The one-session events are open to the public and range in theme from “Holiday Season Food and Wine Pairing,” providing simple techniques to create a five-course meal with the perfect beverage pairings, to “Spanish Tapas,” where participants prepare and enjoy a 15-course meal of traditional Spanish small bites.
Budding chefs can even join in during the “Kid’s Cooking Class” on February 6, 2016. Children from ages 7 to 12 will learn fundamental kitchen skills while baking chocolate and vanilla cupcakes with chocolate frosting and sprinkles.
The classes will be taught by Loyola’s executive chef and former restaurateur, John Schnupp, in the state-of-the-art Duchossois Demonstration Kitchen and Food Systems Lab. All classes are hands on, and attendees will participate in each step of the cooking process to ensure techniques can be mastered at home.
· Holiday Season Food and Wine Pairing: Napa vs. Sonoma
· Holiday Cookie Swap Shop
· Food & Wine Pairing: Celebrating Julia Child
· From Beer to Eternity
· Food & Wine Pairing: Down Under
· Kid’s Cooking Class: Cupcake Creations
· Food & Wine Pairing: Wild Game
· Beginners Fresh Pasta Workshop
· Food & Wine Pairing: Spanish Tapas
· Fundamentals of a Bloody Mary Brunch
· Food & Wine Pairing: Pioneers of the Wine World
· Gastropub Gastronomy
Surrounded by four acres of vegetable and perennial gardens, the Retreat and Ecology Campus will also host a series of farm workshops about gardening and sustainability beginning on February 20. The classes are taught by Emily Zack, farm operations manager, who has more than 10 years of professional experience as a gardener and vegetable grower.
· Gardening 101
· Pests of the Garden
· The Full Circle of Sustainable Food
To learn more about specific class dates, or to register for a culinary class, visit LUC.edu/cookingclasses or call Loyola’s Retreat and Ecology Campus at 815.338.1032.