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Techniques Classes

Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the three programs focuses on a different skill level and highlight different cooking methods.

Culinary Techniques I introduces the student to the fundamentals of food preparation including knife skills, vegetable preparation, soups, seafood and meat cookery, and desserts. Culinary Techniques II builds on the first series by expanding and integrating the principles of good home cooking. The last part in the series combines the elements of the first two parts by offering dinner menus based on a theme. On the current schedule we are offering a three part Culinary Techniques III series that teaches participants how to properly pair food and wine.

All techniques classes begin at 7:00 p.m.

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Hands-on Knife Skills   Evening
Essential Skills Series - Part I
Monday, 05/02/05
Instructor: Denis Chiappa 		$45
We’ll begin our series with a hands-on class (parts 2-4 are demonstration) on how to properly use your knives. The goal is become more efficient at chopping and slicing onions, celery, carrots and tomatoes. You’ll also learn how to bone chicken, trim meat and fillet fish. Knives are provided for the class and as a bonus you will receive discounts on all in-stock knives. Act fast, spaces are limited.

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Hors d'oeuvres Basics   Evening
Essential Skills Series - Part II
Monday, 05/09/05
Instructor: Denis Chiappa 		$40
Part two of our series is a comprehensive guide making hors d’oeuvres. In this class you’ll learn building blocks of flavor that makes every tidbit tasty. We’ll demonstrate rolled and wrapped hors d’oeuvres, classic canapé, skewered treats, and stuffed bites. Last, you’ll get valuable advice on what types and how many of each hors d’oeuvre to serve for your party. Stilton Cheese Puffs; Vietnamese Fried Spring Rolls; Crab, Chili and Avocado Tostaditos; Roast Beef and Arugula Crostini with Olive-Red Pepper Relish; Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney.

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Fish and Seafood Cookery   Evening
Essential Skills Series - Part III
Monday, 05/16/05
Instructor: Denis Chiappa 		$40
Get hooked on fish cookery by learning five different cooking techniques: grilling, sautéing, steaming, poaching and frying. Along the way you’ll discover what types of fish work best for each method and what to look for when buying fish and seafood. Glazed Sea Bass with Ginger Butter Sauce; Spicy Red Snapper with Olives and Cherry Tomatoes; Fish with Red Curry Sauce; Grilled Salmon with Sweet Mustard Vinaigrette; Classic Spanish Paella

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Quick Sautes and Pan Sauces   Evening
Essential Skills Series - Part IV
Monday, 05/23/05
Instructor: Denis Chiappa 		$40
In our final part of the techniques series we learn to cook like the pros. After this class you’ll sautéing chicken, pork and beef perfectly every time. Each of the five dishes covered will also have an accompanying sauce. Once you know the base techniques of sautéing the variations are endless. Seared Pork Tenderloin with a Mustard Cream Sauce; Chicken Vindaloo over Basmati Rice; Grilled Skirt Steak Tacos with Roasted Poblano Rajas; Mixed-Peppercorn Steaks with Sherry-Marjoram Pan Sauce; Chicken Breasts with Citrus Pan Sauce.

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