Menu:
- Skirt Steak
- Classic Beef Stew
- Tangy Braised Short Ribs
- Grilled Beef Kebabs
- Learn about the difference between Sauteed Grass
-Fed Steaks vs Traditional Corn-Fed
Menu:
- Classic Buttermilk Fried Chicken
- Roasted Chicken (with herbs and vegetables)
- Braised Coq au Vin (browned in salt Pork with pearl onions)
- Crispy Skin Duck Breast (with honeyed haricot verts and hazelnut vinaigrette)
Menu:
- Red Snapper Veracruz (baked)
- Sole Meuniere (pan fried with brown butter)
- Crispy skin salmon with lemon brodetto and sweet pea puree (the perfectly crispy skin that eludes so many cooks)
- Fish en Pappillotte (a healthy poached/steamed fish dish that is surprisingly quick and delicious)
- Cod Fillet en Papillote
Menu:
- Lamb Chops(herb-crusted)
- Leg of Lamb
- Stewed Lamb
- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
You will learn:
- About what knives to buy that are right for you (here's a hint, you won't need that big knife block on the kitchen counter!)
- How to hold your knife properly
- How to maintain and care for your knives
- How to dice chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs with rapid speed! (hopefully)
- How to become a ninja warrior! (maybe)
In this class you will learn to cut:
- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces)
- A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock);
Menu:
- Basic Macaron Shells (and variations)
- A Variety of Fillings (including chocolate ganache, and buttercreams!)- Chocolate Ganache(Learn how to pipe the macarons, the best conditions for baking, the do`s and don`ts, tip and tricks, and creative ways to create hundreds of macarons at home!)
`*Participants will likely be seated with other guests at a table of 4
Menu:
- Poached Chicken Breast with Cannellini Beans
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce
Menu:
- Homemade Salad Dressings
- Classic Mother Sauces
- Small Sauces
- Roux
- Relishes, Chutneys, Condiments
Menu:
- Creamy European-Style Scrambled Eggs
- Poached Eggs - The Modern Way
- Hard Cooked (Boiled) Eggs
- French Omelettes (made in less than 1 minute)
- Frittata (aka Tortilla Espanola)
- Ham and Egg Quiche
Menu:
- Beef Stock
- Chicken Stock
- Seafood/Lobster Stock
- Chicken Enchilada Soup
- Tomato Basil Soup
- Lobster Bisque
- Seasonal Minestrone Soup
Menu:
- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Fungi
- Sauteed Fennel Cherry Tomatoes
`*Participants will likely be seated with other guests at a table of 4
Menu:
- Basic Sweet savory Crepe Batter
- French Ham, Egg cheese Crepes
- Crepes Suzette Flambee
- Chocolate Souffle
- Seafood Souffle
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, almond, and honey)
Menu:
- Fresh Pasta
- Italian Sausage & Smoky Bacon Pasta Carbonara
- Sweet Potato Gnocchi
- Warm Rocket, Bacon, and Caramelized Onion Salad
Menu:
- Simple Focaccia
- Neapolitan style Pizza Margherita
- Cinnamon Rolls
Menu:
- Classic Buttermilk Fried Chicken
- Roasted Chicken (with herbs and vegetables)
- Braised Coq au Vin (browned in salt Pork with pearl onions)
- Crispy Skin Duck Breast (with honeyed haricot verts and hazelnut vinaigrette)
Menu:
- Lamb Chops(herb-crusted)
- Leg of Lamb
- Stewed Lamb
- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)