EDISON — This spring, you can learn how to be a great chef. “Today’s Table: Classes for Contemporary Cooks” will be held in the Crabiel Hall culinary lab and include tastings of food prepared by the chef and a copy of the recipes.
An information night to learn about the program will be held Wednesday, Jan. 11 from 6:30-8 p.m. You can meet Richard Bottega, the chef who will be teaching most of the courses, taste some of the dishes, and learn about the program. The information night is free but reservations are required by calling 1-732-906-2556.
“This program is for cooks and non-cooks, and it is both instructive and entertaining,” said Lynn Lederer, director of Professional and Community Programs at the college. “You will develop techniques to optimize your recipes. For example, you’ll learn how to slice a tomato for maximum flavor, and why one omelet tastes better than another even though they have the exact same ingredients. This is a comprehensive cooking program that is both fun and educational.”
You may register a la carte at $30 for each class or choose any three classes for $75. The savings are available to anyone who registers with payment for the three classes at the same time. All classes meet from 6:30-9:30 p.m.
Brunch in Your PJ’s Learn the simple techniques of preparing your own brunch at home. Eggs Benedict, crepes and scrumptious side dishes will be featured. Tuesday, January 17.
Foods of France Learn the techniques for making a dijon beurre blanc, coq au vin and crème caramel, all necessary sauces for delicious French foods. Thursday, January 19.
More Slow Cookery Learn how simple it is to slow cook some of the tastiest home-cooked meals. Only minutes to prep, then put these meals on auto pilot for the heartiest, stick to your ribs, comfort foods known to man or woman. Tuesday, January 24.
Boardwalk Foods at Home Boardwalk fries, sausage and pepper sandwiches and zeppoles are all part of the “Boardwalk Experience.” Thursday, January 26.
Italian Favorites No need to be intimidated by the thought of making osso buco or risotto; learn how simple it is to make Tuscan bean & sausage soup and escarole soup. Tuesday, January 31.
Tailgating at Home Enjoy the foods of tailgating without leaving the comfort of your big screen and living room couch. Thursday, February 2.
Simple and Sweet: Valentine’s Day Chocolate enrobed fruit, rack of lamb and crème caramel will be a few of the featured items in this class to share with your friends, family or special person. Tuesday, February 7.
Spanish Paella and Tapas! The quintessential dish of Spain, paella is a bounty of seafood and spicy sausage simmered with saffron rice. Enjoy other tasty culinary treats from the region such as empanadas and Spanish meatballs. Thursday, February 9.
Breakfast Any Time of Day Enjoy some of your breakfast favorites for lunch and dinner. Homemade corned beef hash with poached eggs, the absolute best breakfast potatoes and more will be featured this evening. Thursday, February 16.
Mardi Gras at Middlesex Celebrate Mardi Gras! Crawfish étouffée, Mardi Gras jambalaya and bananas foster will be explained, demonstrated and eaten. Tuesday, February 21.
Mommy & Me at the Cupcake Academy Learn basic decorating techniques and decorate adorable birthday cupcakes, theme cupcakes and Easter bunny cupcakes! Open for children ages 5 and up and their parents. One parent per child. Thursday, February 23.
Ravioli Made Easy Learn to make a basic pasta dough recipe and master several ravioli techniques. Tuesday, February 28.
Serve Steakhouse Dinners to Your Family How about caesar salad, NY sirloin steak with frizzled onions, twice-baked potatoes and creamed spinach? These and more mouthwatering foods will be cooked and sampled in this meat lover’s class. Thursday, March 1.
Hot and Steamy Soups Discover how simple it is to create your own signature soups from scratch, including the three basic types of soups, clear, thick and creamed soups. Tuesday, March 6.
Under The Tuscan Sun in 30 Minutes Learn methods, techniques, and ingredients used for quick Italian-style preparations using easy-to-find ingredients from your favorite supermarket. Thursday, March 8.
Creative Hors d’ Oeuvres Learn how to prepare hors d’oeuvres that you would see at a gourmet restaurant. Tuesday, March 13.
Saucier Boot Camp Learn the five classic mother sauces, how to make them and some of their uses. Thursday, March 15.
Cupcakes for Fun Explore different cupcake flavors and icings made from scratch. Tuesday, March 20.
Easter Celebration Freshen up your Easter celebration with these new and exciting recipes, such as dinner rolls, apricot, orange, and rosemary glazed pork roast and cranberry glazed ham. Thursday, March 22.
Sautéing Made Simple Sautéing is the most commonly used cooking method in the majority of kitchens. Learn the proper way and the cuts of meat, fish and vegetables that lend themselves to sautéing. Tuesday, March 27.
Vegetarian Cuisine Vegetarian doesn’t need to be boring. Portobello mushroom burgers with a roasted garlic aioli, asparagus with roasted red pepper coulis and several vegetarian soups will be included in this informative and tasty menu sampling. Thursday, March 29.
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 had. Tuesday, April 3.
Floribbean Cuisine With an emphasis on extremely fresh ingredients, spice medleys and fresh fruit and fruit juices, Floribbean cuisine is here to stay. Thursday, April 12.
Cooking for a Healthy Heart Take time to take care of yourself and improve your health. Tuesday, April 17.
Kopy Kat Recipes Duplicates of some all-time favorites. Learn the secrets about ingredients, preparation and display. Thursday, April 19.
Panini Heaven Join us for panini making hot off the press! Come explore these toasted Italian sandwiches that are filled with a combination of meats, cheese, vegetables and even chocolate! Tuesday, April 24.
Master Salads and Salad Dressings Now that the holidays are over, many of us want to lose a few pounds. Learn to make vinaigrettes, creamy dressings and more! Thursday, April 26.
Sushi 1-2-3 Many love to eat it, now learn how to make it! We will explore the ingredients, history of sushi and how to make the perfect sushi rice. Tuesday, May 1.
Cinco de Mayo In celebration of Cinco de Mayo, Today’s Table features a cooking demonstration and tasting of traditional Mexican hors d’oeuvres, little dishes or antojitos. Thursday, May 3.
Simple, Rustic Italian How does white bean and sausage soup, chicken marsala, and creamy risotto with grana padano sound? Tuesday, May 8.
Brownies Galore Whether plain, iced, with nuts, chocolate chunks, craisins or caramel, brownies are sure to please. Thursday, May 10.
Lose Weight, Eat Well Don’t get derailed by getting stuck in a rut! Learn to prepare tasty, healthy and low-calorie foods that are sure to please the entire family. Wednesday, May 15.
The Art of Great Grilling Using brines, marinades, sauces and rubs, the possibilities are endless. Wednesday, May 16.
Guiltless Desserts: A Dieter’s Dream You will learn how to prepare wonderful desserts that will fit into everyone’s dieting plans. Thursday, May 17.
Cooking Basics: Part I For new couples, new graduates or anyone else, learn the essentials of food preparation: the ingredients, equipment and techniques that establish the foundation of simple home-cooking. Tuesday, May 22.
Cake Baking and Decorating I Learn the basics of cake baking and decorating. You won’t believe how simple it is to bake, fill and ice your own cakes from scratch. Thursday, May 24.
Cooking Basics: Part II Learn the fundamentals of menu planning to ensure an appealing assortment of flavorful and nutritious foods. Tuesday, May 29.
Cake Baking and Decorating II Take cake baking and decorating to the next level by learning how to create some of the most beautiful cake decorations available for your freshly baked cakes. Thursday, May 31.
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