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Wine

 

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.


New! Cooking Japanese

Perfect for enjoying a deliciously lighter cuisine, Japanese stir fry dishes put vegetables front and center using meats and proteins with restraint. Prepare sushi rolls and stir fries then end with a sweet Japanese inspired dessert. Discuss nearby markets where distinctively Asian ingredients are available. Hands-on course. Instructor: Tim Norwood

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Course #: XCO-078-A3
Saturday, March 14, 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. (2 sessions)
K127
Register online

 


New! Joy of Chocolate

For sweet or savory, chocolate = happiness. Practice using this delight in its typical sweet form in both dark and ‘white’ classical and baked dishes as well as a cover for fruit. But wait! Include it in sauces and meat dishes, especially with bacon, and you’ll have a whole new experience. Learn to work with, purchase, store, temper and melt this luscious ingredient. Hands-on course. Instructor: Tim Norwood

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-074-A3
Tuesdays, Feb. 3 and 10, 6:30 - 9:30 p.m. (2 sessions)
Carroll County Career and Technology Center
Register online

 


New! Macaroon Workshop

Macaroons are the hottest new dessert item and you can make them for your friends and family. Practice the basics of creating a beautiful meringue, understanding the term macaronage to create the perfect “feet,” and piping perfect circles. Then discover a variety of delicious fillings to mix and match. Prepare, pipe, bake and fill your own macaroons to take home. Hands-on class. Instructor: Joan Alder

Total Cost: $54 (includes $54 fees). MD senior adults pay fees only.
Course #: XCO-084-A3
Wednesday, Feb. 25, 6:30 - 9:30 p.m.
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

 


New! Puff Pastry

One of the most versatile products in your pantry, use puff pastry for both sweet and savory dishes. Practice making puff pastry from scratch as well as utilizing the frozen version as you make Vol-au-Vents (puff pastry containers), Turnovers and Pissaladiere, a classic pizza-like dish from the South of France. Other uses for puff pastry are discussed and demonstrated. Hands-on course. Instructor: Greg Hutsell

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-076-A3
Tuesday and Wednesday, March 17 and 18, 6:30 - 9:30 p.m. (2 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.
Course #: XCO-079-A4
Saturday, April 11, 8:30 a.m. - noon
Carroll County Career and Technology Center
Register online

 


New! Risotto Workshop

Risotto, the national rice dish of Italy, is easier and less labor intensive to make than you may think. Flavor this delicious dish with your choice of chicken, shrimp, sausage, vegetables, plus various herbs and cheeses. Learn proper technique and do-ahead tips for a consistently and delectably creamy risotto every time! Hands-on course. Instructor: Greg Hutsell

Total Cost: $59 (includes $59 fees). MD senior adults pay fees only.
Course #: XCO-081-A3
Saturday, Feb. 28, 8:30 a.m. - noon
Carroll County Career and Technology Center
Register online

 


New! Seafood Stocks, Soups and Stews

Start with a basic fish stock, fish fumet and shellfish stock, and then turn them into incredible flavor packed stews and soups. Prepare Provencal Style Fish Soup with Aioli, Ligurian Fish and Shellfish Soup with Pasta, and Classic Shrimp Bisque. Hands-on course. Instructor: Greg Hutsell

Total Cost: $85 (includes $85 fees). MD senior adults pay fees only.
Course #: XCO-075-A3
Thursday, Jan. 29, 6:30 - 9:30 p.m. and Saturday, Jan. 31, 8:30 a.m. - 12:30 p.m. (2 sessions)
Carroll County Career and Technology Center
Register online

 


Small Plate Spanish Tapas

Great things come in small packages and small plate dishes boast big time appeal. Find your flair for preparing these mini meals while you learn the methods, master the techniques, and experiment with a variety of small servings intrinsic to Spain. Hands-on class. Instructor: Tim Norwood

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-077-A3
Thursdays, March 5 and 12, 6:30 - 9:30 p.m. (2 sessions)
Carroll County Career and Technology Center
Register online

 


Tough Cuts

Take inexpensive typically tough cuts of beef and pork and turn them into juicy and succulent dishes your family will ask for again and again. Learn classic techniques and recipes such as Braised and Fried Ham Hocks, Grilled Hanger Steak (aka Hanging Tenderloin, the butcher’s favorite), Pork Trotters with Sauce Gribiche and Braised Beef Cheeks. Hands-on course. Instructor: Greg Hutsell

Total Cost: $79 (includes $79 fees). MD senior adults pay fees only.
Course #: XCO-082-A3
Thursdays, Feb. 12 and 19, 6:30 - 9:30 p.m. (2 sessions)
Carroll County Career and Technology Center
Register online

 

Wine

Off the Beaten Path

Inspire imagination and awaken curiosity as you discover your next favorite wine. Explore interesting regions, distinctive varietals and flavors while uncovering some wines you’ve never heard of. Always all new wines. Students must be 21 years of age. Instructor: Bernie Vogel

Total Cost: $119 (includes $119 fees). MD senior adults pay fees only.
Course #: XCO-057-A3
Wednesdays, Feb. 11 and 18, 6:30 - 9:30 p.m. (2 sessions)
Harry’s Main St. Grille, Westminster
Register online

 


Tasting the Bubbles: Champagne Appreciation

Beneath the bubbles there is wine! All champagnes are sparkling wines, but not all sparkling wines are Champagne. Discover the differences and taste the sparkling wines of Spain, Italy, California and France as you compare Champagne to Prosecco, Moscato and Cava. Explore food parings to go with and glass-ware/stemware to use with your sparkly. Students must be 21 years of age. Instructor: Bernie Vogel

Total Cost: $49 (includes $49 fees). MD senior adults pay fees only.
Course #: XCO-004-A2
Wednesday, Dec. 3, 6:30 - 9:30 p.m. (1 session)
Harry’s Main St. Grille, Westminster
Register online

 


Wines of Italy

Explore and taste the classic wines from Tuscana, Piemonte and the Veneto, as well as northern and southern “off the beaten path” reds and whites from Alto Adige, Campania, Sicilia and Sardegna. Viva Italia! As always, all new wines. Students must be 21 years of age. Instructor: Bernie Vogel

Total Cost: $173 (includes $173 fees). MD senior adults pay fees only.
Course #: XCO-026-A3
Wednesdays, March 4 - 18, 6:30 - 9:30 p.m. (3 sessions)
Harry’s Main St. Grille, Westminster
Register online

 


Winter Warmers

Cozy up and stay warm this winter with Sherry, Port, Brandy, Cognac and other fireplace-friendly wines and spirits. These libations are ideal companions to a variety of desserts, cheeses, cigars and après ski! Students must be 21 years of age. Instructor: Bernie Vogel

Total Cost: $73 (includes $73 fees). MD senior adults pay fees only.
Course #: XCO-044-A3
Wednesday, Jan. 28, 6:30 - 9:30 p.m.
Harry’s Main St. Grille, Westminster
Register online

 

Tasteful Instruction by

Joan Alder, a motivated, high energy instructor ,brings more than 20 years of experience working and teaching in the culinary/baking/pastry world. Currently the Culinary Arts/Baking and Pastry Instructor at the Carroll County Career and Technology Center, her versatile style from master cake decorating and baking to classical French cuisine makes a tasty experience for both the young and not so young class participants.

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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