3-Night Beginner Series

Tuesday January 27th, Wednesday January 28th and Wednesday February 4th

It’s important to not only know the proper techniques, but feel confident to expand upon a recipe and use your instincts to create a dish of your own. We also know life is busy and getting healthy food on the table fast can be challenging. Throughout days 2 and 3 of this workshop, we will build recipes to help in this area, so you will always have some go-to methods! Each day of lessons builds upon the next. Throughout this workshop you will gain the tools you can put into practice to  become be the best cook possible!

Workshop 1: Tuesday, January 27th

Focused Skills: Knife Skills on a variety or Vegetables and Herbs, Butchering Chicken, Stock Making, Brining and Marinating, Egg Cooking and Making Hollandaise

You will learn proper knife skills for efficiency in the kitchen. You will get to butcher whole chicken, which is a great skill to have so you can approach a variety of different meats and know how to make stock, a cornerstone to building flavor and viscosity in your sauces. At the end, a demo with tips and tricks for cooking eggs any way you like. This is the perfect starting point because as these skills improve, so will your prep time!

We will also cover information on cooking vessels, utensils and useful cooking tools.

Workshop 2: Wednesday, January 28th

Focused Skills: Sauce Making, Pan Searing, Emulsifying, Building Salads, Grilling Vegetables, Pastry Crust

We will dive in to a variety of cooking methods. Many recipes/dishes mix several and it is important to know how they help to build flavor and when it is appropriate to use each one. This will get you comfortable at controlling the heat which is an unspoken necessity to developing your cooking skills. We will also cover a variety of cooking methods for vegetables.

Menu: Chicken Pot Pie, Roast Chicken with Tomato-Artichoke Sauce, Grilled Squash, Salads with Dressings

Workshop 3: Wednesday, February 4th

Focused Skills: Searing, Braising, Rice Cooking, Building Spices and Balancing Flavors

We will continue with more cooking methods and you will learn how to tell signs of doneness. We will expand on sauce making for more ideas and ways to make wholesome meals any time. We will also cover rice cooking techniques and when to use them.

Menu: Seared Salmon with Chimichurri Sauce, Moroccan Braised Lamb, Seared Steak with Compound Butter, Classic Risotto

Notes: The menu items in this class containing Dairy, Gluten and Eggs cannot be adjusted. If you have any of these allergies, there will still be food to eat in each class so you can still learn with us and bring the food home with you to share with others! There will be a spot during sign up to notify us of these allergies. It cannot be made Vegetarian.