Dominican University Presents Look and Cook Series

Dominican University will present this spring a series of non-credit cooking classes through its popular Look and Cook series. These hands-on classes are taught by instructors trained at the Cooking and Hospitality Institute of Chicago or Kendall College and are limited in enrollment to give participants individual attention.

On March 29, Chef Toni Dovalina Stanley will offer Everything About Sauces during which students will learn how to create sauces for pasta, chicken, meats and seafood.

Learn how to offer your dinner guests a polished menu and presentation in Elegant Dinner for Spring on April 5. The menu will include rack of lamb, potatoes dauphinois and herbed green beans. Suggestions will also be given for accompanying first and dessert courses.

On April 12, Dr. Judith Beto, Dominican University’s nutrition sciences professor, will discuss the latest research in eating and health in What Should We Eat? She will teach participants techniques for assessing their daily caloric intake and talk about the latest carbohydrate/high protein diets.

Learn the basic skills for selecting and storing seafood in Basic Seafood on April 19. Participants will learn techniques for cooking soft shell crab, filleting fresh fish and opening and creating perfect baked clams. The cost of the class is $40.

Chocolate! Chocolate! Chocolate!, to be offered on April 26, will provide basic techniques for purchasing, storing and tempering different types of chocolate. Participants will try their hand at truffles, chocolate-dipped fruits and a chocolate bag. The class, to be taught by Chef Jennifer Lewis, costs $60.

Also see: Crab Cakes

About The Author:

Phoebe Lazara is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Cooking Crab
Dominican University Presents Look and Cook Series