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filler@godaddy.com
All classes will last approximately 3-hrs (unless otherwise noted), and are a combination of hands-on learning and chef-lead informational sessions. Come ready to learn and to enjoy the food you prepare at the end of class! We are BYOB! Glasses, openers and ice tubs are provided.
We've all heard different opinions regarding what you can and can't do with your cast iron skillet. Should you scrub it? Can I get it wet? What about soap?
Join us for the Cast Iron: 101 class and learn the answers to these questions and so much more. The chefs will discuss the do's and don'ts regarding purchasing, cooking, seasoning, and storage of all your cast iron equipment.
This class is a combination of lecture and hands-on work. Students will be utilizing cast iron to prepare Chicken & Dumplings or Jambalaya and a Fruit Crisp for dessert.
If you have a cast iron at home collecting dust or rust, bring it to class and the chefs will be happy to re-season it for you.
With the aid and instruction of our Chefs, the Knife Skills Workshop provides instruction in the safe and proper handling of a variety of bladed items. The chef will discuss the different types of knives used in the kitchen as well as how to properly purchase, clean, and sharpen them.
After a brief knife safety talk, students will practice their chopping skills to prepare a Tuscan Soup and Bruschetta. This introductory class is great for all levels of kitchen skill but is particularly beneficial to those that consider themselves beginner cooks.
In this class, you will learn the BBQ skills for prepping and cooking meat. You will be learning a variety of skills from making homemade sauces and marinades (which students will bottle and take home with them) to proper brining techniques and the actual methods for cooking assorted meats perfectly. Students will also learn to make Baby Back Ribs, Italian Brined Chicken, homemade Cornbread and Marinated Kale Salad.
This class will help you kick your egg skills up a notch through a combination of Chef demonstrations and hands on learning. Dishes include poached eggs with Hollandaise sauce for Eggs Benedict, deviled eggs and utilizing eggs to make a seasonal dessert. All these amazing egg dishes and maybe a few surprises.
From sweet treats to savory dishes, these delicious French specialty are a crowd favorite! Working both hands-on and through classroom demonstrations, your Chef Instructor will walk you through making perfect Crepes with both sweet & savory fillings and toppings. Offering a variety of traditional dishes along with some seasonal favorites, you’ll learn to prepare and enjoy a delicious brunch!
In this informative and hands-on class, students will learn about the differences and similarities involved in the production of soups, stews, and stocks. The class will put an emphasis on knife skills and flavor production, and it will be a great resource for improving a variety of fundamental kitchen skills. Recipes for the class include Cream of Mushroom Soup, Chicken and Orzo Soup, and Barley-Beef Stew with Vegetables.
In our Cheesy Comfort Foods class, we will begins with homemade Mac & Cheese, then onto Pimento Cheese, and finally we will making warm and comforting tomato soup and its perfect accompaniment, grilled cheese sandwiches...learning proper griddling techniques to make crisp on the outside, gooey in the middle deliciousness.
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! Bring along a bottle of your favorite wine, six pack of your favorite beer and be ready to safely prepare and enjoy !
In our Southern Comfort class, you'll learn to make several traditional Southern dishes. Students will work with our Chefs to cook Fried Chicken, Braised Greens, Mashed Potatoes, and Cornbread.
This class will last approximately 3-hrs...come ready to learn and ready to enjoy the food you prepare at the end of class! We are a BYOB establishment and encourage you to bring a bottle of wine or a 6 pack to enjoy with class!
Join us for classic and contemporary dishes aimed at minimizing your after-dinner cleanup. Traditional Italian Risotto with seasonal ingredients, southwestern inspired Chili and an aromatic Moroccan Chicken Stew.
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! Bring along a bottle of your favorite wine, six pack of your favorite beer and be ready to safely prepare and enjoy !
Breaking down a whole chicken saves money and once knowing how it only takes a few minutes. Once we have broken our lovely bird down we'll cook the different parts in some delicious ways. Italian-style stuffed chicken breast is a take on the French Cordon Bleu and 40 clove garlic chicken, a braised chicken with 40 cloves of garlic. We'll also learn how to take those extra parts and make chicken stock.
In our Fish: 101 workshop, our Chefs will walk you through a variety of handmade dishes featuring fish. Discussion will focus on the similarities and differences between cooking fish and cooking land animals.
While using various cooking techniques, students will prepare a classic Fried Fish & Chips, a Seared Salmon with Vegetables, and Seasonal Roasted Fish with Couscous Salad.
Working both hands-on and through Chef demonstrations, you will learns the ins, outs and tricks to making a variety of delicious shellfish recipes. Recipes include such dishes as Shrimp & Grits, Clams Casino, Seared Scallops and Oysters when in season.
Join Chef Matthew Milani for an in-depth study of Sous Vide cooking. This course will cover the basics of Sous Vide preparation and equipment, before jumping into the more advanced techniques needed to master this unique approach to contemporary cuisine. These classes are designed for more advanced cooks looking to expand their knowledge, while broadening their existing culinary skills. Chef Milani will be preparing a variety of recipes, specifically selected to demonstrate some of the various ways in which Sous Vide cooking can be utilized in the kitchen, as well as sharing tips and tricks of the trade.
Traditional cooking methods leave food overcooked on the surface with only the interior of the meat being cooked to the desired doneness. The technique of sous vide cooking leaves food cooked perfectly from the outside of the meat throughout the interior. The food is cooked in a water bath that is kept at a very specific temperature. This temperature is equal to the interior temperature of the meat's desired temperature, thus making it impossible to overcook the meat. Given the precise nature of this cooking style, it is better for the chef to formally learn the technique so that while getting consistent results, it is also being done safely.
This class will last approximately 3-hrs...come ready to learn and be ready to sample the food prepared at the end of class! Bring along a bottle of your favorite wine or six pack of your favorite beer, ready to learn all about Sous Vide.
Some of our menus and recipes for workshops change based on the season, chef's inclination and the availability of the best ingredients possible! If you have a food allergy, please let us know as far in advance as possible. We will do our best to accommodate you, however make no promises that this will be possible.
Culinary Craft Workshop
75 Mellor ave, catonsville, MARYLAND 21228 USA
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