A surprise visit from the in-laws at dinnertime and your cupboard is a barren wasteland. Fortunately, you have the ability to combine unlikely ingredients into a savory dish that will make the perfect impression.
This skill, among others, can be acquired in both the Italian and Vegetarian cooking classes to be offered through UVU Community Education this fall.
These new courses are available through the non-profit partnership between UVU and the Alpine School District. They will be held at Mountain View High in Orem.
The Italian course will be taught by Matthew Hamby, whose culinary expertise lies in Italian cuisine.
“I grew up eating Italian food, and after spending time in Italy I realized my passion for it. It is the sphere of cooking that I enjoy most,” Hamby said.
The course will be held every Tuesday from 7-9 p.m., Sept. 15 through Oct. 6 at the cost of $69.
“Students will learn how to make basic sauces, pastas, risottos and desserts, along with a multitude of other dishes. They will gain the basic skills of Italian cuisine and feel comfortable with improvising recipes,” Hamby said.
Dedicated to all areas of physical well being, Janae Wise will be teaching the Vegetarian cooking course.
“I appreciate food that has an artistic element to it by being colorful and fresh looking without being stuffy or too exotic,” Wise said. “I try to take a pragmatic, elegant approach to cooking, and hope to transfer that to my students.”
A teacher in UVU’s physical education department as well as an enthusiastic vegan, Wise is known around campus for her influential recipes and healthy lifestyle.
“By replacing several meat-based meals a week with vegetarian, plant-based options, your health can’t help but improve, the environment and animals won’t complain, and you’ll be surprised how much you’ll actually like so many of the plant-based foods that previously you had pegged as ‘undesirable’,” Wise said.
The course will be held every Tuesday from 6:30-8 p.m., Oct. 13 through Nov. 3 at the cost of $49.
The class will have a different focus every week and incorporate many different types of nutritious food.
“If you take the course you will learn how to make more than chili with beans. You will learn how to jazz up rice and other grains that are so often neglected,” Wise said. “In essence, you will learn how to take foods that you have either never tried before, or have pegged as “too healthy” tasting, and create easy dishes that will wow your taste buds while also being health promoting.”
Wise has created a blog containing her favorite recipes and insight into her cooking at www.veganmothering.blogspot.com.
From beginning to advanced, all skill levels will benefit from these courses. Instructor demonstrations, as well as hands-on experience will allow for students to become immersed in the learning process.
Students will be responsible for many of their own supplies, although some will be provided. Before classes start, students will be notified of what they are required to bring.
For more information or to register for classes, visit ce.uvu.edu/fall