Culinary Club

All Culinary Club classes require the following to ensure safety:

Bring an apron.
Wear long sleeves or long skirt.
Wear non-slip, closed-toed shoes.

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Comfort Food Series

Series 3050: Join us for this two-class series and enjoy a mixture of feel good foods. In the first class, learn to prepare lasagna Bolognese where rich Ragu and silky béchamel come together to make this lasagna a favorite that only improves with time. In the second class, you will create creamy Polenta with Roasted Acorn Squash Ragout Rich and filling. This will warm your belly!

Series 3051: You will create creamy Polenta with Roasted Acorn Squash Ragout Rich and filling. This will warm your belly! In the second Food Series classes, you will discover French Cuisine. Coq au Vin oven roasted root vegetables and chicken gently braised in wine. Yum! This one pot dish that is nourishing, comforting and luxurious. For the final class, Chef Angela takes you back to yummy mac and cheese, but grown-up style. This mac and cheese is a remix version to please the bigger kids in the family. Aged cheddar, Parmigiano and Fontina, along with some luxurious additions and a seasonal side salad, make this your new classic Mac & Cheese.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$150
CEU: 1.2
3050     Dec 4 & 5          TW        9:30am-12:30pm
3051     Dec 6 & 10       ThM                         5-8pm

Holiday Party Hors D’oeuvres

When it comes to food, this really is the most wonderful time of the year! Whether you are a host or a guest, your food can be outstanding. Join us and share great recipes and tips for making elegant party hors d’oeuvres that are almost too pretty to eat–almost.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75 per class offering
CEU: .3
3052       Dec 11           T                                 5-8pm
3053       Dec 12           W            9:30am-12:30pm

Wine Pairing

Learn the basic essentials of wine selecting, tasting and pairing.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .2
3073     Nov 29              Th                             5-7pm

Make Ahead Appetizers

Chef Monica will teach the class how to prepare appetizers ahead of a special event and freeze until needed.
Instructor: Chef Angela Webb
Culinary Demo Kitchen, Little Hall
$75
CEU: .2
3074       Dec 3             M                      10am-12pm

Risotto

Learn to make authentic risotto from scratch. You will learn the basics as well as how to use different flavors. We will make a mushroom and pea risotto.
Instructor: Chef Giorgia Rivera
Culinary Main Kitchen, Little Hall
$75
CEU: 0.3

1037     Feb 5             T              4:30-7:30pm

Molded and Filled Chocolates

Looking for that special way to say “I Love You” on Valentine’s Day? Make your own delicious chocolates and say it your way! In just a few hours with Chef Monica Midgette you will learn how to mold, fill, and decorate your own chocolates.
Instructor: Chef Monica Midgette
Culinary Cold Bakeshop, Little Hall
$75
CEU: 0.4

1038    Feb 6                 W              9am-1pm

Knife Skills 101 & Sushi Rolling

Julienne, dice and mince are just some of the basic knife cuts we will learn, and then put those new skills to use as we roll vegetarian sushi.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1039    Feb 6             W                      5-8pm
1040    Feb 8             F        9:30am-12:30pm
1041    March 27       W                      5-8pm
1042    March 29       F        9:30am-12:30pm

Soups

Discover how to create soups from scratch. We have options for meat and veggie soup a with a new spin on steak, ale, and cheddar and a summer vegetable minestrone.
Instructor: Chef Giorgia Rivera
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1043     Feb 12             T            4:30-7:30pm

Healthy Cooking for Two

Finding it hard to cook healthy for just a few? Is it a challenge to prepare mouth-watering choices that are appetizing AND healthy? Chef Monica Midgette will guide you through the process of making healthy meals for two. You’ll get hands on experience making a meal and take home a packet of wonderful recipes to try.
Instructor: Chef Monica Midgette
Culinary Demo Kitchen, Little Hall
$75
CEU: .3

1044    Feb 13             W              10am-1pm

Make Your Own Seasoning Blends

Italian food, Mexican food, Thai food…they all have their own flavor profiles. We will learn what the foundation spices and then you can create your own signature blends.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .2

1045    Feb 13             W                     5-7pm
1046    Feb 15            F           9:30-11:30am

Challah Breads

Learn how to make traditional challah bread. Today we will make traditional and cinnamon raisin challah.
Instructor: Chef Giorgia Rivera
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1047    Feb 19             T            4:30-7:30pm

Stuffed Pasta Workshop

Making pasta from scratch is easier than you think. It is and it’s fun too. This is a hands-on class where we will turn flour and egg into sheets of pasta ready to be stuffed for delicious ravioli, tortellini, and cappelletti. Great make ahead item for meal prep.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1048    Feb 20          W                        5-8pm
1049    Feb 22          F         9:30am-12:30pm

Quick Breads

Find the thought of making your own bread daunting? Forget reaching for those frozen rolls at the supermarket. Learn how easy it is to make your own rolls and bread with Chef Monica Midgette. Learn how to make your own.  We will make drop biscuits, muffins, and loaf breads.
Instructor: Chef Monica Midgette
Culinary Hot & Cold Bakeshop, Little Hall
$75
CEU: .4

1050    Feb 27               W              9am-1pm

Meal Prep

Why look for dinner in the grocery store freezer section? Stock your own freezer with homemade meals. Chicken Pot Pie, Shepard’s Pie and Lasagna; time saving and family pleasing.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1051    Feb 27           W                      5-8pm
1052    March 1         F        9:30am-12:30pm

Vegetarian

Let us make vegetarian dishes fun! We will cook fajitas with lime cilantro rice vegetarian fajitas with Portobello mushroom as the protein replacement as well as a hearty vegetarian wellington.
Instructor: Chef Giorgia Rivera
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1053    Feb 28            Th           4:30-7:30pm

Global Cuisine – Ethiopian

Let’s venture out and discover some Ethiopian flavors with these easy dishes. Doro wat chicken and Atkilt veggie stew.
Instructor: Chef Giorgia Rivera
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1054    March 12          T           4:30-7:30pm

Easy Desserts

Learn how to make professional looking desserts like Apple Galette and Key Lime pie in quick and easy steps. Your friends and family will think you have gotten your baking degree. Instructor: Chef Monica Midgette
Culinary Demo Kitchen, Little Hall
$75
CEU: .3

1055     March 13            W           10am-1pm

Brunch

Omelets, French Toast, Cheesy Creamy Eggs and Crepes… we are doing it all!
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1056     March 13      W                        5-8pm
1057     March 15      F         9:30am-12:30pm

All About Fish

Join us for a Demo on filleting fish and making fish stock. Afterwards we will learn how to get a crisp skin on our pan seared fillet and use our stock to make a silky sauce.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1058     March 20        W                      5-8pm
1059     March 22        F       9:30am-12:30pm

Instant Pot

It’s all the rage, but what is it? Join us for this hybrid demo/hands-on class to discover the ins and outs of Instant Pot features, functions, and safety tips. We’ll prepare juicy tender brisket as the centerpiece of our meal.
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1060     April 3         W                         5-8pm
1061     April 5         F           9:30am-12:30pm

Savory Pies and Tarts

Sweet pies and tarts can be overrated! You will be converted to savory when you learn how to make a bacon, cheddar, and onion tarte “flambé,” and Natchitoches Meat pies to quench your hunger.
Instructor: Chef Monica Midgette
Culinary Demo Kitchen, Little Hall
$75
CEU: .4

1062     April 10              W             9am-1pm

Global Cuisine – Caribbean

Enjoy some true island flavor: Jamaican Curried Chicken, Coconut Rice and Peas, Fried Green Banana.
Instructor: Chef Angela Webb
Culinary Main Kitchen, Little Hall
$75
CEU: .3

1063     April 10         W                       5-8pm
1064    April 12         F        9:30am-12:30pm

 

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