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.