26 Mar 2012 Winthrop Rockefeller Institute plans culinary classes

Several culinary classes are on tap at the Winthrop Rockefeller Institute atop Petit Jean Mountain throughout April.

To register for a class visit livethelegacy.org, or for more information contact Robert Hall, CEC, executive chef/culinary director at the Winthrop Rockefeller Institute, at 501.727.5435.

Among the classes:

Wednesday, April 4 – Making Nutritious Delicious: Vegetables
In this culinary class, participants will learn tips, tricks and techniques to make healthy food fun, flavorful and exciting. It will also highlight locally produced ingredients. This demonstration class will be from 10 a.m. to noon and the cost is $35 per person.

Wednesday, April 18 – Making Nutritious Delicious: Rice, Grains & Beans
This culinary class – which will highlight locally produced ingredients – includes information on how to make healthy food fun, flavorful and exciting. The class is scheduled 10 a.m. to noon and the cost is $35 per person.

Thursday, April 26 – Farm To Table: April’s Harvest
This culinary class will focus on Arkansas produced foods, how to prepare them in the season and how to preserve them to enjoy out of season. Specific emphasis will be placed on the seasonal products available in the Winthrop Rockefeller Institute’s garden. The class is 10 a.m. to noon and the cost is $35 per person.

Saturday, April 28 – “Made from Scratch” Robert Hall: An Olympic Dining Experience
From Olympic athlete nutrition to mass feeding millions, participants can come experience some of the sights, sounds and flavors of the 2008 Summer Olympics. The "Made from Scratch" Culinary Workshops offer every “cheficinado” an opportunity to test out and develop new skills and techniques by attending a wholesome, hands-on cooking class at Winthrop Rockefeller Institute. The class is 10 a.m. to 3 p.m. and is $80 per person.