Six Basic Cooking Techniques

  • Thursday, April 24, 2014
  • 6:00 PM - 8:30 PM
  • 158 Grand Street, Studio #206 (at Lafayette)
  • 0


Please Note our Cancellation Policy:

We require at least 48 hours cancellation notice for us to provide credit for another class, otherwise we are left with an empty spot and not enough time to refill it off the waiting list. If you are unable to attend for any reason, you may always send someone in your place. We are sorry that we cannot issue monetary refunds for cancellations less than two weeks before the class.

Thank you for understanding!
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Six Basic Cooking Techniques

After you’ve tackled these fundamental cooking techniques, there is no limit to the variation of meals you can make.

Instructor: John Scoff

Knife Skills (everything you need to know)

Browning Meats (perfect skillet steak)

Making Pan Sauces (red wine-shallot pan sauce)

Cooking Grains (lemon-herb rice pilaf)

Roasting Root Vegetables (roasted purple potatoes and fennel)

Cooking Leafy Greens (Swiss chard with garlic and lemon)

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