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Decadent Desserts   7pm Techniques of Cooking I, Part 5 Monday, 03/15/10 Instructor: David Kiser $45 This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We値l then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we値l cover the basics of working with chocolate. Fruit Tart with Almond Cream; Citrus Sponge Cake with Strawberries and Cream; Flourless Chocolate Espresso Cake with Raspberry Sauce; Vanilla Cheesecake with Chocolate Crumb Crust; and more. Techniques of Cooking: Good cooking is built on a foundation of proper techniques and good ingredients. The goal of these classes is to highlight this principle and give participants the confidence to create dishes rather than just follow recipes. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute in New York City.          to Shopping Basket

Techniques of Cooking I   7pm Five part series. Monday, 04/12/10 Instructor: David Kiser $200 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute in New York City. Part 1: Seasonal Sauces (Monday, April 12th) - Flavorful soups and tasty finishing sauces are an important part of a cook痴 repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We then shift our focus and make several classic sauces that are a perfect with pork, chicken or beef. Pan Roasted Pork with a Mushroom and Tarragon Sauce; Sauteed Fish with Classic Sauce Normande; Chicken with Tomatoes, Olives and Mushrooms; Grilled Steaks with Prosciutto-Scented Horseradish Sauce. Part 2: Fish and Seafood Cookery (Monday, April 26th) - In the second part of our series you値l learn how to choose, clean, and prepare both finfish and shellfish. We値l 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. As always, the chef will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Seared Salmon in a Clam and Saffron Broth; Grilled Fish with Tomato and Caper Sauce; Spicy Thai Seafood Curry over Jasmine Rice; Batter-dipped Fried Fish with Tarragon and Malt Vinegar Mayonnaise. Part 3: Grilling, Roasting, Searing Meats (Monday, May 10th) - This comprehensive class covers all types of meat. To start, we値l discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Grilled Steak Sandwiches with Watercress, Tomato and Pickled Onion; Barbecued Chicken with Rosemary Grill Sauce; Pan Roasted Pork in a Creamy Poblano Sauce; Seared Chicken over Sweet Corn Succotash. Part 4: Knife skills and Vegetable Cookery (Monday, May 24th) - Instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great baked, braised and sauteed dishes. Herbed Chicken with Sauteed Summer Squash; Pork Tenderloin with Mediterranean Grilled Vegetable Salad; Grilled Fish with Orange and Shaved Fennel Salad; Farmland Summer Vegetable Pie. Part 5: Decadent Desserts (Monday, June 7th) - This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We値l then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Peach Tarts with Fresh Whipped Cream; Orange Poppy Seed Cake with Berries and Sweetened Cr鑪e Fraiche; Fruit Filled Cream Puffs with Berry Coulis; Cherry and Bittersweet Chocolate Fudge Brownies.          to Shopping Basket

Seasonal Sauces   7pm Techniques of Cooking - Part 1 Monday, 04/12/10 Instructor: David Kiser $45 Flavorful stocks and tasty finishing sauces are an important part of a cook痴 repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with understanding the basic types of stock and then teaches you to create rich versions at home. We then use those stocks to make several classic sauces that are a perfect with meat, chicken and seafood. Pan Roasted Pork with a Mushroom and Tarragon Sauce; Sauteed Fish with Classic Sauce Normande; Chicken with Tomatoes, Olives and Mushrooms; Grilled Steaks with Prosciutto-Scented Horseradish Sauce.          to Shopping Basket

Fundamentals of Cooking (Hands-on)   6:30pm Five important techniques that will improve your cooking. Wednesday, 04/14/10 Instructor: Denis Chiappa $65 This is the perfect class for beginner cooks who want to learn the fundamental skills necessary to improve their cooking. This part hands-on, part demonstration class will help you develop the expertise needed to create a variety of dishes. The class will focus on searing, sauteing, roasting, vegetable cookery and pan sauces. Come alone or bring a friend - it's a fun night out for anyone who wants to find out more about cooking. Perfectly Roasted Chicken with an Herbed Pan Jus; Seasonal Vegetable Medley Two Ways, Roasted and Sauteed; Seared Pork Medallions with Peppercorn Sauce; Baked Fish with Veloute Sauce.          to Shopping Basket

Fish and Seafood Cookery   7pm Techniques of Cooking - Part 2 Monday, 04/26/10 Instructor: David Kiser $45 In the second part of our series you値l learn how to choose, clean, and prepare both finfish and shellfish. We値l 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. As always, the chef will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Seared Salmon in a Clam and Saffron Broth; Grilled Fish with Tomato and Caper Sauce; Spicy Thai Seafood Curry over Jasmine Rice; Batter-dipped Fried Fish with Tarragon and Malt Vinegar Mayonnaise.          to Shopping Basket

Dim Sum and Other Asian Treats   7pm Flavors of Asia - Part 1 Monday, 05/03/10 Instructor: David Kiser $45 In the first of two parts on authentic Asian fare, we explore Cantonese cooking with dim sum. These small plates are delicious appetizers that are popular throughout the world. Steamed and pan-fried dumplings are the most popular dim sum, but there are many other dishes that complete this traditional meal. Crab Puffs with Blackberry Ginger Sauce; Steamed Pork Dumplings with Mango Sauce; Vietnamese Chicken Lettuce Wraps with Peanut Sauce; Honey Hoisin Ribs; and more.          to Shopping Basket

Grilling, Roasting, Searing Meats   7pm Techniques of Cooking - Part 3 Monday, 05/10/10 Instructor: David Kiser $45 This comprehensive class covers all types of meat. To start, we値l discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Grilled Steak Sandwiches with Watercress, Tomato and Pickled Onion; Barbecued Chicken with Rosemary Grill Sauce; Pan Roasted Pork in a Creamy Poblano Sauce; Seared Chicken over Sweet Corn Succotash.          to Shopping Basket

Secrets of the Chinese Wok   7pm Flavors of Asia - Part 2 Monday, 05/17/10 Instructor: David Kiser $45 Woks are versatile cooking tools that originated in China but are now used throughout the world. They are perfect for stir-frying because the heat is concentrated at the bottom of the pan allowing the food to be cooked quickly. And since most stir-fry dishes are rich in vegetables with a relative small amount of meat they are perfect for a healthy diet. In addition, the dishes cook quick and are adaptable - perfect for weekday meals. Wok Fried Fish with Long Beans and Fried Rice; Spicy Citrus Beef with Hoisin and Ginger; Singapore Noodles is Coconut Red Curry Sauce; Thai Noodles with Shrimp and Mushrooms in Lemongrass Broth; Stir-fried Chicken and Peapods.          to Shopping Basket

Knife skills and Vegetable Cookery   7pm Techniques of Cooking - Part 4 Monday, 05/24/10 Instructor: David Kiser $45 Instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great baked, braised and sauteed dishes. Herbed Chicken with Sauteed Summer Squash; Pork Tenderloin with Mediterranean Grilled Vegetable Salad; Grilled Fish with Orange and Shaved Fennel Salad; Farmland Summer Vegetable Pie.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking - Part 5 Monday, 06/07/10 Instructor: David Kiser $45 This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We値l then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Peach Tarts with Fresh Whipped Cream; Orange Poppy Seed Cake with Berries and Sweetened Cr鑪e Fraiche; Fruit Filled Cream Puffs with Berry Coulis; Cherry and Bittersweet Chocolate Fudge Brownies.          to Shopping Basket