The Rappahannock Institute for Lifelong Learning (RILL) and the Rappahannock Community College (RCC) culinary team, led by Chef Hatley Bright, recently announced upcoming short courses.
The courses will be in the cooking lab at RCC’s Glenns Campus, 12745 College Drive, Glenns, reported director of communications Eric Pesola.
From 5 to 7:30 p.m. August 8 and 9, adjunct instructor Certified Executive Chef V. Gary Whitecotton will share fun and simple hors d’oeuvres to pair with that favorite libation.
With apron on, join him in this hands-on course to learn how to prepare: barbecue shrimp with deviled egg and 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 roam; and tomato and goat cheese tart.
Because the class size is limited to 10, he will offer the same course from 5 to 7:30 p.m. August 15 and 16.
Students will help prep and prepare the hors d’oeuvres and enjoy the fruits of their labor, added Pesola.
Chef 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 any of the courses. To register, contact Sharon Drotleff, 333-6707, or firstname.lastname@example.org.
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.
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