Summer Cooking Classes Offered At Culinary Institute

 Luzerne  County  Community  College  will  offer  cooking  classes  during

 the  summer  at  the  College’s  Joseph  A.  Paglianite  Culinary  Institute

 in  downtown  Nanticoke.  

 “Italian  Cuisine”  will  allow  participants  to  prepare  and  sample  the

 foods  and  ingredients  from  the  different  regions  of  Italy  and  learn  about  the  history  of  where  different  Italian

 dishes  originated  from  and  their  characteristics.  Participants  also  will  gain  a  better  understanding  of

 what  traditional  Italian  cuisine  has  to  offer  and  the  health  benefits  it

 encompasses.  The  two-session  course  will  be  held  on  Tuesday,  June  18

 and  Thursday,  June  20,  from  5  to  8  p.m.  

 “Outdoor  Grilling”  will  teach  students  to  grill  like  pros  and  will  explore  the  latest  outdoor  cooking  methods

 and  techniques  including  the

 use  of  marinades  and  dry  rubs.  The  two-session  course  will  be  held  on  Tuesday,  June  25  and  Thursday,  June  27,  from   5  to  8  p.m.  

 “Soups  and  Sauces”  will  allow  participants  to  prepare  and  sample  different  soups  and  sauces  that  can  be  used  to  accompany  or  stand  alone  as  a  meal.  Participants  will  tackle  some  old  time  favorite  soups  as  well  as  some  new  innovations  from  different  regions  of  the  globe.  An  introduction  to  sauce-making  techniques,  which   includes  a  development  of  “mother  sauces”  and  their  derivatives,  will  be  focused  on  as  well  as  how  they  can  be

 incorporated  into  various  dishes  that

 can  be  made  in  the  home.  The  two-session  course  will  be  held  on  Tuesday,  July  16  and  Thursday,  July  18,

 from  5  to  8  p.m.  

 “The  Pizza  Workshop”  will  teach  participants  how  to  create  homemade  dough  including  stretching  techniques  and

 forming  the  perfect  crust.  Participants  will  work  with  authentic  sauces,

 classic  fresh  mozzarella,  and  some  not  so  expected  and  surprising  toppings.

 The  two-session  course  will  be  held  on  Monday,  July  22  and  Tuesday,

 July  23,  from  5  to  8  p.m.  

 “A  Taste  of  Summer”  will  teach  participants  to  create  several  recipes  which  encompass  the  farm  to  table  concept

 as  well  as  the  basics  of  growing  conditions  for  maximum  flavor.

 The  course  joins  together  with

 local  farmers’  markets  and  theNEPA  community  to  create  healthy, sustainable,  and  delicious  foodscelebrating  the  summer  session.  Thetwo-session  course  will  be  held  onMonday,  July  29  and  Wednesday, July  31,  from  5  to  8  p.m.  

 “Summer  Brunch  Series”  teachesparticipants  breakfast  and  lunch  skillsincluding  how  to  prepare  Belgiumwaffles  with  fresh  berries,  summerquiche,  Kahlua  bread  pudding  withwarm  maple  syrup,  homemadebuttermilk  biscuits,  and  fresh  tossedfruit.  The  two-session  course  willbe  held  on  Tuesday,  August  6  andWedn.,  August  7,  from  5  to  8  p.m.  

 All  recipes  created  will  beprovided  and  take  home  samples  willbe  plentiful.  

 For  more  information,  or  toregister,  call  the  LCCC  ContinuingEducation  Department  at  740-0477or  (800)  377-LCCC,  extension  7477.