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DTSTART;TZID=America/New_York:20231017T090000
DTEND;TZID=America/New_York:20231017T113000
DTSTAMP:20260428T221302
CREATED:20230914T220932Z
LAST-MODIFIED:20230914T220932Z
UID:10006608-1697533200-1697542200@jaxcookingstudio.com
SUMMARY:Stocks\, Soups\, and Poaching
DESCRIPTION: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! \nMenu:\nVegetable Stock with Classic Mirepoix\nCreamy Butternut Squash Soup using Vegetable Stock\nShrimp Bisque with Fresh Herb Sachet\nCorn and Potato Chowder with Poached Chicken\nChef Demoed Clear Soup (Sesame oil\, garlic\, onions\, carrot) \nPricing:\n$75 per person \nGratuity:\nLeaving a gratuity is not required but appreciated if you enjoyed your cooking experience.
URL:https://jaxcookingstudio.com/class/stocks-soups-and-poaching/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Adult Series,Adults,Hands-on,Techniques
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231009T183000
DTEND;TZID=America/New_York:20231009T210000
DTSTAMP:20260428T221302
CREATED:20230927T205944Z
LAST-MODIFIED:20230927T210546Z
UID:10006658-1696876200-1696885200@jaxcookingstudio.com
SUMMARY:The Art of Sauces and Condiments
DESCRIPTION: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. \nMenu:\nCheesy Bechamel Mother Sauce with Basil Walnut Pesto served with House-prepared Pasta\nTomato Chutney for Guest-Made South Asian Samosas\nBacon and Corn Fritters with Mango Salsa\nFruit Coulis over Vanilla Ice Cream \nPricing:\n$75 per person \nGratuity:\nLeaving a gratuity is not required but appreciated if you enjoyed your cooking experience.
URL:https://jaxcookingstudio.com/class/the-art-of-sauces-and-condiments-2/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Adult Series,Adults,Hands-on,Techniques
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231003T090000
DTEND;TZID=America/New_York:20231003T113000
DTSTAMP:20260428T221302
CREATED:20230914T222246Z
LAST-MODIFIED:20230914T222246Z
UID:10006609-1696323600-1696332600@jaxcookingstudio.com
SUMMARY:Vegetables – Blanching\, Searing\, Sautéing\, Roasting
DESCRIPTION: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. \nMenu:\nBlanched Asparagus with Fried Egg Topped with Roasted Prosciutto\nMaple Glazed Oven-Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese\nAsian White Fish with Seared Baby Bok Choy\nSautéed Vegetable Stir-Fry \nPricing:\n$75 per person \nGratuity:\nLeaving a gratuity is not required but appreciated if you enjoyed your cooking experience.
URL:https://jaxcookingstudio.com/class/vegetables-blanching-searing-sauteing-roasting/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Adult Series,Adults,Hands-on,Techniques
ATTACH;FMTTYPE=image/jpeg:https://jaxcookingstudio.com/wp-content/uploads/2023/09/Fish-with-bok-choy-900x675-1.jpg
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DTSTART;TZID=America/New_York:20231002T183000
DTEND;TZID=America/New_York:20231002T210000
DTSTAMP:20260428T221302
CREATED:20230927T205643Z
LAST-MODIFIED:20230927T205643Z
UID:10006657-1696271400-1696280400@jaxcookingstudio.com
SUMMARY:Fish and Vegetables – Blanching\, Searing\, Sautéing\, Roasting
DESCRIPTION: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. \nMenu:\nBlanched Asparagus with Fried Egg Topped with Roasted Prosciutto\nMaple Glazed Oven-Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese\nAsian White Fish with Seared Baby Bok Choy\nSautéed Vegetable Stir-Fry \nPricing:\n$75 per person \nGratuity:\nLeaving a gratuity is not required but appreciated if you enjoyed your cooking experience.
URL:https://jaxcookingstudio.com/class/fish-and-vegetables-blanching-searing-sauteing-roasting/
LOCATION:JAX Cooking Studio\, 14035 Beach Boulevard\, Jacksonville\, FL\, 32224\, United States
CATEGORIES:Adult Series,Adults,Hands-on,Techniques
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