Learning the Basics 4-part series, Class #1

  • Monday, April 25, 2011
  • 6:00 PM - 8:30 PM
  • 236 West 26th Street
  • 0


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.

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

Learning the Basics:

4-Part Series (classes held weekly on 4/25, 5/2, 5/9, and 5/16)

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

Class #1:

Roasted Chicken with Pan Gravy
Mashed Potatoes with Roasted Garlic
Sautéed Broccoli Rabe
Dark Chocolate Mousse
Skills Covered: Basic Knife Skills, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Pan-Roasting Chicken Pieces, Making a Pan Sauce, Working with Root Vegetables and Green Vegetables, Roasting Garlic, Learning to Measure for Baking, Working with Chocolate, Whipping Cream, Beating and Folding Egg Whites

Class #2:
Roasted Butternut Squash Soup with Ginger
Seared Steak with Green Herb Sauce
Roasted Potatoes and Fennel
Sautéed Spinach with Pinenuts and Raisins
Salad with Simple Vinaigrette
Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root Vegetables, Vinaigrette 101

Class #3: FISH
Seared Tuna Steak with Orange-Olive-Caper Relish
Crispy Cod with Lemon-Caper Butter
Parchment Roasted Salmon with Roasted Red Pepper Coulis
Fragrant Lemon Rice Pilaf
Asparagus with Almonds and Lemon
Skills Covered: How to Select Fresh Fish, Fish Cookery: Searing, Pan-Frying & Steaming, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Roasting Peppers, Cooking Rice, Blanching & Shocking Green Vegetables

Class #4:
Cider-Braised Pork Tenderloin with Apples
Braised or Roasted Butternut Squash with Ginger and Orange
Creamed Swiss Chard or Steamed Swiss Chard
Fresh Fruit Crisp
Skills Covered: Cooking with Pork: Understanding the Different Cuts, Browning and Braising Meat, Making a Roux, Steaming Leafy Greens, Working with Winter Squash, Cooking with Fruit

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