Notes from a Food Diva: Cooking Classes

I’m a cooking class buff.

I was always in tow when my mother attended free monthly cooking sessions at the Brooklyn Union Gas and Electric Company on Roosevelt Avenue in Flushing and at Macy’s in Manhattan. I hoarded the recipes and, years later at Good Housekeeping, adapted one for puff pastry, innovatively grating the cold butter onto the rolled out dough.

At the Daily News, during an era when cooking classes were always overbooked and served as a Saturday night date, I’d do a yearly September round-up of the city’s offerings, from Park Avenue cooperative suppers to cooking for one.

Retired, I became culinary arts coordinator for the Great Neck Adult Program. Douglaston resident and former director Bob Sholiton claimed he did the trip to the Cumberland Adult Center in eight minutes.

Now, I’m celebrating the adult program’s 110th anniversary as special events coordinator.

Founded in 1901 as a perk for Great Neck’s childless and empty nesters concerned about school taxes, the Great Neck Public Schools Adult Program is the oldest - and still one of the finest - in the nation.

For the past 20 years, Director Ronna Telsey (being feted at the Adult Program Open House on Nov. 6), has edited its award-winning catalogue, which features 535 courses, trips, and special events.  Offerings are tuned to the times - computer and software training, personal finance and personal fitness.

Several of the traditional cooking classes are listed below as well as the new culinary events and trips by motor coach. The fall-winter catalogue (through March 2012), which includes detailed write-ups of each course, is online (www.greatneckadulted.org). If you’re tempted, you can register and receive a printed catalogue.

The Cumberland Adult Center is located at 30 Cumberland Ave. in Great Neck, one block south of Northern Boulevard and one-and-a-half blocks east of Lakeville Road.

SPECIAL EVENTS

Hands on-Artisan Bread-Baking at Jean Marie Patisserie & Bistro - Oct. 17

Each person will learn how to prepare an artisan bread in the restaurant kitchen: make the dough, roll and shape a loaf, bake it and go home with a freshly baked loaf.

Luncheon at the Douglaston Club - Oct.22

Meet the mothers of the big three tennis commentators: Mary Carillo and the McEnroes. Tour of historic yachting and tennis club. Buffet lunch upstairs in the Commodore Lounge at bistro tables.

Persia In Great Neck: Market Tour, Tastings and Dinner - Nov. 16

Meet at A&Z Market on Middle Neck Road for a tour and tastings. Then take part in a festive glatt kosher Persian dinner served family style at Bijan, a few blocks away.

The Hey Day of Hotel Dining - Tales from an Executive Chef - Dec. 1

Arno Schmidt gives a lively, illustrated behind the scenes look at banquets for kings, queens and heads of state for 25 to up to 2,000 guests and displays his collection of menus from that era.

Sunday Champagne Brunch at Pearl East - Dec. 11

An elaborate brunch with champagne and sparkling wines at the Zagat rated Chinese eatery. The restaurant’s owner will preside at the lunch and the chef will demonstrate a dish as well as provide the recipe.

TRIPS BY LUXURY COACH

Long Island Wine Country Tour of Three Vineyards and Lunch - Sept. 17

A private tour and tasting of a wide range of wines, including rare reserves, at three leading North Fork vineyards, plus a catered lunch at one of them as well as a stop at a fresh produce farm stand.

Queens Crossing: Multi-Storied High-End Shopping Complex - Oct. 27

Guided tour of boutiques, art gallery, restaurants. Then an elegant, fine dining experience of modern Asian fusion surrounded by a waterfall - an amazing adventure close to home in the heart of Flushing.

Natural Gourmet Institute Tour & Friday Dinner NYC - Nov. 4

A vegetarian culinary adventure at a unique school. Chef instructors and students prepare and serve a three-course dinner. Guests dine by candlelight at a communal table. If desired, bring your own wine.

A Taste of Italy in Brooklyn - Nov. 29

The first stop is a legendary specialty store, D. Coluccio  & Sons and Villabate Italian Pastry Shop, which is followed by a delicious lunch at Il Colosseo, a Sicilian restaurant in Bensonhurst. If we are lucky, there could be a surprise guest.

A Trip to Eataly—Dec.  6

Coffee and Italian breakfast pastries at La Scuola with a talk about Eataly’s history, mission, how to navigate the market and dine on your own. Shop to your heart’s content.

CULINARY CLASSES

Fall Desserts from Port Washington’s Main Street Bakery - Oct. 12

Chef-owner Michael Mignano shares his expertise from stints at Lespinasse, Aureole, Balthazar and the Four Seasons Hotel.  Professional tips, techniques and recipes for every day or special occasions.

A Taste of Italy in Your Home - Oct. 15, 22 and 29

Learn techniques of basic home cooking from an Italian chef for sauces and side dishes-- prini, (first course) and complementary secondi (sidedishes): Pasta and Meatballs, Pasta and Eggplant, Pizzas.

Cake Decorating: Level 1 - Oct. 18, 25 and Nov. 1

Celebrity chef Corina Elgart, TV finalist on “Cake Boss: Next Great Baker,” teaches how to properly cut, trim, fill and ice cakes in butter cream. You’ll learn the basic borders, color butter cream, make flowers etc.

Chicken Five Ways - Oct. 19

Sautéed chicken breast ala normande, pan roasted chicken with lemon and rosemary, Chinese chicken with soy and ginger, chicken lime marinated and mango salsa and the perfect roast chicken.

Easy Desserts from Around the World - Oct. 26

From “Sweet Invention: A History of Dessert”: Louisiana’s chewy, chocolate brownie, France’s sable cookie with vanilla bean, Italy’s panna cotta with caramelized pears and India’s sandesh pillows of ricotta.                                         

Organic and Vegetarian - Nov. 2

Great tasting, varied menu of miso vegetable soup, red lentil dal over basmati rice, roasted-vegetable pizza, quinoa burgers with basil pesto, and, yes, organic and vegetarian chocolate mousse pie.

We Gather Together: Thanksgiving - Nov. 9

Baked winter squash with balsamic glaze, warm green beans with cranberry vinaigrette, rutabaga and Anna potatoes pie, pear chutney and sweet potato pecan pie.

Delicious and Nutritious - Nov. 16

Bass broiled with a tomato, potato, garlic topping. Chicken breasts Moroccan marinated in honey and spice and served with a couscous medley bright with vegetables.

Calling All Chocoholics - Nov. 28

This class will explore chocolate’s history and types as well as touch on its nutrition and science. Demos of awe-inspiring chocolate mousse, chocolate ganache, truffles, chocolate frosting and filled chocolate candy.

Super Soups - Dec. 5

Learn how to choose meat, fish or poultry, vegetables and fruits for soups. Create the best cooking liquid, methods, add-ins. Plus soup and sandwich ideas.

Fusion Bistro - Dec. 7

Classic French class with Asian influence: Broccoli soup-garlic-parmesan croutons, fish fillets with scallions, sesame seeds, soy, brown rice with raisins and dried tomatoes crepes in orange sauce and chocolate dabs.

Salmon Five Ways - Dec. 14

Five great dinner entries: crispy roasted salmon, perfect poached salmon, steamed salmon Cantonese style, braised salmon with rosemary and broiled salmon with lime ala Mexicana. 

Passover Around the World - March 14

Gil Mark, author of “The Encyclopedia of Jewish Food,” demonstrates a variety of nontraditional appetizers and side dishes from around the world. As usual, he gives the historical perspective for each offering.

PARENT/GRANDPARENT/CHILD COOKING

Pizza and Cannoli Party - Nov. 5

See how pizza is made. Fill a box of your own cannolis with sweetened ricotta and chocolate chips for dessert and to take home. Enjoy a meal of pizza, cannolis, juice, water and coffee.

Kid-Friendly Foods - Jan. 12

Learn how to transform kid-friendly foods into quick, wholesome meals that your child will enjoy. Demo/ tasting: homemade nuggets, mac and cheese, sweet potato with kale chips. Make a berry yogurt parfait.