Culinary

 


Barrel Aged Craft Beers

Join other beer enthusiasts as we delve deep into what makes barrel aged beers so unique. We will sample all styles of experiential beers aged in different kinds of whiskey and bourbon barrels, wine barrels, oak barrels and some beers aged in brandy or even cognac. The choices will open your eyes to the craft beer world. We will be using the Siebel Institute Barrel Aged Sensory Kit, which includes a total of 12 compounds that cover a variety of common flavors that may be associated with the process of aging beer in barrels. These compounds include: almond (Marzipan), coconut, vanilla, fruity, natural wood, sweet, plum, spicy, peat-like, smoky, medicinal, dill, earthy, whiskey or bourbon (Boozy), oakey, rum-like, green custard powder, resinous, phenolic, barnyard (Horsey), brett-related flavors, wine-like and caramel. You must be at least 21 years of age to enroll. Instructor: Rob Miller, Goebel Liquor

Location: HMC   Weeks: 4   Starts: 9/4   Day: W   Time: 7-9p   Fee: $149

 


Tame Your Electric Pressure Cooker 

Were you one of many this past holiday season who purchased or was gifted this miracle kitchen gadget, but are too overwhelmed to use it? Whether it is old war stories told by your grandmother of exploding pressure cookers or just feeling overwhelmed by all the buttons, this class is for you. Together with other pressure cooking newbies, we will tame your instant pot/multi-cooker so that you can dazzle your family and friends with home cooked meals made in a fraction of the time! Please come to class with your electric pressure cooker and an appetite to learn and to eat! Instructor: Tricia Thomas, Cooking Instructor

Location: HMC   Weeks: 2   Starts: 10/17   Day: Th   Time: 7-9p   Fee: $79

 


EXPLORING SELECT AMERICAN VITICULTURAL AREAS AND THEIR WINES

This course offers an in-depth look at two popular American Viticultural Areas (AVA’s) highlighting, climate, geography and soil that produces high quality wines of distinction. Attendees will learn about the history and evolution of these specific growing regions, the prominent wineries, grapes grown and wines produced. Each class will include a thoughtful guided tasting of 6 or 7 wines that represent the quality of wine produced in each AVA. You must be at least 21 years of age to enroll. Instructor: Guy Bower, Level-1 Sommelier, Host of The Good Life radio program on KNSS, Founding Chairman, Wichita Chapter of the American Institute of Wine & Food

9/30 “Amador County/Sierra Foothills California”
10/7 “Willamette Valley Oregon”

Location: HMC   Weeks: 2   Starts: 9/30  Day: M   Time: 7-9p   Fee: $89

 


 

Varietal Comparisons

This course will provide an in-depth overview of a specific grape variety, its origins, history and flavor profile. We will discuss the factors that dictate price to include vineyard location and pedigree, label recognition and track record, awards and 100-point number ratings as well as availability based on production. Each class will include a thoughtful guided tasting of 6 or 7 wines highlighting the differences and similarities and the reasoning behind both. You must be at least 21 years of age to enroll. Instructor: Guy Bower, Level-1 Sommelier, Host of The Good Life radio program on KNSS, Founding Chairman, Wichita Chapter of the American Institute of Wine & Food

9/9 “Chenin Blanc – The Next white IT grape”
9/16 “Zinfandel – Americas Red grape”

Location: HMC   Weeks: 2   Starts: 9/9   Day: M   Time: 7-9p   Fee: $89

 


INTRODUCTION TO SPECIALTY COFFEE

Whether you are a coffee novice, enthusiast or budding barista, this class is for you. Join local coffee aficionado Andrew Gough as we explore all things coffee! This four week class includes:

Introduction to Specialty Coffee-the history of coffee and a tour of the Reverie Café and roasting plant;

Coffee: Art and Science-coffee extraction, origins and brewing;

Coffee Shop Etiquette-roasting and roasts, café ordering and experience; and

Home Brewing Made Easy essentials of great coffee at home, grinder, coffee and water (and patience), pairing food and coffee and entertaining with coffee. Students will sample and taste a variety of coffees/espressos each week. Instructor: Andrew Gough, Reverie Coffee Roasters

Location: RCR   Weeks: 4   Starts: 9/10   Day: T   Time: 6-8p   Fee: $84

 


SPECIALTY COFFEE TASTING & APPRECIATION

Do you love the taste of coffee? In this class, you will taste various coffee origins, different roast types, processing and brewing methods. No experience needed, just a sense of adventure and a desire for caffeine. Instructor: Andrew Gough, Reverie Coffee Roasters

Location: RCR   Weeks: 2   Starts: 10/8   Day: T   Time: 6-8p   Fee: $59

 


Decorated Sugar Cookies

Making sugar cookies and decorating them is not as hard as you may think, if you have the right recipes and tools. In this class, we will share the perfect sugar cookie recipe along with great tips about rolling out, cutting, freezing and baking. You will be given several       icing recipes to choose from along with how to outline and flood your cookies like a professional! Each person will be given recipes and a bag of supplies, which includes three pastry bags, three number three tips, three flooding bottles, toothpicks and a cookie cutter. Students will also go home with cookies in hand. Instructor: Marsha Slack, Retired FCS Teacher

Location: DHS   Weeks: 1   Starts: 10/22  Day: T   Time: 6-8p   Fee: $59

 


Not Your Average Quick Breads!

Bypass the proofing and rising steps of yeasted breads, by using other leavening agents. Prepare sweet and savory scones, popovers and breads. Measuring techniques, mixing methods, ingredient substitutions and essential equipment will be taught and recipes shared in this hands-on class. Instructor: Marsha Slack, Retired FCS Teacher

Class 1 Sweet and Savory Scones
Class 2 Sweet and Savory Popovers
Class 3 Sweet and Savory Breads

Location: DHS   Weeks: 3   Starts: 9/12   Day: Th   Time: 6-8p   Fee: $84

 


Pies - "Simple Simon"

The secret to any pie is the crust, and this seems to be the most difficult part for some bakers. Single crust and double crust pies are what’s on the menu for this hands-on class. Preparation techniques, essential equipment, mixing methods and recipes for crusts and fillings will be shared. No canned fillings or boxed puddings for these pies! Instructor: Marsha Slack, Retired FCS Teacher

Class 1 Single Crust Cream Pies
Class 2 Double Crust Pies Fruit Pies

Location: DHS   Weeks: 2   Starts: 10/10   Day: Th   Time: 6-8p   Fee: $79

 


Rise to the Occasion - Advanced Yeast Breads

Bring France onto your table by preparing these delicious breads in this hands-on class. You will learn preparation techniques, mixing methods, and essential tools and leave class with shared recipes for each of these breads. Instructor: Marsha Slack, Retired FCS Teacher

Class 1 Double braided Challah bread
Class 2 Baguettes

Location: DHS  Weeks: 2   Starts: 11/7   Day: Th   Time: 6-8p   Fee: $74


 

Registration Questions & More Information

For questions regarding your registration or the registration process, please contact the WSU Community Education Office.

Phone: 316-978-3731
Fax: 316-978-3064
Email: linda.ambler@wichita.edu or jennifer.harry@wichita.edu