An Evening in Series with Chef Davies

Learn to prepare three- to four-course dinners from around the world without leaving southern New Jersey! All classes will be demonstration/tasting with assistance from class participants.

An Evening in Budapest

At the crossroads of Eastern and Western Europe, Hungarian cuisine features elements of German and nomadic Asiatic fare. Hearty soups and stews are key components of this cuisine, as are noodles and dumplings. The menu will include fisherman’s stew, gulyas, chicken paprikash and homemade noodles.

COOK-181 (3 Hours)
Fee $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Sept. 30
    6-9 p.m.

An Evening in Santa Fe

Explore the “Land of Enchantment’s” fiery and robust cuisine centered on the chili pepper. Learn to make pork green chile, salsa verde, chile rellenos, posole and enchiladas. Finish the evening with the Southwest’s answer to the doughnut: churros.

COOK-190 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Oct. 21
    6-9 p.m.

An Evening in the Szechuan Province

This southwestern Chinese cuisine is more than just fiery foods. Besides hot and sour soup and Kung Pao chicken, learn to prepare tea-smoked duck, twice-cooked pork and Szechuan beef and noodles.

COOK-254 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Nov. 4
    6-9 p.m.

An Evening of French Influenced Foods

During France’s colonial expansion, French cuisine techniques melded with indigenous ingredients from the Banh Mi of Vietnam and the gumbos of Louisiana, to North Africa to the Caribbean. Experience the first global fusion cuisines during this hands-on workshop.

COOK-255 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Nov. 18
    6-9 p.m.

An Evening in La Vigilia, with a Sicilian Flair

Explore the origins and traditions of Sicily’s Christmas Eve feast. Learn how to make classic dishes with a modern twist, including stewed Baccala, Scungilli salad, mussels, clams, calamari and more.

COOK-119 (3 Hours)
Fee: $85

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Dec. 2
    6-9 p.m.

 

Note: Groups of 10 or more from the same company
may receive a 10 percent discount.