The Fundamental Foundations – Series 201 – Week 4 – Techniques

Week 4 – June 27th – 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

The Fundamental Foundations – Series 201 – Week 3 – Doughs

Week 3 – June 20th:  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

The Fundamental Foundations – Series 201 – Week 2 – Stocks, Aromatics, Herbs & Spices

Week 2 – June 13th – 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 anyway? 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 Creme

The Fundamental Foundations – 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 “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 pairing, 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 Monday, June 6th, 13th, 20th and 27th.

We’ll dive head-first into the following topics:

Week 1 – June 6th:  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 Greens

Week 2 – June 13th:  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 Creme

Week 3 – June 20th:  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 – June 27th: 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

The Fundamental Foundations – Series 101 – Week 4 – Fat, Salt, Acid, Heat

Week 4 – May 23rd – Fat, Salt, Acid, Heat

Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, heat as we make:

  • Olive Oil Tuna Confit with Salsa Verde
  • Fagioli ala Fiasco (Tuscan Cannellini Beans)
  • Caesar Salad with Grilled Romaine
  • Crusty Country Bread
  • Fresh Berries and Masala Zabaione

Additional Skills/Fundamentals

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

The Fundamental Foundations – Series 101 – Week 2 – Egg Cookery

Week 2 – May 9th – Egg Cookery

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! 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. This Fundamentals class will work on:

  • “Brunch Tapas”
  • PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce
  • “‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg
  • Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco
  • Toasted Brioche with Rhubarb Curd
  • Green Salad with Apple Vinaigrette and Berries
  • Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteeing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

The Fundamental Foundations – 4 Week Series 101

Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar.

Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create  delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy.

This class meets for 4 weeks on Monday, May 2nd, 9th, 16th and 23rd.

 Week 1 – May 2nd – Knife Skills

Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and 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 Drew Flanders you’ll 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 every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu:

Chicken Fajitas

Pico De Gallo

Guacamole

“Taqueria-Style Pickled Carrots”

Caramel Flan with Fresh  Oranges

Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing

Knife Cuts:

  • Batonet
  • Bias-Cut
  • Chiffonade
  • Citrus Supremes
  • Dice (Sm, Med, Large)
  • Julienne and Asian Julienne
  • Mince
  • Rondelles

Week 2 – May 9th – Egg Cookery

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! 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. This Fundamentals class will work on:

“Brunch Tapas”

PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce

“‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg

Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco

Toasted Brioche with Rhubarb Curd

Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteeing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

 Week 3 – May 16th – 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 do I make it? Knowing the basics of sauce making is like having a secret power.  Sauces 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, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu:

Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace

Cauliflower Gratin

Grilled Asparagus with Lemon Beurre Blanc

Dark Chocolate Mousse with Vanilla Crème Anglaise

Sauces:

  • Red Wine Pan-Sauce (Demi-Glace – reduction-thickened)
  • Bechamel/Mornay (roux-thickened)
  • Beurre Blanc (emulsified butter sauce)
  • Crème Angalise (custard/egg-thickened)

Additional Skills/Fundamentals:

  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Pan-searing, vegetable cookery, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

Week 4 – May 23rd – Fat, Salt, Acid, Heat

Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make:

Olive Oil Tuna Confit with Salsa Verde

Fagioli ala Fiasco (Tuscan Cannellini Beans)

Caesar Salad with Grilled Romaine

Crusty Country Bread

Fresh Berries and Masala Zabaione

Additional Skills/Fundamentals:

  • Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing
  • Flavor-building and balance, using cured and pickled items to add depth of flavor
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Curing, confit, grilling,
  • Timing and organization/mise en place
  • Plating & presentation

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.