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With 40 classes featuring cuisines from around the world, the MCCC Culinary Center offers area residents a chance to sharpen their cooking skills and stimulate their palates this fall. Classes beginning Sept. 12 will help amateurs gain confidence and give long-time cooks myriad ways to spice up traditional menus. Combining demonstration and hands-on participation, classes are taught by some of the region's top chefs: Bill Conrad, Elizabeth Dinice, Lawrence Frazer, Wendy Jaeger, Anne Lumberger, Mamta Puri, Bruce Smith, Benson Yu, and MCCC's own Douglas Fee, coordinator of Hospitality programs. Sessions are held on Mercer's West Windsor campus at 1200 Old Trenton Road. Those who enroll in any of seven featured series will receive a discounted rate. All classes may be taken on an individual basis. Weekday classes meet in three-hour evening sessions, while weekend classes are offered in morning and afternoon blocks. A number of new courses make their debut this fall. In "Meat Fabrication" on Oct. 13, Chef Dinice will demonstrate how to portion out whole tenderloin and chicken, and will discuss the right cuts of meat for specific dishes. Taste-testing and recipes are part of the experience. The kitchen heats up for "Buffet Wars" on Nov. 2, a demonstration class featuring Chefs Conrad and Dinice. The audience will be the judge as the chefs battle it out with identical ingredients and one hour to prepare an appetizer, entrée and dessert. Also new is Chef Dinice's "Culinary Night to Remember" on Nov. 17, a re-creation of the last meal served to first class passengers on the Titanic - from Consomme Olga to poached salmon to luscious desserts. Chef Jaeger shares her "Simple Yet Elegant Meals" on Dec. 7. New from Mercer's growing international kitchen is a series featuring authentic Indian cuisine. Chef Mamta Puri presents "Street Foods from Northern India" Sept. 12; "From the Tan Door" Oct. 3; and "Northern India Gourmet Dinner" Dec. 5. Chef Jaeger provides the French answer to comfort food with "Soups and Stews from France" Nov. 9, while Chef Dinice takes participants to Italy to explore the great Italian holiday tradition, "The Seven Fishes Dinner," on Nov. 10. Chef Yu focuses on three of his specialties: "Thailand" on Sept. 24; "Chicken Dishes from Around the World" on Oct. 29; and "Red Hot Fire and Spice" on Nov. 12. Back by popular demand are three series that focus on the fundamentals of cooking and baking. Chef Conrad teaches "Culinary 101" for those who want to learn or improve their culinary technique: "Knife Skills" on Sept. 6, "Soups On!" on Sept. 27, "Meats" on Oct. 4, "Poultry" on Oct. 11, and "Fish" on Oct. 18. In "Fat Busters," Chef Fee teaches classes that reduce the fat while retaining the flavor: "Saute Pan" on Sept. 17; "Sensational Sauces" on Oct. 1; and "Awesome Appetizers" on Oct. 22. Intrepid baker Anne Lumberger reprises her "No Fear" series, offering "Bread Basics" on Sept. 19; "Cakes from Scratch" on Oct. 24; and "Pie Dough" on Nov. 14. Food and wine have never been more perfect together - for those who know the basics. Chef Conrad presents "Pairing for Beginners" on Sept. 27, and "Pairing and Purchasing for Your Cellar and for Gifts" on Oct. 25. In the "5 x 5 series," classes taught by Chefs Lumberger and Jaeger will pair five foods with five wines: "Chocolate and Wine" on Sept. 26, "Cheese and Wine" on Oct. 10, and "Dessert and Wine" on Nov. 7. What's in a sauce? Everything, according to Chef Lawrence Frazer, who teaches "From Sauce to Salsa" Sept. 20. Chef Fee invites participants to a "Dinner Party" on Oct. 17, where participants are both chef and guest as he offers sure-fire, simple techniques for entertaining. Hoping to make your holiday season truly special? Start in the kitchen with two classes taught by Bill Conrad: "Thanksgiving and Other Holiday Entertaining" on Nov. 8 and "Thanksgiving 101, the Ultimate Turkey and Trimmings Class" on Nov. 12. Make sweet treats for friends and family in "Holiday Candies," taught by Elizabeth Dinice Dec. 1. Two classes are guaranteed to foster the joy of cooking in the younger set. Chef Fee presents "Cookies! A Kid's Workshop" on Nov. 20, while Chef Lumberger offers "Gingerbread Workshop" on Dec. 6. For more information on these and other noncredit classes, see brochure here. (Culinary classes are listed on pages 50-55). To register, call (609) 570-3311or e-mail comed@mccc.edu. For details on Mercer's degree programs in the culinary field, visit: Hotel
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