Cooking with Class with Deb Buzar

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

Daytime and Evening Weekday Classes

Daytime Classes begin as early as 10 AM  and as late as  12 PM.  Evening Classes begin at 6 PM: Monday, Tuesday or Wednesday  

Classes will last between 2.5 to 3 hours in length and include the cost of  ingredients.

All Classes Have a Minimum of Two Participants and a Maximum of Four.

Cooking Basics Series- 3 Class Series 

$240.00 Per Person for All Three Classes Including Your Meals

If you elect to take only one of these classes the cost is $85.00 Per Person

What you will learn:

Class One: Knife Skills

Learn the proper way to sharpen and care for your knife. Using a chefs 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.

Class Two: Pan Sauté and Pan Sauces

In this class you will learn how to pan sauté, as well as create a pan sauce. You will learn how to trim meat and fish, how to butterfly or trim proteins by using a boning knife. You will also pan sauté a vegetable to accompany your meal, which you will eat at the end of class.

Class Three: Roasting, A Well Stocked Pantry and Refrigerator, Meals from the Fridge

Learn how to spatchcock a chicken. I will have a roasted chicken prepared when you arrive. While your chicken is roasting, you will learn how to a create a meal based upon ingredients you should keep stocked in your refrigerator and pantry. We will create an entrée, which you will eat at the end of class with a salad.

Select either Risotto, Pasta, Stir Fry or Pot Pie

Technique Classes- $85.00 Per Person

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 the fastest, 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.

 You will practice how to seal ingredients,and learn the basics of time and temperature in sous vide cooking. You will be finishing your ingredients on the stove top.
For your class, select between chicken breast or thighs, flank steak, leg of lamb or salmon filets. 

Souffles:  Learn the technique to create delicious, light and fluffy souffles.
In this class you will  prepare a cheese souffle, salad and dessert souffle. 

More Classes Are Being Added Daily- Check Back for More Details!