Three-Day Culinary Basics
Invest a few hours of one weekend, and eat well for a lifetime. In our best-selling signature series, you’ll learn all the basics of great cooking. First introduced to rave-reviews in 1999, over 1000 happy students “graduate” each year.
Sign up today, and see how satisfying and delicious culinary education can be.
SKILLS AND TECHNIQUES Introduction to kitchen terminology and basic cooking equipment; knife skills; making soups and stocks; preparing a marinade; breading using three-stage process; shallow-frying; sautéing; pan-searing; blanching and shocking green vegetables; cooking rice; stir-frying; braising; searing and roasting a tenderloin; resting and carving meat; roasting vegetables; cooking and seasoning pasta; making a vinaigrette; buying fish; grilling fish; making a paillard or thin cutlet (pounding meat); making a free-form tart; making a soufflé; making a basic quick bread; whipping cream.
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
DAY 1 MENU Asian-Marinated Grilled Fish; Crispy Lemon Chicken; Basmati Rice Pilaf; Stir-Fried Vegetables; Fresh Fruit Shortcakes with Créme Chantilly.
DAY 2 MENU Chicken Stock; Homemade Vegetable Soup; Sautéed Breast of Chicken Stuffed with Fresh Herbs and Mozzarella (and other variations); Pasta with Herbs and Olive Oil; Mustard and Herb-Glazed Pork Tenderloin; Oven-Roasted Vegetables; Sweet Flaky Pie Pastry; Rustic Apple Tart. Sample Recipe: Cinnamon Vanilla Bean Ice Cream.
DAY 3 MENU Salad of Mixed Greens with Homemade Blue Cheese Dressing; Old Fashioned Pot Roast; Grilled Strip Steaks with Sautéed Mushrooms; Perfect Mashed Potatoes; Green Beans with Caramelized Shallot Vinaigrette; Individual Chocolate Soufflés; Blueberry Almond Muffins.
Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.
This class is currently not available at this location. Please check our calendar for available class offerings.
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