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WKCTC A la carte Culinary Series Begins September 25

New Orleans native Anita Granier and West Kentucky Community and Technical Colleges Chef Patrick Fletcher are teaming up for a new A la carte Series beginning September 25.

The five-week series will be held Thursday evenings September 25, October 16, 23, and November 6 and 13 from 6 9 p.m. in the Anderson Technical Building kitchen and bistro. The cost is $45 for each class.

Participants will learn to make delicious meals and will get the chance to enjoy them when the class ends each evening. The series menu is as follows:

Thursday, September 25, 2014
One Schwein Day - Chef Patrick Fletcher
Learn the basics of German cuisine. This night will feature traditional favorites including Schnitzel, Potato Pancakes, and Braised Cabbage.

Thursday, October 16, 2014
Italian Dishes of Florence, Italy! - Chef Anita Granier
Learn to recreate a dish of homemade pasta with white meat sauce and spinach basil fettuccini topped with a sauce of ground turkey, chicken, and veal. Side dish includes Eggplant Caprese, which is made in a small cup layering eggplant, mozzarella cheese, basil and tomatoes. Dessert includes a traditional favorite in Italy - Tiramisu, which is a coffee laden dessert made with lady finger cookies.

Thursday, October 23, 2014
Cajun Night at the Graniers! - Chef Anita Granier
Learn to make the basic roux and cook a large pot of chicken Andouille, smoked sausage, gumbo. Cap off the night with authentic beignets (not from a box mix) and a cup of savory Community coffee.

Thursday, November 6, 2014
D-E-S-S-E-R-T! - Chef Anita Granier
With the holidays quickly approaching, learn to bake different desserts that will wow your family and friends. Make homemade hazelnut marshmallows, chocolate filled cream puffs, and delicious chocolate truffles rolled in coconut, pecans, cocoa powder, and powdered sugar.

Thursday, November 13, 2014
The British are Coming! - Chef Patrick Fletcher
Take a tour of British Isles cuisine. The menu will feature Scotch eggs, Stout Braised Short Ribs, and Colcannon.

Participants need to bring an apron and wear closed toe shoes.

Space is limited; early registration is encouraged. Register by calling (270) 534-3335 or online at;pc=1amp;mc=amp;sc=.

Special note to reporter/editor: Reporters who need more information can also contact Kevin ONeill, WKCTC continuing education director at (270) 534-3206 or