A World of Spices— The Reason to Season EEFO413 Enjoy a culinary journey through the world of spices. Discover how chefs use flavors to provide a subtle enhancement and not overpower recipes while you try your hand at toasting, grinding and blending spices. Learn when to use dry or fresh spices and herbs in dishes to jazz up everything from appetizers to desserts. Prepare new recipes from Not Just Basil Pesto and Chimichurri Sauce perfect for any grilled food to a delicious Cinnamon and Apple Compote. Mon., Jan. 21, 6-9 p.m. Code: 12042 Oleson Center Kitchen Rm. 129 Instructor: Brian Kissel $69
Sushi Rolls
EEFO219
Learn to create great authentic sushi for your next eating event. Three kinds of sushi are featured: Japanese traditional, California style, and handrolled (Temaki-zushi). Chef Misaeng, a native of Japan, guides this handson class including tips on ingredient selection, preparation, and serving ideas. Leave with new skills, samples you prepared in class, and your own sushi mat to make sushi at home. Sat., Jan. 26 Code: 12052 11 a.m.-2 p.m. Oleson Center Kitchen Rm. 129 Instructor: Misaeng Suh Liggett $69
Festival of
EEFO270
Come and enjoy a Saturday of demonstrations and food discovery while area chefs and specialty food businesses strut their stuff. Each hour highlights four workshops in the kitchen and classrooms—you select 4 of the 16 options to suit your interests. Discover Nudi Ravioli with Pete Peterson (Tapawingo Restaurant); experience a local farm breakfast with Chefs Jonathan Dayton and Stephanie Wiitala (Black Star Farms); gain confidence cooking without a recipe with Chefs Eric Patterson and Jennifer Blakeslee (The Cook’s House); or make homemade pasta and sauce with Jim Abfalter (Spaghetti Jim’s). Transform a simple cake into one too pretty to eat with Ann Barraclough (Aunt B’s); relish a Taste of Japan with Chef Misaeng Liggett; and experience amazing vinegars and oils with Fustini’s. Add knife skills, bread making, and much more, for a delicious day.
Of course, there will be tastings throughout! Register now to receive a flyer with complete workshop choices in January. Details will also be available then at www.nmc.edu/ees. Be early with your workshop selections so you get your first choices at this popular event. Sat., Feb. 9 Code: 12038 10 a.m.-3 p.m. (Check in begins at 9:45 a.m.) Oleson Center on NMC Main Campus $69
Dining at Home
EEFO476
Are you looking for restaurant quality meals at home without all the fuss? Get tips from personal chef, Mary Reh, on dishes that impress, but can easily be created with limited ingredients and equipment. Appetizer recipes that are big on flavor and presentation include Baked Brie in a pecan, brown sugar crust and Asian Crab Salad in wonton cups. Try White Lasagna, a lighter but flavorful version of the comfy classic; and a sautéed seasonal fish with a versatile garlic butter. End the evening with Lemon Curd, a very easy but stand out dessert. Eating at home doesn’t mean giving up the restaurant experience. Wed., Jan. 23 Code: 12043 6-9 p.m. Oleson Center Kitchen Rm. 129 Instructor: Mary Reh $69
Simple Salad Dressings
EEFO469
Not only does homemade taste better, but bottled salad dressings contain a lot of preservatives and added sugar and salt you can do without. Learn to make basic vinaigrettes and creamy dressings with tasty ingredients that will have you and your family eating healthier. Try your hand at mayonnaise too, a wonderfully simple kitchen staple to prepare, and its garlicky aioli cousin. Prepare a distinctive winter vegetable salad and side dishes to be the foil for all that delicious dressing. Bring containers to take home some of your creations. Thurs., Jan. 24 Code: 12050 6-9 p.m. Oleson Center Kitchen Rm. 129 Instructor: Rose Hollander $65
www.nmc.edu/ees
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