Six-Part Series
This series was designed for those people who want to improve and lighten their cooking style without sacrificing any flavor. We will focus on selecting and cooking high-quality, flavorful ingredients; utilizing fresh herbs; understanding the nutritional value of a balanced meal; and mastering simple cooking techniques like braising, poaching, and steaming to create food that is richly satisfying.
$300 each class OR $1650 for the complete series, includes 2 people
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Class #1:
- Parchment-Baked Wild Salmon Fillets with Roasted Beet and Yogurt Coulis
- Seared Tuna with Orange-Olive Relish
- Sautéed Zucchini with Fresh Herbs and Lemon
- Fragrant Lemon Rice Pilaf
- Lemon Olive Oil Cake
Skills Covered:
Basic Knife Skills, How to Select Fresh Fish, Fish Cookery: Parchment Baking and Searing, Making Balanced Sauces for Fish, Roasting Beets, Sautéing Vegetables, Using Fresh Herbs, Cooking Rice, Learning to Measure for Baking, Simple Cakes
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Class #2:
- Sweet Pea Soup
- Braised Chicken Puttanesca
- Roasted Potatoes and Fennel
- Oven-Roasted Broccoli with Garlic
- Salad with Simple Vinaigrette
Skills Covered:
Making Puréed Vegetable Soups, Braising Chicken, Making a Tomato Sauce, Roasting Root Vegetables, Vinaigrette 101, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor)
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Class #3:
- Spiced Red Lentil Soup
- Sauteed Escarole with White Beans, Pinenuts, and Raisins
- Roasted Ratatouille
- Herbed Barley Pilaf or Creamy Polenta
Skills Covered:
Creating Balanced Vegetarian Meals, Exploring Different Grains, Cooking with Legumes, Sautéing Leafy Greens, Roasting Eggplant
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Class #4:
- Roasted Beef Tenderloin with Wild Mushroom Ragout
- Sweet Potato and Caramelized Onion Gratin
- String Beans Amandine
- Fresh Fruit Crisp
Skills Covered:
Cooking with Beef: Understanding the Different Cuts, Searing and Roasting Lean Meats, Working with Mushrooms, Making Gratins, Making Fresh Breadcrumbs, Blanching & Shocking Green Vegetables, Cooking with Fruit, Quick Desserts
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Class #5:
- Tuscan White Bean Soup
- Roasted Lemon-Rosemary Chicken
- Olive-Oil Mashed Potatoes with Garlic Broccoli Rabe with Parmigiano
Skills Covered:
Making Flavorful Bean Soups, Roasting Chicken, Making a Pan Sauce, Flavoring Mashed Potatoes, Braising Green Vegetables,
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Class #6:
- Braised Pork Tenderloin with Apple Cider Pan Gravy
- Smoked-Paprika Roasted Delicata and/or Butternut Squash
- Sauteed Swiss Chard with Almonds, Raisins, and Lemon
- Baked Pears with Apple Cider Syrup
Skills Covered:
Cooking Techniques for Lean Meats, How to Choose Cuts of Pork, Making a Pan Sauce, Roasting Squash, Choosing Spices, Seasoning Leafy Greens, Roasting Fruit, Making Sauce Reductions
Also, please browse through our “Learning the Basics” curriculum.