Beginning next month, West Kentucky Community and Technical College’s Chef Patrick Fletcher and Miranda Turner are teaming up to offer a unique blend of culinary recipes.
Chef Fletcher and Turner, one of the college’s culinary services instructors, will offer the classes on February 5, 12 and March 5 from 6 – 9 p.m. Each three-hour class will be held in the Anderson Technical Building (ATB). Each class involves students in hands-on cooking demonstrations and dinner will be served. The cost of each class is $45, which includes all food items. Participants can sign up for one or all three classes.
February 5 – We’ll Always Have Paris, ATB Culinary Kitchen and Bistro
Join Chef Fletcher in the kitchen to see the differences between French cuisine from the North to the South of France. Students will learn to make delicious meals including Coquilles St. Jacques, baked scallops and mushrooms in cream; Poulet Provencal, herb-roasted chicken in the style of Provence; and Purée de Carottes, creamy mashed potatoes with carrot.
February 5 – Pawstries: Homemade Canine Treats, ATB Marine Kitchen, Room 159
Turner will teach students how to make dog bones for their furry friends. Learn to make easy chicken and beef based bones, as well as veggie bones and “diet” bones just in case “Spot” needs a smaller collar! Once students see how easy the bones are to make, they will want to keep a stash on hand.
February 12 – How to Make Yeast Breads, ATB Marine Kitchen, Room 159
Turner will share the ins and outs of baking delicious bread at home. Participants will go through the process of bread from start to finish. They will learn the importance of everything from water temperature to proofing, and finally to baking their own loaves of Cranberry Pecan Rye Bread and Challah Bread.
March 5 – Good Evening Vietnam, ATB Culinary Kitchen & Bistro
Students will smell the aromas and intense flavors of Southern Asian cuisine. From street food to restaurant quality, students will join Chef Fletcher to prepare Pork Banh Mi, a classic street food sandwich; Lemongrass Chicken, a fragrantly delightful dish and Stir-fried broccoli, Vietnamese-Style.
Please bring an apron and wear closed toe shoes. Space is limited; early registration is encouraged. The registration deadline is seven days prior to class starting date. Classes may be cancelled due to lack of enrollment.
Call 270-534-3335 or register online.
Chef Fletcher and Turner, one of the college’s culinary services instructors, will offer the classes on February 5, 12 and March 5 from 6 – 9 p.m. Each three-hour class will be held in the Anderson Technical Building (ATB). Each class involves students in hands-on cooking demonstrations and dinner will be served. The cost of each class is $45, which includes all food items. Participants can sign up for one or all three classes.
February 5 – We’ll Always Have Paris, ATB Culinary Kitchen and Bistro
Join Chef Fletcher in the kitchen to see the differences between French cuisine from the North to the South of France. Students will learn to make delicious meals including Coquilles St. Jacques, baked scallops and mushrooms in cream; Poulet Provencal, herb-roasted chicken in the style of Provence; and Purée de Carottes, creamy mashed potatoes with carrot.
February 5 – Pawstries: Homemade Canine Treats, ATB Marine Kitchen, Room 159
Turner will teach students how to make dog bones for their furry friends. Learn to make easy chicken and beef based bones, as well as veggie bones and “diet” bones just in case “Spot” needs a smaller collar! Once students see how easy the bones are to make, they will want to keep a stash on hand.
February 12 – How to Make Yeast Breads, ATB Marine Kitchen, Room 159
Turner will share the ins and outs of baking delicious bread at home. Participants will go through the process of bread from start to finish. They will learn the importance of everything from water temperature to proofing, and finally to baking their own loaves of Cranberry Pecan Rye Bread and Challah Bread.
March 5 – Good Evening Vietnam, ATB Culinary Kitchen & Bistro
Students will smell the aromas and intense flavors of Southern Asian cuisine. From street food to restaurant quality, students will join Chef Fletcher to prepare Pork Banh Mi, a classic street food sandwich; Lemongrass Chicken, a fragrantly delightful dish and Stir-fried broccoli, Vietnamese-Style.
Please bring an apron and wear closed toe shoes. Space is limited; early registration is encouraged. The registration deadline is seven days prior to class starting date. Classes may be cancelled due to lack of enrollment.
Call 270-534-3335 or register online.