Cooking Techniques – Risottos, Grains, & Potatoes

Menu:

– Perfect Risotto (made with parmesan, lemon, and spring-fresh peas)
– Lemon Curry Basmati Rice (a unique rice that will often become your long-grain white rice replacement)
– The Best French Fries (crispy, delicious, cooked the proper way – no need to go to McDonald’s)
– Greek-Style Roasted Potatoes (crispy)
– Quinoa Pilaf (pilaf is a style of preparing rice or any other grain. Quinoa (pronounced keen-wah) is an ancient grain originally used in South America)
– Moroccan-style couscous (with dried fruit, almonds, and honey)

This class is part of our Culinary Certificate program. It is open to everyone to attend. Sometimes the hardest part of a meal is coming up with great side items. These starches are staples for many meals, but often because they are so common, we never really learn the proper way to make them their best. Today, with so many different diet fads, we have gotten away from the use of grains. Even though many of them were used for hundreds if not thousands of years. Cooking Techniques Risottos, Grains, Potatoes is an in-depth study of how to cook these items without the need for recipes. It is an in-depth study, teaching the most-used techniques of the classically trained chef. We’re so confident you’ll learn more than in any other class offered by the competition that we guarantee it or your next class is on us!