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