“No one is born a great cook,” Julia Child said. “We learn by doing.”
That quote highlights the home page of INCA After Dark, the Spokane Community College program that offers evening and weekend cooking classes taught by top regional chefs.
The schedule for winter quarter is now available at its website at http://incaafter dark.scc.spokane.edu/ Home.aspx.
Classes are $49. This session, all take place from 6 to 8 p.m. They are:
• Jan. 21, Ragin’ Cajun with chef Joshua Martin.
• Jan. 29, Cupcakes Take the Cake with pastry chef Joslynn Lende from Sweet Frostings.
• Feb. 5, Great Grains of Fire, starring lentils, with chef Duane Sunwold.
• Feb. 11, Butterfly, Brunoise and Chiffonade, or Knife Skills 101, with chef Peter Tobin.
• Feb. 20, Homemade Bread and Baguettes with pastry chef Harry Wibisono.
• Feb. 28, Dim Sum … then Let’s Eat Some! with chef Laurie Faloon.
• March 7, Pizzeria Pizza at Home with chef Laurie Faloon.
• March 11, Hearty Stews with chef Joshua Martin.
Register online or by calling (509) 279-6030 or (800) 248-5644, ext. 6030.
For more information, call program coordinator Patty Seebeck at (509) 533-8141.
Eat your beer
Sunday, Hills’ Restaurant 33rd Brewers Dinner will highlight brews from Fort George Brewing in Astoria, Ore.
The calamari appetizer features aioli with 1811 Pilsner. The 3 Way IPA butternut squash soup is served with three sour cream sauces: basil, chipotle and lemon. The entrée is Beef Shoulder Tender marinated with Quick Wit Belgian Style Ale, served with garlic potato cake and stout-cured bacon sauce. Dessert is Chocolate Cavatica Stout Ice Cream with Stout Sauce.
Doors open at 5 p.m. Dinner is served at 6 p.m. The $49 cost includes tax and tip. For reservations, call (509) 747-3946.
Just in time for Valentine’s Day
Learn how to make hand-rolled, dark chocolate wine truffles with master chocolatier Julia Balassa-Myracle, customizing the treats with cocoa powder, pecans and chocolate shavings.
The hands-on class costs $39 and takes place from 5:30 to 7 p.m. Tuesday. There’s room for 14.
The class will be at The Kitchen Engine, 621 W. Mallon Ave., Suite 416. For more information or to register, call (509) 328-3335.
On the Web: www.thekitchen engine.com.