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.
Learn stocks, pan sauces, sautéing, roasting, braising, poaching, choux pastry (gougeres), reductions, emulsions, sous vide, and so much more. Each day's lunch menu will reflect the techniques covered in class.
This series of classes is offered on Wednesday mornings; Jan 14, 21, 28, Feb 4, 11, (skips 18), 25. Classes are held from 10am to 2pm.
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