Cooking Basics


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Join Chef Traci Vincent and Anne in the kitchen as you master basic cooking techniques. Having basic techniques under your belt will get you more comfortable in the kitchen and less reliant on recipes. You'll be whipping up delicious dishes with what's on hand on the fly!

This is a hands-on cooking class. Each participant will enjoy a full meal and an opportunity to take home leftovers. Participants also receive a sample product and a store discount to use the day of the class. 

Tuesday, March 7, CLASS: Sear, Roast, Pan Sauce

Classic Trussed & Roasted Whole Chicken* and Spatchcock Roast Chicken with mustard pan sauce

Seared pork tenderloin with pine nut, currant and balsamic pan sauce

Seared Black Drum with Bacon & Mushroom Cream Sauce

*students will learn to truss a whole chicken. We will roast and enjoy the spatchcock chicken rather than the whole roast chicken because of time limitations.

Tuesday, March 21, CLASS: Braise, Stew & Blanch

Braised Chicken with Sausage & Potatoes

Shrimp Curry with Sweet Potatoes

Rich Burgundy Beef Stew

Blanched & Shocked Sauteed Green Beans

Tuesday, April 4, CLASS: Poach, Simmer & Steam

Poached Egg topped Shrimp & Grits

Slow Simmered Green Chili

Poached Pears with Pistachio Ice Cream and Butterscotch Sauce

Steamed Broccoli & Carrots with Cinnamon Pear Balsamic

 

 


Collections: Cooking Classes

Type: Cooking Classes

Rating: 4.6 stars based on 5 reviews


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