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)
- 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);
- 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!)
- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;
- 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
-Simple Focaccia
- Neapolitan style Pizza Margherita
- Cinnamon Rolls (the most delicious, with cream cheese frosting)
- 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)
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)
This class is part of our Culinary Certificate program. It is open to everyone to attend. If you would like more information about our Certificate program, please click here.Cooking Techniques Chicken Duck is an in-depth study of how to cook these items without the need for recipes. Cooking Techniques classes focus on specific cuts of […]
Baking 101 is the all inclusive class you need to become a baking expert! Learn the difference between creaming and mixing, brownie method and cake method, and the importance of each element of baking; Fats, Sugars, Flours, Salt, Eggs, Moisturizers, and Leavening Agents.Sign up for this class and receive the recipes in a confirmation email, […]
Baking 101 is the all inclusive class you need to become a baking expert! Learn the difference between creaming and mixing, brownie method and cake method, and the importance of each element of baking; Fats, Sugars, Flours, Salt, Eggs, Moisturizers, and Leavening Agents.Sign up for this class and receive the recipes in a confirmation email, […]
