Skip to content Skip to main navigation Report an accessibility issue

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 Spring 2021 – 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

Date Night with Chef Luca, Friday, March 12, 6:00 p.m.
Watch or cook along with Luca as he prepares step by step for you Pollo con cipolle e capperi in birra (Chicken with onions and capers in beer). This dish is a delicious main course, prepared by combining all the ingredients and braising in beer. A wine will be selected to accompany this dish and available at Toddy’s Wine and Spirits in Knoxville. Each food kit will contain a special treat.
Registration only: $10.00; Registration with Food Kit: $30.00. Pick up food at UT Culinary Institute in Knoxville.

Food and Wine tasting with Master Sommelier, Maximillian Kast: Thursday March 25, 6:00 p.m.
Wine Educator, Maximillian Kast, is one of the South’s top wine professionals and one of only 164 master sommeliers in the country. Max is the Director of Education for Broadbent Selections.
Tonight’s Wines:
Broadbent Vino Verde, refreshing, light wine, ideal warm weather wine, excellent for lunch and picnics, or an evening aperitif.
Broadbent Vino Verde Rose, one of Portugal favorite wines.
Chateau Musar, Jeune Rouge, unoaked blend of Cinsault, Syrah and Cabernet Sauvignon.
A.A. Badenhorst, Secateur Red, the Swartland region of South Africa is known for its premium blended wines.
Badenhorst, Secateur Chenin Blanc 2019, crisp and dry with pineapple, saffron and tangerine aromas.
Toddy’s Wine and Spirits special pricing for all 5 wines- $67.00 + tax.
Pick up and pay for wine at Toddy’s.

UT Culinary Institute will prepare a wonderfully designed charcuterie complete with select meats and cheeses, jams, honey, nuts, and more. Registration only- $10.00 OR Registration + 1 charcuterie total: $33.00 for 2 people, if you would like additional food trays after registering for 1, they are available for $23.00 each. Pick up food at UT Culinary Institute in Knoxville.

True Italian Pasta! with Chef Luca, Thursday, April 15, 6:00 p.m.
Spaghetti alla Puttanesca: with tomatoes, olives, anchovies and capers. This dish originated in Naples but has become a popular favorite among many. You can cook along with the chef with a prepared food kit, or you can pick up the ingredients on your own. Recipe will be provided. Registration only is $10.00; Registration with food kit $28.00

From Grapes to Glass, Featuring J. Lohr Wines: Thursday, April 29, 6:00 p.m.
J. Avery Carson will join us to entice, educate, and entertain you; she knows how to make it interesting and fun.
Tonight’s Wines:
2019 Flume Crossing Sauvignon Blanc, bright flavors of grapefruit, lime, and lemongrass.
2018 Riverstone Chardonnay, rich textures and flavors with a long finish.
2018 Los Osos Merlot, with a generous fraction of Malbec to accentuate the flavors.
2018 Seven Oaks Cabernet Sauvignon, a complex and exceptional wine, this vintage rates above most
2018 Pure Paso Proprietary Red Blend, layered with dark fruit and spice flavors
Toddy’s Wine and Spirits special pricing for all 5 wines $72.00 plus tax
Pick up and pay for wine at Toddy’s.

UT Culinary Institute will prepare a wonderfully designed charcuterie complete with select meats and cheeses, jams, honey, nuts, and more. Registration only- $10.00 OR Registration + 1 charcuterie total: $33.00 for 2 people, if you would like additional food trays after registering for 1, they are available for $23.00 each. Pick up food at UT Culinary Institute in Knoxville.

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