Saturday, March 3, 2018, 10 a.m. – 12:30 p.m.
Wednesday, March 14, 2018, 10 a.m. – 12:30 p.m.
Practice essential knife cuts such as mince, dice, julienne, and chiffonade to make quick work of tricky vegetable preparation in this hands-on cooking class. The featured recipes of collard green salad with pickled red onion, vegetable-stuffed braided bread, and chicken curry in a hurry will teach sauté and stir-fry techniques as well as creative plating. Students will sample the dishes made in this hands-on class, and take home diced vegetables and chicken curry.
Mary Kay Gill, professional culinary instructor
ITW Kitchen Classroom, Learning Center