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UT Culinary Institute


Picture of pots, seasonings and utensils

Community Cooking Courses

2021 Spring Schedule

 

 

 

*Registration closes 1 week prior to each class.

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

Click Here to Register for Classes Online

Information for Fall 2020 – Online Format

Cook with Chef Luca, Thursday, January 28, 6:00 p.m.

Watch or cook along with Luca as he prepares step by step for you Canederli della Tirolese, a Northern Italian dumpling made with stale bread, chives, onion, speck, and eggs, served with butter and Parmesan cheese or with a rich hearty broth (Tyrolean style). Trentina alto adige is located in the mountains of Northern Italy where this dish is a traditional favorite. Wine pairing suggestion: Sauvignon Blanc.

Registration only- fee: $10.00 (Registration without prepped food kit)

Food Kit total- $20.00

Four for Forty, These Wines Score an “A”, Thursday February 4, 6:00 p.m.

Post holiday spending blues got you down? Sparkle, shimmer and shine with us for this special wine and food tasting deal. Experience wine appreciation at its best from wine flavors to aromas to tasting, it all contributes to the fun you’ll have drinking it. This a great way to enjoy time with your friends, family, or maybe a special Valentine’s Day celebration. Share the costs, mask free and safely from your own home. Wine Educator, Kyle Haggerty, from The Tennessean Hotel will provide his expertise and insight into each wine.

Tonight’s Wines:
Apothic California: Sparkling Red, masterfully crafted, limited edition.
Austria: Pannonica Red Blend 2016, Shimmering with black cherry and cinnamon spice.
Australia: The Stump Jump Shiraz 2017, (a Shining Wine Enthusiasts 89 points).
Argentina: Trivento Amado Sur Malbec, a delightful & Special red blend from Mendoza.

Wines provided by Toddy’s Wines and Spirits for only $40.00 plus tax. Located 4821 Kingston Pike Knoxville, TN 37919 * Phone 865-584-0577
Food: UT Culinary Institute will prepare a cheese board complete with sweet and savory finger foods (glass in one hand, food in the other).

Registration only- fee: $10.00.( Registration without prepped food board)

Food Board Total: $25.00.

Wine: $40.00. + tax (Wine pick up and pay at Toddy’s).

Traditional Indian Flavors with Jes Thomas, February 11, 6:30 p.m.

Learn how to cook lean proteins and create delicious flavors with special spices. This Shrimp Curry is made with coconut milk, tomato sauce and warm Indian spices and is a quick curry dish you can enjoy any day of the week! 

Registration only-fee: $10.00 (Registration without prepped food kit)

Food Kit Total: $24.00

Chicken Confit with Chef Jeff Ross, February 25, 6:00 p.m.

Learn a special cooking technique that involves cooking the meat low and slow in olive oil. The long cooking time will break down the connective tissue in the meat leading to exceptionally moist and tender results. The olive oil prevents the meat from drying out producing so much flavor. 

Registration only- fee: $10.00 (Registration without prepped food kit)

Food Kit Total- $22.00

SAVE THE DATE! March 25, 6:00 p.m.

For a special Food and Wine Tasting with Master Sommelier Maximillian Kast, one of the South’s top wine professionals and one of only 164 master sommeliers in the country. “I got into wine because I love the romance of great food and wine, the history of food and wine,” said Kast .“It’s the coolest thing in the world to me.”

We’d like to thank The Fresh Market, Beverage Control Inc. and Knoxville Food Tours for their Great Partnerships!