Department of Nutrition Science to host summer cooking classes

A myriad of fresh recipes will be available this summer at interactive cooking demonstrations hosted by the Department of Nutrition Science.

Classes will be 5:30 to 7 p.m. every other week May through July in Lyles-Porter Hall's Demo Kitchen, Room 1107. Free parking is available after 5 p.m. in the Harrison Street Parking Garage, attached to Lyles-Porter Hall. Classes are $20 per person, with the exception of the Date Night class, which is $60 per couple. Classes are open to the public. Registration is required here. More information about classes is also listed on the website.

A variety of themes and topics will be featured. All classes are led by an experienced cooking instructor and nutritionist and include hands-on cooking, tasting of all recipes and a recipe booklet to take home. Participants should bring takeout containers for any possible leftovers.

Five classes will be hosted over the remainder of the summer. They are:

May 23 -- Seasoned Seafood
This class will teach basic cooking methods and introduce recipes featuring a variety of seafood.

June 6 -- Date Night
This class will instruct participants in creating a delicious and romantic meal for two. Recipes include a homemade creamy Caesar salad, baked chicken parmesan, roasted vegetables and a chocolate covered dessert. Bring your own beverage.

June 20 -- Cooking with Fruits and Vegetables
This cooking class will provide you the skill set to make delicious and nutritious recipes with fruits and vegetables.

July 11 -- Drinks and Appetizers
This class will provide quick and simple recipes for appetizers and drinks for the next time you host a party.

July 25 -- Tasty Tamales
This class will teach participants how to prepare tamales from scratch. Participants will mix together creamy guacamole, chunky pico de gallo and crispy corn chips.

The demo kitchen is also available for private demonstrations for church groups, ladies’ night, or other events.

For more information, contact Jessica Shellhorn at jshellho@purdue.edu and Rachel Clark at rachelclark@purdue.edu.

Writer: Kelsey Schnieders, kschnied@purdue.edu