Every country seems to have its own riff on a pancake or crêpe, stuffed with an array of sweet or savory ingredients. Crêpes might be synonymous with France, but this class focuses on three other international variations.
DurationEvery country seems to have its own riff on a pancake or crêpe, stuffed with an array of sweet or savory ingredients. Crêpes might be synonymous with France, but this class focuses on three other international variations.
Join food writer and Chef Instructor, Shawnie Kelley for a galavant around the world in three very types of savory crêpes versatile enough to have for lunch or dinner. We begin in southern France, where chickpea flour forms the base of this incredibly rich, flavorful gluten-free crepe stuffed with lamb, vegetables, and a delicious tagine-style sauce.
The class then moves toward southern India for a soft, crispy crêpe popular known as dosa. We discuss the combination of ground rice and black lentils to a batter that is then filled with curried potatoes and peas. This is not the fermented version, but rather an alternative to that can be made in less than 15 minutes. We will finish with the popular Vietnamese street food, Bánh Xèo - a crispy rice flour pancake filled with shrimp and vegetables. At the end of class, enjoy a glass of wine with your global creations.
Welcome to The Mix, Columbus State’s hub for cooking classes, nutritional education, and more. Our classes are open to the public and will give you the skills you need to cook with confidence, whether you’re a kitchen novice or a seasoned expert. All classes are held inside Mitchell Hall, the new home of hospitality and culinary arts at Columbus State. This state-of-the-art facility provides new learning opportunities for students and the community.
Expert Instruction
All of our teachers are certified by the American Culinary Federation and have years of professional cooking and teaching experience. Most serve as faculty in Columbus State’s culinary arts programs in addition to teaching classes for the general public, which means you have an opportunity to learn from accomplished chefs with a passion for sharing their knowledge with cooks of all skill levels.
Le Macaron one of the most delicious delicacies that have captivated the world with its show-stopping beauty. Master the delicate art of the Parisian macaroon as we unravel the mystery of this delicate pastry and share secret tips from top chefs.
Get a taste of Southern French fare with a menu featuring regional favorites such as: Spring Greens with Champagne Dijon Vinaigrette, Socca de Nice (traditional French chickpea ‘crepes’), Pan seared Beef with Dijon Pan Sauce, Provencal Vegetable Tian, and Caramel Glazed Berries.
Make the best of the ingredients summer has to offer with French-style cooking. Our chef instructor will walk you through basic techniques, such as properly chopping seasonal vegetables to pair with a savory flavored butter.
In this class, our owner (Kym Joles) will guide you through the start-to-finish process of making and decorating macarons! Macarons can be a difficult thing to make if not done properly.
Chefs Annie Elmore and Bridget Charters are in the kitchen teaching some of these modern Vietnamese takes on classic French dishes. This menu promises to be easy to learn and delicious to eat.
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