Join with your fellow chefs and foodies to learn (and eat!) some great cooking. Popular past ventures included coq au vin (chicken in red wine sauce), chocolate desserts (three kinds!), Provencal night, Alsatian fondue, and German potato soup.
Fall 2010 Menus: Moroccan chicken & vegetable couscous, risotto with shrimp & greens, Italian veal stew (tomatoes & olives), molten chocolate cake, Chinese dumplings and Korean bibimbap.
Spring 2011 Events: Baking chocolate & vanilla cupcakes (with homemade frostings), a "hot & spicey Thai dinner" (green curry chicken, Drunken Noodle/Phad Kee Maw, sweet sticky rice with mango), baking cakes (chocolate cake & buttermilk white cake), mushroom strudels.
Fall 2011 Events: Cupcakes & frostings, katsudon (Japanese pork dish), monkey breads, pumpkin pie & two kinds of chili (turkey & veggie), homemade ravioli, gingerbread men.
Spring 2012 Events: Mardi Gras Dinner (shrimp etouffe, corn bread, king cake)
Fall 2012 Events: Parfait Study Break, katsudon, pumpkin ravioli & apple strudel, stuffings (veggie and meat) plus apple pie cookies and sweet potato pie, apple smoothies & espresso drinks, gourmet sandwiches, croquembouche (French dessert - a high-piled cone of chocolate, cream-filled profiteroles, bound together with threads of caramel)
Spring 2013 Events: Make-your-own pizzas (chicken parmesian, tomato & mozzarella, roasted garlic alfredo sauce/"white pizza"); Alsatian cheese fondue; Caribbean night (jerk chicken, beef empanadas, fried plantains, virgin Caribbean Crush drinks); chicken Hyderadabi biryani, mirch ka salan (chili pepper curry), raita; Chinese snack foods (pearl dumplings, Yan Su Ji/Salt & Pepper chicken, mochi dessert).
One of the Mathey kitchens is the place to be any night the Cooking Club is in action. Please contact Steven Lestition (Dean of Mathey College) or Pat Byrne (College Administrator) if you are interested in participating or organizing a cooking club event.