Loyola brings Sustainable Cooking to the Local Community

Loyola University Chicago’s Retreat and Ecology Campus to Host Summer Cooking Classes and New Teen Culinary Camp Campus Brings Sustainable Cooking to the Local Community

CHICAGO, June 1, 2015 – Loyola University Chicago’s Retreat and Ecology Campus in Woodstock, Illinois will offer a series of summer cooking classes starting Saturday, June 13.

Classes will be taught by Loyola’s executive chef and former restaurateur John Schnupp in the state-of-the-art Duchossois Food Systems Lab and Kitchen. Classes are designed to be hands-on, and attendees participate in each step of the cooking process to ensure techniques can be mastered at home.

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Topics will include:

  • The Taste of the Islands
  • Food and Wine Pairing: Old World vs. New World
  • American Regional BBQ
  • Farm-to-Table Wine Dinner: Montinore Estate Organic Wines
  • Sushi 101
  • Farm-to-Table Wine Dinner: An Evening Under the Stars in the Garden
  • Mastering Gluten Free Cooking: Delicious and Economical Everyday-Food
  • Food and Wine Pairing: Earth’s Flavors Reimagined
  • From Sea to Table: Exploring the World of Seafood
  • Food and Wine Pairing: The Wines of Bordeaux

Classes are open to the public and run through Saturday, October 17.

Additionally, Loyola will host two teen culinary camps. Students ages 12-18 will be taught basic and professional cooking skills such as stir frying, pan searing, and grilling, as well as food safety, nutrition, and menu-planning. Advanced students may enroll in the second session, where they will plan, prepare, and execute a three-course lunch menu. Session 1 is July 13-15, and Session II is July 27-29.

For pricing and registration, visit LUC.edu/cookingclasses.

– Written by Kristin Trehearne Lane, Communication Specialist, Loyola University Chicago


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