Cooking lessons for the novice cook
Register Now Series Tuition: $395
The Culinary Basics Cooking Series is designed to provide cooking lessons for the novice cook with little or no culinary experience. Starting with essential knife skills, Chef Eric will help you learn to be comfortable and confident in the kitchen. Using easy-to-prepare recipes and basic cooking techniques, you’ll learn about the importance of advance preparation to save you time and reduce stress in the kitchen. When possible, we use ingredients that can be purchased ready-to-cook to make things easier for you. This class meets once per week over a 4-week period. You will be able to create delicious and varied Meals and Dinner Parties by the end of this Series.
Class #1 – Introduction – Knife Skills/Sauté Techniques
A good knife is essential in any kitchen, from the professional to the home cook. Today we will discuss the various parts of any knife, including how to care for them. You will learn how to Chop, Slice, Julienne and Dice vegetables quickly and efficiently. We will use these skills to gain confidence and cover different cooking techniques for easily-prepared meals including Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash spiced with Oregano and Lime, flavorful Peruvian Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes.
Class #2 – Meal Preparation/Organization
In the second class, students explore International Meals and learn how the organization, cooking and knife skills acquired in the first class will make these new dishes easy to make. Recipes such as Spice Rubbed Skirt Steak (Carne Asada) with Guacamole and Pilaf-Style Rice, Mama’s Meat Loaf with Mashed Potatoes and Carrots, Asian Five Spice Chicken Skewers With Spicy Peanut Sauce, Thai-Style Noodle Salad with Lemon Grass and diced Cucumbers, Hearty Chicken and Chile Stew with Tortillas, Lemon Orzo Pasta with Kalamata Olives and Chicken with Tomato Herb Sauce will quickly become favorites and impress your friends and family with your newfound cooking confidence.
Class #3 – Fresh Pasta, Sauces, and Potatoes
Making pasta from scratch adds a powerful personal touch to your meal. Chef Eric will show you how easy and versatile pasta is. Specific cuts of pastas will be made and the types of sauces to pair with these cuts will be taught. Homemade Pastas and Sauces are added to the menu with Herb and Cheese Spaetzle, Bolognese-Style Sauce, Fresh Pasta with House Dried Herbs and Olive Oil and Fettuccine Alfredo are created. Lighter versions of these dishes will also be discussed. We also make Potatoes: Potatoes au Gratin with Roasted Red Bell Pepper Sauce and Roasted Potatoes with Garlic and Rosemary are added to the Menu with this starch-based class.
Class #4 – Fish and Shellfish Meals
The final cooking lesson addresses basic sanitation, safety and cooking techniques with Fish and Shellfish. Recipes include Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with homemade French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. You learn to create full meals and plate them beautifully with this exciting class. Together students will enjoy great food and conversation with their new foodie friends as they celebrate the culmination of this series. Feel free to bring your favorite wine for this final class.
“A great intro class with no stress and a ton of new recipes to try for the first time. I cooked for 14 people and they loved it. Great new friends, too! ”
Jonathan Lee, Culinary Basics’ Graduate