WVNCC | West Virginia Northern Community College



WVNCC | West Virginia Northern Community College

The Culinary Arts classes at West Virginia Northern Community College have set the dates for upcoming dinners, featuring classical cuisines for spring.

The dinners all begin at 6 p.m. on five different Thursdays and all are served in the Culinary Arts dining room located in the Education Center, 17th and Chapline streets, downtown Wheeling campus. There is a charge for the dinners which are open to the public. Reservations are required and may be made by emailing to culinary@wvncc.edu or by calling 304-214-8934.

According to the Culinary Arts chefs/instructors, the classical cuisines series begins March 27 with a French dinner. The chefs say, “Considered the ‘Mother of all Cuisine,’ it is the basis for much of what we do in the Culinary Arts. Please join us for a vacation through the wonderful regions of this richly historic country. Our journey is sure to examine the finest of French Grande Cuisine.”

Next stop is Russia, for a dinner on April 3. “Our emphasis will be on the peasant food that is considered the foundation of Russian cuisine. We will explore the Russian soul through the indigenous cuisine that is hearty and satisfying. Our offerings will include traditional soups, pelmeni (Russian ravioli) and zakouskis (hors d’oeuvres.)”

An Italian dinner is scheduled for April 10. “From the rolling hills and fertile land of the Tuscan region, to the island cuisine of Sardinia, our journey across Italy will explore the best that each of the grand regions of this country has to offer. Since Italian cuisine is so vast, spaghetti and pizza will not make the menu,” the chefs emphasize.

Eastern Mediterranean cuisine will be featured at the dinner on April 24. “Long regarded as home to one of the oldest culinary traditions in the world,” the chefs explain, “we stay true to the region’s reliance and use of indigenous ingredients. From Hummus, Kibbeh and Baba Ghanoush to creative and unique applications of lamb, chicken, lentils and exotic spices, we hope our varied offerings please the most sophisticated and worldly palate.”

The final offering, American cuisine, will take place on May 1. The chefs say, “Please accept our offerings from the rocky coasts of New England, the Painted Deserts of the Southwest, the copious bounty of the Amish, the Latin-inspired tip of Florida, the wine-soaked West Coast and the Crown of all Grazing Lands-the American West.”