 The Gourmet Series
Not prerequisite to individual classes in this schedule, but definitely recommended for anyone looking to build a bit more confidence in basic skills. Composed of “mini-series” to suit cooks with different levels of experience, each “mini-series” contains 3 or 4 classes, and will focus on a different level of skills.
I. Basic Cooking Skills
Price: $225 for three classes
Dates offered:
Series 1 – Tuesdays, April 4, 11 & 18, 6pm
Series 2 – Wednesdays, April 5, 12 & 19, 6pm
Series 3 – Saturdays, April 8, 15 & 22, 9:30am-1:30pm
Series 4 – Tuesdays, May 2, 9 & 16, 6pm
Series 5 – Tuesdays, June 13, 20 & 27, 6pm
Series 6 – Thursdays, June 15, 22 & 29, 6pm
Basic knife skills, kitchen safety, culinary terms, identification of produce, and an introduction to kitchen tools and cookware. Students will learn cooking skills related to preparation of vegetables: blanching, steaming, sautéing and grilling.
Identification, selection, trimming, and portioning of meat, fish and poultry, and the creation of quick and easy sauces. Students will learn cooking skills related to the basics of pan-sautéing each item, including the creation of a quick complementary sauce to accompany each item.
Basic techniques of roasting – focusing on meat, fish and poultry again, but this time using the whole cut. Students will learn the “dry heat” method of cooking, and will work with different temperatures and times to achieve different results.
II. “More” Basic Cooking Skills
Price: $225 for three classes
Dates offered:
Thursdays, May 4, 11, & 18, 6pm
Want more basic skills practice before moving on? This series of classes repeats the skills learned in the Basic Cooking Skills series, with additional emphasis on knife skills and cooking methods. All new seasonal recipes! Menus will also include dessert!
Students will practice knife skills while working with the basic cooking techniques learned in Basic I. Emphasis will be on proper knife techniques as well as simple ways to use fresh herbs to enhance your creations.
Experience the versatility of cooking on top of the stove, with more easy and delicious recipes that are a snap to make and sure to please. Additional knife skills practice.
Don’t let the grill intimidate you! Some of the healthiest and most delicious meals come straight off the grill. Working again on those knife skills, we’ll take our menu outside and learn some tricks to successful outdoor cookery.
III. Intermediate Cooking Skills
Price: $225 for three classes
Dates offered:
Series 1 – Thursdays, April 6, 13 & 20, 6pm
Series 2 – Wednesdays, June 14, 21 & 28, 6pm
This series of classes will focus on timing in the kitchen, with an emphasis on creating a 3-course meal. Working in teams of 2, students will learn how to evaluate recipes and break them down into steps, then execute the steps logically, in order for the meal to come together as intended, so that each course is ready to serve at the appropriate time. All menus are seasonal. Prerequisite – Basic Cooking Skills or equivalent.
Whether pan-roasting, baking or grilling, fish does not take very long to cook. The trick, then, is to have most of the meal ready to go before you start cooking the main course.
Roasting meat or poultry generally calls for whole cuts, i.e., the whole chicken; larger cuts of meat (loin, tenderloin, or other large cuts). The attack plan changes – the meat or poultry is prepared first and placed in the oven, before the preparation of the rest of the accompaniments begins.
Grilling is a year-round cooking option in southern California, and is often the preparation method of choice for the main course. Planning for a grilled main course is tricky, as the grill may require constant tending. For meal planning, the game plan can be challenging.
IV. Advanced Cooking Skills
Price: $320 for four classes
Dates offered:
Wednesdays, May 3, 10, 17 & 24, 6pm
This series will focus on more complex techniques and applications. Prerequisite: Basic Cooking Skills.
Students will learn the techniques that make this delicious Italian favorite unique, and the multitude of variations that can be applied. The importance of mise en place (having all ingredients prepared and ready to go before cooking) is emphasized in this class.
Stock based, wine based, or citrus based, students will learn the techniques for creating delicious reduction sauces to accompany their favorite entrees.
Students will learn to create fabulous “make ahead” desserts that will be sure to impress. Desserts will include something featuring chocolate, something featuring seasonal fruit, and some type of pastry dessert.
Students will prepare and taste some of the “classic” food and wine combinations, and will learn the basics of pairing wine with food. |
