Sunday, November 11, 2007

New Cooking Classes

Knife Skills
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. Then slice and dice your way through the ingredients of a basic stock. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening. Very Hands-on.
Tuesday, November 27 6:30 pm - 8:30 pm $35

Dinner and a Cooking Class – German Cooking
Germany's central location in Europe has made it a melting pot of culinary influences. You'll learn spatzle,schnitzel, braised romaine and more, while enhancing your international cooking techniques and enjoying
a three course meal with Chef Chewy.
Wednesday, November 28 6:30 pm – 8:30 pm $45

Culinary Boot Camp – Foundations
Whether it’s a French mirepoix, an Italian soffritto, or a Portuguese refogado, many recipes start by cooking one or more vegetables and occasionally some meat in butter or oil. These starters provide the foundation of flavor and character for sauces, soups and stews. Learn to create these mixtures, infuse flavors into dishes, and how to improvise sauces, soups, and stews without a recipe.
Sunday, December 2 1:00 pm – 4:00 pm $65

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