Variety of Workshops Offered at Academy of Culinary Arts This Fall from Artisanal Cheese Making to Finishing Up the Last of the Garden Bounty

pumpkin and different dessertsA variety of workshops will be offered this fall in Kitchen 1 of the Academy of Culinary Arts at the Mays Landing Campus, 5100 Black Horse Pike.

Puff Pastry Desserts explores how to make traditional Paris-Brest, napoleons and participate in making apple and cherry turnovers, 6-9 p.m., Wednesday, Sept. 19. Cost is $75.

During French Desserts participants will learn the preparation of lemon crêpes with sweetened ricotta, the preparation of a country apple galette and a gâteau basque, 6-9 p.m., Wednesday, Oct. 3. Cost is $75.

Finishing Up the Garden examines how to best use the last of your garden bounty by creating dishes including spaghetti squash Bolognese, butternut squash risotto, ratatouille and pumpkin soup, 10 a.m.-1 p.m., Saturday, Oct. 6. 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, Oct. 16. Cost is $75.

Delectable Cheesecakes will allow participants to make several styles of cheesecake desserts including pumpkin cheesecake, lemon cheesecake pie and coconut Key lime cheesecake dip, 6-9 p.m., Wednesday, Oct. 24. Cost is $75.

Artisanal Cheese Making with Larry and Linda Faillace, owners of Three Shepherds Farm in Vermont, is a three-day immersion into the fascinating world of cheese. Attendants will learn the principles of great cheese making as they prepare at least seven different cheeses and focus on topics such as milk sources and how to assess milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, cheese and wine pairing and much more, 2-5 p.m., Friday, Nov. 2; and 8 a.m.- 3 p.m. on Saturday and Sunday, Nov. 3 and 4. Cost is $595.

Holiday Side Dishes will teach you how to make appealing side dishes for the holiday season such as Brussels sprout slaw, spinach soufflé, fresh cranberry and blackberry sauce, bourbon sweet potatoes, cauliflower rice and more, 10 a.m.-1 p.m., Saturday, Nov. 15. Cost is $75.

Learn how to create three very rich chocolate desserts– a salted caramel tart, chocolate espresso Bundt cake with a dark chocolate cinnamon glaze and dark chocolate pâté with raspberry sauce­– for any occasion in Irresistible Chocolate Desserts, 6-9 p.m., Wednesday, Nov. 14. Cost is $75.

During Holiday Cookies participants will discover how to bake soft almond cookies, Biscotti Regina and lemon shortbread, 6-9 p.m., Wednesday, Dec. 5. Cost is $75.

Italian Desserts explores the assembly of roasted pears with espresso mascarpone cream, torta della nonna and double chocolate profiteroles, 6-9 p.m., Wednesday, Dec. 12. Cost is $75.

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

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