Wednesday, December 12, 2007

January February Cooking Class Update

Here are the next round of cooking classes through early February. We still have spaces open in the Crete and Vegetarian Dinner and a Cooking Classes. And, we hope to have February classes posted the week of January 14.

Dinner and a Cooking Class -- Tuscan Cooking
Tuscany is the heartland of Italy, and its foods reflect the very best of Italy’s home cooking. Featuring simplicity and fresh ingredients, you’ll enjoy a three course Tuscan dinner emphasizing the Italian’s love of wine, olive oil, cheeses, and bread in conjunction with the freshest produce, herbs, and meats.
Wednesday, January 9 6:30 – 8:30 $45 SOLD OUT

Culinary Boot Camp -- Seafood 101
An intensive afternoon of all things fish. You’ll learn all types of seafood – round fish, flat fish, crustaceans, and bi-valves – as well as handling, preparing, skinning, filleting, steaming, poaching and more.
Sunday, January 13 1 pm – 4 pm $65 SOLD OUT

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. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Wednesday, January 16 6:30 – 8:30 $35 SOLD OUT

Dinner and a Cooking Class -- Moroccan Cooking
Morocco is the doorway between Europe and Africa, and its food is characterized by rich spices like cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika. Explore the pallet of flavors while enjoying a three course Moroccan dinner.
Tuesday, January 22 6:30 – 8:30 $45 SOLD OUT

Dinner and a Cooking Class -- Crete
Crete is the largest of the Greek islands, and it offers the perfect blend of healthful Mediterranean cooking. Aromatic, delicious, and extremely heart-healthy, a Cretan meal utilizes all of their local fixtures: olive oils, red wine, legumes, fresh vegetables and herbs, goat cheese, breads, and honey. Enjoy a three course Cretan dinner and learn delicious, healthy cooking techniques.
Thursday, January 24 6:30 – 8:30 $45

Culinary Boot Camp -- Meat 101
An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of great gravy.
Sunday, January 27 1 pm – 4 pm $65 SOLD OUT

Dinner and a Cooking Class – Vegetarian for Everyone
During this three course meal you’ll learn vegetarian cooking skills and techniques using ingredients that are both colorful and flavorful to create a meal that everyone will love.
Tuesday, January 29 6:30 – 8:30 $45 SOLD OUT

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, February 10 1 pm – 4 pm $65 SOLD OUT

Registration and prepayment are required.

Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.

Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE

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