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Chez Boucher
32 Depot Square Hampton, NH 03842
603-926-2202

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Class/Date Description Openings/Price/Location
1045

Wed, Sep. 13, 2017 @ 6:00 PM
to
Wed, Oct. 18, 2017 @ 6:00 PM
COOKING ESSENTIALS & FOOD FUNDAMENTALS
 


We offer three progressive six-week cooking sessions that take you from basic techniques through advanced food preparations. First, begin with our basic course, Cooking Essentials & Food Fundamentals. Topics in this first session include knife cutting techniques, the basics of stock, soup and sauce preparations, meat, poultry, seafood and egg cookery. From here you will advance on to our intermediate class, Bistro Cuisine, where you will begin to learn menu formatting, proper seasoning techniques and flavor profiling. Finally, our International Cuisine series is an advanced course utilizing authentic regional ingredients for the preparation of elaborate five course meals.

Introduction to Basic Principles: Cooking Essentials & Food Fundamentals

Most cooking done in restaurants is based on French cooking techniques and principles. Cooking Essentials & Food Fundamentals covers the basics of French food preparations, providing you with the knowledge to prepare simple dishes at home. The class meets one evening per week for six weeks. Each week following a brief lecture, our chef instructors provide demonstrations as well as hands-on training. Students sit down to savor and critique the creations that they themselves have prepared.

NOTE:  This class will be held at Chez Boucher, 32 Depot Square Hampton NH. 

 

 

3 openings available

$595.00

Chef

 
Class/Date Description Openings/Price/Location
1039

Mon, Oct. 23, 2017 @ 6:00 PM
to
Mon, Dec. 4, 2017 @ 6:00 PM
BISTRO CUISINE
 
Bistro Cuisine & Provençal Cooking


This series brings us to the South of France where, together, we will explore the world of French Provençal cooking. We introduce the concept behind menu formatting while utilizing the terminology learned in Cooking Essentials and Food Fundamentals. Simple but elegant best describes Bistro Cuisine's rustic flavors and use of bold seasonings, bringing out the best in these age old recipes.



 

WEEK ONE

Proper preparing, plating & serving hot & cold hors d’oeuvres

 Sample Recipes to be prepared in class:  Pan Fried Mini Crab Cakes, Cilantro Glazed Chicken Bites, Shrimp Scampi Bruschetta, Espresso Crusted Pork Tenderloin Croustarde, Baked Stuff Shrimp with Hazelnut Pesto, Sauteed Wild Mushroom Flambe on Croute

 WEEK TWO

 Preparation & cooking procedures for hearty soups & stews

 Sample recipes to be prepared in class:  French Onion Soup Gratinee, Roasted Eggplant & Mixed Vegetable Puree, Cauliflower Bisque with Sauteed Wild Mushrooms, Baked Potato Bisque with Apple Smoked Bacon, Seafood Chowder, Beef Bourguignon, Blanquette de Veau, Pork Curry Apple Stew, Seafood Bouillabaisse, Turkey, Okra & Butternut Squash Stew, Shrimp Bisque

WEEK THREE

 Preparing, plating & serving salads & salad dressings

Sample recipes to be prepared in class:  Caesar Salad, Wilted Spinach, French Country Salad, BLT Salad, Heirloom Tomato Salad, Green Goddess Salad, Grilled Shrimp & Avocado Salad, Beet & Arugula, Fresh Herb & Melon Ball Salad

WEEK FOUR

 The preparation, handling and presentation procedures for shellfish, fin fish and crustaceans.

Sample recipes to be prepared in class: Pan Roasted Salmon with a Cranberry Mustard Glaze, Crispy Fried Sea Scallops with an Orange Balsamic Gastrique, Seafood Florentine Pie, Baked Sole Roulade with Seafood Mousse, Fricassee of Lobster with Julienne Vegetable Linguine, Baked Stuff Shrimp with Lobster Americaine Sauce

WEEK FIVE

Emphasizing French Classical preparation and presentation techniques as related to chicken, duck, turkey and game birds.

Sample recipes to be prepared in class:  Princess Chicken with Proscuitto and Boursin Cheese & Fresh Asparagus, Turkey Tenderloin Roulade with Cranberry Apricot Stuffing, Chicken Ballotine with Sauce Dijonaise, Baked Stuffed Chicken Poele, Mediterranean Style Chicken Oregenata, Braised Chicken Paprikash

 WEEK SIX

From the simplicity of one pot meals to the sophistication and elegance of French Classical techniques as applied to beef, pork, veal and lamb.

Sample recipes to be prepared in class:  Pork Tenderloin Wellington Style with Juniper Sauce, Roast Rack of Lamb with Hazelnut Crust, Filet Mignon Oscar Style, Roast Pork or Veal Loin with Fresh Herbs and Wild Mushrooms, Pan Seared Steak Diane, Pork Cutlet, Eggplant & Lobster Roulade, Roast Chateau Briand

 

6 openings available

$595.00

Chef

 
Class/Date Description Openings/Price/Location
1078

Wed, Oct. 25, 2017 @ 6:00 PM
to
Wed, Dec. 6, 2017 @ 6:00 PM
COOKING ESSENTIALS & FOOD FUNDAMENTALS
 


We offer three progressive six-week cooking sessions that take you from basic techniques through advanced food preparations. First, begin with our basic course, Cooking Essentials & Food Fundamentals. Topics in this first session include knife cutting techniques, the basics of stock, soup and sauce preparations, meat, poultry, seafood and egg cookery. From here you will advance on to our intermediate class, Bistro Cuisine, where you will begin to learn menu formatting, proper seasoning techniques and flavor profiling. Finally, our International Cuisine series is an advanced course utilizing authentic regional ingredients for the preparation of elaborate five course meals.

Introduction to Basic Principles: Cooking Essentials & Food Fundamentals

Most cooking done in restaurants is based on French cooking techniques and principles. Cooking Essentials & Food Fundamentals covers the basics of French food preparations, providing you with the knowledge to prepare simple dishes at home. The class meets one evening per week for six weeks. Each week following a brief lecture, our chef instructors provide demonstrations as well as hands-on training. Students sit down to savor and critique the creations that they themselves have prepared.

NOTE:  This class will be held at Chez Boucher, 32 Depot Square Hampton NH. 

 

 

12 openings available

$595.00

Chef