May
How to Cook Everything: The Basics...
He's one of the country's most respected and well-known food writers, and top food columnist for the New York Times. Mark Bittman's award-winning cookbook How to Cook Everything has been ...
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Session One: Grains & More
Vinaigrette in a Jar – Roasted Peppers - Quinoa Pilaf with Ginger and Chiles – Risotto with Butter and Parmesan – Polenta with Sautéed Wild Mushrooms
Session Two: Meat
Chicken Cutlets with Quick Pan Sauce – Oven-Seared Lamb Chops – Roast Pork with Herb Rub – Perfectly Grilled Steak
Session Three: Seafood
Grilled Fish – Classic Shrimp Scampi – Seared Scallops with White Wine Pan Sauce – Steamed Fish with Ratatouille
May
Knife Skills with Wüsthof
In this workshop class that covers all the knife basics, we’ll show you the ins and outs of what many consider to be a chef's most important tool. You'll master basic knife skills and...
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No Menu. A light snack will be served
May
Baking with Ratios Not Recipes
Grab your flour, eggs and butter and leave your recipe box behind as we explore the essence of the craft of cooking: ratios. Based on Michael Ruhlman's book Ratio, you'll learn in this...
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3-2-1 Pie Dough – Classic Crème Brûlée – Pate a Choux – 1-2-3 Cookie Dough
June
Great Cooking With Scanpan
Making food taste great is simple when you’re working with the most advanced nonstick cookware available. You can even fry foods without added fat! Just heat your Scanpan to cooking...
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Shrimp, Basil and Chile Fritters – Pan-Seared Chicken Salad with Tomato and Arugula – Asparagus with Bacon and Hazelnut Dressing – Peach Skillet Soufflé
June
Knife Sharpening 101
Have you recently purchased a knife and want to maintain that sleek and sharp edge? Have some dull knives at home that just keep getting duller? Join our knife sharpening clinic and...
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No menu. A light snack will be served.
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