Gourmet Dining Club cooking at Red Brick Farm
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9/9/2006 - CHAUTAUQUA — Jamestown Community College’s Center for Continuing Education and Food Is Good Inc. announce the creation of The Gourmet Dining Club.
Four options await anyone wishing to delve into the art of food and wine through cooking and tasting. Courses set for fall are Introduction to Gourmet Cooking, Exploring the World of Wines, Food and Wine Pairing, and Hors d’oeuvres and Starters. Participants will learn from Food Is Good Inc. gourmet chefs Scott Bova, Andrew Culver, Tim Murphy and Executive Chef Jonathan Haloua. Classes will be held at the Culinary Center or at La Fleur Restaurant, both located at the Red Brick Farm, 5031 West Lake Road.
“We’d been exploring ways to attract our alumni to come back into JCC activities. The culinary option was one that kept coming up in conversations,” says Delana Rupp, senior project manager for Continuing Education at JCC. “We approached Food Is Good and found that this was an interest and goal of theirs, as well.”
Murphy, owner of Brick Village Gourmet, knew this would be a popular opportunity. “This is something we’ve wanted to do for a very long time. We have the chance to make what we do for a living entertaining and educational for others. It’s great.”
You don’t have to be a pro in the kitchen to take these courses to learn techniques, tips and ideas in a hands-on environment.
Haloua enjoys educating through the restaurants and sees this as a next step. “In our menus, we try to explain all of the terms so people can see everything that goes into preparing a meal. It’s exciting to meet a customer and let them see what we do and how we do it.”
“We can showcase everything we’ve learned up to this point,” said Culver, chef at Olive’s Restaurant in Mayville. “More importantly, we’re giving back and sharing what we’ve learned. This is what goes on in our everyday lives as chefs. I’m happy to teach others about cooking and techniques so it can become a part of their everyday lives.”
Bova, chef de cuisine for LaFleur Restaurant in Mayville, hopes to provide a lifelong gift to the participants. “You can give someone a recipe, but it’s much better to teach them the process. If you learn a method or a technique for cooking, you can go on to do thousands of things with it.”
Bova also sees a healthy reason for learning. “When you cook from scratch with the raw product, it’s so much better for you, and better tasting, than processed or prepared foods. We want people to learn the basics. This is how the Europeans cook and eat, and in the end, they are healthier.”
“Our goal is to create a place to celebrate the culinary arts as an adventure,” says Brent Galuppo, director of development for Food Is Good. They plan to offer culinary adventure through recreational cooking classes, formal culinary instruction and experiential dining.
Rupp notes classes are filling up quickly. For more information or to enroll in The Gourmet Dining Club courses, contact JCC’s Center for Continuing Education at 665-5220 or visit www.sunyjcc.edu.
Four options await anyone wishing to delve into the art of food and wine through cooking and tasting. Courses set for fall are Introduction to Gourmet Cooking, Exploring the World of Wines, Food and Wine Pairing, and Hors d’oeuvres and Starters. Participants will learn from Food Is Good Inc. gourmet chefs Scott Bova, Andrew Culver, Tim Murphy and Executive Chef Jonathan Haloua. Classes will be held at the Culinary Center or at La Fleur Restaurant, both located at the Red Brick Farm, 5031 West Lake Road.
“We’d been exploring ways to attract our alumni to come back into JCC activities. The culinary option was one that kept coming up in conversations,” says Delana Rupp, senior project manager for Continuing Education at JCC. “We approached Food Is Good and found that this was an interest and goal of theirs, as well.”
Murphy, owner of Brick Village Gourmet, knew this would be a popular opportunity. “This is something we’ve wanted to do for a very long time. We have the chance to make what we do for a living entertaining and educational for others. It’s great.”
You don’t have to be a pro in the kitchen to take these courses to learn techniques, tips and ideas in a hands-on environment.
Haloua enjoys educating through the restaurants and sees this as a next step. “In our menus, we try to explain all of the terms so people can see everything that goes into preparing a meal. It’s exciting to meet a customer and let them see what we do and how we do it.”
“We can showcase everything we’ve learned up to this point,” said Culver, chef at Olive’s Restaurant in Mayville. “More importantly, we’re giving back and sharing what we’ve learned. This is what goes on in our everyday lives as chefs. I’m happy to teach others about cooking and techniques so it can become a part of their everyday lives.”
Bova, chef de cuisine for LaFleur Restaurant in Mayville, hopes to provide a lifelong gift to the participants. “You can give someone a recipe, but it’s much better to teach them the process. If you learn a method or a technique for cooking, you can go on to do thousands of things with it.”
Bova also sees a healthy reason for learning. “When you cook from scratch with the raw product, it’s so much better for you, and better tasting, than processed or prepared foods. We want people to learn the basics. This is how the Europeans cook and eat, and in the end, they are healthier.”
“Our goal is to create a place to celebrate the culinary arts as an adventure,” says Brent Galuppo, director of development for Food Is Good. They plan to offer culinary adventure through recreational cooking classes, formal culinary instruction and experiential dining.
Rupp notes classes are filling up quickly. For more information or to enroll in The Gourmet Dining Club courses, contact JCC’s Center for Continuing Education at 665-5220 or visit www.sunyjcc.edu.
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