The Fundamental Foundations Series 101 – Week 4

Week 4 – March 27th – Fat, Salt, Acid, Heat:

Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, 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 Zabaione

Additional 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

This class is part of a 4-Week Series and tickets can be purchased on Week 1, March 6th.