Technique & Fundamentals

- Skirt Steak (poached in red wine, with sauteed haricot verts)- Classic Beef Stew - Tangy Braised Short Ribs - Grilled Beef Kebabs- Learn about the difference between Sauteed Grass;Fed Steaks;vs. Traditional Corn Fed

- 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 haricots verts and hazelnut vinaigrette)

- Beef Stock- Chicken Stock - Seafood/Lobster Stock (all stocks are made both traditionally and the new, quick way - with a pressure cooker)- Chicken Enchilada Soup;(always a crowd pleaser - good for any time of year!)- Tomato Basil Soup;(La Madeleine will be calling YOU for the recipe)- Lobster Bisque (from start to finish, how to make this classic soup)- Seasonal Minestrone Soup;(the best vegetable soup you will ever have, and it all comes down to technique)

This class is taught only September - April- 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)

- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;

- Lamb Chops;(herb-crusted);- Leg of Lamb;(Greek style, grilled, olive oil marinated)- Stewed Lamb (in brown curry sauce)- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)