Professional & Community Programs TODAY’S TABLE Classes For Contemporary Cooks

All cooking classes are demonstrations and include tastings of food prepared by the chef and a copy of the evening’s recipes. Menus Are Subject to Change Without Notice

PAYMENT OPTIONS Register for Our Tasting Menu: &KRRVHDQ\WKUHHFODVVHV (EXCEPT for full-day Saturday classes DQGSD\RQO\ just $33 SHUFODVV

SPRING

Winter Soups and Stews New Recipes Amazing Braising New Recipes A steaming hot bowl of soup is all you Learn the art of braising – a simple cooking need to ward off the chill on a cold winter’s WHFKQLTXHZLWKELJÁDYRUUHVXOWV7XUQ night. Discover how simple it is to create a tough cuts of meat into juicy and tender comforting, delicious and nutritious winter mouthwatering morsels; make vegetables soup at home! Recipes include Sancocho silky and sweet and create fruits that are 3XHUWR5LFDQFKLFNHQDQGURRWYHJHWDEOH saucy and spoon-able. Join food writer VRXS %RHXIERXUJXLJQRQ )UHQFKEHHI Pamela Parseghian as she shares some of VWHZ VDOPRQZLWKOHHNFKRZGHUDQGPRUH her most popular recipes. Recipes include Chef: A Krest, Tuition $10 + general fee cherry-braised short ribs with bok choy and $30. Total $40. soba noodles, beer-braised chicken and GCUL 152-02, Thursday, 6:30-9 p.m. peas, braised halibut with clams and more! January 21 Before long you’ll be praising braising! Chef: P. Parseghian, Tuition $10 + general Taste of America New Recipes fee $30. Total $40. Reconnect with America and discover GCUL 264-03 Wednesday, 6:30-9 p.m., the varied and delicious dishes from New February 3 England, New Mexico, California and the Midwest. We are a wonderfully diverse Saucier Boot Camp FRXQWU\DQGZHUHÁHFWWKDWGLYHUVLW\LQRXU The ability to make a consistently good distinctly regional foods. Join us as we take sauce is an essential part of becoming a a cross-country road trip and sample local JRRGFRRN/HDUQWKHÀYHFODVVLFPRWKHU specialties along the way. Recipes include sauces, how to make them and how to use New England clam chowder, New Mexico them. We will be creating pan sauces as rubbed pork tenderloin, California pan-fried well as reviewing the selection and use of goat cheese salad with walnut vinaigrette the right wines and broths for deglazing. and Midwestern triple pear pie. Chef: A Krest, Tuition $10 + general fee Tuition $10 + general fee $30. Total $40. $30. Total $40. GCUL 360-02, Tuesday, 6:30-9 p.m., GCUL 083-05 Thursday, 6:30-9 p.m., January 26 February 4 One-Dish Dinners New Kopy Kat Desserts New Learn to make delicious and healthy Do you have a craving for some of meals with little fuss and just a few dishes America’s classic store bought sweets? to wash. Chef Nirit will show you how Come try our homemade versions of to make crowd-pleasing meals that are SHDQXWEXWWHUFXSV2K+HQU\+RVWHVV virtually stress free. Recipes include Miso chocolate cupcakes and more! glazed salmon with mushroom, peppers Chef: P. Yestko, Tuition $10 + general fee and scallions, braised chicken thighs with $30. Total $40. apricots and olives and more! GCUL 418-01 Tuesday, 6:30-9 p.m., Chef: N. Yadin, Tuition $10 + general fee February 9 $30. Total $40. GCUL 162-04 Thursday, 6:30-9 p.m., January 28

8 SUCCESS STARTS HERE Call 732.906.2556

Make Ahead Meals Made Easy From Beer to Eternity New Recipes New Recipes Beer tastes pretty great straight from the Are you frequently short on time and stressed JODVVEXWLWDOVRDGGVDVXEWO\VZHHWÁDYRU to your recipes and enhances stews, out when it comes to putting a meal on the sautés and fry ups. Come be amazed dinner table? No problem. With this course DV\RXH[SHULHQFHWKHOD\HUVRIÁDYRU you will learn to be prepared with a few quick beer can add to your cooking. Recipes dishes that can easily be made ahead of time include arugula and radicchio salad with and then frozen. Recipes include mushroom orange and ale vinaigrette, Wisconsin beer Bolognese, tomato braised brisket, deep dish cheddar cheese soup, garlic and Belgian apple pie and more! white ale steamed shrimp, beer-braised Chef: D. Greaves Tuition $10 + general fee short ribs and chocolate stout cake. $30. Total $40. Tuition $10 + general fee $30. Total $40. GCUL 194-02, Thursday, 6:30-9 p.m., GCUL 187-03 Thursday, 6:30-9 p.m. February 11 February 25 Sweet Treats from Sicily New Polish Food: Beyond Kielbasa Sicily is an island known for rustic regional and Pierogi New cookery, but its desserts are the grand Join us to sample some traditional Polish ÀQDOHRIHYHU\JUHDWPHDO-RLQ&KHI'RQQD fare. Menu includes Polish white borscht as she shares some sinfully serious sweets ELDO\EDUV]F] ELJRV WUDGLWLRQDO3ROLVK from Sicily. Menu includes Sicilian cassata PHDWVWHZ JRODENL VWXIIHGFDEEDJH ULFRWWDFKHHVHFDNHZLWKFDQGLHGIUXLW  ZLWKPHDWDQGULFH SLHUQLN 3ROLVK brioche with gelato cannoli and soft almond JLQJHUEUHDG DQGPRUH cookies! Buon appetito! Chef: D. Squillaro, Tuition $10 + general fee Chef: D. Edwards, Tuition $10 + general fee $30. Total $40. $30. Total $40. GCUL 431-01, Tuesday, 6:30-9:30 p.m., GCUL 430-01 Tuesday 6:30-9 p.m., March 1 February 16 Off The Hook New Recipes Regions of Italy: Umbria New According to The American Heart Located in the center of Italy, Umbria is a $VVRFLDWLRQHDWLQJÀVKDWOHDVWWZRWLPHV mecca for foodies! With an abundance of per week is important to your health. Join ROLYHVEODFNWUXIÁHVOHQWLOVXQLTXHSRUN us and discover many of the tasty cooking products and exquisite chocolates, Umbria PHWKRGVIRUÀVK,QFOXGHGDUHVWHDPLQJ is able to supply the fresh produce that chefs poaching, sautéing, grilling and baking. Healthy accompaniments that include require. Join us for a sample of recipes salsas, remoulade and red pepper sauces from this region including minestra di zucca, will be prepared for your enjoyment. IDUURHYHUGXUH VTXDVKDQGIDUURVRXSZLWK Chef: D. Greaves, Tuition $10 + general fee JUHHQV SHQQHDOODQRUFLQD SRUNFUHDP $30. Total $40. DQGEODFNWUXIÁHVDXFH 8PEULDQVDXVDJH GCUL 368-02, Thursday, 6:30-9 p.m., bake with fennel and potatoes, biscotti al March 3 FLRFFRODWD FKRFRODWHELVFRWWL %RQDSSHWLWR Explore the rustic cookery of Umbria. Pork – The Other White Meat Chef: D. Squillaro, Tuition $10 + general fee Learn to successfully cook different cuts $30. Total $40. of pork to juicy perfection and pork friendly sauces to delight the taste buds. Recipes GCUL 419-01 Thursday, 6:30-9 p.m., include roast pork tenderloin with white February 18 wine and mustard sauce and grilled pork chops with blackberry ginger compote. Bring on the Greens New Chef: A. Krest, Tuition $10 + general fee Greens are packed with nutrient-rich, $30. Total $40. DQWLR[LGDQWÀJKWLQJHQ]\PHV7KH\DUHDOVR GCUL 174-02 Tuesday, 6:30-9 p.m., March 8 versatile and can be adapted to suit each meal...so go ahead… Shake it! Toss it! Roll Cooking Local New Recipes it! Bake it! Energize your body with these Join Chef Nirit Yadin as she introduces you delicious recipes: Lasagna with mustard to local farm fresh foods and food products. greens and kale, morning glory green Learn how to get the most out of your food dollars and sample delicious local smoothie, wilted winter green salad and foods: polenta pizza, local cheeses and the stuffed collard green rolls. ultimate cheese burger. Chef N. Yadin, Tuition $10 + general fee Chef: N. Yadin, Tuition $10 + general fee $30. Total $40. $30. Total $40. GCUL 304-03 Tuesday 6:30-9 p.m., GCUL 291-02 Thursday, 6:30-9 p.m., February 23 March 10

www.middlesexcc.edu/continuing-education 9 Professional & Community Programs

International Dumplings New Recipes Regions of Italy: Calabria New Dumplings are eaten all around the At the southernmost tip of Italy lies Calabria world, and for very good reason – they’re where some of the best Italian food is delicious! Pockets of dough, savory and found. Calabrian cuisine is known for sweet are sure to be a real treat. In this KHDUW\YHJHWDEOHDQGSDVWDGLVKHVÀOOLQJ FODVV\RXZLOOVDPSOHIXIX :HVW$IULFDQ soups, fresh seafood, pork, the preferred FDVVDYDGXPSOLQJV 3HUVLDQFKLFNSHDV meat and much more. Join us as we DQGFKLFNHQEDOOVNLEEH /HEDQHVHEXOJXU explore the specialties of Calabria! Zuppa GXPSOLQJVZLWKOHQWLOV ZLWK6ZLVVFKDUG GLFLSROOD RQLRQVRXS EUXVFKHWWDDOWRQQR VRXSDQGWDQJ\XDQ VZHHW&KLQHVHEODFN WXQDDQGWRPDWREUXVFKHWWD WRUWDFRQ VHVDPHÀOOHGGXPSOLQJV  FLPHGLUDSDHVDOVLFFLD EURFFROLUDEHDQG Chef: A. Krest, Tuition $10 + general fee VDXVDJHSLHZLWKPR]]DUHOODDQGSHFRULQR  $30. Total $40. Chef: D. Squillaro, Tuition $10 + general fee GCUL 372-02 Thursday, 6:30-9 p.m., $30. Total $40. March 17 GCUL 423-01 Thursday, 6:30-9 p.m., April 14 Cooking Basics: Part I Spring Cleanse Foods Developed for new couples, new graduates Want to shed winter weight and rejuvenate or anyone else new to cooking, you will your body? Join Csilla Bischoff, holistic learn the essentials of food preparation – health coach and founder of shininghealth. the ingredients, equipment and techniques com for a delicious spring meal where you that establish the foundation of simple will feast on wonderful, cleansing foods that home cooking. Included is a demonstration she will prepare using local and seasonal of basic knife skills as well as methods for ingredients. You will learn how to bring grilling, roasting and broiling. proper seasonal foods into your daily life Tuition $10 + general fee $30. Total $40. to keep yourself healthier throughout the GCUL 033-03 Tuesday, 6:30-9 p.m., March 22 spring season. She will also share how to nurture, strengthen and tone your liver Sushi 101 New Recipes and gallbladder. Learn the art of making Sushi at home in Chef: C. Bischoff, Tuition $10 + general fee this beginner’s guide to basic recipes and $30. Total $40. techniques required to make delicious and GCUL 294-03 Tuesday, 6:30-9 p.m., April 19 healthy sushi. Impress your friends and family with the amazing food you will be able to Master Salads and Salad Dressings prepare, using three different styles, many Whether you want to lose a few pounds, a GLIIHUHQWW\SHVRIÀVKDQGDYDULHW\RIVDXFHV few more pounds, a few extra pounds or Chef: A Krest, Tuition $10 + general fee alotta pounds, we can help! Done right, the $30. Total $40. GCUL 282-04 Tuesday, 6:30-9 p.m., April 5 addition of a salad to any meal enhances the dining experience without adding Catalan Cuisine New unnecessary calories. Join us and learn Catalonia produces some of Spain’s best some of the inside tips and tricks that the dishes such as Catalan pa amb tomàquet best chefs use to prepare an exceptional EUHDGZLWKWRPDWRHV HVFDOLYDGD &DWDODQ salad. Appetizer salads, entrée salads and JULOOHGVDODG PHUOX]DHQVDOVDYHUGH KDNH vinaigrettes and creamy dressings will be a LQJUHHQVDXFH DQG&UHPD Catalana (the part of our evening presentation and tasting. Spanish version of FUqPHEUXOpH . Join Chef: D. Greaves, Tuition $10 + general fee us for a fusion of Roman, Moorish and new $30. Total $40. world culinary traditions! GCUL 087-05 Thursday, 6:30-9 p.m., April 21 Chef: D. Squillaro, Tuition $10 + general fee $30. Total $40. Healthy Desserts that Will Rock GCUL 422-01 Thursday, 6:30-9 p.m., April 7 Your World but Not Your Blood America’s Best Chicken Recipes! Sugar New Recipes Do you have a sweet tooth? Do you follow Whether roasted, fried, baked or slow a gluten-free, dairy-free, or low-sugar diet? cooked, chicken is one of America’s most Eliminating those ingredients doesn’t mean versatile, inexpensive, healthy, easy and you have to miss out on the dessert course. delicious dishes. Chicken is perfect for Csilla Bischoff, founder of shininghealth. family meals, picnics, soups and special com, will show you how to make healthier guests. Join us for a demo and tasting of: desserts that will rock your world, but not %XWWHUPLONIULHGFKLFNHQDQGZDIÁHVROG your blood sugar. fashioned chicken pot pie, chicken marsala Chef: C. Bischoff, Tuition $10 + general fee and chicken Normandy. Don’t chicken out! $30. Total $40. Tuition $10 + general fee $30. Total $40. GCUL 277-03 Tuesday, 6:30-9 p.m., April 12 GCUL 292-03 Tuesday, 6:30-9 p.m., April 26

10 SUCCESS STARTS HERE Call 732.906.2556

Lose Weight and Eat Well New Recipes Neapolitan Cooking New Recipes Don’t get derailed by getting stuck in a Neapolitan cooking traditions have greatly rut! Learn to prepare tasty, healthy and LQÁXHQFHGWKHVSHFLDOWLHVWKDW\RX·OOÀQG low calorie foods that are sure to please throughout the region as well as on the the entire family. Fewer calories in a meal East Coast of the United States, where doesn’t have to mean less taste. many Italian immigrants settled. This Chef: D. Greaves, Tuition $10 + general fee class will feature classic Neapolitan $30. Total $40. specialties from soup to dessert. Ciao! GCUL 050-06 Thursday, 6:30-9 p.m., April 28 =XSSDGLFR]]H PXVVHOLQWRPDWRVRXS  crostini with artichoke paste, mozzarella May Day Celebration New and roasted tomatoes, spaghetti alla May Day is a spring celebration, typically SXWWDQHVFD VSDJKHWWLZLWKDQFKRYLHVDQG celebrated with maypole dancing to ROLYHV PRXVVHGLOHPRQFHOOR encourage a bountiful planting season. Tuition $10 + general fee $30. Total $40. Join us as we welcome spring with recipes GCUL 298-02 Thursday, 6:30-9 p.m., WKDWZLOOLQVSLUHWKHÀUVWIUXLWIXOVHDVRQpan May 12 seared salmon with lemon caper sauce; arugula, artichoke, and pea salad with Green Market Cuisine New Recipes champagne vinaigrette; maple roasted Get a head start before the summer rolls carrots and strawberry rhubarb short cake. in with local ingredients from your farmers Chef: A. Krest, Tuition $10 + general fee market. Join Chef Nirit for a fresh take on $30. Total $40. seasonal produce that is available now! GCUL 433-01 Tuesday 6:30-9 p.m., May 3 Ingredients include arugula, kohlrabi, strawberries, fava beans, asparagus and Jamin’ Jamaican Cuisine New rhubarb. Jamaican cuisine is known for its fusion Chef: N. Yadin, Tuition $10 + general fee of tasty DQGVSLF\ÁDYRUV-RLQXVDVZH $30. Total $40. explore some of its stand-out dishes: Jerk GCUL 382-02 Tuesday, 6:30-9 p.m., FKLFNHQ dry-rubbed or wet marinated meat May 17 with Jamaican jerk spice, a very hot spice PL[WXUH HVFRYHLWFKÀVK SDQVHDUHGÀVK No Guts, No Glory: Healing the tossed with marinated peppery vinaigrette Digestive System with Real DQGYHJHWDEOHV , stewed oxtail with onions Foods New and butter beans, coconut rice and beans. If you suffer from intestinal distress or Chef: D. Greaves, Tuition $10 + general fee GLVHDVH IRUH[DPSOH,%6DFLGUHÁX[ $30. Total $40. FDQGLGDRU&URKQ·V LPSURSHUGLJHVWLRQRI GCUL 425-01, Thursday, 6:30-9 p.m., May 5 VSHFLÀFFDUERK\GUDWHVLVDOLNHO\FDXVH Latin American Cuisine Health coach Csilla Bischoff will help you discover how to improve digestive New Recipes disturbances by eating and avoiding Latin America includes South and Central VSHFLÀFIRRGV. Review the causes of gut America, Mexico and the Caribbean. It LQÁDPPDWLRQDQGOHDUQZD\VWRPDLQWDLQ is massive and diverse, as is the robust, a healthy digestive environment with a DURPDWLFÁDYRUIXODQGVRPHWLPHVFRPSOH[ grain-free, vegetable-rich diet. Leave the food. Join Chef Denise as she presents class with new knowledge, inspiration and signature dishes from each country: actionable tips for living a healthier life. Colombian pork, beef, and chicken soup Chef: C Bischoff, Tuition $10 + general fee SXFKHUR 8UXJXD\DQVWHDNVDQGZLFK $30. Total $40. Mexican tamales and Caribbean coconut GCUL 406-02 Thursday, 6:30-9 p.m., ice cream. May 19 Chef: D. Edwards, Tuition $10 + general fee $30. Total $40. GCUL 297-03 Tuesday, 6:30-9 p.m., May 10

SAVE THIS BULLETIN INCLUDES SPRING / SUMMER COURSES

www.middlesexcc.edu/continuing-education 11 Professional & Community Programs FULL-DAY SATURDAY CLASSES

Bagels and More New New York City is known for its bagels...they say it is all in the water. In this class we will explore various types of bagels and bialys and more. Tuition $20 + general fee $55. Total $75. GCUL 427-01 Saturday, 10 a.m.-3 p.m. March 12

Easter Baking New Easter baking is a tradition in several European countries. This class is a great resource for anyone who wants to bake and learn the background of several Easter treats. Amaze your friends and family this Easter with your new baking skills! Menu includes Chocolate DQG3ROLVKEDEND a spongy, brioche-like yeast cake baked mainly in Central and Eastern (XURSH WVRXUHNL *UHHN(DVWHUEUHDG NXOLFK traditional Russian(DVWHUFDNH and hot FURVVEXQV VSLFHGVZHHWEXQPDGHZLWKFXUUDQWVRUUDLVLQV  Chef P. Parseghian, Tuition $20 + general fee $55. Total $75. GCUL 386-02 Saturday, 10 a.m.-3 p.m., March 19

SUMMER

Summer Smoothies That Rock If you’re looking for a nutritious breakfast, post workout drink, snack or beverage why not try a smoothie? They are super easy and quick to make, and as the temperature is starting to rise outside - smoothies are a great way to keep your kitchen cool and your body nourished. Here are some of the smoothies you’ll get to sample: chocolate raspberry delight, anti-aging EHDXW\HOL[LUVPRRWKLHJUHHQJRGGHVVVPRRWKLH DEDVLFJUHHQVPRRWKLH avocado mint frappe, and more. Join Csillla Bischoff for a fun and delicious class. Chef: C.Bischoff, Tuition $10 + general fee $30. Total $40. GCUL 307-02 Monday, 6:30-9 p.m. June 6 Get the Scoop About Ice Cream Making Learn basic ice cream making techniques and how you can prepare the best ice cream you’ve ever tasted at home with no special equipment! Next…we’ll take our “homemade” ice cream and turn it into wonderful frozen pies, cakes, ice cream sandwiches and more. Chef: D. Edwards Tuition $10 + general fee $30. Total $40. GCUL 065-04 Tuesday, 6:30-9 p.m. June 7 Sensational Summer Salads Tired of the same old potato and pasta salad all summer long? If you are looking for recipes that are fresh, easy and pretty enough for a party, this class is for you. Authentic Greek salad, perfect chopped salad, and Lebanese tabbouleh salad are among the recipes featured, along with homemade dressings to liven any of your own favorite salads. Tuition $10 + general fee $30. Total $40. GCUL 200-04 Thursday, 6:30-9 p.m. June 9

REGISTER NOW Register now with your Visa, Master Card, Discover/Novus. Call 732.906.2556

12 SUCCESS STARTS HERE