Cooking Courses

Soups & Sauces, a Two Part Class

Instructor: Collen Engle

Thursdays, November 8th & 15th
6:00pm-9:00pm
Human Ecology 139-Foods Lab

Have you been wondering how to make your holiday meal different this year? Join Chef Collen Engle for two evenings exploring the use of classic stocks in making soups and sauces.  

The first session will focus on making a variety of soups including gumbos and chowders.  You will focus on seasonal delicacies such as smoky butternut squash with caramelized apples, French onion and seafood gumbo. Then it is time to learn how to improve your meals through sauces. 
In the second session you will tackle the classic sauces such as Hollandaise, Bordelaise, as well as some modern styles such as tomato raisin chutney.  

Demonstration and hands-on class.  No prior experience needed. Payment is required at time of registration. No walk-in registrants or payments will be accepted.

Fee: $75.00/Max 18 students

Course is now closed. Please consider Holiday Party Foods!

Holiday Party Foods

Instructor: Collen Engle

Thursday, December 6th
6:00pm-9:00pm
Human Ecology 139-Foods Lab

It is getting close to the holidays and it is time to think about what you can serve that will impress your family and friends.  Join chef Collen Engle and learn to make some party appetizers such as smoked trout crostini, inside out hot brown bites and Mexican shrimp cocktail.  Then it’s time for desserts, where you will make items such as caramel apple cranberry crisp pie.  As part of this class you will sit and enjoy the food that you have made before you leave. 

This is a hands-on class. No prior experience needed.

Payment is required at time of registration. No walk-in registrants or payments will be accepted.

Fee: $40.00/Max 18 students

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