Culinary
Grow your culinary skills for Fall 2021
Learn from top-notch instructors and focus on refining specific techniques, dishes, and more.
Becky Libourel Diamond is a food writer and research historian. Her second book, The Thousand Dollar Dinner, tells the unique story of a nineteenth century culinary challenge between Philadelphia restaurateur James Parkinson and the Delmonico family of New York. She is also the author of Mrs. Goodfellow: The Story of America's First Cooking School. She is currently working on a Victorian Christmas cookie cookbook and is partnering with fellow epicurean Max Tucci to write the story of Oscar’s Delmonico restaurant. She lives in Yardley.
Victorian Christmas Foods: From Plum Pudding to Sugarplums RCULI 4205 C01
It was the Victorians who really set into motion many of the Christmas traditions still celebrated in America today, particularly festivities centered on family, gift giving, and excessive eating. This class will whisk students back in time to the Victorian era, highlighting the timeframe’s holiday rituals, with a special focus on the most important of all – food. Students will be able to sample and learn how to make iconic treats such as spice nuts, gingerbread and plum pudding, and get the chance to participate in a hands-on session making sugarplums to take home as edible ornaments or gifts.
Chocolate and Wine and Beer RCULI 4207 C01
Chocolate with wine? Yes! Chocolate with beer? Yes! Discover how chocolate desserts and confections can be paired with wine or beer in this hands-on course. We will make chocolate pot de crème and chocolate truffles and enjoy them with a sampling of wine and beer.
How to Bake: Holiday Brunch Pastries RCULI 4208 C01
Spend a Saturday morning in our kitchen learning to create four delicious pastries that will impress your family and friends. In this hands-on session, you’ll make and take-home Chocolate Walnut Cinnamon Rolls, Bacon Cheddar Quiche, Cranberry-Orange Cream Scones and Currant Scones, pastries that will be delicious additions to your holiday brunch or breakfast. This course will expand your pastry skills as you learn a variety of techniques,
including make-ahead tips, for recreating these crowd-pleasers in your kitchen at home.
How to Bake: Buche de Noel RCULI 4209 C01
Spend a Saturday morning in our kitchen learning to make and decorate a classic French Christmas cake, the Buche de Noel. This Yuletide, showstopper dessert will look amazing, taste delicious and be sure to impress your family and friends. In this hands-on session, you’ll make and decorate a Buche de Noel that will serve 10 to 12 people. This class will expand your pastry skills as you use buttercream, marzipan, meringue mushrooms and other decorations to create a festive holiday dessert!