The Fundamental Foundations Series 201 – Week 3 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 This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.
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
Kids in the Kitchen – 5 Day Camp – Essential Baking Skills These classes are designed for Kids ages 8 to 12! Get the essential skills for baking a variety of favorites ingrained early! Previously at Poppy, Pastry Chef Thanh Tang will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it to give endless variations. Hand selected, kid tested favorites, are on the menu this week. Learning from our professional culinary team will inspire and give them a skill that will last a lifetime. At Whisk, we talk baking essentials in a way that makes learning fun and builds pride in kids. Each day campers will sample their creations, and take some home to share! MONDAY, February 21st TO FRIDAY, February 25th Class Runs 10:00 AM to 12:00 PM, Everyday Monday – The Creaming Method: Lemon Poppy Seed Cookies and Triple Chocolate Chip Cookies Tuesday – The Cut In Method: Blueberry Scones and a Flaky Pie Crust Wednesday – All about Foams: Strawberry Marshmallows and a Lemon Meringue Pie Thursday – All about Batters: Chocolate Muffins and Very Vanilla Cupcakes with Vanilla Buttercream Frosting Friday – All about Doughs: Sticky Buns and Cheese Bread All classes are taught by a Culinary Professional, with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back, wear closed toed shoes and a mask. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
The Fundamentals – Foundation – 4 Week Series – 201 Do you want even more ways to take your cooking to the next level? Building on the concepts and techniques highlighted in our “Fundamentals 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 pairing, choosing the right cooking method, and how to manage some of the more intimidating aspects of cooking. We’ll dive head-first into the following topics:Week 1 – January 10th: 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 Sauteed GreensWeek 2 – January 17th: 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 CremeWeek 3 – January 24th: 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 TartsWeek 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
KIds in the Kitchen – Pizza and Pretzels This class is designed for 8 kids ages 8 to 12 Get the basics of baking a variety of favorites ingrained early! Pastry Chef Thanh Tang, will teach your kids baking techniques that get foolproof results: measuring for consistency, mixing processes and best ingredients to use … also, hints and tips for how to adjust a basic recipe for variations. Hand selected, kid-tested favorites will be taught in a way that makes learning fun and builds lasting pride. Kids will sample their creations and take some home to share! The class is focused on dough where they will make a shape a personal pizza from an assortment of toppings and make half a dozen salted bagels. All classes taught by a culinary professional with 2 assistants No prior cooking experience is required, just an interest to learn For safety reasons, please tie back long hair and wear closed toe shoes