Bloomington Cooking School Series
Join us one night a month for hands-on learning, fun and great food. All classes include salad and dessert and run at the Bloomington Cooking School. Classes fill quickly so register early!
Saturday, August 2, 11 am-1 pm
Let’s do breakfast for brunch. This class is a fun fest of French toast, perfectly scrambled eggs, biscuits and gravy, and roasted potatoes. Bring the kind of appetite you have not had since college, if you want to make it through this one.
Fall 2014 classes:
BCS: Red Wines of the World
Expand your wine knowledge by focusing on Red wines of the world. Jack finds some wonderful wines from Italy, Spain, South America, and the US of A for you to sample. Please join us, and you will enjoy a light international dinner to complement the varieties chosen.
Register By: 9/5/2014
BCS: Farmers Market Fresh
Chef Davenport takes inspiration from the Farmer’s Market to create a fabulous lunch. He’ll walk to the Farmer’s market to buy the freshest ingredients, and then back to the kitchen to create a delicious lunch from local ingredients. He’ll be sure to pick up apples for an Apple Crisp, but the rest of lunch will be created from whatever strikes his fancy.
Register By: 10/4/2014
BCS: Armenian Cuisine
Aggie takes inspiration from her family’s heritage and creates an Armenian lunch. Her menu includes Boereg (cheese and phyllo), Kufta (bulgher wheat and ground beef or lamb)or Lahmehjoon ( a flour like tortilla spread with a mixture of raw ground beef and or lamb, onions, parsley, minced peppers, and tomatoes; then baked in the oven for 10 min. We call it Armenian pizza.
Register By: 10/25/2014
BCS: Holiday Truffles
What could be more decadent and necessary and generous? A class on making chocolate truffles. Learn to make a variety of truffle fillings, how to roll and shape, and how to dip these luscious tidbits for yourself or as gifts for your family. A light meal with be served (made with chocolate, of course.)
Register By: 11/26/14