MAYS LANDING – The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts opportunities to learn how to prepare three and four-course dinners from around the globe without leaving South Jersey. Chef Jon Davies of Cape May leads the “An Evening in…” series. Classes will be structured as a demonstration and tasting with class participant assistance.
Taste specialties like fisherman’s stew, gulyas, chicken paprikash, homemade noodles and more in An Evening in Budapest, Sept. 30. At the crossroads of Eastern and Western Europe, Hungarian cuisine features elements of German and nomadic Asiatic fare.
Explore the “Land of Enchantment’s” fiery and robust cuisine centered on the chili pepper in An Evening in Santa Fe, Oct. 21. Dishes featured in this workshop include: pork green chile, salsa verde, chili rellenos, posole and enchiladas.
Besides hot and sour soup and Kung Pao chicken, learn to prepare tea-smoked duck, twice-cooked pork and Szechuan beef and noodles in An Evening in Szechuan Province, Nov. 4.
An Evening of French-influenced Foods will highlight French cuisine techniques melded with indigenous ingredients from the Banh Mi of Vietnam and the gumbos of Louisiana, to North Africa and the Caribbean, Nov. 18.
Explore the origins and traditions of Sicily’s Christmas Eve feast in An Evening in La Vigilia, with a Sicilian Flair, Dec. 2. Learn how to make classic dishes with a modern twist including stewed Baccala, Scungilli salad, mussels, clams, calamari and more.
Classes will be held at Atlantic Cape’s Mays Landing Campus, 5100 Black Horse Pike, Kitchen 1. All classes take place 6-9 p.m. For fees and to register, call (609) 343-5655, or visit www.atlantic.edu/ce.
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