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Professional & Community Programs

Find Out What’s Cookin’ at Middlesex County College

TODAY’S TABLE Classes for Contemporary Cooks

Information NightDemo and Tasting

(Reservations Required - Call 732.906.2556)

• Meet the Head Chef • Taste the Food • Hear About the Program

Wednesday, january 11, 20126:30 p.m. - 8:00 p.m., Crabiel Hall 126

TODAY’S TABLE

CLASSES FOR CONTEMPORARY CHEFSAll cooking demonstrations include tastings of food prepared by the chef and a copy of the evening’s recipes.

MENUS ARE SUBjECT TO CHANGE WITHOUT NOTICE

PAYMENT OPTIONSRegister A La Carte: Pay as you go for individual courses: $30 for each courseRegister for a Tasting Menu: Choose any three classes and pay only $75 (Save $15)Savings are available to students who register with payment for 3 classes at the same time.

Brunch in Your Pj’s NewLearn the simple techniques of preparing your own brunch at home. Eggs Benedict, Crepes and scrumptious side dishes will be featured in this “don’t miss” class. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30GCUL 081-01 Tuesday, 6:30-9:30 p.m., January 17

Foods of France NewDijon is the capital of Burgundy and it is midway between Lyon and Paris. Dijon is famous for its mustard. Learn the techniques for making a Dijon Beurre Blanc, Coq au Vin and Crème Caramel, all necessary sauces for delicious French foods. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 082-01 Thursday, 6:30-9:30 p.m., January 19

More Slow Cookery New Learn how simple it is to “slow cook” some of the tastiest home cooked meals. Only minutes to prep, then put these meals on auto pilot for the heartiest, stick to your ribs, comfort foods known to man or woman. Pork, beef and chicken dishes will be some of the items we explore in this “must attend” class. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 093-01 Tuesday, 6:30-9:30 p.m., January 24

Boardwalk Foods at Home NewWho doesn’t like to walk the boardwalk, look at the people and eat the food? Boardwalk fries, sausage and pepper sandwiches and zeppoles are all part of the “Boardwalk Experience” at Middlesex experience. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 095-01 Thursday, 6:30-9:30 p.m., January 26

Italian Favorites NewNo need to be intimidated by the thought of making Osso Buco or Risotto. Additionally, learn earn how simple it is to make Tuscan Bean & Sausage Soup and Escarole Soup. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 078-01 Tuesday, 6:30-9:30 p.m., January 31

Tailgating at Home New Enjoy the foods of tailgating without leaving the comfort of your big screen and living room couch! Pork BBQ, Wings and Macaroni & Cheese are some of the core warming recipes that will be presented. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30GCUL 056-02 Thursday, 6:30-9:30 p.m., February 2

www.middlesexcc.edu/profcom 5

Call 732.906.2556

Simple and Sweet......Valentine’s Day NewWho needs sugar and spice when you take this class?! You can make everything “nice” after taking this class. Chocolate Enrobed Fruit, Rack of Lamb and Crème Caramel will be a few of the featured items in this class to share with your friends, family or special person. Chef: C. Banks, (Tuition $5 + general fee $25) Total $30GCUL 091-01 Tuesday, 6:30-9:30 p.m., February 7

Spanish Paella and Tapas! NewThe quintessential dish of Spain, Paella, is a bounty of seafood and spicy sausage simmered with saffron rice. Enjoy other tasty culinary treats from the region such as Empanadas and Spanish Meatballs. You will be in for a wonderful culinary treat in this class! Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 079-01 Thursday, 6:30-9:30 p.m., February 9

Breakfast Any Time of Day NewBreakfast isn’t just for breakfast anymore. Enjoy some of your breakfast favorites for lunch and dinner. Homemade corned beef hash with poached eggs, the absolute best breakfast potatoes and more will be featured this evening. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 097-01 Thursday, 6:30-9:30 p.m., February 16

Mardi Gras at Middlesex NewJoin us tonight to celebrate Mardi Gras! Crawfish Étouffée, Mardi Gras Jambalaya and Bananas Foster will be explained, demonstrated and of course...eaten!!! Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 096-01 Tuesday, 6:30-9:30 p.m., February 21

Mommy & Me at the Cupcake Academy NewJoin us for a special Mommy & Me cake decorating class. Learn basic decorating techniques and decorate adorable Birthday Cupcakes, Theme Cupcakes and Easter Bunny Cupcakes! Open for children ages 5 and up and parents of any age! One parent per child, PLEASE. Price is per child. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 084-01 Thursday, 6:30-9:30 p.m., February 23

Ravioli Made Easy NewLearn to make a basic pasta dough recipe and master several ravioli techniques. We will make mushroom, sweet potato and lobster ravioli and add easy to make sauces. This is a wonderful pasta class! Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 085-01 Tuesday, 6:30-9:30 p.m. February 28

Serve Steakhouse Dinners to Your Family NewHow about Caesar Salad, NY Sirloin Steak with Frizzled Onions, Twice-Baked Potatoes and CreamedSpinach? These and more mouthwatering foods will be cooked and sampled in this meat lover’s class. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 100-01 Thursday, 6:30-9:30 p.m., March 1

Hot and Steamy Soups NewDiscover how simple it is to create your own signature soups from scratch! We will explore the 3 basic types of soups, clear, thick and creamed soups in detail. You will be amazed at how much you already know about soup making. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 069-02 Tuesday, 6:30-9:30 p.m., March 6

Under The Tuscan Sun in 30 Minutes NewLearn methods, techniques, and ingredients used for quick Italian-style preparations using easy to find ingredients from your favorite supermarket. Penne all’ Arrabbiata, Sausage and Escarole with Roasted garlic and Linguini Carbonara will be some of the featured dishes in this class. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 086-01 Thursday, 6:30-9:30 p.m., March 8

Creative Hors d’ Oeuvres NewIt’s party time at Middlesex! Learn how to prepare hors d’oeuvres that you would see at a gourmet restaurant! You’re not going to believe how simple these are to prepare in your very own kitchen. Surprise your holiday guests with the amazing displays you will learn how to create.Chef: J. McNamara, (Tuition $5 + general fee $25) Total $30GCUL 061-02 Thursday, 6:30-9:30 p.m., March 13

Saucier Boot Camp NewLearn the five classic mother sauces, how to make them and some of their uses. We will be creatingpan sauces as well as reviewing the selection and use of the right wines and broths for deglazing. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 083-01 Thursday, 6:30-9:30 p.m., March 15

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Professional & Community Programs

Cupcakes for Fun NewIn “Cupcakes for Fun” we will explore different cupcake flavors and icings made from scratch. Learn easy decorations to delight and make you look like a pro. Chef: C. Banks, (Tuition $5 + general fee $25) Total $30GCUL 106-01 Tuesday, 6:30-9:30 p.m., March 20

Easter Celebration NewFreshen up your Easter celebration with these new and exciting recipes. Come and enjoy learning how to make simple Dinner Rolls, Apricot, Orange, and Rosemary Glazed Pork Roast and Cranberry Glazed Ham. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 107-01 Thursday, 6:30-9:30 p.m., March 22

Sautéing Made Simple NewSautéing is the most commonly used cooking method in the majority of kitchens. Learn the proper way and the cuts of meat, fish and vegetables that lend themselves to sautéing. Once you learn the golden rules, you will be eating better and cleaning up less. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 089-01 Tuesday, 6:30-9:30 p.m., March 27

Vegetarian Cuisine NewVegetarian doesn’t need to be boring. Portobello Mushroom Burgers with a Roasted Garlic Aioli, Asparagus with Roasted Red Pepper Coulis and several Vegetarian Soups will be included in this informative and tasty menu sampling. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 098-01 Thursday, 6:30-9:30 p.m., March 29

Get the Scoop About Ice-Cream Making NewLearn basic ice cream making techniques and how you can prepare the best ice cream you’ve ever had. You can make it at home with no special equipment! Next... we’ll take the “home made” ice cream and turn it into wonderful frozen pies, cakes and more. No dieters...please! Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 065-02 Tuesday, 6:30-9:30 p.m., April 3

Floribbean Cuisine NewWith an emphasis on extremely fresh ingredients, spice medleys and fresh fruit and fruit juices, Floribbean Cuisine is here to stay. Let’s make Caribbean Chicken; Cuban Black Beans and Rice, Mixed Greens with Mandarin Oranges and Citrus Vinaigrette. Saving the best for last, we will finish with a freshly made Key Lime Pie. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 099-01 Thursday, 6:30-9:30 p.m., April 12

Cooking for a Healthy Heart NewTake time to take care of yourself and improve your health. Taught by our resident Chef, our classes will show you the why’s and how’s of cooking delicious meals with a healthy twist.Instructor: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30GCUL 058-02 Tuesday, 6:30-9:30 p.m., April 17

Kopy Kat Recipes NewLet’s duplicate some of our all-time favorites. Who doesn’t love the Bloomin’ Onion, Cinnabon and Peanut Butter Tandy Takes? But...do you know how to prepare them? Join us and learn the secrets about ingredients, preparation and display. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 101-01 Thursday, 6:30-9:30 p.m., April 19

Panini Heaven NewJoin us for Panini making hot off the press! Come explore these toasted Italian sandwiches that are filled with a combination of meats, cheese, vegetables and yes...even chocolate! You won’t believe how simple and delicious they are to make at home. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 094-01 Tuesday, 6:30-9:30 p.m., April 24

Master Salads and Salad Dressings NewNow that the holidays are over, many of us want to lose a few pounds. A few more pounds, a few extra pounds, alotta pounds! No need to buy bottled dressings any more. Learn to make vinaigrettes, creamy dressings and more! Appetizer salads and entrée salads will be a part of our evening presentations. Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 087-01 Thursday, 6:30-9:30 p.m., April 26

www.middlesexcc.edu/profcom 7

Call 732.906.2556

Sushi 1-2-3 NewMany of us love to eat it, now learn how to make it! We will explore the ingredients, history of sushi and how to make the perfect sushi rice. Bring you chop sticks and lets dive in to the sensational world of sushi! Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 090-01 Tuesday, 6:30-9:30 p.m., May 1

Cinco de Mayo NewIn celebration of Cinco de Mayo, Today’s Table features a cooking demonstration and tasting of traditional Mexican hors d’oeuvres, little dishes or antojitos.Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30GCUL 029-02 Thursday, 6:30-9:30 p.m., May 3

Simple, Rustic Italian NewHow does white bean and sausage soup, chicken Marsala, and creamy risotto with Grana Padano sound? We’ll even finish off by making our own cannolis! Mangia!!!!! Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30 GCUL 092-01 Tuesday, 6:30-9:30 p.m., May 8

Brownies Galore NewEarn “brownie” points with friends and family. Whether plain, iced, with nuts, chocolate chunks, Craisins or caramel, brownies are sure to please. Chef: D. Cummings, (Tuition $5 + general fee $25) Total $30GCUL 102-01 Thursday, 6:30-9:30 p.m., May 10

Lose Weight, Eat Well NewDon’t get derailed by getting stuck in a rut! Learn to prepare tasty, healthy and low calorie foods that are sure to please the entire family. Less points for a meal doesn’t have to mean less taste.Chef: R. Bottega, CEC, (Tuition $5 + general fee $25) Total $30GCUL 050-02 6:30-9:30 p.m., Wednesday, May 15

The Art of Great Grilling NewDon’t get stuck in the same old rut. Using brines, marinades, sauces and rubs, the possibilities are endless. Join us and learn to grill perfect meat, vegetables and seafood. Tastings provided.(Tuition $5 + general fee $25) Total $30GCUL 030-02 Wednesday, 6:30-9:30 p.m., May 16

Guiltless Desserts: A Dieters Dream NewOnly desserts! That’s right. You will learn how to prepare wonderful desserts that will fit into everyone’s dieting plans. From Mousses to Pie we’ll show you how to make indulgent desserts that won’t cost you on the scale. Chef: D. Cummings, (Tuition $5 + general fee $25) Total $30 GCUL 103-01 Thursday, 6:30-9:30 p.m., May 17

Cooking Basics: Part I NewFor new couples, new graduates or anyone else, learn the essentials of food preparation: the ingredients, equipment and techniques that establish the foundation of simple home-cooking. Included are basic knife skills as well as methods for grilling, roasting and broiling. Chef: D. Cummings, (Tuition $5 + general fee $25) Total $30GCUL 033-02 Tuesday, 6:30-9:30 p.m., May 22

Cake Baking and Decorating I NewBoxed cake mixes and canned icing...not here!! Learn the basics of cake baking and decorating. You won’t believe how simple it is to bake, fill and ice your own cakes from scratch!Chef: C. Banks, (Tuition $5 + general fee $25) Total $30GCUL 054-02 Thursday, 6:30-9:30 p.m., May 24

Cooking Basics: Part II NewLearn the fundamentals of menu planning to ensure an appealing assortment of flavorful and nutritious foods. Learn about sautéing, stir-frying, poaching, braising and blanching. Chef: D. Cummings, (Tuition $5 + general fee $25) Total $30GCUL 034-02 Tuesday, 6:30-9:30 p.m., May 29

Cake Baking and Decorating II NewTake cake baking and decorating to the next level by learning how to create some of the most beautiful cake decorations available for your freshly baked cakes.Chef: C. Banks, (Tuition $5 + general fee $25) Total $30GCUL 055-02 Thursday, 6:30-9:30 p.m., May 31