Ivy Tech’s non-credit culinary classes combine food, fun

Spring semester series starts Feb. 3 at Peru culinary arts lab

PERU, Ind. – The holidays are behind us and the winter doldrums threaten. Perk up your schedule with some culinary adventures that combine food and fun in the culinary arts lab at Ivy Tech Community College’s Peru Instructional Site, 425 W. Main St. The first session – which will help you “add flare and flavor with wine and spirits” – is set for 6 to 8 p.m., Tuesday, Feb. 3. The rest of the schedule includes:

Tuesday, Feb. 17: Learn to Love Your Food Processor
Saturday, March 14: Passover – The History, Symbols and Food
Saturday, March 28: Easter – A Bountiful Holiday Brunch Menu
Saturday, April 11: Hands-On Pastry Techniques from an Expert
Saturday, April 25: Shrimp on the Barbie and other Seafood, too
Saturday, May 2: Italian by Italians

Registration for any of the seven sessions in the spring semester series is $95 with discounts for registering for multiple programs as follows:

• Two classes – 25% discount $143
• Four classes – 40% discount $228
• All seven individual classes – 50% discount $332

To register or obtain more information, contact Becky Burke by phone at 765-459-0561, ext. 233, or by email at bburke10@ivytech.edu .

Here’s the complete list of culinary classes being offered during spring semester 2015:

Tuesday, February 3, 6 to 8 p.m.
Add Flare and Flavor with Wine and Spirits, featuring Chef Mike Dunivan

For this class, Chef Mike will take us on an adventure with alcohol. You will learn to add flavor and flare to your cooking repertoire. The drama of Cherries Jubilee or Café Diablo and the rich depth of the wine in a beef bourguignon are culinary classics that you can enjoy and share with family and friends. Expect to have the thrill of flaming a dish yourself, as Chef Mike demonstrates technique and shares great recipes. A fun evening will be the result.

Tuesday, February 17, 6 to 8 p.m.
Learn to Love Your Food Processor, featuring Alayne Cook

The Cuisinart that lives in Alayne’s kitchen is her faithful companion for many culinary creations. In this class, she will share her enthusiasm for food processors and give you the techniques to use for all the blades and options for your machine. You’ll have several recipes to take home to use with your new skills. At the end of the evening, you, too, will love your food processor.

Saturday, March 14, 9:30 a.m. to noon
Passover – The History, Symbols and Food, featuring Jackie Frank and Becky and Jessica Mulis

The Passover Meal is an ancient Jewish ritual that dates back to the Israelites’ escape from Egypt. For this class, Jackie, Becky and Becky’s daughter Jessica will teach us the traditions and symbolism of the Seder and share some of their families’ favorite Passover foods. Included will be recipes to take home to create the dishes for our own families.

Saturday, March 28, 9:30 a.m. to noon
Easter – A Bountiful Holiday Brunch Menu, featuring Amy Black

With Easter just a week away, Amy will help us plan an exciting menu for your family’s celebration of this most important day in the Christian calendar. Amy will have some very traditional items on the menu, but will also have some ideas for new traditions for your celebration. With good things to taste and excellent recipes to take home, this class is a must.

Saturday, April 11, 9:30 a.m. to noon
Hands-On Pastry Techniques from an Expert, featuring Elizabeth Kirk

Does the idea of making a pie crust from scratch send you into a panic? Super Pastry Chef Liz Kirk to the rescue! In this hands-on class, Liz will teach you the art and science of pastry making. At the end of the class, you will take home a pie and the skills to make many more in the future. Won’t your friends and family be impressed?

Saturday, April 25, 9:30 a.m. to noon
Shrimp on the Barbie and other Seafood, too, featuring Noah Peconga

Noah continues sharing his grilling techniques with a morning devoted to seafood on the grill. Of course, there will be “Shrimp on the Barbie,” but, oh, so much more, including the secrets of creating a Seafood Paella. Other seafood items will include grilled salmon. With summer just around the corner, you will have some wonderful ideas for family gatherings on the deck or at the lake.

Saturday, May 2, 9:30 a.m. to noon
Italian by Italians, featuring Tish and David Soldi

The Soldis are part of a big Italian family and everyone loves to cook. Come spend a morning exploring the joys of Italian food prepared by Italians. Learn the techniques of making fresh pasta and ravioli, along with other Italian standards including an “all day pasta sauce.” Tish has vast wine expertise and will talk about pairing Italian wines with the foods that David will be preparing. A morning of learning and laughter for all!

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About Ivy Tech Kokomo Region

Ivy Tech Community College Kokomo Region serves Cass, Fulton, Howard, Miami, and Tipton counties and includes campuses or instructional sites in the communities of Kokomo, Logansport, Peru, and Rochester. Ivy Tech serves as the state's engine of workforce development, offering affordable degree programs and training that are aligned with the needs of its community along with courses and programs that transfer to other colleges and universities in Indiana. It is accredited by the Higher Learning Commission and a member of the North Central Association. For more information, visit www.ivytech.edu.
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