Workforce Services

Spring 2014

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Laurie Jacobson, owner of Nature's Kitchen, is a natural foods cooking instructor, nutrition educator, and personal chef specializing in diets for health and healing. Classic Sauces Learn from classical French-trained chef, Neil Morris as he demonstrates the art of the French sauce as well its practical application. Menus to include: April 9: Sauce Béchamel and Sauce Velouté, Truffled Macaroni and Cheese with Lardon, Roast Chicken with Wild Mushroom Crema, Assorted Pastries April 16: Sauce Espagnole, Pork Cutlet Chasseur, Banana Nut Bread Pudding April 23: Hollandaise, Seared Flat Iron Steak with Sauce Choron, Easy Béarnaise Reduction, Cheesecake Mousse April 30: Sauce Tomato, Farfalle with Vodka Sauce, Veal Scallopini Provençal, Warm Brie with Apricot 57001 HOST Jefferson RM 120 W 4/9-4/306:30-8:30 p.m. Morris $149 Chocolate I: Basic Fillings and Truffles Join Tim Gearhart from Gearhart's Chocolates and learn the techniques and general preparation of truffles and simple ganaches. The class also 
includes chocolate tempering and infusing flavors. This is a good introduction to chocolates and how they are made from 
a world-class chocolatier. 56684 HOST W RM 120 Gearhart $99 3/5, 3/127-9 p.m. efferson J Soups Learn basic soup-making techniques from Neil Morris, former Executive Sous Chef at Restaurant Pomme in Gordonsville, VA. Menu items include: Feb. 5: Butternut Squash and Granny Smith Apple Bisque, Country Baguette, Bourbon Pecan Pie Feb. 12: Seared Shrimp with Coriander Sweet Chili Pesto, Coconut Curry Lemongrass Soup, Mango with Sweet Sesame Sticky Rice 56967 HOST W 2/5, 2/12 Jefferson RM 120 Morris $79 Kraut-tastic!: Learning the Tasty Art of Fermenting Veggies Fermenting vegetables is not only one of the oldest food preservation methods, but it is also one of the tastiest. This class will discuss the health, safety and taste benefits of fermenting and each student will make his or her own jars of fermenting saurkraut and kimchi to take home. Taught by Caitlin Howell, MS, Human Nutrition. 56924 HOST T 3/18 Jefferson RM 120 Howell $79 6-9 p.m.. Fungal Feast Join Angel Shockley of Sharondale Farm for a hands-on gourmet mushroom cooking class. She will discuss the basic nutritional value of mushrooms and how to easily incorporate them into home meal planning. Students will prepare three dishes, each featuring a different type 6-9 p.m.. of mushroom and other fresh, seasonal ingredients. 56909 HOST T 4/1 Jefferson RM 120 Shockley 59 $ Sweet and Sugar Free Have a sweet tooth? You can still enjoy good health and stay slim if you learn how to use natural sweeteners and substitute whole grain flours for refined, processed white flour while baking. In this class we'll use seasonal fruits, juices and natural syrups to create rich and satisfying desserts that won't leave you wondering what happened to the sugar. 6:30-8:30 p.m.. Natural Health & Weight Loss Make the transition to a low-fat diet rich in whole, natural foods and fiber and lose weight without counting calories or dieting. Moreover, keep it off, reenergize and cleanse your body, helping prevent debilitating and life-threatening 56917 HOST W 3/19 6-8:30 p.m.. diseases. Instructor Laurie Jacobson shows you how to incorporate fat-melting Jefferson RM 120 Jacobson 49 $ whole foods into your life so you lose weight naturally while enjoying generous Super Salads servings of delicious, no-cholesterol Salad preparation is one cooking method dishes. that allows the cook's creativity to shine, 56914 HOST W 3/26 6-8:30 p.m.. as taste, texture and color combinations Jefferson RM 120 Jacobson 49 $ are virtually endless. In this class we will use a variety of natural foods including grains, pasta, legumes and herbs and seasonings to create beautiful, easy-toprepare, healthful salads that are perfect sides or one-dish meals for any occasion. 56920 HOST W 5/7 Jefferson RM 120 Jacobson 49 $ 6-8:30 p.m.. 19 PVCC Digital Spring 2014 Workforce Services Class Schedule pvcc.edu/workforceservices or 434.961.5354

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