Atlantic Cape Offers Delicious Workshops this Spring
January 20, 2011
The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts alike the opportunity to learn a variety of cuisines and cooking styles through an assortment of culinary workshops this spring.
Enjoy cheeses from around the world, and bring your favorite wine to enhance the flavors of the evening in Cheese and Charcuterie Tasting, Tuesday, Jan. 25.
Learn to prepare Japanese favorites like sushi rolls, Miso soup, Gyoza, Miso-Braised Pork and Sesame Udon Noodles in Japanese Cuisine, Tuesday, Feb. 15.
Celebrate New Orleans’ famous food with Jazz it up for Mardi Gras, Tuesday, March 1. Start the party with Red Beans and Rice, Oysters Bienville, Gum Grits, Chicken Etoufee. Cap off the night with something sweet: chicory coffee and Beignets.
Take a trip to a place where Falafel and Tabbouleh are always on the menu, in Back to the Middle East, Tuesday, March 29.
Spice up your evening with Feast of Santa Fe, on Tuesday, April 19, which features dishes like Chile Verde and Chile Colorado, Blue Corn Enchiladas, Chile Rellenos and Sopapillas.
Go crazy over nuts in A Little Bit Nutty, Tuesday, May 3. Explore a variety of dishes that use nuts as the star ingredient, like Thai Chicken with Peanuts, Penne Pasta with Swiss Chard and Pine Nuts and Horchata, a Spanish almond drink, plus more.
All classes take place 6-10 p.m. and cost $65. Additionally, a five-month Culinary Arts Training Program can prepare students for entry-level kitchen positions in the region’s growing hospitality industry, 8:30 a.m.-2 p.m., Monday-Thursday, starting March 21.
The ACA is at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike. To register, call (609) 343-4829, or visit www.atlantic.edu/conted.