MAY 2013
CINCO DE MAYO Sold Out!
Wednesday, May 1, 2013 - 6:30 pm, $40
Kris Lenard - Chef, The Galley, previously with Whole Foods and others from Texas to Latvia! Featuring a variety of Tex-Mex dishes and a Hands-On Tamale session! Class is limited to 14.
FRUIT CARVING AND GARNISHES 101Monday, May 13, 2013 - 6:30 pm, $30
Josh McCune - Cook, Parkersburg Country Club
One of Josh's passions is decorative carving of fruit and vegetables. This is a hands-on class where you'll learn basic cuts and techniques on apples, melons, carrots and others. We'll provide you with a paring knife that you can keep and use at home. Class is limited to 14.
ALL YOU NEED TO KNOW ABOUT HERBS!
Thursday, May 16, 2013 - 6:30pm, $40
Sara Bir - Chef, FoodBlogger, Sausagetarian.
Chef and food writer, Sara Bir,
will share savory and sweet dishes that emphasize local and international traditions. With tips on storing, chopping , and creating inventive flavor pairings, this class will help both seasoned gardeners and kitchen neophytes approach culinary herbs with confidence and zest. Class is limited to 16.
FIN TO FORK
Wednesday, May 22, 2013 - 6:30 pm, $50
Kris Lenard - Chef, The Galley, previously with Whole Foods and others from Texas to Latvia!
Fear of fish? Let Kris ease your pain. He'll focus on fabricating (cleaning and filleting) smaller fish, cooking (pan fried, grilled or broiled), making a fish stock and sauces. Nothing goes to waste in this class - you'll learn what to do with the head and bones! Class is limited to 16.
JUNE 2013
FROZEN DESSERTS
Wednesday, June 12, 2013 - 6:30 pm, $40
Sara Bir - Chef, Food Blogger, Sausagetarian
You don't need an ice cream maker to create frosty treats at home. Chef and food writer, Sara Bir, will share multiple techniques to prepare refreshing, flavor-packed frozen indulgences. Class is limited to 16.
GARDEN HARVEST, PART ONE
Tuesday, June 25, 2013 - 6:30 pm, $40
Sara Bir - Chef, Food Blogger, Sausagetarian, and
Gayle Shank - The Cook's Shop, Cooking School Coordinator
Learn basic canning techniques of preserving by water bath and freezing methods, just in time for summer vegetables. Class is limited to 16.
JULY 2013
WHERE'S THE MEAT?
Tuesday, July 9, 2013 - 6:30 pm, $40 Sara Bir - Chef, Food Blogger, Sausagetarian
Bold flavor pairings and creative cooking techniques yield colorful, elegant meat-free meals. Chef (and produce-loving omnivore) Sara Bir reveals how to compose innovative, plant-based entrees that will thrill vegans, vegetarians, and carnivores alike. Class is limited to 16.
