Get an introduction to the fundamentals of classic cuisine. Perfect your knife skills, learn how to choose and store ingredients, increase your efficiency and improve your kitchen organization skills all while preparing sumptuous entrées. At the end of each class students will enjoy the menu they just prepared with two different wines to develop food and wine pairing knowledge. 

Menus and Objectives:

• Class 1 - Le Grand Aioli; Omelette; Macerated Fruit in Meringue Nests with Creme Anglaise
  • Cold Emulsion Sauces; Egg Cookery; Blanching; Macerating; Meringue
• Class 2 - Poached Chicken and Vegetables; Fresh Pasta Fettuccini; Grapefruit with Basil Chiffonade and Candied Zest
  • Pasta Dough; Stocks; Poaching; Knife Skill; Pasta Machine Basics
• Class 3 - Grilled Caesar Salad; Grilled Sea Bass with Romesco and Mojo Sauces; Grilled Asparagus with Garlic Parmesan Butter; Couscous Stuffed Vine Ripened Tomatoes; Chocolate Soufflé
  • Fish Basics; Grilling; Sauces; Grains; Soufflé
• Class 4 - Onion Panade; Prime Rib Roast au Jus; Gratin of Potato; Haricots Verts with Tarragon Almond Butter; Crêpes Suzette
  • Meat Classification; Pan Sauces; Roasting; Soup Styles; Flambé