Date/Time
Date(s) - 04/18/2024
6:00 pm - 9:00 pm
Categories No Categories
Learn essential culinary skills and gain confidence in the kitchen with this hands-on beginner’s course to bring your cooking game to a new level and help you explore the culinary world of delicious possibilities in just six weeks. This hands-on, skills-based series covers all the basic skills needed to feel productive, comfortable, and creative in the kitchen. During six 3-hour workshops, you will learn how to improve your knife skills, vegetable techniques, seafood cooking, poultry butchering, and sauces. Moreover, at the end of each class, you will sit down to eat everything you have made.
This program runs every Thursday from 6-9 pm or Sunday from 1-4 pm for six weeks. Thursday sessions start on 04/18 and Sunday sessions start on 04/21
$570.00 per person. The price includes in-person instructions, ingredients, and recipes.
What to expect:
Develop skills that last a lifetime
A learn-by-doing, hands-on approach
Enjoy the delicious fruits of your labor at the end of the class
WEEK 1: Knife Skills and Vegetable Techniques
- SKILLS COVERED:
- Knife Skills and Sharpening
- Vegetable Cooking Techniques
- MENU:
- French Fries
- Stuffed Portobello Mushrooms
- Vegetable Stir Fry
WEEK 2: Egg + Whole Grain Techniques
- SKILLS COVERED:
- Eggs 101
- Working with Whole Grains
- MENU:
- Frittata with Spring Vegetables and Feta
- Risotto
- Shakshuka
WEEK 3: Soups, Sauces and Salad Dressings
- SKILLS COVERED:
- Understanding the “Mother Sauces” and how to apply them to everyday cooking
- Roux, Velute and Bechamel
- Difference between broths, bone brothers, and stocks
- Types of soups
- MENU:
- Mac and Cheese
- Cream of Mushroom Soup
- House Salad with Homemade Croutons and Honey Mustard Vinaigrette
WEEK 3: Chicken Techniques
- SKILLS COVERED:
- Poultry Butchering Skills
- Understanding Different Cuts
- Cooking techniques
- MENU:
- Chicken Stock
- Chicken Picatta
- Chicken and Rice Soup
- Moroccan Chicken Tagine
WEEK 4: Fish + Shellfish Techniques
- SKILLS COVERED:
- Choosing Fresh Fish
- Farm Raised vs Wild Salmon
- Filleting Fish
- Cooking Techniques
- Choosing, Cleaning, and Cooking Scallops
- MENU:
- Coquilles Saint Jacques
- Salmon Chowder
- Fish en Papillote
WEEK 5: Red Meat
- SKILLS COVERED:
- Grain vs. Grass-fed
- Meat Cuts
- Cooking Methods
- RECIPES INCLUDE:
- Steak au Poivre
- Beef Stroganoff
- Lamb Chops with Chimichurri Sauce
WEEK 6: Pasta Techniques
- SKILLS COVERED:
- Pasta Dough
- Types of Pasta
- Ravioli
- RECIPES INCLUDE:
- Pasta Carbonara
- Cheese Ravioli with Brown Butter
- Caesar Salad
Thursday sessions:
04/18 6-9 pm
04/25 6-9 pm
05/02 6-9 pm
05/09 6-9 pm
05/16 6-9 pm
05/23 6-9 pm
Tickets are NON REFUNDABLE. So in case of an unforeseen circumstances which prevent your attendance, you can gift your ticket to your friend.