The Stocked Pot and Company
381 Jonestown Road, Winston-Salem, NC, 27104

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Class/Date Description Openings/Price/Location

Tue, Oct. 4, 2016 @ 6:30 PM
Tue, Oct. 25, 2016 @ 6:30 PM

This series is a continuation of our popular 101 cooking series. Please see the class description for detailed information about each class.

This semester is part of our cooking school series, and a certificate of completion will be awarded to each student who completes the four semesters.

    • Our first class will start with the foundation of all sauces and soups, Stocks made from scratch.
    • Veal Stock
    • Vegan Vegetarian Stock
    • Chicken Stock
    • Seafood Fumet. 


  • After we have mastered these requisites, we will prepare sauces using the following.
  • Roux
  • Beurre manie
  • Slurries
  • Liaisons
  • Reductions
  • This is a hands-on class and size is limited.


Our second class in The Back to Basics 201 series gets into the heart of cooking, advance sauces and made from scratch soups.

  • Tomato
  • Hollandaise
  • White
  • Brown
  • Mayonnaise
  • Beurre Blanc
  • These sauces will be used as a foundation for advance sauces.
  • Demi Glace
  • Béarnaise Sauce
  • Chowders
  • Russian Sauce
  • Tomato Basil Soup

Understanding the selection and preparation of quality center of the plate entrees, is more than an art, it is a learned experience. One does not simply follow a cookbook recipe and expect a desired success. It is important to know how to select, butcher, season, and select the proper method of cooking your protein selection. Our class will demystify the above requisites and prepare you for a life time of creative meat cookery. In class we will review the proper selection of meats, cover the grade and inspection values, butcher various muscles of pork, beef and lamb, and create a understanding of the importance of proper seasonings, and marinades.

  • Stuffed Leg of Lamb
  • Swiss Steaks
  • Bone out a whole loin of pork
  • Barbeque Pork Rib
  • Fried Chicken

Properly cooking seafood is all important to enjoying this healthy menu choice. The variety of seafood choices leaves one to quit before they start the process of preparing any new dish. Chef Don will instruct our hands-on students on how to select, store, cook, season, combine, and create the right sauces for a wide variety of seafood.

  • Mussels
  • Clams
  • Oysters
  • Scallops
  • Tuna
  • Sole
  • Squid
  • Salmon
  • Catfish
  • Crab.
  • The cooking techniques we will cover are:
  • Stewing
  • Sauté
  • Grilling
  • Broiling
  • Baking
  • Frying.


9 openings available


Chef Don

Class/Date Description Openings/Price/Location

Tue, Nov. 1, 2016 @ 6:30 PM
Tue, Nov. 22, 2016 @ 6:30 PM

Graduates of our 101 and 201 cooking skills series will love this new series, created just for the cook who really wants to hone their culinary skills. Chef Don will conduct a series of 4 classes and in each class you will learn hands-on techniques that will show off your love of the culinary arts. Each class will discover the intricacies of how cooking works. Join us for this in depth series, class size is limited to the first 12 students who register. The price of $699.00 is for all 4 classes, when you register for this series you will be signed up for all 4 classes.

CLASS #1:Today we will concentrate on advanced sauces, and soups. Our menu will include, True Consomme,  Sauces Choron,  Bearnaise, and Au Poivre,  which will accompany strip loin steak, crab meat casserole, and grilled vegetables. These sauces are the jewels in the crown if sauces, master these and the Food Network will need to talk to you.
CLASS #2: Today we will concentrate on Seafood. You have already mastered the basics of seafood cooking but now is the real test of seafood cookery. Our menu today includes,  Lobster Thermador, Seviche of shellfish, Seafood sausages, Perfect Crab Cakes and Bouillabaisse
CLASS #3: Fancy pastries reign in every culture, our class today will demystify the noble art of creating desserts fit for royalty.

Our menu will include, Napoleons, Baba au Rhum,  Floating Islands, Chocolate Truffles and Fresh Fruit Tartlettes.

CLASS #4: Vegetables complete every meal, today's class will show off some of the very best vegetable creations, and inspire you to create your own variations. Our menu will include, Moussaka a Greek Eggplant Lasagna,  Spinach Souffle, Puree of Carrots with Grand Marnier, Potatoes Dauphine, Wild Rice Pilaf, Stuffed Zucchini with Olive Tepanade, and much more. Graduation certificates will be awarded to all students completing this exciting series

11 openings available


Chef Don

Class/Date Description Openings/Price/Location

Tue, Nov. 29, 2016 @ 6:30 PM
Tue, Dec. 20, 2016 @ 6:30 PM

Our very popular series 101, 201 and 301 had led us to complete our students culinary training by offering a 401 series. Advance Cooking Graduate Level. Chefs Don and Andrew will teach our talented students the finishing touches of Grande Cuisine. Each class in the series has been designed to showcase to ultimate skills necessary to call oneself a true Culinarian. Sign up today and get ready for a lifetime of creative cooking. Each graduate of our 401 series will receive a signed certificate of accomplishment from The Stocked Pot Cooking School, and of course bragging rights to compliment your new prowess in the kitchen. The final class in this four part series will be a Mystery Basket Iron Chef style team effort where each student will contribute in preparing the evening's meal, using traits learned in the past classes. Each student will invite one guest to attend the dinner, which will be served buffet style and accompanied by special wines selected by Chef Andrew to compliment our feast. Additional guests may join us on a space available basics for an additional fee of $50, seating is limited.

11 openings available


Chef Don