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Cooking

Wine


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Demonstration classes: Students observe the instructor prepare recipes and demonstrate techniques. Students taste prepared dishes and take home recipes.

Hands-on classes: Students actively practice techniques, prepare recipes and taste the prepared food. Recipes are provided for all dishes.

 

Students who withdraw two business days or less before the start date may receive a refund less the supply fee.

Cooking

 

New! Really Easy, Really Delicious

A few simple techniques, some do-ahead tips and weeknight dinners are transformed from boring to flavorful. Try easy mouthwatering recipes including Italian Sausage stuffed Chicken Breasts with Pasta and Quick Tomato Sauce, Herbed Crusted Pork Tenderloin and sautéed Fingerling potatoes with Shallots and Asparagus, and Rockfish Filet poached in Bruschetta Court-Bouillon over Rice. Hands-on course. Instructor: Greg Hutsell

 

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Course #: XCO-079-A4
Saturday, April 11, 8:30 a.m. - noon
Carroll County Career and Technology Center
Register online

 

New! Paella Workshop

The calling card of Spain, Paella is a festive way to bring people together. Indulge your senses in the signature saffron hue, heavenly scent and satisfying mix of rice, meat and seafood. Learn to blend traditional Spanish flavors with fresh, seasonal ingredients to create delicious and filling versions of Spain’s perfect everyday meal. Hands-on course. Instructor: Tim Norwood

 

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Course #: XCO-083-A4
Thursday, April 16, 6:30 - 9:30 p.m.
Carroll County Career and Technology Center
Register online

 

New! Paris in the Spring

Imagine yourself abroad in spring with this Paris-inspired three-course bistro dinner. Includes Potato and Goat cheese Galette and Garlic Sausage stuffed Game Hen Wellington (wrapped in puff pastry, this is a stunning and elegant presentation) and mixed Fruit Clafouti for dessert. Classical cooking techniques and wine pairings are also discussed. Demonstration/hands-on course. Instructor: Greg Hutsell

 

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Course #: XCO-080-A4
Tuesday, April 21, 6:30 - 9:30 p.m.
Carroll County Career and Technology Center
Register online

 

Seriously Seafood: Fish

Bored with the same old grilling and baking? Jazz up your repertoire with new recipes and ways to cook fish. Learn tips for purchasing fresh fish and practice new methods of cooking fresh seafood such as poaching and searing and discover the best cooking methods for a variety of flat and round fresh fish. Hands-on course culminating with tasting. Instructor:Tim Norwood

 

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-033-A4
Thursday, April 30 & May 7, 6:30 - 9:30 p.m. (two sessions)
Carroll County Career and Technology Center
Register online

 

New! Spring Pasta and Sauces

Lighten up after the rib sticking meals of winter with refreshing pastas and sauces easy enough for weeknight meals, yet dinner party elegant. Make pasta all’uovo (fresh) and pasta secche (hard) along with fresh Tagliatelle with Pan Roasted Quail, Asparagus and a Light Prosseco Cream Sauce; Farfalle with slow Roasted Citrus cured Salmon and Pesto; and Capellini with Grilled Lamb Chops, sautéed Mushrooms and Marsala. Hands-on course. Instructor: Greg Hutsell

 

Total Cost: $70 (includes $70 fees). MD senior adults pay fees only.
Course #: XCO-093-A4
Saturday, May 2, 8:30 a.m. - noon
Carroll County Career and Technology Center
Register online

 

New! Eat Local for Less

Organic, all natural, cage free - what’s it all mean? Explore alternatives to the industrial food system: CSAs, farmer’s markets, food co-ops and more, where the focus is on delicious, healthy food grown by environmentally responsible methods. When was the last time a tomato exploded on your tongue? Taste industrial foods alongside local, organic and sustainable alternatives. Discover how to find sources of great local food - and pay less. Instructor: Julie Castillo

 

Total Cost: $55 (includes $55 fees). MD senior adults pay fees only.
Course #: XXZ-333-A4
Fridays, May 8 and 15, 2 - 4:30 p.m. (two sessions)
K127
Register online

 

New! Seasonal Cooking: Vegetables

Whether from the supermarket or farmer’s market, vegetables are the highlight of any season. Experiment with a variety of in-season vegetables and a range of cooking methods including oven and pan roasting, grilling, braising and sautéing to discover the full and varied flavor of these seasonal treats. Hands-on course. Instructor: Tim Norwood

 

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Course #: XCO-086-A4
Wednesday, May 13, 6:30 - 9:30 p.m.
Carroll County Career and Technology Center
Register online

 

New! Sushi Workshop

Yes, you can make delicious sushi at home. Create rolls using a variety of wraps and stuffing, including cooked and raw seafood and vegetables. Learn how to make sauces, use pickled ginger and mix wasabi. Practice in class and take home a bamboo mat for rolling, Nori and chopsticks. Hands-on course. Instructor: Tim Norwood

 

Total Cost: $69 (includes $69 fees). MD senior adults pay fees only.
Course #: XCO-085-A4
Tuesday, May 19, 6:30 - 9:30 p.m.
Carroll County Career and Technology Center
Register online

 

New! Croissant Workshop

Learn to make this classic crescent shaped French pastry. Handcrafted croissants made in your own home will be flaky, buttery, full flavored yet light. Includes both sweet and savory filled recipes as well as do ahead and storage tips. Hands-on course. Instructor: Greg Hutsell

 

Total Cost: $74 (includes $74 fees). MD senior adults pay fees only.
Course #: XCO-092-A4
Wednesday and Thursday, May 27 and 28, 6:30 - 9:30 p.m. (two sessions)
Carroll County Career and Technology Center
Register online

 

New! Really Easy, Really Delicious

A few simple techniques, some do-ahead tips and weeknight dinners are transformed from boring to flavorful. Try easy mouthwatering recipes including Italian Sausage stuffed Chicken Breasts with Pasta and Quick Tomato Sauce, Herbed Crusted Pork Tenderloin and sautéed Fingerling potatoes with Shallots and Asparagus, and Rockfish Filet poached in Bruschetta Court-Bouillon over Rice. Hands-on course. Instructor: Greg Hutsell

 

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Wednesday, June 3, 6:30 - 9:30 p.m.
Carroll County Career and Technology Center
Register online

Wine

 

New! Faces and Places of Cabernet Sauvignon

Heralded as the King of red wines, this grape is held to the highest of standards and is the benchmark by which all serious wine producing regions are measured. Identify the signatures of place and production technique, and taste your way around the globe. Students must be 21 years of age. Instructor: Bernie Vogel

 

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-087-A4
Wednesday, April 22, 6:30 - 9 p.m.
Jeannie Bird Baking Company, Westminster
Register online

 

New! Maryland Wines

Known as the “Land of Pleasant Living,” Maryland is home to a wide variety of grapes and wines that are putting the wines of the Old Line State on the viticulture map as well as the table! Take a look at the producers and people behind our growing wine industry and the wines they make. Students must be 21 years of age. Instructor: Bernie Vogel

 

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-088-A4
Wednesday, May 6, 6:30 - 9:30 p.m.
Jeannie Bird Baking Company, Westminster
Register online

 

New! The Art of the Blend

It is often said that the whole is greater than the sum of its parts. This tasting adventure will focus on classic reds and whites that take their identity from places or fanciful monikers rather than individual grapes. Get ready to make some new friends! Students must be 21 years of age. Instructor: Bernie Vogel

 

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-090-A4
Wednesday, May 20, 6:30 - 9 p.m.
Jeannie Bird Baking Company, Westminster
Register online

 

New! Drink Pink!

The sweet blush wines of the ‘80’s have yielded to delicious, rich, dry and refreshing wines that are very food friendly. Many of these delightful pinks are made from grapes revered for blockbuster reds, which dazzle when pulled from the ice box and slake the thirst of summer heat! Students must be 21 years of age. Instructor: Bernie Vogel

 

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-089-A4
Wednesday, June 3, 6:30 - 9 p.m.
Jeannie Bird Baking Company, Westminster
Register online

 

New! Zinfandel: A Grape to Call Our Own.

Zinfandel is an adventure in a glass, as American as apple pie and is made in a “zinfany” of colors and styles. Join us as we take a closer look at the “zinfully” delicious past and present of this amazingly versatile grape. Students must be 21 years of age. Instructor: Bernie Vogel

 

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only
Course #: XCO-091-A4
Wednesday, June 17, 6:30 – 9 p.m.
Jeannie Bird Baking Company, Westminster
Register online

 

Tasteful Instruction by:

 

Julie Castillo, teacher, writer, editor and writing consultant, has a Masters of Arts in sociocultural anthropology. She brings her expertise and warm, dynamic style to help students find healthier local food sources and make wiser food choices. Castillo has written a new book, “Eat Local for Less,” a guide to choosing delicious, healthy and affordable food for your family.

 

Greg Hutsell has been cooking all his life. Using fresh local ingredients he has developed his own classic style. His classes are tailored to students of all skill levels and students can look forward to hands-on experiences with a delicious tasting at the end.

 

Chef Tim Norwood, a graduate of the Baltimore Culinary Institute, has been teaching culinary arts at the Carroll County Career and Technology Center since 1997. A sought after teacher, he brings his exuberance and expertise to the classroom. Norwood enjoys creating unique dishes using basic techniques, and then experimenting with the flavors of authentic ethnic ingredients and combining them with bounty found in local grocery stores.

 

Bernie Vogel began his wine education while in the restaurant business in the late 70’s. He has been in professional fine wine sales and distribution for over 20 years and is currently a Fine Wine Specialist with the Republic National Distributing Company.
 

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