Atlantic Cape's Culinary Workshops Offer Taste of Comfort and Global Cuisine
January 10, 2013
The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts alike the opportunity to learn how to prepare a variety of tasty meals this spring.
In Soups and Stews, learn how to prepare satisfying comfort food like Chicken and Dumplings, Irish Stew, Chicken and Sausage Gumbo, Clam Chowder and Pork Goulash, two sections: Jan. 22 and 25.
This spring, Chef Jon Davies will teach students how to prepare three- and four-course dinners from around the world with the “An Evening in…” Series.
Explore Northern Italian dishes like Osso Bucco with Risotto Milanese, Butternut Squash Ravioli with Sage and Brown Butter and Roasted Quail with Polenta. A sampling of regional cheeses will complete An Evening in Lombardy, Feb. 8.
Connect with culinary legend Julia Child through classical French dishes like Coq a Vin, Beef Bourguignon, Oeufs a la Neige, Chicken Liver Pate and Soup Pistou in An Evening with Julia’s Recipes, two sections: March 5 and 8.
In An Evening in Provence, explore the simple yet explosive flavors of Bread Tapenade and Anchoiade, Mussels of Marseilles, Bouride and Lamb Stew, April 5.
Discover the art of making Fettuccine, Farfalle and Ravioli in An Evening of Basic Pasta, April 16.
Learn how to prepare healthy and fragrant Southeast Asian dishes including: Tom Yum Gai (Hot and Sour Soup), Pad Thai, Crab Curry, Fried Rice, Green Mango Salad and more in An Evening in Thailand, May 3.
Classes will be held at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike and at the Cape May County Campus, 341 Court House-South Dennis Road, in Cape May Court House. All classes take place 6-9 p.m. For fees and to register, call (609) 343-4829, or visit www.atlantic.edu/conted.