Monday, August 19, 2013

Fall Cooking Classes at UT's Culinary Institute

I have some awesomely tasty classes coming up at the University of Tennessee's Culinary Institute this September, October and November.  Stop buying and start making your fave foods.  I hope you will join me!  

Homemade Condiments - Sept. 18 - 6 - 8 p.m.
We will create your favorite condiments from scratch -- for a fraction of the cost! Homemade equivalents of expensive ready-made items (without the sugar, fat, and mystery ingredients) can help anyone eat well on a budget. Learn how to make your own delicious fermented ketchup, chipotle mayonnaise, whole-grain mustard, and the "rooster" hot sauce, Sriracha. Everyone will take home a jar of each to enjoy! Maximum: 16 students.

Fall Harvest Dinner - October 23 - 6-8 p.m.
Eating wholesome, seasonal food is a great way to stay healthy and be kind to your budget. You'll create a delicious and easy seasonal dinner with the bounty of local harvests, plus learn how to develop creative meal plans; healthy, low-cost substitutions; the best way to identify good (and bad) grocery deals; useful tips on where to spend your "organic dollars," and much more. On the Menu: Butter Lettuce Wraps stuffed with Roasted Quinoa, Sautéed Local Mushrooms, and Seasonal Vegetables; topped with a dollop of Garlic Hummus, Fresh Pasta with Basil-Toasted Walnut Pesto, and Rustic Apple Tart with Honey Yogurt. Maximum: 16 students.

Pizza Perfection - November 14 - 6-8 p.m.
Pizza lovers unite! You'll never call for delivery again after learning how to make your own delicious and low-cost pizzas. In this hands-on course, you'll create an easy and quick, fool-proof dough; learn tips for shaping and assembling your perfect pie; prepare a variety of toppings that will please the entire family, plus we'll show you some tips on how to bake your masterpiece without all that fancy restaurant equipment. You'll also prepare a classic salad and a favorite Italian sweet to round out the meal. On the Menu: Traditional Neapolitan-style Crust Pizza with two sauces -- Toasted Pine Nut and Basil Pesto and Rustic Marinara Sauce (plus four additional toppings), Classic Caesar salad with Roasted Garlic Herb Croutons, and Bittersweet Chocolate-Chip Biscotti. Maximum: 14 students.