Culinary Fundamentals is a comprehensive 10-week participation series, taught by Chef Mike Selman. Every class 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!
Week 1 – Introduction/Knife Skills/Soups – Friday, November 4 – Basic knife skills, discussion of how to make stock and preparation of several soups.
Week 2 – Vegetable, Grains and Potatoes – Friday, November 11 – How many different veggies can we fit into a three hour class??? Menu will include Ratatouille with Cous Cous, Indian Spiced Vegetable Ragout with Rice, Roasted Portobello ‘Pizza’, Grilled Romaine Salad and a Potato Gratin that will bring tears to your eyes!
Week 3 – Eggs – Friday, November 18 – Learn how versatile the incredible egg is. Menu will include Salad Lyonnaise (frisee lettuce, bacon and a poached egg), Potato and Onion Frittata; Basic Omelet technique, Crème Brûlée.
Week 4 – Chicken – Friday, December 2 – Tonight’s the night to learn to roast a whole chicken. Students will also learn to cut up a chicken and make dishes with all the pieces and parts!
Week 5 – Meat – Friday, December 9 – A mixed grill in the Meat class will include several different techniques using beef and pork.
Week 6 – Fish and Shellfish – Friday, December 16 – Afraid to cook fish at home? A little technique and quality ingredients make fish and shellfish easy to prepare and a great addition to your dinner repertoire.
Week 7 – Pasta – Friday, January 6 – Once you’ve learned to make pasta, you’ll rarely go back to the boxed stuff. Tonight you’ll learn how to make fettuccine and a stuffed pasta along with several sauces
Week 8 – Doughs – Friday, January 13 – The dough class will be a mix of sweet and savory tart doughs, pizza and fruit filled scones. Butter, flour, sugar and eggs…now what were those proportions again????
Week 9 – Desserts – Friday, January 20 – Every cook needs a couple of ‘go to’ desserts that work well as an ending to a beautiful meal. Chef Mike will share his favorites and hope that they will become yours.
Week 10 – Market Basket – Friday, January 27 – Using the skills learned over the last nine weeks, students will spend the class preparing two dishes with a tray of ‘mystery’ ingredients. Culinaria meets Chopped.
Classes are from 6:30pm – 10:00pm
The ten class series is discounted at $995
