Spend an evening with like-minded food enthusiasts learning different entree preparations. Each week, we will learn about techniques used in restaurant food preparation in the relaxed environment of the college's modern teaching kitchen. Included in the demonstration, learn about the main course planning, protein, and complimentary sides, sauces, dressings, and garnish. During demonstrations, participants will observe the how-to of cooking, from prep to plating. We’ll enjoy tasting the night’s labor at the end of our time together.

October 20

Salmon. Pepper ginger salmon, vegetable slaw, sesame black rice cake, and a honey hoisin gochujang glaze.

October 27

Chops! Thick-cut pork loin steak topped with basil pesto, parmesan, and a buttery panko crust over portobello mushroom risotto. Short, grained rice, stock parmesan, and butter made by hand. 

November 3

Sirloin. Peppered NY sirloin grilled and served “French Onion”-caramelized onions smothered in Swiss cheese, Dauphinoise Potatoes (fancy Au Gratin, fancy scalloped potatoes).

November 17

Learn Turkey. We'll review brining, stuffing, and cooking a turkey in preparation for Thanksgiving. (Students will need to bring a cooler to transport their turkey home.)

December 1

Lots'a Pasta! Make two different pasta doughs and apply them to two other pastas. Linguini with Caciao e Peppe (parmesan and pepper) and Ravioli stuffed with basil and ricotta with lemon brown butter.  

December 8

Dips. Review three dips: smoked salmon mouse with capers and dill, edamame dip, and feta sundried tomato. 

December 15

Chocolate Wreath! Students will make a quick fudge wreath to take home! 

Instructor: Chef Don Donaldson has most recently spent 16 years as an Executive Chef with USU Dining. Originally starting his career in New York, he has worked in restaurants in Washington State and Montana cooking. He lives in Logan with his wife and two children.