Technique & Fundamentals

- Poached Chicken Breast with Cannellini Beans- Leeks, Cream and Oregano
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce

In this class you will learn to cut:
- A Whole Chicken
- A Whole Fish

- Homemade Salad Dressings
- Classic Mother Sauces
- Small Sauces
- Roux
- Relishes, Chutneys, Condiments

- Simple Focaccia
- Neapolitan Style Pizza Margherita
- Cinnamon Rolls

- Lamb Sausage
- Deer Sausage
- Pork-Style Sausages
- Spice Blends
- Learn How to Cure and Smoke Meats

- Beef Stock- Chicken Stock
- Seafood/Lobster Stock
- Chicken Enchilada Soup
- Tomato Basil Soup
- Lobster Bisque
- Seasonal Minestrone Soup

- Crunchy Fried Chicken
- Belgian Waffles
- Donuts

- 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

- Lamb Chops(herb-crusted)- Leg of Lamb
- Stewed Lamb
- Turkish Lamb Kofta Kebabs (with yogurt garlic Sauce)

- Gluten-Free chocolate Avocado Pie- chocolate Chip Quinoa Cookies
- Gluten-Free Pizza Crust
- Lemon Cupcakes

- 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)