030522_DIS_A01_c.p1

MARCH 5, 2022 | DISCOVER!
4 |
Taste
MARK YOUR
CALENDARS!
Teach
Me
Something
Luncheon
with
Instruction
takes on
egg rolls on
March 9
KATE HARLOW | STAFF WRITER
roll
On a
At a Glance:
WHAT: Luncheon with Instruction
— Eccentric Egg Rolls
WHERE: Nature Trails Clubhouse,
465 202nd St., Milford, IA
WHEN: Noon and 6:30 p.m.
Wednesday, March 9
COST: $37 for members of the art
center and $42 for nonmembers
CONTACT: 712-332-7013
ONLINE: www.lakesart.org
That’s a wrap.
Actually, put an egg roll wrapper
in front of Chef Susanne
Bicknese, and it’s just the beginning.
This month for Luncheon with Instruction,
Bicknese has been inspired
by the simple yet astonishingly versatile
egg roll.
Eccentric Egg Rolls is the theme for
March’s culinary event.
Each month, Luncheon with Instruction
offers a culinary cooking
class the second Wednesday of the
month at noon and at 6:30 p.m. This
month’s event will take place on
Wednesday, March 9.
Reservations are required and the
cost is $37 for members of the art
center and $42 for nonmembers.
“We are going to do unusual egg
rolls. There will be totally no Asianinfluenced
rolls,” Bicknese said. “We
are going to showcase the versatility
of the egg roll wrapper.”
There’s no limit to how far you
can experiment with these fun food
items.
“They are great as appetizers. They
are great as breakfast. They are great
as an entree and as dessert,” Bicknese
said. “I love the crunchy exterior. It’s
a texture thing for me and there’s
nothing better than the crunch on a
really fresh egg roll.”
They are going to start it off with
the most important meal of the
day with a loaded breakfast egg roll
complete with scrambled eggs, hash
browns, sausage, cheese and a little
bacon thrown in.
Then, in honor of St. Patrick’s Day,
she’s going to be showcasing corned
beef.
“Everyone will be cooking corned
beef so I thought about what people
are going to be doing with all those
leftovers and I decided we would do chicken egg roll complete with corn,
a Reuben egg roll with corned beef, back beans, shredded cheese and
cheese, sauerkraut and served with a some great Southwest flavor,” Bicknese
said. “We are going to serve that
Russian dressing to dip it in,” Bicknese
said.
with an avocado crema — you have
Next up will be a pulled pork egg to have something to dip them in.”
roll served with three different barbecue
sauces. There will be a traditional be doing a strawberry cheesecake egg
Then for dessert they are going to
sweet and smoky sauce as well as a roll.
vinegar-based North Carolina barbecue
sauce. The last sauce will be a to dice some strawberries and kick
“It’s pretty simple. We are going
mustard based barbecue sauce. them up a notch with some sugar,
One of the last egg rolls is one of balsamic and pepper,” Bicknese said.
Bicknese’s favorites.
“Then we will pipe in the cheesecake
“We are going to do a Southwest mixture and deep fry them. There’s
going to be yummy going on in there.
It will be a good example for everybody
of just how versatile an egg roll
wrapper can be.”
The next two months of classes
will also explore certain menu items
and experiment with those. April will
take on the incredible egg and May
will focus on sensational salads.
March’s classes will once again be
hosted at the Nature Trails Clubhouse
and the size of the class will be
capped at 20.
This class demonstrates that culinary
inspiration can come from the
simplest things. F
Milford | Iowa