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The Fundamentals Foundations 201 Series – Week 4 -Techniques

Week 4 – January 31st – Techniques:

There are two components to great food: good ingredients and great technique. In this class we will discuss the various ways of applying heat to food and create a soulful French meal. Participants in this class will apply the following techniques to their dinner: braising, roasting, frying, poaching, grilling, and sauteeing! Ooh-la-la! 

You’ll  create and enjoy a dinner of:

Coq au vin;

Roasted potatoes with fried sage;

Sauteed haricot verts;

Grilled pound cake with poached pears & creme fraiche  







To attend a cooking class, please provide proof of vaccination digitally or with a paper card (for ages 18 and over).