MCC offers culinary classes for everyday cooks

CRYSTAL LAKE – McHenry County College’s Continuing Education Department is offering more noncredit culinary classes this spring.

These classes are all held at the Lakeside Legacy Arts Park, 401 Country Club Road in Crystal Lake. 

• Cinco De Mayo Celebration: Professional chefs will teach essential preparation techniques such as the pilaf method, grilling and sautéing as participants prepare a traditional Mexican fare that includes salad, Spanish rice, frijoles a la charra, parillada a la Mexicana and tres leches rice pudding. The class takes place from 6:30 to 9 p.m. May 4. Use course ID: NCU S35 005 to register.

• Mother's Day Tea: Professional chefs will teach the essential preparation techniques of poaching, binding, steeping and baking. Participants will create a tea that includes baby greens salad, tea sandwich fillings, hot tea and tea cookies. The class takes place from 6:30 to 9 p.m. May 7. Use course ID: NCU S18 005 to register.  

• Working with Woks: Professional chefs will teach techniques, including stir frying, deep frying and knife skills. Participants will make and eat Chinese salad, fried rice, tempura vegetables, chicken and vegetable stir fry and fried banana rolls. The class meets from 6:30 to 9 p.m. May 11. Use course ID: NCU S91 005 when registering.  

• Bake Shop-Pies: Professional chefs will teach how to create basic pie dough, proper rolling and cutting techniques, and how to make flavorful fillings from scratch. The menu is berry pie, key lime pie and banana cream pie. The class takes place from 6:30 to 9 p.m. May 14. Use course ID: NCU S21 005 when registering.

• Outdoor Fare: Preparation techniques to be covered are grilling, baking, whipping and boiling. The menu will be house salad, grilled corn with a cilantro spread, herbed red potatoes with butter-sour cream, BBQ-brick chicken and strawberry shortcake. The class takes place from 6:30 to 9 p.m. May 18. Use course ID: NCU S28 005 when registering.

• Cooking With Grains: Professional chefs will show participants how to prepare brown rice salad, quinoa tabbouleh, black rice salad with mango and peanuts, plus basmati rice and vegetable salad. The class takes place from 6:30 to 9 p.m. May 21. Use course ID: NCU S44 005 when registering. 

• Fajita Skillet: Professional chefs will teach the essential preparation techniques that include grilling, Julienne cut and smashing. Participants will enjoy tasting Mexican salad, Spanish rice, guacamole, salsa, chicken and beef fajitas and flan. The class takes place from 6:30 to 9 p.m. May 24. Use course ID: NCU S92 005 when registering.

• Vegetarian Cooking: Participants will get instruction on preparing a meal that includes house salad, jicama and cucumber slaw, baked sweet potato fries, black bean burgers and fruit galettes. The class takes place from 6:30 to 9 p.m. May 28. Use course ID: NCU S96 005 when registering.

• Al Fresco Cooking: Professional chefs will show how to make a house salad, grilled vegetables, orzo pilaf, chicken al fresco and grilled fruit. The class takes place from 6:30 to 9 p.m. May 31. Use course ID: NCU S93 005 to register.

Each class costs $65 per person. Spaces are limited, so early registration is recommended.

To register, call the MCC Registration Office at 815-455-8588. For information, call Tracy Berry at 815-455-8758 or Dori Sullens at 815-455-8559.

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