Adult Winter 2024 Cooking Series

Learn basic cooking methods and techniques in our Five Week Cooking Techniques Series. These classes are suitable for the beginner cook or those who simply want a refresher. You will learn knife skills; how to enhance flavors with marinades, brining, and dry rubs; how to make pasta dough from scratch; how to sear, sauté, stir-fry, and poach; and how to use sauces and condiments to elevate your dishes. We will be eating what we prepare, so come with a healthy appetite! Complimentary coffee and mimosas will be served.

Schedule: Tuesdays, 9-11:30 a.m.: January 23, 30, February 6, 20, 27
Pricing: $375 for Five Week Series

Class 1: Knife Skills and Mise en Place
Begin this culinary series by learning to hold and properly cut with the most important tool in your kitchen, your knife. Practice cutting techniques as you slice, julienne, mince, dice, and chop ingredients needed for your delicious meal. The chef will demonstrate how to sharpen and hone your knives. You will also learn to mise en place so that your work space is organized to make your culinary experience efficient and enjoyable.
Menu:
Chopped Salad with Italian Vinaigrette
Roasted Vegetable Medley
Seared Pork Tenderloin Medallions with Creamy Mushroom Sauce
Fruit Salad with Mint-Lime Dressing

Class 2: Enhancing Flavors with Marinades, Brining, and Dry Rubs
Learn secrets to creating mouthwatering dishes by harnessing the power of marinades, brining, and dry rubs to turn ordinary ingredients into extraordinary culinary delights. Also learn about flavor profiles for different ethnic cuisines using marinades, brining, and dry rubs to infuse incredible flavors into your dishes.
Menu:
Soy Sauce Brined Five Spice Oven-Roasted Chicken Wings
Cuban Mojo Pork Marinaded Finished by Searing
Scandinavian Salmon Rub Finished by Pan Searing
Guest made Cilantro Rice
Pineapple Upside Down Cake

Week 3: Pasta from Scratch
Dive into the world of pasta creation as we craft delectable, flavored pasta doughs and create delicate cheese filled tortellini. Our chef will guide you through creating the perfect pasta dough with the ideal texture and consistency. Next, learn to knead, roll, and shape your pasta. Discover how the addition of spinach and saffron enhances the visual appeal of your pasta while creating a symphony of tastes on your plate.
Menu:
Pasta Dough from Scratch
Spinach Pasta Dough
Saffron Pasta Dough
Cheese Tortellini with Ricotta Filling
Bolognese Sauce

Week 4: Sauces and Condiments
Unravel the secrets of creating exquisite sauces and condiments that elevate your culinary creations to new heights. In this hands-on class, our chef will guide you through the art of crafting a variety of sauces and condiments that add depth, richness, and complexity to your dishes. You’ll bake a baguette loaf, so you are able to soak up every last bit of your delicious sauces.
Menu:
Tuscan Cream Sauce over Chicken Breast- artichoke, sundried tomatoes, and spinach
Whiskey Glazed Sauce over Pan-Seared Steak
Szechuan Sauce with Eggplant
Baguette from Scratch
Blue Cheese and Herb Compound Butter

Week 5: Searing, Sautéing, Roasting & Poaching
Elevate your culinary skills as we focus on the essential techniques of searing, sautéing, roasting, and poaching. Learn the secrets behind achieving the perfect sear to lock in juices; sautéing to create a harmonious blend of textures and flavors; stir-frying to craft quick, vibrant meals; roasting to create aromatic wonders straight from the oven; and poaching foods in simmering liquid to preserve their natural flavors and textures.
Menu:
Poached Egg and Avocado Salad
Oven Roasted Garlic Herb Potatoes
Seared Chicken Breast with Sauteed Roasted Grapes and Red Wine Sauce
Bananas Foster – sauteed bananas served over vanilla ice cream

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.