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Cooking Techniques – Pork
Cooking Techniques – Pork
- Barbeque Spare Ribs- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops- Crispy Skin Pork Belly
$79.00
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Technique & Fundamentals
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Calendar of Events
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Cooking Fundamentals – Pizzas, Breads & Cinnamon Rolls
Cooking Fundamentals – Pizzas, Breads & Cinnamon Rolls
- Simple Focaccia - Neapolitan style Pizza Margherita
- Cinnamon Rolls
$79.00
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Cooking Techniques – Risottos, Grains, & Potatoes
Cooking Techniques – Risottos, Grains, & Potatoes
- 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)- Morroccan-Style Couscous (with dried fruit, almond, and honey)
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Cooking Techniques – Shellfish
Cooking Techniques – Shellfish
- Mussels (with blue cheese and white wine sauce)
- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)
- Barbecued Shrimp (with smoked gouda grits)
- Oysters Rockefeller (on the half shell or barbecued, your choice)
- Boiled Lobster (for lobster bisque in stocks and soups class)
$89.00
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Colored Pastas and Sauces
Colored Pastas and Sauces
- Traditional Pasta Fresca (fresh homemade pasta, rolled out and cut into spaghetti noodles) - Pasta Rossa (red pasta, rolled out and cut into lasagna sheets for cannelloni)
- Pasta Verde (green pasta, rolled out and cut to shape for tortellini)
- Spaghetti al Pomodoro (spaghetti with tomato sauce)
- Cannelloni agli Spinaci (spinach cannelloni) - Ravioli al Funghi (mushroom-stuffed ravioli)
$79.00
1 event,
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Cooking Techniques – Mastering Eggs Omelletes and Quiches
Cooking Techniques – Mastering Eggs Omelletes and Quiches
- 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) - only for the brave at heart!- Ham and Egg Quiche
$69.00
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Cooking Techniques – Mastering Eggs Souffles and Crepes
Cooking Techniques – Mastering Eggs Souffles and Crepes
- Basic Sweet Savory Crepe Batter- French Ham, Egg Cheese Crepes
- Crepes Suzette Flambee
- Chocolate Soufflee Seafood Soufflee
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Cooking Fundamentals – Knife Skills 1 – Veggies & Herbs
Cooking Fundamentals – Knife Skills 1 – Veggies & Herbs
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)
$69.00
1 event,
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Cooking Fundamentals – Knife Skills 2 Chicken and Fish
Cooking Fundamentals – Knife Skills 2 Chicken and Fish
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)
$79.00
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Gluten-Free Baking
Gluten-Free Baking
- Gluten-Free Chocolate Avocado Pie- Chocolate Chip Quinoa Cookies
- Gluten-Free Pizza Crust
- Lemon Cupcakes
$69.00
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Cooking Fundamentals – Cooking Techniques Basics
Cooking Fundamentals – Cooking Techniques Basics
- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce
1 event,
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Cooking Fundamentals – Sauces
Cooking Fundamentals – Sauces
"- Homemade Salad Dressings (basic vinaigrettes, Caesar, jalapeno ranch, and garlic honey mustard)
- Classic Mother Sauces (veloute, mayo, hollandaise, bechamel, tomato, and Espagnole)
- Small Sauces (take the mother sauces and blend them into delicious combinations for your meals. Adding one ingredient makes the sauce something completely different!)
- Roux (learn the art of roux-making and thickening agents)
- Relishes, Chutneys, Condiments (will be discussed and recipes will be provided)
- Stock your pantry and know what equipment to buy for your kitchen(there will be chicken, beef, and pasta in the class so you can try your sauces with food to see how they pair)"
$79.00