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Culinary class offered at RCC

Well-known chef Hatley Bright will be featured by the Rappahannock Community College Educational Foundation’s Rappahannock Institute for Lifelong Learning (RILL) in “Make-Ahead Meals,” a single-session course to be held at RCC’s Kilmarnock Center on Friday, October 20, from 6:30 to 8:30 p.m.

With a little forward thinking, explains Chef Bright, you can create menus and shop for make-ahead, balanced, and healthy meals to spice up your week-day dinners. This class will include tips on organizing, storing fresh and cooked ingredients, reheating and freezing, and wine pairing. The menu will include roasted Cornish game hens with peach and Cointreau demi-glace, mashed potato and parsnip cakes, Bolognese, and oven-roasted polenta. Come alone or bring a friend or your spouse, but be sure to bring your appetite. The evening will be fun and satisfying.

Chef Hatley Bright has been in the restaurant business most of her adult life. Though trained in classic French and Italian cuisines, she loves to experiment with Asian, Southern, and other alternative styles. This diversity of approach keeps her classes educational, innovative, and lots of fun. Chef Hatley was the founding director of RCC’s Culinary Arts program in 2006 and continues in that position today.

 Advance registration, with a tuition payment of $30 and an additional fee of $25 to cover the cost of your meal, is required to take this course. For more information or to register, please call Sharon Drotleff at RCC’s Educational Foundation office (804-333-6707), or e-mail her at .

posted 10.11.2017

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