A series of intimate, hands-on cooking classes in which you’ll learn foundational cooking techniques from Chef Becki who trained in Ireland at the Ballymaloe Cookery School.
We'll meet on three Tuesday's in January: 1/8, 1/15, and 1/22 from 5:00 - 7:30.
We'll dive deep into culinary techniques like Knife Skills, Mother Sauces - Béchamel and Hollandaise, Sautéing with perfection, Searing a Steak, Roasting Vegetables Properly, Pastry, Soups, and Stir-Fry.
You'll be having a meal at each class. Price includes a glass of wine at each session.
Session 1 Menu - Mother Sauces
Perfectly Seared Ribeye Au Poivre, Red Wine Reduction Sauce, Hollandaise, Cauliflower with Mornay Sauce, Mushroom ala Creme, Lemon Meringue Gateau with Lemon Curd and Raspberries.
Session 2 Menu - Bone Broth & South East Asian Cooking
How to make Bone Broth, South Indian Fish Curry, Gujerati Green Beans, Aloo Gobi (Cauliflower Potato Curry), Paratha Bread, Foolproof Boiled Rice.
Session 3 Menu - Roasting
Tarragon Chicken Roasted in Dutch Oven style, Roast Seasonal Vegetables, Vichyssoise, Popovers, Chocolate Hazelnut Tart with Praline.