Yesterday, I took a cooking class at The Culinary Conference Center: Soups And More. This was a very hands-on class where everyone got an apron, a hat and chopped/diced/rolled/stirred or whatever was needed. In 4 hours, Executive Chef Rick Low guided us through seven recipes: turkey consomme, acorn squash-pear puree, vichyssoise, spinach and cheese stromboli, grilled flat bread, herb compound butter and bruschetta.
No pics of the stromboli, but it was great. We made so much food and got to take some home.
The Culinary Conference Center offers cooking classes throughout the year; I’ll definitely go back.
Tawanna Sullivan 