Bloomington Cooking School Calendar

2020 Bloomington Cooking Winter Semester

January

Ivy Tech: Celebrating Chinese New Year
Saturday, January 25, 10am-12pm
David Davenport

Chef Davenport offers his take on celebrating Chinese New Year. His menu includes Egg Foo Yong, Rice, Vegan Sherry Brown Grave, Onion Cakes, Vietnamese Rice Paper Rolls, and for dessert, Chocolate filled Sesame Balls. $70 Registration is through Ivy Tech-812-330-4400/lifelonglearning@ivytech.edu.

February

Ivy Tech: Indian inspired Crepe Cuisine
Saturday, February 22, 10am-12pm
David Davenport

Enjoy this hands on crepe class inspired by fragrant Indian cuisine. Chef Davenport’s menu includes Indian Cream Spinach, Chicken mushroom filling, Santosh Jain’s Apple Raita, and a Chocolate/Hazelnut filling for dessert. $70 Registration is through Ivy Tech-812-330-4400/lifelonglearning@ivytech.edu.

March

Ivy Tech: We’re all Irish, and then some.
Saturday, March 14, 10am-12pm
David Davenport

Chef Davenport creates an Irish menu complete with Eggs Benedict with Hollandaise sauce, Wine Poached Salmon, the classic colcannon (mashed potatoes with fresh parsley), Irish Soda Bread, and for dessert, Swiss cake roll. Get ready to celebrate St. Patrick’s Day with this fun and delicious class. $70 Registration is through Ivy Tech-812-330-4400/lifelonglearning@ivytech.edu.

Fresh Pasta for Spring
Saturday, March 21, 10am-12pm
Jan Bulla-Baker

This hands-on class is all about fresh pasta. Working together, we’ll make fresh egg pasta served with the fragrant Pine Nut/Marjoram sauce and a Swiss chard and bacon ravioli, as well as pear cheese ravioli in a light Alfredo sauce in celebration of spring. We’ll add an arugula salad dressed in lemon and olive oil and Panna Cotta with a fresh fruit topping for dessert. $70 - Class is full. Email to be placed on wait list.

Knife Skills

Saturday, March 28, 10am-12pm

Half the fun of cooking is the joy of using the tools, and the satisfaction in expertly slicing, dicing, and chopping. When used skillfully, the knife becomes an extension of the good cook’s hand. Gain confidence, competence, and pleasure in the work when we use our chosen tools as naturally as we use our own hands. All that practice is hungry work, and our chefs would never dream of having guests without feeding them! A light lunch is provided. $70

April

Ivy Tech: Sauce, in Context
Saturday, April 11, 10am-12pm
David Davenport

This class will illustrate the power and versatility of great sauces from the inside out. Chef Davenport’s menu includes a chicken casserole that creates its own sauce served over rice, pecan buttered
cauliflower, jelly filled sweet yeast rolls, mixed green salad with a fresh Tao dressing, finished with lava cakes that explode with flavor. $70 Registration is through Ivy Tech-812-330-
4400/lifelonglearning@ivytech.edu.

Scott’s Scones and Shortbread
Saturday, April 25, 10am-12pm
Scott Marsh

This class features Scott Marsh, former owner of the Red Chair Bakery, and his marvelous scones. You’ll get hands-on experience making the best scones in town. Add to the mix Scott’s shortbread and Chef David’s recipe for lemon curd, and you have the perfect breakfast or teatime treats. A light lunch is also served. $70

Scones and Shortbread April 25

May

Ivy Tech: Cinco de Mayo
Saturday, May 2, 10am-2p.m
David Davenport & Jan Bulla-Baker

It’s about time to celebrate Cinco de Mayo. Join us in this lunch class. Together we’ll be making Fresh Salsa, Guacamole with Pomegranates, Fish Tacos, cheese Enchiladas with red sauce, vegetable rice, and handmade Tortillas. We’ll finish our celebration with Pastel de Tres Leches Cake. $70 Registration is through Ivy Tech-812-330-4400/lifelonglearning@ivytech.edu.

Kitchen Gadgets to Live For
Saturday, May 16, 10am-12pm
David Davenport & Jan Bulla-Baker

Instant Pots, immersion blenders, microplanes, and food processors have been created to help you in the kitchen not just sit on the shelf. We’ll create our favorites dishes while showing you some tricks with these utensils. Learn how to make your own almond butter, mayonnaise, and quick risotto. Taste the best homemade yogurt and strawberry soup. $70

To Contact us:
Phone: 812-333-7100
Email:jan@bloomingtoncookingschool.com