Cooking classes will tempt chefs' taste buds

Whitney Danhof, pictured, and Gay Ervin, both of the UT Extension office, will kick off a new series of gourmet cooking classes this month. (T-G File Photo) [Click to enlarge] [Order this photo]

Loaded potato skins, beef pot pies and beef braccioli, all followed up with chocolate bread pudding and ultimate hot chocolate ... what's better during the cold winter months?

Probably not much, as 25 people who sign up for a "Winter Comfort" cooking class this month will probably learn. The class is part of a five-part series sponsored by the University of Tennessee Extension's School of Gourmet Arts.

The cooking classes will run from Jan. 22 through May. Participants can sign up for as many of the five sessions as they wish. A "Sweetheart Dinner," "Pork Possibilities," "Sensational Salads," and "Good Eats from Local Treats" will round out this session's slate.

"When planning the sessions, we look at things going on in the food world," said Whitney Danhof, Bedford County's extension agent, who teaches the class with Gay Ervin. "We look at what we've done in the past and what is trendy right now. We might run across a recipe and say, 'We have got to build a class around this recipe.'"

One of the food world's current trends is securing local ingredients for recipes. May's class, "Good Eats from Local Treats," will be based on that concept, with local cheese, wine, meats and produce all coming from local shops and farms.

Danhof and Ervin do all the prep work for the class together, and have serving help -- for up to 25 participants -- from a volunteer the night of each session.

"It's hard work and we're exhausted after standing on the concrete floors for two days, but it's a lot of fun for us," said Danhof, explaining it takes at least two days to prepare for one evening session. "We wouldn't do it if we didn't have fun."

This session marks the fourth year Danhof and Ervin have hosted the gourmet cooking classes. So far, they have taught 18 sessions.

"I have been surprised at who attends the classes," Danhof said. "When we first started this, I thought we would get beginner cooks. Instead, we've gotten experienced cooks who are looking for new ideas."

Danhof said plans are in the works to target those beginner cooks this summer.

"This will be for anyone who doesn't have a lot of experience and wants to learn the basics," Danhof said, explaining the class will teach participants proper ways to cut meat and produce -- like an onion. "It will be family oriented ... we'll target those who want to get a good dinner on the table quick."

Spring classes, which include a recipe booklet, demonstrations and sampling, are $30 each and last for about 2 to 2 1/2 hours. Space is limited.

WHAT YOU CAN DO

To sign up for one or more of UT Extension's next gourmet cooking classes, contact 684-5971 or register at the office, located at 2105 Midland Road, Shelbyville, 37160.

Spring 2009 gourmet cooking classes

"Winter Comfort" (Jan. 22, 6 p.m.)

* loaded potato skins

* white chicken chili

* stromboli

* barbecue braised beef brisket with maple glazed carrots and parsnips

* braccioli of beef in marinara sauce

* chocolate bread pudding

"Sweetheart Dinner" (Feb. 10, 6 p.m.)

* cranberry punch

* festive cranberry appetizer spread

* French salad with caramelized onion and goat cheese tartlets

* chicken and crab wellington with lemon-dill veloute' sauce

* rice pilaf

* fresh asparagus

* chive and dijon yeast rolls

* chocolate decadence cake

"Pork Possibilities" (March 10, 6 p.m.)

* spicy pork baguette bites

* teriyaki pork salad

* sausages with warm cabbage salad

* ham filled soufflé' roll with hot brandied fruit

* cochinita pibil on tortillas

* stuffed pork loin with sweet potato soufflé'

* rolled rib pork chops with apricot stuffing

"Sensational Salads" (April 2, 6 p.m.)

* marinated asparagus salad

* layered cornbread salad

* pistachio crusted chicken on bacon dressed greens with pear chutney

* grilled swordfish salad with bacon-blue cheese dressing

* chicken lettuce wraps

* Chinese vermicelli

* creamy shrimp and dill pasta salad

* wild rice salad

* garlic cheddar muffins

"Good Eats from Local Treats" (May 14, 6 p.m.)

* olive cheese balls

* tortilla soup

* strawberry spinach salad with citrus wine vinaigrette

* corn and basil tart with honey glazed carrots

* Opryland stuffed chicken with four cheese macaroni and cheese

* fabulous fish tacos

* lemon curd strawberry trifle