Cooking Classes
Course Offerings
The historic surroundings of a superbly renovated and architecturally
significant Springfield home are again the backdrop for a series of cooking
classes beginning in January. Lincoln Land Community College will partner with
the historic Pasfield House to offer a variety of classes featuring top local
chefs as instructors. Topics include knife skills, seafood, German cooking, charcuterie, desserts, Asian cooking, appetizers, and French
pastry.
All classes will start at 6:00
p.m. in the chef’s kitchen of the Pasfield House.
A light dinner will be prepared by the
chef/instructor for all to share (with the exception of the French pastry and
desserts classes.)
Classes limited to 12 participants – groups limited to 20
Pasfield Kitchen Chef's Table Entrance, enter west lower level.
Cost for individuals is $49
per class.
Registration for these LLCC Community Learning classes is available
by calling LLCC at 786.2292 (800.727.4161, ext. 62292).
| Date | Title/Chef |
Course # |
Description |
|---|---|---|---|
| 01/18/08 | Knife Skills Denise Hanson |
CEW 102-X50 |
Learn and practice from a professional. Denise will demonstrate various knife cuts and provide advice on what knives to own and how to maintain them. You are invited to bring your knives to class. This is a class every aspiring cook should take. |
| 01/25/07 | Seafood Howard Seidel |
CEW 102-X51 |
Want to include more healthy
seafood options in your diet, but you’re not quite sure how to prepare them?
Chef Howard will demonstrate how to skin, fillet, and bone a variety of fish
types along with tips on pan frying, grilling, baking, and even using the
microwave |
| 02/01/08 | German Terri Branham |
CEW 102-X52 |
Do you enjoy German food?
From sauerbraten to strudel, Chef Terri will share some of her wonderful family
recipes that are still served in everyday German kitchens. Join Chef Terri in
the kitchen and learn the concept of gemutlich. |
| 02/08/08 | Charcuterie Denise Hanson |
CEW 102-X53 |
Charcuterie is the production of pates, terrines,
galantines, sausages, and similar foods. Used since the Middle Ages,
charcuterie, using a wide array of ingredients, is once again a hot item on
menus from New York to London. You can reproduce the results at home through
combining many old important techniques you’ll learn in this
class.
|
| 02/15/08 | Desserts Delicious Desserts - An introduction Terri Branham |
CEW 102-X54 |
Ever prepare your own
vanilla? Discover why this key ingredient is so important in desserts. This
course is for people that love eating desserts and want to learn the basics,
including the tools, to prepare them. Move quickly from the simple to the
complex. |
| 02/22/08 | Asian Cooking Denise Hanson |
CEW 102-X55 |
Join Chef
Denise for a fun-filled class and explore Asian ingredients and vegetables. Get
great tips on supermarket shopping and see what a few fresh ingredients and a
wok can do for you. Discover that tasty cooking can be
easy.
|
| 03/01/08 | Appetizers Howard Seidel |
CEW 102-X56 |
How often has it happened?
You want to serve snacks and appetizers for a get-together with friends or
family but have no idea what to serve. Chips and salsa may be tasty, but you
want something more – something different. You’ll learn simple delicious
appetizer ideas that are easy, yet impressive. |
| 03/08/08 | French Pastry Denise Hanson |
CEW- 102-X57 |
Are exquisite pastries your
passion? Here’s your nirvana. Guided by Chef Denise, you will learn elementary
skills including the tricky chemistry of chocolate, the classical pastry dough,
and pate a choux. |