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 Wednesday Evenings; March 2nd, 9th, 16th, 23rd, 30th, April 6th all from 6pm to 9pm
Class 1 - March 2nd - Knife Skills SOLD OUT!
Celery and Green Apple Salad
Caramelized Onion Pizza
Orange Supremes with Chocolate
Class 2 - March 9th - Searing, Deboning a Chicken, Flavor Balance - SOLD OUT!
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 - March 16th - Braising, International Flavor Profiles, Meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in Coconut Milk
Braised Chicken Legs with Balsamic Vinegar
Pavlova - Meringue Cake with Whipped Cream and Fruit
Class 4 - March 23rd - 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 - March 30th - Poaching/Sous Vide/Steaming, Hollandaise, Tart Pastry ONLY 2 SPOTS LEFT!
Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached Fish with Julienned Leeks and Carrots with Hollandaise Sauce
Seasonal Dessert Tart
No Knead Bread
Chicken Liver Paté
Beouf Bourguignon (winter) or Grilled Meat (summer),