Cooking with Class

You may not want to be a pastry chef, but if you’d like to turn out a pretty cake for a special occasion, this is your class! Kimberly Brock Brown, owner of a gourmet food purveying company and former executive pastry chef at Charleston Place, teaches you the tricks of the trade, including how to make roses. Practice with real cake and icing – and pack up your creation and take it home. Tips kit with piping bag and rose nail included in price of course. Participation

Join Three Dog Bakery “chef” Dustin Guthrie to cook up healthy treats for your best buddy from the Three Dog Bakery Cookbook. Copy of cookbook included. Participation

Nitsa Demos returns to teach the tricks to making beautiful golden brown phyllo dishes. Spinach peta (spanakopeta - Greek spinach pie), tiropetes (cheese triangles), and very special rolled chocolate baklava are on the menu. Participation

Celia’s Italian restaurant was one of Charleston’s most popular. Here’s the chance to get in the kitchen with Celia herself to cook up some of her old favorites as well as some of her new creations. Participation

This course helps elderly patients with dysphagia, post-gastrectomy patients, chemotherapy patients or anyone who may need to follow a pureed diet and still meet nutritional needs. Learn how to cook tasty, eye-appealing food with instructors Judith Herrin, an MUSC-registered dietitian, and Chef Barry Waldrop of True Charleston Cuisine. Chef Waldrop will cook several dishes for students to sample. Lecture/Demonstration

Join Deidre Schipani for a class of flavors of the Asian pantry treated with West Coast simplicity. Enjoy mahogany chicken wings, jade salad with baby spinach, enoki mushrooms and ginger orange dressing, Kung Pao shrimp, and curried pineapple rice. Participation

Aaron Siegel, co-owner and pit master of Fiery Ron’s Home Team BBQ, shares the secrets of succulent ribs, along with creating some mighty fine rubs and sauces. Participation

Sushi whiz John Whisenant is cooking classic French bistro dishes at The Fat Hen on John’s Island now, but he hasn’t forgotten his sushi skills. Make and munch some of the best sushi around. Participation

Let Lauren Mitterer of Red Drum Gastropub teach you how to make your weekend breakfasts something special with sweet yeast breads to die for, including her extraordinary peach sticky buns. Participation

Learn the techniques of making fine chocolates just in time for Valentine's Day with Culinary Institute Master Pastry Chef Bernd Gronert, who also owns and operates the Rococo Bakery shops. Participation

Culinary Publications

Do you think that you have a cookbook to publish? Learn how to analyze the cookbook marketplace. Explore how to write a cookbook proposal, find an agent, and look at publishing house and self-publishing options. Learn how to develop a recipe and write it for publication, how to run a test kitchen for yourself or for hire, and work with a food stylist and photographer. With 20 years of experience in print journalism, instructor Marion Sullivan is the "Books for Cooks" columnist for The Post and Courier and food editor for Charleston Magazine and Charleston HOME. She is co-author of Nathalie Dupree’s Shrimp and Grits Cookbook, project consultant on Magnolia's Uptown/Down South Southern Cuisine, Entertaining at the College of Charleston and Louis Osteen’s Charleston Cuisine, and the source of recipe development for numerous Nathalie Dupree projects.

Learn How to Cook Series

Gain hands-on experience with the backbone of all cooking processes: knife skills and principles of sanitation. This class is a prerequisite to any of the Learn How to Cook courses. Participation

Learn these essential kitchen skills by applying them to five delicious recipes: mussels mariniere, coq au vin, steamed jasmine rice, spinach timbale and crème brulee. Prerequisite: Learn How to Cook the Basics. Participation

Apply these essential kitchen skills to five delicious recipes: braised Mediterranean style halibut, chicken abruzzi-style, ratatouille, risotto and stewed fruit cobbler. Prerequisite: Learn How to Cook the Basics. Participation

Learn these essential kitchen skills by applying them to four delicious recipes: roast beef with rosemary jus, roast smoked pork tenderloin with fresh fruit chutney, roasted new potatoes, and roasted Mediterranean vegetables with almond sauce. Prerequisite: Learn How to Cook the Basics. Participation

Apply these essential kitchen skills to four delicious recipes: crispy sweet and sour pork, chicken chasseur, pad Thai and bananas foster. Prerequisite: Learn How to Cook the Basics. Participation

Master the art of soup-making through four delicious recipes: hot and sour soup; tortilla soup; chicken, shrimp and sausage gumbo; and avgolemono with chicken. Prerequisite: Learn How to Cook the Basics. Participation

'Tween and Teen Cuisine

If you’re ready to try your hand in the kitchen, sign up for one of these scrumptious Saturday afternoon classes with Summerville High School teacher Evelyn Brown. Ages 11 and up. Participation

Ice Cream Delights: Homemade ice cream, ice cream sandwich cake, ice cream pie
XPOC 614-501           2/16          S          3-6 p.m.          $49          M

Take Me Out to the Ballgame: Homemade pizza, hot pigs in a blanket (chili dogs wrapped in pizza dough), homemade nachos
XPOC 615-501           2/23          S          3-6 p.m.          $49          M        

Chinese Doesn’t Have to Mean Takeout!: Homemade egg rolls, wontons, stir-fry
XPOC 616-501           4/5           S          3-6 p.m.          $49          M  

No More Empty Cookie Jar: An array of cookies to please everybody in the family
XPOC 617-501           4/19          S          3-6 p.m.          $49          M