirely new dining options. A materials fee of $16 payable to Amy Kantor should be included when sending in your registration. Class size limited to 15.
Thursday, March 4 6:30-9:30 p.m. $10**
D201