Classes Instructed by Executive Chef John Schnupp; Open to the Community
Loyola University Chicago’s Retreat and Ecology Campus has announced a series of culinary classes that begin December 13, 2014 and will run through May 14, 2015. All classes are open to the public.
The one-session events are open to the public and range in theme from Holiday Hors d’oeuvres & Appetizers 101, which will provide simple techniques to create appetizers and beverage pairings, to The World of Italian Cuisine, where participants will explore, prepare, and sample authentic regional cuisine, including fresh pasta, gnocchi, and tomato sauce.
The classes will be taught by Loyola’s executive chef and former restaurateur John Schnupp in the recently opened state-of-the-art Duchossois Demonstration Kitchen and Food Systems Lab. All classes are designed to be hands-on, and attendees will participate in each step of the cooking process to ensure techniques can be mastered at home. Classes will include:
- Holiday Hors d’oeuvres & Appetizers 101
- Food & Wine Pairing – Red Wine with Fish
- Mediterranean Cuisine
- Food & Wine Pairing – Cult Wines of California
- Food & Wine Pairing – Valentine’s Day & Fess Parker Wines
- Food & Wine Pairing – Sweet and Savory
- Green Thumb – Starting from seed
- Tapas 101
- Meet the Farmer – Gardening 101
- Food & Wine Pairing – Vegetarian Wine Dinner with Guest Chef
- Desserts and Cakes
- Food & Wine Pairing – Champagnes & Sparkling Wines
To learn more or register for a culinary class, visit LUC.edu/cookingclasses or call Loyola’s Retreat and Ecology Campus at 815.338.1032.
- Article by Kristin Trehearne Lane,
Loyola University Chicago Communication Specialist