2016 Culinary Week

We’re ready to share a great week with you!

You can RSVP for a class here — walk-ins are welcome too.

2016 Culinary Week Schedule

Tuesday, April 19, 2016

See the the proper procedures of deconstructing a whole carcass and how to identify specific cuts of meat directly from the carcass.

Tuesday Session 2 

Grilling unusual items, like watermelon, avocado, pound cake for panzanella, etc.
Wednesday, April 20, 2016

Learn how to make a rice patty from whole, cooked rice. It's an easy and tasty dish you can make at home! Rebecca perfected the technique when she competed (and placed) in a regional food competition.

Thursday, April 21, 2016

Learn how to make sushi: how to make the rice and how to make the roll — it’s easier than you think!
Friday, April 22, 2016

All things hot peppers — we'll talk about their growth, scoville scale, health benefits, fun, around world cuisine and different species.
Friday, April 22

Plating, or at least good plating, can elevate a dish to whole new levels. It's a place where food and design meet to tell a story and evoke emotions. Food plating can be similar to fine art, where you can identify the artist by style—you can also identify a chef by a plate.
Friday, April 22

Emily will be presenting what she has done with this year's Sustainability Fellowship.
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Some Photos from 2015 Culinary Week

2015 Commons on Fire