"You'll never know everything about anything, especially something you love." Julia Child

Cooking with Class with Deb Buzar

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Set Menu Classes
Daytime and Evening Weekday Classes

Daytime Classes begin as early as 10:00 AM  and as late as  12:00 PM.  Evening Classes can begin as early as 4:00 or as late as 6:30 PM

Classes  are offered on Mondays, Tuesdays or Wednesdays.  

Classes will last between 2.5 to 3 hours in length.  You will eat at the end of class.  Zoom classes may be less.

All Classes Have a Minimum  Cost of Two Participants.  They may be taken as an individual as well, but will be price at the class minimum.

Bespoke Menu Classes are also available Mondays through Fridays 

 Cooking Basics Series- 3 Class Series 

 

Class One: Knife Skills


Learn the proper way to sharpen and care for your knife. Using a chef’s knife, you will learn how to perform basic knife cuts such as chop, dice, mince, chiffonade, fan cut. In this class you will also learn how to create your own vinaigrette for a salad and make a soup out of the ingredients prepared during class, which you will eat at the end of the class.

Menu: Composed Salad with Vinaigrette, Your choice of Vegetable Soup with choice of beef, chicken or vegetarian.


Class Two: Pan Sauté and Pan Sauces, additional knife skills and seasoning

In this class you will learn how to properly season as well as learn how to pan sauté and create several different pan sauces. You will learn how to trim meat, how to remove silver-skin, how to butterfly or trim your protein of choice by using a boning knife. You will also prepare a vegetable to accompany your meal. which you will eat at the end of class. 

Menu: Select which protein you would like and three sauces to accompany. We will also prepare a vegetable to have as a side.

Chicken: White Wine and Herb Sauce, Piccata Sauce, Mushroom Sherry Sauce or Creamy Mustard and Dill Sauce, Lemon and Artichoke Sauce

Pork tenderloins: Cognac and Mustard Sauce, Cranberry Orange Sauce, Honey Mustard Glaze, Apple and Sage Cream Sauce, Apricot Orange Glaze, Creamy Whole Grain Mustard and Dill Sauce, Madeira Pan Sauce, Mushroom Sherry Sauce


Class Three: Roasting and Risotto 

You will learn how to roast vegetables, as well as roast the perfect roast chicken. You will learn how to prepare chicken stock and how to make it into a sauce. You will be preparing a risotto while the vegetables and chicken are roasting in the oven.

Menu: Spatch-cocked Roasted Chicken, Roasted Vegetable, Risotto.



Intermediate Cooking Series- 3 Class Series


Class One: Fish (Chicken may be substituted if you do not like Fish)

This class will concentrate on preparing a filet of fish on the stove-top, a filet which is baked in the oven as well as using a technique called en Papillote (in a parchment or foil pouch) in the oven. You will also prepare a pan sauce and a salsa to accompany. We will be preparing rice to accompany.

Menu: We will be using your choice of either Cod or Salmon for the fish

Select your sauce: White wine and Shallot Sauce with Lemon and Capers or

Beurre Blanc Sauce, or Grapefruit Lime Vinaigrette with Mint and Chives

Tomato Herb Salsa or Pineapple Salsa

Oven Roasted Fish with Dijon and Garlic

Papillote- Your choice of ingredients- onion, zucchini, tomatoes, olives and fresh herbs


Class Two: Stir-Fries

This class will go over how to select, season and care for a wok. You will learn the technique of slicing and preparing vegetables and proteins so that they cook evenly.

Learn the perfect formula to create your own stir fry.

Menu: Select from the following Stir Fry. We will prepare a Sticky White Rice to accompany.

Stir fried Beef with Broccoli in Garlic Sauce, Stir fried Pork and Napa Cabbage in Hot and Sour Sauce, Stir fried Pork, Scallions and Peppers in Garlic Sauce, Stir fried chicken, Pineapple and Red Onion in Sweet and Sour Sauce, Stir Fried Chicken and Green Beans in Spicy Orange Sauce, Stir Fried Shrimp and Asparagus in Lemon Sauce, Stir Fried Shrimp and Snow Peas in Coconut Curry Sauce, Stir Fried Tofu, Shiitakes and Napa Cabbage in Hot and Sour Sauce


Class Three: Pasta

If you have dried pasta and a few basic ingredients on hand, you will have a quick meal ready in no time. Select three from the following.

Spaghetti with Garlic and Olive Oil

Pasta with Tomatoes, Garlic and Basil

Pasta with Pesto Sauce- Traditional Basil, Mint or Arugula

Pasta with Quick Tomato Sauce

Orchiette with Sausage and Broccoli Rabe

Penne with What’s in the fridge- Roasted Chicken, Mushrooms, Peppers, Sun dried tomatoes


Class Four: Braising

Braising

Braising is a method that uses both dry and wet methods of cooking. Pan searing a protein then cooking it in a liquid in a covered environment at a lower temperature.

Learn how to use these techniques to create delicious meals without a lot of supervision time. We will be using a pressure cooker in this class because of time constraints; however, you can apply this technique to using a slow cooker or in the oven for longer cooking time.

Select your meal from the following: Tuscan Braised Chicken, Pressure Cooked Spaghetti Meat Sauce



Advanced Cooking Series- Three Class Series


Class One: Pastry

You will each be preparing your own pie dough to bring home. Together, we will make a homemade Pie from scratch to enjoy at the end of class. You will learn how to use puff pastry to create delicious appetizers as well as in a savory dish.


Class Two: Pasta

You will be preparing your own pasta dough from scratch to take home. We will hand cut a pasta dough that I will make before class. We will create a delicious pan sauce to accompany.


Class Three: Sous Vide

Sous Vide: which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.

In this class you will learn why this is such a wonderful technique.  This technique is not quicker than conventional cooking but is much more controlled.  You will learn how to prepare food ahead of time, store in your refrigerator, then finish on the stove top with wonderful results.



2.5 Hours - $65.00 Per Person for Zoom Classes  

Set Menu Classes offered Monday, Tuesday and Wednesdays morning, afternoons or evenings.

*  Souffles:  Learn the technique to create delicious, light and fluffy souffles.  They are not difficult to prepare once you learn the proper technique. 


In this class you will prepare your choice of roasted pear or beet salad, a goat's cheese souffle, salad and either a chocolate or grand marnier dessert souffle.  You will also be preparing the classic dessert souffle accompaniment Creme Anglaise.


* Paella:  Paella is a rice dish from Spain that can be made with a variety of ingredients.  Select from Chicken, Sausage and Shrimp or make a vegetarian olive, peppers and artichoke paella.  This will be served with a Red Onion and Orange Salad


* Stovetop Smoker- Another one of my favorite cooking gadgets, learn how you can smoke food indoors for wonderful outside flavor.  Select either Stovetop Smoked Salmon or Smoked Chicken Breasts.  This will be served with a grilled Caesar Salad and your choice of vegetable.


Weekday and week night 3 course meals.  Set Menu.


Scratch Made Pasta  $65.00 per person

Caesar Salad

Scratch Made Pasta with Choice of Sauce:  Tomato, Garlic and Basil, or Shrimp Scampi

Affogato- Prepared Gelato served with Espresso


Dinner in Paris  $65.00 per person



Mixed Green Salad with French Vinaigrette

Roasted Chicken with Dijon Mustard 

Braised Carrots  with Herbs

Chocolate Souffle or Poached Pears with Gleaners Vanilla Ice Cream


Thai Favorites  $65.00 per person


Red Thai Curry Chicken Soup with Basil

Pad Thai

Rice Pudding with Mango


Healthy and Delicious Fish $65.00 per person

Oven Roasted Halibut with Dijon, Garlic and Dill Glaze

Asparagus with Italian Spices

Saute of Yellow Squash

Brown Jasmine Rice

Grapefruit in Moscato


Kid Friendly Meals- Get your Kids Cooking  $65.00 per person to be taken with an adult.


Choose from the following entree:

Skillet Tamale Pie- Ground Beef, Black Beans and Tomatoes with Cornbread topping with Shredded Cheese and Cilantro

Scratch Made Macaroni and Cheese  with optional additions such as Broccoli, Ham or Kielbasa

Italian Sausages with Peppers, Onions and Potatoes

Chocolate Brownies with Vanilla Ice Cream


These Menus Will Change Frequently.  Check Back for More Details!