Continuing Ed offers new food courses

Continuing Education in Wilton is offering two new cuisine courses this fall involving Moroccan cooking and bread-making.
Lauren Kohr, a professional chef and founder of LDK Kitchen, will lead Continuing Education’s Moroccan Cooking: Spice Up Your Kitchen course on Thursday, Oct. 15.
“Participants will learn to explore new and exciting flavors of North African cooking, including savory dishes using cinnamon, ginger, cumin, and fresh and dried coriander,” said Kohr.
“The class will be hands-on, as we will learn how to make chicken tagine with preserved lemon and olives, pita bread from scratch, and couscous with currents, pistachios and herbs.”
Moroccan cooking is “incredibly diverse,” said Kohr, “as it reflects the history of influences and different people that have inhabited its land.”
In two hours, Kohr said, “we will discuss the different influential groups and their individual contributions to the cuisine we are preparing.
“We will be cooking tagine, which is a dish unique to Morocco as well as the name of the vessel it is cooked within,” said Kohr.
“A tagine is a conical clay pot that allows steam to rise and then the water drips back down into the stew, creating a very moist and tender final product.”
This, Kohr said, is a traditional cooking method usually done over hot coals “that is different from cooking vessels used in other parts of the world.”

Kohr said she hopes participants realize that they can “use new and exciting flavors and spices in their everyday repertoire.” Cinnamon, for example, she said, is “a wonderful addition to savory items, although generally only thought of in the context of sweet food.”
“Homemade pita bread is also incredibly easy, and I hope participants take these recipes and flavor combinations home and share with family and friends,” she said.
Kohr, a 2011 graduate of the Culinary Institute of America in Hyde Park, N.Y., has also taught cooking and baking classes at Trackside Teen Center.
Moroccan Cooking: Spice Up Your Kitchen will take place from 7 to 9 p.m. in the Wilton High School Culinary Arts Room.
There is a $35 class fee with a $15 materials fee, payable to Lauren Kohr. As of Oct. 1, there are three seats left in the class.


This year’s Bread-Making Party at Wave Hill Breads Bakery course will not only teach participants the secrets to making Wave Hill’s award-winning bread, but also give them a behind-the-scenes tour of the bakery at 30 High Street in Norwalk.
At the bakery, participants will get to taste Wave Hill’s croissants, cookies, wild yeast sourdough, and pumpernickel with olive oils and balsamic vinegar for dipping.
Participants will get hands-on practice shaping three-grain French loaves into batards and then into wheat stalk bread, also known as “epis,” and bring one home.
Wave Hill master baker Tim Topi will also demonstrate how to make Roman focaccia and turn it into an elegant pizza, which participants will then get to share.
The first session of the course, led by Topi and Wave Hill bakers assistant Avery Peters, takes place Saturday, Oct. 17, from 3:45 to 6. The class is full with a waiting list available.
Topi will lead the second session on Saturday, Nov. 7, from 3:45 to 6, which had nine seats available as of Sept. 25.
There is a $40 fee for the class with a $12 materials fee, payable to Wave Hill Breads.
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