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Building a Balanced Meal FOOD 110.51 CRN16901
with Marissa Chiapperino
Making changes to a meal plan can oftentimes feel overwhelming. In this class we will talk about how meal planning can make or break your ability to lead a more nourishing life with food. The concepts discussed will be suitable for those with many different health concerns and also those who just want to get more comfortable in the kitchen.
RECIPES: Meal Prep for Diabetes
Chilled Avocado and Cucumber Mint Soup, Eggplant and Lentil Meatballs, Chili-stuffed Spaghetti Squash, Kale and Faba Bean Salad, Grain-free Granola
There will be a One-hour education session and Q&A with instructor and registered dietitian, Marissa Chiapperino, in addition to a Two-hour hands-on cooking activity in which you will prepare and take home 4-5 recipes that align with the educational topic discussed this session. Please wear close-toed shoes, preferably non-slip (sneakers will work just fine) and bring note taking materials and 4-5 meal containers to take food home.
Conversational Polish 1 LANG 007.51, CRN 16234
Cooking with Alka & Anjula: Tantalize your taste buds! FOOD 106.52 CRN16833
Back for a second round, Alka & Anjula are going to tantalize your taste buds!
To start
Chatpatti Chaat (gluten free, vegan)“Chaat” means finger licking good”! This famous street food is a combination of unlikely textures and layers of flavors, made with parboiled potatoes, chick peas, cucumbers and tomatoes in a tongue tingling mix of seasonings and finished with tamarind and mint chutney limette dressing.
Main course
Tangy Tamarind Fish: (gluten free)A delicate dish of fresh fish gently simmered in a provocative sauce of caramelized onions, garlic and ginger in coconut milk, mustard, fennel seeds with fresh curry leaves.
Sides
Ghee infused cabbage & mixed greens (gluten free, vegetarian)Vegetarian powerhouse! Thoughtfully prepared with Alka’s very own digestive spice mix and fresh garlic cloves.
Cumin scented basmati rice pullao: (gluten free, vegetarian)
Finest basmati rice cooked in with bay leaves, cinnamon and cardamom.
Sweet farewell (gluten free, vegetarian)
A welcoming concoction of yogurt with Apricots and dates, topped with pistachios & rose petals.
Hurry, this one is going to fill fast!
Conversational French 2 LANG 006.51, CRN 15714
Cooking with Chef Nadim FOOD 094.53, CRN 16831
For a Spring finale, Chef Nadim will serve us with some Hummus, falafel, Mediterranean Salad, Cannellini, and lamb stew served with Rice Pilaf and rice pudding for dessert. Simply amazing!
Due to the presence, use or consumption of alcohol in this class, no persons under the age of 21 will be allowed to register.
Wine Tasting Sparkling Wines & Student Selection FOOD 105.53, CRN 16829
This class will focus on different types of sparkling wines, including Champagne, Cava and Prosecco. How are these wines made? Why do they taste different? And what do they pair well with? And finally, based on the first two classes, we'll taste one white and one red based on which types of wines students want to learn more about. Class will be held at the HCC MGM Culinary Arts Institute. Instructor Kenneth Ross.
Due to the presence, use or consumption of alcohol in this class, no persons under the age of 21 will be allowed to register.