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 includes a full sit-down meal at the end so you can enjoy…
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 includes a full sit-down meal at the end so you can enjoy everything you cooked.
This class will meet at the same time, Monday-Friday, for a total of 5 classes.
- Monday, October 19 - Friday, October 23, 10am-1pm - Chef Susan Streit Sherman
- Monday, February 8 - Friday, February 12, 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 + Advanced Vegetable Techniques
SKILLS COVERED: Advanced Knife Skills ~ Vegetable Techniques: Braising/Stewing ~Cooking with Legumes ~ Seasoning Techniques: Balancing Salt/Fat/Acid ~ Making Herb Sauces
RECIPES INCLUDE: Classic Minestrone with Herb Pistou, Sautéed Leafy Greens, Fresh Garlic Bread
DAY 2: Chicken Techniques
SKILLS COVERED: Roasting a Whole Chicken, Braising Legs/Thighs, Blanching Vegetables
RECIPES INCLUDE: Whole Roasted Chicken with Onion Pan Gravy, Chicken Braised with Wild Mushroom Râgout, String Beans Amandine
DAY 3: Meat Techniques
SKILLS COVERED: Meat Techniques: Understanding Different Cuts, Searing, Brown Braising ~ Meat Pan Sauces, Roasting Vegetables, Working with Sweet Potatoes
RECIPES INCLUDE: Classic Meatballs with Marinara Sauce, Roasted Pork Tenderloin with Apple-Onion Pan Gravy, Roasted Broccoli, Sweet Potato Purée
DAY 4: Fish + Shellfish Techniques
SKILLS COVERED: Working with Mussels + Clams, Crisping Fish Skin, Steaming Fish in Parchment, Working with Squid
RECIPES INCLUDE: Steamed Mussels Provençale, Crispy-Skinned Fish with Fresh Green Herb Sauce, Parchment-Steamed Fish, Korean Squid + Vegetable Stir-Fry
DAY 5: Egg Techniques
SKILLS COVERED: How to Buy the Best Carton of Eggs ~ Frittata ~ Perfect Boiled Eggs ~ Using a Water Bath ~ Working with Egg Whites
RECIPES INCLUDE: Seasonal Vegetable Frittata, Herby Eggs en Cocotte, Frisée Salad with Jammy Eggs + Crisp Bacon Lardons, Individual Dark Chocolate Tortes
