INA, Ill.—Rend Lake College will be offering a course on learning down home cooking skills with Chef Robin Wilson. The course was developed to utilize locally produced fresh food, prepared with flair on traditional family favorites. The four classes can be taken as a series or individually.

The series begins with A Country Brunch. This class will feature preparations such as Ham and Cheese Waffles, Monster Pie, Country Ham Benedict, Red Potato Hash, Brown Sugar Bacon, and Crepes with Summer Berries. It will be held from 11 a.m. to 5 p.m. Saturday, Sept. 8.

The next class in the series is Summer Time Lunch. It will feature Watermelon Salad, a fresh from the farmers’ market vegetable and pasta salad, Citrus Marinade Grilled Chicken, Fried Potato Salad, and Deviled Eggs. The class will be held 11 a.m. to 5 p.m. Saturday, Sept. 22.

The Supper Table is next and will feature Catfish with Mustard Sauce, Braised Mixed Greens, Rice with Field Peas, Twice Baked Potatoes, Tomato, Red Onion, Cucumber and Fresh Herb Salad, and Corn Pudding. This class will be held from 11 a.m. to 5 p.m. Saturday, Oct. 13.

Appropriately, the series will end with Desserts. This class will feature Mom’s Chocolate Chip Date Cake, Baked Caramel Custard, Kathy’s Fig Cake, Crown Jewel Cake and French Apple Tarts. The class will meet from 11 a.m. to 5 p.m. Saturday, Oct. 27.

All four classes will be held in the Student Center Culinary Arts Lab on the campus in Ina. The registration fee is $40 per session and includes all supplies for the class.

For more information, or to register, call RLC Community and Corporate Education at 618-437-5321, Ext. 1267 or 1714, or toll-free at 1-800-369-5321, Ext. 1267 or 1714. Make contact by e-mail at [email protected]

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