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Who graduated from the Cordon Bleu cooking school in Paris in the 20s? Who introduced the French omelet to America? Who popularized the flourless chocolate roulade cake? Who started and ran the Cordon Bleu cooking school in London and then New York? Who had TV cooking shows in New York from 1946-1962? Who can flute a mushroom faster than Peter Piper can pick peppers? Why, Dione Lucas, of course. And, she did it all without a food processor, convection oven, or even Saran Wrap.
Stevenson Oaks
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Prepare for summer's bounty of fresh, ripe fruits by learning how to create luscious, low-sugar jams. You can have seven jars of golden apricot jam in just over an hour, start to finish! Cherry jam takes longer as you need to pit and chop the cherries, but it's still an easy process.
You'll need fruit, sugar and pectin, some measuring cups, a large pot to cook the jam, some pint jars, and a stew pot to process the finished product. Amaze your friends and family with these jewel-toned delights. They make great gifts if you find you can't eat all the jars.
Online Zoom Session
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It's all about that spiral! Rolled cakes can be light and airy, filled with whipped cream and fruit, or rich and decadent, frosted with ganache. These cakes bake quickly, are easy to serve, and can be an everyday or special-occasion dessert (perfect for your Easter table or spring brunch!). We’ll make a traditional spring-themed Swiss roll and learn to use the same technique for a vertical layer cake. Bake along if you like! You’ll receive the recipe in advance.
Online Zoom Session
- Section Code: F26SSFHCR098A
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Instructor: Sharon Harrelson
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Dates: 3/24/2026 - 3/24/2026
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Times: 11:00 AM - 12:30 PM
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Sessions: 1
Days: Tu
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Building: Online Class
Room: Zoom
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- REGISTRATION FOR THIS CLASS IS CLOSED. This class is already in session.
- Fee: $0.00
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Instructor: Mary Dulle
Capacity Remaining: 37
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Dates: 3/10/2026 - 3/24/2026
Times: 1:00 PM - 2:30 PM
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Sessions: 2
Days: Tu
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Building: Online Class
Room: Zoom
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Last Fall, we learned about baking for one or two. This time, we'll expand our repertoire to beyond baking. The class will cover main dishes, sides, soups and salads in portions that won't leave you with a week's worth of leftovers (who wants to eat the same thing day after day?).
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no class 3/17
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