UT Non-Credit offers culinary events

Mark McKinney, executive chef of the University of Tennessee Medical Center, will present two classes in May in conjunction with the University of Tennessee Personal and Professional Development program.

They are: Monday, May 7: "Sauteeing," featuring steak au Poivre, pork Provencal and bananas foster ($65); and Monday, May 21: "A Taste of Spring," featuring grilled shrimp bruschetta with basil and pine nuts, spring vegetable risotto with local sheep milk cheese and fresh berries with lemon thyme Sabayon ($65).

Both classes will be held from 6:30-8:30 p.m. at the University of Tennessee Conference Center, 600 Henley Street.

Call 865-974-0150 for reservations or visit utnoncredit.com for more information.

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