If you enjoy watching popular chefs on Food Network transform everyday fare into gourmet meals, then you may want to attend a Shadowing the Chef program to watch a local chef in action. In this new series of cooking demos and food tastings, an Academy of Culinary Arts Chef at Atlantic Cape Community College will demonstrate how to prepare various dishes that participants will sample.
Chef Educator Joe Sheridan will present seven one-night demonstrations that will be held 6 – 9 p.m., Thursdays, in Kitchen 1 on the Mays Landing campus, located at 5100 Black Horse Pike. Recipes will be distributed to all participants. The fee for each session is $65.
The following demonstrations will be held:
- Bistro Cooking at Home will demonstrate how to make roasted beet and mache salad, roasted chicken with garlic, lemon and parsley; potato gratin and roasted asparagus. (Feb. 9)
- The Foods of Vietnam will cover how to prepare spring rolls, chicken wings in caramel-ginger sauce and Hanoi Beef and rice noodle soup. (Feb. 16)
- Southern Staples will show how to cook low-country succotash, cheddar- cheese grits and fried chicken with gravy. (Feb. 23)
- Artisan Sandwiches, Beyond Grilled Cheese will focus on preparing butter-poached lobster BLTs, three-cheese panini with tomato jam and roast pork with broccoli rabe and sharp provolone. (March 2)
- Simple Pasta Sauces: Dinner in 30 Minutes or Less will demonstrate how to prepare orecchiette with broccoli rabe and sausage, fettuccine with arugula, mushroom and tomato; and linguine with clams. (March 9)
- Seafood Cookery: Shellfish to Fin Fish focuses on the secrets of preparing delectable mussels mariniere, cioppino and pan-seared cod with tomato pepper Basquaise. (March 30)
- Sous Vide Cooking: New Technology Comes to the Home Cook explores how to use new technology to prepare marinated vegetables, chicken breast, ribeye steak and crème brule. (April 6)
In addition to these one-night programs, Shadowing the Chef will present a three-night series, Confidence in the Kitchen, which will be held 6 – 9 p.m., Thursdays in Kitchen 1. The fee for the series is $175. The fee for each session is $75 when not taken as part of the series. This series will include:
- What the Heck is “mise en place” Anyway? covers knife skills, braising and making a simple dessert from scratch as Chef Joe prepares beef Bourguignonne with root vegetables and chocolate espresso pot du crème. (April 13)
- Sensational Soups will focus on preparing simple roast chicken stock and chicken noodle soup, curried cauliflower and apple soup and minestrone. (April 20)
- The Thrill of the Grill covers how to create flavorful marinades for grilled chicken breast, skirt steak and a vegetable platter with balsamic vinegar and crumbled goat cheese. (April 27)
For more information or to register, visit www.atlantic.edu/conted or call 609-343-5655.