TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, Caesar Salad, Farfalle Chicken with White Balsamic Vinaigrette, German Potato Salad, Mayonnaise Basic Techniques of Cooking 2 (4 Sessions) Toomey Tuesday, April 6, 13, 20, 27, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Sauces: Classic Mother Sauces, Macaroni and Cheese with Mornay Sauce, Chicken Pot Pie with Veloute Sauce, Poached Eggs Sardou with Hollandaise Sauce, Roasted Red Pepper Coulis, Pantry Barbeque Sauce, Basil Pesto Week 2: Sauté: Veal Marsala, Chicken Piccata, Creole Barbeque Shrimp, Wild Mushroom & Goat Cheese Crostini, Steak Medallions with Pink Peppercorn Sauce Week 3: Roasting: Garlic and Herb Roasted Chicken, Roasted Rack of Lamb, Pan-Roasted Pork Tenderloin Medallion, Twice- Baked Potato, Roasted Root Vegetables, Lemon Creme Brulee Week 4: Braising: Red Wine Braised Short Ribs, Sweet and Sour Pork Shoulder, Beef Stew, Bacon Braised Kale, Ginger Braised Carrots, Caramel Braised Pears Techniques of Cooking 3 (4 Sessions) Hrvatin Wednesday, March 24, 31, April 7, 14, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Pasta: Classic Mother Sauces, Macaroni and Cheese with Mornay Sauce, Chicken Pot Pie with Veloute Sauce, Poached Eggs Sardou with Hollandaise Sauce, Roasted Red Pepper Coulis, Pantry Barbeque Sauce, Basil Pesto Week 2: Sauté: Veal Marsala, Chicken Piccata, Creole Barbeque Shrimp, Wild Mushroom & Goat Cheese Crostini, Steak Medallions with Pink Peppercorn Sauce Week 3: Roasting: Garlic and Herb Roasted Chicken, Roasted Rack of Lamb, Pan-Roasted Pork Tenderloin Medallion, Twice- Baked Potato, Roasted Root Vegetables, Lemon Creme Brulee Week 4: Braising: Red Wine Braised Short Ribs, Sweet and Sour Pork Shoulder, Beef Stew, Bacon Braised Kale, Ginger Braised Carrots, Caramel Braised Pears Basic Techniques of Cooking 4 (4 Sessions) McCoy Monday, April 26, May 3, 10, 17, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Pork: Homemade Bacon, Classic Bratwurst, Memphis Style Spare Ribs, Baked Beans Week 2: Fish: Citrus Cured Salmon, Steamed Mussels, Fish and Chips, Shrimp Pho Week 3: Appetizers: Corn Fritters with Avocado Sour Cream, Crab Cakes with Remoulade Sauce, Roasted Red Pepper and Goat Cheese Crostini, Hummus, Chile Con Queso Dip, Gazpacho and Shrimp Shooters Week 4: Market Basket: Chicken and Roasted Pepper Flatbread, Salt-Crusted Fish, Molten Chocolate Cake, Strawberry Skillet Cake Advanced Techniques of Fish & Shellfish Workshop (3 Sessions) McCoy Tuesday, March 2, 9, 16, 2021 6:00 pm ($195, 3x3hrs, 0.9 CEU) In this extensive introduction class celebrating National Seafood Month, you will learn all about the vast variety of fish and seafood, from how to purchase the very best to what variety works best in which preparation. Week 1: Flat Fish: Grilled Halibut with Mango Relish; Cornmeal-Crusted Flounder with Spicy Corn Salsa; Paupiettes of Sole with Salmon Mousse; Fish Croquettes with Salsa Verde Week 2: Round Fish: Tuna Tartare with Smoked Salmon; Salmon Filet with Cream Wine Sauce; Red Snapper Filets in Papillote with Lime Beurre Blanc; Garlicy Lemon Mahi Mahi with Artichoke-Lemon Sauce Week 3: Shellfish: New England Clam Chowder; Steamed Mussels Puttanesca; Crab Cakes with Roasted Red Pepper Sauce; Shrimp Dumplings; Thai Hot & Sour Grilled Shellfish Salad Roasted Red Eastern European Baking (2 Sessions) S. Paganini Monday, March 15 & 22, 2021, 6:00 pm ($145, 2x3hrs, 0.6 CEU) Discover the perfect techniques for European baking. In this comprehensive two-day, hands-on series, you will acquire the skills and methods for creating a variety of doughs, cakes, and cookies. Your holiday table will impress your friends and family! Week 1: Strudel; Nut Roll; Poppy Seed Roll; Kolacki; Angel Wings Week 2: Linzer Cookie; Dobosh Torte; Sacher Torte; Vanilla Crescents Basic Techniques of Baking 2 (4 Sessions) Paganini Wednesday, April 21, 28, May 5 & 12, 2021 6:00 pm ($295, 4x3hrs) Discover the joy of baking in this hands-on series, while learning the method and techniques for perfect desserts every time. Chef Loretta will show you how to gain confidence while baking. Week 1: Pate a Choux, Eclairs & Fillings: Chocolate Eclairs; Pate a Choux Swan with Chantilly Cream; St. Honore Gateau; Churros; Paris Brest Week 2: Chocolate Desserts & Truffles: Dark Chocolate Marquise; Flourless Chocolate Torte; Chocolate Madelines; White Chocolate Lemon Truffle; Chocolate Amaretto Truffle Week 3: Custards, Puddings, Mousse & Soufflé: Vanilla Bean Creme Brulee; Coffee Mascarpone Tiramisu; Apple Cranberry Walnut Bread Pudding; Orange Cardamom Flan; Bittersweet Chocolate Soufflé Week 4: Fruit Desserts: Apple Cobbler; Pear & Cranberry Crisp; Pineapple Upside-Down Cake; Cherry Crepes; Blueberry Buckle; Strawberry Shortcake with Chantilly Cream VIRTUAL COOKING CLASSES $25 per Zoom link; additional $20 per person to purchase ingredients and cook along with the chef. Roux Csepegi Monday, March 8, 6pm Roux is the combination of fat and flour used to add texture to a plethora of excellent culinary creations! Join Chef Kate to master this delicious base. Menu: White Cheddar Macaroni & Cheese; Chicken Marsala with Wild Mushroom Sauce; Cream Puffs with Vanilla Pastry Cream Ravioli Raves Paganini Monday, March 15, 6pm Roll up your sleeves, grab an apron, and join Chef Loretta at this great ravioli-making class. You will learn how to make ravioli from scratch in a variety of shapes and fillings, and then pair them with the perfect sauce. Menu: Goat Cheese Herb Agnolotti with Lemon Saffron Sauce; Ravioli Filled with Ricotta, Egg & Spinach with Sage Butter Sauce Patio Season Thomas Wednesday, April 28, 6pm Chef Jenn shares her favorite spring patio recipes using easy techniques and of course, a cocktail or two! Menu: Dry Rub Roasted Chicken Wings (spicy and salt and vinegar); Bleu Cheese, Ranch & Buffalo Dipping Sauces; Twice Cooked Potatoes; Grilled Romaine Salad with Charred Lemon Vinaigrette; Orange Cream Sickle Mousse; Whisky Mules Cooking with Kids YouTube Cook-a-long classes are always available on our website! They are listed in the Gourmet Store under Cookbooks and Kits! COVID-19 Protocols -Prior to entering the building please put on your mask, making sure it covers your nose and mouth completely. Please wear your mask the entire time you are cooking, until it is time to eat. -Upon entering the building please hang your coats on the racks provided and do not bring them into the classrooms. Please also keep purses either on the floor or in your vehicle. -After locating your classroom please go directly to the sink to wash your hands. If there is someone else using the sink, please stand at least 6 feet back behind them. -Once you have clean hands find your seat. Each guest will be assigned a seat in order to ensure proper social distancing throughout class time. -We will not be taking your temperature but ask that you do not attend if you are feeling under the weather. -Each place setting should include most if not all of the necessary equipment for your event, if an item is missing please ask your chef to get you the item needed. -The ingredients for each recipe will be provided to each individual or group in attendance so the only person touching your food should be you, your person you came with, or your chef. -Some recipes will be demonstrated by your chef even in a hands-on event for safety and practicality purposes. For example, if there is a recipe for a whole chicken, that would be prepared by the chef directly. -Please practice good sanitation; wash hands and use gloves frequently throughout the event and keep your distance from other guests as much as possible. ADULT CLASSES MARCH Pasta Fresca Paganini The Mediterranean Approach Csepegi Monday Mar.1,2021 6:00 pm ($65, 2.5hrs) Hands-on Wednesday,Mar.3,2021 6:00 pm ($65, 2.5hrs) Hands-on Chef Loretta will show you how to make a variety of Learn from Chef Kate why this way of eating is the healthiest, homemade pastas from start to finish, in a variety of shapes and why it redefines "diet" as a lifestyle and not a restriction and colors of foods and nutrients. Menu: Fettuccine; Bowtie; Pici; Garganelli; Cavatelli; Menu: Roasted Red Pepper Tahini Dip on Freshly-Made Pita Pomodoro, Carbonara, Vodka and Alfredo Sauces Bread; Greek Salad with Tomatoes, Feta Cheese & Kalamata Olives with Herb Vinaigrette; Eggplant Parmesan; Grilled Let's Roll It Up Thomas Salmon on Basil Barley Risotto; Blueberry Parfait with Monday,Mar.1,2021 6:00 pm ($65, 2.5hrs) Demonstration Raspberry Coulis Chef Jenn gets rolling with rolls, wraps, and a delicious variety Shell-Shucked McCoy of dipping sauces.