Adams County Arts
Council
Arts
Education Center
March-May 2012
Course Offerings
**Materials fees are
payable to the
instructor at the first
class meeting.
**Check
back often for updates
and new additions. Stay
tuned for information
about our expanded
summer camp schedule.
**Need-based
scholarships are
available. Call (717)
334-5006 or email
aa@adamsarts.org
for more information.
See What’s Cooking in
the Kitchen!
Explore
our enticing menu of
cooking classes, now
offered in our
full-service commercial
kitchen, offering plenty
of space for instructor
demonstrations—and
practicing your new
skills!
**Holiday
Cooking**
Get Ready for Easter
Brunch
Monday, March 12, 5-8
p.m.
Brunch is an easy
way to entertain,
since you can
prepare so many of
your dishes the
night before. Learn
about breakfast
casseroles and
cheese strata as
well as an
assortment of
delicious side
dishes, including
country cheese
grits. Chef Cindy
Smallwood will lead
you through the
preparation of a
delicious baked
hominy with lean
browned sausage and
fresh tomatoes
topped with Swiss
cheese, served with
mimosas (champagne
and orange juice)
and warm cinnamon
coffee cake. Enjoy!
Cindy Smallwood
$32 (nonmembers
$36); $20 for
materials
**Master
the Basics**
Making Great Soups at
Home
Tuesday, March 13,
6-8:30 p.m.
Master the basics of
soup cookery so you
can prepare easy and
nutritious soups at
home. The Gettysburg
Hotel’s executive
chef Shelley Funt
will show you how to
prepare a pureed
soup, a broth-based
soup, and a chilled
soup perfect for
springtime dining.
You’ll enjoy the
results in class, as
well as when you
make these delicious
soups at home!
Shelley M. Funt
$27 (nonmembers
$30); $20 for
materials
**Insider
Tips**
Demystifying
Sourdough
Monday, March 19,
6:30-8:30 p.m.
What’s a “mother”
and how should you
feed it? Taking care
of your sourdough
starter, or
“mother,” is one of
the keys to better
sourdough baking at
home. Gettysburg
Baking Company
master baker Marc
Jalbert will show
you how to maintain
your sourdough
culture and still
have a life! Learn
how to create a
baking schedule that
works with your busy
home and work life
and still produce
wonderful sourdough
bread at home for
you and your family.
Marc Jalbert
$21 (nonmembers
$24); $10 for
materials
**Pizza!**
Thin Crust Pizza at
Home
Monday, March 26,
6:30-8:30 p.m.
THIS CLASS HAS
REACH MAXIMUM
ENROLLMENT
Forget the fancy
pizza stone. Reach
for the largest
cast-iron skillet in
your kitchen and get
the home-baked pizza
crust you’ve always
wanted. Learn this
and other insider
tricks as you
transform even the
humblest ingredients
into the best
home-baked pizza
you’ve ever made.
Marc Jalbert
$21 (nonmembers
$24); $10 for
materials
**Healthful Cuisine**
Delicious Nutritious
Cooking
Tuesday, April 10,
5:30-8 p.m.
Practice techniques
and learn about
ingredients that
create delicious,
healthy, and
low-calorie meals as
chef Jeremy
Schaffner leads you
through several new,
nutrient-dense
recipes. You’ll also
learn how to choose
healthy rather than
unhealthy fats, and
how to add nutrition
to your cooking
every day. All
recipes will be low
in calories, low in
fat—and packed with
flavor!
Jeremy Schaffner
$27 (nonmembers
$30)$15 for
materials
**International
Cuisine**
An East Indian Feast
Monday, April 16, 5-8
p.m.
Master classic
dishes featuring
today’s increasingly
popular Indian
cuisine. Chef Cindy
Smallwood will show
you how to prepare a
fragrant chicken
curry accompanied by
a variety of
chutneys, relishes,
and classic Naan
bread. Also on the
menu: a vegetarian
dish featuring
ginger, garlic, and
chilies. You’ll also
learn to make
perfect Basmati
rice!
Cindy Smallwood
$32 (nonmembers
$36); $23 for
materials
**Healthful Cuisine**
Springtime Vegetables
Tuesday, April 17,
6-8:30 p.m.
The Gettysburg
Hotel’s executive
chef Shelley Funt
will demonstrate new
and different
vegetable recipes
using locally grown
produce. You’ll
learn creative ways
to prepare your
favorite springtime
vegetables and
discover new ideas
for farmers’ market
produce you’ve never
tried before!
Shelley M. Funt
$27 (nonmembers
$30); $15 for
materials
**Chef
Tips**
Knife Skills and
Other Kitchen Essentials
Tuesday, April 24,
3-5:30 p.m.
Wonder why you can’t
quite recreate that
perfect restaurant
dish at home? Chef
Jeremy Schaffner
will demonstrate the
techniques
professional chefs
use to create
high-quality
results—providing
plenty of
opportunity for you
to practice as the
class prepares a
delicious chicken
marsala to enjoy
together.
Jeremy Schaffner
$27 (nonmembers
$30); $10 for
materials
Easy as
Pie: Pie-Baking Series
We’re
offering our three-part
pie-baking series again
this spring—take all
three classes in the
series and receive a 10%
tuition discount!
Or sign up for an
individual class below.
Pie
Crust 101
Tuesday, March 20,
6-8 p.m.
You’ll learn about
pastry making and
the equipment and
techniques you’ll
need to create a
light and flaky
pastry
crust—including
blending and rolling
out pastry dough,
pre-baking crusts
when necessary, and
creating attractive
top crusts.
Home-baker
extraordinaire Tracy
Hawkins will also
cover other crust
options such as
graham-cracker
crusts, cookie
crusts,
pat-in-the-pan
crusts, and more.
Tracy Hawkins
$21 (nonmembers $24)
$10 for materials
Covered Fruit Pies
Tuesday, March 27,
5:30-8:30 p.m.
In this class you’ll
create an apple pie
and pumpkin pie from
scratch while
learning the basic
techniques for
creating all types
of covered fruit
pies, including how
to prepare the fruit
and roll out the
crust.
Tracy Hawkins
$32 (nonmembers
$36)$15 for
materials
Cream
and Custard Pies
Tuesday, April 3,
5:30-8:30 p.m.
Learn the techniques
and ingredients for
baking cream and
custard pies as you
create one from
scratch. You’ll also
learn how to create
custard, as well as
meringue, whipping
cream, and other
toppings for cream
pies.
Tracy Hawkins
$32 (nonmembers
$36)$15 for
materials
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