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The Stocked Pot and Company
381 Jonestown Road, Winston-Salem, NC, 27104
336-499-5844

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Class/Date Description Openings/Price/Location
2029

Fri, Sep. 6, 2019 @ 6:30 PM
to
Fri, Sep. 27, 2019 @ 6:30 PM
TECHNIQUES OF STOCKS, SOUPS, SAUCES & STEWS HANDS-ON
 

Chef Don starts this very popular series with the absolute basics.
The complete series 
consists of 4 seminars, each 3 hours long,  Certificate of course completion will be awarded each student who completes the course.

Our series will prepare you for a lifetime of creative experiences in the kitchen,
Our class will explain about the knives found in most kitchens,
We will also cover the wide variety of cooking utensils,
Food safety is all important and this knowledge will be shared to get you started in the right direction. Many knife techniques will be covered.

CLASS # 1: The foundation to cooking is creating well made stocks. Tonight we will prepare Vegetable, Beef, Seafood and Poultry Stocks. The proper techniques from roasting the ingredients, temperatures, ingredients ratios, seasonings, cooking temperatures and times, straining, cooling and storing requirements will be practiced as well. 

CLASS # 2: Sauces are on the menu tonight, we will create Espagnole Brown Sauce, Bechamel White Sauce, Tomato Sauce, Fumet Seafood Sauce and Hollandaise. A selection of Vegetables and Proteins aill be available to demonstrate the application of each sauce.

CLASS # 3: Soups are part of the basics of cooking. Tonight we will create a lifetime of memories when we make, Clam Chowder, Tomato Bisque, French Onion Soup and Classic Beef Bouillon.

CLASS # 4: The last of our four part series is the creation of flavorable stews. Tonight we will make Irish Beef and Guiness stew, Marseille Bouillabaisse, Chicken and Dumplings and Ratatouille.


    


12 openings available

$260.00

Chef Don