SERIES CLASSES - ONE PER WEEK

French cooking is considered by many to be the quintessential method for preparing fine cuisine.  While that may be open to debate, there is no doubt that French food is delicious and its proper preparation can sometimes seem a daunting task to undertake. Which is why we've developed this three-part Regional French cooking series. In this series, which is not designed for beginners, rather for those who already possess fundamental cooking skills, we will be taking a culinary journey through France and learning to prepare recipes from three different regions; Northern France, Central France, and Southern France. 

Class 1: Northern France will feature recipes which teach students the techniques and tips needed to prepare a variety of dishes that represent a cross section of the region's cuisine. In this classes, students will be working with recipes such as Lobster Salad in a cider vinaigrette, Seared Scallops, Mushroom and Goat Cheese Vol au Vent, Pork Tenderloin with Apples and Braised Cabbage and Roasted Chicken in Sauces Fines Herbes. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! Given the nature of this class, a snack beforehand is recommended.  It's French cuisine...so bring along a bottle of your favorite wine, or beer if you prefer and let's cook!

Class 2: Central France will feature recipes which teach students the techniques and tips needed to prepare a variety of dishes that represent a cross section of the region's cuisine. In this classes, students will be working with recipes such as Salads Lyonnaise, Mussels w/Garlic Caper Butter Sauce, Whole Trout w/Lentils in Sauce Pistou, Red Wine Braised Beef with Fingerling Potatoes. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! Given the nature of this class, a snack beforehand is recommended.  It's French cuisine...so bring along a bottle of your favorite wine, or beer if you prefer and let's cook!

Class 3: Southern France will feature recipes which teach students the techniques and tips needed to prepare a variety of dishes that represent a cross section of the region's cuisine. In this classes, students will be working with recipes such as Plum Salad with Chèvre, Pistachios and Herbs de Provence, Lamb Chops Tapenade, Bouillabaisse, and Cassoulet. This class will last approximately 3-hrs...come ready to learn and be ready to enjoy the food you prepare at the end of class! Given the nature of this class, a snack beforehand is recommended.  It's French cuisine...so bring along a bottle of your favorite wine, or beer if you prefer and let's cook!

LEARN THE BASICS OF COOKING!

Two hours of concentrated learning each week, in this three-part series. Perfect for those looking to cover all the basic skills. Through a combination of hands-on learning and Chef demonstration, students will meet once a week, for three consecutive weeks to learn new cooking skills!

Week 1:  Knife Skills

Learn basic knife use and safety. Students will gain hands on experience using knives to create a Stir-Fry using a variety of vegetables, as well as chicken. 

Week 2:  Egg Skills

Utilizing one of the most versatile and inexpensive ingredients, students will learn the basics of egg cooking. Knife skills will be reinforced in this class while chopping vegetables for a Frittata. Other cooking methods will used to make hardboiled eggs, as well as omelets.

Week 3:  Soups & Salads

Students will learn the fundamentals of soup making and salads, utilizing seasonal items, as well as pantry staples. Knife skills will once again be reinforced while learning basic cooking techniques.