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
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