Culinary

Fall 2014

Gluten Free Basics

This class was created so you don’t have to figure it all out on your own! No more stressing over what is and what is not gluten free! Christen Vento
Newtown Campus/$99 (plus $40 materials fee payable to instructor)/ RCULI 4164 C01
6 Fri, 10/3-11/21 (no classes on 10/17 & 10/31) 6:30-8:30 pm

In this class, you will learn:

  • Everything you need to know about gluten and Celiac Disease
  • How to identify Gluten Free Ingredients
  • How to Read Labels
  • Best of the Best Gluten Free Products
  • How to Keep a “Gluten Free” friendly cooking environment
  • Dozens of Gluten Free Recipes
  • Eating Out Gluten Free!
  • How to Survive the Holidays Gluten-Free !!

 

Cake Decorating for Fun

This introductory level course is for the hobbyist who would like to make the first step into the world of cake decorating. In this course, students will learn to secret to a perfect cake, master the art of icing and pastry bags and complete a fully decorated cake using a variety of techniques including shell borders, start tip, rosettes and more! Come and learn, through hands-on demonstrations, the basics of working with buttercream frosting and gain beautiful piping skills. Students are encourage to be creative and experiment with the wide range of possibilities that cake decorating holds. Cheryl Steacker
Newtown Campus/$99 (plus $25 materials fee payable to instructor)/ RCULI 4165 C01
5 Fri, 9/19-10/17, 6:00-8:00 pm

Home Canning – Apples and Apples

Nothing beats the aroma of cinnamon and nutmeg filling your home when an apple pie is baking in the oven to tell you autumn has arrived. Learn how to can your own delectable Apple Pie Filling and Brandied Apple Rings that will make your holiday desserts extra special. You will learn how to use the hot water bath technique along with the discussion of safety issues, proper storage and inventory. Handouts, recipes and a jar to take home are included. You will go home feeling confident on home canning and start filling your pantry with pie fillings and apple desserts that will bring your mealtime to a higher level of comfort food that you will enjoy. Marian Bolum
Newtown Campus/$49 (plus $15 materials fee payable to instructor)/ RCULI 4161 C01
Sat., 10/4, 10am-1pm

Home Canning – Cranberries for the Holidays

The holidays are right around the corner! Learn how to can Whole Berry Cranberry Sauce and Cranberry Mustard that will delicious for Holiday Feast. You will learn how to use the hot water bath technique along with the discussion of safety issues, proper storage and inventory. Handouts, recipe and a jar to take home are included. You will go home feeling confident on home canning and start filling your pantry. Take your holiday feast to another level and serve scrumptious homemade cranberry sauce and mustard that everyone will enjoy. Marian Bolum
Newtown Campus/$49 (plus $15 materials fee payable to instructor)/ RCULI 4162 C01
Saturday, 11/15, 10am-1pm

Chinese / American Cuisine - The Second Course

In the first course we tackled the authentic Chinese styles….some background, history, flavors and complexity. This is the second course in the series of Chinese cookery. This course will explore the Chinese / American basic style of cookery. More contemporary, more American familiar “restaurant style” dishes, less complicated that you can easily do for your entire family in your home kitchen. These dishes will be introduced as traditional but you will learn them in a more modern way. Zhiying Wu, CJB, A.A. assisted by Chef Earl Arrowood, CC, CCE, AAC, M.Sc.
Newtown Campus/$229 (plus $25 materials fee payable to instructor)/ RCULI 4106 C01
4 Thu., 10/9-10/30, 6:15-9:15 pm

Wine in the 21st Century; A Winemaker’s Perspective

Have you ever heard a wine described as “oaky” but you’re really not sure what that means? Ever wondered if the bottle shape or color tell you what to expect from the wine inside? Do you ever get flustered trying to pair food with wine? In this lively 8 hour course full of trivia we’ll learn the basics of how juice is transformed into wine, how barrel aging changes a wine, explore some common wine faults and fixes, and experience wine with an actual tasting! Geared toward wine enthusiasts. Must be 21 years of age. John Lovrich, Wine Maker at Rose Bank Winery
Newtown Campus/ Rose Bank Winery / $89 (plus $20 ingredient fee payable to instructor)/ RCULI 6817 C01 & C02
C01/4 Wed,10/1-10/22; 6:30-8:30pm / Note: class 1 will be held at the Newtown Campus, class 2-4 will be held at Chaddsford Winery at Peddler's Village in Lahaska
C02/4 Mon,11/3-11/24; 6:30-8:30pm / Note: class 1 will be held at the Newtown Campus, class 2-4 will be held at Chaddsford Winery at Peddler's Village in Lahaska

Gifts in a Jar

There’s nothing better than receiving a homemade gift that comes from the heart. Come join us to make two gifts for someone special. We will be making Orange Raisin Ginger and Cranberry Drop cookie mix in a jar. Along with making the Gifts in a Jar, we will make gift tags and decorate the jars while enjoying them to eat. Enjoy an evening with delicious cookies while learning how to make gifts in a Jar. Marian Bolum
Newtown Campus/$40 (plus $15 materials fee payable to instructor)/ RCULI 4163 C01
Fri., 12/5, 6-8:30 pm

The Truth about Olive Oils and Balsamic Vinegars 

Learn about the properties, history and health benefits of Olive Oils and Balsamic Vinegars in this interactive, 2-part class. Develop your palate and broaden your knowledge about quality Olive Oils and Balsamic Vinegars. Activities will include discussions, tastings, food application pairing ideas and recipes to enhance your everyday cooking. Nancy Murray and Sharon Huss, The Tubby Olive

Newtown Campus/ The Tubby Olive/ $59 (plus $10 ingredient fee payable to instructor)/ RCULI 4157 C01/
2 Wed, 10/1-10/8, 7:00-9:00pm / Class 1: Newtown Campus, Class 2: The Tubby Olive in Newtown