Learn by Doing at Home
During these unprecedented times, we were compelled to quickly implement a virtual model of teaching and learning for spring quarter. This series of free Learn by Doing sessions will give you a glimpse into the virtual classroom. We know that these are challenging times so we are hoping to bring joy to your coming weeks with hands-on demonstrations that you can enjoy in the safety of your home. Space is limited, so register soon!
Schedule
May 6, 5-6 p.m.: All About Bubbly – Champagne Lesson and Tasting
May 13, 5-6 p.m.: Foraging, Floral Arranging and Everyday Entertaining
May 20, 5-6 p.m.: Sausage Making and Grilling Tips
May 27, 5-6 p.m.: Indian Street Food Cooking Demonstration
** You will receive a zoom confirmation when you register. If you do not receive it, please check your spam folders.
Course Details
Course
All About Bubbly – Champagne Lesson and Tasting
Instructor
Benoit Lecat
Date
May 6, 5-6 p.m.
Description
Champagne consumption has been growing in the US over the past decade. As Mrs. Bollinger (1899-1977), proprietor of Bollinger Champagne used to say: “I drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.”
Join Cal Poly’s Wine and Viticulture Department Head Benoit Lecat, Ph.D., DipWSET, for a virtual session about the champagne industry, where you’ll learn more about the art and science that makes this amazing beverage a top choice for celebrations. Pop a bottle of your favorite champagne and take part in this fun and interactive class from the comfort of your home.
Recommended Class Materials
- Bottle of champagne
- Champagne flute(s)
Course
Foraging, Floral Arranging and Everyday Entertaining
Instructor
Melinda Lynch and Amber Karson
Date
May 13, 5-6 p.m.
Description
Whether you find yourself celebrating a special occasion at home this year or just hoping to add a bit of flare to your everyday dinner table, the College of Agriculture, Food and Environmental Sciences invites you to gain practical tips for floral and event design. Learn how to forage materials from your own home and garden, floral arranging 101, and tips and tricks to set a beautiful tablescape with items you already have around the house.
Melinda Lynch, AIFD, is a lecturer in the Horticulture and Crop Science Department with more than 30 years of floral design experience and coach to our national, award-winning student Floral Design Team. Amber Karson, CMP, is a lecturer in the Experience Industry Management Department and a nationally acclaimed event planner and designer who has appeared on The Today Show, Martha Stewart Weddings, The Washington Post and more! Together, Melinda and Amber will dive into everyday essential tips for at-home entertaining.
Recommended Class Materials
- 1 dinner plate
- 1 set of silverware (salad fork, dinner fork, salad knife, entrée knife, spoon)
- 1 water glass
- 1 wine glass
- 1 cloth napkin
- Additional foraging and flower arranging tips will be emailed after the presentation
Course
Sausage Making and Grilling Tips
Instructor
Jim Douglass
Date
May 20, 5-6 p.m.
Description
It’s time to fire up the grill! With summer around the corner, many people are wondering how to spice up their barbeque game. The Cal Poly Meat Processing Center (MPC) is the only USDA-certified and inspected facility of its kind on a university campus. Join Cal Poly Meats Manager Jim Douglass as he guides you through an at home model of some of the hands-on, Learn by Doing activities students participate in at the MPC.
During this session you’ll learn how to make homemade sausage, where to source ingredients, how to choose meat based on cut and grade, proper food safety practices for handling and storage, and, of course, tips and tricks to become the ultimate grill master. Break out the tongs and stock your fridge so you can follow along at home.
Recommended Class Materials
- No materials needed
- A recipe will be emailed to guests after the presentation.
Course
Indian Street Food Cooking Demonstration
Instructor
Samir Amin and Amy Lammert
Date
May 27, 5-6 p.m.
Description
Indian street food is considered by some to be the hidden gem of Indian cuisine. Major cities in India such as Mumbai, Delhi, Kolkata, and Chennai boast amazing street food dishes. Food Science and Nutrition Associate Professor Samir Amin, Ph.D., will take a page out of his Advanced Culinology class to take participants on a culinary tour of the flavors and aromas amongst the bustling streets of India. He will demonstrate how to make some of the most popular and lesser known street eats and delectable snacks. Participants will learn about the variety of regional Indian cuisine, US demand for ethnic cuisine, authentic spices, chutneys, and curries as well as street food recipes. Dr. Amin will be joined by Associate Professor Amy Lammert, Ph.D., who will provide expert sensory science and tasting notes.
Recommended Class Materials
- Recipe information will be shared with guests, but items are not needed to tune in.