In this series of classes, we cover the basics of cooking techniques. This 6 day course takes place once a week and builds from beginning to end. $435 for all six classes or $85 for individual classes.
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 evenings; 12/4, 12/11, 12/18, *(skip 12/25 and 1/1)* 1/8, 1/15 all from 5pm - 8pm
Class 4: Poaching, Court Bouillon, Hollandaise, Genoise Cake
Frisee Lardon Salad with Poached Eggs
Poached fish and steamed asparagus with Hollandaise Sauce
Genoise cake with poached seasonal fruit