#KeepCooking

A next level cooking class with International Author and InstructorCaroline Bretherton

The Chef’s Kitchen #KeepCookingclass builds upon our culinary essentials cooking class, #GetCooking, given fall semester. However, you may attend this class even if you did not attend the first class. This course will move away from kitchen and cooking basics and will focus on specific recipes, meal types and baking.

Class Dates: 1/17, 1/24, 1/31, 2/7,2/14

Class Time: 6:00pm-8:00pm

Class 1: Breakfast-The Secret of Perfect Eggs

Scrambled, Poached, Fried

Meal: Eggs Benedict with Hollandaise Sauce and Spinach or Bacon

Class 2: Sushi-How to Make Your Own Sushi

Rice, Fish and Vegetable Fillings

Meal: Hand-Rolled Sushi

Class 3: Baking-Baking the Perfect Cupcake

Includes Frosting and Decorating

Class 4: Free-Style Night-How to Make Dinner Out of Absolutely Anything

Scrambled, Poached, Fried

Meal: Students will create their own meal from a random selection of provided ingredients

Class 5: Class Dinner-How to Prepare a Three-Course Meal for a Crowd

Students will divide into groups to prepare a combined meal

Meal:

Creamy Butternut Squash Soup with Deep Fried Sage

Ricotta Stuffed Chicken Breasts

Roasted Baby Potatoes

Wilted Savoy Cabbage with Pancetta and Garlic

Individual Apple Gallette with Vanilla Cream

About the Instructor: Caroline Bretherton

British born Caroline Bretherton has spent the last 20 years following her passion for food within the food business in many different capacities. After running a highly successful London based catering company for a number of years she expanded the company to include a café in the heart of London’s Notting Hill – an all day eatery serving fresh, seasonal food. Her career soon grew to include the UK television market, with guest chef appearances on the Food Network as well as other television networks, followed by a co-presenting role on the Taste Network’s flagship program, Real Food.

Following a break to concentrate on her young family, Caroline returned to the food business as the ‘Family Food Writer’ for The Times Weekend Magazine. Her writing, which has always been her passion, took off and she soon produced her first book ‘The Kitchen Garden Cookbook’, which was published in 2011.

Since then she has published the hugely successful ‘Step by Step Baking’ (2011), ‘The Pie Book’ (2013), ‘Family Kitchen Cookbook’ (2013), as well as ‘The American Cookbook’ (2014) and ‘Desserts’ (2015). She has also contributed recipes to publications such as the Daily Telegraph and worked with well-known nutritionist Jane Clarke to contribute recipes to her book ‘Complete Family Nutrition’ (2014). Her new books ‘Super-Clean Super Foods’ and ‘Sprouted’ are both hitting the shelves in 2017. All her books have been published internationally by Dorling Kindersley, and translated into several languages.

Caroline moved to Durham, NC, in 2012 with her sons and husband Luke, who is Professor of Theological Ethics at Duke Divinity School. She has continued to pursue her writing career here as well as teaching at the Cooking School at Southern Season.