The Fundamentals – The 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, join Chef Barbara Sowatsky to learn the tricks of the trade!

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.

All to be enjoyed with wine!

The Fundamentals – Dough Making

What is the purpose of kneading? Is my dough too wet or too tough? Why does it need to rest? This class led by Chef Barbara Sowatsky 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, with assorted Pizza Toppings

Flakey Tart Dough, Apple Crostata, and Easy Forcaccia 

All to be enjoyed with wine.

The Fundamentals – Knife Skills

Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Barbara Sowatsky, you’ll practice good technique, and get comfortable with all the classic cuts; the chefs knife will soon be your new best friend.  Then celebrate your new skill set by enjoying the fruits (and veggies) of your labor. What you will be making is a

Hearty Vegetable Frittata, and a
Mixed Chopped Green Salad, all to be enjoyed with a glass of wine.

Settle in and get comfortable with the most important tool in the kitchen.

The Fundamentals – The 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, join Chef Barbara Sowatsky to learn the tricks of the trade!

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.

All to be enjoyed with wine!

The Fundamentals – Dough Making

What is the purpose of kneading? Is my dough too wet or too tough? Why does it need to rest? This class led by Chef Lisa Crawford 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, with assorted Pizza Toppings

Flakey Tart Dough, Apple Crostata, and Easy Forcaccia 

All to be enjoyed with wine.

The Fundamentals – The Incredible Egg

.A quick and easy staple in most diets, eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! In this hands on class taught by Chef Barbara Sowatsky you will learn 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:

Scrambled Eggs

Fried Eggs

Build your own Omelets,

Poached Eggs Benedict Style with Hollandaise, with Blanched Asparagus

Baked Eggs – Eggs in a Hole 

All to be enjoyed with wine!

The French Kitchen – The Fall Farm Dinner

In this hands-on class, French Classics will warm you inside and out. Take a trip with us to the countryside with this French Farm Table Dinner.  Chef Barbara Sowatsky has built a menu around a vintage classics with added modern freshness and ease, featuring local flavors with inspirations from abroad.  You will make:

Coq Au Vin with Smokey Bacon and Pearl Onions,

Potatoes Au Gratin with Caramelized Leeks, and

Apple and Almond Clafouti.

You enjoy your meal, as the French do, with a glass of wine of course!

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 Lisa Crawford, for that reason we have sprinkled techniques throughout the series for “What good is a sauce if there is nothing to smother?”

Week 1 – September 9th – 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 – September 16th – 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 – September 23rd – 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 – September 30th – 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.

The Fundamentals – Knife Skills

Want to be a better cook? Wondering where to start? Settle in and get comfortable with the most important tool in the kitchen.

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 our Chef Barbara Sowatsky, and for that reason we have sprinkled these techniques throughout the series for what good is a sauce if there is nothing to smother.

Knife Skills:

Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Barbara Sowatsky, you’ll practice good technique, and get comfortable with all the classic cuts; the chefs knife will soon be your new best friend.  Then celebrate your new skill set by enjoying the fruits (and veggies) of your labor. What you will be making is a

Hearty Vegetable Frittata, and a
Mixed Chopped Green Salad, all to be enjoyed with a glass of wine.

Settle in and get comfortable with the most important tool in the kitchen.

The Greek Kitchen – Gyros

Transport yourself to the islands of the Aegean Sea with this Greek Menu, where you will explore and taste traditional dishes of Greek cuisine. Greek cuisine is an example of the healthy Mediterranean diet, featuring fresh ingredients such as olives (including olive oil), fruits and vegetables. In this hands-on class, Chef Barbara Sowatsky will guide you through the preparation of:

Saganaki, with Ouzo (flaming fried cheese)

Pork and Lamb Gyros with Minted Tzatziki and Caramelized Onions

Homemade Greek Pita Bread with Hummus and Seasonal Vegetables