Sign up for these upcoming July cooking classes

HUNTINGTON -- Here are the July classes open to the public at the MCTC Cooking and Culinary Institute, 917 3rd Ave. Registration is required. For more information or to register for a class, call 304-399-1281 or visit www.cookingandculinary.com.

West Coast American Cuisine, 6-8 p.m. Wednesday, July 1. Celebrate the West Coast American Cuisine with San Diego fish tacos, Napa Valley cabernet burgers and Vermouth pear bread pudding. $30.

Introduction to Sushi, 6-8 p.m. Tuesday, July 7. Learn the basics to rolling your own sushi. Mix and match your favorite fillings to create Japanese masterpieces. $30.

Adult Culinary Workshop, 6-8 p.m. Wednesdays, July 8-29. Instructor: Bill Dotson, executive chef; Chris Bugher, banquet chef; Isabel Cross, chef instructor; and Michael Bowe, chef instructor. $150.

Breads 101, 6-8 p.m. Thursday, July 9. Learn our signature bread recipe and it's multiple uses. With this one recipe you will learn to make Focaccia Baguettes, pizza dough and bread pudding. $25.

Original American Cuisine, 6-8 p.m. Friday, July 10. A four course seated service with an original meal created by our chefs. Menu: applewood bacon New England rock lobster chowder served in individual bread cups, San Francisco BBQ spare rib tips, Chesapeake Bay crab stuffed gulf shrimp, espresso rub Iowa ribeye with California cilantro lime oil, New Mexican chipotle chicken with mango salsa, garlic Idaho Russet mashed potatoes, Louisiana black bean marbled cornbread squares, star spangled dessert consists of vanilla panacotta, strawberry granita and blueberry crumble. $35.

Death by Chocolate, 1-3 p.m. Sunday, July 12. Learn to make a silky chocolate ricotta pie, chocolate peanut butter biscotti and triple chocolate brownies. $30.

Kid's Culinary Camp, 9-11 a.m. Tuesday-Thursday; 9 a.m.-1 p.m. Friday, July 14-17. Enjoy a fun filled week each morning with a professional culinary chef learning to make snacks and appetizers, main dishes and desserts. Instructor: Bill Dotson, executive chef, and Chris Bugher, banquet chef. For 7-9 year olds. $150.

Backyard BBQ, 1-3 p.m. Saturday, July 18. Learn the basics of rubs and marinades, how to grill meats and vegetables and a grilled dessert. $30.

Summer Citrus Special Cakes, 1-3 p.m. Sunday, July 19. Learn to make a decadent orange creamsicle cake with ermine icing and a creamsicle ganache layer as well as a luscious lemon cake laced with a lemon curd layer; both elegant enough to be served for a wedding or any family meal. $25.

Youth Culinary Camp, 9 a.m.-noon Tuesday-Thursday; 9 a.m.-1 p.m. Friday, July 21-24. Enjoy a semi-advanced week of culinary training with a professional chef by learning culturally challenging recipes that cover hors d'oeuvres/appetizers, entrees and upscale desserts. Instructor: Bill Dotson, executive chef, and Chris Bugher, banquet chef. For ages 10-13. $150.

Elegance Made Easy, 1-3 p.m. Sunday, July 26. Learn to set an elegant table-scape from napkins folds to stemware settings. Create multiple napkin folds and learn about global place settings. $15.

Southern Country Cuisine, 6-8 p.m. Tuesday, July 28. Learn the Southern American style cuisine of crawfish cornbread, fried green tomatoes and muffaletta sandwiches. $30.

Roman Cuisine, 6-8 p.m. Thursday, July 30. Learn the traditional dishes of the Lazio-Rome district of Italy. Make Carciofi Fritti (artichoke fritters), Zucchine Ripiene di Carne (stuffed zucchini) and Peperoni al Guanciale (sweet peppers with bacon). $25.

Tour of Brazil, 6-8 p.m. Friday, July 31. A decadent four course seated service meal which includes Pasteis Fritos (empanadas), Sopa de Palmito (creamy hearts of palm soup), Frango ao Vinho (red wine glazed chicken) and Quejadinhas (coconut cheese snacks). Adults only please. $30.

The Herald-Dispatch

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