In this series of classes, we cover the basics of modern cooking techniques - (that's to say, mostly French technique)! This 5 day course takes place once a week and builds from beginning to end. Each class is priced at $85 per person.
Learn stocks, sauces, sautéing, roasting, braising, reductions, emulsions, sous vide, and so much more. Each day's lunch menu will reflect the technique's covered in class.
This series of classes is offered on Thursday mornings; 12/4, 12/11, 12/18, *(skip 12/25 and 1/1)* 1/8, 1/15 all from 5pm - 8pm
Class 2: Braising with international flavor profiles, mirepoix/sofrito, meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in Coconut Milk, rice
Braised chicken legs with sherry and sherry vinegar
Grapefruit Pavlova - Meringue cake with whipped cream and seasonal fruit