Savory Classes 2013 with
Executive Chef Justin Cogley
- January 9: Knife Skills
Learn how to mince, slice and dice vegetables and herbs. Classic cuts, knife care, sharpening, honing and a selection of knives to use at home are also covered.
- February 13: Chicken Butchery
New ideas for cooking this versatile bird! Skills covered include: selecting a chicken, brining, poaching, braising, roasting, carving and determining meat doneness.
- March 13: Sauce Odyssey 1 - Seafood
Prepare sauces to match our local fish. Skills covered include: using fish bones, different thickening agents, preparing emulsions, balancing flavors and cooking seafood.
- April 10: Sauce Odyssey 2 - Lamb
Preparing sauces for lamb and meat. Skills covered include: using veal bones, different thickening agents, preparing emulsions, balancing flavors and cooking meat.
- May 8: Sauce Odyssey 3 - Shellfish
Preparing sauce for lobster. Skills covered include: using different thickening Agents, preparing emulsions, balancing flavors and cooking Shellfish
- June 12: Beer, Beef, and Barrel Aged Bourbon
Bridging the gap between pubs and gastronomy, come prepare this sophisticated, upscale pub fare. Skills covered include: preparing a warm vinaigrette, poaching eggs, selecting, cleaning and steaming mussels, cooking steak, hot-emulsion sauces and caramelizing onions.
- July 10: Monterey Bay Abalone
Using this amazing local ingredient harvested from our 55 gallon tank. Learn about the life cycle and sustainability as well how to prepare them 3 different ways: raw, whole roasted and sautéed.
- August 7: Vegetarian “The Easy Way”
Explore a whole new look on how to prepare a 3 course dinner using products from around the world, uncommon spices and roots to make the ingredients pop.
- September 11: Autumn Soups and Stews
Take the chill out of the air with these hearty recipes of mushroom beef barley soup and sika venison stew. Skills covered include: cooking barley and lentils and other grains and breaking down venison shoulder.
- October 9: Farm to Table
Support local and sustainable agriculture by cooking what's available locally. Skills covered include: working with fall Ingredients, using and cleaning local duck and pan roasting.
- November 6 - Thanksgiving Crash Course
We will be covering timing, tricks, and classic recipes to ensure your success from your first time cooking Thanksgiving to your twentieth. You will leave this class with tested recipes, shopping lists, and a few surprises.
- December 11- Holiday Canapés and Cocktails
Learn how to craft cocktails using fruit purees and emulsions. The class will also learn about three “restaurant secret” canapés that will make a statement at your next holiday party.
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Sweet Classes 2013 with
Executive Pastry Chef Ron Mendoza
- January 16: Apple Strudel
A hand pulled layered sweet pastry made in the traditional Austrian style.
- February 20: Pate A Choux
A light pastry dough used to make cream puffs and eclairs.
- March 20: Simple Chocolate Treats
With a focus on tempering and basic molds the class will cover making rochers and mendiants.
- April 17: Creme Anglaise Fundamentals
A light pouring custard often used as a dessert sauce and in
ice cream.
- May 15: Pate Sucree (Tart Dough)
A sweet crumbly dough that gives tarts a sturdy, tender base. Learn how to line and fill tart shells, blind baking and popular tart fillings.
- June 19: Bread Pudding for Home
Use something old to make something new. This popular dessert can be done in many variations and flavors.
- July 17: Strawberries
A spontaneous dessert journey of this delicious seasonal fruit.
- August 21: Macarons
Basics of the French sweet meringue-based confectionery commonly filled with ganache or buttercream.
- September 18: Pound Cakes
Learn how to make these traditional cakes perfectly in lemon and gingerbread flavors.
- October 16: Halloween Treats
Make a splash at your next Halloween party with these fun spooky treats: meringue bones, wolfman fingers, and truffle spiders.
- November 13: Thanksgiving Pies
Learn how to make fall favorite pies for your Thanksgiving table including pumpkin and more.
- December 18: Apples
Learn the many uses of this versatile seasonal fruit. The class will cover apple tarts, apple butter and apple cider.
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