The Rappahannock Institute for Lifelong Learning (RILL) and the Rappahannock Community College (RCC) culinary team, led by Chef Hatley Bright, are excited to offer several short courses this summer in the new cooking lab at RCC’s Glenns Campus.
On August 8 and 9 from 5-7:30 p.m., adjunct instructor Chef V. Gary Whitecotton looks forward to sharing fun and simple hor d’oeuvre’s to pair with that favorite libation! With apron on, join him in this hands-on course to learn how to prepare:
BBQ Shrimp with Deviled Egg & Country Ham Salad, and Sweet Potato Gaufrette; Southern Sushi with Blue Crab, Pickled Watermelon Rind, Spicy Whole Grain Mustard Aioli, and Brown Sugar Soy; Piquillo Rubbed Hanger Steak with Pimiento Cheese, Corn Bread Cracker, and Horseradish Foam; Tomato & Goat Cheese Tart
Because the class size is limited to 10, he will offer the same course on August 15 & 16 from 5-7:30 p.m. Students will not only help prep and prepare, but also enjoy the fruits of their labor.
Certified Executive Chef Verner Gary Whitecotton worked for over 32 years in various restaurants and private clubs along the east coast, having served as the executive chef at The Country Club of Virginia and the Richmond Country Club. He joined the Northern Neck Technical Center in Warsaw as their culinary arts instructor in 2014.
Advance registration, with a tuition payment of $35 plus $20 to cover the cost of the culinary supplies, is required to attend either of courses mentioned above. For more information, or to register, please call Sharon Drotleff at RCC’s Educational Foundation office (804-333-6707), or e-mail her at email@example.com. Please do so early because each class is limited to just 10 students.
The RCC Educational Foundation expresses sincere appreciation to the Virginia Commonwealth Bank’s Golden Advantage program, and to Rappahannock Westminster-Canterbury, for their generous support of RILL in 2018.