Culinary Boot Camp for Everyone (4-Part Series)

  • Wednesday, October 16, 2013
  • 7:00 PM - 9:00 PM
  • 418 Main Street, Beacon (Ella's Bellas bakery)
  • 1

Registration


Cancellation Policy:

We are sorry that we cannot issue refunds for classes, but you may send someone in your place or choose another class if you cannot make it for any reason.

We do require at least 48 hours notice for us to provide credit for another class, otherwise we are left with an empty spot and not enough time to refill if off the waiting list.

Thank you for understanding!
Registration is closed
Culinary Boot Camp for Everyone

4-Part Series (classes held weekly on Wednesdays: 10/16, 10/23, 10/30, and 11/6)

Everything you need to know for a lifetime of loving your kitchen.

Chef-Instructor: Jennifer Clair

Class #1:

Knife Skills 101

Roasted Chicken with Pan Gravy
Mashed Potatoes with Roasted Garlic
String Beans with Lemon Gremolata
Fresh Fruit Crisp

Skills Covered: Basic Knife Skills, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Roasting Chicken, Making a Pan Sauce, Working with Root Vegetables, Blanching & Shocking Green Vegetables, Making Gremolata, Roasting Garlic, Learning to Measure for Baking, Working with Fruit

Class #2:
Vegetable Soup
Seared Steak with Fresh Green Herb Sauce
Roasted Potatoes and Fennel
Sautéed Swiss Chard with Almonds and Raisins

Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root Vegetables

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

Salad with Simple Vinaigrette

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, Vinaigrette 101


Class #4:
Braised Pork Tenderloin with Fresh Apples
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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