Techniques of Cooking - Level 1 - 5 Thursdays Oct. 16 thru Nov. 20, 10:00am to 2:00pm


$350.00

In this series of classes, we cover the basics of modern cooking techniques - (that's to say, mostly French technique)! This 5 day course takes place once a week and builds from beginning to end.

Learn stocks, sauces, sautéing, roasting, braising, reductions, emulsions, sous vide, and so much more. Each day's lunch menu will reflect the technique's covered in class.

This series of classes is offered on Thursday mornings; 10/16, *(skip 10/23)* 10/30, 11/6, 11/13, 11/20 all from 10am - 2pm.

This is a series course and is offered at a discount when you sign up for all 5 classes. But, we know how life is, if you can't make it all 5, but still want to join us for some, you can sign up for a 1-day class 

Class 1: deboning a chicken, filleting a trout, searing techniques, sauteing, vinaigrette
Menu:
Trout fillets with lemon-butter pan sauce
Sautéed, herb stuffed chicken breasts with white wine pan sauce
Sauteed potatoes
, steamed green beans
Green Salad, basic vinaigrette
Sauteed apples with cider vinegar deglaze and vanilla ice cream

Class 2: Braising with international flavor profiles, mirepoix/sofrito, meringues
Menu:
Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Potatoes Dauphinoise
Grapefruit Pavlova - Meringue cake with whipped cream and spiced Grapefruit

Class 3: Roasting, salt roasting, broiling, carving
Menu:
Salt Roasted beet salad
Whole roast chicken with roasted garlic sauce, Roasted Venison with sweet-savory sauce whole roasted cauliflower with caper sauce, roasted brussels sprouts
Broiled seasonal fruit with glazed custard

Class 4: Poaching, Court Bouillon, Hollandaise, Genoise Cake
Menu:
Frisee Lardon Salad with Poached Eggs
Poached fish and steamed asparagus with Hollandaise Sauce
Genoise cake with poached seasonal fruit

Class 5: Baking, Bechamel, Home made Pasta, Bolognese Sauce, Soup
Menu:
Winter Tomato Soup
Classic Lasagne with homemade noodles, Bechamel and Bolognese Sauce
Root Vegetable Lasagne
Seasonal Fruit with Zabaglione