The New River Community and Technical College Office of Workforce Education in Summersville is introducing a new hands-on cooking series: Casual Gourmet. These noncredit classes are ideal for people wanting to learn more about the culinary arts.
The series includes partnerships with several area restaurants to bring the knowledge and passion of their chefs to the kitchen/classroom, allowing students to broaden their culinary skills and enjoy some delicious food.
Chef Tim Urbanic of the award-winning Café Cimino in Sutton will utilize his Italian heritage to instruct a homemade pasta making class. Pasta: The Homemade Way is a one-session class offered from 1 to 3 p.m. April 6.
In addition to learning to make traditional homemade pasta, students will also learn to prepare a sauce that will be a perfect complement. At the conclusion of the class, students will dine on their culinary creations.
Tuition is $25, and a $5 supply fee also applies.
Gourmet breads are very popular now, but not easily found in this area. Ruby Collins of The Baker’s Kitchen in Sutton has the perfect solution: learn to bake your own gourmet breads. Collins has been baking for years; she has a true passion for using fresh ingredients and providing healthier breads. Gourmet Breads will be a two-session class from 5 to 8 p.m. April 8 and 15.
Students will learn the basics of bread baking and how to select great ingredients. In the second session students will learn how to transform basic bread into gourmet bread by adding different ingredients. Tuition for this course is $50, and a $5 supply fee also applies.
Those desiring more exotic and eclectic food won’t want to miss a one-session class, Mediterranean Appetizers with instructor Betul Kudurogianis from Café Acropolis in Summersville. Students will learn how to use traditional Mediterranean ingredients to prepare three appealing and unique appetizers.
This hands-on course will be offered from 10 a.m. to 1 p.m. April 20. Recipes will be provided for all dishes prepared, and students will enjoy their appetizers at the conclusion of the class. Tuition is $25.
Finally, the series is bringing back a popular course from last spring, A Taste of Culture. Chef Clint Jones will again be the instructor for this four-week course that will begin from 6 to 8 p.m. April 9. Students will learn cooking techniques and influences from various cultures including Italian, Asian, French and Mexican. Each class will focus on foods from one region, with students learning how to prepare a complete meal.
At the end of each class students will enjoy a meal together. Additional classes will meet April 16, 23 and 30. Tuition is $80.
All classes will be offered at the newly renovated kitchen in the 4-H Building at Veteran’s Memorial Park on U.S. 19 in Summersville. Class size is limited, and these classes are expected to fill up quickly.
For more information about any of the classes or to register, contact New River’s Office of Workforce Education at 304-883-2446.