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Continuing Education: Cooking

Telesis Classes Summer 2013

Sample new recipes while learning tips and observing techniques for kitchen mastery. ‌
Telesis cooking classes image

Beer and Food: A Summer Marriage

Fabulous Stir-Fry!

Fresh Healthy Asian for Summer

Home Food Preservation: Canning

Basics of Jam Making

Basics of Pickling

Tomato Salsas

Weeknight Recipes Using Rotisserie Chicken

 

BEER AND FOOD
A Summer Marriage
Thursday, July 25

Imagine a hot summer day and you are relaxing in your favorite outside lounge chair with a cool beer in your hand. You become hungry, but can’t decide on what type of summer food would complement your beer. Different foods race through your mind, and you panic because you do not know if the combination will be delicious or a disaster. There’s no need to suffer! In this class we will explore the various beer types and pair them with summer foods. Beers discussed will include ales, lagers and fruit beers. Of course tasting will be required; you will have the opportunity to try different beers with different summer foods.

Instructor: Ray Scolavino, home brewer for two decades, Chemistry teacher with a tendency toward fermented beverages

TPD-675-01
6:30 – 8:30 p.m./Limit 20/$35


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FABULOUS STIR-FRY!
Monday, June 3

Enter the wonderful world of stir-fry. From Chinese to Thai, from chicken to beef, to meatless, we'll cover them all. Come and try a variety of stir-fry. Watch and learn how to create and properly cook stir-fry for a dish that gives you bright and crispy vegetables loaded with nutrition and meats that are wonderfully juicy and flavorful. You’ll sample Tofu & Vegetable Stir-fry with Yangchow Fried Rice, Stir-fried Kung Pao Beef, Volcano Chicken on Stir-fried Cabbage and Carrots, and Pudt Thai (noodle/peanut dish).

Instructor: Staci Joers, Cooking with Class 

TPD-662-01
6:30 – 8:30 p.m./Limit 20/$38


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FRESH HEALTHY ASIAN FOR SUMMER
Monday, July 15

With the bounty of fresh vegetables available in the summer and the desire to cook lighter and healthier meals, the recipes in this class are perfect. We’ll keep it simple and light: watch as we prepare Vietnamese Fresh Spring Rolls, Chinese Lemon Chicken & Lettuce Wraps with Cold Chinese Noodles in Peanut Sauce, Thai Cucumber Salad and Mangoes on Sticky Rice for dessert.

Instructor: Staci Joers, Cooking with Class 

TPD-672-01
6:30 – 8:30 p.m./Limit 20/$38


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HOME FOOD PRESERVATION SERIES: CANNING
Learn the basics of home food preservation with Master Food Preserver Christina Ward, who will lead each class in the latest and safest science-based canning techniques. These are “hands-on,” beginning classes utilizing Hot Water Bath Canning. You will not only have fun and learn as you go, but you’ll participate in a traditional “communal” canning session with a product swap at the end—and take home samples of everyone’s creations. All participants will receive handouts on techniques and recipes.

Series of 3 classes: TPD-79A-01/$122


BASICS OF JAM MAKING
Thursday, June 27 OR August 15

We will use locally and wild harvested seasonal fruits to create tasty and healthy jams. Materials are provided by the instructor; please bring a case of regular-mouth 8 ounce, “half-pint” (jelly) jars to class.

Instructor:  Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)

June 27: TPD-791-01
August 15: TPD-791-02
6:00 – 9:00 p.m./Limit 15/$44


BASICS OF PICKLING
Thursday, July 11 OR July 18

Locally harvested cucumbers will be used to create traditional and gourmet pickles. Materials including jars will be provided by the instructor; please bring a sturdy box to carry your jars home.

Instructor:  Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)

July 11: TPD-144-01
July 18: TPD-144-02
6:00 – 9:00 p.m./Limit 15/$44


TOMATO SALSAS
Thursday, August 8 OR August 22  

Using locally harvested tomatoes, peppers, onions, garlic, herbs and more, we’ll create a variety of tasty salsas. Materials are provided by the instructor; please bring a case of regular-mouth 8 ounce, “half-pint” (jelly) jars to class.

Instructor:  Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)

August 8: TPD-158-01
August 22: TPD-158-02
6:00 – 9:00 p.m./Limit 15/$44


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WEEKNIGHT RECIPES USING ROTISSERIE CHICKEN
Monday, August 12

As the summer winds down and fall approaches it’s time to start getting back to regular schedules with work and school. Time is not quite as leisurely and weeknight dinners again become more of a chore. Here’s your chance to see how the Rotisserie Chicken at your local grocer can be a quick dinner hero! Learn about tasty and simple weeknight dishes that your family will love. You’ll sample Easy Chicken Enchiladas, Mediterranean Chicken & Feta Tostadas, Tex-Mex Chicken & Greens Salad with Spicy Southwestern Dressing and Chicken & Broccoli Strudel. Plus, you’ll receive lots of extra recipes for quick weeknight meals.

Instructor: Staci Joers, Cooking with Class 

TPD-679-01
6:30 – 8:30 p.m./Limit 20/$38


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