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.
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