Personal tools
You are here: Home Eat! Create! Enjoy! Creations Cooking Classes

Creations Cooking Classes

Untitled Document

Creations Class Winter 2014
Creations Community Cooking Classes
at the Midwest Culinary Institute

Spring into action...
with more hands-on classes for all skill levels taught by some of the region’s most talented chefs. PLUS a new demonstration format in the culinary institute’s state of the art demonstration theater.

Click Here to Register Online

Friday, May 2: 6:30 p.m. – 9:30 p.m.
Mediterranean Cruise
Catrina Mills, Chef/owner Taste the World in Cincy Catering and Spices

See firsthand why the Mediterranean diet is so popular – and healthy. Explore and prepare dishes from Italy, the Greek Isles and Spain.

Beginners/Intermediate and Teens, $65

Thursday, May 8: 6 p.m. – 9 p.m..
Mother’s Day Brunch – The Home Edition

Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Imagine Mom’s surprise when you take over the kitchen and create an amazing meal for her special day. Avoid the long waits and expense of going out and let Chef Kagy and the students of the Summit restaurant guide you through a simple yet delicious menu that includes eggs benedict, waffles with super toppings, salmon en croute and chocolate mousse.

Beginners/Intermediate and Teens, $65

Wednesday, May 14: 6 p.m. – 9 p.m.
Just Grill It!
Brian Whisman, Kroger Division Chef Coordinator

It’s time to fire up the grills! Get ready for some new recipes, including rubs and marinades. Learn to select and prepare perfect meats, fish and vegetables every time

Beginners/Intermediate and Teens, $65

Friday, May 16: 6:30 p.m. – 9:30 p.m.
Laid Back Summer Entertaining
Marilyn Harris, host of WKRC's "Cooking with Marilyn"

Marilyn knows how to keep summer cooking casual and easy. She’ll show you how to use the outdoor grill and make-ahead dishes to prepare a delicious summer supper for friends and family that you too will have time to enjoy. You will be all set with a favorite menu from this class. Choice of wine or beer is included.

Intermediate/Advanced $75

Saturday, May 17: 10 a.m. – 1 p.m.
Kids’ Favorites from Italy (Ages 8 and up)
Megan Scholle Flavor Technologist Givaudan Flavors

Menus include marinara sauce, cheese and herb ravioli, and vanilla panna cotta with berries.

Beginners $50

Saturday, May 24: 10 a.m. – 1 p.m.
Chocolate Lovers Desserts to Die For!
Catrina Mills, Chef/owner Taste the World in Cincy Catering and Spices

Three hours of Chocolate! Need we say more? Learn to make your own candies, mousse and other chocolate desserts that others only dream about.

Beginners/Intermediate and Teens, $55

Thursday, May 29: 6 p.m. – 9 p.m.
Shellfish and Cephalopods- It’s What’s for Dinner
Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Chef Kagy will help you make the Kroger seafood case your favorite place in the store. Learn the tips for buying shellfish and learn some techniques and recipes that will make cooking with scallops, shrimp, mussels and even squid an absolute snap!

Beginners/Intermediate and Teens, $65

Friday, May 30: 6:30 p.m. – 9:30 p.m.
French Twist Date Night
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Try your hand at a fabulous French menu anyone can prepare. Recipes include mango & brie puff pastry bites, French onion soup, mushroom & artichoke stuffed chicken, ratatouille and crepes Suzette. Sample your creations after class with a specially selected French wine. Couples welcome – class will work in pairs.
Adults Beginners/Intermediate, $75

Saturday, May 31: 10 a.m. - 1p.m.
Breakfast Foods (Ages 8 and up)
Megan Scholle Flavor Technologist Givaudan Flavors

Get the slow cookers out of hiding and learn some great hearty recipes to take away the chill in the air!

Beginners $45

Thursday, June 5: 6 p.m. – 8 p.m.
Family Meal Plan – Summer Vacation
NEW CLASS FORMAT – This class is not a “hands on course” but offers an in depth demonstration with printed recipes and Q&A time.
Sean Kagy, Executive Chef, MCI’s Summit Restaurant

A family that eats together stays together. Learn some great dishes to cook for or with your kids on their summer vacation. Chef Kagy and the Summit team will recreate some of the Kagy’ s home favorites, including turkey sloppy Joes, blackened mahi tacos, baked French fries and fresh strawberry shortcake. Kids welcome to attend at no charge

Beginner/Intermediate, $40

Friday, June 6: 6:30 p.m. – 9:30 p.m.
Bacon & Pasta
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Make fresh pasta and use it to make Pasta Carbonara - classic favorite including mushrooms & bacon. The recipes also include pan seared chicken breast with fig & balsamic glaze, crisp summer salad w/ fresh veggies.

Intermediate, $85

Saturday, June 7: 10 am – 1 pm
Easy as Pie
Lisa Kindle, Pastry Chef/Baker, Taste of Belgium, Over-the-Rhine

Learn to make perfect fruit pies and pastry crust, including a lattice top.

Beginners/Teens and Adults, $55

Saturday, March 22: 10 a.m. – 1 p.m.
One, Two, Pate a Choux: Éclairs and more!
Lisa Kindle, Pastry Chef/Baker, Taste of Belgium, Over-the-Rhine

Learn the art of pate a choux, and make delicious éclairs and cheese puffs!

Beginners/Intermediate and Teens, $50

Wednesday, June 11: 6 p.m. – 9 p.m.
Not So Boring Burgers and Fries
Brian Whisman, Kroger Division Chef Coordinator

Learn unique twists on this family favorite with beef, turkey and vegetables. Chef Brian will teach tips to prepare the perfect burger and fries…anytime.

All skill levels, $65

Saturday, June 14: 10 am – 1 pm
Quick breads (Ages 8 and up)
Megan Scholle Flavor Technologist Givaudan Flavors

Menu includes blueberry crumb muffins, banana bread, and fudge brownies. No Box mixes needed!

Beginners $45

Thursday, June 19: 6 p.m. – 9 p.m.
Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Slice and dice your way through the evening as Chef Sean Kagy takes a break from breaking in new culinary students and turns his attention to you. Learn how to maintain a sharp edge in the kitchen. This class is for novices to home professionals..

All skill levels, $65

Friday, June 20: 6:30 p.m. – 9:30 p.m.
Dining Alfresco French Style
Marilyn Harris, host of WKRC's "Cooking with Marilyn"

Celebrate the season with a beautiful and tasty picnic. Whether served in your own backyard or in a favorite park, this is a wonderfully flavorful meal that is prepared ahead so you can be a guest at your own party. This class includes some fabulous French wines.

Intermediate/Advanced $80

KIDS IN THE KITCHEN SUMMER CAMP


All camps run 9am -12:30pm Monday through Friday on the schedules weeks below

Camps incorporate basic cooking skills, pastry and kitchen safety. All are hands-on interesting recipes and themes each day. All camps include a snack and lunch. The final Friday of each week will include a homemade lunch for parents and siblings!
$250 per camper

Bake it up for Kids!
Kids Ages (8-12): June 23-27, 2014
Bake it up for Teens!
Teens Ages (13-17): July 21-25, 2014

Learn Sweet treat recipes from around the world. French crepes and éclairs, Italian tiramisu, tres leches from Mexico and many other international favorites!

Cooking for Kids!
Kids Ages (8-12): July 14-18, 2014
Teens Ages (13 to 17): Aug 4-08, 2014

Breakfast, lunch and dinner favorites will headline each day of class as we cook our way through each day with some great recipes and a special Top Chef Day concluding the camp with a signature dish cook off, a spices and rub tasting, and visits throughout the week from some special guests.

All classes include time to enjoy your culinary creations and recipes to take home. Some, not all, include wine. Space is limited to 16 for most classes Register early online: www.midwestculinary.com or call: (513) 569-5800

*Classes and menus subject to change and may not end at published time.

Creations Community Cooking classes make a great gift for any home cooking enthusiast! Gift certificates can be redeemed for all classes by phone call only.

Cancellation policy: If the class is cancelled for any reason by Cincinnati State (instructor illness, weather issues, inadequate registration, facility issue, etc.) you will be contacted by phone and email if you provided this information. If Cincinnati State cancels a class you will be refunded your registration fee in the same manner as you paid for it or you can transfer to another class. If you decide not to come, you must notify us more than 72 hours before the class in order to receive a cancellation refund. All cooking classes are “hands on” unless otherwise specified. Menus and classes are subject to change. Length of class may vary depending on class size and content. Only properly registered participants will be allowed into the class. Be sure to wear comfortable close fitting close and slip safe closed toed shoes

Document Actions
« April 2014 »
April
MoTuWeThFrSaSu
123456
78910111213
14151617181920
21222324252627
282930
 
CincinnatiState.edu    Site Map    Accessibility    Privacy Statement    Glossary    Driving Directions    Campus Map    
© 2009-2014 Cincinnati State Technical and Community College     All rights reserved.