Food Preparation

The Chef's Table
The Frances Morgan Roberson Culinary Arts Lab is a fine community resource! Those who have participated in our Personal Enrichment Culinary classes have experienced great instruction, delicious food, and fun camaraderie.
Our classes are limited to 10 participants sot hat everyone can learn new skills, help prepare our meals, and enjoy our food. All materials are supplied. Please register at least one week before class date.


Yeast Bread Basics with Rachel K
Yep, that's her. She makes those wonderful 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. Students bake their own loaves of white, wheat, and sweet bread to carry home. Your family and friends will be proud of the delicious bread you bake.
Section #28445 5:30pm-9:30pm Thursday June 1 Fee: $35 4 hours BCCC8 830

Making Herb Vinegar
Dorita Boyd of Raindrop Ridge Farm has spent many years growing the finest herbs and making herbal products. In this class she will show us how to make delicious herb vinegars, and she will share many uses for these vinegars. She will give tips on growing herbs, harvesting and cleaning them, processing, and filtering and producing finished bottles of herb vinegar. Each participant will make and carry home a 16 oz. bottle of rosemary vinegar along with some of Dorita's recipes. And we'll have herbed shortbread cookies to sample while we work.
Section #28446 6pm-9pm Tuesday June 6 Fee: $20 3 hours BCCC8 830

Gluten Free Living
Come to this evening meal and enjoy gluten free food that is tasty and fun to replicate at home. Equally important to us is that students have a chance to share experiences and resources for those who are gluten intolerant. Mary Parker Egbert will empower you to live without wheat and to serve satisfying food to your family and friends. Here is the menu:
Spinach Poppy Seed Salad with Strawberries and Walnuts
Gluten Free Chicken Tetrazzini with Fresh Herbs
Roasted Asparagus with Balsamic Glaze
Gluten Free Amaretto Cheese Cake with Chantilly Cream
Section #28447 6pm-9pm Thursday June 8 Fee: $35 3 hours BCCC8 830

Crab Cakes
Crab meat fresh from the Pamlico Sound made into delicious crab cakes makes Eastern NC a very nice place to be. Michael McClure is willing to share the recipe for his award winning crab cakes, and in this class we are happy to dine on them. A summer night for a fine summer meal:
Mixed Salad with Herb Vinaigrette
Crab Cakes with Fresh Salsa
Asparagus in Butter Sauce
Amish Corn Casserole
Lemon Pound Cake
Section #28448 6pm-9pm Thursday June 15 Fee: $40 3 hours BCCC8 830

Redneck Pesto
Genovese pesto via Philadelphia arrived in Beaufort County and took on a life of its own. Join Clay Carter to learn how to make this delicious summer dish with locally grown basil. We'll discuss tips for growing your basil, how to make big batches of pesto, and how to enjoy that pesto right away or store it for later use. Class participants will produce and enjoy a pesto feast, and everyone will leave with a container of pesto to enjoy at home. Here's our menu:
Crostini with fig and blue cheese spread
A Simple Salad
Fettuccini with fresh pesto, pine nuts, chopped tomatoes, and bacon (that's the redneck part!)
Garlic Bread
Tiramisu
Section #27146 6pm-9pm Thursday June 22 Fee: $30 3 hours 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