|October 15, 2011|
|10:00 am||to||1:00 pm|
Saturday October 15th Knife Skills
Knife Skills are absolutely essential in the kitchen. In this first class you will receive a Victorinox Santoku Knife and an Epicurean Cutting Board; after all, you need to have good tools to do a good job. Chef will guide you through the proper techniques of knife use, choosing the right knife for the right job, and learning the basics on sharpening, maintenance, care and storage. By the end of class, all those vegetables you skilfully chopped will end up in a delicious soup for you to enjoy. *The knife and the cutting board are yours to keep!
Saturday October 22nd – Poultry Basics
Buy a whole chicken and use the whole thing. Chef will teach you about what to look for when buying poultry and how to properly prepare it for cooking. Learn how to cut a whole chicken into pieces and how to de-bone for various preparations. After the basics are reviewed, Chef will demonstrate some different methods of cooking chicken such as braising, searing and roasting.
Bring your knife – you are going to need it !
Saturday October 29th – Seafood Basics
Today you will learn how to get the freshest and most delicious seafood. This is not as challenging as it would seem if you have a fishmonger you trust. Getting to know your local fish market is essential to getting top quality seafood at the peak of the season. Chef will talk about buying fresh vs. frozen; when to do both and what should never be frozen. Today Chef will cut up a whole salmon and he will show you how to expertly cut filets and steaks. You will learn about purchasing, deveining and shelling prawns. All of these things can be a bit intimidating but after this you will be a pro.
Bring your Santuko knife and a boning knife if you have one.
Saturday November 5th – Sauces & Stocks
This is your chance to take everything you learned in the last three classes and apply it in the kitchen. Sauces and stocks are important in every kitchen. We’ll start with stocks: when, how, and why. What’s this “mirepoix” everyone keeps talking about? Roasting vegetables and bones for richer stocks that can be turned into the very best soup or sauce. Basic sauces like Hollandaise and Beurre Blanc will be welcome additions to your repertoire. You will also learn the fundamentals of thickening sauces.
All 4 classes for $299.00 *