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The Fundamental Foundations 201 – 4 Week Series

Do you want even more ways to take your cooking to the next level? Building on the concepts and techniques highlighted in our “Fundamental 101” series, these classes introduce even more ways to build flavor, create amazing dishes, and continue to build your culinary repertoire. We will tackle understanding flavor pairings, choosing the right cooking method, and how to manage some of the more intimidating aspects of cooking. This series is taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. 

This class meets for 4 weeks on Mondays: April 3rd, 10th, 17th and 24th.

We will dive head-first into the following topics:

Week 1 – April 3rd:  Home Butchery

Working with meat and poultry can be intimidating. Let Chef Drew teach you a few simple techniques to take the mystery out of breaking down a whole chicken, Frenching a bone for a stunning presentation, cutting chops, and trimming and trussing a roast. These techniques can save you money at the grocery store and help make cutting and cooking meat less scary and more delicious. 

You will create a dinner of:

  • Roasted Pork T-Loin
  • Pepperonata
  • Creamy Polenta
  • Sautéed Greens

Week 2 – April 10th:  Stocks, Aromatics, Herbs & Spices

What’s the difference between fresh and dried herbs? What the heck is mirepoix? What are the five spices in Chinese five-spice? In this class, we will look at ways of building, manipulating, and intensifying flavors using various herbs, spices, aromatics, and stock. We will learn about combinations and flavors that give different cuisines their “signature” tastes, and we will make some spice blends to use in class.

You will create and enjoy a dinner of:

  • Tikka Masala Chicken
  • Saffron Rice
  • Saag Paneer
  • Chai Spice-Milk Chocolate Pot de Crème

Week 3 – April 17th:  Doughs

There are few things as comforting as baked goods fresh from the oven. This class will explore the methods and ratios used to create fluffy yeast breads, buttery biscuits, flaky pie crusts, and tender fresh pasta! In this class, we’ll knead, roll and hand-cut pasta. You’ll bake and enjoy a fruit tart. The joy of baking will even follow you home as you’ll leave this class with yeasted bread dough to bake the next day – or freeze to bake later. You’ll also learn tips and tricks for make-ahead frozen dough!

You will create and enjoy a dinner of:

  • Hand-cut Pasta with Red Sauce, Italian Sausage and Pecorino
  • Pan-seared Broccolini
  • Fruit Tarts

Week 4 – April 24th: 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 sautéing!  Ooh-la-la! 

You’ll  create and enjoy a dinner of:

  • Coq au Vin
  • Roasted Potatoes with Fried Sage;
  • Sautéed Haricot Verts;
  • Grilled Olive Oil Cake with Citrus and Cream Fraiche


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