The Center for Lifelong Learning

Cooking



BLOOMINGTON COOKING SCHOOL SERIES

Join us one night a month for hands-on learning, fun and great food. All classes include salad and dessert and run at the Bloomington Cooking School. Classes fill quickly so register early!

1 Day Event
Wines for a Romantic Evening

With selections from European, Australian, North and South American wines, Jack introduces you to delicious wines that can contribute to a romantic atmosphere.Discussing styles and nuance, Jack will emphasize wines that work with our menu which includes a variety cheese plate, Green Salad with Pear, Gorgonzola and Candied Walnuts, Pici Pasta with Three Pork Sauce, with Chocolate truffles for dessert.

CRN: 30347-133 | Instructor: Jack Baker
Friday | Feb. 7, 2014 | 6-8pm | Cost: $59
Register by: Jan. 31, 2014


1 Day Event
Fresh Pasta for Spring

This hands-on class is all about fresh pasta. Working together, we’ll make fresh egg pasta served with a fragrant Pine Nut/Marjoram sauce, Pear Cheese Ravioli and Swiss chard ravioli, both served with a light Alfredo sauce in celebration of spring. We’ll add an arugula salad dressed in Balsamic Vinaigrette and Panna Cotta with a fresh fruit topping for dessert.

CRN: 30348-133 | Instructor: Jan Bulla-Baker
Wednesday | March 12, 2014 | 6-8pm | Cost: $59
Register by: March 5, 2014


1 Day Event
Fun with Phyllo

Aggie offers her expertise in her most popular class. She’ll replace the fear of phyllo and make it fun by preparing both savory and sweet dishes using the flaky pastry sheets and sharing her cooking and baking tips. Fresh phyllo will be available for your own recreations of Aggie’s tasty recipes. Learn to use this versatile product and enjoy a wonderful meal.

CRN: 30349-132 | Instructor: Aggie Sarkissian
Wednesday | April 9, 2014 | 6-8pm | Cost: $59
Register by: April 2, 2014


1 Day Event
Vegetarian Cooking with Asian Flavor

Learn how to mix different tastes and textures to satisfy all appetites. Using green onions, mushrooms, bean sprouts, onions, peas, and a variety of Chinese vegetables along with a basket of wonderful herbs and spices, Chef Davenport will lead students through the preparation of delicious vegetarian dishes that non-vegetarians will also enjoy. His menu includes Egg Fu Yung, Fried Rice, Brown Sauce, Hunan Onion Cakes and Spring Rolls.

CRN: 30350-133 | Instructor: David Davenport
Wednesday | May 7, 2014 | 6-8pm | Cost: $59
Register by: April 30, 2014