Technique & Fundamentals

- 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)

- Simple Focaccia - Neapolitan style Pizza Margherita
- Cinnamon Rolls

- 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)

- 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)