The Culinary Fundamentals series is designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each week a different culinary topic will be discussed.Please Note – skills for this series will be built upon each week, therefore enrollment in all 6 sessions is required.
Week 1 – Chicken Th – 3/12
Whole Roast Chicken (demo); Curried Chicken Salad; Chicken with Mushrooms, Mustard & Tarragon
Week 2 – Pork Th – 3/19
Stuffed Pork Tenderloin; Braised Boneless Pork Chops with Fennel & Tomato
Week 3 – Beef Th – 3/26
Thai Beef with Basil; Braised Short Ribs
Week 4 – Lamb and Veal Th – 4/2
Mediterranean Ground Lamb Kabobs (lamb kefta); Veal Scallopini with Lemon & Capers
Week 5 – Fish/Shellfish Th – 4/9
Whole Roast Fish (demo); Poached Salmon; Seared Scallops; Classic Shrimp Cocktail
Week 6 – Market Basket Th – 4/16
Using the skills learned in the previous 5 weeks, students will spend the class preparing two dishes.
The cost for the series is $600.
