This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
This boot camp focuses primarily on techniques you'll need to create meals firmly rooted in the the vegetable kingdom, along with legumes, grains, and eggs. This course is ideal for vegetarians and anyone who wants to add more…
This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
This boot camp focuses primarily on techniques you'll need to create meals firmly rooted in the the vegetable kingdom, along with legumes, grains, and eggs. This course is ideal for vegetarians and anyone who wants to add more vegetables and plant-proteins to their cooking repertoire. (We will be using dairy in some of the dishes, but most of the curriculum is also suited for vegan cooking.)
This program meets every week for 5 weeks.
START DATE + REMAINING CLASS DATES:
- Tuesdays, September 15, 5-8pm + 9/22, 9/293, 10/6, 10/13 - Chef Jennifer Clair
- Thursdays, January 7, 6-9pm + 1/14, 1/21, 1/28, 2/4 - Chef Erica Wides
* Make sure to review our "What if I have to miss a class?" cancellation policy.
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WEEK 1: Knife Skills and Vegetable Techniques
SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Vegetables, Roasted Ratatouille, Blanched String Beans with Lemon Gremolata
WEEK 2: Legume Techniques
SKILLS COVERED: Cooking Dried Beans, Selecting and Seasoning Canned Beans, Pressing/Seasoning Tofu, Cooking Whole Grains
RECIPES INCLUDE: Smoky Black Bean Soup, Stewed White Beans with Rosemary and Garlic, Red Lentil Dal with Spiced Tomato Tadka, Korean Braised Tofu, A Good Pot of Rice
WEEK 3: Egg + Grain Techniques
SKILLS COVERED: Eggs 101; Cooking Whole Grains
RECIPES INCLUDE: Frittata with Roasted Tomatoes + Herbed Goat Cheese, Shakshuka, Farro Risotto, Baked Fruit Clafoutis (our favorite eggy dessert)
WEEK 4: Pasta Techniques
SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique
RECIPES INCLUDE: Linguine Cacio e Pepe, Fresh Pappardelle Pasta with Roasted Vegetable Ragout, Fresh Ricotta Gnocchi with Kale Pesto
WEEK 5: Vegetarian Meals Around the Globe
SKILLS COVERED: Working with Herbs and Spices; Understanding Flavor Profiles; Vegetarian Meal Planning
RECIPES INCLUDE: Indian Saag Paneer, Lebanese Fattoush Salad with Spiced Chickpeas, Thai Red Coconut Curry with Crispy Tofu and Basil, French Lentil Salad
