Atlantic Cape’s Culinary Workshops Offer Taste of Global Cuisine
September 24, 2013
The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts opportunities to learn how to prepare three- and four-course dinners with an international flair without leaving South Jersey. Chef Jon Davies of Cape May leads the “An Evening in…” series. Classes will be structured as a demonstration and tasting with class participant assistance.
Taste specialties like swordfish with olives, capers and chilies, dried salami and cheese, Sagne Chine pork and artichoke lasagna, fried eggplant and more in An Evening in Calabria, Oct. 1. The Italian region is influenced by Greek, Arab, French and Spanish cultures.
Experience bold Caribbean flavors influenced by Spain and Africa in An Evening in Puerto Rico, Oct. 22. Dishes featured in this workshop include: Tostones, Arroz con Habicheulas, Arroz con Pollo, Alcapurrias, Escabeche and Mofongo.
Learn to prepare flatbreads, Hummus, Bhaba Ganouj, Kibbet Batata, Tabbouleh, Shawarma, Samkeh Harra and Baklava in An Evening in Lebanon, Nov. 12. This heart-healthy Mediterranean cuisine consists of whole grains, fruit, olive oil, fresh fish and lamb.
Discover Austronesian flavors with An Evening in the Philippines, Dec. 3. Explore sweet and salty recipes such as Adobo, Kare-Kare, Arroz Caldo, Lumpia, Pancit Luglug and Fish in Banana Leaves.
Register early for one of the most popular classes at the Academy of Culinary Arts: The Feast of the Seven Fishes, Dec. 17. Experience classic Christmas Eve dishes, including: Baccala Salad, Fried Calamari, Linguini with Clams and Mussels Fra Diavolo and more.
Classes will be held at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike, Kitchen 2. All classes take place 6-9 p.m. For fees and to register, call (609) 343-4829, or visit www.atlantic.edu/conted.