2017 Spring Cooking Along The Crooked Road Classes as the SVHEC

Cooking Along The Crooked Road, a culinary program at the Southwest Virginia Higher Education Center, announces the line-up of spring culinary classes. Taught by local chefs and accomplished cooks, these non-credit, hands-on enrichment classes are open to the public.  Classes will be meet in the culinary kitchen at the Southwest Virginia Higher Education Center in Abingdon.  Participants will enjoy sampling what they have prepared during class.  Classes are $35.00-45.00 each and usually meet on Monday nights from 6pm-9pm.  To see a complete description of these culinary classes, and to register online, please visit: or, call 276 619-4300.  Spaces are limited.


Moroccan Cooking: Exotic and Worldly – Monday, March 6. Moroccan dishes are important in the culinary world due to the melting pot of influences that create this mysterious blend of tastes. Matt Henry from 128 Pecan has developed a keen interest in the Moroccan culinary world and what makes it so unique and special.

Irish Cookery – Monday, March 13. Join Sheridan Nice of Mona Lisa’s for a look at the Traditional Irish meal with a few twists as she leads the class in preparing a St. Patrick’s Day Feast using some of the her favorite Irish recipes.   Irish Food is known for quality and freshness with soup and stew playing important roles.

Vegetarian Cuisine of India – Monday, March 20. Bindu Rajan will be back by popular demand with another Indian Cooking Class featuring authentic vegetarian cuisine.  Explore and learn about many traditional dishes such as Palak Pakoda and Vegetable Kuruma as you listen to Bindu’s discuss her culture and share a cup of Chai.

Traditional and Creative Filipino Cuisine – Monday, March 27. Filipino Cuisine has recently risen to the forefront in the culinary world with Bad Saint, an outstanding D.C. restaurant ranked as one of top ten restaurants in the country for 2016.  Join Hazel Ramos-Cano as she leads the class in exploring the evolutionary process of her native Filipino cuisine while preparing her favorite delicious family recipes.

Cooking from The French – Monday, April 3. Classic French cooking is the base of most culinary schools, teaching the importance of basic culinary techniques including mother sauces, stocks, reductions, stewing, braising, preserving, baking and presentation.  The class will prepare a couple of Classic French dishes from the soul of the country using these techniques.  Executive Chef Abigail Hutchinson of the Olde Farm Golf Club will share a little of the history of French cuisine from beginning to end.

Antipasto:  An Italian Tradition – Monday, April 10. Lachmann of “Women on Air” loves nothing more than sitting down with good friends and good conversation before the meal.  Learn about traditional Italian marinades, how to blend flavors, aromas and colors to make the pleasing plates.  Take home tips about cheeses and breads to select as well as how to present meats, veggies and fruits.  Mangia!


The Versatile Big Green Egg – Monday,  April 24. Back by popular demand, Becky Nelms and Mick Foran of Alfresco Lifestyles will lead a class in a night of cooking on the Big Green Egg. The class will prepare and cook together some outstanding dishes as well as take home recipes just in time for springtime eating!  The Big Green Egg has been touted as the most versatile outdoor cooking product on the market.

Small Bites for Spring Celebrations – Monday, May 1. Spring is the season for new beginnings and with that comes celebrations:  weddings, showers, Derby Day, Graduation, Mother’s Day and more.  Susie Buckner will show you how to prepare beautiful and simple “small bites” guaranteed to wow your guests at any function. Learn how to create a beautiful tablescape to showcase your food.

Fun With Sushi – Monday, May 8. This lively class presented by the Tavern chefs teaches the basics of sushi preparation, such as how to cut fish and use a bamboo sushi matt.  Students will be guided through process of creating sushi rolls, nigari, and sashimi and work on rolling skills.  Participants will take home a sushi kit to practice their skills.

Perfect Pairings:  Wine and Food – Monday, May 15. Matt Henry from 128 Pecan will lead this pairings class which will show which wines to pair with your summer appetizers. The class will prepare a stellar assortment of appetizers together as Matt introduces some fail-proof wines to use at your next get together or party. Go home feeling confident about the wines you choose to accompany your new recipes!

Patio-Daddy-O! Meat and Brew Pairing – Monday, May 22. The summer months are just ahead and grill master, Matt Shy, from Mellow Mushroom is offering a unique class on the patio.  Learn about proper cuts of meat for the grill with marinades and sauces that can be used to enhance beef, pork, poultry and seafood.  Blue Ridge Beverage will be on hand to discuss and provide samples of beer that pair perfectly with Matt’s recipes.

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