Parks, Recreation & Leisure

Parks, Recreation & Leisure / LifeLong Learning & Leisure

LifeLong Learning & Leisure

Spring/Summer 2008 Food & Drink Classes

Gentile’s Wine Sellers Tastings
with Roger Gentile or Wine Seller's Staff
Small amounts of each wine are served to inform, educate and promote moderation. Bread and cheese are served. A picture ID is required for proof of age. Bring a poised palate and a pen for notes.
TIME: 7:00-9:00 PM, Tuesday
LOCATION: Gentile’s Wine Sellers ,1565 King Avenue

*The Other White Grapes
While chardonnay, sauvignon blanc, and riesling might be thought of as the only white varietals employed for making fine white wine, nothing could be further from the truth. On this night, we dash that shibboleth, and expose you to some of the other white grape choices. Such names as vernacchia, viognier, verdicchio, verdello, viura, (lots of “v’s”, don’t you think?), albarino, torrontes, pinot gris, and pinot blanc are tasted and discussed. This is a “must do” for those who are enthralled with the various personalities of wine and want to know more.
CLASS #: 442926 A
DATE: April 8
COST: $28 R / $31 NR

*The Many Faces of Cabernet Sauvignon
Cabernet sauvignon is, arguably, the most respected of all red varietals, but they are a rather eclectic lot. On this night, we happily taste our way through nine examples of cabernet from five distinct regions: Italy, France, Australia, California and Washington. The wines range from easy and approachable to age-able and luxuriously priced. Participants will be surprised with the marked differences, as well as quite impressed with the choices that range from a meager $10 to a pricey $60 a bottle.
CLASS #: 442926 B
DATE: April 29
COST: $48 R / $53 NR

*The Reds of Montalcino
Montalcino is one of the more revered Italian wine regions, famous for its sublime Brunello di Montalcino. As well, the area produces a number of other great red wines, some brunello-(sangiovese) based, and others that use cabernet sauvignon, syrah, and merlot in the uvvagio blend. This impressive class offers nine choice wines of various types, from the Rosso di Montalcino normale all the way to the glamorous Brunello di Montalcino. If you like great red wines, storied producers and variety, then plan on joining us for this impressive night in Tuscany.
CLASS #: 442926 C
DATE: May 20
COST: $54 R / $60 NR

*Introduction to Beer Styles
with Scott Francis, Barley’s Smokehouse and Brewpub
The microbrewing industry is now more than decades old, and it seems like more beer styles are appearing than ever before. Join the Barley’s brewmaster and take advantage of his specialized training and expertise. This one-night class briefly explores the history of brewing; provides an overview of the major beer styles, including the distinct and more subtle differences between ales and lagers; and explains the brewing process – all while sampling Barley’s magnificent beer. A brewery tour is included. A picture ID is required for proof of age.
CLASS: 442910 A
TIME: 7:00-8:30 PM, Wednesday
DATE: April 23
LOCATION: Barley’s Smokehouse and Brewpub, 1130 Dublin Road
COST: $30 R / $33 NR

Back to Basics: On the Grill
with Scott Boles
Break through the grilling mystique as Scott prepares Pork Tenderloin, Moroccan Chicken with Peach Chutney, Blackened Snapper, New York Strip with Maitre'd Butter and Marlin with Jalapeno Lime Butter. A delicious assortment of grilled seasonal vegetables is included in the evening's cutting edge culinary line-up, along with easy and creative ideas for marinades, flavored basting butters and spice rubs and blends. This class is a true flavor breakthrough just in time for grilling season. Sample the finished results and take home the recipes.
CLASS #: 442920 A
TIME: 7:00-9:30 PM, Thursday
DATE: April 10
LOCATION: Rm 152, UA High School
COST: $35 R / $39 NR

*Vegetarian Main Dishes
with Judy Shirck
With warmer weather on the way, it’s the perfect time to serve lighter, meatless meals using these flavorful new recipes. Join us in this hands-on class to prepare Basil Ravioli with Red and White Sauce, Creamy Corn and Garlic Risotto, Moo Shu Vegetables with Asian Pancakes, Tuscan Spinach Torta, Mexican Hat Dance Beans and Biscuits, and Vegetable Kabobs with Lemon Pepper. Bring a beverage and containers for leftovers.
CLASS #: 442950 A
TIME: 7:00-9:30 PM, Wednesday
DATE: April 16
LOCATION: Rm 152, UA High School
COST: $30 R / $33 NR

*Vegan Sushi
with Del Sroufe, Wellness Forum Foods
The current popularity of sushi cannot be disputed. Take the mystique out of sushi and its preparation in this much-requested demonstration class. We work with nori and fresh vegetarian ingredients and become familiar with the uses and techniques of standard sushi tools. We also address the best local places to shop for delicious and unique ingredients to make your sushi truly special. Take advantage of this opportunity to throw your chef’s hat into the sushi ring and impress your family and friends with these healthy homemade delicacies. Sample the dishes and receive the recipes.
CLASS #: 442908 A
TIME: 7:00-9:00 PM, Thursday
DATE: April 17
LOCATION: The Wellness Forum, Suite G, 510 E. Wilson Bridge Road, Worthington
COST: $30 R / $33 NR

*A Cut Above – Choosing & Preparing Meats
with Glenda Huffman & James Williams, Huffman’s Market
You are standing in front of the meat counter and realize that, beyond the basics, you really have no clue about the different available cuts of meat and their options for preparation. You certainly are not alone in your lack of culinary education. Join the knowledgeable staff of Huffman’s Market as they teach you to make discerning and informed choices from this often-confusing section of the store. Glenda, owner of Huffman’s Market, discusses different cuts of meats along with their pro and con qualities, tenderness, flavor and best uses. The group also spends time in Huffman’s Cutting Room with James Williams, meat manager, observing the preparation and cooking of a variety of meats. Meat and poultry cutting techniques are also demonstrated, enabling you to take advantage of different cuts and customizing them for your own purposes. Take advantage of this unusual opportunity to go behind the scenes to the source of those neatly packaged offerings at the meat counter.
CLASS #: 442902 A
TIME: 6:30-7:30 PM, Tuesday
DATE: April 22
LOCATION: Huffman’s Market, 2140 Tremont Center
COST: $19 R / $21 NR

Grilling Lite
with Scott Boles
Let the grilling continue! This lively demonstration class helps you put together a menu for lighter yet delicious summer fare, when the temperature rises and appetites are more difficult to tempt. Enjoy a multitude of Scott’s personal recipes with a low-fat, heart-healthy flair. Our popular former professional chef presents some creative and tasty ideas for salsas and chutneys to be used on grilled items, as well as tips on preparing pizza on the grill (yes, really), Chicken Ticca Kabobs, Grilled Mahi Mahi with Pineapple Sambal, Thai BBQ, Plank Baked Salmon with Ponzu Sauce, Grilled Pineapple and Mango, Grilled Asparagus with Saffron Aioli and his famous simple yet amazing Grilled Corn with Roasted Garlic Butter. Sample the finished results and take home the recipes.
CLASS #: 442918 A
TIME: 7:00-9:30 PM, Thursday
DATE: April 24
LOCATION: Rm 152, UA High School
COST: $35 R / $39 NR

*Spiceology: The Science of Spices
with Judy Shirck
There is an excellent reason why spices were highly valued in the Old World and even used as currency. Prepare and sample a selection of delicious dishes paired with spicy components that really enhance the mingled flavors of the recipes. We feature curry in Curried Nuts and Apricots, chili powder in Chicken Penne with Smoky Chili Cream Sauce, Chinese five spice powder in Chinese Orange Pork and Broccoli Stir Fry, dill in Cucumbers with Yogurt Dill Sauce, cinnamon in Apple Cinnamon Waffles with Cider Syrup, coriander in Turkey Cutlets with Oranges and Coriander, and cumin in Romaine with Orange Cumin Dressing. Bring a beverage and containers for leftovers.
CLASS #: 442950 B
TIME: 7:00-9:30 PM, Monday
DATE: April 28
LOCATION: Rm 152, UA High School
COST: $30 R / $33 NR

*Red, White and Green Curries
with Pradip Ramachandran
And you thought curries were always yellow or red. Pradip, a native of India, dispels the myth with an assortment of curries, in hues of red, white and green. We start off this demonstration class with a quick and easy Bhel Puri, a very common Indian sidewalk snack of puffed rice, salted crackers, seasonings and cilantro mixed with hot and sweet chutney. For the red curry, Pradip makes Chicken Tikka Masala, chicken marinated in tandoori spices, broiled and then gently simmered in a rich tomato and onion gravy. The white curry is an aromatic Vegetable Khorma made with garden fresh vegetables in a mogul-inspired cashew and cream gravy; and for the green, Pradip prepares the international favorite Palak Paneer, tender cubes of unfermented cheese cooked with baby spinach, spices and cream. Poori, deep-fried puffy whole-wheat bread and Basmati rice accompany the entrees along with Pappads (lentil wafers) and Achar (hot mango relish). Come join us for an informative and flavorful culinary journey. Students sample the dishes and receive the recipes.
CLASS #: 442915 A
TIME: 6:30-9:00 PM, Thursday
DATE: May 1
LOCATION: Rm 152, UA High School
COST: $33 R / $36 NR

*Homemade Ravioli
with Del Sroufe, Wellness Forum Foods
Pasta is always a hit for any occasion and this delicious array of dishes is no exception. In this entertaining and informative demonstration class, learn easy techniques to prepare your own made-from-scratch ravioli noodles and fillings, pairing them with an assortment of tasty homemade sauces perfectly complementing each dish. Sample the dishes and receive the recipes.
CLASS #: 442909 A
TIME: 7:00-9:00 PM, Thursday
DATE: May 8
LOCATION: The Wellness Forum, Suite G, 510 E. Wilson Bridge Road, Worthington
COST:$30 R / $33 NR

A Taste of the Caribbean
with Judy Shirck
Visualize sunshine, sandy beaches and a steel drum band as we immerse ourselves in the succulent flavors of the Caribbean. In this hands-on class we prepare an assortment of island favorites including Haitian Rice and Beans, Caribbean Chicken with Banana Curry Sauce, Caribbean Lime Onion Rings with Spicy Dipping Sauce, Pumpkin and Black Bean Soup, Panko Pork Cutlets with Pineapple and Ginger Salsa, and Baked Plantains. Bring a beverage and containers for leftovers.
CLASS #: 442950 C
TIME: 7:00-9:30 PM, Wednesday
*NEW* DATE: May 21
LOCATION: Rm 152, UA High School
COST: $30 R / $33 NR

Touch of Gourmet
with Lisa Weaver
You can have it all – delicious and healthy meals straight to your dinner table with a Touch of Gourmet. At this beautiful Tuscan-style meal-assembly store, Lisa Weaver simplifies your dinner plans with this popular make, take and bake process. Use her fresh, wholesome ingredients and follow simple instructions to create and package two family-friendly, nutritionally-balanced meals to serve when and where you choose. Relax and enjoy appetizers and refreshments while the Touch of Gourmet staff does the cleanup. The class fee includes two family dinners, each serving 4-6 people, to enjoy whenever you need dinner made simple.
CLASS #: 443905 A
TIME: 6:30-8:00 PM, Tuesday
DATE: July 15
LOCATION: Touch of Gourmet, 3931 Trueman Blvd., Hilliard
COST: $30 R / $33 NR

*- denotes new classes, recipes or wines

Division of LifeLong Learning & Leisure
City of Upper Arlington
3600 Tremont Road
Upper Arlington, OH 43221
Phone: 614-583-5333
Fax: 614-457-6620
Email: lifelong@uaoh.net
www.ua-ohio.net

Updated 3/08