Adult Cooking Series Part Two

Take your cooking skills to the next level with our new Four Week Cooking Techniques Series, Part 2. This series complements the Cooking Series, Part 1, but may be taken without having first completed Part 1. The classes are suitable for the beginner cook or those who simply want a refresher. You will learn knife skills and how to keep your knives sharp; flavor profiles for various ethnic cuisines; how to break down a chicken and a whole fish; how to create French mother sauces; and how to boil, sear, fry, and bake seafood. We will be eating what we prepare, so come with a healthy appetite!

Schedule: Mondays: 6:30 – 9 p.m., January 16, 23, 30, February 6

Knife Skills (January 16)
Learn to hold and properly cut with your knife. Then practice different cuts of herbs and vegetables as you make a delicious meal. The chef will demonstrate how to sharpen and hone your knives so that you keep them sharp and ready to use in your home kitchen.
Menu:
Cucumber Avocado Salad
Summer Rolls with Thai Dipping Sauce
Sesame Flank Steak Stir-Fry loaded with Fresh Herbs and Vegetables

Creating Meals Using Flavor Profiles (January 23)
Learn about the flavor profiles for different ethnic cuisines. The chef will demonstrate how to break down a whole chicken, then each guest will be given a half chicken to break down. You will use that chicken to create three dishes by altering the flavor profiles. The focus of this class is on learning the technique of breaking down a chicken and creating entrees using different flavor profiles. No side dishes are included on this menu.
Menu:
Thai Chicken (use half of your chicken breast)
Pollo Asado Roasted Mexican Chicken (use the leg, wing, and thigh of your chicken)
Italian Creamy Tuscan Chicken with Spinach, Artichokes, Sun-Dried Tomatoes and Capers (use half of your chicken breast)

French and Mediterranean Cooking Methods (January 30)
Learn and practice the art of preparing perfect light and airy soufflés. Then the chef will teach you about the five mother sauces and their daughter sauces which are used to create so many delicious dishes. You will prepare three sauces – Hollandaise, Béchamel, and Tomato – as you create some amazing dishes!
Menu:
Tomato Goat Cheese Tart in Puff Pastry
Chocolate Soufflé
Asparagus with Hollandaise Sauce
Pastitsio (Greek pasta and ground meat dish with Tomato Sauce and topped with Béchamel Sauce

Fish and Seafood Cookery (February 6)
We will demystify seafood cookery in this fun, interactive class. The chef will demonstrate how to break down, skin and debone a whole fish. Then you will boil, sear, fry, and bake seafood as you create some delicious recipes!
Menu:
Shrimp Cocktail with Guest-made Cocktail Sauce
Seared Scallops in Herb Butter Sauce Served with House-made Rice
Battered and Fried Fresh Fish with House-made Tartar Sauce
Horseradish Panko Crusted Fresh Fish

Pricing:
Adults: $280 for the entire 4 week series.
Also available to purchase by individual class.
Chef’s Kitchen: Guests in the Chef’s Kitchen cook the same menu as the rest of the class; however, they use the gas cooktop and convection ovens in the Chef’s Kitchen, and they dine at a special table set up for just them.

Cancellation Policy:
If you are unable to attend a cooking series for which you registered, please inform us as soon as possible. If you notify us at least 21 days before the first day of the series, we will issue you a refund for the amount you paid less the credit card processing fees we encountered. If you provide at least 7 days’ notice, we will attempt to rebook the series, and if we are successful, we will provide you with a credit valid for one year which you may use on future classes. If we are not able to rebook the series or if you provide less than 7 days’ notice, we regret that no refund or store credit will be issued. You are welcome to gift the series to another person, and provide us with the contact information for that person.

Gratuity:
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.