This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.
This class will meet at the same time, Monday-Friday, for a total of…
This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.
This class will meet at the same time, Monday-Friday, for a total of 5 classes.
- Monday, November 9 - Friday, November 13, 11am-2pm - Chefs Jennifer Clair + Susan Streit Sherman
- Monday, January 11 - Friday, January 15, 10am-1pm - Chef Susan Streit Sherman
- Monday, March 15 - Friday, March 19, 10am-1pm - Chef Susan Streit Sherman
WAITLIST: If the session you want is sold out, please join the waitlist and you'll receive a text the minute a spot opens up. Or consider our DIY Boot Camp option.
DAY 1: Knife Skills + Vegetable Techniques
SKILLS COVERED:
Knife Skills + Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE:
Roasted Seasonal Vegetables, Sautéed Swiss Chard with Garlic and Almonds, Blanched String Beans with Lemon Gremolata, Seasonal Crostini
DAY 2: Chicken Techniques
SKILLS COVERED:
Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ Making Chicken Broth ~ Cooking Rice
RECIPES INCLUDE:
Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon Chicken Thighs, Homemade Chicken Broth, Rice Pilaf
DAY 3: Meat + Vegetable Techniques
SKILLS COVERED:
Searing Meat ~ Pan Sauces: Reductions and Gravies ~ Quick-Braising Meats + Vegetables
RECIPES INCLUDE:
Steak with Red Wine Pan Sauce, Braised Pork Tenderloin with Apple Cider Pan Sauce, Braised Collard Greens, Braised Carrots + Fennel
DAY 4: Fish + Shellfish Techniques
SKILLS COVERED:
Choosing Fresh Fish (wild vs. farm-raised) ~ Sautéing ~ Fish Pan Sauces ~ Choosing and Cleaning Shrimp ~ How to Salad
RECIPES INCLUDE:
Crispy Fish with Lemon-Caper Butter Sauce, Sheet-Pan Roasted Fish with Julienned Seasonal Vegetables, Garlic Shrimp with Tomato-Garlic Toasts, Salad with Dijon Vinaigrette
DAY 5: Legume Techniques
SKILLS COVERED: Buying + Cooking Beans and Lentils, Seasoning Techniques for Dried vs. Canned Beans, Vegetarian Meal Planning
RECIPES INCLUDE: Stewed (Dried) Cannellini with Rosemary and Garlic, Black Bean Chili with Ancho + Poblano Chiles, Split Red Lentil Dal with Spiced Tomato Tadka, French Lentil Salad with Spiced Feta, A Good Pot of Rice
