Introduction To Fermentation: Mexican Inspired Flavors

For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.

This four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.

Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); and cucumber raita.

From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora; cilantro-coconut chutney; goobi (cauliflower) tikka masala; saag paneer and pulao (rice pilaf ).