This Online Orientation should take approximately 40 – 45 minutes. You will also have an opportunity to sign up for Group Advising and/or New Student Orientation after you complete the orientation.
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 Contact Information
Phone: 732.906.2556
Fax: 732.906.2521
Continuing Education
 Contact Information
Phone: 732.906.2556
Fax: 732.906.2521

Welcome to Today’s Table : Classes for Contemporary Cooks

todays_table_logoPull up a chair and join us for an evening filled with food, fun and facts about cooking and baking for yourself and your family!

In our state-of-the-art culinary demonstration kitchen, observe and learn from our chefs as they create culinary masterpieces. Then…taste and enjoy the evening’s fare and take home the recipes to prepare on your own.

Payment Options

Register for Our Tasting Menu & SAVE MONEY: Choose any three classes (EXCEPT for full-day Saturday classes) and pay only $99 (just $33 per class. You save $21.) Savings are available to students who register with payment for three classes at the same time.

Register à la carte: Pay as you go for individual courses: $40 per class





Summer Smoothies That Rock

If you’re looking for a nutritious breakfast, post workout drink, snack or beverage why not try a smoothie? They are super easy and quick to make, and as the temperature is starting to rise outside – smoothies are a great way to keep your kitchen cool and your body nourished. Here are some of the smoothies you’ll get to sample: chocolate raspberry delight, anti-aging beauty elixir smoothie, green goddess smoothie (a basic green smoothie) avocado mint frappe, and more. Join Csillla Bischoff for a fun and delicious class.
Chef : C.Bischoff, Tuition $10 + general fee $30. Total $40.
GCUL 307-02 Monday, 6:30-9 p.m. June 6

Get the Scoop About Ice Cream Making

Learn basic ice cream making techniques and how you can prepare the best ice cream you’ve ever tasted at home with no special equipment! Next…we’ll take our “homemade” ice cream and turn it into wonderful frozen pies, cakes, ice cream sandwiches and more.
Chef : D. Edwards Tuition $10 + general fee $30. Total $40.
GCUL 065-04 Tuesday, 6:30-9 p.m. June 7

Sensational Summer Salads

Tired of the same old potato and pasta salad all summer long? If you are looking for recipes that are fresh, easy and pretty enough for a party, this class is for you. Authentic Greek salad, perfect chopped salad, and Lebanese tabbouleh salad are among the recipes featured, along with homemade dressings to liven any of your own favorite salads.
Tuition $10 + general fee $30. Total $40.
GCUL 200-04 Thursday, 6:30-9 p.m. June 9

Herbs, Herbs, Herbs

Nothing will brighten a dish like a splash of fresh herbs and summer is the perfect time to try some new ways to use these fresh flavors. Enjoy the evening’s tastings that feature herb and cheese frittatas, grilled peaches with tarragon vinaigrette, chilled
lemon verbena tisane and watermelon mint ice pops for dessert.
Tuition $10 + general fee $30. Total $40.
GCUL 201-03 Tuesday, 6:30-9 p.m., June 14

Opposites Attract

Let the basic elements of taste and flavor be your guide to mouthwatering cooking sensations. Opposite flavors play off each other, creating new flavor sensations. In this class you will learn how to pair summer’s best sweet and savory components using stone fruits (fruits where the seed is very large and hard). Savory applications for peaches, plums and cherries will be demonstrated using techniques such as grilling, pickling and pan roasting to prepare spicy slaws, chilled soup and chutney.
Tuition $10 + general fee $30. Total $40.
GCUL 210-02 Tuesday, 6:30-9 p.m., July 12

Not Your Typical Backyard BBQ

Gathering friends and family is one of life’s simple pleasures. Why not host a backyard get together using the seasons freshest ingredients? Join us as we put a new twist on the traditional BBQ cook out with dishes that are perfect for summer entertaining. Menu includes corn, tomato and avocado salsa, grilled pineapple with mango salsa, chicken sliders, lamb sliders and Asian pork sliders.
Chef : D. Edwards Tuition $10 + general fee $30. Total $40.
GCUL 202-02 Thursday, 6:30-9 p.m., June 16

Going with the Grain

Ancient grains are making a comeback and for good reason. They are delicious, nutritious and inexpensive. Your taste buds will relish the creamy texture while savoring the slightly nutty flavor. Let Chef Yadin introduce you to these superstars and show you how to get the most out of them. On the menu is freekeh (wheat that’s harvested while young and green, then roasted over an open fire) salad with fennel and dill, black rice pilaf with mango and mint and farro salad with green olives, heirloom tomatoes and feta.
Tuition $10 + general fee $30. Total $40.
GCUL 313-02 Thursday, 6:30-9 p.m., July 14

Farmers’ Market Finds

Start cooking this summer with delicious ingredients from your local farmers market. Get inspired, learn the seasonality of food and enjoy fresh recipes that are bursting with flavor. Smoky watermelon gazpacho, stuffed summer squash, polenta tart with heirloom tomatoes and greens are a few of the farmers’ market-inspired selections you will sample.
Tuition $10 + general fee $30. Total $40.
GCUL 206-03 Tuesday, 6:30-9 p.m., June 21

From Ocean to Table

Summer’s here and the eating is easy… with delicious ingredients from under the sea. Learn the seasonality of seafood, and enjoy fresh recipes bursting with flavor. Highlighted ingredients include clams, mussels, whole fish grilling techniques and seafood chowders and more.
Tuition $10 + general fee $30. Total $40.
GCUL 314-03 Tuesday, 6:30-9 p.m., July 19

To Thai For

Thai cuisine is well known for its lightly prepared dishes with strong and distinct flavors and spices. Join us as we explore some of the great recipes from Thailand that are perfect for hot summer nights. Recipes include chicken sate with peanut sauce, green papaya salad, shrimp pad Thai and more.
Tuition $10 + general fee $30. Total $40.
GCUL 311-06 Thursday, 6:30-9 p.m., June 23

Berry Berry Good Summer Desserts

We will take advantage of New Jersey’s wonderful fresh fruit by making classic strawberry shortcake, fresh fruit cobblers and blueberry buckle cake.
Tuition $10 + general fee $30. Total $40.
GCUL 113-02 Thursday, 6:30-9:30 p.m., July 21

Summer Grilling Sensations New

Join us for summer grilling made easy and never let them see you sweat! Topics include sauces, marinades and rubs; plan-ahead meals; and entertaining with light foods.
Tuition $10 + general fee $30. Total $40.
GCUL 035-03 Thursday, 6:30-9 p.m., July 7

Intro to Indian Foods

If Indian food intrigues you, or you simply want to learn to cook it for the first time, embark on a journey with us to learn the cuisine of India. Adapted to the needs of today’s kitchen, this class will help you cook delicious Indian food at home with
ease. Recipes include soup with chana dal (yellow split peas) and Indian spiced curry chicken with vegetables and naan (oven-baked flatbread). For dessert, enjoy naan (Indian Ice cream).
Tuition $10 + general fee $30. Total $40.
GCUL 214-02 Tuesday, 6:30-9 p.m., July 26

Eggplant’s World Tour

Eggplant is more than Eggplant parmesan and it is an ingredient used in the cuisine of countries all over the world. Diversify your portfolio with these international recipes: caponata (diced eggplant cooked with onions, garlic, tomatoes, pinenuts, olives,
raisins, capers and parsley) moussaka (eggplant layers with a spiced meat filling topped with a béchamel sauce and then backed), oven baked cutlets parmigiana and Japanese eggplant in garlic sauce.
Tuition $10 + general fee $30. Total $40.
GCUL 216-03 Thursday, 6:30-9:30 p.m. August 11

Panini Heaven

Get the story about preparing Paninis hot off the press! Come explore these toasted Cuban and Italian sandwiches that are filled with a combination of meat, cheese and vegetables. Finish the evening off with mojitos and lemoncello desserts. You won’t
believe how simple and delicious they are to make at home.
Chef : D Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 094-04 Thursday, 6:30-9 p.m., July 28

Cool Foods for Hot Nights

it’s hard to find simple, refreshing and cook-ahead recipes for meals that are sure to impress your family and friends. Demonstration includes recipes and food tastings for marinated grilled minted chicken salad with white peaches and grapes, grilled shrimp with pineapple and poached salmon with summer vegetables.
Tuition $10 + general fee $30. Total $40.
GCUL 038-04 Tuesday, 6:30-9 p.m., August 16

Too Hot to Cook – Mediterranean Salads-as-Meals

Learn to turn summer’s peak harvest into delicious meals. Chef Yadin will teach you to create satisfying, healthy meals-in-a-bowl using a delicious array of seasonal salads sure to please every palate. Recipes include classic Provencal salad with fatoush (bread
salad made from toasted or fried pieces of pita bread), chopped summer vegetables, marinated feta and turkey-potatoes with lemon, capers cornichons and spicy greens.
Chef : N. Yadin, Tuition $10 + general fee $30. Total $40.
GCUL 217-02 Tuesday, 6:30-9 p.m., August 2


Enjoy culinary specialties such as croquettes with Serrano ham and mushrooms stuffed with Manchego cheese and garlic shrimp. You will be in for a wonderful culinary treat in this class!
Tuition $10 + general fee $30. Total $40
GCUL 117-04 Thursday, 6:30-9:30 p.m., August 18

The Sprit of Summer – Cooking with Rum and Tequila New

Rum and Tequila are much more than Rum Runners and Margaritas. They are unusual and often misunderstood distilled beverages, with histories and characteristics all on their own. Join us for these two classes where you will learn to pair foods and cook with Rum and Tequila.
Note : Proof of age is required at the time of registration AND again at the door prior to class.
Note : These courses do not qualify for the discount.

Rum New

Demonstration and tastings include passion fruit rum punch, coconut cilantro rice with peel and eat hot pepper shrimp, rum cake with rum whipped cream and caramelized pineapple spears.
Chef : D. Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 322-02 Thursday, 6:30-9 p.m., August 4

Tequila New

Demonstration and tastings include El Diablo (Tequila, cranberry ginger ale and lime), steamed clams with chorizo and tequila, homemade tamales, guava and manchengo phyllo pouches.
Chef : D. Edwards, Tuition $10 + general fee $30. Total $40.
GCUL 323-02 Tuesday, 6:30-9 p.m., August 9