Cooking Up Fall Favorites in our Culinary Kitchen

Kalamazoo Valley’s culinary student-run 418 Restaurant and Havirmill Cafe reopened with the start of the fall semester. The 418 is open for dinner on Tuesdays and Thursdays from 6 to 7 p.m. Diners should make reservations by calling 548.3200. The Havirmill Cafe is open from 7:30 a.m. to 1 p.m. for breakfast and lunch Monday through Friday. American fare is offered at the cafe at lunch and a student-selected four-course menu is available in the 418 Restaurant.

Culinary Director Brian Hay said the new restaurant schedule allows for more lecture time and menu planning. When students aren’t working in the restaurant and kitchen, they’re in the culinary classroom working on course competencies. Kalamazoo Valley’s culinary arts program also recently gained accreditation from the American Culinary Federation. Accreditation by American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) assures that a program is meeting a high level of standards and competencies set for faculty, curriculum and student services. Hay said accreditation has been a top priority since he joined the program last winter. Enrollment in the three-year-old culinary and brewing programs is strong and interest continues to build, Hay said. “It’s an exciting time to be here and momentum is growing,” he said. “I’m really excited about the future at Kalamazoo Valley.”

He is particularly excited about Pie Day, set for Nov. 20 at the Culinary and Allied Health building. Hay said students will make and sell two items this November, a chocolate walnut pie and small cherry tart kits. Each pie and kit will sell for $15 each. The desserts will be available to the public and Hay expects the demand to be great. Watch for details at www.kvcc.edu/dining.

A tantalizing menu of hands-on cooking classes is also being offered this fall by staff from Kalamazoo Valley’s Culinary Education program and the Community and Continuing Education department.

Hay offers a Taste of the Carolinas class from 5:30 to 8:15 p.m. on Nov. 2. He’ll prepare pickled shrimp and grits, Country Captain stew and southern pies. Participants, who must be 21, will sample dishes and wine pairings.

For those who want to pay more attention to what they eat, instructor Darcy Schimp offers Mindful Eating on Nov. 7 from 5:30 to 6:30 p.m. She’ll help participants learn to enjoy food preparation, savor every bite and appreciate the tastes, aromas, and thoughts associated with foods.

Culinary instructor Lucas McFarland will teach a three-part class called Oktoberfest: Beer and Food Pairing. He will provide a regional overview of the ingredients in beer and how the flavors, aromas, textures, strengths and colors interact with the various harmonies of food. Regional flavors explored will include German, English, and Belgian. Beer-food appetizer tastings will be provided at each session. Participants must be 21 and will have the opportunity to discuss and provide conclusions on how the pairings compare or contrast with each other. Session dates and regions: Monday, Sept. 24 (German beer), Monday, Oct. 1 (English beer) and Monday, Oct. 8 (Belgian beer).

Chef Joel Boone offers Contemporary Vegetarian Cuisine, 5:30 to 7 p.m. on Oct. 12. The hands-on cooking class is $45 and will teach participants to get creative with plant food.
,br> Iron Chef America participant chef Cory Barrett offers Iron Chef Desserts, 7 to 8:30 p.m. on Oct. 17. The fee is $35 and participants will explore the methodology behind delicious single ingredient focused desserts that can be prepared before the clock runs out. Barrett also teaches a Simple and Delicious Savory Baked Goods class on Nov. 8 and a Holiday Baked Goods class on Nov. 29.

For the complete Community and Continuing Education course schedule, go to www.kvcc.edu/community.For the 418 Restaurant menu, go to www.kvcc.edu/dining.