Illinois Valley Community College’s Continuing Education Center offers “Cooking with Wine” (HLR-3417-303) from 6 to 9 p.m. Wednesday, March 14 in Room CTC123.

Chef Tim Freed will discuss different varieties of wine used in cooking, what wines are best cooked with which foods and how to properly buy wines for cooking.

Recipes will include orange and yogurt parfaits with red wine caramel, the ultimate Bolognese sauce, roasted chicken thighs with lemon and oregano, seared skirt steak with shallot pan sauce, chocolate cake with a red wine glaze and a few other wine-inspired recipes.

Cost is $35.

There is a $30 material fee payable to the instructor the night of class.

Call (815) 224-0447 to register.