At long last, it's our Eight Week Culinary Boot Camp.
These classes will focus on techniques which, once learned, can be adapted to a myriad of ingredients and flavor profiles.
We will focus on knife skills and the proper way to cut foods. We will learn vinaigrettes, purees and bisques, secrets of sauteing, grilling and pan roasting. We will master a few sauces and make crepes and pie dough. We will introduce phyllo and puff pastry, souffles, custard, caramel and whipped cream. A few out of the ordinary ingredients and ideas to expand on the base of knowledge we will provide.
Class includes an 8" chef's knife.
Menus are tentative but fairly representative of the evening's meal.
Starting Thursday, June 14 and running 8 consecutive Thursdays.
Antipasto Roasted Red Peppers with Anchovies and Bread Crumbs
Skirt Steak with Shallot Thyme Butter
Roasted Potatoes with Garlic Lemon and Oregano
Carrot and Ginger Soup
Fennel and Chorizo Strudel
Roasted Butternut and Pear Salad with Spiced Pecan Vinaigrette
Chocolate Orange Mousse with Fresh Whipped Cream
Crisp Polenta Rounds with Pesto and Pine Nuts
Sicilian Style Sauteed Greens
Roasted Grapes with Cheese and Port
Crusted Lamb Chops with Pomegranate Molasses
Cod with Grapefruit Beurre Blanc
Orzo with Tomatoes and Almonds
Thin Apple Tarts
Mixed Green Salad with Cranberries and Citrus Dressing
Individual Beef Wellingtons
Dark Roasted Coffee Gelee
White Wine and Herbed Mussels
Chicken and Asparagus Crepes
Pan Sauteed Brussels Sprouts
Curried Beef Triangles
Sauteed Cherry Tomatoes with Garlic and Basil
Orecchiette with Spicy Sausage and Broccoli Rabe
Mimi's Cherry Pie