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The Fundamentals Series – 4 Week Package



Want to be a better cook? Wondering where to start? This is our Fundamental Series. Sign up for one class or all four. With the purchase of the Four Week Package, you will receive a discount off the single class price.

Knife Skills, Incredible Eggs, Dough Making, and Basics of Sauce Making are all important to understand in order to create a delicious meal. These basics and more will be covered in our “Fundamentals” classes, taught by Chef Barbara Sowatsky and for that reason we have sprinkled techniques throughout the series for “What good is a sauce if there is nothing to smother?”

Week 1 – October 8th – Knife Skills: Settle in and get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make a

Hearty Vegetable Frittata and a mixed Chopped Green Salad.

Week 2 – October 15th – Incredible Eggs: A quick and easy staple in most diets, they are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins.

Menu includes: Fried Eggs, Scrambled Eggs, Build your own Omelet, Poached Eggs; Benedict Style with Hollandaise and Blanched Asparagus  Italian Baked Eggs (Eggs in a Hole )and lastly Hard Boiled Eggs.

Week 3 – October 22nd – Dough Making: What is the purpose of kneading? Is my dough too wet or too tough? Why does it need to rest? This class will focus on what to look for when making basic bread and tart dough. You will make a pizza dough that is versatile enough to make not only pizza, but quick flat breads and focaccia. You will make a classic tomato sauce (another mother sauce) to adorn your pizza. For desserts, we will make a Crostata – a free form pie using the best fruit of the season.

Easy Pizza Dough, Marinara Sauce, Potato Proscuitto Pizza, Margherita Pizza

Flakey Tart Dough, Apple Crostata, and Easy Forcaccia.

Week 4 – October 29th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how exactly do I make it.

Knowing the basics of sauce making is like having a secret power.  They can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations. We will also practice various cooking methods for their counterparts to include searing and pan-roasting. Again, what good is a sauce if there is nothing to smother?

Menu includes: Seared Scallops with classic Beurre Blanc, Pan Roasted Chicken Breast with Lemon-Caper Pan Sauce, Sautéed Mushrooms and Spinach with Béchamel Cream Sauce.


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