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You want to learn the fundamental culinary techniques? Then this is the course to take. In this virtual culinary techniques series, we'll get you on your cooking feet, teaching you how to prepare simple, healthful, delicious food. You'll learn about basic cooking equipment and menu planning; knife skills, including vegetable chopping and paring; how to make salad and vinaigrette; how to cook poultry and make a pan sauce; how to saute vegetables; how to make the smoothest potato puree; how to pan steam and roast and make the perfect rice pilaf. You will learn to make complete meals in three easy lessons, including: winter vegetable minestrone soup; mesclun salad with Dijon vinaigrette; sautéed chicken supreme with a white wine pan sauce; potato puree; sauteed haricot verts with shallots; moules marinere (mussels in white wine); crisp skinned salmon with salsa verde; lemon scented rice pilaf and grilled asparagus.
Three 2 Hour Lessons
Level 1
$200
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.
The lush, green Pacific Northwest is famous for its wild salmon, oysters and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to mushrooms and berries that turn up in countless recipes. Cedar planks become grilling beds for fish, meat and vegetables, imparting them with the unmistakable flavor of the Northwest. You will learn how to use these techniques and ingredients to make: Pacific oysters with mignonette; pan seared salmon with crispy skin and blackberry sauce; sautéed mushrooms and herbs; salt-and-vinegar potatoes; and kale, hazelnut and goat cheese salad. You will enjoy those with a selection of wines from the region.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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