Choose a different location or date to find an available class.
0 seats left
Day 1: Chicken Stock - Veal Stock - Fish Stock - Vegetable Stock
Day 2: Brown Veal Sauce "Espagnole" - Basil and Pinenut Pesto - Homemade Mayonnaise - Cumin Scented Roasted Eggplant Sauce - Malaysian Peanut Sauce
Day 3: Tortilla-Cilantro Soup - Ginger-Spiked Carrot Soup with Rosemary - Coconut and Lemongrass Soup - New England Clam Chowder
What you will learn
Good cooking starts with the right skills, the right tools, and a little help from Sur La Table. These three, concise, hands-on classes will help you make sense of the kitchen and get on the road to delicious meals.
Day 1: Stocks Master one of the cook's most important secrets and get familiar with the ingredients required to make the perfect stock.
Day 2: Sauces A good repertoire of sauces can help you add complexity to your dishes, color to your presentations and smiles to your guests' faces. In this class you'll not only learn how to make a great sauce, but how to pair them with various dishes.
Day 3: Soups A properly prepared soup or stew is for some the perfect dish. Great for entertaining or busy family lunches, soups and stews store and freeze well without losing flavors. Plus, they are an economical way to stretch your dollar since you can make inexpensive cuts of meat taste wonderful. We'll show you how.
This series is for any person who wants to learn basic culinary principles. Part 1.0 is highly recommended for those who intend to participate in parts 2.0 and 3.0. Classes are only available as a three part series. You will learn the basic cooking fundamentals that will allow you to confidentally create your own dishes based on culinary techniques, not just recipes.