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Monday
30
APR

Basics Cooking Series -Mon 4/30/18 at 7pm - 4 Weeks!

19:00
21:30
Chef Eric's Culinary Classroom
Event organized by Chef Eric's Culinary Classroom

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•Designed for the novice cook with little or no culinary experience
•Easy-to-prepare Meals and Basic Cooking Techniques
- Roasting, Sautéing, Grilling, Baking
•Many ingredients can be purchased ready-to-cook
•Knife Skills Instruction and Practice

Class #1 - Basic Knife Skills and Meal Preparation Learn how to Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. Learn many cooking techniques for easily-prepared meals with chicken and beef:
•Risotto-Style Orzo Pasta with Parmesan Cheese
•Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime
•Ajieco Stew (Chicken, Potato and Corn Stew)
•Spiced Peruvian Chickpea Cakes

Class #2 – This class shows students how quickly and easily International Meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during the previous class.
•Pan-Seared Chicken with Fresh Tomato-Herb Sauce
•Lemon Orzo Pasta with Kalamata Olives
•Asian Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles
•Grilled Carne Asada with homemade Guacamole Sauce, Sour Cream, Olives and Tortillas
•Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes
•Chicken and Chile Stew with Pilaf-Style Rice

Class #3 – Hearty Potatoes and Light Homemade Pastas and Sauces are added to the menu with delicious accompanying Sauces - lighter versions of these hearty dishes are discussed.
•Homemade Pasta with House-Dried Herbs and Bolognese Sauce
•Traditional Herb and Cheese Spaetzle with Cream Sauce
•Roasted Potatoes with Olive Oil, Garlic and Rosemary
•Homemade Tagliatelle with Bolognese Meat Sauce
•Fettuccine Alfredo
•Potatoes au Gratin with Roasted Red Bell Pepper Puree

Class #4 – Final class covers basic sanitation, safety and cooking techniques with Fish and Shellfish recipes. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends. Feel free to bring some wine for the end of the last class.
•Seared and Spice-Crusted Ahi Tuna with Sesame Dressing on Julienned Lettuce
•Brown Rice and Edamame Beans with Soy Sauce
•Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette
•Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with French Dressing
•Bass and Mixed Vegetable Packets with Mint and Basil Pesto
•Sole Vin Blanc with Ginger-Lime-Scallion Butter and Shiitake Mushroom and Asparagus Sauté

“A great intro class with no stress and a ton of new recipes to try for the first time. I cooked for 14 people and they loved it. Great new friends, too!” Jonathan Lee, Culinary Basics’ Graduate

“The Classroom is a warm environment to learn the basics of cooking. The staff is friendly and supportive and took away my fears of cooking.” Alia Ascha, Culinary Basics’ Graduate