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


Creamy Polenta

Sauteed Greens

Week 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 Creme

Week 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 Tarts

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