Entertaining hosts and robust recipes are all part of “The Ultimate Beer Dinner” class April 25.
When alcohol dissipates during the cooking process “what you’re left with is the flavor,” said Chef Mike McCully.
And he and Chef Peter Robinson provide plenty of that as well.
As a team, McCully described their style of teaching as “kind of Bert and Ernie.”
“We are truly the stars of the show,” he said.
The Abington Area Community Classroom, a non-profit volunteer committee of the Abington Area Joint Recreation Board , is offering the class April 25, 6:30 p.m. at the First Presbyterian Church kitchen, 300 School St., Clarks Summit, as part of its spring line up of “What’s Cooking?” adult education programs.
The class is open to aspiring cooks of all levels . “They (participants) are able to take those recipes home and from watching us, they should be able to pick right up on it,” said McCully.
Two of the three courses planned are Beer Braised Short Ribs, Beer Crème Chiboust (Chiboust is a crème patisserie, or pastry cream) with roasted apricot honey and other surprises.
Local beer will be used as a common thread in the three courses because of its versatility and the hearty flavor it lends.
“Alcohol cooks off and what you’re left with is the flavor, and the flavor is what you’re after. Beer creates a really hearty flavor,” said McCully.
McCully attended Paul Smith’s College, Brighton, N.Y., where he took part in a French Internship program. While in upstate New York also worked in a three-star Michelin rated restaurant. He is the executive chef at Carl Von Luger Steak and Seafood Restaurant, Scranton.
Robinson attended culinary school in Bedfordshire, England and “worked all over the place in and around London,” including a pastry chef service for eight years. Currently, he works for US Foods.
The fee for cooking classes is $45 and the classes are limited to 10, and the deadline to register is April 18. To register visit aacclass.org or call 570.563.2402 or 570.954.6650.