Culinary Boot Camp for Men (3-class series)

  • Monday, January 21, 2013
  • 7:00 PM - 9:00 PM
  • 418 Main Street, Beacon (at Ella's Bellas bakery)
  • 0

Registration


Cancellation Policy:

We require no less than 48 hours notice for us to provide credit for another class (we cannot issue monetary refunds less than 1 week before the class), otherwise we are left with an empty spot and not enough time to refill it off the waiting list. You may send anyone you like in your place if you must cancel last minute.

For snowy days, please call Jennifer and she will let you know if the class is still being held.

Thank you for understanding!
Registration is closed

Culinary Boot Camp for Men (3-class series)

DATES: 3 Mondays at 7pm (January 21, February 4 & 18)

(My apologies to the ladies: I had a lot of requests from loving wives/girlfriends for a class where men can learn alongside their male peers!)

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 2 weeks for a total of 3 classes,  giving you time to practice everything you've learned before tackling the next set of skills.

CLASS #1: January 21

Knife Skills 101

Hanger Steak with Red Wine Pan Sauce

Roasted Potatoes, Butternut Squash, and Fennel

Garlicky Swiss Chard

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, Choosing and Cooking Leafy Greens, How to Make Vinaigrette  

CLASS #2: February 4

Lemon-Rosemary Roasted Chicken 
Mashed Potatoes with Roasted Garlic
String Beans with Almonds and Lemon
Gingered Apple Crisp


Skills Covered:
Perfecting Crispy Pan-Roasted Chicken, Making Fluffing Mashed Potatoes, Roasting Garlic, Blanching and Seasoning Green Vegetables, Learning to Measure for Baking, Working with Fruit


Class #3: February 18


Crispy Tilapia with Lemon-Caper Butter
Parchment Roasted Salmon with Roasted Red Pepper Coulis

Garlic Shrimp

Perfect Steamed Rice with Lemon Zest


Skills Covered: How to Select Fresh Fish, Fish Cookery: Pan-Frying, Sauteing & Steaming, Working with Shrimp, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Cooking Perfect Rice

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