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Today’s Table at MCC

Today’s Table at MCC: Learn to be a Great Cook

This spring, you can learn how to be a great chef. “Today’s Table: Classes for Contemporary Cooks” will be held in the Crabiel Hall culinary lab and include tastings of food prepared by the chef and a copy of the recipes. You may register a la carte at $30 for each class or choose any three classes for $75. The savings are available to anyone who registers with payment for the three classes at the same time. All classes meet from 6:30-9:30 p.m. An information night will be held Wednesday, January 11 from 6:30-8 p.m. You can meet Richard Bottega, the chef who will be teaching most of the courses, taste some of the dishes, and learn about the program. The information night is free but reservations are required by calling 732-906-2556. Classes include: Brunch in Your PJ’s Learn the simple techniques of preparing your own brunch at home. January 17. Foods of France Learn the techniques for making a Dijon Beurre Blanc, Coq au Vin and Cr?me Caramel. January 19. More Slow Cookery Learn how simple it is to slow cook some of the tastiest home cooked meals. January 24. Boardwalk Foods at Home Boardwalk fries, sausage and pepper sandwiches and zeppoles. January 26. Italian Favorites Learn how simple it is to make Tuscan Bean & Sausage Soup and Escarole Soup. January 31. Tailgating at Home Enjoy the foods of tailgating. February 2. Simple and Sweet: Valentine’s Day Chocolate Enrobed Fruit, Rack of Lamb and Cr?me Caramel. February 7. Spanish Paella and Tapas! The quintessential dish of Spain, Paella is a bounty of seafood and spicy sausage simmered with saffron rice. February 9. Breakfast Any Time of Day Enjoy some of your breakfast favorites for lunch and dinner. February 16. Mardi Gras at Middlesex Crawfish Étouffée, Mardi Gras Jambalaya and Bananas Foster will be explained, demonstrated and eaten. February 21. Mommy & Me at the Cupcake Academy Learn basic decorating techniques with your child. February 23. Ravioli Made Easy Learn to make a basic pasta dough recipe and master several ravioli techniques. February 28. Serve Steakhouse Dinners to Your Family Caesar Salad, Sirloin Steak with Onions, Twice-Baked Potatoes and Creamed Spinach and more. March 1. Hot and Steamy Soups Discover how simple it is to create your own signature soups from scratch. March 6. Under The Tuscan Sun in 30 Minutes Learn methods and ingredients used for quick Italian-style preparations. March 8. Creative Hors d’ Oeuvres Learn how to prepare hors d’oeuvres that you would see at a gourmet restaurant. March 13. Saucier Boot Camp Learn the five classic sauces. March 15. Cupcakes for Fun Explore different cupcake flavors and icings made from scratch. March 20. Easter Celebration Freshen up your Easter celebration. March 22. Sautéing Made Simple Learn the proper way and the cuts of meat, fish and vegetables that lend themselves to sautéing. March 27. Vegetarian Cuisine Vegetarian doesn’t need to be boring. March 29. Get the Scoop About Ice Cream Making Learn basic ice cream making techniques. April 3. Floribbean Cuisine An emphasis on extremely fresh ingredients, spice medleys and fresh fruit. April 12. Cooking for a Healthy Heart Take time to take care of yourself and improve your health. April 17. Kopy Kat Recipes Duplicates of some all-time favorites. April 19. Panini Heaven Panini making hot off the press! April 24. Master Salads and Salad Dressings Learn to make vinaigrettes, creamy dressings and more! April 26. Sushi 1-2-3 Many love to eat Sushi, now learn how to make it! May 1. Cinco de Mayo Traditional Mexican hors d’oeuvres. May 3. Simple, Rustic Italian White bean and sausage soup, chicken Marsala, and creamy risotto. May 8. Brownies Galore Plain, iced, with nuts, chocolate chunks, Craisins or caramel. May 10. Lose Weight, Eat Well Learn to prepare tasty, healthy and low-calorie foods. May 15. The Art of Great Grilling Using brines, marinades, sauces and rubs, the possibilities are endless. May 16. Guiltless Desserts: A Dieter’s Dream Prepare wonderful desserts that will fit into everyone’s diet plans. May 17. Cooking Basics: Part I Learn the essentials of food preparation: the ingredients, equipment and techniques. May 22. Cake Baking and Decorating I 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. May 24. Cooking Basics: Part II Learn the fundamentals of menu planning to ensure an appealing assortment of flavorful and nutritious foods. May 29. Cake Baking and Decorating II Take 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. May 31.