New “Culinary for Fun” Classes for Everyone

Lorain County Community College offers new culinary fun classes open to the community. The one-session classes begin October 20 and run through March 24 at the Ben and Jane Norton Culinary Arts Center in the LCCC culinary facilities. Classes are led by award-winning chefs geared toward a wide range of adults and children. Participants can learn how to create dishes, choose the right wine or bake holiday treats. No experience is necessary.

The new courses are part of the LCCC culinary arts institute, Northern Ohio’s premier epicenter for culinary arts. The Institute is a valuable resource for business and industry leaders with professional development offerings, entrepreneurial opportunities to expand businesses and occasions for personal enrichment and culinary entertainment.

Upcoming classes include:

New England to the North Coast
• Friday, October 20, 5-9 p.m.
New England clam bake-inspired creamy clam chowder, steamed middleneck clams, steak and chicken, sweet potatoes and corn will be shared along with some additional East Coast classics through an instructional tasting experience. Recipes and tips on how to prepare a small in-home bake to a larger outdoor event will be shared by Culinary Arts Director and New England trained chef Adam Schmith. $45

Wok With Us
• Saturday, November 18, 5-9 p.m.
A tantalizing instructional evening of Asian stir fry techniques from Szechwan to Kung Pao, along with the art of egg roll making give this event a punch of flavors. All participants will create a tasty stir fry in their own individual wok cooker along with some additional, traditional favorite side dishes. Beef, chicken, pork and shrimp options along with fried rice, dumplings, hot and sour soup are included. $45

Summer Savor
• Wednesday, November 29, 5-9 p.m.
Participants will learn how to create dishes like grilled lime mahi-mahi, Jamaican jerk chicken with grilled pineapple, apple, mango and brown sugared pork tenderloin, cilantro and lime chicken tacos with spicy guacamole, Caribbean beans and rice, and grilled peaches with coconut cream. The Jamaican-inspired festivities start off in the kitchen with a hands-on cooking demonstration and then end with an island buffet featuring all of the tasty creations. $45

Wineing Down
• Friday, December 1, 6-8 p.m.
Certified Wine Educator, wine writer and LCCC culinary beverage instructor Gary Twining will expertly guide guests through the techniques he uses in finding wines of quality and value, while pairing with food prepared by culinary arts students. $45

The Village of Bread and Ginger
• Saturday, December 2, 11 a.m. to 3 p.m.
The family-friendly gingerbread house-building workshop leads participants in decorating their own gingerbread houses to share with family and friends during the holidays.
$40

Holiday Sweets and Treats
• Friday, December 8, 5-9 p.m.
• or Saturday, December 9, 11 a.m. to 3 p.m.
The sweet smells of the holidays take over the bakery with a family friendly day of cookies and colorful decorating of all the traditional favorites. Chocolate truffles will be rolled into delectable treats and holiday cake rolls will be filled. Participants go home with their creations along with recipes and helpful tips. $35

Roped and Linked
• Saturday, January 13, 2018, 11 a.m. to 4 p.m.
This class makes a tasty introduction to the art of traditional and artisanal sausage making. From savory breakfast patties, to traditional Italian blended, to cased wine and cheese links, local artisanal sausage makers explain, demonstrate and produce simply delicious preparation of soon-to-be favorites. Each guest will take home with them product produced from each session. $45

Barbecued
• Saturday, March 24, 2018, 11 a.m. to 4 p.m.
The culinary techniques of smoking, braising and brining of poultry, pork and beef make this a must for the average griller that wants to kick it up a notch. This hands-on workshop will showcase protein fabrications that butchers use in their shops when they prepare case cuts selections, along with detailed recipes that infuse hickory, mesquite or fruit flavored smokiness. Tips and recipes on how to create a signature barbecue sauce are also shared along with some simple side dishes to round out the meal. $50

Ingredients and supplies for all classes are perishable and must be ordered in advance. Participants are requested to register early at www.lorainccc.edu/cookingclasses.

For more information on the Culinary for Fun classes, please contact Conferencing and Dining Services at (440) 366-4100 or conferencingatlccc@lorainccc.edu.

New “Culinary for Fun” Classes for Everyone

Lorain County Community College offers new culinary fun classes open to the community. The one-session classes begin October 20 and run through March 24 at the Ben and Jane Norton Culinary Arts Center in the LCCC culinary facilities. Classes are led by award-winning chefs geared toward a wide range of adults and children. Participants can learn how to create dishes, choose the right wine or bake holiday treats. No experience is necessary.

The new courses are part of the LCCC culinary arts institute, Northern Ohio’s premier epicenter for culinary arts. The Institute is a valuable resource for business and industry leaders with professional development offerings, entrepreneurial opportunities to expand businesses and occasions for personal enrichment and culinary entertainment.

Upcoming classes include:

New England to the North Coast
• Friday, October 20, 5-9 p.m.
New England clam bake-inspired creamy clam chowder, steamed middleneck clams, steak and chicken, sweet potatoes and corn will be shared along with some additional East Coast classics through an instructional tasting experience. Recipes and tips on how to prepare a small in-home bake to a larger outdoor event will be shared by Culinary Arts Director and New England trained chef Adam Schmith. $45

Wok With Us
• Saturday, November 18, 5-9 p.m.
A tantalizing instructional evening of Asian stir fry techniques from Szechwan to Kung Pao, along with the art of egg roll making give this event a punch of flavors. All participants will create a tasty stir fry in their own individual wok cooker along with some additional, traditional favorite side dishes. Beef, chicken, pork and shrimp options along with fried rice, dumplings, hot and sour soup are included. $45

Summer Savor
• Wednesday, November 29, 5-9 p.m.
Participants will learn how to create dishes like grilled lime mahi-mahi, Jamaican jerk chicken with grilled pineapple, apple, mango and brown sugared pork tenderloin, cilantro and lime chicken tacos with spicy guacamole, Caribbean beans and rice, and grilled peaches with coconut cream. The Jamaican-inspired festivities start off in the kitchen with a hands-on cooking demonstration and then end with an island buffet featuring all of the tasty creations. $45

Wineing Down
• Friday, December 1, 6-8 p.m.
Certified Wine Educator, wine writer and LCCC culinary beverage instructor Gary Twining will expertly guide guests through the techniques he uses in finding wines of quality and value, while pairing with food prepared by culinary arts students. $45

The Village of Bread and Ginger
• Saturday, December 2, 11 a.m. to 3 p.m.
The family-friendly gingerbread house-building workshop leads participants in decorating their own gingerbread houses to share with family and friends during the holidays.
$40

Holiday Sweets and Treats
• Friday, December 8, 5-9 p.m.
• or Saturday, December 9, 11 a.m. to 3 p.m.
The sweet smells of the holidays take over the bakery with a family friendly day of cookies and colorful decorating of all the traditional favorites. Chocolate truffles will be rolled into delectable treats and holiday cake rolls will be filled. Participants go home with their creations along with recipes and helpful tips. $35

Roped and Linked
• Saturday, January 13, 2018, 11 a.m. to 4 p.m.
This class makes a tasty introduction to the art of traditional and artisanal sausage making. From savory breakfast patties, to traditional Italian blended, to cased wine and cheese links, local artisanal sausage makers explain, demonstrate and produce simply delicious preparation of soon-to-be favorites. Each guest will take home with them product produced from each session. $45

Barbecued
• Saturday, March 24, 2018, 11 a.m. to 4 p.m.
The culinary techniques of smoking, braising and brining of poultry, pork and beef make this a must for the average griller that wants to kick it up a notch. This hands-on workshop will showcase protein fabrications that butchers use in their shops when they prepare case cuts selections, along with detailed recipes that infuse hickory, mesquite or fruit flavored smokiness. Tips and recipes on how to create a signature barbecue sauce are also shared along with some simple side dishes to round out the meal. $50

Ingredients and supplies for all classes are perishable and must be ordered in advance. Participants are requested to register early at www.lorainccc.edu/cookingclasses.

For more information on the Culinary for Fun classes, please contact Conferencing and Dining Services at (440) 366-4100 or conferencingatlccc@lorainccc.edu.

New “Culinary for Fun” Classes for Everyone

Lorain County Community College offers new culinary fun classes open to the community. The one-session classes begin October 20 and run through March 24 at the Ben and Jane Norton Culinary Arts Center in the LCCC culinary facilities. Classes are led by award-winning chefs geared toward a wide range of adults and children. Participants can learn how to create dishes, choose the right wine or bake holiday treats. No experience is necessary.

The new courses are part of the LCCC culinary arts institute, Northern Ohio’s premier epicenter for culinary arts. The Institute is a valuable resource for business and industry leaders with professional development offerings, entrepreneurial opportunities to expand businesses and occasions for personal enrichment and culinary entertainment.

Upcoming classes include:

New England to the North Coast
• Friday, October 20, 5-9 p.m.
New England clam bake-inspired creamy clam chowder, steamed middleneck clams, steak and chicken, sweet potatoes and corn will be shared along with some additional East Coast classics through an instructional tasting experience. Recipes and tips on how to prepare a small in-home bake to a larger outdoor event will be shared by Culinary Arts Director and New England trained chef Adam Schmith. $45

Wok With Us
• Saturday, November 18, 5-9 p.m.
A tantalizing instructional evening of Asian stir fry techniques from Szechwan to Kung Pao, along with the art of egg roll making give this event a punch of flavors. All participants will create a tasty stir fry in their own individual wok cooker along with some additional, traditional favorite side dishes. Beef, chicken, pork and shrimp options along with fried rice, dumplings, hot and sour soup are included. $45

Summer Savor
• Wednesday, November 29, 5-9 p.m.
Participants will learn how to create dishes like grilled lime mahi-mahi, Jamaican jerk chicken with grilled pineapple, apple, mango and brown sugared pork tenderloin, cilantro and lime chicken tacos with spicy guacamole, Caribbean beans and rice, and grilled peaches with coconut cream. The Jamaican-inspired festivities start off in the kitchen with a hands-on cooking demonstration and then end with an island buffet featuring all of the tasty creations. $45

Wineing Down
• Friday, December 1, 6-8 p.m.
Certified Wine Educator, wine writer and LCCC culinary beverage instructor Gary Twining will expertly guide guests through the techniques he uses in finding wines of quality and value, while pairing with food prepared by culinary arts students. $45

The Village of Bread and Ginger
• Saturday, December 2, 11 a.m. to 3 p.m.
The family-friendly gingerbread house-building workshop leads participants in decorating their own gingerbread houses to share with family and friends during the holidays.
$40

Holiday Sweets and Treats
• Friday, December 8, 5-9 p.m.
• or Saturday, December 9, 11 a.m. to 3 p.m.
The sweet smells of the holidays take over the bakery with a family friendly day of cookies and colorful decorating of all the traditional favorites. Chocolate truffles will be rolled into delectable treats and holiday cake rolls will be filled. Participants go home with their creations along with recipes and helpful tips. $35

Roped and Linked
• Saturday, January 13, 2018, 11 a.m. to 4 p.m.
This class makes a tasty introduction to the art of traditional and artisanal sausage making. From savory breakfast patties, to traditional Italian blended, to cased wine and cheese links, local artisanal sausage makers explain, demonstrate and produce simply delicious preparation of soon-to-be favorites. Each guest will take home with them product produced from each session. $45

Barbecued
• Saturday, March 24, 2018, 11 a.m. to 4 p.m.
The culinary techniques of smoking, braising and brining of poultry, pork and beef make this a must for the average griller that wants to kick it up a notch. This hands-on workshop will showcase protein fabrications that butchers use in their shops when they prepare case cuts selections, along with detailed recipes that infuse hickory, mesquite or fruit flavored smokiness. Tips and recipes on how to create a signature barbecue sauce are also shared along with some simple side dishes to round out the meal. $50

Ingredients and supplies for all classes are perishable and must be ordered in advance. Participants are requested to register early at www.lorainccc.edu/cookingclasses.

For more information on the Culinary for Fun classes, please contact Conferencing and Dining Services at (440) 366-4100 or conferencingatlccc@lorainccc.edu.

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