People's University Cooking, Food and Drink Classes
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- Flavors of Farmers' Market - recipes from Bloomington Community Farmers' Market vendors, featuring locally grown and available farm products
Sunday Brunch at the Winery
The menu: Warm biscuits with scallop, mushroom, pea, and parsley gravy; sliced filet mignon with chipotle Béarnaise; sweet and white potato latkes with sour cream; panache of vegetables; and fresh fruit compote soaked in warm Oliver port. There will be a tasting of Oliver's fine wine selections. The concept: We'll do the cooking-you do the looking and the eating! The event includes a full meal with demonstrations by Chef Matt O'Neill. Rain date is 6/3. Registration for the brunch indicates availability for rain date; participants notified if use of rain date is necessary. Co-sponsored by Bloomington Cooking School
Instructor: Chef Matt O'Neill
Su 5/20 · 1-3 p.m.
Oliver Winery, 8024 N. Hwy. 37
$50 ― Register by 5/16 (Code 17648-A)
Baking Versatile Dinner Rolls
Learn how to make delicious dinner rolls-from soft, pull-apart rolls to traditional bread served in fine French restaurants. Participants learn how to weigh ingredients, mix, use fermented dough, and shape different types of rolls (potato, stamped or Kaiser, and restaurant rolls). Co-sponsored by Sweet Claire Bakery and Bloomingfoods.
Instructor: Nelia Hostetter, owner of Sweet Claire Bakery, is an experienced baker and a graduate of the Artisanal Bread Baking Course at the French Culinary Institute in New York City. She has taught several artisanal bread baking classes for People's University.
Mon. 6/18 · 6-8 p.m.
Sweet Claire Bakery, 309 E. Third St.
$9/in-city, $10/non-city ― Register by 6/13 (Code 27620-A)