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.
Each class concludes with a full sit-down meal where you and fellow…
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.
Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.
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. If you don't want to wait, please consider our DIY Culinary Boot Camp option.
This program meets every week for 6 weeks.
INTENSIVE OPTION: We offering a Monday-Friday intensive this winter; use the link to check out that program if you're interested!
START DATE + REMAINING CLASS DATES:
- Mondays, September 28, 6pm-9pm + 10/5 (skips 10/12 for Indigenous Peoples Day), 10/19, 10/26, 11/2, 11/9 - Chef John Scoff
- Fridays, October 16, 6-9pm + 10/23, 10/30, 11/6, 11/13, 11/20 - Chef Susan Streit Sherman
- Sundays, October 18, 11am-2pm + 10/25, 11/1, 11/8, 11/15, 11/22 - Chef John Scoff
- Tuesdays, October 20, 6-9pm + 10/27, 11/3, 11/10, 11/17, 11/24 - Chef Susan Streit Sherman
- Sundays, November 1, 5pm-8pm + 11/8, 11/15, 11/22 (skips 11/29 for Thanksgiving), 12/6, 12/13 - Chef Al Nguyen
- Mondays, January 4, 6pm-9pm + 1/11 (skips 1/18 for MLK Jr. Day), 1/25, 2/1, 2/8 (skips 2/15 for Presidents Day), 2/22 - Chef John Scoff
* Make sure to review our "What if I have to miss a class?" cancellation policy.
************
WEEK 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
WEEK 2: Chicken Techniques
SKILLS COVERED: Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ Making Chicken Broth ~ Cooking Rice
RECIPES INCLUDE: Butterflied Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon-Rosemary Chicken Thighs, Homemade Chicken Broth, Rice Pilaf
WEEK 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
WEEK 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
WEEK 5: Legume Techniques
SKILLS COVERED: Buying + Cooking Beans + Lentils, Split vs. Whole Lentils, Seasoning Techniques for Dried vs. Canned, Vegetarian Meal Planning
RECIPES INCLUDE: Stewed Cannellini Beans 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 Proper Pot of Rice
WEEK 6: Pasta Techniques
SKILLS COVERED: Proper Pasta Cooking Technique, Sauce Building, Fresh Pesto, Making Gnocchi from Scratch
RECIPES INCLUDE: Orecchiette with Roasted Vegetable Marinara, Spaghetti Carbonara, Fresh Ricotta Gnocchi with Seasonal Pesto
