2nd Annual Collaborative Cooking Class at Innovation and Research Center

Tuesday, Apr 19, 2016
by maureene

On Saturday, April 9, Dr. Renita Miller, Professor Sabine Kastner, and Chef Alex Trimble joined together with Forbes students to share in the preparation (and eating!) of a meal. Hosted at the Dining Services Innovation and Research Center, just over the green on College Road West, the group worked together to make a salad celebrating the flavors of springtime--field greens, cucumber, and a white balsamic dressing--as well as a main course of chicken with sautéed mushrooms, broccoli rabe, and penne pasta tossed in a white wine lemon butter sauce. On the side were garlic knots, and for dessert, the class baked a warm bread pudding served with vanilla ice cream.

Part of what made the class extra special was a knife skills lesson--everyone enjoyed feeling like they were on Chopped. Another hands-on highlight was the homemade vinaigrette dressing--something many don't realize is very simple to create fresh in your own home.

Of the menu, the major crowd-pleasers were the garlic knots, which were also flavored with basil and sundried tomato; and of course all chefs on hand gobbled up the bread pudding.