Oct. 28, 2004
Opportunities to try new and different menu items or to discover the comfort food of harvest soups and flatbreads are coming up at the Lancaster Campus of HACC, Central Pennsylvania's Community College.

Harvest Soups is a hands-on class that will be taught on Wednesday, Nov. 3, from 6-9 p.m., by HACC Culinary Instructor Tom Gillin.

The popularity of soup today is due to increased nutrition consciousness and a desire for lighter, simpler meals. Participants will learn basic techniques that are the building blocks to creating a wide variety of soups that lend themselves well for the fall season.

Entertaining Made Easy is a hands-on demonstration class that will be taught Tuesday, Nov. 9, from 6-8:30 p.m., by Linda Wenger, manager of Mack Hospitality Staffing.

Wenger aims to take the fear out of entertaining and will cover a variety of topics including formal table-setting techniques, ideas for setting up a buffet, and interesting napkin folding. Participants also will enjoy a demonstration of easy garnishes for their serving platters and learn how to make an exciting but easy flaming dessert to "wow" their guests.

Flatbreads, a hands-on demonstration class, will be taught by Pastry Chef Suzanne Metzler on Thursday, Nov. 11, from 6-9 p.m.

She will share the interesting aspects of this bread dough. Participants will learn to make one yeast bread dough that can be used to make focaccia, pizza, and fougasse (French-style bread). The technique for making the dough (mixing, rising, shaping) will be demonstrated from start to finish, and each person will have the opportunity to shape, top and bake their own focaccia to take home.

A Sparkling Wine Class taught by Capital Wine and Spirits Co. Area Manager Joe Gebhard will be held Sunday, Nov. 14, from 1-3:30 p.m.

This class will explore why sparkling wines are so misunderstood and answer the question, "Are all sparkling wines champagne?" Participants will learn the four principal methods of sparkling wine production and try to unravel the mystery as they sample sparkling wines from all over the world and discuss their differences and similarities. Food will accompany this learning experience.

"Simply" Shrimp is a demonstration class that will be offered on Thursday, Nov. 18, from 6-8:30 p.m., by HACC Culinary Instructor Michael Stanger.

Like poultry, shrimp has unlimited potential in the home kitchen regarding simple, creative dishes, and class participants will learn about and taste the versatility of one of our favorite shellfish. Stanger will explore its use in appetizers, salads, soups, and entrees.

The class will sample the products produced. Applicable materials about shrimp will also be handed out and open for discussion.

These one-time sessions are just some of the many culinary classes in the Community Education offerings at the Lancaster Campus of HACC located at 1641 Old Philadelphia Pike. Information may be obtained by accessing the Fall 2004 Noncredit Course Schedule at the website below or by calling (717) 358-2901.

Please click the links below to share the latest #HACCnews on YOUR social media sites.