ND Food Services - Culinary Education Programs

Culinary Education Programs

COOKING CLASSES - HANDS-ON

If you like the heat, come into our kitchen. Each semester we will hold hands-on, interactive cooking classes for Notre Dame students.

The culinary classes for Fall 2008 will feature: HERBS

….Here’s flow’rs for you:
Hot lavender, mints, savory, marjoram;
The marigold, that goes to bed wi’ th’ sun
And with him rises weeping; these are flow’rs
Of middle summer, and I think they are given
To men of middle age…
William Shakespeare, From The Winter’s Tale, PERDITA, Act IV, sc 4

Herbs are probably the most written about, popular and intriguing group of plants in existence. Over centuries herbs have been used to flavor our foods, perfume our homes, decorate our gardens, and cure our ills. Nothing more effectively transforms bland menu staples into delicious culinary delights than the addition of your favorite herbs. What could be more pleasant and GREEN than reaching out to your window planter or stepping out onto your patio and snipping off fresh herbs for the meal you are about to prepare?

Join Executive Chef Don Miller in a hands-on kitchen, preparing a menu laced in fresh herbs as he shares with you his many years of trials and tribulations as he perfected the layout, management and utilization of his herb garden. Learn how much one should remove from a particular herb plant at a time, where to place it for maximum health and growing potential, and what type of soil suits which herbs, and then how to cook with selected herbs. Finally we will sit down and enjoy eating the fruits of our labor.

The Menu
Fresh Pasta and Basil Salad
Salmon en Papillote with Dill and Tarragon Butter
Grilled Vegetables with Parsley, Thyme, and Oregano
Rosemary and Chive Mashed Potatoes

Irish Mint Ice Cream

We will hold six (6) classes each semester with a class size of twelve (12) students in each class. Classes will be held on Thursday evenings from 6:30 PM to 9:30 PM.

The dates for this semester’s classes are:

TBD

The classes will be held in the Notre Dame Food Services Test Kitchen and will be conducted by Notre Dame Food Services Executive Chef, Don Miller.

To enroll for a class, please contact the Notre Dame Food Services administration office at 631-7253. Registrations close for each class on Monday of the week of the class. Classes will be filled on a first-come, first-served basis.

There will be no charge to Notre Dame students for these Notre Dame Food Services Culinary Classes.