Charlotte Cooks Spring 2017 Schedule

Please note all classes meet at the Phillip Van Every Culinary Arts Center unless  otherwise noted.

Charlotte Cooks

Soups Stocks & More

Saturday, February 11, 2017 9 a.m. – 2 p.m.

Soups and stocks are great to have on hand. They’re easy and inexpensive to create and make a real difference in your cooking. Let our Charlotte Cooks chef instructor teach you how to prepare your own by combining base flavors, selecting ingredients and simmering to reach the flavor and intensity you want. Stocks are essential for all home cooks so you can create great soups and sauce your main dishes.

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The Art of Sausage Making

Saturday, February 11, 2017 9:30 a.m. – 1:30 p.m.

What started out as ways of using and preserving all animal trimmings has turned into the art of sausage-making. Sausages are made by grinding raw meats mixed with fat, salt and seasonings. In this hands-on class, you will make a variety of sausages following guidelines by our certified culinary instructor. You will learn to: select the appropriate equipment; use proper temperatures for handling the equipment and meats; use casings to produce sausages of superior quality.

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Let’s Cook Southern Y’all!

Saturdays, March 11 – March 23, 2017 10 a.m. – 1 p.m.

True Southern hospitality requires tasty, lip-smacking dishes. Join us as our Charlotte
Cooks chef instructor introduces you to the secrets of many of the South’s favorite comfort foods. You’ll learn how to go beyond biscuits and sweet tea to put together a complete meal featuring recipes that are sure to become
family favorites.

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The Art of Home Canning

Saturday, March 29, 2017 9 a.m. – 1 p.m.

During this tough economy, learn how to beat rising food prices by shopping at your local farmers’ market and then preserving your own food. You will learn how to use the fresh, locally grown produce to create your own healthy pantry by canning your own foods. See how easy and economical it is to preserve food which you’ll enjoy throughout the year. You will leave with instructions on methods of canning with easy-to-follow recipes and tasty treats.

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The Art of Grilling

Saturday, April 22, 2017 9 a.m. – 2 p.m.

You will never overcook a steak again. In our most popular course, our Charlotte Cooks chef instructor will teach you the basics of grilling foods, including direct and indirect heat methods, choosing cuts of meat and adding marinades and flavor with a variety of spices. You’ll learn to select the proper equipment and fuels for your budget. We’ll introduce techniques as well as several delicious, easy-to-prepare recipes for year-round grilling.

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Cheese of Course

Fridays and Saturdays April 1 – April 8, 2017 10 a.m. – 1 p.m.

Register for Cheese of Course and you will be enrolled in both The Fundamentals of Cheese Making and Pairing Lab-Wine and Cheese.

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Paring Lab – Wine and Cheese

Saturday, April 1, 2017 10 a.m. – 1 p.m.

One of the most beloved culinary duos in the world is undoubtedly wine with cheese-they do tend to bring out the best in each other! In this class, you will taste 3 wines along with a selection of the finest cheese from a variety of regions. You’ll also obtain wine-matching advice, delicious recipes and answers to your questions on wine and cheese.

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Fundamentals of Cheese Making

Friday, April 7, 2017 6-9 p.m. Saturday, April 8, 2017 9 a.m. 3:30 p.m.

Our chef instructor will show you how easy it is to make cheese. Each variety of cheese requires unique steps to create and the techniques are standard to most cheese production. So the next time you have guests to your house, arrange to serve your favorite homemade cheeses. Don’t wait to enroll, let us help you get the cheese ball rolling!

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Basic Chinese Cooking

Saturdays, February 4 – February 25, 2017 9 a.m. – noon

Hong Kong native Alice Jenks returns to the Charlotte Cooks kitchen by students’
popular request. Join Alice to learn how easy it is to prepare Chinese food.
You’ll leave with the confidence to prepare a variety of popular dishes, including Sweet and Sour Chicken, Chinese Fried Rice, Chicken Lo Mein, Stir Fried Beef and much more! You will also enjoy a class field trip to an oriental market and Dim Sum Restaurant.

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French Cooking Package

Monday, April 10. Tuesdays March 14, 21 & April 11. Thursday March 16, 2017 6-9 p.m.

Sign up for the French cooking package and you will be enrolled in both The Art of rench Cooking and For the Love of French Pastries. Learn more for less!

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The Art of French Cooking

Tuesdays and Thursdays, March 14 – March 21, 2017 6-9- p.m.

French Cooking doesn’t mean it has to be fancy cooking, although it can be elaborate as you wish, said Julia Child. During Julia’s time living in France, her desire to learn cooking techniques and research for bringing French foods to the American kitchen brought about a change in the way we prepare French cuisine today. Beef Bourguignon, Coq au Vin, Ratatouille are a few of the classic dishes you will prepare from Julia’s “Mastering the Art of French Cooking.” Bon Appetite!

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The Mediterranean Table

Tuesday through Thursday, April 11 – April 13, 2017 6-9 p.m.

Discover what the food craze is about when it comes to Mediterranean cuisine with our
Charlotte Cooks instructor. You will embark on a “food flight” with layovers in different culinary regions that include North Africa, the Eastern Mediterranean and lastly Southern Europe. Obtain a better understanding that has the U.S. revitalized from all the benefits of a well-balanced plate and even better flavors.

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 Pizza Pizza and More

Saturday, April 29, 2017 10 a.m. – 1 p.m.

The key to preparing savory pizza pies starts with the pizza dough. Our Charlotte Cooks instructor will demonstrate the steps for mixing, rising and shaping the pizza dough. Once you try it, you’ll be hooked on this international favorite. Learn about the variety of sauces and toppings and how to oven bake or grill your pizzas.

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Pasta Extravaganza

Saturday, April 22, 2017 9 a.m. – 2 p.m.

Pasta goes with everything – especially with great produce from the local farmers’ market or your own garden! Get your hands in flour and make fabulous pasta from scratch and use local vegetables and other ingredients to make new dishes explode with fresh flavor. You will also use an assortment of store-bought pasta to create a variety of exciting new dishes that help make
your weekly menus come to life.

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Knife Skills

Tuesday, March 14 5:30-9:30p.m. or Saturday April 29, 2017 9:30 a.m. – 1:30 p.m.

Join our Charlotte Cooks chef instructor to learn the safe and correct use of a variety of kitchen knives. You’ll learn to hold a knife properly and to make basic cuts following guidelines and instruction. Put yourself in our capable hands and start using your knives correctly.

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Fast Weeknight Dinners

Thursday, March 16, 2017 6-8 p.m. or Monday, April 10, 2017 6-8 p.m.

In a rush to get dinner on the table? Learn how to make fast, easy and delicious dinners made with five fresh ingredients. Great class for beginners in the kitchen, as well as, seasoned cooks looking for new dishes to serve. Create popular favorites from scratch in less time than it takes to reheat frozen dinners!

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Couponing Workshop

Saturday, March 11, 2017 9 a.m. – noon

Become proficient at saving money! Learn to drastically cut your food budget by bargain shopping. We will inspire you with secrets to couponing and tools to save money. This workshop is designed to make using coupons easy and fun. There are lots of coupons up for grabs, but you need to know where to find them. Do you?

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Baking and Pastry

Chocolates and Confections

Friday, February 3, 2017 6-9 p.m. Saturday, February 4, 2017 10 a.m. – 2 p.m.

This chocolate and confections class has been added at the request of Charlotte
Cooks’ students to increase their knowledge of these delectable treats. From cacao beans to confections, you will learn how to: crystallize syrup to en-robe ganache, use acetate sheets and poly molds. Techniques to melt, temper, mold and decorate with chocolate will be demonstrated then applied to create an assortment of chocolate and other candy creations: Chocolate Truffles, Bon Bons, hard and soft Caramels and Pralines.

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Baking Breakfast Treats

Saturday, April 8, 2017 9 a.m. – 2 p.m.

Why start your day with ordinary breakfast fare when you can supercharge your morning with delectable home-baked breakfast breads and pastries? Convenient and easy to make, these breakfast treats will quickly become family favorites. Join our Charlotte Cooks instructor for a hands-on experience in our bakeshop while you learn to prepare a variety of breakfast specialties that include fresh, baked muffins, scones, biscuits and pastries.

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Bread Baking

Saturday, April 22, 2017  8:30 a.m. – 4:30 p.m.

Demand for specialty breads continues to grow. Find the artisan baker within and have fun with our Charlotte Cooks baking instructor in this hands-on bread baking course. You will learn to prepare your own bread starter, create several varieties of specialty hearth breads and rolls and practice techniques for shaping and forming classic bread recipes. Best of all, you will eat what you bake.

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For the Love of French Pastry

Saturday, April 10 & Thursday, April 11, 2017 6 – 9p.m.

Imagine yourself in any arrondissement in the “City of Lights” indulging on French desserts. In this hands-on class, you will cultivate the traditions and trends of Parisian pastries through your taste buds. You will create the classic Éclair, mille feuille (Napoleon), financier (almond cake). You will also learn about Paris Brest and, of course, the famous macaroon. Your instructor will help you gain the techniques you need to impress your friends and family with the taste of Paris right in the comfort of your own kitchen. Hands-On Class.

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Boot Camps

Culinary Boot Camp

Saturdays February 11 through April 8, 2017 9:30 a.m. 3 p.m.

You asked for it, so we created it! Whether you’re an amateur who has never felt comfortable in the kitchen or an advanced home cook who wants to take your skills to the next level, our dynamic eight-week Culinary Boot Camp is right for you. Through hands-on cooking and chef demonstrations, you will learn knife skills, kitchen terminology, stocks, sauces, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying and stir-frying) and moist-heat cooking methods (braising, shallow poaching, deep poaching and steaming). You’ll learn the basic science and proper cooking methods from various experienced chef instructors that will make all cooking fun – from quick weeknight family meals to entertaining for a crowd!

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Baking and Pastry Boot Camp

Saturdays, February 11, April 1, 9 a.m. – 3 p.m., February 18, 9 a.m. – 2 p.m.  February 25, March 11, March 18, 9 a.m. – 3:30 p.m., March 24 6-9 p.m., March 25 9
a.m. – 1 p.m.. Class will not meet March 4.

Whether you’re an amateur who has never felt comfortable baking or a seasoned baker who wants to take your skills to the next level, our dynamic seven-week Baking and Pastry Boot Camp is for you. Through hands-on baking and pastry chef demonstrations, you will learn the science behind baking, baking terminology and equipment from various pastry chef instructors that will make baking fun and creative.

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Cake Decorating

 Wilton Method Package

Thursdays, February 16 – May 11, 2017 6:30-8:30 p.m. Class meets at the Levine Campus. Class will not meet April 13.

The Wilton Method package is the combination of three Wilton classes: Decorating Basics, Flowers and Cake Design and Fondant and Gum Paste. Learn more for less!

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Wilton Decorating Basics

Thursdays, February 16 – March 9, 2017 6:30-8:30 p.m. Class meets at the Levine Campus.

This class is the foundation for all Wilton Method Courses. Successful cake decorating begins with the basics of organizing the ingredients and supplies, baking the cake and preparing it for decorating, making the icing and practicing the techniques of how to use decorating tools properly. You will be introduced to basic cake decorating by learning the star, drop flower, piping gel transfer and beautiful roses. This class is the first course in the Wilton Method Package.

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Create Your Own Cake for That Special Occasion

Wednesday & Thursday, April 12 – April 13, 2017 5:30-9:30 p.m.

See how easy and rewarding it is to bake, design and decorate a cake for your next special occasion. During the first class, you will bake your cake and prepare icing. During the second class, you will assemble and decorate your cake.
Hands-on class.

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