Whether you’re a cooking enthusiast looking to expand your culinary repertoire or a beginner eager to learn the basics, the JAX Cooking Studio Adult Cooking Series is perfect for you! We explore cooking techniques that are the foundations for all recipes so directions in the recipes make sense.
Schedule: Tuesdays, 9- 11:30 a.m.: September 19, 26, October 3, 10, 17
Week 1: Frying and Confit
Dive into techniques for creating crispy and succulent dishes through frying and confit. Learn tips on temperature control, breading techniques, and achieving optimal flavors while you create irresistible dishes. Let the frying frenzy begin!
Beer Battered Cod with Garlic Confit Aioli – Wet Batter Technique
Chicken Piccata with Lemon, Butter, and Capers– Dredging Technique with Shallow Frying
Oven-Fried Zucchini Fries – Standard Breading Procedure
Fried Apple Fritters – Shallow Fry Method
Week 2: Yeast and Quick Breads
Get ready to embark on a journey of kneading, rising, and baking as we dive into the wonderful world of breads. From crusty artisan breads to quick sweet and breads and muffins, our chefs will guide you through the process of creating delectable breads from scratch. Get ready to break bread and savor the results of your newfound baking skills!
From Scratch Baguettes
Italian Sandwiches with Ham, Provolone, and Pesto using Guest-Made Baguettes
Cranberry Orange Scones
Jalapeno Cheese Muffins
Week 3: Vegetables – Blanching, Searing, Sauteing, Roasting
Learn essential techniques to transform fresh vegetables into flavorful and beautifully cooked dishes. Through proper cooking techniques, you’ll learn to preserve texture, flavor, and color. From blanching and searing to sautéing and roasting, our expert chefs will guide you through the process of unlocking the full potential of vegetables.
Blanched Asparagus with Fried Egg Topped with Roasted Prosciutto
Maple Glazed Oven-Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
Asian White Fish with Seared Baby Bok Choy
Sautéed Vegetable Stir-Fry
Week 4: The Art of Sauces and Condiments
Join us and discover the art of creating mouthwatering condiments that will elevate your dishes to new heights. Our chefs will guide you through a variety of recipes, teaching you the techniques and secrets behind the perfect sauces and salsas.
Cheesy Bechamel Mother Sauce with Basil Walnut Pesto served with House-prepared Pasta
Tomato Chutney for Guest-Made South Asian Samosas
Bacon and Corn Fritters with Mango Salsa
Fruit Coulis over Vanilla Ice Cream
Week 5: Stocks, Soups, and Poaching
Join us for a culinary journey focused on stocks, soups, and the art of poaching! you’ll learn the foundations of creating rich, aromatic stocks, hearty and comforting soups, and the delicate technique of poaching. Add a new dimension of flavor to your culinary adventures!
Vegetable Stock with Classic Mirepoix
Creamy Butternut Squash Soup using Vegetable Stock
Shrimp Bisque with Fresh Herb Sachet
Corn and Potato Chowder with Poached Chicken
Chef Demoed Clear Soup (Sesame oil, garlic, onions, carrot)
Adults: $350 for the entire 5 week series.
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.
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.
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.