Health, Wellness and Cooking
Bloomington Cooking School Series
Join us one night a month for hands-on learning, fun and great food, all supplied by Chef Matt O'Neill. All classes include salad and dessert and run 6-8pm at the Bloomington Cooking School. Classes fill quickly so register early!
Sweet and Savory Pork Shoulder for the Perfect Picnic
Start planning your next gourmet picnic with Chef O'Neill! His menu includes the most tender pork and delicious sides to go with a spring salad and dessert.
May 7, 2013
Preparing for Drop-in Events
It’s a popular season of the year for graduations, weddings, family and community open houses, celebrations, and get-togethers. Here’s your chance to get the scoop on preparing tasty food, sweeping some spring freshness into your home, and creating the atmosphere for good times. Tips for cooking, home decorating, and table spreads will be shared, and of course, eating the good food is on the agenda. Ruth Ann will master the food area, and Judith will share some decorating ideas from the farm.
Ruth Ann Gerkin and Judith Burton
May 15, 2013
BCS: Summer of Wine and Rosés
Expand your wine knowledge by focusing on the crisp rosé wines of summer. Jack will introduce you to the nuances and subtleties of a variety of rosé wines from California, France, Spain, Chile, and other wine-growing regions. We’ll pair our light dry rosés, medium-bodied rosés, elegant, fruity rosés, and sparkling rosés with a summer menu that includes Charcuterie and Cheese plate, Salade Niçoise, Grilled Chicken with Peach Tart for dessert.
Course Number: 10126-131
Instructor: Jack Baker
Day: 1 Friday
Date: June 21, 2013
Location: Bloomington Cooking School