Culinary Workshops Offer Taste of Global Cuisine
January 8, 2014
The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts opportunities to learn how to prepare three- and four-course dinners with an international flair without leaving South Jersey. Chef Jon Davies of Cape May leads the “An Evening in…” series this semester.
From lush wines to decadent cheeses, Burgundy is the gastronomic heart of France. Join us to sample the best of this rich cuisine, such as Escargot, Kidneys and Sweetbreads and Poached Pears in An Evening in Burgundy, Tuesday, Jan. 14.
Learn to prepare several Mole sauces, fresh Tamales and hearty stews in An Evening in Oaxaca, Tuesday, Feb. 4.
Taste specialties like Italian Fondue, Vitello Tonnato and Zabaglione in An Evening in Piedmont, with dishes highlighting this rich, mountainous region, Tuesday, Feb. 18.
Celebrate Mardi Gras with America’s original fusion cuisine in An Evening in the French Quarter, Tuesday, March 4. Featured dishes will include Red Beans and Rice, Crawfish Etouffee, Shrimp and Grits, Dirty Rice and Beignets.
Discover the flavors of the Caribbean in An Evening in Jamaica, Tuesday, April 8. Explore the influences of Spain, Africa and others on these recipes, including Jerked Chicken, Curried Goat, Mashed Plantains and Gizzada Sweet Coconut Tart.
Classes will be held at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike, Kitchen 2. All classes take place 6-9 p.m. and cost $75 each. To register, call (609) 343-5655, or visit www.atlantic.edu/conted.