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Session One: Knife Basics, Eggs, Vegetables and Pasta: French Omelet - Mashed Potatoes (Pommes Puree) - Rice Pilaf - Fennel and Haricots Verts Salad - Spaghetti with Tomato Sauce
Session Two: Stocks, Soups and Sauces Rich Chicken Stock - Fish Stock - Mushroom Soup - Mussels Steamed in White Wine (Moules a la Grecque) - Sautéed Chicken Breasts with Béarnaise Sauce
Session Three: Roasting, Braising and Sautéing Perfect Roast Chicken (Poulet Roti) - Seared Steaks with Peppercorn Pan Sauce (Steak au Poivre) - Beef Stewed in Red Wine (Beef Bourguignon) - Rich Fish Stew with Aioli (Bourride)
World famous chef, bestselling author and globetrotting TV star, Anthony Bourdain has an opinion on everything—and, luckily for us, he's not afraid to share. In his most recent memoir, the scathing Medium Raw, Bourdain focuses his incisive wit on one of the biggest problems in today's world.
As Bourdain sees it, the ancient art of cooking has lost its proper place as a foundation skill, and the effects are ubiquitous and frightening. So he's decided to make a difference. For those food-lovers who never had a chance to acquire the basic kitchen skills required to fend for themselves, Tony has designed this series of classes. We'll cover classic culinary skills and techniques, plus take you beyond recipes to teach you the essentials that will carry you through a lifetime in the kitchen.
This mini culinary-school education consist of three hands-on classes designed for beginning chefs where you'll learn how to make great dishes from scratch, using fresh, seasonal ingredients, and how to get the most value out of your time and your food dollar.
Basic techniques and skills that will make you successful in the kitchen
Choosing seasonal ingredients and figuring out what's fresh
Bringing out the best flavors and textures of your fresh ingredients
Learning how to use a chef's knife with skill and confidence
Properly cooking the basic ingredients of many great meal
Practice how to properly cook pantry staples like eggs and pasta
Focus on building blocks
Learn a great dish is only as good as its foundation—a richly flavored homemade stock
Easy, healthy and inexpensive ways to make your own at home from fresh, wholesome ingredients
Using stocks to create amazingly flavorful soups or as the foundation of richly flavored sauces
How to perfectly poach shellfish and cook all kinds of vegetables like a seasoned gourmet
Bringing all your newfound cooking knowledge and techniques together to help you make an assortment of classic dishes
Teach you how to cook meat, poultry and fish with confidence and skill
How to pull it all together and put exquisite meals on the table for family and friends for every meal
Please note: Classes taught by Sur La Table chefs. Anthony Bourdain will not be in attendance. Class is only available as the three part series, no single day enrollments.