A cooking series designed to transform you into a healthy-cooking pro!
Register Now Series Tuition: $395
Support your commitment to healthy living with this special cooking series that will transform you into a healthy-cooking pro. Chef Eric knows that eating healthier is much easier when you know how to cook healthier. Inspired by his advanced training with the Harvard Medical School and the Culinary Institute of American on Healthy Living and Low-Glycemic Index Menus, Chef Eric created this cooking school series to share techniques and insight for creating healthy recipes that are tasty and use unique ingredients for extra flavor and fun!
Techniques like Grilling, Steaming, Poaching, Roasting, Braising and Stewing are learned in this exciting cooking school series. A focus on the use of Healthy Grains and Oils will contribute to the students’ knowledge of healthy cooking. Students will learn main dishes, side dishes and vegetable entrees and leave this class with tasty and trusted recipes that they can rely on to support their goals for a healthy lifestyle. Come join us for this exciting Series that will have you loving to cook AND eating healthier all at the same time! This Series is taught one time per week for four weeks.
Class #1 – Vegetables, Whole Grains and Vegetable Entrees
Students learn Dry Heat Cooking Techniques, including Grilling, Stewing and Roasting of Vegetables and Cooking Whole Grains. Essential kitchen knowledge, including procuring and storing of ingredients, organization and timing of recipes will be addressed throughout. Students will prepare Grilled Portobello Mushrooms stuffed with Black Beans, Tomatoes, Roasted Corn and Chilies, Wheat Crepes with Wild Mushrooms and Chile Cream Sauce, Roasted Eggplant stuffed with Beluga Lentils with Garlic, Ginger, Curry Leaves, and Turmeric Root, Home Made Whole Wheat Fettuccine with Roasted Corn, Chiles and Cilantro.
Class #2 – Dry Heat Cooking and Sauces; Roasting/Grilling
The next step for students is learning how to Grill and Roast Meats and Fish as well as the benefits of marinating and seasoning. Students will feel like professionals as they learn to Debone Whole Chicken and Score Whole Fish in anticipation of the menu for the day: Herb-Coated Pan-Roasted Chicken with Champagne Swiss Chard and Scallion-Cilantro Barley Pilaf, Bombay-Style Whole Roasted Fish with Stir-Fried Cauliflower with Green Peas and Ginger, Roasted Tomatoes with Garlic and Basil Oil, Oaxacan-Style Grilled Chicken Breasts, Rice Pilaf with Pico De Gallo and Roasted Corn with Jalapenos, Garlic, Lime and Cilantro.
Class #3 – Moist Heat Cooking Techniques and Combinations; Steaming, Poaching, Braising, Stewing
This week students will learn Moist Cooking Techniques and Combinations, Steaming, Poaching, Braising and Stewing of Meats and Fish. Several techniques such as Dicing Red Bell Peppers and Zesting Citrus will be taught. Recipes for the day include Tagine of Fish with Preserved Lemons, Olives and Chermoula, Quinoa Pilaf, Citrus-Braised Flank Steak with Vegetables, Wheat Polenta, Hot and Spicy Vegetables with Ginger, Garlic, Chili Sauce and Sesame Oil and Stir-Fried Barley Pilaf with Red Bell Pepper, Shallot, Carrot, Celery, and Olive Oil.
Class #4 – Frying Techniques; Stir Frying and Deep Frying
Yes – fried foods CAN be healthy, if done right. The emphasis on organization and timing continues in this class. Students will learn proper techniques for Deep-Frying and Stir-Frying as well as Spring Roll Assembly. Recipes for the day include Thai-Style Stir-Fried Chicken with Basil and Chiles, Sugar Snap Peas with Mixed Wild Mushrooms, Brown Rice Pilaf with Oyster Mushrooms, Whole Fish Deep-Fried with Ginger, Sake, Soy Sauce and Lemon Juice, Roasted Asparagus with Lime Ponzu Sauce and Phyllo Dough Spring Rolls with Mushrooms and Chile-Peanut Coconut Sauce. The final class will culminate in a celebration and students will leave with a new-found appreciation and confidence in healthy cooking.