College jazzes up its spring cooking classes courses spring

The Daily Inter LakeFlathead Valley Community College's Continuing Education Center jazzed up its noncredit cooking classes this spring by teaching history through food.

Beginning Feb. 3, Chef Howard Karp, former director of food and beverage at the Waldorf-Astoria, will share recipes from the famous hotel on Tuesday and Wednesday evenings from 6 to 9 p.m.

Karp promises evenings of Epicurean delights as well as storytelling of the "Grande Dame" of New York City. Menus range from crab cakes and ribeye steak to rack of lamb and strawberries Romanoff. The cost to enroll is $49 per class.

Karp re-creates history with an abbreviated seven-course version of one of the two last surviving dinner menus from the first-class saloon of the RMS Titanic. Classes take place on five Saturdays throughout the spring semester from 10:30 a.m. to 4:30 p.m., with the first class meeting Feb. 7.

The cost to enroll is $69 per class.

The center also offers a series of four classes on Korean cooking. Instructed by Jaekyung Willows, the series kicks off Feb. 9 from 5:30 to 7:30 p.m. with a class on Asian vegetables.

Subsequent classes focus on preparing tofu and beans, rice dishes and egg rolls. The cost to enroll is $39 per class.

Registration is ongoing throughout the semester. Classes fill on a first-come, first-served basis.

For more information or for class registration, call the Continuing Education Center at 756-3832, or visit www.fvcc.edu.