Retail, Hospitality, and Tourism Management

The University of Tennessee, Knoxville

UT Culinary Institute

Photo of pot, spices, and kitchen utensils

 

Community Cooking Courses

2017  Summer Schedule

*Registration closes 1 week prior to each class.

To be added to the waitlist, contact Terri at tgeiser@utk.edu

 

Summer Pies
Tuesday, August 8, 5:30 -8:30 p.m.

If you love homemade pies but haven’t quite perfected the technique of making a flaky crust or a filling that doesn’t run off the plate then this class is for you. In this hands on class you will learn to make a flacks lattice fruit pie and a vanilla cream pie from scratch. Class participants will practice making a flaky homemade pie crust and delicious fillings from scratch. NOTE: This class will begin early in order to have enough time to complete without stress.
Instructor: Amanda Kohler

Yeast Breads
Saturday, August 12, 9:00 a.m.-12:30 p.m.

Nothing taste better than homemade bread and nothing compares to the yeasty aroma that will fill the kitchen. In this hands on class, you will learn how to bring yeast to life, develop it, and bake it to golden doneness. I’ll give you great tips for proofing, kneading, resting and rising for successful results every time. You’ll take home Finnish Pulla baked as a braided wreath and a loaf of Pepper Cheese.
Instructor: Terri Geiser 

South of the Border
Wednesday, September 13, 6:00 p.m.-8:30 p.m.
In this hands on class you will learn how to make a Black bean salsa, using Bush Beans, a green tomatillo sauce, a Tequila cream sauce and the best guacamole ever. We’ll also make Mango salsa that we’ll serve over Grilled Goat cheese tortillas. You will prepare Grilled chicken enchiladas to serve with the salsas and sauces.
Instructor: Terri Geiser

French Food and Wine Dinner
Thursday, September 21, 6:00 p.m.-8:30 p.m.
Taste your way through France enjoying pairings from the Loire and Rhone Valleys and Southwest areas of France. The menu will include a variety of popular French Hors d’oeuvres including salmon mousse, prosciutto wrapped melon, zucchini tomato verrines and cheese gougeres, the second plate will include Chicken in a creamy Riesling sauce and next a richly flavored beef bourguignon and for dessert an apple tart. This is not a hands on class.
Wine Instructor: Kelly Campbell.

From Pantry to Table
Saturday, Sept 23, 10:00 a.m-12:00 p.m.
Have you ever been caught with unexpected company, or just too tired and not enough time to grocery shop. Well if so, this hands on class is for you. You will learn how to keep your pantry stocked and put together an impressive appetizer, entrée and dessert. These 30 minute recipes will save you time and money. Join us in the kitchen to learn how to simplify your life.
Instructor: Donna Parang

Culinary Specialties from India
Thursday, October 19, 6:00 p.m.-8:30 p.m.
If you love Indian food you will certainly enjoy this hands on class where you will learn all the secrets for preparing a traditional Indian meal. In this class you will learn easy techniques for creating this delicious menu at home. Our menu starts with an appetizer Bhelpuri patterned after the famous Mumbai street snacks; then we continue with the main course consisting of a rice pilaf, Chicken Tikka Masala, a favorite of the Moghul rulers of ancient India, with cucumber salad and a sweet mango lassi. For dessert you will enjoy preparing and eating mishti doi (sweet curd).
Instructor: Florence Graves

Breakfast for Dinner
Thursday, October, 26, 6:00 p.m.– 8:30 p.m.
Can you flip an egg without breaking the yolk or poach the perfect egg? Learn how in this hands on class. Come enjoy a gourmet breakfast for dinner. You’ll flip, poach, scramble, and soft boil eggs. We’ll make the perfect omelet and enjoy items such as Scotch Eggs, stuffed French toast with homemade syrup, and more.
Instructor: Joseph Blauvelt

Homemade Italian Style
Thursday November 2, 6:00 p.m.-8:30 p.m.
Donna just returned from Italy and she is excited to offer this class featuring some of her favorite recipes discovered under the Tuscan Sun. In this hands on class you will learn how to make a true Italian meal, starting with an Omelette with Porcini and Truffle, a first course of Florentine Bean Soup, the main course of Salt Cod with Leeks and Polenta, and for dessert, Chocolate Sausage (a sweet, not meat).
Instructor: Donna Parang

Tennessee Wines
Monday, November 13, 6:00-8:30 p.m.
It may surprise you to know that Tennessee is making some fabulous wines. Join us for a delightful evening, hearing from a wine grower, wine maker and a wine drinker. A buffet will be served including roasted meats, cheeses and sweet treats. Terri will share with you some of her favorite recipes using several wines, including a Sangria that will knock your socks off.
Grape Grower: Jeremy Dalton, Chef: Terri Geiser

Cast Iron Cooking
Thursday November 16, 6:00-8:30 p.m.
Class participants will learn how to care for and cook in one of America’s treasures, cast iron cookware, provided by Lodge Manufacturing Company right here in Tennessee. Cast iron is great for hard searing meats, browning and braising for ultimate flavor, and baking in the oven. In this hands on class you will learn how to make a three course meal using different cooking techniques with cast iron cookware.
Instructor: Chef Jeff Ross

 

The Culinary Institute at the University of Tennessee is partnering with the Fresh Market!

Photo of The Fresh Market logo

www.thefreshmarket.com

Guest Chefs/Instructors

Joseph Blauvelt , instructor, UT Culinary School is originally from Columbia Missouri. He has been in the food industry for 31 years. Joseph graduated with a dual degree in Culinary and Pastry Arts from Sullivan University in Louisville Kentucky, continuing on to work the Cannes Film Festival and pursuing baking instruction from Gerard’s Bakery in Oberkorn Luxembourg. After returning to the states, Joseph took the manager position for Sullivan University’s school bakery where he also became a Basic Baking instructor. He has a passion for healthy, easy, natural cooking.

Kelly Campbell has over 20 years of experience in the wine industry that includes teaching and selling wine. During her tenure with B&T distributing she shared with restaurant staff her knowledge, helping them to appreciate and sell wine. Over the past 20 years, she has taught wine tasting with chef Gary Nicely at the Glass Bazaar as well as hosting numerous wine dinners at local restaurants including Naples Italian Restaurant. Her extensive travels to major wine making countries and wineries has broadened her knowledge and passion for wine. Kelly recently became certified as a wine specialist.

 Terri Geiser is a culinary enthusiast, caterer and cooking instructor who appears regularly on WBIR.  She loves entertaining and has a special interest in food and wine pairing. While staying in South Africa she learned about different foods, herbs, spices and cooking methods. She also has training in French, Italian and other ethnic cuisine. She has been teaching cooking classes for over 20 years for the Glass Bazaar and previously for William Sonoma. She is currently the assistant director of the Culinary Institute Non-Credit Program at the University of Tennessee where she also teaches. She offers Gourmet House Parties and private cooking classes for children, families or for special events. Check out Terri’s food blog at www.cookingwiser.com

 Amanda Kohler discovered her love of baking in high school and went on to become a Baking and Pastry graduate from The Culinary Institute of America. She later went on to complete her degree in Business Administration in Hospitality. She has worked at a variety of establishments on the East Coast including Blackberry Farm, Perfect Wedding Cake, and The American Club Resort.

Donna Parang is a graduate of UT’s Culinary Institute and the former owner of Bella Luna Restaurant on Market Square. As a chef and culinary instructor, she regularly appears on WBIR, teaches cooking classes and is an occasional caterer. Her specialties include Italian, Persian, and healthful farm to table cuisines. She is also available for kitchen consultation – setting up, use of equipment, and menu planning.

For more information or to register:

Contact Terri Geiser
Email: tgeiser@utk.edu
Types of Payments Accepted:
Checks (to UT) and Credit Cards (Discover, Mastercard, VISA)
Fee for all Classes: $50.00 unless stated otherwise
Location for all Courses:
UT Visitor Center
2712 Neyland Drive, Knoxville TN 37916


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