bvcc food classes

At the end of every episode of Robin Leach’s popular TV show The Life Styles of the Rich and Famous, he gleefully would say, “Here’s to Champagne Wishes and Caviar Dreams.” That’s what we wish for YOU! This is the 2nd year we have offered a Summer program and last year we “Sold Out” – Twice. Tonight Staci has ALL NEW! Recipes for you to taste of delicious Summer cocktails paired up with delicious appetizers that taste better consumed together than alone: WATERMELON MARGARITA w/PEANUT BUTTER & BACON STUFFED JALAPENO PEPPERS; BRAZILIAN CAPRIAHANA COCKTAIL w/BRAZILIAN BEEF TENDERLOIN KABOBS and a show stopper, GROWN-UP ROOT BEER FLOATS. HANDOUTS include the recipes and lots more. We’ll add coffee and teas, “sides” and raffle prizes. Robin himself never had it THIS good!

Our ETHNIC COOKING SERIES has various facilitators touching on the cuisine of different countries. You get some history and background as well as the food items, spices, tastes, and techniques that make that cuisine unique. It’s a “Culinary Tour” of the globe.

Alamelu returns to the Bay View Community Center with a NEW! Program on eating healthy through South Indian cooking techniques, herbs, spices and dishes. Author of cookbooks Art of South Indian Cooking and Healthy South Indian Cooking, Alamelu wants you to discover that cooking and sharing healthful foods can be an especially joyful experience. Tonight, Alamelu prepares for you to taste some of her favorite dishes that are quick and easy to make while being delicious and good for you: CABBAGE RICE WITH WALNUTS – cabbage cooked with ginger and coconut and blended with fragrant Basmati rice garnished with walnuts; GARLIC AND PEPPER CHICKEN – tender chicken pieces cooked with garlic and peppers and garnished with red onions and CUCUMBER & TOMATO YOGURT SALAD – refreshing vegetables in a non-fat plain yogurt sauce. Recipes in the HANDOUTS. We’ll provide snacks, herbal teas, coffee and raffle prizes. Join us for an entertaining evening.

French Independence is celebrated in Milwaukee July 8-11 this year at Bastille Days. Tonight Tom gives you everything you need to celebrate with France’s greatest contribution to the world – WINE. Too expensive for your wallet? Not so. All French wines you will taste tonight are BEST BUY WINES – costs under $20.00 and is rated 88 points or better on the Wine Scale. You can celebrate in style and not break the bank! Taste about 10 wines such as CABERNET; SAUVIGNON; VIOGNIER; GRANACHE; MERLOT and CHAMPAGNE from regions like Bordeaux, Burgundy, The Rhone and Loire Valleys and the Languedoc. HANDOUTS include many Best Buy French Wines available in the Milwaukee area so you can get them for your own Bastille Day celebration. The program includes BOTTLED WATER (1/person), coffee and a LIGHT BUFFET (meats/cheeses/fruit/ veggies/sweets). Viva la France and these high quality AND affordable wines.

Farmer’s Markets are springing up everywhere – in cities, parks, along the highway and even in neighborhood parking lots. The produce is fresh, right out of the gardens and fields of local farmers. There are fruits, vegetables and herbs - hundreds of varieties to choose from and use. The trick is to have recipes ready so that when you see something that is in season – such as asparagus or fresh oregano – you know what you are going to cook using those items. A.J. prepares for you to taste some quick and easy dishes that use a variety of fresh fruits, veggies and herbs you will find some time or other at your local Farmer’s Market: TARRAGON ASPARAGUS SOUP; STRAWBERRY SALAD w/POPPY SEED DRESSING; ZUCCHINI “NOODLES” w/FRESH HERBS and PARMESAN CHEESE; “BEST EVER” RHUBARB PIE and FRESH STRAWBERRY DAIQUIRI. Recipes are in the HANDOUTS. We’ll add some snacks, coffee, herbal teas and raffle prizes. Start your collection of recipes tonight that use Farmer’s Market fresh fruits, veggies and herbs.

This popular Series at the Center has various facilitators exploring a section of the United States. You will get some history and background of the region as well as taste some delicious dishes native to the area. Join us for a “Culinary Tour” of America.

Since 1979, Gilroy, California, the Garlic Capital of the World, is host to more than 100,000 people celebrating the versatile and amazing “stinking rose” – GARLIC. More than 2 tons of garlic will be used to make everything from dips to sauces, vegetables to salad dressings and yes, even ice cream. You don’t have to travel 30 miles south of San Jose on the 3rd weekend in July to enjoy delicious dishes made with the pungent herb used by cooks around the world. Staci prepares for you to taste: DRAGON’S BREATH DIP w/CRISP GARLIC WEDGES; 101 CLOVES GARLIC CHICKEN w/GARLICKY SUMMER VEGETABLE SAUTE; GORGONZOLA & GRAPE SALAD and for dessert, GARLIC ICE CREAM. You just have to try it! HANDOUTS include the recipes and much more. We’ll add snacks, beverages and “culinary” raffle prizes. Be the 1st on your block to try garlic ice cream and 101 Clove Garlic Chicken.

Eating healthier is easier said than done. But SUMMER is a great time to take advantage of fresh fruits and vegetables in stores, Farmers’ Markets and even your own garden. In season and more affordable, local and regional fruits and veggies give you the greatest taste. Tonight try some vegetarian dishes without spending a lot of money buying the ingredients. Annie Wegner LeFort is a local food advocate, cook, wife and mom. She prepares for you to taste some of her favorite quick and easy Summer vegetarian dishes using readily available fruits, herbs and vegetables: COOL CUCUMBER SOUP; GREEN BEAN-POTATO-OVEN DRIED TOMATO SALAD; EGGPLANT ROLL-UPS w/TOMATO SAUCE; LENTIL BURGERS w/RAISIN CILANTRO CHUTNEY and TOMATO TART w/BASIL ICE CREAM. We’ll add some snacks, herbal teas, coffee and raffle prizes. Let us do the shopping and cooking while you try some delicious, healthy Summer vegetarian dishes.

Get your charcoal and gas grills and smokers ready. Tonight you will learn everything you ever wanted to know about pairing grilled foods and barbeque with WINE. Learn the difference methods of grilling, regional barbeque sauces and smoking make when you match them up with a wine that will enhance (and not compete) with the flavors. Red and White wines can easily accompany everything from brats to steak, chicken to veggies, smoked meats to tangy barbeque sauces. Taste about 10 wines such as SHIRAZ-SYRAH; ZINFANDEL; MERLOT; CABERNET; PINOT NOIR; RIESLING; GEWURTZTRAMINER and SAUVIGNON BLANC. HANDOUTS give you lots of choices for the different kinds of food and wine pairings. The program includes snacks. coffee, Bottled Water (1/person) and a LIGHT BUFFET (meats/cheeses/fruit/veggies/ sweets). As they say down under in Australia, fire up the Barbie and enjoy WINE with delicious foods right from your grill.

In the next 3 months, Staci Joers will present BRAND NEW! VERSIONS of her 3 most popular programs at the Bay View Community Center. When first offered, these programs “Sold Out”, had large Waiting Lists and have been requested more often than any other Staci Joers programs. We have listened to YOU and are pleased to present: MORE Festival Foods; MORE George Forman Grilling and MORE French Cooking with Staci & Julia. We hope you enjoy the classes and Bon Appetit!!

Several years ago Staci presented a program re-creating some of your favorite Festival Foods (including State Fair Cream Puffs). We not only sold out the class but had the largest Waiting List EVER (37 people)! Tonight Staci is back with ALL NEW! recipes sold at Festivals and State Fairs not only in Milwaukee but all around the country. Staci prepares for you to taste: DEEP FRIED TWINKIES;CHOCOLATE-COVERED BACON-ON-A-STICK; BEST BURGER EVER!! (it’s served on a GLAZED DONUT) with DEEP FRIED AVOCADO; and CHICKEN-FRIED BACON with RANCH SAUCE and FRESH SQUEEZED FESTIVAL LEMONADE. Recipes and lots more in the HANDOUTS. We’ll add some snacks, coffee, herbal teas and raffle prizes. This will be a grand night for tasting your favorite Festival Foods.

In the United States, when you hear the words “Thai Food”, everyone thinks hot and spicy. Like most cuisines, the person making the dishes controls the amount of heat and spice. Tonight Kay Mackay makes 4 quick and easy Thai dishes and shows you how to make it YOUR way. She even has a “quick” version of the Main Course sauce that uses a pre-made mix you get at the grocery store. Kay prepares for you to taste: a THAI SOUP; simple THAI SALAD; PAD THAI (rice noodles and shrimp in a sauce) and for dessert BANANAS FLAME (bananas are a common fruit in Thai Cuisine). Kay’s dishes are not very spicy so you will taste a low level of heat and spice. Recipes, raffle prizes, snacks, coffee and herbal teas included in the cost of the program. Kay has presented cooking programs for many years at the Center and is the owner of Cuisine – Gourmet Catering.

For 8 years Tom has been finding wines you can rightly call “hidden gems” from around the world. Tonight Tom brings for you to taste about 10 wines. You will learn the grape varietal, the country it is from, the winery that produces it and the notes in the taste (citrus, spice, dry, sweet, etc.). Then YOU guess the cost. This isn’t a competition, just a lot of fun and a new way of looking at WINE. The wine may be less expensive or more expensive than you think. Tom is ALWAYS saying you should DRINK WHAT YOU LIKE and not be concerned with the type of wine (I don’t like sweet wines); the country it comes from (French wines are too expensive) or the cost (You can only get grape juice for under $10.00). Snacks, Bottled Water (1/person), HANDOUTS with lots of wines like the ones you’ll taste tonight and a Cold Buffet (meats/cheeses/fruit/veggies/ breads) included in the cost. Remember, you won’t believe it when Tom answers the question “How much is it?”

We have had more requests to present this program than any other of all the programs Staci has done here at the Center. People have learned how amazing food tastes using a George Forman (or other indoor table-top) grill. You get less fat and more flavor from meats, veggies and fish. Tonight Staci had MORE – ALL NEW! Recipes and LOTS OF TIPS on how to use your George Forman Grill. Staci prepares for you to taste: SOUTHWESTERN PORK TENDERLOIN with GRILLED VEGGIES dressed in ORANGE OLIVE OIL; GRILLED TUNA STEAKS with AVOCADO MAYONNAISE; GEORGE’D POTATO CHIPS and HAM & GRUYERE PANINIS with FRESH BASIL. Paninis are the most popular item and most incorrectly made on George Forman Grills according to Good Housekeeping Magazine. HANDOUTS include the recipes and lots of tips on using your George. We’ll add snacks, beverages and raffle prizes. Find out how easy and delicious it can be when you know HOW to use your George Forman Grill.

Autumn is a time for “Oktoberfest biers” and cooking with beer is a fun way to enjoy the flavorful, malty brews. Craft beer culinary author Lucy Saunders (The Best of American Beer & Food and Grilling With Beer) is here with a class where you will sample dishes made with beer and taste the beers that are paired with the dishes. Lucy prepares for you to taste (recipes in Handouts): SPICY BIERKASE (beer cheese spread); DUNKEL ROASTED CHICKEN; SCHWARZBIER PULLED PORK (smoked over cherry wood); MARINATED ROOT VEGETABLE SLAW; PARSLEY POTATOES with HOPS SALT and BLACK BAVARIAN CREAM for dessert. Samples of imported and local Oktoberfest and dark lagers from Wisconsin will be served. Lucy will have her cookbooks for sale. Coffee, herbal teas, snacks and raffle prizes provided. Celebrate Oktoberfest with delicious beer recipes and great beers.

When you think of Oktoberfest, you think of beer. But, you can take a Beer Holiday and turn it into a Wine Lover’s Fest. Tonight Tom covers the rich array of wines from Deutchland – Germany, Alsace, Austria, Hungary and Switzerland. You will taste about 10 wines available here in the Milwaukeeland area because it’s not good to find a new wine then not be able to buy it! Taste varieties like RIESLING; GERWURTZTRAMINER; RIVANER; GRUNER VELTLINER; TRAMINER; TOKAJI; SYLVANER; ERMITAGE; MALVOISIE; PINOT GRIS and GAMAY. HANDOUTS include many, many more wines and wineries. The program includes Bottled Water (1/person), snacks, coffee and a Light Buffet (meats/ cheeses/fruit/veggies/breads). So go ahead. Celebrate Oktoberfest with YOUR favorite beverage – WINE!!

The delightful movie “Julie & Julia” tells the story of how Julia Child wrote her magnificent book, “The Art of French Cooking” and the young woman who wrote online while cooking all of Julia’s recipes in 1 year. We’re reminded just how delicious French Cooking can be when done right. Staci did one class creating Julia’s recipes and tonight she’s back with MORE – all NEW! dishes she prepares for you to taste (recipes in HANDOUTS); COQUILLES ST. JACQUES; TOMATO and FRENCH BASIL SOUP with GRUYERE TOASTS; PIPERADE with HAM and for dessert LA TART des DESMOISELLES TATIN. We’ll add some snacks, coffee, herbal teas, French Wine and raffle prizes. As Julia would say, BON APPETIT!!

You know you should eat healthier. But that’s easier said than done. One simple way is to eat more fruits and veggies. It’s Harvest Time. All those Autumn fruits and vegetables are being picked and are available at Farmers’ Markets and neighborhood grocery stores. Tonight Annie Wegner LeFort, local food advocate, cook and mom prepares for you to taste 5 dishes and 1 beverage that are vegetarian and use local and regional food items. Just changing one dish each meal can help you eat healthier. Try Annie’s favorite quick and easy Harvest Time Vegetarian Dishes: ROASTED PEAR SOUP with HOMEMADE CRÈME FRAICHE; SESAME KALE SALAD; ROOT VEGETABLE GRATIN; SWISS CHARD and WINTER SQUASH LASAGNA; PUMPKIN BREAD PUDDING with HOMEMADE CARAMEL SAUCE and MULLED CIDER. Recipes in the HANDOUTS. Annie also talks about different types of vegetarianism (like vegan and raw foods) and their advantages and disadvantages. We’ll add coffee, herbal teas, snacks and raffle prizes. Join us. We can help you eat healthier with these easy, delicious dishes.

Last October we did this Blind Tasting and people really loved it! So tonight Tom presents an all NEW! program. Remember the TV show “What’s My Line?” Tonight you get to be Bennett Cerf or Arlene Francis and guess What’s My Wine? You will taste about 10 wines without knowing what they are. Tom will cover what makes each wine unique and representative of it’s varietal, flavors, finishes and taste. Then you can guess what kind of wine it is: Merlot? Grenache? Pinot Gris? Chardonnay? In this way, you have NO preconceived notions like “I don’t like Syrah.” Tom will then reveal the varietal, country of origin, winery, year and cost. It’s NOT a competition. It’s just FUN and a new way to “see” wine. It could even change your mind about what kinds of wine you like! HANDOUTS, snacks, Bottled water (1/person), coffee and a COLD BUFFET (meats/cheeses/fruit/ veggies/breads) included in the cost. Come join us and play WHAT’S MY WINE?

They’ve been called the “Fabulous Fungi.” Mushrooms are not exactly a fruit or a vegetable but they are used in cooking like veggies. They can be cultivated or wild. They are low in fat and calories and rich in Vitamins B & D, antioxidants and niacin. There are over 2,500 varieties like Chanterelles, Oyster, Morels, Enoki, Porcini, Cremini, Straw, Portabella, Shiitake, and the most expensive kind – Truffles. Tonight A.J. prepares for you to taste: WILD MUSHROOM SOUP; TRUFFLE RISOTTO; SPINACH-BACON-MUSHROOM STUFFED CHICKEN BREASTS with WHITE WINE BEURRE BLANC (butter sauce) and PORTABELLA “BOMBER” SANDWICH. Recipes in the HANDOUTS. We’ll add coffee, Herbal teas, snacks, raffle prizes, wine (“earthy” wines go great with earthy taste of mushrooms). It’s just madness – MUSHROOM MADNESS tonight at the BVCC.

Every family can relate to their own Holiday traditions when they see Norman Rockwell’s famous painting “Thanksgiving or Woman Holding Platter.” The family is gathered around the table – young and old alike – waiting for the annual feast. Tonight Staci creates for you an evening of Thanksgiving Family Traditions. It’s a chance to remember all the good times and good foods that make the Holidays special. Staci prepares for you to taste her traditional Thanksgiving family meal: CEDAR PLANKED TURKEY; ROASTED POTATOES; HONEY GLAZED CARROTS; CORN SOUFFLE; SUNSET SALAD with SWEET MAYO and PISTACHIO DESSERT. These recipes, Holiday cooking tips and more in the HANDOUTS. We’ll add snacks, coffee, herbal teas and raffle prizes. It’s a night of food, family and memories.

During the Holidays, there seems to be all kinds of sweets and desserts everywhere – from the office to parties to open houses and, of course, gatherings with family and friends. Tonight Tom is going to take you on a Journey of Wine and Dessert Pairings. Wondering what to pour with that piece of pumpkin pie or flourless chocolate Cake? What about Christmas cookies or tiramisu? Can you have wine with apple pie? You’ll know the answers after tonight. You will taste about 10 wines such as SHERRY; PORT; SAUTERNE; RIESLING; GEWURTZTRAMINER; CABERNET SAUVIGNON; and SPARKLING WINES. HANDOUTS give you lots of choices for different dessert and wine pairings. The program includes snacks, bottled water (1/person), coffee and a COLD BUFFET (meats/cheeses/fruit/ veggies/breads/desserts). A wine that enhances the flavors of your favorite dessert will make your mouth “sing.” Happy Holidays.

Christmas Dinner. Those words bring to mind such fond memories of family and friends gathered around the table laughing and smiling and enjoying a leisurely meal. Unless YOU are the one who has to plan, cook and serve that meal. Tonight A.J. covers the basics of the Holiday Feast. She has a great menu for you but all her tips, ideas and guidelines can be adapted to any dishes. Her HANDOUTS include tonight’s recipes along with what to do ahead to plan the meal all the way through to the table settings. A.J. prepares for you taste: POMEGRANATE CHAMPAGNE APERITIF (stimulates the appetite); HERB CRUSTED RIB ROAST; HOMEMADE POPOVERS with COMPOUND BUTTER; POTATO & LEEK GRATIN; ROASTED WINTER VEGETABLES and HOT BUTTERED RUM. We’ll add snacks, coffee, Herbal teas, raffle prizes and CHRISTMAS COOKIES for dessert. Now THAT’S a Holiday Feast!