Continuing Education: Cooking
- Academics
- Adult & Continuing Education
- Continuing Education: Telesis Registration
- Continuing Education: Telesis Special Events
- Continuing Education: Academic
- Continuing Education: Art & Craft
- Continuing Education: Career and Computer
- Continuing Education: Cooking
- Continuing Education: Exercise
- Continuing Education: Healthful Living
- Continuing Education: Spirituality
- Continuing Education: Trips & Travel
Telesis Classes Summer 2012
Sample new recipes while learning tips and techniques for kitchen mastery.
Home Food Preservation Series:
Jams/Jellies: Strawberries & Rhubarb and other Seasonal Fruit
Pickling: Cucumbers and Green Beans
Tomato Salsas
FROM LO-BROW TO HI-BROW
Monday, August 20
Tonight you’ll learn how to take some very basic summer favorites like Grilled Italian Sausages or Burgers and turn them into gourmet delights that you’ll be proud to serve to friends and family. You’ll sample Smoked Mozzarella-Stuffed Italian Sausages with Marinara, Asian Chicken Wraps with Cilantro Slaw, Black-n-Bleu Burgers with sautéed ‘Shrooms and Twinkie Tiramisu for dessert. Plus a recipe for Beer-tinis.
Instructor: Staci Joers, Cooking With Class
TPD-776-01
6:30 – 8:30 p.m./Limit: 20/$38
GARLIC!
Monday, July 23
Garlic dates back over 6000 years and has long been a staple in the Mediterranean region—it’s also a frequent seasoning in Asia, Africa and Europe. Garlic was frowned upon by foodie snobs in the U.S. until the early twentieth century because it was found almost exclusively in ethnic dishes in working-class neighborhoods. But, by 1940, America had embraced garlic, finally recognizing its value as both a minor seasoning, as well as a major ingredient in recipes. Tonight we’ll sample a variety of dishes with Garlic as the main ingredient, including Dragons Breath Dip with Crisp Garlic Wedges, 101 Clove Garlic Chicken served with Garlicky Summer Vegetable Sauté, Gorgonzola & Grape Salad and Garlic Ice Cream for dessert, of course!
Instructor: Staci Joers, Cooking With Class
TPD-152-01
6:30 – 8:30 p.m./Limit: 20/$38
HOME FOOD PRESERVATION SERIES
Sign up for individual sessions or take them as a series!
Series of 3 classes: TPD-79A-01/$122
JAMS/JELLIES
Strawberries & Rhubarb and Other Seasonal Fruit
Thursday, June 21
Learn the basics of home food preservation! This is a beginning class that will utilize Hot Water Bath Canning. In this workshop class, participants will learn the current science-based techniques of home canning. We'll be using locally and wild harvested spring fruits to create tasty and healthy jams. All participants will take home jars of our final product, recipe & technique booklets and a custom Canning Notebook. (Most materials provided; students must bring one, 12-count case of canning jars.)
Instructor: Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)
TPD-791-01
6:00 – 9:00 p.m./$44
PICKLING
Cucumbers and Green Beans
Thursday, July 19
Learn the basics of home food preservation! This is a beginning class that will utilize Hot Water Bath Canning. In this workshop class, participants will learn the current science-based techniques of home canning. We'll be using locally harvested cucumbers and green beans to create traditional and gourmet pickles. All participants will take home jars of our final product, recipe & technique booklets and a custom Canning Notebook. (Most materials provided; students must bring one, 12-count case of canning jars.)
Instructor: Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)
TPD-144-01
6:00 – 9:00 p.m./$44
TOMATO SALSAS
Thursday, August 23
Learn the basics of home food preservation! This is a beginning class that will utilize Hot Water Bath Canning. In this workshop class, participants will learn the current science-based techniques of home canning. We'll be using locally harvested tomatoes, peppers, onions, garlic, herbs, and more to create a variety of salsas. All participants will take home jars of our final product, recipe & technique booklets and a custom Canning Notebook. (Most materials provided; students must bring one, 12-count case of canning jars.)
Instructor: Christina Ward, State of Wisconsin Master Food Preserver (UW-Extension)
TPD-158-01
6:00 – 9:00 p.m./$44
MICROBREWS OF WISCONSIN
Tuesday, July 17
Picture a warm summer evening with the sun setting low and a glass of Wisconsin brew in your hand… what a perfect setting to discuss Wisconsin microbrews! You may be familiar with the large commercial breweries in our state, but did you realize that Wisconsin is also home to a growing number of microbreweries? We will discuss the different breweries around the state as well as sample some of their signature brews. Bring a glass and let’s talk microbrews!
Instructor: Ray Scolavino, Home Brewer and Chemistry teacher with a tendency toward fermented beverages
TPD-725-01
6:30 – 8:30 p.m./$32
Note: you must be 21 years old to attend this class.
SUMMER APPETIZERS & DESSERTS
Monday, June 18
Summer entertaining is the most fun entertaining: head out to the patio, light some candles, open some wine, pour some cocktails and have a few appetizers and desserts with friends. In this class, you’ll gain inspiration for a season full of friends and fun! You’ll sample Brazilian Beef Tenderloin Kabobs, Scallop & Watermelon Skewers, Prosciutto-wrapped Asparagus Spears with Bleu Cheese Mayo, Pie Chips & Fruit Salsa and Blueberry-Coconut Tart. Plus, lots of cocktail recipes to enjoy with your menu!
Instructor: Staci Joers, Cooking With Class
TPD-652-01
6:30 – 8:30 p.m./Limit: 20/$38
