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- Learn from a Chef - Backyard Cookout #3
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Fee: $39.00
Item Number: 19376
Dates: 7/21/2022 - 7/21/2022
Times: 5:30 PM - 8:30 PM
Days: Th
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Learn how to bard and truss a whole pork loin while also learning the art of cooking it over a charcoal fire. You will also learn basic marinades and seasonings to enhance the flavor of your pork loin. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn from a Chef - Backyard Cookout #4
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Fee: $39.00
Item Number: 19380
Dates: 7/27/2022 - 7/27/2022
Times: 5:30 PM - 8:30 PM
Days: W
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Learn the art of cooking fish and shrimp over a charcoal fire. You will also learn basic marinades and seasonings to enhance the flavor of your seafood. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn from a Chef - Backyard Cookout #1
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Fee: $39.00
Item Number: 19360
Dates: 7/6/2022 - 7/6/2022
Times: 5:30 PM - 8:30 PM
Days: W
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Learn the art of cooking vegetables over a charcoal fire. You will also learn basic marinades and seasonings to enhance the flavor of your vegetables. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn from a Chef - Backyard Cookout #2
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Fee: $39.00
Item Number: 19364
Dates: 7/13/2022 - 7/13/2022
Times: 5:30 PM - 8:30 PM
Days: W
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Learn how to cut up a whole chicken and then the art of cooking it over a charcoal fire. You will also learn basic marinades and seasonings to enhance the flavor of your chicken. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn From a Chef - Continental Cuisine - A Taste of Italy
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Fee: $39.00
Item Number: 19397
Dates: 8/24/2022 - 8/24/2022
Times: 5:30 PM - 8:30 PM
Days: W
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Take a culinary tour of some of the most beloved food regions in Italy: You will learn how to make Hand-Made Pasta with a Trio of Sauces (Pesto, Pomodoro and Garlic Cream) and Creamy Spinach & Mushroom Risotto. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn From a Chef - Continental Cuisine - A Taste of North Africa
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Fee: $39.00
Item Number: 19396
Dates: 8/18/2022 - 8/18/2022
Times: 5:30 PM - 8:30 PM
Days: Th
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Take a culinary tour of some of the most beloved food regions in Mediterranean: You will learn how to make Shakshouka with Marinated Lamb Skewers, Coconut-Curry Chickpeas and Moroccan-Style Flatbread. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn From a Chef - Continental Cuisine - A Taste of the Caribbean
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Fee: $39.00
Item Number: 19395
Dates: 8/10/2022 - 8/10/2022
Times: 5:30 PM - 8:30 PM
Days: W
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Earl Frederick
Take a culinary tour of some of the most beloved food regions in the Caribbean: You will learn how to make Jamaican-Style Jerk Chicken with Vegetables Escovitch, Coconut Rice and Peas, and Fried Plantains. Chef Earl Frederick from Clark's own McClaskey Culinary Institute will share all the latest tips and techniques.
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- Learn From a Chef - Tarts!
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Fee: $39.00
Item Number: 19524
Dates: 8/5/2022 - 8/5/2022
Times: 9:00 AM - 12:00 PM
Days: F
Sessions: 1
Building: CLGHL
Room: Gaiser 189 - Baking Kitchen
Instructor: Alison Dolder
Surprise your friends and family with your home made tarts! In this hands on class you'll learn to make a melt in your mouth pate sucree tart crust. Students will make a sweet and tart lemon cream filling for your take home tart. Watch a demo on making a creamy, smooth vanilla pastry cream. Each student will leave class with a four inch lemon cream tart as well as notes and recipes for pate sucree crust, lemon cream and pastry cream fillings. Chef Alison Dolder from Clark's own McClaskey Culinary Institute, will share all the latest tips and techniques.
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