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Sauteing and Pan Sauces (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 4 Tuesday, 05/08/12 Instructor: Denis Chiappa $65 Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 5 Tuesday, 05/22/12 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.          to Shopping Basket

Essential Knife Skills (Hands-on)   6:30pm Culinary Skills, Hands-on, Part 1 Tuesday, 06/05/12 Instructor: Denis Chiappa $45 In part one of our techniques of cooking series we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.          to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm Culinary Skills, Hands-on, Part 2 Tuesday, 06/19/12 Instructor: Denis Chiappa $65 In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Summer Vegetable Soup; Mixed Greens, Almonds and Feta with Pomegranate Vinaigrette          to Shopping Basket

Fish and Seafood Cookery (Hands-on)   6:30pm Impeccably fresh fish and seafood cooked to perfection. Thursday, 06/21/12 Instructor: Denis Chiappa $65 This hands-on class focuses on how to choose, clean, and prepare both finfish and shellfish. We’ll discuss which types of seafood work best with each of the different cooking methods (grilling, poaching, frying, etc.) and make some classic sauces to accompany each dish. Most importantly, you see how using good quality ingredients and applying proper technique makes all the difference. Grilled Salmon over Orzo and Caramelized Fennel; Seared Tuna with Penne in a Spicy Tomato Sauce; Stir-fried Shrimp with Vegetables in a Tamarind Sauce.          to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm Culinary Skills, Hands-on, Part 3 Tuesday, 07/03/12 Instructor: Denis Chiappa $65 In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. Braised Pork with White Wine and Herbs de Provence; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.          to Shopping Basket

Sauteing and Pan Sauces (Hands-on)   6:30pm Culinary Skills, Hands-on, Part 4 Tuesday, 07/17/12 Instructor: Denis Chiappa $65 Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Culinary Skills, Hands-on, Part 5 Tuesday, 07/31/12 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Grilled Shrimp with Charred Tomato Salsa and Jicama Slaw; Spice Rubbed Pork Chops with Grill Sauce; Spicy Asian Marinated Chicken with Fruit Salsa.          to Shopping Basket