HANDS-ON WORKSHOPS (3-5 hours)
Get your hands dirty in one of our hands-on culinary classes for learning specific culinary techniques. Each class will consist of a kitchen tour, lecture and topic instruction, hands-on practice, and a chance to eat what you have prepared in class. With classes ranging from 8-18 people, class sizes are small enough to offer plenty of individualized attention. Work through the techniques on your own, with a partner, or even as a group—these classes are designed to maximize both the learning and the fun. Kitchen tools, aprons, and supplies are provided for you, but you are always welcome to bring your own. Each student will walk away with recipes from the class. Check the schedule below and sign up today!
Italian Made Easy with Chef Brenda Kieffer
Tuesday, 9/23/2014, 6:00 p.m. to 9:30 p.m.
Course Code # LLGI 3651
Go beyond spaghetti and learn to cook Italian like a native. We will be creating a selection of recipes that will complete a full course Italian meal. Risotto, crostada, and many more Italian dishes to whet your appetite will be prepared during this incredible night of cooking. Mangia Bene!
Couples Cooking with Chef Brenda Kieffer
Tuesday, 9/30/2014, 6:00 p.m. to 9:30 p.m.
Course Code # LLGI 3614
Looking for something fun to do together? Turn your kitchen into a steakhouse. In this class we will be preparing steak and other items on the grill, as well as other mouthwatering creations. Ladies, man your grills!
Cost: $198.00 per couple
Shopping Tricks for Healthy Eating with Chef Joel Odhner
Thursday, 10/02/2014, 6:00 p.m. to 9:30 p.m.
Course Code # LLGI 3654
Chef Joel Odhner will guide you through the journey from market to plate for healthy cooking and eating. What should I buy? How can I improve my meals so they are healthy AND tasty? Chef Joel has the expertise to answer these questions and more.
Cooking Basics: Knife Skills and Techniques with Chef Pierre Rausch
Monday, 10/6/2014, 6:00 p.m. to 9:00 p.m.
Course Code # LLGI 3638
You will learn about the culinary basics essential for every chef to know. Different techniques and methods of cooking will be demonstrated and discussed. Knife skills that are essential in the kitchen will be taught as well. Upon the completion of the class, you will be able to distinguish the quality and use of various culinary tools as well as demonstrate the proper techniques for dicing and julienne, among others.
Junk Food Gets A Makeover with Chef Joel Odhner
Tuesday, 10/14/2014, 6:00 p.m. to 9:30 p.m.
Course Code # LLGI 3655
Snack foods are not always the healthiest options, but they sure taste good! Let Chef Joel Odhner show you how to make healthier versions of the hometown favorites ... French fries, pizza, and oh those sweets! You will prepare, create and best of all taste your healthy AND delicious treats.
Cooking Basics: Stocks and Soups with Chef Brenda Kieffer
Saturday, 10/18/2014, 1:00 p.m. to 6:00 p.m.
Course Code # LLGI 3618
This is a class for the serious cook. Learn to make the foundation of a great soup—homemade stock. We will make three different types of stock and create soups from them. You will taste the difference between using homemade stock and the pre-made stock that has added chemicals and sodium. Whether your favorite soup is clear, creamed or purée, this class will show you the skills you need to make it great!
Cooking Basics: Braising and Stewing with Chef Pierre Rausch
Monday, 10/20/2014, 6:00 p.m. to 10:00 p.m.
Course Code # LLGI 3653
Beef stew on a brisk fall evening ... tender slices of pork drizzled with gravy … how are these dishes prepared? What is behind the method of using a covered pan and liquid with a less tender cut of meat? How does it transform into a delicious dish that everyone will want the recipe for? Chef Pierre Rausch will answer these questions and more concerning the moist cooking methods of braising and stewing. You will prepare some dishes and best of all taste them and enjoy!
Cooking Basics: The Art of the Sauce with Chef Pierre Rausch
Thursday, 11/06/2014, 6:00 p.m. to 10:00 p.m.
Course Code # LLGI 3622
Chef Pierre Rausch will show you the basics of sauces and their variations for different dishes. Professional chefs refer to five sauces as the "Mother Sauces," the five sauces that all other sauces derive from. Learn how to make veloute, béchamel, tomato, Espagnole and Hollandaise sauces. Find out what the secondary sauces are and how they can add flavor and pizzazz to your entrees and side dishes.
Gluten-Free Holiday Dishes with Chef Joel Odhner
Monday, 11/17/2014, 6:00 p.m. to 9:30 p.m.
Course Code # LLGI 3652
With the holiday season approaching, Chef Joel Odhner will show you how to prepare your favorite dishes gluten-free. And best of all, they can still be full of flavor and pizazz for your family and friends. You will learn how to create vegetarian and vegan meals that are quick and delicious as well. Various pies, salads, stuffing and relish are just a few of the items you will create and taste!
A Twist on Thanksgiving with Chef Larissa Binkley
Thursday, 11/20/2014, 6:30 p.m. to 10:00 p.m.
Course Code # LLGI 3603
Jazz up your holiday meals with modern twists on classic recipes. Learn how adding different seasonings and sauces can turn your favorite recipes from ordinary to extraordinary. Some examples include truffled mashed potatoes, Framboise cranberry relish, and salted caramel sauce. There will be information provided on how to accommodate guests with food allergies or intolerances. Other recipes will include butternut squash soup and a twist on tapenade. You will be ready to impress your guests with new ideas for the holiday season!
Holiday Pies with Chef Dana Bavuso
Saturday 11/22/2014, 9:00 a.m. to 1:00 p.m.
Course Code # LLGI 3648
Who doesn't love the smell of fresh baked pies during the holiday season? Spend a Saturday morning with Chef Dana Bavuso and create simple pie dough and classic pies. Apple crumb, pumpkin, and pecan are some favorites! You will be ready to create pies to please your family and friends!
Cost: $99.00 (Making three kinds of pies)
Holiday Brunch with Chef Larissa Binkley
Saturday 11/22/2014, 11:00 a.m. to 2:30 p.m.
Course Code # LLGI 3608
The holidays are a great time for brunch! During this class you will creating seasonal favorites including pastries and savory dishes. The recipes you take with you can be used for a simple get together or a special occasion. The menu for this class includes cinnamon rolls, Belgian waffles, sweet potato hash, maple and cracked pepper bacon and much more!
Holiday Party Pleasers with Chef Brenda Kieffer
Thursday, 12/11/2014, 6:00 p.m. to 9:30 p.m.
Course Code # LLGI 3604
Go crazy with hors d'oeuvres! Expand your party repertoire by using filo dough and learning the techniques for making bite sized food for your guests. Using readily available ingredients, you can serve food that will make your guests want to linger. Mini corn cakes with salsa, cheese and chutney turnovers, mini Caesar salad croustades and Scandinavian shrimp toasts are just some of the scrumptious items on the menu. Come join the party!
Holiday Cookies with Chef Dana Bavuso
Saturday, 12/13/2014, 9:00 a.m. to 1:00 p.m.
Course Code # LLGI 3609
Nothing says it is the holiday season like the aroma of fresh baked cookies. You will create three different delicious cookie recipes that will make your holiday dessert table shine without spending hours with a rolling pin and a cookie cutter! Oatmeal, cranberry and white chocolate chunk cookies is just one of the cookies we will make. Come and find out what else we will be making and sampling!
For more information, or to register by phone, please call 215.641.6486.