In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us for this class.
This series of classes is offered on Saturday mornings; Feb 28th, March 7, 14, 21, 28 April 4 - 10am to 2pm
Class 3/ March 14 - Braising, International flavor profiles, meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Pavlova - Meringue cake with whipped cream and fruit