Chef Michael Fahey, executive chef of the Cedar Creek Racquet Club, second from left, will conduct a series of culinary classes at Southwestern Community College's Cashiers Center starting July 14. Concentrating first on southern highlands cuisine then exploring oriental flavors, Chef Fahey will focus on nutritional awareness, as well. For more information, or to register, call 586-4091, ext. 272.

For the first class, July 14, Fahey will demonstrate southern highlands cuisine featuring his award-winning recipes of summer humus with herbed pita chips, tomato stuffed with shrimp salad, hot smoked trout with barley pilaf and succotash and curried chicken with quinoa and summer vegetables. The cost is $41, plus a supply fee of $5.

On Aug. 18 his class will feature Asian cooking, exploring the primary styles of China's cooking, including Shanghai, Mandarin and Peking influences of the Emperor's palace cuisine, Szechwan style from the hot and spicy western region, as well as the Cantonese style, most known as China's cooling style with colorful family style cooking. His recipes will feature vegetable potstickes, chicken egg foo young and wonton soup. The cost is $41, plus a supply fee of $20.

His Aug. 25 class focuses on the exotic flavors of Japanese and Thai cooking.
Using fiery but subtle spices, his recipes will feature cucumber and shrimp salad from Japan, chicken and coconut soup of Thailand and gingered chicken. The cost is $41, plus a supply fee of $20.

The three classes may be taken individually, or as a group. Each meets from 3-6 p.m. For more information, or to register, call 586-4091, ext. 272.

Chef Fahey has been a member of the American Culinary Federation for over 20 years, a certified executive chef for 15 years and certified culinary educator for 10 years. He has been senior lead instructor of the Florida Culinary Institute and co-authored the "Global Cuisine" curriculum.

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