Basic Cooking Techniques Vacation April 26 - 30

Five Day Workshop

During each five-hour class, you and your fellow students prepare a delicious multi-course meal. You learn proper knife skills and chopping techniques, fundamental sauce making, simple and complex salads and vinaigrettes and all the basic approaches to sauteing, roasting, braising, grilling and poaching. You get in-depth experience preparing fish, lamb, beef and chicken. You work with vegetables, fruits, spices, seasonings, grains, herbs, fats, legumes, cheese, eggs, flour, sugar and make luscious desserts.

 Learn:

 Sample Menu: 

Soupe au Pistou (Provencal Vegetable Soup with Pesto); Spice-Rubbed Roasted Chicken with a Pan Reduction Sauce; Bananas Foster; Traditional Nicoise Salad; Bitter Greens, Toasted Pecan, and Bacon Salad with Honey Buttermilk Dressing; Braised Pork Roast with Dried Fruit Sauce; and Creme Caramel with Fresh Ginger.

Schedule:

 Monday - Friday, 4/26/2010 - 4/30/2010

Time: 9:30 AM - 2:30 PM

Cost: $645.00

Spaces Available: 0