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The
MCCC Culinary Center invites area residents to clean off the grill
and get ready for summer entertaining. Taught by some of the region's
top chefs, Mercer's non-credit culinary classes feature specialty
cuisines from the around the world with an emphasis on seasonal
menus. Classes begin in May and continue through August 9 and are
offered evenings and weekends. (Participants who register for a
series receive a discount.) The MCCC Culinary Center is located
on Mercer's West
Windsor campus at 1200 Old Trenton Road.
Summer
fare is at the top of the menu. Chef Wendy Jaeger will demonstrate
how to prepare light, elegant meals with "Dinner on the Patio
or by the Pool" on May 9 from 11 a.m. to 2 p.m. and "Dinner
on the Grill" on May 12 from 6:30 to 9:30 p.m. For those seeking
to entertain with a French flair, Chef Jaeger will present "Main
Course Salads" on May 31 from 1 to 4 p.m. and "Summer
Fare" on June 13 from 6:30 to 9:30 p.m.
Chef
Elizabeth Dinice presents "Shades of Summer" classes with
"Food for the Beach," featuring New Orleans style sandwiches
and fried chicken on May 5, and "Summer Soups and Sauces,"
featuring gazpacho and fruit soup, along with homemade barbecue
sauces and fruit glazes, on May 19. Both classes meet from 6:30
to 9:30 p.m.
Chef
Dinice has more suggestions for summer dining with "Fresh Approach
to Summer" on June 16 from 6 to 9 p.m. Recipes will include
the ultimate meatless BBQ, great grain salads and oven-baked chicken.
Those with a sweet tooth will not want to miss her "Boardwalk
Summer Confections" class on July 14 from 6 to 9 p.m.
Chef
Benson Yu continues to teach popular classes in the Asian tradition.
Participants will sample Eastern delicacies in "Thailand"
on June 2, 6:30 to 9:30 p.m.; and Japanese dishes such as California
roll, Tuna Nori, and Maki in "Sushi 101: Colorful and Fun Sushi"
on June 9, 6:30 to 9:30 p.m.
In
a new series, "Born in the USA," Chef Yu will focus on
four distinct regions: "New York City" on June 23; "New
Orleans and Louisiana" on July 7; "California Dreaming"
on July 21; and "Hawaii and Pacific Northwest" on August
4. Classes meet from 6 to 9 p.m.
Sauces
are key in any season. Chef Lawrence Frazer presents "From
Sauce to Salsa" on July 26, including such classics as béchamel,
beurre blanc, reductions, emulsions and salsas, and "Sauces
Beyond Salsa" on Aug. 2. Homemade sauce is paired with handmade
pasta in "Playing with Pasta" on Aug. 9. Classes meet
from 2 to 5 p.m.
For
more information on these and other noncredit classes, see brochure
here
(culinary classes are listed on pages 56-59). To register, call
(609) 570-3311. For more on
Mercer's Hospitality, Restaurant and Institution Management Program,
visit website here.
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