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).