By Okon Ekpenyong
There are several featured classes at the Mix, a cooking course sponsored by Columbus State Community College Culinary Department that will provide nutritional education and more to couples, friends, colleagues, acquaintances, and family members who wish to enhance their culinary skills in the kitchen. Franklin County official Scott Kirschman was one of the thousands of students who took the course and recommended it to everyone.
In November 2022, the Mix hosted the West African Cuisine: Popular Food of Nigeria, which was sold out, according to Tucker. The Mix has been a popular destination for learning about different cultures and cuisines through courses such as Vietnamese at Home, Thai at Home, Thanksgiving Basics, Southern Saturday, and North Indian Dinner.
A food writer and chef-instructor, Shawnie Kelley, spent Monday, February 6, introducing students to Lebanese food by having them prepare various spice & herbs dishes. They also made a simple vegetarian labneh with lemon and herbs, a crunchy and zingy tabbouleh salad containing bulgur, spices, and tomatoes, and a moist, smoky eggplant dip called baba ghanouj with pita bread, chips, and vegetables for dipping. After the class, guests over 21 could enjoy a class of wine with their meal.
“I want each of our guests to leave class feeling excited and inspired by food. Most importantly, I want guests to feel encouraged to go home and share their experience with their family and friends,” Tommy Tucker, Program Coordinator, said.
Chefs specializing in baking and pastry, regional and specialty, are teaching the courses, and they love teaching basic cooking principles, according to program coordinator Tommy Tucker.
Four Mix signature courses of this season include A Boozy Valentine’s Day with the Mix and Oh My, a complete 6-week series on sauces, the King Cake Celebration, and Date Night: American Steakhouse Favorites.
For the Boozy Valentines with the Mix and Oh My, tickets are still available; the event takes place on Friday, February 17, from 6-8 pm. Next, “The Art of Sauces Complete 6-week series”; 6/16 seats are remaining, and the class begins on Friday, February 18, with an introduction to Espgnole.
During week two, students will learn about Veloutes, which will take place on February 25; in week three, they will learn about cream sauces, which will take place on March 4, 2023; and in week four, they will learn about tomato “sauces,” which is prevalent in most nationalities. In the final weeks, the student will learn about the use of butter sauces on March 18, and in week six, they will finish with contemporary “sauces,” which include salsas, coulis, hot sauces, barbecue sauces, peanut sauces, and chimichurri sauces.
Those who love baking and pastry can still sign up for the King Cake Celebration on Tuesday, February 21, from 5-8 pm. Finally, attendees will be able to learn how to cook a classic four-course meal and a decadent dessert taught by food writer and Chef-instructor Shawnie Kelley on March 8, from 6 pm to 8 pm.
The upcoming courses are Heirloom Grains and Red Fife Flour on February 12, Pizza Workshop: Neapolitan and Deep-Dish on February 15, and Cast Iron Cooking on February 16.
Testimony from a former student who took one of the Mix’s courses
Scott Kirschman, a former candidate for Franklin County Municipal Court Environmental Division Judge in Ohio, took Mix’s “Laid-back Brunch” on Saturday, February 26, 2022. Scott spoke to the New Americans Magazine about his experience after attending one of the courses.
What did you cook?
“We cooked, learning from the pros, Tommy Tucker and Jason Knapp. We learned how to make Eggs Benedict (a new appreciation for a traditional Hollandaise Sauce), Veggie-Packed Strata, Southern Biscuits and Sausage Gravy, and Fluffy Japanese Pancakes. And then we ate,” Kirschman said.
“You’ll get the chance to taste during the cooking for proper seasoning, and you eat a full meal with all your classmates, then take home a boatload of yummy leftovers.”
The Mix provides
Mitchell Hall, Columbus State Community College Culinary Department will provide all kitchen appliances and materials to make the dish.
It provides the opportunity to learn basic skills, like the best way to crack an egg to separate egg whites and yolks. It also shows the student how to make Hollandaise sauce and the traditional way to make a poached egg in swirling water, and this class was focused on how to make a classic American brunch.
“It was a blast—I highly recommend it.” You can find out more about classes at https://mix.cscc.edu.
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