Variety of Workshops Offered at Academy of Culinary Arts Beginning in January

bread-523098_1920A variety of workshops will be offered at the Academy of Culinary Arts, beginning in January, at the Mays Landing Campus, 5100 Black Horse Pike.

Bread Baking I explores how to roll, braid, proof and bake 6-braid challah bread, knotted soft and onion pocket rolls and decorate leek and chive breads, 6-9 p.m., Wednesday, Jan. 24. Cost is $65.

New Year, New You is an interactive demonstration in which participants will learn the importance of portion size and how to add nutrient-dense foods to daily life via MyPlate, 6-9 p.m., Thursday, Jan. 25. Cost is $65.

Healthy Cooking for the Home Chef is designed to help you nourish yourself and those you cook for, while learning practical skills in the kitchen to prepare healthy meals for your table, along with nutritional information and how to be an educated grocery shopper, 6-9 p.m., six Mondays, beginning Feb. 5. Cost is $225.

Valentine’s Day Plated Desserts explores the preparation of lemon silk mousse with lemon curd, heart-shaped cookies garnished with raspberries and moist-rich raspberry chocolate cake glazed with chocolate ganache, 6-9 p.m., Wednesday, Feb. 7. Cost is $75.

I Love You, Let’s Eat is a workshop that blends demonstration and hands-on activities with wine pairings from Hawk Haven Vineyards, 6-9 p.m., Friday, Feb. 9, or 6-9 p.m., Tuesday, Feb. 13. The menu features classic shrimp bisque, petit filet, roasted Brussels sprouts, potatoes au gratin and finishes with chocolate mousse. Cost is $150 per couple. Must be 21 years old to attend.

During Cupid’s Cuisine, the chef will demonstrate and prepare a surf and turf variation – seared filet medallions with sauce Madeira and stuffed shrimp and potato galette. While sampling, the chef will give a short history and demonstration on how to taste and evaluate various chocolates, then end the evening with death by chocolate, 6-9 p.m., Wednesday, Feb. 14. Cost is $130 per couple.

Soups, Chowder and Bisque will expand participant’s soup repertoire, 10 a.m.-1 p.m., Saturday, Feb. 17. Cost is $65.

Bella Italiano Desserts will teach participants how to create baba au rum filled with pastry cream, traditional tiramisu and sabayon with fresh berries, 6-9 p.m., Wednesday, Feb. 21. Cost is $65.

During Hoppy Easter Delights participants will discover how to create a peanut butter pie, coconut lime cake with cream cheese icing and tangy lemon bars, 6-9 p.m., Wednesday, March 28. Cost is $75.

In Easy Appetizers, attendants will learn how to create easy and simple appetizers from tapenade to hummus, 10 a.m.-1 p.m., Saturday, March 31. Cost is $65.

Decadent Chocolate Desserts delves into the preparation of white chocolate-cherry bread pudding with sauce anglaise, dark chocolate pate with raspberry sauce and mocha-chocolate mousse bombes enrobed in chocolate ganache, 6-9 p.m., Wednesday, April 4. Cost is $75.

Sous Vide Cooking explores the secret to creating a perfect temperature for a meal every time through a method of vacuum sealing and boiling called “Sous Vide,” 6-9 p.m., Tuesday, April 17. Cost is $65.

Gourmet Plated Desserts is a hands-on class that will teach attendants how to assist in preparation and assembly of gourmet restaurant-style desserts, 6-9 p.m., Wednesday, April 18. Cost is $65.

Kettle of Fish will teach attendants how to make crab and corn au gratin with cedar-planked salmon accompanied with a lighter selection of Hawk Haven Vineyards wines for pairing, 6-9 p.m., Friday, April 20. Cost is $75. Must be 21 years old to attend.

During Wood-Fired Feast the Academy of Culinary Arts’ wood-fired oven will be highlighted with a menu featuring “rusted roots,” hot olives, classic margherita pizza, sausage and pepperoni finished with seasonal fruit and homemade ice cream paired with wines from Hawk Haven Vineyards, 6-9 p.m., Friday, April 27. Cost is $75.

To register or for more information, call 609-343-5655 or visit www.atlantic.edu/workforce.

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