Basic Cooking Techniques, Part II

  • Tuesday, May 01, 2012
  • 6:00 PM - 8:30 PM
  • 236 West 26th Street
  • 3


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
Basic Cooking Techniques, Part II

This is the right cooking class for you if you already have confidence in the kitchen but are looking to take your knowledge to the next level. This is the natural follow up to our Six Basic Cooking Techniques class, although it is not required as a prerequisite.

Brown & White Braising
: Braised Chicken Puttanesca
Working with Duck: Crispy Duck Breast with Cherry-Thyme Jus
Glazing Vegetables: Glazed Fennel and Carrots
Grain of the Year: Farro! Farro Pilaf with Goat Cheese and Roasted Beets, Carrots, and Zucchini
Pâte à Choux dough: Profiteroles with Dark Chocolate Ganache
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