RCC-Lifelong Learning offers Culinary Excitement this Summer

Chef Hatley Bright

Chef Hatley Bright in her Culinary Arts lab at the RCC Glenns Campus in Gloucester County.

The Rappahannock Institute for Lifelong Learning (RILL) and the Rappahannock Community College (RCC) culinary team, with head Chef Hatley Bright taking the lead, are excited to offer several short, yet tasty courses this summer. In July, adjunct instructor Chef Ismael Castro will be in the new culinary lab at RCC’s Glenns Campus and looks forward to sharing his knowledge with you. Come join us!

Savory Snacks – July 10 from 1-3 p.m.
We’ve all had them when watching a game with friends or as an appetizer before a meal. You know, those mouth-watering wings with barbeque sauce or a fantastic Louisiana hot sauce. Maybe cheddar bacon sticks or those salty and savory nuts you enjoy with a fizzy beverage. How about the decadent mushroom duxell hors-d’oeuvres? We’ll teach you how to make all of them.

Breakfast Time – July 17 from 10 a.m. – Noon
Did you know that there are different types of omelets, French and American? Have you ever dipped your fork into a fluffy frittata with the perfect amount of mushroom and spinach or enjoyed an eye-grabbing grilled fruit and homemade granola parfait with honey citrus yogurt? We would love to help you learn some basic breakfast cooking and make-ahead techniques.

Taco Fiesta – July 24 from 10 a.m. – Noon
Have you enjoyed the perfect taco? All of the wonderful flavors and textures like a warm tortilla, succulent meat, and playful salsa taco? During this class, you will learn the flavor profiles of green tomatillo salsa, a salsa roja, and the classic salsa de tomate (tomato salsa). Let’s not forget the braised chicken, grilled carne asada, and the stove top pork and salsa roja braise; or the smooth, velvety crema and the creamy, yet slightly salty queso fresco. You’ll learn how to make all of the ingredients in that perfect taco.

Chef Ismael Castro’s love and passion for food began at home as a young child in California’s San Joaquin Valley. He worked a second job at a catering company, but that wasn’t enough to fulfill his passion, so he enrolled at the Culinary Institute of America in Hyde Park, New York. His culinary journey has taken him to some of the most beautiful resorts and country clubs in the United States.

Advance registration, with a tuition payment of $30 plus $15 to cover the cost of the culinary supplies, is required to attend any of the three 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 sdrotleff@rappahannock.edu. Please do so early because each class is limited to just ten students.

The Educational Foundation expresses sincere appreciation to the Bank of Lancaster’s Golden Advantage program, and to Rappahannock Westminster-Canterbury, for their generous support of RILL in 2018.