The Creations Community Cooking Classes schedule for Winter 2009 has just been finalized. It has the array of choices that Cincinnati food enthusiasts have come to expect – along with a new feature, the “Masters Series,’’ for those who wish to hone their standing as bona fide gourmet cooks.
The Creations Community Cooking Classes are presented by Kroger at the Midwest Culinary Institute on the Clifton campus of Cincinnati State Technical and Community College.
They’re a great opportunity for the general public to gain hands-on cooking experience in the Midwest Culinary Institute’s state-of-the art kitchens with some of the best chefs in Greater Cincinnati.
The lineup for January and February 2009 boasts a menu of 18 one-session courses. Class topics range from how to pull off a four-course dinner party to vegetarian Indian meals to “Sweet and Savory Baking for Teens.’’ And for all you romantics, there’s the Feb. 13 “Valentine’s Dinner’’ with Chef Joanne Drilling, complete with wine and a discount for couples.
Pricing for these classes ranges from $29 to $65 per person. Even in a tight economy, that will fit the budget for most holiday gift lists this year (especially since, for all but the Master’s Series, patrons may buy two classes and get a third for free.)
But the big news concerning the Kroger Creations Community Cooking Classes for 2009 is the introduction of the Masters Series.
“The Masters Series, a six week sequence of classes taught by our very own Certified Master Chef John Kinsella and Robert Coltrane, is in response to the high demand we had from our guests,” says Joe Moss, Director of the Midwest Culinary Institute. “We have had tremendous response from people who want to improve the level of their at home cooking and entertaining and Chef Kinsella developed the Masters Series for them.”
The Masters Series is designed for intermediate and advanced cooks. In fact, registration is restricted to those who have previously completed the “Back to the Basics Boot Camp’’ offered by the Creations Community Cooking Class program.
The Masters Series will prepare students to cook a variety of gourmet dinners. Here’s the organizational plan:
• Course 1: Fine soups and sauces.
• Course 2: Appetizers
• Course 3: Fish and Veal Entrees
• Course 4: Meat Entrees
• Course 5: Desserts
• Course 6: Putting it all together – class members will create a menu and prepare a meal, including wine with each course.
The Masters Series will be offered on Saturdays from 9 a.m. to 4 p.m. beginning Jan. 24. The cost is $650 for the entire sequence, $120 for individual classes.
For more information, or to register for the Masters Series or any of the Kroger Creations Community Cooking Classes at the Midwest Culinary Institute, call 513-569-1643 or visit http://culinary.cincinnatistate.edu/Events/Events.htm
Here is the complete lineup of classes for January and February, 2009:
• Introducing The Masters Series with John Kinsella, Certified Master Chef and Robert Coltrane, MCI alumnus
Saturdays, January 24, 31, February 7, 28 and March 14 and 21, 9 a.m. to 4 p.m.
For Intermediate and Advanced levels
These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner. The student must take six classes to be given the title of gourmet cook. Back to Basics Boot Camp a prerequisite. Menu items subject to change.
Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.
Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.
Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.
Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison
Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.
Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18.
$650; $120 individual classes. Buy two get one free offer does not apply.
Single Session Courses:
• Friday, Jan. 9, 10 a.m. to 1 p.m.
Breads Sweet and Savory (home schooled kids ages 8-12)
Catrina Leatherwood, Chef/Culinologist and owner, Taste the World in Cincy Catering
Home school kids can join Chef Leatherwood in this class that showcases how to make yummy breads. Baking bread includes math, science and much more.
Beginners, $49, additional siblings $39
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Introduction to Sushi
Robert Coltrane, MCI Alumnus
Learn how to make some of the healthiest and most delicious foods around, from nigiri to maki and in-between.
Beginners, $59
• Saturday, Jan. 10, 10 a.m. to 1 p.m.
Sweet and Savory Baking for Teens, ages 12 and up
Lisa Kindle, the BonBonerie
Teens can go beyond the basics in this great class with Chef Kindle. Beginners/Intermediate, $49, additional siblings $39
• Monday, Jan. 12, 6 p.m. to 9 p.m.
Tableside Dinner Party
Sarah Wagner, Chef/Owner, Barresi’s
Don’t be stuck in the kitchen all night while your guests are not around! Join Chef Wagner for this tableside cooking class so you can cook for your friends and give a show in your own kitchen!
Beginners, $59
• Tuesday, Jan. 13, 6 p.m. to 9 p.m.
Winter Dinner Party
Paul Dagenbach, executive chef, deSha’s American Tavern
Chase the winter blahs away with this fabulous four course menu of southwest tomato broth, seared scallops with grits, espresso pork tenderloin and warm chocolate cake! Beginners, $59
• Wednesday, Jan. 14, 10 a.m. to 1 p.m.
Rustic Country French
Anne Kearney Sand, Chef/Owner, Rue Dumaine
Join Chef Kearney Sand in this class that will include butchering, braising and a lot of hearty winter goodness!
Intermediate/advanced, $59
• Friday, Jan. 16, 10 a.m. to 1 p.m.
Universal Sauces
Catrina Leatherwood Chef/Culinologist and owner, Taste the World in Cincy Catering
With the right skills and know how, learn how to make any sauce that will liven up a weeknight dinner or be the centerpiece of a dinner party.
Beginners, $59
• Wednesday, Jan. 21, 6 p.m. to 9 p.m.
Warm Your Heart: Soups and Stews
Brian Whisman, Kroger Division Chef Coordinator
Chef Whisman takes the chill off of winter in this class on easy, delicious, hearty soups and stews!
Beginners, $59
• Saturday, Jan. 24, 10 a.m. to 1 p.m.
Pastry Decorating 101: Cakes, Cupcakes and Cookies
Moe Thie, MCI Faculty Chef
Back by popular demand! Get some great basic skills on delicious and beautiful cakes, cupcakes and cookies to impress friends and guests all year round. Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Jan. 26, 6 p.m. to 9 p.m.
From Aloo to Ghee: Vegetarian Indian
Yajan Upadhyaya, chef/owner, Cumin Indian Fusion Cuisine and Chris Keegan, MCI adjunct faculty
India has the most varied vegetarian cooking in the world, and it has been thousands of years in the making. Join Chef Yajan and Chef Keegan for this delicious and informative class. For omnivores, too!
Intermediate/advanced $59
• Friday, Feb. 6, 10 a.m. to 1 p.m.
Wine Country: American Wines the Dishes to Match
Kyle Goebel, Executive Chef, Bell Event Centre
Join Chef Goebel for this fascinating tour of the USA by wine regions. Explore domestic wines and learn fabulous dishes to pair with them!
Intermediate/advanced, $59
• Saturday, Feb. 7, 10 a.m. to 1 p.m.
Pizza! Pizza! For kids ages 8 - 12
Thom Milliken, executive chef, the Polo Grille
Thom Milliken presents this class on everyone’s favorite—pizza! Pizza for lunch, dinner and dessert!
Beginners, $49, additional siblings $39
• Monday, Feb. 9, 6 p.m. to 9 p.m.
Effortless Winter Entertaining
Renee Schuler, Eat Well Catering
Join Chef Schuler in this class on do-ahead food for a fantastic winter party. Intermediate/advanced, $59
• Friday, Feb. 13, 6 p.m. to 9 p.m.
Valentine’s Dinner
Joanne Drilling, Chef/locavore
Celebrate V-Day one night early with Chef Drilling, (a former caterer, late of the Maisonette and Lavomatic) Three courses for an easy and fun night out.
Beginners, $65 or $120/couple (includes wine)
• Wednesday, Feb. 18, 6 p.m. to 9 p.m.
Quick and Easy Meals
Brian Whisman Kroger Division Chef Coordinator
With Spring just around the corner, this class is a great way to bone up on some fast and simple meals that will satisfy the whole family!
Beginners, $59
• Saturday, Feb. 21, 10 a.m. to 1 p.m.
Pastry Decorating 201
Moe Thie, MCI Faculty Chef
The fabulous follow up to Pastry Decorating 101.
Beginners/Intermediate $59
Purchase Pastry 101 and 201 for $99!
• Monday, Feb. 24, 6 p.m. to 9 p.m.
Karneval! Dinner and Beer Pairing
Kyle Goebel, Executive Chef, Bell Event Centre and Greg Hardman, owner, Christian Moerlein
Celebrate Karneval Cincinnati German style in this fantastic and informative class on pairing foods with beer. Also get a little history on Cincinnati’s beer heritage.
Beginners, $59
• Saturday, Feb. 28, 10 a.m. to 1 p.m.
I Can Do It Myself! (With Your Help)
Lisa Kindle, the BonBonerie
Kids ages 5 - 8 and their grownups can learn some easy dessert treats with Chef Kindle. Class will also include safety and nutrition tips.
Beginners, $39, additional siblings: $29
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