Taste Jamie Dunn, culinary specialist.
This live cooking show is a banquet for your senses loaded with practical cooking advice, tips, and good times.
The Taste of Home Cooking School returns to Mountain Home on Sept. 29 at the Vada Sheid Community Development Center on the ASUMH Campus. Doors open at 4:30 p.m.; show begins at 6:30 p.m. Tickets go on sale Aug. 17 and range from $12 for general seating to $35 for VIP tickets.
What now has a national following began in 1948 with one ambitious home economist. Originally called Homemaker Schools, she loaded up her station wagon and drove across the Midwest stopping at small-town appliance dealerships to conduct cooking classes for other women.
The Cooking School was acquired by Taste of Home magazine in the 1990s and has exploded in popularity. There are more than 200 events held annually, attended by up 140,000 people.
Dunn is looking forward to returning to Mountain Home as she’s hosted several of the live demonstrations here and has been welcomed by the community.
Ten years ago, Dunn joined the Taste of Home team after she tracked the culinary specialist job for more than a dozen years waiting for the position to open. When it did, she applied and
of Home
RETURNS ON SEPT. 29 W
hether you’re looking for a date night or an evening out with the ladies, The Taste of Home Cooking School is for you, said
landed it.
“It is exactly what I wanted to do and it’s been a wonderful experience,” Dunn said. “Taste of Home is the perfect venue for what I love to do and that is cooking, tasting and demonstrating recipes.”
Cooking has been her passion since eighth grade when Dunn enrolled in her first Home Economics class. She wasn’t raised in a family that cooked so when she began to explore the culinary world, the young Dunn was amazed.
On Oklahoma native, she earned a bachelor of science degree in Vocational Home Economics Education and Community Service from Oklahoma State University. Before joining Taste of Home, she worked as a culinary instructor for Tulsa Technology and Bama Cooking School, and a high school home economics teacher.
She believes the show is successful because it focuses on real recipes and simple entertaining.
“No. 1, all our recipes are reader submitted. These are recipes people are using every day. We are always looking for new ideas that are quick and simple and getting busy families fed at home and not having to eat out,” Dunn said.
The goal is to make this experience applicable to both novice and seasoned cooks.
“You will learn something,” Dunn said. “We have tips and tricks for new cooks as well as those who have been cooking forever and want some new recipes. We make it fun and entertaining but you are going to get some great recipes, too. We have lots of door prizes.”
SUBMITTED
Culinary specialist Jamie Dunn will be in Mountain Home on Sept. 29 for Taste of Home.
WHAT’S ON THE MENU?
Your guess is as good as ours. Dunn knows what’s on the menu for the live cooking show but is keeping it under wraps. In the meantime, to whet your appetite, here are a few recipes from Taste of Home that she’s willing to share.
Shrimp Appetizer Spread
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream 1/4 cup mayonnaise 1 cup seafood cocktail sauce
12 ounces frozen cooked salad shrimp, thawed
2 cups (8 ounces) shredded mozzarella cheese
1 medium green pepper, chopped 1 small tomato, chopped 3 green onions with tops, sliced Assorted crackers
In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
Spread mixture on a round 12-in. serv- ing platter. Top with seafood sauce. Sprinkle with shrimp, mozzarella, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers.
Yield: 20 servings
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