SPRINGFIELD –Lincoln Land Community College will again partner with the Pasfield House in offering a variety of classes at the celebrated Pasfield House Kitchen Chef’s Table. Featuring top local chefs as instructors, topics will include knife skills, seafood, German cooking, charcuterie, desserts, Asian cooking, appetizers and French pastry. The Pasfield House Kitchen Chef’s Table has recently been featured on a national broadcast of the Food Network featuring chef Bobby Flay in a holiday season episode, “A Pasfield House Gingerbread Throwdown.” All classes will start at 6:00 p.m. in the Pasfield House Kitchen Chef’s Table, located just west of the Capitol Complex at 525 South Pasfield. A light dinner will be prepared by the chef/instructor for all to share (with the exception of the French pastry and desserts classes.) Wine may be purchased through the Pasfield House for accompanying meals. 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). Pasfield House owner Tony Leone hopes to offer additional classes after the LLCC series ends. Classes, dates, instructors and course numbers are as follows: January 18 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. January 25-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. February 1- 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. February 8- 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. February 15- 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. February 22- 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. March 1- 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. March 8- 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.
Posted on Friday, January 04, 2008
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