Food and fun on tap at Ivy Tech’s Peru culinary arts lab
PERU, Ind. – From preserving the garden harvest to entertaining family and friends at the holidays, the fall schedule of non-credit culinary classes at Ivy Tech Community College’s Peru culinary arts lab promises food and fun
Eight sessions are on tap, split between Thursday evening and Saturday morning sessions at the College’s Peru Instructional Site, 425 W. Main St. They kick off Thursday, Aug. 20, with a workshop on food preservation skills and techniques presented by Steve Daily and Michelle Martin, the owners of Thistle Rock Farm in western Howard County. The rest of the schedule includes:
Saturday, Aug. 20: Food Presentation and Techniques
Saturday, Sept. 12: A Tailgate Party with Food & Fun
Thursday, Sept. 24: Hands-on Pastry Techniques Part II
Saturday, Oct. 3: Italian by Italians Revisited
Thursday, Oct. 22: Oooh La La, Let’s Make Crepes!
Saturday, Nov. 7: Hearty Menus for the Winter Table
Saturday, Nov. 21: Exotic Grains and Vegetables to Love
Thursday, Dec. 10: Welcome 2016 in Style!
Registration for any of the eight 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 eight classes – 50% discount $380
To register or obtain more information, contact Becky Burke by phone at 765-459-0561, ext. 7233, or by email at email@example.com .
Here’s the complete list of culinary classes being offered during fall semester 2015:
Thursday, Aug. 20, 6 to 8:30 p.m.
Food Preservation Skills and Techniques, featuring Steve Daily and Michelle Martin
The art of turning summer’s bounty into nutritious food for your family for the winter is a wonderful thing to learn. Steve Daily and Michelle Martin, the owners of Thistle Rock Farm, will instruct you in the old techniques of canning and pickling as well as offering new methods for food preservation for fruits and vegetables. Thistle Rock Farm is an organic farm producing food and fiber in western Howard County. Steve and Michelle will give insights into organic concepts along with the lessons in food preservation. You will learn skills in this class that will enhance your family’s nutrition for years to come.
Saturday, Sept. 12, 9:30 a.m.-noon
A Tailgate Party with Food and Fun, featuring Noah Peconga
This class offers an opportunity to get a jump on the fall tailgating season. Noah will lead participants to a party at the football stadium with good food and lots of fun, including tips on how to transport and serve your great menu along with how to safely use a grill in the tailgating environment. It will be a great learning morning.
Thursday, Sept. 24, 6-8:30 p.m.
Hands-on Pastry Techniques Part II, featuring Elizabeth Kirk
Last spring, Super Pastry Chef Liz Kirk taught us to not fear pie crust. In this class, she will continue to help us explore new avenues in pastry making, including savory dishes, Cornish pasties, elegant tarts and more. It will, once again, be a hands-on class as she leads participants through the steps to perfect pastry. Attendance at the spring class is not essential; participants will be up to speed in no time and will go home with a set of skills and recipes to use for years to come.
Saturday, Oct. 3, 9:30 a.m.-noon
Italian by Italians Revisited, featuring Tish and David Soldi
Tish and David, manager and chef of Smitty McMusselman’s Irish Pub, are coming back to spend a morning teaching participants more of the joys of Italian cooking. With David doing the cooking and Tish explaining everything, it promises to be a great hands-on follow-up to their spring class. The food and stories come from their extended family’s culinary history. Participants will learn Italian food vocabulary and techniques and take home some great recipes.
Thursday, Oct. 22, 6-8:30 p.m.
Oooh La La, Let’s Make Crepes! Featuring Chef Mike Dunivan
They are back! Crepes … sweet, savory, stuffed or folded … are trendy again. Chef Mike will teach the technique to make lovely, light crepes and then share recipes to make the crepes the star of your next luncheon or the elegant dessert for a beautiful dinner party. A hands-on experience with an emphasis on cooking technique, this class will celebrate the new (old) trend!
Saturday, Nov. 7, 9:30 a.m.-noon
Hearty Menus for the Winter Table, featuring Amy Black
As the weather turns cooler, our thoughts turn to heartier food for our families. Amy will take us to the world of soups, stews and other comfort foods with recipes that always have the “Amy Twist.” Participants will take away some great ideas for winter menus as well as tips and techniques to use in the kitchen for a long time to come.
Saturday, Nov. 21, 9:30 a.m. –noon
Exotic Grains and Vegetables to Love, featuring Melanie Kiefer
Have you ever looked at an artichoke in the grocery and wondered “What in the world do I do with that?” Participants in this class will find out, along with tips, recipes and ideas from Melanie on how to use and serve others of the more exotic items in the Kroger produce department. Quinoa? Bulgur? Melanie will be cooking up some unusual grains as well. This is a chance to explore some new offerings for the family table.
Thursday, Dec. 10, 6-8:30 p.m.
Welcome 2016 in Style! featuring Alayne Cook
Here is an idea! Instead of going out to an overpriced, crowded and noisy restaurant to celebrate New Year’s Eve, let’s stay in, invite a few very special friends and serve this elegant dinner. It will be a memorable evening and may start a tradition. Alayne will prepare a lovely three-course meal, including a Grand Marnier soufflé that will wow your guests. Appropriate wine pairings will be a part of the class, too.