The “Simply Anita” course will be held on Tuesday, May 21 and two consecutive Tuesday evenings on June 3 and 10.  Each three-hour class will be held in the Anderson Technical Building Bistro from 6-9 pm.  Each class involves students in hands-on cooking demonstrations and dinner will be served.

·       May 21 – Cooking an Italian Feast
The first course is authentic Stuffed Ravioli. Students will make homemade ravioli from fresh egg pasta dough and stuffed with a savory mixture of sweet potatoes and topped with a succulent brown butter sauce consisting of butter, herbs, and juniper berries. Next, students will make Arugula, Parmigianino & Prosciutto Salad dressed with olive oil, balsamic vinegar and toasted walnuts. As a side dish students will create Swiss Chard Stalks Gratinéed with Parmigianino, which is a unique dish using only the stalks of chard and baked into a seasoned casserole. Finishing the delicious meal with a desert that is simple yet tasty, students will make Apple and Pear Crisp with a toasted brown sugar and oatmeal topping.

·       June 3 – Gumbo and Beignets
This hands-on class allows students to make the infamous Cajun cuisine dish, Gumbo. Students will make a large pot of Chicken         and Andouille Gumbo with a roux, a mixture of flour and fat, usually butter or oil; the basis for many Louisiana dishes, particularly     Gumbo, but also etouffees, sauce piquantes, and more. Students will also get the chance to make Beignets, another favorite New Orleans favorite of delectable doughnuts.

·       June 10 – Appetizers and Dips
Let's learn how to make four easy appetizers that will please any crowd.

Artichoke Bruschetta; tasty and tangy topping on toasted French baguette slices

 
Pesto Cheese Blossom; a beautiful savory cream cheese mound layered with pesto, and sun-dried tomatoes wrapped in provolone cheese

 
Crawfish Dip; a hot and scrumptious Cajun dip that is seasoned with spicy Cajun herbs

 
Mini Muffaletta Sandwiches; small finger sandwiches stacked with various meats and cheeses and topped with delicious olive salad.

The cost of each class is $45, which includes all food items. Participants who sign up for all three classes will receive a five percent discount. Register by calling 270-534-3335 or online at http://ws.kctcs.edu/westkentucky/category/category.aspx?S=1