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Media Contact:

  • Chelsea Pizzi
  • cpizzi@atlantic.edu
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  • Mays Landing, NJ 08330-2699
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  • (609) 343-4907

Culinary Workshops Offer Taste of Global Cuisine at Atlantic Cape

January 6, 2012

The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts alike the opportunity to learn how to prepare three- and four-course dinners from around the world with “The Evening Dinner Series.”

Blending German and French flavors, the Alsace region in France shows that food has no borders. On the menu: Tarte a l’Oignon, Alsatian Salad, Coq aw Riesling and Tarte au Fromage Blanc. Wine pairings will also be suggested in An Evening in Alsace, Tuesday, Jan. 24.

There are few things better than the flavors of Italy. Learn to prepare Fennel and Aged Pecorino Salad, Artichoke Custards with Fava Bean Sauce, Sausage Bread and Chicken Liver Spiedini, and Meringata with Chocolate Espresso Sauce in An Evening in Tuscany, Tuesday, Feb. 14.            

Experience the classic tastes of the Iberian Peninsula with An Evening in Spain, Tuesday, Feb. 28. Start with assorted Tapas, Almond Soup and Paella Valencia. The night wouldn’t be complete without a classic Flan.

Discover traditional Celtic flavors like Irish Oyster Soup with Boxty (Potato Pancakes), Cashel Bleu Cheese and Baked Pear Salad, Beef and Guinness Pie and Donegal Oatmeal Cream for dessert in An Evening in Ireland, Tuesday, March 13.

Explore Eastern European cuisine in An Evening in Warsaw, Tuesday, April 10, featuring dishes like Beetroot Borscht, Pierogies Ruskie, Golumpki (stuffed cabbage) and Morello Cherry Soup for dessert.

Take a culinary excursion through history with An Evening in the Greek Isles, Tuesday, May 8. The menu will include Grilled Octopus Salad, Classic Dolmades Avgolemono Soup, Greek Salad, Pastistio and for dessert, Rolled Baklava.

The ACA is located at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike. All classes take place 6-9 p.m. and cost $65 each. To register, call (609) 343-4829, or visit www.atlantic.edu/conted.