Culinary Boot Camp for Everyone (4-class series)

  • Tuesday, January 21, 2014
  • 6:00 PM - 8:30 PM
  • 40 Perry Street, Garden Studio
  • 0


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 Everyone (4-class series)

DATES: 4 Tuesdays, January 21, 28 and February 4 and 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: Jennifer Clair


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  


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

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 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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