This cooking class has passed. Classes Classes Teens at Whisk – Fend For Yourself, 5-Days July 29, 2019 @ 2:00 pm - August 2, 2019 @ 4:00 pm Venue Whisk + Add to Calendar+ Add to Google Cal+ Add to iCal Classes are designed for students 13 years old and up! In this week long camp with Chef Barbara Sowatsky, you will have fun in these hands-on, technique-driven classes designed to teach you to feed yourself, family or roommates too. You will learn basic sauces, knife skills along with how to adapt master recipes to produce nourishing meals that are uniquely your own. Based on five ingredient categories – eggs, ground meats, pizza dough, pasta and chicken – we’ll pass along invaluable tips on shopping, food storage and using leftovers. Every day we will create multiple recipes using the “Ingredient of the Day”. Each class will provide essential skills to feed yourself real food for less than the price of a take-out pizza! MONDAY, July 29th TO FRIDAY, August 2nd CLASS RUNS FROM 2:00 PM TO 4:00 PM Monday: Take a Dozen Eggs … When you are on a budget, a dozen eggs can provide for less than the price of designer coffee. You will practice frying, poaching and boiling eggs and learn how versatile a meal with eggs can be: Fried, Poached and Omelets any way you like. Tuesday: Take a Pound of Ground … Once you master the basic techniques for flavoring, forming and cooking ground beef, chicken or pork, there will be no stopping you. The core recipes will set you up for a lifetime of home-cooked suppers: Chili Con Carne, Italina Stuffed Meatballs and Beef Sliders. Wednesday: Take a Pound of Pizza Dough … Learn how easy it is to make your own great tasting pizzas for much less than take out or frozen. We’ll start with the dough and bake pizzas off using both oven and stove top or grill methods: Breakfast Pizza, Margarita Pizza and make your own Calzones. Thursday: A Packet of Pasta … This pantry staple is the base for many future meals. You will learn about the different pasta shapes and which sauces to serve with them, what cooking “al dente” is and how to make a classic roux sauce: Fettuccine Alfredo and Orecchiette with Sausage. Friday: Take a Boneless, Skinless Chicken Breast … This grand finale class is more about cooking methods and less about the protein being used. You’ll learn to sear, bake, bread and stir fry in master recipes just waiting to be built on: Chicken Parmesan, Chicken Stir Fry, Chicken Fajitas. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration. Tickets The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities. Tickets are no longer available Share This Class Return to classes ⟶
This cooking class has passed. Classes Classes Teens at Whisk – Fend For Yourself, 5-Days July 29, 2019 @ 2:00 pm - August 2, 2019 @ 4:00 pm Venue Whisk + Add to Calendar+ Add to Google Cal+ Add to iCal Classes are designed for students 13 years old and up! In this week long camp with Chef Barbara Sowatsky, you will have fun in these hands-on, technique-driven classes designed to teach you to feed yourself, family or roommates too. You will learn basic sauces, knife skills along with how to adapt master recipes to produce nourishing meals that are uniquely your own. Based on five ingredient categories – eggs, ground meats, pizza dough, pasta and chicken – we’ll pass along invaluable tips on shopping, food storage and using leftovers. Every day we will create multiple recipes using the “Ingredient of the Day”. Each class will provide essential skills to feed yourself real food for less than the price of a take-out pizza! MONDAY, July 29th TO FRIDAY, August 2nd CLASS RUNS FROM 2:00 PM TO 4:00 PM Monday: Take a Dozen Eggs … When you are on a budget, a dozen eggs can provide for less than the price of designer coffee. You will practice frying, poaching and boiling eggs and learn how versatile a meal with eggs can be: Fried, Poached and Omelets any way you like. Tuesday: Take a Pound of Ground … Once you master the basic techniques for flavoring, forming and cooking ground beef, chicken or pork, there will be no stopping you. The core recipes will set you up for a lifetime of home-cooked suppers: Chili Con Carne, Italina Stuffed Meatballs and Beef Sliders. Wednesday: Take a Pound of Pizza Dough … Learn how easy it is to make your own great tasting pizzas for much less than take out or frozen. We’ll start with the dough and bake pizzas off using both oven and stove top or grill methods: Breakfast Pizza, Margarita Pizza and make your own Calzones. Thursday: A Packet of Pasta … This pantry staple is the base for many future meals. You will learn about the different pasta shapes and which sauces to serve with them, what cooking “al dente” is and how to make a classic roux sauce: Fettuccine Alfredo and Orecchiette with Sausage. Friday: Take a Boneless, Skinless Chicken Breast … This grand finale class is more about cooking methods and less about the protein being used. You’ll learn to sear, bake, bread and stir fry in master recipes just waiting to be built on: Chicken Parmesan, Chicken Stir Fry, Chicken Fajitas. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration. Tickets The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities. Tickets are no longer available Share This Class Return to classes ⟶