Cooking with top Bucks County chefs

Cooking classesThere are cooking classes, and then there are cooking classes.

We all know that Bucks County is a food lover’s paradise. With acres of lush farmland and a vibrant restaurant community, the county has attracted some of most creative and skilled chefs on the East Coast.

Now, the Office of Continuing Education at Delaware Valley College is teaming up with ICON Magazine to offer Bucks County Cooks: a special series of five, 3-hour cooking classes lead by some of the region’s most creative and acclaimed chefs.

Veteran food writer, Susan Gordon (Bucks County Magazine, ICON Magazine) will host the classes to be held monthly beginning January 14 at The Market at Del Val, 2100 Lower State Rd, Doylestown. Participants will learn to prepare and then get to enjoy a full 3-course menu at each class. The chefs will offer tips on food selection, preparation and presentation and provide recipes to take home. If you are over 21, feel free to BYO.

Participating chefs and class schedule are as follows:

Winter Comfort Food” – Tuesday, January 14 – Chef David Demko, JustFood Catering, Buckingham, PA. Menu: Winter squash risotto with rosemary, stuffed pork loin, roasted vegetables and dessert.

“Healthy Gourmet Cooking with Friends” – Tuesday, February 11 – Chefs Blake Faure and Jon Ramsey, Golden Pheasant Inn, Erwinna, PA. Menu: Carrot and leek soup, tomato and herb tart, parmesan roasted vegetables, grilled salmon with red pepper and sorrel sauces, poached pears in champagne.

baked-eggplant-rollatini-with-spinach_skinnytaste“Italian Dinner Party” – Tuesday, March 11 – Chef Sami ben Ouhiba, Tiramisu, Newtown, PA. Menu: Eggplant rollatini, rosemary roasted chicken with ricotta gnocchi, tiramisu martini.

“Pasta, Pasta!”– Monday, March 24 – Chefs DeAnna Paterra and Lisa Nichols, DeAnna’s Restaurant, Lambertville, NJ. Menu: Salad of farro, baby spinach, warm carmelized balsamic red onions, toasted pine nuts, poached egg finished with fresh lemon and truffled olive oil; pork cutlets and sauteed peppers; homemade pasta with sweet sausage, orange zest, toasted anise seed Alfredo; vanilla bean and bay leaf infused custard with lemon semolina cookie and moscato d’asti.

“A Hint of Spring” – Tuesday, April 8 – Chef Drew Abbate, Max Hansen’s Carversville Grocery, Carversville, PA. Menu details later.

To register, go to the Delaware Valley College website, Participants can also register by phone at 215.489.4848, or download a form from the website. Tuition is $65/individual class, or $300/entire series. Space is limited to 15 students/class.

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