Great
smells emanate from Lincoln Park District's kitchen
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[December 12, 2015]
LINCOLN
- The Lincoln Park District was the best place in Lincoln for lunch
Tuesday. Local chef Kathy Tebrugge prepared the menu for the lunch,
and then proceeded to take those attending through the steps to
prepare a great meal. This first cooking class was so successful,
the plan is to offer more in the future.
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Kathy began by giving her “students” a history of her love of
cooking and fine dining. She related that her grandparents had a
restaurant where the food was prepared using old world recipes to
feed the employees of local factories. Kathy began learning to cook
as a kid along with her brothers. She related that her brothers
still are the main cooks in their families. She had to laugh when
asked about her husband’s cooking skills. “I do the cooking at our
house. My husband is totally spoiled,” she said with a grin.
Kathy has attended cooking classes locally and in St. Louis, and at
the internationally famous Culinary Institute of American and Sur La
Table in California. After retiring from her job, she was an in
demand caterer in Lincoln. This LPD event was her first time leading
a cooking class, and judging from the comments of those attending
including LPD Executive Director John Andrews, an overwhelming
success.
![](http://archives.lincolndailynews.com/2015/Dec/10/images/ads/current/friendship_manor_sda_christmas2014.png) The menu consisted of holiday cheese wafers with pepper jelly,
Chicken Marsala with mushrooms, and roasted winter vegetables. The
meal began with a salad of mixed greens with a lemon-Dijon
vinaigrette dressing. Chef Kathy stressed that she uses only fresh
vegetables and herbs and spices. “I don’t use any vegetables that
come out of a can or a bottle. I like everything to be fresh,” she
said.
While leading the discussion of each menu item, she answered the
stream of questions from her students, and like magic each item was
created. Kathy was like a juggler with five balls in the air at
once. The class was treated to her tips to simplify the recipes that
have been learned by many years of culinary experience. She took
what many would deem difficult recipes and reduced them to a few
items that anyone can make. All of the items on the menu were
sourced in Lincoln.
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If this was her first cooking class experience,
you would never know it. The meal, to use a culinary term,
totally dove tailed. This means that everything was finished at
the same time, no waiting for something that takes more minutes
to prepare while everything else is done. The wonderful aroma’s
emanating from the kitchen brought LPD staff and members to the
door of the kitchen asking what was going on.
Once the preparation was done, the attendees were served. Chef
even got a plate of her own, but she had little time to eat as
her table mates peppered her with questions about the meal.
John Andrews indicated that more cooking classes are definitely
an item he wants to pursue for the Park District. Chef Kathy had
a big grin on her face as everyone filed out, heaping praise on
her for a wonderful time and the best lunch in Lincoln.
[Curt Fox]
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