FALL 2014 COOKING COURSES
FESTIVE HOLIDAY COOKIES & SPECIALTY DESSERTS - Bonnie Cartwright
Make an impressive assortment of specialty cookies & bars for the holidays. Options include Almond Florentine Bars, Lemon Drop Cookies, Blackbottom Cupcakes, Orange Molasses Cookies, Intensely Chocolate Sables, Crisp Coconut Cookies with fleur de sel and other choices.
Tuesdays, 2 weeks, November 4 &18, $60, 6:00-9:00 pm
INTRODUCTION TO BREAD BAKING - Christa Desjardins
Learn the basics of artisan bread baking while exploring traditional French techniques. This class will examine ingredient functions, as well as proper mixing, shaping, and baking methods. Bring apron and digital thermometer.
Monday and Tuesday, October 20 & 21, $60, 6:00-8:30 pm
ITALIAN COOKING - Egizia Brown
Pasta Making, 4 weeks, beginning Thursday, October 2, $80, 6:00-8:30 pm
Italian Sauces, 3 weeks, beginning Thursday, November 6, $65, 6:00-8:30 pm
Italian Desserts & Cookies, 3 weeks, Thursday, beginning December 4, $65, 6-8:30 pm
Our native Italian instructor will bring her culinary skills and family recipes to share in these classes.
PUMPKIN, PUMPKIN, PUMPKIN - Bonnie Cartwright
Using one of fall's classic foods, make delicious sweet treats with this native squash- Pumpkin Cheesecake, a delicate Pumpkin Roll Cake and delectable moist Pumpkin Muffins.
Tuesday, 1 night, October 7, $40, 6:00-9:00 pm
UN COOKING THE RAW VEGAN STYLE WAY - Jazmin Davis
This class will teach you how to prepare a day of meals from fruits and vegetables with no cooking for a healthy day of eating while staying budget friendly and efficient. For more information about the instructor you can visit the website at: http://www.wickedawesomeraw.com/
Monday, 1 night, October 27, $40, 6:00-9:00 pm
TEA TASTING AND TRADITION - Sherry Brandsema
PLEASE NOTE CHANGE IN DATE FROM FLYER
This class will examine the types of teas (green, black, white, flavored, and herbal) and how they are brewed along with a bit of history and some interesting uses. Learn new holiday and cold weather teas.
Mondays, 2 weeks, beginning November 3, $40, 6:30-8:30 pm
MAKE YOUR OWN EASY ARTISAN BREAD - Leigh Sloss
No kneading involved! Discover a simple method of making French or Italian style bread that’s chewy on the inside and crusty on the outside. Learn to make the dough, cloak it, and shape it into boules, baguettes or ciabatta. Each student will leave with a fresh loaf of bread and dough to make more at home. Bring a large glass, ceramic, or plastic bowl and a wooden spoon.
Tuesday, November 18 or December 2, $35 7:00-9:00 pm