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 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
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
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!