This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

BACK TO BASICS 2

$375.00 

$80.00 off!

Students are encouraged to have taken Teen Back to Basics 

9:30am -1:00pm 

BACK TO BASICS 2

9:30am-1:30pm

There will be no class on Friday, October 8, 2010 due to the holiday weekend (Columbus Day).

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

6:00pm-10:00pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

Classes can not be made up. 

9:30am-1:30pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

Classes can not be made up.

BACK TO BASICS 2

SUNDAY, OCTOBER 10, 2010 THERE WILL NO CLASS DUE TO THE HOLIDAY WEEKEND(Columbus Day).

9:30am-1:30pm

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

9:30am-1:30pm

Watch your Temper

Watch Your “Temper”
Chocolate Workshop
$270.00 for the entire series
Monday, September 13, 20, 27, 2010
6:00pm–10:00pm
In this workshop, Master Pastry Chef Delphin Gomes introduces
the art of tempering chocolate. Throughout the workshop,
Chef Delphin will reinforce tempering techniques and
decoration styles through practice. Students will shave
chocolate, form chocolate roses, and make chocolate leaves
and curls. In addition, he will provide a preface to the basic
techniques of molding chocolate using couverture.

THE RECIPE FOR FINANCIAL SUCCESS:
Basic Accounting for Chefs and
Food Professionals

$495.00 for the entire series

Monday, September 13, 20, 27; October 4, 18, 2010

6:00PM - 9:00PM

The food industry experiences razor thin profit margins.  Owners and managers can increase their profits by effectively  understanding and analyzing their financial statements.  The income statement, balance sheet and cash flow statement are primary sources of information about a restaurant or catering company, and using that information in decision-making is an essential, everyday dimension of running a successful business.  The objectives of this course are for you to achieve a thorough understanding of the concepts and mechanics that underlie financial statements and to develop the skills needed to analyze and interpret financial statements effectively. 

 Topics include the preparation of the three basic financial statements – income statement, balance sheet, and cash flow statement – and understanding the fundamental structure that connects these three statements.    We will also discuss financing your business and creating financial projections for potential investors and lenders. In the fifth week, we will apply this new understanding of financial statements to QuickBooks – the industry standard software for accounting.  We will review how to initially set up your business as well as key tips and tools to effectively utilize this software package.

Using a variety of financial statements from actual food businesses, you will develop your knowledge of financial statement and ratio analysis to evaluate a restaurant or catering company’s financial performance.

This course is designed for chefs, managers and business owners who want to deepen their understanding of the company’s finances and utilize the financial statements to make better decisions.

BACK TO BASICS 2

9:30am-1:30pm

NEW!
Back to Basics II
$450.00 for the entire series  

CLASSES CAN NOT BE MADE UP. 

We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

WINE SERIES
$175.00 for the entire series
Monday, September 27; October 4, 18, 2010
6:30pm–8:30pm

Basics of Wine

Are you interested in learning the basics of wine?

Inthis class, you will learn how to taste and identify wine with the best of them. You will swirl, smell, and taste six different grape varieties and learn key aromas
and elements that are specific to each. This class will also help you to read a wine label, give you an overview on how wines are made, and discuss how
to pour and properly store your wines.

New Versus Old World Wines
Not sure what the difference is between Shiraz and Syrah? Do you love Pinot Noir but hesitate when you pick up a bottle of Burgundy from France? Do you associate all Rieslings as ‘sweet’ wine? By comparing the same grape variety from different countries,
we hope to enlighten you on some of your favorite wines and possibly introduce you to a few
new ones. We will also touch on various wine laws and demystify some of the old world wine labels
that can be so intimidating.

Wines of Italy
Join us this evening as we transport you to Italy through the wines, antipasti, and stories shared
throughout the evening. Leave the class with a better awareness of the regions of Italy, Italian wine
laws, and Italian grape varieties. A total of six wines will be tasted this evening and paired with antipasti
from the same region.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

4:00pm-7:30pm

WE ARE SKIPPING HALLOWEEN WEEKEND SUNDAY, OCTOBER 31, 2010 

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

BACK TO BASICS 2

9:30am-1:30pm

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

MORNING PASTRY TWO PART SERIES WITH CHEF DELPHIN GOMES.

6:00pm - 10:00pm

Modeling Chocolate
with Mike McCarey

$900.00
Friday, October 22, 2010

Saturday, October 23, 2010

9:00am–5:00pm

Modeling chocolate is a pliable chocolate paste that can be colored and formed into a decorative shape. In this two-day workshop, Pastry Chef Mike McCarey will take students through all of the steps of making the modeling chocolate, proper handling, and creating shapes. From basic flat finishes to elaborate 3D effects, all will be explored through various demonstrations by Mike and hands-on
practical work by the students. Students will complete two dummy cakes using Mike’s techniques. In addition, Mike will demonstrate
a variety of techniques and uses for
modeling chocolate, including side finishes, border techniques, 3D elements, masking and extruding techniques, and a complete
2D cake project.

Cake Structures with Mike McCarey
$1250.00
Sunday, October 24, 2010

Monday, October 25, 2010

9:00am–5:30pm

In this two-day workshop, students will learn
how wood, plastic, metal, cardboard, and
adhesives are assembled to support any cake
design. Chef Mike will discuss the physics and
mechanics of how to build internal cake
stands to support an unlimited variety of
sculpted cakes.

   During these two days, students
will learn how to build supports using a
variety of tools and materials. Each student
will produce a small-scale sculpted cake using
the internal stands created in class. This class
is recommended for students who have some
experience with cake decorating. Students
are encouraged to attend Mike’s Modeling
Chocolate class prior to taking the Cake
Structures class.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

9:30am-1:30pm

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

Fine Chocolates & Fillings I

6:00pm–10:00pm

9:30am-1:30pm

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

4:00pm-8:00pm

9:30am -1:30pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

9:30am-1:30pm

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

9:30am -1:30pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

Classes can not be made up.

BACK TO BASICS 2

9:30am-1:30pm

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

$180.00 for both classes
Monday, January 10, 2011
Monday, January 24, 2011
6:00pm–10:00pm

 Classic Doughs
The secret of a great tart or pie is the crust. Pâte foncer,
pâte sucre, and cobbler are the focus. Students
will learn hands on how to make these doughs by
hand and in a machine. Techniques include rolling,
resting, and forming. Each student will create his or
her own doughs from scratch and form it into a
baked confection.

REGIONS OF ITALY 

9:30am- 1:30pm

Join Chef Steve Nill as he takes you on a fantastic Tour of the Regions of Italy.

Space is limited. 

Classes can not be made up.

Week 1 - Piedmont

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken,Baked Chocolate Custard, and more.

Week 2 - Emilia Romagna

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano; and Balsamic vinegar. Some recipes include Balsamic
Vinegar Onion Omelet, Rigatoni with vegetables, tomato, and cream sauce; Beef Wallets filled with zucchini and sausage; and Hazelnut Rice Cake.

Week 3 - Tuscany
Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.

In this course we will explore their passion for food and
creativity with Tuscan dishes to tickle your palate and delight your senses. Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake.

Week 4 - Rome
Let the mystery and romance of the Roman Empire envelop you. In this course enjoy a typical Mediterranean dinner that offers authentic tastes from the world’s most beguiling empire. Romans have few peers when it comes to enjoying the good things in life, and eating is
at the top of their list. Some recipes include a Large Assortment of Batter Fried Vegetables, Pasta with Tomato Sauce, and Ricotta Pancakes with Amarene Cherries.

Week 5- Campania

This is the Italian food the world knows best—bold, vibrant, and delicious dishes with minimal ingredients and simple techniques. With food, Campanians can make a song into an opera. Characterized by bread, dried pasta, fresh vegetables, fresh cheese, and meat, it doesn’t take much to make a dish taste Campanian. Some recipes include
Baked Lamb, Potato Cake, Sautéed Green Beans, Ricotta Torte, and much more.

REGIONS OF ITALY 

10:00am- 1:30pm

Space is limited. 

Classes can not be made up.

Week 1 - Piedmont

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken,Baked Chocolate Custard, and more.

Week 2 - Emilia Romagna

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano; and Balsamic vinegar. Some recipes include Balsamic
Vinegar Onion Omelet, Rigatoni with vegetables, tomato, and cream sauce; Beef Wallets filled with zucchini and sausage; and Hazelnut Rice Cake.

Week 3 - Tuscany
Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.

In this course we will explore their passion for food and
creativity with Tuscan dishes to tickle your palate and delight your senses. Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake.

Week 4 - Rome
Let the mystery and romance of the Roman Empire envelop you. In this course enjoy a typical Mediterranean dinner that offers authentic tastes from the world’s most beguiling empire. Romans have few peers when it comes to enjoying the good things in life, and eating is
at the top of their list. Some recipes include a Large Assortment of Batter Fried Vegetables, Pasta with Tomato Sauce, and Ricotta Pancakes with Amarene Cherries.

Week 5- Campania

This is the Italian food the world knows best—bold, vibrant, and delicious dishes with minimal ingredients and simple techniques. With food, Campanians can make a song into an opera. Characterized by bread, dried pasta, fresh vegetables, fresh cheese, and meat, it doesn’t take much to make a dish taste Campanian. Some recipes include
Baked Lamb, Potato Cake, Sautéed Green Beans, Ricotta Torte, and much more.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

9:30am-1:30pm

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

9:30am-1:30pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

9:30am-1:30pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

10:00am-2:00pm

On the 19th of February there will be no class due to the holiday weekend.  

9:30am-1:30pm

Classes can not be made up.

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.

Week Two - Poultry:  Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them.  You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce.  Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.

Week Three – Meats:  In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each.  You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces.  Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage.

Week Four –Fish and Shellfish:  The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining.  Yet, many of us are intimidated by it in the kitchen.  In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish.

Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.

Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party.  We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving.  In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
 

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

We are proud to offer this three-day French course that covers the cooking styles, local ingredients, and cultural influences of the most noted regions of France: Normandy and Brittany, Burgundy, and Provence.

9:30am-1:00pm

9:30am–1:00pm

9:30am -1:30pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

9:30am-1:30pm

REGIONS OF ITALY 

10:00am- 1:30pm

Space is limited. 

Classes can not be made up.

Week 1 - Piedmont

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken,Baked Chocolate Custard, and more.

Week 2 - Emilia Romagna

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano; and Balsamic vinegar. Some recipes include Balsamic
Vinegar Onion Omelet, Rigatoni with vegetables, tomato, and cream sauce; Beef Wallets filled with zucchini and sausage; and Hazelnut Rice Cake.

Week 3 - Tuscany
Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.

In this course we will explore their passion for food and
creativity with Tuscan dishes to tickle your palate and delight your senses. Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake.

Week 4 - Rome
Let the mystery and romance of the Roman Empire envelop you. In this course enjoy a typical Mediterranean dinner that offers authentic tastes from the world’s most beguiling empire. Romans have few peers when it comes to enjoying the good things in life, and eating is
at the top of their list. Some recipes include a Large Assortment of Batter Fried Vegetables, Pasta with Tomato Sauce, and Ricotta Pancakes with Amarene Cherries.

Week 5- Campania

This is the Italian food the world knows best—bold, vibrant, and delicious dishes with minimal ingredients and simple techniques. With food, Campanians can make a song into an opera. Characterized by bread, dried pasta, fresh vegetables, fresh cheese, and meat, it doesn’t take much to make a dish taste Campanian. Some recipes include
Baked Lamb, Potato Cake, Sautéed Green Beans, Ricotta Torte, and much more.

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

9:30am-1:30pm

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

BACK TO BASICS 2

9:30-1:30am

Classes can not be made up. 

NEW!
Back to Basics II
$450.00 for the entire series  
 
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
 
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too!  This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette.