The Fundamentals Foundations 201 Series – Week 4 -Techniques

Week 4 – January 31st – 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 sauteeing! 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

Master the Pan – Essential Techniques, 5-Week Series

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. In this 5 week series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. Each week we will Learn About and Make:

Week 1 – Oct 2nd – Roasting:

Rack Roasted Chicken with Potatoes

Whole Roasted Spiced Cauliflower

Charred Broccolini with Homemade Lemon Aioli

Week 2 – Oct 9th – Braising:

Caramel Chicken over Rice

Chinese-style Braised Beef

Milk Braised Pork Loin

Week 3 – Oct 16th – Pan Frying:

Pan Fried Eggplant Cutlets

Crispy Pan-Fried Whole Trout with a Spiced Yogurt Sauce

Iron Skillet Perfect Steak

Week 4 – Oct 23rd – Deep Frying:

Buttermilk Brined Fried Chicken

Perfect French Fries with Homemade Garlic Aioli

New Orleans Style Beignets

Week 5 – Oct 30th – Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche