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Cooking Basics - Six Part Series Class


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Hands-On with Our Cooking School Staff

Wednesday, April 4, April 18, May 2, May 23, June 6, and June 27, 6 p.m. – 9 p.m.


SESSION 1 April 4– Knife Skills & Basic Vegetable Cookery

Learn introductory knife skills, how to use and care for your knives and how to cut basic items. Then, make delicious recipes using the skills you’ve learned! Exercises include dicing, mincing, slicing and several vegetable cuts.

SESSION 2 April 18– Stocks & Soups

Learn stock-making basics for beef, chicken and vegetables, and then make a puree, a broth and a stew. Learn why we roast some bones and not others, why we call the stock a fond and why some stocks cook for hours and others for only one.

SESSION 3 May 2 – Sauces

Learn to prepare basic hot and cold sauces, understanding thickeners and when to use them. Some of the “Mother Sauces” will be included, along with some small sauces derived from a select few.

SESSION 4 May 23– Meat & Poultry Techniques

Learn basic preparations and cooking methods for beef and poultry. Learn the basics of sautéing, pan-frying and roasting, as well as how to truss a chicken and tie a roast.

SESSION 5 June 6– Seafood Cooking Techniques

Learn to cook several types of fish and shellfish using basic techniques that you can build on. Sauté, pan-fry and poach.

SESSION 6 June 27– Baking Basics

Build a solid foundation for baking as you learn the differences between flours, the importance of weighing rather than measuring while baking Pie Dough, Bread and Soufflé.