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Shasta College


Wine with Food
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Wine with Food

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with Chelsea Hendershot

Calendar Aug 16, 2021 at 5:30 pm

This course is designed to teach students the applied approach to match wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis is on menu planning, preparation of foods, cooking methods, and tasting wines with food. Concepts can be applied to home preparation of food with wine, restaurant food production with wine, and dining out. 

Date: August 16 - December 17, 2021

Schedule: Wednesdays, 5:30pm-7:20pm

Fee: there is no cost for the class however, there is a $45 materials fee due at the time of registration

IMPORTANT - registration instructions:

 Please note: this is a regular Shasta College non-credit course. 

How to Make Hand Pies - Sweet & Savory


with Alicia Bierson

Calendar Dec 2, 2021 at 6 pm


Hand pies are fun because you can eat them...well, with your hands! Plus, they freeze well so you can quickly bake them for a delicious dessert or as part of a meal. These flaky, yummy pies can be filled with delicious sweet or savory filling and creamy cheeses. Join Chef Stephany to learn how to make the perfect, flaky butter crust and then fill the crust with both sweet and savory fillings (not in the same pie of course). Learn to make a delicate pie crust from scratch, and while it rests, prepare several delicious fillings, then form and bake! At the end of this class you will have 5 or 6 of each flavor to bake or to freeze for later - yum!! 

IMPORTANT: This class will occur live in the Zoom virtual classroom. You will receive a link to join the live session following your registration, prior to the start of class.

Date: September 1, 2021 is FULL. We now have a second offering of this same class now on December 2, 2021. 

Schedule: Thursday, 6:00pm to 8:00pm 

Instructor: Stephany Buswell

Required Ingredients, Tools, and Equipment 

Apple Cranberry Filling 

• 2 oz unsalted butter  

• 2 large apples peeled and cubed small 

• 4 oz fresh or dried cranberries 

• 4 oz light brown sugar 

• 2 teaspoons cinnamon 

• ¼ teaspoons Kosher salt (table salt is fine) 

• 2 tablespoons all-purpose flour 

• 4 oz chopped walnuts (optional) 

• 1 ¼ cup powdered sugar  

• 2 tablespoons milk  

Mushroom & Cream Cheese 

• 1 ½ cups chopped crimini mushrooms  

• ½ cup finely chopped onions 

• ¼ teaspoons kosher salt 

• ¼ teaspoons black pepper 

• 1 tablespoon fresh thyme (1 teaspoons. If using dry) 

• 1 tablespoon unsalted butter (if using salted cut the salt a bit) 

• 3 oz. cream cheese (I prefer the thick style not whipped)  

Flakey Pie Crust 

• 6 oz. (12 tablespoon) unsalted butter  

• 10 oz. (2 cups dip and sweep) all-purpose flour  

• 1/4 teaspoons salt 

• 1/4 teaspoons baking powder 

• 4.5 oz. Cream cheese  

• 2 Tablespoon ice water 

• 1 Tablespoon cider vinegar 

Tools & Equipment 

• Set of mixing bowls 

• spatulas 

• rolling pin 

• medium saucepan 

• measuring tools 

• 4" round (cookie) cutter 

• pastry blender/cutter 


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