Six Basic Cooking techniques

Description This class will offers you a valuable set of culinary techniques to move you along in your kitchen education.

• Knife Skills
• Browning Meats (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Sherry-Thyme Gravy)
• Roasting Vegetables (Roasted Butternut Squash Puree; Roasted Potatoes and Fennel)
• Blanching Green Vegetables (Garlicky Broccoli Rabe)
• Cooking Leafy Greens (Tuscan Kale with Almonds and Raisins)

You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates.

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden worktable that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.