In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook, you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand!
Join us for one class or the entire series at a discount! Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like!
This series of classes this winter are on: 6/15, 6/22, 6/29, 7/6, 7/20, 7/27 (no class 7/13). Sample Menus for each course subject to seasonal availability.
Join us for Knife Skills! June 15th!
Celery and Green Apple Salad
Caramelized Onion Pizza
Orange Supremes with Chocolate
Class 2 - Searing, Deboning a chicken, Flavor balance
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream
Class 3 - Braising, International flavor profiles, Meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Pavlova - Meringue cake with whipped cream and fruit
Class 4 - Roasting, Salt roasting, Carving, Creme caramel
Salt Roasted beet salad
Whole roast chicken with roasted garlic sauce or beer-orange-coriander sauce
Whole roasted cauliflower with caper sauce, roasted brussels sprouts
Class 5 - Poaching/Sous Vide/Steaming, Hollandaise, Tart pastry
Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached fish with julienned leeks and carrots with Hollandaise Sauce
Seasonal Dessert Tart
Class 6 - No knead bread, Stewing, Clafoutis
No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer),