Series of 5 classes scheduled this spring at the Lancaster Campus
Jan. 8, 2009
LANCASTER – Home chefs and amateur culinary experts can improve their skills by attending the Cooking with Weis @ HACC classes offered this spring at the Lancaster Campus of HACC, Central Pennsylvania’s Community College.
Chef Jeffrey L. Stermer hosts the three-hour sessions that range from learning about knives, seafood and Mexican to the ever-popular grilling. A fifth class, Health Meals on a Budget, will be presented by a Weis dietician.
Each session is $50 and is held at the community Culinary Center and Cooking School at the Lancaster Campus, 1641 Old Philadelphia Pike.
The lineup:
Knowing Knives, 6-9 p.m. Wednesday, Jan. 21, will show participants the proper knives to use to slice, dice, chop and cut. Members of this hands-on class also will learn which knives are what, how to use them, proper cutting techniques and how to sharpen them. Participants can bring along their favorite knives.
Healthy Meals on a Budget, 6-9 p.m. Wednesday, March 25, will give participants valuable tips on how to prepare thrifty meals that are tasty as well as nutritious. A Weis dietician will demonstrate as well as offer samples for taste-testing.
Seafood from Shore to Shore, 6-9 p.m. Wednesday, April 8, will give participants the inside scoop on different types of seafood – from catfish, tuna, red snapper, crab, shrimp, salmon, clams and squid. In this hands-on class led by Chef Stermer, students will learn how to select seafood and explore various cooking techniques.
Global Delights: Mexican, 6-9 p.m. Wednesday, April 29, will explore the culinary joys of South of the Border cuisine. Participants will say “hola!” to the flavors of the various cuisines from the Mexican culture as taught by Chef Stermer. Students in this hands-on class also will learn how to prepare enchiladas, quesadillas, fajitas and salsas.
Ready, Set, Grill, 10 a.m.-1 p.m. Saturday, May 2, is scheduled just in time to start thinking about making scrumptious meals in the backyard barbecue. Chef Stermer will introduce participants to different preparation styles to grill meat, fresh seafood and summertime vegetables. He’ll also demonstrate techniques of rubs and marinades for the grilling season.
For more information or to sign up for a class, call Lori Smith-Mitchell at 358-2859 or e-mail at lpsmith@hacc.edu.
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