UCA Outreach is excited to bring a new culinary experience to Conway. From the novice chef to those who are more skilled and want to grow their culinary abilities, we offer something for everyone! UCA Downtown has state-of-the-art culinary stations that are equipped with the latest cooking utensils, and we also have the finest instructors who are ready to lead participants through an exciting culinary experience. All classes are held at UCA Downtown and listed below in date order. Let’s get cooking!
Valentine’s Day Cooking Demo Party
Make this Valentine’s Day one to remember by joining us UCA Downtown for an exclusive Couples Cooking Demo Party. Executive Chef Jason Knapp will demonstrate how to prepare a gourmet dinner while you and your significant other enjoy domestic and imported cheeses.
Couples will interact with chef throughout the demo while also playing a newlywed- style game. After the demonstration, couples will be served a decadent three-course Valentine’s Day dinner. Surprises are to be expected! Romance your taste buds (and your sweetheart) with an exquisite meal and experience.
The Essential Wine Pairing Class
In this class, wine and food lovers will learn the essentials of how to make their own perfect pairings at home or dining out with success. Participants will taste wines that help highlight what works well together, as well as how to avoid mismatches when making your meal and wine selections. Learn the principles of wine and food pairing, and evaluate wine acidity, tannin, sweetness and smell. See the pairings below.
~ Semillon Sauvignon Blanc paired with crudites with crab dip
~ Nero D’ Avola paired with pesto pasta & black olives
~ Vignoles paired with spicy chicken & crackers
~ Sangria paired with cheese variety
~ Black Forest Port paired with cheesecake & strawberries
This evening is perfect for a date night, out with the girls or for wine enthusiasts of all kinds. This course includes welcome wine, wines used for pairing with cheese, entrées and desserts.
Marvin Williams’ Cooking Adventures: Down-Home Dumplings Demo
Love the Southern classic, chicken and dumplings, but think you don’t have time to make them? Well, this class is for you! Join Marvin as he demonstrates the easy-to-use technique to make your favorite comfort food. Marvin will also pair the dumplings with another Southern staple: cornbread. Marvin will share variations of cornbread to pair with any meal. The demonstration will conclude with a tasting of the delicious classics.
Come out and join Marvin for some down-home food and some down-home fun!
First Look: Beers Around the World
Join Jeremy A. Bruner, Certified Cicerone® of Infinite Bruner for a preview of the new series: Beers Around the World. At this First Look event, you will experience a guided tasting of beers from four different major producing regions of the world: Saison from Belgium, Doppelbock from Germany, Milk Stout from the U.K., and Double IPA from America. Grab a date or a group of friends and join us for an adventure around the world.
Beers Around the World
Take a tour of the globe by sampling Beers Around the World from the comfort of downtown Conway! This series of four classes, which can be taken individually or as a full series, will feature beers from the four primary beer-producing regions of the world: Belgium, Germany, the U.K. and America. Presented by Jeremy A. Bruner, Certified Cicerone® of Infinite Bruner, each class will take attendees through a variety of styles from each region, with in-depth discussion of each style’s history, specs, proper serving practices, tasting notes, suggested food pairings and more!
UNFORTUNATELY, THESE SESSIONS HAVE BEEN CANCELLED.
REGISTRANTS WILL BE CONTACTED CONCERNING REFUND INFORMATION.
COST: $40-per class or $150 full series | Ages 21+
($25 non-sampling registration per class also available)
All classes meet from 7:00 PM – 9:30 PM at UCA DOWNTOWN
SESSION 1: BELGIUM | THURSDAY, MAR 2 | REGISTER
SESSION 2: GERMANY | FRIDAY, MAR 31 | REGISTER
SESSION 3: UK | FRIDAY, APR 21 | REGISTER
SESSION 4: AMERICA & BEYOND | THURSDAY, MAY 11 | REGISTER
JEREMY BRUNER, CERTIFIED CICERONE® | INFINITE BRUNER, A BEER CONSULTING COMPANY
Kids Can Cook: Brand Your Brownie
This class is all about creativity. It’s hands on and it’s fun! The young chefs will prepare a delicious brownie batter from scratch and will then get the opportunity to express their creativity by using every day, as well as unconventional ingredients, to make it their own—“Brand It.” Ohhhhh the possibilities! The chefs will present their brownie to the other young chefs, sharing the ingredients they chose as well as the name they chose for their brownie. Sign up today and let your child’s creativity rise to the occasion!
Stoby’s Secret Family Recipes
Join Patti Stobaugh, owner of Patticakes Bakery, as she shares some of her favorite family recipes. Food lovers will start the evening by creating “love letters”, wontons filled with chicken, veggies and herbs, followed by savory chicken cacciatore served over pasta and conclude with preparation of a rich crème brûlée. Don’t miss out on these favorite family secrets!
Wine Making Class
Come join the fun to learn how to make wine from beginning to bottle. You will learn about equipment, chemical additives, cleaning and sterilizing, sugar and testing. Wine tasting and hors d’oeurves included.
Pastries and Pies
Learn the technique of working with puff pastry stuffed with a savory mushroom and cheese filling. Chef Knapp will also share the art of creating the perfect pie crust and bakers will prepare a decadent coconut pineapple loaf. Come learn how to take your baking skills to the next level!
Kids Can Cook: Bunny Hop Brunch
Brunch—it’s not quite breakfast, it’s not quite lunch, but it is delicious! It’s a midday meal with a twist. This class includes classic breakfast dishes including quiche, stuffed French toast and more flavors that your young chef may have never tasted before. Don’t be surprised to see them eating things that you’ve never fed them or trying things they have previously disliked. Break your child’s palate from normalcy and brace him or her for a tasty adventure!
Plates and Palettes: Appetizers and Art
Culinary and art join forces to create a new series titled Plates & Palettes at UCA Downtown. Participants will join Connie in the kitchen as she conducts an interactive demonstration of Mexican-style appetizers to include jalapeno popper rolls, black bean and corn dip, and chunky guacamole.
Next, Branch Out Paint Bar’s artist will guide participants through replicating the night’s featured painting step-by-step. Whether you are an aspiring Van Gogh or just wanting to explore your creative side, you are sure to go home with a painting that is uniquely yours. By the end of the evening, you will be amazed at both the artwork and appetizers you have created! (The painting for this class is the one pictured here.)
Knife Skills 101
Knife Skills 101 is for BEGINNERS in the kitchen and will cover the fundamentals of slicing, dicing, chopping, mincing, peeling and spiralizing – using paring knives, chef’s knives, peelers, hand-held choppers and a spiral vegetable slicer. In this class, Connie will share basic skills with those who need a simple jump-start to kitchen prep.
Cake Decorating for Kids
Kids will join Patti Stobaugh, owner of Patticakes Bakery, in decorating a 6” round cake for Mother’s Day. Patti will share techniques such as how to use Russian tips to make cool flowers and also use edible plaques for kids to write a note to mom. This evening is a special experience for kids and a sweet treat for mom!
No Problem Gnocchi
Join Spencer Pearson, owner of Streetside Creperie, in making an exciting homemade pasta dish, Italian Gnocchi, using baked potatoes in a culturally different tradition. Also, participants will engage in an open conversation over the subject matter of food to better understand the environmental, economic and ecological impact food has on our lives.
Plates and Palettes: Bruschetta and Brushes
Culinary and art join forces to create a new series titled Plates & Palettes at UCA Downtown. Participants will join Connie in the kitchen as she conducts an interactive demonstration of Italian style bruschettas to include: traditional tomato, artichoke and romano, fresh basil and mozzarella, and black olive bruschetta.
Next, Branch Out Paint Bar’s artist will guide you through replicating the night’s featured painting step-by-step. Whether you are an aspiring Van Gogh or just wanting to explore your creative side, you are sure to go home with a painting that is uniquely yours. By the end of the evening, you will be amazed at the artwork you have created. Get creative with your plate and your palette all in one night, in one location! (The painting for this class is the one pictured here.)
All Things Pasta
Join Chef Knapp as he demonstrates how to make eggless pasta dough, then participants will get to form the pasta into orecchiette shaped pasta and ravioli. Chef will guide participants as they create a creamy parmesan sauce with pancetta and green peas to serve over the orecchiette. Participants will learn how to stuff ravioli with a seasonal filling.
Cubs in the Kitchen – Culinary Camp
A three-day culinary camp for kids ages 8-12 years old? This is just what young chefs have been waiting for! Junior chefs will work in small groups to prepare a dish that will incorporate a surprise ‘atypical’ food ingredient. Each day of the camp, chefs will explore a different cooking focus resulting in an exciting culinary experience.
Day 1: Appetizers with a surprise ingredient
Day 2: Entrée with a surprise ingredient
Day 3: Desserts with a surprise ingredient
This three-day “chopped junior” style camp will teach young chefs cooking skills that are sure to tap into their creative talents. In addition to being exposed to a “surprise” food ingredient each day, chefs will also take a closer look at the food items and how to incorporate them into meals at home.
Special Guest Chef – Ruby Jones
Ruby is a 12-year-old student at St. Joseph School in Conway. Her love for being in the kitchen began during her toddler years. She recently competed on Food Network’s Chopped Junior. Although she did not walk away with the $10,000 prize, she made it to the final round. When Ruby is not baking or making dinner for her family, she enjoys playing basketball, reading and attending MidYouth events at the First Methodist Church.