Monday, March 31, 2008

Cooking Classes

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, April 13 10:00 am – 1:00 pm $75

April 13 2:30 pm - 5:30 pm $75

Dinner and a Cooking Class – Yucatan The geographic isolation of Mexico’s Yucatan Peninsula resulted in heavy culinary influences from Spain, the Caribbean and Northern Europe. Yucatan cuisine gained international fame with unique combinations of spices such as pumpkin seed, oregano, red onion, sour orange, sweet pepper, lime, and coriander. Expand your culinary horizons while digging into a three course Yucatecan meal. Yes, we said Yucatecan; spell-check be damned.
Tuesday, April 15 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Paris
Let’s cut to the chase here. Sure, we could talk about all the international technique you’re going to learn, but the bottom line is that Chef Chewy is classically trained in French cooking from the Culinary Institute of America. You won’t want to miss this three course meal (and all the cool stuff you’re going to learn).
Thursday, April 17 6:30pm – 8:30pm $55

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, April 20 10:00 am – 1:30 pm $75

Culinary Boot Camp – Meat 101 SOLD OUT -- WAITLIST
An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of making a great gravy from a roast.
Sunday, April 20 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Southwestern
Wake it, shake it, Molé! Molé! Mexican, Native American, and Spanish cultures influenced the rustic cooking of New Mexico, California, Arizona, and Texas. During this three course meal you’ll experience how chiles combine with onion, tomato, oregano, cumin, cilantro, and cinnamon. Westward ho!
Wednesday, April 23 6:30pm – 8:30pm $45

Dinner and a Cooking ClassEthiopian
Learn about the abundant flavors in these spicy vegetable and meat dishes utilizing cumin, basil, coriander, ginger, saffron, mustard, cardamom, red pepper and more. Enjoy a three course meal while expanding your knowledge and use of spices.
Thursday, April 24 6:30 – 8:30 pm $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, April 29 6:30pm – 8:30pm $35

Dinner and a Cooking ClassSpain
Let’s focus on Valencia, whose
historic Middle Eastern heritage is evident in its use of rice and citrus fruits, both of which are culinary concepts imported by the Phoenicians and Arabs who used Valencia as a trading outpost. During this three course Spanish meal you’ll learn and enjoy classic paella -- and so much more.
Wednesday, April 30 6:30 – 8:30 pm $50

Dinner and a Cooking ClassTuscan
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.
Thursday, May 1 6:30 – 8:30 pm $55

Culinary Boot Camp – Flavor Dynamics
The creative use of herbs and spices plays a pivotal role in enhancing both the aroma and flavor of many dishes - whether in salads, vinaigrettes, marinades, sauces, vegetables, seafood, poultry or meats. This is a hands-on session where you’ll learn about a variety of spices and herbs, their different uses, how to identify and purchase, as well as creative pairings and how to maximize flavors.
Sunday, May 4 10:00 am – 1:00 pm $75

NEW! Culinary Boot Camp – Sautéing, Pan Frying, Stir Frying WAIT LIST
Learn the functional differences between sautéing, pan-frying and stir-frying meats, fish, and vegetables. You'll get a handle on proper techniques for each cooking method, how they are applied, and which preparation methods will yield the best results for whatever happens to be in your refrigerator.
Sunday, May 4 2:30-5:00 $75

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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