Creations Cooking Classes have something for everyone in summer
June 21, 2011
The Midwest Culinary Institute at Cincinnati State is launching another sequence in its popular Creations Cooking Class series next month.
The summer series, sponsored by Kroger, features 14 offerings in July and August ranging from Ice Cream Making to Advanced French Technique.
As ever, each class is entirely hands-on and taught by certified, professional chefs – many of whom can be found most nights in the kitchens of some of Greater Cincinnati’s best restaurants.
The classes are designed for a variety of culinary skill levels. Some will function as summer camps for children and teens. Most are meant as to be fun as well as instructive sessions for adults who love food and the process of preparing it well. A handful of the Creations Classes are designed for gourmet cooks and those with advanced culinary skills.
Classes are held at Midwest Culinary Institute's unparalleled instructional kitchens. Prices range from $49 to $75 per person.
Class sizes are limited to 16 and fill up quickly.
Among the summer offerings:
Monday, July 11: 6 p.m. – 9 p.m., Ice Cream, Sorbet and Sherbet
Shawn McCoy, Chef/Owner, The Brown Dog Café. Few things taste better than homemade ice cream. From vanilla bean to black pepper strawberry, you’ll learn the differences between the styles and step-by-step recipes for making frozen treats right at home.
Beginners, $49
Tuesday, July 19: 6 p.m. – 9 p.m., Beach Party!
Robert Coltrane, MCI Event Chef. Impress your friends with this ultimate summer fun menu. Start with a craft cocktail then on to grilled fish tacos with pineapple-mango relish, roasted corn with lime-chili butter, charred peaches with biscuits, berries, mascarpone crème and lime-cilantro emulsion.
Intermediate, $75.
Wednesday, July 27: 6 p.m. – 9 p.m., The Art of Cocktails 101
Pilar Zeglin, Mixologist; Owner, You Mix-It Up. Use professional Barware to create the latest trends in cocktails focusing on the secrets of great Mixology. Learn what creates a well-balanced cocktail and create them for your friends. Includes perfect party bites from The Summit Restaurant.
Beginners, $59. Purchase with Mixology 201 for $108! (Must be 21 or over)
Monday, August 15: 6 p.m. – 9 p.m., Summery Soups, Salads and Sides
Debbie Gannaway, Owner, Gramma Debbie’s Kitchen at Findlay Market. Use the season’s bounty to prepare delicious dishes perfect for any cookout or pool party.
Beginners, $65
Thursday, August 18: 6 p.m. – 9 p.m., Pasta Party!
Jaime Carmody, Personal Certified Executive Chef; Owner, Out of Thyme
Learn to make fresh pasta from scratch with assorted sauces and salad. Then, as the Italians say, we eat!
Beginners, $65
Wednesday, August 24: 6 p.m. – 9 p.m., Advanced French Technique
Joanne Drilling, Chef; Editor, Edible Ohio Valley Magazine
Using classic French methods, create a meal of salad with Bayonne ham, pecans and Vidalia onion vinaigrette, chicken liver mousse, Roquefort soufflé and madeleines with fresh berries.
Advanced, $65
Thursday, August 25: 6 p.m. – 9 p.m., Seafood 201: Advanced Cooking Methods
Eric Vice, Executive Chef, Dilly Café
In this follow up to Seafood 101, learn how to properly butcher a fish and explore multiple advanced cooking and seasoning methods.
Advanced, $75; Purchase with Seafood 101 for $140!
Kids in the Kitchen Summer Camps:
• June 21-25 (Tue-Sat): Basic Training for Teens, ages 12 & up
• June 27-Jul 1: Advanced for Teens, ages 12 & up (Sold Out)
• July 18 – 22: Kids in the Kitchen, ages 8-12
• Aug. 8-12: Kids in the Kitchen, ages 8-12 (Sold Out)
Camps incorporate basic cooking skills, pastry, nutrition and kitchen safety. Hands-on instruction with a different chef and different theme each day.
9 a.m. to 1 p.m. $250/camper/$225/additional siblings
For the full schedule of classes, please visit http://www.cincinnatistate.edu/mci/eat-create-enjoy/creations-cooking-classes. To register go online or call (513) 569-1643.
