Jim Williams

The aroma of a freshly baked loaf of bread is, well, the best thing since sliced bread. In this workshop, Jim Williams, co-owner of Providence's Seven Stars Bakery, shares with participants the art and science of bread making by hand. We learn about the properties of different flours, length of fermentation, and what happens when the proportion of water is increased. We also explore the effects achieved using various starters, egg and butter types, and learn when organic methods of cultivation make for a noticeable difference in ingredients. Student/bakers not only get to try their hand at shaping and baking techniques, but also get to sample their own loaves. Note: Class takes place at an off-campus location; directions are sent to registered participants.

Steve Krohn

Matching wine with the intense flavors of chocolate can be one of the most challenging tasks in food and wine pairing circles. Just in time for Valentine's Day, discover how to successfully pair gourmet chocolates with some of New England's finest wines. Steve Krohn, co-owner of The New England Wine School and Wine Entertainment Resources, is our guide as we investigate how the different flavors in sweet and dark chocolate match to sparkling, white, red and dessert wines from the Coastal Wine Trail. By following a few guidelines, we learn that chocolate and wine can be paired in a way that shows off the best and most interesting characteristics of each. Note: Class takes place at an off-campus location; directions are sent to registered participants.

Haruki Kibe

Sushi -- popular because it lends itself to creative, colorful and delicious combinations of fish and vegetables -- is a great hors d'oeuvre for your next party, or can stand alone as the perfect entree for a light meal. This hands-on class held at Haruki's flagship restaurant in Cranston, RI offers the opportunity for you to learn from Chef Haruki himself how to make sushi at home. The class begins with an introduction to basic rice marinating for the sushi roll, and introduces tips and techniques for creating a variety of sushi using ingredients that are widely available to the home cook. The class concludes with a lunch at Haruki Restaurant, or participants may choose to take their sushi creations home with them. Note: Class meets at an off-campus location; directions are sent to registered participants.

Jules Ramos

As winter approaches, nothing warms the soul like the thought of hearty stews teeming with robust flavors. Join Jules Ramos -- executive chef of Rhode Island Monthly's 2008 choice for Best New Restaurant, Eleven Forty Nine -- as he guides you through his signature technique of searing and braising meats with a variety of root vegetables. Braising, a key technique in the increasingly popular Slow Food movement, is a cooking method that uses both dry and moist heats. Food is first browned and then cooked slowly in a covered pot with liquid, allowing for flavors to mingle and intensify, and meat to tenderize. In this class, Chef Ramos prepares a delicious meal of osso bucco (braised veal shanks) served with spaghetti squash, and discusses the inspiration behind his imaginative and diverse menu. Revel in a master chef's flair for comfort food that's helped propel both Eleven Forty Nine restaurant locations into the limelight. Note: Class takes place at an off-campus location; directions are sent to registered participants.

Robin Brandes

Now that the holidays are over, it's time to carry out your New Year's resolution to eat healthier in 2010. Join Certified Health Counselor Robin Brandes to learn simple methods for preparing healthy foods that are comforting and delicious. Participants experiment with warming winter spices to help our bodies adjust to the cold weather, hearty whole grains like barley to make satisfying and healthier risottos, soups and stews, and sweet root vegetables to provide moisture and to help satisfy sweet cravings. Of course, no meal is complete without dessert, so you also learn to make desserts that are delicious, satisfying and healthy. The best part? You get to enjoy the food prepared during class and return home with recipes and nutrition handouts.