SCRANTON — Lackawanna College is offering adult cooking classes through the Kiesendahl School of Hospitality and Tourism.
Lackawanna’s professional chef instructors will walk learners of all skill levels through the cooking process in a fun, relaxed environment. Along with learning how to cook a meal from scratch, chef instructors will provide trade secrets to food and wine pairing. All classes are BYOB and a wine pairing suggestion will be offered for each class.
Adult cooking classes are non-credit and open to the community. They will be held at the Lackawanna College Healey Hall kitchen lab, 415 N. Washington Ave. Attendees will be standing, cooking, and working for most of the class and must wear comfortable, closed-toe shoes and have long hair tied back.
Additional adult cooking classes will be added throughout the summer and again during the next school year. Kids classes will also be offered this coming summer.
For more information or to register, contact Susan C. Markovich, Special Programs Coordinator, Kiesendahl School of Hospitality and Tourism, at firstname.lastname@example.org or 570-955-1488.
Couples Cooking Class: French Classics
In this class, scheduled for 6 to 9 p.m. Saturday, Mar. 24, participants will earn how to create a fresh three-course date night meal from scratch. The course focuses on French-inspired classic dishes: traditional coq au vin, potato dauphinoise and chocolate soufflé with homemade whipped cream.
Suggested BYOB wine pairing: pouilly fuisse, chardonnay, oaked white, cabernet franc or beaujolais.
The class cost is $85 per person and includes three-hour instruction and recipe packet for menu.
The class is limited to 16 students.
Homemade Pasta Cooking Class
Scheduled for 6 to 9 p.m. Saturday, Apr. 14, this course will teach how to make homemade pasta. From making dough to using pasta machines and the preparation of different kinds of sauces, this course prepares students to make pasta in their own homes. Pasta dishes include ricotta, mint, and pea ravioli and lemon, shrimp, and arugula with fettuccini.
Suggested BYOB wine pairing: sauvignon blanc, pinot grigio, albarino, pinot noir, gamay or grenache.
The class cost is $75 per person and includes three-hour instruction and recipe packet for menu.
The class is limited to 16 students, paired in groups of four.