When: Classes are held on Saturdays from 10:30 a.m. to 1:30 p.m. Where: Culinary Institute of the South, 1 Venture Drive, Buckwalter Place, Bluffton, SC 29910 Cost: $99 per class. Aprons are provided
Finding Your Inner Greek Goddess/God in Your Lowcountry Kitchen
10:30 a.m. to 1:30 p.m., Saturday, July 15
Henry Miller said it best: “It takes a lifetime to discover Greece, but it only takes an instant to fall in love with her.” Until you’ve booked your cruise, transforming your kitchen into a Greek taverna is the next best thing… Greek cuisine is founded on the triad of wheat, olive oil and wine so we know we’re on the right track. In this class, you will learn how to make some classic Greek dishes including babaganouche, lamb meatballs with tzatziki and apple baklava and then you can train for a Marathon (which of course originated in Greece!) and sprint up Mt. Olympus for bragging rights. After you have prepared the recipes, all the participants will sit down together and enjoy them for lunch!
Kids Can Cook! Fun & Easy Recipes for Tweens (Ages 8-12)
10:30 a.m. to 1:30 p.m., Saturday, July 29
Tweens will learn to make delicious after-school snacks, a hearty soup with pesto (helps with peeling, slicing and dicing skills,) a tasty green vegetable, and a special dessert. Instructor Carrie Hirsch believes that tweens need to be part of the process of providing daily sustenance – from making the shopping list, to accompanying parents to grocery stores, farmers markets, butchers, and fish mongers, unpacking the groceries and cooking for themselves and the family, under supervision as needed. All the tweens will sit down together at 1:00 pm to taste the recipes– one parent/caretaker will be invited to join each child in the tasting! Recipes and a personalized Certificate of Participation will be provided.
Vegetables as Center of the Plate
10:30 a.m. to 1:30 p.m., Saturday, August 12
Our parents’ mantra “Eat Your Vegetables!” may have had us rolling our eyes, but when prepared the right way, vegetables can steal the show. Cowboy caviar made with black eyed peas (and no real caviar), squash-based pastas, and mushrooms are showing up everywhere – and let’s not forget about rhubarb, because it is a vegetable. This class will feature different vegetable cooking techniques and processes designed to accentuate vegetables. We will be cooking vegetables from the landscape of the Lowcountry focusing on “fresh is a flavor” including stand-alone vegetable main courses as well as side dishes. After you have prepared the recipes all the participants will sit down together and enjoy them for lunch! Recipes and a personalized Certificate of Participation will be provided.
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