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, but receive a discount of 20% by signing up for all 5 classes.
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 1 deboning a chicken, filleting a trout, searing techniques, sauteing, vinaigrette
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Baked Potato Spears
Seared Pineapple with vanilla-rum sauce and Vanilla Ice Cream