Middlesex County College Hosts Culinary Classes for Curious Cooks
The summer culinary program instructs attendees in a number of culinary techniques, with plenty of sampling.
Come to class hungry. That's pretty much the only prerequisite for the "Today's Table" series currently ongoing at Middlesex County College. The noncredit program is open to adults willing to learn more about cooking and culinary techniques, and covers a bevy of topics, from sauces to braising to breads. Taught by Certified Executive Chef (CEC) Richard Bottega, the classes meet from 6:30 p.m. to 9:30 p.m. on Tuesdays and Thursdays in the college's Culinary Lab, located in Crabiel Hall. Classes include a five course tasting menu, and recipes for each dish are provided to the students in each class. More than a taste was to be had of each dish, as Bottega and McCaffrey turned out gnocchi with sausage and spinach, tomato sauce, lasagna …
