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Cooking Basics Series Classes

In the Cooking Basics Series you will learn just that, the basics! From knife skills to braising to desserts, you will delve into the culinary world in many delicious ways. All classes are taught in your home kitchen and are designed for 1-2 participants to gain first hand knowledge through hands-on experience.
  • You may choose to participate in the entire series of classes or pick and choose those you'd like to participate in.
  • There is a onetime fee of $100 due at the time of contract signing if registering for more than one class. This fee will be applied to your outstanding balance.
  • Each class is approximately 2-3 hours in length and includes hands-on instruction and one full color recipe card per recipe made plus a variety of hand-outs if applicable.
  • Price = $60 per class, per person, plus the cost of food - IF registering for more than 1 class. 
  • If registering for only 1 class, price = $80 per person plus the cost of food. 
  • The instructor will shop and bring all the necessary food for the class.
  • Client shall provide basic kitchen equipment and basic pantry items.

Session 1:  Knife skills and appetizers

  • Learn how to use knives properly to gain speed, confidence & create more visually pleasing food.
  • Demonstration of sharpening, storage, proper holding & usage, knife styles & options.
  • A variety of cutting techniques will be taught.
  • Use your knife skills and more to create eye pleasing and tasty appetizers.
    • Vegetable crudités with dip
    • Stuffed mushrooms

 

Session 2: Salads, herbs, oils and dressings

  • Learn about fresh herbs, different oils and vinegars
  • Make a basic vinaigrette and experiment with several variations
  • Make popular homemade salad dressings (ranch, French, Caesar)
  • Make homemade croutons
  • Prepare a salad with all of its components
    • Jeff's Favorite Salad
    • Fruit Salad Extraordinaire
 

Session 3: Chicken: Braise, sauté, roast

  • Learn what "braise", "saute'" and "roast" refer to, respectively
  • Make a whole roast chicken
  • Learn to cut up a whole chicken and prepare it (Chicken with Garlic)
  • Sauté (sautéed Chicken Breasts in Fresh Lemon Cream Sauce)

 

Session 4: Vegetable side dishes and potatoes

  • Learn about vegetables: how to choose the freshest and when they are in season
  • Prepare vegetable side dishes
    • Zucchini Gratin
    • Roasted Asparagus
    • Vegetable Stir-fry
  • The secret to Twice Baked Potatoes
  • Roasted Rosemary and Garlic Potatoes
  • The secret to Great Mashed Potatoes

 

Sessions 5: Fish and Shellfish

  • Learn about fish and shellfish available locally, how to tell if they're fresh, proper storage
  • Prepare fresh fish 2 different ways
    • Poached Halibut in Tomatoes and White Wine
    • Salmon with Vegetables and Herbs En'Croute

Session 6: Pasta and Sauces

  • Learn about the different kinds of pasta
    • Make homemade pasta noodles
    • Discussion of dried pastas
  • Create sauces for your pasta
    • Marinara (tomato base)
    • Alfredo (Bechamel)
    • Cheese (Mornay)

 

Session 7: Rice and grains side dishes

  • How to cook rice properly
    • White, Brown or Wild Rice mix (side dish)
    • Risotto Rice (with Asparagus and Parmesan)
  • Prepare grains hot and cold
    • Bulger Wheat Tabouli Salad
    • Warm Quinoa Salad with Vinaigrette Dressing and Vegetables
    • Discussion of other grains readily available
 

Session 8: Beef: "dry heat versus moist heat methods"

  • Beef- which cuts come from which part of the animal and how to best prepare each one
  • Braise: Pot Roast with Vegetables
  • Steak: Steakhouse preparation with a pan sauce
  • Side dishes for beef;
    • The perfect baked potato
    • Marinated Grilled Vegetables

Session 9: Ethnic dishes to entertain with (choose 2)
  • Mexican: Chiles en Nogada (Stuffed Chile with Walnut sauce), Salsa De Chipotle Quemado
  • Italian: Chicken Parmesan OR Osso Bucco (pork)
  • Thai: Pad Thai with Chicken or Shrimp and Vegetarian Spring Rolls with Peanut Sauce
  • Swiss: Fondue party (1 cheese, 1 broth, 1 chocolate)
  • Spanish: Paella (with chicken and chorizo and optional seafood)

 

Session 10: Desserts and Baking Basics
  • Learn about the basics of baking - measurement, time and temperature
  • Bake a cake or cupcakes from scratch, homemade icing
  • Make a pie crust from scratch - bake a 2 crust pie
  • Make a layered dessert (Chocolate 4 Layer Dessert)
  • Make a simple fruit dessert (Magic Berry Cobbler OR Mixed Berries with Yogurt Sauce)