Learn to Cook Mexican, Mediterranean and more: KCC Continuing Ed Culinary Classes
Scallops aguachile, one of the dishes you might learn at KCC's culinary classes
Photo by Adriana Torres
If this year is the year you decided to cook more at home, or pick up new skills, check out KCC’s continuing education adult culinary classes. For 2014, the program introduces some new experiences, such as a Creole cooking class led by Kevin Tate, formerly of the Southern restaurant Kevin’s Two Boots in Kailua. Just in time for Mardi Gras, you’ll learn how to make roux, which is the heart of a good gumbo, a spicy vegetarian jambalaya, red beans and rice, and a sweet potato bread pudding with praline sauce. (Offered March 1.)
Some of the other upcoming classes offered:
- Mezze and More
Dishes you’ll learn: Magdy Elzoheiry, a native of Egypt and KCC culinary grad who has worked at local restaurants such as The Pyramids, teaches classic mezze such as stuffed grape leaves, falafel, baba ganoush, and mahammar, a Lebanese dip made with roasted red bell peppers, pomegranate molasses and walnuts.
Date: March 8
- Cooking for a Saint Patrick’s Day Feast
Dishes you’ll learn: sheperd’s pie, a traditional Irish colcannon (mashed potatoes and kale), Irish soda bread, and bread pudding with whiskey sauce
Date: March 15
- Mexican Favorites
Dishes you’ll learn: Adriana Torres, whose cooking stints include Le Cirque in Mexico City, will teach recipes and techniques for scallops aguachile (thin sliced, citrus-marinated scallops), chiles rellenos and tortilla soup.
Date: May 3
Classes are between $55 and $70 for a half-day of instruction. For a full list of classes, visit http://continuinged.kapiolani.hawaii.edu/culinary-arts-sp-2014/
To register, call 734-9211 or fill out this registration form (http://continuinged.kapiolani.hawaii.edu/wp-content/uploads/2013/02/ContEd_registration.pdf) and fax it to 734-9447