This cooking class has passed. Classes Class Series The Fundamentals: A Foundational 4-Week Series July 5, 2021 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Want to be a better cook and wondering where to start? This foundational series is designed to teach you the fundamentals for everyday cooking. Equipped with the techniques offered in each class, your cooking confidence and inspiration in the kitchen will soar! Each week will focus on a key technique with additional skills and methods sprinkled throughout the classes. Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These cooking fundamentals will be taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. The series runs for four weeks and meets on July 5th, 12th, 19th and 26th. Week 1: July 5 – Knife Skills Settle in and get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu: Red Thai Coconut Curry Chicken Jasmine Rice Citrus, Arugula and Herb Salad with Grapefruit VinaigretteKnife Skills: Proper Grip Parts of the Knife How to Find/Buy a Good Knife Sharpening and Honing Techniques Knife Cuts: Citrus Supremes Chiffonade Rondelles Batonet Julienne and Asian Julienne Bias-Cut Dice (Sm, Med, Large) Mince Additional Skills/Fundamentals: Sauces: Vinaigrette, Curry Pan Sauce Flavor-building and Balancing sweet, sour, salty, bitter, umami How to handle fresh herbs Sauteeing Timing and Organization/Mise en Place Starch Cookery Week 2: July 12 – Egg Cookery A quick and easy staple in most diets, eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on: Brunch Tapas PNW Eggs Florentine – Toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg & Hollandaise Sauce Green, Eggs and Ham – Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and BerriesEgg Cookery Techniques: Poached Eggs Hollandaise Sauce Fried Eggs Scrambled Eggs Custard/Curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and Balance How to handle fresh herbs Knife Skills: dice, chiffonade, mince Sauteeing, Starch Cookery Timing and Organization/Mise en Place Plating & Presentation Week 3: July 19 – Basics of Sauce Making What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish into restaurant quality in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations. And since what good is a sauce if there is nothing to smother, we will create: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème AnglaiseSauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and Balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, Vegetable Cookery, Grilling, Timing and Organization/Mise en Place Plating & Presentation Week 4: July 26 – Fat, Salt, Acid, Heat Understanding the application of these four things will make you a better cook. Adjusting seasonings, balancing flavors and knowing the affect these tastes have on your palate will all be examined and explained in detail this week. You’ll put your understanding into practice as Chef Drew guides you in the preparation of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid and Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and Balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, Confit, Grilling Timing and Organization/Mise en Place Plating & Presentation Share This Class Return to classes ⟶
This cooking class has passed. Classes Class Series The Fundamentals: A Foundational 4-Week Series July 5, 2021 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Want to be a better cook and wondering where to start? This foundational series is designed to teach you the fundamentals for everyday cooking. Equipped with the techniques offered in each class, your cooking confidence and inspiration in the kitchen will soar! Each week will focus on a key technique with additional skills and methods sprinkled throughout the classes. Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These cooking fundamentals will be taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. The series runs for four weeks and meets on July 5th, 12th, 19th and 26th. Week 1: July 5 – Knife Skills Settle in and get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu: Red Thai Coconut Curry Chicken Jasmine Rice Citrus, Arugula and Herb Salad with Grapefruit VinaigretteKnife Skills: Proper Grip Parts of the Knife How to Find/Buy a Good Knife Sharpening and Honing Techniques Knife Cuts: Citrus Supremes Chiffonade Rondelles Batonet Julienne and Asian Julienne Bias-Cut Dice (Sm, Med, Large) Mince Additional Skills/Fundamentals: Sauces: Vinaigrette, Curry Pan Sauce Flavor-building and Balancing sweet, sour, salty, bitter, umami How to handle fresh herbs Sauteeing Timing and Organization/Mise en Place Starch Cookery Week 2: July 12 – Egg Cookery A quick and easy staple in most diets, eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on: Brunch Tapas PNW Eggs Florentine – Toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg & Hollandaise Sauce Green, Eggs and Ham – Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and BerriesEgg Cookery Techniques: Poached Eggs Hollandaise Sauce Fried Eggs Scrambled Eggs Custard/Curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and Balance How to handle fresh herbs Knife Skills: dice, chiffonade, mince Sauteeing, Starch Cookery Timing and Organization/Mise en Place Plating & Presentation Week 3: July 19 – Basics of Sauce Making What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish into restaurant quality in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations. And since what good is a sauce if there is nothing to smother, we will create: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème AnglaiseSauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and Balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, Vegetable Cookery, Grilling, Timing and Organization/Mise en Place Plating & Presentation Week 4: July 26 – Fat, Salt, Acid, Heat Understanding the application of these four things will make you a better cook. Adjusting seasonings, balancing flavors and knowing the affect these tastes have on your palate will all be examined and explained in detail this week. You’ll put your understanding into practice as Chef Drew guides you in the preparation of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid and Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and Balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, Confit, Grilling Timing and Organization/Mise en Place Plating & Presentation Share This Class Return to classes ⟶