Cookin' w/Gas
ECC’s Chef Anthony Songin, CIA graduate and Assistant Professor of Hospitality Management/Culinary Arts, continues his comprehensive series of classes for the spring ‘07 session. The program is open to everyone, and tailored to those individuals with skills that range from novice to intermediate level. Those that don't have knife skills, or are inexperienced with certain techniques need not fear that they will be overwhelmed or left behind.
Culinary classes in our area are generally demonstrations followed by a tasting. The classes at ECC’s City Campus are completely hands-on; each student experiences every step of the process themselves. Students receive 20 minutes of seated instruction at the beginning of each 4 hour class. After that, they launch into prep and cooking under the guidance of Chef Songin, a personable and skilled teacher. Once the cooking is complete, students gather and share the bounty of their efforts.
On Wednesday, March 28th, learn the basics tips, as well as several methods of preparing popular fish and shellfish. The recipes will include, Fresh Tuna Stuffed Chili, Relleno with Salsa and Tequila Mole, Atlantic Salmon Risotto with Mussels, Pan Seared Grouper with Saffron Israeli Couscous and more from the deep.
Wednesday, March 28th 5:30PM – 9:30PM
Fee: $79
Erie Community College, City Campus, 121 Ellicott, Room 240
Questions? Contact Chef Songin by calling 270.2958
http://www.ecc.edu/paths/files/culinaryseries.pdf
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