Culinary Boot Camp for Everyone (4-class series)

  • Wednesday, January 21, 2015
  • 6:00 PM - 8:30 PM (UTC-05:00)
  • 158 Grand Street, Studio #206 (at Lafayette)
  • 5

Registration


Cancellation Policy (PLEASE READ):

Please make sure you can make all the dates of the Boot Camp; individual classes are non-transferable. If you cannot make a particular class in the series, either pre-determined or last-minute, you are welcome to send someone else in your place to enjoy the class.

Thank you for understanding.
Registration is closed

Culinary Boot Camp for Everyone (4-class series)

DATES: 4 Wednesdays: January 21, 28, February 4, 11

We'll cover all the basic skills you need to get you started feeling comfortable and creative in the kitchen. 

The boot camp series will meet every week for a total of 4 weeks, giving you time to practice everything you've learned before tackling the next set of skills.

Instructor: John Scoff

CLASS #1:

Knife Skills 101

Hanger Steak with Red Wine Pan Sauce

Roasted Potatoes, Butternut Squash, and Fennel

String Beans with Lemon Gremolata

Simple Salad with Vinaigrette


Skills Covered:
Basic Knife Skills and Sharpening, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Cooking with Beef: Understanding the Different Cuts, Browning Meat, Making a Pan Sauce, Roasting Root Vegetables, Making Rice, Blanching and Seasoning Green Vegetables, Washing and Storing Salad Greens, How to Make Vinaigrette  

CLASS #2

Lemon-Rosemary Roasted Chicken 
Mashed Potatoes with Roasted Garlic
Garlicky Swiss Chard
Gingered Apple Crisp


Skills Covered:
Perfecting Crispy Pan-Roasted Chicken, Making Fluffing Mashed Potatoes, Roasting Garlic, Working with Leafy Greens, Learning to Measure for Baking, Working with Fruit


Class #3: FISH

Parchment-Roasted Salmon w. Orange-Olive-Caper Relish
Crispy Fish with Lemon-Caper Butter
Asian-Braised Fish with Bok Choy, Tomatoes, Ginger
Fragrant Lemon Rice Pilaf

Skills Covered: How to Choose Fresh Fish, Fish Cookery: Braising, Pan-Frying & Roasting, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Cooking Perfect Rice


Class #4:


Braised Pork Tenderloin with Apple Cider Pan Gravy
Orange-Sweet Potato Puree

Garlicky Broccoli Rabe

Dark Chocolate Mousse


Skills Covered: Cooking with Pork: Understanding the Different Cuts, Browning and Braising Meat, Making a Roux, Sauteing Vegetables, Making Infused Oils, Beating & Folding Egg Whites, Melting Chocolate

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