There’s More To Love At The CCKC

Our Cooking Class Coordinator, Lisa, has been busily adding classes to our schedule lately.  As our classes fill, she keeps an eye to see what popular topics need to be repeated and what new, fun topics need to be covered. Plus, we have new instructors joining our ranks, and we’re happy to get them in our kitchens!

Take a look at the following classes new to the calendar:

We added a second Foodie Film Fest to our schedule this month in August. Our first one filled up quickly, and there are only a handful of spots remaining in this one. So, click on the title link and register today to be a part of this culinary and cinematic adventure!Foodie Film Fest: The Trip To SpainFoodie Film Fest: ‘The Trip to Spain’
Sunday, Aug 27
In partnership with the Fine Arts Theatre Group, join us for a very special VIP reception and pre-screening of the newest “foodie film” – The Trip to Spain. Chef demonstration, Spanish cocktail and tasty Spanish dishes straight from the movie. Then, it’s down the street to The Rio for the real deal.
5:00-6:30 – Reception at The Culinary Center
6:45-8:00- VIP Movie Screening at The Rio Theater
Includes Heavy Appetizers, Specialty Cocktail, Culinary Demonstration and Ticket to VIP Movie Screening

A Saturday Morning Sushi LessonA Saturday Morning Sushi Lesson
Saturday, Sept 30, 10 a.m. – 12:30 p.m.
Instructor: Yvette Hirang
Hands-On  |  Tasting
In Japanese we might title this class “Sushi Ni” (“Ni” means “#2”), because our focus this morning is about moving beyond the very basics of sushi and learning some additional rolls and techniques.  But don’t worry… you do not have to have taken an intro level sushi class in order to gain loads of information from this class. Today, we will be learning rolling techniques, using sushi building equipment, and working with several varieties of fresh fish.  You will work alongside Chef Hirang to roll thick rolls of sushi using full-sized Nori sheets to create Futo-Maki, then on to Caterpillar Rolls. Next a pro-level Nigiri and education on how to prepare an elaborate shrimp plate, how to slice tuna pieces, Dashi-Maki Tamago (say what?) and so much more. Chef will also teach tips on how to create beautiful garnishes using ordinary vegetables. Won’t you be fancy!

The Art of Making Ricotta GnocchiThe Art of Making Ricotta Gnocchi… with 3 Perfectly Paired Sauces
Saturday, Oct 28, 10 a.m. – 12:30 p.m.
Instructor: Lauren Lane
Limited Hands-On  |  Tasting
You’ll not only learn to make classic Italian ricotta gnocchi – those heavenly little dumplings that melt in your mouth – you’ll also whip up some fabulous accompanying sauces. Making ricotta gnocchi (pronounced “nee-okkee”) is a little more forgiving then the traditional potato gnocchi and, in our opinion, even tastier….not to mention lower in carbs!  You’ll have the opportunity to get your hands in the dough and learn to perfect your skills as you explore the gnocchi-making basics. The three heavenly sauces are a simple Sage Brown Butter, a Gorgonzola Cream Sauce and a fabulous 3- ingredient Marinara.

A Paleo Thanksgiving MenuCookWell! A Paleo Thanksgiving Menu
Saturday, Nov 4, 10 a.m. – 12:30 p.m.
Instructor: Jackie Caldwell
Limited Hands-On  |  Tasting
The holidays can be a challenge when you have committed to an eating program like Paleo.  There’s no reason you (and your friends and family!) can’t eat well, stay on the Paleo bandwagon (or other similar eating styles) and still enjoy the season!  The Paleo Diet is designed to take participants back to the Paleolithic age of the caveman. It’s based on plenty of meat, fish, poultry, vegetables, and fruits with limited to no refined sugars, dairy products, grains and legumes. The participants then mold their own diet plans according to their specific goals.  That’s all gold glitter and turkey calls, but how do you COOK on this eating plan?  You’ll receive simple tools for preparing great holiday dishes and cooking ahead that will keep you on track.  Reinforce your willpower with comforting recipes like the Paleo “Perfect Turkey,”  “Not Your Momma’s” Dressing, Homemade Cranberry Sauce, Mashed Garlic Cauliflower “Potatoes and Perfect Paleo Pumpkin Pudding!  You will get a little bit of hands-on practice today as you make your very own Cranberry Sauce to take home and enjoy!

Le Crêperie: Sweet & Savory CrêpesLe Crêperie: Sweet & Savory Crêpes
Saturday, Nov 25, 10 a.m. – 12:30 p.m.
Instructor: Lauren Lane
Hands-On  |  Tasting
The Culinary Center turns into “le Crêperie” as we learn everything there is to know about sweet and savory crêpes. You can’t learn how to make ‘em if you don’t flip ‘em yourself, so get in here and get some hands on practice.  Join one of our newest culinary instructors and passionate foodie, Lauren Lane, as she teaches you the techniques and tips to make delicious crêpes variations such as Spinach, Mushroom and Gruyere and Herb Crêpes with smoked ham and cheese. Not to mention a fabulous dessert crêpes made with Nutella and Bananas. Yummy…. and, so much fun!

 

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