Foundations of Cooking!

Join us for the whole series at a discount ($500 for all 6 classes) or for individual classes below ($90 per class)!

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. You can make up any classes as long as you give us 48 hours notice. 

Students who take this course graduate feeling enabled and confident (see our video).

This series of classes is offered on Tuesday mornings; Dec. 8th, 15th, 22nd, 29th - Jan. 5th, 12th all from 10am to 1:30pm

 

 

Class 1 - Dec 11th - Knife Skills  

Celery and Green Apple Salad
Minestrone
Caramelized Onion Pizza
Chimichurri Sauce
Orange Supremes with Chocolate

Class 2/ Dec 15th - Searing, deboning a chicken, flavor balance

Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream

Class 3/ Dec 22nd - Braising, International flavor profiles, meringues

Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Potatoes Dauphinoise
Pavlova - Meringue cake with whipped cream and fruit

Class 4/ Dec. 29th - Roasting, salt roasting, carving, creme caramel SOLD OUT!

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
Creme Caramel

Class 5/ Jan 5th - Poaching/Sous Vide/Steaming, Hollandaise, Tart Pastry

Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached Fish with Julienned Leeks and Carrots
Hollandaise Sauce
Seasonal Dessert Tart

Class 6/ Jan 12th - no knead bread, stewing, clafoutis

No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer),
Clafoutis

January 8
Farm Dinner!