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Confident Cooking - Three Part Series

Confident Cooking - Three Part Series

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Class ID: CFA-3331725
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Confident Cooking - Three Part Series
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What you will learn
Become the confident cook you’ve always wanted to be—join us for this three-part series and master the basic skills for kitchen success. Whether you’re a beginner or simply looking to expand your culinary repertoire, our instructor will teach you all the essentials for creating incredible meals from scratch. This mini culinary-school education consists of three hands-on classes where you’ll learn how to create dishes using fresh, seasonal ingredients and discover tips for getting the most value out of your time and your food budget.

Session 1: Building a Foundation
You’ll work alongside classmates honing knife skills as we prep fresh fall produce. Our instructor will walk you through techniques for sautéing, braising, cooking with wine and more. Plus, we’ll share secrets for making savory scones and a decadent chocolate custard.

Menu: Savory Thyme and Aged Cheddar Scones - Hearty Beef Stew with Red Wine and Root Vegetables - Dark Chocolate-Espresso Pot de Crème

Session 2: Expanding Your Repertoire
In today’s class, you’ll practice everything from roasting and searing to creating pan sauce and vinaigrette. Plus, our instructor will show you how to make flaky pastry dough and creamy caramel from scratch for the ultimate homemade tart.

Menu: Shaved Brussels Sprouts with Citrus and Pomegranate - Sage Roasted Pork Tenderloin with Apple Cider Jus - Caramel Nut Tart

Session 3: Advanced Techniques
In our final session, we’ll build on the skills you’ve learned and take cooking to the next level. Our instructor will share tips and tricks for creating handmade gnocchi and cooking it to perfection. Plus, you’ll practice the art of cooking seafood, making a creamy puréed sauce and creating amazing gelato at home.

Menu: Perfect Sautéed Shrimp with White Wine, Basil and Dried Tomato - Handmade Gnocchi with Butternut Squash Cream and Gorgonzola - Amaretti Gelato
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Confident Cooking - Three Part Series