Community Education > Adult Evening Program > Winter/Spring 2008 Schedule of Classes and Workshops > In the Kitchen

Americana Cooking Series

Starting last year we offered the first two classes in our Americana Cooking Series: New England Cooking and Mid Atlantic Colonial Cooking. This semester will repeat (due to cancellation last semester): Southern Down Home Cooking, and Best of New Orleans – Cajun and Creole Cooking. Future semester will feature: Home on the Range, Southwestern Fare, Best of the Pacific Northwest, Favorite Foods From Alaska & Hawaii, & the grand finale will be- American as Apple Pie, an assortment of recipes made with apples and some “All American” favorites. Workshops feature recipes and cooking traditions that are native to the different regions of the United States. Don’t miss these exciting presentations!

SOUTHERN “DOWN HOME” COOKING
Course #209
Cost: $35 (Includes cost of food)
Instructor: Irene Sivar
Tuesday (1 Session) 4/22/2008 6:30-9:30PM Indian Valley Middle School - Home Ec Room

What could be better, y’all, than sampling good, old-fashioned “down home” southern fare? Red beans and ham, hush puppies, shrimp Creole, and rich and luscious desserts are just a few examples of what you will be creating in class. Bring your appetite and be prepared to do some serious sampling in class. Everyone makes a different recipe. You will receive a call or list before class about what supplies to bring to class. Gold Cards should send $18 food fee when registering for this class.

BEST OF NEW ORLEANS – CAJUN AND CREOLE COOKING
Course #206
Cost: $20
Food Fee: $15 payable in class
Instructor: Rick Alderfer, Professional Chef
Tuesday (1 Session) 2/12/2008 6:30-9:30PM Indian Valley Middle School – Home Ec Room

To celebrate the Mardi Gras season in “The Big Easy”, make an assortment of recipes native to New Orleans. In class you will make Seafood Gumbo and Jambalaya, Shrimp Etouffee, Creole Bread Pudding, Fruit Tarts, some hot and spicy Cajun dishes, and lots lots more. Everyone makes a different recipe. Sample what everyone makes in class and take home the rest. You will receive a list before class about what supplies to bring to class.

BASIC CAKE DECORATING
Course #311
Cost: $55
Instructor: Nancy Pallante, NMTCC
Wednesday (5 Sessions) 1/30-2/27/2008 6:30-9:00PM Indian Valley Middle School – Cafeteria

Learn each basic step involved in making a decorated cake - baking & prepping the cake, making a variety of icings, creating different styles of borders, making flowers such as roses & violets, & decorative writing. Some material expense - plus you must purchase cake decorating supplies. You will receive a call before class about what supplies to bring to class.

CHOCOLATE EASTER CANDY
Course #312
Cost: $32 (Includes Cost of Food)
Instructor: Irene Sivar
Wednesday (1 Session) 3/12/2008 6:30-9:30PM Indian Valley Middle School – Home Ec Room

Make your own chocolate candy to fill the Easter Baskets or use for gift giving. In class create filled Easter eggs, bon bons, molded chocolate shapes and lollipops – all with an Easter theme and in various types of chocolate. You will receive a call before class about what supplies to bring to class. Gold Cards should send $15 food fee when registering for this class.

CHOCOLATE EASTER HOUSE / CENTERPIECE
Course #208
Cost: $20
Supply Fee: $12 payable in class to instructor
Instructor: Linda Anders
Tuesday (1 Session) 3/18/2008 6:30-9:30PM Indian Valley Middle School – Home Ec Room

Build a miniature Easter House – fit for Peter Rabbit or that “special little someone”. Using a re-usable mold (that you keep) you will paint, mold & assemble this adorable house with all the trimmings, done in pastel colors. Fee for supplies: $12 payable in class to instructor. Bring several microwavable bowls and spoons to class. You will receive a list before class about what to bring to class.

THE JOYS OF IRISH COOKING – Two Identical Courses Are Offered
Course #218 (1 Session) Tuesday, March 4, 2008
Course #116 (1 Session) Monday, March 10, 2008
Cost: $20 Per Course
Food Fee: $15 payable in class
Instructor: Rick Alderfer, Professional Chef
Both Courses meet at Indian Valley Middle School Home Ec Room 6:30-9:30PM

Add a bit o’blarney to the mix as you make an assortment of Irish foods in celebration of St. Patrick’s Day. Learn how to cook traditional Irish fare including Boxty, Colcannon, Dublin Coddle, Irish Soda Bread and much more. Ideas and recipes are included for a fine St. Patrick’s Day feast. Sample in class and take home the rest. A supply list will be given before class begins.

PIES AND TARTS
Course #411
Cost: $35 (Includes Cost of Food)
Instructor: Irene Sivar
Thursday (1 Session) 4/10/2008 6:30-9:30PM Indian Valley Middle School – Home Ec Room

Have you always wanted to know how to bake a good pie? There are simple tricks and techniques to creating a delicious crust, and tips for baking your pies to perfection. In class you will make 2 pies to take home – either an apple pie, fruit pie, or custard pie. Learn how to make a two-crust pie, one crust pie, or pie with crumb topping. You will receive a call before class about what supplies to bring to class. Gold Cards should send $18 food fee when registering for this class.

PUFF PASTRIES AND HORS D’OEUVRES
Course #121
Cost: $18
Food Fee: $15 payable in class to instructor
Instructor: Linda Anders
Monday (1 Session) 3/3/2008 7:00-9:30PM Indian Valley Middle School – Home Ec Room

Create an assortment of puff pastries and hors d’oeuvres in class – perfect for the next time you entertain. Learn to handle this special dough as you make an assortment of recipes from appetizers to dessert items. You will receive a call before class about what to bring.