This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.
This program meets every week for 6 weeks.
START DATE + REMAINING…
This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.
This program meets every week for 6 weeks.
START DATE + REMAINING CLASS DATES:
- Mondays 5/13 + 5/20, 6/3, 6/10, 6/17, and 6/24 (skips Memorial Weekend)
- Sundays 5/19 + 6/2, 6/9, 6/16, 6/23 and 6/30 (skips Memorial Weekend)
- Fridays 6/14 + 6/21, 6/28, 7/12, 7/19 and 7/26 (skips 4th of July Weekend)
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WEEK 1: Knife Skills and Vegetable Techniques
SKILLS COVERED: Knife Skills and Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Seasonal Vegetables, Blanched String Beans with Lemon Gremolata
WEEK 2: Chicken Techniques
SKILLS COVERED: Poultry Butchering Skills (deboning chicken breasts, breaking down a whole chicken) ~ Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ How to Make Stock vs. Broth
RECIPES INCLUDE: Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon Chicken, Chicken Stock
WEEK 3: Meat + Vegetable Techniques
SKILLS COVERED: Brown + White Braising Techniques for Meats and Vegetables ~ Searing Meat ~ Pan Sauces
RECIPES INCLUDE: Classic Beef Stew, Steak with Red Wine Pan Sauce, Braised Collard Greens, Mashed Potatoes with Roasted Garlic
WEEK 4: Fish + Shellfish Techniques
SKILLS COVERED: Choosing Fresh Fish (wild vs. farm-raised) ~ Sautéing ~ Fish Pan Sauces ~ Choosing and Cleaning Shrimp ~ Dressing a Salad
RECIPES INCLUDE: Crispy Fish with Lemon-Caper Butter Sauce, Sheet-Pan Roasted Fish with Julienned Vegetables, Garlic Shrimp with Tomato-Garlic Toasts, Salad with Dijon Vinaigrette
WEEK 5: Egg + Grain Techniques
SKILLS COVERED: Eggs 101, Working with Whole Grains, Vegetarian Meal Planning, Browning Butter
RECIPES INCLUDE: Frittata with Roasted Tomatoes, Goat Cheese, and Olives, Smoky Black Bean Soup, Rice Pilaf, Baked Fruit Clafoutis
WEEK 6: Pasta Techniques
SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique, Gnocchi-Making
RECIPES INCLUDE: Pappardelle with Meaty Ragout, Linguine with White Clam Sauce, Ricotta Gnocchi with Kale Pesto
