Summer Camp in the Kitchen

If you love cooking, check out West Kentucky Community & Technical College’s Guest Chef Series June 17-19.
Darin Sehnert, culinary director of the 700 Cooking School of Savannah, Ga., will share his vast knowledge with students each day. The theme on June 17 will be a Summer Salad Party in which students will learn how to make Bavarian potato salad, golden couscous salad, green tomato and cantaloupe salad, Moroccan cucumber and grape salad and more.
Class begins at 2 p.m. in the Culinary Arts Kitchen.
On June 18, Sehnert will guide students through the art of tapas (or small plate food) during sessions at 2 p.m. and 7 p.m. The menu includes roasted olives, spicy fried chickpeas, grilled rosemary skewers, orange and onion salad with cilantro orange blossom vinaigrette and sangria.
A lesson on summer cookouts ends the series on June 19. Students will learn how to make corn and clam fritters with cilantro garlic sauce, black eyed pea salad, molasses marinated pork tenderloin and grilled pineapple spritzer. Classes will be at 2 and 7 p.m.
All classes cost $75 and are limited to 15 participants.
Sehnert previously was a chef instructor at Walt Disney World Resort Disney Institute in Orlando, Fla., and was the sous chef for the main kitchen of the Grand Floridian restaurant and spa.
To register, phone 534-3086 beginning at 9 a.m. today.

McClanahan Publishing in Eddyville has released another new cookbook.
“Room at the Table: A Collection of Recipes from the Premier Bed and Breakfasts in Kentucky” sells for $24.95 and will be available at local booksellers.
To order online, see www.kybooks.com or phone 1-800-544-6959.

Reminder: The Paducah Symphony Orchestra’s Picnic with the Pops extravaganza is Saturday night on the riverfront. Gates open at 5:30 p.m., with table decoration judging beginning at 6 p.m. The show begins at 7:30 p.m.
Remember to pack a picnic for an evening of entertainment under the stars.

Mark Sullivan of the Paducah HoneyBaked Ham Co. and Cafe, 4793 Village Square Drive, sent along this recipe for ham and potato salad with tarragon.
Boil 1 pound medium-sized red potatoes in salted water for about 20 minutes. Drain and cool to lukewarm.
Slice potatoes into 1/2-inch thick slices and place in a large bowl.
Drizzle 1 tablespoon tarragon white wine vinegar over potatoes, then add 5 to 6 stalks of thinly sliced celery, 2 tablespoons capers, 3/4 cup ham cut into strips, 6 tablespoons mayonnaise and 3 tablespoons chopped fresh tarragon. Toss gently and serve with salt and pepper.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com