CULINARY ARTS

CULINARY ARTS

 Introduction to  New Cast Iron

Mediterranean Cookware: Cleaning, Cooking (Virtual) Care and Tips

The research continues to roll in: eating Right now, there is a large renewed like a Mediterranean has been shown interest in cast iron cookware, but many to reduce your risk for heart disease, are afraid to use it, thinking it’s too hard cancer, and diabetes; aid in weight to care for. Not true! The benefits of management, and protect you against cast iron for everyday use (longevity, dementia, depression, and Alzheimer’s healthy, and quality of food) can be disease. Chef Duane Ehrens and great. In this class you will learn tips his wife Karen Ehrens, a Registered on cleaning, restoring, seasoning, and Dietitian, share background on the cooking with cast iron. We will not be diet, recipes, and meal suggestions to cooking but discussing everyday use. help you eat more like a Mediterranean here in North Dakota. Duane and 2/22 Karen will share practical information Mon 6:00 PM - 8:00 PM about how to include more whole BSC NECE, Room 101 grains, vegetables and fruits, beans, Instructor: Steve Seehaver and quality fats and oils in your diet. Fee: $37 Course ID: 9960022 The class will be held in a live virtual environment and participants will be able to ask questions and receive expert advice in real-time! New! 2/27 Sign up for class Sat 10:30 AM - 12:00 PM Online, Blackboard Collaborate Ultra Instructor: Karen Ehrens notifications and reminders via text messaging within Fee: $49 Course ID: 9960020 your user profile

Kuchen Basics

Did you know that there are two kinds of kuchen for two kinds of celebrations? Wedding kuchen and Easter kuchen are similar in nature, but have different backstories and ingredients. Join Sue to learn how to recreate Grandma Emma’s favorite dessert and compare it to the kuchen served at weddings.

3/31 Wed 5:30 PM - 9:30 PM CHS, Room E100 Instructor: Sue Balcom Fee: $69 Course ID: 9960023 New Spice Up

Your Sourdough

Get creative with your sourdough bread! In this class, you will learn how to start a starter, how to keep it alive, and how to spice up those plain loaves of bread with everything from olives, cheese, or honey. We’ll also look at how to make it with alternative flours like rye, wheat, and spelt. We’ll mix, shape, and create the best bread you’ve had in a long time!

4/8 Thu 5:30 PM - 9:30 PM CHS, Room E100 Instructor: Sue Balcom Fee: $69 Course ID: 9960021