Search Lane
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Search Lane |
SAFE FOOD PREPARATION THROUGH FERMENTATION
(CRN 43314) 3 hrs.
Mon, April 28, 6:00 p.m. - 9:00 p.m.
CGC 130 (No Charge) Brian Thomas
Natural fermentation has been transforming our food for as long as
humans have been eating. Discover how easy it is to reclaim this
heritage in your own kitchen. Sample and learn how to make nutritious
fermented foods such as natural-brine pickles, sauerkraut,
yogurt, sourdough, homemade soda and wine.
THE ART OF ITALIAN COOKING
(CRN 43429) 12 hrs.
Wed, beginning April 16, 7:00 p.m. - 8:30 p.m.
CGC 130 ($48 + $15 fee) Jim Bateman
Let’s get down to the basics and learn to prepare traditional Italian
classics. Students will enjoy this hands-on class making Italian dishes
and pastas from scratch. Learn to create sauces, from traditional red to
cream, and everything in between! Come enjoy tasting and endless
“pastabilities” in this authentic cooking course.
TRADITIONAL SOURDOUGH BREAD BAKING
(CRN 41856) 6 hrs.
Sat, April 26, 10:00 a.m. - 4:00 p.m.
CGC 130 ($24) Brian Thomas
Before the 1900s, all leavened bread was sourdough bread. Sourdough
bread is known for being more flavorful and digestible than regular yeast
bread. Students take home some of their own starter so they can continue
baking. Field trip to an original wood fired brick oven included, to be announced.
Note: Please bring a snack or sack lunch.