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 evenings; 12/4, 12/11, 12/18, *(skip 12/25 and 1/1)* 1/8, 1/15 all from 5pm - 8pm
Class 3: Roasting, salt roasting, broiling, carving
Salt Roasted beet salad
Whole roast chicken with roasted garlic sauce, Roasted Venison with sweet-savory sauce
Whole roasted cauliflower with caper sauce, roasted brussels sprouts
Broiled seasonal fruit with glazed custard