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Creations Cooking Classes

CREATIONS COMMUNITY COOKING CLASSES AT THE MIDWEST CULINARY INSTITUTE


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Back to Basics - Sharpen Your Knife Skills
Thursday, October 2nd 6:00 – 9:00 pm
Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Slice and dice your way through the evening as Chef Sean Kagy takes a break from breaking in new culinary students and turns his attention to you. Learn how to maintain a sharp edge in the kitchen. This class is for novices to home professionals. Beginners/Intermediate/Advanced and Teens $85

Autumn Entertaining Italian Style
Thursday, October 9th 6:00 – 9:00 pm
Marilyn Harris, host of WKRC's "Cooking with Marilyn"

Marilyn will show you how to prepare a fun and flavorful menu for a seasonal dinner party using the flavors and tips from the old country. A frequent visitor to Italy, Marilyn loves and Tuscan cuisine and will share her tips and stories. Menu includes Bruschetta with Mixed Mushrooms, Lemon-Fennel Pork Tenderloin. Green Polenta, Seasonal Salad with Apples, Toasted Walnuts, and Gorgonzola with Balsamic Vinaigrette and an easy party Tiramisu. Choice of wine or beer is included. Intermediate/Advanced and Teens $75

Surf and Turf Date Night
Friday, October 10th 6:30 – 9:30 pm
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Couples will work together to prepare a traditional Beef Wellington dish with Jumbo Lump Crab Cakes, Sautéed Spinach with Pine Nuts, Potato and Bacon Risotto, White Chocolate Bread Pudding. Then participants will sit down to enjoy a romantic meal. Couples welcome and will work in pairs. Adults Beginners/Intermediate $75

Quick and Easy Weeknight Meals
Wednesday, October 15th 6:00 – 9:00 pm
Brian Whisman, Kroger Division Chef Coordinator

With all the things going on during the week, we don't have a lot of time in the kitchen. Chef Brian is here to show you some recipes that take under 20 minutes to prepare. Chicken, pork and beef dishes will be featured.Beginners/Intermediate and Teens $65

Portugal-Wines beyond Port and Vinho Verde
Friday, October 17th 6:300 – 9:30 pm
Laura Landoll, Level III Sommelier Grand Cru Wines

Learn about Portugal's vineyard regions, the modernization of its wineries and the production advances that have resulted in runs of stunning red and white still wines. (Complimentary hors d' oeuvres available at the start of class courtesy of the Summit Restaurant) Intermediate/Advanced $75

Mediterranean Cruise
Wednesday, October 22nd 6:00 – 9:00 pm
Catrina Mills, Chef/owner Taste the World in Cincy Catering and Spices

See firsthand why the Mediterranean diet is so popular-and healthy. Explore and prepare dishes from Italy, the Greek Iles, and Spain.Beginners/Intermediate and Teens $65

Chinese Please!! (Ages 8 and up)
Saturday, October 25th 10:00 am – 1:00 pm
Megan Scholle, Flavor Technologist Givaudan Flavors

This class includes instruction on how to make Chinese take-out favorites, including won-tons, chicken stir-fry, and egg rolls with dipping sauce. Kids, Beginners $40

Gluten-Free Fall Feast
Thursday, October 30th 6:00 – 9:00 pm
Allison Kuhn, Kroger Corporate Dietitian

Don't ever feel deprived at your holiday dinners again! Learn how to make a hearty holiday meal that serves up goodness without the gluten. It's nutrition, flavor, and festivity, all in one class!Beginners/Intermediate and Teens $65

Champagne and Bubbles
Friday, November 7th 6:30 – 9:30 pm
Laura Landoll, Level III Sommelier, Grand Cru Wines

Learn about the history of Champagne and how this sparkling wine became the standard by which all other bubblies are held. We will also explore Cava, Prosecco, Cremants and sparkling wines from around the word. Learn why sparkling wine is the one wine you an have from beginning to end of a meal. (Complimentary hors d' oeuvres available at the start of the class courtesy of the Summit Restaurant)Intermediate/Advanced $75

Healthy Benefits of Indian Spices and Curry Preparation
Saturday, November 8th 10:00 am – 1:00 pm
Chef Rip Sidhu, Chef/owner Bombay Brazier

Gather in the kitchen with Bombay Brazier Chef Rip to learn various concepts and cooking techniques that add healthy spices to our menus at home for more flavor and enjoyment, as well as better health. Oils and fats need not apply for submission in Chef Rip's authentic recipes. An assortment of complimentary wine and beer is included. Beginners/Intermediate $75

Make Ahead Holiday Buffet
Thursday, November 13th 6:00 – 9:00 pm
Marilyn Harris, host of WKRC's "Cooking with Marilyn"

Celebrates the season with a holiday dinner party menu that allows you to do much of the work ahead of times. Have time to enjoy your guests while presenting a fabulous feast. Menu includes Hot Oyster Dip with Homemade Croutons, Crab and Brie Stuffed Mushrooms, Ginger Lime Marinated Beef Tenderloin with Cranberry-Apple Chutney, Endive and Radicchio Salad with Pears and Chocolate Chip Bread Pudding with Grand Marnier Sauce. This class includes some fabulous wines hand-picked from the Summit Restaurant wine list.Intermediate/Advanced $75

Pasta Workshop for Tweens, Teens, and Parents (11 years and up)
Saturday, November 15th 10:00 am – 1:00 pm
Jaime Carmody, Certified Personal Executive Chef; Owner, Out of Thyme

Parents and kids age 11 and up can do this together. Start by making pasta dough by hand; roll it into sheets with a pasta maker, then hand cut to create tortellini, ravioli, and mezzalunas. Prepare different fillings and simple sauces - all from scratch! Beginners $59 Additional siblings $49

Gluten-Free Fall Feast
Thursday, November 20th 6:00 – 9:00 pm
Allison Kuhn, Kroger Corporate Dietitian

Don't ever feel deprived at your holiday dinners again! Learn how to make a hearty holiday meal that serves up goodness without the gluten. It's nutrition, flavor, and festivity, all in one class! Beginners/Intermediate and Teens $65

Chocolate Lovers Desserts to Die For!
Wednesday, December 3rd 6:00 – 9:00 pm
Catrina Mills, Chef/owner Tast the World in Cincy Catering and Spices

Three hours of chocolate! Need we say more? Learn to make your own candies, mousse and other chocolate desserts that others only dream about.Beginners/Intermediate and Teens $55

Sunday Supper Surprise (ages 8 and up)
Saturday, December 6th 10:00 am – 1:00 pm
Jamie Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Kids learn how to be the kings and queens of the kitchen and surprise the whole family with a roasted chicken dinner during the holiday vacation. Come on, you can do this with a little help from Chef Jamie! Kids Beginners $55 additional $45

Holiday Appetizers
Wednesday, December 10th 6:00 – 9:00 pm
BrianWhisman, Kroger Division Chef Coordinator

Getting ready for the holiday hosting season? Chef Brian will show you some easy and helpful holiday appetizers that will make a sure hit at your party. Menu includes stuffed mushroom, dips and plated hors d' oeuvres. Beginners/Intermediate and Teens $65

Marinades and Grilling Methods
Saturday, December 13th 10:00 am – 1:00 pm
Chef Rip Sidhu, Chef/owner Bombay Brazier

Join Chef Rip and learn a variety of ways to incorporate healthy spices, marinads and grilling methods for better flavor and enhanced enjoyment our meals! An assortment of complimentary wine and beer is included. Beginners/Intermediate $70

All classes include time to enjoy your culinary creations and recipes to take home. Some, not all, include wine. Space is limited to 16 for most classes Register early online: www.midwestculinary.com or call: (513) 569-5800

*Classes and menus subject to change and may not end at published time.

Creations Community Cooking classes make a great gift for any home cooking enthusiast! Gift certificates can be redeemed for all classes by phone call only.

Cancellation policy: If the class is cancelled for any reason by Cincinnati State (instructor illness, weather issues, inadequate registration, facility issue, etc.) you will be contacted by phone and email if you provided this information. If Cincinnati State cancels a class you will be refunded your registration fee in the same manner as you paid for it or you can transfer to another class. If you decide not to come, you must notify us more than 72 hours before the class in order to receive a cancellation refund. All cooking classes are “hands on” unless otherwise specified. Menus and classes are subject to change. Length of class may vary depending on class size and content. Only properly registered participants will be allowed into the class. Be sure to wear comfortable close fitting close and slip safe closed toed shoes

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