Community Enrichment FOOD AND DRINK
Sauces and Condiments Discover the secrets of great Italian sauces and condiments. Join us to prepare vodka sauce, a tomato sauce with vodka, cream and fresh basil. We will also make a Bolognese-style ragu with ground pork and veal, in a tomato puree with white wine and root vegetables. Our class will end with condimento con piselli, a sauce of sautéed onions, prosciutto, peas, white wine, heavy cream and Parmigiano. CUL 4044 $39 | mandatory fee: $30
22069 Wed 6:00pm – 9:00pm
Wines of the Rhône Valley Come explore the wines of the Rhône Valley. From the less expensive wines of Luberon, Ventoux and Côtes du Rhône, to the greatness of Châteauneuf-du-Pape, Côte Rôtie and others, France’s Rhône Valley provides some of the world’s best wines and wine values. In this class you will enjoy the history, culture and, of course, the excellent wines of this famous region. CUL 4151 $39 | mandatory fee: $20
Seafood Mermaids, friends and family will marvel at your seafood meal! We’ll begin with sautéing swordfish fillets in olive oil, serving them with a green olive sauce. Caponata, eggplant baked and marinated with olives, capers, tomatoes, pine nuts and currents, will complement our swordfish. Delicious cannoli, special pastry shells with a ricotta filling and chocolate and orange zest garnish, will end our class.
21962 Thu 6:00pm – 9:00pm
CUL 4101 $39 | mandatory fee: $20
Vegetarian Enjoy wonderful Italian food, without the meat! We’ll begin with sartú di riso bianco, arborio rice with layers of sautéed mushrooms, peas, smoked mozzarella and Parmigiano. Our second dish, bell peppers with an olive, caper, breadcrumb filling and a Pecorino garnish, will follow. A mixed green salad with Gorgonzola and walnuts will accompany our dishes. We’ll finally prepare a dried fig tart with almonds, walnuts and honey. CUL 4044 $39 | mandatory fee: $30
22055 Wed 6:00pm – 9:00pm
Bring tasty, hearty warmth to your table the Italian way this winter. The ingredients in our first soup, zuppa di farro, include farro with cabbage, red beans and potatoes in a vegetarian broth. Zuppa di piselli, our next soup, is a chicken broth– based pea and ham soup with elbow pasta and Parmigiano. Our last soup, zuppa di cozze, is a soup of mussels in a tomato and white wine broth. Garlic toast will accompany all our soups. CUL 4044 $39 | mandatory fee: $30
22053 Wed 6:00pm – 9:00pm
21961 Thu 6:00pm – 9:00pm
David Creighton Apr 18
Composting: The Ultimate Recycling Great soil is key to growing healthy plants, and compost makes soil great. Compost adds nutrients, reduces the need for fertilizer and helps soil retain moisture. This class will teach you everything you need to know to make compost out of kitchen scraps, leaves and yard waste. You’ll discover the correct ratio of ingredients, how to make and take care of a compost pile, troubleshoot problems, use your finished compost and make compost tea.
21964 Wed 6:00pm – 8:30pm
Winter Seed Sowing You’ve heard of starting seeds indoors to get a jump on spring, but it’s also possible to start seeds outdoors in winter. When you don’t need a greenhouse or grow lights, you’re not limited by indoor space restrictions. Find out how to mimic Mother Nature and sow seeds outside. You’ll learn what seeds to sow and containers to use, how to care for your seeds, and how and when to transplant your seedlings. HEC 4485 $39
wccnet.edu/economic-development / 734-677-5060
HEC 4440 $45
Treat your palate to atypical wines and learn about less familiar wine regions. We’ll discuss grape varieties and the elements that influence their flavors. We will delve into the growing regions, food pairings and similar wines of each of our eight to ten lesser-known wine samples.
Wines: Really Good Ones You’ve Never Tried
CUL 4044 $39 | mandatory fee: $30 22057 Wed 6:00pm – 9:00pm
21963 Tue 6:00pm – 8:00pm
Winter 2019 |