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Culinary Fundamentals – $570 Per Person (Series)
October 30 @ 6:30 pm - 10:00 pm
|Recurring Event (See all)
Six (6) Sessions
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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 and a full menu, including appetizer, main course and dessert will be prepared. Please Note – skills for this series will be built upon each week, therefore enrollment in all 6 sessions is required.
Week 1 – Introduction, Knife Skills, Stock and Soups Th – 10/9
Butternut Squash Soup; Vegetable Soup with Herbs & Parmesan Broth; Asian Chicken & Mushroom Soup with Rice Noodles; Apple Tarts
Week 2 – Vegetables Th – 10/16
Ratatouille with Couscous; Oven Roasted Vegetables; Indian Spiced Vegetable Ragoût with Rice; Molten Chocolate Cakes
Week 3 – Greens and Mushrooms Th – 10/23
Grilled Romaine Salad; Mushroom Ragoût in Puff Pastry; Roasted Portobello ‘Pizza’; Chocolate Hazelnut Gelato & Biscotti
Week 4 – Grains, Legumes and Potatoes Th – 10/30
Risotto Milanese; Lentil Salad with Bacon; Quinoa Salad with Roasted Carrots; Potato Gratin; Chocolate Tart
Week 5 – Eggs Th – 11/6
Salad of Frisée Lettuce, Bacon & Poached Egg (salad Lyonnaise); Potato & Onion Frittata; Basic Omelet; Crème Brûlée
Week 6 – Market Basket Th – 11/13
Using skills learned in the previous 5 weeks, students will spend the class preparing two dishes.
