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An upcoming class at Cayuga Community College’s new Culinary Institute will illustrate the importance of local agriculture products — and share a lesson in using those ingredients to make homemade ice cream.
Led by Cayuga Milk Ingredients CEO Kevin Ellis and Chef Luke Szabo from Scratch Farmhouse Catering, “From Farm to Freezer” will guide attendees on a journey following locally-produced milk, with those ingredients eventually included in a recipe for ice cream. The class is 6-7:30 p.m. Tuesday, August 31, at the Culinary Institute, 161 Genesee Street, Auburn.
Anyone interested in attending is encouraged to contact Cayuga’s Office of Community Education and Workforce Development at 315-294-8841. Attendees will be required to wear facial coverings during the class. Limited seating is available.
“Our local farmers are focused on providing nutritious and beneficial food to our local culinary experts, whether that be food products with unique characteristics such as high protein milk or grass-fed beef,” said Ellis.
“We’re excited to have Kevin and Luke join us for ‘From Farm to Freezer’ and show our attendees how they can use locally-sourced agricultural products to make delicious homemade ice cream and sorbet,” said Emily Cameron, Cayuga’s Assistant Director of Community Education and Workforce Development. “This class promises to be both informative and delicious for those in attendance.”
The presentation will explore how Cayuga Milk Ingredients turned a corn field into a global milk processing facility that produces ice cream, yogurt and other dairy products, as well as how local agriculture plays a key role in the success of the regional economy.
Using cream produced by Cayuga Milk Ingredients, Chef Szabo will show attendees how to make a wine-flavored ice cream and a sorbet. Attendees will have an opportunity to sample the ice cream, and can keep a copy of the recipe.
The culinary class, one of several similar courses offered this summer and fall by Cayuga’s Office of Community Education and Workforce Development, will be held at the College’s state-of-the-art Culinary Institute. Opened earlier this summer, the Institute will be home to the College’s Culinary Arts degree program and one-day culinary courses such as “From Farm to Freezer.”
Registration and fee information is available at https://registration.xenegrade.com/Cayuga/courseDisplay.cfm?schID=7403or by calling Cayuga’s Office of Community Education and Workforce Development at 315-294-8841.
For more information about Cayuga’s Office of Community Education and Workforce Development, visit https://www.cayuga-cc.edu/community/.