Cooking Classes
Course Offerings
The historic surroundings of a superbly renovated and architecturally
significant Springfield home are again the backdrop for a series of cooking
classes beginning in January. Lincoln Land Community College will partner with
the historic Pasfield House to offer a variety of classes featuring top local
chefs as instructors. Topics include knife skills, seafood, German cooking, charcuterie, desserts, Asian cooking, appetizers, and French
pastry.
All classes will start at 6:00
p.m. in the chef’s kitchen of the Pasfield House.
A light dinner will be prepared by the
chef/instructor for all to share (with the exception of the French pastry and
desserts classes.)
Classes limited to 12 participants – groups limited to 20
Pasfield Kitchen Chef's Table Entrance, enter west lower level.
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).
| Description | |||
|---|---|---|---|
| 01/16/09 | Terri Branham | Come join the German feast as Terri shares some of her family recipes. Included with be German pancakes, brats, soup, hog head cheese, kielbasa, krout & many more surprises. Gemultlich! | |
| 01/22/09 | David Radwine | David recently returned from California wine country. Enjoy a fun filled evening and sample some exciting California wines from the Corkscrew in Springfield. David will share with you tips on serving, pairing, and enjoying! Even make your own mozzarella! ($10 additional fee) | |
| 01/22/09 | Chef Terri Branham | Chef Terri will share with you secrets to working with pastry dough. Focus will be on homemade pasty dough but she will also demonstrate how to start with grocery store crust and make people think you are an accomplished pastry chef. | |
| 01/29/09 | Charlyn Fargo | Registered Dietitian Charlyn Fargo will prepare courses that are nutritious, tasty, and comforting. Topics will include whole grains, organics, and antioxidants. Cook healthy and enjoy! | |
| 01/30/09 | Chef Denise Perry | Learn, Practice, and Dine with a professional chef. 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. Every aspiring cook will find this class helpful. | |
| 02/05/09 | Denise Perry | Once you learn how to make fresh pasta you will never buy another box of it again. She will prepare a variety of dishes including Northern Italian Lasagna, Pasta Carbonara and other sides. Ciao! | |
| 02/06/09 | Denise Perry | Watch and enjoy as Denise prepares many of your favorites and some new varieties that our friends at Roberts Seafood Market are offering. Join Denise as she fillets, peaches, and grills. | |
| 02/19/09 | Chef (wannabe) John Dale | Besides being a local gourmet, John is now retired and spending lots of time in the kitchen. Join him as he prepares Tapas-though spanish in origin, its form has been adapted by many countries as a variety of cuisines. Join John in the kitchen. | |
| 02/20/09 | Howard Seidel | Chef Howard worked in New Orleans and will share with you marvelous Creole cuisines and his experiences while there. A night of gumbos and bananas foster. Don't declare war on cream and butter yet! Bienvinue a vous-autres! | |
| 02/26/09 | Denise Perry | Originally a Swiss communal dish, fondue is derived from the French verb fondre (to melt). Denise will prepare a variety of fondues including cheese, broth, and of course chocolate. there will be pots for all to share. | |
| 01/15/10 | Chef Steve Wahle | Join Executive Chef Wahle from the President Abraham Lincoln Hotel as he prepares a Taste of Thai - The menu will include twice wrapped chicken nems, dipping sauces, and grass noodles. Discover new flavors and presentations. | |
| 02/27/10 | Randy Williams | Join Randy (famed Pawnee restauranteur & caterer) Included will be local garden produce preserved for winter months. Tips on storing and cooking fresh carrots, beets, parsnips, and turnips. Will be fast moving and comforting. |