FRONTLINES RETREAT AND ECOLOGY CAMPUS
UPCOMING CULINARY EVENTS
JUNE 7
A TASTE OF ITALY 5–9 p.m., $45 • Enjoy an educa- tion in the different regions of Italy as we create and design a menu.
JUNE 14
HARVEST TO TABLE 11 a.m.–3 p.m., $45 • Get close to your food as we harvest seasonal vegetables from our gardens and create the perfect luncheon to showcase those ingredients.
JUNE 19
The new Duchossois Food Systems Lab and Kitchen opened in late April at the Retreat and Ecology Campus.
sustainability. The new Duchossois Food Systems Lab and Kitchen allows for hands-on
Thought for food H
learning in a sustainably designed facility. Attendees will participate in each step of the cooking process to ensure
that techniques can be mastered at home. Professional instructors will dis- cuss the ins and outs of each recipe while giving valuable tips and instruction along the way. If you do visit the new kitchen, you might just be in the company of a celeb-
rity: Scott Commings, the executive chef at the Retreat and Ecology Campus, was featured as a contestant on the popular FOX reality show Hell’s Kitchen.
COMPLETELY SAUSAGE 6–9 p.m., $45 • Learn how to make your own homemade sausages. Understand proper sanitation techniques, curing, meat selection, ratios, grinding, stuffing, and smoking.
JUNE 27
ungry for knowledge—and dinner? Loyola’s Retreat and Ecology Campus now offers cooking classes that make use of the best seasonal products available while focusing on the importance of
LOYOLA FARM TO TABLE 6:30 p.m., $65 • Enjoy a meal made from ingredients from our farm, as well as sustainable wine pairings, while dining in our gardens.
JULY 1
KNIFE SKILLS 101 6–8 p.m., $30 • Learn how to slice
and dice like a pro. The class will cover selection of knives, differ- ent styles, sharpening, honing, knife care, and safety. Use your newly acquired skills to create a meal.
JULY 11
LOYOLA FARM TO TABLE 6:30 p.m., $65
JULY 24 WINE TASTING AND FOOD PAIRING
6–9 p.m., $45 • Explore food pairings and prepare a menu that enhances both the food and wine flavors.
JULY 31
A TRIP THROUGH THE BURGUN- DY REGION IN FRANCE 6–9 p.m., $45 • Experience the wines and foods of this region while learning simple French cooking techniques that will stick with you forever.
AUGUST 8
LOYOLA FARM TO TABLE 6:30 p.m., $65
AUGUST 16 SOUPS AND SAUCES 11 a.m.–3 p.m., $35 • Learn the age-old techniques of creating stocks/reductions and the skills/ variations of the “Mother Sauces.”
LUC.edu/retreatcampus
To register for any cooking courses, please contact us at
lurec@LUC.edu, or call 815.338.1032.
Movers and shapers Dantley Yellen
Michael Dantley, dean of the School of Education, has been elected Vice Presi- dent of Division A (Administration, Organization, and Leadership) of the American Educational Research Association, the largest educational research organization in the world.
The National Jurist named Dean David N. Yellen of Loyola’s law school one of the “25 most influential people in legal education” in its January 2014 issue.
10 LOYOLA UNIVERSITY CHICAGO
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