The incomparable Yogi Berra has always been a quote machine, and many of his best quips were food-related. When somebody asked him about a pizza he had ordered, he responded, "You better cut the pizza in four pieces because I'm not hungry enough to eat six." When asked about a St. Louis restaurant, Berra observed, "Nobody goes there anymore. It's too crowded."
It's sorta like that when it comes to the culinary classes at University School of Nashville's Evening Classes program. When registration first opens, there is a flurry of activity as phone calls and online registrations rapidly fill up the most popular classes. And in a tribute to the power of Bites, the classes that fill up first are the ones I told you earlier this month. Then after the initial rush, I guess people stop looking for options, and registration traffic slows to a trickle.
However, there are still some great classes out there with significant availability if you want to enjoy some amazing food, learn some new techniques and help out the school. Many of them feature some of your favorite chefs like F. Scott's Kevin Ramquist, Sarah Souther of Bang Candy Company, and Meg Giuffrida of The Turnip Truck. Check out these options that still have room:
403 Cooking with Local IngredientsDid you know that a typical carrot travels about 1,800 miles to sit on your table? If you buy locally grown meat and produce, you support your community and local economy, while significantly reducing impact on our environment. Beyond that, the food is likely fresher, better tasting, and better for you. F. Scott's Restaurant chef KEVIN RAMQUIST guides you on how to select and use locally grown meats and produce in a class that will have you looking at the world through green-colored glasses. Kevin will prepare braised local pork shoulder ragu with oven roasted tomatoes and caramelized onions, creamy carrot polenta, rocket salad with honey sherry vinaigrette, and crispy spiced chickpeas. He will also cover how to make stocks, teach knife skills and share hints on perfecting your cooking techniques, like braising and roasting, to make the most of your thoughtfully purchased foods. Age 21 and up. fscotts.com
406 Marshmallow Madness, Wednesday, February 13, 2013, 7:00 PM - 9:00 PM
Homemade artisanal marshmallows are a specialty at instructor SARAH SOUTHER?s Nashville-based The Bang Candy Company. In this course, artist and confectioner Sarah will teach participants how to make different flavors of marshmallows, including Valentine?s specialties. She will also offer Strawberry Champagne Marshmallows, Chocolate Fondue and Prosecco cocktails. Age 21 and up. bangcandycompany.com
409 Learn to Cook Hot and Spicy Thai Food, Tuesday, March 5, 2013, 6:30 PM - 8:30 PM
410 Learn to Cook Hot and Spicy Thai Food, Tuesday, March 12, 2013, 6:30 PM - 8:30 PM
Cooking instructor and chef SUSAN HUDGENS, who grew up in Bangkok, Thailand, shares her culinary secrets of preparing tasty Thai food. Students will learn to prepare Laab Kai with Roasted Rice (hot chicken salad), Yumtalay (hot and spicy seafood), Panang Pork with Sweet Basil (pork sauteed with coconut and red curry), and Fried Rice with Shrimp and Crabmeat. Class participants will enjoy a serving of the dishes after preparation. Age 21 and up.
408 Taste of Thai Cooking Class, Thursday, March 7, 2013, 6:00 PM - 9:00 PM
Expand your palate and learn the art of Thai cooking with Chef DARRYL DINNING, owner of Nashville?s Panache Catering. Darryl will teach students to prepare authentic Thai dishes and pastes. The chef will help the class learn to prepare a spicy beef dish, whole fish, fresh Thai salad and soup. Class participants will enjoy a serving of the dishes after preparation. Age 21 and up. panachecatering.biz
415 The Art of Seafood: Poaching, Grilling, Sauteing, and Broiling, Wednesday, January 30, 2013, 6:30 PM - 8:30 PM
Learn the four cooking techniques for preparing your favorite seafood meal with personal CHEF MICHAEL HERRUD. The menu includes marinated, grilled and chilled salmon, poached shrimp, sauteed tilapia, a gourmet mixed green salad and sauteed asparagus. Chef Michael has 27 years experience and enjoys sharing helpful cooking tips with others who are interested. Age 21 and up.chefmichaelherrud.com
416 Preparing a Romantic Dinner for Couples, Thursday, February 14, 2013, 6:00 PM - 9:00 PM
Couples can learn to prepare a romantic dinner for two in this class taught by Chef MICHAEL HERRUD. The chef and students will work together for this hands-on instruction to learn how to prepare prepare gourmet pastas with shrimp, chicken and seasonal vegetables, the Chef's famous Panache Salad, and a special decadent ?Chef?s Surprise? dessert. Chef Michael has 27 years experience and enjoys sharing helpful cooking tips with others who are interested. Age 21 and up. chefmichaelherrud.com
428 Cold Weather Comfort Food; Make it Healthy with Meg Giuffrida, Friday, February 15, 2013, 6:30 PM - 9:00 PM
Winter is here and everyone wants delicious but healthy comfort food. Join Chef MEG GIUFFRIDA, formerly of the beloved Red Wagon and currently executive chef at the Turnip Truck, as she brings her version of healthy global comfort food to USN Evening Classes. Chef Meg will lead students in the preparation of Fall Harvest Quinoa, Cider Braised Greens, Tamarind Glazed Pork Tenderloin, Roasted Beets with Citrus Vinaigrette and Bleu Cheese, and George Washington's Mother's Gingerbread. Age 21 and up.
506 Taster Treat - Matching Good Food with Drinks, Wednesday, February 27, 2013, 6:00 PM - 9:00 PM
Enjoy this fun evening of experiential learning with Chef KEVIN MCCAULEY. Chef Mac will prepare five dishes, Jumbo Gulf Shrimp and Stoneground Cheese grits, Braised short-rib eggs Benedict, Spicy Honkey Hash, Challah Bread Pudding with Bananas Foster Sauce and Fresh Fruit with Sabayon. A wine expert will match each dish, with it's varying taste and texture, with complimentary drinks to enhance the flavor experience.
To register for the chance to eat great food cooked in some of Nashville's baddest home kitchens, head over to USN's website to sign up. As Yogi said, "When you come to a fork in the road, take it!"
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