Food Preparation

Organic Gardening
You will enjoy your garden more when you know it’s a safe and environmentally friendly place. Our Organic Gardening class will focus on sustainable growing methods for both vegetable and ornamental gardens. Billy Ray Askew, Agriculture Technology Instructor at BCCC, will lead you to a new understanding of soil health and nutrition. Learn about composting, mulching, growing cover crops, managing pests, making square foot gardens, and making hay bale gardens. For Spring 2017 we have added two sessions. Judy Keohane of Beaufort County Master Gardeners will lead a workshop on the importance of pollinators in your garden and how to encourage them. Clay Carter will spend an evening focused on vegetative propagation at home and organic rose care. You will finish the course with vegetable, annual, and perennial plants to tend in your own garden.

26941 Feb. 16-March 30 Thursday 6pm-8pm Fee:  $55 14 hrs BCCC8A 100

Growing Mushrooms at Home
If you desire to grow mushrooms because they taste so good, or because they are nutritious, or because they have commercial potential then please consider this class. We will investigate mushroom varieties and growing processes. We will share the resources you need to grow your own mushrooms. And together we will prep, inoculate, and seal a log with Shitake spores for each student to take home. All supplies are included in the registration fee.

26919 March 13-March 27 Monday 6pm-8pm Fee:  $60 6 hrs BCCC8A 100

A French Repast with Paul Cyr
We will learn tips and techniques and prepare a delightful French meal. Come ready to cook and dine with Chef Paul.
Cauliflower Veloute; Frizzled Leeks with Chive Oil
Chicken Forrestiere; Oven Poached Champagne Chicken Breast, Creamy Wild Mushrooms
Carrots Vichy
Potatoes William
Chocolate Terrine with Cream Anglaise

26942 Feb. 9 Thursday 6pm-9pm Fee:  $35 3 hrs BCCC8 830

Inspired by Herbs with Morten Hoj
Herbs add freshness and flavor to this menu. Chef Morten will guide us to produce a delicious meal that can be replicated for your family and friends.
Heirloom Tomato & Blue Cheese Salad; Fresh Basil Pesto, Chives, and Pecans
Chicken Saltimbocca; Sautéed Chicken Breast, Fresh Sage, Prosciutto, Fresh Mozzarella
Tarragon Roasted Carrots
Fresh Spinach and Baby Portabella Mushrooms; Shallots, Rosemary, Nutmeg
Fresh Fruit Salad; Mint, Lavender, Creamy Raspberry Sauce

26943 April 6 Thursday 6pm-9pm Fee:  $35 3 hrs BCCC8 830

 Yeast Bread Basics with Rachel K
Yep, that’s her! She makes those wonder pastries and breads at her bakery in Downtown Washington. In this class she will share her secrets for making homemade yeast bread. We’ll cook loaf bread from a “sweet dough” and make whole wheat bread too. Rachel will include bread making history and science. You’ll enjoy the whole process from proofing to rising to baking to eating. We’ll have plenty of butter and jam for the finished product!

26944 Feb. 28 Tuesday 5:30pm-9:30pm Fee:  $30 4 hrs BCCC8 830

 Pies and Tarts, Sweet and Savory with Rachel K.
Everybody loves a pie. And once you have the knack for making a good crust then there is no limit to the fillings you can enjoy. Rachel will lead us to make sweet dessert pies and savory pies for brunches or suppers. We’ll enjoy quiche, custard pie, banana cream pie, and maybe something with fruit. Coffee, tea, and cold milk will be just what we need when those pies come out of the oven.

26945 March 28 Tuesday 5:30pm-9:30pm Fee:  $30 4 hrs BCCC8 830

 Knife Skills
Chef Paul Cyr or Chef Morten Hoj will lead your class in basic knife skills. They will teach you which knife is best for various kitchen tasks, and they will guide as you learn to make the proper cuts. Your chef will demonstrate the best way to cut-up a chicken, and you will practice cutting many fruits and vegetables to gain good knife control. Sharpening, storage, and maintenance of your knives are important to our chefs. You may use our knives or bring your favorites from home. And with all this food around we will cook up a good snack to reward your perfect slicing and dicing.

26946 March 9 Thursday 6pm-9pm Fee:  $25 3 hrs BCCC8 830
26947 April 27 Thursday 6pm-9pm Fee:  $25 3 hrs BCCC8 830

For more information, please contact:
Clay Carter
Director of Personal Enrichment Initiatives
Beaufort County Community College, Building 8, Room 806
Phone: 252-940-6357
Email: clay.carter@beaufortccc.edu