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St. Norbert College Language Services to Hold April Workshops

From St. Norbert College, March 23, 2015
by Erich Wegenke, erich.wegenke@snc.edu, 920-403-3089

St. Norbert College Language Services will present a variety of workshops in April, focusing on various aspects of cultures and traditions from around the world. The workshops, which are open to the general public, are listed below.

Taste of Louisiana cooking class: Thursday, April 9, 5-7:30 p.m., on the St. Norbert College campus. St. Norbert College chef Joel Joski, a 2006 graduate of the culinary arts program at Fox Valley Tech, will offer a hands-on experience that explores Louisiana cuisine, traditions and culture. Participants will discover the history, techniques and ingredients of Cajun and Creole cuisine, and learn to create a three-course Louisiana meal. The cost of the workshop is $40; the registration deadline is March 30.

"Flying Start" travel workshop: Germany: Monday, April 13, 6-8 p.m., on the St. Norbert College campus. Native German Barbara Baumberger will lead participants on a virtual trip through the mountains, rivers and great cities of Germany. The cost of the workshop is $30 per person, or $25 for members of the St. Norbert College community. The registration deadline is April 6.

Chinese business etiquette luncheon and workshop: Friday, April 17, 10 a.m.-1 p.m., on the St. Norbert College campus. Ping Wang, a member of the Northeast Wisconsin Chinese Association, will lead an in-depth discussion of business etiquette in China. The event will also include a traditional Chinese lunch. The cost of the workshop is $45 per person; the registration deadline is April 8.

Belgian pie class: Saturday,April 18, 9 a.m.-1 p.m., at Southern Door High School in Brussels. Door County native and Belgian pie expert Gina Wautier will share "a piece" of local Belgian culture, the Belgian pie, with workshop participants, and discuss the pastry's history. The cost of the workshop is $40; the registration deadline is April 11.

Booyah cooking class: Saturday, April 25, 9 a.m.- 1 p.m., at Brown County Culinary Kitchen in Green Bay. In this workshop, John and Barb Maskell will show participants how to make their own bowl of authentic Belgian chicken booyah, a unique culinary specialty of northeastern Wisconsin. The cost of the workshop is $40; the registration deadline is April 19.

World Flavors: Tapas, Mezze and More cooking class: Tuesday, April 28, 5- 7:30 p.m., on the St. Norbert College campus. St. Norbert College chef Brian Kerwin will introduce workshop participants to the flavorful Mediterranean world of tapas and mezze -- 'small plates' dishes popular throughout Spain, France, Italy and Greece. The workshop is hands-on, and will give participants the chance to taste all of the samples at the end. The cost of the workshop is $40; the registration deadline is April 20.

To register for any of these workshops by phone, call 920-403-4075; to register online, visit http://www.snc.edu/languageservices/ and look for each event. For more information, contact Kristina Reignier at Kristina.reignier@snc.edu.