Wednesday, January 23, 2008

Cooking Classes for February and March

As Promised, here are the next round of cooking classes through mid March.


Dinner and a Cooking Class -- Provence
Happy Valentine’s Day Eve. Picture a rustic cottage in southern France on the Mediterranean Sea. Now throw in olives, garlic, thyme, sage, rosemary, fresh meats and cheese. Top it off with Chef Chewy teaching classic French technique during this fabulous three course meal.
Wednesday, February 13 6:30 – 8:30 $45

Knife Skills WAIT LIST
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.
Tuesday, February 19 6:30 – 8:30 $35

Dinner and a Cooking Class – French Vietnamese SOLD OUT
The ultimate fusion. Enjoy a three course meal and learn how traditional Vietnamese ingredients meet classical French cooking technique to produce complex flavors and unexpected combinations.
Wednesday, February 20 6:30 – 8:30 $45

Culinary Boot Camp – Stocks and Soups SOLD OUT
Learn how to build layers of flavor by making stock from scratch, then a consommé, and finish it off by making a hearty soup from our stock to take home for dinner. Very hands-on.
Sunday, February 24 1 pm – 4 pm $65

Dinner and a Cooking Class -- Spain WAIT LIST
Let’s zoom in on Catalonia. Occupied for nearly seven hundred years by the Romans, followed by several centuries of the Visigoths, and then four hundred years by the Moors, the influences are all over the map (some pun intended). Using many of the same fresh ingredients as other Mediterranean cuisines—tomatoes, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. Enhance you’re international cooking reference points while enjoying a three course meal.
Wednesday, February 27 6:30 – 8:30 $45

Culinary Boot Camp – Seafood 101 SOLD OUT

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, March 2 1pm – 4 pm $70 SOLD OUT

Culinary Boot Camp -- Foundations WAIT LIST
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, March 9 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.
Wednesday, March 12 6:30 – 8:30 $45

Registration and prepayment are required.

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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

direct email: everyday_wines@yahoo.com

1 comment:

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